Recipe Sifter

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

White sauce lasagna layered with chicken, ham, asparagus, mushrooms, mozzarella, and Parmesan. A make-ahead twist on classic lasagna that skips the red sauce entirely.

Italian chicken with sweet sausage, red and yellow bell peppers, and red onion finished with balsamic vinegar and thyme. A one-skillet dinner ready in about an hour.

Chili taco salad: spicy chicken chili with kidney beans and chickpeas piled on tortilla chips with lettuce, tomato, jack cheese, sour cream, olives, and jalapenos.

Grilled lime chicken marinated overnight in white wine, fresh lime juice, lime zest, and parsley. A low-calorie, bright-flavored grilled chicken breast with just six ingredients.

Sweet and sour chicken stir-fry with pineapple chunks, red bell pepper, water chestnuts, and a tangy ketchup-brown sugar glaze served over crispy chow mein noodles.

Classic General Tso's chicken with crispy double-fried chicken in a sweet-spicy orange-soy glaze. The Chinese-American takeout standard made the proper restaurant way at home.

Crockpot chicken and vegetables slow-cooks boneless chicken breasts over a bed of mixed veggies with garlic and Worcestershire. A dump-and-go weeknight dinner that tends itself for 8 hours.

Herbed chicken with spring vegetables: thyme, parsley, and fennel-seed butter stuffed under crispy chicken skin, served with cipollini onions, baby carrots, snap peas, and morels. A restaurant-style one-skillet dinner.

This quick, easy yet delicious sandwich made with chicken breasts, artichoke hearts, sundried tomatoes, sweet bell peppers, prociutto and fontina cheese is perfect for lunch. It's packed with goodness and yumminess.

Classic buttermilk fried chicken with paprika and black pepper, fried in a cast-iron skillet until deep golden and crispy. A Southern-style recipe with an overnight buttermilk brine.

Chicken tetrazzini with a sage-scented cream sauce, spaghetti, mushrooms, and pimentos baked under melted Swiss cheese. A hearty casserole that serves 6 to 8.

Garlicky chicken pieces sauteed in butter with broccoli and red bell pepper, tossed with linguini and finished with lemon and Parmesan. A 30-minute weeknight pasta.

Springtime chicken salad with poached chicken breast, snap-tender asparagus, crisp iceberg, and a bright lemon-herb dressing. A light, protein-packed main salad finished with toasted almonds.

Pounded chicken breasts dredged in Parmesan flour, pan-seared golden, and baked under a from-scratch sun-dried tomato sauce with bubbly mozzarella. Served over linguine, this lighter chicken parm doesn't skimp on flavor.

Walnut-crusted chicken breasts pan-fried golden and topped with a tangy raspberry-lime sauce made with sherry, seedless jam, and coriander. Elegant yet simple.