7,256 chicken recipes

A fiery Caribbean-style spice rub blended with lime juice, chives, allspice, cayenne, and cinnamon. Marinate overnight and grill for chicken with serious island heat and flavor.

Whole roast chicken stuffed with olive and breadcrumb dressing, basted in peach nectar. Sage, celery, and parsley round out a sweet-savory stuffing baked low and slow.

Korean roasted whole chicken (tongdak) steamed first for tender meat, then basted with a sesame-soy-ginger-garlic sauce as it grills or rotisserie roasts. Finished with a brush of sesame oil for golden color and nutty flavor.

Penne with Artichoke Hearts & Chicken Cream recipe

One-skillet chicken and apple saute with golden-browned chicken breasts, tart apple slices, and onion in a thyme-scented apple juice pan sauce. Ready in 30 minutes.

Savory chicken pot pies built properly: poached chicken, tarragon-scented gravy made from real stock, pearl onions, potato, broccoli, and mushrooms, all tucked under a rich pastry crust cracked with steam vents.

Leftover chicken gets a glow-up with curry, lemon, and crunchy water chestnuts in this freezer-friendly casserole. Creamy sauce, melted cheddar, and crispy breadcrumbs on top.

Chicken tagine with pine nut couscous braises chicken thighs in a fragrant Moroccan spice blend with dried apricots and prunes, served over couscous scented with lemon zest and toasted pine nuts. A dinner-party-worthy North African main.

Pollo Euscaro, a Basque-style chicken braised with eggplant, mushrooms, tomato, peppers, and white wine in a covered casserole. One-pot comfort food from the Pyrenees.

A great way to add some spice to your dinner, this simple but tasty recipe will instantly become one of your favorites for dinner.

Grilled half chicken marinated in fresh rosemary, garlic, lemon juice, and olive oil. Low and slow on the grill for crispy skin and juicy, herb-scented meat.

Skinless chicken dipped in yogurt, coated in seasoned bread crumbs, and baked until crispy. Served with a punchy green dipping sauce of fresh mint, garlic, ginger, and green chili that steals the show.

Bright, tangy West African chicken-okra soup with lemon, tomatoes, turmeric, and rice simmered in one pot. A warming, nourishing bowl ready in about an hour.

Always a favorite for our family and great when company is coming. The chicken remains moist and the broccoli perfectly tender-crisp and everyone loves the cheesy sauce. Using a bechamel sauce instead of cream keeps it light.

We've kept all the great flavor of the original zesty chicken wings but eliminated some of the fat by using skinless breasts.

The base of chicken stew is made with apricot, tamarind and chipotle, that is loaded with flavor. Simmering makes the chicken juicy, tender and delicious.