Welcome to your new weeknight savior! These Super Quick And Easy Dinner Recipes are designed for real life: when you're short on time, energy, and patience, but still want a delicious, home-cooked meal on the table in 30 minutes or less.
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From juicy one-pan chicken to creamy skillet pasta, every recipe here is a complete meal in itself, using simple ingredients you likely already have in your pantry. No complicated techniques, no long marinating times, just straightforward cooking that delivers big flavor.
Whether you're a busy parent, a college student, or just someone who hates spending hours in the kitchen, these recipes will become your go-to. Let's make dinner easy and delicious again!
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
Chicken breasts cook quickly and stay juicy. Substitute with chicken thighs for more flavor, or tofu for a vegetarian option.
2 tbsp olive oil
Use a good quality extra-virgin olive oil for sautéing. You can substitute with avocado oil or vegetable oil.
1 medium onion, diced
Yellow or sweet onion works best. If you're short on time, use frozen diced onion.
3 cloves garlic, minced
Fresh garlic adds the best flavor, but 1/2 tsp garlic powder can work in a pinch.
1 red bell pepper, sliced
Adds color and crunch. Substitute with any color bell pepper or even carrots for a different texture.
1 cup (240ml) chicken broth
Low-sodium broth is recommended to control salt. Use vegetable broth for a vegetarian version.
1 can (14.5 oz/411g) diced tomatoes, undrained
Fire-roasted diced tomatoes add extra smoky flavor. If you only have whole tomatoes, crush them with your hands.
1 tsp dried oregano
Dried herbs are convenient; if using fresh, use 1 tbsp chopped.
1 tsp smoked paprika
Smoked paprika gives a subtle smoky depth. Regular paprika works but won't have the same smokiness.
1/2 tsp salt
Adjust to taste. If using regular broth, you may need less salt.
1/4 tsp black pepper
Freshly ground pepper is best for flavor.
2 cups (200g) penne pasta (or any short pasta)
Penne holds sauce well. Use gluten-free pasta if needed, and adjust cooking time accordingly.
1/4 cup (25g) grated Parmesan cheese
Freshly grated Parmesan melts better. Substitute with Pecorino Romano or nutritional yeast for a dairy-free option.
Tips & Tricks
Don't overcrowd the pan
Cooking chicken in batches ensures it browns nicely instead of steaming.
Taste as you go
Adjust seasoning after adding tomatoes and broth; everyone's salt preference is different.
Use a large skillet
A 12-inch pan gives enough room for everything to cook evenly.
Pro Tips
Step-by-Step Instructions
1. Season and brown chicken
Season the chicken pieces with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook for 4-5 minutes until golden brown on all sides. Remove and set aside. The chicken will finish cooking later.
2. Sauté aromatics
In the same skillet, reduce heat to medium (325°F/165°C) and add remaining olive oil. Add onion and bell pepper, cook for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
3. Add liquids and seasonings
Pour in chicken broth and diced tomatoes with their juices. Stir in oregano, smoked paprika, salt, and pepper. Bring to a simmer over medium-high heat (375°F/190°C).
4. Cook pasta
Add the uncooked penne directly into the sauce. Stir well to combine. Cover and reduce heat to medium-low (300°F/150°C). Simmer for 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
5. Return chicken to pan
Add the browned chicken back to the skillet. Stir to coat with sauce. Cook for an additional 5 minutes until chicken is cooked through (internal temperature reaches 165°F/74°C).
6. Finish and serve
Remove from heat. Stir in grated Parmesan cheese until melted. Let stand for 2 minutes to thicken. Serve hot, garnished with extra cheese if desired.
Delicious Variations
Vegetarian
Replace chicken with chickpeas or extra firm tofu, use vegetable broth.
Spicy
Add 1/2 tsp red pepper flakes or a diced jalapeño with the onion.
Creamy
Stir in 1/4 cup heavy cream or cream cheese at the end for a richer sauce.
How to Store Super Quick And Easy Dinner Recipes
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat (325°F/165°C) with a splash of water or broth, stirring until heated through. Or microwave in 30-second intervals.
Frequently Asked Questions
Q: Can I use a different type of pasta?
Yes, any short pasta like rotini, fusilli, or bowtie works. Adjust cooking time according to the package instructions.
Q: How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
Q: Can I make this recipe ahead of time?
Absolutely! You can prepare the entire dish, let it cool, and refrigerate for up to 2 days. Reheat gently on the stove.
Q: What can I use instead of chicken broth?
Vegetable broth or water with a bouillon cube works fine. Or use white wine for extra flavor, but you may need to adjust seasoning.
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Super Quick And Easy Dinner Recipes
Super Quick And Easy Dinner Recipes: one-pan, 30-minute meals that are perfect for busy weeknights and picky eaters.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup (240ml) chicken broth
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups (200g) penne pasta (or any short pasta)
- 1/4 cup (25g) grated Parmesan cheese
📋 Instructions
- 1Season and brown chicken — Season the chicken pieces with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook for 4-5 minutes until golden brown on all sides. Remove and set aside. The chicken will finish cooking later.
- 2Sauté aromatics — In the same skillet, reduce heat to medium (325°F/165°C) and add remaining olive oil. Add onion and bell pepper, cook for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- 3Add liquids and seasonings — Pour in chicken broth and diced tomatoes with their juices. Stir in oregano, smoked paprika, salt, and pepper. Bring to a simmer over medium-high heat (375°F/190°C).
- 4Cook pasta — Add the uncooked penne directly into the sauce. Stir well to combine. Cover and reduce heat to medium-low (300°F/150°C). Simmer for 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
- 5Return chicken to pan — Add the browned chicken back to the skillet. Stir to coat with sauce. Cook for an additional 5 minutes until chicken is cooked through (internal temperature reaches 165°F/74°C).
- 6Finish and serve — Remove from heat. Stir in grated Parmesan cheese until melted. Let stand for 2 minutes to thicken. Serve hot, garnished with extra cheese if desired.
