Recipe Sifter

Italian balsamic chicken: grilled chicken breasts marinated in balsamic, olive oil, and herbs, then sliced into strips for salads, wraps, or antipasto boards. Meal-prep friendly protein with big flavor.

Nell Carter's knockout chicken smothered in sauteed mushrooms, tomatoes, red and yellow onion, scallions, and garlic, finished with Parmesan cheese. A one-pan comfort dish with big, bold flavors.

Mulligatawny soup with chicken, apples, potatoes, and curry spices in a rich broth. This Anglo-Indian classic balances warm curry and allspice with sweet apple for a deeply layered bowl.

Southern-style curry chicken simmered in tomato sauce with jalapeno, onions, and curry powder, served over rice. A one-skillet comfort meal with a mild, warming spice that's ready in an hour.

Brandy-flambéed chicken baked with fresh apples, pears, sliced mushrooms, and apple wine until tender and saucy. An elegant fall dinner that comes together in just 35 minutes. Serve over couscous or rice.

This famed chicken "barbecue" from northern India is traditionally prepared in a tandoor, an underground jar-shaped clay oven that believed to have originated in Persia. The oven can be heated to very high temperatures, which sears the chicken and seals in the juices. Equally delicious results can be obtained in a conventional oven or on a covered grill. The yogurt marinade keeps the chicken from drying out.

Chiu Chow lemon chicken features lightly floured breasts pan-fried in butter, topped with a tangy lemon-soy sauce and toasted slivered almonds. A refined Cantonese take on lemon chicken.

Crock pot balsamic chicken, spice-rubbed thighs slow-cooked in balsamic vinegar and garlic until fall-apart tender. A tangy-sweet, dump-and-go dinner with almost no hands-on time.

Classic Louisiana Jambalaya made with andouille sausage, chicken, and the Creole trinity (onions, celery, green peppers) over rice. Traditional techniques for both brown and red jambalaya versions with detailed step-by-step instructions.

Authentic tandoori chicken marinated overnight in spiced yogurt with garam masala, ginger, garlic, and turmeric. Charcoal-grilled with deep slashes for maximum smoke and flavor.

Potluck chicken casserole layers cooked chicken and rice with a creamy mushroom-mayo sauce under a crunchy cornflake topping. Feeds a crowd from one baking dish.

Marinated chicken drumettes baked in a sticky Asian glaze of hoisin, soy sauce, plum jelly, honey, and dry sherry. Overnight marinade, then roasted until lacquered and caramelized.

Lemon can let the chicken go very fresh and tasty!

Slow cooker chicken drumsticks diable simmered in a sweet-and-spicy tomato sauce with chili powder, dry mustard, Worcestershire, and a hit of hot sauce. Spooned over spaghetti for an easy weeknight dinner.

Sliced chicken breast sautéed with fresh herbs, tossed in a creamy white wine sauce with shallots, garlic, and chewy sundried tomatoes. A quick, elegant 30-minute dinner for six.

Great for a summer barbeque. Malasian style chicken on bamboo skewers with satay sauce.