Q: What makes a dinner recipe "easy"?

A: An "easy dinner recipe" typically involves minimal active cooking time, uses readily available ingredients, requires simple techniques, and often results in easy cleanup, such as one-pot or one-pan meals.

Q: Can easy dinner recipes still be healthy?

A: Absolutely! Many easy recipes focus on fresh, whole ingredients like lean proteins, plenty of vegetables, and wholesome grains, making them incredibly nutritious. Simplification doesn't mean sacrificing health.

Q: How can I fit cooking into a super busy schedule?

A: Focus on strategies like meal prepping ingredients on the weekend, utilizing appliances like slow cookers and pressure cookers, and relying on easy dinner recipes such as sheet pan meals or quick stir-fries that come together in 30 minutes or less.

Q: Are easy dinner recipes suitable for picky eaters?

A: Yes! Many easy recipes are simple enough to be adapted for picky eaters. You can often serve components separately, involve children in the cooking process to increase their willingness to try new foods, or discreetly add vegetables.

Q: Where can I find more easy dinner recipes?

A: Beyond the tips in this article, check out our dedicated recipe sections for a wide variety of delicious and simple meal ideas !

Easy Dinner Recipes: Top 8 for Beginners

Description

A fast, family-friendly skillet dinner that proves easy dinner recipes can be calm, healthy, and delicious.

Thin-sliced chicken, crisp-tender broccoli, and a glossy garlic-ginger sauce come together in minutes.

Ingredients

Scale

1 lb (450 g) boneless skinless chicken breast, thinly sliced across the grain

1 tbsp cornstarch (for chicken toss)

1 tbsp soy sauce (for chicken toss; use tamari for GF)

1 tbsp neutral oil (plus more as needed)

3 cups small broccoli florets (about 10 oz / 285 g)

1 small red bell pepper, thin strips (optional)

3 green onions, sliced (whites and greens divided)

3 cloves garlic, minced

1 tsp fresh ginger, grated (or 1/2 tsp ground)

Stir-Fry Sauce

1/3 cup low-sodium soy sauce (or tamari for GF)

1/3 cup water or low-sodium chicken broth

1 1/2 tbsp honey or brown sugar

1 tbsp rice vinegar

1 tbsp cornstarch

1 tsp toasted sesame oil (optional)

Pinch red pepper flakes (optional)

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Instructions

1. Prep sauce: In a bowl, whisk soy sauce, water/broth, honey, rice vinegar, cornstarch, sesame oil, and red pepper flakes until smooth; set aside.

2. Season chicken: Toss sliced chicken with 1 tbsp cornstarch and 1 tbsp soy sauce until lightly coated.

3. Sear chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high. Add chicken in a single layer (work in batches if needed). Cook 2-3 minutes per side until just cooked through; transfer to a plate.

4. Veggies: In the same pan, add broccoli and bell pepper with a splash of water. Stir-fry 2-3 minutes until bright and crisp-tender. Add green onion whites, garlic, and ginger; cook 30 seconds until fragrant.

5. Sauce and finish: Return chicken (and any juices) to pan. Whisk sauce again; pour in and stir constantly 30-60 seconds until thick and glossy. Remove from heat; stir in green onion tops.

6. Serve: Taste and adjust with a splash of vinegar or a pinch of sugar. Serve over rice or noodles; add sesame seeds and extra scallions if you like.

Notes

Protein swaps: Use shrimp (cook 1-2 minutes per side), thin-sliced beef, or extra-firm tofu (press dry, cornstarch-dust, then sear).

Veg swaps: Snap peas, carrots (thin), baby corn, mushrooms, or bok choy work well. Hard veggies may need a 1-2 minute head start.

Make-ahead: Slice chicken and veg up to 24 hours ahead. Sauce can be mixed 48 hours ahead (shake before using).

Gluten-free: Use tamari or certified GF soy sauce; verify rice vinegar and broth.

Meal prep: Keeps 3-4 days refrigerated. Reheat gently to preserve texture. Great with brown rice or quinoa.

Air fryer rice tip: Reheat leftover rice at 350 F (175 C) for 3-5 minutes to de-clump and revive texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner / One-Pan
Method: Stir-Fry (Skillet)
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1/4 recipe (no rice)
Calories: 290
Sugar: 8g
Sodium: 780mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 31g
Cholesterol: 75mg