Chicken Recipes

Enchiladas Suizas with shredded chicken in corn tortillas, blanketed in a tomatillo-serrano salsa verde enriched with béchamel, cream, and melted cheddar. Rich, creamy, and tangy.

Tropical chicken baked with a crushed pineapple and fructose glaze, dry mustard, and lemon juice. Basted three times for a sticky, caramelized coating on every piece.

Loaded chicken soup with two whole chickens simmered for rich stock, then bulked out with potatoes, cabbage, carrots, tomatoes, herbs, and broken spaghetti. A nearly stew-thick bowl that freezes well.

Chicken paprikash: browned chicken breasts simmered in a creamy paprika sauce with cream of mushroom soup and sour cream. Hungarian-style weeknight comfort over noodles.

A scrumptious and savory dish made with succulent turkey, ricotta cheese and juicy tomatoes.

Ranch chicken stir-fry with boneless chicken breast, ranch dressing mix, and frozen vegetables. A 5-ingredient weeknight dinner ready in under 30 minutes.

Chicken breast and Italian turkey sausage skillet with red and green peppers, mushrooms, and stewed tomatoes. A colorful, lean one-pan dinner ready in 40 minutes.

Rumaki wraps bacon around chicken liver and water chestnut, then broils until crisp. The classic 1960s tiki-bar appetizer that deserves a comeback.

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.

Sweet Vidalia onions stuffed with a smooth cornbread, potato, and hard-boiled egg filling, baked until tender. A true Georgia-style Southern side dish.

Light pasta with sauteed baby artichoke hearts, garlic, lemon, and fresh Italian parsley in a brothy sauce. A low-calorie Italian dish ready in just 15 minutes.

Crunchy cream cheese veggie spread with grated carrots, radishes, chopped nuts, onion, and green pepper. A versatile no-cook spread for sandwiches, crackers, or lettuce rollups.

Diced chicken simmered with bell pepper, onion, garlic, and rice in a spicy tomato sauce with a dash of nutmeg and hot sauce. Southern Creole comfort served with crusty bread.

Florentine-style fried chicken, marinated in olive oil, lemon, and parsley, then dipped in flour and egg and deep-fried golden. The original Tuscan take on fried chicken, long before Nashville hot.

White bean chicken chili: navy beans simmered with bell peppers, onion, cumin, and chili powder, topped with roasted spiced chicken, salsa, sour cream, and a warm cheese quesadilla on the side.

Wok-fried orange chicken with fresh orange peel, ginger, dried red peppers, soy sauce, and rice wine. A homemade version with real citrus flavor, not sugary sauce.