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.

Top 4 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 Engine

Top Tags

30 Minute Chicken with Braised Toma...

Instant Pot St. Louis style Ribs

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Top 4 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

30 Minute Chicken with Braised Toma...

Instant Pot St. Louis style Ribs

Easy Chicken Fried Rice

Cajun Garlic Butter Chicken with Cr...

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