Tired of staring into your fridge wondering what to cook after a long day? These 16 easy dinner recipes are here to save your weeknights and your sanity. Whether you’re juggling work, school, or just life in general, figuring out what’s for dinner shouldn’t be the hardest part of your day.
I remember the chaos of my first apartment—tiny kitchen, one skillet, and zero clue what to make for dinner. I ended up eating cereal more nights than I’d like to admit. But once I found a few go-to easy dinner recipes, everything changed. Quick pasta, skillet meals, one-pan chicken—suddenly dinner became something to look forward to, not stress over.
These recipes are simple, budget-friendly, and delicious. Most take under 30 minutes, and they don’t require fancy ingredients or hours of prep. Whether you’re cooking for yourself or a hungry family, you’ll find something here that hits the spot. Let’s dive into the best weeknight dinners you’ll want to make again and again.
1. Beef Wellington – buttery, flaky, and packed with rich, savory elegance!
Ingredients:
1 center-cut beef tenderloin (about 2 lb)
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon butter
12 oz mushrooms, finely chopped
2 garlic cloves, minced
1 shallot, finely chopped
6 slices prosciutto
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Fresh thyme leaves (optional)
Instructions:
Preheat the oven to 400°F (200°C). Pat the beef dry and season it with salt and pepper.
Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned (about 2 minutes per side). Remove from heat, let it rest, then brush with Dijon mustard while warm.
In the same skillet, melt butter. Add mushrooms, garlic, shallot, and thyme. Cook on medium-high heat until moisture evaporates and mixture is dry. Cool completely.
Lay out plastic wrap. Arrange prosciutto slices slightly overlapping. Spread the mushroom mixture over the prosciutto.
Place the beef in the center and roll tightly using the wrap. Chill for 20 minutes.
Roll out the puff pastry on a floured surface. Unwrap the beef and place it in the center of the pastry. Fold and seal the pastry around the beef. Trim any excess and crimp edges. Chill for another 15 minutes.
Brush the pastry with beaten egg. Optionally, score the top lightly for a decorative pattern.
Bake for 35–40 minutes, or until pastry is golden and beef reaches desired doneness (125°F for medium rare). Rest for 10 minutes before slicing.
Decoration Tips:
Lightly score the top of the puff pastry in a lattice or diamond pattern before baking to enhance its look.
Use small pastry cutouts (like leaves or stars) and attach them with egg wash for a festive finish.
Garnish the serving platter with fresh thyme sprigs or rosemary around the sliced Wellington.
Plate with a drizzle of red wine jus or beef glaze around the base for added richness and shine.
Happy Baking
2. Chateaubriand Steak with Béarnaise Sauce – rich, buttery, and the essence of fine dining!
Ingredients:
For the Steak:
2 center-cut beef tenderloin steaks (6–8 oz each)
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
Fresh thyme sprigs (optional)
For the Béarnaise Sauce:
2 tablespoons white wine vinegar
2 tablespoons dry white wine
1 tablespoon shallots, finely minced
1 teaspoon fresh tarragon, chopped (plus extra for garnish)
2 large egg yolks
1/2 cup unsalted butter, melted and warm
Salt and pepper, to taste
Instructions:
Season steaks generously with salt and pepper. Let rest at room temperature for 30 minutes.
Heat olive oil in a skillet over medium-high heat. Add steaks and sear 3–4 minutes per side for medium-rare, adding butter and thyme during the last minute. Baste with butter.
Transfer steaks to a plate, tent with foil, and let rest.
For the Sauce:
4. In a small saucepan, combine vinegar, wine, shallots, and tarragon. Simmer until reduced by half. Let cool slightly.
5. Whisk egg yolks with the reduction in a heatproof bowl. Place over a saucepan of simmering water (double boiler method) and whisk constantly until thickened.
6. Slowly drizzle in warm melted butter while whisking until creamy. Season with salt and pepper.
Decoration Tips:
Slice steaks and spoon Béarnaise sauce generously over the top.
Garnish with a few thyme leaves or a sprinkle of chopped fresh tarragon.
Serve on a white plate for contrast with the golden sauce.
Add a few dots of extra sauce on the plate for a fine-dining presentation.
Happy Baking
3. Chicken Alfredo with Garlic Bread – creamy, savory, and grilled to perfection!
Ingredients:
For the Pasta:
12 oz fettuccine
2 tablespoons butter
3 garlic cloves, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
Salt and black pepper, to taste
1 tablespoon chopped parsley
For the Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
For the Garlic Bread:
1 small baguette or Italian bread, halved
2 tablespoons butter, softened
1 garlic clove, minced
1 tablespoon chopped parsley
2 tablespoons shredded mozzarella or Parmesan cheese (optional)
Instructions:
Cook fettuccine in salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil. Season chicken breasts with salt and pepper and grill or pan-sear 5–6 minutes per side until fully cooked. Rest, then slice.
In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Stir in cream and bring to a simmer.
Add Parmesan cheese and stir until melted and creamy. Season with salt and pepper.
Toss cooked pasta in the sauce until well coated. Top with sliced chicken and sprinkle with parsley.
For Garlic Bread:
6. Preheat oven to 375°F (190°C). Mix butter, garlic, and parsley, and spread over bread halves. Top with cheese if using.
7. Bake for 10–12 minutes until golden and crisp.
Decoration Tips:
Twirl fettuccine into a nest on the plate, topping with sliced grilled chicken in a fan arrangement.
Sprinkle with chopped parsley and cracked black pepper for contrast.
Place a toasted garlic bread slice on the side for texture and visual balance.
Garnish the plate edge with a few parsley leaves for a fresh finish.
Happy Baking
4. Chicken Piccata – zesty, golden, and bathed in lemony caper sauce!
Ingredients:
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1/2 cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup chicken broth
1/3 cup fresh lemon juice
1/4 cup brined capers, drained
2 tablespoons chopped fresh parsley
1 lemon, thinly sliced
Instructions:
Pound chicken breasts to even thickness. Season both sides with salt and pepper, then dredge in flour and shake off excess.
In a large skillet over medium-high heat, heat olive oil and 1 tablespoon butter. Cook chicken for 4–5 minutes per side until golden and cooked through. Remove and keep warm.
Add chicken broth, lemon juice, and capers to the pan. Scrape up browned bits and simmer for 3–4 minutes.
Stir in the remaining butter. Return chicken to skillet and spoon sauce over the top. Simmer 1–2 minutes more.
Garnish with fresh parsley and lemon slices before serving.
Decoration Tips:
Arrange chicken breasts neatly on a white plate, spooning the lemon caper sauce over the top.
Place a lemon slice on each piece of chicken for a vibrant accent.
Sprinkle with chopped parsley for a fresh and colorful garnish.
Serve with roasted potatoes, pasta, or steamed green beans for a balanced look.
Happy Baking
5. Filet Mignon with Garlic Butter Sauce – tender, buttery, and full of rich flavor!
Ingredients:
2 filet mignon steaks (6–8 oz each)
Salt and black pepper, to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
1/4 cup beef broth
1 teaspoon fresh thyme leaves
1 tablespoon chopped parsley
Instructions:
Bring steaks to room temperature and season generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear steaks 3–4 minutes per side for medium-rare. Transfer to a plate and tent with foil.
In the same skillet, lower heat to medium and add butter and garlic. Cook until fragrant, about 1 minute.
Add beef broth and thyme. Simmer for 2–3 minutes to reduce slightly.
Return steaks to the pan briefly to coat with sauce.
Sprinkle with chopped parsley before serving.
Decoration Tips:
Serve each filet on a clean white plate, spooning garlic butter sauce over the top.
Garnish with fresh thyme sprigs for an elegant touch.
Add a few drips of sauce around the steak for a polished restaurant-style finish.
Serve with mashed potatoes or roasted vegetables on the side for balance and color.
Happy Baking
6. Grilled Lamb Chops with Rosemary and Garlic – smoky, juicy, and packed with herb-infused flavor!
Ingredients:
8 lamb rib chops (about 1 inch thick)
2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
Salt and black pepper, to taste
Lemon wedges (for serving)
Instructions:
In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub this marinade all over the lamb chops.
Cover and refrigerate for at least 30 minutes (or up to 4 hours).
Preheat grill or grill pan over medium-high heat. Oil the grates.
Grill lamb chops for 3–4 minutes per side for medium-rare, or longer depending on desired doneness.
Let rest for 5 minutes before serving.
Decoration Tips:
Arrange lamb chops in a circular pattern or layered stack on a white platter.
Garnish with extra fresh rosemary or thyme sprigs for a rustic presentation.
Drizzle a touch of olive oil or natural pan juices over the top for shine.
Serve with lemon wedges on the side for a bright finishing touch.
Happy Baking
7. Lobster Tail with Lemon Herb Butter – succulent, buttery, and bursting with fresh citrus flavor!
Ingredients:
2 lobster tails
4 tablespoons unsalted butter, melted
1 garlic clove, minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh thyme leaves
1 tablespoon lemon juice
Salt and black pepper, to taste
2 lemon slices (for topping)
Instructions:
Preheat oven to 425°F (220°C). Using kitchen shears, cut the top shell of each lobster tail lengthwise and gently lift the meat over the shell, keeping it attached at the base.
In a small bowl, mix melted butter, garlic, parsley, thyme, lemon juice, salt, and pepper.
Place lobster tails on a baking sheet. Brush generously with the lemon herb butter and top each with a lemon slice.
Bake for 10–12 minutes, or until lobster meat is opaque and slightly golden on top.
Spoon remaining butter from the pan over the tails before serving.
Decoration Tips:
Serve the lobster tails on a white plate for contrast.
Garnish with extra sprigs of thyme or parsley around the plate for a fresh, elegant look.
Add a lemon wedge or curl next to each tail for brightness and visual balance.
Lightly drizzle the plate with extra herb butter for a glossy finish.
Happy Baking
8. Mushroom Risotto – creamy, earthy, and deeply comforting in every bite!
Ingredients:
1 cup Arborio rice
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
4 cups warm chicken or vegetable broth
1 1/2 cups sliced cremini or button mushrooms
1/3 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and black pepper, to taste
1 tablespoon chopped parsley
Instructions:
In a saucepan, warm the broth and keep it at a low simmer.
In a separate large pan, heat olive oil over medium heat. Add onions and cook until soft. Add garlic and sauté for 1 minute more.
Stir in mushrooms and cook until browned and tender.
Add Arborio rice and cook for 1–2 minutes until slightly translucent.
Pour in white wine and stir until absorbed.
Begin adding warm broth one ladle at a time, stirring constantly and allowing each addition to absorb before adding more. Continue until rice is tender and creamy, about 18–20 minutes.
Stir in Parmesan cheese, butter, salt, and pepper.
Remove from heat and let sit covered for 2 minutes.
Decoration Tips:
Plate in a shallow white dish and top with extra sautéed mushrooms for visual appeal.
Sprinkle freshly grated Parmesan and chopped parsley over the top.
Add a drizzle of olive oil or truffle oil for an elegant finish.
Serve with a thin Parmesan crisp or garlic toast on the side for texture.
Happy Baking
9. Pan-Seared Tuna with Soy Sauce and Wasabi – bold, clean, and packed with umami flavor!
Ingredients:
2 ahi tuna steaks (about 6 oz each)
Salt and black pepper, to taste
1 tablespoon sesame oil or vegetable oil
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1/2 teaspoon fresh grated ginger
1 teaspoon wasabi paste
1 tablespoon chopped green onions
Instructions:
Pat tuna steaks dry and season with salt and pepper on both sides.
Heat oil in a nonstick skillet over high heat. Sear tuna for 1–2 minutes per side for rare to medium-rare. Remove and let rest.
In a small bowl, whisk soy sauce, rice vinegar, honey, ginger, and wasabi paste.
Slice the tuna against the grain into thick pieces and drizzle with the soy-wasabi sauce.
Sprinkle chopped green onions on top just before serving.
Decoration Tips:
Fan the tuna slices across the plate for a clean, modern presentation.
Spoon extra soy-wasabi sauce under and around the tuna for a glossy base.
Garnish with thinly sliced green onions or scallions for color and height.
Serve with a small dollop of wasabi or pickled ginger on the side for balance.
Happy Baking
10. Pasta Primavera with Roasted Vegetables – fresh, colorful, and bursting with garden flavor!
Ingredients:
12 oz linguine or spaghetti
1 cup cherry tomatoes (red and yellow)
1 cup baby carrots, halved lengthwise
1 cup yellow squash, sliced
1 cup baby bell peppers, sliced
1 cup baby purple potatoes, halved
2 tablespoons olive oil
Salt and black pepper, to taste
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 tablespoon butter (optional)
Instructions:
Preheat oven to 425°F (220°C). Toss tomatoes, carrots, squash, peppers, and potatoes with olive oil, salt, pepper, oregano, and garlic powder. Spread evenly on a baking sheet.
Roast vegetables for 20–25 minutes, turning once, until lightly charred and tender.
Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain the rest.
In a large skillet, combine cooked pasta, roasted vegetables, lemon juice, and butter (if using). Add reserved pasta water to loosen the sauce.
Sprinkle in Parmesan and toss to coat. Stir in fresh parsley.
Decoration Tips:
Use a mix of bright vegetables (yellow, red, orange, and purple) for a vibrant look.
Top with extra fresh parsley and a light sprinkle of Parmesan just before serving.
Serve on a wide white plate to highlight the colors.
Garnish the rim of the plate with lemon zest or a light drizzle of olive oil for an elegant touch.
Happy Baking
11. Pork Tenderloin with Apple Cider Sauce – juicy, caramelized, and full of autumn warmth!
Ingredients:
1 ½ lb pork tenderloin, trimmed
Salt and black pepper, to taste
2 tablespoons olive oil
1 tablespoon butter
1 garlic clove, minced
1 cup apple cider (not vinegar)
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 teaspoon apple cider vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
1 small apple, thinly sliced
1 tablespoon fresh chopped parsley
Instructions:
Preheat oven to 400°F (200°C). Season pork with salt and pepper.
In an ovenproof skillet over medium-high heat, add olive oil. Sear pork on all sides until golden brown (about 5–6 minutes).
Transfer skillet to the oven and roast pork for 15–18 minutes or until internal temperature reaches 145°F (63°C). Remove and let rest.
In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute.
Pour in apple cider, Dijon mustard, brown sugar, and vinegar. Simmer for 5–7 minutes.
For a thicker sauce, stir in cornstarch slurry and cook until thickened.
Slice pork and drizzle with warm apple cider sauce.
Decoration Tips:
Fan out the pork slices slightly for a layered presentation.
Spoon the sauce generously over the top and around the base of the meat for a glossy finish.
Garnish with thin apple slices and fresh parsley for color contrast and seasonal charm.
Place whole or halved apples and herbs beside the dish for an elegant touch.
Happy Baking
12. Salmon en Papillote with Lemon and Herbs – light, flaky, and bursting with citrusy aroma!
Ingredients:
4 salmon fillets (6 oz each), skin removed
Salt and black pepper, to taste
1 lemon, thinly sliced
1/2 onion, thinly sliced
2 tablespoons olive oil or melted butter
2 garlic cloves, minced
2 tablespoons fresh chopped parsley
1 tablespoon fresh dill or thyme (optional)
Parchment paper sheets (12×16 inches)
Instructions:
Preheat oven to 400°F (200°C). Place each salmon fillet in the center of a parchment sheet.
Drizzle each fillet with olive oil or melted butter. Season with salt, pepper, and minced garlic.
Top each with a few lemon slices and a few onion slices.
Sprinkle with parsley and dill or thyme.
Fold the parchment over the salmon to create a sealed packet (fold and crimp edges to seal).
Place packets on a baking sheet and bake for 12–15 minutes, until salmon flakes easily with a fork.
Carefully open packets to avoid steam, and transfer to serving plates.
Decoration Tips:
Place each fillet on a white plate and spoon any remaining juices from the parchment over the top.
Garnish with a fresh lemon slice and a sprinkle of chopped parsley for a bright finish.
Serve with steamed asparagus or baby potatoes on the side for a balanced plate.
Add a small lemon wedge and herb sprig next to each fillet for elegant plating.
Happy Baking
13. Seared Scallops with Champagne Sauce – tender, luxurious, and perfect for any special occasion!
Ingredients:
12 large sea scallops, patted dry
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup shallots, finely chopped
1/2 cup Champagne or dry white wine
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped
Instructions:
Season the scallops with salt and black pepper on both sides.
Heat olive oil and butter in a large skillet over medium-high heat.
Once the butter is melted and the pan is hot, add the scallops. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.
In the same pan, add the chopped shallots and sauté for 1-2 minutes until softened.
Pour in the Champagne and let it simmer for 2-3 minutes, reducing slightly.
Stir in the heavy cream and cook for an additional 2 minutes until the sauce thickens.
Return the scallops to the pan and coat with the sauce for about 1 minute.
Garnish with fresh parsley and serve immediately.
Decoration Tips:
Arrange the scallops neatly in the center of a white plate, spooning the Champagne sauce generously over the top.
Garnish with finely chopped parsley and a light drizzle of extra sauce around the plate.
Serve with a side of roasted vegetables or creamy mashed potatoes to complement the rich flavors.
For a more refined touch, place a lemon wedge on the side for an optional citrus finish.
Happy Baking
14. Shrimp Scampi with Linguine – creamy, garlicky, and bursting with bright flavor!
Ingredients:
12 oz linguine
1 lb large shrimp, peeled and deveined
Salt and black pepper, to taste
2 tablespoons olive oil
3 tablespoons butter
4 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup dry white wine or chicken broth
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions:
Cook linguine in salted boiling water until al dente. Reserve 1/4 cup of pasta water, then drain.
Season shrimp with salt and pepper.
In a large skillet over medium-high heat, heat olive oil and 1 tablespoon butter. Add shrimp and cook 1–2 minutes per side, just until pink. Remove shrimp and set aside.
In the same skillet, melt remaining butter. Add garlic and red pepper flakes; cook for 1 minute until fragrant.
Pour in wine (or broth) and lemon juice. Simmer for 2–3 minutes to reduce slightly.
Return shrimp to skillet. Add cooked pasta and reserved water. Toss until coated.
Stir in Parmesan and parsley. Adjust seasoning to taste.
Decoration Tips:
Twirl the pasta neatly into a mound in the center of the plate, then top with shrimp.
Finish with a sprinkle of fresh parsley and extra Parmesan.
Add a grind of black pepper for a bold visual.
Serve with a lemon wedge or thin lemon slice on the edge of the plate for color and a fresh touch.
Happy Baking
15. Spaghetti Carbonara – creamy, peppery, and loaded with rich, comforting flavor!
Ingredients:
12 oz spaghetti
4 oz pancetta or thick-cut bacon, diced
2 large eggs
1 large egg yolk
1 cup freshly grated Pecorino Romano or Parmesan cheese
1 teaspoon freshly ground black pepper
Salt, to taste
1 tablespoon chopped fresh parsley (optional)
Instructions:
Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
In a skillet over medium heat, cook pancetta until crispy. Remove from heat.
In a bowl, whisk together eggs, yolk, cheese, and black pepper.
Return hot pasta to the pot. Quickly toss with pancetta and its fat.
Off the heat, pour in the egg mixture while stirring constantly to create a silky sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
Taste and adjust seasoning with salt and pepper.
Decoration Tips:
Plate in a high swirl or nest to showcase the creamy texture.
Top with extra grated cheese and freshly ground black pepper.
Sprinkle with chopped parsley for color contrast.
Add a few crispy pancetta bits on top for a visual and flavorful finish.
Happy Baking
16. Veal Marsala – tender, savory, and coated in a rich mushroom wine sauce!
Ingredients:
1 ½ lb veal cutlets (pounded ¼-inch thick)
Salt and black pepper, to taste
1/3 cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons butter
8 oz cremini or white mushrooms, sliced
2 garlic cloves, minced
3/4 cup Marsala wine (dry or sweet)
1/2 cup beef broth
1 tablespoon chopped fresh parsley
Instructions:
Season veal with salt and pepper, then dredge lightly in flour, shaking off excess.
Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear veal in batches, about 2 minutes per side, until golden. Set aside.
In the same skillet, add remaining butter and sauté mushrooms for 4–5 minutes.
Stir in garlic and cook for 1 minute more.
Add Marsala wine and broth. Simmer for 6–8 minutes, reducing the sauce slightly.
Return veal to the pan and simmer in the sauce for 2–3 minutes to heat through.
Garnish with chopped parsley before serving.
Decoration Tips:
Arrange veal cutlets overlapping slightly on a serving plate, spooning mushrooms and sauce over the top.
Garnish with extra parsley for color and freshness.
Serve in a shallow white bowl to contain the rich Marsala sauce attractively.
Add a few mushroom slices on top for a visual cue of the dish’s flavors.
Happy Baking
