7,263 chickin recipes

Light pasta primavera with sea scallops, broccoli, mushrooms, and carrots in a broth-based sauce. No cream, no butter, just clean flavors and tender scallops.

Mexican rice toasted golden brown in oil with garlic, then simmered in chicken broth. A versatile base recipe with endless add-in possibilities.

Kaeng Ped Cai, a Thai red curry chicken stir-fry with coconut milk, dried chilies, shrimp paste, and fresh coriander. A fast, aromatic one-wok dinner served over rice.

Try this savory low-fat soup made with zucchini, green beans and chickpeas.

Classic cold sesame noodles with peanut butter, tahini, Hunan pepper sauce, and crunchy cucumber. Nutty, spicy, and slurp-worthy Chinese noodles ready in about an hour.

Georgetown red rice cooked in bacon fat with tomatoes, onions, ketchup, and chicken broth. The Lowcountry South Carolina classic that holds the line as the unofficial state rice dish, smoky and tomato-stained.

Just in time for spring, you will love this scrumptious quiche made with chicken, cheddar cheese and asparagus.

Macaroni hot dish with ground beef, cream of chicken, and cream of mushroom soup. A classic Midwest casserole with just five ingredients and 30 minutes in the oven.

Silky pureed cucumber soup with a French pistou swirl of basil, garlic, walnuts, Parmesan, and fresh tomato. Light, elegant, and built on leeks and chicken broth.

Butter-browned veal loin chops simmered with quartered mushrooms, white wine, and chicken broth, then finished in a silky tarragon cream sauce. An elegant dinner for two in one hour.

Raspberry mirepoix sauce with diced vegetables, orange juice, ginger, and raspberry vinegar. A light, fruity pan sauce for fish, chicken, or shellfish.

Italian spaghetti sauce with three meats: beef, pork, and chicken simmered in tomato paste and Italian tomatoes with meatballs. A slow-cooked Sunday gravy that freezes well.

Wild and brown rice pilaf with a full pound of fresh mushrooms, thyme, parsley, and optional pecans, simmered in chicken broth. A nutty, earthy side dish for holiday tables.

Sherried barley soup is a hearty mushroom and pearl barley soup deepened with a browned roux, a splash of sherry and Worcestershire. Earthy, savory and thick, the kind of cozy bowl that warms you through.

Silky pureed chestnut soup with roasted chestnuts, herbs, and a splash of marsala or sherry. Serve it hot for winter warmth or chilled for an elegant summer starter.

Spicy chicken tortilla soup where crushed tortilla chips simmer right into the broth, thickening it and lending a toasty corn flavor. Chipotle and cayenne bring the heat, lime and cilantro the bright finish.