What to Cook on Weeknights – 10 Quick and Real-Life Dinner Ideas

On weeknights most of us want the same things: dinner that’s quick, no fuss, and calming from the very first bite. That feeling when you sit down, exhale and think: “Okay, I actually nailed today.” And yes, it’s often three times faster to write that sentence than to cook it. That’s why I put together a list of recipes you really can pull off when your head is full of work stuff and the fridge looks half empty.

All of the meals below have one thing in common: they are genuinely quick. No special techniques, no unnecessary chopping, just good, tested combinations and a few kitchen tricks that make a big difference. Some recipes are more homely, others a bit more modern, but they all share that “okay, I can totally do this” vibe.

If you run out of ideas during the week, let this be your safety net – 10 dishes you can rotate based on mood, season and whatever’s hiding in your pantry. Next time you open the fridge and hit that awkward silence, just remember: hey, Blaž already made a list.

Jump to:

1) Pasta with Roasted Peppers & Ricotta 2) Lemon Skillet Chicken Breast 3) Pea & Parmesan Risotto 4) Lemon Pasta with Peas 5) Chicken Skillet with Corn & Peppers 6) Asian Red Bean Skillet with Rice 7) Crispy Egg Fried Rice Skillet 8) Pork Medallions in Mustard Sauce 9) Quick Potato Goulash 10) Pasta with Rocket, Pine Nuts & Cherry Tomatoes

Recipe 1

Pasta with Roasted Peppers & Ricotta

Sometimes dinner is saved by what you add in the last five minutes. Here it’s roasted peppers – soft, sweet, almost caramelised. You toss them with ricotta and a bit of lemon zest and suddenly the whole plate looks like you spent half a day on it, even though you made it between two emails. This is the kind of pasta I always eat too fast, because it feels like a crime to let it cool down. Total mid-week comfort, without guilt and without feeling like you “just threw something together”.

Ingredients (serves 2)

• 200 g short pasta (fusilli, penne or farfalle)
• 1 large red pepper
• 120 g ricotta
• 1 garlic clove
• 1 tablespoon olive oil
• 1 teaspoon grated lemon zest
• a handful of fresh basil leaves
• salt and pepper to taste

Method

1. Preheat the oven to 210 °C. Slice the pepper into strips, spread them on a baking tray and drizzle lightly with oil. Roast for about 15–20 minutes, until soft and slightly caramelised at the edges.
2. Meanwhile, cook the pasta in a big pot of well-salted water according to the packet instructions until al dente. Reserve one ladleful of the cooking water before draining.
3. In a large pan gently heat the olive oil over low heat, add the finely chopped garlic and sauté just until fragrant, without browning.
4. Add the ricotta, lemon zest and a few tablespoons of pasta water. Stir until you get a creamy sauce, thinning with more water if necessary.
5. Stir in the roasted peppers and cooked pasta. Toss everything together so the sauce coats the pasta. Season with salt and freshly ground black pepper.
6. Just before serving, sprinkle with torn basil leaves and serve immediately while everything is hot and creamy.

Tip: if you have jarred roasted peppers, this becomes even quicker – just drain them well and warm briefly in the pan so they pick up a bit of heat.

Quick pasta with roasted peppers and ricotta, weeknight pasta idea, easy creamy pasta dinner.

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Recipe 2

Lemon Skillet Chicken Breast

This is the recipe that rescues you when all you’ve got in the fridge are two chicken breasts and zero ideas in your head. The lemon skillet trick turns plain chicken into something really tender and juicy – you get a small pan sauce that soaks up flavours of butter, lemon and those golden bits from the bottom. It looks almost restaurant-level, but feels like pure home comfort. Once you make it, chicken without lemon will start to feel a bit… incomplete.

Ingredients (serves 2)

• 2 chicken breasts
• 1 lemon (juice + a little zest)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 garlic clove
• a handful of chopped parsley
• salt and pepper to taste

Method

1. Slice each chicken breast in half horizontally to get 4 thinner pieces that cook faster. Season both sides with salt and pepper.
2. Heat the oil and butter in a large skillet. Add the lightly crushed garlic clove and fry gently until fragrant.
3. Lay the chicken in the hot fat and cook for 3–4 minutes per side, until nicely browned and cooked through.
4. When the meat is almost done, add the juice of half a lemon and about a teaspoon of lemon zest. If needed, add 2–3 tablespoons of water to create a short pan sauce.
5. Let it bubble gently for another 2 minutes so the flavours come together, then stir in the chopped parsley.
6. Serve the chicken with the lemony pan sauce – it’s great with rice, potatoes or simple buttery pasta.

Tip: for an extra kick, whisk a teaspoon of Dijon mustard into the sauce – it becomes a mini “piccata” in a relaxed, home-style version.

Quick lemon chicken skillet, easy weeknight chicken breast, chicken in lemon pan sauce.

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Recipe 3

Pea & Parmesan Risotto

Risotto is always a good idea – especially the kind you cook in one pot with almost no effort. The peas bring that sweet, homely vibe, while parmesan ties it all into a soft, creamy bowl that’s both gentle and filling. It’s the perfect dinner for days when you’re not in the mood for anything “fancy”, but still want food that feels like a hug. And if you have leftovers – it’s often even better the next day, just loosen with a splash of stock or water and warm it through.

Ingredients (serves 2)

• 160 g risotto rice (arborio or carnaroli)
• 120 g peas (fresh or frozen)
• 1 small onion
• 1 tablespoon butter
• 2 tablespoons oil
• 700 ml hot vegetable stock
• 40 g freshly grated parmesan
• salt and pepper to taste

Method

1. Finely chop the onion. In a wide pot heat the oil and butter, add the onion and gently sauté over low heat until translucent.
2. Add the rice, stir and toast for 1–2 minutes, until it turns glossy and smells slightly nutty.
3. Start adding the hot stock a ladle at a time – just enough to cover the rice. Stir until most of it is absorbed, then add the next ladle.
4. After about 10 minutes, stir in the peas and continue adding stock until the rice is cooked al dente (about 18 minutes in total).
5. When the risotto is creamy and still slightly loose, remove from the heat and stir in the parmesan. Season to taste with salt and pepper.
6. Serve immediately while still hot and silky, optionally drizzled with a bit of olive oil and extra parmesan on top.

Tip: for a touch of freshness, grate in a little lemon zest at the end or add a handful of chopped parsley.

Easy pea risotto, quick weeknight risotto, creamy risotto with parmesan.

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Recipe 4

Lemon Pasta with Peas

This is basically spring on a plate, even in the middle of December. The lemon sauce is simple – butter, lemon and a bit of pasta water – but creates a surprisingly flavourful base for the sweet peas. If you want a dinner that’s light, fresh and still filling, you’re in the right place. It’s also one of those combinations that even pea-sceptics usually accept without much negotiation.

Ingredients (serves 2)

• 200 g pasta (spaghetti, tagliatelle or penne)
• 120 g peas (fresh or frozen)
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 garlic clove
• 1 tablespoon grated lemon zest
• 2 tablespoons lemon juice
• salt and pepper to taste

Method

1. Cook the pasta in a large pot of well-salted water according to the packet instructions. Before draining, reserve about 150 ml of the cooking water.
2. Meanwhile, heat the oil and butter in a pan over medium heat. Add the finely chopped garlic and fry briefly until fragrant.
3. Add the peas and sauté for 3–4 minutes (a bit longer if frozen) until they soften but stay bright green.
4. Stir in the lemon zest and juice, then add some pasta water to create a light sauce.
5. Add the cooked pasta and toss well so every strand gets coated. Season with salt and pepper to taste.
6. Serve immediately – optionally topped with grated cheese or a handful of rocket.

Tip: for a more “restaurant-style” finish, stir in a teaspoon of butter and a spoonful of parmesan at the end – the sauce becomes beautifully silky.

Lemon pasta with peas, quick vegetarian weeknight pasta, light pasta without heavy cream.

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Recipe 5

Chicken Skillet with Corn & Peppers

Some of the best dinners appear out of “whatever’s left in the fridge”. This skillet is exactly that – a simple, colourful mix of chicken, corn and peppers that cooks together in a sweet-savoury pan sauce and tastes incredibly homely. It’s one of those meals you can make in a hundred variations, and it still somehow always works. No drama, just good, quick food that you’re perfectly happy to eat straight from the pan.

Ingredients (serves 2)

• 250 g chicken breast, cut into small pieces
• 1 red pepper
• 120 g sweet corn (from a can or frozen)
• 1 small onion
• 1 garlic clove
• 1 tablespoon olive oil
• 1 tablespoon sour cream or Greek yoghurt
• 1/2 teaspoon sweet paprika powder
• salt and pepper to taste

Method

1. Finely chop the onion, slice the pepper into strips and cut the chicken into small bite-sized pieces. Drain the corn if using canned.
2. Heat the oil in a pan and sauté the onion until translucent.
3. Add the chicken, season with salt and pepper and brown it on all sides.
4. Add the pepper, corn, chopped garlic and paprika. Cook for another 5–7 minutes until the vegetables soften but stay slightly crisp.
5. Stir in the sour cream or yoghurt – just enough to create a short, creamy coating around the meat and veg.
6. Serve straight away – it goes really well with rice, potatoes or simple buttery pasta.

Tip: for a subtle tex-mex vibe, add a pinch of ground cumin and a squeeze of lime juice, and serve with warm tortillas.

Quick chicken skillet with corn, easy chicken and peppers dinner, weeknight chicken recipe.

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Recipe 6

Asian Red Bean Skillet with Rice (Vegan)

If you have a can of red beans and some rice at home, you’re already halfway to a warm, deeply flavourful dinner. This skillet is somewhere between a quick stir-fry and a “comfort bowl” – beans get coated in soy sauce, sesame oil, ginger and chilli, and you serve everything over soft white rice. Completely vegan but very filling, with lots of flavour and that pleasant umami hit that almost forces you to go back for seconds.

Ingredients (serves 2)

• 150 g rice (jasmine or basmati)
• 1 can red kidney beans (about 400 g; 240 g drained)
• 1 small onion
• 1 small carrot
• 2 garlic cloves
• 2 cm piece fresh ginger
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon neutral oil for frying
• a pinch of chilli flakes (optional)
• 2 spring onions (for topping)
• sesame seeds (for topping)
• salt and pepper to taste

Method

1. Cook the rice in salted water according to the packet instructions. Once done, keep covered and let it rest.
2. Drain and rinse the beans under cold water. Finely chop the onion, slice the carrot into thin matchsticks. Finely chop or grate the garlic and ginger.
3. Heat the frying oil in a large pan or wok. Add the onion and carrot and cook for 3–4 minutes until they start to soften.
4. Add the garlic, ginger and chilli flakes and stir briefly until fragrant.
5. Add the beans, soy sauce and 2–3 tablespoons of water. Cook for another 3–4 minutes, until the beans are heated through and the sauce slightly thickens.
6. Stir in the sesame oil at the end. Taste and season with salt and pepper if needed (remember, soy sauce is salty).
7. Serve the bean mixture over bowls of rice. Top with sliced spring onions and sesame seeds.

Tip: for extra veg, toss in some quickly sautéed broccoli florets or sliced red pepper – it makes the bowl even more colourful and nutritious.

Asian red bean skillet, vegan rice and beans, quick plant-based weeknight dinner.

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Recipe 7

Crispy Egg Fried Rice Skillet

This is the dish that makes cooking extra rice worth it. Cold rice transforms in the pan – with eggs, veg and a bit of soy sauce you get a crispy, aromatic skillet that’s the perfect “nothing goes to waste” dinner. I love it because you can adapt it endlessly: use peas, carrots, peppers – whatever is hanging around in your fridge. Ideal for evenings when you want something warm but really don’t want to start cooking from scratch.

Ingredients (serves 2)

• 250 g cooked and chilled rice (best from the day before)
• 2 eggs
• 100 g peas (or pea/carrot mix)
• 1 small onion or 2 spring onions
• 2 tablespoons soy sauce
• 2 tablespoons oil (half sesame, half neutral)
• 1 garlic clove
• salt and pepper to taste

Method

1. Finely chop the onion, finely chop the garlic. If using frozen peas, there’s no need to thaw them first.
2. Heat 1 tablespoon of oil in a large pan or wok. Add the eggs and scramble quickly to soft curds. Transfer to a plate.
3. In the same pan add the remaining oil, onion and peas. Cook for 3–4 minutes until the onion softens and the peas heat through.
4. Add the garlic and the chilled rice. Fry over medium-high heat for 4–5 minutes until the rice becomes slightly crispy in spots.
5. Pour in the soy sauce and, if needed, a splash of water so everything mixes evenly. Add the scrambled eggs back in, stir and season with salt and pepper to taste.
6. Serve immediately – optionally topped with sliced spring onions or sesame seeds.

Tip: this is at its best when the rice is really cold and a bit dried out – it crisps up beautifully in the pan instead of turning into a sticky clump.

Egg fried rice with leftovers, how to use leftover rice, quick rice and egg skillet.

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Recipe 8

Pork Medallions in Mustard Sauce

When you’re in the mood for something a little more substantial but still quick, pork medallions are a great choice. Thin slices cook in just a few minutes and then the star of the show arrives – a creamy mustard sauce that’s both gentle and slightly punchy. It’s the kind of dinner you can happily serve when friends drop by, and nobody will guess you only decided what to cook on your way home from work.

Ingredients (serves 2)

• 300 g pork tenderloin or boneless loin
• 1 small onion or shallot
• 150 ml single cream for cooking
• 1–2 teaspoons Dijon mustard
• 1 tablespoon oil
• 1 tablespoon butter
• 1/2 teaspoon paprika powder (optional)
• salt and pepper to taste

Method

1. Trim any excess fat from the meat and cut into thick medallions. Flatten them slightly with your palm and season with salt and pepper.
2. Heat the oil and butter in a pan. Sear the medallions over high heat for 2–3 minutes per side until nicely browned. Transfer to a plate.
3. In the same pan add the finely chopped onion and sauté until translucent. Add the paprika if using.
4. Pour in the cream and stir in the Dijon mustard. Simmer for 2–3 minutes until the sauce thickens slightly.
5. Return the medallions to the pan and gently heat them in the sauce for another 2 minutes so the flavours meld.
6. Taste and adjust seasoning, then serve immediately with rice, potatoes or grilled polenta.

Tip: for a lighter version, replace part of the cream with milk or vegetable stock and add the mustard gradually until you hit your perfect flavour.

Pork medallions in creamy mustard sauce, quick pork dinner, easy pan sauce for pork.

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Recipe 9

Quick Potato Goulash

Potato goulash is one of those dishes that instantly smells like home. The classic version usually simmers a bit longer, but this “mid-week” version is tweaked so you can have a thick, fragrant bowl on the table in about half an hour. Plenty of paprika, a spoon of tomato paste and soft potatoes give you that feeling of having eaten something hearty, even though there’s no meat or fancy ingredients in the pot.

Ingredients (serves 2)

• 500 g potatoes
• 1 large onion
• 2 garlic cloves
• 1 tablespoon tomato paste
• 1 tablespoon oil
• 2 teaspoons sweet paprika powder
• 1/2 teaspoon caraway seeds (optional)
• 1 bay leaf
• about 700 ml water or vegetable stock
• salt and pepper to taste

Method

1. Peel the potatoes and cut into bite-sized cubes. Finely chop the onion and slice the garlic.
2. Heat the oil in a pot and slowly sauté the onion until soft and lightly golden – this is where the flavour starts.
3. Add the garlic, paprika and tomato paste, stir quickly and immediately add a splash of water so the paprika doesn’t burn.
4. Add the potatoes, bay leaf and caraway if using, then pour in enough water or stock to almost cover the potatoes.
5. Season with salt and pepper, bring to the boil and then simmer over medium heat for about 20 minutes, until the potatoes are soft and some of the starch has thickened the sauce.
6. Adjust the consistency if needed – for a thicker goulash, lightly mash a few potato cubes into the sauce with a fork.

Tip: potato goulash is even better the next day – if it thickens too much, simply loosen with a bit of water or stock when reheating.

Quick potato goulash, meatless goulash recipe, easy one-pot potato stew.

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Recipe 10

Pasta with Rocket, Pine Nuts & Cherry Tomatoes

When you’re craving something a bit more “Mediterranean”, this pasta is perfect. Rocket adds a gentle peppery bite, cherry tomatoes bring juicy sweetness and pine nuts give you that little nutty crunch. Everything comes together in the time it takes to cook the pasta, so it’s ideal for evenings when you don’t want a heavy sauce, just something light, fresh and still satisfying.

Ingredients (serves 2)

• 200 g pasta (spaghetti or short shapes)
• 100 g rocket (arugula)
• 150 g cherry tomatoes
• 2 tablespoons pine nuts
• 2 garlic cloves
• 3 tablespoons olive oil
• 2 tablespoons grated parmesan (optional)
• salt and pepper to taste

Method

1. Cook the pasta in a large pot of well-salted water. Reserve some cooking water before draining.
2. Meanwhile, toast the pine nuts in a dry pan over medium heat until fragrant and lightly golden. Watch carefully – they burn easily. Transfer to a plate.
3. In the same pan heat the olive oil, add the thinly sliced garlic and gently sauté over low heat.
4. Add the halved cherry tomatoes, season with salt and sauté for 3–4 minutes until they soften and release some juice.
5. Add the cooked pasta and a few tablespoons of the cooking water. Toss to create a light sauce that coats the pasta.
6. Remove from the heat, stir in the rocket and half of the pine nuts. Season with pepper.
7. Serve topped with the remaining pine nuts and, if you like, grated parmesan.

Tip: if you don’t have pine nuts, roughly chopped almonds or walnuts work surprisingly well – not classic, but the texture and flavour still hit the spot.

Pasta with rocket and cherry tomatoes, Mediterranean weeknight pasta, quick pasta without heavy sauce.

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Conclusion

What to Cook on Weeknights? Here’s Your Safety Net.

Next time it’s late, you open the fridge and sigh “I have no idea what to cook”, just come back to this list. Here are 10 recipes that are tested, quick to make and don’t need exotic ingredients or special techniques. A bit of pasta, some rice, a can of beans, a few vegetables and a piece of meat – and you can do a lot more with that than it looks at first glance.

I hope these ideas make your week easier, shorten the “what on earth do I cook” moment and give you more relaxed evenings around the table. If a particular combo really hits the spot, write it into your own “weeknight go-to menu” and repeat it whenever you run out of inspiration. Weeknight cooking doesn’t need to be a project. Sometimes it’s enough to have a handful of smart, realistic ideas ready to go.

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Weeknight Cooking FAQ

1. What should I cook on weeknights when I have zero ideas?

It helps to keep a few basics at home: pasta, rice, eggs, a can of beans or peas, some frozen veg and one piece of meat. This article gives you 10 concrete combinations – just pick the one that matches what you already have in the fridge and tweak it a bit to fit your mood.

2. How can I plan my weeknight dinners more easily?

Once a week, make a tiny plan: choose 3–4 dinners, write a shopping list and do one focused grocery run. Aim for at least two dishes that reheat well the next day (risotto, goulash, rice dishes) and one “super speedy” option for evenings when everything runs late.

3. Can I use these recipes for meal prep?

Yes – many of the dishes here are meal-prep friendly. The red bean skillet, potato goulash, chicken and pork skillets all keep well. Pasta is best fresh, but you can cook the sauce in advance and just boil the pasta right before serving.

4. What if I don’t have every ingredient from the recipe?

Use the recipe as a framework, not a strict rule. Swap rocket for spinach, pine nuts for walnuts, chicken for pork or turkey. The idea is to keep the structure: something starchy, some vegetables, a protein and a bit of fat for flavour.

5. Are these recipes kid-friendly?

Most of them are mild enough for kids. You can always dial back the stronger flavours – chilli, ginger, extra garlic – and add them later to adult plates. If you’re cooking for picky eaters, start with the pasta, risotto and potato goulash – those usually get the fastest “yes”.

6. Can I turn the meat-based dishes into vegetarian meals?

Absolutely. In many recipes you can swap the meat for beans, chickpeas, tofu or simply more vegetables. The real star is the sauce: if you have a good lemon, mustard or tomato base, the dish will taste great even without meat.

7. How long do these dishes keep in the fridge?

In general, they keep 2–3 days in a well-sealed container in the fridge. Rice dishes are best on day one and two, potato dishes usually on day one, and on day two you just reheat gently and loosen with a splash of water or stock if needed.

8. Can I freeze any of these meals?

The red bean skillet, stews and meaty sauces freeze well. Potato goulash can be frozen too, as long as the potatoes aren’t completely falling apart. I wouldn’t freeze pasta or risotto – the texture changes too much. Always freeze in smaller portions so you can defrost only what you need.

9. How can I save money using these recipes?

Many ingredients repeat: rice, pasta, onions, garlic, peas, beans, tomatoes, basic spices. If you buy them in larger packs and combine smartly, you can cook several different meals from the same bag of rice or pasta – and you’ll throw away much less food.

10. What if I only have 20–30 minutes for dinner?

That’s enough time for pasta, egg fried rice, a simple chicken skillet, the Asian red bean skillet or lemon pasta with peas. The trick is to start cooking the “base” (rice or pasta) first, and prep the sauce or topping in a pan while it cooks. When one is done and the other is browned, dinner is basically ready.