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Stir together all sauce ingredients in a 5-6 qt slow cooker

  • 3 lbs (about 5-6 count) boneless, skinless chicken breasts
  • 1 1/2 cups BBQ Sauce (I used Sweet Baby Rays Honey BBQ)
  • 1/2 medium onion, grated (with juice)
  • 1 Tbsp olive oil
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp brown sugar
4.1/5 (7 Votes)

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This is the result of simply experimenting with some ingredients I had on hand

  • Chicken Thighs
  • Rosemary
  • Dried Mint
  • Lemon, cut into thin slices
  • One packet of Good Seasons Italian Salad Dressing Mix
  • Two or Three cloves of garlic, chopped
  • Olive Oil
  • Dash of Balsamic Vinegar
  • One Onion, Diced
  • One head of broccoli, chopped
4.2/5 (5 Votes)

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Makes 8 wraps

  • Chicken:
  • 1 1/2 pounds boneless skinless chicken breast
  • 3 cups buttermilk
  • 3 cups flour
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground pepper
  • Canola oil for frying
  • Glaze:
  • 1/4 cup soy sauce
  • 1/4 cup peanut oil
  • 1/2 cup honey
  • 2 tablespoons Sriracha
  • Slaw:
  • 1/2 red cabbage
  • 1 cup carrots
  • 1/2 cup red pepper
  • 1/2 cup yellow pepper
  • 1 cup snow peas
  • 2 tablespoons cilantro leaves, chopped
  • 2 tablespoons basil, chopped
  • 1 red Thai chili, minced
  • Dressing:
  • 2 tablespoons vegetable oil
  • 2 teaspoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon maple syrup
  • 1 teaspoon Sriracha
  • Juice of 1 lime
  • 2 cloves of garlic, minced
  • 1 teaspoon ginger, minced
4.2/5 (5 Votes)

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A golden brown crust envelopes a creamy filling of chicken, peas and mushrooms in this sexy and delicious Pot pie r...

  • 1/2 cup whole wheat flour
  • 1 tablespoon refrigerated or frozen egg product, thawed
  • 2 teaspoons 60 percent to 70 percent vegetable oil spread
  • 1/4 teaspoon baking powder
  • Ice water, as needed
  • 1 tablespoon olive oil
  • 1/2 cup carrot, chopped
  • 1/2 cup celery, chopped
  • 1/3 cup onion, chopped
  • 1/3 cup fresh mushrooms, chopped
  • 2 cloves garlic, minced
  • 3/4 cup reduced-sodium chicken broth
  • 1/4 teaspoon dried thyme, crushed
  • 3/4 cup chicken breast, cooked and chopped
  • 1/4 cup plain fat-free Greek yogurt
  • 1/4 cup frozen peas
  • 2 tablespoons snipped fresh parsley
  • 1 egg white, lightly beaten
4.2/5 (5 Votes)

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Heavily Adapted From food

  • For the Grilled Chicken:
  • For the Pasta:
4 ounces whole wheat thin spaghetti
  • 1/2 teaspoon dried parsley
  • freshly grated lemon zest from 1 lemon
  • 3-4 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • juice of 1 lemon (about 2-3 tablespoons)
  • salt & pepper, to taste
  • 1 cup sugar snap peas
  • 1/4 cup grated parmesan cheese
  • 4 (4-ounce) chicken breasts, fat removed
seasoning of choice (lemon pepper, Santa Maria seasoning, Johnny's Garlic Spread, etc.)
3.7/5 (6 Votes)

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To brine the chicken, bring the water to a boil, add in the sugar and 1½ cup salt, stir until dissolved, and remov...

  • 1 whole chicken, cut into pieces
  • 8 cups cold water
  • 1 cup granulated sugar
  • 1 1/2 cup kosher salt, plus 1 tsp.
  • 1 gallon ice cubes
  • Canola oil (for frying)
  • 4 cups whole buttermilk
  • 4 cups all-purpose flour
4.2/5 (5 Votes)

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Spray large nonstick skillet with spray

  • 1 T margarine
  • 4 boneless skinless chicken breast halves
  • 1/2 c apricot preserves
  • 2 T balsamic vinegar
  • 1 T gingerroot
  • 1/4 t salt
  • 1/4 t pepper
4.2/5 (5 Votes)

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Chicken thighs are marinated in a garlic tamari sauce and then cooked on a grill pan

  • Coconut rice:
  • 12 chicken thighs, boneless, skinless, cleaned of excess fat.
  • 2 tablespoons olive oil
  • Pepper to taste
  • 1/2 cup of tamari
  • 1/4 cup rice wine vinegar
  • 4 tablespoons honey
  • 4 large garlic cloves
  • 1 tablespoon fresh ginger
  • 4 scallions, thinly sliced on the diagonal
  • 2 tablespoons toasted sesame seeds
  • 2 cups Jasmine Rice
  • 1 1/2 cups water
  • 1 can (14 ounce) unsweetened Coconut Milk
  • 1 teaspoon salt
4.1/5 (26 Votes)

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HEAT oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cre...

  • 2 cups chopped cooked chicken or turkey
  • 1 green pepper, chopped
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
  • 8 flour tortillas (6 inch)
  • 1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
  • 1 Tbsp. milk
3.8/5 (18 Votes)

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The cranberries, honey, celery and pecans add a tasty sweetness and crunchy texture to a traditional chicken salad

  • 4 cups chicken breast, cooked and chopped
  • 1 cup celery, chopped
  • 3/4 cup dried cranberries
  • 3/4 cup pecan, halved
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 4 teaspoon sugar
  • Sea salt and black pepper to taste
  • 1/2 teaspoon poppy seeds, optional
3.9/5 (18 Votes)

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This recipe comes from the Pioneer Woman's Blog

  • 4 whole Russet potatoes, scrubbed clean
  • 2 tablespoons butter, softened
  • 1 1/2 cups heavy cream
  • 1/2 cups whole milk
  • 2 tablespoons flour
  • 4 cloves garlic, finely minced
  • 1 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 cup sharp cheddar cheese, freshly grated
3.9/5 (16 Votes)

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What a great snack for Mac 'N Cheese lovers

  • 1 1/2 cups Ritz crackers, crushed (I used one whole sleeve and used my food processor to crush the crackers)
  • 2 cups white cheddar cheese, grated and divided
  • 4 tablespoons unsalted butter, melted
  • 4 1/2 cups cooked elbow macaroni (about 8 ounces uncooked)
  • 1 (5.2-ounce) container of Boursin Garlic and Herb cheese
  • 2 tablespoons unsalted butter, cold
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1/4 teaspoon salt
  • Pinch red pepper flakes
  • Parsley, for garnish
3.9/5 (26 Votes)

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