Poultry Recipes

Stuffed chicken breast wrapped in puff pastry with a spinach, cream cheese, garlic, and basil filling. A golden, flaky main dish that looks impressive but comes together in 40 minutes.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Grilled chicken breasts glazed with pureed honey, lime juice, garlic, serrano, and chipotle in adobo. A smoky-sweet glaze with real heat that cooks in under 15 minutes on the grill.

Jamaican jerk chicken rubbed with a fiery homemade paste of toasted allspice, scallions, garlic, and warm spice, then grilled low and slow over indirect heat. Serve with Pickapeppa sauce for the real deal.

Chicken with cashew nuts in a hoisin and sherry sauce with mushrooms and water chestnuts, served over ramen noodles. A quick Asian-style stir-fry with a glossy, savory-sweet sauce and crunchy cashews added at the last second.

Chinese red-cooked chicken drumsticks with chestnuts braise crispy fried chicken in dark soy sauce, sherry, five-spice, and rock sugar until glossy mahogany. A classic hong shao technique for festive Chinese dining.

The Ark's chicken Marsala: pan-seared chicken breast with garlic and button mushrooms in a Burgundy and demi-glace sauce, finished with butter for restaurant gloss.

Basil chicken with zucchini and tomatoes pan-tossed in garlic and a splash of vinegar. A lean, garden-fresh weeknight skillet built on chicken breast and dried basil, served over rice or pasta in 30 minutes.

Chicken with raspberry vinegar pan-sears thin chicken breast cutlets and finishes them in a quick shallot and raspberry vinegar pan sauce. A French bistro classic ready in 30 minutes.

Microwave chicken gravy with mushrooms, made with schmaltz and butter for deep flavor. Smooth, rich, and ready in 15 minutes with no stovetop babysitting needed.

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.

Grilled chicken breasts marinate in red wine, balsamic, garlic and oregano, then sear quick over hot coals. Served on a bitter-sweet trio of radicchio, butter lettuce and Belgian endive with salsa garnish. Mediterranean weeknight grill.

Italian turkey burgers seasoned with oregano, basil, garlic, and onion, baked until golden and topped with a mushroom-tomato sauce with thyme. A lean, flavorful burger done oven-style.

Sauteed chicken breast in a brandy-laced mushroom cream sauce, served over wild rice. A bistro-style dinner from the pantry, ready in under an hour.

Frozen chicken nuggets served with a spicy cream cheese and salsa dipping sauce with cumin, garlic, and cayenne. A quick party snack or kid-friendly appetizer.

Slow cooker lemonade chicken simmers all day in a 4-ingredient glaze of frozen lemonade concentrate, brown sugar, ketchup, and vinegar, finished with a thickened citrus sauce.