449 hand chicken recipes

Traditional Egyptian green soup made with milookhiyya leaves (or spinach), garlic, and coriander in rich stock. This silky, earthy bowl is comfort food at its finest, served with rice and chicken.

Elbow macaroni bakes with tomato sauce, sharp cheddar, and chicken broth in this Southern-style casserole. The standing time lets the broth soak into the pasta for creamy texture without a béchamel.

Butter-browned veal loin chops simmered with quartered mushrooms, white wine, and chicken broth, then finished in a silky tarragon cream sauce. An elegant dinner for two in one hour.

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

Plum tomato salsa with sherry vinegar, shallot, serrano, thyme, and cilantro. A bright Mediterranean-leaning fresh salsa for spooning over grilled fish and chicken.

Curry mayo dip whisks mayonnaise with curry powder, scallions, and Worcestershire for a fast 5-minute party dip. Pairs with crudites, chips, and chicken tenders.

Individual stuffing portions made in the microwave with buttery onions, celery, mushrooms, sage, and chicken broth. Adorable single-serve holiday stuffing in custard cups.

House BBQ dry rub built on paprika, chili powder, cumin, coriander and curry, with a whisper of cayenne and thyme. Mix-and-rub spice blend for grilled meats, ribs and chicken. Pantry staples only.

Red pepper soup blended silky smooth with potato, garlic, and chicken broth, topped with Greek-seasoned shrimp and Parmesan. A light, elegant bowl in 30 minutes.

Party chicken casserole layered with crab meat, stuffing, and chicken breasts, topped with cream of mushroom soup and paprika. A retro crowd-pleaser baked low and slow.

Lemon butter glazed chicken breasts lightly floured, sauteed in butter, then simmered in lemon juice and chicken broth. The pan sauce reduces into a syrupy glaze.

Tender chicken breasts simmered in white wine and chicken broth with mushrooms, onion, and basil. A light, savory one-skillet dinner ready in about an hour.

This sauce is a great sub for run-of-the-mill guacamole. Excellent served with most Mexican dishes, especially chicken chimichangas, and will compliment grilled seafood and chicken.

Based on a healthified Hollandaise recipe, this version of a classic French sauce is one of the numerous variations on the "mother" sauce, great served over veggies or is great to dress up any meat, from fish and chicken to beef.

Lemon marinated chicken breast with olive oil, oregano, bay leaf, and chicken broth. A simple 5-ingredient marinade that keeps grilled or broiled chicken juicy and bright.

Lemon rosemary baked chicken on a bed of dried tomato bits, braised in lemon juice and chicken broth. A bright, herbaceous one-pan dinner with concentrated tomato flavor in every bite.