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A yummy Chicken Kiev recipe adapted to be Paleo compliant

  • 1 tablespoon green onion, chopped
  • 1 tablespoon fresh parsley, snipped
  • 1 clove garlic, minced
  • 1/2 a 1/4 pound stick butter, chilled
  • 1 egg, beaten
  • 1 tablespoon water
  • 1/2 cup almond flour
  • 4 chicken breast halves, skinless, boneless
  • Salt and black pepper
  • 1 tablespoon butter
  • 1 tablespoon cooking oil (macadamia nut, or coconut)
4.4/5 (47 Votes)

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In dutch oven, heat the oil over medium heat

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 3 chicken breasts, cut up into small cubes
  • 1 ⁄2 cup chopped cilantro
  • 6 corn tortillas, cut into wedges
  • 4 cups chicken stock
  • 2 (14 ounce) cans Rotel Tomatoes
  • 2-3 chipotle chiles in adobo (chop up the peppers)
  • 1 tablespoon chopped jalapeno
  • 1 bay leaf
  • 2 tablespoons ground cumin
  • 2 teaspoons chili powder, to taste
  • 1 teaspoon black pepper, to taste
  • 1 ⁄2 teaspoon cayenne pepper, to taste
  • 1 ⁄2 teaspoon salt, to taste
  • 1 (15 ounce) can black beans, drained and rinsed well
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can tomato sauce
  • 1 cup cooked rice (optional)
  • Garnish
  • 1 1⁄2 cups shredded monterey jack cheese
  • 1 avocado, sliced
  • 1 ⁄2 cup sour cream
  • corn chips, tostitos (or more tortilla wedges)
4.6/5 (34 Votes)

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Which do you want for dinner tonight, chicken & dumplings or pot pie? Now you don't have to choose with my Chicken ...

  • 1 cup cooked chicken, diced into small pieces
  • 3/4 cup frozen peas and carrots
  • 2 (10.5-oz) cans chicken gravy
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp chopped fresh thyme
  • 3-1/2 cup all-purpose baking mix
  • 1 cup buttermilk
  • 1 cup milk
4.4/5 (16 Votes)

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Pop the tab off the beer can

  • 1 (12-ounce) can beer
  • 1 (31/2 to 4 pound) chicken
  • 2 tablespoons Basic Barbecue Rub, recipe follows
  • 2 cups cola Barbecue Sauce, recipe follows
  • 4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup sweet paprika
  • 3 tablespoons ground black pepper
  • 3 tablespoons kosher or sea salt
  • 1 tablespoon hickory salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons celery seeds
  • 1 teaspoon cayenne powder
  • 1 cup cola
  • 1 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon liquid smoke
  • 3 tablespoon steak sauce, (recommended: A-1 Steak Sauce)
  • 1 teaspoon onion flakes
  • 1 teaspoon garlic flakes
  • 1/2 teaspoon freshly ground black pepper
4.8/5 (12 Votes)

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A vegetable and chicken dish perfect for your family dinner

  • 12 Rhodes Southern Style or Buttermilk Biscuits, thawed but still cold
  • 1 1/2 tablespoons vegetable oil
  • 1 large onion, minced
  • 3 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 4 tablespoons butter
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 2 cups chicken broth
  • 2 teaspoons poultry seasoning
  • 3-4 cups rotisserie chicken, shredded
  • 3 tablespoons minced fresh parsley
  • salt & pepper to taste
4.6/5 (31 Votes)

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In a medium saucepan combine onion, garlic, and Jack Daniel’s

  • 3 boneless skinless chicken breasts (cut into 1” chunks)
  • Oil (for deep frying)
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 egg
  • 1 cup milk
  • Jack Daniel’s BBQ Sauce-
  • 1 small onion (diced)
  • 4 garlic cloves (minced)
  • 1/2 cup Jack Daniel’s
  • 2 cups ketchup
  • 1/4 cup vinegar
  • 2 tablespoons tomato paste
  • 1/4 cup Worcestershire sauce
  • One third cup brown sugar
  • 2 tablespoons liquid smoke
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
4.7/5 (24 Votes)

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The secret is out! See, Granny didn’t stop at pancake batter to make her fried chicken the best

  • GRANNY'S BRINE:
  • 5 cups water
  • 1/2 cup honey
  • 3 tablespoons salt
  • CHICKEN:
  • 1 chicken, cut up & brined
  • 2 – 3 cups of Aunt Jemima Pancake Flour
  • 3 tbsp. salt & pepper
  • 1/2 cup melted butter
  • 1 egg, lightly beaten
  • 1/2 cup milk
4/5 (130 Votes)

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Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat

  • 2 cups broccoli flowerets
  • 1 pound boneless skinless chicken breast, cut into 1-inch pieces
  • 2 teaspoons cornstarch
  • 2 teaspoons finely chopped ginger
  • 1 cup chicken broth
  • 2 garlic cloves, finely chopped
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar
4.5/5 (36 Votes)

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A simple hash of potato, zucchini and squash supports delicious pan seared chicken breasts in a rich herb jus pan s...

  • POTATO-VEGETABLE HASH:
  • 2 tablespoons grapeseed oil
  • 2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
  • Salt and freshly ground black pepper, to taste
  • 1 cup dry white wine
  • 1 clove garlic, minced
  • 1 tablespoon fresh thyme leaves, minced
  • 1 teaspoon fresh rosemary leaves, chopped
  • 1 teaspoon fresh parsley leaves, chopped
  • 2 tablespoons butter, unsalted
  • 1 tablespoon fresh chives, minced
  • 1 Idaho potato
  • 1 zucchini
  • 1 squash
  • 1 small red onion, thinly sliced
  • 1 egg, beaten
  • 2 tablespoons all-purpose flour
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme leaves, minced
  • 1 teaspoon fresh tarragon leaves, minced
  • 1 teaspoon Cajun spice
  • Grapeseed oil
  • Salt, to taste
4.5/5 (36 Votes)

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Preheat oven to 400 and grease a 9 x 13 baking pan

  • 1 lb boneless, skinless chicken breasts, diced
  • 6 medium, red potatoes, diced
  • 1/3 cup mayonnaise
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp. Paprika
  • 2 tbsp. garlic powder
  • 2 tbsp. hot sauce
  • 2 cups Mexican blend cheese
  • 1 cup bacon, cooked and crumbled
  • 1/2 cup green onion, diced
4.2/5 (36 Votes)

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Soaking the chicken in a brining solution for 30 to 60 minutes before frying allows it to absorb extra liquid and s...

  • BRINE:
  • 1/2 cup salt
  • 1/2 cup sugar
  • 2 quarts cold water
  • CHICKEN:
  • 6 to 8 chicken legs, or other cut of choice
  • Vegetable shortening, for frying
  • 2 cups buttermilk
  • 1/4 cup honey
  • 2 eggs
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic
  • 1/4 teaspoon cayenne
  • 1 teaspoon paprika
4.5/5 (37 Votes)

By

Preheat oven to 400 degrees

  • 1 small can red enchilada sauce (OR 2 cups of my favorite HOMEMADE enchilada sauce)
  • 1 chicken breast, cooked and shredded (rotisserie chicken or slow-cooked chicken will work great!)
  • 1 small can black beans, drained and rinsed
  • 1 cup frozen yellow corn, thawed
  • 2 tablespoons taco seasoning
  • 1 1/2 cups shredded mexican blend cheese (cheddar or jack cheese would work well too)
  • 1/3 cup cilantro, roughly chopped
  • tortilla chips for serving
4.5/5 (39 Votes)

Any burning questions? Our chefs answer!

Chicken Enchilada Dip Paleo Chicken Kiev