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19 Quick an Easy Dinner Recipes for Every Day of the Year


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quick an easy dinner recipes

Quick an easy dinner recipes are completely indispensable. That's why this collection of 19 Easy Dinner Recipes for Every Day of the Year is a great recipe resource to have in the kitchen.

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quick an easy dinner recipes

1. Quick & Easy Mini Garlic Toast Pizzas


If you like pizza, how can you go wrong with a garlic toast crust? This 3 ingredient quick an easy dinner recipes is so simple, even the kids can make it. 

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quick an easy dinner recipes

INGREDIENTS

  • frozen garlic toast
  • pizza sauce
  • shredded mozzarella cheese
  • toppings of your choice (optional)

INSTRUCTIONS

  1. Bake the garlic toast according to the package directions, but pull it out of the oven about 2 minutes before it's finished. 
  2. Top the almost-done garlic toast with pizza sauce, cheese and the toppings of your choice (use the sauce very sparingly, otherwise the middle can get soggy).
  3. Place back in the oven on the broil setting for 2-4 minutes or until the cheese is bubbly and starts to brown. 

NOTES

  • Because you will most likely only use half of a small jar of pizza sauce, go ahead and buy 2 packages of garlic toast so that you can enjoy these mini pizzas again on another night.

NOTES

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quick an easy dinner recipes

2. Crockpot Ranch Pork Chops and Potatoes


Crockpot Ranch Pork Chops and Potatoes is a super quick an easy dinner recipes. Just drop everything in your slow cooker and forget about it. Slow cooker pork chops will be a new family favorite!

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quick an easy dinner recipes

INGREDIENTS

  • 3 Lbs Red Potatoes - quartered
  • 6 (3/4 inch) Boneless Pork Chops (or bone-in if available)
  • 1/2 Cup Olive Oil
  • 2 Tablespoons Dry Ranch Seasoning
  • 2 teaspoons Apple Cider Vinegar
  • 2 Tablespoons Butter - cubed

INSTRUCTIONS

  1. Sear pork chops in oiled skillet over medium/high heat. (optional)
  2. Mix oil, ranch and apple cider vinegar.
  3. Place potatoes and pork chops into slow cooker. Pour ranch mixture over the top and toss to coat potatoes and chops evenly.
  4. Top with butter cubes.
  5. Cooking on high heat for approximately 3 hours. On low, 5-6 hours. Salt/Pepper to taste.

NOTES

Some readers have expressed that this dish was not flavorful enough. If you prefer extra flavor follow the tips below:
  • Sear pork chops
  • Increase dry ranch mix amount to 4 Tablespoons
  • Add 1 chopped sweet onion and 8 whole garlic cloves to potatoes

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quick an easy dinner recipes

3. Baked Ranch Pork Chops


Baked Ranch Pork Chops are a quick, inexpensive and quick an easy dinner recipes. The entire family will love these pork chops, perfect for weeknight dinner.

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quick an easy dinner recipes

INGREDIENTS

  • 6 Boneless Pork Chops (3/4″ thick)
  • 1/4 Cup Oil
  • 2 Tablespoons (1 oz packet) Dry Ranch Mix
  • 1 teaspoon Dried Parsley (optional)

INSTRUCTIONS

  1. Preheat oven to 425ºF.
  2. Place pork chops onto greased rimmed baking sheet.
  3. Mix oil, ranch mix and parsley.
  4. Spoon mixture over chops.
  5. Bake for 30 minutes then broil on high for 5 minutes or until desired doneness.

NOTES

  • I cook my pork chops well done. If you prefer your chops less done, begin checking after 20 minutes and cook to desired doneness.

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quick an easy dinner recipes

4. Crock Pot Chicken and Stuffing


This Chicken and Stuffing quick an easy dinner recipes can be made in the Crock Pot or the Instant Pot. Serve it casserole style or with gravy and mashed potatoes!

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quick an easy dinner recipes

INGREDIENTS

  • 4 boneless skinless chicken breasts,
  • 1.5 Tablespoons Italian Seasoning
  • Salt/Pepper
  • 10.5 oz. cream of chicken soup,, low sodium
  • 8 oz. sour cream,, (equivalent to 1 cup)
  • 6 oz. box stuffing mix
  • ¾ cup low sodium chicken broth
  • 2 cups fresh green beans, See notes
Optional stuffing additions:
  • 1/2 cup onions,, diced
  • 1/2 cup celery,, diced
  • 1/4 cup dried cranberries
  • 1/2 cup crumbled sausage,, (cooked or raw)
  • 2 teaspoons dry rosemary

INSTRUCTIONS

  1. Season the chicken with Italian seasoning, salt, and pepper. Place on the bottom of a lightly greased Crock Pot.
  2. In a large bowl, mix together the soup, sour cream, stuffing, and *half* of the chicken broth. Layer the stuffing mix over the chicken.
  3. Add the green beans.
  4. Cook on high for 4 hours, or on low for 6-7. 
  5. Optional: Serve with gravy and mashed potatoes if desired.
  6. If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.
  7. For firmer stuffing, leave the lid off the crock pot for the last 30-40 minutes of cooking. Use foil to cover the chicken to keep it moist.
  8. You can also pop it in a 400 degree oven for 10-15 minutes to brown up the top.
  9. Optional: Serve with gravy and mashed potatoes if desired.
Instant Pot Method
  1. Season the chicken with Italian seasoning, salt, and pepper.
  2. Pour 3/4 cup chicken broth into the Instant Pot and top with chicken, overlapping as needed.
  3. Seal the vent, and press the “manual” or “pressure cook” button and set the timer to 14 minutes for frozen chicken, or 8 minutes for fresh/defrosted chicken. Ensure the pressure seal valve is secured in place and closed. 
  4. As the chicken cooks, gently combine the stuffing, cream of chicken soup, and the sour cream until just combined. Don’t over-mix.
  5. Once the chicken timer goes off, turn the quick release valve on the pressure cooker and wait for the steam to escape. Press the cancel button to turn the off the unit.
  6. Open the lid and ensure that chicken is fully cooked. You’ll notice a lot of moisture at the bottom, this is needed for the stuffing to cook.
  7. If using frozen green beans, place them on top of the chicken, seal the pressure valve, and press the “manual” or “pressure cook” button again and set the timer for 2 minutes. Release the valve, let the steam escape, and then add the stuffing on top. (If using fresh green beans, add them at the same time as the stuffing.)
  8. Replace the lid and seal the pressure valve. Press the “manual” or “pressure cook” button and set the timer to 4 minutes. This will heat up the stuffing. (Since the stuffing will absorb the moisture, the pressure cooker won’t steam again.)
  9. Once finished, release the valve once more and let the steal escape. Remove and serve!

NOTES

Frozen green beans may also be used but become very soft in the Crock Pot by the end. You may choose to add them halfway through.

If you prefer to keep your vegetables separate from the stuffing, place a layer of foil over the chicken and stuffing.
  • This will allow you to lift up and remove the green beans and give the stuffing a stir if you'd like, while also keeping them separate from one another.
  • Poking holes in the foil allows the green beans to steam in the Crock Pot.

Don’t forget to pin and save for later! 🙂

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quick an easy dinner recipes

5. Pesto Chicken Pull Apart Sliders


These easy to make, pesto chicken pull apart sliders are the perfect quick an easy dinner recipes – and the leftover sliders are amazing for lunch the next day! 

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quick an easy dinner recipes

INGREDIENTS

  • 9 Slider Rolls, or tray buns
  • 1/4 cup Pesto
  • 2 cups Cooked Shredded Chicken
  • 1 cup Shredded Mozzarella Cheese
  • 2 tablespoons Butter, melted
  • 1/2 teaspoon Garlic Salt
  • 1 teaspoon Dried Parsley

INSTRUCTIONS

  1. Preheat the oven to 375°F. Lightly spray an 8x8-inch baking dish with cooking spray.
  2. Slice the dinner rolls in half, if they are pull apart rolls you can leave them stuck together and slice them all at the same time. Place the bottom halves into the prepared baking dish.
  3. Spread the pesto sauce over the bottom halves of the dinner rolls. Spread the chopped chicken on top of the pesto, and sprinkle the mozzarella cheese over the chicken. Cover with the top halves of the dinner rolls.
  4. In a small bowl, whisk together the butter, garlic salt and parsley. Brush this mixture over top of the sliders and cover the whole dish tightly with aluminum foil. Bake for 15-20 minutes, or until the cheese is melted. Serve warm.

NOTES

  • For the rolls, I used these dinner rolls.
  • If you use that recipe, make the rolls a bit smaller then called for, using 2 ounces of dough per roll, which will give you 18 rolls total. 
  • The baking time is the same, and the baked rolls freeze beautifully. 
  • If you bake them in 8x8-inch baking dishes instead of on a sheet pan (make sure to grease the dishes!) then they will be ready to proceed with this slider recipe, and will fit in the dish perfectly. Alternatively, you can use store-bought tray buns for this recipe.

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quick an easy dinner recipes

6. Creamy Cajun Chicken Pasta


This Creamy Cajun Chicken Pasta couldn't be any more delicious if it tried! Better still, it makes the perfect quick an easy dinner recipes. Serves 4 big portions, 5 modest.

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quick an easy dinner recipes

INGREDIENTS

Chicken
  • 2x 9oz/250g Chicken Breasts
  • 1 tbsp each: Lime Juice, Olive Oil, Cajun Seasoning
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
Pasta
  • 10.5oz/300g Penne
  • 1 cup / 250ml Double/Heavy Cream, at room temp
  • 1 cup / 250ml Chicken Stock
  • 3.5oz / 100g Button Mushrooms, sliced
  • 1.7oz / 50g Parmesan, plus extra to serve
  • 2 tbsp Unsalted Butter
  • 1 heaped tbsp Fresh Parsley, finely diced (plus extra to serve)
  • 1 tbsp Cajun Seasoning
  • 1 heaped tsp Garlic, minced/finely diced
  • 2 small Peppers, finely diced
  • 1 medium Onion, finely diced
  • Salt & Black Pepper, to taste
  • Olive Oil, as needed
  • Lime Juice, to serve (optional)

INSTRUCTIONS

  1. Butterfly your 2 chicken breasts right through to make 4 even sized breasts (see video for guidance). Combine in a zip lock bag (or bowl with cling film) with 1 tbsp oil, 1 tbsp lime juice and 1 tbsp cajun seasoning, 1/2 tsp salt and 1/4 tsp black pepper. Marinate for as long as you have time for (up to overnight). If you're pushed for time just rest at room temp as you prep the other ingredients.
  2. Bring chicken to room temp if marinaded in fridge and fry over medium-high heat until nicely charred on each side and white through the centre. Rest on a chopping board until needed, then slice into thin strips just before adding to pasta.
  3. Meanwhile, pop 10.5oz/300g pasta in salted boiling water and cook until al dente. Save a cup of starchy pasta water before draining.
  4. Fry 3.5oz/100g mushrooms until soft in leftover oil from the chicken (or more as needed). Add 2 peppers and 1 onion and continue frying until golden. Add 1 heaped tsp garlic and fry for a couple mins longer. Add 1 tbsp Cajun Seasoning, fry for a minute, then melt in 2 tbsp butter.
  5. Pour in 1 cup/250ml chicken stock, bring to a gentle simmer, then pour in 1 cup/250ml cream. Allow to simmer (stirring occasionally) until it begins to thicken. Add 1.7oz/50g parmesan, 1 tbsp parsley and seasoning to taste. Add pasta and chicken, then stir until evenly combined and the sauce thickened (add a splash of starchy pasta water if you need to thin out the sauce).
  6. Serve with extra parmesan/parsley and a squeeze of lime juice (optional). 

NOTES

  • Marinating - even just 20mins goes a long way, but if you're really pushed for time then just coat in the marinade and fry right away. I recommend bringing the chicken at least close to room temp so it doesn't seize up and go chewy.
  • Spice - different cajun seasonings will have varying spice levels. If you're not too good with spice, I recommend starting with a tsp in the pasta and adjusting accordingly.
  • Pasta - feel free to sub the penne for your pasta of choice!
  • Leftovers - I recommend reheating it in the pan with a splash of milk to help bring the sauce back to life. Microwave will work, but the cream may turn slightly greasy. Either way just make sure the chicken is piping hot.
  • Calories - based on sharing between 4, no extra olive or cheese/parsley.

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quick an easy dinner recipes

8. Chicken Scampi with Garlic Parmesan Rice


A quick an easy dinner recipes skillet with tender chicken scampi over perfectly cooked buttery, garlic parmesan rice.

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quick an easy dinner recipes

INGREDIENTS

  • 1 lb. chicken tenderloins
  • Salt and pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 stick butter (1/2 cup)
  • 2 tablespoons minced garlic*
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 teaspoons salt, divided
  • 1/2 cup dry white wine
  • 1 1/2 cups uncooked white rice
  • 3 cups chicken broth
  • 1/2 cup fresh grated parmesan cheese

INSTRUCTIONS

  1. How to cook Chicken Scampi with Garlic Parmesan Rice
  2. Season chicken with salt and pepper to taste and garlic powder. Heat olive oil over medium heat in a large nonstick skillet. Sauté chicken tenderloins until nicely browned and just cooked through. Remove chicken from skillet, cover chicken then set aside.
  3. Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the skillet then sauté garlic for 3 minutes (do not let the garlic burn or become too brown).
  4. Increase skillet temperature to medium-high then add white wine. Stir vigorously with a wooden spoon to emulsify the wine into the butter. Cook and stir for approximately 5 minutes or until mixture is reduced by half. Remove and set aside 2 tablespoons of pan sauce to use later.
  5. Add rice to skillet with remaining butter sauce then stir and cook for 3-4 minutes or until rice starts to brown just a little. Add chicken broth and remaining 1 teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan then cook for 20 minutes or until rice is tender. Stir once or twice the first 15 minutes of cooking but not more than that.
  6. Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Drizzle reserved 2 tablespoons of pan sauce over chicken tenders. Cover, remove from heat then let stand for 5 minutes. Garnish dish with more parmesan and chopped fresh parsley if desired.

NOTES

  • Definitely use FRESH minced garlic in this recipe. The stuff in the jar just isn’t the same.
  • I really don’t think you should substitute anything for the white wine but if you must, combine 1 tablespoon lemon juice with additional chicken broth to measure 1/2 cup.
  • Feel free to use shrimp instead of chicken!
  • I don't know if this can be made with Minute rice or brown rice because I've never cooked either type of rice.
  • I don't know how this could be converted to a slow cooker recipe.
  • Since folks often ask, I don’t use any particular brand or variety of wine. I most often use chardonnay because that’s what I tend to have but pinot grigio and sauvignon blanc are great too.

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quick an easy dinner recipes

9. Marry Me Chicken


Marry Me Chicken. Famous skillet chicken in a sundried tomato parmesan cream sauce with fresh basil. It will definitely inspire marriage proposals! 

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quick an easy dinner recipes

INGREDIENTS

  • 1 Tablespoon Olive Oil
  • 3-4 Large Chicken Breasts
  • Salt
  • Pepper
  • 2 cloves Garlic (minced)
  • 1 teaspoon Thyme
  • 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)
  • 3/4 cup Chicken Broth
  • 1/2 cup Heavy Cream
  • 1/2 cup Sundried Tomatoes (chopped)
  • 1/4 - 1/2 cup Freshly Grated Parmesan Cheese
  • Fresh Basil

INSTRUCTIONS

  1. Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate. 
  2. Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.  
  3. Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese, if so desired. 

NOTES

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quick an easy dinner recipes

10. Chicken and Rice Casserole


This simple and easy Chicken Rice Casserole makes an elegant and tasty dinner. Made with onions, carrots, basmati rice, and chicken, you won’t believe how delicious this meal is!

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quick an easy dinner recipes

INGREDIENTS

  • 1 lb. Boneless, skinless chicken thighs
  • 1 cup Basmati rice
  • 3 tbsp. Olive oil
  • 1 Onion medium
  • 2 Carrots medium
  • 2 cups Chicken broth
  • 1 tsp. Favorite Chicken Seasoning* (or to taste)
  • 1 tsp. Salt and pepper, to taste** (or to taste)

INSTRUCTIONS

  1. Preheat the oven to 450 °F.
  2. In a large skillet, sauté the chopped onion with olive oil over medium-high heat for about 3 minutes. Add the carrots and cook for another 3 minutes.
  3. Add the chicken and season it with salt, pepper, and your favorite chicken seasoning (Mrs. Dash Original Seasoning, Taco Seasoning, Old Bay Seasoning, etc.). Cook the chicken for 5-7 minutes.
  4. Transfer the chicken to a medium casserole dish and add the rice and chicken broth. Stir well.
  5. Cover the casserole with foil and bake for 40 minutes.

NOTES

  • Mrs. Dash Original Seasoning, Taco Seasoning, Old Bay Seasoning, etc. 
  • Depending on how salty your chicken broth is, you may need more or less salt.

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quick an easy dinner recipes

11. Instant Pot Chicken Fried Rice


Instant Pot Chicken Fried Rice is a fast and easy one-pot meal. With simple ingredients like rice, chicken, egg, carrots and peas, your family will love this savoury recipe! Perfect for a weeknight dinner or meal prep lunch!

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quick an easy dinner recipes

INGREDIENTS

  • 2 teaspoons vegetable oil, divided
  • 2 eggs, whisked
  • 3 cloves garlic, minced
  • 1 1/4 cup chicken broth
  • 1 lb uncooked chicken breast, 1/2-inch dice
  • 1 cup diced carrots
  • 1 1/2 cups uncooked jasmine rice, rinsed very well until water runs clear (see notes 1 and 2 for important tips)
  • 1/2 cup frozen peas, thawed
  • 3-4 tablespoons soy sauce or wheat-free tamari (adjust to taste)
  • 1 teaspoon sesame oil
FOR GARNISH
  • sliced green onion (optional)
  • hot sauce, sriracha pairs well (optional)

INSTRUCTIONS

  1. Turn on the Sauté function on the Instant Pot. Warm 1 teaspoon of the vegetable oil, then add the whisked eggs. Push the eggs around with a spatula to scramble them until fully cooked. Transfer the eggs to a plate and set aside. It's okay if there's a bit of egg stuck to the bottom of the insert.
  2. Heat another teaspoon of vegetable oil in the insert and add the minced garlic. Sauté the garlic until fragrant (about a minute), stirring frequently. Turn off the Sauté function, then pour in a small amount of chicken broth and use a spatula to scrape up every last bit of food stuck to the bottom of the insert. This is important to avoid a burn warning.
  3. Pour in the remaining broth, then add the diced chicken, diced carrots and rice (in this order). Push the rice down to be just submerged in the broth, but do not stir.
  4. Close and seal the lid and cook on Manual high pressure for 3 minutes, with the keep warming setting off. At the end of cooking time, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
  5. Remove the lid, then add the soy sauce and sesame oil and stir until the rice is well coated. Add the peas and reserved scrambled egg and continue to mix until well combined. Set the lid askew on the pot for a minute or two to let the peas and egg to warm through. Serve immediately with your chosen garnish or divide among 4 storage containers for meal prep. Eat within 4 days.

NOTES

  • Be sure to rinse the rice very well. I find the easiest way to do this is swirl the rice in a bowl of water until the water is cloudy, drain in a sieve and rinse. Repeat this process until the water is clear when you swirl. The goal is to remove as much starch as possible to prevent a sticky result.  
  • For best results, I highly recommend a good quality jasmine rice. I find generic long grain white rice results in a mushier texture. If you use basmati, I suggest adding an extra minute of cook time (4 minutes total). Brown rice will not work in this recipe, as it requires a much longer cook time. 
  • Inactive time indicates time for the Instant Pot to come to pressure and release pressure.
  • This recipe was tested in a 6-qt Instant Pot model. 

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quick an easy dinner recipes

12. 20-minute Chicken Ramen Stir-Fry


This quick an easy dinner recipes for a 20 minute stir-fry with chicken, broccoli, and ramen noodles. It's also totally adaptable. Don't eat chicken? Cubed tofu works great! Have other vegetables you prefer or need to use - swap them out for broccoli.

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quick an easy dinner recipes

INGREDIENTS

Sauce:
  • 1/4 cup Low-Sodium Soy Sauce
  • 1 Tbsp Cornstarch
  • 1/4 cup Low-Sodium Chicken Stock
  • 1 Tbsp Rice Vinegar
  • 2 Tbsp Brown Sugar
  • 3 cloves Garlic, chopped
Stir-Fry:
  • 6 oz Ramen Noodles (Instant Ramen works best, but discard flavor packets)
  • 2 Tbsp Cooking Oil, divided
  • 1 lb Boneless, Skinless Chicken Breast, chopped
  • 8 oz Broccoli Florets, fresh or frozen
  • 2 Green Onions, chopped (optional)
  • 1 Tbsp White Sesame Seeds (optional)

INSTRUCTIONS

  1. In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add chicken stock, rice vinegar, brown sugar, and garlic and whisk until evenly combined.
  2. Heat a pot or bowl of water in the microwave or on the stove until steaming. Add noodles and set let them soak until just tender. (Check the package instructions for the recommended timing.) When the noodles are tender, drain.
  3. While noodles soak, toss chicken with some salt and pepper.
  4. Heat a wok or non-stick pan over medium-high heat. Add 1 Tbsp oil and then chicken. Saute until chicken is cooked through, 4 to 5 minutes. Set chicken aside.
  5. Return wok to medium-high heat. Add 1 Tbsp oil and then broccoli. Saute broccoli until it turns bright green and then continue cooking until broccoli is tender (if using frozen broccoli, just saute it until it's heated through and the excess water cooks off).
  6. Add sauce to the pan and toss to coat broccoli. Continue cooking until sauce reduces slightly, 1 to 2 minutes.
  7. Add chicken and noodles to the pan and toss everything to coat in sauce.
  8. Remove form heat and add green onions and sesame seeds, if using. Serve immediately!

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quick an easy dinner recipes

13. Authentic Pasta Carbonara


Authentic Pasta Carbonara is easy to make, full of bacon flavor, and smothered in a cheesy egg sauce that will make you crave more.

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quick an easy dinner recipes

INGREDIENTS

  • 1 pound spaghetti pasta
  • 1 tablespoon salt
  • 1 pound thick cut bacon or pancetta diced
  • 4 egg yolks
  • 2 whole eggs
  • 1 1/2 cups grated pecorino romano cheese divided
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons freshly chopped parsley to garnish

INSTRUCTIONS

  1. Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. Reserve 1 1/2 cups of the pasta water before draining.
  2. In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. Drain fat from bacon, reserving just 2 tablespoons of the grease.
  3. In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino romano cheese.
  4. Toss drained pasta with cooked bacon, and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes.
  5. Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish.

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quick an easy dinner recipes

14. Baked Southwest Chicken Casserole


This Baked Southwest Chicken Casseole is the perfect mix of Tex-mex flavors. Pair this meal with rice, tortillas or a side salad for a wholesome meal.

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quick an easy dinner recipes

INGREDIENTS

  • 2 lbs chicken breasts boneless, skinless
  • 1 cup black beans rinsed and drained
  • 1 cup corn see note
  • 1 can diced green chiles
  • 1/2 red bell pepper diced
  • 1/4 cup cilantro chopped
  • 1 cup colby jack cheese shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper

INSTRUCTIONS

  1. Mix the garlic powder, cumin, salt and pepper and set aside.
  2. Combine the corn, black beans, green chiles, red bell pepper, and chopped cilantro and mix well.
  3. In a large casserole dish, lay the chicken breast flat in the baking dish.  Sprinkle with seasonings, then spread the corn mixture evenly over it. Add cheese to top it off.
  4. Bake uncovered at 375˚F for 40-50 minutes or until the chicken has an internal temperature of 160˚F. If the cheese starts to get too brown for your liking, loosely cover with foil for the remainder of the cook time.
  5. Serve warm and enjoy!

NOTES

  • You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. You can also use different cuts of boneless, skinless chicken such as thighs or wings however if the cut of meat is changed, cooking time may be varied.
  • Fresh cooked corn, thawed frozen corn, or drained canned corn can be used in this recipe.
  • Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.

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quick an easy dinner recipes

15. Chicken Bacon Ranch Wraps


These cool and creamy Chicken Bacon Ranch Wraps are a super quick an easy dinner recipes option!

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quick an easy dinner recipes

INGREDIENTS

  • 4 large tortillas
  • 8 oz. deli sliced chicken breast
  • 8 strips thick cut bacon, cooked crisp
  • 2 cups lettuce leaves
  • 1/2 cup diced tomatoes
  • 4 tbsp ranch dressing

INSTRUCTIONS

  1. Lay tortilla out on plate, top with 1/2 cup lettuce leaves in center of tortilla. Top with 2 tbsp diced tomatoes, 1 tbsp ranch dressing, 2 strips cooked bacon and 2 oz chicken breast.
  2. Roll up tortilla tightly and cut in half. Enjoy!

NOTES

  • Try adding sliced avocado to make the wrap extra creamy!

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quick an easy dinner recipes

16. Easy Cilantro Lime Chicken


Cilantro Lime Chicken recipe, classic flavors in this quick easy chicken dinner! cook it on the grill, in a skillet, or in the oven. Keto, Paleo, Whole30.

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quick an easy dinner recipes

INGREDIENTS

  • 8 Boneless skinless chicken thighs , about 2lb
MARINADE
  • 1 cup cilantro leaves, packed , measure un-chopped leaves, about 1/2 bunch
  • 1 tsp lime zest
  • 1/4 cup lime juice , about 3 limes
  • 3 cloves garlic , chopped
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 tbsp olive oil
Garnish
  • cilantro leaves
  • lime wedges

INSTRUCTIONS

  1. Add all the marinade ingredients to a blender, and pulse until smooth.
  2. Place the chicken pieces in a bowl or ziplock bag and add in the marinade and ensure that the chicken is evenly coated.
  3. Let it marinate in the fridge for 30 minutes or up to 4 hours.
Stove Top Method
  1. Heat a cast iron grill pan on a medium high heat and brush with olive oil
  2. Grill each piece of chicken for about 5 minutes per side or until it reaches an internal temperature of 165°F, check using a digital meat thermometer. (I do not recommend this method for cooking bone in thighs, use the oven or the grill.)
  3. Oven Baked Method
  1. Preheat your oven to 375°F
  2. Bake the marinated boneless skinless chicken thighs for 25-30 minutes, Bone in thighs usually take about 45 minutes to cook.
  3. Check that they are fully cooked to an internal temperature of 165°F by using a digital meat thermometer.
Grilling Method
  1. Sear the chicken pieces for about two to three minutes per side over the hottest part of the grill first.
  2. You may need to move the chicken to the less hot part off the grill to finish cooking it, especially if you are using bone in thighs as they will take longer to cook than boneless skinless or pounded thin chicken breast and may burn before they are fully cooked if left over the hottest part of the grill.
  3. Boneless skinless thighs may take about 4-5 mins per side to cook, bone in thighs can take up to 15 minutes per side.
  4. Check that it is fully cooked to an internal temperature of 165°F using a digital meat thermometer.

NOTES

  • Nutrition – Serving size is one boneless skinless chicken thigh, net carbs are less than 1g per serving. 
  • Marinate Time – For best results try to marinate it for at least thirty minutes or up to four hour. 
  • Storage – cooked cilantro lime chicken will keep in the fridge in an airtight container for three to four days.

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quick an easy dinner recipes

17. One Pot Cheesy Chicken Broccoli Rice


One Pot Cheesy Chicken Broccoli Rice is a quick & easy skillet dinner! Chicken, rice, broccoli, and shredded cheese cook up in one pot for a family favorite quick an easy dinner recipes.

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quick an easy dinner recipes

INGREDIENTS

  • 2 tablespoons olive oil
  • 3 boneless, skinless chicken breasts (cut into small, bite-sized pieces)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked basmati OR long-grain rice
  • 2 1/2 cups chicken broth
  • 1 bag (12 oz) frozen steamable broccoli (about 2 cups chopped broccoli)
  • 2 cups shredded Colby Jack cheese

INSTRUCTIONS

  1. In a 12-inch skillet pan (make sure it has a lid) heat olive oil over medium-high heat. Add in the chunked, bite-sized chicken, and sprinkle with salt & pepper. Cook 4-6 minutes, stirring frequently, until chicken is mostly non-pink in the middle. 
  2. Add rice and chicken broth. Bring to a boil. Once boiling, cover with lid, and reduce heat to medium-low. Simmer for 12-15 minutes or until water is absorbed and rice is cooked. 
  3. While rice and chicken is simmering, cook the microwaveable broccoli in the microwave following the instructions on package. Once done, chop up the broccoli into smaller pieces, if wanted. 
  4. When rice is done cooking, add broccoli and 1 cup of the cheese into the skillet pan. Stir together. Top with the remaining 1 cup shredded cheese and cover with the lid. Let cook for about 2 more minutes or until cheese is melted. 
  5. Serve immediately. 

NOTES

  • You can use long-grain white rice instead of the basmati. I just love basmati rice because it cooks up perfectly and is always no-fail. 
  • If you don't want to use the 12 oz bag of microwaveable broccoli, simply cook fresh broccoli in a pot, and then chop it and add it to the skillet pan. Using the microwaveable broccoli makes it so easy and quick. 
  • I like to drain some of the water/chicken juices that are in the pan after cooking the chicken. You don't have to, but I like to. 
  • If your chicken breasts are big then only use 2. 

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quick an easy dinner recipes

18. Chicken Alfredo Lasagna Roll Ups


These Chicken Alfredo Lasagna Roll Ups are all of the flavors of classic Chicken Alfredo rolled up into lasagna noodles to make easy lasagna rolls. A simple weeknight quick an easy dinner recipes that the whole family will love.

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quick an easy dinner recipes

INGREDIENTS

  • 10 Lasagna Noodles
  • 3 cups Chicken , cooked and shredded
  • 16 ounces Ricotta Cheese
  • 1 teaspoon Salt
  • 1 teaspoon Italian Seasoning
  • ½ teaspoon Onion powder
  • ½ teaspoon Garlic powder
  • 1.5 cups Alfredo Sauce, jarred
  • 2 cups Mozzarella , shredded
  • 1 cup Parmesan , shredded

INSTRUCTIONS

  1. Bring a pot of water to a boil.
  2. Add lasagna noodles and cook according to package instructions until al dente.
  3. Drain water from the pot and place noodles on a flat surface. (I suggest using a piece of parchment paper).
  4. Preheat oven to 350 degrees F.
  5. In a large bowl combine shredded chicken, ricotta cheese, salt, onion powder, garlic powder, and Italian seasoning.
  6. With the lasagna noodles on a flat surface spread 3 ounces of the chicken mixture on each noodle. Leave 1/3 of the noodle bare.
  7. Top the chicken mixture with 1-2 tablespoons of Alfredo sauce.
  8. Starting at the end of the noodle roll it up, rolling towards the bare end of the noodle.
  9. Add 1/4 cup of Alfredo sauce to the bottom of a casserole dish.
  10. Place each lasagna roll up into the casserole dish.
  11. Pour the remaining Alfredo sauce over the lasagna roll ups.
  12. Top with shredded mozzarella and Parmesan cheese.
  13. Cover dish with aluminum foil and bake for 20 minutes.
  14. After 20 minutes remove the aluminum foil and continue to bake for 10 minutes or until the cheese is melted and bubbling.
  15. Enjoy!

NOTES

  • You can save time by using rotisserie chicken for your shredded chicken.

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quick an easy dinner recipes

19. Easy Taco Mac


This Easy Taco Mac is a quick one pan, 30 minute meal packed with taco meat, noodles and cheese!

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quick an easy dinner recipes

INGREDIENTS

  • 1 pound ground turkey or beef
  • 1 (10 ounce) can tomatoes with green chiliesl, undrained
  • 1 cup broth (chicken or beef broth)
  • 1 cup milk
  • 1 (8 ounce) can tomato sauce
  • 1 (1 ounce) package taco seasoning
  • 1 1/2 cup elbow noodles (I use Barilla gluten free elbows)
  • 1 1/2 cup shredded cheddar cheese

INSTRUCTIONS

  1. In a large skillet brown the ground turkey or ground beef over medium heat, drain off any grease.
  2. Add the undrained can of Ro-Tel, broth, milk, tomato sauce and taco seasoning.
  3. Increase heat to medium high until the mixture begins to simmer.
  4. Stir in noodles and reduce heat to low, cover and allow to cook for 15-20 minutes.
  5. When noodles are tender stir in shredded cheddar cheese.
  6. I used Barilla gluten free elbows and my cooking time is exactly 18 minutes

NOTES

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quick an easy dinner recipes

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