Chicken/6 recipes

Tender chicken breast in creamy garlic sauce over egg noodles, topped with toasted almonds. Lighter 30-minute weeknight dinner.

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.

Honey mustard glazed chicken and onions served with a honey-mustard sauce and pasta.

Chicken breasts poached in herbed broth with leeks, carrots, red pepper, and elbow macaroni, finished with fresh thyme and Parmesan. A nourishing, light soup.

Cheesy stuffed chicken breasts: pounded chicken cutlets rolled around Monterey Jack and oregano, then coated in a chili-spiced cornmeal crust. Pan-browned, oven-finished, served with guacamole and salsa.

Chicken, quinoa, spinach, and sweet corn simmered in broth with scallions and a dash of hot sauce. A protein-packed one-pot soup ready in 40 minutes.

Breaded chicken breasts simmered in a tangy orange marmalade sauce with Dijon mustard, lemon zest, and garlic. A sweet-savory citrus glaze that clings to every crispy bite.

Belgian endive halves browned in butter until caramelized, then braised in chicken broth. A 30-minute European side dish with a bittersweet, nutty flavor and silky texture.

When you don't have 4 hours or more to make chicken broth use inexpensive chicken legs to make this rich broth along with cooked chicken for use in other recipes.

Garlic soup with chicken built on a homemade broth enriched with mashed roasted garlic and a buttery flour roux. Warming, savory, and deeply restorative.

One-skillet chicken and spinach saute with milk, broth, and a whisper of nutmeg. High-protein, low-fat, and on the table in 40 minutes. Clean eating that actually satisfies.

Easy sweet and sour chicken velvets chunks of chicken with egg white, stir-fries them with bell pepper, carrot, and pineapple, then glazes with a light sherry-pineapple sauce.

Chicken and pasta in Thai peanut sauce tosses thin spaghetti, seared chicken, broccoli and red pepper in a creamy, nutty sauce with a kick of crushed red pepper. A 20-minute weeknight dinner.

Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.

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.

Gravy soup is an old-fashioned roux-based broth with chicken fat, flour, and stock, topped with croutons and grated Gruyere. A frugal European-style starter that turns pantry staples into comfort.