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The best chicken recipes - 2272 recipes

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This light, robust meal is made in one pan

  • 4 chicken thighs and 4 drumsticks
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 16 Brussels sprouts, bottom trimmed, outer leaves removed, and halved, about 8 ounces
  • 2 cups butternut squash, diced 1/2-inch
  • 2 tablespoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1 1/2 cups low sodium chicken broth
4.3/5 (40 Votes)

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Preheat grill to medium-high heat (350 to 400 degrees)

  • 8 boneless, skinless chicken breasts
  • 1 (16-oz) box chicken broth
  • 3/4 cup heavy whipping cream
  • 1/3 cup crumbled Gorgonzola cheese
  • 2 cloves garlic, minced
  • 1 tsp ground black pepper
  • 1/4 cup sun-dried tomatoes in oil, drained
  • 1/4 cup capers, drained
4.4/5 (43 Votes)

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Browning the chicken first gives this comforting one-bowl meal its flavor—and eliminates the need for chicken bro...

  • 1 tablespoon olive oil
  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • kosher salt and black pepper
  • 4 stalks celery, chopped
  • 4 carrots, chopped
  • 2 onions, chopped
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
  • 2 cloves garlic, chopped
  • 2 bay leaves
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 3/4 cup buttermilk
  • 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
4.2/5 (39 Votes)

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1. Cook pasta according to package directions

  • 1/2 lb uncooked penne pasta
  • 1 lb skinless, boneless chicken thighs
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • 1/2 cup chicken broth
  • 1/4 cup milk
  • 1/2 cup salsa
  • 1/2 package cream cheese, cut into pieces (4 oz)
4.3/5 (33 Votes)

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Recipe from Taste Of Home Simple & Delicious (March/April 2009)

  • 1/2 cup crushed conflakes
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup seasoned bread crumbs
  • 1-1/2 tsp. dried parsley flakes
  • 1/2 tsp salt
  • 1/8 tsp. pepper
  • 6 Tbs. butter, melted
  • 1 broiler/fryer chicken (2 to 3 lbs.), cut up and skin removed
4.4/5 (24 Votes)

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1. In a mixing bowl, mix buttermilk and hot sauce

  • 1 cup buttermilk
  • 1 tbsp Louisiana Hot sauce
  • 4 skinless , boneless chicken breasts
  • 1 1/2 cups Italian Seasoned Panko bread crumbs
  • 3 tbsp grated Parmesan cheese
  • Table grind black pepper to taste
  • 1/2 to 1 tsp cayenne pepper
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 2 tsp paprika
4.5/5 (23 Votes)

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Spray a medium size fry pan with cooking spray

  • 1 lb chicken strips
  • 1 teaspoon chili powder
  • 4 ounces green chilies
  • 1 cup monterey jack cheese
  • 1/4 cup salsa
4.3/5 (37 Votes)

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We love the contrast of the bright, herbaceous sauce with the smoky grilled chicken thighs

  • 3 tablespoons olive oil, divided
  • 2 tablespoons fresh lime juice, divided
  • 1 tablespoon minced garlic, divided
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons sugar, divided
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 8 bone-in chicken thighs, skinned (about 2 pounds)
  • Cooking spray
  • 2 cups fresh flat-leaf parsley leaves
  • 1 tablespoon minced seeded jalapeno pepper
4.4/5 (31 Votes)

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Eating Paleo? You can still enjoy Chicken Pad Thai! This recipe uses broccoli slaw instead of noodles, and is full

  • 4 to 5 tablespoons extra virgin coconut oil (more if you use breast meat, less if you use thigh meat)
  • 5 cloves garlic, finely chopped
  • 1 1/2 pound chicken meat, cut into small 1” chunks
  • 3 tablespoons fish sauce
  • 1 tablespoon coconut aminos, or use 1 more tablespoon fish sauce
  • 4 tablespoon fresh or good quality bottled lime juice
  • 1/2 tablespoon coconut vinegar or apple cider vinegar
  • 1 (12 ounce) package broccoli slaw
  • 2 medium carrots, cut into thin julienne strips
  • 4 to 5 green onions, finely chopped
  • 5 tablespoons fresh cilantro, chopped
4.3/5 (33 Votes)

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Love chicken and broccoli casserole but it usually makes too much of a mess to make? This recipe is made in one ski...

  • 8 ounces whole-wheat egg noodles
  • 1 (14-ounce) can reduced-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts, trimmed, cut into 3/4-inch pieces
  • 1 (14- to 16-ounce) package frozen broccoli florets, thawed and chopped, if desired
  • 1 1/2 cups skim milk
  • 1/2 cup reduced-fat mayonnaise
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons dry mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 cups shredded Colby-Jack or Cheddar cheese
4.3/5 (35 Votes)

By

It's sort of like a Mexican lasagna, with corn tortillas instead of noodles

  • Nonstick cooking spray
  • 12 ounces chicken breast strips for stir-frying
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 2 teaspoons canola oil
  • 1 medium onion, halved and thinly sliced
  • 3/4 cup red or green Bell pepper, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 cups purchased salsa
  • 4 (6 inch) corn tortillas, coarsely torn
  • 3 ounces reduced-fat Monterey Jack cheese, shredded, about 3/4 cup
  • 1/2 cup cherry tomatoes, quartered or chopped (optional)
  • 1/2 of an avocado, halved, seeded, peeled, and chopped (optional)
  • Corn chips, baked tortilla chips, or broken taco shells (optional)
4.4/5 (33 Votes)

By

Warm and comforting, this dish is super easy and delicious

  • 1 pound chicken breasts, cooked and diced
  • 1 pound wide egg noodles, cooked
  • 1 (24-ounce) container sour cream
  • 2 (10 3/4-ounce) cans cream of chicken soup
  • 2 cups cheddar cheese, shredded
  • 2 cups mozzarella cheese, shredded
  • 1 sleeve Ritz crackers, crushed
  • 1/4 cup butter, melted
4.4/5 (32 Votes)

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