Chicken recipe collection

Easy stewed chicken baked Italian-style with canned stewed tomatoes, mushrooms, onions, and a melty mozzarella topping. A light, low-calorie weeknight dinner that comes together with mostly pantry staples.

California chicken casserole with sauteed chicken breast layered with avocado, fresh tomato, white sauce, and Monterey Jack cheese, then baked until bubbly and golden.

Chinese egg drop soup with shredded pork, dried mushrooms, bamboo shoots, and silky egg ribbons in a cornstarch-thickened stock. A hearty homemade version beyond basic takeout.

Classic Chinese egg drop soup (don tong) with chicken broth, beaten egg ribbons, and cornstarch for a silky body. A simple, warming soup ready in minutes with just a handful of ingredients.

Classic egg drop soup with silky egg ribbons, chicken broth, fresh green onions, and a hit of white pepper. Five ingredients, ready in 10 minutes, just like the takeout version.

Egg foo young with ham, bean sprouts, and scallions deep-fried into crispy golden omelets, then served over a savory soy-molasses gravy. Classic Chinese-American takeout made at home.

Egg foo yung with bean sprouts and onions fried into golden patties, topped with a savory oyster sauce and chicken broth gravy. A Chinese-American classic made in a wok or heavy skillet.

Egg ribbon soup with shrimp and spinach: silky egg drop soup with tender shrimp and baby spinach in a sesame-chili finish. One pot, 40 minutes, 8 grams of carbs.

Egg ribbon soup: a 15-minute Italian-style stracciatella with chicken broth, escarole or spinach, beaten eggs swirled into silky strands, and grated Parmesan. Four ingredients, weeknight comfort in a bowl.

Everyone loves this dish, even those who don't particularly like egg plant. The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts. Serve as a side dish or first course for Western menus.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Warm chicken and rice salad tossed in balsamic vinaigrette with fresh tarragon and chives. Light, herbaceous, and served warm instead of cold. No mayo, all flavor.

From-scratch enchilada sauce made with roasted dried chiles, pasilla peppers, and a flour-thickened chicken broth base seasoned with Mexican oregano and cumin.

Chicken and cheese enchiladas in a creamy sour cream sauce with green chiles, cumin, and Monterey Jack. Corn tortillas dipped in homemade sauce, rolled, and baked until bubbly.

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.

Enchiladas Suizas with shredded chicken in corn tortillas, blanketed in a tomatillo-serrano salsa verde enriched with béchamel, cream, and melted cheddar. Rich, creamy, and tangy.