Some evenings, the last thing I want is a complicated recipe with a mile-long list of ingredients. That's why I created this Easy Dinner Ingredients List – a simple, nourishing meal that comes together in one pan with ingredients you probably already have.
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This dish is my go-to when I need something comforting but not heavy, and it's endlessly adaptable. You can swap in whatever vegetables are in your fridge or use a different protein if you like. The key is to let the simple flavors shine.
So take a deep breath, put on some music, and let's make dinner simple again. You've got this.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
Chicken breast cooks quickly and stays juicy. You can substitute with chicken thighs for more flavor, or tofu for a vegetarian option.
2 tablespoons olive oil
Use a good-quality olive oil for sautéing. You can also use avocado oil for a higher smoke point.
1 medium yellow onion, diced
Yellow onion adds a sweet, savory base. You can use a red onion for a sharper flavor or shallots for a milder taste.
3 cloves garlic, minced
Fresh garlic is best, but jarred minced garlic works in a pinch. Use 1 teaspoon of garlic powder if you're out.
2 cups (250g) broccoli florets
Broccoli adds crunch and nutrients. You can use cauliflower or green beans instead.
1 red bell pepper, sliced
Red bell pepper is sweet and colorful. Any color works, or use a mix of peppers.
1 cup (150g) cherry tomatoes, halved
Cherry tomatoes burst with juiciness. You can use a diced regular tomato or omit if not in season.
1 teaspoon dried oregano
Oregano adds an Italian touch. You can use Italian seasoning or fresh herbs if you have them.
1 teaspoon paprika
Paprika gives a smoky depth. Smoked paprika adds even more flavor; regular works too.
1/2 teaspoon salt
Salt enhances all the flavors. Use sea salt or kosher salt; adjust to your taste.
1/4 teaspoon black pepper
Freshly ground black pepper is best. You can use pre-ground if that's what you have.
2 tablespoons chopped fresh parsley (optional, for garnish)
Parsley adds a fresh finish. You can skip it or use cilantro if you prefer.
Tips & Tricks
- Cut chicken and veggies into similar-sized pieces so they cook evenly.
- Don't overcrowd the pan – cook in batches if needed to get a nice sear.
- Taste and adjust seasoning before serving; sometimes a pinch more salt makes all the difference.
Pro Tips
Step-by-Step Instructions
1. Season the chicken
In a medium bowl, toss the chicken pieces with 1 teaspoon of the olive oil, salt, pepper, oregano, and paprika. Let it sit while you prep the veggies.
2. Heat the pan
Heat the remaining olive oil in a large skillet over medium-high heat (about 375°F / 190°C). The oil should shimmer but not smoke.
3. Sear the chicken
Add the chicken in a single layer. Cook without stirring for 3-4 minutes until golden brown on the bottom. Flip and cook for another 3-4 minutes until cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from pan and set aside.
4. Sauté aromatics
In the same pan, add the diced onion. Sauté for 2-3 minutes until translucent and fragrant. Add the garlic and cook for 30 seconds until aromatic.
5. Cook the vegetables
Add the broccoli and bell pepper. Stir-fry for 4-5 minutes until they are bright and crisp-tender. The broccoli should be easily pierced with a fork but still have a slight bite.
6. Combine and finish
Return the chicken to the pan. Add the cherry tomatoes and stir everything together. Cook for 2-3 minutes until the tomatoes are slightly softened and the chicken is heated through.
7. Garnish and serve
Remove from heat. Sprinkle with fresh parsley if using. Serve immediately, over rice, quinoa, or on its own.
Delicious Variations
Make it vegetarian
Swap chicken for chickpeas or firm tofu, and increase the veggies.
Add a sauce
Stir in 2 tablespoons of soy sauce and 1 tablespoon of honey for a sweet-savory glaze.
Spice it up
Add 1/2 teaspoon of red pepper flakes along with the paprika for a kick.
How to Store Easy Dinner Ingredients List
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals, stirring in between.
Frequently Asked Questions
Q: Can I use frozen vegetables?
Yes, you can use frozen broccoli and bell pepper. Just add them directly to the pan and cook a few minutes longer, until heated through and crisp-tender.
Q: What can I substitute for chicken?
You can use boneless chicken thighs, shrimp, or tofu. Adjust cooking times accordingly: shrimp cooks in 2-3 minutes, tofu needs a little longer to crisp.
Q: How do I know when the chicken is done?
The chicken is done when its internal temperature reaches 165°F (74°C) on an instant-read thermometer. If you don't have one, cut into a piece – the juices should run clear.
Q: Can I make this ahead of time?
Yes, you can prep all the ingredients ahead and store them separately in the fridge. Cook when ready – it takes just 30 minutes.
I hope this Easy Dinner Ingredients List becomes your new weeknight go-to. Try it tonight and let me know how it goes – share your variations in the comments below. Be kind to your mind.
Easy Dinner Ingredients List
Easy Dinner Ingredients List is a flexible one-pan chicken and veggies meal that's ready in 30 minutes, perfect for busy weeknights.
🧂 Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups (250g) broccoli florets
- 1 red bell pepper, sliced
- 1 cup (150g) cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
📋 Instructions
- 1Season the chicken — In a medium bowl, toss the chicken pieces with 1 teaspoon of the olive oil, salt, pepper, oregano, and paprika. Let it sit while you prep the veggies.
- 2Heat the pan — Heat the remaining olive oil in a large skillet over medium-high heat (about 375°F / 190°C). The oil should shimmer but not smoke.
- 3Sear the chicken — Add the chicken in a single layer. Cook without stirring for 3-4 minutes until golden brown on the bottom. Flip and cook for another 3-4 minutes until cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from pan and set aside.
- 4Sauté aromatics — In the same pan, add the diced onion. Sauté for 2-3 minutes until translucent and fragrant. Add the garlic and cook for 30 seconds until aromatic.
- 5Cook the vegetables — Add the broccoli and bell pepper. Stir-fry for 4-5 minutes until they are bright and crisp-tender. The broccoli should be easily pierced with a fork but still have a slight bite.
- 6Combine and finish — Return the chicken to the pan. Add the cherry tomatoes and stir everything together. Cook for 2-3 minutes until the tomatoes are slightly softened and the chicken is heated through.
- 7Garnish and serve — Remove from heat. Sprinkle with fresh parsley if using. Serve immediately, over rice, quinoa, or on its own.
