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Made in Pressure Cooker or Crock Pot

  • 37.5 oz. Chunk Chicken Breast (Canned)(Shredded)
  • 1 6 oz. Stove Top Stuffing for Chicken
  • 1 10.5 oz. Cream of Chicken
  • 1 14.5 oz. Chicken Broth
  • Serve on buns.
0/5 (0 Votes)

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This was the "Better Chicken Marsala" recipe that America's Test Kitchen introduced in 2016

  • 2-1/4 C dry Marsala
  • 4 tsp unflavored gelatin
  • 1 oz. dried porcini mushrooms, rinsed
  • 4 (6- to 8-oz) boneless, skinless chicken breasts, trimmed
  • Kosher salt and pepper
  • 2 C chicken broth
  • 3/4 C all-purpose flour
  • 1/4 C plus 1 tsp vegetable oil
  • 3 oz. pancetta, cut into 1/2-inch pieces (I don't do pork so I substitute a few dashes of Liquid Smoke)
  • 1 lb cremini mushrooms, trimmed and sliced thin
  • 1 shallot, minced
  • 1 Tbsp tomato paste
  • 1 garlic clove, minced
  • 2 teaspoons lemon juice
  • 1 tsp fresh oregano
  • 3 Tbsp unsalted butter, cut into 6 pieces
  • 2 tsp minced fresh parsley
3.6/5 (5 Votes)

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Pour oil into pot. Turn on the Sauté mode

  • 2 tablespoons oil
  • 1 small onion, chopped
  • 8 oz sliced mushrooms (I use Baby Bella)
  • Red pepper flakes to taste
  • 2 lbs skinless and boneless chicken breast, cut into cubes
  • 2 T Thai red curry paste
  • 4 cups chicken stock
  • Salt to taste
  • 1 heaping tablespoon brown sugar
  • 1 12-oz can coconut milk (not “light”, use full fat)
0/5 (0 Votes)

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Season chicken with salt, pepper and paprika

  • 2 pounds (910g) boneless chicken breasts
  • kosher or sea salt, to taste
  • fresh cracked black pepper, to taste
  • 1/2 teaspoon paprika
  • 4 tablespoons (60g)  butter, divided
  • 4-5 cloves garlic, minced
  • 1 can (10 1/2 ounces - 298g) Condensed Cream of Chicken Soup
  • 3/4 cup (180ml) water
  • 2 to 3 cups (480-720ml) chopped broccoli
  • 1 teaspoon (10ml) chopped fresh parsley
  • lemon wedges, optional
  • Serve with rice or pasta
0/5 (0 Votes)

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(OPTIONAL STEP): Season chicken with salt and pepper

  • 6 skinless chicken thighs, bone-in, skin on or off
  • Salt and pepper to season
  • 2 tablespoons olive oil (more if needed )
  • 2 pounds | 1 kg baby potatoes, quartered
  • 2 tablespoons minced garlic (or 8 cloves)
  • 1 medium onion, roughly chopped
  • 1 small yellow pepper (capsicum), deseeded and diced
  • 1 small red pepper (capsicum), deseeded and diced
  • 2 medium-sized carrot, peeled and sliced
  • 14 oz | 410g can crushed tomatoes
  • 1 14 oz | 400g bottle tomato passata (tomato sauce or puree for US readers)*
  • 150 ml red wine (optional -- substitute with beef broth IF DESIRED)
  • 2 tablespoons tomato paste
  • 2 tablespoons freshly chopped parsley
  • 1 teaspoon each dried basil and oregano
  • 1 cube bullion (beef), crushed
  • 1 teaspoon salt (adjust to your taste)
  • pepper (adjust to your taste)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup sliced mushrooms
  • 1/2 cup pitted black olives
3.8/5 (4 Votes)

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In large bowl, whisk together dressing ingredients

  • Dressing
  • 1/2 c mayonnaise or plain yogurt
  • 2 tsp curry powder
  • 1/4 c fresh cilantro, chopped
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • zest of 1 lime and juice from half
  • Salad
  • 1 c chopped rotisserie chicken
  • 1 c chopped grapes
  • 1/4 c chopped onion
  • 1/2 c chopped celery
  • 1/4 c toasted and chopped walnuts or pecans
  • 1/2 c dried cranberries, dried cherries, or chopped dried mango
0/5 (0 Votes)

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8 servings

  • Enchilada Sauce:
  • 24 oz tomato sauce
  • 2 tsp taco seasoning
  • I tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • Chicken:
  • 1.5 PD skinless breast
  • 1/2 taco seasoning
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Casserole:
  • 3 large zucchini, cut lengthwise in 1/8" thick pieces
  • 3 Tbs quinoa, uncooked and divided
  • 1.5 cups (6 oz) shredded cheese (moz, cheddar, etc)
  • .5-1 jalapeño pepper seeded and diced
0/5 (0 Votes)

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Combine first 8 ingredients, stirring with a whisk

  • 1/2 C thinly sliced green o
  • 3 T brown sugar
  • 2 1/2 T soy sauce
  • 1 Sesame oil
  • 1 t grated fresh ginger
  • 1 t chili paste
  • 1 T minced garlic
  • 8 skinless, boneless chicken thighs
0/5 (0 Votes)

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. Stir together the salsa, taco seasoning, garlic powder and onion in a 5- to 6-quart slow cooker

  • 1/2 cup salsa
  • 2 tsp. taco seasoning
  • 1 tsp. garlic powder
  • 1/2 onion, finely chopped
  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 16 (6-in.) corn or flour tortillas
  • 2 cups enchilada or taco sauce, divided
  • 2 cups shredded reduced-fat Mexican four-cheese blend
0/5 (0 Votes)

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Cut the bread lengthwise and widthwise into squares without cutting through the bottom crust

  • 1 sourdough loaf
  • 3/4 cup crumbled blue cheese
  • 1 cup cooked chicken breast, shredded
  • 1 tbsp. buffalo wing sauce
  • 1/2 cup butter, melted
  • 2 tbsp. green onions, thinly sliced
  • 4 cloves garlic, peeled and minced
0/5 (0 Votes)

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This marinated chicken recipe is light and refreshing, delicious, and easy to make

  • Marinade
  • 3-4 Chicken breasts
  • 1 small handful of lemon thyme, chopped
  • 1 small handful of basil, chopped
  • 1 tsp of your favorite lemon pepper seasoning
  • 4 tbsp olive oil
  • juice from 1/2 lemon
  • 2 fresh garlic cloves, or 1/2 tsp garlic powder (check your lemon pepper seasoning to make sure there isn't already garlic in it)
  • Other
  • Mushrooms
  • Your favorite veggies or salad to pair with it
2/5 (2 Votes)

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Using a spiralizer or mandolin, make zucchini noodles and set them aside

  • 3 medium zucchini (about 1 1/2 pounds)
  • 4 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1″ pieces
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt, divided
  • 1/4 teaspoon ground black pepper
  • 1 cup cherry tomatoes
  • 2 teaspoons seeded, minced jalapeño
  • Juice of 1 medium or 1/2 large lime
  • 3/4 cup cilantro, chopped
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Zucchini Noodles with Cilantro Lime Chicken Shredded Chicken Sandwiches