11 Easy Weeknight Meals With 5 Ingredients You’ll Crave Again

Weeknights are chaotic. You want real food, fast—but not another sad sandwich. These 11 meals keep it ridiculously simple with just five main ingredients each (plus basic staples like oil, salt, and pepper), so you can actually relax while dinner sizzles. Expect big flavors, minimal cleanup, and zero stress. Hungry yet?

1. Creamy Lemon Garlic Chicken That’s Shockingly Fancy

This is the kind of chicken that tastes like a date-night splurge but takes less time than scrolling delivery apps. Bright lemon, silky cream, and garlicky goodness make every bite pop. It’s special-occasion flavor for Tuesday-night effort.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup heavy cream
• 1 large lemon (zest + juice)
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter

Instructions:

1. Pat chicken dry and season generously with salt and pepper.
2. Heat a large skillet over medium-high. Add 1 tablespoon butter and sear chicken 4–5 minutes per side until golden and cooked through. Remove to a plate.
3. Lower heat to medium. Add remaining butter and garlic; cook 30 seconds until fragrant (don’t brown).
4. Whisk in cream, lemon zest, and 2 tablespoons lemon juice. Simmer 2–3 minutes to thicken slightly. Taste and season.
5. Return chicken to the skillet and spoon sauce over. Simmer 1 minute to mingle.

Serve with roasted potatoes or a quick arugula salad. Add capers or a handful of spinach if you want extra zing. Pro tip: a final squeeze of lemon right before serving makes the flavors sparkle.

2. Sheet-Pan Honey Soy Salmon That Practically Makes Itself

Sticky, savory-sweet salmon with crispy edges and juicy centers—this is weeknight royalty. It cooks on one pan, so cleanup is a breeze. Plus, the glaze doubles as a sauce, which is just smart cooking.

Ingredients:

• 4 salmon fillets (about 1.5 lbs total)
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 teaspoons grated fresh ginger (or 1/2 teaspoon ground)

Instructions:

1. Heat oven to 400°F. Line a sheet pan with parchment.
2. Whisk soy sauce, honey, rice vinegar, and ginger.
3. Place salmon skin-side down on the pan. Spoon half the glaze over the fillets.
4. Bake 8–10 minutes, depending on thickness. Brush with remaining glaze and broil 1–2 minutes for caramelized edges.

Serve over rice with steamed broccoli. Sprinkle sesame seeds or sliced scallions if you have them. Want extra sauce? Double the glaze and reduce it in a small pan until syrupy.

3. Creamy Tomato Tortellini That’s Faster Than Boiling Water

Cheese-filled pasta coated in a velvety tomato sauce is comfort in a bowl. It’s rich, it’s cozy, and it’s done in one pot while you set the table. Seriously, this wins every time.

Ingredients:

• 20 oz refrigerated cheese tortellini
• 1 (24 oz) jar marinara sauce
• 1 cup heavy cream
• 2 cups baby spinach
• 1/2 cup grated Parmesan

Instructions:

1. Bring a large pot of salted water to a boil. Cook tortellini 2 minutes less than package directions; drain.
2. Return pot to medium heat. Add marinara and cream; stir to combine and warm through.
3. Add tortellini and spinach. Cook 1–2 minutes until spinach wilts and pasta is tender.
4. Stir in Parmesan. Taste and season with salt and pepper.

Finish with a drizzle of olive oil or crushed red pepper. Sub kale for spinach if that’s what’s in your fridge. Garlic bread on the side? Always a yes.

4. Chili Lime Shrimp Tacos That Bring the Party

Juicy shrimp with a punchy chili-lime kick tucked into warm tortillas—what’s not to love? These are bright, fresh, and lightning-fast. Perfect for taco night without the mess.

Ingredients:

• 1.25 lbs large shrimp, peeled and deveined
• 2 teaspoons chili powder
• 1 lime (zest + juice)
• 8 small corn or flour tortillas
• 1 ripe avocado, sliced

Instructions:

1. Pat shrimp dry. Toss with chili powder, lime zest, 1 tablespoon lime juice, salt, and pepper.
2. Heat a large skillet over medium-high with a drizzle of oil. Cook shrimp 1–2 minutes per side until pink and opaque.
3. Warm tortillas in a dry skillet or microwave wrapped in a damp towel.
4. Fill tortillas with shrimp and avocado. Squeeze extra lime over the top.

Add shredded cabbage or a quick yogurt-lime drizzle if you want. Hot sauce never hurts. For a bowl version, serve over rice with black beans.

5. Crispy Gnocchi With Burst Tomatoes and Basil Butter

Pan-crisped gnocchi are little golden pillows—you’ll never go back to boiling. Tossed with juicy blistered tomatoes and basil butter, it’s fast and wildly satisfying. Minimal ingredients, maximum vibes.

Ingredients:

• 2 (16 oz) packages shelf-stable or refrigerated gnocchi
• 2 cups cherry tomatoes
• 4 tablespoons unsalted butter
• 1/2 cup fresh basil, chopped (or 1 teaspoon dried basil)
• 1/3 cup grated Parmesan

Instructions:

1. Heat a large nonstick skillet over medium-high with 2 tablespoons butter. Add gnocchi in an even layer; cook 6–8 minutes, stirring occasionally, until crispy and golden. Transfer to a bowl.
2. Add remaining butter and tomatoes to the skillet. Cook 3–4 minutes until tomatoes blister and start to burst; season with salt and pepper.
3. Return gnocchi to the pan. Toss with basil and Parmesan until glossy.

Finish with a splash of balsamic or lemon if you like brightness. Add mozzarella pearls for extra indulgence. Leftovers re-crisp beautifully in a hot pan.

6. One-Pan Sausage, Peppers, and Potatoes That Sizzles

It’s hearty, colorful, and all cooks together. The sausage seasons everything while the peppers turn sweet and jammy. Hands-off and unbelievably good.

Ingredients:

• 1.5 lbs baby potatoes, halved
• 1 lb Italian sausage (sweet or hot), cut into 1-inch pieces
• 2 bell peppers, sliced
• 1 large red onion, sliced
• 2 tablespoons olive oil

Instructions:

1. Heat oven to 425°F. Line a large sheet pan.
2. Toss potatoes, sausage, peppers, and onion with olive oil, salt, pepper. Spread in a single layer.
3. Roast 25–35 minutes, tossing once, until potatoes are tender and edges are caramelized.

Splash with a little red wine vinegar or squeeze of lemon before serving—it wakes everything up. Great in a toasted hoagie roll with provolone, too.

7. Garlic Butter Steak Bites With Herby Rice

Steakhouse flavor in 15 minutes? Yep. Juicy bite-sized pieces seared hot and finished with garlic butter, then piled over herby rice for a no-fuss dinner that feels luxe.

Ingredients:

• 1.25 lbs sirloin or ribeye, cut into 1-inch cubes
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup jasmine rice (plus water to cook)
• 1/2 cup fresh parsley, chopped

Instructions:

1. Cook rice according to package. Fluff and stir in parsley, salt, pepper, and a drizzle of olive oil.
2. Pat steak dry and season generously with salt and pepper.
3. Heat a large skillet over high with a bit of oil. Sear steak in a single layer 2–3 minutes, flipping once for browned edges. Do in batches if needed.
4. Lower heat to medium. Add butter and garlic; toss steak bites 30–60 seconds until glossy and fragrant.

Serve immediately over rice. Add a squeeze of lemon for brightness. If you love heat, finish with chili flakes or a dash of hot sauce.

8. Baked Pesto Caprese Chicken That Melts

This is summer-in-a-dish all year long. Pesto gives the chicken instant flavor, and melty mozzarella with tomatoes is just unfairly good. It’s a weeknight win that looks company-ready.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup basil pesto
• 8 slices fresh mozzarella
• 2 large tomatoes, sliced
• 2 teaspoons balsamic glaze

Instructions:

1. Heat oven to 400°F. Place chicken in a baking dish and season with salt and pepper.
2. Spread pesto over chicken. Bake 18–22 minutes until nearly cooked through.
3. Top each breast with mozzarella and tomato slices. Bake 5 more minutes until cheese melts.
4. Drizzle with balsamic glaze before serving.

Garnish with fresh basil if you have it. Serve with garlic bread or a green salad. For a low-carb option, add roasted zucchini on the side.

9. Creamy Coconut Chickpea Curry in One Pot

Silky coconut curry with tender chickpeas is cozy, filling, and vegan-friendly. It relies on pantry staples and comes together without fuss. Spoon it over rice and you’re golden.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 (14–16 oz) jar tomato sauce or crushed tomatoes
• 2 tablespoons curry powder
• 1 yellow onion, diced

Instructions:

1. Heat a pot over medium with a drizzle of oil. Sauté onion 3–4 minutes until softened.
2. Stir in curry powder; cook 30 seconds to bloom.
3. Add chickpeas, coconut milk, and tomato sauce. Simmer 12–15 minutes, stirring occasionally.
4. Season with salt and pepper. Add a splash of water if too thick.

Serve with rice, naan, or quinoa. Add spinach at the end for greens. A squeeze of lime really brightens the flavors, trust me.

10. Zesty Lemon Herb Tilapia With Roasted Green Beans

Light, flaky fish with citrusy zing—this is your “I want something fresh” dinner. It cooks on one pan and tastes clean and bright. Perfect for a quick reset meal.

Ingredients:

• 4 tilapia fillets (or any white fish)
• 1 lb green beans, trimmed
• 1 lemon (zest + slices)
• 2 teaspoons dried Italian seasoning
• 2 tablespoons olive oil

Instructions:

1. Heat oven to 425°F. Toss green beans with 1 tablespoon olive oil, salt, and pepper. Spread on a sheet pan and roast 10 minutes.
2. Pat fish dry. Rub with remaining oil, Italian seasoning, lemon zest, salt, and pepper.
3. Push beans to one side. Add fish and top with a few lemon slices. Roast 8–10 minutes until fish flakes easily.

Finish with a squeeze of lemon and maybe a sprinkle of chili flakes. Serve with couscous or crusty bread to catch the juices.

11. Cheesy Black Bean Quesadillas With Smoky Crunch

These quesadillas are gooey, crispy, and super satisfying. Black beans add protein, and a hint of smoky spice keeps them exciting. They’re budget-friendly and endlessly customizable.

Ingredients:

• 4 large flour tortillas
• 2 cups shredded cheddar or Mexican blend cheese
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon smoked paprika
• 2 tablespoons butter

Instructions:

1. In a bowl, mash half the beans with smoked paprika, salt, and pepper; leave the rest whole for texture.
2. Spread bean mixture over two tortillas. Top with cheese and remaining beans, then the other tortillas.
3. Heat a large skillet over medium. Melt 1 tablespoon butter and cook one quesadilla 2–3 minutes per side until golden and melty. Repeat with second quesadilla.
4. Cool 1 minute, then slice into wedges.

Serve with salsa, sour cream, or guac. Add pickled jalapeños if you like heat. For a crunch upgrade, sprinkle a little cheese directly in the pan before flipping for a lacy, crispy edge—seriously addictive.

Final Bite

Eleven meals. Five ingredients each. Zero excuses to settle for boring dinners. Mix and match these on your busiest nights and watch your weeknight cooking become something you actually look forward to.