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Try this delicious Asian Orange Chicken Thighs with Cauliflower Rice for dinner

  • Nonstick cooking spray
  • 2 tablespoons sesame oil (not toasted)
  • 4 large bone-in chicken thighs (about 2 1/4 pounds total), skin removed
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon finely shredded orange peel
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons cold water
  • 1 teaspoon cornstarch
  • 4 cups coarsely chopped cauliflower florets
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • snipped fresh cilantro (optional)
  • finely shredded orange peel (optional)
4.6/5 (12 Votes)

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Instead of using flour, create a crunchy breading for your chicken with cornflakes

  • 4 bone-in, skinless chicken drumsticks
  • 4 bone-in, skinless chicken thighs
  • Coarse salt and freshly ground pepper
  • 1 large egg
  • 2 cups crushed cornflakes
  • 1 tablespoon olive oil
  • 1/2 teaspoon cayenne pepper, (optional)
4.6/5 (12 Votes)

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For the Beans: The first thing to do, is wash the beans to remove any twigs or debris

  • For the Beans:
  • 1 package (16 oz.) dry Mayocoba beans (also known as Peruvian beans or Canary beans)
  • 8 cups water
  • 1 garlic clove, grated
  • 2 tsp. salt
  • For the Chicken:
  • 5 boneless, skinless chicken breasts
  • 2 medium onions, preferably white or yellow
  • 1 green bell pepper
  • 2 tbsp. minced green chili of your choice (like jalapeno or pasilla)
  • 6 garlic cloves
  • 1/2 tsp. cumin
  • 2 tbsp. olive oil
  • 1/2 cup light sour cream
  • 1/2 cup shredded Monterrey Jack cheese
  • Salt and pepper to taste
  • For the enchilada sauce:
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 3 cups chicken stock
  • 1 cup light sour cream
  • 1/2 cup shredded monterrey jack cheese
  • For the assembly:
  • 8 flour tortillas
  • cooking spray or melted butter
  • 1 cup shredded Monterrey jack cheese
  • 1/2 cup fresh cilantro to garnish.
4.6/5 (12 Votes)

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This is Kathy's recipe. Looked so good I had to keep it to try!

  • 1 teaspoon olive oil
  • 2 shallots, minced
  • 6 cloves garlic, minced
  • 3 tablespoons dark brown sugar
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves
  • 1/2 cup chicken stock
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup apple cider vinegar
  • 2 pounds chicken thighs, excess fat removed
4.3/5 (23 Votes)

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Place the oats, carrots, parsley, garlic and seasonings in the food processor

  • 3 1/2 lbs. boneless chicken breast
  • 3/4 tsp. Old Bay Seasoning
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 cup Italian parsley
  • 2 carrots
  • 1 cup oats
  • 1/2 cup cheddar cheese – shredded
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 cup Instant potato buds
  • Vegetable oil for frying
4.5/5 (23 Votes)

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I never thought that dry ranch dressing mix would make the best chicken strips ever

  • 8 chicken breasts, boneless skinless (sliced into strips)
  • 1 cup corn flakes (crushed)
  • 3/4 cup parmesan cheese, grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 package (1 ounce) hidden valley dry ranch dressing mix
  • 1 cup milk
  • 1 egg
4.3/5 (36 Votes)

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Preheat oven to 350 degrees Cook pasta until done

  • 1 chicken breast, cut into strips and grilled
  • 1/2 pound uncooked farfalle
  • 1/2 cup chopped red onion
  • 1/2 cup KC Masterpiece BBQ Sauce
  • 8 ounces tomato sauce
  • 1/2 cup chopped pineapple
  • 1/2 - 3/4 cup mozzarella cheese
  • 3 strips of bacon, cooked and crumbled (optional
4.6/5 (10 Votes)

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Prepare rice/vermicelli per package instructions

  • 3 cups cooked chicken, shredded or cubed
  • 1 family size box of chicken flavored rice/vermicelli (like Rice-a-Roni)
  • 1/2 cup chopped celery
  • 1 med onion, finely chopped
  • 3/4 cup mayonnaise
  • 1 can cream of chicken soup
  • 1/2 cup slivered or blanched almonds (if you want, you can brown in small amount of butter or oil)
  • 1/2 cup crushed corn flakes
4.4/5 (9 Votes)

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Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray

  • 1 1 1 container (8 oz) garlic & herbs spreadable cheese
  • 1/2 1/2 1/2 cup Caesar dressing
  • 1/4 1/4 1/4 cup water
  • 1/4 1/4 1/4 teaspoon pepper
  • 1 1 1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated Buttermilk biscuits
  • 2 2 2 cups chopped deli rotisserie chicken
  • 3/4 3/4 3/4 cup chopped cooked bacon
  • 2 2 2 cups coarsely chopped fresh spinach
  • 2 2 2 cups shredded Italian cheese blend (8oz)
4.7/5 (9 Votes)

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Preheat oven to 350ºF. Roll out dough and cut into 3x3-inch squares (3 rows of 5)

  • 2 packages Pillsbury pizza dough
  • 2 cups chicken, cooked and shredded or diced
  • 1 cup Buffalo sauce
  • 1/4 cup scallions, chopped
  • 2 1/2 cups shredded pepper jack cheese
  • 1/2 cup unsalted butter, melted
  • 1 jalapeño, sliced (optional)
  • Ranch dressing for dipping (optional)
3.8/5 (33 Votes)

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Creamy Chicken And Wild Rice Soup

  • 6 cups chicken broth
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 lb boneless chicken breast
  • 1 cup wild rice, uncooked
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 yellow onion, chopped
  • 1 1/2 cups whole milk
  • 1/2 cup half-and-half
  • 1/2 cup flour
  • 4 tablespoons unsalted butter
  • 1 tablespoon dried Italian seasoning
  • Parsley, chopped, garnish
  • Salt and pepper, to taste
4.6/5 (10 Votes)

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1.In a large bowl, combine the stuffing mix and melted butter

  • 6 ounce package of boxed stuffing mix (I used Stove Top)
  • 1/2 cup melted butter
  • 4 cups of zucchini, diced
  • 2 cups of cooked chicken, cubed
  • 10.75 ounces Cream of Chicken Soup
  • 1/2 onion, chopped
  • 1/2 cup of sour cream
4.4/5 (11 Votes)

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Chicken Zucchini Casserole Asian Orange Chicken Thighs with Cauliflower Rice