10 Easy Simple Dinner Recipes

While dinner can feel like a daily struggle, you'll find these 10 easy recipes are your ticket to stress-free evenings. You're about to discover time-tested meals that combine convenience with satisfaction, from one-pan wonders to 15-minute pasta dishes. These recipes transform basic ingredients into flavorful dinners using minimal prep and cleanup, making them perfect for your busy schedule. Let's explore how these kitchen-tested favorites can revolutionize your weeknight cooking routine.

Quick One-Pan Chicken and Vegetables

One-Pan Chicken and Vegetables is the perfect solution for busy weeknight dinners when you want a nutritious meal without spending hours in the kitchen. This classic combination brings together tender, seasoned chicken pieces with colorful vegetables that roast to perfection in the same pan.

The beauty of this recipe lies in its simplicity and adaptability. You can use whatever seasonal vegetables you have on hand, and the single pan ensures minimal cleanup while maximizing flavor as the ingredients cook together, sharing their natural juices and seasonings.

• 4 chicken breasts, boneless and skinless
• 2 cups broccoli florets
• 2 medium carrots, cut into chunks
• 1 red bell pepper, sliced
• 1 medium onion, cut into wedges
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh lemon juice

Preheat the oven to 425°F (220°C). Place the chicken breasts in the center of a large baking sheet or roasting pan. Arrange the vegetables around the chicken, ensuring they're spread in a single layer. Drizzle everything with olive oil and sprinkle with garlic powder, thyme, paprika, salt, and pepper. Toss the vegetables lightly to coat, keeping them separate from the chicken.

Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized. Halfway through cooking, flip the chicken and stir the vegetables to ensure even cooking. Once done, drizzle with fresh lemon juice before serving.

For best results, cut vegetables in similar-sized pieces to ensure even cooking. If using larger chicken breasts, consider butterflying them or pounding them to an even thickness. The pan shouldn't be overcrowded – if necessary, use two pans to avoid steaming instead of roasting. The vegetables can be prepped ahead of time and stored in the refrigerator to save time during dinner preparation.

15-Minute Garlic Shrimp Pasta

Minute Garlic Shrimp Pasta is a quick and satisfying meal that combines the rich flavors of garlic, butter, and succulent shrimp with perfectly cooked pasta. This Mediterranean-inspired dish takes less than 30 minutes to prepare, making it an ideal choice for busy weeknight dinners or last-minute entertaining.

The key to this recipe's success lies in its simplicity and the quality of ingredients used. Fresh shrimp and real butter create a luxurious sauce, while plenty of garlic adds depth and characteristic aroma. The dish can be customized with various pasta shapes, though long pasta like linguine or spaghetti works best for capturing the sauce.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 pound linguine or spaghetti
• 6 cloves garlic, minced
• 4 tablespoons butter
• 3 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• 1/2 cup white wine
• 1 lemon, juiced
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese

Cook pasta in a large pot of salted boiling water according to package instructions until al dente. While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant but not brown, about 1 minute. Add shrimp to the pan and cook until they turn pink, approximately 3-4 minutes. Pour in white wine and lemon juice, allowing the sauce to simmer and reduce slightly.

Drain the pasta, reserving 1 cup of pasta water. Add the pasta directly to the skillet with the shrimp, tossing to combine. If needed, add reserved pasta water gradually to create a silky sauce. Season with salt and pepper, then finish with fresh parsley and grated Parmesan cheese.

For best results, avoid overcooking the shrimp as they can become tough and rubbery. Using high-quality olive oil and fresh garlic makes a noticeable difference in the final flavor. The dish should be served immediately while hot, as the sauce can become dry if left to sit too long. If preparing for guests, time the pasta cooking so it finishes just as the shrimp are done.

Easy Sheet Pan Fajitas

Sheet pan fajitas offer a convenient twist on the traditional Mexican favorite, combining the smoky flavors of grilled meat and vegetables with the simplicity of oven cooking. This one-pan meal delivers all the sizzling satisfaction of restaurant fajitas while minimizing cleanup and active cooking time.

The key to perfect sheet pan fajitas lies in the proper arrangement of ingredients and consistent cooking temperature. By spreading the ingredients evenly across the pan and cutting them to similar sizes, you ensure everything cooks uniformly and develops the signature charred edges that make fajitas so appealing.

Ingredients:

• 2 pounds chicken breast, sliced into strips
• 3 bell peppers (mixed colors), sliced
• 2 large onions, sliced
• 3 tablespoons olive oil
• 2 tablespoons fajita seasoning
• 1 lime, juiced
• 12 flour tortillas
• Salt and pepper to taste
• Optional toppings: sour cream, guacamole, shredded cheese, fresh cilantro

Preheat the oven to 400°F (200°C). Toss the sliced chicken, bell peppers, and onions with olive oil and fajita seasoning in a large bowl until evenly coated. Spread the mixture onto a large sheet pan in a single layer, ensuring the vegetables and meat aren't overcrowded.

Bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with slightly charred edges. Remove from the oven and squeeze fresh lime juice over the mixture. Warm the tortillas separately, either in the microwave or in a dry skillet.

For best results, avoid overcrowding the pan, as this can lead to steaming rather than roasting. The vegetables and meat should have space between them to achieve proper caramelization. If your pan is too small, consider using two pans or cooking in batches to maintain the desired texture and prevent sogginess.

No-Fuss Turkey Taco Bowls

No-Fuss Turkey Taco Bowls are the perfect solution for busy weeknight dinners when you want something nutritious and satisfying without spending hours in the kitchen. This Mexican-inspired dish combines lean ground turkey with classic taco seasonings, served over a bed of rice and topped with fresh ingredients.

This versatile recipe can be customized to suit different dietary preferences and what you have available in your pantry. The combination of protein, whole grains, and vegetables creates a balanced meal that's both family-friendly and great for meal prep throughout the week.

Ingredients:

• 1 pound ground turkey
• 2 cups cooked rice
• 1 packet taco seasoning
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 diced tomato
• 1 diced onion
• 2 cloves minced garlic
• 1 tablespoon olive oil
• 1 cup shredded lettuce
• 1 diced avocado
• Sour cream for serving
• Shredded cheese for serving
• Fresh cilantro for garnish
• Lime wedges for serving

Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, cooking until softened. Add ground turkey and break it apart with a wooden spoon, cooking until browned. Stir in taco seasoning and 2/3 cup water, then add black beans and corn. Simmer for 5-7 minutes until the liquid is mostly absorbed.

To assemble the bowls, start with a base of cooked rice, top with the turkey mixture, and add your choice of fresh toppings: lettuce, tomatoes, avocado, sour cream, cheese, and cilantro. Finish with a squeeze of fresh lime juice.

For best results, prep the fresh ingredients while the turkey is cooking to save time. The turkey mixture can be made ahead and stored in the refrigerator for up to 3 days. If meal prepping, store wet and dry ingredients separately to maintain freshness, and add avocado just before serving to prevent browning.

Speedy Mediterranean Couscous

Speedy Mediterranean Couscous is a vibrant, light dish that brings the flavors of the Mediterranean to your dinner table in under 30 minutes. The combination of fluffy couscous, fresh vegetables, and aromatic herbs creates a satisfying meal that works equally well as a main course or side dish.

This versatile recipe can be customized based on available ingredients and personal preferences, making it perfect for busy weeknight dinners or last-minute entertaining. The dish maintains its authentic Mediterranean character through the use of olive oil, lemon, and classic regional ingredients.

Ingredients:

• 2 cups couscous
• 2½ cups vegetable or chicken broth
• 1 cucumber, diced
• 2 tomatoes, diced
• 1 red bell pepper, chopped
• ½ red onion, finely diced
• 1 cup Kalamata olives, pitted and halved
• 1 cup crumbled feta cheese
• ¼ cup extra virgin olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Bring the broth to a boil in a medium saucepan. Remove from heat, add couscous, stir once, cover, and let stand for 5 minutes. After 5 minutes, fluff the couscous with a fork and let it cool for about 5 minutes. While the couscous cools, combine olive oil, lemon juice, garlic, and dried oregano in a small bowl to make the dressing.

In a large bowl, combine the cooled couscous with cucumber, tomatoes, bell pepper, red onion, olives, and fresh herbs. Pour the dressing over the mixture and toss gently to combine. Add the crumbled feta cheese last, folding it in carefully to maintain its texture. Season with salt and black pepper to taste.

For best results, let the dish rest for 10-15 minutes before serving to allow the flavors to meld together. The couscous can be served at room temperature or chilled, and it keeps well in the refrigerator for up to three days. To prevent the couscous from becoming dry, reserve some dressing to refresh the dish when serving leftovers.

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Speedy Mediterranean Couscous is a vibrant, light dish that brings the flavors of the Mediterranean to your dinner table in under 30 minutes. The combination of fluffy couscous, fresh vegetables, and aromatic herbs creates a satisfying meal that works equally well as a main course or side dish.

This versatile recipe can be customized based on available ingredients and personal preferences, making it perfect for busy weeknight dinners or last-minute entertaining. The dish maintains its authentic Mediterranean character through the use of olive oil, lemon, and classic regional ingredients.

Ingredients:

• 2 cups couscous
• 2½ cups vegetable or chicken broth
• 1 cucumber, diced
• 2 tomatoes, diced
• 1 red bell pepper, chopped
• ½ red onion, finely diced
• 1 cup Kalamata olives, pitted and halved
• 1 cup crumbled feta cheese
• ¼ cup extra virgin olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Bring the broth to a boil in a medium saucepan. Remove from heat, add couscous, stir once, cover, and let stand for 5 minutes. After 5 minutes, fluff the couscous with a fork and let it cool for about 5 minutes.

While the couscous cools, combine olive oil, lemon juice, garlic, and dried oregano in a small bowl to make the dressing.

In a large bowl, combine the cooled couscous with cucumber, tomatoes, bell pepper, red onion, olives, and fresh herbs. Pour the dressing over the mixture and toss gently to combine. Add the crumbled feta cheese last, folding it in carefully to maintain its texture. Season with salt and black pepper to taste.

For best results, let the dish rest for 10-15 minutes before serving to allow the flavors to meld together. The couscous can be served at room temperature or chilled, and it keeps well in the refrigerator for up to three days. To prevent the couscous from becoming dry, reserve some dressing to refresh the dish when serving leftovers.

20-Minute Teriyaki Stir-Fry

Minute Teriyaki Stir-Fry is a quick and versatile Asian-inspired dish that transforms simple ingredients into a flavorful meal in under 30 minutes. The combination of tender meat, crisp vegetables, and savory teriyaki sauce creates a perfect balance of textures and tastes that work well served over steamed rice or noodles.

This adaptable recipe allows you to use whatever protein you have on hand – chicken, beef, shrimp, or tofu – and any fresh vegetables in your refrigerator. The key to success lies in the proper preparation of ingredients before cooking and maintaining high heat throughout the stir-frying process.

Ingredients:

• 1 pound protein of choice (sliced chicken, beef, shrimp, or tofu)
• 3 cups mixed vegetables (broccoli, carrots, snap peas, bell peppers)
• 1/2 cup teriyaki sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons cornstarch
• 1/4 cup water
• Salt and pepper to taste
• Sesame seeds for garnish

Start by cutting your chosen protein into uniform, bite-sized pieces and coating them lightly with cornstarch, salt, and pepper. Heat oil in a large wok or skillet over high heat until it begins to shimmer. Add the protein and cook until browned on all sides, then remove and set aside.

In the same pan, stir-fry garlic and ginger until fragrant, then add vegetables, starting with the firmest ones first. Once vegetables are crisp-tender, return the protein to the pan and add teriyaki sauce mixed with cornstarch slurry. Cook until the sauce thickens and coats all ingredients evenly.

For the best results, ensure your wok or skillet is thoroughly heated before starting, and don't overcrowd the pan, as this will cause steaming instead of stir-frying. Cut all ingredients into similar-sized pieces to ensure even cooking, and have everything prepared before you start cooking, as this dish comes together quickly and requires constant attention.

Simple Creamy Tomato Soup

While many tomato soup recipes require hours of slow cooking, this version delivers exceptional flavor in just 30 minutes, making it ideal for busy weeknight dinners. The secret lies in using high-quality canned tomatoes, which provide consistent results year-round and eliminate the need for extensive preparation.

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 (28 oz) cans whole peeled tomatoes
• 2 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tablespoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Heat olive oil in a large pot over medium heat. Sauté onions until translucent, about 5 minutes, then add garlic and cook for another minute.

Add the tomatoes, broth, and seasonings, bringing the mixture to a gentle boil. Reduce heat and simmer for 15 minutes. Using an immersion blender, purée the soup until smooth. Stir in the heavy cream and sugar, then simmer for an additional 5 minutes. Taste and adjust seasonings as needed.

For the best results, use San Marzano tomatoes if available, as they provide superior flavor and natural sweetness. The soup can be made ahead and stored in the refrigerator for up to 5 days, or frozen for up to 3 months. When reheating, do so slowly over low heat to prevent the cream from separating.

Quick Asian Noodle Stir-Fry

Quick Asian Noodle Stir-Fry is a versatile weeknight meal that combines tender noodles with crisp vegetables and a savory sauce. This dish can be prepared in under 30 minutes, making it perfect for busy families or anyone seeking a satisfying homemade meal without spending hours in the kitchen.

The beauty of this stir-fry lies in its adaptability – you can use whatever vegetables you have on hand and choose between various protein options like chicken, shrimp, tofu, or keep it vegetarian. The key is the flavorful sauce that brings all the ingredients together with its perfect balance of salty, sweet, and umami flavors.

Ingredients:

• 8 oz rice noodles or lo mein noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 carrot, julienned
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 2 cups snap peas
• 2 green onions, chopped
• Protein of choice (8 oz)

Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon brown sugar
• ¼ cup chicken or vegetable broth

Cook noodles according to package instructions until just al dente. While the noodles cook, prepare the sauce by whisking together all sauce ingredients in a small bowl. Heat oil in a large wok or skillet over medium-high heat. Add garlic and ginger, stir-frying for 30 seconds until fragrant. Add your chosen protein and cook until nearly done, then remove and set aside.

Add vegetables to the same pan, starting with the ones that take longest to cook (carrots, broccoli) and gradually adding quicker-cooking ones (snap peas, bell peppers). Return the protein to the pan, add the cooked noodles and sauce. Toss everything together until well combined and heated through, about 2-3 minutes. Garnish with green onions before serving.

For best results, have all ingredients prepped and ready before starting to cook, as stir-frying moves quickly. The noodles should be slightly undercooked when adding to the wok, as they'll continue cooking with the sauce. If the noodles seem too sticky, a small splash of oil while tossing can help separate them. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Easy Black Bean Quesadillas

Black bean quesadillas are a perfect weeknight dinner option that combines convenience with satisfying flavors. The combination of creamy black beans, melted cheese, and crispy tortillas creates a meal that's both filling and delicious, while requiring minimal prep time and cooking skills.

This vegetarian-friendly dish can be customized with various toppings and accompaniments, making it versatile enough to please different palates. The basic recipe serves as an excellent foundation that can be enhanced with additional ingredients like corn, peppers, or different cheese varieties.

Ingredients:

• 8 flour tortillas (8-inch size)
• 2 cans black beans, drained and rinsed
• 2 cups shredded Mexican cheese blend
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons vegetable oil

Mash the black beans in a bowl with the spices until they reach a spreadable consistency. Heat a large skillet over medium heat and lightly brush one side of a tortilla with oil. Place the tortilla oil-side down in the skillet, spread a layer of the seasoned black bean mixture on half of the tortilla, and sprinkle with cheese. Fold the empty half over the filled side and cook for 2-3 minutes until golden brown. Flip carefully and cook the other side for an additional 1-2 minutes until the cheese is fully melted and the tortilla is crispy.

For best results, keep the heat at medium to avoid burning the tortillas before the cheese melts. The quesadillas can be kept warm in a 200°F oven while preparing the remaining ones. Serve them immediately with optional toppings like sour cream, guacamole, or salsa, and cut into wedges for easier handling.

5-Ingredient Pesto Pasta

Pesto Pasta is a classic Italian dish that combines the vibrant flavors of fresh basil, garlic, pine nuts, and Parmesan cheese with perfectly cooked pasta. This versatile recipe can be served hot or cold, making it an excellent choice for both weeknight dinners and casual entertaining.

This simple yet satisfying meal comes together in under 30 minutes, requiring minimal preparation and cooking time. The key to outstanding pesto pasta lies in using high-quality ingredients and achieving the right sauce consistency to coat the pasta evenly.

Ingredients:

• 1 pound pasta (spaghetti or penne)
• 2 cups fresh basil leaves
• 1/2 cup pine nuts
• 3 cloves garlic
• 1/2 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Pecorino Romano cheese
• Salt and black pepper to taste
• 1/2 cup pasta cooking water (reserved)

Begin by bringing a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. While the pasta cooks, prepare the pesto sauce by combining basil, pine nuts, and garlic in a food processor. Pulse until coarsely chopped. With the processor running, slowly add olive oil in a steady stream until well combined. Transfer the mixture to a bowl and stir in both kinds of cheese, salt, and pepper.

When the pasta is ready, reserve 1/2 cup of the cooking water before draining. Return the pasta to the pot and add the pesto sauce, tossing well to combine. Add small amounts of the reserved pasta water as needed to create a smooth, creamy consistency that coats the pasta evenly.

For best results, store any unused pesto sauce in an airtight container with a thin layer of olive oil on top to prevent oxidation. The pasta can be served immediately while hot, but it also tastes excellent at room temperature. To enhance the dish, consider adding cherry tomatoes, grilled chicken, or sautéed vegetables as complementary ingredients.