Easy Dinner Recipe For Family
This easy dinner recipe for family is a one-pot comfort-food miracle that comes together in under 30 minutes—perfect as a quick meal or cozy weeknight dinner that everyone will devour.
I first landed on this simple homemade dinner back when my kids were running off to soccer practice three nights a week. I wanted something hearty, family-friendly, and a breeze to prep. Imagine tender chicken thighs, crisp veggies, fragrant herbs—all simmered in one skillet for minimal cleanup. It’s healthy-ish (thanks to lean protein and a rainbow of produce), seasonal if you swap in fall squash or spring asparagus, and just plain feels like a warm hug after a busy day.
Why You’ll Love This Recipe
• Ready in under 30 minutes—your ultimate weeknight meal savior
• One-pot meal magic means fewer dishes, more couch time
• Family-friendly flavors that even picky eaters adore
• Built-in nutrition: protein, veggies, and whole grains
• Flexible swaps—use whatever veg or protein you have on hand
• Comfort food vibes without hours at the stove
• Crowd-pleaser for casual get-togethers or impromptu guests
• Budget-wise: pantry staples plus affordable cuts of meat
• Meal-prep potential—perfect for next-day lunches
• Adaptable spice level—mild for kids, a pinch of chili for grown-ups
Ingredients
• 1½ pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
• 2 tablespoons olive oil (extra-virgin for flavor or light olive oil)
• 1 medium onion, diced (yellow or sweet)
• 3 garlic cloves, minced (use fresh for best aroma)
• 1 red bell pepper, sliced into strips
• 1 cup broccoli florets (sub cauliflower or green beans)
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• 1 teaspoon smoked paprika (or regular paprika)
• Salt and pepper, to taste
• ½ cup low-sodium chicken broth (or water with a bouillon cube)
• 2 tablespoons chopped fresh parsley (for garnish)
• 1 cup cooked quick-cooking brown rice or quinoa (optional, for serving)
Directions
1. Heat the skillet: Warm 1 tablespoon olive oil over medium heat in a large, heavy skillet—cast iron works wonders here.
2. Brown the chicken: Season chicken pieces with salt, pepper, smoked paprika, and oregano. Add to skillet in a single layer. Cook 3–4 minutes per side until golden. Remove and set aside.
3. Sauté aromatics: Lower heat slightly, add remaining olive oil, then onion and garlic. Stir until fragrant—about 1–2 minutes. Keep an eye on the garlic so it doesn’t burn.
4. Add veggies: Toss in bell pepper and broccoli. Stir for 2–3 minutes until veggies start to soften. If you hear a gentle sizzle, you’re on track.
5. Build the sauce: Pour in chicken broth and stir, scraping up any browned bits (that’s flavor gold!). Return chicken to skillet, nestling pieces among the veggies.
6. Simmer: Cover and cook another 5–7 minutes until chicken is cooked through (165°F internal) and veggies are tender-crisp.
7. Finish with tomatoes: Uncover, stir in halved cherry tomatoes. Cook 1–2 minutes to heat through—tomatoes should hold shape but turn jammy.
8. Serve: Taste and adjust seasoning. Garnish with fresh parsley and spoon over cooked rice or quinoa if desired.
Servings & Timing
Yield: Serves 4 generous portions (enough for 2 adults + 2 kids—perfect for a family dinner)
Prep Time: 10 minutes (and you can chop veggies while the skillet heats)
Cook Time: 20 minutes (including simmer)
Total Time: 30 minutes—fast enough for a hectic weeknight
Variations
• Swap chicken for ground turkey or lean ground beef for a different protein profile.
• Turn it vegetarian: use chickpeas or tofu and vegetable broth.
• Add a Southern twist with sliced smoked sausage and kale.
• Kick up the heat with red pepper flakes or a dash of hot sauce.
• Stir in a handful of spinach at the end for extra greens.
• Replace rice with zucchini noodles for a low-carb one-pot meal.
Storage & Reheating
Refrigerator: Store leftover chicken and veggies in an airtight container for up to 3 days.
Freezer: Freeze in meal-sized portions for up to 2 months—thaw overnight in the fridge.
Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of broth if it seems dry. Or microwave in 1-minute bursts, stirring in between.
Make-Ahead Tip: Brown the chicken and prep veggies a day ahead; finish the recipe when you’re ready to eat.
Notes
• I learned that letting the chicken brown undisturbed creates a richer flavor—resist the urge to stir too soon.
• If your skillet isn’t cast iron, lower the heat slightly to avoid hot spots.
• Swapping in seasonal veggies (think asparagus in spring or butternut squash in fall) keeps this recipe fresh all year.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Absolutely—breasts work fine, though thighs stay juicier. Adjust cook time if pieces are large.
Q: What kind of rice pairs best?
A: Brown rice or quinoa adds nutty flavor and fiber, but white rice or even mashed potatoes are tasty too.
Q: My sauce looks thin—how do I thicken it?
A: Mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the skillet and simmer 1–2 minutes.
Q: Can I make this dairy-free or gluten-free?
A: Yes—there’s no dairy here, and as long as your broth is gluten-free, you’re all set.
Q: What if my veggies get too soft?
A: Reduce simmer time by a couple of minutes or add them later in the cooking process.
Q: Any side dishes you recommend?
A: A simple green salad, garlic bread, or steamed green beans all pair beautifully.
Conclusion
This easy dinner recipe for family delivers on speed, flavor, and cleanup—everything a busy household needs. Give it a whirl tonight, and let me know how your crew reacts. Don’t forget to leave a comment or star rating below, and feel free to explore my other quick meals and one-pot family dinner ideas for your next weeknight victory!
Easy Chicken and Veggie Skillet Dinner
Ingredients
- 1½ pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 2 tablespoons olive oil extra-virgin for flavor or light olive oil
- 1 medium onion diced (yellow or sweet)
- 3 cloves garlic minced (use fresh for best aroma)
- 1 red bell pepper sliced into strips
- 1 cup broccoli florets sub cauliflower or green beans
- 1 cup cherry tomatoes halved
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- 1 teaspoon smoked paprika or regular paprika
- Salt and pepper to taste
- ½ cup low-sodium chicken broth or water with a bouillon cube
- 2 tablespoons fresh parsley chopped (for garnish)
- 1 cup cooked quick-cooking brown rice or quinoa optional, for serving
Instructions
- Warm 1 tablespoon olive oil over medium heat in a large, heavy skillet—cast iron works wonders here.
- Season chicken pieces with salt, pepper, smoked paprika, and oregano. Add to skillet in a single layer. Cook 3–4 minutes per side until golden. Remove and set aside.
- Lower heat slightly, add remaining olive oil, then onion and garlic. Stir until fragrant—about 1–2 minutes. Keep an eye on the garlic so it doesn’t burn.
- Toss in bell pepper and broccoli. Stir for 2–3 minutes until veggies start to soften. If you hear a gentle sizzle, you’re on track.
- Pour in chicken broth and stir, scraping up any browned bits (that’s flavor gold!). Return chicken to skillet, nestling pieces among the veggies.
- Cover and cook another 5–7 minutes until chicken is cooked through (165°F internal) and veggies are tender-crisp.
- Uncover, stir in halved cherry tomatoes. Cook 1–2 minutes to heat through—tomatoes should hold shape but turn jammy.
- Taste and adjust seasoning. Garnish with fresh parsley and spoon over cooked rice or quinoa if desired.
