603 poultry recipes

Chicken Alejandro simmers boneless breasts in salsa spiked with cinnamon, cloves, and bay leaf, then thickens into a glossy sauce finished with fresh orange segments. Mole-adjacent flavors over rice.

Boneless chicken breasts pan-seared in butter under a generous paprika and garlic crust, then finished in a quick Alouette cheese sauce. A modern shortcut version of classic chicken paprikash, ready in 30 minutes.

Grilled chicken with hazelnut butter tops butter-brushed grilled chicken breasts with slices of compound hazelnut butter that melt into a nutty pan sauce. Restaurant-style 30 minute dinner.

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.

Neil's Burn Lisa's Mouth Chicken Nuggets, shake-and-bake chicken breast chunks coated in Cajun spice, crushed red pepper, paprika and breadcrumbs. Kitchen-prank-level spicy in the best way.

Poached chicken breast in raspberry vinegar broth, topped with a pink raspberry sour cream sauce and fresh berries. Light, elegant chicken with fruity cream sauce.

Fruit Cornish hens: classic Chicken Marbella scaled up for small birds. Cornish hens marinated with garlic, oregano, prunes, apricots, green olives, and capers, then roasted until golden with brown sugar glaze.

Fiesta turkey with cream sauce: leftover cooked turkey simmered with mixed vegetables in a cumin-scented sour cream sauce. Weeknight dinner from Thanksgiving leftovers.

Lemon chicken in puff pastry shells with chicken gravy, thyme, and mixed vegetables. A retro comfort-food main course that turns pantry staples into a dressed-up chicken pot pie in under 40 minutes.

Lighter chicken Waldorf salad with Granny Smith apple, mango, candied ginger, and walnuts in a tangy light mayo-chutney dressing. A tropical twist on the classic.

Tarragon chicken salad dressed in a light yogurt sauce built on a white wine, shallot, and fresh tarragon reduction, then plated with new potatoes and crisp green beans. A composed, mayo-free chicken salad.

Aikens' vegetarian cornbread dressing with whole wheat toast, soda crackers, sage, onion, celery, buttermilk, and eggs baked in vegetable stock. A meatless Thanksgiving side that feeds a crowd.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

Why prepare a salad when you easily just enjoy this succulent dish that has vegetables you will thoroughly enjoy!

A succulent dish made with chicken breasts, spinach, ziti pasta and gorgonzola cheese.

Cheesy stuffed chicken breasts: pounded chicken cutlets rolled around Monterey Jack and oregano, then coated in a chili-spiced cornmeal crust. Pan-browned, oven-finished, served with guacamole and salsa.