15 Five-Ingredient Dinner Ideas for Busy Nights

Pat the salmon fillets completely dry with a paper towel.

Season the fish evenly with kosher salt and black pepper.

Heat olive oil and butter in a large cast iron skillet.

Place the salmon skin-side down in the sizzling fat.

Cook for five minutes until the skin turns crispy and golden.

Flip the fish and stir the minced garlic into the pan.

Pour the fresh lemon juice over the top and serve hot.

Boil a large pot of salted water on the stove.

Cook the penne pasta until it reaches al dente texture.

Heat olive oil in a skillet over medium-high heat.

Sauté the seasoned chicken cubes until golden brown inside and out.

Drain the pasta and return it to the warm pot.

Mix the cooked chicken and halved tomatoes into the pasta.

Stir in the basil pesto until everything is evenly coated.

Dietary Swaps

You can easily make this meal gluten-free by using brown rice penne. Dairy-free pesto works beautifully for those with lactose sensitivities. Vegetarians can swap the chicken breast for firm white beans.

Season the chicken breasts generously with salt and pepper.

Sear the chicken in an oiled skillet over medium heat.

Cook for six minutes on the first side until deeply golden.

Flip the meat over to cook the other side.

Top each piece with chopped tomatoes and a mozzarella slice.

Cover the skillet tightly with a heavy lid.

Simmer until the cheese melts completely and bubbles.

I've noticed covering the pan right after flipping locks in the moisture perfectly.

Heat the olive oil in a large cast iron skillet.

Toss the sliced smoked sausage into the hot pan.

Sear the meat until the edges get crispy and brown.

Remove the sausage and set it aside on a clean plate.

Put the sliced peppers and onions into the same skillet.

Sprinkle the Italian seasoning over the cooking vegetables.

Sauté until the peppers soften and the onions caramelize.

Mix the warm sausage back into the pan and serve.

Warm the olive oil in a large, heavy-bottomed soup pot.

Cook the diced onion until it becomes completely translucent.

Pour the crushed tomatoes and vegetable broth into the pot.

Simmer the hot mixture for twenty full minutes.

Turn off the stove heat and put the fresh basil inside.

Blend the mixture until perfectly smooth using an immersion blender.

Stir the heavy cream slowly into the warm soup base.

A helpful trick is using an immersion blender right in the pot to save washing extra dishes.

Preheat your home oven to 400 degrees Fahrenheit.

Whisk the mustard, honey, vinegar, and garlic powder together.

Rub the pork chops with olive oil, salt, and pepper.

Coat the meat entirely in the sweet honey mustard glaze.

Place the chops on a foil-lined rimmed baking sheet.

Bake for twenty minutes until the center cooks thoroughly.

Turn the oven to broil for two minutes to caramelize.

Heat your kitchen oven to 375 degrees Fahrenheit.

Arrange the cod fillets flat in a glass baking dish.

Season the white fish with kosher salt and black pepper.

Pour the melted butter evenly over the raw fillets.

Sprinkle the smoked paprika and fresh thyme across the top.

Lay the thin lemon slices directly onto the seasoned fish.

Bake for fifteen minutes until the fish flakes very easily.

I've made this dozens of times and thicker fillets always stay much juicier in the dry oven heat.

Warm the vegetable oil in a large skillet over high heat.

Sear the steak strips for three minutes until deeply browned.

Toss the green broccoli florets directly into the hot skillet.

Pour the teriyaki sauce heavily over the meat and vegetables.

Lower the stove heat and simmer everything for five minutes.

Stir continuously until the sauce thickens and coats the broccoli.

Scoop the hot meat mixture over warm bowls of cooked rice.

Cut a deep horizontal pocket into the side of each breast.

Mix the chopped spinach and feta cheese together in a bowl.

Stuff the cheese mixture tightly into the raw chicken pockets.

Rub the outside of the chicken with oil, salt, and pepper.

Warm a heavy cast iron skillet over medium stove heat.

Sear the stuffed breasts for eight minutes on each side.

Rest the cooked meat for five minutes before slicing it.

Turn the kitchen oven up to 400 degrees Fahrenheit.

Combine the mayonnaise, parmesan cheese, oregano, and fresh lemon juice.

Season the tilapia fillets with salt and black pepper.

Place the seasoned fish on a greased baking sheet.

Spread the thick cheese mixture evenly over the top.

Bake for twelve minutes until the crust turns golden brown.

Serve immediately while the cheese crust remains highly crispy.

Boil a large pot of water and cook the noodles soft.

Whisk the peanut butter, soy sauce, sriracha, and sesame oil together.

Reserve exactly half a cup of the hot pasta water.

Drain the noodles and put them into a large mixing bowl.

Pour the spicy peanut sauce directly over the hot pasta.

Mix in the reserved water slowly to thin the thick sauce.

Toss everything vigorously until the noodles are fully coated.

Dietary Swaps

You can swap regular spaghetti for rice noodles to make this gluten-free. Almond butter works perfectly if you have severe peanut allergies.

Mix the maple syrup, soy sauce, garlic, and ginger together smoothly.

Place the fresh salmon fillets flat in a shallow glass dish.

Pour the sweet marinade over the fish and wait ten minutes.

Heat the olive oil in a skillet over medium-high heat.

Put the salmon in the pan and pour the extra glaze over.

Sear the fish for exactly four minutes on each side.

Simmer until the dark glaze becomes very thick and sticky.

Heat your kitchen oven up to 400 degrees Fahrenheit.

Lay out two slices of prosciutto slightly overlapping each other.

Place one seasoned chicken cutlet flat on top of the ham.

Put three trimmed asparagus spears right in the meat center.

Roll the chicken and ham tightly around the green vegetables.

Rub olive oil and black pepper over the outside bundle.

Bake on a metal sheet pan for twenty-five full minutes.

I've tried this multiple times and trimming the woody ends off the asparagus is absolutely required for texture.

Rub the raw lamb chops generously with salt and black pepper.

Heat the olive oil in a skillet until it gets smoking hot.

Sear the seasoned lamb chops for three minutes per side.

Drop the butter, fresh rosemary, and smashed garlic into the pan.

Tilt the hot pan and spoon the foaming butter over the meat.

Continue basting the chops constantly for two more minutes.

Rest the cooked meat for five minutes before serving it.

Boil the linguine pasta until al dente and drain it well.

Pat the raw scallops completely dry with clean paper towels.

Season the dry scallops heavily with kosher salt and black pepper.

Melt the butter in a light-colored skillet over medium stove heat.

Watch closely as the melting butter foams and turns warm tan.

Place the seasoned scallops directly into the nutty brown butter.

Sear for two minutes per side until deeply golden and crispy.

Remove the pan from heat and stir the lemon juice inside.

Toss the warm pasta and fresh parsley into the pan to coat.