We all want easy meals.
Whether we’re trying to impress someone and make them think we slaved away in the kitchen for hours, when in reality, it took thirty minutes and only a few pots/pans. Or sometimes it’s so hard after a long day at work to motivate yourself to cook, it would be so much easier to just order takeout.
Whatever the circumstance, having easy go-to dinners that require thirty minutes or less is a game-changer. I regularly come across these lists of “quick dinners,” but often lose interest because it’s just chopped veggies on a sheet pan with some sort of protein.
That’s not impressing anybody (and sometimes it doesn’t even sound good to me). So here are seven truly impressive thirty-minute dinners for you to add to your rotation:
Tomato bruschetta pasta
This recipe is top tier – not only does it come together in less than 30 minutes, but it only requires one pan (maybe two if you’re making chicken with it).
I can’t take credit for this recipe; I originally found it on Instagram, but it lives in my recipe box and is a staple in my house. We often serve it with rotisserie chicken or roast chicken in the oven while the pasta is cooking, for added protein. But it is delicious no matter what.
Ingredients:
1 tablespoon olive oil
6 cups pasta
6 cups chicken broth
2 tablespoons minced garlic
½ cup heavy cream
2 tablespoons butter
1 cup parmesan cheese
1 container of fresh bruschetta (I prefer Trader Joe’s but you can find this at most stores)
Directions:
In a saucepan, sauté the garlic in olive oil until fragrant. Add the pasta to the pan and toss it around to coat the pasta in oil and garlic. Pour in the chicken broth and simmer until it’s nearly absorbed, stirring occasionally to prevent pasta from sticking to the pan. Stir in the heavy cream and let it simmer until mostly reduced. Add the butter and Parmesan, stirring until melted and creamy. Finish by folding in the bruschetta. Optional: top with protein of choice when serving.
Salmon with feta dill sauce
This is the easiest recipe, and it truly tastes like it came from a gourmet restaurant. I typically serve this on top of a bed of rice or pasta, and saute some green beans or steam broccoli to pair with this meal.
Ingredients:
4 salmon filets (3 to 4 ounces each)
1 tablespoon of lemon juice
Old Bay seasoning
2 tablespoons butter
1 ¼ cups heavy cream
1 tablespoon Dijon mustard
4 ounces feta cheese
3 tablespoons chopped fresh dill (2 tablespoons dried dill)
Directions:
Season the salmon filets with lemon juice and Old Bay. Cook the salmon in the air fryer or on a foil-lined baking sheet at 400 degrees for 8-10 minutes (the salmon should easily flake with a fork when done). While that is in the oven, in a skillet over high heat, add the butter, heavy cream, Dijon mustard, and some Old Bay seasoning. Once bubbling, reduce the heat and simmer for 3 minutes. Stir the feta cheese and dill into the simmering skillet and cook for 3 more minutes or until your desired thickness is achieved. Simply spoon the sauce over the salmon when ready to serve.
Sausage tortellini soup
Soups may not sound like anything impressive, but this soup is top tier. Combining spicy sausage, fresh kale, and cheesy tortellini in a creamy but not heavy soup base. It is a party pleaser and a one-pot meal!
The recipe is originally from Pinterest, but I’ve slightly adapted it over the years as I’ve made it at home.
Ingredients:
1 pound ground Italian sausage
1 small onion, diced
3 cloves garlic, minced
3 tablespoons flour
1 teaspoon dried basil
½ teaspoon oregano
Pinch red pepper flakes
1 teaspoon sriracha
1 teaspoon Dijon mustard
¼ teaspoon pepper
1 cup heavy cream
8 cups chicken broth
2 cups kale, chopped
2 cups of tortellini (just under 10 oz)
Salt, to taste
Directions:
Brown the sausage in a large pot (I recommend a Dutch oven) with the diced onions over medium heat (8-10 minutes), drain the grease. Add garlic and cook until fragrant, add the flour, basil, oregano, red pepper flakes, sriracha, and Dijon mustard, and cook for 1-2 minutes to remove raw flour taste. Add the chicken broth and deglaze the pan. Stir in the heavy cream and bring to a boil. Once boiling, reduce to a simmer and add in kale and tortellini and simmer for 3-5 minutes. Add salt to taste!
Garlic butter steak bites
This recipe is barely a recipe at all but it tastes absolutely delicious. It was thrown together one night and has become a staple in our family. I recommend serving with mashed potatoes and some kind of vegetable.
Ingredients:
Steak, cubed (amount and cut is up to you and the amount of people you’re serving, for cuts you could use sirloin, tenderloin, ribeye, NY strip, but I’ve even used cheap buts like beef tips for stewing, it always turns out delicious)
4 tablespoons butter
4 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper
Directions:
In a cast iron skillet, heat 2 tablespoons butter and 2 tablespoons olive oil. While that heats, season steak cubes with salt and pepper. Cook beef cubes until desired doneness (roughly 2 minutes per side); you may need to cook in batches to not overcrowd the pan. Overcrowding the pan won’t give you a good sear. When all the steak is done cooking, set to the side and add remaining butter and olive oil to the pan. Saute garlic until golden then add the steak bites back into the pan and toss to coat.
Shrimp scampi
Let’s be honest, almost any recipe with shrimp is always quick and easy since it cooks up so quickly, but this easy shrimp and pasta is one for the books. Over the years, I’ve combined about a million shrimp scampi recipes, tweaking it to my liking, but there are plenty of variations out there.
Ingredients:
1 pound of shrimp, peeled and deveined
4 tablespoons butter
2 tablespoons olive oil
4 garlic cloves, minced
Salt and pepper
¼ to ½ teaspoon red pepper flakes, according to preference (optional)
½ cup white wine or chicken stock
Juice of ½ lemon (or roughly 2 tablespoons)
2 tablespoons parsley, fresh or dried
1 box of pasta (or however much needed for the people you’re serving)
Directions:
Boil water and add pasta once water comes to a boil; while that’s cooking, continue with the recipe (be sure to reserve some pasta water at the end).
Prep the shrimp (thaw, devein/deshell, rinse shrimp, pat dry). Heat the pan with half of the butter and half the olive oil, saute the garlic and red pepper flakes until fragrant. Add the shrimp, season with salt and pepper, and cook for about 2-3 minutes per side, or until pink, then remove from the pan. Melt remaining butter and olive oil in the pan, then add wine or chicken stock and lemon juice to deglaze the pan. Cook until the sauce thickens. Add the shrimp and any juices back into the pan, and sprinkle with parsley. Add the pasta to the pan and mix until combined (use some of the reserved pasta water to help everything incorporate).
Tuscan salmon or chicken
I randomly came home from college one Friday night, and my mom had this meal ready for dinner. Once the first bite hit my tongue, this became one of my favorite meals of all time. When Christmas rolled around, my mom gifted me a beautiful set of recipe cards, and written on one of them, in her handwriting, was this recipe. Now I’m sure she got this recipe from somewhere online, but its origins are unknown to me. All I have to say is you have to try this one.
Ingredients:
2 salmon filets (or chicken breasts)
2 teaspoons olive oil
2 tablespoons butter
5 cloves garlic, minced
1 yellow onion, diced
⅓ cup vegetable or chicken broth
5 ounces of grape tomatoes or sun-dried tomatoes
1 ¾ cup heavy cream
3 cups baby spinach leaves
½ cup grated Parmesan
1 tablespoon parsley
Salt and pepper to taste
Directions:
Heat olive oil in a cast iron pan, season the salmon with salt and pepper. Sear in the hot pan, flesh side down first, cooking for 5 minutes on each side. Remove from the pan and set aside. In the same pan, melt butter in the remaining juices. Add garlic and saute for about 1 minute. Add onion and saute until translucent. Add tomatoes. Pour in broth and bring to a simmer. Reduce heat to low, add heavy cream, and bring back up to a gentle simmer. Wilt the baby spinach in the sauce and add parmesan cheese. Add salmon back into the pan and top with parsley. Serve over pasta or rice.
Honey garlic pork with sweet potatoes and green beans
This one might be cheating because it’s a crockpot meal, so technically it takes longer than 30 minutes to cook, but it preps in just 10 minutes, so I’ll allow it. The flavor combination is to die for, and it’s a balanced meal with protein, carbohydrates, and vegetables! If you’d prefer to follow along on Instagram, you can find the recipe here.
Ingredients:
3 medium or 2 large sweet potatoes, peeled and cubed
1 pound fresh green beans, washed and trimmed
2-3 pounds pork tenderloin
1 tablespoon olive oil
½ cup water
⅔ cup honey
3 tablespoons soy sauce
2 tablespoons garlic
1 tablespoon vinegar
Salt and pepper to taste
Red pepper flakes, optional
Directions:
Add cubed sweet potatoes and trimmed green beans to the crockpot with pork tenderloin on top. Brush with oil and pour water around the pork. In a bowl, whisk together honey, soy sauce, garlic, vinegar, salt and pepper, and red pepper flakes. Pour sauce over ingredients in the crockpot. Cook on low for 2-3 hours, on high for 1.5-2 hours, or until the internal temperature of the pork reaches 145 degrees. Slice the pork and serve!
Final thoughts
Making delicious, filling food doesn’t have to be complicated. The quality of food is not measured by the amount of time spent in the kitchen – it’s about flavor, care, and creativity. Whether you’re cooking for yourself or feeding a crowd, simple meals can still feel special. So try one, try them all, or be creative and make them your own. Let these recipes be a starting point for new favorites and shared moments.