10+ Easy Dinner Recipes to Make Weeknights Stress-Free

Finding time to make dinner every night can feel tough, especially when you’re busy or just plain wiped out.

Easy dinner recipes help you whip up meals fast, no fancy ingredients or complicated steps needed. These recipes let you enjoy a home-cooked meal without all the hassle.

You don’t have to be some kitchen wizard to make dinners your family will actually want to eat.

With the right recipes, cooking gets quicker and maybe even a little fun. Whether you’re craving something basic or want to try a twist, easy dinner ideas have your back.

1) One-Pot Creamy Garlic Parmesan Pasta

This one-pot creamy garlic Parmesan pasta is a lifesaver for hectic nights.

You cook everything in one pot, so clean-up is a breeze. The pasta simmers in a creamy, cheesy garlic sauce that comes together in no time.

You only need a handful of ingredients: garlic, butter, chicken broth, milk, and Parmesan.

The sauce turns out smooth and flavorful, making the dish feel cozy without much work.

Usually, you can get this meal on the table in 20 to 30 minutes.

Ingredients

• 8 ounces pasta (angel hair or any thin pasta)
• 2 tablespoons butter
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 cup milk
• 1 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Melt butter in a large pot over medium heat.
2. Add minced garlic and cook until fragrant, about 1 minute.
3. Pour in chicken broth and milk, then bring to a simmer.
4. Add pasta and cook, stirring often, until pasta is tender (about 10 minutes).
5. Stir in Parmesan cheese until melted and smooth.
6. Season with salt and pepper. Serve warm.

2) Sheet Pan Lemon Herb Chicken with Veggies

This recipe’s a go-to when you want dinner to be both simple and good.

You cook chicken and veggies together on one pan, so there’s hardly any mess. Lemon and herbs bring a fresh pop of flavor with almost no effort.

Toss chicken thighs or breasts with your favorite veggies—potatoes, peppers, zucchini, whatever’s on hand.

Add lemon juice, garlic, and herbs like rosemary or thyme. Everything roasts together until the chicken turns juicy and the veggies soften up.

You end up with a healthy, colorful meal and barely any dishes.

If you want more ideas on mixing herbs and lemon, check out this Sheet Pan Lemon Herb Chicken recipe.

Ingredients

• 4 chicken thighs or breasts
• 2 cups mixed vegetables (potatoes, peppers, zucchini)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 teaspoon dried thyme or rosemary
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Place chicken and veggies on a sheet pan.
3. Drizzle olive oil, lemon juice, garlic, and herbs over everything.
4. Toss to coat evenly.
5. Season with salt and pepper.
6. Roast for 25-30 minutes, until chicken is cooked through and veggies are tender.
7. Serve hot and enjoy.

3) Five-Ingredient Beef Stir-Fry

This beef stir-fry is all about speed and simplicity.

You only need five ingredients, which makes both shopping and cooking a breeze.

Flank steak works well here because it cooks quickly and stays tender. Slice up some bell pepper and onion for color and crunch.

Bok choy is optional but adds a nice bite.

The sauce is nothing fancy—just soy sauce and a little cornstarch to thicken things up.

You can pull this dish together in about 20 to 25 minutes.

Ingredients

• 1.5 lb flank steak, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 yellow onion, thinly sliced
• 1 bok choy, sliced (optional)
• 1/4 to 1/3 cup soy sauce
• 1 tablespoon cornstarch

Cooking Instructions

1. Toss the sliced steak with cornstarch and 2 tablespoons soy sauce.
2. Heat a pan over medium-high heat and cook the steak until browned, about 3-4 minutes.
3. Add the sliced vegetables and stir-fry for 3-5 minutes until tender.
4. Pour in the remaining soy sauce and cook for another 2 minutes to combine flavors.
5. Serve hot with rice or noodles.

For more details, check out Five Ingredient Beef Stir Fry.

4) Microwave-Poached Salmon with Dill

This microwave-poached salmon is a total weeknight hack.

You don’t even need to turn on the stove—just let the microwave do the work.

Layer lemon slices and onions over the salmon for a gentle flavor boost.

Toss in some peppercorns, a bay leaf, and a splash of white wine.

Cover the dish, then microwave on high until the salmon turns opaque and flakes easily. This usually takes 4 to 6 minutes, depending on your microwave.

Finish with plenty of fresh dill for a bright, herby touch.

Serve it with simple sides like steamed veggies or rice.

Ingredients

• Salmon fillets
• Lemon slices
• Onion slices
• Peppercorns
• Bay leaf
• White wine
• Fresh dill

Cooking Instructions

1. Place salmon in a microwave-safe dish.
2. Layer lemon and onion slices over the salmon.
3. Add peppercorns, bay leaf, and white wine.
4. Cover the dish.
5. Microwave on high for 4 to 6 minutes until salmon is opaque and flakes easily.
6. Sprinkle fresh dill on top before serving.

You can see more at Microwaved Poached Salmon – Saltscapes Magazine.

5) Classic Grilled Cheese and Tomato Soup

You really can’t mess up grilled cheese and tomato soup for a quick dinner.

The soup is creamy and warm, with roasted or fresh tomatoes making it rich. A little cream or basil gives it extra freshness.

For the grilled cheese, go for golden and crispy bread with gooey cheese inside.

Try mixing up the cheese or adding prosciutto if you want to get fancy.

This meal is fast and always hits the spot.

Try a solid recipe for this classic combo here.

Ingredients

• 4 slices of bread
• 4 slices of cheese (cheddar or your favorite)
• 2 cups tomatoes (fresh or canned)
• 1/2 cup cream
• Fresh basil (optional)
• Butter
• Salt and pepper

Cooking Instructions

1. Heat tomatoes in a pot and cook until soft.
2. Blend tomatoes until smooth and add cream, salt, and pepper.
3. Butter the bread slices on one side.
4. Place cheese between unbuttered sides of bread.
5. Cook sandwich on medium heat in a pan until golden on both sides and cheese melts.
6. Serve grilled cheese with tomato soup.

6) Easy Chicken Tacos with Fresh Salsa

Chicken tacos are a weeknight favorite, and they’re so easy.

You can cook the chicken fast—use a slow cooker, Instant Pot, or just the stovetop.

Fresh salsa brings a bright kick with barely any work.

With just chicken, salsa, and taco seasoning, you’ll get juicy, flavorful chicken.

Pile it into warm tortillas and add your favorite toppings. Avocado salsa or cabbage slaw takes it up a notch.

This dish takes under 40 minutes, so it’s perfect for rushed evenings.

You can find easy recipes for salsa chicken tacos that only need three main ingredients if you want to keep it super simple.

Ingredients:

• 2 lbs chicken breasts
• 1 cup salsa
• 1 tsp taco seasoning
• Tortillas
• Optional: avocado, cabbage, shredded cheese

Cooking Instructions:

1. Place chicken in the cooker or pan.
2. Add salsa and taco seasoning on top.
3. Cook for 20-30 minutes on stovetop, or 3-4 hours on low in slow cooker, or use Instant Pot settings.
4. Shred chicken and mix with salsa juices.
5. Warm tortillas and fill with chicken and toppings.

7) Slow Cooker BBQ Pulled Pork

Slow cooker BBQ pulled pork is just about the easiest dinner you can make.

Toss a pork roast in your slow cooker with BBQ sauce and a couple of extras, then let it cook all day.

By the time you’re ready to eat, the pork is tender and pulls apart with no effort.

You can pile the pulled pork onto sandwiches, tacos, or serve it with veggies.

Want more tips? There’s a super straightforward slow cooker BBQ pulled pork recipe you can check out.

Ingredients

• 3 to 4 pounds pork shoulder roast
• 1 cup barbecue sauce
• 1/2 cup chicken broth
• 1/4 cup apple cider vinegar
• 1 tablespoon vegetable oil
• Salt and pepper

Cooking Instructions

1. Pour vegetable oil into the slow cooker.
2. Place the pork roast inside.
3. Mix BBQ sauce, chicken broth, and vinegar. Pour over pork.
4. Cook on low for 8 hours or high for 4 hours, until pork is tender.
5. Shred the pork with two forks and mix with sauce before serving.

8) Quick Chilaquiles Verdes

Chilaquiles Verdes is a Mexican dish that comes together fast.

You toss crispy corn tortillas with a tangy green tomatillo sauce.

Top it off with eggs or cheese, and you’ve got a filling meal.

This dish is perfect for when you want something that tastes fresh but don’t have much time.

The sauce brings a bright, zippy flavor that works so well with crunchy tortillas.

You only need a few ingredients, and it usually takes about 15 minutes to make.

If you’re feeling it, add beans or avocado for extra protein and creaminess.

Ingredients

• 16 soft corn tortillas, cut into wedges
• 2 cups salsa verde (green tomatillo sauce)
• 2 tablespoons vegetable oil
• 4 eggs (optional)
• Salt to taste
• Queso fresco or shredded cheese (optional)

Cooking Instructions

1. Heat oil in a pan over medium heat, around 350°F (175°C).
2. Fry tortilla wedges until they’re crispy and golden. Drain them on paper towels.
3. Pour salsa verde into the pan and warm it up.
4. Toss the tortilla chips in the sauce, stirring gently so they’re coated but not mushy.
5. Cook eggs however you like—fried or scrambled both work.
6. Serve the saucy chips, top with eggs, and add cheese if you’re feeling it.
7. Sprinkle some salt, and dig in for a super quick dinner.

For more about this dish, check out Easy Chilaquiles Verdes Recipe.

9) Vegetarian Lentil and Veggie Stew

This vegetarian lentil and veggie stew is simple and comforting. You can throw it together any night you need something hearty but not fussy.

It’s loaded with lentils and fresh vegetables, so it’s filling but not heavy. One pot is all you need, which makes cleanup a breeze.

The stew cooks pretty quickly, and you can tweak the spices to suit your mood. If you add fresh herbs at the end, it really brightens things up.

If you want more details or step-by-step help, here’s a great recipe: Vegan Lentil Stew.

Ingredients

• 1 cup dried lentils
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Olive oil
• Fresh parsley or cilantro (optional)

Cooking Instructions

1. Pour a splash of olive oil into a big pot and heat it over medium.
2. Toss in the onion, carrots, and celery. Let them cook for about 5 minutes, just until soft.
3. Add the garlic, cumin, and smoked paprika. Stir for another minute.
4. Dump in the lentils, tomatoes, and broth.
5. Bring everything to a boil, then lower the heat and let it simmer for 25-30 minutes. The lentils should get nice and tender.
6. Season with salt and pepper.
7. Sprinkle fresh parsley or cilantro on top if you like.

10) Broccoli Cheddar Soup

Broccoli cheddar soup is just the thing when you want something warm and creamy but don’t want to spend all night cooking. It usually takes about 30 minutes, which is pretty manageable after a long day.

You get that classic cheesy flavor with fresh broccoli—honestly, it’s hard to beat. The ingredients are basic: fresh broccoli, cheese, and broth. Nothing fancy but still rich and tasty.

This soup works well as a main if you’re not super hungry, or as a side with some crusty bread. I think it’s perfect for chilly evenings or when you just want something cozy.

If you like a smooth soup, cook the broccoli until it’s soft, then blend some of it or mash with a spoon. Stir in sharp cheddar near the end so it melts just right.

Ingredients

• 4 cups fresh broccoli florets
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1 small onion, diced
• 3 cups chicken or vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste

Cooking Instructions

1. Melt butter in a large pot over medium heat.

2. Toss in the onion, carrots, and celery. Let them cook until they’re soft—about 5 minutes or so.

3. Sprinkle in the flour. Stir it around and let it cook for another minute.

4. Pour in the broth slowly, stirring as you go.

5. Add the broccoli. Crank up the heat a bit and bring the pot to a simmer.

6. Let it go for 10 to 15 minutes, until the broccoli feels tender.

7. Grab an immersion blender and blend the soup just a bit. You want it a little creamy, but not totally smooth (unless that’s your thing).

8. Stir in the milk and cheddar cheese. Keep stirring until the cheese melts into the soup.

9. Season with salt and pepper. Serve it up warm—maybe with some bread if you’re feeling fancy.

If you want to check out another take, here’s a pretty good easy broccoli cheddar soup.