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The best chicken recipes - 2272 recipes

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The tomatillos in this braising sauce offer a tangy contrast to the rich chicken flavor

  • 12 ounces tomatillos (about 5 medium), husks removed
  • 6 garlic cloves
  • 1 medium jalapeño pepper, halved and seeded
  • 1 cup chopped fresh cilantro
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1 1/2 teaspoons all-purpose flour
  • 8 bone-in chicken thighs (about 1 3/4 pounds), skinned
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1/2 cup grape tomatoes, quartered
  • 3 tablespoons Mexican crema
4.3/5 (3 Votes)

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method of Preparation: -Start by marinating the chicken wings with olive oil, lemon juice, minced garlic, rosemary ...

  • 10 chicken wings, cleaned
  • 5 Tbs. of extra virgin olive oil
  • 1/2 cup of lemon juice
  • 2 Tbs. of minced garlic
  • 2 Tbs. of dried rosemary
  • 2 oz. of garlic cloves
  • 1 white onion
  • 4 Tbs. of unsalted butter
  • salt and pepper, to taste
  • Garnish: Ciabatta bread and reggiano cheese
4/5 (5 Votes)

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Cook NO YOLKS according to package directions, adding broccoli slaw at the 4 minute mark

  • 2/3 package cooked NO YOLKS
  • 1 bag (16 oz.) broccoli slaw (found near the coleslaw in the produce section)
  • 1 tablespoon canola oil
  • 8 oz. lean chicken or boneless pork chops, in bite-sized pieces
  • 2 green onions, sliced
  • 2 cloves garlic, finely chopped or 2 teaspoons jarred minced garlic
  • 1 cup low sodium chicken broth
  • 3 tablespoons teriyaki sauce
  • 2 teaspoons corn starch
  • 1 teaspoon red pepper flakes
4.3/5 (3 Votes)

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This is a recipe from a Gooseberry Patch cookbook

  • 1 pound boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 10-3/4-oz. cans cream of chicken soup
  • 14-1/2-oz. can chicken broth
  • 16-oz. package wide egg noodles, cooked
4.3/5 (3 Votes)

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1. Using a sharp, thin knife, cut a parallel slit in the side of each chicken breast, forming a pocket, taking car...

  • 4 boneless, skinless chicken breast halves
  • 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Chipotle Cheddar Cheese, divided
  • 1 jar (2 oz.) chopped pimiento, drained or 1/4 cup chopped, drained, bottled roasted red bell pepper
  • 2 Tbsp. chopped cilantro or green onion tops
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic salt
4.5/5 (4 Votes)

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Chicken breasts breaded with a Parmesan and paprika coating is baked until golden and crispy

  • 1/4 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg, beaten
  • 2 tablespoons milk
  • 4 skinless, boneless chicken breast halves
  • 1/4 cup butter, melted
4/5 (13 Votes)

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Boil chicken breasts and shred meat from bone

  • 5 ea Chicken breast halves
  • 2 cups Cheddar cheese sharp
  • 8 ounces Cream cheese
  • 16 ounces Blue cheese dressing chunky style
  • 12 ounces Hot sauce (Frank's Red Hot)
  • 2 stalks Celery finely chopped
4.3/5 (3 Votes)

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Who doesn't love nachos!? These fab nachos are loaded with ancho-Lime grilled chicken, grilled sweet corn salsa, bl

  • TOPPINGS:
  • 1/2 cup extra light olive oil
  • 2 tablespoons ancho chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon kosher salt
  • Juice of two limes
  • 1 1/2 pounds chicken thighs, boneless, skinless (or breasts)
  • 1 handful fresh cilantro
  • 1 large bag whole grain tortilla chips
  • 2 cups cheddar cheese, freshly grated
  • 1 recipe grilled sweet corn salsa
  • 1 cup canned black beans, drained and rinsed
  • Sliced green onions
  • Sour cream
  • Hot sauce
4.1/5 (22 Votes)

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Bring home the flavors of Louisiana in this Cajun Chicken Shrimp Broccoli Alfredo!

  • 1 bag shrimp
  • 3-4 boneless, skinless chicken breast halves
  • 4 tablespoon cajun seasoning
  • 2 tablespoon butter
  • 3 cups heavy cream
  • 2 tablespoon butter
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1-2 bags shredded white cheese of your choice
  • 1 bag frozen broccoli
  • Pasta of your choice
4/5 (27 Votes)

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The red onions develop a nice char on the grill, but they finish cooking and develop a depth and sweetness once lef...

  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh orange juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon ground red pepper
  • 6 garlic cloves, minced
  • 3/4 teaspoon kosher salt, divided
  • 1 pound skinless, boneless chicken breast halves
  • Cooking spray
  • 1 medium red onion, peeled and cut into 1/2-inch rings
  • 1 ripe avocado, peeled and sliced
  • 1 lime, cut into wedges
  • Chopped fresh cilantro (optional)
4.3/5 (9 Votes)

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Preheat oven to 350 deg. Toss the potatoes with the olive oil and half of the Muskego Ave, oregano, and shallots

  • 2 bone-in/skin-on chicken breasts
  • 1 lb fingerling potatoes
  • 1 tsp olive oil
  • 1 tsp Ruth Ann's Muskego Ave, divided
  • 1/2 tsp Turkish oregano, divided
  • 1 Tbsp Penzeys Air-Dried Shallots rehydrated in 2 Tbsp water for 15 minutes, divided
3.9/5 (11 Votes)

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1. Heat oil in a large stock pot or dutch oven over medium heat

  • 2 Tsp. garlic-infused olive oil
  • 1 cup carrot, sliced thin
  • 1 bunch of green onions, greens only, chopped aprox. 3/4 t. salt
  • 1/2 t. black pepper
  • 1 1/2 T. tuscan-herb low-fodmap spice mix (or add other italian herbs like parsley, basil, oregano, thyme, or rosemary to your liking)
  • 1/2 cup dry white wine (or whichever you have on hand)
  • 4 cups low-fodmap chicken stock
  • 2 cups chopped cooked chicken (leftovers from making chicken stock would be great)
  • 2-3 oz. dry corn pasta (any shape), cooked
4.1/5 (9 Votes)

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Chicken Noodle Soup (low FODMAP) Tomatillo-Braised Chicken Thighs