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Skinless chicken legs are seasoned with herbs and cooked until brown and tender

  • 6 to 8 chicken legs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 tablespoon olive oil, plus extra
  • 1/4 cup balsamic vinegar
  • 1/4 cup pomegranate-flavored white balsamic vinegar
  • 1/8 cup dry sherry or dry red wine
  • 3 shallots, finely chopped
  • 10 cloves garlic, sliced
  • 1/3 cup water
4.6/5 (7 Votes)

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Craving Indian food? This spiced chicken with tomatoes and cream is easy to make in your slow cooker

  • 3 tablespoons ghee (clarified butter) or vegetable oil
  • 6 chicken legs (drumsticks with thighs; about 3 pounds)
  • Kosher salt, freshly ground black pepper
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely grated
  • 2 tablespoons finely grated peeled ginger
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 to 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon ground cardamom
  • 4 cups low-sodium chicken broth
  • 1 pound small Yukon Gold potatoes, sliced 1/4” thick
  • 3/4 cup canned tomato purée
  • 1/2 cup heavy cream
  • Plain yogurt, torn fresh mint, and naan, flatbread, and cooked rice, for serving
4.4/5 (7 Votes)

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Preheat the oven to 400°

  • 3 lemons
  • 2 oranges
  • One 4 1/2-pound chicken
  • 3 tablespoons finely grated ginger
  • Kosher salt and freshly ground pepper
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons honey
4.4/5 (7 Votes)

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Calories 337 Fat 9.7 g Satfat 5

  • Cooking spray
  • 1 cup chopped onion
  • 1 (8-ounce) bone-in chicken breast half, skinned
  • 1/2 teaspoon black pepper, divided
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 tablespoon butter
  • 1 (8-ounce) zucchini, halved lengthwise and thinly sliced
  • 1 (8-ounce) yellow squash, halved lengthwise and thinly sliced
  • 2 cups cooked long-grain white rice
  • 1 teaspoon minced fresh rosemary
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups 2% reduced-fat milk
  • 1/2 cup (2 ounces) grated fresh pecorino Romano cheese, divided
  • 1/4 teaspoon salt
4.1/5 (39 Votes)

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Edamame & Ricotta Toasts will make the most delicious addition to any holiday or party appetizer spread

  • 2/3 cup frozen peas
  • 1/2 cup frozen shelled sweet soybeans (edamame)
  • 3 tablespoons lemon juice
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 6 cloves garlic, sliced
  • 1/3 cup snipped fresh basil or mint
  • 24 1/4 inches whole grain baguette-style French bread slices, toasted
  • 1/2 cup part-skim ricotta cheese
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
4/5 (7 Votes)

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From All Recipes Magazine

  • 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup chopped onion
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. celery seed
  • 1 3/4 cup chicken broth
  • 2/3 cup milk
  • 2 (9-inch) unbaked pie crusts (can use prepared, refrigerated pie crusts)
4.5/5 (6 Votes)

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This is the ever-popular chicken and Doritos casserole - but sub beef for chicken

  • 1 pound lean ground beef
  • 1 onion, diced
  • 2 tablespoons taco seasoning
  • 1 can cream of chicken soup
  • 1 can of mild Rotel, drained
  • Doritos
  • 3 cups Mexican blend shred cheese
  • sour cream
4/5 (53 Votes)

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This is a wonderful recipe, rich and full of flavour but not too spicy

  • 4 skinless chicken thigh cutlets
  • 2 tbsp cooking oil
  • 2 tbsp fish sauce
  • 1 medium onion, sliced
  • 3 cloves garlic, sliced
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup light soy sauce
  • 2 tbsp palm sugar, grated (or brown sugar)
  • 1/4 - 1/2 cup water
  • Juice from 1 lime
  • Lime wedges to garnish
4.5/5 (6 Votes)

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This dish features the down-home flavors of cornbread, smoked ham, and peaches

  • 3 cups peeled peaches, diced
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup fresh orange juice
  • 3 tablespoons shallots, minced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1 1/4 cups cornmeal
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups low-fat buttermilk
  • 2 tablespoons canola oil
  • 1 large egg
  • non-stick cooking spray
  • 9 (1.5-ounce) slices 33%-less-sodium smoked ham
  • cilantro sprigs, to garnish
4.3/5 (8 Votes)

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1. Mix all the ingredients of Marinade in a big bowl, stir well

  • 1 tablespoon scallions, chopped finely
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoon water
  • 1 tablespoon rice wine
  • 1/4 teaspoon baking soda
  • 1 tablespoon dark soya sauce
  • 1/2 teaspoon chicken bouillon
  • 1/4 teaspoon pepper salt
4.4/5 (16 Votes)

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Cream cheese and pesto stuffed chicken breast

  • 4 Boneless, skinless chicken breasts
  • 1 8 oz package of cream cheese (whipped or regular)
  • 1 8 oz package of pesto
  • Salt, to taste
  • Pepper, to taste
4.4/5 (16 Votes)

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In a large pot, melt butter over medium high heat

  • 2 cup chicken, cooked and diced
  • 3 Tbsp unsalted butter
  • 1/2 yellow onion, diced
  • 3 celery stalks, diced
  • 1 cup fresh broccoli florets, chopped
  • 1/4 cup all purpose flour
  • 3/4 cup chicken broth
  • 1 cup heavy cream
  • 1 cup milk (I used skim)
  • pinch of crushed red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 cup cheddar cheese, shredded
  • 1/2 package pie crust (I used Pillsbury), thawed
4.4/5 (16 Votes)

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Chicken Pot Pie Soup Sautéed Garlic & Balsamic Chicken Legs