1,181 recipes
Chicken, shrimp and bacon with in a flavorful stock with broccoli and tarragon.
Sliced chicken with broccoli stir-fries cornstarch-velveted chicken with tender-crisp broccoli, ginger, and scallions in 25 minutes. Better than takeout, lighter on oil.
Smoked chicken strips dredged in spiced flour, browned in butter, simmered in white wine, then wrapped in thin-sliced ham. An elegant party appetizer served on cocktail picks.
Chicken breasts marinated in Louisiana cane syrup, hot sauce, and Worcestershire, then smoked over pecan wood with root beer in the water pan. Pure bayou-born flavor.
Skillet chicken breasts with sauteed apples in a creamy sour cream and basil sauce, served over noodles. A one-pan weeknight dinner ready in 30 minutes.
Paprika-buttered chicken baked with broccoli and peach halves, topped with a sour cream and Parmesan sauce, then broiled golden with poppy seeds. A retro one-pan dinner ready in an hour.
Southern French chicken with seared breasts topped with ripe tomato, goat cheese, and fresh basil, finished under the broiler. A Provencal-inspired dinner ready in 15 minutes.
Spicy Caribbean chicken marinade with jalapeño, allspice, thyme, and honey blended smooth, then poured over chicken breasts before grilling. Sweet, hot, and aromatic, the bones of jerk seasoning without the work.
Yoghurt is a great tenderiser for chicken breast, which can be a little tough when cooked without marinating beforehand. Buy organic yoghurt if possible to avoid the traces of growth hormones and antibiotics commonly found in conventional dairy products.
Five-ingredient baked Parmesan chicken topped with melted mozzarella and served with salsa. Minimal prep, maximum flavor, and on the table in 30 minutes.
Spicy-sweet appetizer bites with picante sauce and honey glaze over chicken, turkey, shrimp, or smoked sausage. A two-ingredient sauce that works as a party appetizer served with toothpicks.
Chicken breasts rolled around tender fiddlehead ferns, breaded and browned, then baked in a glossy sherry-mushroom sauce with bacon and tomatoes. A unique Canadian-inspired spring dinner that celebrates foraged greens.
Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.
Scallops stir-fried with bamboo shoots, carrots, and snow peas in a ginger-gin sauce, served inside a crispy deep-fried potato basket. A Chinese banquet showpiece you can pull off at home.
Sunday chicken revisited folds whole chicken breasts skin-out and skewers them into bundles for even roasting, finished with a pan-drippings gravy.
Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.