15 Skillet Dinner Recipes With Minimal Cleanup

Skillet dinners are perfect for quick, flavorful meals that require minimal cleanup. Options like One-Pan Creamy Mushroom Pasta and Skillet Chicken Fajitas combine vibrant flavors with easy cooking methods. Cheesy Beef and Broccoli Skillet and Teriyaki Chicken and Rice are also great for busy evenings. For a lighter touch, try the Mediterranean Quinoa and Veggies or a zesty Cajun Shrimp and Grits. Each recipe emphasizes simplicity and delightful taste, making them irresistible. Discover even more delicious ideas ahead.

One-Pan Creamy Mushroom Pasta

One-Pan Creamy Mushroom Pasta is a hearty and satisfying dish that combines the earthiness of mushrooms with the smooth, comforting texture of a creamy sauce. This recipe is perfect for busy weeknights or intimate gatherings, as it can be prepared in just about 30 minutes while using only one pan for cooking, making cleanup a breeze. It serves about 4 people, making it ideal for families or small groups looking for a comforting meal.

Ingredients:

• 8 oz spaghetti
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 16 oz mushrooms, sliced (cremini or button mushrooms)
• 1 tsp dried thyme
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Cook the Pasta: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Sauté the Mushrooms: Add the sliced mushrooms to the skillet and sprinkle with thyme, salt, and pepper. Continue to cook until the mushrooms are golden brown and have released their moisture, about 5-7 minutes.
3. Combine with Broth: Pour in the vegetable broth and bring the mixture to a simmer. Add the spaghetti to the skillet, making sure it is submerged in the liquid. Cook the pasta according to package instructions, usually around 10-12 minutes, stirring occasionally until al dente.
4. Make it Creamy: Once the pasta is cooked and has absorbed most of the broth, reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until smooth. Adjust seasoning with additional salt and pepper if needed.
5. Serve: Remove from heat and let it rest for a couple of minutes. Garnish with chopped fresh parsley before serving.

Variations and Tips:

• Add Protein: For added protein, consider tossing in cooked chicken, shrimp, or even canned beans.
• Vegetarian Options: You can easily make this dish vegetarian-friendly by sticking to vegetable broth and avoiding any meat additions.
• Mushroom Variety: Experiment with different types of mushrooms like shiitake or portobello for a more robust flavor.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water to loosen the sauce.
• Flavor Boost: Add a splash of white wine before adding the cream for an extra layer of flavor.
• Nut-Free Option: Verify that the Parmesan cheese used is free from any added nut products if catering to allergies.

Enjoy this delicious and creamy One-Pan Mushroom Pasta – it’s bound to become a favorite!

Skillet Chicken Fajitas

Skillet Chicken Fajitas are a vibrant and flavorful dish that brings the bold taste of Mexican cuisine right to your dinner table. Ideal for families or anyone looking for a quick and satisfying meal, this recipe requires just about 30 minutes of preparation and cooking time.

The combination of marinated chicken, colorful bell peppers, and onions cooked in a single skillet makes for a delightful weeknight dinner that’s both easy and delicious.

Ingredients:

• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• Juice of 1 lime
• Tortillas, for serving
• Optional toppings: sour cream, guacamole, salsa, cilantro

Cooking Instructions:

1. In a bowl, combine the sliced chicken with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well and let marinate for about 10 minutes.
2. Heat a large skillet over medium-high heat. Once hot, add the marinated chicken and cook for 4-5 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers and onion. Sauté for about 5-7 minutes or until the vegetables are tender-crisp.
4. Return the chicken to the skillet and squeeze the lime juice over the mixture. Stir to combine and heat through for another minute.
5. Carefully serve the chicken and veggies with warm tortillas and your choice of optional toppings.

Variations & Tips:

• Veggie Option: For a vegetarian version, substitute the chicken with sliced mushrooms, zucchini, and additional bell peppers.
• Spicy Kick: Add sliced jalapeños to the skillet during cooking for some extra heat.
• Meal Prep: To save time, you can prep your chicken and veggies the day before and store them in the fridge.
• Serving Suggestions: Consider serving the fajitas with rice, beans, or a fresh salad for a complete meal.
• Leftovers: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the skillet or microwave.

Enjoy your Skillet Chicken Fajitas!

Cheesy Beef and Broccoli Skillet

Cheesy Beef and Broccoli Skillet

Cheesy Beef and Broccoli Skillet is a quick and satisfying one-pan meal that combines tender beef, vibrant broccoli, and a creamy, cheesy sauce, making it a great option for families or anyone looking for a hearty dish that comes together in under 30 minutes.

With its delightful flavors and comforting texture, this skillet dinner is sure to please both kids and adults alike. Perfect for busy weeknights, this recipe offers a delicious way to sneak some vegetables into your meal.

Ingredients:

• 1 pound ground beef
• 2 cups broccoli florets (fresh or frozen)
• 1 cup shredded cheddar cheese
• 1 cup beef broth
• 1 cup cooked rice (white or brown)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Cooking Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
2. Stir in the minced garlic, onion powder, Italian seasoning, salt, and pepper, allowing it to cook for 1-2 minutes until the garlic is fragrant.
3. Add the broccoli florets and beef broth to the skillet. Cover and let simmer for about 5-7 minutes, or until the broccoli is tender.
4. Once the broccoli is cooked, stir in the cooked rice and cheddar cheese. Mix well until the cheese is melted and everything is combined.
5. Serve warm, garnished with additional cheese or herbs if desired.

Variations and Tips:

• For added flavor, you can sprinkle some red pepper flakes for a touch of heat or add some cooked mushrooms and bell peppers.
• Swap the ground beef for ground turkey or chicken for a leaner option, or use sautéed tofu for a vegetarian version.
• If you’re looking for a creamier sauce, consider stirring in a few tablespoons of cream cheese or sour cream along with the cheese.
• This dish is perfect for meal prep; simply store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave when ready to eat.

Mediterranean Quinoa and Veggies

Mediterranean Quinoa and Veggies is a vibrant and healthy dish that’s perfect for a quick weeknight dinner or a light meal option for meal prep. This colorful skillet meal combines protein-rich quinoa with a variety of fresh vegetables and Mediterranean flavors, making it ideal for vegetarians, health enthusiasts, and anyone looking to enjoy a wholesome culinary experience.

With a preparation time of just 30 minutes, it’s a fantastic option for busy individuals who still want a delicious home-cooked meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup cherry tomatoes, halved
• 1 cup spinach or kale, roughly chopped
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh parsley or basil, for garnish

Cooking Steps:

1. In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil over high heat, then reduce to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it stand for 5 minutes, then fluff with a fork.
2. In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper, zucchini, and yellow squash. Sauté for about 5 minutes, or until the vegetables are tender.
3. Add the cherry tomatoes and spinach (or kale) to the skillet. Season with oregano, garlic powder, salt, and pepper. Cook for an additional 3-4 minutes until the spinach wilts and the tomatoes begin to soften.
4. Stir in the cooked quinoa and lemon juice, mixing everything until well combined and heated through. Adjust seasoning if needed.
5. Serve warm, garnished with fresh parsley or basil.

Variations and Tips:

• For extra protein, add canned chickpeas or cooked lentils to the skillet while mixing in the quinoa.
• You can substitute any seasonal vegetables you have on hand, such as asparagus, broccoli, or carrots, for a personalized twist.
• Top with feta cheese or olives for an authentic Mediterranean flavor.
• To make it a one-pot meal, you can cook the quinoa in the same skillet after sautéing the vegetables; just add the quinoa to the skillet with water or broth and let it cook until the liquid is absorbed.
• This dish can be stored in the refrigerator for up to 4 days, making it great for leftovers or meal prep.

Teriyaki Chicken and Rice

Teriyaki Chicken and Rice is a delicious one-pan dish that brings together tender, juicy chicken marinated in a savory-sweet teriyaki sauce, paired with fluffy rice and colorful vegetables.

It’s an ideal dinner option for busy weeknights or family gatherings, taking around 30 minutes from start to finish. This meal not only satisfies your cravings but also provides a balanced plate of protein, carbohydrates, and vegetables, making it perfect for families and those looking for a hearty yet simple dish.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup uncooked rice (white or brown)
• 2 cups chicken broth or water
• 1 cup broccoli florets
• 1 bell pepper, sliced (any color)
• 1 carrot, sliced thinly
• ¼ cup teriyaki sauce (store-bought or homemade)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced (optional)
• Salt and pepper, to taste
• Green onions, chopped (for garnish)
• Sesame seeds (for garnish, optional)

Cooking Instructions:

1. Prepare the Chicken: In a skillet over medium-high heat, add 2 tablespoons of vegetable oil.

Once hot, add the chicken pieces, season with salt and pepper, and cook for about 5-7 minutes until browned and cooked through.

2. Add Vegetables: Stir in the minced garlic and ginger (if using), cooking for an additional minute until fragrant.

Add the broccoli, bell pepper, and carrot to the pan, sautéing for another 4-5 minutes until vegetables are tender-crisp.

3. Add Rice and Broth: Stir in the uncooked rice and chicken broth (or water).

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and has absorbed the liquid.

4. Final Touches: Once the rice is ready, drizzle the teriyaki sauce over the mixture.

Stir well to combine and allow it to heat through for another 2-3 minutes.

5. Serve: Garnish with chopped green onions and sesame seeds if desired.

Serve immediately for a comforting one-pan meal.

Variations & Tips:

• Protein Alternatives: Substitute chicken with shrimp, tofu, or beef for different flavor profiles.
• Vegetable Mix: Feel free to add other vegetables such as snap peas, mushrooms, or corn to enhance the dish.
• Homemade Teriyaki Sauce: For a fresh homemade option, combine soy sauce, honey or brown sugar, mirin, and cornstarch in a saucepan and heat until thickened.
• Rice Preparation: Consider using jasmine rice for a fragrant twist or cauliflower rice for a low-carb version.
• Meal Prep: This dish can be made ahead of time and stored in the refrigerator for up to three days. Reheat in the microwave or on the stovetop with a splash of water to keep it moist.

Garlic Butter Shrimp and Asparagus

Garlic Butter Shrimp and Asparagus is a delightful skillet dish that combines succulent shrimp with tender asparagus, all enveloped in a rich garlic butter sauce.

This dish is perfect for a quick weeknight dinner, taking about 20-25 minutes to prepare. It’s not only delicious but also a healthy option that can cater to seafood lovers and those who appreciate light, fresh meals.

Ideal for serving 2-4 people, it’s perfect for couples or small families seeking a satisfying meal without spending too much time in the kitchen.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. Prepare the Shrimp: Rinse the shrimp under cold water and pat dry. Season with salt and pepper.
2. Cook the Asparagus: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the asparagus and season with salt and pepper. Sauté for about 3-4 minutes until crisp-tender. Remove the asparagus from the skillet and set aside.
3. Sauté the Shrimp: In the same skillet, add the remaining butter. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant.
4. Add Shrimp: Add the seasoned shrimp to the skillet and cook for approximately 2-3 minutes per side, or until they turn pink and opaque.
5. Combine: Once the shrimp are cooked, return the asparagus to the skillet and stir to combine. Squeeze fresh lemon juice over the top and mix well.
6. Garnish and Serve: Remove from heat, garnish with chopped parsley, and serve warm.

Variations and Tips:

• Add Vegetables: Feel free to incorporate other vegetables like bell peppers, cherry tomatoes, or snap peas for added color and nutrition.
• Spice it Up: For a spicy kick, you can add a dash of cayenne pepper or additional red pepper flakes.
• Substitute Proteins: Instead of shrimp, you can use chicken breast or tofu for a different yet delicious approach.
• Serving Suggestions: Pair with rice, quinoa, or pasta to make it a heartier meal. A side of crusty bread would also complement the dish beautifully for soaking up the garlic butter sauce.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the shrimp.

Skillet Lasagna

Skillet lasagna is a delicious and quick one-pan meal that brings the comforting flavors of traditional lasagna to the stovetop.

Ideal for busy weeknight dinners or family gatherings, this dish is perfect for anyone who loves Italian cuisine but wants to save time on preparation and cleanup.

With a total preparation time of approximately 30-40 minutes, you can serve up this hearty and cheesy meal in no time, all while enjoying a satisfying blend of pasta, meat, and sauce.

Ingredients:

• 8 oz. lasagna noodles, broken into pieces
• 1 lb. ground beef (or Italian sausage)
• 1 small onion, diced
• 2 cloves of garlic, minced
• 24 oz. marinara sauce
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Cooking Steps:

1. In a large skillet, brown the ground beef or Italian sausage over medium heat until fully cooked. Drain any excess fat.
2. Add the diced onion and minced garlic to the skillet, stirring until the onion becomes translucent.
3. Stir in the broken lasagna noodles and marinara sauce. If needed, add a splash of water or broth to guarantee the noodles are covered and can cook evenly.
4. Bring the mixture to a simmer. Cover the skillet and cook for about 12-15 minutes, or until the noodles are tender, stirring occasionally.
5. In a separate bowl, mix the ricotta cheese, half of the mozzarella cheese, dried oregano, dried basil, salt, and pepper until well combined.
6. Once the noodles are cooked, dollop the ricotta mixture over the noodle-sauce mixture in the skillet.
7. Sprinkle the remaining mozzarella and Parmesan cheese on top.
8. Cover the skillet and allow it to cook for an additional 5-7 minutes or until the cheese is melted and bubbly.
9. Remove from heat and let it cool for a few minutes. Garnish with fresh basil if desired, and serve hot.

Variations & Tips:

• For a vegetarian option, replace the ground beef with sautéed mushrooms, zucchini, or other vegetables.
• You can also mix in some spinach or kale with the ricotta for added nutrition and flavor.
• Add a pinch of red pepper flakes for a spicy kick.
• Serve with a side salad or garlic bread for a more complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the skillet or microwave.

Enjoy your skillet lasagna!

Taco Rice Casserole

Taco Rice Casserole is a delightful one-skillet meal that combines the bold flavors of tacos with hearty rice, making it suitable for families and busy individuals alike. This dish is perfect for weeknight dinners, as it comes together in about 30 minutes and provides a satisfying and filling meal.

The combination of spices, beans, and cheese makes it a crowd-pleaser for both adults and kids, ensuring everyone at the table will enjoy it.

Ingredients:

• 1 cup uncooked long-grain rice
• 1 pound ground beef or turkey
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes with green chilies
• 1 cup corn (fresh, frozen, or canned)
• 1 package (1 ounce) taco seasoning
• 2 cups beef broth or water
• 1 cup shredded cheddar cheese
• 1 cup salsa
• Fresh cilantro (for garnish, optional)
• Sour cream (for serving, optional)

Cooking Instructions:

1. In a large skillet over medium heat, brown the ground beef or turkey until fully cooked, breaking it up with a spatula as it cooks. Drain excess fat if necessary.
2. Add the uncooked rice, black beans, diced tomatoes (with their juice), corn, taco seasoning, and beef broth to the skillet. Stir to combine all ingredients thoroughly.
3. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.
4. Once the rice is tender, remove the skillet from the heat and sprinkle the shredded cheddar cheese over the top. Cover the skillet for an additional 2-3 minutes to allow the cheese to melt.
5. Serve the Taco Rice Casserole hot, garnished with fresh cilantro if desired, and accompanied by sour cream on the side.

Variations & Tips:

• For a vegetarian version, substitute ground meat with textured vegetable protein (TVP) or additional beans and veggies like bell peppers and zucchini.
• Adjust the spice level by using mild or spicy salsa and taco seasoning to suit your taste.
• Top with sliced jalapeños or diced avocado for an extra kick and creaminess.
• This casserole can easily be prepared ahead of time; simply assemble and refrigerate until you’re ready to cook. Bake at 350°F until heated through.
• Feel free to incorporate other toppings such as crushed tortilla chips for added crunch or chopped green onions for freshness.

Spinach and Feta Stuffed Chicken

Spinach and feta stuffed chicken is a delicious and healthy skillet dinner that is perfect for those looking for a quick yet elegant meal. This dish combines tender chicken breasts with a flavorful filling of spinach, feta cheese, garlic, and herbs, making it an excellent option for family dinners or entertaining guests.

With a preparation time of just 15 minutes and a cooking time of about 30 minutes, you can have this delightful dish on your table in under an hour.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1/4 cup cream cheese, softened
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup chicken broth (optional for extra moisture)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped spinach, feta cheese, cream cheese, minced garlic, oregano, basil, salt, and pepper. Mix until well incorporated.
3. Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, but not all the way through.
4. Stuff each chicken breast with the spinach and feta mixture, ensuring it’s packed tightly. You may secure the openings with toothpicks if necessary.
5. In a large skillet, heat olive oil over medium-high heat. Once hot, place the stuffed chicken breasts in the skillet and sear for approximately 4-5 minutes on each side until golden brown.
6. Pour in the chicken broth for added moisture and flavor. Cover the skillet with a lid and transfer it to the preheated oven.
7. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
8. Remove from the oven and let the chicken rest for a couple of minutes before serving.

Variations and Tips:

• For a Mediterranean twist, add sun-dried tomatoes or Kalamata olives to the stuffing.
• If you prefer a different cheese, try using goat cheese or mozzarella.
• Feel free to add fresh herbs like parsley or dill to the stuffing for extra flavor.
• Serve the stuffed chicken with a side of roasted vegetables or a fresh salad for a complete meal.
• To save time, prepare the stuffing in advance and store it in the refrigerator until you’re ready to use it.

Lemon Pepper Salmon and Zucchini

Lemon Pepper Salmon and Zucchini is a quick and flavorful skillet dinner that combines fresh salmon with vibrant zucchini, making it perfect for busy weeknights or a light meal for the family. This dish can be prepared in just 20 minutes, making it ideal for those looking for a healthy yet satisfying option.

The bright citrus notes from the lemon enhance the rich flavor of the salmon, while the zucchini adds a fresh crunch, making this dish both delicious and visually appealing.

Ingredients:

• 2 salmon fillets
• 2 medium zucchinis, sliced into half-moons
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• Salt, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Steps:

1. Prepare the Ingredients: Begin by washing the salmon fillets and patting them dry with paper towels. Season both sides of the salmon with salt, black pepper, and garlic powder. Slice the zucchinis into half-moons and set aside.
2. Heat the Skillet: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned salmon fillets, skin-side down, and cook for about 4-5 minutes or until the skin is crispy and the salmon easily releases from the pan.
3. Add Zucchini: Carefully flip the salmon fillets and add the sliced zucchini to the skillet. Sprinkle lemon zest over the top of the salmon and zucchini. Drizzle the lemon juice over the dish. Cook for another 4-5 minutes until the salmon is cooked through and the zucchini is tender yet slightly crisp.
4. Garnish and Serve: Once cooked, remove the skillet from heat. Garnish with freshly chopped parsley and serve with lemon wedges on the side for extra zest.

Variations and Tips:

• Herbs: Feel free to add fresh herbs such as thyme or dill for additional flavor.
• Spices: Experiment with different seasoning blends like Cajun or lemon-basil for a unique twist.
• Vegetable Options: You can substitute zucchini with asparagus, bell peppers, or cherry tomatoes for variety or depending on what you have on hand.
• Cooking Method: If you prefer grilling, you can cook the salmon and zucchini on a grill instead of using a skillet.
• Marinade Option: For added flavor, marinate the salmon in olive oil, lemon juice, and herbs for 30 minutes prior to cooking.

One-Pan Ratatouille

One-Pan Ratatouille is a vibrant, rustic dish originating from the South of France, showcasing a medley of fresh vegetables. It is ideal for those looking for a healthy, vegetarian meal that packs a punch of flavor while being easy to prepare and cook all in one skillet.

This dish usually takes about 30 minutes to prepare and cook, making it perfect for a weeknight dinner or a casual gathering with friends.

Ingredients:

• 1 medium eggplant, diced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (with juices)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil leaves (for garnish)

Cooking Steps:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
3. Stir in the diced eggplant and cook for another 5 minutes, stirring occasionally until it begins to soften.
4. Add the chopped bell peppers, zucchini, and yellow squash to the skillet. Cook for an additional 5-7 minutes, until the vegetables are tender.
5. Pour in the can of diced tomatoes, along with their juices. Add the dried thyme, oregano, salt, and pepper. Stir to combine.
6. Cover the skillet and let it simmer for about 10 minutes, allowing the flavors to meld and the vegetables to cook through.
7. Taste and adjust seasoning as needed.
8. Once done, remove the skillet from heat and garnish with fresh basil leaves before serving.

Variations & Tips:

• For added protein, consider stirring in some cooked chickpeas or white beans at the end of the cooking process.
• Feel free to use seasonal vegetables such as mushrooms, asparagus, or cherry tomatoes to customize the dish.
• For a heartier meal, serve the ratatouille over quinoa, rice, or even pasta.
• To enhance the flavor, add a pinch of red pepper flakes for heat or a splash of balsamic vinegar for a tangy touch.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheat beautifully in the microwave or on the stovetop.

Beef Stroganoff Skillet

Beef Stroganoff Skillet is a comforting, hearty dish that combines tender beef strips with a creamy sauce, mushrooms, and onions, served over noodles or rice. This one-pan meal is perfect for busy weeknight dinners or when you want to impress guests with minimal effort.

With a preparation time of just 30 minutes, you can enjoy a delicious, home-cooked meal that brings warmth and satisfaction to the table.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 8 ounces mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon Worcestershire sauce
• 1 cup beef broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 2 teaspoons Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Egg noodles or rice (for serving)

Cooking Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Add the sliced beef and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
2. In the same skillet, add the diced onion and sliced mushrooms. Sauté for about 5 minutes, or until the onions are translucent and mushrooms are softened.
3. Add minced garlic and cook for an additional minute, stirring frequently.
4. Sprinkle the flour over the cooked onions and mushrooms, stirring well to coat. Cook for 1-2 minutes.
5. Slowly pour in the beef broth while whisking to combine, ensuring there are no lumps. Stir in the Worcestershire sauce and Dijon mustard.
6. Bring the mixture to a simmer and let it cook for about 5 minutes until it thickens slightly.
7. Reduce the heat to low, and stir in the sour cream until fully incorporated. Return the cooked beef to the skillet, combine, and heat through.
8. Serve over cooked egg noodles or rice and garnish with fresh parsley.

Variations and Tips:

• For a healthier option, substitute the sour cream with Greek yogurt.
• Add vegetables such as spinach or bell peppers for added nutrition.
• If you’re looking for more flavor, consider marinating the beef in the Worcestershire sauce for an hour before cooking.
• Make it a complete meal by serving with a side salad or steamed vegetables.
• Leftovers can be stored in the refrigerator for up to 3 days, and this dish can easily be reheated on the stove or in the microwave.

Chicken and Vegetable Stir-Fry

Chicken and Vegetable Stir-Fry is a quick and easy skillet dinner recipe that’s perfect for busy weeknights. This flavorful dish combines tender chicken pieces with a colorful mix of fresh vegetables, making it not only delicious but also packed with nutrients.

It’s ideal for families looking for a healthy meal that can be prepared in just 30 minutes, allowing you to enjoy a homemade dinner without spending hours in the kitchen.

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots)
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon sesame oil (optional)
• Salt and pepper to taste
• Cooked rice or noodles for serving

Cooking Steps:

1. Start by heating the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the chicken pieces to the skillet. Season with salt and pepper, then cook for about 5-7 minutes, or until the chicken is golden brown and cooked through.

Remove the chicken from the skillet and set aside.

3. In the same skillet, add the garlic and ginger. Stir-fry for about 30 seconds until fragrant.

4. Add the mixed vegetables to the skillet. Stir-fry for approximately 3-5 minutes, or until the vegetables are tender-crisp.

5. While the vegetables are cooking, in a small bowl, mix the soy sauce, cornstarch, and water until smooth. This will create a sauce that thickens as it cooks.

6. Return the cooked chicken to the skillet, pour the sauce over the chicken and vegetables, and stir well to combine.

Cook for an additional 2-3 minutes, allowing the sauce to thicken.

7. Drizzle with sesame oil (if using) before serving, and enjoy your stir-fry over cooked rice or noodles.

Variations and Tips:

• You can customize this stir-fry by adding different vegetables such as mushrooms, zucchini, or baby corn based on your preference or what’s in season.
• For a spicy kick, add red pepper flakes or sriracha into the sauce.
• Substitute chicken with tofu for a vegetarian version or use shrimp for a seafood twist.
• To add some crunch, toss in some chopped nuts like cashews or almonds right before serving.
• Leftovers can be stored in the refrigerator for up to 3 days, making it a great meal prep option!

Cajun Shrimp and Grits

Cajun Shrimp and Grits is a classic Southern dish that beautifully marries creamy grits with flavorful, spicy shrimp for a comforting and indulgent meal. This dish is perfect for a family dinner or a casual gathering with friends, offering a taste of the South that everyone can enjoy.

The preparation time is around 30 minutes, making it a relatively quick yet impressive recipe to whip up.

Ingredients:

• 1 cup grits
• 4 cups water or chicken broth
• 1 pound shrimp, peeled and deveined
• 4 slices of bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup heavy cream
• 1 tablespoon Cajun seasoning
• Salt and pepper to taste
• Green onions, for garnish

Cooking Instructions:

1. In a large saucepan, bring the water or chicken broth to a boil. Gradually stir in the grits. Reduce heat to low, cover, and let it simmer for about 20 minutes or until thickened, stirring occasionally.
2. While the grits are cooking, in a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the grease in the skillet.
3. In the same skillet, add the diced onion, bell pepper, and garlic. Sauté for about 5 minutes, or until the vegetables are tender.
4. Add the shrimp to the skillet, sprinkle with Cajun seasoning, salt, and pepper. Cook for 3-4 minutes until the shrimp turn pink and opaque.
5. Stir in the heavy cream, and let it cook for an additional 2-3 minutes until heated through.
6. Once the grits are done, serve them in bowls topped with the shrimp mixture and garnish with crispy bacon and green onions.

Variations and Tips:

• For a spicier kick, consider adding diced jalapeños or using hot sausage instead of bacon.
• You can substitute stone-ground grits for an even creamier texture.
• For a healthier alternative, try using turkey bacon or omit the bacon entirely.
• Pair this dish with a side of sautéed greens or a fresh salad to balance the richness.
• Leftover grits can easily be reheated and combined with scrambled eggs for a delicious breakfast option.

Caprese Pesto Chicken Skillet

The Caprese Pesto Chicken Skillet is a delightful one-pan dish that brings together the vibrant flavors of fresh basil pesto, juicy chicken, and creamy mozzarella, all topped with ripe tomatoes.

This meal is perfect for busy weeknights or a cozy dinner for two, taking only about 30 minutes from prep to table. With its colorful presentation and rich flavors, it’s also a great option for impressing guests or family without spending hours in the kitchen.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto
• 1 cup fresh mozzarella cheese, torn or cubed
• Fresh basil leaves, for garnish
• Balsamic glaze (optional)

Cooking Steps:

1. Season the chicken breasts generously with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on one side until golden brown.
3. Flip the chicken and add the halved cherry tomatoes to the skillet. Cook for an additional 6-7 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
4. Lower the heat to medium and spoon the basil pesto evenly over the chicken. Top with the fresh mozzarella cheese.
5. Cover the skillet with a lid and cook for another 2-3 minutes, allowing the cheese to melt.
6. Remove from heat, garnish with fresh basil leaves, and drizzle with balsamic glaze if desired.
7. Serve immediately, making sure to spoon some of the delicious juices from the skillet over the chicken.

Variations and Tips:

• For a lighter option, you can use boneless, skinless chicken thighs or even tofu if you prefer a vegetarian alternative.
• Substitute the cherry tomatoes with diced bell peppers or spinach for an added flavor and nutritional boost.
• If you want a bit of heat, add red pepper flakes to the skillet when cooking the chicken.
• Serve over a bed of quinoa, pasta, or alongside a fresh green salad for a complete meal.