Chicken Recipes

Lime glazed chicken breasts get a crisp lemon-pepper crust from a double dredge, then a tart pan sauce reduced from lime juice and chicken broth poured over the top.

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.

Loaded vegetable chicken soup with three tomato styles, carrots, celery, zucchini, onion, and shredded chicken. Hearty Dutch-oven soup that feeds a crowd and freezes beautifully.

Chicken cordon bleu stuffed with ham, Swiss cheese, and Dijon mustard, breaded and pan-fried then oven-finished. Crispy golden outside with melted cheese and ham inside.

Maple syrup broilers with young chicken browned in butter, topped with caramelized onions and maple syrup, then baked with apple cider, aniseed, and savory. A Quebecois classic.

Master Chef stewed chicken braises a whole bird with fire-roasted bell peppers, tomatoes, red wine, raisins, and olives for a Spanish-Portuguese sweet-and-savory stew. Finished with a flour-thickened gravy.

Layers of tender chicken, sliced red potatoes, carrots, and sweet peas blanketed in creamy Swiss cheese sauce. Made entirely in the microwave for a fast weeknight dinner.

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Chicken liver mousse baked in ramekins with shallots, thyme, garlic, and cream, unmolded and served with fresh tomato sauce and herb garnishes. A French restaurant classic, home-kitchen achievable.

Creamy mushroom-broccoli soup with sauteed onions, nutmeg, chicken broth, and heavy cream. A rich, comforting soup that comes together in 30 minutes on the stovetop.

Mussel and saffron soup with fresh mussels steamed in white wine, simmered in a leek, garlic, and fenugreek broth tinted golden with saffron and finished with cream.

Mustard pecan chicken: Dijon-slicked chicken breasts pressed into chopped pecans, pan-seared in butter until the nuts turn toasty and the chicken stays juicy. Weeknight dinner with Southern flair.

Curried chicken simmered with tomatoes, green peppers, and raisins in a savory broth. Served over rice, this weeknight curry comes together with pre-cooked chicken.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.

Rich onion soup with six types of alliums: yellow onions, red onions, white onions, shallots, leeks, and scallions. Bacon-enriched, partially pureed, finished with cream.

Orange honeyed chicken breasts simmered in orange juice and honey, then topped with a wine-thickened pan sauce studded with fresh orange sections and zest. Served over rice.