20 Quick Easy Entree Recipes for Busy Nights

Just when you thought you’d be stuck cooking up a storm on those busy weeknights, we’ve got your back! Introducing our top 20 quick and easy entree recipes that’ll save the day (and your sanity!). From skillet dinners to sheet pan wonders, these time-saving meals are perfect for families on-the-go. Let’s dive in and find your new favorite recipe!

Garlic Butter Shrimp Scampi

Vacation mode is on, and it’s time to indulge in a dish that screams Italian elegance tender, succulent shrimp smothered in a rich garlic butter sauce. This classic Scampi recipe is a breeze to whip up, making it perfect for a quick weeknight dinner or a special occasion.

Ingredients

• 1 pound large shrimp, peeled and deveined (fresh from the seafood counter)
• 4 tablespoons unsalted butter (softened to a creamy spread)
• 2 cloves garlic, minced (using a microplane for an aromatic paste)
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 2 tablespoons freshly squeezed lemon juice
• Finely ground black pepper, to taste
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Melt 2 tablespoons of butter in a large skillet over medium heat (around 325F). Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
2. Add the white wine to the skillet and bring it to a simmer. Let it cook for about 2-3 minutes or until the liquid has reduced by half, stirring occasionally.
3. Add the shrimp to the skillet, tossing them in the garlic butter sauce to coat evenly. Cook for 2-3 minutes per side, or until they’re pink and cooked through (internal temperature reaches 145F).
4. Remove the skillet from the heat and stir in the remaining 2 tablespoons of softened butter and lemon juice.
5. Season with black pepper to taste, then garnish with chopped parsley. Serve immediately over pasta or rice.

The texture is sublime succulent shrimp smothered in a rich, creamy sauce that’s infused with the subtle sweetness of garlic. This dish is perfect for a romantic dinner or a special occasion, but its ease and speed make it an ideal weeknight solution as well.

One-Pan Lemon Herb Chicken

Wondering what to cook for a quick and delicious weeknight dinner? This one-pan lemon herb chicken is a game-changer. With minimal ingredients and effort, you’ll be enjoying juicy chicken with a burst of citrus flavor in no time.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1/4 cup freshly chopped rosemary
• 1/4 cup freshly chopped thyme
• 2 lemons, juiced (about 2 tbsp)
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 425F (220C). Yes, hot!
2. Rinse the chicken breasts under cold water, pat them dry with paper towels, and season both sides with salt and pepper.
3. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken for 2-3 minutes on each side, until browned. Remove from the pan and set aside.
4. Reduce heat to medium. Add the minced garlic and cook for 1 minute, stirring constantly. Don’t burn it!
5. Add the chopped rosemary and thyme to the skillet. Cook for another minute, allowing the herbs to infuse into the oil.
6. Pour in the freshly squeezed lemon juice, scraping up any browned bits from the pan.
7. Return the chicken to the skillet, tucking it under the herb mixture. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until cooked through.

The resulting dish is a symphony of flavors: juicy chicken, fragrant herbs, and a tangy lemon sauce all in one pan. Serve hot over rice or with roasted vegetables for a well-rounded meal that’s sure to please even the pickiest eaters. And don’t be afraid to get creative – try pairing it with a side of garlic mashed potatoes or a simple green salad for added depth.

5-Ingredient Baked Parmesan Salmon

From fresh catches to pantry staples, our summer menus are all about effortless elegance. Fishing for a crowd-pleaser? Look no further than this 5-ingredient baked salmon recipe that’s sure to reel in the compliments.

Ingredients

• 4 wild-caught salmon fillets (6 oz each)
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese, divided
• 2 tbsp olive oil
• 1 tsp dried parsley

Instructions

1. Preclean and pat dry the salmon fillets with paper towels.
2. Preheat your oven to 400F (200C) with a baking sheet lined with parchment paper. Yes, it’s that easy!
3. Mix panko breadcrumbs and 1/4 cup Parmesan cheese in a shallow dish for future coating. Don’t skip this step; it makes all the difference.
4. Brush both sides of each salmon fillet with olive oil and coat evenly with breadcrumb mixture, pressing gently to adhere.
5. Sprinkle remaining Parmesan cheese over the coated salmon. This is where the magic happens that golden crust will make your taste buds dance!
6. Bake for 12-15 minutes or until cooked through, flipping halfway. Keep an eye on those internal temps; you want them to reach a safe 145F (63C).
7. Remove from oven and sprinkle with parsley before serving.

The result? A crispy, cheesy exterior giving way to a flaky, tender interior that’s simply irresistible. Serve atop pasta, rice, or enjoy on its own your guests will be hooked!

Easy Beef and Broccoli Stir-Fry

Tired of takeout nights and want a quick-fix to satisfy your cravings? Try our Easy Beef and Broccoli Stir-Fry recipe that’s ready in under 20 minutes!

Ingredients

• 1 lb beef strips (sirloin or ribeye work well)
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 1 tablespoon cornstarch

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat (400F). Add beef strips and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
2. In the same pan, add another tablespoon of vegetable oil if needed. Add broccoli florets and cook for 2-3 minutes or until they start to soften.
3. Add minced garlic to the pan and stir-fry for 1 minute, until fragrant.
4. Return beef strips to the pan and pour in soy sauce, oyster sauce (if using), and sesame oil. Stir-fry everything together for another 2-3 minutes.
5. In a small bowl, mix cornstarch with a splash of water (about 1 tablespoon) to create a slurry. Pour the slurry into the pan and stir-fry for an additional minute, until the sauce thickens.
6. Season with salt and pepper to taste. Remove from heat and serve immediately over rice or noodles.

The beef and broccoli are cooked to tender perfection in this easy stir-fry recipe. The added cornstarch helps thicken the savory sauce, which coats every bite of the dish. Try serving it over steamed rice for a satisfying meal!

Sheet Pan Sausage and Veggies

Zesty sheet pan meals are perfect for a weeknight dinner. End the struggle of deciding what to cook with this easy and satisfying recipe.

Ingredients

• 1 pound sweet Italian sausage, casings removed
• 1 large onion, peeled and chopped
• 2 cloves garlic, minced
• 2 medium zucchinis, sliced
• 2 medium bell peppers, any color, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cut the sausage into 1-inch pieces and place on a sheet pan lined with parchment paper.
2. Drizzle with 1 tablespoon olive oil and sprinkle with salt, pepper, and oregano. Toss to coat.
3. Spread the onion and garlic around the sausage, making sure they’re not overlapping.
4. Place the zucchinis and bell peppers on top of the onion mixture.
5. Distribute the vegetables evenly across the sheet pan, leaving some space between each piece.
6. Drizzle the remaining 1 tablespoon olive oil over the vegetables and toss to coat.
7. Roast in a preheated oven at 425F (220C) for 25-30 minutes or until the sausage is cooked through and the vegetables are tender.
8. Remove from the oven and let rest for 5 minutes before serving.

This sheet pan sausage and veggies dish comes out perfectly caramelized, with a nice balance of savory flavors. Serve it over rice or with some crusty bread to mop up all the juices!

Creamy Tomato Basil Pasta

Generally speaking, a delicious pasta dish can elevate any meal. Creamy Tomato Basil Pasta is a classic comfort food that never fails to hit the spot.

Ingredients

• 8 oz (225g) pasta of your choice
• 2 large tomatoes, diced
• 1/4 cup (60ml) olive oil
• 4 garlic cloves, minced
• 1/2 cup (120g) fresh basil leaves
• 1/2 cup (115g) grated Parmesan cheese
• 1 tsp (5g) dried oregano
• Salt and pepper, to taste
• 1 cup (240ml) heavy cream

Instructions

1. Cook pasta in a large pot of boiling salted water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat (325F). Add minced garlic and cook for 2-3 minutes, or until fragrant.
3. Add diced tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their juices and start to break down. Season with salt, pepper, and dried oregano.
4. Add fresh basil leaves to the skillet and cook for an additional 2 minutes, or until wilted. Stir in heavy cream and bring the mixture to a simmer.
5. Reduce heat to low (275F) and let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly. Be careful not to overcook the sauce, as it can quickly become too thick.
6. Add cooked pasta to the skillet and toss with the creamy tomato sauce, adding reserved pasta water if needed to achieve a smooth consistency.
7. Transfer the pasta to a serving dish and top with grated Parmesan cheese. Garnish with additional fresh basil leaves, if desired.

The Creamy Tomato Basil Pasta has a rich, velvety texture from the heavy cream and Parmesan cheese, balanced by the bright flavors of fresh basil and tomatoes. It’s a versatile dish that can be served as a main course or side, and is perfect for a weeknight dinner or special occasion.

Slow Cooker Honey Garlic Chicken

Often when we think of a quick and easy meal, we turn to fast food or takeout. But with a little planning, you can have a delicious home-cooked dinner on the table in no time.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1/4 cup honey
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup chicken broth
• 1 cup sliced carrots
• 1 cup sliced bell peppers

Instructions

1. Place the chicken breasts in the slow cooker.
2. Mix the minced garlic, honey, olive oil, and thyme together. Pour the mixture over the chicken.
3. Season with salt and pepper to taste.
4. Cook on low for 6 hours or high for 3 hours.
5. About 30 minutes before serving, add the sliced carrots and bell peppers to the slow cooker. This will help them retain their texture.
6. When the chicken is cooked through, it should be tender and fall apart easily. Use two forks to shred or chop it into bite-sized pieces.
7. Tips: To avoid overcooking the vegetables, add them towards the end of cooking time. You can also cook the chicken on high for a shorter amount of time if you prefer.

The slow cooker honey garlic chicken is perfect for a weeknight dinner or special occasion. The sweet and savory flavors meld together beautifully, and the tender chicken pairs well with the crunchy vegetables.

Caprese Stuffed Chicken Breast

Simple yet impressive, Caprese Stuffed Chicken Breast is a game-changer for busy weeknights. A classic Italian-inspired combination of flavors and textures comes together in one satisfying dish.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh mozzarella cheese, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh basil
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Precut a horizontal slit in each chicken breast, being careful not to cut all the way through.
2. Mix together sliced mozzarella cheese, cherry tomatoes, and chopped basil in a bowl. Season with salt and pepper.
3. Stuff each chicken breast with the Caprese mixture, dividing it evenly among the four breasts.
4. Drizzle olive oil over the stuffed chicken breasts and sprinkle minced garlic on top.
5. Season both sides of the chicken with salt and pepper. Make sure to get some seasoning into the slit as well.
6. Preheat a skillet or grill pan over medium-high heat (400F). Cook the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165F.
7. Once cooked through, remove the chicken from heat and let it rest for 2-3 minutes before slicing. This will help retain juices and prevent overcooking.

When sliced, this dish is a symphony of creamy mozzarella, juicy tomatoes, and fragrant basil all wrapped up in a crispy exterior. Serve hot with a side of pasta or roasted vegetables for a well-rounded meal.

15-Minute Teriyaki Ground Turkey Bowls

Amidst the chaos of a busy week, sometimes all we need is a quick and satisfying meal that can be whipped up in no time. Teriyaki Ground Turkey Bowls are just that an easy, flavorful, and nutritious option for any day of the week.

Ingredients

• 1 lb ground turkey
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup teriyaki sauce (store-bought or homemade)
• 1 cup cooked white rice
• 1 cup frozen peas and carrots
• Salt and pepper, to taste
• Scallions, chopped (optional)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat (375F). Add the garlic and ginger; cook for 1 minute, until fragrant.
2. Add the ground turkey to the skillet, breaking it up with a spoon as it cooks. Cook until browned, about 3-4 minutes.
3. Stir in the teriyaki sauce; bring the mixture to a simmer and cook for 2-3 minutes, until the sauce has thickened slightly. Season with salt and pepper to taste.
4. Prepare the rice according to package instructions. Fluff the cooked rice with a fork to separate the grains.
5. To assemble the bowls, divide the cooked rice between two bowls. Top each bowl with the teriyaki turkey mixture, followed by frozen peas and carrots. Garnish with chopped scallions, if desired.

The combination of juicy turkey, savory sauce, and crunchy veggies creates a delightful texture contrast in each bite. For added flavor, try serving the bowls with pickled ginger slices or sesame seeds on top. This recipe makes two generous servings perfect for a quick dinner or lunch that’s both healthy and satisfying.

Baked Garlic Butter Pork Chops

Generally speaking, a perfectly cooked pork chop is the ultimate comfort food for many Americans. There’s something about the combination of tender meat and savory flavors that just hits the spot. Here’s how to make it happen.

Ingredients

• 4 (1-inch thick) boneless pork chops
• 6 cloves garlic, minced
• 2 tbsp unsalted butter, softened
• 2 tsp dried thyme
• Salt and pepper to taste
• 1 tsp paprika (optional)

Instructions

1. Mix garlic and thyme in a small bowl.
2. Season pork chops with salt, pepper, and paprika (if using).
3. Divide softened butter into 4 equal pieces; set aside.
4. Preheat oven to 400F (200C).
5. Place a wire rack over a baking sheet lined with parchment paper.
6. Add pork chops to the wire rack, leaving about 1 inch of space between each chop.
7. Dot each pork chop with garlic-thyme mixture and top with butter pieces.
8. Bake for 12-15 minutes or until internal temperature reaches 145F (63C).
9. Tent the baking sheet with foil if tops start to brown too quickly.
10. Let pork chops rest for 5 minutes before serving.

The result is a juicy, flavorful dish that’s perfect for a weeknight dinner or special occasion. For an added twist, try serving with roasted vegetables or creamy mashed potatoes to soak up all that savory goodness!

One-Pot Creamy Mushroom Pasta

Autumn is in the air, and with it comes a craving for comforting, creamy pasta dishes that warm the soul. Bringing together the perfect balance of earthy mushrooms, rich cream, and perfectly cooked pasta, today’s recipe is sure to become a staple in your kitchen.

Ingredients

• 8 oz (225g) pasta of choice (e.g., penne, fusilli)
• 2 cups (115g) mixed mushrooms (button, cremini, shiitake), sliced
• 2 cloves garlic, minced
• 1/4 cup (55g) unsalted butter
• 1/2 cup (120ml) heavy cream
• 1 tsp dried thyme
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Melt 2 tbsp of butter in a large saucepan over medium heat. Add the sliced mushrooms and cook until they release their liquid and start browning, about 5-7 minutes.
2. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Pour in the heavy cream and bring the mixture to a simmer. Let cook for 2-3 minutes or until slightly thickened.
4. Stir in the dried thyme and season with salt and pepper to taste.
5. Add the cooked pasta to the saucepan, tossing to combine with the creamy mushroom mixture. Cook for an additional 1-2 minutes, ensuring the pasta is well coated.
6. Add the remaining 2 tbsp of butter and stir until melted and smooth. If using Parmesan cheese, sprinkle on top and serve immediately.

This One-Pot Creamy Mushroom Pasta boasts a silky texture from the heavy cream, while the mushrooms add an earthy depth of flavor. For an added burst of color, top with some chopped fresh parsley or chives before serving.

Easy Chicken Fajitas

Judging by the number of times we’ve ordered Mexican food from our favorite restaurant, it’s clear that fajitas are a staple in many American households. Fresh and flavorful, they’re easy to make at home with just a few ingredients.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 large bell peppers (any color)
• 1 large onion
• 2 cloves garlic
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp paprika
• Salt and pepper, to taste
• 8 small flour tortillas
• Optional toppings: avocado, sour cream, shredded cheese, cilantro

Instructions

1. Preheat a large skillet over medium-high heat (400F). Slice the chicken into thin strips.
2. Add 1 tbsp of oil to the preheated skillet. Cook the chicken for 5-6 minutes, or until browned and cooked through. Remove from the skillet and set aside.
3. Reduce heat to medium (350F). Add another 1 tbsp of oil to the skillet. Slice the bell peppers and onion into thin strips. Cook for 8-10 minutes, or until tender.
4. Add minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
5. Stir in chili powder, cumin, and paprika. Cook for an additional 1-2 minutes, allowing the spices to bloom.
6. Return the cooked chicken to the skillet and stir to combine with the pepper mixture. Season with salt and pepper to taste.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble fajitas by placing cooked chicken and peppers onto tortillas, followed by desired toppings.

The combination of tender chicken, crunchy bell peppers, and soft onions is a perfect balance of textures. Serve with a side of warm flour tortillas, and don’t be afraid to get creative with your favorite toppings a dollop of sour cream or sprinkle of cilantro can elevate this dish in an instant.

Lemon Garlic Butter Salmon with Asparagus

Lunch or dinner, it’s always a good time for a flavorful and easy-to-make salmon dish that’s sure to please. Today we’re sharing a recipe that combines the brightness of lemon with the richness of garlic butter.

Ingredients

• 4 salmon fillets (6 ounces each)
• 2 lemons, juiced
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cloves garlic, minced
• 1 pound fresh asparagus, trimmed
• Salt and pepper, to taste

Instructions

1. Melt 2 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
2. Add lemon juice to the saucepan with garlic butter and stir to combine. Season with salt and pepper to taste.
3. Preheat oven to 400F (200C). Line a baking sheet with parchment paper or aluminum foil.
4. Place salmon fillets on the prepared baking sheet, leaving about 1 inch of space between each fillet.
5. Spoon garlic butter mixture evenly over the salmon fillets. Make sure to get some under the skin as well for extra flavor.
6. Roast in the preheated oven for 12-15 minutes or until cooked through, flipping halfway through cooking time.
7. While the salmon is cooking, toss asparagus with a pinch of salt and pepper on a separate baking sheet. Roast in the oven for 8-10 minutes or until tender, stirring occasionally.
8. Remove both the salmon and asparagus from the oven. Serve immediately, garnished with lemon wedges if desired.

The combination of citrusy lemon and pungent garlic butter creates a rich and indulgent sauce for the pan-seared salmon. The tender asparagus pairs perfectly with the bold flavors of this dish. You can serve it alongside roasted vegetables or a side salad for a well-rounded meal.

Quick and Easy Taco Soup

Years ago, when I first made this taco soup for my family, it became an instant favorite. It’s a game-changer on busy weeknights or any time you need a delicious and easy meal.

Ingredients

• 1 lb ground beef
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 packet taco seasoning
• 1 cup beef broth
• 1/2 cup water
• Shredded cheese, sour cream, and tortilla chips for toppings (optional)

Instructions

1. Heat a large pot over medium-high heat. Add the ground beef, breaking it up with a spoon as it cooks.
2. Cook until browned, about 5-7 minutes, then add the diced onion and cook for an additional 2-3 minutes, or until softened.
3. Add the garlic, minced, and cook for 1 minute more.
4. Stir in the taco seasoning, following the package instructions for amount to use. Cook for 1 minute, allowing the flavors to meld.
5. Pour in the beef broth and water, bringing the mixture to a simmer.
6. Reduce heat to low and let it cook for 20-25 minutes or until the soup has thickened slightly.
7. Add the diced tomatoes and red kidney beans. Stir to combine.
8. Simmer for an additional 10-15 minutes, allowing the flavors to meld together.
9. Taste and adjust seasoning as needed.

The result is a hearty, flavorful soup that’s perfect for a quick weeknight dinner or a crowd-pleasing party. The texture is slightly thickened from the beans and tomatoes, while the flavor is bold and savory, with just the right amount of spice. Serve it hot, topped with shredded cheese, sour cream, and tortilla chips for an over-the-top treat!

Spinach and Feta Stuffed Chicken

Summer’s arrival brings endless opportunities for fresh flavors and light, satisfying meals. Here’s a dish that embodies the spirit of warm weather: juicy chicken breasts stuffed with a vibrant mix of spinach, feta cheese, and aromatic spices.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 cup fresh spinach leaves, chopped
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tsp lemon zest
• 1 tsp lemon juice

Instructions

1. Rinse the chicken breasts under cold water, then pat them dry with paper towels.
2. In a bowl, mix together chopped spinach, crumbled feta cheese, minced garlic, and dried oregano.
3. Season the mixture with salt, pepper, lemon zest, and lemon juice.
4. Slice each chicken breast in half horizontally to create a pocket. Stuff each breast with an equal amount of the spinach-feta mixture.
5. In a large skillet, heat 1 tbsp olive oil over medium-high heat (375F). Sear the stuffed chicken breasts for 5-6 minutes on each side, or until golden brown and cooked through.
6. Transfer the chicken to a plate and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring tender meat.

This Spinach and Feta Stuffed Chicken boasts an excellent balance of textures: crispy exterior giving way to moist, savory interior, surrounded by a tangy spinach-feta filling. For added flair, consider serving it with a side of roasted vegetables or a simple green salad.

Sheet Pan Honey Mustard Chicken and Potatoes

Most people love a good one-pot meal that’s easy to make and requires minimal cleanup. This sheet pan recipe fits the bill perfectly.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 large potatoes, peeled and cut into 1-inch wedges
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Precise the potatoes in a bowl with 1 tablespoon of olive oil, salt, and pepper. Toss to coat.
2. Add the chicken to the bowl and toss until coated with oil, salt, and pepper. Spread on one side of the sheet pan.
3. Combine honey, Dijon mustard, thyme, and garlic powder in a small bowl. Brush the mixture onto the chicken.
4. Arrange potatoes on the other side of the sheet pan in a single layer, leaving some space for even cooking. Drizzle with 1 tablespoon of olive oil.
5. Preheat oven to 425F (220C). Place the sheet pan in the oven and bake for 25 minutes or until chicken is cooked through and potatoes are tender.
6. Remove from oven and sprinkle with salt and pepper to taste. Let it rest for a few minutes before serving.

The resulting dish has crispy potatoes, juicy chicken, and a sweet-and-tangy honey mustard sauce that pairs perfectly together. You can serve this as a main course or as a side dish. For added flavor, try tossing in some chopped fresh herbs like parsley or rosemary before serving.

Instant Pot Beef Stew

August’s balmy days beg for hearty comfort food. Today, we’re sharing an Instant Pot Beef Stew recipe that’s perfect for a weeknight dinner or a chilly weekend meal.

Ingredients

• 2 lbs beef stew meat (cut into 1-inch cubes)
• 2 medium-sized potatoes (peeled and cubed)
• 1 large onion (chopped)
• 3 cloves of garlic (minced)
• 1 cup beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 2 tsp dried thyme
• Salt and pepper, to taste

Instructions

1. Press the “Saute” button on your Instant Pot and heat 1 tablespoon of oil until it shimmers. Add the chopped onion and cook for 5 minutes, or until it’s translucent.
2. Add the minced garlic and cook for another minute, being careful not to burn it. Remove the pot from Saute mode.
3. Season the beef cubes with salt and pepper. Brown the beef in batches if necessary, then add it back into the pot.
4. Combine the beef broth, red wine (if using), tomato paste, and dried thyme. Stir until the tomato paste dissolves.
5. Add the cubed potatoes to the pot and stir gently to combine.
6. Cover the Instant Pot and cook on high pressure for 30 minutes. Let the pressure release naturally for 10-15 minutes before opening the lid.
7. Stir the stew and adjust seasoning as needed. If it’s too thick, add a little more beef broth. Serve hot, garnished with fresh thyme or parsley if desired.

This Instant Pot Beef Stew is a rich, satisfying meal that’s perfect for a chilly evening. The potatoes absorb all the flavors of the stew, making each bite feel like a comforting hug in a bowl. Feel free to serve it over mashed potatoes, egg noodles, or even crusty bread for a hearty accompaniment.

Easy Margherita Pizza

Perfect for a quick weeknight dinner or a lazy Sunday lunch, this classic Italian dish is a staple in any home cook’s repertoire.

Ingredients

• 1 1/2 cups warm water (around 100F)
• 2 tsp active dry yeast
• 3 tbsp olive oil
• 1 tsp salt
• 3 cups all-purpose flour
• 1 cup pizza sauce
• 8 oz fresh mozzarella cheese, sliced
• Fresh basil leaves, chopped (optional)

Instructions

1. Mix warm water and yeast in a large bowl. Let it sit for 5-7 minutes or until foamy.
2. Add olive oil, salt, and 2 cups of flour to the bowl. Mix until combined.
3. Gradually add remaining cup of flour, kneading the dough for 5-7 minutes until smooth.
4. Place dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place (around 75F) for 1 hour or until doubled in size.
5. Punch down dough and roll out into a 12-inch circle. Transfer to a baking sheet or pizza stone.
6. Spread pizza sauce evenly over the dough, leaving a 1/2 inch border around edges.
7. Arrange sliced mozzarella cheese on top of sauce.
8. Bake in a preheated oven at 425F for 12-15 minutes or until crust is golden brown and cheese is melted.
9. Remove from oven and garnish with chopped fresh basil leaves, if desired.

This Margherita Pizza has a crispy yet chewy crust, topped with the sweetness of San Marzano tomatoes and the creaminess of mozzarella. It’s perfect as is or served with a simple green salad on the side. To make it more interesting, try adding some sliced prosciutto or arugula for added flavor and texture.

Balsamic Glazed Steak Rolls

No summer gathering is complete without a show-stopping main course. Sizzling on the grill and dripping with sweet and tangy glaze, these Balsamic Glazed Steak Rolls are sure to impress.

Ingredients

• 1 1/2 pounds flank steak
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Cut the flank steak into 1-inch thick strips, then cut each strip in half lengthwise to create a long, thin piece.
2. In a small bowl, whisk together olive oil, garlic, mustard, balsamic vinegar, and thyme. Brush both sides of the steak pieces with the glaze mixture, making sure they’re evenly coated.
3. Season the steak pieces with salt and pepper to taste. Set aside for at least 30 minutes to allow the flavors to penetrate the meat.
4. Preheat a grill or grill pan to medium-high heat (400F). Remove the steak from the glaze, letting any excess liquid drip off. Grill the steak pieces for 3-4 minutes per side, or until they reach your desired level of doneness.
5. Transfer the grilled steak to a cutting board and let rest for 5 minutes before slicing into thin strips.

The resulting Balsamic Glazed Steak Rolls are tender, juicy, and bursting with flavor. Serve them alongside a side salad or roasted vegetables for a well-rounded summer meal. To add an extra layer of excitement, try serving the steak rolls on a bed of creamy polenta or crispy garlic mashed potatoes.

One-Pot Garlic Parmesan Pasta

Working from a busy schedule often means relying on easy and satisfying meals. One-Pot Garlic Parmesan Pasta checks all the boxes.

Ingredients

• 8 oz pasta of choice (e.g., penne, linguine)
• 2 cups chicken broth (190F / 88C)
• 1 cup heavy cream
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup grated Parmesan cheese (freshly shredded)
• 1/4 cup chopped fresh parsley

Instructions

1. Bring the chicken broth to a boil in a large saucepan over high heat.
2. Reduce the heat to medium and add pasta. Cook, stirring occasionally, for 8-10 minutes or until al dente.
3. Add the garlic, olive oil, basil, salt, and pepper. Stir well to combine.
4. Pour in the heavy cream and stir constantly over low-medium heat for 2-3 minutes or until slightly thickened.
5. Remove from heat; stir in Parmesan cheese until melted and well combined.
6. Cover the saucepan with a lid to let it rest for 5 minutes before serving.
7. Garnish with parsley and serve hot.

This comforting dish has a smooth, creamy texture from the heavy cream and Parmesan cheese. The pasta absorbs flavors perfectly without becoming mushy. Feel free to customize by adding protein or mixing in diced veggies for added nutrition.

Summary

You’ve got 20 delicious and easy entree recipes to make your busy nights a breeze! This roundup is perfect for home cooks on-the-go, with quick solutions for weeknights, meal prep, or even entertaining. Try one (or two, or three…) tonight and share your favorites in the comments below! Don’t forget to pin this article on Pinterest and come back often for more recipe inspiration!