2,087 chicken recipes

Old-world chicken soup built from carcasses and a marrow bone, simmered with parsnips, carrots, celery, and served over noodles with fresh parsley. Pure comfort.

Party-sized chicken wings marinated in soy sauce, brown sugar, melted butter, and dry mustard. Baked until sticky and glazed, served hot or cold. Makes 30 servings for a crowd.

Chicken wings marinated in dry sherry, soy sauce, ginger, and garlic then cooked in the microwave for tender, savory results. A simple Asian-inspired appetizer with just 5 ingredients.

Crispy-skinned chicken breasts in a tangy sherry vinegar and tomato sauce with sautéed mushrooms and fresh parsley. A Spanish-inspired skillet dinner ready in 40 minutes.

Simple chicken Marsala with just six ingredients. Flour-dusted cutlets seared golden, then finished in a Marsala wine and chicken stock pan sauce. Ready in 40 minutes.

Ginger barbecue chicken baked in a homemade sauce of tomato paste, fresh ginger, dark brown sugar, soy sauce, and liquid smoke. Sweet, tangy, and smoky.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Wine-poached chicken tossed with rigatoni, fresh basil, sweet red peppers, and olives in a bright garlic-lemon dressing. A chilled Italian pasta salad built for hot summer nights.

Marinated lemon chicken with garlic, oregano, and extra-virgin olive oil, charbroiled and topped with a slice of feta cheese. Greek-style grilled chicken marinated for 24 hours.

Sauteed chicken breasts with fresh rosemary and white wine, baked over a bed of spinach. The pan sauce deglazes into a fragrant rosemary-wine drizzle that flavors every leaf.

Grilled orange chicken marinated overnight in frozen orange juice concentrate, soy sauce, and tarragon. A citrusy, caramelized barbecue chicken with just 6 ingredients.

Grilled chicken quarters marinated overnight in a honey-teriyaki glaze with sherry, garlic and ginger. Basted and turned on the grill until burnished and sticky. Backyard barbecue at its best.

Spiced chicken filling for samosas with garam masala, turmeric, ginger, garlic, and green chili. Steamed, flaked, and seasoned with fresh dhunia leaves.

Barley broth with chicken, sauteed mushrooms, ribbony leeks, and a crushed chicken liver base enriched with lemon zest and garlic. A hearty British-style soup that doubles as a stew.

East Indian curry chicken from scratch, very mild.

Salt-smothered chicken buried in a bed of red-hot rock salt with ginger, tangerine peel, and Szechuan peppercorn marinade sealed in the cavity. An ancient Cantonese technique that steams the bird to silken tenderness.