Chicken

Baked Chicken Breast

This Baked Chicken Breast is tender on the inside, perfectly seasoned and golden on the outside.

Chicken and Potatoes with Dijon Cream Sauce

Chicken and Potatoes with Dijon Cream Sauce is a flavorful one-pot wonder that’s good for any night of the week. Italian seasonings and Dijon mustard blend beautifully together in a rich, buttery sauce that goes perfectly with the tender chicken and potatoes.

Chicken Florentine

Pan-seared chicken breasts in a creamy Parmesan sauce with spinach, white wine, and cream cheese - a rich and comforting one-pan dinner.

Chicken Jollof Rice

Colorful and tasty one pot meal from West Africa. Simple preparation, then in the oven it goes.

Chicken Madeira

Chicken Madeira featuring a rich mushroom and wine sauce is made with simple every day ingredients. In under an hour you can have restaurant quality flavor on the dinner table.

Chicken Milanese

It takes just 30 minutes to crisp up restaurant-quality Chicken Milanese and toss together a bright and citrusy arugula salad. This Italian chicken recipe is a company-worthy meal you can totally ace, even on a hectic weeknight.

Chicken Piccata Pasta

This quick and buttery pasta, with bright lemon and briny capers, capitalizes on the flavors of an Italian-American classic

Chicken Thighs with Mustard Sauce Chicken Thighs with Creamy Mustard Sauce

Fajitas Easy Chicken Fajitas

Easy Chicken Fajitas are one of our all-time favorite dinners. Tender juicy chicken breasts, fresh crisp peppers, and sweet onions tossed in an easy homemade seasoning and piled high in tortillas.

Greek Chicken Marinade

A bold and vibrant Greek-style marinade with garlic, oregano, lemon, and olive oil that works for any cut of chicken - grilled or baked.

Greek Chicken Souvlaki

Like Kabobs, the word Souvlaki simply means “meat on skewers.” But Greeks also use it to describe the actual meal—warm pita, loaded with perfectly marinated grilled meat and topped with Tzatziki sauce. Other fixings are typically included, and even a handful of fries are tucked into the pita.

Chicken with Lemon Chicken Breasts With Lemon

In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.

Adobo Chicken