3,664 pepper chicken recipes

Cheesy dumplings baked on top of creamy sauce with chunks of chicken, bacon, onions and mushrooms. All in one deluxe chicken dinner.

A great Sandwich maker and a light Summer Main Dish with a side salad, or as a salad topper, or stuffed into a Wrap or Tomato. Best served next day as flavors will have blended better.

Enjoy a delicious and refreshing salad that can be served with any of your favorite main dishes.

Tender chicken meatballs flavored with Parmesan and herbs, simmered in cacciatore sauce until they soak up all the Italian flavors. Serve over spaghetti for an easy weeknight dinner.

Beer cheese soup blends sharp cheddar with a full bottle of beer, chicken broth, paprika, and Tabasco for a Wisconsin-style pub bowl. Finished with heavy cream and topped with buttered popcorn. The bar-snack take on cream soup.

A classic passover Matzah ball soup that simply delicious. No need to be Jewish to enjoy this chicken soup recipe.

Fairly easy to put together, and the dish was packed with flavor and very filling too. It is an excellent way to add dark leafy greens such as rapini into your meal. Feel feel to use kale or spinach to replace rapini.

New Orleans red beans and rice made easy in the slow cooker. Dried red beans cooked low with a smoky ham hock, garlic, and bay, thickened creamy, then piled over rice with browned smoked sausage.

An easy and tasty Chinese stir-fry will for sure satisfy your palate.

My favorite as a child growing up in cold Minnesota.

Crispy fried chicken wings tossed in a sweet-and-spicy sauce with French dressing, herbs, and hot sauce. Served with blue cheese dressing and crunchy veggies.

Excellent! Very authentic rendition of this classic soup. Very fresh and clean tasting with great flavor. It even beats the hot and sour soup from my favorite Chinese restaurant.

Quick 'n easy chicken breast recipe that only uses a few common pantry ingredients. Pair it with rice and veggies and you can have it ready in 20 minutes or so.

Classic Buffalo wings with homemade tomato-based hot sauce and creamy blue cheese dressing. Deep-fried golden, tossed in tangy heat, served with chilled celery.

This is one of those recipes that is more of a guideline—I really encourage you to adapt the amounts and ingredients to your tastes. If you like it chunky, don’t puree it. If you like a thinner soup, add more chicken broth. If you don’t like heat, omit the cayenne.

Baked parmesan-crusted chicken: bite-size pieces dipped in garlic butter, rolled in a Parmesan-breadcrumb coating, and baked hot until golden and crunchy. The family trick is cutting the chicken small.