Welcome to my kitchen, where dinner doesn't have to be complicated to be delicious. This Simple But Good Dinner Recipes is the answer to those hectic weeknights when you want something satisfying without spending hours in the kitchen.
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It's a one-pan wonder that combines juicy chicken, colorful vegetables, and a creamy, savory sauce that the whole family will love. With minimal prep and easy cleanup, this recipe will become your go-to for a stress-free evening meal.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
Chicken breast is lean and cooks quickly. You can substitute with chicken thighs for more juiciness, or use shrimp for a pescatarian version.
2 tablespoons olive oil
Olive oil adds richness and helps brown the chicken. You can use avocado oil for a higher smoke point.
1 medium onion, diced
Onion adds a savory base. Use a yellow or sweet onion for milder flavor; shallots also work well.
3 cloves garlic, minced
Fresh garlic is best, but you can use 1 teaspoon garlic powder in a pinch.
1 cup (240ml) chicken broth
Use low-sodium broth to control saltiness. Vegetable broth works too for a lighter option.
1 cup (240ml) heavy cream
Heavy cream creates a rich sauce. For a lighter version, use half-and-half or coconut milk (for dairy-free).
1/2 cup (50g) grated Parmesan cheese
Parmesan adds nutty, salty flavor. Freshly grated is best; pre-shredded works but may not melt as smoothly.
2 cups (150g) broccoli florets
Broccoli adds color and nutrients. You can use cauliflower, green beans, or asparagus depending on the season.
1 cup (150g) cherry tomatoes, halved
Cherry tomatoes burst in the sauce, adding sweetness. Use grape tomatoes or chopped Roma tomatoes if needed.
1 teaspoon Italian seasoning
A blend of herbs like oregano, basil, and thyme. You can use 1/2 teaspoon each of dried oregano and basil.
Salt and freshly ground black pepper, to taste
Essential for seasoning. Adjust to your preference.
Fresh parsley, chopped (for garnish)
Adds a fresh finish. You can skip it or use fresh basil.
Tips & Tricks
- Don't overcrowd the pan when browning chicken – cook in batches if needed to get a nice sear.
- Cut the chicken into uniform cubes so they cook evenly and quickly.
- Simmer the sauce gently – boiling can cause the cream to curdle.
Pro Tips
Step-by-Step Instructions
1. Season and Brown Chicken
Pat the chicken cubes dry and season with salt and pepper. Heat 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 per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove and set aside.
2. Sauté Aromatics
In the same skillet, add the diced onion and cook over medium heat (350°F / 175°C) for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
3. Create the Sauce Base
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half, about 3-4 minutes.
4. Add Cream and Parmesan
Reduce heat to low (250°F / 120°C) and stir in the heavy cream and Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth. Season with Italian seasoning, salt, and pepper.
5. Cook the Broccoli
Add the broccoli florets to the sauce and let them simmer gently for 5-6 minutes until they are bright green and tender-crisp.
6. Combine and Finish
Return the cooked chicken to the skillet along with the cherry tomatoes. Stir everything to coat in the sauce and cook for another 2-3 minutes until the tomatoes just start to soften.
7. Garnish and Serve
Remove from heat, sprinkle with fresh parsley, and serve hot over pasta, rice, or with crusty bread.
Delicious Variations
Make it spicy
Add 1/2 teaspoon red pepper flakes with the garlic for a kick.
Add mushrooms
Sauté 8 oz (225g) sliced mushrooms with the onions for extra umami.
Use shrimp
Swap chicken for 1 lb (450g) peeled shrimp and cook only 2-3 minutes until pink.
How to Store Simple But Good 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 gently on the stovetop over medium-low heat, adding a splash of broth or cream if the sauce is too thick.
Frequently Asked Questions
Q: Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner and less creamy. Use whole milk and add a tablespoon of flour mixed with a little water to thicken if needed.
Q: How do I prevent the cream from curdling?
Keep the heat low when adding the cream and don't let the sauce boil. Stir constantly and add the cream slowly.
Q: Can I make this dairy-free?
Yes, use coconut milk instead of heavy cream and nutritional yeast instead of Parmesan. The flavor will be slightly different but still delicious.
Q: What can I serve with this?
It's great over pasta, rice, quinoa, or with a side of crusty bread to soak up the sauce.
Q: Can I add other vegetables?
Absolutely! Try zucchini, bell peppers, spinach, or peas. Just add them at the appropriate time so they cook evenly.
I hope you enjoy this Simple But Good Dinner Recipes as much as my family does! If you try it, leave a comment below and let me know how it turned out. Don't forget to share your photos on social media and tag me – I love seeing your creations!
Simple But Good Dinner Recipes
Simple But Good Dinner Recipes: a one-pan, 30-minute meal that's hearty, family-friendly, and perfect for busy weeknights.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 2 cups (150g) broccoli florets
- 1 cup (150g) cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
📋 Instructions
- 1Season and Brown Chicken — Pat the chicken cubes dry and season with salt and pepper. Heat 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 per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove and set aside.
- 2Sauté Aromatics — In the same skillet, add the diced onion and cook over medium heat (350°F / 175°C) for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- 3Create the Sauce Base — Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half, about 3-4 minutes.
- 4Add Cream and Parmesan — Reduce heat to low (250°F / 120°C) and stir in the heavy cream and Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth. Season with Italian seasoning, salt, and pepper.
- 5Cook the Broccoli — Add the broccoli florets to the sauce and let them simmer gently for 5-6 minutes until they are bright green and tender-crisp.
- 6Combine and Finish — Return the cooked chicken to the skillet along with the cherry tomatoes. Stir everything to coat in the sauce and cook for another 2-3 minutes until the tomatoes just start to soften.
- 7Garnish and Serve — Remove from heat, sprinkle with fresh parsley, and serve hot over pasta, rice, or with crusty bread.
