1,326 chickin recipes

Country-style braised chicken: flour-dredged chicken breasts browned, then simmered in a marjoram-scented broth and white wine that turns into a silky pan gravy. Spoon it over biscuits or rice.

Poached chicken breasts cooked gently in an aromatic broth with carrot, onion, celery, and peppercorns, then left to cool in the pot for juicy, sliceable meat. The base for chicken salad, sandwiches, and casseroles.

Simple homemade chicken soup with diced chicken, carrots, celery, and onion in a quick chicken bouillon broth with fresh parsley. Comfort food in an hour.

Broiled chicken breasts baked in a tangy pineapple-Dijon sauce with Worcestershire, rosemary, and lemon slices. Sweet, savory, and on the table in one hour.

Homemade baby food blending cooked chicken, brown rice, ripe peach, and a sprinkle of wheat germ for a nutrient-rich first-foods meal. Quick to make and gentler on small tummies than store-bought.

Add some flavor to your chicken with this recipe that uses honey and lime juice to make a tantalizing marinade.

Southern French chicken with seared breasts topped with ripe tomato, goat cheese, and fresh basil, finished under the broiler. A Provencal-inspired dinner ready in 15 minutes.

Italian chicken pastry bites with crescent roll dough wrapped around garlic chicken, spaghetti sauce, and mozzarella. Golden, flaky, and ready in 40 minutes.

Old-school chicken foot soup with sauteed breast meat, carrots, onions, garlic, and herbs simmered in a roux-thickened broth with white wine. Rich, collagen-loaded comfort food served over rice.

I think this is the best chicken I have ever tasted! Never try to use cardamom with chicken, goes very well!

Pan-seared chicken breasts simmered in orange juice with ginger and onion, finished with a glossy cornstarch-thickened sauce and fresh orange sections. A light, citrusy one-skillet dinner in 40 minutes.

Lemony chicken salad with a vintage twist: cubed chicken, crushed pineapple, and tarragon set in lemon gelatin and chilled until firm. A retro molded salad that's bright, light, and refreshingly cool.

Lime glazed chicken breasts get a crisp lemon-pepper crust from a double dredge, then a tart pan sauce reduced from lime juice and chicken broth poured over the top.

Chicken breasts Veronique-style with seedless green grapes: pan-simmered in white wine, orange marmalade, tarragon, and cream. A French bistro classic with a fruit sauce that comes together in 30 minutes.

Hawaiian chicken salad with curried sour cream, chutney, toasted coconut, and ginger, served in cantaloupe halves or over shredded lettuce.

Italian chicken escarole soup with homemade broth simmered from chicken pieces, onion, celery, and parsley, strained clear, then finished with chopped escarole and grated cheese.