Easy Main Dish Recipes for Weeknights and Holidays

Easy main dish recipes are the heart of every family dinner, and this collection covers it all: dump-and-go slow cooker meals, cheesy casseroles, quick skillet suppers, and holiday roasts.

Every recipe is written step by step, so even if you are new to the kitchen, you can put a restaurant-quality dinner on the table. Jump to the section that fits the time you have tonight.

Spatchcock Turkey

Thanksgiving favorite!

Flattening the bird cuts your roasting time way down and gives you crispy, golden skin on every piece. My step-by-step photos walk you through it.

Spatchcock Turkey Recipe

Slow Cooker and Crock-Pot Dinners

These slow cooker dinners do the work while you are at work. Load the crock pot in the morning and come home to tender, fall-apart meat and a kitchen that smells like dinner is handled.

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Casseroles and Comfort Bakes

Cheesy, bubbling, and made for feeding a crowd, these casseroles are my go-to when the family needs comfort food. Most of them can be assembled a day ahead and baked right before dinner.

a single stuffed shell being pulled from a full pan, the mozzarella cheese is pulling

Ricotta Stuffed Shells

family favorite!

This is my twist on stuffed shells florentine. Check out my trick on how to easily stuff the lasagna shells with minimal mess.

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Quick Skillet and Sheet Pan Dinners

When you need dinner fast, reach for a skillet or a sheet pan. These recipes cook hot and quick, and you are left with only one or two pans to wash.

Easy Pork Dinners

Pork is one of the most budget-friendly proteins at the store, and it rewards a little patience. These recipes turn an inexpensive cut into tender, flavor-packed dinners.

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Soups, Stews, and Chili

A big pot of soup or chili stretches a pound of meat into dinner for the whole family. Most of these taste even better the next day, once the flavors have had time to marry together.

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Easy Chicken Dinners

Chicken is the protein I reach for most on a busy weeknight. From crispy-skinned whole birds to saucy slow cooker shredded chicken, these are the recipes my family asks for again and again.

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Sous Vide Dinners

Sous vide is the technique I lean on when I want edge-to-edge perfect doneness with zero guesswork. If you have an immersion circulator hiding in a cabinet, these recipes will earn it a permanent spot on your counter.

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Holiday Mains and Roasts

When the whole family is coming to the table, these are the centerpiece recipes I trust. Each one walks you through every step, from thawing a frozen turkey safely to carving it at the table.

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50 Recipes!

Shredded Chicken Recipes

Busy weeknights just got simpler when your weekly meal prep includes an easy shredded chicken recipe.

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Main Dish FAQs

What are some easy main dishes for busy weeknights?

Start with a dump-and-go slow cooker recipe like Marry Me Chicken or Mississippi Pot Roast. If you forgot to plan ahead, a skillet dinner like Black Pepper Chicken Stir Fry or Sheet Pan Salmon and Asparagus gets dinner on the table fast.

Can I make a casserole ahead of time?

Yes. Assemble it, cover it tightly, and refrigerate it for up to 24 hours before baking.

Since it goes into the oven cold, plan on 10 to 15 extra minutes of bake time; it is done when the center is bubbling and reads 165F. Cheesy Chicken Broccoli Rice Casserole and Pizza Casserole both prep ahead beautifully.

What temperature should meat be cooked to?

Check the thickest part with an instant-read thermometer, away from any bone. The USDA minimums are 165F for all poultry, including the ground turkey in my Turkey Shepherd's Pie; 160F for ground beef and pork; 145F with a 3-minute rest for whole cuts of beef and pork; and 145F for fish.

Sous vide recipes like my Sous Vide Chicken Breast use a lower temperature held for a set amount of time to make the food safe, so follow the time and temperature in the recipe card exactly.

Can I put frozen meat in the slow cooker?

No. Always thaw meat in the refrigerator first.

A slow cooker heats up gradually, and frozen meat can sit in the danger zone (40F to 140F) long enough for bacteria to multiply. Thaw it overnight, then load up Slow Cooker Beef and Broccoli in the morning.