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Olive Garden Tortellini al Forno is part of the Olive Garden small plate’s menu

  • 1 (9-ounce) package tortellini, prepared according to package directions
  • 6 tablespoons butter
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese, grated
  • 2 pieces crispy cooked bacon
  • 1 tablespoon sliced scallions
4.5/5 (15 Votes)

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From Shape Oct

  • 2 tbsp. vegetable oil
  • 4 boneless, skinless chicken breasts (5-oz. each)
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 firm, barely ripe Bosc pears, peeled, cored, and cut into 12-16 wedges
  • 3 tbsp. finely chopped shallots
  • 1 1/2 tsp. minced fresh sage
  • 1 tbsp. sherry vinegar
  • 1/2 cup apple cider
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 tsp. Dijon mustard
  • 1/4 tsp. cornstarch
  • 1 tbsp. heavy cream
4.2/5 (21 Votes)

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For the Chicken Cordon Blue: Remove skin from chicken

  • For the Cordon Bleu:
  • 3 whole chicken breasts, boned and split (6 pieces)
  • 6 thin slices cooked ham
  • 6 thin slices Swiss cheese
  • 1 env. (106 g) coating mix for chicken
  • Mushroom Sauce:
  • 250 ml sliced fresh mushrooms
  • 30 ml butter or margarine
  • 15 ml minced onion
  • 30 ml all purpose flour
  • 1 cube chicken bouillon
  • 250 ml boiling water
  • 1 ml salt
  • Pinch of thyme
  • Dash of pepper
  • Dash Worcestershire sauce
3.8/5 (29 Votes)

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Busy day? Shredded tex-mex crockpot chicken is a easy way to make a delicious dinner when you don't have a lot of t...

  • 4 boneless, skinless chicken breasts
  • 1 1/4 teaspoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon coriander
  • 1/4 teaspoon paprika
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup chicken broth
  • 1/3 cup (packed) cilantro leaves, chopped
  • 2 limes
  • 1 large onion, chopped
  • 1 jalapeno, seeded and minced
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
4.4/5 (16 Votes)

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Place the first five ingredients in a 5-qt

  • 4 bone-in chicken thighs (1-1/2 pounds), skin removed
  • 2 cups frozen lima beans
  • 2 cups frozen corn
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 2 cans (14 ounces each) fire-roasted diced tomatoes, undrained
  • 1/4 cup tomato paste
  • 3 tablespoons Worcestershire sauce
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Chopped fresh cilantro or parsley
4.2/5 (18 Votes)

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mix first three ingredients together, place chicken legs in an oven proof pan, poor the mixture oven the chicken le...

  • one envelope of Lipton Onion Soup
  • one jar of creamy french dressing
  • one jar of apricot preserves
  • Chicken legs, as many as you need.
4.3/5 (16 Votes)

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Put the oil in a shallow dish and add the chicken pieces, turning to coat them evenly with oil

  • 2/3 cup olive oil
  • 8 chicken drumsticks
  • 8 chicken thighs
  • 4 celery ribs, cut in 4-inch strips
  • 2 cups onion, chopped
  • 6 sprigs parsley
  • 1 teaspoon dried tarragon
  • 1/2 cup dry vermouth or white wine
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • grated nutmeg
  • 40 cloves garlic, unpeeled
4.5/5 (15 Votes)

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1 tablespoon oil 400g skinless chicken breast or thigh fillets, chopped into bite-sized chunks 100g shortcut bac

  • 1 tablespoon oil
  • 400 g skinless chicken breast or thigh fillets, chopped into bite-sized
  • chunks
  • 100 g shortcut bacon, finely diced
  • 1 medium leek, chopped finely
  • 1 clove garlic, crushed
  • 1 tablespoon butter
  • 1 tablespoon plain flour
  • 1/3 cup chicken stock
  • 1/3 cup white wine
  • 1/3 cup cream
  • Salt and pepper, to taste
  • 1/4 teaspoon nutmeg
  • 1/3 cup (20g) grated tasty cheese
  • 1-2 sheets frozen puff pastry, thawed
  • 2-3 sheets frozen shortcrust pastry, thawed
4.5/5 (15 Votes)

By

Adapted from Chef Charles Phan, via Epicurious

  • 2 pounds chicken thighs or legs, skin-on
  • 1/4 cup soy sauce
  • 1 1/2 cups water
  • 2 tablespoons white vinegar
  • 1 tablespoon fish sauce
  • 1 teaspoon lemon juice
  • 2 tablespoons peanut or vegetable oil
  • 1/2 cup dark brown sugar
  • 1 medium onion, diced
  • 2 bird’s eye chilis or other small red peppers, minced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh ginger, peeled and minced
  • Cilantro springs for garnish (optional)
4.1/5 (44 Votes)

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Southern-Style Chicken n' Dumplings

  • To Cook Chicken And Make Broth:
  • Serves: 8 servings
  • 1 whole chicken, thawed and cleaned (remove and discard giblets from cavity)
  • 1/2 cup carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)
  • Water to completely cover chicken in a large stockpot.
  • To Make The Dumplings:
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 2 heaping Tablespoons vegetable shortening
  • 1/2 cup HOT water
  • 1/2 cup plus 2 Tablespoons all purpose flour
  • To finish soup:
  • Two large chicken bouillon cubes
  • 1 Tablespoon butter
  • 1/4 cup water mixed with 2 Tablespoons flour
  • Salt and Pepper, to taste (approx. 1 teaspoon salt, 1/2 teaspoon pepper)
4.3/5 (26 Votes)

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Chopped chicken breasts are fried in and then smothered using a delicious orange sauce made with orange juice, soy ...

  • CHICKEN:
  • Vegetable or peanut oil for frying
  • 4 whole egg whites
  • 2 tablespoons cornstarch
  • 4 whole chicken thighs, boneless, skinless and cut Into bite sized pieces
  • SAUCE:
  • 1/2 cup orange juice
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar, packed or white sugar or honey
  • 1 tablespoon rice vinegar or regular distilled vinegar)
  • 1/4 teaspoon sesame oil
  • dash of salt
  • dash of crushed red pepper, plus more to taste
  • 1 clove garlic, pressed or minced
  • 2 teaspoons ginger, minced
  • 1 teaspoon cornstarch
  • zest of 1 orange
  • 1/4 cup water
  • 2 whole green onions, sliced, plus more to garnish
4.5/5 (13 Votes)

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Flour tortillas filled with cooked chicken and Monterey Jack cheese are covered with a homemade white sauce with so...

  • 8 fajita size flour tortillas (I used Azteca refrigerated kind)
  • 2 1/2 - 3 cups cooked chicken, shredded (I used a whole Traditional rotisserie)
  • 1 (8 oz) block Monterey Jack cheese, shredded (2 cups)
  • 3 tablespoons salted butter or margarine (I used margarine)
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth (I used 1 (14.5 oz) can plus 1/4 cup water)
  • 8 ounces (1 cup) sour cream or plain Greek yogurt
  • 1 (4 oz) can diced green chilies, undrained
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
4.4/5 (20 Votes)

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White Chicken Enchiladas Tortellini al Forno, Olive Garden Copycat