Casseroles, slow-cooker meals, soups, skillet dinners and more highlight this collection of 30-plus chicken recipes perfect for warming a winter night.
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Creamy Chicken Noodle Soup
This 170-calorie slow-cooker version of a classic comfort food takes just 25 minutes of prep and uses reduced-fat cream cheese in its creamy homemade broth.
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Chicken with Olives and Dates
This dish couldn't be easier, but the payoff is succulent, sweet, savory and so much more than the sum of its parts.
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Unforgettable Chicken Pie
This from-scratch deep-dish chicken casserole comes from a Caledonia, Michigan, reader. "It's not your run-of-the-mill chicken pie," says the reader, who adds a bit of pork sausage for farm-hearty flavor. "Anyone who tries it just can't get enough of it."
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04of 22
Chicken Tagine
For this recipe, Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, marinates thighs and drumsticks in saffron, mint and ras el hanout (a blend of cinnamon, coriander, ginger, turmeric and black pepper), then simmers them with olives and preserved lemons for pops of briny flavor.
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05of 22
Chunky Bean and Chicken Chili
Crushed tortilla chips, stirred into the chili's base, give this dish a lusciously silky texture. Put it together in just 20 minutes.
Chicken and fresh mushrooms slow-cook in cream cheese, wine and soup. It's easy to put together but tastes complex because of its delicately seasoned cream sauce.
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07of 22
Slow-Cooker Coq au Vin
We adapted a classic French recipe of chicken cooked in wine for this slow-cooker specialty. Burgundy flavors the meaty chicken and forms the base of the gravy.
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Chicken Pot Pie
This dish is creamy, chickeny goodness. The pastry tops can be made a day or two ahead. Bake as directed; cool and then cover loosely with plastic wrap and store at room temperature.
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Roast Chicken with Caramelized Onions and Fall Fruit
Apples, pears and cranberries mix with caramelized onions in a luscious tumble over chicken breasts. Why leave the skin on and bones in? Trust us; you'll notice the extra flavor.
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10of 22
Wild Rice and Chicken Soup
Mix a can of cream of chicken soup, mushrooms, veggies and rice mix for the soup base. Any boneless cooked chicken works in this recipe, but chicken thighs, with more moisture from fat, slow-cook the best.
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11of 22
Grape-Stuffed Chicken with Lemon Orzo
Fruit-and-nut stuffing transforms everyday chicken breasts into a company-ready feast. Bonus: It's deceptively simple; you'll have dinner on the table in an hour.
For a fast warm-up on a cold night, put together this quick and easy version of classic chicken and rice casserole with refrigerated light pasta sauce, cubed cooked chicken and cooked rice.
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Warm-Me-Up Chicken Chili
Combine chicken, chopped vegetables and canned beans for this warm and comforting chili. Our recipe gives variations for Slow Cooker Chicken Chili as well as a spicier Chipotle Chicken Chili.
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Oven-Barbecued Chicken
Oven-baking the chicken makes this recipe a breeze for any time of the year, and homemade barbecue sauce is always a hit. Serve with rolls and slaw.
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Greek-Style Chicken Skillet
Chicken and fresh vegetables simmer in a garlic-tomato broth for an easy skillet dinner. Feta cheese adds a touch of creaminess. Serve with either plain or flavored couscous.
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Moroccan Chicken Stew
Combine spices with raisins and apricots to season this slow-cooker chicken stew. Serve on couscous and topped with toasted pine nuts and fresh cilantro.
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Creamy Chicken-Broccoli Bake
Chicken breast and chopped broccoli combine with a soup-based cream sauce and noodles in this classic potluck dish. You can lighten the traditional recipe by using reduced-fat, reduced-sodium soup and fat-free sour cream, if you prefer.
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18of 22
Cashew Chicken
A package of frozen veggies, canned mushrooms and canned soup shorten the prep work in this takeout-style recipe.
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Slow-Cooker French Chicken Stew
Save time with premade pasta sauce for this slow-cooker recipe. Tender chicken, herbs and fresh vegetables blend for a crowd-pleasing dish.
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Texas-Style Casserole
Patterned after a legendary Texas recipe, this irresistible main dish includes seasoned chicken stacked up with chili peppers, tortillas, sour cream sauce and cheese.
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Antlers Wild Rice Soup
We like the smooth richness of this chunky main-dish soup from Antlers Restaurant at Breezy Point Resort in Breezy Point, Minnesota.
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Chicken and Noodles
Chicken, noodles, veggies and herbs simmer in a creamy sauce. It's a perfect one-dish winter meal; just serve with a small salad or dinner rolls.
You could try flavors such as honey mustard, lemon thyme garlic, orange rosemary, raspberry and balsamic vinegar… let your imagination guide you. Also, I find that these are plenty tasty as is, but you could also create all sorts of dipping sauces to go with them.
Soak them in a solution of salt and water for about 30 minutes to an hour. This helps the chicken retain moisture during the baking process, resulting in juicier and more tender meat. Marinate the chicken breasts in a flavorful mixture of herbs, spices, and acidic ingredients like yogurt or citrus juice.
It is very important to marinate chicken whenever you plan to cook with high, direct heat such as grilling or pan searing, as these techniques tend to dry out the meat as it cooks. A marinade is an acidic solution that gets a head start on breaking down the structure of a protein before it is cooked.
Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.
Marinating not only adds flavor, but the combination of healthy fat and acid in most recipes also helps tenderize the meat. A good marinade is roughly three parts oil to one part acid, plus salt and other seasonings like spices, crushed garlic, or a little natural sugar.
Boneless, skinless chicken breasts can be relatively low in flavor compared to other cuts of chicken because they are lean and have less fat, which is a major contributor to flavor. Skinless chicken breasts also lack the crisp, savory quality that comes from the skin being fried or roasted.
The healthiest way to cook chicken is to bake it in the oven or stir fry it with vegetables. Put the parts in a baking pan, rub some olive oil on them, and surround them with plenty of garlic, lemon, carrots, or whatever you like. Bake at 350° until brown.
Any good cook knows that fat is flavor, and that is yet another reason why thighs are superior to breasts. Chicken thighs are a fattier cut of meat, which means they're going to have more intense, rich flavor than their white meat counterparts.
Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.
At the grocery store, the best chicken you can buy will be organic, free-range or pasture raised, antibiotic free, and air-chilled. This combo is the winner, winner chicken dinner.
For every 250g/8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda (bi-carb) Marinate for 20 minutes. Rinse well under running water, pat with paper towel to remove excess water. Cook per chosen recipe and marvel at the most tender chicken breast you've ever had, just like at Chinese restaurants!!!
Now in its 23rd year of holding three Michelin stars, Gordon Ramsay's flagship restaurant provides elegant modern French cuisine using the finest seasonal ingredients and employing both classic and modern techniques.
Gordon Ramsay's best recipes include Beef Wellington, Coq au Vin, Beef Stroganoff, Chicken Piccata, Rack of Lamb, Baked Salmon with Lemon and Dill, Shrimp Scampi, Beef and Guinness Stew, Spaghetti Carbonara, and Beef Burgundy.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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