quick weeknight meal

30 Minute Chicken with Braised Tomatoes and Burrata

chicken breast

burrata balls (150 g/5.3 oz each)

400 g/14.2 oz cherry tomatoes

olive oil

unsalted butter

garlic cloves,

tbsp honey

tbsp balsamic vinegar

thyme

crusty bread,

pine nuts,

tsp salt

tsp black pepper,

tsp sweet paprika

tsp red pepper flakes,

Season chicken with 1 tsp salt, 1 tsp...

Season chicken with 1 tsp salt, 1 tsp black pepper and sweet paprika.

Heat oil and butter in a non-stick frying...

Heat oil and butter in a non-stick frying skillet over medium high heat. Add chicken and cook, about 5-7 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate.

Lower the heat, add garlic and cook for...

Lower the heat, add garlic and cook for 1 minute. Deglaze the skillet with 1/4 cup water. Stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1 minute. Add cherry tomatoes, 1 tsp salt, 1 tsp black pepper and red pepper flakes. Stir in balsamic vinegar, honey and thyme sprigs. Cover and allow to braise for 10 minutes.

In the meantime, thinly slice the chicken. When...

In the meantime, thinly slice the chicken. When ready, remove the lid and slide chicken back into the skillet. Simmer, uncovered, for 1-2 minutes or until heated through.

Break the burrata over the chicken and turn...

Break the burrata over the chicken and turn off the heat. Let the chicken rest for 3 minutes, then finish off with black pepper, red pepper flakes and toasted pine nuts.

Serve with a big salad and some crusty...

Serve with a big salad and some crusty bread. Enjoy!

Just a rub and 20 minutes make these pork ribs crazy tender, but not mushy-too-tender.&nbsp; Easy weeknight meal!

Instant Pot St. Louis style Ribs

pork

your favorite rub (I used Memphis BBQ rub)

beer or other liquid

apple cider vinegar

liquid smoke (optional)

First, the ribs.&nbsp; If you get your ribs from a butcher, ask him to trim it up to get that flap off (if there is one and take it home) and get the silver skin off (if it's on).&nbsp;If you just buy them at a store, you'll want to do that yourself.&nbsp; Costco's ribs doesn't have the membrane.&nbsp; Others, I'm not sure, so you'll want to remove that.&nbsp; If you do have the flap on the ribs, just run your knife under it to remove it, if you want to.&nbsp; (More on that below.)&nbsp;&nbsp;

Once trimmed, rub it down with your favorite rub.&nbsp; Generously sprinkle the rub on and pat it in.&nbsp; Season both sides.&nbsp; Set in the fridge to hang out for about 30 minutes, you can go as long as overnight.

In your Instant Pot or other pressure cooker, add the trivet, beer (liquid), apple cider vinegar, and liquid smoke.&nbsp;Get your ribs out and stand them upright in the pot. Coil them around the pot.&nbsp; You can fit a lot in there too, don't be afraid.

Close the lid, pressure on high for 20 minutes with a quick release.&nbsp;&nbsp;Carefully remove the ribs from the pot and place on a tray or pan.&nbsp; Coat them with your favorite BBQ sauce.&nbsp; Now you can either toss them on a hot grill to get that sauce locked on, or if you don't have a grill, you can throw them in the oven under the broiler.&nbsp;&nbsp;If you go the broiler method, don't stray too far from your oven.&nbsp; Broiling and burning can happen really fast, so keep an eye on it.&nbsp;&nbsp;When the color looks good to you, remove, cut, eat. Enjoy!

****If you want more tenderness to your ribs, increase the time to 25 minutes, quick release.

One-pan chicken fried rice with tender chicken, scrambled eggs, and vegetables. Better than takeout and ready in 25 minutes!

Easy Chicken Fried Rice

white rice (preferably day-old)

vegetable oil, divided

boneless, skinless chicken breasts, diced

Salt and black pepper

carrots, diced

green peas (fresh

eggs,

soy sauce

sesame oil

green onions, chopped

Prep the chicken

Dice chicken breasts into bite-sized pieces, about ½-inch cubes. Season with salt and pepper on all sides.

Cook the chicken

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add seasoned chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove to a plate and set aside.

Sauté the vegetables

Add the remaining tablespoon of oil to the same pan. Add diced carrots and cook for 2-3 minutes, then add peas and minced garlic. Sauté for another 1-2 minutes until vegetables are tender-crisp.

Scramble the eggs

Push vegetables to one side of the pan. Pour beaten eggs into the empty space and gently scramble until just set but still slightly soft. They'll finish cooking with the rice.

Add rice and combine

Add the cooked rice to the pan, breaking up any clumps with your spatula. Stir everything together - vegetables, eggs, and rice - until well combined.

Season and finish

Return the cooked chicken to the pan. Drizzle with soy sauce and sesame oil, then stir everything together until evenly mixed and heated through, about 2-3 minutes.

Garnish and serve

Remove from heat and sprinkle with chopped green onions. Serve immediately while hot and fresh.

If you’re looking for a quick dinner idea that’s bold, creamy, and comforting, this *Cajun Garlic Butter Chicken with Creamy Parmesan Twisted Pasta* is everything you need. Juicy Cajun-spiced chicken pairs with tender rotini pasta drenched in a rich Parmesan cream sauce, all brought together with garlicky butter. It’s a satisfying, easy recipe that’s perfect for busy weeknights, cozy weekends, or when you want a restaurant-quality meal without the effort. Whether you’re into easy food ideas, craving a healthy-ish comfort meal, or just looking for dinner inspiration, this dish will land on your repeat list in no time.

Cajun Garlic Butter Chicken with Creamy Parmesan Twisted Pasta

chicken breasts

Cajun seasoning

butter, divided

garlic,

rotini pasta

heavy cream

Parmesan cheese

parsley (for garnish)

Salt and pepper

Cut the chicken into bite-sized chunks, pat dry, and toss with Cajun seasoning until evenly coated.

In a large skillet, heat olive oil and 1½ tablespoons of butter over medium-high heat. Sear the chicken until golden and cooked through, about 4–5 minutes per side. Remove from skillet and set aside.
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id=&#8221;instruction-step-3&#8243;>3. While the chicken cooks, bring a pot of salted water to a boil. Cook rotini pasta until al dente, drain, and reserve ½ cup of the pasta water.

id=&#8221;instruction-step-4&#8243;>4. Reduce skillet heat to medium and melt remaining 1½ tablespoons of butter. Stir in minced garlic and cook for 1–2 minutes until fragrant.

&#8220;instruction-step-5&#8243;>5. Pour in the heavy cream and bring to a gentle simmer. Slowly stir in the Parmesan cheese until the sauce is smooth and creamy.

&#8220;instruction-step-6&#8243;>6. Add the cooked pasta to the sauce and stir to coat evenly. Use reserved pasta water to loosen sauce if needed. Simmer for 2–3 minutes.

nstruction-step-7&#8243;>7. Return the chicken to the skillet and stir gently or serve chicken on top of pasta.

nstruction-step-8&#8243;>8. Garnish with chopped parsley and a pinch of black pepper. Serve hot.

Tender chicken thigh cutlets are baked in a creamy dijon mustard sauce in this one-pan wonder. Baked Dijon Chicken is quick to prepare, versatile and packed with comforting flavours.

Baked Dijon Chicken

sea salt flakes

black pepper

brown onion, finely chopped

tbsp garlic

tbsp plain (all-purpose) flour

chicken stock

tbsp dijon mustard (see note 2)

(250 ml) thickened (heavy) cream

thyme (or 1 tbsp dried thyme)

(50 g) freshly grated parmesan

potato

greens green salad

thyme leaves (optional)

Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).

Prepare the chicken

– Sprinkle the chicken with salt and pepper on both sides.

Heat the olive oil in a large, deep ovenproof pan over medium–high heat.

Add the chicken, skin-side down, and cook for 5 minutes or until the skin is golden and crispy. Turn and cook for another 3 minutes, until browned. Remove and set aside on a plate.

Spoon out any excess chicken fat from the pan, leaving about 2 tablespoons – turn the heat off while you do this, if it’s easier.

Make the sauce

– Reduce the heat to medium–low and add the onion and garlic. Cook for 2–3 minutes until slightly softened.

Add the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Cook for 2–3 minutes until most of the wine has evaporated.

Add the butter and, once melted, immediately add the flour. Cook, stirring, until well combined.

Reduce the heat to low and add half the chicken stock, incorporating it with the flour mixture using a whisk.

Whisk in the remaining chicken stock, the dijon mustard, cream, thyme and pepper. Bring to a simmer.

Bake the chicken

– Return the chicken to the pan, along with any resting juices. Transfer to the oven and bake, uncovered, for 40–45 minutes, until the chicken has cooked through.

Serve

– Serve the chicken with mash and steamed greens or a fresh leafy salad. Garnish with extra thyme leaves and extra freshly cracked black pepper, if desired.

I made this tonight and absolutely loved it! So tasty 😋

Made it this week--so easy! The chicken comes out so tender, the sauce is BOMB. Everyone loved it, including my 13-month baby who kept asking for more.
Reheats super nicely for leftovers.
This is definitely joining our dinner rotation!
(note: double or tripled the amount of Dijon for we love our mustard)

Another delicious Recipe from you Nicole. Such yummy flavours and I was surprised my skin was crispy. It’s so nice to be able to follow an easy recipe that doesn’t consist of 75 plus ingredients 😂 that you have to specifically go buy and never use again. Yet all in my pantry/fridge and it actually looks like the picture and eg you’ve shown. I had left over the next day and it was even better. The whole family of 4 enjoyed it.

Yum! Our family loved this recipe. Thanks for another easy but tasty meal idea.

This was so delicious. My 7,11 and 14 all enjoyed it even though they don't usually like dijon or parmesan! It was very easy to make as well. Thank you!

This dish is to die for.  So simple and tastes are next level

I was worried my kids might not like the flavour, but still wanted to to try it, and expose them to a new palette - they completely devoured the chicken - another great family hit. Thank you so much!

https://www.youtube.com/watch?v=B2_hPcDzkl0

Day 6: Baked Dijon Chicken - 20 days of real family dinners 
If your weeknight dinners need a glow-up, this Baked Dijon Chicken is it.
✔️ Crispy chicken thighs
✔️ Creamy, garlicky sauce with a mustard kick
✔️ Cooks in one pan while you kick back

Pair it with mashed potatoes, steamed greens, or bread for ultimate sauce-soaking.

Ingredients 
CHICKEN
1.2 kg (2 lb 10 oz) bone-in, skin-on chicken thigh cutlets (roughly 5 chicken thigh cutlets – you can use skin-off cutlets, although skin-on are juicier) (see note 1 for using boneless thighs)
½ tsp sea salt flakes
 ¼ tsp cracked black pepper 
1 tbsp olive oil
 
SAUCE
1 brown onion, finely chopped 
1 tbsp freshly minced garlic 
½ cup (125 ml) dry white wine (can be substituted with chicken stock)
2 tbsp unsalted butter 
2 tbsp plain (all-purpose) flour 
2 cups (500 ml) chicken stock 
 2 tbsp dijon mustard (see note 2)
1 cup (250 ml) thickened (heavy) cream
4 thyme sprigs (or 1 tbsp dried thyme)
 ¼ tsp cracked black pepper
 ½ cup (50 g) freshly grated parmesan
View the full, printable recipe on my website, link in bio 👇🏻https://simplehomeedit.com/recipe/baked-dijon-chicken/
#onepandinners   #easyrecipes  #chickendinner  #comfortfood  #simplecooking

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Top 5 quick weeknight meal recipes from across the web

The most viewed quick weeknight meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Instant Pot St. Louis style Ribs

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The most viewed quick weeknight meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine