This juicy chicken and broccoli stir-fry features tender-crisp broccoli coated in a velvety sauce flavored with hoisin—a flavorful sauce made from fermented soybean paste that strikes the perfect balance between sweet and tangy. Try this easy stir-fry with chicken tenders, boneless, skinless chicken thighs, or even pork tenderloin for a different twist.

These balsamic butter chicken bites are crispy and sticky sweet, thanks to balsamic glaze. Cooking balsamic vinegar with a bit of brown sugar helps it achieve the perfect consistency to cling to the chicken. Serve these tasty bites on a platter with wooden picks for guests to enjoy, or get creative by wrapping them up in a sandwich or using them as a flavorful salad topper.

The creamy feta dressing steals the show in this protein-rich salad, which makes a perfect lunch or quick and easy dinner. While you can buy feta cheese already crumbled, we like crumbling our own fresh from the block for this salad. We prefer the slightly sharper flavor of sheep’s-milk feta, but cow’s-milk feta works just as well.

This cheesy chicken pasta casserole is perfect for a busy weeknight when you need a fast and easy dinner with minimal cleanup. Vodka sauce adds a creamy note to the sauce. If you don’t have vodka sauce on hand, add a few tablespoons of cream to regular marinara.

The Greek lemon-chicken soup avgolemono is the inspiration for this 20-minute recipe. Eggs and lemon are tempered into the broth to add richness and creaminess. You can use microwaveable brown rice or use 1 cup leftover rice if you have it on hand.

Wine and garlic add depth to this quick and simple chicken noodle soup. The pasta will absorb broth as the soup sits, so if you want to make a double batch or are planning on eating this over multiple days, cook the pasta separately and add it when you’re ready to serve.

This creamy chicken casserole recipe pops with lemon and savory Parmesan cheese. It's also loaded with vitamin C-packed broccoli. Using whole-wheat orzo ups the fiber content in this healthful and comforting dinner.

"Chorba" comes from the Arabic word for drink, referring to this soup's thin broth. It's popular across North Africa and is prepared in numerous ways—with fish, meat or just veggies. This no-frills recipe was passed down to London-based chef Nargisse Benkabbou from her maternal grandmother. The simple ingredients make a tasty meal that evokes her past. "In Morocco, chorba is often enjoyed during Ramadan, so it always reminds me of the times we used to gather with my family to break the fast," she says. Benkabbou—who frequently flies to Marrakech, where she's the executive chef at L'Mida—aims to celebrate her heritage with every dish. But she doesn't hesitate to add her own modern twist. "I love spicy food," says Benkabbou. "So I always end up adding harissa to my chorba, although it's a bit untraditional."

Olive oil and maple syrup transform into a sticky-sweet sauce in the hot oven. Drizzling the chicken drippings over the carrots amps up their flavor even more.

This homey pie boasts creamy, savory sauce and refrigerated piecrust dough for convenience.

Make an easy chicken dish topped with a savory mushroom sauce for a tasty meal that's ready in minutes.

Ajiaco celebrates a key crop in the Andes Mountains region, where more than 4,000 potato varieties are grown. There are three types in this soup. Cookbook author and food stylist Mariana Velásquez uses russets to stand in for Sabanera potatoes, which practically dissolve into the broth, giving it body. Yukon Golds and tiny creamer potatoes replace Pastusas and Criollas—the former lends a golden hue and the latter a sweet, almost buttery flavor. Guascas—a fragrant herb also known as galinsoga, gallant soldier or potato weed—imparts a slightly bitter taste unmatched by anything else, Velásquez says. (Look for it dried online or in the few Colombian markets in the U.S.; you can also find it fresh at farmers' markets.) The soup takes her back to her childhood in Bogotá. She remembers one Friday each month being "Ajiaco Day" at her all-girls school. "They would bring the bowls of broth to each of us and then place the avocados, corn, chicken, capers and cream in the center of the table," she says. "It was the most special lunch and we all loved it."

Cookbook author and cooking teacher Sonoko Sakai has a passion for miso, the fermented bean paste that's a staple in Japan. Here, it adds depth of flavor to curried chicken and vegetables. If you make the curry roux ahead of time, you can add it to broth or water like bouillon.

Goat cheese is a luscious and creamy cheese that's lower in calories, fat and sodium than other soft cheeses. Here, we combine it with fresh herbs and garlic, then stuff the mixture inside chicken breasts for a deliciously speedy weeknight dinner.

This ultra-quick creamy lemon-basil chicken is bright and refreshing. Using whole lemon slices in the sauce gathers the essential oils from the rind plus the acidic punch from the flesh and adds more depth of flavor than juice and zest alone.

These creamy maple-Dijon cutlets are the perfect combination of sweet and savory from the mustard and maple syrup. Pull together a simple side dish and you'll have a satisfying dinner in 20 minutes or less.

Quick-cooking chicken cutlets are coated in a garlic cream sauce, while spinach adds a boost of color and nutrition to this easy one-skillet recipe.

Serve over pasta or with crusty whole-grain bread so you can enjoy every bit of this olive- and caper-studded sauce.

This quick-cooking, high-protein chicken dish is perfect for any weeknight. Here, we cook down cherry tomatoes with a little wine until they burst and become jammy—making a luscious sauce to pair with chicken. A pinch of sugar at the end balances the sauce's acidity.

A bit of prosciutto adds savory flavor to this sauce. Serve this quick-cooking dish with whole-wheat angel hair pasta.