1,131 chicken recipes

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.

Two-ingredient oyster sauce chicken baked until caramelized with a glossy, savory-sweet glaze. The pan juices thicken into a rich gravy to serve over rice.

Waldorf chicken with boneless breasts poached in apple juice and ginger, topped with a warm sauce of chopped apples, celery, raisins, and scallions.

Vietnamese-style lemongrass chicken: marinated in fragrant lemongrass and scallions, stir-fried hot with chili, then topped with peanuts and cilantro. Aromatic, spicy, and fast over steamed rice.

Old-fashioned stewing hen braised tender in seasoned broth, served over mashed potatoes or rice with a lemony green pea cream sauce. The kind of cooking grandma got right.

Lemon chicken with Angostura bitters, brown sugar, and paprika. Flour-coated chicken thighs browned in a skillet then baked with lemon slices in a sweet-bitter pan sauce.

Hunter's chicken braised with rosemary, white wine, wine vinegar, mushrooms, and artichoke hearts. An Italian-style pollo alla cacciatora with a rich amber pan sauce.

Chicken and rice avgolemono braises drumsticks with long grain rice, spinach, and fresh dill in a silky lemon-egg sauce. A lighter Greek one-pot dinner with bright citrus depth.

Quick chicken mole sauce with peanut butter, unsweetened chocolate, raisins, chili powder, and cinnamon blended smooth. Brush over roasted chicken or duck for bold Mexican flavor.

Sauteed chicken breasts topped with marinated artichoke hearts, red bell pepper, onion, and fresh basil in a white wine pan sauce. Light, bright, and ready in 40 minutes.

Five-spice chicken thighs in a soy, sherry, ginger, and brown sugar sauce, cooked in the microwave in 30 minutes. The pan juices thicken into a glossy sauce spooned right over the top.

Mexican chicken rice soup with shredded chicken, chayote, leeks, and arborio rice in a lime-bright broth finished with epazote. A homestyle pot-of-soup dinner with bones in the broth for flavor.

Grilled or baked chicken brushed with a tangy applesauce barbecue glaze made with ketchup, vinegar, and Worcestershire for sweet-savory perfection.

Whole roast chicken stuffed with saffron rice, sauteed giblets, mushrooms, celery, and scallions. A golden-crusted centerpiece that uses every part of the bird.

Sauteed chicken breasts with fresh rosemary and white wine, baked over a bed of spinach. The pan sauce deglazes into a fragrant rosemary-wine drizzle that flavors every leaf.

Provençal chicken stew marinated overnight with fennel, saffron, tomatoes, and anise liqueur. Simmered with potatoes until fork-tender and served in warm bowls for a rustic French supper.