Our favorite main dish recipes - 3308 recipes
More Main dish recipes
Moroccan Chicken With Kale and Roasted Squash
By sarahstpierre
Calories 505 Fat 15g Sat Fat 3g Cholesterol 94mg Sodium 616mg Protein 40g Carbohyd
- 1 large acorn squash (about 2 pounds)—halved, seeded, and sliced 1/2 inch thick
- 3 tablespoons olive oil
- kosher salt and black pepper
- 4 6-ounce boneless, skinless chicken breasts
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1 bunch kale, thick stems removed and leaves torn (about 6 cups)
- 1 cup pitted prunes, halved
- 2 cloves garlic, chopped
Easy Alice Springs Chicken
By nperry1006
Using an electric mixer, combine mustard, honey, 1 1/2 tsp oil and lemon juice in small bowl
- Honey Mustard Marinade:
- 1/2 cup grey poupon dijon mustard
- 1/2 cup honey
- 1 1/2 tsp vegetable oil
- 1/2 tsp lemon juice
- Chicken:
- 4 boneless, skinless chicken breast halves
- 1 tbsp vegetable oil
- 2 cups sliced mushrooms
- 2 tbsp butter
- salt and pepper
- paprika
- 8 slices bacon, cooked
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
- 2 tsp finely chopped fresh parsley
Chicken with Warm Bean Salsa
By á-5525
Weight Watchers 4 points
- 3/4 pound(s) Chicken, breast, raw, without skin & bone, four 3-oz pieces cut 1/4-inch think
- 1/2 tsp dried oregano, crumbled
- 1/4 tsp table salt
- 1/8 tsp black pepper
- 3 oz low-fat cheddar or colby cheese, shredded (about 3/4 cup)
- 14 1/2 oz canned stewed tomatoes, Mexican-style
- 15 oz canned black beans, drained and rinsed
- 2 Tbsp cilantro, chopped
Quick Smoke Whole Chicken
By FoodLady
Smoke chicken at 275 degrees and it will cook quicker and the skin will get crispy and browned, adding another laye...
- Whole Chicken
- Seasonings
- Brine Solution
Pesto Chicken Pasta
By carvalhohm
1. Bring large pot of lightly salted water to a boil, add pasta and cook for 8 to 10 min then drain
- 1 package (16 ounce) penne (or preferred) pasta
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves cut into thin strips
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 1/4 cups heavy cream
- 1/4 cup pesto
- 3 tablespoons grated Parmesan cheese
Spring English Pea & Tarragon Soup
By Foodiewife, A Feast for the Eyes
What seems a lifetime ago, I tasted one of the most delicious pea soups ever-- and I have always wanted to recreate...
- 5 cups fresh English Peas, shelled*
- 1 large shallot, finely diced (about 3 Tablespoons)
- Fresh Tarragon (about 1 Tablespoon), finely chopped
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1/4 tsp white pepper (black is okay)
- 4 cups low-sodium chicken broth (or vegetable broth)
- 2 Tablespoons Parmesan cheese (finely grated)
- 1/4 cup heavy cream
- 2 Teaspoons fresh lemon juice
- OPTIONAL: Potato starch, to thicken the soup
Turkey & White Bean Burgers
By Margannl
A little ground turkey goes a long way with these quick, flavorful burgers
- 1/2 cup canned small white beans, rinsed and drained
- 3 tablespoons olive oil
- 1/2 clove garlic, minced
- 2 tablespoons finely diced red bell pepper
- 3 tablespoons plain dried breadcrumbs
- 1 1/2 teaspoon Worcestershire sauce
- 1 large egg
- 1 tablespoon thinly sliced chives
- 1/2 pound ground turkey
- Kosher salt and freshly ground black pepper, to taste
- 8 slices (1/2 inch thick) good country bread (like ciabatta), toasted
Chicken Marsala and Mushrooms
By Claude
Italian dish Serve with egg noodles Use veal as an alternate meat
- 1/3 cup flour
- 1 teaspoon Minced Garlic
- 1 teaspoon Marjoram leaves
- 1 teaspoon Minced Onions
- 1 teaspoon salt
- 1/2 teaspoon Ground Black Pepper - coarse
- 1 teaspoon Basil Leaves
- 3/4 teaspoon Parsley Flakes - garnish
- 3 tablespoons of butter, divided
- 2 tablespoons olive oil
- 1 package (8 oz) sliced mushrooms
- 1/2 cup chicken broth
- 3/4 cup Marsala wine (usually next to the Port)
- 4-6 boneless skinless chicken breast (no more than 1 inch thick - thinner preferred). Put in plastic bag and pound with a mallet to about 1/2 inch thick.
Oven Beer Can Chicken
By Marie1127
PREHEAT oven to 400 degrees F
- 3 - 4 pound whole chicken - kosher or free range is best
- 4 ounces pinot grigio or chicken broth
- 2 TBSP dark brown sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sage
- 1 teaspoon paprika
- 1 teaspoon garlic salt or finely minced garlic
- 1 teaspoon onion salt or finely minced onion
- 1/4 teaspoon cayenne pepper, to taste.
Sauteed Chicken with Sage Browned Butter
By egorsuch
Preparation 1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness
- Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1/2 cup all-purpose flour
- 3 tablespoons butter
- 2 sage sprigs
- 1 tablespoon minced shallots
- 1 teaspoon chopped fresh thyme
- 2 tablespoons lemon juice
- Fresh sage leaves (optional)
Chicken and Biscuit Kabobs
By Potterfan1029
1. Preheat oven to 400°F
- 1/2 of a 13.5-ounce package frozen cooked, breaded chicken breast chunks (12)
- 1 4.5-ounce package refrigerated buttermilk or country biscuits (6)
- 1 medium zucchini and/or yellow summer squash, cut into 3 x 3/4 inch strips
- 1/3 cup butter, melted*
- 3 tablespoons honey*
- Test Kitchen Tip: You can substitute 1/2 cup honey butter for the melted butter and honey. Place in a microwave-safe bowl and microwave, uncovered, on 100% power (high) for 35 to 45 seconds or until melted.
Cheesy Corn and Chicken Turnovers
By Potterfan1029
1. Preheat oven to 400°F
- 2 cups chopped cooked chicken
- 1 11 -ounce can whole kernel corn with sweet peppers, drained
- 1 10.75-ounce can condense cream of chicken and herbs soup
- 1 cup shredded Cheddar cheese (4 ounces)
- 1 15-ounce package rolled refrigerated unbaked piecrust (2 crusts)
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