1,386 chickin recipes

Thick, creamy Argentinean chicken stew loaded with chunky potatoes, carrots, and corn on the cob. Roasted chicken and a silky egg-cream finish make this South American comfort food unforgettable.

Southern black-eyed peas simmered low and slow with smoky ham, balsamic vinegar, garlic, and a bay leaf. A one-pot comfort dish with just the right kick of crushed red pepper.

Ground chicken breast meat ring baked in a fluted bundt pan with spaghetti sauce mix, bell peppers, and onions. A lighter meatloaf with an impressive ring shape.

A new, scrumptious made with turkey giblets and a herb stuffing mix that is bound to add some excitement to your next Thanksgiving dinner.

Sizzling rice soup simmers a clear chicken broth with chicken, mushrooms, bamboo shoots, and water chestnuts, finished with crispy fried rice that audibly sizzles when added to each bowl. Classic Chinese restaurant favorite.

Creamy ginger penne with grilled chicken, prosciutto, portobello mushrooms, and sweet peppers in a rich lemon-pepper cream sauce. A bold Southwestern-Italian fusion pasta.

A refined chilled snow pea soup with fresh tarragon, romaine lettuce, and creme fraiche, pureed silky smooth and strained. Bright spring green color and elegant French-inspired flavor.

One-pan chicken and potatoes with salsa and corn, ready in 30 minutes. Microwave the potatoes while you brown the chicken, then toss everything together in one skillet for a fast weeknight dinner.

Velvety pumpkin soup spiced with cinnamon and ginger, topped with buttery cinnamon-sugar croutons. A cozy fall soup that's ready in about an hour.

Creamy vegetable soup thickened with instant mashed potatoes and made from frozen mixed vegetables, milk, and chicken bouillon. A pantry-friendly shortcut soup.

Stovetop chicken lasagna layered with ground chicken, cottage cheese, egg noodles, and crushed tomatoes in one skillet. All the lasagna flavor without the oven or the wait.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.

Filipino-style sauteed egg noodles (pancit) with pork, shrimp, cabbage, and carrots cooked in chicken broth and soy sauce. Served with fresh lemon slices.

Barley cheese soup with broccoli, carrots, pearl barley, and a creamy cheddar finish. A hearty 30-minute soup that's surprisingly filling thanks to chewy barley and melty cheese.

Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.

New Yorker pita sandwich stuffs warm pita pockets with sauteed chicken, peppers and onion in saucy beans, zipped up with horseradish, plus lettuce and tomato. A fast, hearty handheld lunch or dinner.