These three dinner recipes are perfect for a busy weeknight when you need something delicious, satisfying, and on the table fast. From a creamy one-pan chicken to a hearty vegetarian skillet and a classic shrimp stir-fry, each dish is designed to be simple, flexible, and full of flavor. They use everyday ingredients and come together in under 45 minutes, making them ideal for tonight.
Ingredients
For the Creamy Sun-Dried Tomato Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil (15 ml)
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 1/3 cup (40 g) sun-dried tomatoes, chopped (not in oil)
- 1 tsp dried Italian seasoning
- 1/4 cup (60 ml) chicken broth
- 2 cups (60 g) fresh spinach
For the Vegetarian Chickpea Skillet:
- 2 tbsp olive oil (30 ml)
- 1 medium onion, diced
- 2 bell peppers (any color), diced
- 2 cloves garlic, minced
- 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1/2 cup (120 ml) vegetable broth
- 1 cup (150 g) frozen corn
- 1/4 cup (15 g) fresh cilantro, chopped
For the Garlic Butter Shrimp and Broccoli:
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter (28 g)
- 3 cloves garlic, minced
- 1 lb (450 g) broccoli florets (about 4 cups)
- 1/4 cup (60 ml) chicken broth
- 1 tbsp lemon juice (15 ml)
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp chopped fresh parsley
Instructions
For the Creamy Sun-Dried Tomato Chicken:
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) as per USDA FSIS safe minimum for poultry. Remove chicken from the skillet and set aside.
- Reduce heat to medium. Add garlic to the same skillet and sauté for 30 seconds until fragrant.
- Pour in the heavy cream, chicken broth, Parmesan, sun-dried tomatoes, and Italian seasoning. Stir well and bring to a gentle simmer. Cook for 2-3 minutes until the sauce thickens slightly.
- Add the spinach and stir until wilted, about 1 minute.
- Return the chicken to the skillet, spooning sauce over the top. Simmer for 2-3 minutes to reheat. Serve hot.
For the Vegetarian Chickpea Skillet:
- Heat olive oil in a large skillet over medium heat. Add onion and bell peppers, cook for 5-6 minutes until softened.
- Add garlic and cook for 30 seconds more.
- Stir in chickpeas, diced tomatoes (with juices), cumin, smoked paprika, chili powder, salt, and pepper. Add vegetable broth. Bring to a simmer.
- Cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
- Add frozen corn and cook for another 3-4 minutes until heated through.
- Remove from heat and stir in fresh cilantro. Serve warm.
For the Garlic Butter Shrimp and Broccoli:
- Pat the shrimp dry with paper towels and season with salt and pepper.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside. (Shrimp cooks quickly; do not overcook.)
- Add the remaining butter to the skillet. Add broccoli florets and cook for 4-5 minutes, stirring occasionally, until bright green and slightly tender.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and lemon juice. Scrape up any browned bits from the bottom of the pan. Let it bubble for 2 minutes.
- Return the shrimp to the skillet, add red pepper flakes (if using), and toss everything together. Cook for 1-2 minutes until heated through. Garnish with parsley and serve.
Tips
- Chicken substitution: Use chicken thighs instead of breasts; they stay moister. Adjust cooking time accordingly (thighs may take a few extra minutes).
- Make it dairy-free: For the chicken recipe, replace heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan. The flavor will be slightly different but still delicious.
- Don’t overcook shrimp: Shrimp cooks in just a few minutes. Overcooked shrimp becomes rubbery. Remove them from the pan as soon as they turn pink and curl slightly.
- Batch prep: Chop the vegetables and measure spices ahead of time. You can also marinate the chicken in the morning to save time later.
Serving Suggestions
Serve the creamy chicken with crusty bread, over pasta, or alongside roasted potatoes. The chickpea skillet is great on its own, but also pairs well with rice, quinoa, or warm tortillas. The shrimp and broccoli is perfect over steamed rice, cauliflower rice, or with a side of garlic bread.
Variations
- Chicken: Add mushrooms or artichoke hearts to the sauce. Swap sun-dried tomatoes for cherry tomatoes, or use fresh basil instead of spinach.
- Chickpea skillet: Add diced zucchini or eggplant in the summer. Use kale instead of spinach, or add a dollop of Greek yogurt on top when serving.
- Shrimp: Use scallops or a firm white fish like cod instead of shrimp (adjust cooking times). Add asparagus instead of broccoli, or toss in some snap peas.
Storage and Reheating
Refrigerate any leftovers within 2 hours in airtight containers. All three dishes will keep for 3-4 days in the fridge. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce. The chickpea skillet and chicken also reheat well in the microwave. Shrimp is best reheated quickly to avoid toughening. For longer storage, freeze the chicken (without the cream sauce) and the chickpea skillet for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or place them in a bowl of cold water for 15-20 minutes. Pat them very dry before cooking to get a good sear.
How do I know when the chicken is done? Use an instant-read thermometer inserted into the thickest part of the breast. It should read 165°F (74°C) as per USDA FSIS safe minimum. If you don’t have a thermometer, the juices should run clear when pierced.
Can I make the creamy chicken sauce without heavy cream? Yes, you can use half-and-half or whole milk, but the sauce will be thinner. To thicken, mix 1 teaspoon cornstarch with 2 tablespoons cold water and stir it in at the end.
Is the chickpea skillet spicy? It has a mild warmth from the chili powder and smoked paprika. For more heat, add a pinch of cayenne or a chopped jalapeño with the onions.
Can I add other vegetables to the shrimp dish? Absolutely. Bell peppers, snow peas, or mushrooms work well. Just adjust the cooking time so all vegetables are tender.
What can I serve with these dishes for a complete meal? A simple green salad with lemon vinaigrette, a side of crusty bread, or rice are all great options. The chickpea skillet is already a complete vegetarian meal with protein and vegetables.
Related
- Is Sweet Sticky Rice Gluten Free? Yes, With Caveats
- Jeff Mauro Sweet Potatoes: Easy Candied Recipe
- Super Easy Meal Prep Recipes for Busy Weeks
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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