Chicken recipe collection

Baked chicken legs glazed with raspberry jam, balsamic vinegar, and red pepper flakes for a sticky sweet-heat finish that caramelizes beautifully in the oven.

Mexican red rice with roasted red bell pepper, jalapeno, and chicken broth. The roasted pepper puree gives it a smoky, vibrant red color and natural sweetness.

Red wine roast chicken seasoned with garlic, oregano, and a bright splash of red wine vinegar. Buttery, herby, and crisp on top, this oven-roasted chicken is a no-fuss dinner that delivers serious flavor.

Creamy broccoli soup made with a butter-flour roux, chicken bouillon, and half-and-half. Uses frozen broccoli for a quick weeknight soup ready in under 45 minutes.

Restaurant-style French onion soup with a dual broth of chicken and beef, topped with crusty French bread and broiled Swiss and Parmesan cheese. Freezes for up to 6 months.

Reuben sandwich in soup form with corned beef, sauerkraut, potatoes, caraway seeds, and dry mustard. Topped with buttery pumpernickel croutons and grated Swiss cheese.

Baked rice and beans casserole with cheddar cheese, cottage cheese, yogurt, and shredded carrots. A low-calorie vegetarian one-dish meal with a bubbly cheese top.

Rice and corn dressing: Southern-style turkey stuffing with rice, sweet corn, giblets, and Worcestershire instead of bread. Gluten-free dressing that feeds a crowd.

Louisiana-style rice and oyster dressing with chicken livers, the Holy Trinity of onion, celery, and bell pepper, plus Worcestershire and cayenne. A Southern Thanksgiving dressing that goes beside the bird, not inside it.

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.

Rice and Italian sausage stuffing with raisins, mustard greens, Parmesan, sage, thyme, and rosemary. A bread-free stuffing for a 10-12 pound turkey, make-ahead friendly.

Italian rice and spinach soup (minestrina) simmered in chicken broth with arborio rice, garlic, and olive oil, finished with freshly grated Parmesan. A light, brothy bowl from the Italian home cooking tradition.

Crispy fried rice sticks tossed with stir-fried snow peas, bean sprouts, dried mushrooms, and a curry-chicken broth sauce. A crunchy, savory Asian noodle dish served with soy sauce.

Rice stuffed artichoke cooked entirely in the microwave with a sage-carrot rice filling and a silky lemon-egg yolk sauce. An elegant single-serving vegetable dish.

Chef Paul Prudhomme-style rice with apple and raisin dressing: pecans, bell peppers, and spiced Cajun seasonings folded through fluffy rice. A holiday side with sweet-savory Louisiana flair.

Rigatoni with ground lamb, pine nuts, feta, and fresh mint in a light tomato-broth sauce. A Mediterranean pasta dish with bold Greek-inspired flavors ready in 45 minutes.