1,007 marinated chicken recipes

Quick coq au vin delivers the classic French chicken-in-red-wine stew in 40 minutes using boneless thighs, cremini mushrooms, carrots, and Canadian bacon. A weeknight-friendly version of the traditional braise.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

This reduced-fat Chicken Jubilee recipe broils chicken until the skin is golden brown and finishes the main dish on the stovetop. It can be prepared ahead, if desired, to save time the next day.

Lizzie's pork chops: browned pork chops braised an hour in a garlicky chicken broth. A four-ingredient weeknight dinner that turns out fork-tender every time. Serve over rice or mashed potatoes.

Five-pepper chicken fajitas with red, yellow, and green bell peppers plus jalapeño and black pepper. Lime-cumin marinated chicken in whole wheat tortillas.

Grilled chicken breasts with a silky French tarragon-Dijon butter sauce. Marinate in lemon and oil, grill until charred, then drizzle with buttery wine reduction spiked with mustard.

Grilled chicken marinated in lemon, balsamic, and soy sauce, then topped with melted gorgonzola and served over peppery arugula. Bold Italian flavors in just 15 minutes on the grill.

Pounded chicken breasts marinated in hot sauce and butter, stuffed with crumbled blue cheese, then baked and broiled golden. All the bold buffalo wing flavor in an elegant roll-up.

Grilled chicken breasts marinated in a punchy blend of Dijon mustard, brown sugar, apple cider vinegar, and hot sauce. Sweet, tangy, and spicy with charred grill marks in every bite.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.

Reuben-style baked chicken breast layered with sauerkraut, provolone cheese, and Russian dressing. A low-carb twist on the classic deli sandwich.

Old World chicken is a four-ingredient baked chicken breast with seasoned breadcrumbs, melted muenster cheese and a finishing splash of wine. Simple, comforting weeknight fare.

Butter-browned chicken breasts in a silky mushroom cream sauce inspired by France's Périgord region. Just 7 ingredients and 40 minutes for a bistro-worthy dinner at home.

Chicken a la king with sauteed breast, mushrooms, roasted red and green peppers, scallions, and a sherry-cream pan sauce. A refined, from-scratch version of the retro classic.

Lemon-pepper barbecued chicken: skinless chicken breasts baked in a homemade tomato barbecue sauce brightened with lemon, cider vinegar, and a peppery, mustardy kick. A tangy, lighter take on oven BBQ chicken.

Pan-seared pounded chicken breasts with red potato wedges and a bright lemon-dill butter sauce. A clean 40-minute dinner plated restaurant-style.