7,478 chicken recipes

Crunchy nacho cheese chips layered with shredded chicken, corn, melted cheese, and a creamy soup sauce baked until bubbly. This crowd-pleasing casserole is pure weeknight comfort food.

Pounded chicken breasts dredged in Parmesan flour, pan-seared golden, and baked under a from-scratch sun-dried tomato sauce with bubbly mozzarella. Served over linguine, this lighter chicken parm doesn't skimp on flavor.

A classic quick and easy main dish. Ready in a flash, chicken and mushrooms sautéed with garlic in a Marsala wine sauce.

Baked chicken breast coated in a Dijon mustard and yogurt mixture, then topped with seasoned bread crumbs and thyme. A lighter, crumb-crusted chicken that stays juicy without frying.

Grilled chicken teriyaki with a homemade marinade of soy sauce, dry white wine, sugar, ginger, and garlic. Pounded thin for even cooking and basted on the grill for a glossy, caramelized finish.

Slow cooker chicken cacciatore simmers bone-in chicken pieces with tomatoes, wine, and Italian herbs for 6 hours until fork-tender and swimming in rustic sauce.

Spice-rubbed chicken baked crisp then simmered with okra, tomatoes, bell peppers, celery, and onions in a thick, aromatic Louisiana-style gumbo. Ladle it over rice and taste the bayou.

Whole chicken braised with dried apricots, currants, and apricot brandy until fall-apart tender. Thyme and sliced lemon round out this sweet-savory comfort dish that fills the house with warmth.

Broiled chicken breasts marinated in lemon juice, olive oil, garlic, and fresh oregano, then basted with herbed lemon butter. Mediterranean flavors with a golden, charred finish.

Silky chicken mousse folded with chopped hazelnuts, shaped into elegant quenelles, and poached in chicken stock. A classic French technique with just 8 ingredients and stunning results.

A great side dish, chicken mix avocado, nice salad.

Crispy oven-baked chicken cutlets coated in oat flour, dill, and lemon pepper with roasted vegetables on the side. A lighter, one-pan dinner that skips the frying but keeps the crunch.

This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.

Micro on high??? Yuck --- I suggest you bake the whole mixture [covered]after browning the chicken first--@ 300 F for about 35-40 minutes. Also--the recipe calls for "2 each" can of chicken gravy---use one can of low sodium cream of chicken soup/thin with a little milk instead, it cooks more evenly. Add seasonings to taste.

Whole chicken basted in a rich butter sauce with sherry, curry powder, Worcestershire, oregano, and dry mustard. Slow-roasted and repeatedly glazed until the skin turns deep golden and lacquered.

Classic chicken tetrazzini from scratch. A whole chicken simmers into rich broth that becomes the base of a sherry cream sauce layered with spaghetti, mushrooms, and parmesan.