3,989 recipes
Sauteed chicken breasts topped with marinated artichoke hearts, red bell pepper, onion, and fresh basil in a white wine pan sauce. Light, bright, and ready in 40 minutes.
A tasty and scrumptious chicken dish which can be simmered all day long to perfection.
This is one of our favorites, can't remember where I got the recipe. It's great served with rice and some veggies for a quick and easy chicken dinner.
Hawaiian grilled chicken marinated 24-36 hours in pineapple juice, soy sauce, and Worcestershire. The long soak creates deeply flavored, tender chicken with a sweet-savory char.
Beer and soy-marinated grilled chicken with bright lemon and garlic. A Pacific island favorite with bold, tangy flavor.
A succulent dish that has a spicy taste everyone in your family will love!
Crispy fried tortillas wrapped around a chicken filling.
Whole roasted chicken rubbed with Szechuan peppercorn, five-spice, coriander, and honey-soy glaze. Served over pasta tossed in the savory pan drippings for a showstopping dinner.
Instead of firing up the barbecue, try this succulent and scrumptious chicken dish that will make you forget about barbecue sauce.
Honey walnut chicken with boneless breasts rolled in honey then coated in ground walnuts and bread crumbs. Five ingredients, no frying, and a golden crust that bakes up crunchy.
Hawaiian baked chicken with pineapple chunks, soy sauce, green pepper, and onion in a sweet-savory glaze. Flour-dredged and browned first, then baked in a tangy pineapple sauce.
Turn leftover pasta, rice, meat, and vegetables into a bubbling casserole with a quick homemade white sauce. The ultimate fridge-clearing dinner, ready in an hour.
A succulent crockpot dish made with potatoes, green bell peppers, spaghetti sauce and dried basil.
Individual chicken and vegetable casseroles with zucchini, tomato, olives, and basil baked under a chicken breast in personal-sized dishes. A light, low-calorie Mediterranean-style dinner for two.
Jerk chicken: chicken parts marinated for 24 hours in a fiery Jamaican paste of scotch bonnets, allspice, thyme, cinnamon, and lime, then grilled over charcoal until the skin crackles. Island fire at its finest.
French country chicken: pounded chicken breasts sautéed and topped with a light shallot and mushroom pan sauce built with white wine, chicken broth, and fresh rosemary. Ready in under 30 minutes, no cream.