Make weeknight dinners feel a little festive without the fuss with these simple, flavorful dishes. Each recipe is easy to prepare but still feels special—perfect for family meals or casual gatherings.
Beef Stroganoff brings rich comfort to any evening. You’ll need 1 lb beef sirloin or tenderloin sliced thin, 1 chopped onion, 2 minced garlic cloves, 8 oz sliced mushrooms, 2 tbsp flour, 2 cups beef broth, 1 cup sour cream, 1 tbsp Dijon mustard, and 1 tbsp Worcestershire sauce. Sauté the onion and garlic in a bit of oil until fragrant, add and brown the beef, then sprinkle in the flour and stir to coat. Gradually add beef broth, scraping up browned bits, and simmer about 5 minutes. Stir in sour cream, Dijon, and Worcestershire; simmer another 5 minutes until the sauce thickens. Season with salt and pepper and serve over egg noodles or mashed potatoes. For even less hands-on time, cook it in a slow cooker until tender.
Creamy chicken piccata pairs tender chicken with a bright lemony sauce. You’ll need 4 boneless, skinless chicken breasts, about 1 cup flour for dredging, 2 tbsp olive oil, 2 tbsp butter, 1/2 cup white wine, 1 cup chicken broth, 1/4 cup lemon juice, 1/2 cup heavy cream, and capers to taste. Season and lightly dredge the chicken in flour, then cook in oil and butter about 6 minutes per side until golden. Remove the chicken, add wine, broth, and lemon juice to the pan, scraping up browned bits, and simmer 5 minutes. Stir in cream and capers, return the chicken, and simmer 3–5 minutes until the sauce thickens. Serve with pasta or roasted vegetables.
Sheet pan fajitas make dinner easy with almost no cleanup. Use 1 lb chicken breast or skirt steak sliced into strips, 1 red and 1 green bell pepper and 1 onion sliced, 2 tbsp olive oil, 2 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, salt and pepper, and tortillas. Preheat oven to 400°F (200°C) and line a baking sheet. Toss the meat and veggies with oil and spices, spread in a single layer, and bake 20–25 minutes until the meat is cooked and vegetables are tender. Serve with warm tortillas and toppings like sour cream, guacamole, or salsa.
Baked salmon is simple, healthy, and elegant. For 4 fillets, use 2 tbsp olive oil, 1 lemon sliced, 2 minced garlic cloves, 1 tbsp chopped parsley, salt, and pepper. Preheat oven to 375°F (190°C) and line a baking sheet. Drizzle salmon with oil, season with salt, pepper, and garlic, and top with lemon slices. Bake 12–15 minutes until the fish is opaque and flakes easily. Garnish with parsley and serve with roasted vegetables or a salad.
One-pan roasted chicken and vegetables is a hands-off, comforting meal. You’ll need 4 bone-in, skin-on chicken thighs, 4 small cubed potatoes, 1 sliced carrot, 1 quartered onion, 2 tbsp olive oil, 1 tsp dried thyme, 1 tsp rosemary, salt, and pepper. Preheat the oven to 400°F (200°C). Arrange chicken and vegetables on a baking sheet, drizzle with oil, season, and toss the vegetables to coat. Roast 35–40 minutes until the chicken is golden and the vegetables are tender.
Chicken Marsala is a classic that’s simple to make at home. Use 4 boneless, skinless chicken breasts, 1/2 cup flour for dredging, 2 tbsp olive oil, 1 cup sliced mushrooms, 1/2 cup Marsala wine, 1/2 cup chicken broth, and 2 tbsp butter. Season and dredge the chicken in flour, brown both sides in oil about 4 minutes per side, and set aside. Sauté mushrooms until golden, add Marsala and broth, scrape up brown bits, and simmer 5 minutes. Stir in butter, return the chicken, and cook another 5 minutes until heated through and coated in sauce.
Shrimp scampi is quick and bright with coastal flavors. For 1 lb large shrimp, use 3 tbsp olive oil, 3 tbsp butter, 4 minced garlic cloves, 1/2 cup white wine, 1/4 cup lemon juice, 1/2 tsp red pepper flakes, and 1/2 cup chopped parsley. Heat oil and butter, cook garlic about 1 minute, then add shrimp and cook 2–3 minutes per side until pink. Remove shrimp, add wine, lemon, and red pepper flakes to the pan and simmer 3 minutes to reduce. Return the shrimp, toss in sauce, finish with parsley, salt, and pepper. Serve over pasta or with crusty bread.
Stuffed bell peppers are filling and flexible. Use 4 large peppers, 1 lb ground beef or turkey, 1/2 cup cooked rice, a 14-oz can diced tomatoes, 1/2 cup shredded cheese, 1 chopped onion, 2 minced garlic cloves, and 1 tsp Italian seasoning. Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds, then place them in a baking dish. Brown the meat with onion and garlic, stir in rice, tomatoes, and seasoning, stuff into peppers, top with cheese, and bake 30–35 minutes until peppers are tender and cheese is bubbly.
Slow cooker beef chili is perfect for cold nights and busy days. You’ll need 1 lb ground beef, 1 chopped onion, 2 minced garlic cloves, a 14-oz can kidney beans, a 14-oz can diced tomatoes, 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp paprika, salt, and pepper. Brown the beef with onion and garlic, transfer to a slow cooker, add beans, tomatoes, and spices, and cook on low 6–8 hours or high 3–4 hours. Top with cheese, sour cream, or green onions if you like.
Pork tenderloin with roasted apples offers a sweet-and-savory finish with little effort. For 1 lb pork tenderloin, use 2 sliced apples, 1 tbsp olive oil, 2 tbsp maple syrup, 1/2 tsp cinnamon, 1/2 tsp rosemary, salt, and pepper. Preheat oven to 400°F (200°C). Season and sear the pork 2–3 minutes per side in a hot skillet, then transfer to a baking dish. Sauté apple slices in the skillet with maple syrup, place them around the pork, and roast 20–25 minutes until the pork reaches 145°F (63°C). Serve with roasted vegetables or mashed potatoes.
Chicken Alfredo is indulgent but quick to make. You’ll need 4 boneless, skinless chicken breasts, 1 lb fettuccine, 1 cup heavy cream, 1/2 cup grated Parmesan, 3 tbsp butter, 2 minced garlic cloves, and 1/2 cup chicken broth. Season and cook the chicken in oil about 6 minutes per side, slice, and set aside. In the same pan, melt butter, sauté garlic, add broth and cream, and simmer 5 minutes until slightly thickened. Stir in Parmesan, toss cooked fettuccine in the sauce, and serve topped with the sliced chicken.
Crispy baked chicken tenders are a family favorite and easy to pull off. For 1 lb tenders, use 1 cup panko breadcrumbs, 1/2 cup grated Parmesan, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 2 beaten eggs, salt, and pepper. Preheat oven to 400°F (200°C) and line a baking sheet. Season the tenders, dip in egg, coat with the breadcrumb mixture, and bake 20–25 minutes, flipping once, until golden and crisp. Serve with honey mustard, marinara, or your favorite dip.
