10 Best Dinner Recipes for 4 That’ll Save Your Weeknights

You know that feeling when it’s 6 PM and everyone’s asking what’s for dinner? Yeah, me too. These recipes are my go to lineup when I need something easy, filling, and honestly just really good. They all serve four perfectly, and nothing here is complicated. Promise.

1. Garlic Butter Chicken with Vegetables

This is my favorite part of weeknight cooking. One pan. That’s it.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tablespoons butter
• 4 cloves garlic, minced
• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 cup cherry tomatoes, halved
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Step 1: Season your chicken breasts with salt, pepper, and Italian seasoning on both sides.

Heat the olive oil in a large skillet over medium high heat. You want it hot but not smoking. When you place the chicken in, it should sizzle right away.

Cook the chicken for about 6 minutes on each side until golden brown and cooked through. Don’t flip it too early or you’ll lose that nice crust. Trust me on this.

Step 2: Remove the chicken from the pan and set it aside on a plate.

In the same pan, melt the butter. This is where it gets good because all those chicken drippings are still in there. Add the minced garlic and cook for about 30 seconds until it smells amazing.

Toss in your broccoli and carrots. Let them cook for about 5 minutes, stirring occasionally. Too wet? That’s normal. The veggies will release moisture as they cook.

Step 3: Add the cherry tomatoes to the pan and cook everything together for another 3 minutes.

The tomatoes will start to soften and release their juices, which basically makes a light sauce with the butter and garlic. So easy.

Return the chicken to the pan, nestling it right into the vegetables. Let everything warm through for about 2 minutes. You’re done.

2. Spaghetti Bolognese

I make this every other Sunday. It’s that good.

Ingredients:

• 1 pound ground beef
• 1 pound spaghetti
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• Grated Parmesan cheese for serving

Instructions:

Step 1: Bring a large pot of salted water to a boil for your pasta.

While that’s heating up, grab a large skillet and heat the olive oil over medium heat. Add the diced onion and cook for about 4 minutes until it’s soft and translucent.

Stir in the garlic and cook for another minute. Your kitchen smells incredible already, right?

Step 2: Push the onion and garlic to the side of the pan and add the ground beef.

Break it up with a wooden spoon as it cooks. You want it browned all over, which takes about 8 minutes. Don’t worry if it looks a little messy at first. It all comes together.

Season with salt and pepper while it’s cooking. Drain any excess fat if there’s a lot, but a little bit adds flavor.

Step 3: Stir in the tomato paste and let it cook for about 1 minute.

This step concentrates the tomato flavor. Learned this from my mom. Add the crushed tomatoes, oregano, and basil. Mix everything together.

Let the sauce simmer on low heat for about 15 minutes while your pasta cooks. Wondering if you can skip the simmer? You can, but the flavors won’t be as deep.

Step 4: Cook your spaghetti according to the package directions, usually about 10 minutes.

Drain the pasta but save about half a cup of the pasta water. That starchy water is magic for bringing the sauce and pasta together.

Toss the spaghetti with the Bolognese sauce. Add a splash of pasta water if it seems dry. Serve with Parmesan cheese on top.

3. Baked Lemon Herb Salmon

This is easier than it sounds. Way easier.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 3 tablespoons olive oil
• 2 lemons (1 for juice, 1 sliced for garnish)
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 4 medium potatoes, quartered

Instructions:

Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper.

Place the quartered potatoes on one side of the baking sheet. Drizzle them with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat.

Roast the potatoes for 15 minutes before adding the salmon. This gives them a head start since they take longer to cook.

Step 2: While the potatoes are roasting, pat your salmon fillets dry with paper towels.

Mix the remaining olive oil, lemon juice, minced garlic, parsley, and dill in a small bowl. This is your herb mixture, and it’s basically what makes this recipe sing.

Season the salmon with salt and pepper on both sides. Place the fillets on the other side of the baking sheet, skin side down if they have skin.

Step 3: Brush the herb mixture generously over each salmon fillet.

Don’t be shy with it. You want every bite to have that lemon garlic flavor. Top each fillet with a lemon slice because it looks pretty and adds extra citrus as it bakes.

Bake everything together for 12 to 15 minutes until the salmon flakes easily with a fork. Not sure when it’s done? Look for the flesh to turn opaque and flake apart gently.

4. Chicken Alfredo

Honestly, easiest creamy pasta ever.

Ingredients:

• 1 pound fettuccine
• 4 boneless, skinless chicken breasts
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 4 tablespoons butter
• 3 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

Step 1: Cook the fettuccine according to package directions in a large pot of salted boiling water.

While that’s going, season your chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium high heat.

Cook the chicken for about 6 minutes per side until it’s golden and cooked through. Remove it from the pan and let it rest on a cutting board. Slice it into strips once it cools a bit.

Step 2: In the same skillet, melt the butter over medium heat.

Add the minced garlic and cook for about 1 minute. You’ll know it’s ready when your whole kitchen smells like garlic butter. Pour in the heavy cream and bring it to a gentle simmer.

Let it bubble away for about 3 minutes, stirring occasionally. The cream will start to thicken slightly.

Step 3: Turn the heat to low and stir in the Parmesan cheese a little at a time.

Keep stirring until the cheese melts completely and the sauce is smooth. Too thick? Add a splash of the pasta cooking water. Too thin? Let it simmer another minute or two.

Season with salt and pepper to taste.

Step 4: Drain the fettuccine and add it directly to the Alfredo sauce.

Toss everything together until the pasta is completely coated. Add the sliced chicken on top or mix it right in, whichever you prefer.

Garnish with fresh parsley and maybe a little extra Parmesan. This is my favorite part.

5. Beef Stir Fry

Quick, colorful, and so much better than takeout.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 cup snap peas
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons sesame seeds
• Cooked rice for serving

Instructions:

Step 1: In a bowl, toss the sliced beef with 1 tablespoon soy sauce and the cornstarch.

Let it sit for about 10 minutes while you prep your vegetables. This step makes the beef extra tender and helps create that glossy sauce. Wondering if you can skip it? You can, but it won’t be quite as good.

Get all your veggies sliced and ready because stir fry moves fast once you start cooking.

Step 2: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.

Add the beef in a single layer. Don’t overcrowd the pan or it’ll steam instead of sear. Cook for about 2 minutes without moving it, then flip and cook another minute.

Remove the beef to a plate. It’s okay if it’s not fully cooked through yet. It’ll finish later.

Step 3: Add the remaining tablespoon of oil to the pan.

Toss in the bell pepper, snap peas, and mushrooms. Stir fry for about 4 minutes until the vegetables are crisp tender. Add the garlic and ginger and cook for another 30 seconds.

Smells amazing already.

Step 4: Return the beef to the pan along with the remaining soy sauce and oyster sauce.

Toss everything together and cook for about 2 minutes until the beef is cooked through and everything is coated in sauce. The sauce should be glossy and thick.

Sprinkle with sesame seeds and serve over rice. So easy.

6. Roast Chicken and Potatoes

One pan wonder right here.

Ingredients:

• 1 whole chicken (about 4 pounds)
• 2 pounds baby potatoes, halved
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• Salt and pepper to taste
• 1 lemon, quartered

Instructions:

Step 1: Preheat your oven to 425°F.

Pat the chicken completely dry with paper towls inside and out. This is what gets you crispy skin. Rub 2 tablespoons of olive oil all over the chicken and season generously with salt, pepper, rosemary, and thyme.

Stuff the lemon quarters inside the cavity. They’ll steam from the inside and make everything smell incredible.

Step 2: In a large roasting pan, toss the halved potatoes with the remaining olive oil, minced garlic, salt, and pepper.

Spread them out in an even layer. Place the chicken right on top of the potatoes, breast side up. The potatoes will cook in all the chicken drippings. Trust the process.

Roast for about 1 hour and 15 minutes until the chicken’s internal temperature reaches 165°F.

Step 3: Let the chicken rest for about 10 minutes before carving.

This keeps all the juices inside the meat instead of running all over your cutting board. The potatoes are already done and perfectly crispy on the bottom.

Carve the chicken and serve with the roasted potatoes. This feeds four with leftovers, which is honestly the best part.

7. Creamy Mushroom Chicken

This sauce is absolutely ridiculous in the best way.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups mushrooms, sliced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Step 1: Season the chicken breasts with salt, pepper, and thyme on both sides.

Heat the olive oil in a large skillet over medium high heat. Add the chicken and cook for about 6 minutes on each side until golden brown and cooked through.

Remove the chicken from the pan and set aside. Don’t wipe out the pan. Those browned bits are flavor.

Step 2: In the same skillet, melt the butter over medium heat.

Add the sliced mushrooms and cook for about 5 minutes until they’re golden and have released their moisture. Stir in the garlic and cook for another minute.

Only have white mushrooms? That works. Want to use a mix? Even better.

Step 3: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.

Let it simmer for about 2 minutes. Add the heavy cream and bring everything to a gentle simmer. The sauce will start to thicken after about 3 minutes.

Season with salt and pepper.

Step 4: Return the chicken to the pan and spoon the creamy mushroom sauce over the top.

Let everything simmer together for about 3 minutes so the chicken soaks up some of that sauce. Garnish with fresh parsley.

Serve this over rice, pasta, or mashed potatoes. Literally anything that’ll soak up the sauce.

8. Shrimp Fried Rice

Better than takeout and ready in 20 minutes.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 cups cooked rice (day old rice works best)
• 3 eggs, beaten
• 1 cup frozen peas and carrots
• 4 green onions, sliced
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions:

Step 1: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.

Add the shrimp and cook for about 2 minutes per side until pink and cooked through. Remove them from the pan and set aside.

Season with a pinch of salt and pepper while they’re still hot.

Step 2: Add another tablespoon of oil to the pan.

Pour in the beaten eggs and scramble them quickly, breaking them into small pieces as they cook. This takes about 1 minute. Push the eggs to the side of the pan.

Add the frozen peas and carrots. Cook for about 2 minutes until heated through.

Step 3: Add the remaining oil to the pan along with the cooked rice.

Break up any clumps with your spatula. This is easier if the rice is cold from the fridge. Stir fry the rice for about 3 minutes until it starts to get a little crispy on the edges.

Add the garlic and cook for another 30 seconds.

Step 4: Pour the soy sauce, oyster sauce, and sesame oil over the rice.

Toss everything together until the rice is evenly coated and slightly golden. Add the shrimp back in along with the sliced green onions.

Stir fry for another minute until everything is heated through. That’s it.

9. Stuffed Bell Peppers

Comfort food that happens to be pretty healthy.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound ground beef or turkey
• 1 cup cooked rice
• 1 can (14 oz) diced tomatoes, drained
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

Step 1: Preheat your oven to 375°F.

Cut the tops off the bell peppers and remove all the seeds and membranes inside. Stand them up in a baking dish. If they won’t stand, slice a tiny bit off the bottom to create a flat surface.

Drizzle the peppers with a little olive oil and season the insides with salt and pepper.

Step 2: Heat the olive oil in a large skillet over medium heat.

Add the diced onion and cook for about 4 minutes until soft. Stir in the garlic and cook for another minute. Add the ground beef and break it up as it cooks.

Cook for about 8 minutes until the meat is browned all the way through. Drain any excess fat.

Step 3: Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.

Let everything cook together for about 3 minutes so the flavors can blend. Turn off the heat and stir in half of the mozzarella and cheddar cheese.

Looks messy right now, trust the process.

Step 4: Spoon the beef and rice mixture into each bell pepper, packing it down gently.

Top each pepper with the remaining cheese. Cover the baking dish with foil and bake for 30 minutes.

Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly. Garnish with fresh parsley.

10. Creamy Tuscan Chicken

This sauce is so good you’ll want to drink it. Don’t, but you’ll want to.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup sun dried tomatoes, chopped
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

Step 1: Season the chicken breasts with salt, pepper, and Italian seasoning.

Heat the olive oil in a large skillet over medium high heat. Cook the chicken for about 6 minutes on each side until golden brown and cooked through.

Remove from the pan and set aside. Leave all those beautiful browned bits in the pan.

Step 2: Turn the heat down to medium and add the garlic to the same pan.

Cook for about 1 minute until fragrant. Add the sun dried tomatoes and cook for another minute. Pour in the chicken broth and scrape up all those browned bits.

Let it simmer for about 2 minutes.

Step 3: Stir in the heavy cream and bring everything to a gentle simmer.

Add the fresh spinach and let it wilt down, which takes about 2 minutes. Stir in the Parmesan cheese until it melts completely and the sauce is smooth and creamy.

Season with salt and pepper to taste. Too thick? Add a splash more broth.

Step 4: Return the chicken to the pan and spoon that gorgeous sauce all over it.

Let everything simmer together for about 3 minutes so the chicken absorbs some of the flavor. The sauce should be thick and clingy.

Garnish with fresh basil and serve over pasta, rice, or with crusty bread to soak up every last drop of sauce. This is my favorite part.

Final Words

There you have it. Ten dinners that’ll get you through at least two weeks of cooking. Nothing here is complicated, and everything actually tastes good. Try one tonight and let me know how it goes. Seriously, drop a comment and tell me which one you’re making first.