7,263 chickin recipes

Cubed chicken and broccoli spears baked under a homemade mushroom cream sauce and bubbly melted cheese. A from-scratch au gratin casserole that serves six in about an hour.

Pan-fried fish fillets with brown butter and lemon sauce. Works with red snapper, grouper, or chicken breast. A classic French meuniere-style technique.

Flank steak braised until fork-tender, then shredded into a spiced chili base with jumbo shrimp, garlic, and allspice. Served with warm corn tortillas, cilantro, and sour cream for a surf-and-turf twist on classic chili.

Green chili with pork slow-simmers tender pork shoulder with roasted poblanos, jalapenos, garlic, and Mexican oregano. A grated potato thickens it naturally into a hearty, spicy Southwestern stew for bowls or burritos.

Chicken and rosemary dumplings made from scratch with a rosemary-steeped tea mixed into the biscuit batter. Tender poached chicken in a hearty vegetable broth topped with fluffy herb dumplings.

Malai Murgh: whole chicken simmered in milk, layered with butter-fried almonds, raisins, and onions, then baked in a rich egg yolk and cream custard. A Mughlai classic.

Lobster chunks poached in herbed chicken broth with fresh mushrooms and garden vegetables, finished with lime juice. A light, elegant seafood dish ready in 30 minutes.

Pasta e ceci, a classic Italian chickpea and pasta soup with garlic, olive oil, Parmesan, and parsley. Simple, rustic, and deeply satisfying.

Pork Diane skillet supper with tenderloin, red potatoes, mushrooms, and a Worcestershire pan gravy. A complete one-pan dinner ready in about an hour.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Velvety puréed cauliflower soup enriched with crumbled Roquefort, heavy cream, egg yolks, and a splash of Armagnac. Herbes de Provence and chives round out this rich, deeply savory French-inspired bowl.

Indonesian-inspired gado gado peanut dipping sauce with garlic, ginger, soy, cream, and Tabasco. Warm or cold, this lush satay-style dip transforms a tray of crudites.

Classic rumaki appetizer with chicken livers and water chestnuts wrapped in bacon, marinated in soy sauce with ginger and curry, then broiled until crispy. A retro cocktail party staple.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

Curried cream of eggplant soup with potato, thyme, and basil, puréed velvety smooth and finished with cream. Salt-sweating removes bitterness for a mellow, earthy bowl.

Creamy chilled zucchini and leek soup with herbs, potatoes, and a splash of Worcestershire, pureed smooth and finished with heavy cream. A garden-fresh cold soup for warm weather.