Our favorite main dish recipes - 3308 recipes
More Main dish recipes
Lemon Pepper Buttermilk Chicken
By speedy
Rinse chicken, then pat dry with paper towels and arrange in a 9x13” glass baking dish
- 3 pounds chicken breasts and drum sticks, cut into 1-2” strips
- 2 cups low-fat buttermilk
- 4 cups cornflakes
- 1 tablespoon lemon pepper
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- Sea salt, to taste
Chicken Cordon Blu
By carvalhohm
Preheat oven to 350 degrees F
- 4 chicken breasts skinless and boneless
- 4 thin slices prosciutto di Parma
- 1/2 pound Gruyere, grated
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 4 sprigs fresh thyme, leaves only
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs
- Extra-virgin olive oil
Easy Chicken Piccata
By kristentirrell
Mix flour, salt, & pepper in a shallow dish
- 1 Lb Chicken Breasts, Pounded Thin
- Flour
- Salt & Pepper
- 4 Eggs
- 3 Tbsp Water
- 1/4 Cup Olive Oil
- 1/2 Lemon Cut Into Rounds
- 1/2 Cup Pinot Grigio
- 1 Cup Chicken Broth
- 1/2 Lemon Juiced
- 2 Tbsp Butter
- Parsley
Velveeta Chicken Spaghetti
By á-2908
In a large skillet or cooking pot, saute bell pepper and onion in oleo (or olive oil if you prefer)
- 1/2 cup Bell pepper
- 1/2 cup Oleo or olive oil
- 1 medium Onion
- 2 12-oz cans Chicken broth
- 1 12-oz can Cream of chicken soup
- 1 12-oz can Cream of mushroom soup
- 3 cups Diced cooked chicken
- 1 16-oz can Rotel tomatoes
- 1 pound Thin spaghetti
- 1/2 pound Velveeta cheese
- Salt and pepper
- 1 12-oz can Mushrooms
- 1 12-oz can Black pitted olives
Chickpea & Ham-Hock Stew
By ngteller
Like split peas, chickpeas need to simmer for a long time, making them great for a slow cooker
- 8 cups hot water
- 4 smoked ham hocks (2 1/2-pounds)
- 1 1/2 cups dried chickpeas, soaked overnight and drained
- 3 large carrots, cut into 2-inch lengths
- 1 medium onion, cut into 1-inch dice
- 2 bay leaves
- 2 thyme sprigs
- 3 medium (6-ounce) red-skinned potatoes, peeled and quartered
- 1/2 cup flat-leaf parsley, chopped
- Salt and freshly ground pepper
Roast Chicken with Potatoes and Carrots
By kristentirrell
Preheat oven to 375. In a bowl mash together the butter and herbs
- 4 Tbsp Unsalted Butter
- 2 Tbsp Mixed Herbs (Sage, Thyme, Rosemary)
- 1 6-Lb Roasting Chicken
- Salt & Pepper
- 1 Onion Sliced Thick
- 1 Onion Quartered
- 1 Bulb Garlic
- 1/2 Lemon
- 3/4 Lb Cubed Potatoes
- 1/2 Lb Baby Carrots
- 2 Tbsp Olive Oil
Curried Chicken Morsels
By minid33
Preheat oven to 350. Combine chicken, almonds, bell pepper, green onions, chutney, curry powder and mayo in a mediu...
- 1 c chopped cooked chicken
- 1/4 c sliced almonds
- 1/4 c chopped red bell pepper
- 2 tbsp sliced green onions
- 2 tbsp chutney
- 1/2 tsp curry powder
- 1/3 c mayo
- 2 (12oz) cans refrigerated crescent roll dough
Quiche Lorraine
By calicat
One my all time favorite brunch or breakfast dishes is this Quiche Lorraine, a savory, open-faced pastry crust with...
- 1 (9-inch) pie shell
- 4 eggs, whipped
- 1 cup milk
- 3 tablespoons flour
- 1/2 teaspoon dry mustard
- Dash of salt
- 1/2 cup bacon bits, ham or sausage
- 1 cup white cheese (your choice)
- 1/2 cup cheddar cheese, shredded
- Sauteed onions, optional
- Green peppers, optional
Buttermilk Crumb-Coated Chicken
By minid33
Preheat oven to 375. Combine buttermilk, mustard and salt in a medium bowl
- 1/2 c buttermilk
- 2 tsp Dijon mustard
- 1/4 tsp salt
- 4 skinless, boneless chicken breasts
- 1 c bread crumbs
- 3 tbsp chopped fresh parsley, divided
- 2 tbsp grated Parmesan cheese
- 1 tsp dried basil
- 1/2 tsp dried tarragon
- 2 tbsp melted butter or margarine
Cheesy Chicken Quesadillas
By sheppell
Preheat oven to 425˚. Cook chicken in nonstick skillet until done and juices evaporate, stirring often
- 1 lb. boneless chicken breast halves, cubed
- 1 can Campbell's Southwest Style Pepper Jack Soup
- 1/4 c. water
- 8 flour tortillas, warmed
- chunky salsa
Almond Pistachio Chicken with Mustard Sauce
By franny-2
Serve with new potatoes and steamed vegetables, such as spinach, snow peas, broccolini or a combination of the thre...
- Four 6 oz (175 g) boneless, skinless chicken breasts
- Salt and freshly ground pepper
- 1/3 cup (75 mL) chopped almonds
- 1/3 cup (75 mL) chopped pecans
- 1/3 cup (75 mL) chopped pistachios
- ¼ cup (50 mL) chopped parsley
- 1 tbsp (15 mL) chopped fresh thyme
- 3 tbsp (45 mL) Dijon mustard
- 1 tbsp (15 mL) white wine vinegar
- 1 tbsp (15 mL) olive oil
- 2 tbsp (25 mL) unsalted butter
- Mustard Sauce
- ½ cup (125 mL) dry white wine
- 1 tbsp (15 mL) chopped shallots
- 1 cup (250 mL) whipping cream
- 1 tbsp (15 mL) grainy mustard
- 1 tsp (5 mL) lemon juice
Buffalo Chicken Soup
By gstark
Melt butter over medium heat
- Deli roasterd chicken
- 2 Tbsp butter
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 14oz cans chicken broth
- 1 1/2 cups milk
- 2 tsp hot pepper sauce
- 1 1/2 cup mozzarella cheese (6 oz)
- 3/4 - 1 cup crumbled blue cheese (5oz)
- 1/2 cup shredded Parmesan cheese (2oz)
- 1/3 cup flour
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