Recipe Sifter

An easy main dish chicken recipe. Chicken breast browned and braised in beer, with ham and shrimp.

Jalapeno chicken white chili goes creamy, built on a roux-and-cream base loaded with chicken, great northern beans, and corn. Fresh and pickled jalapenos bring double the heat. Top with Jack cheese.

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Slow cooker orange cinnamon chicken braised in orange juice with plump raisins and a thickened pan sauce. A sweet, aromatic set-it-and-forget-it dinner.

Chicken coq au vin made weeknight-easy: browned chicken breasts braised with mushrooms, carrots, and onion in red wine, broth, and tomato paste. A lighter, faster take on the French classic, ready in under an hour.

Cheese fried chicken coated in a Parmesan, flour, and oregano crust with a hot sauce egg wash. Crispy, savory, and golden with a sharp cheese bite in every crunch.

Honey-glazed chicken baked in a sweet-spicy sauce of honey, brown sugar, lemon juice, soy sauce, and curry powder. Flour-dredged pieces basted until sticky, golden, and caramelized.

Oven bag Italian chicken baked in spaghetti sauce with green peppers. Just 5 ingredients and 30 minutes for a hands-off weeknight chicken dinner served over spaghetti.

Herb-loaded chicken pot pie with fresh sage, thyme, and marjoram in a savory broth filling with turnips, potatoes, and carrots, topped with fluffy homemade biscuits.

A quick cooking chicken dish that's perfect for a weeknight meal that features healthy boneless and skinless chicken breasts.

Hungarian-style chicken paprikash with onions, sweet paprika, and sour cream sauce. Classic comfort food served over noodles or dumplings.

Stove-top chicken Provencale braises browned chicken in a tomato, sherry, and herb sauce, all in one skillet. A rustic French-inspired dish that turns out tender, saucy chicken with very little fuss.

A one-skillet curried rice dish with chicken breast, crunchy walnuts, and applesauce stirred through for natural sweetness. Finished with a cool swirl of yogurt. Quick, light, and full of warm spice.

The classic Kentucky Hot Brown: open-faced turkey-or-chicken sandwich smothered in cheesy Mornay sauce, topped with bacon, broiled until bubbly. A Louisville Brown Hotel original from 1926.

Chicken saute Creole style with sieved tomatoes, green peppers, onions, garlic, and basil. Flour-dredged and browned, then simmered until fork-tender in a rich tomato sauce.

Pounded chicken breasts wrapped with prosciutto and sage, pan-seared golden and finished in a Marsala mushroom sauce. Italian elegance in 30 minutes flat.