3,664 pepper chicken recipes

Chicken livers simmered in butter with prosciutto and sage, perched on sautéed bread triangles, and drizzled with a Marsala wine pan sauce. An Italian classic ready in 20 minutes for two.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Silky French fennel veloute soup with braised fennel, butter roux, egg yolk and cream liaison, garnished with fresh chives. Elegant, warming, and deeply aromatic.

It's a super versatile recipe. I can eat it everyday!

Scalloped oysters and chicken: browned chicken breast layered with plump oysters, buttery cracker crumbs, white wine cream sauce, and a splash of bitters. A retro holiday-worthy casserole.

Always a favorite for our family and great when company is coming. The chicken remains moist and the broccoli perfectly tender-crisp and everyone loves the cheesy sauce. Using a bechamel sauce instead of cream keeps it light.

Indian chicken pies with flaky lard-and-margarine pastry wrapped around garam masala-spiced chicken, mushrooms, and corn. Handheld curry-pot pies worth the weekend effort.

Lighter chicken and rice casserole made with skim milk, defatted broth, and reduced-calorie mayo. Topped with toasted almonds and baked until bubbly. All the comfort, less the guilt.

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.

Tandoori-style chicken marinated in yogurt, garam masala, ginger, garlic, and lemon, then grilled or oven-roasted until smoky and tender. Authentic Indian technique without a tandoor oven.

Thin-pounded veal scallops seared golden, then plated with warm avocado slices and a silky vermouth-lemon butter sauce. A retro Italian gem that feels surprisingly modern, ready in under an hour for 6 to 8.

Silky broccoli bisque with a twist of curry powder and lime juice, garnished with sour cream and chives. Serve it hot in winter or chilled on warm summer evenings.

Grilled chicken marinated in gin, lemon juice, lemon zest, and fresh oregano. The juniper botanicals in the gin add a piney, herbal depth to the marinade.

Enjoy this slow cooker stuffing that is made with canned mushrooms, celery and parsley leaves.

Creamy crab and artichoke hearts over a bed of sour cream spinach with a cayenne kick. This microwave casserole is on the table in 20 minutes flat.

Spicy and tasty! If you don't like spicy food, reduce the amount of chili flakes and hot chili peppers to your own taste.