Easy baked chicken recipes with quick prep and minimal ingredients are some of my favorites to prepare for dinner. I’m always looking for new ways to cook chicken, and sometimes just adding a simple ingredient can make a recipe extraordinary. This six-ingredient crispy roasted chicken recipe with pesto is the perfect example.

The chicken drumsticks are seasoned with a paste made with olive oil, garlic powder, onion powder and smoked paprika. They are baked in the oven until juicy and crispy. You could eat this chicken right now, but that’s not the end of this recipe. Warmed basil pesto is drizzled over the crispy chicken before serving. The flavors are out of this world.

You could use store-bought jarred pesto or homemade pesto for this roasted chicken recipe. You could also use chicken thighs, chicken wings or chicken breasts instead of chicken legs. But keep in mind they will cook for a longer or shorter amount of time based on the pieces used and size.

Serve this baked chicken recipe with pesto with rice, quinoa or your favorite grain, and a vegetable or salad.

Cuisine: American / Italian
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

• 6 – 8 chicken drumsticks
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/4 – 1/3 cup pesto

Here’s how to make it:

1. In a small bowl, combine the olive oil, garlic powder, onion powder and smoked paprika.
2. Put the chicken legs onto a baking sheet or into a casserole dish. Brush the olive oil mixture all over the chicken, then sprinkle with black pepper and salt.
3. Bake the chicken in a preheated 400-degree F oven for about 40 minutes or until cooked through (165 degrees F internal temperature).
4. While the chicken bakes, heat the pesto in a small saucepot. Drizzle the warm pesto over the cooked chicken and serve.

Credit: 30Seconds

I once heard someone describe tuna casserole as “the comfort food for comfort food.” It didn’t make sense to me at the time, but I think I understand it now. This tuna casserole  recipe may make you feel nostalgic or remind you of your grandmother or feel like being covered up with a warm blanket on a cold day.

Apart from the comfort that this dish provides, it’s a great meal-prep recipe. You can prepare it a day or two in advance, then just pop it in the oven when you’re ready for an easy dinner. It’s perfect for those busy weeknights. It’s also a recipe that’s customizable.

If you prefer chicken to tuna, then use canned chicken. You can make it with any of the “cream of” soups. I prefer cream of chicken, my mom likes cream of mushroom and the boys in my life, who will always choose bacon anything, prefer cream of bacon. My sons and husband also like spice and heat, so if you’re anything like them, consider adding some hot sauce (they prefer Frank’s RedHot).

So while this baked tuna noodle casserole recipe may remind you of your grandma’s tuna casserole, you can put your own spin on it. Perhaps one day in the future your customized recipe will be a family member’s “grandma’s tuna casserole recipe.” Serve this easy casserole with a fresh vegetable or salad.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 16 ounces wide egg noodles
• 2 cans (10 ounces) tuna, drained
• 1 cup frozen peas
• 2 cans (10.5 ounces each) condensed cream of soup (of your choice)
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs (I suggest panko)
• 1 tablespoon butter, melted

Here’s how to make it:

1. Cook noodles  according to package directions. Drain and return to pot. Add the peas, tuna, soup, milk and shredded cheese to the noodles. Stir to combine. Season with salt and pepper. Pour the mixture into a buttered 13×9-inch baking pan or similar size  casserole dish or ovenproof skillet.
2. In a small bowl, mix together breadcrumbs and melted butter and sprinkle over the noodle mixture.  Bake in a preheated 375-degree F oven  until bubbling and browned on top, about 15 to 20 minutes.

Credit: 30Seconds

Chicken and waffles is another southern recipe that is popular not only for brunch and breakfast,  but for dinner, too. This chicken and waffles recipe starts with crispy, golden pan-fried chicken thighs. There’s not only maple syrup served with the fried chicken tenders, but there’s maple extract and maple syrup in the chicken marinade for more maple flavor.

Start by mixing together a marinade made with buttermilk, maple syrup, an egg, maple extract and garlic powder. Let the boneless chicken thighs marinate in the refrigerator for at least one hour before cooking, and up to overnight. The chicken goes directly from the wet marinade into a dry dredge made with flour, cornstarch and seasoned salt. The chicken is quickly pan-fried until golden brown, juicy, crispy and delicious. Serve the hot chicken with waffles and drizzle with maple syrup and butter.

Use your favorite waffle batter recipe for this chicken dinner recipe. You could even use frozen waffles. If you want to add some heat, use Nashville hot seasoning instead of seasoned salt in the dry dredge. Serve this fried chicken recipe for dinner (breakfast for dinner!), brunch or even a fancy breakfast. Add a side of fresh fruit. The chicken tenders could also be served without waffles for dinner with a fresh vegetable and salad.

Cuisine: American
Prep Time: 20 minutes plus time to marinate
Cook Time: 10 minutes
Total Time: 30 minutes plus time to marinate
Servings: 4

Ingredients

Marinade  

• 1 cup buttermilk
• 1/2 cup maple syrup
• 1 egg
• 2 teaspoons maple extract
• 1 teaspoon garlic powder
• 4 boneless chicken thighs (left whole or cut into tenders)
• vegetable oil, for frying

Dredge

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 2 tablespoons seasoned salt

For Serving:  

• waffles
• maple syrup
• butter

Here’s how to make it:  

1. Combine the buttermilk, maple syrup, egg, maple extract and garlic powder in a container or plastic food storage bag. Add the chicken and marinate in the refrigerator for at least 1 hour and up to overnight.
2. When ready to cook, heat about 2 inches of oil in a large skillet (cast iron works well) to 325 degrees F.
3. Combine the flour, cornstarch and seasoned salt in a shallow bowl or brown bag. Whisk or shake to combine. Put the chicken directly from the marinade  into the flour-cornstarch mixture and dredge or shake to coat completely.
4. Put the chicken into the hot oil and cook until crispy, golden brown and cooked through, about 4 to 5 minutes per side. Drain on paper towels. Serve the chicken with hot waffles and drizzle with maple syrup and butter.

Credit: 30Seconds

My husband grew up eating carne guisada, and his favorite is from Sylvia’s Enchilada Kitchen in Houston, Texas. I’ve never attempted to make carne guisada until my husband bought me The Enchilada Queen Cookbook: Enchiladas, Fajitas, Tamales and More Classic Recipes From Texas-Mexico Border Kitchens by Sylvia Casares, the owner of the restaurant. This  carne guisada recipe is authentic, rich, hearty and just plain delicious.

I chose to not add the potato into the beef stew and served fried potatoes on the side. While it has a few steps, this Mexican beef stew recipe is easy to make. And yes, it’s better the next day. Thank you, Sylvia.

Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 1/2 hours
Servings: 4 to 6

Ingredients

Tex-Mex Holy Trinity  

• 3 cloves garlic, peeled
• 1 1/2 teaspoons  cumin seeds
• 1 1/4 teaspoons  whole black peppercorns
• 1 tablespoon water

Carne Guisada

• 3 pounds beef stew meat, cut into 3/4-inch pieces
• 3 (5 inch)  guajillo chiles, stems and seeds removed
• 1 small  chile de arbol, stem removed (no need to remove seeds)
• 1 cup chopped white onion
• 1 cup chopped tomato
• 1/2 cup chopped green bell pepper
• 1/4 cup  tomato sauce
• 2 teaspoons Tex-Mex Holy Trinity
• 1/4 teaspoon dried  Mexican oregano
• 2 – 3  bay leaves
• 1 1/2 teaspoons salt
• 2 tablespoons  vegetable oil
• 2 tablespoons  all-purpose flour
• 1 large russet potato, peeled and cut into 3/4-inch pieces (optional)

Here’s how to make it:

1. For the Tex-Mex Holy Trinity, combine the garlic, cumin, peppercorns and water in a  molecajete,  mortar and pestle or  spice grinder. Process until it’s a smooth paste. Store in an airtight container in the fridge for up to one month.
2. For the carne guisada, in a large soup pot, combine the beef and 4 cups of water. Bring to a boil, reduce heat and simmer 15 minutes. Using a large spoon, skim the frothy gray material off of the top. Cover and simmer for 1 hour and 15 minutes.
3. Meanwhile, in a small saucepot, combine the dried chiles and 1 cup of water. Bring to a boil, reduce heat and simmer 15 minutes. Set aside and allow to cool slightly. In a blender, add chiles and their liquid and process until smooth. Push the mixture through a  mesh strainer to removed the solids. Throw the solids away and reserve 1/2 cup of the smooth liquid. (Pro tip: add a little water if you don’t get exactly 1/2 cup.)
4. To the meat, add the onion, tomato, green bell pepper, 1/2 cup chile liquid, tomato sauce, Holy Tex-Mex Trinity, oregano, bay leaves and salt. Simmer for 20 minutes or until meat is fork tender.
5. Meanwhile, in a small saucepot over medium, heat the oil. Add the flour and cook until golden tan in color. Remove from heat. Add some of the liquid from the stew pot and stir until smooth.
6. Stir the flour mixture into the stew. If using potatoes, add them and cook about 10 more minutes or until they are tender. Serve.

Credit: 30Seconds

If you’re looking for exciting vegan recipes or vegetarian recipes, look no further. Everyone will enjoy this vegetarian lettuce wraps recipe — including meat-eaters.

This is the perfect lettuce wrap recipe for Meatless Monday, or any day of the week. This easy recipe is also great for meal prepping.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 3 tablespoons  hoisin sauce
• 3 tablespoons  soy sauce
• 2 tablespoons  rice wine vinegar
• 1 teaspoon  sesame oil
• 2 teaspoons  canola oil
• 1 package (12 ounces)  extra-firm tofu, pressed between paper towels to remove excess liquid and crumbled
• 1 package (8 ounces) fresh mushrooms, chopped
• 1 can  water chestnuts (8 ounces), drained and chopped
• 4 cloves garlic, minced
• 3 teaspoons freshly grated ginger
• 2 green onions, chopped
• large romaine, green leaf or butter lettuce leaves
• red pepper flakes (optional)

Here’s how to make it:  

1. Combine the hoisin sauce, soy sauce, rice wine vinegar and sesame oil in a bowl. Set aside.
2. Heat the canola oil in a  large skillet or  wok. Add the crumbled tofu and cook over medium-high heat for about 5-6 minutes.
3. Add the mushrooms and cook until mushrooms are soft and almost all the liquid has evaporated, about 4 minutes.
4. Add the water chestnuts, garlic, ginger, green onions and red pepper flakes, if using. Cook about 1 minute.
5. Pour the sauce over the mixture and stir. Cook until it begins to simmer, about 2 minutes. Serve with lettuce leaves.

Credit: 30Seconds

The classic chicken and rice recipe uses bone-in chicken, rice and canned cream of mushroom soup. This easy chicken and rice recipe uses boneless chicken thighs and lots of herbs and spices. Yum!

Long-grain rice, celery, carrot, onion, butter, chicken broth and garlic are combined in a baking dish. Chicken thighs that have been seasoned with dried oregano, paprika, garlic powder, onion powder and dried thyme are nestled into the ingredients, then baked until crispy and juicy.

You could get creative with this child recipe and use other vegetables like broccoli florets, chopped cauliflower, green beans or green peas. Get creative and use what makes your family happy.  Serve this easy baked chicken recipe with a vegetable and salad for a complete family dinner everyone will enjoy. (And save the canned soup for another recipe!)

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 to 6

Ingredients

Chicken

• 6 skinless, boneless  chicken thighs
• 2 tablespoons  olive oil
• 1 teaspoon  dried oregano
• 1 teaspoon  paprika
• 1 teaspoon  garlic powder
• 1 teaspoon  onion powder
• 1/2 teaspoon  dried thyme

Rice

• 1 onion, chopped
• 5 cloves garlic, minced
• 4 tablespoons oil
• 1 1/2 cups  chicken broth, heated
• 1 1/4 cups hot water
• 2 tablespoons butter
• 1/2 cup grated carrot
• 1/2 cup chopped celery
• 1 1/2 cups  long-grain rice

Here’s how to make it:  

1. In a bowl, combine the olive oil and spices. Season the chicken with salt and pepper, to taste, and then coat with the spice mixture. Set aside.
2. In a  13×9-inch baking pan, add the onion, garlic, oil, hot broth, hot water, carrot, celery and butter. Stir to combine.
3. Add the rice and stir well. Top the rice with the chicken thighs.
4. Bake in a preheated 350-degree F oven for about 30 minutes, or until chicken is cooked through and rice is tender. Garnish with chopped parsley, if desired.

Credit: 30Seconds

If you’re looking for healthy ingredients to add to your diet, salmon should top the list. The health benefits of salmon are vast, not to mention the fish is delicious, easy to cook and so versatile. This baked herb garlic butter salmon recipe will be on repeat after one bite.

Start by making a compound butter by stirring together the softened butter, chopped fresh parsley, orange juice, garlic and whole peppercorns. You can also add some Parmesan cheese now, if desired. The salmon fillets are seasoned with salt and pepper and then slathered with the flavored butter. Bake the fish for about 15 minutes and dinner is done.

The orange juice in the butter adds a touch of citrus, while the whole peppercorns add flecks of spiciness. You could omit the peppercorns if you don’t want a spicy bite to the salmon. (Read about the health benefits of black pepper.) The butter melts into the fish making it super moist and succulent.

Serve these moist, tasty salmon fillets with your favorite side dishes. We like broccolini, asparagus, brussels sprouts, carrots, green peas, roasted potatoes or quinoa. This recipe could easily be cut in half for dinner for two.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients  

• 2 pounds salmon fillets
• 4 tablespoons butter, softened
• 1/4 cup fresh chopped parsley (or whatever fresh herbs you have)
• 1/4 cup orange juice
• 4 cloves garlic, minced
• 1/2 tablespoon whole peppercorns
• 1/4 cup grated Parmesan cheese (optional)

Here’s how to make it:

1. In a bowl, stir together the butter, parsley, peppercorns, orange juice, garlic and Parmesan, if using.
2. Season the salmon fillets with salt and pepper and put them onto a parchment paper-covered baking sheet. Spread the butter mixture evenly over all the fillets.
3. Bake in a preheated 400-degree F oven for about 15 minutes or until the fish flakes easily.

Credit: 30Seconds

Want to jazz up your broccoli for the holidays, Thanksgiving  or a family get-together? Try this easy, cheesy, broccoli recipe that has crunchy cheese crackers. Delish!

If you’re cooking for a large group, simply double the recipe. If you’re not a fan of broccoli, try it with fresh cauliflower florets or even carrots.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 1 large bunch fresh broccoli, cut into bite-size pieces
• 1/4 teaspoon  garlic powder
• 4 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 cup grated cheddar cheese
• 15  cheddar cheese crackers, crushed
• 1/2 cup Parmesan cheese

Here’s how to make it:

1. Cook broccoli until tender. Drain, season with garlic powder and set aside.
2. Melt 2 tablespoons of butter in a saucepan. Add the flour and whisk until well blended. Add milk and whisk until smooth. Cook until sauce thickens. Add cheddar cheese and stir until cheese has melted.
3. Arrange half of the broccoli in the bottom of an ovenproof casserole. Sprinkle with half of the cracker crumbs and half of the Parmesan cheese. Dot with 1 tablespoon of butter. Repeat each layer.
4. Pour sauce over the top.  Bake at 350 degrees F for 20 minutes.

Credit: 30Seconds

This rosemary chicken recipe with Italian sausage recipe has been in my recipe box since the late ’80s. The ingredients may make you scratch your head — chicken and sausage?!? — but once you taste how just a few ingredients come together to create a rich, flavorful meal, it’ll be in your recipe box, too.

Serve this one-pan recipe with a vegetables and either a potato or rice to soak up that sauce.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4

Ingredients

• 3 – 4 links Italian sausage (about 1/2 pound)
• 4 – 6 bone-in chicken thighs
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon chopped fresh rosemary or  dried rosemary
• 1/2 cup  chicken broth
• 1 tablespoon  red wine vinegar

Here’s how to make it:

1. Prick the skin of the sausage all over with a fork. Cook in a skillet over medium heat until browned on all sides and cooked through, about 10 minutes. Remove sausage from the pan, leaving the drippings in the skillet. Chop sausage into chunks.
2. Season the chicken with salt and pepper. Put it in the skillet, skin side down, and brown on all sides. Remove the chicken.
3. Add the onion to the skillet and cook, stirring, about 5 minutes. Add the rosemary and garlic. Cook about 1 minute.
4. Add the broth and red wine vinegar. Stir to combine then put the chopped sausage and chicken back in the skillet.
5. Cover and simmer gently until the chicken is cooked through, about 25 to 30 minutes. Add more salt and pepper, if needed, before serving.

Credit: 30Seconds

In my home, Italian recipes are a pretty certain mom win. My teens especially love meatballs. I am a big fan of this particular meatball casserole recipe because it’s so versatile. You can serve this five-ingredient recipe as a delicious casserole as is, you can put the cheesy meatballs over spaghetti or serve meatball sandwiches. There are so many possibilities, which comes in handy when you have picky eaters.

It’s hard to believe that this easy, tasty meatball recipe has just five ingredients. It’s so flavorful. But it’s true, this meatball casserole is both delicious and easy to make, too. That’s another win for me! Inside scoop: the recipe calls for fresh spinach, which is a great way to add healthy greens to the casserole. Your kids won’t even notice. Serve this comfort food meal with a salad or garlic bread.

Cuisine: Italian
Prep Time: 5 minutes
Cook: 45 minutes
Total Time: 50 minutes
Serves: 4 to 6

Ingredients

• 2 packages (16 to 24  ounces)  uncooked Italian-style meatballs
• 3 cups marinara sauce
• 2 cups packed fresh baby spinach
• 1 cup ricotta cheese
• 1 1/2 – 2 cups whole milk shredded mozzarella cheese (whole milk is best)

Here’s how to make it:

1. Line a baking sheet with aluminum foil and place meatballs in a single layer on the sheet. Bake in a preheated 375-degree F oven  for 15 to  20 minutes, turning once.
2. Mix together the marinara sauce and baby spinach in the bottom of a 13-x9-inch baking dish. Place the cooked meatballs in the dish in the sauce. Top the meatballs with teaspoonfuls of ricotta cheese. Sprinkle the shredded mozzarella on top.
3. Bake for 30 minutes or until the casserole bubbles. If you’d like the cheese on the top browned, place the dish under the broiler for an additional 3 to  4 minutes, until the cheese begins to brown.