Chicken/4 recipes

A thick, creamy cheese soup made with canned cream soups, cheddar cheese spread, mayo, butter, and chicken broth. Stir it all together and heat. Comfort food in under 45 minutes.

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.

Gourmet's chicken divan layers blanched broccoli and sliced chicken under a silky sherry velouté finished with whipped cream, lemon, and broiled Parmesan. A refined take on the American classic.

Sunday chicken revisited folds whole chicken breasts skin-out and skewers them into bundles for even roasting, finished with a pan-drippings gravy.

Hot and spicy baked chicken wings coated in a tomato-based sauce with red pepper flakes, hot sauce, and jalapenos. No frying needed. Serve with blue cheese and celery.

Tom Kha Gai, the classic Thai chicken coconut soup with galangal, lemongrass, kaffir lime leaves, and fish sauce. Aromatic, creamy, and bright with fresh lime juice and serrano chiles.

Baked chicken breasts in a tangy yogurt-herb sauce with lime, oregano, coriander, and thyme. Light, flavorful, and naturally low in fat.

Chicken and dumplings casserole layered with chicken breasts, onion, celery, carrots, and sage in broth, topped with hand-rolled dumpling balls. One-dish oven dinner.

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.

Peruvian potato and chicken platter: poached chicken and potatoes built into a colorful spread with hard-boiled eggs, bell pepper strips, green olives, and chunky salsa.

A succulent and sophisticated chicken dish made with water chestnuts, amaretto liquer and beau monde seasoning.

Elegant chicken breasts with a mousseline-style spinach filling tucked under crispy skin, finished with a glossy Madeira pan sauce. A restaurant-worthy dinner you can prep a full day ahead.

Sauteed chicken breasts in a lemon cream sauce with dry vermouth, Parmesan, and chicken broth. A one-skillet dinner served over egg noodles in 30 minutes.

Crispy-skinned chicken breasts with oven-roasted portobello mushrooms in a reduced white wine and cream pan sauce. A steakhouse-worthy dinner with just 8 ingredients and 50 minutes.

40 clove garlic chicken with chicken breasts braised in butter, oil, and dry vermouth alongside whole garlic cloves that caramelize sweet and tender. The French classic that turns garlic into the star.

Mulligatawny soup with chicken, apples, potatoes, and curry spices in a rich broth. This Anglo-Indian classic balances warm curry and allspice with sweet apple for a deeply layered bowl.