7,257 chicken recipes

Tender bay scallops in a light thyme-nutmeg cream sauce tossed with pasta shells and finished with fresh parsley and lemon zest. Elegant enough for date night, easy enough for a weeknight.

Lentils and spaghetti tossed with sauteed kale, ham, cumin, and red pepper flakes in chicken broth. A hearty, high-protein pasta loaded with greens and earthy lentils.

Chicken breast sauteed with garlic, onions, and bell peppers, tossed with thin spaghetti in a quick crushed tomato sauce with basil and oregano. Light, lean, and done in 35 minutes.

Pork chops with raspberry sauce pan-sear boneless chops, then deglaze with shallot, chicken stock, raspberry jam, and vinegar for a glossy sweet-tart pan sauce. A 30-minute bistro-style dinner.

Santa Fe pumpkin soup blends canned pumpkin with enchilada sauce, fire-charred red peppers, and half-and-half for a creamy, smoky bowl with Southwestern heat. Topped with sour cream and fresh cilantro.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

A whole pumpkin stuffed with sausage, chicken, rice, almonds, and vegetables, then baked until tender. A stunning fall centerpiece dinner that serves 10 and includes scoops of cooked pumpkin in every bowl.

Chinese-style fried rice made with nutty, chewy wild rice instead of white, tossed with shrimp, ham, peas, and silky golden egg threads in a savory oyster-soy sauce. A heartier take on takeout fried rice.

Linguine with crab and mushrooms in a light white wine sauce with chicken broth, turmeric, tomato paste, and fresh tarragon. A quick seafood pasta for two that's ready in 40 minutes.

Southern Hoppin' John soup with black-eyed peas, ham, rice, collard greens, and a kick of crushed red pepper. A hearty, soul food classic simmered low and slow for deep, smoky flavor.

Avocado halves stuffed with saffron pastina, chopped tomatoes, scallions, parsley, and vinaigrette. An elegant lunch main or dinner first course with golden, fragrant pasta filling.

Sweet and sour borscht: a hearty Eastern European beet soup with crumbled sausage, cabbage, and carrots, balanced with lemon juice and sugar. Serve hot or chilled with sour cream and dill.

Quick ground beef gumbo made with condensed chicken gumbo soup, bouillon, and green pepper. A shortcut weeknight version served over rice or on toasted buns.

Authentic beef lo mein with fresh Chinese egg noodles, marinated flank steak, crunchy bean sprouts, and garlic chives tossed in a glossy oyster and soy sauce. Ready in 30 minutes.

Oyster and artichoke soup from chef Gunther Preuss with sweated aromatics, blanched artichokes, briny oysters, and marjoram. New Orleans-style elegant soup ready in 30 minutes.

Southern-style cornbread dressing loaded with crumbled cornbread, savory chicken broth, celery, and onions. Low-fat, diabetic-friendly, and baked until golden. A classic Thanksgiving side dish the whole family will love.