7,486 chickin recipes

Moroccan chicken breasts stuffed with California dried figs, almonds, and honey, then simmered in a spiced tomato-wine sauce with allspice and sesame seeds. Served over rice for an exotic weeknight dinner.

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.

Citrus wine chicken baked with orange juice, white wine, garlic, and Worcestershire sauce. A low-calorie skinless chicken dinner with a glossy pan sauce.

Italian baked chicken: cut-up whole chicken coated in Italian breadcrumbs and cheese, dotted with butter, and oven-baked crispy. Simple Sunday supper with big flavor.

Chicken, okra and sausage gumbo: dark-roux Louisiana stew with smoked sausage, fresh okra and tomatoes, simmered low and slow for 2 hours. Authentic Creole one-pot done the old-school way.

When you don't have 4 hours or more to make chicken broth use inexpensive chicken legs to make this rich broth along with cooked chicken for use in other recipes.

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

Silky smooth cream soup with tender chicken in a buttery roux base. Ready in 25 minutes and rich enough to serve as a main course. Bonus: swap chicken for cheese to make it vegetarian.

Chicken and stuffing casserole: bone-in chicken browned in seasoned flour, blanketed with cream of chicken soup and a homemade sage-thyme bread stuffing, then baked until tender with a crisp top.

Pounded chicken breasts seared fast over high heat, then drizzled with a brandy, Dijon mustard, and lime pan sauce loaded with fresh chives. A 20-minute dinner with serious steakhouse energy.

Slow cooker whole chicken poached with aromatics for 7-9 hours, served with a classic French-style cream sauce made from the cooking stock. A crockpot set-it-and-forget-it dinner.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Crispy corn flake-crusted chicken breasts stuffed with garlic-herb butter that melts into the meat during quick microwave cooking for easy weeknight chicken kiev.

Chinese-style drunken chicken salad marinated overnight in sherry, then served cold on red lettuce with toasted sesame seeds, cilantro, and scallions. Elegant, refreshing, and make-ahead friendly.

Sauteed chicken breasts topped with marinated artichoke hearts, red bell pepper, onion, and fresh basil in a white wine pan sauce. Light, bright, and ready in 40 minutes.