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Pillsbury

  • 3 3
  • lb chicken wingettes and drummettes (about 20)
  • 1 1
  • bottle (13.5 oz) Thai peanut sauce
  • 3 3
  • tablespoons reduced-sodium soy sauce
4.3/5 (15 Votes)

By

from what katie eats cookbook

  • 2 lbs chicken legs, skinned
  • salt and pepper
  • 1 tbsp olive oil
  • 1 small red onion finely diced
  • 3 cloves garlic minced
  • 1 cup tomato ketchup
  • 1/2 cup wholegrain mustard
  • 1/3 cup honey
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 3 tbsp lea and perrins
  • 3 tbsp balsamic vinegar
  • handful sesame seeds
4.3/5 (15 Votes)

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1. Heat oil in 12” skillet over medium-high heat

  • 1 tbsp. GOYA® Extra Virgin Olive Oil
  • 2 Boneless, Skinless Chicken Breast halves (about 1 lb.), cut into 3/4”
  • pieces
  • GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
  • 1 box (8 oz.) GOYA® Yellow Rice
  • 1 bag (1 lb.) frozen mixed vegetables, thawed
  • 1/2 cup shredded cheddar cheese
4.2/5 (16 Votes)

By

Start with lots of Charcoal

  • Sweet Baby Ray's BBQ Sauce
  • As many Chicken Legs as you like
4.3/5 (15 Votes)

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Authentic Cajun gumbo that doesn't use tomatoes or okra, this recipe is guaranteed to quickly become a family-favor...

  • 8 to 10 chicken thighs
  • 1 (12 to 16-ounce) package andouille sausage, sliced
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 large onion, chopped, about 1 1/4 cups
  • 1 medium green bell pepper, chopped
  • 2 ribs celery, chopped, about 1/3 cup
  • 3 medium garlic cloves, minced
  • 2 teaspoons salt or to taste
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 to 1/2 teaspoon BeaZell's Cajun seasoning
  • 1/2 cup green onions, chopped
  • 1/2 cup fresh parsley, chopped
  • Gumbo Filé for serving
4/5 (22 Votes)

By

A deliciously spicy chicken curry flavored with the Jamaican flavors of curry powder, allspice, garlic, ginger, and...

  • 4-pounds boneless, skinless chicken thighs, cut into 1 1⁄2-inch pieces
  • 1 ⁄4 cup fresh lime juice
  • 2 tablespoons curry powder
  • 1 ⁄4 cup coconut oil
  • Kosher salt and freshly ground black pepper to taste
  • 1 teaspoon ground allspice
  • 3 cloves garlic, finely chopped
  • 3 scallions, finely chopped
  • 3 sprigs thyme
  • 2 carrots, thinly sliced
  • 1 chayote squash, cut into 1⁄2-inch cubes
  • 1 russet potato, peeled and cut into 1⁄2-inch cubes
  • 1 (1-inch) piece ginger, minced
  • 1 cup coconut milk
  • 1 Scotch bonnet or habanero chile, slit in half lengthwise
  • cooked white rice, for serving
4.1/5 (18 Votes)

By

Tofu can be substituted for chicken if you want a vegetarian dish

  • 1 chicken breast, sliced into thin bite-size pieces (3/4 cup)
  • 1/4 cup garlic cloves, smashed
  • 3/4 teaspoon palm sugar (or white sugar)
  • 3/4 teaspoon white pepper powder or :black pepper powder: (or mix ’em!)
  • 1 3/4 teaspoons fish sauce
  • 1-2 tablespoons oil (enough to coat bottom of pan)
  • 2-3 tablespoons water
  • 1 teaspoon coriander leaves (for garnish)
3.7/5 (95 Votes)

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Marinating the chicken overnight in a homemade teriyaki sauce infuses it with a wonderful flavor everyone loves

  • 1/2 cup rice wine vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup water
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon raw sugar or honey
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 pounds chicken breasts, boneless, skinless, cut into cubes
  • 1/4 cup sesame seeds
  • Cooking spray
  • 1/4 cup scallions, chopped
  • Freshly ground black pepper
4.2/5 (19 Votes)

By

Pick meat from bones and cut into bite size pieces

  • 6 5-6″ Foil Pot Pie Tins
  • 1 Rotisserie Chicken or Fried Chicken
  • 2 sheet Puff Pastry Dough
  • 4-5 Potatoes
  • 4-5 Carrots
  • 2 cup Frozen Peas
  • 2 can Cream of Chicken Soup
  • 15 oz Milk
  • 1 tsp Sugar
  • Salt and Pepper (to taste)
4.1/5 (28 Votes)

By

Preheat oven to 425 and grease a large baking sheet with nonstick spray

  • 3-4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 1/2 cups panko breadcrumbs
  • 3 eggs + 3 tablespoons water
  • 1/3 cup flour
  • sauce
  • 1/3 cup Frank's hot sauce (this brand really makes the sauce!)
  • 2/3 cup brown sugar
  • 1/2 cup sugar
  • 3 tablespoons ketchup
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons garlic powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon salt
  • 1 tablespoon water
4.2/5 (19 Votes)

By

The chicken breasts will be easier to slice in half if you freeze them for 15 minutes first

  • 3 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
  • Salt and pepper
  • 6 tablespoons vegetable oil
  • 8 ounces white mushrooms, trimmed and quartered
  • 1 red bell pepper, stemmed, seeded, and cut into thin matchsticks
  • 1 shallot, sliced thin
  • 1/4 cup capers, rinsed
  • 2 garlic cloves, minced
  • 1 1/4 cups chicken broth
  • 3/4 cup white wine
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter, cut into 3 pieces
  • 1 tablespoon chopped fresh parsley
3.6/5 (65 Votes)

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Preheat the oven to 375F Melt the butter in a large pot over medium-high heat, then add onion and carrots

  • 4 tablespoons butter
  • 1/2 cup diced onion
  • 1/2 cup sliced carrot
  • 1/2 cup peas
  • 3 cups shredded cooked chicken (turkey works as well for a post-Thanksgiving meal)
  • 1/4 cup flour
  • 3 cups chicken broth
  • A splash of white wine
  • 1/4 teaspoon Turmeric
  • Salt and pepper to taste
  • Chopped fresh thyme to taste
  • 1/4 cup heavy cream
  • 2 whole unbaked pie crusts
  • 1 whole egg
  • 2 tablespoons water
4.3/5 (18 Votes)

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Chicken Pot Pie Thai Peanut sauce chicken