12 Easy Dinner Recipes for Busy Weeknights

Looking for quick dinner solutions that don’t sacrifice flavor? This collection of 12 easy dinner recipes transforms simple ingredients into satisfying meals, perfect for busy weeknights.

Most can be prepared in under 30 minutes, making them ideal for those evenings when time is limited but you still want a proper home-cooked meal. Get ready to discover new favorites that will become regular additions to your weeknight dinner rotation.

1. 20-Minute Sweet & Spicy Noodles

A satisfying noodle dish that balances sweet and spicy flavors perfectly. Ready in just 20 minutes, this recipe delivers complex Asian-inspired flavors without complicated techniques. The sauce combines heat and sweetness for an addictive flavor profile.

Ingredients:

For the Sauce:

• 4 tablespoons honey
• 3 tablespoons hoisin sauce
• 3 tablespoons soy sauce
• 2 teaspoons chili garlic sauce
• ⅛ – ¼ teaspoon red pepper flakes (to taste)

For the Noodles:

• 16 oz rice noodles or linguine
• ¼ cup sesame oil
• 2-3 cloves garlic, minced

For Garnish:

• 2 cups shredded carrots
• 1 cup roasted salted peanuts
• ½ cup fresh cilantro, chopped
• 2 tablespoons green onions, chopped
• Sriracha sauce to taste

Instructions:

1. Combine honey, hoisin sauce, soy sauce, chili garlic sauce, and red pepper flakes in a small bowl.
2. Bring a large pot of water to boil. Cook noodles according to package directions until al dente.
3. Heat sesame oil in a large sauté pan over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant.
4. Pour sauce mixture into the pan with garlic and heat through.
5. Drain cooked noodles and immediately add to the pan with sauce.
6. Toss noodles until well coated with sauce.
7. Top with shredded carrots, peanuts, cilantro, and green onions.
8. Serve hot with additional Sriracha sauce if desired.

2. Easy Salmon Sushi Bake

A creative twist on traditional sushi that eliminates the rolling technique. This TikTok-inspired dish captures all the flavors of salmon sushi in a convenient baked form. The recipe simplifies sushi preparation while maintaining the essence of Japanese flavors.

Ingredients:

For the Rice Base:

• 1½ cups short-grain sushi rice, rinsed
• 1⅔ cups water
• 1 teaspoon salt
• 1 tablespoon rice vinegar

For the Salmon Layer:

• 14 oz salmon fillets
• ¼ cup cream cheese
• ¼ cup aioli or mayo
• 2 tablespoons soy sauce
• 1 tablespoon sweet chili jam
• 2 scallions, finely sliced
• ½ cup cilantro leaves, torn
• 2 nori sheets

For the Toppings:

• ½ cucumber
• 3 tablespoons aioli
• ½ tablespoon gochujang paste
• 2 tablespoons chili jam
• ½ cup cilantro leaves
• 2 scallions
• 1 tablespoon sesame seeds
• ½ teaspoon salt

Instructions:

1. Preheat oven to 360°F (180°C) fan-forced.
2. Combine rinsed rice, water, and salt in a pot over medium heat. Once bubbling, cover and reduce heat to low. Cook for 12 minutes, remove from heat, rest covered for 10 minutes, then stir in rice vinegar.
3. Remove the salmon skin and chop the flesh into small pieces. Mix with cream cheese, aioli, soy sauce, sweet chili jam, scallions, and cilantro.
4. Line a 9×9-inch baking dish with parchment paper. Press rice firmly into the base, creating an even layer.
5. Layer nori sheets over rice, covering completely.
6. Spread salmon mixture evenly over nori sheets.
7. Bake for 20 minutes until salmon firm up.
8. While baking, prepare toppings: slice cucumber and salt it, mix gochujang with aioli, and slice scallions (place some in cold water to curl).
9. Let bake rest briefly before topping with gochujang aioli, cucumber, scallions, chili jam, cilantro, and sesame seeds.

3. Sweet & Sour Chicken Hong Kong Style

A homemade alternative to takeout that brings authentic Hong Kong flavors to your kitchen. The chicken is coated in a perfectly balanced sweet and sour sauce that rivals any restaurant version.

This dish pairs beautifully with steamed rice and offers the comfort of Chinese cuisine without the delivery wait.

Ingredients:

For the Chicken Marinade:

• 12 oz chicken thighs, cut into bite-sized chunks
• 1 egg white
• 1 tablespoon soy sauce

For the Sauce:

• ¼ cup ketchup
• ¼ cup sugar
• 4 tablespoons cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon corn flour/cornstarch

For the Coating:

• ½ cup corn flour/cornstarch
• 1 teaspoon salt
• ½ teaspoon ground ginger
• ½ teaspoon garlic powder
• ¼ teaspoon white pepper

Remaining Ingredients:

• 4-5 tablespoons sunflower or vegetable oil
• ½ red onion, sliced
• 2 bell peppers (red or green), cut into bite-sized pieces
• 1.5 cups fresh or tinned pineapple, cut into bite-sized pieces

Instructions:

1. Combine egg white and soy sauce in a bowl. Add chicken pieces and let marinate while preparing other ingredients.
2. Whisk together all sauce ingredients in a separate bowl until smooth.
3. In a large bowl, mix corn flour/cornstarch with salt, ginger, garlic powder, and white pepper.
4. Working with 2-3 pieces at a time, coat marinated chicken in seasoned corn flour mixture, shaking off excess egg white first.
5. Heat oil in a wok or large frying pan over medium-high heat. Fry chicken in batches until golden brown, about 3-4 minutes per side. Remove and set aside.
6. In the same pan, stir-fry onions for 2 minutes. Add peppers and cook until slightly softened.
7. Add pineapple chunks and toss until heated through.
8. Pour in the sauce mixture and bring to a boil. Cook for 30-60 seconds until slightly thickened.
9. Return chicken to the pan, toss to coat with sauce, and serve immediately.

4. Easy Dijon Chicken Thighs

A fast-cooking dish that capitalizes on chicken thighs’ natural juiciness and flavor. The Dijon mustard adds a sophisticated tang while keeping the chicken moist and tender. This recipe proves that elegant dining doesn’t require lengthy preparation.

Ingredients:

For the Chicken:

• 2 pounds bone-in, skin-on chicken thighs (about 4 thighs)
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ⅛ teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil

For the Honey Dijon Sauce:

• 2 tablespoons Dijon mustard
• 1 teaspoon honey
• 1 large garlic clove, minced
• ¼ teaspoon kosher salt

Instructions:

1. Preheat oven to 425°F. Thoroughly pat chicken thighs dry with paper towels.
2. Season chicken on all sides with salt, garlic powder, and black pepper.
3. Heat olive oil in a 12-inch cast iron skillet over medium heat. Place chicken skin-side down and sear for 5 minutes until the skin turns golden and releases easily from the pan.
4. Turn chicken over and transfer skillet directly to preheated oven. Roast for 10 minutes.
5. While chicken cooks, combine Dijon mustard, honey, minced garlic, and salt in a small bowl.
6. Remove skillet from oven, brush chicken tops with honey Dijon mixture, and return to oven for an additional 10 minutes.
7. Check internal temperature reaches 165°F. Let rest for 10 minutes before serving.

5. Quick & Easy Gouda Mac & Cheese

A sophisticated take on the classic comfort food featuring rich, creamy Gouda cheese. This elevated version of mac and cheese maintains nostalgic comfort while adding gourmet appeal.

The recipe creates a silky smooth cheese sauce that perfectly coats every piece of pasta.

Ingredients:

For the Pasta:

• 1 pound elbow macaroni

For the Cheese Sauce:

• 2 cups freshly shredded cheddar cheese
• ½ cup freshly shredded gouda cheese
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• ¾ cups powdered milk diluted in 2½ cups warm water
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika

Instructions:

1. Bring a large pot of salted water to boil. Cook macaroni until al dente according to package directions.
2. Create a roux by melting butter in a large skillet over medium-high heat. Add flour and whisk continuously until the mixture turns light brown.
3. Gradually whisk in the diluted milk mixture. Continue stirring until the sauce begins to thicken.
4. Season with salt and pepper, stirring to combine.
5. Remove the skillet from heat. Add both cheeses and stir until completely melted and the sauce is smooth.
6. Fold in cooked pasta, ensuring each piece is thoroughly coated with cheese sauce.
7. Adjust seasoning to taste and finish with a sprinkle of smoked paprika.
8. Serve immediately while hot.

6. Gluten-Free Ramen

A quick and flavorful bowl of ramen that caters to gluten-sensitive diners. This adaptation maintains all the satisfying elements of traditional ramen while using gluten-free alternatives.

The recipe focuses on creating a rich, flavorful broth that can be customized with your favorite toppings.

Ingredients:

For the Broth:

• 1 cup low-sodium broth (chicken or vegetable)
• 1 cup unsweetened soy milk
• 2 tablespoons gluten-free tamari
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil

Aromatics:

• ½ teaspoon minced garlic (1-2 cloves)
• ½ teaspoon minced ginger (½ inch piece)
• 1 green onion, white and green parts separated

Noodles:

• 1 cake gluten-free rice ramen noodles

Optional Toppings:

• Soft-boiled egg
• Steamed vegetables (bok choy, spinach, broccoli)
• Togarashi or furikake
• Nori sheets
• Chili oil or chili garlic paste
• Protein of choice (chicken, tofu, shrimp)

Instructions:

1. Cook ramen noodles according to package directions, slightly undercooking them. Drain and set aside.
2. Heat sesame oil in a small pot over medium heat. Add white parts of green onion, garlic, and ginger. Sauté until fragrant, about 2-3 minutes.
3. Pour in soy milk and broth. Bring to a gentle simmer and cook for 5 minutes.
4. Remove from heat. Stir in tamari and rice wine vinegar.
5. Place cooked noodles in a serving bowl and pour the hot broth over them.
6. Garnish with green parts of onion and desired toppings.

7. One Pot Creamy Sausage Pasta

A hearty, comforting meal that minimizes cleanup with its one-pot preparation. The combination of sausage and pasta creates a rich, satisfying dish perfect for cold evenings.

The creamy sauce develops as the pasta cooks, absorbing all the savory flavors.

Ingredients:

For the Base:

• 300g penne pasta
• 4½ cups water
• 14oz can diced tomatoes
• 1 tablespoon oil

For the Meat and Vegetables:

• 4 pork sausages (approximately 14oz)
• 1 brown onion, finely chopped
• 2 cloves garlic, crushed
• 1 red bell pepper, finely chopped

For Finishing:

• 2oz full-fat cream cheese
• Salt and black pepper to taste

Instructions:

1. Remove sausage meat from casings and cook with oil in a large saucepan over medium heat until golden brown, breaking into chunks.
2. Transfer the cooked sausage to a paper towel-lined plate.
3. In the same pan, sauté onion for 5 minutes until softened.
4. Add bell pepper and garlic, cooking for 2 additional minutes.
5. Add pasta, undrained tomatoes, water, and return sausage to pan.
6. Bring mixture to boil, reduce heat, and simmer 15-18 minutes until pasta is tender and sauce thickens.
7. Remove from heat, stir in cream cheese until melted.
8. Season with black pepper and serve immediately.

8. 15-Minute Pasta with Creamy Tomato Sauce

A quick and comforting pasta dish that combines the richness of cream with tangy tomato sauce. This recipe delivers restaurant-quality flavor in just 15 minutes, making it perfect for busy weeknights.

The creamy tomato sauce coats every strand of pasta, creating a luxurious dining experience without the fuss.

Ingredients:

• 1 lb rigatoni or penne pasta
• 6 oz canned tomato paste
• ½ cup heavy cream
• ½ cup reserved pasta water
• ½ yellow onion
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 tablespoon dried basil (or 3 tablespoons fresh)
• ½ cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Fill a large pot with water and bring to a boil. Add a generous amount of salt.
2. Cook pasta according to package directions. Before draining, reserve ½ cup of pasta water.
3. Meanwhile, dice onion and mince garlic.
4. Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent.
5. Add minced garlic to softened onions and cook just until fragrant, about 30 seconds.
6. Stir in tomato paste and cook for 1 minute to warm through.
7. Add reserved pasta water gradually, stirring to create a smooth sauce.
8. Pour in heavy cream and add basil, stirring to combine. Season with salt and pepper.
9. Add cooked pasta to the sauce, tossing until well coated and heated through.
10. Serve hot, topped with grated Parmesan if desired.

9. Rotisserie Chicken Tacos

A clever shortcut meal that transforms store-bought rotisserie chicken into delicious tacos. The pre-cooked chicken saves significant preparation time while still delivering authentic taco flavor.

These tacos can be assembled in minutes and customized with various toppings and salsas.

Ingredients:

For the Chicken Filling:

• 3 cups shredded rotisserie chicken meat
• 1 tablespoon olive oil
• ½ cup diced yellow onion
• 2 tablespoons tomato paste
• ½ cup low-sodium chicken broth
• 1 lime, juiced

Seasonings:

• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground coriander
• ½ teaspoon oregano
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For Serving:

• 12 small tortillas (flour, corn, or 50/50 blend)
• 14-ounce can of black beans, drained and rinsed

Optional Toppings:

• Shredded iceberg lettuce
• Chopped tomatoes
• Cilantro leaves
• Diced red onion
• Shredded sharp cheddar cheese
• Sour cream
• Hot sauce or salsa

Instructions:

1. Heat olive oil in a large skillet over medium heat. Cook diced onion until softened, about 3 minutes.
2. Add shredded chicken and all seasonings. Stir to combine and cook for 2 minutes to bloom spices.
3. Pour in chicken broth and tomato paste. Stir until well mixed and bring to a simmer.
4. Reduce heat to low and cook until liquid reduces about 4-5 minutes.
5. Meanwhile, warm black beans in a separate pan.
6. Toast tortillas in a dry skillet over medium heat until lightly charred on both sides.
7. Assemble tacos with chicken mixture, beans, and desired toppings.

10. Ranch Sheet Pan Chicken & Veggies Dinner

A hands-off dinner solution that roasts chicken and vegetables together in one pan. The ranch seasoning adds a familiar, crowd-pleasing flavor while the sheet pan method ensures minimal cleanup.

This recipe offers a complete, balanced meal with very little active cooking time.

Ingredients:

For the Vegetables:

• 1 large sweet potato, peeled and cubed
• 1 red onion, peeled and sliced
• 1 white onion, peeled and sliced
• 1 bell pepper, deseeded and large diced
• 14 grape tomatoes

For the Chicken:

• 1 pound boneless skinless chicken breasts, bite-sized pieces

For the Seasoning:

• 1 ounce ranch seasoning packet
• 2 teaspoons dried oregano or Italian seasoning
• 1 teaspoon smoked paprika
• Garlic salt to taste
• 2½ tablespoons olive oil, divided

Instructions:

1. Preheat oven to 400°F. Line sheet pan with parchment paper.
2. Toss sweet potato cubes with 1 tablespoon of olive oil, and arrange in the center of the pan. Roast for 15 minutes.
3. Combine chicken pieces, vegetables, remaining oil, and all seasonings in a large bowl until well coated.
4. Remove pan from oven, arrange chicken mixture around partially cooked sweet potatoes.
5. Return to oven for 15-18 minutes until chicken reaches 165°F internal temperature.

11. Creamy Paprika Chicken

A colorful and flavorful chicken dish that combines the warmth of paprika with luxurious creaminess. The sauce creates a beautiful balance of smoky and rich flavors that elevate simple chicken into a memorable meal.

This recipe delivers a sophisticated taste with minimal effort.

Ingredients:

For the Chicken:

• 2 chicken breasts, cut into 2-3 pieces each
• ⅓ cup flour (regular or spelt)
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• Pinch salt
• Pinch black pepper

For the Sauce:

• ½ cup heavy cream (double cream for UK)
• ½ cup chicken stock
• 2 garlic cloves, finely sliced
• 1 tablespoon sweet paprika
• Fresh parsley, for garnish

Instructions:

1. Season chicken pieces with salt, pepper, and dried thyme.
2. Dredge seasoned chicken in flour until lightly coated.
3. Heat olive oil in a skillet over medium heat. Cook chicken for 4-5 minutes per side until golden brown. Transfer to a plate.
4. In the same skillet, add garlic and cook gently until fragrant.
5. Pour in chicken stock, scraping up browned bits from the pan bottom.
6. Stir in paprika until well combined with stock.
7. Add heavy cream and return chicken to pan.
8. Simmer for 4-5 minutes until the sauce thickens and the chicken reaches 165°F internal temperature.
9. Garnish with fresh parsley and serve.

12. Vegan Bolognese

A plant-based version of the Italian classic that doesn’t sacrifice flavor or texture. This meatless adaptation creates a rich, satisfying sauce that will appeal to both vegans and meat-eaters alike.

The recipe focuses on developing deep flavors through careful ingredient selection and cooking techniques.

Ingredients:

For the Sauce:

• 7 oz tempeh
• 1 cup marinara sauce
• ½ yellow onion, chopped
• 3 cloves garlic, minced
• ½ red hot pepper, deseeded and finely chopped
• 1 tablespoon olive oil

For the Seasonings:

• 1 teaspoon Italian seasoning
• 1 teaspoon fresh oregano (or ½ teaspoon dried)
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• 1 teaspoon Marmite
• Salt and freshly ground black pepper to taste

For Serving:

• 8 oz spaghetti
• Vegan parmesan
• Fresh basil leaves

Instructions:

1. Crumble tempeh into small pieces using fingers or a grinder until it resembles ground meat.
2. Heat olive oil in a large skillet over medium-high heat. Sauté onion until fragrant, about 2 minutes.
3. Add tempeh crumbles and cook until lightly browned, approximately 5 minutes, stirring occasionally.
4. Stir in garlic and red pepper, cooking for 1 minute.
5. Add marinara sauce and all seasonings including Marmite. Simmer for 10 minutes until the liquid reduces.
6. Meanwhile, cook spaghetti according to package directions until al dente.
7. Season sauce with salt and black pepper to taste.
8. Serve sauce over hot spaghetti, garnished with vegan parmesan and fresh basil.

Each dish balances convenience with flavor, using readily available ingredients to create satisfying dinners. Save these recipes for those busy evenings when you want something more rewarding than takeout but don’t have the energy for elaborate cooking.

Davin Eberhardt

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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.

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