2,849 poultry recipes

Sauteed chicken breasts topped with marinated artichoke hearts, red bell pepper, onion, and fresh basil in a white wine pan sauce. Light, bright, and ready in 40 minutes.

Turkey saltimbocca pan-sears thin turkey cutlets in butter, then tops them with prosciutto, melted Muenster, and fresh sage. A 5-ingredient Italian-American classic ready in under 10 minutes.

Maple mustard game hens spatchcocked, marinated overnight in Dijon, lemon, and maple syrup, then roasted in a hot oven until skin is bronzed and crackling. Date-night dinner with restaurant flair.

Maple syrup broilers with young chicken browned in butter, topped with caramelized onions and maple syrup, then baked with apple cider, aniseed, and savory. A Quebecois classic.

Crispy breaded turkey tenders stuffed with wine-infused herb butter and baked ham. Each golden bite releases a gush of melted parsley, chive, dill, and mint butter that pools on your plate like liquid gold.

Make your chicken breasts feel super with this simple recipe that creates a wonderful taste your family will love.

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.

Wild duck soaked in lemon water, stuffed with celery, onion, orange, and apple, then slow-roasted under salt pork until tender. A hunter's classic done right.

Fiery Sichuan-style wok chicken with chili, fermented bean curd, and fresh ginger, simmered in stock and served over tender pea shoots. A 30-minute wok sensation.

Turkey loaf with spinach is a lean food-processor meatloaf: pureed turkey breast with carrot and onion wrapped around a spinach-Parmesan filling, baked into a pinwheel-sliced main. Low-fat, high-protein, and elegant enough for company.

Crispy oven-baked chicken with a cornflake crumb crust, milk dip, and garlic seasoning. No deep fryer, no greasy mess. The shatter-crisp coating that earned its keep on Sunday tables.

Flour-dusted turkey breast slices pan-fried in butter until golden, finished with toasted almonds and a bright lemon pan sauce. An elegant 30-minute dish inspired by classic French amandine.

Classic double-crust chicken pot pie with a velvety thyme cream sauce, tender chicken, peas, carrots, and pearl onions. Golden, flaky, and baked until bubbling.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

General Tso's chicken stir-fried with dried red chiles, fresh ginger, and bright orange zest in a savory soy-sherry sauce. The Hunan-style original, faster and lighter than the breaded takeout favorite.

Just 5 ingredients and 40 minutes stand between you and this creamy chicken and stuffing bake. Boneless chicken breasts nestle beside herbed stuffing under a blanket of cream of mushroom sauce.