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1. Heat the oil in a large skillet over medium-high heat

  • Bayou Mayo:
  • 2 teaspoons olive oil
  • 1 small onion, finely chopped
  • 1/4 pound mushrooms, chopped
  • 1/2 green bell pepper, finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 pound ground chicken breast
  • 1/2 teaspoon creole seasoning
  • 4 hamburger buns, split
  • 1/2 cup light mayo
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon lemon juice
  • 1/4 teaspoon creole seasoning
4.4/5 (15 Votes)

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Preheat oven to 350 F. Cut each breast horizontally almost to the opposite edge

  • 4 boneless skinless chicken breasts (4oz each)
  • 4 slices low sodium ham (1oz each)
  • 4 slices Fat Free Mozzarella cheese (1oz each)
  • 1 C baby spinach leaves, chopped
  • 4 TBSP all purpose flour, divided
  • 1 TBSP extra virgin olive oil
  • 1 TBSP I Can't Believe It's Not Butter Spread
  • 1 C Swanson 99% FF chicken broth
  • 1 TBSP Half-n-Half
  • Salt & Pepper to taste
4.4/5 (22 Votes)

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Sauce Preparation: MELT butter in a sauce pan over medium heat

  • Sauce:
  • 1 Tbsp butter
  • 1/4 tsp dry thyme
  • 1/2 tsp fresh rosemary, finely chopped
  • 1 tsp garlic pepper
  • 1 Tbsp cornstarch
  • 1/4 cup chicken broth
  • 1/4 cup water
  • 1/4 cup white wine
  • 1 Tbsp milk
  • 1 tsp lemon juice
  • Salt and pepper to taste
  • Chicken:
  • 2 lbs boneless, skinless chicken breasts, sliced width-wise into 1/2” strips
  • 1/4 cup extra-virgin olive oil
  • 2 small rosemary sprigs
  • 1 clove garlic, finely minced
  • Juice of 1/2 lemon
  • Vegetables:
  • 1/4 cup extra-virgin olive oil
  • 1/2 bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)
  • 1 zucchini, julienne cut
  • 1 yellow summer squash, julienne cut
  • 2 roma tomatoes, cut into 1/2” pieces
  • 1/2 red bell pepper, julienne cut
  • 1 cup broccoli florets, blanched
  • 1/2 cup frozen peas
  • 1 cup spinach, cut into 1/2” pieces
  • 1/2 cup carrots, julienne cut
  • 1 lb farfalle pasta (bow ties), cooked according to package directions
4.1/5 (45 Votes)

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Yummy chicken salad with dried cranberries, celery, toasted pecans, and a creamy curry dressing

  • 2 1/2 cups cooked white chicken, chopped
  • 1/2 cup dried cranberries
  • 1/3 cup toasted pecans, chopped
  • 1/3 cup celery, finely chopped
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon curry powder
  • 1/8 to 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 to 3 medium Fuji or Gala apples, sliced into thin rounds from top to bottom
  • Lettuce leaves, for serving
4.5/5 (6 Votes)

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Spicy Chicken Pot Stickers with Ginger and Green Onion Dipping Sauce is the perfect recipe to feed a hungry crowd s...

  • GINGER AND GREEN ONION DIPPING SAUCE:
  • 8 ounces ground chicken breast, uncooked, about 1 cup
  • 1/4 cup canned whole or sliced water chestnuts, drained and chopped
  • 2 tablespoons green onion, finely chopped
  • 2 tablespoons fresh cilantro, snipped
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1 egg white
  • 1 tablespoon water
  • 20 wonton wrappers
  • 1 recipe ginger and green onion dipping sauce
  • 1 tablespoon vegetable oil
  • 1/2 cup water
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons green onions, finely chopped
  • 2 teaspoons fresh ginger, grated
  • 1/2 teaspoon sugar
  • 1/4 teaspoon toasted sesame oil
4.5/5 (6 Votes)

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Step 1 - Steeping raisins in wine: In a small sauté pan or saucepan, combine the wine and raisins

  • 1 cup dry white wine
  • 1 cup raisins
  • 4 boneless, skinless chicken breast half(halves), each 5 to 6 ounces, cut crosswise and diagonally into 2 equal pieces
  • extra-virgin olive oil, plus extra as needed
  • kosher salt
  • freshly ground black pepper
  • 1 ⁄2 cup all-purpose flour
  • 4 tablespoons unsalted butter, plus more as needed
  • 1 ⁄2 cup chopped shallot(s)
  • 1 teaspoon finely chopped garlic
  • 3 ⁄4 pound cultivated mushrooms, stems trimmed, caps thinly sliced
  • 3 large fresh sage leaf(leaves), or 1 teaspoon dried sage
  • 3 tablespoons hoisin sauce, or barbecue sauce
  • 3 ⁄4 cup heavy cream
  • chopped fresh Italian parsley, for garnish
  • Classic Chicken Stock, or good-quality canned chicken broth, or water
4.3/5 (12 Votes)

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What could get better than fresh pesto pasta? This Inspiralized version uses zucchini noodles for a gluten-free, lo...

  • 1 tablespoon olive oil
  • 1 boneless chicken breast, cubed
  • Salt and pepper, to taste
  • 1 clove garlic, minced
  • 1 ear of corn, kernels sliced off
  • 1/2 cup cherry tomatoes, halved
  • 2 medium zucchini, spiralized into spaghetti
  • Pesto
  • 3 cups basil leaves, packed
  • 1 tablespoon pine nuts
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1 tablespoon grated Parmesan cheese (optional)
  • Salt and pepper, to taste
4.5/5 (6 Votes)

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Get dinner on the table fast with this 2-ingredient recipe

  • 9 lean skinless chicken thigh filets, about 1.5-pounds
  • 1 1/2 cups chunky salsa
4.5/5 (6 Votes)

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Preheat oven to 350ºF. 2 For the Filling: in a large sauté pan over medium high heat, add 2 tablespoons olive ...

  • 4 tablespoons olive oil (divided)
  • 1 shallot (minced)
  • 2 cloves garlic (minced)
  • 1 pound spinach
  • 1/2 cup pine nuts (toasted)
  • 1 cup feta cheese (crumbled)
  • 1 lemon (zested)
  • crushed red pepper (optional, to taste)
  • salt and pepper (to taste)
  • 4 6-8 ounce boneless, skinless chicken breasts (pounded to 1/4-inch)
  • Garnish
  • 1/2 bunch flat leaf parsley (chopped)
  • 1 lemon (cut in wedges)
4.1/5 (8 Votes)

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Skinless chicken legs are seasoned with herbs and cooked until brown and tender

  • 6 to 8 chicken legs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 tablespoon olive oil, plus extra
  • 1/4 cup balsamic vinegar
  • 1/4 cup pomegranate-flavored white balsamic vinegar
  • 1/8 cup dry sherry or dry red wine
  • 3 shallots, finely chopped
  • 10 cloves garlic, sliced
  • 1/3 cup water
4.6/5 (7 Votes)

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Pico de gallo is a fresh salsa and it complements this chicken beautifully

  • Pico de Gallo:
  • 4 ripe plum tomatoes, seeded and finely chopped
  • 1 small white onion, finely chopped
  • 1 ⁄2 cup loosely packed cilantro leaves, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1-1/2 Tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Chicken:
  • 4 (5–6 oz) boneless, skinless chicken breasts
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, minced
  • 1-1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Zest of 1 lemon
4.5/5 (6 Votes)

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Craving Indian food? This spiced chicken with tomatoes and cream is easy to make in your slow cooker

  • 3 tablespoons ghee (clarified butter) or vegetable oil
  • 6 chicken legs (drumsticks with thighs; about 3 pounds)
  • Kosher salt, freshly ground black pepper
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely grated
  • 2 tablespoons finely grated peeled ginger
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 to 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon ground cardamom
  • 4 cups low-sodium chicken broth
  • 1 pound small Yukon Gold potatoes, sliced 1/4” thick
  • 3/4 cup canned tomato purée
  • 1/2 cup heavy cream
  • Plain yogurt, torn fresh mint, and naan, flatbread, and cooked rice, for serving
4.4/5 (7 Votes)

Any burning questions? Our chefs answer!

Slow-Cooker Indian Spiced Chicken with Tomato and Cream Chicken Creole Burgers with Bayou Mayo