2,929 salt chicken recipes

Hearty chicken stew with mushrooms, carrots, and radiatore pasta simmered in a sage-seasoned broth. A comforting one-pot meal using cooked chicken for speed.

Creamed chicken in a from-scratch white sauce with peas and slivered almonds, seasoned with savory. Serve over biscuits, waffles, or in puff pastry shells.

Easy chicken piccata with golden flour-dredged cutlets in a bright, buttery lemon pan sauce built right in the skillet. A restaurant-style dinner with a tangy lemon kick, ready in about 20 minutes.

Kreplach with four filling options: chicken, chicken liver with schmaltz, seasoned ground beef, or cottage cheese. Homemade Jewish dumplings for chicken noodle soup or served with sour cream.

Chicken liver and prosciutto lasagne layered with ricotta, Parmesan, and mozzarella in a rich wine-tomato sauce. An Italian-style baked pasta worth the effort.

Chicken scallopini uses pounded chicken breasts with a crispy Italian breadcrumb crust and a quick lemon-caper butter pan sauce. Italian restaurant classic ready in under 20 minutes.

Low-fat chicken casserole with water chestnuts, cream of chicken soup, and evaporated skim milk. A creamy, crunchy baked dish that's lighter than it tastes.

Mexican chicken casserole with flour tortillas, cheddar cheese, tomatoes, and cream soups baked until bubbly. A Tex-Mex comfort food bake with homemade fried chicken.

Elegant chicken breasts with a mousseline-style spinach filling tucked under crispy skin, finished with a glossy Madeira pan sauce. A restaurant-worthy dinner you can prep a full day ahead.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

Creamy chicken pot pie with a buttery flaky pastry topping over chunks of chicken, carrots, celery, and onion in a half-and-half cream sauce. Single-crust comfort that bakes up bubbly and golden.

Toasted vermicelli mingles with long-grain rice in buttery chicken broth for fluffy Armenian pilaf that rests before serving.

Hotel Roanoke peanut soup, a legendary Virginia recipe with creamy peanut butter, chicken broth, and a bright squeeze of lemon. Rich, velvety, and uniquely Southern.

Chicken egg drop soup simmers a ginger-scented broth with velveted chunks of chicken and ribbons of egg swirled through a glossy, lightly thickened base. A protein-packed, restaurant-style soup you can make better at home.

Paprika fried chicken with a crisp, smoky crust: chicken pieces dredged in paprika-seasoned flour and fried in deep oil until golden brown. Classic Southern fried chicken with a Hungarian twist.

This is like a very thick chicken soup and the basil makes this delicious!