Recipe Sifter

Homemade ravioli filled with seasoned chicken, sage, mace, and Parmesan, topped with a quick tomato basil sauce. An Italian classic with a lighter white meat filling and a splash of brandy for depth.

Mexican-style chicken breasts braised in tomato sauce with green olives, capers, and mushrooms. Veracruz-inspired one-skillet dinner with bright, briny flavor.

Set-it-and-forget-it slow cooker chicken smothered in creamy celery soup with zucchini, tomatoes, and herbs. Just 10 minutes of prep for a tender, saucy dinner after a long day.

Poached chicken salad with fermented Chinese black bean sauce, julienned snow peas, and sesame oil. An Asian-inspired composed platter with a blended bean vinaigrette.

Grilled Yucatan-style chicken thighs marinated overnight, double-skewered for flat grilling, and served with papaya tomatillo salsa and julienned jicama.

Mughlai-style chilli chicken with whole cardamom, cinnamon, cloves, yogurt, saffron, coconut cream, and almonds. Aromatic North Indian curry simmered in ghee.

Chicken breasts braised in a sweet and savory honey tomato sauce with white wine, black olives, thyme, and tarragon. A one-skillet dinner with Mediterranean flavors.

Baked sesame chicken with a sour cream and garlic marinade, then coated in seasoned breadcrumbs and toasted sesame seeds. Crisp outside, juicy inside, no frying.

Traditional Greek chicken pilaf from the Epirus region. Bone-in chicken sautéed in butter with onion, simmered with cinnamon and tomato sauce, then finished with rice that absorbs every drop of flavor.

Chicken Kiev shortcut style: breasts injected with garlic-lemon butter, breaded with Parmesan cracker crumbs, and baked. A clever workaround to the classic stuffed-and-rolled Ukrainian dish.

Crispy chicken tostadas piled high with mashed black beans, shredded lettuce, cheddar cheese, and a kick of hot sauce. A 30-minute Mexican dinner for two that's loaded with fresh toppings and bold flavor.

Festive holiday chicken coated in matzo meal and braised in a honey, pineapple-orange marinade with apples, onion, and celery. Finished with a bright honey-lemon-Dijon glaze and fresh pineapple. A natural for Passover.

Cinnamon chicken breasts simmered in a soy-teriyaki glaze with warm cinnamon and garlic. A four-ingredient pantry dinner with a sweet-savory hit that reads like takeout.

Chicken breasts pounded thin and stuffed with a buttery walnut, raisin and bread crumb filling, then baked under a banana, orange liqueur and dark corn syrup glaze. A retro special-occasion dish.

Baked chicken legs glazed with raspberry jam, balsamic vinegar, and red pepper flakes for a sticky sweet-heat finish that caramelizes beautifully in the oven.

Chicken breasts baked on a bed of creamy mushroom and celery soup with rice and onion soup mix. A nostalgic dump-and-bake casserole that practically makes itself.