8,014 thickener recipes

Stove-top chicken Provencale braises browned chicken in a tomato, sherry, and herb sauce, all in one skillet. A rustic French-inspired dish that turns out tender, saucy chicken with very little fuss.

Roasted Chicken Breasts with Cranberry Port Sauce recipe

Diced chicken and mushrooms in a creamy celery soup filling baked under a flaky dill-seasoned pie crust. A cozy chicken pot pie with an herby twist.

Szechuan chicken in sesame paste with toasted peppercorns, green tea, ginger, and red pepper flakes, served cold in lettuce wraps. A spicy, make-ahead Chinese appetizer.

Fettuccine with chicken and peppers in a creamy basil-cheddar sauce over spinach pasta. Stir-fried broccoli and bell peppers keep it colorful and light.

Two whole chickens simmered with leeks, carrots, celery, and fresh thyme yield a crystal-clear broth and tender diced meat. A from-scratch chicken soup that's worth every minute of the 2.5-hour simmer.

Velveted chicken stir-fry seasoned with oregano, lemon pepper, and white wine instead of soy and ginger. The Greek-Chinese mashup that actually works. Two-serving size.

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.

Easy chicken and cornbread dressing casserole with cream of chicken and cream of celery soups. A simple, Southern-style one-dish comfort meal ready in an hour.

Chicken breasts gently poached in parchment with fresh cilantro, sliced thin and served alongside steamed baby carrots with a sizzling lemon-olive oil drizzle. An elegant dinner for two.

Cheddar chicken and spaghetti bake layered with celery, bell pepper, onion, pimientos, cream of mushroom soup, and melted cheddar. A church-cookbook crowd-pleaser.

Let your family enjoy this succulent dish that will have them thanking you over and over for making such a delicious dinner.

Whole roasted chicken rubbed inside and out with sun-dried tomato paste, garlic, fresh basil, and parsley. Crisp golden skin, deeply savory flavor in every bite.

Homemade chicken stock from backs, necks, and gizzards simmered with celery, carrots, onion, and parsley. The from-scratch base for soups, gravies, and braises. Freezes for months.

Baked chicken breasts topped with chopped cranberries, diced apples, and walnuts, finished with melted Monterey Jack cheese. A quick, fruity weeknight dinner ready in 45 minutes.

French chicken saute braised with red wine vinegar, fresh tomatoes, and chicken stock, reduced to a glossy, tangy sauce. A classic bistro dish with bold, concentrated flavor.