7,478 chicken recipes

This reduced-fat Chicken Jubilee recipe broils chicken until the skin is golden brown and finishes the main dish on the stovetop. It can be prepared ahead, if desired, to save time the next day.

Mexican-spiced chicken braised with chorizo sausage, vegetables, and raisins in tomato-chili broth. A hearty one-pot dinner garnished with fresh orange slices that bring out the sweetness.

Chicken cacciatore braised in tomatoes, tomato paste, and pearl onions with garlic and bay leaf. Classic Italian hunter-style chicken simmered until fork-tender in a rich tomato sauce.

Authentic General Tso's chicken stir-fried with dried chilies, Sichuan peppercorns, orange zest, and dried citrus peel. A from-scratch version with no batter, no deep frying, and real numbing heat.

Chinese five-spice chicken stir-fry with peaches, snow peas, and a lemon-broth glaze served over rice. A sweet-savory wok dinner ready in 20 minutes.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Say hello to this simple recipe that will help you make a succulent chicken dish everyone will remember.

Chicken Oregano with pounded breasts dredged in flour and egg, pan-seared, then baked under oregano and melted provolone cheese. An Italian-style chicken cutlet dinner.

Wine-poached chicken tossed with rigatoni, fresh basil, sweet red peppers, and olives in a bright garlic-lemon dressing. A chilled Italian pasta salad built for hot summer nights.

Microwave Cajun spiced chicken drumsticks marinated in vegetable juice, hot sauce, and vinegar. Served over rice with a tangy vegetable sauce. Quick, low-fat, and ready in an hour.

Chicken breasts layered with Swiss cheese and stuffing mix, then drenched in a creamy wine sauce made from mushroom and celery soups. Minimal prep, maximum comfort in under an hour.

Quick soy-honey chicken marinade with olive oil, lime juice, and garlic. Just 6 ingredients and 1 hour of marinating for juicy, flavorful chicken breasts on the grill, in the oven, or on the stove.

Szechuan cashew chicken with velveted chicken breast, wok-toasted cashews, bell pepper, and bamboo shoots in a glossy hoisin-chili sauce. Better than takeout and on the table in 40 minutes.

Cajun chicken etouffee with singed onions, the holy trinity, and a dry roux simmered into a thin, flavorful gravy. Served over rice, this Louisiana classic brings bayou flavor home in about an hour.

Chicken and ham wrapped in a pinwheel served on a bed of lettuce. Beautiful to look at and low in fat.

Corn flake fried chicken with a triple coating: seasoned flour, egg wash, then crushed corn flakes for an extra-crunchy, golden crust with cayenne heat.