7,257 chicken recipes

Slow cooker Brunswick stew with ground chicken and pork, creamed corn, canned tomatoes, and a kick of Tabasco. A thick, smoky Southern stew that gets better the longer it cooks.

Creamy asparagus soup with onion, celery, a whisper of mace and a finish of cream. Garnished with chopped hard-cooked egg for an old-fashioned springtime starter. Six ingredients, 35 minutes.

Stir-fried flank steak with a soy-sherry gravy over crunchy scalded bean sprouts and onion, seasoned with homemade Szechuan pepper salt. A textural Chinese beef dish.

One-skillet chicken meatballs with sauerkraut, rice, and crushed tomatoes. A lighter take on a German-inspired comfort dish that cooks rice right in the pot.

Asian-style baby back ribs oven-braised then grilled with a star anise, Dijon mustard, soy sauce, and rice vinegar marinade. A two-day recipe with deep, complex flavor.

Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.

Favorite avgolemono soup: the Greek egg-lemon soup made from scratch, simmering a whole chicken into rich homemade stock, then thickened with tempered eggs and bright lemon. Silky, tangy, and comforting.

Juicy ground chicken burgers seasoned with tarragon and tomato paste, grilled and topped with a creamy Dijon-tarragon sauce on toasted English muffins. Lighter than beef, bigger on flavor.

Shrimp spaghetti casserole in a Swiss cheese and sherry cream sauce, topped with Parmesan and slivered almonds, then broiled until golden. Southern-style comfort seafood.

Whole roasted chicken rubbed under the skin with garlic, lemon, and fresh rosemary, roasted alongside potatoes in one pan. A simple, elegant Easter dinner that serves 10.

Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.

Hungarian-style paprika gravy with sour cream, beef stock, green peppers, tomatoes, and garlic. A rich, velvety sauce for schnitzel, dumplings, or roasted meats.

Canned corned beef, elbow macaroni, and cheddar cheese in a creamy mushroom soup base, topped with buttered crumbs and baked until bubbly. A retro make-ahead casserole that feeds six.

Creamy Irish potato and leek soup with a half-pureed, half-chunky texture, finished with heavy cream. Topped with shredded cheddar and crumbled bacon.

Warm Italian rice salad with crispy parmesan chicken, fresh asparagus, spinach, and walnuts tossed in tangy vinaigrette.

This traditional Honduran stew combines tender beef, pork, and chicken with hearty vegetables like yucca, green and ripe plantains, and potatoes.