This easy Chicken Stroganoff has everything you love about beef stroganoff – mushrooms and lots of irresistible extra creamy sauce – but made with tender chicken pieces!

“I made this last night and it was so good! I followed the recipe faithfully but measured with love. Hubby loved it. Served it with wide egg noodles and green beans. Thank you!”

—Kimberlee

This Is The BEST Chicken Stroganoff Recipe

The culinary school that I attended focused on learning classical French techniques, and thus wasn’t known to prioritize lighter, healthier cooking.

But at home, I’m all for ways to make my favorite dishes a little lighter, as long as they don’t sacrifice flavor.

Today, I’m reimagining one of my favorite comfort foods – beef stroganoff – by using chicken instead of beef. This swap reduces cholesterol while honoring the comforting, cozy flavors of stroganoff.

Honestly, this version is so good that you may find yourself preferring it over the original!

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These Greek Chicken Meatballs with herby yogurt dipping sauce are a recipe that can do double duty as a healthy dinner, or as a party bite that can be kept warm in a slow cooker!

These Ground Chicken Meatballs are Award Winning!

“I have made this recipe so many times in the last year, I don’t even need to look at it anymore. The whole family enjoys them too; you can throw them in a marinara sauce and use them in a meatball sub, or with pasta, or even cold leftovers out of the fridge!”

—Sharon

If you’re looking for a recipe for ground chicken meatballs, you’ve landed in the right place. This recipe stands out – so much so that it was crowned a Community Pick in a chicken recipe contest at Food52.

Praise for being “as refreshing as it is easy to pull together,” these Greek chicken meatballs have earned their place as a fan favorite.

I make these meatballs countless times each year, whether for a festive New Year’s Eve gathering, or as a frequent part of my weekly dinner rotation.

Their versalitity is unmatched: bake or air fry them to perfection, then pair with tangy feta, orzo pasta, or creamy tzatziki sauce for a meal that feels restaurant-worthy.

The Creamy Chicken Pasta that will get a “Mom, this is so good!” The combination of golden brown chicken, spinach and a bright lemon cream sauce will have pasta lovers of all ages complimenting you!

This Creamy Chicken Pasta is a Perfect Weeknight Dinner!

“Mom, this is so good I want you to take my photo with it.” <— The best review a dish will ever get, from my 5-year-old daughter.

And take her photo I did, smiling up at me from her plate of creamy chicken pasta. A recipe that almost seems tailor-made to be loved by people of all ages. Chicken? Good! Pasta? Good! Creamy sauce? GOOD.

Think of this as a slightly more modern take on chicken fettuccine alfredo. The sauce is still luxurious but a bit thinner, and not goopy or too rich. The chicken is golden brown with some crispy bits that everybody loves.

The combination of lemon zest and lemon juice adds a brightness that keeps you coming back for bite after bite. And just like with my famous creamy salmon pasta, there’s a whole heck of a lot of spinach in there that’s cooked down to practically nothing, so you’re getting a big dose of vitamins and nutrients twirled around your fork with the noodles.

This Chicken Kabob Recipe isn’t the one your dad made growing up. Tender chicken and veggies are brushed with a sticky mango curry sauce for an Indian-inspired weeknight dinner.

This Chicken Kabob Recipe is Perfection

I ate a lot of grilled chicken kabobs growing up in the Midwest, but they were never my favorite meal. They were often quite bland. So as an adult, I’ve made it a pet project to improve the humble chicken kabob.

All the classic ingredients are still here – chicken, peppers, onion. But this recipe is so much more.

No need to waste prep time with a marinade, because taking just a couple of minutes to make a sweet, savory, sticky mango curry sauce that clings to every bit of chicken and veggie will have everybody raving about these skewers.

This Pesto Pizza recipe is extra special thanks to the addition of chicken and juicy blistered tomatoes. It’s caprese goodness, on a pizza.

This Pesto Pizza Recipe is for caprese lovers!

With almost a quarter of a million pageviews, my Chicken Pizza is one of the most loved recipes on this site. With red sauce and lots of cloves of roasted garlic, it has big gourmet flavor.

So today, let’s take everything we love about that pizza and change it up just a little bit to make a Pesto Chicken Pizza. And let’s take that to the next level by making a pizza inspired by caprese (an Italian salad of tomato, basil and mozzarella cheese).

While lots of pesto pizza recipes stop after just the pesto, cheese and chicken, this one is extra special thanks to the addition of blistered tomatoes, which are juicy and bursting with flavor. They take only a few minutes to whip up but really add such a special touch.

This Chicken Shawarma recipe is super fast to put together thanks to a marinade and a sauce with many common ingredients, so you can stir them together at the same time.

This Shawarma Chicken is a Detroit classic!

“Such a great recipe and easy to adapt to your own heat level. The chicken is so, so good! If you don’t think you like chicken thighs, this is the recipe for you.”

—Sara

I’ve introduced you to many classic Detroit foods, including Detroit style pizza and corned beef egg rolls. And thanks to a large Middle Eastern population, Detroit is also famous for our chicken shawarma!

It’s sold everywhere from ballparks to gas stations, with my favorite being from a restaurant called Bucharest Grill. Metro Detroiters eat this dish at tailgates, pub crawls, gatherings, and at home. Today, I am sharing my homemade version of this irresistible wrap sandwich.

While it may look like a long list of ingredients, it’s very fast to put together. In fact, you can make the chicken shawarma marinade and the sauce for the wraps at the same time. I’ll also offer shortcut ideas to make it even easier for a busy weeknight.

This Summer Salad Recipe is light enough for a hot day, but filling enough that you won’t feel snacky later on. Oh, and four words: TWO. TYPES. OF. CHEESE.

“I love this recipe and made it tonight since I had most of the ingredients already on hand. I’ll be making this again soon. The dressing is the bomb!!!”

—Cindy

Stay cool with a Summer Salad

As the temperature rises, pretty much all I want to eat for dinner is a cold, crisp salad. I’ve tried many different combinations of ingredients over the years, but this one feels the best for June and July, when strawberries and blueberries are at their best.

The combination of the juicy berries, super creamy goat cheese, crunchy pecans, savory grilled chicken and homemade raspberry vinaigrette is light enough to make it appealing on a hot day, but still filling enough that you won’t feel snacky later on.

And if your family is like mine and doesn’t get through “salad night” without some sort of bread, don’t miss the ricotta toast – crunchy grilled bread topped with ricotta cheese, more of those amazing strawberries, and a drizzle of honey.

This ultimate Fried Chicken Sandwich recipe is as close to perfection as you can get. Try it once and you’ll find yourself dreaming about it for years to come, guaranteed.

“I have made this sandwich so many times. I love it and my family loves it too. Best ever!”

—Carrie

This is the BEST Fried Chicken Sandwich Recipe

If you’ve been on the hunt for the ultimate fried chicken sandwich, you’ve come to the right place. Let’s skip the fast food drive through, because you’re about to make a superior sandwich right in your own kitchen.

This idea for this recipe originally came from Bon Appetit, via Son of a Gun restaurant in Los Angeles. Over the years, I’ve made it a bit simpler by taking smart grocery store shortcuts like coleslaw mix and store-bought bread and butter pickles (the original magazine recipe wanted you to make your own pickles).

I’ve also cut back on the ingredient amounts a little bit, because I’ve found that you don’t need quite as much flour or buttermilk as the original recipe calls for, and I don’t want you to waste ingredients when you don’t need to.

I’ve been perfecting this recipe since 2013, when the original was published. The recipe below is as close to perfection as I think I’m ever going to get. I hope you enjoy it as much as I do.