Every recipe a hand-built original — search the whole index, then open the page.
Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
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.
Individual chicken pot pies for two, with carrots, celery, peas and shredded rotisserie chicken in a herbed cream sauce under a patchwork of puff pastry squares.
Homemade dumplings filled with ground chicken, shredded carrot and cabbage, garlic and hoisin, pan-fried until golden on both sides and served with soy sauce for dipping.
Asian American, ChineseAppetizer, Dinner20 minServes 8185 kcalDairy-freeDiabeticLow-SodiumRenal
Shoyu chicken ramen with a ginger, garlic and scallion chicken stock seasoned with soy sauce and mirin, plus sliced shiitake mushrooms. Bowls are topped with caramelised soy-glazed chicken, soft eggs, steamed greens, scallions and radish or bean sprouts.
This elegant Chicken Roulade, or Vištienos Vyniotinis, is a beloved Lithuanian Easter dish! Juicy chicken breasts are butterflied, stuffed with creamy cheese and sweet apricots, then roasted to perfection. Serve it warm or chilled—it’s delicious either way and makes a stunning holiday centerpiece.
LithuanianAppetizer, Main Course1 hr 20 minServes 6218 kcalGluten-freeEgg-freeRenal
Step-by-step recipe for the McChicken® Il Romano: how to make at home the sandwich with fried chicken, crispy bacon and a Pecorino Romano PDO and pepper sauce.
Juicy chicken satay marinated in coconut milk, soy, turmeric and curry spices, grilled until caramelised at the edges and served with a savoury peanut sauce.
Asian AmericanAppetizer, Dinner, Main Course, Side Dish3 hr 30 minServes 4539 kcalEgg-free
Chicken thigh patties seasoned with a blended satay spice paste, served in toasted buns with peanut sauce, quick-pickled cucumber and red onion, and a fiery tomato sambal.
Egg noodles and chicken strips poached in a quick peanut butter and coconut satay sauce, packed with sugar snaps, beans, peas and sweetcorn and finished with lime, cashews and coriander.
Thai and South-East AsianMain course1 hrServes 4895 kcalDiabetic
A Mediterranean melt of thin chicken strips marinated in paprika, turmeric, cinnamon, hot sauce and vinegar, cooked in a skillet and piled onto toasted ciabatta rolls with garlic sauce, pickles, tomato, onion and melted mozzarella.
Yogurt-marinated chicken thigh pieces with paprika, cumin, turmeric and fresh herbs, threaded on skewers and roasted at high heat until cooked through.
A Middle Eastern spread of spiced chicken skewers served with smoky moutabal, muhammara walnut and pepper dip, and poached eggs on garlicky yoghurt, with flatbreads for dipping.
These easy Chicken Sliders are made with Hawaiian rolls, creamy rotisserie chicken filling, cheddar cheese, and a savory butter topping. Ready in 45 minutes!
AmericanAppetizer, Main Course45 minServes 6594 kcalGluten-freeEgg-free
A dark-roux Cajun chicken stew with onion, bell pepper, and potatoes, simmered until thick and served over rice, with smoked sausage and boiled eggs as options.
A creamy chicken thigh stew with carrots, celery, baby potatoes and green beans, flavoured with paprika, sage, thyme and oregano and finished with cream.
A slow oven chicken stew with skin-on thighs and drumsticks, carrots, celery and baby potatoes in a wine and tomato gravy, finished uncovered so the skin crisps.
A dry, fiery chicken stir-fry built on red curry paste, with string beans, eggplant, baby corn and bell pepper and a handful of Thai basil at the end. There is no coconut milk to soften it, so the heat stays front and center. Chicken is the protein used here; pork, vegetables or tofu are equally suitable.
Made here with chicken, this dry curry stir-fry works red curry paste with coriander and cumin, then tosses it with string beans and bell pepper and finishes with kaffir lime. With no coconut milk to soften it, the heat is direct and intense.
Golden chicken thighs folded into a creamy mushroom sauce with sour cream and Dijon mustard. It is served over pasta or egg noodles for a fast take on stroganoff.
Spiced chicken mince with black beans, paprika, cumin and cinnamon simmered into a taco filling, served in tortillas with a fresh mango, chilli and lime salsa and soured cream.
Bone-in chicken thighs browned and braised in a spiced tomato and chickpea sauce with plumped apricots and preserved lemon. It is served over couscous with coriander and toasted almonds.
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.