7,255 chiken recipes

Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.

Oyster beef stir fry marinates thin flank steak slices in oyster sauce, soy sauce, and sherry, then woks them fast with sesame oil, scallions, and shredded iceberg lettuce. A quick Chinese classic.

Classic Alsatian choucroute garni with pork spareribs, kielbasa, sauerkraut, potatoes, and bacon braised in white wine and chicken broth. Hearty, slow-baked comfort.

Golden vegetable fondue made from pureed carrots, turnip, swede, and celery simmered in chicken broth and finished with butter and nutmeg. A savory dipping pot for sausages and potatoes.

A hearty and scrumptious casserole made with hash brown potatoes, cheddar cheese and sour cream.

Warm up your days with this savory and delicious corn soup that even Grandpa would enjoy!

Harvest apple dressing combines homemade cornbread, bread cubes, sausage, chopped apples and sage for a Thanksgiving-worthy side that works with chicken, turkey, ham or pork.

Smoked acorn squash and wild rice bisque blends fire-kissed squash, sage, thyme, and chili flakes into a velvety bowl, finished with chewy wild rice and a squeeze of lemon for brightness.

Microwave rice-stuffed artichokes with a sage-carrot-onion filling and a lemony egg yolk sauce. An elegant vegetable dish made entirely in the microwave in 45 minutes.

Sautéed chicken breast coated in orange juice and flour, then simmered with balsamic vinegar, colorful peppers, and mushrooms over wagon wheel pasta. A 50-minute dinner for two with a tangy, rich pan sauce.

Creamy pureed celery soup with bacon drippings, chicken stock, celery seeds, and thyme, topped with crumbled bacon, cheddar, and fresh celery leaves. Hearty and deeply savory.

Mushroom Swiss chicken melts over wild rice with bell peppers, all cooked in one skillet. Swiss cheese melts over the chicken right in the pan. Ready in 40 minutes.

Fried shrimp wonton soup with crispy golden wontons, a cornstarch-thickened chicken broth, silky egg white ribbons, and smoky Smithfield ham garnish. A banquet-style Chinese soup.

A fun, interactive Chinese-style hot pot where guests cook shrimp, chicken, beef, and fresh vegetables in simmering broth right at the table. Dinner and entertainment in one pot.

Veal ragout with red pepper braises cubed veal in white wine, plum tomatoes, and herbs, then finishes with sweet bell pepper and a bright lemon-garlic gremolata over fresh fettuccine.

Silky broccoli bisque with a twist of curry powder and lime juice, garnished with sour cream and chives. Serve it hot in winter or chilled on warm summer evenings.