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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Golden chicken breasts sliced into a rich double cream, stock and Parmesan sauce with garlic, lemon and parsley, tossed through tagliatelle for a quick, luxurious pasta dinner.
Oita-style chicken tempura: ginger and soy-seasoned chicken strips in a light egg batter, fried crisp and golden. The meat stays juicy inside the fluffy coating.
Pan-seared boneless chicken thighs glazed in a glossy four-ingredient teriyaki sauce of soy, mirin, sake and sugar. The chicken is sliced and drizzled with the reduced sauce to serve.
A creamy baked pasta with seared chicken, mushrooms and a cheddar-style sauce under a golden cheese crust. The spaghetti is tossed through the sauce before baking so every strand is coated.
An olive oil marinade for chicken thighs with brown sugar, soy sauce, lemon zest, parsley, thyme and garlic. The chicken marinates for at least an hour and up to a day before cooking.
Pot rice where soaked grains toast in chicken fat with shiitake and chestnuts, steam under seared chicken thigh and scallions, and meet a soy seasoning sauce at the table.
Seasoned chicken thighs seared and finished over orzo simmered in chicken broth and white wine with sundried tomatoes, spinach, heavy cream and Parmesan.
Chicken breasts marinated in spiced yogurt, broiled until charred at the edges and simmered in a creamy tomato masala. It is served over basmati rice with naan alongside.
Chicken breasts pounded thin, rubbed with a lime and yogurt marinade and seared, then simmered in a butter-based tomato and cream masala. Cilantro is stirred in at the end before serving with naan or basmati rice.
Chicken thigh pieces marinated overnight in spiced yoghurt, seared until charred, then finished in a blended tomato and cream masala. It is served over basmati rice.
Chicken thigh cubes marinated in yogurt with masala seasoning, turmeric, coriander and cumin, simmered in a ghee, onion, ginger and tomato puree sauce and finished with heavy cream.
Yoghurt-marinated chicken tikka cubes grilled on skewers, served with soft homemade naan brushed with butter and a fresh red onion, coriander and mint salad.
Tender shredded chicken simmered in a smoky tomato-chipotle sauce with onions and garlic. Serve this Chicken Tinga on crispy tostadas, in tacos, or use it for easy make-ahead meals.
A broth soup of seared, shredded chicken with onion, bell pepper, celery and carrots, simmered with rosemary and thyme and finished with five-cheese tortellini, heavy cream, parsley and Parmesan.
A chicken broth soup seasoned with cumin, chili powder and paprika, with diced tomatoes, black beans, corn and shredded chicken, finished with lime juice and served with tortilla strips and avocado, cheese, cilantro and sour cream.
Chicken Udon Noodle Soup is a Malawian dinner built around chicken. It takes PT2400S in total and makes 2 - 3 servings. It pairs well with roasted potatoes and rice pilaf.
A fast skillet of ramen noodles tossed with caramelised chicken thigh pieces, carrot, capsicum and cabbage in a dark soy and oyster sauce. Green onion is scattered over to serve.
Flour-dusted chicken breast steaks seared in butter and finished in a creamy mushroom sauce with white wine and parmesan. Chives are scattered over the finished dish.
Seared chicken in a creamy sun dried tomato sauce with white wine, parmesan, Dijon mustard and basil. The whole dish cooks in about twenty minutes in one skillet.
Thin chicken cutlets dredged in flour and finished in a white wine gravy flavoured with rosemary, thyme and sage, with lemon juice stirred in at the end. Parsley is scattered over to garnish.
Pounded chicken breasts topped with a brown mushroom gravy made in the same skillet with butter, garlic and beef broth. Thyme or parsley finishes the plates.
Chicken with persimmons and Jerusalem artichokes is a Italian main courses built around chicken. It takes 90 min in total and serves 4. It pairs well with roasted potatoes and rice pilaf.
Chicken breasts slit and filled with a basil, pine nut, Parmesan and pecorino pesto are floured and pan-fried until golden, then finished with more pesto on top. Boiled new potatoes and steamed green beans make the plate.
Simple, wholesome and full of warm Mediterranean flavour, it is the kind of dish that turns up at family lunches and easy get-togethers across Albania. With just a handful of fresh ingredients and a few gentle spices, you can bring this taste of Albanian hospitality straight to your own table.
Chicken thigh pieces, shiitake mushrooms, bell pepper and cabbage stir-fried with yakisoba noodles in an oyster sauce, soy, mirin and ketchup sauce. Sliced scallion greens finish the wok.
Main course20 min4 servings100 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Chicken Yassa: A Senegalese delight featuring tender braised chicken, caramelized onions, and a vibrant lemon twist, sure to bring a burst of flavor to your table.
SenegaleseMain Courses2 hr 15 minServes 4 to 61314 kcalGluten-freeDairy-freeEgg-free
Diced zucchini, carrot, bell pepper, and onion are combined with cooked chicken, stuffing mix, cream of chicken soup, and sour cream, then baked with a stuffing topping.
A fragrant, hot-and-sour Thai-style chicken soup: poached chicken in a reduced lemongrass and galangal stock, sharpened with lime juice and fish sauce and finished with coriander.
Thai and South-East AsianMain course1 hr 30 minServes 2230 kcalGluten-freeDairy-freeEgg-freeDiabetic
Chicken thighs poached in stock with porcini, ginger and star anise to make the broth, then shredded back in with miso, shiitake mushrooms, spinach and ramen noodles. Six-minute eggs, chilli strips and spring onion finish the bowls.