Chef Dean
Chicken Divan
Tender chicken and bright broccoli blanketed in a rich sherry-spiked cream sauce, crowned with golden breadcrumbs and bubbling cheese. This is the casserole that made American entertaining elegant.
Recipe Archive
Main Dishes
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
1844 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Ally
Chicken Enchilada Casserole
All the deep, earthy warmth of traditional enchiladas layered into a bubbling casserole that feeds a crowd and asks nothing more than good chicken, honest dried chiles, and corn tortillas that taste like corn.
Chef Thomas
Chicken Escalopes in Breadcrumbs
Chicken breasts pounded thin, pressed into coarse breadcrumbs, and fried in butter and oil until the coating is golden and the kitchen smells of toast. The Tuesday night version of something the whole table reaches for.
Chef Remy
Chicken Fricassee
Bone-in chicken smothered in a silky brown roux gravy with the holy trinity, braised low and slow until the meat surrenders to your fork, served over fluffy white rice the way generations of Louisiana families have gathered around on Sunday afternoons.
Chef Dean
Chicken Fried Chicken with Cream Gravy
Tender chicken cutlets sheathed in a shattering golden crust, blanketed with peppery cream gravy built from honest pan drippings. This is the dish Texas built its reputation on.
Chef Remy
Chicken Fried Steak
Tender cube steak hidden under a shattering golden crust, draped in peppery sawmill gravy so good you'll forget this dish ever needed a vegetable on the plate.
Chef Dean
Chicken Fried Steak with Cream Gravy
Pounded beef cutlets sheathed in a shattering golden crust, blanketed with peppery cream gravy that clings to every craggy surface. This is the dish that built Texas roadside diners and Sunday supper traditions.
Chef Thomas
Chicken, Ham and Mushroom Pie
A proper pie of chicken, ham and mushrooms under golden puff pastry, the kind that steams when you cut into it and makes the kitchen smell like the sort of evening you want to stay in for.
Chef Makoa
Chicken Hekka (Hawaiʻi Local Plantation-Style Chicken Sukiyaki)
Hawaiʻi Local chicken hekka, the plantation-camp cousin of Japanese sukiyaki, with tender chicken, long rice, shiitake, bamboo shoots, and sweet shoyu gravy for rice.
Chef Thomas
Chicken in Mushroom and Cream Sauce
Chicken thighs browned in butter, then settled into a gentle pan sauce of mushrooms, cream, and white wine. The sort of supper that makes an ordinary Tuesday feel like it was worth getting home for.
Chef Makoa
Chicken Katsu Plate Lunch (Hawaiʻi Local Panko-Fried Chicken)
Hawaiʻi's Local plate-lunch comfort: juicy chicken thigh in panko, fried crisp, sliced over white rice with mac salad and katsu sauce, the sugar-camp stove brought home.
Chef Takumi
Chicken Katsu (チキンカツ)
Chicken katsu is the weeknight cutlet: even chicken thigh, dry panko, clean oil, and the patience to fry it until the crust is gold and the meat stays juicy.
Chef Thomas
Chicken Kiev
A chicken breast stuffed with garlic and parsley butter, breaded twice and baked until the crust turns golden and the butter inside pools out when you cut in. The kind of meal worth sitting down properly for.
Chef Makoa
Chicken Lūʻau (Hawaiian Taro Leaves with Chicken)
Hawaiian chicken lūʻau is kalo leaf cooked past its bite with tender chicken and coconut milk, a windward Oʻahu comfort pot with cousins in Sāmoa's palusami, Tonga's lū, and Cook Islands rukau.
Chef Takumi
Chicken Nanban (チキン南蛮)
Chicken Nanban is not a difficult fry. Keep the chicken juicy, dip it while hot in sweet vinegar, then let the tartar bring brightness, not disguise.
Chef Dean
Chicken Pot Pie with Flaky Butter Crust
A golden dome of shatteringly flaky pastry concealing tender chicken, honest vegetables, and a cream sauce worth every minute of your effort. This is the pot pie that defines American comfort cooking.
Chef Remy
Chicken Sauce Piquante
Bone-in chicken braised in a brick-red tomato sauce loaded with cayenne, the holy trinity, and enough Louisiana fire to make you reach for the sweet tea, spooned generously over steaming white rice.
Chef Dean
Chicken Tamales with Green Sauce
Pillowy corn masa wrapped around shredded chicken bathed in bright tomatillo salsa, steamed in fragrant corn husks until tender. This is the tamale that brings families together every December.
Chef Ally
Chicken with 40 Cloves of Garlic
A whole chicken nestled among forty cloves of garlic, braised until the meat falls from the bone and the garlic becomes a sweet, spreadable treasure you will fight over at the table.
Chef Thomas
Chicken with Leeks and Mustard Cream Sauce
Chicken thighs browned to a biscuit-gold crispness, settled into a pan of soft leeks and a quietly punchy mustard cream sauce that wants nothing more than bread and a cold evening.
Chef Ally
Chickpea Curry
A one-pot curry where chickpeas turn silky in a gently spiced tomato and coconut sauce, the kind of bowl that warms you from the inside out and tastes even better the next day.
Chef Takumi
Chikin Raisu (チキンライス, ketchup chicken rice)
This is the ketchup rice under omurice, but it stands on its own: chicken, onion, butter, and rice cooked until every grain is red-gold and separate.
Chef Takumi
Chicken and Root-Vegetable Simmer (筑前煮, Chikuzenni)
Chikuzenni looks like a pot full of decisions, but the secret is simple: cut each ingredient with care, saute first, then simmer gently until everything tastes like itself.
Chef Lupita
Chileatole de Pollo Veracruzano
Veracruz's Sierra pot of chicken, fresh corn, chile ancho, chipotle meco, and masa stirred into broth until it turns thick and silky, the bowl that keeps a family fed without ceremony.
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