7,255 chiken recipes

Lentils and brown rice with Canadian bacon, red bell pepper, and a soy-vinegar finish. One pot, 50 minutes, and packed with protein and fiber.

Potage Saint-Germain: a classic French green pea soup with carrots, leeks, lettuce, and a finishing splash of cream and milk. Pureed silky-smooth and finished with a dollop of sour cream or sherry.

Pork tenderloin Marsala with sauteed mushrooms in a Marsala wine and chicken broth sauce. Thin medallions browned and braised until tender, served over rice.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

A hearty dish made with chicken breasts, smoked sausage and shrimp that will satisfy anyone's hunger.

Sweet and sour borscht: a hearty Eastern European beet soup with crumbled sausage, cabbage, and carrots, balanced with lemon juice and sugar. Serve hot or chilled with sour cream and dill.

Rice and noodle casserole baked with toasted vermicelli, French onion soup, chicken broth, soy sauce, and water chestnuts. Buttery pilaf-style side, classic potluck favorite.

French braised chicken in red wine with Madeira-soaked prunes, caramelized pearl onions, and crispy bacon. An overnight marinade builds deep, layered flavor worth every minute.

Avgolemono is the iconic Greek egg-lemon soup: silky chicken broth thickened with beaten egg yolks and fresh lemon juice, gently simmered with long-grain rice. Bright, creamy, and restorative in every bowl.

Chilled cucumber cream soup with whipping cream, chicken broth, and butter. Cooked cucumbers and onions are blended silky smooth, then served cold for a refreshing summer starter.

Potage Crecy is a classic French pureed carrot soup with rice, chicken stock, tomato paste, and heavy cream finished with butter. Silky smooth, naturally sweet, and garnished with delicate carrot curls.

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.

Brined and roasted pork loin with a pinot noir pan sauce, thyme, juniper berries, and whole grain mustard. An elegant Sunday roast for dinner-party plating.

Creamy French Alpine potato soup blended silky-smooth with melted Gruyere, butter, and milk, then poured over toasted bread. A warming Savoyard classic from the mountains of southeastern France.

Chicken breast sauteed with garlic, onions, and bell peppers, tossed with thin spaghetti in a quick crushed tomato sauce with basil and oregano. Light, lean, and done in 35 minutes.

Creamy chilled broccoli vichyssoise with leeks and potatoes. A refreshing twist on the classic French soup, bright with lemon.