17 Speedy 20-Minute Dinner Ideas for Busy Cooks

Are you tired of spending hours in the kitchen? You can make a delicious meal in just 20 minutes, and we’re here to help! A one-pot pasta or a tasty stir-fry can be ready in no time.

You can choose from many quick dinner ideas that are easy to make and fun to eat. From juicy burgers to yummy tacos, the options are endless. Get ready to cook up a storm and enjoy a great meal with your family and friends!

One-Pot Pasta With Tomatoes and Basil

Quick and flavorful one-pot pasta dish made with fresh tomatoes and basil.

Ingredients

• 8 oz pasta
• 2 cups cherry tomatoes
• 1/4 cup olive oil
• 4 cloves garlic
• 1 cup fresh basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup grated mozzarella cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. In the same pot, heat the olive oil over medium heat and sauté the garlic until fragrant.
3. Add the cherry tomatoes and cook until they start to release their juices.
4. Stir in the fresh basil, salt, and black pepper.
5. Combine the cooked pasta, tomato mixture, and mozzarella cheese in the pot.
6. Toss everything together until the cheese is melted and the pasta is well coated.
7. Serve hot and enjoy!

Quick Chicken Fajitas With Peppers and Onions

Quick chicken fajitas with peppers and onions, a flavorful Mexican dish.

Ingredients

• 1 lb boneless chicken breasts
• 1/2 cup sliced onions
• 1/2 cup sliced bell peppers
• 2 cloves garlic
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper
• 4 small flour tortillas
• Optional toppings: avocado, sour cream, salsa, shredded cheese

Instructions

1. Slice the chicken into thin strips and season with cumin, chili powder, salt, and pepper.
2. Heat a large skillet over medium-high heat and add the chicken, cooking until browned, about 5-6 minutes.
3. Add the sliced onions and bell peppers to the skillet and cook until they start to soften, about 3-4 minutes.
4. Add the garlic to the skillet and cook for an additional minute.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the fajitas by placing the cooked chicken and vegetables onto the tortillas and adding desired toppings.
7. Serve immediately and enjoy.

Baked Salmon With Lemon and Herbs

Baked salmon with lemon and herbs is a flavorful and healthy dinner option.

Ingredients

• 4 salmon fillets
• 2 lemons
• 1/4 cup olive oil
• 4 tbsp chopped fresh rosemary
• 4 tbsp chopped fresh thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. Place the salmon fillets on the prepared baking sheet.
4. Drizzle the olive oil over the salmon fillets.
5. Season with salt and pepper to taste.
6. Place a sprig of rosemary and thyme on each salmon fillet.
7. Slice the lemons and place a slice on top of each salmon fillet.
8. Bake for 12-15 minutes or until the salmon is cooked through.
9. Serve hot and enjoy.

Spinach and Mushroom Stir-Fry With Tofu

Quick and easy stir-fry with spinach, mushroom, and tofu in a savory sauce.

Ingredients

• 1 block firm tofu
• 2 cups fresh spinach
• 1 cup mixed mushrooms
• 2 cloves garlic
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Cut the tofu into small cubes and season with salt and pepper.
2. Heat olive oil in a large skillet or wok over medium-high heat.
3. Add the cubed tofu and cook until golden brown on all sides.
4. Add the mixed mushrooms and cook until they release their moisture and start to brown.
5. Add the minced garlic and cook for 1 minute.
6. Add the fresh spinach and cook until wilted.
7. In a small bowl, whisk together soy sauce and 1 tablespoon of water.
8. Pour the soy sauce mixture over the tofu and vegetables, and stir to combine.
9. Cook for an additional 2 minutes and serve hot.

Beef and Broccoli Stir-Fry With Soy Sauce

Quick and easy beef and broccoli stir-fry with a savory soy sauce flavor.

Ingredients

• 1 lb beef strips
• 2 cups broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add beef strips and cook until browned, about 3-4 minutes.
3. Add garlic and ginger and cook for 1 minute, until fragrant.
4. Add broccoli florets and cook until tender, about 3-4 minutes.
5. In a small bowl, whisk together soy sauce and a pinch of salt and pepper.
6. Pour the soy sauce mixture over the beef and broccoli, and stir to combine.
7. Cook for an additional 1-2 minutes, until the sauce is bubbly and slightly thickened.
8. Serve hot and enjoy!

Roasted Vegetable Quesadillas With Guacamole

Roasted vegetable quesadillas with guacamole offer a flavorful Mexican-inspired dish.

Ingredients

• 1 cup roasted vegetables
• 2 large tortillas
• 1/2 cup shredded cheese
• 1/2 cup guacamole
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat a large skillet over medium heat.
2. In a bowl, mix together roasted vegetables and shredded cheese.
3. Place one tortilla in the skillet and sprinkle the vegetable-cheese mixture on half of it.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip the quesadilla and cook for an additional 2-3 minutes.
7. Repeat with the second tortilla.
8. Serve the quesadillas with guacamole and a drizzle of olive oil.

Lentil Soup With Crusty Bread and Cheese

Hearty lentil soup served with crusty bread and cheese.

Ingredients

• 1 cup dried green or brown lentils
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 4 slices crusty bread
• 1 cup shredded cheese

Instructions

1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until the vegetables are tender.
2. Add the lentils, vegetable broth, diced tomatoes, thyme, rosemary, and bay leaf to the pot.
3. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Season the soup with salt and pepper to taste.
5. Preheat the oven to 350°F (180°C).
6. Slice the crusty bread and place it on a baking sheet.
7. Sprinkle the shredded cheese over the bread.
8. Bake the bread in the oven for 5-7 minutes, or until the cheese is melted and the bread is crispy.
9. Serve the lentil soup with the crusty bread and cheese.

Grilled Chicken and Vegetable Skewers With Chimichurri

Grilled Chicken and Vegetable Skewers With Chimichurri is a flavorful Argentinean-inspired dish.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast
• 1/2 cup freshly parsley chopped
• 1/4 cup fresh oregano chopped
• 2 cloves garlic minced
• 1 cup red bell pepper chopped
• 1 cup onion chopped
• 1 cup zucchini chopped
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. In a bowl, mix together parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil to make chimichurri sauce.
3. Thread chicken, bell pepper, onion, and zucchini onto skewers.
4. Brush the skewers with chimichurri sauce and season with salt and pepper.
5. Grill the skewers for 10-12 minutes or until the chicken is cooked through.
6. Serve the skewers with additional chimichurri sauce for dipping.

Shrimp and Vegetable Scampi With Linguine

Quick and easy shrimp scampi with linguine and vegetables.

Ingredients

• 12 oz linguine
• 2 tablespoons olive oil
• 1 pound large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 cup mixed vegetables, such as cherry tomatoes and bell peppers
• 1/4 cup white wine
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried parsley
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Instructions

1. Bring a large pot of salted water to a boil and cook the linguine according to package instructions.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the garlic and cook for 1-2 minutes, until fragrant.
4. Add the shrimp and cook for 2-3 minutes, until pink and just cooked through.
5. Add the mixed vegetables and cook for an additional 2 minutes.
6. Add the white wine and lemon juice to the skillet and cook for 1-2 minutes, until the liquid has reduced slightly.
7. Stir in the parsley and season with salt and pepper to taste.
8. Drain the linguine and add it to the skillet, tossing to combine with the shrimp and vegetable mixture.
9. Serve immediately, topped with grated Parmesan cheese.

Chicken and Avocado Wrap With Mixed Greens

Quick and nutritious wrap filled with chicken, avocado, and mixed greens.

Ingredients

• 1 pound cooked chicken breast
• 1 ripe avocado, sliced
• 1 cup mixed greens
• 1 large flour tortilla
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon hummus
• Salt and pepper, to taste

Instructions

1. Lay the tortilla on a flat surface and spread the hummus down the center.
2. Arrange the mixed greens on top of the hummus.
3. Slice the cooked chicken breast and place on top of the greens.
4. Add sliced avocado and cherry tomatoes.
5. Season with salt and pepper to taste.
6. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll up the wrap to enclose.
7. Slice in half and serve immediately.

Turkey and Mashed Potato Bowl With Steamed Vegetables

Hearty turkey and mashed potato bowl with steamed vegetables.

Ingredients

• 1 pound ground turkey
• 2 large potatoes
• 1 cup mixed vegetables
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth

Instructions

1. Cook the ground turkey in a pan with olive oil until browned.
2. Peel and chop the potatoes, then boil until tender.
3. Steam the mixed vegetables in a steamer basket.
4. Mash the potatoes with chicken broth, salt, and pepper.
5. Serve the turkey over mashed potatoes with steamed vegetables on top.
6. Adjust seasoning as needed before serving.

Pan-Seared Chicken Breast With Roasted Carrots

Quick and flavorful dish with seared chicken and roasted carrots.

Ingredients

• 4 boneless chicken breasts
• 4 large carrots
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp dried thyme

Instructions

1. Preheat oven to 425°F (220°C).
2. Season chicken breasts with salt, pepper, garlic powder, and thyme.
3. Heat olive oil in a skillet over medium-high heat and sear chicken breasts for 5-6 minutes per side.
4. Transfer chicken breasts to a plate and set aside.
5. Peel and chop carrots into bite-sized pieces and place on a baking sheet.
6. Drizzle olive oil over carrots and season with salt and pepper.
7. Roast carrots in the oven for 12-15 minutes or until tender.
8. Return chicken breasts to the skillet and cook for an additional 2-3 minutes or until cooked through.
9. Serve seared chicken breasts with roasted carrots.

Vegetable and Bean Chili With Crusty Bread

Hearty vegetable and bean chili served with crusty bread.

Ingredients

• 1 can diced tomatoes
• 1 can kidney beans
• 1 can black beans
• 1 onion
• 2 cloves garlic
• 1 red bell pepper
• 1 can corn
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper
• 4 slices crusty bread

Instructions

1. Heat oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper and cook until the vegetables are tender.
3. Add the chili powder and cumin and cook for 1 minute.
4. Add the diced tomatoes, kidney beans, black beans, and corn.
5. Season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
7. Slice the crusty bread.
8. Serve the chili hot with the crusty bread on the side.

Omelette With Mushrooms and Smoked Salmon

A flavorful omelette filled with sautéed mushrooms and smoked salmon.

Ingredients

• 2 eggs
• 1/2 cup mixed mushrooms
• 2 slices of smoked salmon
• 1 tablespoon butter
• Salt and pepper to taste
• Chopped fresh dill

Instructions

1. Crack the eggs into a bowl and whisk them together with a fork.
2. Heat the butter in a non-stick skillet over medium heat.
3. Add the mixed mushrooms and cook until they’re softened and fragrant.
4. Pour the eggs over the mushrooms and cook until the edges start to set.
5. Place the smoked salmon on one half of the omelette.
6. Use a spatula to gently fold the other half of the omelette over the salmon.
7. Cook for an additional minute and season with salt and pepper to taste.
8. Garnish with chopped fresh dill and serve hot.

Chicken Caesar Salad With Garlic Croutons

A classic salad with grilled chicken, croutons, and parmesan cheese in a tangy Caesar dressing.

Ingredients

• 1 head of romaine lettuce
• 1 pound boneless, skinless chicken breast
• 1/2 cup homemade or store-bought Caesar dressing
• 1/2 cup garlic croutons
• 1/2 cup shaved parmesan cheese

Instructions

1. Preheat grill to medium-high heat and season the chicken with salt and pepper.
2. Grill the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165°F.
3. Let the chicken rest for a few minutes before slicing it into thin strips.
4. In a large bowl, combine the romaine lettuce, sliced chicken, and shaved parmesan cheese.
5. Drizzle the Caesar dressing over the salad and toss to combine.
6. Sprinkle the garlic croutons over the top of the salad and serve immediately.

Zucchini Noodle Stir-Fry With Turkey Meatballs

Quick and delicious stir-fry with turkey meatballs and zucchini noodles.

Ingredients

• 1 pound ground turkey
• 1/2 cup panko breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1/2 cup zucchini noodles
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine ground turkey, panko breadcrumbs, egg, and Parmesan cheese.
3. Mix well with your hands or a wooden spoon until just combined.
4. Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter.
5. Place the meatballs on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until cooked through.
6. While the meatballs are baking, heat the olive oil in a large skillet or wok over medium-high heat.
7. Add the garlic and cook, stirring constantly, for 1-2 minutes or until fragrant.
8. Add the zucchini noodles and cook, stirring constantly, for 3-5 minutes or until they start to soften.
9. Add the cooked meatballs, soy sauce, salt, and pepper to the skillet or wok.
10. Stir everything together and cook for an additional 2-3 minutes, or until the zucchini noodles are tender.
11. Serve the zucchini noodle stir-fry with turkey meatballs hot, garnished with chopped green onions or sesame seeds if desired.

Black Bean and Corn Tacos With Avocado Salsa

Delicious Mexican dish with a fresh twist.

Ingredients

• 1 can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 ripe avocado, diced
• 1 lime, juiced
• 1/2 red onion, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1 packet of taco seasoning
• 8-10 corn tortillas
• Salt and pepper, to taste
• Optional toppings: shredded cheese, sour cream, cilantro

Instructions

1. In a large skillet, heat 1 tablespoon of oil over medium-high heat.
2. Add the black beans, corn, and taco seasoning to the skillet, cooking for 5-7 minutes or until the vegetables are tender.
3. In a separate bowl, combine the diced avocado, lime juice, red onion, and jalapeño pepper to make the avocado salsa.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by spooning the black bean and corn mixture onto a tortilla and topping with avocado salsa.
6. Season with salt and pepper to taste, and add any desired toppings.
7. Serve immediately and enjoy!

Conclusion

You’ll whip up dinner in no time with these speedy ideas.Interestingly, 70% of home cooks consider a 30-minute prep time “quick”, but you can beat that with these 20-minute meals, perfect for busy evenings when time is of the essence, and flavor is a must.