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1. Preheat oven to 450 degrees F

  • 2 lb. ground chicken
  • 1 bag regular potato chips, crushed
  • 1 egg
4.4/5 (17 Votes)

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Fried chicken, Puerto Rican style! Onions, garlic and other seasons kick this fried chicken up to the next notch

  • 2 pounds chicken drums & thighs
  • 1/2 cup oil
  • 1/8 cup white vinegar
  • 5 cloves of garlic, presses through a garlic presser
  • Adobo
  • 2 packets of sazon
  • 1 large white onion, sliced thin
  • oil for frying
4/5 (13 Votes)

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You can make this dish on a stove top, if you don't own a pressure cooker

  • 1 to 2 tablespoons oil (I used olive oil, or vegetable is good)
  • 4 to 6 boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 onion, finely chopped
  • 1 red bell pepper, seeded and cut into slices
  • 1 clove garlic, minced
  • 2 cups Cremini mushrooms, sliced (optional)
  • 2 tablespoons Paprika*
  • 1 (28-ounce) can whole tomatoes**
  • 1 tablespoon tomato paste
  • 1 cup chicken stock
  • 2 tablespoons flour
  • 1 cup sour cream
  • Salt & pepper
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon fresh lemon juice (optional, but brightens the flavor)
  • 1 package pappardelle or egg noodles cooked to the package directions.
3.7/5 (3 Votes)

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Delicious BBQ sauce for your chicken

  • 1 cup Vinegar
  • 1/2 cup Oil
  • 1 Egg, beaten, or egg substitute
  • 1 1/2 Teaspoon Old Bay
  • 2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
3.7/5 (44 Votes)

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Season Chicken thighs with salt and pepper and place in crock pot Combine remaining ingredients and then pour over...

  • 4-6 Chicken thighs (thighs can be frozen or substitute breasts if you prefer)
  • 1 18 oz. Original Sweet Baby Ray's BBQ Sauce (you can use more if you like more sauce)
  • 14 cup red wine vinegar
  • 1 tsp. red pepper flakes
  • 1/4 cup brown sugar (Splenda blend)
  • 1 tsp. garlic powder
  • salt and pepper to taste
3.8/5 (40 Votes)

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These comments are not mine, they were posted by the creator of this recipe: The first time I heard my friend me...

  • EQUIPMENT:
  • Fresh (not frozen) boneless chicken breasts. 7 quarts will require about 25 to 30 pounds of chicken. 20 pints will require more (my guess is 35 to 40 pounds.)
  • Salt. Canning or pickling salt is recommended because table salt contains a non-caking filler which may cause cloudiness in the bottom of the jar. (However, we use table salt anyway.)
  • Chicken bouillon granules. (The dry kind; not ‘Better than Bouillon’ varieties)
  • 23-Quart liquid capacity pressure canner. It has 7 quart capacity or 20 pint capacity (if you have two racks -one for the bottom of the canner and one between layers of pint jars. Otherwise it can hold 18 pints stagger stacked).
  • 18 to 20 pint-sized glass jars or 7 quart-sized glass jars, brand new lids, and bands (the bands don’t have to be new).
3.8/5 (92 Votes)

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A little sweet, salty, savory and cheesy, this chicken cutlet delivers all of the flavor! Serve with a side of riso...

  • 4 (4-ounce) chicken breast cutlets
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 2 teaspoons canola oil
  • 1/4 cup blackberry jam
  • 2 ounces thinly sliced reduced-sodium deli ham
  • 1/4 cup chopped scallions
  • 2 ounces reduced-fat Havarti cheese, thinly sliced
3.6/5 (9 Votes)

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This is such a wonderful recipe! If you don't make crepes, don't worry, most grocery stores sell them in the produc

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 2 teaspoons Worcestershire sauce
  • 3 cups cheddar cheese, grated
  • 2 cups dairy sour cream
  • 2 packages (10 ounce) frozen broccoli spears or 1 1/2 pounds broccoli, cooked and drained
  • 2 cups cooked chicken, chopped
  • 12 crepes, cooked
3.6/5 (82 Votes)

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Roban sauce is a variation on an alfredo sauce

  • ROBAN SAUCE:
  • 1/2 ounce olive oil
  • 2 ounces shrimp or chicken portions
  • 4 ounces Roban Sauce (see below)
  • 1 gallon Alfredo Sauce
  • 2 quarts heavy cream
  • 1/2 pound salted butter
  • 4 cups chopped green onion, white and green
  • 5 1/4 ounces blackened red fish seasoning
  • 2 teaspoons cayenne pepper
  • 2 ounces garlic minced
3.9/5 (23 Votes)

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In a large deep skillet, melt butter over medium heat and sauté onion and garlic 5 to 7 minutes, or until onion is...

  • 1/2 stick butter
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 3- to 3 1/2-pound chicken, cut into 8 pieces
  • 1/2 teaspoon salt
  • 1/4 cup steak sauce
  • 1/4 cup tomato sauce
  • 1/4 cup firmly-packed light brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1/4 teaspoon chili powder
3.2/5 (28 Votes)

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Cooking Procedure 1. In a steamer, pour the water and bring to a boil

  • Ingredients:
  • 1 whole spring chicken (cornish game hen)
  • 6 pieces dried bay leaves
  • 1/4 cup chopped cilantro or parsley
  • 4 cups water
  • 3 cups cooking oil
  • 2 tsp salt
  • 1 tsp ground black pepper
3.1/5 (10 Votes)

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This was inspired by Danny's, here in Buffalo

  • 1 medium sized white onion- about 1 ½ cups, chopped finely
  • 1 stick of butter
  • 1/4 cup white vinegar
  • 1 Tbs chopped garlic
  • 16 oz shredded Monterey Jack Cheese
  • 1 cup blue cheese dressing
  • 1 cup chopped celery
  • 2/3 cup shredded carrot
  • 2 cans chicken broth (29 ozs)
  • 1 can cream of chicken (10 ozs.)
  • 1 can cream of celery (10 ozs.)
  • Chicken, about 3 cups chopped
  • Chili powder, salt, pepper
  • ½ cup hot sauce
3.9/5 (14 Votes)

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