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Old Fashioned Chicken Pot pie from Southern Living 2/2011

  • 1/2 cup butter
  • 2 medium leeks, sliced
  • 1/2 cup all purpose flour
  • 1 (14.5 oz ) can Chicken Broth
  • 3 cups chopped cooked chicken
  • 1 1/2 cups frozen cubed hash browns with onions and peppers
  • 1 cup matchstick carrots
  • 1/2 cup chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 (17.3 oz) package frozen puff pastry sheets, thawed
  • 1 large egg
4.7/5 (3 Votes)

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Makes 4 servings. With 1 cup noodles = 4 points plus program

  • 1 tbsp. + 1 tsp vegetable oil, divided
  • 10 oz. skinless boneless chicken breasts, cut into 1/2" strips
  • 2 cups sliced mushrooms
  • 1 cup sliced onions
  • 1 cup low-sodium chicken broth
  • 2 tsp. all-purpose flour
  • 3 tbsp. nonfat sour cream
  • 1 tsp. red wine vinegar
  • 1 tsp. Dijon-style mustard
  • 1/4 tsp. black pepper
4.7/5 (3 Votes)

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Using an electric mixer, blend together all the ingredients for the dressing in a small bowl

  • DRESSING:
  • 3 T Honey
  • 1 1/2 T white vinegar
  • 4 tsp mayonnaise
  • 1 T Dijon mustard
  • 1/2 tsp sesame oil
  • SALAD:
  • Salad:
  • Vegetable Oil -- For Frying
  • 1 Egg
  • 1/2 c Milk
  • 1/2 c Flour
  • 1/2 c Corn Flake Crumbs
  • 1 ts Salt
  • 1/4 ts Pepper
  • 1 Skinless Boneless Chicken Breast Halves
  • 3 c Romaine Lettuce -- Chopped
  • 1 c Red Cabbage -- Chopped
  • 1 c Napa Cabbage -- Chopped
  • 1/2 Carrot -- Shredded
  • 1 Green Onion -- Sliced
  • 1 TB Almonds -- Sliced
  • 1/3 c Chow Mein Noodles
4/5 (2 Votes)

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This dutch style chicken pot pie is classic comfort food at its finest

  • POT PIE DOUGH:
  • 8 pound chicken
  • 4 tablespoons butter
  • 1 large onion, chopped
  • 4 to 5 carrots, chopped
  • 4 to 5 celery ribs, chopped
  • Salt and pepper, to taste
  • 2 (46-ounce) cans chicken broth
  • Celery seed, to taste
  • Sweet curry powder, to taste
  • Garlic powder, to taste
  • Chicken base, to taste
  • 2 1/2 cups flour
  • 1/2 stick butter
  • 1 tablespoon baking powder
  • 2 eggs
  • Milk
  • Salt and pepper
3.3/5 (3 Votes)

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Preheat oven to 365ºF. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside

  • 1/2 cup all-purpose flour
  • 1/4 tsp table salt
  • 1/8 tsp cayenne pepper
  • 3 oz buttermilk
  • 3/4 cup corn flakes crumbs
  • 1 pound boneless, skinless chicken breast(s), four 4 oz pieces
4.7/5 (3 Votes)

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Super easy crockpot chicken breast recipe with Pepperidge Farm stuffing and swiss cheese

  • 4 Boneless,skinless Chicken breasts
  • 4 Slices Swiss cheese
  • 1 can Cream of Chicken Soup
  • 1 can Cream of Mushroom Soup
  • 1 cup Chicken broth
  • 1/4 cup Milk
  • 2-3 cups Pepperidge Farm Herb Stuffing Mix
  • 1/2 cup melted Butter
4.3/5 (3 Votes)

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Melt the butter in a large pan over medium heat

  • 2 oz butter
  • 1 onion, chopped
  • 9 oz. skinless, boneless chicken breasts, diced
  • 1/3 cups arborio rice
  • 1 tsp ground turmeric
  • 2/3 cup white wine
  • 5 1/2 cups simmering chicken stock
  • 2 3/4 oz. cremini mushrooms, sliced
  • 1/3 cup cashews, halved
  • salt and pepper
  • wild arugula, fresh parmesan cheese shavings, and fresh basil leaves, to garnish
4/5 (4 Votes)

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6 points for 1/4 of the recipe, including pineapple

  • 4 medium, skinless, boneless chicken breast halves (1.5 lbs)
  • 2 limes
  • 1 TBSP olive oil
  • 1 medium pineapple, peeled and cut into 1/2 inch slices
  • 1/4 cup loosely packed fresh mint leaves, chopped
  • Salt and pepper
4.5/5 (2 Votes)

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Chicken Piccata with Lemon, Capers and Artichoke Hearts Copyright, 2006, Robin Miller, All rights reserved Show: ...

  • 4 (4-ounce) boneless, skinless chicken breast halves
  • Salt and ground black pepper
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • 1 (14-ounce) can artichoke hearts, quartered
  • 1/4 cup drained capers
  • 1 cup quick-cooking brown rice
4.5/5 (2 Votes)

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Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker

  • 2 pounds boneless, skinless chicken thighs
  • 8 cups chicken stock
  • 1 cup long-grain rice
  • 3 small dried red chiles, such as Thai or chile de arbol
  • 1 (3") piece ginger, thinly sliced
  • 2 garlic cloves, pressed
  • 1 1/2 teaspoons kosher salt
  • Cubed avocado, lime wedges, cilantro, sliced jalapeño, sliced scallions, chopped roasted, salted peanuts, chili oil, fish sauce, hot sauce, soy sauce, and/or crispy fried shallots (for serving; choose as many as you like)
4/5 (1 Votes)

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Sprinkle each side of chicken with Italian seasoning, salt and pepper In large skillet over medium high heat melt b

  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 small yellow onion, diced (or about 1/4 cup)
  • 2-3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 (or up to 1/4) teaspoon pepper, depending on taste
  • 1 1/2 cup chicken broth
  • 1 teaspoon grainy mustard
  • 3/4 cup heavy cream
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
4/5 (1 Votes)

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To prepare Dumplings: Combine dry ingredients

  • Dumplings:
  • 2 cups flour
  • 4 teaspoons baking powder
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 2 eggs
  • 1 ⁄2 cup buttermilk, or as much as needed to form a stiff batter
  • 1 ⁄4 cup butter, melted
  • Sauce:
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 tablespoon flour
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 8 cups chicken stock
  • 1/2 cup heavy cream
4/5 (1 Votes)

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Chicken and Dumplings - Best Ever!!! Chicken Pot Pie Southern Living