918 recipes
A quick and easy version of chicken pie that uses soft bread crumbs instead of a pastry crust.
Moroccan chicken braised with preserved lemons, green olives, ginger, coriander, and garlic in a fragrant broth. A one-pot North African classic with bold, bright flavors.
Creamy chicken tetrazzini baked with cheddar cheese, mushrooms, and bell peppers over buttery noodles. A classic comfort food casserole ready in 45 minutes.
Quick chicken stir-fry with garlic butter, mushrooms, and parsley finished with a splash of chicken broth. A weeknight skillet dinner in under 35 minutes for 4.
Pimento chicken with saffron rice, mushrooms, white wine, green peas, and Parmesan cooked in one skillet. The wine-and-saffron broth gives this complete dinner gorgeous color and floral depth.
Chunky chicken soup loaded with green chilies, cauliflower, and kidney beans in a rich melted cheddar broth. Warm, cheesy comfort in 40 minutes.
Chicken almendrado braised in a blended red chile and almond sauce with cinnamon and vinegar. A Mexican-inspired one-skillet dish with a rich, nutty, mildly spiced sauce.
Pan-seared lemon chicken breasts with thyme, shallots, garlic, and a bright pan sauce. French bistro classic ready in 30 minutes for busy weeknights.
Italian chicken escarole soup with homemade broth simmered from chicken pieces, onion, celery, and parsley, strained clear, then finished with chopped escarole and grated cheese.
Easy chicken paella casserole with browned chicken pieces baked over rice, peas, mushrooms, and onion soup mix in chicken broth. A simplified, hands-off version of the Spanish classic.
A simplified one-skillet chicken paella with rice, tomatoes, green pepper, garlic, and chicken broth. All the Spanish-inspired flavor with none of the fuss.
Chicken scaloppine with mushrooms in a white wine cream sauce made in one pan. Golden seared chicken breasts finished in a reduced wine and cream pan sauce in 30 minutes.
Silky smooth cream soup with tender chicken in a buttery roux base. Ready in 25 minutes and rich enough to serve as a main course. Bonus: swap chicken for cheese to make it vegetarian.
Baked chicken with broccoli topped with a bold walnut pesto made from anchovies, basil, parmesan, and garlic. A rustic one-casserole dinner that reimagines classic Italian pesto.
Diced chicken and veggies swimming in a homemade cheddar-mustard sauce, topped with flaky split biscuits and baked golden. A cozy pot pie-style dinner on the table in 40 minutes.
Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.