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in large bowl combine buttermilk, hot sauce, and salt add drumsticks and thighs cover and refrigerate overnight tur...

  • 1 qt. buttermilk
  • 1/4 cup bottled hot pepper sauce
  • 1/4 cup kosher salt
  • 8 drumsticks
  • 8 thighs
  • 6 cups vegetable oil
  • 4 cups flour
  • 1/4 cup paprika
  • 3 Tbs. pepper
  • 1 Tbs. cayenne
0/5 (0 Votes)

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I designed this recipe in an effort to create a cream sauce that was lower in fat than what we usually find out the...

  • 1 box of Fettuccine, whole grain if available
  • 1 stick of butter or margarine (low-fat), divided in half
  • 8 oz of mushrooms, sliced (or finely diced if you like a stronger mushroom flavor)
  • 1 T minced garlic
  • 1 T dried, crushed parsley
  • 1 tsp oregano
  • 1 tsp ground black pepper
  • 1 tsp salt (if desired)
  • 2 zucchini, sliced thin
  • 1 12-oz can low-fat evaporated milk
  • 1/3 cup grated parmesan cheese
  • 1 6 oz package of Tyson grilled diced chicken -OR- dice and grill your own, about 6-8 oz worth (1 breast)
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Boil and de-bone chicken and allow to cool, reserve the broth created by boiling the chicken

  • 1 whole chicken
  • 2 cans cream of chicken soup
  • 2 cans cream of mushroom soup
  • 2 T. cornstarch
  • 1/2 cup milk
4.7/5 (3 Votes)

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Chicken braised in tomato sauce is always good but it's especially flavorful when chunks of fresh young artichokes ...

  • 1 1/2 pounds small artichokes
  • 1 lemon, (for acidulated water)
  • 1 chicken, about 4 pounds
  • 1 1/2 teaspoons salt, to taste
  • 3 tablespoons extra-virgin olive oil
  • 5 garlic cloves, peeled and crushed
  • 1/4 teaspoon peperoncino, or to taste
  • 1 cup dry white wine
  • 3 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
  • 1 tablespoon fresh Italian parsley, chopped
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1. Warm the oil in a skillet over medium heat

  • 3 tablespoons extra virgin olive oil
  • 2 pounds chicken breasts, boneless, skinless & cut into 1-inch portions
  • 1 pound Italian sausage (any variety), removed from casing
  • 2 tablespoons dry Italian herb mix (purchased, any favorite brand)
  • To season – Kosher or sea salt & ground black pepper
  • 2 tablespoons unsalted butter
  • 2 cups yellow, brown or red onion, medium diced
  • 3 tablespoons garlic, minced
  • To season, Kosher or sea salt & ground black pepper
  • 1 pound asparagus, ends trimmed then angle-sliced into 1-inch portions
  • 1 pound crimini mushrooms, quartered
  • 1 pint grape tomatoes, sliced in half lengthwise
  • 1/2 cup Marsala wine
  • 2 cups Parmigiano cheese, shredded or flaked
  • 1/2 cup Mascarpone cheese, room temperature
  • 1 cup basil, thinly sliced
0/5 (0 Votes)

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from Taste of Home

  • 1 stewing chicken
  • 2 bay leaves
  • 1 tsp. salt
  • 1 tsp. poultry seasoning
  • 1 tsp. pepper
  • 1 med. onion, chopped
  • 2 celery ribs, chopped
  • 1 T, butter
  • 5 garlic cloves, minced
  • 1 can (10 oz.) diced tomatoes and green chilies, drained
  • 3/4 cup orange juice
  • 2 T. minced fresh cilantro
  • 2 tsp. Cajun seasoning
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • 2 cups cooked rice
  • 1 can (15 oz) pinto beans, rinsed and drained
0/5 (0 Votes)

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Directions Set a pot of water to boil

  • Ingredients
  • 1 16-oz. box rigatoni pasta
  • water for boiling
  • 2 boneless, skinless chicken breasts
  • 6-8 stalks asparagus
  • salt and pepper
  • desired seasonings for chicken and asparagus
  • 1 19.8-oz. container Scarpetta Tuscan Vodka sauce (use all or use half depending on how much sauce you like)
  • olive oil (enough for sauteing)
  • Parmesan cheese, shredded
  • Directions
0/5 (0 Votes)

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Cook chicken ,vegetables, and spices in skillet untill tender

  • 1 tbsp.veg. oil
  • 4 skinless chicken breast
  • 4 tsp. chili powder
  • 2 tsp. ground cumin
  • 1 lg. onion , chopped
  • 1 med.green pepper chopped
  • 1 can cream of chicken soup
  • 3/4 cup water
  • 1 1/2 cups frozen whole kernel corn
  • 2 cans white kidney beans , rinsed and drained
  • 2 tbsp. shredded cheese
0/5 (0 Votes)

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Remove fat from chicken, sprinkle inside and out with salt & pepper

  • 1 roasting chicken (about 3 lb)
  • salt & pepper
  • 2 onions, halved
  • 6 cloves garlic, peeled
  • 2 bay leaves
  • 8 cups chicken stock
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 4 carrots, sliced
  • 4 celery stalks, sliced
  • 2 leeks, quartered and cut into 1" lengths
  • 2 parsnips, sliced
  • 1/2 turnip, cut into bite-size pieces
  • 2 tbsp parsley
0/5 (0 Votes)

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PREPARE THE CAULIFLOWER MASH: Place a large saucepan over medium high heat

  • FOR CAULIFLOWER:
  • 1 tablespoon olive oil
  • 2 shallots, small diced
  • 1 garlic clove, chopped fine
  • 2 tablespoons butter
  • 4 cups cauliflower florets
  • 3 cups whole milk
  • 2 tablespoons heavy cream
  • Kosher salt and freshly ground black pepper
  • FOR CHICKEN AND PAN SAUCE:
  • 12 fresh sage leaves
  • 4 (6-ounce) organic boneless skinless chicken breasts, pounded slightly
  • 4 thin slices high-quality prosciutto
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 shallot, finely diced
  • 1/2 cup dry white wine
  • 3/4 cup chicken stock
  • 2 tablespoons lightly packed fresh flat leaf parsley, finely chopped
0/5 (0 Votes)

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In a large saucepan, melt 1/4 cup butter and stir in 1/4 c

  • 3/4 cup butter (Divided)
  • 1 C. flour (divided)
  • 2 C. whippping cream
  • 4 boneless, skinless, chicken breasts
  • 1/2 t. salt
  • 1/4 t. pepper
  • 1 C. sliced mushrooms
  • 1 shallot, minced
  • 8 oz. small shrimp, peeled and deveined
  • 4 oz. crab meat
  • 1/2 C. dry white wine
0/5 (0 Votes)

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Cook pasta according to package directions

  • Vinaigrette:
  • 1 package pasta (1 pound)
  • 2 cups cooked chicken chopped
  • 8 ounces Bacon, cooked crisp and crumbled
  • 1 cup fresh spinach, washed, dried, and julienned
  • ½ cup medium size ripe olives halved
  • 8 ounces jack cheese
  • 4 ounces Feta (or Gorgonzola) cheese, crumbled
  • 1 tsp Dijon mustard
  • ½ cup tarragon vinegar
  • 1 ½ cup olive oil
  • ¾ tsp salt
  • ½ tsp pepper
  • ¼ tsp sugar
  • ½ tsp garlic powder
0/5 (0 Votes)

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