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Marinate Chicken overnight or a few hours

  • Marinade:
  • 1/4 cup white wine
  • 5 or 6 tbsp olive oil
  • 5 or 6 tbsp lemon juice (fresh)
  • 1 tbsp dried oregano
  • 1 tbsp dried rosemary
  • Chicken:
  • 6-8 chicken thighs
  • 6 large russet potatoes, quartered
  • 2 tablespoons chopped minced fresh garlic ( add the whole bulb if desired the more the better!)
  • 1 large onions, sliced
  • 2 -4 tablespoons capers, drained
  • 3/4 cup chicken broth
  • 1/4 cup olive oil
  • 2/3 cup lemon juice ( can use bottled, I prefer freshly-squeezed)
  • 1 -2 tablespoon dried oregano ( or to taste)
  • 1 teaspoon dried rosemary ( or to taste)
  • salt & freshly ground black pepper
  • sliced fresh mushrooms
4.1/5 (7 Votes)

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1. Rinse wingettes in cool water

  • For Marinade:
  • 3-1/2 pounds chicken wingettes
  • 8 Cups water
  • 1-1/2 tsp salt
  • 1-1/2 tbsp ground black pepper
  • 2 tbsp. lemon juice
  • For Fire in the Hole Sauce:
  • 1-1/2 oz. Habanero peppers
  • 1-1/2 oz. Serrano peppers
  • 2 tbsp butter, melted
  • 1-1/2 tbsp vinegar
  • 1-1/2 tsp. chili powder
  • 1 tbsp. cayenne pepper
  • 1/2 cup Frank's RedHot Sauce
  • Vegetable Oil for frying
4/5 (9 Votes)

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The original recipe instructs you to leave the red pepper out in step 9

  • 3 3 3 tablespoons vegetable oil.
  • 2 2 2 tablespoons chili powder.
  • 2 2 2 tablespoons unsweetened cocoa.
  • 3 3 3 garlic cloves, minced.
  • 1/4 1/4 1/4 teaspoon ground cinnamon
  • 1/4 1/4 1/4 teaspoon ground cloves
  • 1 14.5-ounce 1 14.5-ounce 3 can diced tomatoes. I used 3 medium, very ripe fresh tomatoes from my garden.
  • 1 1 1 cup raisins.
  • 1/4 1/4 1/4 cup peanut butter.
  • 3 to 4 3 to 4 4 pounds boneless, skinless chicken thighs, with fat trimmed off. The original recipe calls for 4 pounds bone-in thighs.
  • Salt and pepper.
  • 1 1 1/2 onion, halved and sliced in 1/2 inch thick pieces. I used a red onion from my garden.
  • 1 1 1/2 to bell pepper, stem and seeds removed, cut into 1/2 inch pieces. In general, I don’t like peppers, but I’m trying very hard to like them so I included them.
  • 1/4 1/4 1/4 cup fresh cilantro, chopped.
4/5 (17 Votes)

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Heat a saucepan over medium heat and cook the bacon until nearly crisp

  • 6 slices bacon, cut into 1/2-inch pieces
  • 4 cloves garlic, minced
  • 1/2 cup ketchup
  • 1/2 cup maple syrup
  • 1/4 cup applesauce
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 2 pounds chicken wings, split
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste
  • 1 cup all-purpose flour, for dredging
  • Vegetable oil (or other high flashpoint oil), for frying
4.1/5 (12 Votes)

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Healthy Crockpot Chili

  • 1 lb boneless, skinless chicken breast
  • 2 small onions, chopped roughly
  • 1 green pepper, chopped roughly
  • 1 package sliced mushrooms
  • 2 cloves garlic, thinly sliced or minced
  • 1 tin chopped jalapenos
  • 2 15oz tins stewed or diced tomatoes
  • 1 15oz tin small red kidney beans, rinsed
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons adobe seasonings
4.1/5 (11 Votes)

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In a large skillet over medium heat, heat olive oil

  • 1 tbsp. extra-virgin olive oil
  • 4 boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 shallot, chopped
  • 4 large peaches, sliced
  • 1/4 c. balsamic vinegar
  • 1/3 c. torn fresh basil
4.1/5 (8 Votes)

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Place chicken breasts in slow cooker Prepare the remaining ingredients as stated above and pour over chicken breas

  • 3 boneless, skinless chicken breasts
  • 1 jar (24 ounce) medium salsa
  • 2 limes zested
  • 1/2 cup lime juice
  • 4 tablespoons olive oil
  • 1/2 cup water
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves of garlic, pressed
  • 1/2 cup onion, red finely chopped
4.1/5 (8 Votes)

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1. Mix ground chicken and remaining ingredients in large mixing bowl

  • 1 lb. ground chicken breast
  • 2 Cups grated zucchini (leave peel on)
  • 2-3 green onions, sliced
  • 3-4 TBSP cilantro, minced
  • 1 Clove garlic, minced
  • 1 TSP salt
  • 1/2 TSP pepper
4.1/5 (8 Votes)

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Cook rice in the chicken stock, water, salt and lime zest

  • Additional:
  • Rice
  • 1 cup uncooked brown basmati rice
  • 1 cup chicken stock
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 tablespoon lime zest
  • Chicken
  • 2 large chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • Vegetables
  • 6 cups vegetables cut into bite-sized pieces (I used broccoli and carrots)
  • 1 tablespoon olive oil
  • Peanut Lime Sauce
  • 1/2 cup creamy peanut butter
  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • juice of 1/2 a lime
  • 1/4 cup of water (or more as needed to thin it out)
  • 1/2 cup peanuts (2 tablespoons per bowl)
4.1/5 (9 Votes)

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If you’re selecting a dish to serve to company, you can’t miss with this classic Italian chicken dish

  • 3 tablespoons butter, divided
  • 1 cup pecan pieces, divided
  • 1/3 cup all-purpose flour
  • 4 skinned and boned chicken breasts (about 1 1/2 lb.)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 8 ounces assorted mushrooms, trimmed and sliced
  • 2 shallots, sliced
  • 3/4 cup chicken broth
  • 1/2 cup Marsala
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
3.9/5 (14 Votes)

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This stew can be stretched to last a few meals

  • 1 tbsp (15 mL) vegetable oil
  • 3 chicken breasts, bone-in, skinless
  • 3 cups (750 mL) onions, coarsely chopped
  • 11/2 cups (375 mL) red pepper, diced
  • 2 tbsp (25 mL) garlic, finely chopped
  • 3 tbsp (45 mL) fresh ginger, finely chopped
  • 1/4 tsp (1 mL) chili flakes, or to taste
  • 4 cups (1 L) sweet potato, finely diced
  • 1 tsp (5 mL) salt, or to taste
  • 6 cups (1.5 L) water
  • 1 can (414-mL) coconut milk (light or regular)
  • ⅔ cup (150 mL) jasmine or basmati rice
  • 1/2 cup (125 mL) fresh cilantro, coarsely chopped
  • 1 cup (250 mL) frozen peas, thawed
  • Zest and juice of 2 juicy limes
3.8/5 (13 Votes)

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Made fresh in Austin, Texas, this recipe for Baby Acapulco Chicken Tortilla Soup will warm you up on a cold day, an

  • SOUP:
  • 14 1/2 ounce can diced tomatoes
  • 1 medium onion, cut up
  • 2 garlic cloves
  • 4 tablespoons snipped cilantro
  • 1/2 teaspoon sugar
  • 3 chipotle peppers in adobo sauce from the can
  • 8 cups chicken broth
  • 1 1/2 pounds chicken breast cut up
  • GARNISH:
  • Monterey Jack cheese, shredded
  • Avocados, cut up
  • Tortilla chips
  • Red Onion, diced
  • Cilantro, shredded
  • Spanish rice
3.7/5 (115 Votes)

Any burning questions? Our chefs answer!

Baby Acapulco Chicken Tortilla Soup Greek Crockpot Chicken