See ya never, boring weeknight dinners! Between chicken dinners, pastas, vegetarian options, seafood dishes, and more, these recipes will guarantee you never have to suffer through a basic meal ever again. Best part? While we all want to have that picturesque dinner, nobody wants to work for hours at it after a long hectic day. These 100+ not-too-complicated weeknight dinners will have you sitting down to eat in no time flat.

If you’re more of a takeout or delivery person, no worries! Check out some of our best cooking tips, but really all you need to know is that a little salt (usually more than you think!) and a sharp kitchen knife (keep your wrist steady for even cuts!) go a long way. Get all your ingredients prepped before you begin (think meal delivery-style, but on your own), and everything will come together that much faster.

The whole “I’ll cook if you clean” thing doesn’t really work when everyone’s exhausted, so make it easy on yourselves—as you’re browsing this list, take note of all the one-pot, sheet-pan, and casserole recipes. They start and end cooking in one dish (sometimes all on the stovetop!), meaning less for you to juggle in the kitchen and less cleanup. And if you want to leave your plates and silverware soaking in that pot overnight, no judgment here.

Don’t stress out over dinner, you’ve got this. For more perfect meal inspiration, check out our best bite-size appetizers, our top side dishes, and our favorite easy desserts too.

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Chicken and broccoli casserole is a meal that most people at Team Delish grew up eating, and this recipe is guaranteed to make you feel like a kid again. This creamy, cheesy, Ritz cracker-topped casserole is packed with chicken, rice, and freshly blanched broccoli with the quintessential cream of mushroom soup. This is my ideal Sunday dinner, and it’s perfect for when you have a few extra mouths to feed.

How To Make Chicken & Broccoli Casserole

INGREDIENTS

• Butter: Use unsalted butter instead of salted, as you don’t want the dish to be overly salty and you can control the seasonings.
• Chicken Breast: This casserole is a great way to use up those chicken breasts you have hanging out in the fridge. That being said, you can also use rotisserie chicken. You’ll need a little over a pound of shredded chicken if that’s what you choose.
• All-Purpose Seasoning Salt: Even when cooked properly, all of these flavors can read a little bit bland, so for some added kick, I season the chicken with my favorite seasoning salt blend. Lawry’s is a classic, but you can also use your favorite brand.
• Yellow Onion & Garlic: The base to most of our dishes, an onion and garlic will create flavor from the very start.
• Long-Grain White Rice: I highly recommend using white rice instead of swapping it out for another type of rice like brown rice. It will take longer to cook and influence the final texture.
• Chicken Broth: Use low-sodium chicken broth to control the salt amounts.
• Cream Of Mushroom Soup: Cream of mushroom soup is an absolute must for chicken and broccoli casserole. Not only is it easy to find in every grocery store, but it’s also extremely affordable and adds instant creaminess to the dish.
• Broccoli: I’m using fresh broccoli here, but you can use frozen if you prefer! Just thaw it in the microwave and add it to the casserole in step 7.
• Cheddar: For the best possible flavor and texture, I always recommend freshly shredding your cheese when possible.
• Ritz Crackers: Buttery Ritz crackers bring a layer of crunch and buttery flavor to the top of the casserole, providing a much-needed textural contrast. Of course, you don’t have to use Ritz, you can grab your favorite brand of buttery crackers.
• Garlic Powder: Adding a dash of garlic powder to the topping ensures you get a hint of garlic flavor in each bite.

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We’re professionals at expecting the unexpected here at Delish, particularly when it comes to big dinner-centric holidays (ahem, Christmas and Easter). It’s become one of our main party tricks! We’ve gotten used to extra guests and forgetting some ingredients, but there is something we never quite expect—just how much leftover food (namely, ham!) we end up with. We’ve gotten creative with giving them a serious glow-up into plenty of casseroles, sandwiches, soups, and more. If you can relate and are feeling overwhelmed with extra ham this year, check out our 60 favorite recipes that’ll give your leftovers new life.

Many of these recipes call for deli sliced ham, which you can easily swap for whatever leftovers you have. Slice it as thinly as you can, then enjoy the added texture and flavor you’ll never get from the deli. Have overnight guests after the big holiday meal? Combine leftover ham with eggs or potatoes and turn it into our crowd-pleasing ham & cheese quiche, Monte Cristo rolls, or Croque Monsieur breakfast casserole that are sure to make everyone happy. For lunch, you can make all the variations on classic ham sandwiches, of course—top it with a fried egg and you’ve got a delicious Croque Madame that can be enjoyed for any meal.

Having another get-together soon after a holiday? Make things easy on yourself by throwing together some Hawaiian roll sliders, ham & cheese pinwheels, or fried ham & cheese mozzarella sticks for easy, tasty party appetizers. For dinner, our chicken cordon bleu is impressive and surprisingly simple (we skip the frying and oven bake instead). Want even easier? It’s all about the cordon bleu sauce, and we make the most of it in our chicken cordon bleu skillet, our chicken cordon bleu casserole, and our chicken cordon bleu quesadillas.

Whatever you do, don’t forget to save that ham bone! It’s the secret to an out-of-this-world split pea soup (that, and bacon).

Want more leftover inspiration? Check out our are our top go-to ways to make leftovers more exciting. And since you’re using leftovers for your main meal, why not go “ham” on dessert?!

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If you aren’t a big fan of candy, don’t have kids (meaning no egg hunting & decorating or visits with the Easter Bunny), and don’t want to have a big to-do for dinner, you might think Easter isn’t for you. But must we remind you about Easter brunch?! Getting to sleep in and then make an event out of the combination of lunch and breakfast? It’s truly the best of both worlds—it’s a combination of the two meals, of course, but also a mix of savory and sweet fare, so everyone can find something to enjoy (even if it’s just the mimosas!). Whether you’re serving a crowd or are having a low-key, smaller Easter, this list of 85 Easter bunny-approved brunch ideas is for you.

While cereal and oatmeal are great for weekdays, a special weekend meal calls for pulling out all the stops. This means more involved dishes like cinnamon rolls, pancakes, and French toast. We’ve got lots of recipes for you, including some shortcut ones, like our 5-ingredient almond croissant, our blueberry French toast casserole, or our overnight cinnamon rolls (great for serving a crowd). Now that you’ve got your sweets, round out your brunch table with some savory options too. Our classic quiche or frittata are great, but for Easter, why not jazz them up a bit? Our baked feta frittata, our asparagus quiche, or our potato chip frittata all have a fun little something extra going on. Bonus: They’re great dishes to serve when you want to serve eggs without having to make them to everyone’s preference.

Whatever you make, the key is variety: Try and hit a mix of carbs, protein, and veggies for the best brunch spread ever. And don’t forget the Easter cocktails—no brunch is complete without mimosas and other springy drinks! Want more Easter inspiration? Check out our Easter lunch and Easter dinner ideas too.

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If you’re looking for a classic brunch dish, it doesn’t get much better than eggs Benedict. With a crispy English muffin, thick salty bacon, buttery-tangy hollandaise sauce, and creamy poached eggs, this breakfast staple hits all the right notes. That being said, making this dish at home can be challenging, especially when cooking for a group. That’s where these eggs Benedict rolls come in. This casserole-style breakfast will ensure everyone gets a bite of those classic eggs Benedict flavors, all wrapped in flaky pizza dough. Here’s everything you need to know:

The base:
We’re opting for store-bought pizza dough instead of the traditional English muffin base. Prepare an au gratin dish, similar to what you would use for cinnamon rolls, with a sprinkle of cornmeal—an ode to English muffins.

The eggs:
A soft-poached egg comes to mind when you think of eggs Benedict. For eggs Benedict rolls, prepare French-style soft scrambled eggs by whisking together eggs and whole milk. Add some butter to a hot pan with the eggs, and scramble for just a few seconds. Remove the eggs from the heat as soon as they start to scramble or set. The eggs will continue to cook in the residual heat, yielding the creamiest scrambled eggs.

The hollandaise:
Hollandaise sauce is an indulgent sauce that is similar to mayonnaise. Both sauces are an emulsion of eggs and fat and a lot of whisking. The base for hollandaise is melted butter, which creates a velvety sauce brightened with fresh lemon juice and a dash of cayenne pepper. The tried-and-true method for hollandaise is whisking the eggs and butter together over a double boiler. In this recipe, we are advocates of the slightly easier blender method. Once you’ve mastered hollandaise, it’s an excellent accompaniment for springtime vegetables like blanched asparagus or green beans.

Assembly:
Serve the rolls alongside the hollandaise or drizzle the sauce on top of the rolls. The hollandaise sauce does not keep, so it’s best to use it all for this dish.

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Some may say that soup season is just fall or winter, but here at Delish, we celebrate all year long, especially in the spring. Think about it: Freak late-season snow storm? It’s soup time. Days that start at 65° and drop to 30°? Absolutely a soup day. Went a little hard at the farmers’ market (we get it, so many fresh veggies!) and have a fridge full of wilting greens? These 45 spring-y soup recipes more than got your back, and it’s time to get your fill. Before you know it, it’ll be summer, and you’ll want nothing to do with soup (except maybe gazpacho).

With easy breezy weather on the horizon, we decided to highlight those lighter flavors with our favorite spring produce. Carrots, asparagus, and broccoli are all still or coming into season, so we’ve focused on them here. Multiple soups celebrate the bright green vibes of spring, as well, like our green goddess soup, our pesto rice & bean soup, avocado soup. Even our pasta-based soups, like minestrone, our broccoli cheddar gnocchi soup, and our chickpea noodle soup, are full of veggies. Feel free to add even more!

We’re also mindful of the other meals you’re probably making this time of year, like perhaps an Easter ham or Passover chicken? If you’ve got leftovers, use them to make our split pea & ham soup, our chile verde, or our Caprese chicken gnocchi soup.

No matter what soup you go with, there’s no better time than spring for garnishes. Nothing takes your soup from average to incredible than a swoop of yogurt, some fresh herbs, or a topping of crunchy nuts. Get creative! For more warm weather inspiration, check out our appetizers and salads for spring.

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No matter if you’re new to the springtime Jewish holiday or have been celebrating your whole life, you’ll quickly learn that Passover (April 12 to 20, 2025) often involves some long-established menu items you must have at your Seder dinner table. Chances are, there’s a few things you are likely going to be eating all week long (hi, hello matzo), but for everything else, it’s a real mix of what you or your family and loved ones are into. Our 52 Passover dinner recipes includes both classics and innovative recipes so you can truly make the holiday your own.

The term “Passover” refers to the biblical stories of the 10 plagues sent by God to convince the Egyptian pharaoh to “let the Jewish people go” and the eventual exodus of the Jewish people from Egypt. The last of the 10 plagues was the killing of all firstborn Egyptian sons, during which God instructed the Jewish people to slaughter a lamb and mark their doorposts with its blood to instruct the Angel of Death to “pass over” them. After this last plague, the Pharaoh ordered the Jews to leave Egypt. As the story goes, they packed in such a hurry that they didn’t have enough time to even let their bread rise (if you’ve ever made homemade bread, you can imagine), and only were able to bring unleavened, cracker-like bread called matzo with them.

Real talk: Is there anything better than spring produce? We think not. Now that we’re shaking off that winter chill, we’re so ready to spring forward… right into these salads. ‘Tis the season when fruits and vegetables start being at their peak, so definitely take advantage with these recipes for spring-y salads like our strawberry spinach salad, spring Cobb salad, and tzatziki potato salad. These 50 fresh and exciting salad recipes also work well as side dishes or the main event too.

There will always be room at our table for the uncomplicated classics, particularly when we’re serving a more involved main dish. Arugula, spinach, and kale salads with bright and easy vinaigrettes can be so lovely in their simplicity. That said, our hearts really belong to the FULL salads, the kind that can stand alone as a meal and has tons of texture and flavor. Here, we’re filling or topping our salads with everything from fried halloumi to sweet spring strawberries on a spinach salad. Feel free to get creative and add your favorites too; we’re pretty partial to our roasted cauliflower salad and our beyond gorgeous super-green pasta salad.

Also, we’d be remiss if we only focused on the greens here. Macaroni salad is always a summer crowd-pleaser, but for spring, we like to go outside the box and try out different “pasta” shapes, like the orrechiette in our bruschetta pasta salad, the ramen in our crunchy Mandarin orange chicken salad, and the papaya in our green papaya salad. And they’re not all mayo-based! We think spring is a great time to focus on bright, vibrant flavors, so we’ve relied on vinegars and citrus to add some brightness to our salads.

We’ve also got a couple warm options for those cold spring nights when the temperature unexpectedly drops, like our lentil salad or Tuscan tortellini salad. The best part? They make for great cold leftovers the next day too.

Speaking of chilly evenings, nothing pairs better with salad than soup, so make sure to check out our favorite springy soups to complete your meal.

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