Recipes with chicken

Beat the winter this year with a savory Chicken Pot Pie filled a variety of spices vegetables that can satisfy anyone's hunger!

Italian-style chicken soup with tiny beef meatballs (polpettine), tender chicken pulled from the bone, carrots, and basil. Two proteins in one bowl: shredded poached chicken plus pinky-fingertip-sized meatballs.

A succulent chicken dish that is served with a delicious sauce everyone will love!

This easy version of chicken curry tastes delicious, and it only takes you about 25 minutes from the start to the finish.

Classic Russian Olivier salad with boiled potatoes, carrots, peas, chicken, apples, and orange in a creamy egg yolk, mayonnaise, and sour cream dressing. Chilled overnight for deep, layered flavor.

Curry your chicken with this scrumptious dish that will invite a delicious aroma into your home.

Classic buttermilk fried chicken with a quick 20-minute soak, simple flour dredge, and a covered fry that locks in juices. Crisp outside, tender inside, the way Southern grandmothers have made it for generations.

Didn't make the whole chicken, instead cooked one chicken breast with skin and bone. Followed the recipe exactly, and roasted the chicken in the oven until the temperature of the breast was 165 F, which took me about 10 minutes. Then let the cooked chicken breast stand for about 10 minutes, this way made a succulent chicken breast. Served it with some roasted baby carrots tossed with same spices for chicken, delicious!

Aqua Aerobic friend, Lorelyn, shared this fabulous recipe with me. You will love it, too!!

Shredded chicken enchiladas in corn tortillas smothered with homemade tomatillo verde sauce, bubbly Monterey Jack, and cool sour cream. Make-ahead friendly and packed with green chile flavor. Feeds six.

So easy to make, and the dish came out super tasty. Instead of green bell pepper, I used sweet red bell peppers, didn't have mint, so used fresh basil leaves instead. Yum.

Tostadas always make a nice alternative to a salad. Love the crunch, I used beef that was cooked with some taco seasoning instead of chicken.

This soup came out so tasty and flavorful. The pan-fried tortilla strips added some nice crunch, and I also served the soup with some sour cream, Monterey Jack cheese, cilantro and scallions. It was an easy, light yet tasty soup.

Easy to prepare, and the chicken comes out succulent. A delicious weekend meal.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.

This was a great recipe! I've made it several times.