7,477 chiken recipes

Diced chicken and mushrooms in a creamy celery soup filling baked under a flaky dill-seasoned pie crust. A cozy chicken pot pie with an herby twist.

Roasted Chicken Breasts with Cranberry Port Sauce recipe

There are many ways of preparing adobo. In this recipe, the sauce is reduced to a rich savory glaze to coat the pork and chicken.

Szechuan chicken in sesame paste with toasted peppercorns, green tea, ginger, and red pepper flakes, served cold in lettuce wraps. A spicy, make-ahead Chinese appetizer.

Homemade chicken stock from backs, necks, and gizzards simmered with celery, carrots, onion, and parsley. The from-scratch base for soups, gravies, and braises. Freezes for months.

Whole roasted chicken rubbed inside and out with sun-dried tomato paste, garlic, fresh basil, and parsley. Crisp golden skin, deeply savory flavor in every bite.

Baked chicken breasts topped with chopped cranberries, diced apples, and walnuts, finished with melted Monterey Jack cheese. A quick, fruity weeknight dinner ready in 45 minutes.

Velveted chicken stir-fry seasoned with oregano, lemon pepper, and white wine instead of soy and ginger. The Greek-Chinese mashup that actually works. Two-serving size.

Chicken breasts gently poached in parchment with fresh cilantro, sliced thin and served alongside steamed baby carrots with a sizzling lemon-olive oil drizzle. An elegant dinner for two.

Green chicken chilaquiles casserole: shredded chicken in tangy tomatillo salsa and cream, layered with softened corn tortillas and three Mexican cheeses, then baked bubbling and golden.

Cheddar chicken and spaghetti bake layered with celery, bell pepper, onion, pimientos, cream of mushroom soup, and melted cheddar. A church-cookbook crowd-pleaser.

French chicken saute braised with red wine vinegar, fresh tomatoes, and chicken stock, reduced to a glossy, tangy sauce. A classic bistro dish with bold, concentrated flavor.

Grilled chicken breast brushed with a three-ingredient picante sauce, Dijon mustard, and brown sugar glaze. Pounded thin for fast, even cooking on the grill.

Tender baked chicken breasts smothered in sauteed red, green, and yellow peppers with zesty picante sauce and bubbly melted cheddar. A colorful, low-carb weeknight dinner that's ready in under an hour.

Chicken braised in a mix of regular and dark beer with onion soup mix for a rich, savory sauce. Four ingredients, one pan, and zero fuss. Serve over rice.

Dump chicken breasts, cream of mushroom soup, white wine, and sliced mushrooms into a slow cooker and let it do all the work. Fork-tender chicken in a savory mushroom gravy, hands-free.