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This One Pan Balsamic Chicken and Veggies couldn’t get any easier! This is a a 20 minute meal that is sure to ple...

  • 1/4 cup + 2 tablespoons Italian salad dressing
  • 3 tablespoons balsamic vinegar
  • 1 1/2 tablespoons honey
  • 1/8 teaspoon crushed red pepper flakes (more or less to taste)
  • 1 1/4 pounds chicken breast tenderloins
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 pound fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
  • 1 1/2 cups matchstick carrots
  • 1 cup grape tomatoes, halved
4.6/5 (13 Votes)

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Don't think sour—think sweet and bright

  • 4 pounds assorted chicken breasts and thighs, bone-in skin-on
  • 2 pounds mushrooms (cremini, white, or baby bella), cleaned
  • 2 cups low-sodium chicken broth
  • 3/4 cup balsamic vinegar
  • 1/4 cup red wine vinegar
  • 1/4 cup apple cider vinegar
  • 5 carrots, peeled and roughly chopped (could use baby carrots)
  • 3 cloves garlic, crushed
  • 1 yellow onion, chopped
  • 1 bay leaf
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons all-purpose flour
  • Kosher salt, to taste
  • Black pepper, freshly ground, to taste
4.6/5 (13 Votes)

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Pesto Sauce Rinse basil thoroughly to rid it of any dirt

  • Pesto Sauce
  • 2 cups basil leaves, picked from their stems and loosely packed
  • 1/3 cup fresh parsley
  • 1/4 cup freshly grated Parmigiano Reggiano cheese
  • 3 cloves garlic
  • 1/2 tsp. kosher salt
  • 1/4 extra virgin olive oil or more
  • Pepper
  • Meatballs
  • 1 lb. ground chicken
  • 1/3 cup pesto sauce, homemade (recipe below) or store-bought
  • 1 small-medium onion, cut in fine dice
  • 1/2 cup-3/4 cup fresh breadcrumbs (I take bread and shred it in the food processor or you can use panko)
  • 1/4 cup grated parmesan cheese
  • Kosher salt and freshly ground black pepper to taste
  • 1 egg, beaten
  • Splash of milk
4.6/5 (13 Votes)

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1.Add 1 Tablespoon butter and a drizzle of extra virgin olive oil to a large nonstick skillet over medium-high heat...

  • 1 lb chicken breasts, pounded thin
  • 1/4 cup gluten-free or all-purpose flour
  • salt and pepper
  • 2 Tablespoons butter, divided
  • drizzle of extra virgin olive oil
  • 6 oz sliced mushrooms
  • 2 leeks, white and light green parts only, thinly sliced
  • 1 small shallot or 1/4 small onion, minced
  • 1 garlic clove, minced
  • 1 cup chicken broth
  • 1 packed Tablespoon chopped fresh tarragon
  • juice from 1/2 small lemon
4.6/5 (16 Votes)

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Place chicken breasts in largest pan Add enough water to cover Boil for 10 minutes Remove chicken breasts to cutt...

  • 4 frozen chicken breasts
  • 2 cans chicken broth
  • 1 can diced tomatoes
  • 1 can artichoke hearts
  • 1 can cream of chicken soup
  • 1 can cream of cheddar soup
  • 16 oz spinach
  • 2 cups rice
  • 3 Tbsp Parsley flakes
  • 3 Tbsp Adobo
  • 1 tsp Italian seasoning
4.6/5 (13 Votes)

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http://www.djfoodie.com/Spicy-Green-Chicken-Chili

  • 1 tbsp (13.5g) olive oil
  • 1 small (70g) onion, peeled and diced
  • 2 each (6g) garlic clove, minced
  • 1 1/2 lb (680g) whole boneless/skinless chicken breasts (or equivalent thigh meat)
  • 2 each (130g) poblano chillies, seeds removed and diced
  • 2 each (13.33g) jalepeno chillies, seeds removed and diced
  • 1 lb (454g) tomatillos, leafy wrapper removed, washed and diced
  • 2 each (133.33g) fresh limes
  • 2 tsp (4g) cumin seed, ground
  • 1 tsp (2g) coriander seed, ground
  • 1/2 tsp (1.17g) guar gum (optional)
  • 1/2 tsp (1.5g) xanthan gum (optional)
  • 1 bunch (100g) cilantro, washed and chopped
  • salt and pepper, to taste
4.6/5 (13 Votes)

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In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil

  • 10 pounds chicken wings, split
  • 1/4 cup coriander seeds, crushed
  • 1 teaspoon cumin seeds, crushed
  • 1 teaspoon cinnamon
  • 2 tablespoons kosher salt
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup Sriracha chile sauce
  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted
  • 1/2 cup chopped cilantro
  • Finely grated zest and juice of 3 limes
  • 3 quarts vegetable oil, for frying
4.6/5 (13 Votes)

By

Carolyn Tesini, Cooking Light JANUARY 2014

  • 1 (12-ounce) package steam-in-bag broccoli florets
  • 1 tablespoon canola oil
  • 1 cup prechopped onion
  • 2 (8-ounce) packages presliced mushrooms
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups fat-free milk
  • 12 ounces chopped skinless, boneless rotisserie chicken breast (about 3 cups)
  • 1/2 cup plain fat-free Greek yogurt
  • 1/4 cup canola mayonnaise
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
4.6/5 (13 Votes)

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Serves: 4 / Preparation time: 15 minutes (plus marinating time) Total time: 35 minutes Created by Darlene Zimmerman...

  • 4 (4-ounce) boneless skinless
  • chicken breasts
  • 1 ⁄4 cup pure maple syrup
  • 2 tablespoons
  • reduced-sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced, divided
  • 2 medium peaches, diced
  • 1 ⁄3 cup diced red onion
  • 2 tablespoons seeded,
  • minced jalapeno pepper
  • 2 tablespoons chopped fresh
  • cilantropeeled,2 tablespoons lime juice
  • 1 tablespoon plus 1 teaspoon
  • canola oil
  • 1 teaspoon sugar
  • 1 ⁄2 teaspoon ground cumin
  • 1 ⁄4 teaspoon salt
4.6/5 (13 Votes)

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To Make The Salad: Brush the chicken on both sides with olive oil, then season generously with salt and pepper

  • Salad Ingredients:
  • 2 boneless skinless chicken breasts
  • 2 tsp. olive oil
  • salt and pepper
  • 1 fresh pineapple, peeled, cored and sliced into 1-inch thick rings
  • 8 cups baby spinach
  • 1 cup fresh blueberries
  • 1 avocado, peeled, pitted and diced (I prefer California avocados)
  • 1/2 cup crumbled feta cheese
  • quarter of a red onion, thinly sliced
  • honey garlic vinaigrette
  • Honey Garlic Vinaigrette Ingredients:
  • 3/4 cup vegetable oil
  • 1/4 cup apple cider vinegar
  • 3 Tbsp. honey
  • 2 cloves garlic, minced
  • pinch of salt and black pepper
4.2/5 (17 Votes)

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Cook and drain pasta as directed on package

  • 2 2/3 cups uncooked penne pasta (8 oz)
  • 2 cups chopped deli rotisserie chicken
  • 1 can (19 oz) Progresso® cannellini beans or other canned white beans, drained, rinsed
  • 1 can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
  • 1/4 cup shredded Parmesan cheese
  • 1 1/2 teaspoons Italian seasoning
  • 1 cup diced tomato
  • 1/4 cup Progresso® Italian style panko crispy bread crumbs
4.6/5 (13 Votes)

By

Soak wooden skewers in water Preheat oven to 375 with rack one level above center if possible

  • For the stuffing:
  • 1 package thin sliced chicken fillets (thin is best, or you can mallet them thinner). Usually 4-5/pack
  • About a dozen small skewers (larger than toothpicks, smaller than full length skewers)
  • Dill havarti cheese, sliced (couple slices/each fillet)
  • Sharp Cheddar Cheese, sliced
  • 1 can chicken broth, low sodium
  • Paprika, for sprinkling on top stuffed chicken before cooking
  • Slices of thin maple ham, or black forrest (1 thin slice/each chicken fillet)
  • 2 T butter
  • 1/3 cup non-sweet white wine for deglazing
  • 2.5 cups freshly multi-grain sourdough bread crumbs (i do in food processor, sourdough is important flavor-wise for this one, coarse crumbs) This is enough for 5 small chicken fillets.
  • 1 T fresh chopped parsley
  • 1/4 cup shredded Italian cheese blend(like Parm Romano)
  • 2 cloves fresh garlic, minced
  • 5-6 dashes poultry seasoning
  • 1/4 tsp paprika
  • 1/4 tsp dill, dried
  • 1/4 tsp found black pepper
  • 1/4 tsp dried thyme (fresh thyme use more)
  • 1/4 tsp lemon zest
  • 1/4 tsp kosher salt
  • 1 T prepared Ranch Dressing
4.6/5 (13 Votes)

Any burning questions? Our chefs answer!

Sourdough-Herb Stuffed Chicken One Pan Balsamic Chicken and Veggies