Chicken recipe collection

Pressure-fried chicken sandwich with a crispy flour coating, dill pickles, and buttered buns. A fast-food copycat that cooks in just 3 and a half minutes.

French chicken saute braised with red wine vinegar, fresh tomatoes, and chicken stock, reduced to a glossy, tangy sauce. A classic bistro dish with bold, concentrated flavor.

Chicken scallopini uses pounded chicken breasts with a crispy Italian breadcrumb crust and a quick lemon-caper butter pan sauce. Italian restaurant classic ready in under 20 minutes.

Chicken tarragon salad tosses shredded chicken with halved red grapes, celery, walnuts, and a tarragon-poppy seed yogurt dressing over spring greens. Light lunch in 10 minutes.

Chicken dinner salad with pan-seared chicken over cucumber ribbons, juicy tomatoes, olives, and feta, dressed in a quick homemade vinaigrette. A light, fresh Greek-style salad that eats like a meal in 20 minutes.

Thai cashew chicken stir fry hits hot with red curry paste, chili paste, and fish sauce, then finishes with roasted cashews and scallions. A 20-minute wok dinner that beats takeout.

My whole family, they love this chicken with garden vegetables, yuuuuumy. We enjoy it so much!

Moroccan chicken tagine with green olives, preserved lemon wedges, and saffron. Slow-simmered until fall-off-the-bone tender with a rich reduced sauce.

Chinese five-spice chicken stir-fry with peaches, snow peas, and a lemon-broth glaze served over rice. A sweet-savory wok dinner ready in 20 minutes.

Chicken apple salad with diced unpeeled apples, celery, raisins, and lemon-mayo dressing served in crisp lettuce cups. A light, crunchy no-cook chicken salad ready in 5 minutes.

Loaded baked potato topping with diced chicken, green chilies, corn, and a cumin-lime mayo dressing. A no-cook Tex-Mex dinner ready in 15 minutes using leftover chicken.

Chicken fruit salad tosses cooked chicken with grapes, pineapple, mandarin oranges, celery, and toasted pecans in a light dressing. Southern-style lunch salad on butter lettuce.

This is creamy, hot and perfect to serve with noodles or grilled meats.

Chile-dusted roast duck stuffed with jalapenos, Granny Smith apples, pine nuts, cilantro, and bread cubes. A Southwestern twist on classic roast duck.

Chili-bacon rub made with bacon drippings, chili powder, cayenne, garlic, and tomato paste. A smoky, spicy paste for chicken and barbecue. Five ingredients, five minutes.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.