Chicken recipe collection

Enchiladas Nortenas with Grilled Chicken and Queso Quesadilla recipe

End-of-month vegetable soup made with whatever is in the fridge: cabbage, potatoes, carrots, celery, bacon ends, and a bouquet garni simmered in white wine. A frugal, flexible pantry-clearing soup.

Chicken casserole with tarragon, slivered almonds, and a golden parmesan breadcrumb top. Poached chicken breast gets folded with sautéed celery, carrots, and onion in a tangy sour cream and white wine sauce, then baked until bubbly.

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

Escudella de pages, a traditional Catalan country stew with veal, chicken, salt pork, cabbage, beans, rice, and pasta in a saffron-scented bone broth. Old-world Spanish peasant food that eats like a meal in a bowl.

A cheesy chicken sandwich with bacon and avocados. Perfect for company brunch.

The coriander, sugar and bland cheese balance the tartness of green tomatoes in this recipe.

Fajita-style orzo tossed with grilled red peppers, charred red onion, a fresh jalapeno-lime salsa and a dollop of sour cream. Tex-Mex flavors in a pasta bowl, perfect for summer grilling.

Oven-baked "fried" chicken coated in yogurt and corn flake crumbs with your choice of spices. A crispy, no-fry chicken recipe with just 4 ingredients and zero oil.

Copycat KFC fried chicken with an Italian dressing seasoning paste and light pancake mix coating. Deep-fried then oven-finished for an extra-crispy, golden crust on every piece.

Fall corn chowder with bacon, potatoes, fresh corn, milk, and cream finished with thyme and parsley. Hearty harvest soup ready in 40 minutes.

Chicken and stuffing bake with cream of mushroom sauce, carrots, onion, and celery, baked in 45 minutes. Six chicken breasts over savory stuffing in one dish, feeds a family of 6 with ease.

The classic Kentucky Hot Brown: open-faced turkey-or-chicken sandwich smothered in cheesy Mornay sauce, topped with bacon, broiled until bubbly. A Louisville Brown Hotel original from 1926.

Chicken breasts layered with Swiss cheese and mushrooms, smothered in cream of chicken soup with white wine, and topped with buttery stuffing. An easy retro casserole.

Farmhouse asparagus pie with chicken, bacon, Swiss cheese, and Parmesan in a cream custard baked in a pie shell. A savory quiche-style dinner pie with spring asparagus spears.

Quick chicken fricassee in a creamy white wine and mushroom sauce thickened with cornstarch. A simple weeknight version of the French classic, ready in 30 minutes.