Chicken Recipes

Easy to make and good to use up leftover cooked chicken, better than Chicken Nuggets!

An excellent way to use up leftover chicken or turkey meat. The recipe uses phyllo instead of a carb-dense and high-fat pie crust, which significantly reduces the amount of calories.

Great way to use up leftover chicken. Filo pastry stuffed with chicken and broccoli cheese in a light cream sauce.

Easy Chicken Cordon Blue, stuffed chicken breast with ham and Swiss cheese with a quick sauce.

This is my copycat of the popular salad sold at McDonald's. It's the only thing I eat off their menu and I was anxious to replicate it at home.

This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.

This delicious chicken dish is loaded with succulent chicken chunks, fresh asparagus and red bell pepper that are cooked with garlic, ginger, soy sauce and sesame oil. Serve it with rice to make a complete meal.

Creamy curry chicken casserole with broccoli, cheddar, and a buttery crumb topping. Ready in under an hour with leftover chicken or a store-bought rotisserie.

Pan-seared chicken breasts swimming in silky tarragon cream sauce with white wine and Dijon mustard for elegant weeknight French bistro dining.

An easy to make stuffed chicken breast recipe, Italian style. The breast is stuffed with cheese, breaded and baked in tomato sauce. This chicken recipe is for a single serving but can easily be scaled to feed as many as you wish.

This is a fantastic rich chicken enchilada recipe featuring chicken, cheese and baked in a cream sauce.

My Chinese-American version of crispy fried chicken nuggets tossed in a savory citrus sauce with a touch of heat. Great served over hot rice.

This is a great way to use up some leftover turkey breast. Not to mention after the holidays we all need a little weight watcher help!

A tantalizing and delicious pasta dish made with succulent chicken breasts, bell peppers and fresh mushrooms.

Didn't have marsala so I made a quick red-wine pan sauce using shallots, red wine and a bit of chicken stock and was able to use the brown bits in the skillet and added a touch of butter for a bit of sheen. Also I seasoned the chicken breasts with salt and pepper as well as the spinach with salt, pepper and a pinch of nutmeg. Very colorful and tasty.

Made popular by southern Italians in New York city restaurants this dish is based upon old-world family recipes. Here I've adjusted it to two hearty servings.