In this article, I’ve gathered 10 Easy Dinner Recipes that’ll not only make your evenings delicious but stress-free too! Each recipe includes simple ingredients, clear instructions, and takes little time to prepare.
Table of contents
1. Creamy Garlic Pasta
Ingredients:
- 8 oz pasta (penne or spaghetti)
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley (optional garnish)
Preparation Method:
- Boil pasta according to package directions, then drain.
- Melt butter in a pan over medium heat. Add minced garlic and sauté gently until fragrant.
- Pour in heavy cream, simmer for 3–4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and creamy.
- Season with salt and pepper, then mix pasta into the sauce. Garnish with parsley if desired. Serve immediately.
Creamy Garlic Pasta
- Total Time: 20 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
This creamy garlic pasta is a rich, velvety dish packed with the deep aroma of garlic and Parmesan cheese. Perfect for a quick yet luxurious dinner.
Ingredients
- Pasta: 8 oz (penne or spaghetti).
- Butter: 2 tablespoons.
- Garlic: 3 cloves, minced.
- Heavy cream: 1 cup.
- Parmesan cheese: 1/2 cup, grated.
- Salt and black pepper: To taste.
- Fresh parsley: For garnish (optional).
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and simmer for 3–4 minutes until slightly thickened.
- Stir in Parmesan cheese and mix until smooth and creamy.
- Season with salt and black pepper to taste.
- Add the drained pasta to the sauce and toss to coat evenly.
- Garnish with fresh parsley and serve immediately.
Notes
- For extra richness, add a splash of milk or more cream.
- For a protein boost, add grilled chicken or shrimp.
- Store leftovers in an airtight container and reheat gently with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling & Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (200g)
- Calories: 450
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 70 mg
2. Chicken Stir-Fry
Ingredients:
- 1 lb boneless chicken breast (sliced thinly)
- 2 cups mixed veggies (broccoli, bell peppers, carrots)
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 garlic cloves (minced)
- Salt & pepper
Preparation Method:
- Heat oil in a pan or wok. Add chicken, season lightly with salt and pepper, cook until browned.
- Add garlic and veggies, cook for another 4–5 minutes until veggies soften.
- Combine soy sauce and honey, drizzle into the pan, and stir well.
- Cook an additional 2 minutes, ensuring sauce coats ingredients evenly. Serve hot over rice or noodles.
Chicken Stir-Fry
- Total Time: 25 minutes
- Yield: 2–3 servings
Description
This Chicken Stir-Fry is a quick and flavorful dish packed with tender chicken, colorful vegetables, and a savory sauce. Perfect for a healthy weeknight meal!
Ingredients
- Chicken breast: 1 lb, thinly sliced.
- Vegetable oil: 2 tablespoons.
- Garlic: 2 cloves, minced.
- Soy sauce: 2 tablespoons.
- Honey: 1 tablespoon.
- Bell peppers: 1 cup, sliced (red, green, or yellow).
- Broccoli florets: 1 cup.
- Carrot: 1, julienned.
- Salt and black pepper: To taste.
- Cooked rice or noodles: For serving.
Instructions
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
- Add the sliced chicken, season with salt and black pepper, and cook until golden brown, about 4–5 minutes. Remove from pan and set aside.
- In the same pan, add the remaining oil. Sauté garlic for 30 seconds until fragrant.
- Add bell peppers, broccoli, and carrots, and stir-fry for 4–5 minutes until slightly tender.
- Return the cooked chicken to the pan. Pour in the soy sauce and honey, stirring to coat everything evenly.
- Cook for another 2 minutes until the sauce slightly thickens and flavors blend well.
- Serve hot over cooked rice or noodles.
Notes
- For extra heat, add red pepper flakes or Sriracha sauce.
- Swap the chicken for shrimp or tofu for a different variation.
- Use low-sodium soy sauce for a healthier version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 350
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg
3. One-Pan Beef Tacos
Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning
- 1/2 cup diced onions
- 1 cup shredded cheddar cheese
- Taco shells or tortillas
- Toppings: lettuce, tomatoes, sour cream, salsa
Preparation Method:
- Cook ground beef and onions in a pan over medium-high heat until beef is browned.
- Add taco seasoning and 1/4 cup water. Cook, stirring until sauce thickens.
- Warm taco shells, then spoon beef into shells. Sprinkle cheese and add toppings as desired.
One-Pan Beef Tacos
- Total Time: 20 minutes
- Yield: 4 servings
Description
These One-Pan Beef Tacos are the perfect weeknight meal—juicy, flavorful, and easy to make in just one pan. A quick and delicious way to satisfy taco cravings!
Ingredients
- Ground beef: 1 lb.
- Taco seasoning: 1 packet.
- Onion: 1/2 cup, diced.
- Cheddar cheese: 1 cup, shredded.
- Taco shells or tortillas: 8 small.
- Lettuce: 1 cup, shredded.
- Tomatoes: 1/2 cup, diced.
- Sour cream: 1/4 cup.
- Salsa: 1/4 cup.
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula.
- Add the diced onions and cook for another 2 minutes until softened.
- Stir in the taco seasoning and 1/4 cup water. Simmer for 3–4 minutes until the sauce thickens.
- Warm the taco shells or tortillas according to package instructions.
- Spoon the beef mixture into the taco shells and sprinkle with cheddar cheese.
- Add lettuce, tomatoes, sour cream, and salsa on top.
- Serve immediately and enjoy!
Notes
- For a healthier version, use lean ground beef or turkey.
- Swap taco shells for lettuce wraps for a low-carb option.
- Add avocado or jalapeños for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 65 mg
4. Easy Veggie Quesadillas
Ingredients:
- Flour tortillas
- 1 cup shredded cheese (Mexican blend or cheddar)
- 1 cup sliced bell peppers & onions
- 1/2 cup sweet corn
- 1 tablespoon oil
- Salt & pepper
Preparation Method:
- Sauté peppers, onions, and corn with oil for 3–4 minutes. Season lightly with salt and pepper.
- Heat tortilla in a pan. Sprinkle cheese and veggies on half the tortilla, fold over.
- Cook each side until golden brown and crispy. Cut into wedges and serve warm.
Easy Veggie Quesadillas
- Total Time: 15 minutes
- Yield: 2–3 servings
- Diet: Vegetarian
Description
These Easy Veggie Quesadillas are crispy on the outside, loaded with melty cheese and sautéed vegetables, making them a quick, delicious, and healthy meal!
Ingredients
- Flour tortillas: 4 medium.
- Cheese: 1 cup shredded (cheddar, Monterey Jack, or Mexican blend).
- Bell peppers: 1 cup, sliced (red, green, or yellow).
- Onion: 1/2 cup, sliced.
- Sweet corn: 1/2 cup.
- Olive oil: 1 tablespoon.
- Salt and black pepper: To taste.
- Sour cream or guacamole: For serving (optional).
Instructions
- Heat olive oil in a pan over medium heat. Add bell peppers, onions, and corn. Sauté for 3–4 minutes until slightly tender. Season with salt and black pepper.
- Heat a clean pan over medium heat. Place a tortilla in the pan and sprinkle half of it with shredded cheese.
- Add a layer of the sautéed vegetables over the cheese, then sprinkle more cheese on top.
- Fold the tortilla in half, pressing gently. Cook for 2–3 minutes on each side until golden brown and crispy.
- Repeat with the remaining tortillas and filling.
- Cut each quesadilla into wedges and serve hot with sour cream or guacamole.
Notes
- For extra protein, add black beans or cooked chicken.
- Try using whole wheat tortillas for a healthier option.
- Experiment with different cheeses like pepper jack for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 quesadilla wedges
- Calories: 320
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 25 mg
5. Oven-Baked Salmon
Ingredients:
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 lemon, sliced
- Salt, pepper, garlic powder
- Fresh dill or parsley (optional)
Preparation Method:
- Preheat oven to 400°F (200°C).
- Place salmon fillets on a baking tray lined with foil.
- Brush salmon with olive oil, season generously with salt, pepper, and garlic powder.
- Top with lemon slices and fresh dill.
- Bake for 12–15 minutes, until salmon flakes easily. Serve with your favorite sides.
Oven-Baked Salmon
- Total Time: 20 minutes
- Yield: 4 servings
Description
This Oven-Baked Salmon is juicy, flaky, and full of flavor, seasoned with simple ingredients and baked to perfection in under 20 minutes!
Ingredients
- Salmon fillets: 4 pieces (6 oz each).
- Olive oil: 2 tablespoons.
- Lemon: 1, sliced.
- Garlic powder: 1 teaspoon.
- Salt and black pepper: To taste.
- Fresh dill or parsley: For garnish.
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the salmon fillets on the baking sheet and drizzle with olive oil.
- Season with salt, black pepper, and garlic powder. Arrange lemon slices on top.
- Bake for 12–15 minutes or until the salmon flakes easily with a fork.
- Remove from the oven, garnish with fresh dill or parsley, and serve immediately.
Notes
- For extra flavor, marinate the salmon in olive oil, lemon juice, and garlic for 15 minutes before baking.
- Serve with roasted vegetables or rice for a complete meal.
- Use wild-caught salmon for the best taste and texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 350
- Sugar: 0 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 85 mg
6. Quick Chicken Alfredo
Ingredients:
- 8 oz fettuccine pasta
- 1 lb chicken breasts, cut into strips
- 1 tablespoon olive oil
- 1 cup Alfredo sauce (store-bought or homemade)
- Salt & pepper
Preparation Method:
- Cook pasta as directed on package, drain.
- Sauté chicken strips in oil until fully cooked and browned, season with salt and pepper.
- Pour Alfredo sauce into pan with chicken, heat through.
- Toss pasta in sauce until coated evenly. Serve immediately.
Quick Chicken Alfredo
- Total Time: 20 minutes
- Yield: 4 servings
Description
This Quick Chicken Alfredo is creamy, rich, and packed with flavor! A simple yet delicious dish ready in just 20 minutes, perfect for a busy weeknight dinner.
Ingredients
- Fettuccine pasta: 8 oz.
- Chicken breast: 1 lb, sliced into strips.
- Olive oil: 1 tablespoon.
- Garlic: 2 cloves, minced.
- Heavy cream: 1 cup.
- Parmesan cheese: 3/4 cup, grated.
- Salt and black pepper: To taste.
- Butter: 2 tablespoons.
- Fresh parsley: For garnish (optional).
Instructions
- Cook the fettuccine pasta according to the package instructions. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add the chicken strips, season with salt and black pepper, and cook for about 5–7 minutes until golden brown. Remove and set aside.
- In the same pan, melt butter and sauté garlic for 1 minute until fragrant.
- Pour in the heavy cream and let it simmer for 3 minutes, then stir in Parmesan cheese.
- Return the cooked chicken to the pan and toss in the sauce.
- Add the drained pasta, mix well, and let everything heat through for 2 minutes.
- Garnish with fresh parsley and serve hot.
Notes
- Use grilled shrimp instead of chicken for a seafood variation.
- For a lighter option, use half-and-half instead of heavy cream.
- Store leftovers in an airtight container and reheat with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
7. Easy Homemade Pizza
Ingredients:
- 1 pre-made pizza crust or dough
- 1/2 cup pizza sauce
- 1 ½ cups shredded mozzarella cheese
- Toppings (pepperoni, veggies, olives—your choice!)
Preparation Method:
- Preheat oven to 425°F (220°C).
- Spread pizza sauce evenly on crust, sprinkle cheese generously.
- Arrange desired toppings on pizza.
- Bake 12–15 minutes until crust is golden and cheese bubbly. Slice and serve hot.
Easy Homemade Pizza
- Total Time: 25 minutes
- Yield: 2–3 servings
Description
This Easy Homemade Pizza is perfect for a quick dinner! With a crispy crust, rich tomato sauce, and gooey melted cheese, it’s a family favorite.
Ingredients
- Pizza dough: 1 pre-made or homemade dough.
- Pizza sauce: 1/2 cup.
- Mozzarella cheese: 1 1/2 cups, shredded.
- Pepperoni slices: 1/2 cup (optional).
- Bell peppers: 1/4 cup, sliced.
- Olive oil: 1 tablespoon.
- Oregano: 1 teaspoon.
- Salt and black pepper: To taste.
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roll out the pizza dough on a floured surface to your desired thickness.
- Transfer the dough onto the prepared baking sheet and brush the edges with olive oil.
- Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
- Sprinkle shredded mozzarella cheese over the sauce.
- Add pepperoni slices and bell peppers (or your favorite toppings).
- Season with oregano, salt, and black pepper.
- Bake for 12–15 minutes or until the crust is golden brown and the cheese is melted and bubbly.
- Remove from the oven, let it cool slightly, then slice and serve.
Notes
- Customize with different toppings like mushrooms, olives, or grilled chicken.
- For a crispy crust, bake on a preheated pizza stone.
- Leftovers can be stored in the fridge for up to 3 days and reheated in an oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 slices
- Calories: 380
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 35 mg
8. Hearty Lentil Soup
Ingredients:
- 1 cup dried lentils (rinsed)
- 4 cups chicken or vegetable broth
- 1 diced onion, 1 carrot, 1 celery stalk
- 1 garlic clove, minced
- 2 tablespoons olive oil
- Salt, pepper, cumin to taste
Preparation Method:
- Heat olive oil in a pot, sauté onions, carrots, celery, garlic for 5 minutes.
- Add lentils, broth, salt, pepper, and cumin.
- Simmer gently for 25–30 minutes until lentils tender.
- Serve warm with crusty bread.
Hearty Lentil Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Hearty Lentil Soup is packed with nutrients, bursting with flavor, and perfect for a comforting meal. A wholesome, protein-rich dish for any season!
Ingredients
- Dried lentils: 1 cup, rinsed.
- Olive oil: 2 tablespoons.
- Onion: 1, diced.
- Carrot: 1, diced.
- Celery: 1 stalk, diced.
- Garlic: 2 cloves, minced.
- Vegetable broth: 4 cups.
- Diced tomatoes: 1 can (14 oz).
- Cumin: 1 teaspoon.
- Paprika: 1 teaspoon.
- Salt and black pepper: To taste.
- Fresh parsley: For garnish.
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 5 minutes until softened.
- Stir in minced garlic, cumin, and paprika, and cook for 1 minute until fragrant.
- Add rinsed lentils, vegetable broth, and diced tomatoes. Stir well.
- Bring to a boil, then reduce heat and let simmer for 25–30 minutes, stirring occasionally, until lentils are tender.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
- For extra protein, add chickpeas or shredded chicken.
- Use a hand blender to partially puree the soup for a creamy texture.
- Leftovers can be stored in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
9. Sheet-Pan Fajitas
Ingredients:
- 1 lb chicken or steak strips
- 2 sliced bell peppers, 1 sliced onion
- 2 tablespoons olive oil
- 2 teaspoons fajita seasoning
- Tortillas & toppings (sour cream, guacamole, cheese)
Preparation Method:
- Preheat oven to 400°F (200°C).
- Toss meat and veggies in oil and seasoning, spread on baking sheet.
- Roast 20–25 minutes until cooked and lightly browned.
- Serve hot on tortillas with toppings.
Sheet-Pan Fajitas
- Total Time: 30 minutes
- Yield: 4 servings
Description
These Sheet-Pan Fajitas are a quick and easy dinner, made with juicy chicken, colorful bell peppers, and a flavorful spice blend—all roasted to perfection on one pan.
Ingredients
- Chicken breast: 1 lb, sliced into strips.
- Bell peppers: 2, sliced (red, yellow, or green).
- Onion: 1, sliced.
- Olive oil: 2 tablespoons.
- Fajita seasoning: 2 teaspoons.
- Salt and black pepper: To taste.
- Flour tortillas: 6 small.
- Avocado: 1, sliced (optional).
- Fresh cilantro: For garnish.
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss chicken, bell peppers, and onion with olive oil, fajita seasoning, salt, and black pepper.
- Spread the mixture evenly onto the prepared baking sheet.
- Bake for 20–25 minutes, flipping halfway through, until the chicken is fully cooked and vegetables are tender.
- Warm the flour tortillas in the oven or on a skillet.
- Fill each tortilla with the chicken and veggie mixture.
- Top with avocado slices and fresh cilantro, then serve immediately.
Notes
- For a spicier version, add red pepper flakes or sliced jalapeños.
- Swap chicken for shrimp or tofu for a different protein option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 fajitas
- Calories: 420
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 75 mg
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10 Easy Dinner Recipes – Quick Meals Anyone Can Cook!