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1. Preheat oven to 375 degrees 2

  • 1 lb boneless chicken breasts
  • 2 zucchini, sliced
  • 2 red bell peppers, thinly sliced
  • 1 yellow onion, thinly sliced
  • 1/2 cup kalamata olives (optional)
  • 2 cloves minced garlic
  • 2 tbs olive oil
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3 oz crumbled feta cheese
  • 1 tbs balsamic vinegar
4.6/5 (5 Votes)

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Chicken turns this Greek-inspired salad into a substantial main course

  • 1/3 cup red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 6 cups chopped romaine lettuce
  • 2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
  • 2 medium tomatoes, chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup sliced ripe black olives or Kalamata Olives
  • 1/2 cup crumbled feta cheese
4.6/5 (5 Votes)

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Step 1: In a medium bowl, toss chicken breast strips with mayonnaise to coat

  • 1 pound boneless, skinless chicken breast cut into 1/2" strips (approx. 16)
  • 1/4 cup sriracha mayonnaise, plus more for garnish when serving
  • 1 1/4 cups almond meal (or panko breadcrumbs)
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • a few cranks of freshly ground pepper
  • 3 Tablespoons grated Parmesan cheese
  • 2 Tablespoons olive oil
  • 2 ripe avocados, peeled and sliced
  • 2 green onions (scallions), green ends sliced into thin strips
  • 2 heads butter lettuce, leaves separated, washed and dried
  • White rice, cooked
4.6/5 (5 Votes)

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Preheat oven to 350 degrees

  • 1 1/2 cups uncooked white quinoa
  • 1 14-oz can black beans, drained and rinsed
  • 1 1/2 cups salsa (I use fresh)
  • 2 cups chicken broth (add more during cooking if needed)
  • Sea salt and ground pepper to taste
  • 3 cups shredded pepper-jack cheese, divided in half
  • 3 tbsp extra virgin olive oil
  • 4 cloves minced garlic (optional)
  • 2 small jalapeños, deseeded and finely diced
  • 1 onion, sliced and chopped into large pieces
  • 3 bell peppers, sliced then chopped into large pieces
  • 2 tsp Fajita seasoning (optional)
  • 1 1/4 lbs boneless, skinless chicken breast, cut into small pieces
  • 2 tbsp Fajita seasoning
4.6/5 (5 Votes)

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I keep frozen chicken breasts in my freezer for fast meals

  • 1 cup mild or medium salsa
  • 1 onion, diced
  • 1 cup tomato sauce
  • 2 Tablespoons tomato paste
  • 1 Tablespoon cumin
  • 1 Tablespoon chili powder
  • 2 cloves garlic, minced
  • olive oil
  • 4 large boneless, skinless chicken breasts, frozen*
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 fresh limes, juiced
  • 1 cup grated low-fat Mozzarella (I used a Mexican blend of Monterey Jack and Cheddar)
  • Fresh Cilantro (for garnish)
  • Sliced green onion (for garnish)
4.6/5 (5 Votes)

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Easy Jamaican jerk chicken tacos, bursting with flavor and on the table in 20 minutes! These are perfect for busy w

  • SAUCE:
  • 3 teaspoons Jamaican jerk seasoning, store bought or use the recipe below
  • 3 large chicken breasts, pounded to 1/2 inch thickness
  • 2 cups slaw or shredded lettuce, I used red and green cabbage, thinly sliced
  • 2 tablespoons fresh cilantro leaves, roughly chopped
  • 8 taco sized soft tortillas
  • Lime wedges, for serving
  • 1/3 cup mayonnaise
  • 2 teaspoons Jamaican jerk
  • SEASONING:
  • 1 tablespoon garlic powder
  • 2 to 3 teaspoons cayenne pepper
  • 2 teaspoons onion powder
  • 2 teaspoons dried parsley
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon ground allspice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
4.6/5 (5 Votes)

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Pepper chicken rolls with cheese and sweet pepper baked in foil

  • 4 chicken breasts
  • 3.5 oz (100 g) Parmesan cheese (finely grated)
  • 1 red sweet pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry
  • foil for baking
4.6/5 (5 Votes)

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"Boyce developed his succulent, crispy fried chicken by playing with traditional recipes and experimenting with the...

  • 2 cups flour
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 4 tablespoons paprika
  • 1 teaspoon garlic salt
  • 1 tablespoon dry mustard
  • 1 tablespoon French thyme, ground
  • 1 tablespoon dried sweet basil, ground
  • 1 teaspoon oregano, ground
  • 1 tablespoon Jamaica ginger, ground (regular ground ginger will work too)
  • 2 cups buttermilk
  • 2 2 1/2- 3 lb. chickens, cut into 8 pieces each
  • Vegetable oil for frying (canola and peanut oil work too)
4.3/5 (18 Votes)

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Heat the oil in a heavy 5 1/2 qt

  • 2 tbsp. olive oil
  • 2 stalks celery, cut into bite-size pieces
  • 1 carrot, peeled, cut into bite-size pieces
  • 1 small onion, chopped
  • salt & freshly ground black pepper
  • a (14 1/2 oz) can chopped tomatoes
  • 1 (14 oz) can low-salt chicken broth
  • 1/2 c. fresh basil leaves, torn into pieces
  • 1 tbsp. tomato paste
  • 1 bay leaf
  • 1/2 tsp. dried thyme leaves
  • 2 chicken breast with ribs (about 1 1/2 lbs. total)
  • 1 (15 oz) can organic kidney beans, drained (rinsed if not organic)
4.6/5 (5 Votes)

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Combine all ingredients in a large bowl; spread into a greased 13"x9" baking pan

  • 2 15-oz. cans mixed vegetables, drained
  • 10-oz. can chicken, drained
  • 1/2 t. garlic powder
  • 1/2 c. milk
  • 2 10-3/4 oz. cans cream of chicken soup
4.6/5 (5 Votes)

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Heat oil in a large saucepan over high heat; add chicken and cook 4 to 5 minutes, stirring often

  • 1 T. olive oil
  • 1 lb. boneless, skinless chicken breasts, cubed
  • 1/4 c. onion, chopped
  • 1 c. chicken broth
  • 4-1/2 oz. can chopped green chiles
  • 1 t. garlic powder
  • 1 t. ground cumin
  • 1/2 t. dried oregano
  • 1/2 t. dried cilantro
  • 1/8 t. cayenne pepper
  • 19-oz. can cannellini beans
  • Garnish: shredded Monterey
  • Jack cheese
4.6/5 (5 Votes)

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Place the chicken into the bottom of your cooker, and add the entire can of tomatoes, and toss in the rinsed garban...

  • 2 pounds chicken thighs (mine were boneless, skinless)
  • 1 (14.5-ounce) can fire roasted tomatoes
  • 1 (14.5-ounce) can garbanzo beans, drained and rinsed
  • 1/2 cup pitted green olives
  • 1/4 cup tightly packed basil leaves
  • 8 ounces crumbled feta cheese
4.6/5 (5 Votes)

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