10 Easy Recipes for Two

If you've ever faced the cooking conundrum of preparing meals for just two people, you're not alone. You'll find these 10 recipes transform dinner from a chore into a manageable, enjoyable experience. From the one-pan garlic butter chicken that'll have you both reaching for seconds, to individual beef wellington pockets that bring restaurant elegance home, there's something here to match any cooking skill level. Let's discover how these perfectly portioned recipes can revolutionize your weeknight dinners.

One-Pan Garlic Butter Chicken and Vegetables

One-Pan Garlic Butter Chicken and Vegetables is a perfect weeknight dinner that combines tender chicken breasts with colorful roasted vegetables, all coated in a rich garlic butter sauce. This recipe serves two people and requires minimal cleanup since everything cooks in a single pan.

The dish takes about 30 minutes to prepare from start to finish and delivers a restaurant-quality meal with simple ingredients. The vegetables become tender and caramelized while the chicken stays juicy, and everything absorbs the flavors of the garlic butter sauce.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 cups mixed vegetables (broccoli, carrots, bell peppers)
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon dried herbs (thyme, rosemary, or Italian seasoning)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 lemon, cut into wedges

Preheat the oven to 400°F (200°C). Season chicken breasts with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes on each side until golden brown. Remove chicken and set aside.

In the same pan, melt butter and add minced garlic, cooking for 1 minute until fragrant. Add vegetables to the pan, season with salt, pepper, and dried herbs. Return chicken to the pan, placing it on top of the vegetables. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through and vegetables are tender. Baste the chicken and vegetables with the pan juices halfway through cooking.

For best results, let the dish rest for 5 minutes before serving. Use an instant-read thermometer to ensure chicken reaches 165°F (74°C) internal temperature. Cut vegetables into similarly sized pieces to ensure even cooking, and don't overcrowd the pan as this can lead to steaming rather than roasting.

30-Minute Shrimp Scampi for Two

Minute Shrimp Scampi for Two is a classic Italian-American dish that combines succulent shrimp with garlic-infused butter and white wine sauce, all served over a bed of pasta. This quick and elegant meal takes less than 20 minutes to prepare, making it perfect for busy weeknight dinners or romantic date nights at home.

This scaled-down version maintains all the rich flavors of traditional shrimp scampi while eliminating waste and excessive portions. The dish features a harmonious blend of garlic, lemon, and herbs that complement the natural sweetness of fresh shrimp, creating a restaurant-quality meal in your own kitchen.

• 8 ounces linguine or spaghetti
• 12 large shrimp, peeled and deveined
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1/4 cup pasta water (reserved)

Cook pasta in salted water according to package directions until al dente. Meanwhile, heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add garlic and red pepper flakes, cooking until fragrant, about 30 seconds. Add shrimp and cook for 2-3 minutes per side until pink and opaque.

Pour in white wine and lemon juice, allowing the sauce to reduce for 2 minutes. Add remaining butter and reserved pasta water, stirring until the sauce becomes silky. Toss in the cooked pasta and parsley, ensuring everything is well-coated. Season with salt and black pepper to taste.

For best results, avoid overcooking the shrimp as they can become tough and rubbery. Choose a dry white wine like Pinot Grigio or Sauvignon Blanc, and never use cooking wine. The reserved pasta water is crucial for creating the perfect sauce consistency, so don't forget to save some before draining the pasta.

Individual Beef Wellington Pockets

Individual Beef Wellington Pockets represent a refined take on the classic British dish, transforming the traditionally large format into perfectly portioned servings for two. This elegant adaptation maintains all the luxurious elements of the original – tender beef, mushroom duxelles, and buttery puff pastry – while offering a more manageable cooking process.

The key to successful Individual Beef Wellington Pockets lies in the quality of the beef and the proper preparation of the mushroom duxelles. By creating individual portions, the cooking time is reduced, and the risk of undercooking or overcooking the beef is minimized, ensuring a perfect medium-rare center every time.

• 2 beef tenderloin fillets (6 oz each)
• 1 sheet puff pastry, thawed
• 8 oz mushrooms, finely chopped
• 2 shallots, minced
• 4 slices prosciutto
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 egg, beaten
• Salt and pepper to taste
• Fresh thyme leaves

Season the beef fillets generously with salt and pepper. Sear them in a hot pan with olive oil for about 1-2 minutes per side until browned but still rare inside. Set aside to cool. In the same pan, prepare the duxelles by cooking mushrooms, shallots, and garlic in butter until moisture evaporates and mixture becomes paste-like. Cool completely. Roll out the puff pastry and cut into two rectangles. Layer each with prosciutto, spread with mushroom duxelles, brush the beef with mustard, and wrap completely in the pastry, sealing edges with egg wash.

Place the wrapped Wellingtons seam-side down on a baking sheet. Score the top of each pastry in a decorative pattern, brush with egg wash, and chill for 15 minutes. Preheat oven to 400°F (200°C) and bake for 20-25 minutes until golden brown and beef reaches desired doneness.

For best results, allow the beef to come to room temperature before cooking, and ensure all components are completely cool before assembly. The pastry must remain cold until baking to achieve the proper rise and flakiness. Use a meat thermometer to check for doneness – 120°F (49°C) for rare, 130°F (54°C) for medium-rare. Let rest for 5-10 minutes before serving.

Cozy Mushroom Risotto

Mushroom risotto is a classic Italian comfort dish that transforms simple ingredients into a creamy, luxurious meal. The combination of earthy mushrooms, rich broth, and tender arborio rice creates a harmonious blend of flavors and textures that's perfect for an intimate dinner for two.

While risotto has a reputation for being challenging to prepare, this scaled-down version makes it more approachable while maintaining the dish's elegant nature. The key lies in the gradual addition of warm broth and constant stirring, which releases the rice's natural starches to create that signature creamy consistency.

Ingredients:

• 1 cup arborio rice
• 8 oz mixed mushrooms, sliced
• 4 cups chicken or vegetable broth
• 1/2 cup white wine
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh thyme
• Salt and pepper to taste

Begin by heating the broth in a separate saucepan and keeping it warm throughout the cooking process. In a medium-sized pot, heat olive oil and half the butter over medium heat. Sauté the onions until translucent, then add garlic and mushrooms, cooking until the mushrooms release their moisture. Add the rice and toast it for 2-3 minutes until the edges become slightly translucent.

Pour in the white wine and stir until absorbed. Begin adding the warm broth one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and al dente. Remove from heat and stir in the remaining butter, Parmesan cheese, and thyme.

For the best results, serve risotto immediately while it's at its creamiest. The consistency should be fluid but not soupy – the risotto should slowly spread when plated. If it becomes too thick, you can adjust by stirring in a small amount of hot broth. Remember to taste and adjust seasoning just before serving, as the Parmesan adds saltiness to the final dish.

Perfect Portion Baked Salmon

Perfect portion baked salmon is an ideal dinner choice for couples looking to enjoy a restaurant-quality meal at home. This recipe creates two perfectly sized servings of moist, flaky salmon with a golden exterior and rich flavor profile.

The beauty of this recipe lies in its simplicity and quick preparation time, making it perfect for both special occasions and weeknight dinners. The cooking method ensures that the natural flavors of the salmon shine through while maintaining the fish's essential omega-3 fatty acids and nutritional benefits.

Ingredients:

• 2 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried dill
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 tablespoons butter
• Fresh parsley for garnish

Preheat the oven to 400°F (200°C). Pat the salmon fillets dry with paper towels and place them on a lined baking sheet. Brush each fillet with olive oil, then season with minced garlic, dill, salt, and pepper. Place a thin slice of lemon and a pat of butter on top of each fillet. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

For optimal results, allow the salmon to rest at room temperature for 10 minutes before cooking, and avoid overcooking as this can lead to dry fish. The salmon should be slightly translucent in the center when removed from the oven, as it will continue to cook for a few minutes while resting. Garnish with fresh parsley and serve with remaining lemon wedges.

Mini Homestyle Meatloaf

The key to a moist and flavorful mini meatloaf lies in the combination of ground meats and the right ratio of breadcrumbs to liquid ingredients. This recipe creates two perfectly sized portions that are ideal for an intimate dinner or meal prep.

• 1/2 pound ground beef (80/20)
• 1/4 pound ground pork
• 1 large egg
• 1/3 cup breadcrumbs
• 1/4 cup milk
• 1/4 cup finely diced onion
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon mustard

Preheat the oven to 375°F and lightly grease a small baking dish. In a large bowl, combine the ground meats, egg, breadcrumbs, milk, onion, garlic, Worcestershire sauce, and seasonings. Mix gently with your hands until just combined, being careful not to overmix. Form the mixture into two equal-sized loaves and place them in the prepared baking dish.

Mix the ketchup, brown sugar, and mustard in a small bowl to create the glaze. Spread half of the glaze over the meatloaves and bake for 25 minutes. Add the remaining glaze and continue baking for an additional 10-15 minutes, or until the internal temperature reaches 160°F.

For best results, let the meatloaves rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat. The loaves can be made ahead and stored in the refrigerator for up to 24 hours before baking, and the glaze can be customized with different condiments to suit your taste preferences.

Date Night Pasta Carbonara

Classic Italian pasta carbonara is the perfect date night dish, combining the richness of eggs, the saltiness of pancetta, and the sharp bite of Pecorino Romano cheese. This creamy pasta dish comes together quickly and requires just a handful of quality ingredients, making it ideal for an intimate dinner for two.

Traditional carbonara doesn't use cream – instead, it relies on the perfect marriage of eggs and cheese to create its signature silky sauce. When properly executed, the result is a luxurious pasta dish that's simultaneously light and indulgent, with the rendered fat from the pancetta coating each strand of spaghetti.

Bring a large pot of generously salted water to boil. While waiting, whisk together the eggs, egg yolk, and grated cheeses in a bowl, seasoning with plenty of black pepper. In a separate pan, cook the pancetta with olive oil and garlic over medium heat until the fat renders and the meat becomes crispy, about 5-7 minutes.

Cook the spaghetti until al dente according to package instructions. Just before draining, reserve 1 cup of the pasta cooking water. Working quickly, add the hot pasta to the pan with pancetta, remove from heat, and toss to combine. Remove the garlic cloves. Pour the egg mixture over the pasta, stirring vigorously to coat the pasta and create a creamy sauce. If needed, add small amounts of the reserved pasta water to achieve the desired consistency.

The key to perfect carbonara lies in temperature control. The pasta needs to be hot enough to cook the eggs slightly, but not so hot that they scramble. Never add the egg mixture while the pan is still on the heat, and keep stirring constantly until the sauce is smooth and glossy. Serve immediately while still hot, with additional grated cheese and black pepper if desired.

Skillet Vegetable Lasagna

Skillet Vegetable Lasagna transforms the traditional layered Italian dish into a simplified, one-pan meal perfect for two people. By using a skillet instead of a baking dish, the cooking process becomes more efficient while maintaining the classic flavors and textures that make lasagna so beloved.

This recipe eliminates the need to pre-cook lasagna noodles by using regular lasagna sheets that cook directly in the sauce. The combination of fresh vegetables, melted cheese, and rich tomato sauce creates a satisfying meal that's both nutritious and comforting, without leaving days of leftovers.

• 6 regular lasagna noodles, broken into pieces
• 1 cup marinara sauce
• 1 zucchini, sliced
• 1 small eggplant, diced
• 1 cup fresh spinach
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/4 cup water

Heat olive oil in a 10-inch skillet over medium heat. Sauté garlic until fragrant, then add zucchini and eggplant, cooking until slightly softened. Add marinara sauce, water, and broken lasagna noodles, ensuring the noodles are mostly covered by liquid. Layer spinach, dollops of ricotta, and half the mozzarella on top. Cover and simmer for 20-25 minutes, until the noodles are tender.

Remove the lid and top with remaining mozzarella and Parmesan cheese. Cover again until cheese melts, about 5 minutes. Let stand for 10 minutes before serving to allow the layers to set.

For best results, use a heavy-bottomed skillet with a tight-fitting lid to ensure even cooking and prevent the bottom from burning. The lasagna can be made ahead and reheated, though the texture is best when served fresh. If the sauce seems too thick during cooking, add a tablespoon of water at a time to maintain the desired consistency.

Quick Asian Stir-Fry for Couples

Quick Asian Stir-Fry is the perfect solution for busy couples who want a flavorful, home-cooked meal without spending hours in the kitchen. This versatile dish combines crisp vegetables, tender protein, and a savory sauce that comes together in less than 30 minutes.

The beauty of this recipe lies in its adaptability – you can use whatever vegetables you have on hand and choose your preferred protein, whether it's chicken, beef, tofu, or shrimp. The key is having all ingredients prepped before you start cooking, as stir-frying is a fast-paced process.

Ingredients:

• 8 oz protein of choice (chicken, beef, tofu, or shrimp)
• 2 cups mixed vegetables, chopped
• 2 cloves garlic, minced
• 1 thumb-sized piece ginger, minced
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/4 cup chicken or vegetable broth
• 2 servings cooked rice
• Salt and pepper to taste
• Optional: red pepper flakes

Heat oil in a wok or large skillet over medium-high heat. Add protein and cook until nearly done, then remove and set aside. In the same pan, add garlic and ginger, stir-frying for 30 seconds until fragrant. Add vegetables and stir-fry for 2-3 minutes until crisp-tender.

Return protein to the pan and add soy sauce, oyster sauce, sesame oil, and broth. Stir everything together and cook for an additional 2-3 minutes until the sauce thickens slightly and all ingredients are heated through. Serve immediately over hot rice.

For best results, cut all ingredients into similar-sized pieces to ensure even cooking. If using frozen vegetables, thaw and drain them completely before cooking to prevent excess water from diluting the sauce. The dish can be made ahead and reheated, though the vegetables won't be as crisp as when freshly cooked.

Small-Batch Chicken Pot Pie

Small-batch chicken pot pie is the perfect comfort food when cooking for two, combining tender chicken, vegetables, and a flaky crust in individual portions. This scaled-down version eliminates the problem of having too many leftovers while maintaining all the classic flavors of a traditional pot pie.

This recipe creates two individual-sized pot pies, using either ramekins or small oven-safe bowls. The filling can be prepared ahead of time, making it convenient for busy weeknight dinners, while the pastry top ensures that satisfying golden-brown finish that makes pot pie so appealing.

Ingredients:

• 1 cup cooked, diced chicken
• 1 carrot, diced
• 1 celery stalk, diced
• 1/2 small onion, diced
• 1/2 cup frozen peas
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/4 cup heavy cream
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
• 1 sheet puff pastry, thawed
• 1 egg (for egg wash)

Melt butter in a saucepan over medium heat and sauté the carrots, celery, and onions until softened. Add flour to create a roux, then gradually whisk in the chicken broth and cream. Simmer until thickened, then add the chicken, peas, thyme, salt, and pepper. Divide the mixture between two ramekins.

Cut the puff pastry to fit the tops of your ramekins, leaving a slight overhang. Brush the rims of the ramekins with water, place the pastry on top, and crimp the edges. Cut small slits in the top for venting, brush with egg wash, and bake at 400°F for 25-30 minutes until golden brown.

For best results, allow the pot pies to rest for 5-10 minutes before serving, as the filling will be extremely hot. The pastry can be prepared while the filling cools slightly, and any leftover puff pastry can be frozen for future use. Consider adding other vegetables like mushrooms or potatoes based on preference, but maintain the same total volume of vegetables to ensure proper sauce consistency.