Chicken/8 recipes

Add some smoky bacon and juicy chicken into your mac and cheese to make this already-delicious dish even more flavorful.

Crispy-skinned chicken simmers in a Madras curry sauce with a ginger-garlic-onion paste and sliced key limes. Tangy, aromatic, and on the table in under an hour.

Chicken wings reshaped into mini drumsticks, marinated in five-spice and rice wine, sealed with egg white, coated in cornstarch, and double deep-fried until shatteringly crispy. An authentic Chinese technique for the crunchiest wings.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Chicken and stuffing bake with cream of mushroom sauce, carrots, onion, and celery, baked in 45 minutes. Six chicken breasts over savory stuffing in one dish, feeds a family of 6 with ease.

One-pan chicken teriyaki with potatoes, browned in a skillet and tossed with scallions and teriyaki sauce. A fast weeknight dinner with just 5 ingredients.

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.

This delicious and nutritious dish is simple to prepare, and easy to follow!

Chicken pieces simmered in apricot nectar with canned apricots and onion soup mix for a sweet-savory dinner that's retro and comforting.

Crispy Parmesan-breaded chicken breasts topped with seasoned tomato sauce and melted mozzarella. A quick, cheesy chicken Parm ready in just 30 minutes.

Creamy chicken pie with tender chicken, green peas, and cream of celery soup baked under a buttery Pepperidge Farm stuffing crust. Bubbly and golden in just 35 minutes.

Creamy chicken pot pie with a buttery flaky pastry topping over chunks of chicken, carrots, celery, and onion in a half-and-half cream sauce. Single-crust comfort that bakes up bubbly and golden.

Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.

Mexican pasta salad with cumin-rubbed chicken breast, fettuccine, lime, cilantro, and fresh zucchini. A weeknight bowl that bridges Italian comfort and Tex-Mex brightness.

A great side dish for Thanksgiving that will be gone before you can say "pass the turkey".

Pasta in a light lemon wine sauce with thyme, dill, and Dijon mustard. A roux-based sauce using chicken broth and dry white wine instead of cream.