Chicken recipe collection

Mama's lemon chicken dipped in fresh lemon juice, coated in Parmesan breadcrumbs, and baked with olive oil, parsley, and onion. A crispy, tangy Italian-style baked chicken.

Asian-style stir-fried napa cabbage slaw with daikon, shiitake mushrooms, carrots, and barbecue sauce. Doubles as a side for grilled flank steak and a roulade filling for meal prep.

Authentic Mexican sopa de tortilla with a tomato-chicken broth, crispy fried tortilla strips, fried pasilla chiles, and avocado, cheese, and crema garnishes. The classic comforting bowl of central Mexico.

Moroccan chicken braised with preserved lemons, green olives, ginger, coriander, and garlic in a fragrant broth. A one-pot North African classic with bold, bright flavors.

Rich Mughlai chicken curry with a ground almond, ginger, and garlic paste in a creamy yogurt and cardamom sauce. A royal Indian dish with whole spices and whipped cream.

New York cupboard soup made entirely from pantry staples: canned chicken, black beans, corn, mushrooms, roasted red peppers, and orzo in chicken broth. A filling 25-minute soup from the shelf.

North Indian almond pistachio saffron curry sauce with dry-roasted nuts, cardamom, mace, and heavy cream simmered into a luxurious, golden coating for grilled meats and chicken.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Lightened-up single-serving Boston clam chowder built on chicken broth and low-fat milk instead of cream, with leek, celery, red potato, canned clams and a handful of shredded spinach folded in at the end. Ready in about 30 minutes.

Oven glazed chicken breasts baked in a tangy brown sugar, tomato sauce, and Worcestershire glaze. A weeknight dinner with just 5 minutes of prep.

Oven-braised pheasant with sauerkraut, bacon, juniper berries, and white wine. Legs slow-cooked until tender in the kraut, breasts roasted separately to keep them juicy.

Healthy pasta with spiced lentils, tomatoes, and yogurt in a warmly spiced sauce with cumin, coriander, and ginger for a low-fat vegetarian meal.

Late-summer pepper rainbow soup with multicolored bell peppers floating in a lemon-and-egg-yolk thickened broth. Greek avgolemono technique meets a confetti of red, yellow, and green peppers.

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

Oven-poached cod fillets with julienned carrots, mushrooms, celery, and tarragon in a lemon-chicken broth. Light, healthy one-pan fish dinner in 45 minutes.

Poblano and smoked chicken chowder with hominy, tomatillos, cumin, and white wine, topped with avocado, cilantro, and fresh lime. A smoky, spiced Mexican-inspired soup.