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1. Pound the chicken cutlets between wax paper until thin (1/3 inch thick) and as wide as possible 2

  • 4 large skinless, boneless chicken breasts, cut in half
  • 1 cup Italian style Panko bread crumbs
  • 8 tbsp Parmesan cheese
  • 2 tsp Italian seasonings , divided
  • 5 ounces baby spinach
  • 1 tbsp minced garlic
  • 1 tbsp extra virgin olive oil
  • 1/3 cup egg whites
  • 4 ounces fresh mozzarella, cut into 8 pieces
  • 2 cups marinara sauce
  • fresh basil, sliced for topping (optional)
4.4/5 (36 Votes)

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Whisk together first three ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1/4 cup hot chili pepper sauce (or your favorite hot sauce)
  • 4 pounds bone-in chicken wings, thawed (easily substitute your favorite cut of chicken, but remember, dark meat is mo’ bettah)
4.5/5 (33 Votes)

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Preheat over to 350. Generously butter a casserole dish (9x13 is too big, so something a bit smaller)

  • 8 oz Farfalle (bow tie) prepared according to package directions
  • 1/2 lb bacon, diced
  • 1/2 onion, diced
  • 1 cup leftover chicken, diced
  • 3 Tbs butter
  • 3 Tbs flour
  • 1 1/2 cups milk
  • 1/4 cup Franks Red Hot
  • 1 cup (generous) shredded cheddar + additional for sprinkling
  • 1/3 crumbled Blue cheese + additional for sprinkling
4.7/5 (23 Votes)

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This Crockpot Country Chicken recipe is full of the tastes of home cooking

  • 4 carrots, cut into 1-inch chunks
  • 4 stalks celery, sliced
  • 1 medium onion, chopped
  • 6 to 8 boneless, skinless chicken breasts, quartered
  • 1 teaspoon dried tarragon leaves
  • 1 teaspoon dried thyme leaves
  • Salt, to taste
  • Pepper, to taste
  • 1 (10 ounce) can condensed cream of chicken soup
  • 1 (1 ounce) envelope dry onion soup mix
  • 1/3 cup cooking sherry or white wine
  • 2 tablespoons cornstarch
4.4/5 (43 Votes)

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Preheat Oven 350 degrees: Place in a food processor the chick peas, parsley, garlic and seasonings and process

  • 3 lbs. of boneless chicken breast
  • 1 cup chick peas
  • 1 cup Italian parsley
  • 2 cloves garlic
  • 3 tablespoons olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. turmeric
  • 3/4 cup corn meal
  • Vegetable oil
4.8/5 (11 Votes)

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In large pot heat oil & butter

  • 6 T. vegetable oil
  • 3 T. unsalted butter
  • 1-1/2 pounds boneless/skinless chicken breast OR B/S thighs,cut into bite sized pieces
  • 1 medium onion, chopped
  • 5 garlic cloves, minced
  • 1 can Brooks Chili hot beans, undrained
  • 1 can Bush's seasoned recipe black beans, undrained
  • 1 can cannellini beans, drained & rinsed
  • 1 can Rotel original diced tomatoes
  • 1 can stewed or diced tomatoes
  • 2 T. chili powder
  • 1 green pepper, diced
  • 3 T. parsley, dried OR fresh chopped without stems
  • Tortilla chips, optional
  • Shredded cheese, flavor of choice, optional
  • Sour cream, optional
4.8/5 (11 Votes)

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Loaded chicken potatoes are bomb!! Chicken, potatoes, cheese and bacon what more could you ask for?!

  • 1 pound boneless chicken breasts, cubed
  • 6-8 medium skin on red potatoes, cut in 1/2″ cubes
  • 1/3 c olive oil
  • 1 1/2 teaspoon salt
  • 1 teasoon black pepper
  • 1 tablespoon paprika
  • 2 tablespoons garlic powder
  • 2 tablesppoons hot sauce
  • TOPPINGS
  • 2 cups fiesta blend cheese
  • 1 cup crumbled bacon
  • 1 cup diced green onion
4.2/5 (80 Votes)

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Super simple chicken Parmesan skillet dish with Italian pasta sauce and cheese that is ready in only 25 minutes!

  • 3/4 cup Original Bisquick® mix
  • 1 teaspoon Italian seasoning
  • 2 tablespoons Parmesan cheese, grated
  • 1 egg
  • 4 (4-ounce) chicken breasts, boneless skinless
  • 3 tablespoons olive or vegetable oil
  • 2 cups tomato pasta sauce (from 26-ounce jar)
  • 1 cup Italian cheese blend, shredded (4-ounce)
4.7/5 (26 Votes)

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Perfect choice for a quick weeknight meal

  • 5 slices bacon, chopped
  • 1/4 cup unbleached flour
  • 4 boneless, skinless chicken breasts
  • (6 to 8 oz each)
  • Salt and Pepper
  • 1 tablespoon butter
  • 4 garlic cloves, sliced thin
  • 1 tablespoon chopped fresh rosemary
  • 1/8 teaspoon red pepper flakes
  • 1 cup low sodium chicken broth
  • 2 tablespoons fresh lemon juice
4.5/5 (37 Votes)

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10 points per serving

  • 1 1/2 pounds tomatillos, husked, rinsed, and chopped
  • 1 cup chopped scallions (about 4 scallions)
  • 1/2 cup chopped fresh cilantro
  • 1 or 2 jalapeno peppers, seeded and minced
  • 2 large garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 (6-inch) corn tortillas
  • 2 1/2 cups shredded cooked skinless chicken breast
  • 12 tablespoons shredded reduced-fat Mexican cheese blend
  • 12 tablespoons fat-free sour cream
4.4/5 (41 Votes)

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These easy baked chicken nuggets are sweet, sticky, and just finger-licking amazing!

  • FOR THE SAUCE:
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten
  • 1 cup Panko*
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup honey
  • 4 cloves garlic, minced
  • 2 tablespoons hoisin sauce Coupons
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha
  • 2 green onions, thinly sliced
  • 2 teaspoons sesame seeds
4.7/5 (22 Votes)

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Chicken tenders are battered and fried like corn dogs

  • 1 1/2 cups buttermilk
  • 1/3 cup hot sauce
  • Kosher salt
  • 8 chicken tenders, about 1 pound
  • 1 ear of corn
  • 1 tablespoon honey
  • 1 3/4 cups all-purpose flour
  • 1/2 cup coarse yellow cornmeal
  • 1 teaspoon baking powder
  • Vegetable oil, for frying
  • Hot sauce, ketchup, honey mustard or yellow mustard, for serving
4.6/5 (27 Votes)

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Fried Chicken Corn Dogs Chicken Roll ups with Fresh Mozzarella