Chicken recipe collection

Whole roast chicken stuffed with saffron rice, sauteed giblets, mushrooms, celery, and scallions. A golden-crusted centerpiece that uses every part of the bird.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.

Pan-seared salmon with orange juice and herbs, served over red potatoes, carrots, and broccoli. A complete one-pan dinner ready in 50 minutes.

Pureed summer squash soup with rosemary and chicken, sauteed in butter and blended smooth. Garnished with paper-thin raw squash slices.

Summer tortellini salad tosses cheese tortellini with shredded chicken, green and black olives, red bell pepper, sweet Vidalia onion, and a herbes de Provence vinaigrette. A picnic-ready pasta salad for four.

Sunday chicken revisited folds whole chicken breasts skin-out and skewers them into bundles for even roasting, finished with a pan-drippings gravy.

Baked chicken glazed with an orange juice, butter, cinnamon, and ginger sauce. Brushed repeatedly while baking for a golden, citrus-spiced finish.

Chicken breast sandwiches on whole wheat toast with homemade ketchup-mustard sauce, served alongside crispy oven-baked potato wedges. A lighter take on the classic chicken sandwich combo.

Chicken with red potatoes and onions in a creamy delicious sauce.

Superb white chicken chili simmers white beans, tender chicken and sweet corn with tomatillos, green chilies and cumin, finished bright with lime and cilantro. A lighter, tangy take on chili with all the toppings.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Sweet and sour chicken with cranberries, pineapple, carrots, and bell peppers stir-fried in a tangy pineapple-vinegar sauce. Holiday twist on the classic, served over rice.

Sweet corn and sharp cheddar chowder with potatoes, half-and-half, and a dry mustard kick. Creamy, hearty, and ready in one pot for a weeknight dinner.

Grilled tuna steaks marinated in barbecue sauce and lemon juice, basted on the grill, and topped with spicy tomato butter. A smoky, tangy take on fresh tuna with just 4 ingredients.

Sweet potato, apple, and onion gratin layered with Granny Smith apples, sauteed onions, and a crispy bacon-cheddar-breadcrumb topping broiled golden brown.

Swordfish Steaks with Mango & Avocado Salsa(Weir) recipe