In less than 20 minutes from prep to plate, you can make delicious, satisfying dinners that are super fast but don’t skimp on flavor or texture. Save some of the 15 recipes below that speak to you and you’ll never have to choose between tasty and quick again.
Broccoli Cheddar Creamy Beans
“For even cheesier beans, use more cheese (duh) or swap for extra sharp cheddar. I also like to add a teaspoon or two of nutritional yeast, which adds a delicious nacho-esque flavor.” —Simply Recipes Senior Editor Laurel Randolph
Garlic Knot Chicken Breasts
“If you can’t find cutlets or already have whole chicken breasts on hand, just make your own. Lay the chicken breasts flat on a cutting board and carefully cut them in half horizontally using a sharp knife. Alternatively, pound them out with a meat mallet until they’re about 1/2-inch thick.” —Simply Recipes Contributor Theodora Kaloudis
Chorizo Sloppy Joes
“Chorizo is slightly spicy, but the spice level can vary from brand to brand. If your chorizo happens to be spicier than you’d like, add a touch of ketchup to your sloppy Joe mixture–its sweetness will help tame the heat.” —Simply Recipes Recipe Developer Liv Dansky
Red Lentil Coconut Soup
“Unlike dried beans, you do not need to soak red lentils before using them, but you should always give them a little rinse in cold water right before use to remove any debris or dirt.” —Simply Recipes Contributor Devan Grimsrud
Ground Beef Hummus Bowls
“Whenever I’m feeding multiple people (so, every night), I find that including a choose-your-own-adventure element in the meal is my best bet for success. Here are some of my favorite toppings for these bowls: chickpeas, feta, kalamata olives, banana peppers, pickles, tomatoes, cucumbers, red onions, fresh parsley.” —Simply Recipes Contributor Stephanie A. Ganz
Sausage White Bean Soup
“I like spinach for this recipe because it cooks quickly, but other greens will also work. Chop kale or collard greens and simmer until just tender.” —Simply Recipes Contributor Sara Haas
Spaghetti Aglio e Olio with Green Olives
“If olives are not your thing, swap them with chopped canned artichokes or a tablespoon or two of rinsed capers for the same brininess.” —Simply Recipes Contributor Molly Adams
Honey Soy Chicken
“Start the rice first; it’ll be ready when your chicken is. If you don’t have it in you to make rice, try using 90-second rice packs.” —Simply Recipes Contributor Kris Osborne
Black Bean Toasts
“I typically cover my baking sheets with foil or parchment to save time when it comes to clean-up. If you don’t mind doing an extra dish, then you can skip this step.” —Simply Recipes Contributor Sara Haas
Tomato Orzo Soup
“If you want to take this soup into a creamier territory, finish it with a splash of heavy cream or half a can of full-fat coconut milk.” —Simply Recipes Contributor Alexandra Shytsman
One-Pan Beef and Chickpeas
“Get your greens in by tossing in a few handfuls of frozen peas or frozen spinach.” —Devan
One-Pan Ravioli
“I chose straightforward cheese-filled ravioli for this recipe, but the beauty is that it’s versatile and customizable. If you want to switch up the flavor of the ravioli, go ahead. Both fresh and frozen will work, so choose whatever brand or type you normally buy. Or swap for tortellini.” —Theodora
Easy Chickpea Curry
“The best part is that this dish is mostly pantry-friendly with staples you likely already have stocked. The only fresh ingredients required are spinach, ginger, and garlic.” —Simply Recipes Contributor Shayma Saadat
15-Minute Wonton Soup
“If you like the flavor of hot and sour soup, add some tang with rice vinegar and stir in a whisked egg or two to bulk up the broth.” —Kris
Brown Butter Cacio e Pepe
“Watch your brown butter closely. It can go from perfectly golden to burnt quickly. If you sense that it will burn, quickly but carefully transfer the butter into a heat-proof bowl to stop it from further browning.” —Simply Recipes Contributor Sharon Lehman
#Fastest #Weeknight #Dinners
