Imagine this: it’s 5:30, the kids are swimming around like starving sharks, and your mind is frantically trying to respond to the age-old question, “What’s for dinner? ” At the end of a long day of work, errands, or juggling schedules, the thought of cooking up a gourmet meal sounds like summiting Mount Everest. Don’t worry, however; weeknight dinners don’t have to be a war. With these 14 simple, family-friendly dinner recipes, you’ll be having healthy, tasty meals on the table in no time, with more time to spend with those you love.
These recipes are your secret to busy nights. They’re meant for actual families, with uncomplicated ingredients, easy cleanup, and flavors even finicky eaters will love. From one-pan miracles to slow-cooker rescues, each meal is a mix of convenience and comfort, showing that home-cooked meals can be easy and thrilling. Goodbye takeout shame, hello dinners that unite everyone at the table.
Whether you’re a seasoned home cook or just trying to survive the week, these ideas will make your evenings smoother and tastier. You’ll find everything from crispy baked chicken to creamy tacos, all crafted to fit into your hectic schedule. Let’s dive into these 14 game-changing recipes that will transform your weeknights into moments of joy, flavor, and connection.
1. Crispy Rosemary Chicken and Fries
There’s something special about the aroma of rosemary and garlic filling the home, guaranteeing a meal that’s comforting yet craveable. This Crispy Rosemary Chicken and Fries is a healthier adaptation of a childhood favorite chicken nuggets and fries but all made from scratch with a healthier spin. By baking rather than frying, you have all of the crunch and taste without the greasy cleanup, a win for both your kitchen and your taste buds.
The best part of this dish is how simple it is. With only a few ingredients chicken, potatoes, olive oil, and some herbs sprinkled on top you can have a meal that tastes like a special occasion but is prepared in less than an hour. The oregano and rosemary provide an aromatic, earthy depth to this dish that is well beyond fast food, and the crispy potatoes are a kids’ and adults’ delight.
- Quick prep: Everything’s ready for the oven in 15 minutes.
- Minimal cleanup: One pan equates to less dish duty.
- Customizable: Substitute rosemary with thyme or sprinkle a pinch of paprika for added pizzazz.
As recipe developer SANDY WITEK explains, “This is a one-pan meal that’s in the oven in 15 minutes,” which leaves you with more time to unwind or get to work on that never-ending to-do list. This recipe is also super flexible. Serve it with ketchup for the kids, or add a fresh side salad for a healthy dinner.
Crispy Rosemary Chicken and Fries
Equipment
- 1 Large Mixing Bowl
- 1 Large Baking Sheet with Rim Essential for even roasting and preventing spills.
- 1 Measuring Spoons
- 1 Tongs or Spatula For tossing ingredients and basting during cooking.
Ingredients
Main
- 8 chicken thighs
- 6 small red potatoes quartered
- ½ cup extra-virgin olive oil or as needed
- 1 tablespoon chopped fresh rosemary
- 1 ½ teaspoons chopped fresh oregano
- 1 ½ teaspoons garlic powder
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Toss chicken and potatoes with oil in a large bowl; transfer to a large baking dish or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt, and pepper.
- Bake in the preheated oven, uncovered, for 1 hour; baste during last 15 minutes for extra crispness.
Notes
2. Slow Cooker Baby Back Ribs
The idea of fall-off-the-bone ribs may bring to mind images of pitmasters slaving over a smoky grill, but this Slow Cooker Baby Back Ribs recipe shows you don’t have to be a barbecue aficionado to indulge. With a slow cooker, you can get melt-in-your-mouth ribs with little effort, making this recipe ideal for busy weeknights or lazy weekends.
Just prepare it in the morning, and come dinnertime, you’ll have dinner that tastes like a special occasion. The slow cooker does all the work, allowing the ribs to low and slow cook in a rich mix of spices and sauce. Hands-off cooking like this allows you to go about your day whether it’s work, errands, or assisting with homework while dinner cooks itself.
- Low effort: Set it and forget it until the last oven step.
- Crowd-pleaser: Ribs are a favorite among children and adults.
- Flavorful: The slow cooker fills the meat with intense, rich flavor.
The finishing touch is a brief 15-minute baking in the oven to provide the ribs with that irresistible caramelized exterior, a layer of texture which propels them into the stratosphere. Reviewer Brenda exclaims, “These ribs were great I was impressed as the recipe was so easy and did not take long.” The ease is what has made the recipe so popular in this household. Serve with cornbread or coleslaw for a full meal.
Slow Cooker Baby Back Ribs
Equipment
- 1 Slow Cooker
- 1 Baking Sheet
- 1 Tongs For safe handling and transferring of ribs
- 1 Chef’s knife For trimming ribs, slicing onion, and mincing garlic
- 1 Cutting Board
Ingredients
Main
- 3 pounds baby back ribs trimmed
- salt and ground black pepper to taste
- ½ cup water
- ½ onion sliced
- 1 clove garlic minced
- 1 18 ounce bottle barbeque sauce
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Season ribs with salt and pepper. Dotdash Meredith Food Studios
- Pour 1/2 cup water into the slow cooker, then add ribs. Scatter onion and garlic over top. Cover and cook on Low for 8 hours or High for 4 hours. Dotdash Meredith Food Studios
- When the ribs are almost finished, preheat the oven to 375 degrees F (190 degrees C).
- Transfer ribs from the slow cooker to a baking sheet; discard onion and garlic. Coat ribs with barbeque sauce. Dotdash Meredith Food Studios
- Bake ribs in the preheated oven until sauce caramelizes and sticks to meat, 10 to 15 minutes. Dotdash Meredith Food Studios
- Enjoy! Dotdash Meredith Food Studios
- Ribs: For about six servings, you’ll need three pounds of trimmed baby back ribs.
- Seasonings: The ribs are simply seasoned with salt and pepper.
- Water: You’ll need about ½ cup of water.
- Onion and garlic: Sliced onion and minced garlic lend bold flavor.
- Barbecue sauce: Use store-bought or homemade barbecue sauce.
- Add all the ingredients (besides the sauce) to the slow cooker.
- Cook on Low for 8 hours or High for 4 hours.
- Coat the ribs with sauce and bake until the sauce caramelizes.
- Corn Fritters
- Grandma’s Collard Greens
- Southern Dill Potato Salad
Notes
3. World’s Best Honey Garlic Pork Chops
Pork chops have a tendency to be a dull weeknight regular, but this World’s Best Honey Garlic Pork Chops recipe makes them a winner. With their sticky, sweet-and-savory glaze, they are far from dull. The honey, garlic, soy sauce, and ketchup mix together for a flavor bomb that makes a humble cut of meat something special enough for a Sunday dinner, even on a crazy Tuesday.
What’s so great about this recipe is how fast it’s made just 25 minutes from beginning to end. With only five ingredients, it’s evidence that you don’t have to have a pantry stocked with unusual ingredients to make a dinner that tastes gourmet. The glaze caramelizes perfectly on the grill or in a pan, putting the chop into a shiny, restaurant-style finish that’ll have everyone requesting seconds.
- Fast and easy: Ready in under half an hour.
- Minimal ingredients: Just five pantry staples for maximum flavor.
- Versatile: Works on the grill, stovetop, or even in the oven.
As reviewer Patty Cakes exclaims, “How do you turn plain ‘ol pork chops into something special? You make THIS!” It’s a recipe that’s as practical as it is delicious. Try it with roasted veggies or a simple rice pilaf.
World’s Best Honey Garlic Pork Chops
Equipment
- 1 Outdoor Grill Or grill pan for indoor cooking
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Basting Brush
- 1 Instant-Read Thermometer Essential for accurate doneness
Ingredients
Main
- ½ cup ketchup
- 2 ⅔ tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 2 cloves garlic crushed
- 6 4 ounce (1-inch thick) pork chops
Instructions
- Preheat grill for medium heat and lightly oil the grate. Gather ingredients.
- Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
- Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
4. Sheet Pan Chicken Fajitas
Fajitas are a hit with families for their strong flavors and playtime, build-your-own appeal, but cleanup is a total disaster. Step in Sheet Pan Chicken Fajitas, a showstopper that brings all the sizzle and spice of restaurant-quality fajitas with only a single pan to clean. The recipe is a lifesaver for those nights when you’re looking for a bright, filling meal without hours of kitchen time.
The magic occurs on a single sheet pan, where chicken, bell peppers, and onions are roasted together, absorbing a zesty combination of spices. The result is tender, flavorful ingredients ready to be folded into warm tortillas. Recipe developer themoodyfoodie describes it as “a quick and easy way to make homemade, flavorful fajitas for a crowd,” and it’s ideal for both family dinner and easy entertaining with friends.
- One-pan wonder: Few dishes for maximum convenience.
- Customizable: Everyone can create their own ideal fajita.
- Quick prep: Ready in roughly 30 minutes, start to finish.
What makes this meal all the more special is its interactivity. Place toppings such as salsa, guacamole, and sour cream out, and let everyone get creative and make their own fajitas. It’s a meal that unites people and appeals to all palates.
Sheet Pan Chicken Fajitas
Equipment
- 1 Rimmed Baking Sheet Essential for sheet pan cooking and containing ingredients.
- 1 Aluminum Foil For lining the baking sheet, crucial for easy cleanup.
- 1 Small Mixing Bowl For combining seasoning.
- 1 Large Mixing Bowl For tossing the chicken with seasoning.
- 1 Sharp Knife and Cutting Board For preparing vegetables and slicing chicken.
Ingredients
Main
- 1 tablespoon chili powder
- Kosher salt and freshly ground black pepper
- 1 pound baby bell peppers 12 to 15 peppers, halved, stemmed and seeded
- 1 large yellow onion halved and thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds boneless skinless chicken breast
- Juice of 1 lime plus lime wedges, for serving
- 8 fajita-size flour tortillas warmed
- Shredded Monterey Jack cheese guacamole, hot sauce, salsa and sour cream, for serving
Instructions
- Preheat the broiler to high. Line a rimmed baking sheet with foil.
- Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
- Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
- After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
- Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
Notes
5. Mississippi Pot Roast
Comfort food doesn’t get much better than a juicy, tender pot roast, and the Mississippi Pot Roast brings it to new levels with its easy preparation and deep, savory flavor. This slow-cooker recipe is the ultimate set-it-and-forget-it dinner, turning an ordinary cut of beef into a melt-in-your-mouth masterpiece that’s ideal for quiet family dinners.
The trick to its success is a mere combination of ingredients ranch seasoning, au jus mix, butter, and pepperoncini peppers that in combination create a richly flavored, slightly tangy roast. The slow cooker does all the labor, tenderizing the meat over hours until it’s so tender it falls apart almost on its own. Reviewer tempo124 puts it best:
- Hands-off cooking: Allow the slow cooker to do all the work.
- Budget-friendly: Utilizes inexpensive cuts of beef.
- Versatile sides: Serves well with potatoes, noodles, or vegetables.
“This is so easy and the result is wonderful.” Serve this roast over rich mashed potatoes or with crusty bread to mop up the wonderful juices. A filling, comforting meal that’s like a hug on a plate.
Mississippi Pot Roast
Equipment
- 1 Slow Cooker
- 2 Forks For shredding the cooked roast
- 1 Set of Measuring Spoons/Cups For accurate ingredient measurement
Ingredients
Main
- 1 3 pound chuck roast
- ½ 12 ounce jar pepperoncini
- ½ 12 ounce jar pepperoncini juice
- ½ cup unsalted butter
- 1 1 ounce packet au jus gravy mix
- 1 0.4 oz package buttermilk ranch dressing mix
- salt and ground black pepper to taste
Instructions
- Gather all ingredients. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Combine chuck roast, pepperoncini, pepperoncini juice, butter, au jus mix, ranch dressing mix, salt, and pepper in a slow cooker. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Cover and cook on Low until roast is fork-tender, about 8 hours. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Remove chuck from slow cooker; shred with 2 forks. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Serve with gravy and enjoy. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
Notes
6. Fiesta Slow Cooker Shredded Chicken Tacos
Shredded chicken tacos are a weeknight favorite, but this Fiesta Slow Cooker version takes it to the next level of flavor and ease. With minimal ingredients and a slow cooker, you can make a crowd-pleasing, versatile filling that is great for tacos, burritos, or even salads. It’s a recipe that makes dinner a fiesta without additional effort.
The slow cooker combines taco seasoning, chicken broth, and chicken together into a fall-apart, flavorful filling that’s done when you are. Whether you’re serving a ravenous family or meal-prepping for the entire week, this recipe packs a big taste punch and is super versatile.
- Set-and-forget: Prep quickly, cook all day.
- Adaptable: Can be used for tacos, salads, or wraps.
- Kid-friendly: Mild flavors with toppings of choice.
Reviewer Christina sings, “We used this to make lettuce ‘tacos,’ and topped them with red onion, tomatoes, shredded cheddar, and a little sour cream. The whole family loved this! This recipe’s diversity is its strength. Serve the shredded chicken in tacos, quesadillas, or bowls, and let each person top with their desired toppings.
Creamy Slow Cooker Chicken Taco Stuffed Pasta Shells
Equipment
- 1 Slow Cooker
- 1 Large Pot For boiling pasta
- 1 Large Mixing Bowl For preparing the filling
- 1 9×13 inch Baking Dish
- 1 Measuring Cups and Spoons
Ingredients
Main
- 9 tbsp Daisy Light Sour Cream divided
- 0.25 cup Chicken Broth Great Value / Walmart
- 0.75 cup Great Value Finely Shredded Fiesta Blend Cheese divided
- 6 tbsp GREAT VALUE ALL NATURAL MILD CHUNKY SALSA divided
- 3 tsp Lime Juice – ReaLime 100% Lime Juice
- 8 oz Cream Cheese Fat Free Great Value, divided
- 12 oz Great Value Walmart boneless skinless chicken breast
- 5.33 oz Great Value Jumbo Shells Pasta 16 shells
Instructions
- Place the boneless, skinless chicken breast in the slow cooker with chicken broth and, if desired, 1-2 tbsp taco seasoning. Cook on low for 4-5 hours or until easily shredded.
- While the chicken cooks, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente, then drain and rinse with cold water to prevent sticking.
- Once the chicken is cooked, remove it from the slow cooker (or shred directly in the pot) using two forks until finely shredded.
- In a large mixing bowl, combine the shredded chicken with 4 oz (half) of the fat-free cream cheese, 6 tbsp of Daisy Light Sour Cream, 3 tbsp of mild chunky salsa, 1.5 tsp of lime juice, and 0.25 cup of the Fiesta Blend cheese. Mix well until thoroughly combined.
- Carefully stuff each cooked jumbo pasta shell with a generous amount of the chicken mixture.
- Preheat your oven to 375°F (190°C).
- In a separate small bowl, combine the remaining 4 oz fat-free cream cheese, 3 tbsp Daisy Light Sour Cream, 3 tbsp mild chunky salsa, and 1.5 tsp lime juice. Spread a thin layer of this sauce mixture on the bottom of a 9×13 inch baking dish.
- Arrange the stuffed shells in a single layer over the sauce in the prepared baking dish.
- Top the shells evenly with the remaining 0.5 cup of Fiesta Blend cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the shells are heated through. Serve warm.
Notes
7. Easy and Quick Halushki (Cabbage and Noodles)
For a delicious, comforting dinner that’s quick and budget-friendly, Halushki also called Cabbage and Noodles is a gem in disguise. This Polish classic pairs up crispy bacon, soft cabbage, and rich egg noodles for a remarkably tasty dinner that’s ideal for hectic weeknights. It proves that simplicity can be super amazing.
The dish begins with bacon, which brings a rich, savory depth as it gets crispy in the pan. The cabbage reduces to tender, sweet perfection, soaking up all that bacon-y flavor, and the egg noodles give it a chewy, satisfying foundation.
- Budget-friendly: Utilizes cheap, pantry-stable ingredients.
- Quick prep: Takes less than 30 minutes.
- Comforting: A comforting, warm dish for any evening.
Recipe maker rlecook points out it all comes together “in just 25 minutes, start to finish,” making it perfect when time is of the essence. Reviewer MT comments, “Excellent easy meal the whole family including kids loves.” Serve it as a main course or a side dish with grilled sausage for added heartiness.
Easy and Quick Halushki
Equipment
- 1 Large Skillet For cooking bacon and onion, and initially cooking cabbage.
- 1 Large Pot For boiling noodles and finishing the dish with cabbage and noodles.
- 1 Colander For draining the cooked egg noodles efficiently.
- 1 Kitchen Shears For easily snipping bacon into small, even pieces.
- 1 Wooden Spoon or Spatula For stirring and combining ingredients without scratching cookware.
Ingredients
Main
- 1 pound bacon
- 1 onion diced
- 1 16 ounce package egg noodles
- 1 head cabbage sliced
- salt and ground black pepper to taste
Instructions
- Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper. Molly
Notes
8. Bubble Up Pizza Casserole
Pizza night just took a huge leap forward with this Bubble Up Pizza Casserole, a playful and simple spin on all your favorite fare. It takes the stringy, cheesy wonder of pizza and marries it with the coziness of a casserole in a clever use of refrigerated biscuits as the soft, doughy foundation that “bubbles up” when baked. It’s a people-pleaser that’s as much fun to prepare as it is to devour.
The preparation is easy: throw biscuits, pizza sauce, cheese, and your toppings of choice into a baking dish, and let the oven do its thing. The biscuits rise to bite-sized balls of dough, absorbing the sauce and giving the dish a chewy, crispy texture. It’s a great way to feed a hungry family or a crowd of friends without all the fuss of rolling out dough or waiting on delivery.
- No-fuss prep: Leverages store-bought biscuits for convenience.
- Customizable: Add any taco ingredients you enjoy.
- Family-friendly: A playful, interactive meal kids love.
This mac and cheese is infinitely adaptable add taco seasoning, veggies, or even pineapple for a Hawaiian version. It’s a weeknight winner that delivers the fun of taco night to your table with minimal fuss.
Bubble Up Pizza Casserole
Equipment
- 1 Large Skillet For browning beef and sautéing
- 1 9×13 inch Baking Dish For assembling and baking the casserole
- 1 Chef’s knife For chopping onion, mincing garlic, and quartering biscuits
- 1 Cutting Board For preparing ingredients safely
- 1 Spatula For browning beef and mixing ingredients
Ingredients
Main
- 1 pound Lean Ground Beef
- 1 whole Onion Chopped
- 2 cups Spaghetti Sauce whatever Kind You Like
- 1 can 8 Pillsbury Reduced Fat Grands Biscuits, Quartered
- 1 cup Part Skim Milk Mozzarella Cheese Shredded
- 1 clove Garlic Minced
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the lean ground beef over medium-high heat, breaking it apart with a spatula. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet with the browned beef. Sauté until the onion is softened and translucent, about 5-7 minutes.
- Stir in the spaghetti sauce, combining it thoroughly with the beef, onion, and garlic mixture. Bring to a gentle simmer.
- While the sauce simmers, quarter the Pillsbury Reduced Fat Grands Biscuits into small, even pieces.
- Pour the beef and sauce mixture evenly into a 9×13 inch baking dish.
- Distribute the quartered biscuit pieces over the sauce mixture in the baking dish.
- Generously sprinkle the shredded part-skim mozzarella cheese over the biscuits.
- Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the cheese is melted and bubbly.
- Remove from oven and let stand for 5 minutes before serving to allow the casserole to set slightly.
Notes
9. Taco Mac & Cheese
Why settle for tacos or mac and cheese when you can have both? Taco Mac & Cheese is a genius marriage of two comfort food legends, marrying creamy, cheesy pasta with the zesty, spicy flavors of tacos. This easy one-pot dish is an affordable, kid-friendly meal that’s on the table in under 30 minutes, a weeknight miracle.
The dish begins with the convenience of boxed mac and cheese, then builds on that with taco-seasoned ground beef and a can of diced tomatoes with chilies for added heat. The end result is creamy, rich, and utterly satisfying, if a bit predictable.
- Incredibly fast: It’s ready in approximately 25 minutes.
- Sensible on the wallet: Made with cost-cutting, pantry-staple ingredients.
- Crowd-pleasing: Merges two favorite children’s meals into one.
It’s the sort of meal that pleases every palate at the table, from the picky to the spicy. Serve over a tortilla chip or a green salad for a satisfying meal. This recipe makes the most of your ingredients without sacrificing any flavor, so it’s a winner on busy nights.
Easy Taco Mac and Cheese
Equipment
- 1 Large Skillet For browning ground beef
- 1 Large Pot For cooking pasta
- 1 9×13 inch Casserole Dish For baking the final dish
- 1 Colander For draining pasta
- 1 Spatula/Wooden Spoon For stirring and cooking
Ingredients
Main
- 1 16 ounce package ground beef
- 2 cups salsa
- 1 15 ounce can whole kernel corn, drained
- 1 1 ounce package taco seasoning
- salt and ground black pepper to taste
- 2 cups shell pasta
- 2 cups shredded Colby-Monterey Jack cheese
- ½ cup sliced green onions
- 1 cup shredded sharp Cheddar cheese
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add salsa, corn, and taco seasoning. Season meat sauce with salt and pepper.
- Preheat the oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
- Combine the meat sauce, pasta, Colby-Jack cheese, and green onions in a 9×13-inch casserole dish. Sprinkle Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted, about 25 minutes.
Notes
10. Mini Chicken Pot Pies
Mini Chicken Pot Pies are the epitome of cute and tasty, transforming an old favorite comfort food into precious, bite-sized portions that kids and adults alike can’t help but devour. Prepared in a muffin pan, these miniature pies are filled to the brim with rich chicken and veggie filling, topped with a crispy crust. They are ideal for a quick weeknight dinner when you crave something special but don’t want the hassle.
The recipe uses shortcuts like refrigerated dough, frozen veggies, and canned chicken to keep prep time to a minimum. Just mix, fill, and bake, and you’ll have a batch of golden, savory pies in under an hour.
- Kid-friendly: Fun and bite-sized.
- Quick prep: Utilizes shortcuts to quickly assemble.
- Portable: Perfect for lunches or on-the-go dinners.
They’re easy for little hands to hold and make dinner feel like a fun treat, even on a weeknight. These mini pies also make excellent meal prep or lunchbox leftovers. Serve with a green salad or a side of fruit for a well-rounded meal.
Sarah’s Mini Chicken Pot Pies
Equipment
- 1 12-cup Muffin Tin Ensure it’s greased thoroughly for easy removal of the pot pies.
- 1 Baking Sheet Used to support the muffin tin and catch any potential spills.
- 1 Medium Saute Pan Essential for cooking the chicken and vegetable filling.
- 1 Medium Mixing Bowl For preparing the pie dough efficiently.
- 1 Whisk For combining dry ingredients like flour and salt smoothly.
Ingredients
Main
- 1 tablespoon olive oil
- ½ large white onion diced
- 1 pound skinless boneless chicken breasts, cut into bite-size pieces
- ¾ cup frozen peas
- ½ cup mushrooms chopped
- ⅓ cup carrots chopped
- 1 ¼ cups chicken broth
- 2 ½ cups all-purpose flour
- ¾ teaspoon salt
- 1 cup unsalted butter
- ½ cup cold buttermilk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin and place on a baking sheet.
- Heat oil in a medium saute pan over medium heat; add onion to the hot oil and cook until translucent, about 3 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Add peas, mushrooms, and carrots, followed by chicken broth. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in the center and mixture thickens slightly, 10 to 15 minutes more.
- Whisk flour and salt together in a medium bowl. Work butter into the mixture using your fingers, working quickly to prevent melting, until thoroughly mixed. Scoop mixture into a volcano-shaped cone with a well in the top. Pour in buttermilk. Bring dough together using a fork, trying to moisten all flour bits, until moist and shaggy.
- Take a ball of batter and smooth into one of the prepared muffin cups. Fill with chicken mixture. Repeat until all muffin cups are filled. Cover each with a rolled layer of dough, sealing sides to prevent filling from spilling.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Continue to bake until crust is light golden brown, 10 to 12 minutes more. Serve immediately.
Notes
11. Cheesy Chicken & Broccoli Casserole
When you’re craving comfort food that’s both hearty and easy, this Cheesy Chicken & Broccoli Casserole is your answer. This dish combines tender chicken, broccoli, and rice in a creamy, cheesy sauce, topped with a crunchy cornflake crust for that perfect textural contrast. It’s a family favorite that’s as satisfying to eat as it is simple to make.
The recipe relies on frozen broccoli and canned chicken for speedy preparation, and the rice base fills it out enough to serve a crowd. You can substitute various veggies or proteins to please your own family, so it’s a great addition to your rotation of meals.
- Flexible: Substitute veggies or proteins to suit your pantry.
- Easy assembly: Calls for convenient ingredients for quick prep.
- Cozy: Creamy, cheesy, and crunchy in each bite.
The cornflake topping gives it a wonderful crunch that makes each bite a pleasure. This casserole is ideal for weeknights when you require a warm and comforting dish without investing hours in the kitchen. Serve with a dinner roll for a full meal.
Chicken and Broccoli Casserole
Equipment
- 1 Baking Dish 9×13 inch (approx. 23×33 cm) casserole dish
- 1 Large Mixing Bowl
- 1 Spatula or wooden spoon For mixing ingredients
- 1 Measuring Spoons For spices
- 1 Chef’s Knife and Cutting Board For preparing chicken and spring onions
Ingredients
Main
- 1 Med BBQ chicken
- 1 440 g tin cream of chicken or cream of mushroom soup
- 1 300 ml sour cream
- 1 teaspoon curry powder
- 4 spring onions chopped
- 1/2 – 3/4 teaspoon approx salt
- 1/2-3/4 teaspoons cracked black pepper
- 1/4 cup grated tasty cheese
- 1/2 teaspoon approx paprika
Instructions
- Preheat your oven to 180°C (350°F) to ensure it is ready for baking.
- Carefully shred the pre-cooked BBQ chicken, discarding the skin and bones. Aim for bite-sized pieces.
- Wash and finely chop the spring onions, setting aside a small amount for garnish if desired.
- In a large mixing bowl, combine the cream of chicken (or mushroom) soup, sour cream, curry powder, salt, and cracked black pepper. Whisk or stir until the mixture is smooth and well-combined.
- Add the shredded chicken and chopped spring onions to the bowl with the creamy mixture. Stir thoroughly to ensure all ingredients are evenly coated.
- Pour the entire mixture into a suitable baking dish, spreading it out evenly.
- Evenly sprinkle the grated tasty cheese over the top of the casserole mixture.
- Lightly dust the surface with paprika for both color and a subtle smoky flavor.
- Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly around the edges, heated through, and the cheese on top is melted and lightly golden brown.
- Remove the casserole from the oven and let it stand for 5 minutes before serving to allow it to set slightly.
Notes
12. Cheesy Baked Tortellini Casserole
With more than 2 million pins on Pinterest, this Cheesy Baked Tortellini Casserole is a viral hit for a reason. It’s the ultimate comfort food, with pillowy tortellini and rich meat sauce pairing up with gooey cheese in a dish that’s as rich as it is effortless. It’s a great casserole for those evenings when you want something rich without any fuss.
Prep is easy: toss tortellini with a rich meat sauce made using cream cheese, top with additional cheese and bake until golden brown. The end result is a hot, cheesy casserole that’s absolute comfort food in every forkful.
- Viral sensation: Enjoyed by millions for taste and simplicity.
- Fast prep: Ready to go in the oven in minutes.
- Comforting: Great for serving a crowd or leftovers.
It’s a crowd-pleaser and can be used for family dinners or potlucks, and everyone walks away full and content. This recipe is proof of what can be done with plain ingredients. Serve with garlic bread or fresh salad for a full meal.
Cheesy Baked Tortellini Casserole
Equipment
- 1 Large Skillet For browning meat and simmering sauce
- 1 Large Casserole Dish Approx. 9×13 inch or equivalent
- 1 Spatula or wooden spoon For stirring and breaking up meat
- 1 Chef’s knife For mincing garlic
- 1 Cutting Board For preparing garlic
Ingredients
Main
- * 1 1/2 lb ground beef turkey or sausage work well, too
- * 1 package 20 oz frozen or refrigerated cheese tortellini
- * 1 jar 26 oz tomato based pasta sauce
- * 1 can 28 oz plain diced tomato, with juice
- * 4 clove garlic minced
- * 2 tsp dried oregano
- * 2 tsp dried basil
- * 1 tb onion powder
- * 1 tb white sugar
- * 2 cup shredded mozzarella cheese
- * 2 cup shredded not powder parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spatula. Drain off any excess fat.
- Add the minced garlic to the skillet with the browned meat and cook for 1 minute until fragrant.
- Stir in the pasta sauce, diced tomatoes with their juice, oregano, basil, onion powder, and sugar. Bring the mixture to a simmer.
- Gently stir in the frozen or refrigerated cheese tortellini into the sauce, ensuring they are well coated.
- Transfer half of the tortellini and sauce mixture to a large casserole dish.
- Sprinkle generously with half of the shredded mozzarella and parmesan cheeses.
- Add the remaining tortellini and sauce mixture, then top with the rest of the mozzarella and parmesan cheese.
- Bake, uncovered, for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- Let the casserole rest for 10-15 minutes before serving to allow it to set and for flavors to meld.
Notes
13. Easy Orange Chicken
Orange chicken is an takeout staple, but this Easy Orange Chicken recipe brings all the sweet, sticky flavor to your kitchen with little work. With frozen popcorn chicken and a quick homemade sauce, the dish is restaurant-worthy in less than 30 minutes. It’s a kid pleaser that tastes like a special occasion without the wait for delivery.
The sauce is the focal point, mixing orange marmalade, BBQ sauce, and soy sauce for that ideal sweet-tangy harmony. Simply throw it with the chicken, heat through, and serve over rice or alongside steamed veggies for a meal.
- Quick and simple: Ready in less than 30 minutes.
- Kid-friendly: Sweet, sticky flavors children adore.
- Easy ingredients: Pantry staples and frozen chicken are used.
It’s a world-inspired meal that will be a family favorite. This recipe is convenience without compromising on taste. It’s ideal for those days when you want something extra but don’t have time to spend cooking complicated meals.
Easy Instant Pot Orange Chicken
Equipment
- 1 Instant Pot (Multi-functional Pressure Cooker)
- 1 Kitchen Shears For trimming chicken fat
- 1 Large Mixing Bowl For preparing the orange sauce
- 1 Small Mixing Bowl For cornstarch slurry
- 1 Whisk or Spoon For stirring ingredients and slurry
Ingredients
Main
- 2 pounds boneless skinless chicken thighs, or more to taste
- ½ cup orange juice
- ½ cup lemon juice
- ¼ cup low-sodium soy sauce
- ¼ cup diced green onions
- 2 large oranges zested
- 2 teaspoons minced fresh ginger
- 2 teaspoons minced garlic
- 2 teaspoons Sriracha sauce
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup brown sugar or more to taste
- 6 tablespoons cornstarch
- 6 tablespoons water
Instructions
- Blot chicken thighs with a paper towel and trim off excess fat with kitchen shears. Cut chicken into bite-sized chunks.
- Stir orange juice, lemon juice, soy sauce, green onions, orange zest, ginger, garlic, and Sriracha together in a bowl.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. When the pot is hot, add oil and swirl it around. Add chicken, salt, and pepper and saute for 2 minutes. Cancel Saute function.
- Pour orange sauce mixture into the Instant Pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, for 5 minutes, then switch to the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Turn the Instant Pot back to the Saute function. Stir in brown sugar.
- Stir cornstarch and water together in a small bowl; stir slurry into the Instant Pot and let cook until the sauce has thickened, 2 to 3 minutes.
Notes
14. Creamy Shredded Chicken Tacos
Shredded chicken tacos are a staple, but this Creamy Shredded Chicken Tacos recipe elevates them to new levels with the inclusion of cream cheese. This easy modification makes a rich, decadent filling that’s packed with flavor, a winner among kids and adults alike. It’s a convenient, simple meal that fits any weeknight.
The dip begins with shredded chicken, taco seasoning, and salsa, topped with cream cheese for a rich, creamy flavor that’s a step above every bite. Heat it up in a slow cooker for convenience at its finest, or make it on the stovetop for a speedy dinner.
- Rich twist: Cream cheese provides a creamy texture.
- Convenient: Serve in tacos, burritos, or bowls.
- Low-fuss prep: Slow cooker or stovetop methods for convenience.
Warm it up in tortillas with lettuce, tomatoes, and cheese as toppings for a build-your-own meal. This recipe is about elevating weeknights without added effort. It’s great for meal prep or taco night, since the filling freezes superbly.
Ranch Chicken Tacos
Equipment
- 1 Small Mixing Bowl For the ranch dressing mixture.
- 1 Microwave-Safe Bowl For heating the shredded chicken.
- 1 skillet For warming tortillas and optionally crisping chicken.
- 1 Chef’s knife For chopping vegetables and avocado.
- 1 Cutting Board For preparing fresh ingredients.
Ingredients
Main
- ½ cup ranch dressing
- ¼ cup reduced-fat sour cream
- 1 1 ounce packet taco seasoning mix, divided
- 1 tablespoon mild chunky salsa
- 2 cups shredded rotisserie chicken
- 8 6 inch corn tortillas
- shredded lettuce
- 1 tomato chopped
- 4 green onions sliced
- 1 4 ounce can sliced black olives
- 1 avocado – peeled pitted and diced (Optional)
- 1 cup shredded Colby-Monterey Jack cheese
Instructions
- Gather all ingredients. Allrecipes / Abbey Littlejohn
- Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving. Allrecipes / Abbey Littlejohn
- Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes. Allrecipes / Abbey Littlejohn
- Warm tortillas in a skillet for about a minute on each side to make them pliable. Allrecipes / Abbey Littlejohn
- Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture. Allrecipes / Abbey Littlejohn
