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Preheat the oven to 200ºC/400ºF/gas mark 6

  • For The Stuffing:
  • 4 boneless chicken thighs, about 100–120g (3 1/2–4 1/4oz) each
  • 100 ml (1/2 cup) teriyaki sauce
  • 3 tbsp rapeseed (canola) oil
  • 400 ml (1 3/4 cups) warm chicken stock
  • 1 tbsp rice vinegar
  • 30 g (2 tbsp) butter
  • 70 g (1 1/2 cups) fresh breadcrumbs
  • 2 egg yolks
  • 3 tbsp Parmesan cheese, finely grated
  • 4 tsp olive oil
  • 2 tbsp chopped fresh coriander (cilantro)
  • 4 garlic cloves, chopped 1cm (1/2 inch) fresh root ginger, peeled and grated
  • 1 –2 red chillies, deseeded and chopped
  • Salt and black pepper
  • 1 tsp cayenne pepper
4.3/5 (12 Votes)

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Drain juice from crushed pineapple into a medium glass bowl; set aside the pineapple for later

  • 8 ounces crushed pineapple
  • 8 ounces Philadelphia Cream Cheese, softened (can use mayo)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cooked chicken breast, shredded
  • 1 cup cooked medium-grain* white rice, cooled
  • 1/4 cup green onion slices
  • 1/2 cup chopped Macadamia nuts
  • 1/4 cup jicama, peeled and diced
  • 8 ounces pineapple slices (rounds)
  • Note: It is important to use medium-grain white rice in this recipe - it is the only kind that remains soft when cold.
4.5/5 (11 Votes)

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Bring the flavors and aromas of Thailand into your home with this delicious dish

  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thick
  • 2 tablespoons fresh ginger, peeled and minced
  • 1 tablespoon fresh garlic, chopped
  • 1/2 cup smooth natural peanut butter (without added sugar), room temperature
  • 1/4 cup rice vinegar (not "seasoned" vinegar, which has sugar)
  • 2 tablespoons soy sauce
  • 2 tablespoons Splenda or sugar
  • 1 teaspoon red Thai Curry Paste
  • 3 tablespoons homemade chicken stock or canned chicken broth
  • Fresh ground black pepper, to taste
  • 2 tablespoons peanut oil
  • 1 cup unsweetened lite coconut milk
  • 4 tablespoons cilantro, finely chopped, plus more for garnish
4.4/5 (14 Votes)

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In a large pot, add chicken, water, parsley, thyme, pepper, bouillon and bay leaves

  • 1 pkg. (24 oz.) Reames® Homestyle Egg Noodles
  • Other Ingredients
  • 4 cups sliced carrots
  • 2 lbs. boneless, skinless chicken breasts, cut into cubes
  • 10 cups water
  • 4 tsp. dried parsley flakes
  • 2 tsp. dried thyme, crushed
  • 1/2 tsp. pepper
  • 2 Tbsp. chicken bouillon granules
  • 2 cups sliced celery
  • 2 bay leaves
  • 2 cups chopped onion
  • 1/2 cup flour
  • 4 cups milk, divided
4.3/5 (15 Votes)

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In slow cooker, whisk together all sauce ingredients except for water and corn starch

  • sauce
  • 2/3 cup honey
  • 1 cup sugar
  • 4 teaspoons chipotle adobo sauce (the sauce that chipotle peppers are packed adobo sauce - these can be found at most grocery stores near the canned jalapeños.)
  • 1 tablespoon hot sauce (I used Franks)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 cup ketchup
  • 2 tablespoons white vinegar
  • 2/3 cup cold water + 4 tablespoons corn starch
  • homemade boneless chicken wings
  • 3-4 boneless chicken breasts cut into pieces (2-3 inches long, 1 inch wide)
  • 1/3 cup corn starch
  • 3 eggs + 3 tablespoons water
  • 2 cups panko bread crumbs
4.4/5 (23 Votes)

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Credit for this recipe goes to www

  • 2 tablespoons butter
  • 10 ounces sliced mushrooms
  • 1 1/2 tablespoons flour
  • 1/2 cup marsala wine or white wine
  • 1/2 cup heavy cream
  • 2 tablespoons chopped flat-leaf parsley
  • Salt and pepper
  • 1 cup long-grain rice
  • 2 cups coarsely chopped rotisserie chicken
  • 2 tablespoons grated parmesan cheese
4.1/5 (36 Votes)

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What's not to love about garlic parmesan chicken? It's crispy and very tasty, you will come back for seconds

  • 1 teaspoon oregano, chopped
  • 1 teaspoon dried rosemary, chopped
  • 1 teaspoon kosher salt
  • 1/2 teasppon ground cumin
  • 1 1/2 pounds chicken
  • 2 tablespoons olive oil
  • 1 tablespoon basil, chopped
  • 1 tablespoon garlic, chopped
  • 1/4 cup finely grated parmesan cheese
4.3/5 (26 Votes)

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These chicken and shrimp egg rolls are flavored with Chinese Five Spice, Sriracha, ginger and garlic, and are serve...

  • FILLING:
  • 1 tablespoon peanut oil
  • 1 tablespoon ginger, grated
  • 2 cloves garlic, finely chopped
  • 1 organic chicken thigh, de-skinned, de-boned, sliced into long thin strips
  • 1 teaspoon Chinese five-spice powder
  • 4 large shrimp, shells and tails removed, deveined
  • 1 tablespoon Shaosing rice wine or dry sherry
  • 1 tablespoon low-sodium light soy sauce
  • 1 teaspoon cornstarch slurry (1/2 teaspoon cornstarch mixed with 1 tablespoon water)
  • 1 teaspoon Sriracha
  • EGG CREPE:
  • 2 free-range or organic eggs
  • 1 pinch sea salt
  • 1 pinch ground white pepper
  • 2 tablespoons peanut oil or vegetable oil
  • VEGETABLES:
  • 2 dried shitake mushrooms, pre-soaked in hot water for 20 minutes, drained, stalks removed, sliced
  • 1 spring onion, julienned
  • 1/2 small handful beansprouts
  • 1/2 small carrot, julienned
  • 1/4 red pepper, deseeded, julienned
  • Peanut oil, for frying
  • 2 tablespoons oyster sauce
  • FRYING AND ASSEMBLY:
  • 14 3/4 cups/3.5 liters peanut or vegetable oil, for deep frying
  • Four 10-inch spring roll wrappers, such as TYJ (made from wheat flour, salt and coconut oil)
  • 1 egg, beaten
  • 2 scallions, julienned, soaked in ice-cold water to make curls
  • Sweet chili sauce
4.4/5 (23 Votes)

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poultry main dish

  • 1/4 C flour
  • 2 beaten eggs
  • 1 T sugar
  • 1 T parmesan cheese grated
  • 2 T olive oil
  • 4 skinless boneless chicken breasts
  • 1/4 C butter or margarine
  • 2 t minced garlic
  • 1/4 C cooking sherry
  • 1/4 C lemon juice
  • 1/4 C chicken base or broth
  • salt and pepper
4.1/5 (37 Votes)

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This Chicken, Shrimp, and Sausage Gumbo is rich and full of great authentic Cajun flavors

  • 1/4 cup canola oil
  • 1 (8-ounce) package smoked sausage
  • 2 pounds chicken thighs, skinless
  • 1/2 cup flour
  • 1/4 cup unsalted butter
  • 1 medium green bell pepper, diced
  • 1 medium onion diced
  • 1 cup celery, chopped, about 3 stalks
  • 2 teaspoons garlic, minced
  • 1 (14-ounce) can tomatoes, chopped
  • 1/2 pound crab legs
  • 1 tablespoon Creole seasoning.
  • 1/2 tablespoon smoked paprika
  • 1 tablespoon chicken bouillon powder or 1 cube
  • 1 tablespoon thyme, fresh or dried
  • 2 bay leaves
  • 6 cups chicken stock
  • 1 pound shrimp, 41/50 count, peeled and deveined
  • 1/4 cup parsley, chopped
  • 2 green onions, chopped
  • 1 tablespoon gumbo file
  • 10 cups rice, cooked
4.5/5 (21 Votes)

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These Fabulous Barbecue Chicken Kabobs are so good! Seriously, they are packed with a great smoky, bacon-y flavor, ...

  • 10 to 12 wooden shish-kabob skewers
  • 3 to 4 chicken breasts, about 2.5-pounds
  • 2 teaspoon sea salt
  • 4 strips raw bacon
  • 2 teaspoons paprika
  • 3 teaspoons smoked paprika
  • 5 teaspoons sugar
  • 1 cup Sweet Baby Rays BBQ Sauce
4.2/5 (25 Votes)

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Make the coconut rice by adding the water, coconut milk, sugar, and salt to a large saucepan

  • 4 or 5 boneless, skinless chicken tenders
  • 1 zucchini, sliced
  • 4 mini sweet bell peppers, any color, chopped
  • 1/2 of a pineapple, peeled and cut into spears
  • 1 small red onion, sliced thin
  • 1/2 cup toasted sweetened coconut flakes, optional
  • For the Coconut Rice
  • 2 cups water
  • 1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz can)
  • 2 tsp packed light brown sugar
  • 1 tsp salt
  • 2 cups white or jasmine rice
  • For the Teriyaki Sauce
  • 1/2 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1/4 cup + 1 Tbsp brown sugar
  • 1 Tbsp honey
  • 3/4 tsp ground ginger
  • 1 clove garlic, minced
  • 2 tsp cornstarch+ 2 tsp water, mixed together
  • 1/4 tsp crushed red pepper
4.5/5 (16 Votes)

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