Chicken Recipes

Parmesan-crumbed chicken breast pan-fried in olive oil and butter with a crispy breadcrumb, Parmesan, and parsley crust over Dijon mustard. A golden, crunchy breaded chicken cutlet.

Roasted chicken braised with apple juice, French-style green beans, and diced apples in a warm cinnamon pan sauce. A savory-sweet one-pan fall dinner.

Traditional Croatian mlinci: yeasted flatbread baked until crisp, then soaked in salted water and drenched in melted butter or roast drippings. The classic side for roast poultry.

Pork loin browned in lard, braised with paprika-coated onions and carrots, then sauced with sour cream, capers, and caraway seeds. A Central European roast that feeds twelve.

Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that's easier than you think.

Tender chicken breast in creamy garlic sauce over egg noodles, topped with toasted almonds. Lighter 30-minute weeknight dinner.

Italian-American braised chicken and sausage with mushrooms, arugula, and red peppers in a rosemary-wine sauce served over linguini. A hearty Sunday supper.

Quick chicken and mushroom stew with roasted potatoes, crushed tomatoes, and a flour-thickened broth. A 20-minute weeknight dinner that's hearty, simple, and satisfying.

Spice-crusted chicken and smoky andouille sausage bake in a creamy sauce with artichoke hearts, mushrooms, and fresh tarragon under a golden Parmesan breadcrumb crust. Big Cajun flavor, serious crowd-pleaser.

Red-wine-marinated beef stew oven-braised with blanched bacon, dark-roux broth, and tomato paste. A freezer-friendly French bourguignon-style stew built in a Dutch oven.

Dress up your pork chops today with this simple recipe that might have you drooling before dinner is ready.

Tangerine your chicken with this succulent recipe that calls for orange juice, cinnamon and tangerine peel.

Brunswick stew is an American Southern cooking recipe that features a tomato base with vegetables, beans and, meats. Originally made with rabbit, squirrel, and even opossum, this version use stewing beef, chicken, and ham.

Flour-dusted turkey cutlets sauteed golden in olive oil, then sauced with Marsala wine, chicken broth, scallions, garlic, and rosemary. This lighter spin on classic Marsala is on the table in 30 minutes with restaurant-worthy flavor.

Pan-fried chicken rubbed with lemon and cinnamon, served with sauteed bananas and a creamy pan gravy. A Southern classic with an unexpected sweet-spiced twist.

Chicken, okra and sausage gumbo: dark-roux Louisiana stew with smoked sausage, fresh okra and tomatoes, simmered low and slow for 2 hours. Authentic Creole one-pot done the old-school way.