20 Easy Dinner Ideas for Busy Weeknights

Lemon Garlic Butter Shrimp

A quick and flavorful dish perfect for busy weeknights, packed with zesty lemon and rich garlic butter.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Cooking method:

1. Melt the butter in a large skillet over medium heat.
2. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the shrimp and season with salt and pepper. Cook until the shrimp turns pink and opaque, about 2-3 minutes per side.
4. Squeeze lemon juice over the shrimp and sprinkle with fresh parsley before serving.

Caprese Chicken Skillet

This one-pan wonder combines the classic flavors of Caprese salad with juicy chicken for a delightful dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls
• Fresh basil leaves
• Salt and pepper to taste
• Balsamic glaze for drizzling

Cooking method:

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat and add the chicken. Cook until golden brown and cooked through, about 6-7 minutes per side.
3. Remove chicken and set aside. Add cherry tomatoes to the skillet, cooking until softened.
4. Return chicken to the skillet, top with mozzarella, and cover until cheese melts.
5. Garnish with fresh basil and drizzle with balsamic glaze before serving.

Quick Beef Stir-Fry

A fast, savory stir-fry that comes together in minutes and offers a delicious, balanced meal.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• Cooked rice, to serve

Cooking method:

1. Marinate beef in soy sauce for at least 10 minutes.
2. Heat oil in a wok or large pan over high heat. Add beef and stir-fry until just browned, about 2-3 minutes.
3. Remove beef and add garlic, bell pepper, and broccoli to the pan. Stir-fry until vegetables are tender-crisp.
4. Return beef to the pan, mix well, and serve over cooked rice.

Creamy Spinach and Mushroom Pasta

A comforting yet quick pasta dish that combines creamy sauce with earthy mushrooms and spinach.

Ingredients:

• 12 oz pasta of choice
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• 3 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking method:

1. Cook pasta according to package directions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add mushrooms and sauté until golden.
3. Add spinach and cook until wilted.
4. Pour in the heavy cream, add Parmesan, and season with salt and pepper.
5. Combine with pasta and toss to coat before serving.

Teriyaki Salmon Bowls

A wholesome and flavorful meal, these bowls are perfect for a quick and satisfying dinner.

Ingredients:

• 4 salmon fillets
• 1/2 cup teriyaki sauce
• 2 tablespoons sesame oil
• 2 cups cooked rice
• 1 cup edamame beans
• Sliced green onions for garnish

Cooking method:

1. Marinate salmon fillets in teriyaki sauce for at least 15 minutes.
2. Heat sesame oil in a skillet over medium heat. Add salmon and cook until done, about 4 minutes per side.
3. Serve salmon over cooked rice, topped with edamame and green onions.

Easy Chicken Fajitas

Simple and delicious, these chicken fajitas are a family favorite that can be made in a flash.

Ingredients:

• 1 pound chicken breast, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons fajita seasoning
• Tortillas for serving

Cooking method:

1. Toss chicken with fajita seasoning.
2. Heat a large skillet over medium-high heat and add chicken. Cook until browned and cooked through.
3. Add bell peppers and onion to the skillet and sauté until vegetables are tender.
4. Serve with tortillas.

Chickpea Curry

A hearty vegetarian option, this chickpea curry is bursting with spices and flavor.

Ingredients:

• 2 cans chickpeas, drained
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can coconut milk
• 2 tablespoons curry powder
• Salt and pepper to taste
• Cooked rice, to serve

Cooking method:

1. In a large pot, sauté onion and garlic until onion is translucent.
2. Add chickpeas and curry powder, stirring well.
3. Pour in coconut milk, bring to a simmer, and cook until heated through, about 10 minutes.
4. Season with salt and pepper and serve over rice.

Zucchini Noodles with Pesto

A low-carb and fresh dinner option, zucchini noodles with pesto is both nutritious and tasty.

Ingredients:

• 4 zucchinis, spiralized
• 1 cup pesto sauce
• 1/2 cup cherry tomatoes, halved
• Grated Parmesan for serving

Cooking method:

1. Heat a non-stick skillet over medium heat and add zucchini noodles.
2. Cook for 3-4 minutes until tender.
3. Remove from heat and toss with pesto and cherry tomatoes.
4. Serve topped with grated Parmesan.

Thai Basil Chicken

Packed with aromatic basil and spicy flavors, Thai basil chicken is a quick stir-fry that satisfies.

Ingredients:

• 1 pound ground chicken
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 2 cloves garlic, minced
• 1 cup fresh basil leaves
• Cooked jasmine rice, to serve

Cooking method:

1. In a large skillet, cook garlic until fragrant.
2. Add ground chicken and cook until browned.
3. Stir in fish sauce, soy sauce, and oyster sauce.
4. Toss in basil leaves until wilted and serve over jasmine rice.

Shrimp Tacos with Cabbage Slaw

These shrimp tacos are light, fresh, and can be whipped up in a matter of minutes.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon taco seasoning
• 2 cups shredded cabbage
• 1/4 cup mayonnaise
• Juice of 1 lime
• Tortillas, to serve

Cooking method:

1. Toss shrimp with olive oil and taco seasoning.
2. Cook on a hot skillet until shrimp are done, about 2 minutes per side.
3. In a bowl, mix cabbage, mayonnaise, and lime juice.
4. Serve shrimp in tortillas topped with cabbage slaw.