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This isn't your mom's casserole

  • 1 pound chicken breast, boneless and skinless, cut into chunks
  • 4 cups chicken broth, low-sodium
  • 2 cups long grain white or wild rice
  • 1 cup frozen peas
  • 1 onion
  • 1 red bell pepper, medium, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 3 bacon slices
  • 2 teaspoons canola oil
  • 2 tablespoons tomato paste
  • salt and pepper, to taste
  • fresh parsley, for garnish
4.5/5 (20 Votes)

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Prepare rice according to directions listed on package

  • 1 cup dry long-grain white rice
  • 2 bell peppers, chopped into 1/2-inch pieces (3 cups)
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  • 2 cups chopped yellow onion (2 small)
  • 4 cloves garlic, minced
  • 1 Tbsp olive oil
  • 5 1/2 cups low-sodium chicken broth
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 4 tsp chili powder
  • 1 Tbsp ancho chili powder
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp paprika
  • 3/4 tsp oregano
  • Salt and freshly ground black pepper
  • 1 lb boneless skinless chicken breast, pounded evenly with flat side of meat mallet to 1/2-inch thickness
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1/3 cup chopped cilantro
  • 2 Tbsp fresh lime juice
  • Mexican cheese blend and sour cream for serving (optional)
4.5/5 (16 Votes)

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1 Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover

  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
4.3/5 (17 Votes)

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This roasted chicken may be simple to make, but there is nothing simple about the sophisticated blend of spices tha...

  • 2 tsp. salt
  • 1 tsp. white sugar
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground allspice
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground cinnamon
  • 1 (4-pound) whole chicken
  • 5 cloves garlic, crushed
4.5/5 (17 Votes)

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For these flautas, tortillas are rolled around a savory filling and pan-fried until crisp

  • 2 jalapeños
  • 2 cups finely shredded roast chicken
  • 4 ounces sharp cheddar cheese, shredded (1 cup)
  • 1/2 teaspoon cumin seeds
  • Salt
  • Freshly ground pepper
  • 12 corn tortillas
  • Vegetable oil, for frying
  • 4 radishes, very thinly sliced
  • 1/4 cup chopped cilantro
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon fresh lime juice
4.5/5 (20 Votes)

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Cook pasta according to directions, drain, rinse with cold water and toss with a tablespoon of olive oil

  • 1 whole fryer chicken, cut up
  • 4 cups chicken stock or broth
  • 1 onion, diced
  • 1 green pepper, diced
  • 3 stalks celery, diced
  • 1 zucchini, diced
  • 1 jalapeño, seeded & finely diced
  • 28oz can chopped tomatoes
  • 2 cups heavy cream
  • 1 box ditalini or other small pasta
  • pasta
  • 1/3 cup olive oil
  • 3 tablespoons fresh chopped oregano
  • Salt / pepper
  • Parmesan cheese
4/5 (57 Votes)

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BOIL CHICKEN ,veggies, IN WATER TIL DONE, REMOVE CHICKEN FROM POT AND REMOVE BONES

  • 1 whole chicken cut up
  • splash of oil
  • 2 stalks celery, diced
  • 1 can peas
  • 3 carrots chopped
  • 1 large sweet onion, diced
  • 1 can cream of chicken soup
  • 1 tsp salt
  • 2 TBS PARSLEY
  • 1 tsp tsp pepper
  • 2 cans chicken broth (14oz)each
  • DUMPLINGS
  • 1-1/2 cup all-purpose flour
  • 1 teaspoon poultry seasoning OR CHICKEN BOULLION POWDER
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • 1 EGG
4.3/5 (21 Votes)

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Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, Soy, 3 onions, 2 garlic cloves salt and ...

  • 4 Limes (juice and zest) Divided
  • 3 T Olive Oil
  • 1/4 Cup Extra Virgin Olive Oil (I do not use this much...I eyeball it)
  • 3 T Dijon Mustard
  • 3 T Worcestershire Sauce
  • 3 T Soy Sauce
  • 6 Green Onions Chopped Divided
  • 4 Cloves Garlic Minced Divided
  • 1/4 cup Chopped Basil
  • Salt and Pepper to taste
  • 3 lbs Chicken Breasts
  • 1 jalapeno
4.4/5 (19 Votes)

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This quick and easy dinner for two makes a comforting meal that's perfect for cold nights

  • 2 Pillsbury® frozen buttermilk or Southern style biscuits
  • 1 (18.5-ounce) can Progresso® Traditional chicken corn chowder
  • 1 cup diced cooked chicken
  • 2/3 cup Pepper Jack cheese, shredded
  • 1/4 cup diced roasted red bell pepper (from a jar)
  • Option: If you want a little flavor on the biscuit dunkers, feel free to sprinkle with some Parmesan cheese after cutting and before baking.
4.5/5 (16 Votes)

By

Wash, cut up and boil the chicken; debone and cut into bite-sized pieces

  • 2 1/2 - 3 lbs chicken*
  • 1 medium onion, chopped
  • 2 tbsp margarine
  • 1 (10 oz) can Ro-Tel tomatoes and green chilies (drained)
  • 4 cups sour cream
  • 4 chicken bouillon cubes
  • 1 dozen corn tortillas*
  • 1/2 lb Monterrey Jack cheese, grated
4.5/5 (16 Votes)

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From Virginia's Kitchen

  • 2 cans of low fat refrigerator crescents
  • 1 can of healthy low sodium cream of Chicken Soup (26oz.)
  • 1 c. Of fat free cheddar cheese
  • 2 -3 boneless skinless chicken breasts
4.5/5 (21 Votes)

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Preheat oven to 375 degrees F

  • 1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup barbecue sauce
  • 1 cup honey
  • 1 chipotle pepper in sauce, finely chopped
4.5/5 (16 Votes)

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