30 minute dinners

Oven Baked Greek Chicken Thighs Recipe is a super fast and easy weeknight dinner idea.  A quick and flavorful marinade with Greek yogurt, lemon, garlic and spices helps make this chicken super tender and full of flavor!

Oven Baked Greek Chicken Thighs

chicken thighs

plain Greek yogurt (full fat preferred)

olive oil

lemon

lemon juice

garlic pressed

italian seasoning

salt

black pepper

Whisk together ingredients for marinade.  Toss chicken in marinade to fully coat.  Allow to sit for at least 15 minutes, or keep in the refrigerator for longer, up to overnight.

When ready to cook, preheat oven to 425°F. 

Line a baking sheet with foil for easy cleanup.&nbsp; Arrange chicken on baking sheet in a single layer.

Bake for 20-25 minutes, or until cooked through.

Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry.

Each serving provides 702 kcal, 4g protein, 79g carbohydrates (of which 11g sugars), 24g fat (of which 5g saturates), 6g fibre and 3.5g salt.

Chicken egg-fried rice

vegetable oil

egg,

spring onions, sliced

grams/1¾oz frozen peas

pouch microwavable rice

chicken

sesame oil

tbsp dark soy sauce

These Baked Korean Meatballs are sweet, spicy, and full of flavor.  This easy ground beef recipe is perfect for a weeknight dinner, and can be made ahead of time. Add this ground beef recipe to your meal plan rotation today!

Easy Korean Meatballs

beef

green onions (very thinly sliced)

garlic

egg (lightly beaten)

panko breadcrumbs

tbsp gochujang (Korean chili paste)

ginger

soy sauce

tbsp rice vinegar

brown sugar

tbsp gochujang

Preheat oven to 350 degrees F.  Line two large baking sheets with foil, set aside.

In a large mixing bow, add all ingredients for meatballs, mix until  just combined.  Don&#x27;t overmix or the meatballs will be tough.

Roll mixture into 24 meatballs.  Using a cookie scoop makes it easy to get evenly sized meatballs.  Place 12 meatballs on each baking sheet.  Transfer to oven and bake 10-15 minutes, or until they reach an internal temperature of 160 degrees.

Meanwhile, make the glaze.  Combine brown sugar, soy sauce, rice vinegar and gochujang in a small sauce pan over medium heat.

Whisk together until combined.  Continue to cook and whisk occasionally until sauce thickens, about 5 minutes.  Don&#x27;t allow sauce to boil, reduce heat if needed.

When meatballs are done, remove from oven.  Brush with glaze.  Garnish with sesame seeds and green onions if desired, and serve.

Chicken Scallopini with cream sauce and tender mushrooms from Delish.com is a quick and easy weeknight meal.

Chicken Scallopini

chicken breasts (about 1 1/4 lb.)

Kosher salt

all-purpose flour

butter

baby bella mushrooms, sliced

onion, finely chopped

garlic,

c. white wine

chicken broth

heavy cream

parsley,

Do you like white meat or dark meat when it comes to chicken?

This recipe is out of this world. I made it for the first time a couple weeks ago. This one is a definite keeper. It turned out fantastic and directions were so easy to follow. Thanks for a great recipe I will use over and over again

It was delicious! My family loved it.  There wasn't enough sauce, however. Next time I'll triple the sauce and use 12 oz mushrooms. I warmed the cream and didn't have any curdling. Added cornstarch to thicken sauce but don't think that was really necessary. Served it with pasta and peas on side.

This is amazing. I used the suggestion to add a couple tablespoons of the hot liquid to the cold cream. Also used ginger ale instead of white wine or cider vinger ( didn’t have any). I would add 1/2 cup chicken stock and 1/2 cream for more liquid. I like lots. It was soooo good. I added some adobo for extra flavor. This will go into the family cookbook.

Leave the lemon out! We would no doubt give this four or five stars without the lemon.

I’m 15 and was able to make this for my mom and dad! We all loved it and agreed we’d have to make it again!

This is perfect the way it is . Been stuck inside here with this virus thing floating around so i had to substitute some things for lobys and steamers but it takes up the same space on a plate , sooooo

My family loved it! very easy and tasty...

When adding the cream it curdled somewhat. Nice flavor but I’ve had better. Would like to ya e had the calories for this dish as my husband always keeps count. Also to help recipe I added capers- which really helped the dish

This is so GOOD!!!

I have made this twice and the second time I just couldn't get the sauce to thicken.....I was afraid to cook it any longer for fear there wouldn't be any sauce left....any suggestions on how to thicken it??
Love Love Love this!!!

This chicken scallopini is out of this world!  I am the opposite of a natural cook.  Normally, I hate cooking but this recipe looked so good and it really delivered!! First time and it was spectacular!!

https://streaming.hearstdigitalstudios.com/ea3a3a22-fa3e-418f-b98e-5053eb366a41/video_rover_16x9_1080p_hd_1589306588_84176.mp4

This Chicken Scallopini Will Make You Feel Like A Masterchef

This Reuben sandwich recipe makes enough for one sandwich, including the Russian dressing. Just scale it up to make more sandwiches, and any extra dressing will keep in the fridge.

If your meat is at room temperature, not straight from the fridge, it will help the other ingredients warm through and melt the cheese.

Reuben sandwich

mayonnaise

tbsp tomato ketchup

horseradish sauce

hot sauce

Worcestershire sauce

tsp finely chopped shallot

cornichon dill

hot paprika

bread

salt beef

Swiss cheese,

sauerkraut

salt and black pepper

dill pickles, to serve

Simple suppers don't get much better than this easy sausage pasta with, sweet peppers and tasty Italian sausages.


Spicy sausage pasta

Italian sausages

red onion,

garlic cloves, crushed

tin chopped tomatoes

red pepper,

½ tsp chilli flakes

oregano

tbsp chopped fresh parsley, optional

pasta

This Basil Pesto Chicken in the Instant Pot is the perfect meal to throw together if you kind of want to cook, but don&#039;t have a lot of time. It requires about 10 minutes worth of active effort ad you&#039;re left with a pesto-y, tomato-y, cheesy dish that you&#039;re going to LOVE!

Basil Pesto Chicken in an Instant Pot

boneless, skinless chicken thighs

Salt and Pepper to Taste

Tbsp Olive Oil

½ Cup + 2 Tbsp Basil Pesto

Cherry Tomatoes

mozzarella cheese

In a bowl, season chicken with salt and pepper to personal preference. Then add 2 tbsp pesto into the bowl and mix to coat.

Turn your Instant Pot (or other Pressure Cooker) to the Sauté setting. Coat the bottom of the pot with olive oil. Add chicken into the pot and allow to brown, about 4 minutes. Use tongs to flip the chicken thighs, browning on the other side as well. Do not cook all the way through, but allow the outside to brown. Remove thighs and place on a separate plate.

With the saute setting still on, add the chicken broth into the pot to deglaze. Use a wooden spoon to scrape up any chicken bits stuck to the bottom of the pot.

Add ½ cup pesto and ½ cup cherry tomatoes into the pot, then add chicken thighs back in. Turn off saute.

Close the pressure cooker and seal. Cook on Manual for 6 minutes. When complete, allow a Natural Release for 5 minutes, and then use an instant release to release the rest of the pressure.

Open the lid. Quickly place a slice of mozzarella cheese on top of each chicken thigh. Then, close the lid to the pot and seal again (but do NOT turn on the pressure cooker). Allow to sit for 2-3 minutes until the residual heat melts the cheese slices.

Remove the lid and serve with pasta or potatoes. Enjoy!

These Korean Ground Beef bowls are an easy and quick ground beef recipe, perfect for weeknight dinners!  The flavors of beef bulgogi made easy using ground beef!

Korean Ground Beef Bowl

garlic (finely minced or grated)

rice vinegar

ginger root (grated)

chili garlic sauce

green onions

eggs

rice

sesame seeds (optional, for garnish)

Whisk together the sauce ingredients, set aside

Place a large pan over medium high heat on the stove. Add the ground beef and brown, breaking the meat up as it cooks until done, approximately 4-6 minutes.

Pour the sauce over the meat and bring to a simmer.  Stir in the white parts of the green onions, cook for 3-4 minutes.

Meanwhile fry the eggs.

Heat a  frying pan over medium heat.  When the pan is hot add the butter.  Once butter is melted, crack the eggs into the pan, being careful not to break the yolk.  Reduce heat to low. Fry until whites are set and yolks are cooked to desired doneness, 4-5 minutes.

To make the Korean beef bowl: Add rice to a bowl, top with korean ground beef, then a fried egg.

Garnish with green onions and sesame seeds.

https://content.jwplatform.com/videos/X61zvJVE.mp4

These Mediterranean Lamb Bowls are an easy and healthy ground lamb recipe with exotic Mediterranean flavors to spice up dinner any night of the week!

Mediterranean Lamb Bowls

lamb

onion

garlic, finely minced

paprika

allspice

red pepper flakes

salt (to taste)

pepper (to taste)

fresh mint, chopped (plus more for garnish)

flat leaf parsley, chopped (plus more for garnish)

Turmeric Rice (or other rice of choice)

Spiced Ground Lamb

tomato (diced)

cucumber

hummus (homemade

feta cheese

pita bread (optional, for serving)

Heat a large saute pan over medium heat. Add olive oil.

When oil is hot, add onions and garlic.  Sauté for 5 minutes, until starting to soften.

Add ground lamb.&nbsp; Brown lamb until cooked through.

Add paprika, allspice, red pepper flakes, ginger, salt and pepper.  Mix until fully combined, cook for 1-2 minutes.  Remove from heat and stir in fresh herbs.

To Make The Spiced Ground Lamb:

In a bowl, layer Turmeric Rice, then top with some of the spiced ground lamb, tomatoes, cucumbers, hummus and feta.&nbsp; Sprinkle with more fresh mint and parsley if desired.

To Assemble Bowls

https://content.jwplatform.com/videos/Nk39L7kF.mp4

This Easy Chicken Ramen can be made at home in about 30 minutes! A flavorful broth with chicken and noodles, and don't forget the ramen egg!

Easy Chicken Ramen

onion (sliced)

ginger root

garlic (pressed

oyster sauce

fish sauce

shiitake mushrooms (stems removed and sliced)

baby bok choy

boneless (skinless chicken thighs)

water

yakisoba noodles*

green onion

cilantro

sesame seeds

lime wedges

Whisk together the 1/4 cup of soy sauce, 1/4 cup of rice vinegar and 3/4 cup water, set aside.

Prepare an ice bath by filling a bowl with ice and water.

Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for 7 minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don&#x27;t leave in the broth very long before serving or the egg will overcook).

To Prepare The Ramen Egg:

If using fresh noodles:

Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn&#x27;t need to). Set aside.

(If using another type of noodle, follow package instructions)

To Prepare The Noodles:

Heat a large pot or dutch oven over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don&#x27;t burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.

When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165°F.

Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.

To Prepare The Soup:

In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.

To Serve The Ramen:

This Mexican Grilled Flank Steak Salad with Honey Lime Dressing has a smoky spiced grilled flank steak, charred corn, grilled onions, creamy avocado and a zingy honey lime dressing. Quick to make inside on the stove or outside on the grill!

Top 38 30 minute dinners recipes from across the web

The most viewed 30 minute dinners recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed 30 minute dinners recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine