Chicken Recipes

Quick Asian-style chicken soup with ginger, green onions, soy sauce, hoisin, and crunchy water chestnuts. A 30-minute leftover-chicken rescue with real flavor depth.

Hearty lentil and brown rice soup with carrots, tomatoes, thyme, and marjoram simmered in chicken broth. Finished with a splash of vinegar and grated Parmesan.

Idaho chicken scallop casserole with thinly sliced potatoes baked under a creamy chicken and marjoram sauce. A hearty one-dish comfort meal using cooked chicken.

Creamy Northwoods wild rice soup with chicken, ham, carrots, and celery in a half-and-half broth thickened with a butter-flour roux. A Minnesota classic with a splash of sherry.

Honey lemon rosemary chicken brushes a four-ingredient glaze of honey, lemon juice, rosemary, and red pepper flakes over chicken breasts. Sticky, herby, and weeknight-easy.

Asian-inspired grilled chicken marinated in white wine, teriyaki, Chinese five-spice, and garlic powder: simple four-ingredient marinade with complex warm-spice flavor on the grill.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

Become an All-American by preparing this savory dish that will have you licking your lips.

Dry-roasted almonds and pistachios get ground into a silky cream sauce perfumed with saffron threads, coriander, and warm spices for draping over grilled meats or simmering with meatballs.

Only 5 ingredients and very quick and easy to prepare chicken soup that's suitable for chicken dinner.

Here's a light, spicy chicken recipe for a warm-weather evening.

Tender chicken and crisp asparagus stir-fried in a savory black bean sauce with garlic and ginger. Classic Chinese restaurant favorite that's faster to make at home than ordering takeout.

Hearty bacon cabbage and root vegetable soup with carrots, turnip, potatoes, and onion. Smoky, savory, peasant-style winter cooking. Topped with grated Parmesan.

Pounded chicken breasts stuffed with herb butter and Monterey Jack, rolled in Parmesan breadcrumbs, and baked until golden. Includes a spicy Mexican-style variation.

Tender chicken breasts baked in a luscious mustard-parmesan cream sauce that thickens into pure velvet. Ready in 40 minutes with minimal prep for busy weeknight dinners.

Browned chicken legs simmered in a balsamic-tomato sauce with tri-color bell peppers, olives, and garlic. Finished with toasted pine nuts and fresh basil for a vibrant Mediterranean one-pan dinner.