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Heat oven 350 degrees In a glass 9x13 baking dish pour oil on bottom Add 1/2 of Teriyaki sauce 1/2 cup Bake for 45

  • 1/4 cup 1/4 cup oil
  • 1 cup 1 cup Teriyaki sauce
  • 48 oz package 48 oz package of Chicken Wings
4.5/5 (42 Votes)

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Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe in...

  • chicken:
  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 cup canola oil
  • Sauce:
  • 3/4 cup granulated sugar
  • 4 tablespoons ketchup
  • 1/2 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt
4.4/5 (48 Votes)

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The hardest part of this recipe is waiting while the chicken slowly cooks on its own, but it's completely worth the...

  • 1 tablespoon coconut oil, or light flavored olive oil
  • 4 chicken thighs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Granulated garlic or garlic powder, to taste
  • Dried oregano, to taste
  • Dried basil, to taste
  • Herbs de Provence, to taste
4.6/5 (32 Votes)

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Preheat oven to 350 F. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoni...

  • Chicken thighs
  • 4 chicken thighs
  • 1 tablespoon vegetable oil
  • salt and pepper
  • 1 teaspoon Italian herb seasoning (dried thyme, oregano)
  • Mushroom sauce
  • 6 oz white mushrooms
  • 5 slices bacon, cooked, chopped
  • 1 cup heavy cream
  • 1/8 teaspoon salt
  • 5 sprigs snipped fresh thyme(personally, I would leave this out)
4.6/5 (34 Votes)

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Published: May 16, 2013 Source: In the Kitchen with D…

  • Herb rub:
  • “We “summerized” this classic with a cheesy rice stuffing. And, instead of oven-baking, we prepared these breasts specifically for the grill.” —David
  • Tip: Squeeze fresh lemon juice over the cooked chicken breast for some extra zip.
  • Ingredients
  • 1 cup flat parsley leaves
  • 1/4 cup fresh sage leaves, roughly chopped
  • 2 Tbsp fresh thyme leaves
  • 1/4 cup fresh oregano leaves
  • 1 Tbsp fresh rosemary leaves
  • 1 Tbsp fresh basil
  • 3 Tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • Chicken:
  • 1 cup chicken stock
  • 1 Tbsp olive oil
  • 1/4 cup onions, diced
  • 4 medium mushrooms, finely diced
  • 1 tsp minced garlic
  • 1/2 cup Arborio rice
  • 4 sun-dried tomatoes, finely diced
  • 1/2 Tbsp butter
  • 2 Tbsp Parmesan, grated
  • 1/2 cup canned artichokes, chopped
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2 tsp herb rub
  • 3/4 cup Fontina cheese, grated
  • 6 8-oz boneless skinless chicken breasts
  • 6 toothpicks
4.6/5 (30 Votes)

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Make the pasta: Put the flour and salt in the bowl of a food processor and pulse

  • For the pasta:
  • 2 cups all-purpose flour, plus more for working the dough
  • 2 large whole eggs
  • 1 1/2 tablespoons water
  • 3/4 tsp. salt
  • chicken Filling:
  • 2 1/2 cups cooked chicken meat
  • 1/2 cup frozen chopped spinach, cooked thawed and water squeezed out
  • 1/4 lb. fresh mushrooms
  • 1/3 cup fresh parmesan cheese, grated
  • 1 whole and 1 egg yolk
  • Sauce:
  • 1 Tb. flour
  • 1/4 cup melted butter
  • 1 1/2 cup milk
  • salt, pepper and nutmeg
  • 2 Tb. grated parmesan cheese
  • 1 egg yolk
  • Toping:
  • Grated parmesan cheese
4.5/5 (32 Votes)

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This simple chicken dish is flavored with spices, bacon, mozzarella, honey, and Dijon mustard

  • 4 boneless chicken breasts
  • 3/4 cup honey
  • 1/2 cup Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon paprika
  • Lemon pepper, to taste
  • 4 tablespoons bacon, cooked and chopped (I used Oscar Meyer bacon bits in the yellow bag)
  • 1 cup mozzarella cheese, shredded
4.2/5 (66 Votes)

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Classic chicken divan. Creamy chicken and broccoli casserole topped with cheese and breadcrumbs

  • 2 (10-ounce) packages frozen broccoli, chopped
  • 6 cups shredded chicken, cooked
  • 2 (10-3/4 ounce) cans condensed cream of mushroom soup
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup grated sharp cheddar cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon curry powder
  • Salt and pepper, to taste
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup soft bread crumbs
  • 2 tablespoon butter, melted
3.8/5 (149 Votes)

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Love buffalo chicken? Your family will love this quick and easy casserole that mixes shredded buffalo chicken with...

  • SLOW COOKED SHREDDED BUFFALO CHICKEN:
  • 3 large frozen boneless, skinless chicken breasts
  • 1 (12 oz) bottle buffalo wing sauce
  • 1 packet ranch dip dix
  • 2 tablespoons butter
  • 6 ounces Ricotta
  • 1/2 lb shredded smoked fontina
  • 3 cups ranch dressing
  • 16 ounces rigatoni pasta
4.3/5 (56 Votes)

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1. Preheat oven to 375 degrees F 2

  • 2 cans Pillsbury Original Crescent Rolls (I used pizza dough)
  • 2 cups chicken chunks, cooked
  • 2 cups cheddar cheese
  • 2 cups broccoli, frozen, steamed and chopped
  • 1/2 cup ranch
4.6/5 (33 Votes)

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Heat oven to 350 degrees F

  • 3 - 4 medium russet potatoes, scrubbed and diced
  • (about 1.5 lbs. or 4 1/2 cups)
  • 1 lb. boneless, skinless chicken breasts, diced
  • 4 slices bacon, cooked crisp, cooled and crumbled
  • 1 1/2 cups shredded cheddar cheese
  • 4 green onions, sliced (green parts only)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, cut into small pieces
4.4/5 (47 Votes)

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This recipe was developed for the Certified Steak Company, who sent me their frozen Succulent Chilean Sea Bass to t...

  • SAUCE:
  • 2 (8-ounce) Chilean sea bass filets (if frozen, thaw in the refrigerator for at least 8h hours, or overnight)
  • Old Bay Seasoning, to taste
  • Olive oil (I use rice oil, because it has a high smoke point)
  • 6 ounces pineapple juice (I buy a six-pack of small pineapple juice)
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 1/4 cup chicken stock
  • 1 teaspoon Dijon mustard
  • 2 tablespoons unsalted butter
3.8/5 (108 Votes)

Any burning questions? Our chefs answer!

Chilean Sea Bass with a Pineapple-Dijon Pan Sauce TERIYAKI CHICKEN WINGS