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Chef John's version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.
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In this recipe, boneless, skinless chicken breasts are coated in crushed cornflakes and baked.
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Red bell peppers are stuffed with a creamy chicken and wild rice filling perfect for weeknights or dinner parties.
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Eat well, eat healthy with this herbed chicken sauteed with mushrooms and Marsala wine.
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This recipe made slider-size chicken burgers by combining Buffalo wings with a hamburger.
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These chicken nuggets are coated in a mixture of flour, garlic salt, and black pepper and then fried in oil.
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This delicious take on P.F. Chang's® famous chicken lettuce wraps will have you making a meal of an appetizer!
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Chicken bakes in a complex Asian marinade of soy sauce, onion, ginger, garlic and oyster sauce that gets its heat from chili sauce and powder. Be sure to serve with rice so you can savor every last drop.
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Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's easy to clean up.
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Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."
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You will love these tasty, quick, and keto-friendly chicken thighs with juicy meat and a crispy skin that are ready for the table in less than 30 minutes!