Recipe Sifter

Mustard grilled chicken with a crunchy breadcrumb crust. Dijon, red wine vinegar, shallots, thyme, and cumin build a tangy glaze that doubles as a binder.

Tropical chicken baked with a crushed pineapple and fructose glaze, dry mustard, and lemon juice. Basted three times for a sticky, caramelized coating on every piece.

Loaded chicken soup with two whole chickens simmered for rich stock, then bulked out with potatoes, cabbage, carrots, tomatoes, herbs, and broken spaghetti. A nearly stew-thick bowl that freezes well.

Chicken paprikash: browned chicken breasts simmered in a creamy paprika sauce with cream of mushroom soup and sour cream. Hungarian-style weeknight comfort over noodles.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

Curried chicken simmered with tomatoes, green peppers, and raisins in a savory broth. Served over rice, this weeknight curry comes together with pre-cooked chicken.

Ranch chicken stir-fry with boneless chicken breast, ranch dressing mix, and frozen vegetables. A 5-ingredient weeknight dinner ready in under 30 minutes.

Chicken breast and Italian turkey sausage skillet with red and green peppers, mushrooms, and stewed tomatoes. A colorful, lean one-pan dinner ready in 40 minutes.

Rumaki wraps bacon around chicken liver and water chestnut, then broils until crisp. The classic 1960s tiki-bar appetizer that deserves a comeback.

Diced chicken simmered with bell pepper, onion, garlic, and rice in a spicy tomato sauce with a dash of nutmeg and hot sauce. Southern Creole comfort served with crusty bread.

Florentine-style fried chicken, marinated in olive oil, lemon, and parsley, then dipped in flour and egg and deep-fried golden. The original Tuscan take on fried chicken, long before Nashville hot.

Five quick chicken breast sautés ready in 25 minutes: Zesty Chutney, Herbed Parmesan, Paprika Stroganoff, Peppery Mustard, and Orange Honey. One protein, five flavor-packed weeknight dinners.

Southwestern chicken with a brown sugar, lemon zest, and cayenne dry rub, finished on the grill with a beer-mustard basting sauce. Overnight-marinated bone-in chicken with deep smoky char.

Grilled chicken breast marinated in red wine and thyme, basted with a slow-roasted garlic puree. Ten cloves of garlic deliver mellow, sweet flavor.

Whole roast chicken stuffed with olive and breadcrumb dressing, basted in peach nectar. Sage, celery, and parsley round out a sweet-savory stuffing baked low and slow.

Homemade chicken nuggets with ground breast meat, cheddar cheese, and thyme get breaded and fried golden, served with creamy chive-spiked dip.