2,849 poultry recipes

Gourmet roast chicken salad with yogurt-curry dressing, Belgian endive, papaya, toasted coconut, and baby greens. A restaurant-style composed salad from a simple roast chicken.

Stuffed chicken breasts with melty Swiss and creamy ricotta, finished in a brandy-spiked pan sauce over spinach fettuccine. Restaurant-style plating from a single skillet.

Curry and mango chutney marinated chicken wings baked until crisp and finished under the broiler, served with a cool cucumber yogurt dipping sauce. Bold Indian-spiced party wings.

Lemon-pineapple baked chicken with a tangy sauce of pineapple juice, Dijon mustard, rosemary, and Worcestershire. Broiled for crispy skin then baked in a glossy citrus glaze.

Chinese five-spice chicken stir-fry with peaches, snow peas, and a lemon-broth glaze served over rice. A sweet-savory wok dinner ready in 20 minutes.

Simplified nasi goreng with chicken, caramelized onions, cumin, coriander, and brown rice. A home-cook-friendly Indonesian fried rice that skips shrimp paste and keeps ingredients accessible.

Authentic Pennsylvania Dutch chicken pot pie with homemade egg noodles, tender chicken, and hearty vegetables in rich broth. Lancaster County comfort food tradition.

Garlic-ginger chicken baked with sweet potatoes in a sweet-savory soy, sherry and brown sugar glaze. Chicken and tender sweet potato medallions roast in one dish, then go over steamed rice with a scatter of green onion.

The classic chicken salad gets a welcome twist in this impressive weeknight wonder. Chicken salad goes casserole, with crunch.

Forbidden City Chicken baked in a soy sauce, curry, cinnamon, and ginger glaze with sesame seeds. A fusion-style roasted chicken with warm spices and bold, salty-sweet flavor.

Another succulent chicken dish made with broccoli florets and mushrooms in a creamy, rich soup base.

Lemon dill chicken breasts marinated in lemon juice, garlic, dill weed, and vegetable stock then broiled. A low-fat, high-protein dinner with just 8 simple ingredients.

The Ark's chicken Marsala: pan-seared chicken breast with garlic and button mushrooms in a Burgundy and demi-glace sauce, finished with butter for restaurant gloss.

French chicken Normande with boneless breasts sauteed in butter with shallots, simmered in wine with Granny Smith apples, and finished with cream and broiled mozzarella.

Oven-baked "un-fried" chicken coated in yogurt and seasoned Italian bread crumbs with Old Bay and Creole spices. Crispy, flavorful, and low-fat with no deep frying required.

Roast turkey with port-soaked grapes and prunes in cornbread stuffing, then cooked inside a paper bag for a juicy bird with golden bronze skin. A holiday twist on the classic roast.