2,929 salt chicken recipes

Chinese beef and asparagus stir-fry with dried mushrooms, snow peas, and oyster sauce in a glossy cornstarch-thickened sauce. Restaurant-style wok cooking at home.

Easy chicken Kiev roll-ups baked in a muffin tin. Pounded chicken breasts wrapped around herbed butter, then baked until juicy and golden in 30 minutes.

Thai-style shrimp and asparagus stir-fry with garlic, straw mushrooms, fish sauce, and oyster sauce. Wok-fast: shrimp turn bright orange and the sauce sets in under a minute.

Parmesan-breaded chicken breasts layered with melty mozzarella and mushrooms, then baked until golden and bubbly. A make-ahead casserole the whole family will fight over.

Creamy carrot cheddar soup uses canned cream of cheddar, chicken broth, milk, and a quick roux for a 30-minute weeknight bowl. Sweet carrot, savory cheese, paprika, and Worcestershire give it depth.

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.

Slow cooker orange chicken made with frozen orange juice concentrate and ginger, served over rice and topped with shredded coconut, fresh orange segments, and green onions.

Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.

One-skillet crab rice with toasted long grain rice, tomatoes, green peas, and a splash of dry sherry. A quick seafood rice dish with Spanish-style flavor.

Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.

Open-faced Santa Fe chicken avocado melt with cilantro-lime mayo, sliced chicken, ripe avocado, and Lorraine cheese broiled on toasted sourdough. A 15-minute lunch built for leftover roast chicken.

Avocado Gazpacho skips the tomato and builds a green chilled soup from cucumber, avocado, fresh dill, and a splash of vodka. Half the avocado blends smooth, half stays chopped for texture.

Chicken panini with Italian salsa verde of green olives, capers, garlic, and lemon. Briny no-cook sandwich ready in 15 minutes with leftover roast chicken.

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.

Homemade chicken pie with a rich thyme-and-nutmeg roux filling loaded with carrots, potatoes, and celery, topped with golden cheddar buttermilk biscuits. From-scratch comfort.

Pork chops braised under smothered red cabbage with apples, red onion, cranberry juice, and red wine vinegar. A hearty one-pot fall dinner full of tangy sweetness.