5 the Best Dinner Recipes to Try This Month and Totally Crave Again

By Brandon D / September 29, 2025

You know that moment at 5:42 p.m. when your stomach starts whispering, “What’s for dinner?” These recipes are your delicious answer. They’re weeknight-friendly, flavor-packed, and just a little bit extra—in the best way. From saucy noodles to sizzling sheet pans, you’ll actually look forward to cooking this month.

1. Crispy Lemon-Herb Chicken With Garlicky Potatoes (One-Pan Wonder)

Meet the weeknight warrior: crackly-skinned chicken, soft-in-the-center potatoes, and a buttery lemon pan sauce. It’s cozy, bright, and gloriously low-effort. Toss everything on a sheet pan, breathe in that roasted garlic aroma, and try not to drool.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1.5 lbs baby gold potatoes, halved
• 1 large red onion, thick wedges
• 6 cloves garlic, smashed
• 2 lemons (zest of 1, juice of both; reserve a few slices)
• 3 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 1.5 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 1.5 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Fresh parsley, chopped (for serving)

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.
2. Pat chicken dry. In a bowl, mix olive oil, melted butter, lemon zest, half the lemon juice, salt, pepper, oregano, thyme, and smoked paprika. Rub all over chicken.
3. Toss potatoes, onion, and garlic with a drizzle of olive oil, a pinch of salt, and the remaining lemon juice. Spread on the sheet pan; nestle chicken on top, skin-side up. Add a few lemon slices.
4. Roast 35–40 minutes, until chicken skin is deeply golden and internal temp hits 165°F (74°C), and potatoes are tender.
5. Broil 2–3 minutes if you want extra-crispy skin. Rest 5 minutes, then shower with parsley.

Serve with a crisp green salad or roasted asparagus. Want a twist? Swap oregano for rosemary. For extra sauce, whisk a splash of chicken stock into the pan drippings. Pro tip: Dry skin = crisp skin, so don’t skip that pat-dry step.

2. Creamy Sun-Dried Tomato Pasta With Spinach And Crispy Prosciutto

Think silky, restaurant-style pasta that comes together faster than takeout. Sun-dried tomatoes bring that sweet-savory punch, spinach adds color, and crispy prosciutto? That’s your salty crown. Perfect for date night or “I deserve something extra” Wednesday.

Ingredients:

• 12 oz pasta (rigatoni or fettuccine)
• 4 oz prosciutto, torn
• 2 tbsp olive oil (plus more as needed)
• 3 cloves garlic, thinly sliced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 tsp red pepper flakes (optional)
• 3/4 cup heavy cream
• 1/2 cup low-sodium chicken or vegetable broth
• 3 cups baby spinach
• 1/2 cup grated Parmesan, plus more for serving
• 1 tbsp lemon juice
• Kosher salt and black pepper, to taste

Instructions:

1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water; drain.
2. In a large skillet, crisp prosciutto in olive oil over medium heat, 2–3 minutes per side. Remove to a plate.
3. In the same skillet, add garlic, sun-dried tomatoes, and red pepper flakes. Sauté 1 minute until fragrant.
4. Pour in cream and broth; simmer 3–4 minutes to thicken slightly. Stir in spinach until wilted.
5. Toss in pasta, Parmesan, and lemon juice. Add splashes of pasta water until the sauce clings glossy to noodles. Season to taste.
6. Top with crispy prosciutto and extra Parmesan.

Serve with a simple arugula salad and a glass of something chilled. Swap prosciutto for crispy bacon or keep it vegetarian with toasted pine nuts. If you like it lighter, use half-and-half and an extra splash of pasta water—trust me, still dreamy.

3. Ginger-Garlic Salmon With Sesame Rice And Quick Cucumber Salad

This is your “I want healthy but also flavor fireworks” dinner. The salmon gets sticky-caramelized at high heat, the sesame rice is nutty and comforting, and the cucumber salad balances it all with crunch. Weeknight hero status unlocked.

Ingredients:

• 4 salmon fillets (5–6 oz each), skin-on
• 1/4 cup soy sauce (low-sodium)
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, grated
• 1 tsp toasted sesame oil
• 1.5 cups jasmine rice, rinsed
• 2.25 cups water or broth
• 1 tbsp toasted sesame oil (for rice)
• 1 English cucumber, thinly sliced
• 2 tsp rice vinegar (for salad)
• 1 tsp sugar
• Pinch of salt
• Sesame seeds and sliced scallions, for garnish
• Lime wedges, for serving

Instructions:

1. Whisk soy sauce, honey, vinegar, ginger, garlic, and sesame oil. Pat salmon dry and spoon half the marinade over the fillets. Reserve the rest.
2. Cook rice with water/broth per package directions. Fluff and stir in 1 tbsp toasted sesame oil.
3. Toss cucumber with vinegar, sugar, and a pinch of salt. Set aside to lightly pickle.
4. Heat a nonstick or cast-iron skillet over medium-high. Sear salmon skin-side down 3–4 minutes; flip and cook 2–3 minutes more, brushing with reserved marinade until caramelized and just opaque.
5. Plate salmon over sesame rice, add cucumber salad, and finish with sesame seeds, scallions, and lime.

Want it spicier? Add a drizzle of sriracha or a pinch of chili flakes to the marinade. Air fryer fans can cook at 400°F (204°C) for 8–10 minutes. Pro tip: Press the salmon gently with a spatula while searing to keep the skin ultra-crispy.

4. Roasted Veggie And Halloumi Tacos With Cilantro-Lime Crema

Taco night, but make it squeaky-cheesy. Halloumi turns golden and chewy, roasted veggies bring smoky sweetness, and the crema ties it all together with zippy freshness. It’s a meatless dinner that still feels indulgent—seriously satisfying.

Ingredients:

• 8 oz halloumi, sliced into batons
• 2 bell peppers, sliced
• 1 red onion, sliced
• 2 cups cauliflower florets
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp kosher salt
• 8 small corn or flour tortillas
• 1/2 cup Greek yogurt or sour cream
• 1/4 cup mayonnaise
• 1 lime (zest and juice)
• 1/2 cup fresh cilantro, chopped
• 1 small avocado, sliced
• Pickled jalapeños (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Toss peppers, onion, and cauliflower with olive oil, cumin, smoked paprika, chili powder, and salt. Spread on a sheet pan and roast 20–25 minutes until charred in spots.
2. While veggies roast, whisk yogurt, mayo, lime zest and juice, and half the cilantro to make crema. Season to taste.
3. Pan-sear halloumi in a lightly oiled skillet over medium-high heat 2–3 minutes per side until golden.
4. Warm tortillas in a dry skillet or wrapped in foil in the oven for 5 minutes.
5. Assemble tacos: roasted veg, halloumi, avocado, crema, extra cilantro, and pickled jalapeños if you like it hot.

Serve with lime wedges and a side of black beans. Swap halloumi for paneer or extra-firm tofu if needed. Pro tip: Don’t overcrowd the pan when searing halloumi—space helps it crisp, not steam.

5. Beef And Mushroom Bulgogi Bowls With Quick Kimchi Slaw

Sweet-savory bulgogi vibes without a marinade marathon. Thin beef and mushrooms soak up a glossy sauce in minutes, then you pile everything over rice with a crunchy, tangy slaw. It’s fast, bold, and wildly satisfying.

Ingredients:

• 1 lb beef sirloin or flap, very thinly sliced
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, thinly sliced
• 2 tbsp neutral oil
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1 tsp sesame oil
• 1 tsp gochujang (optional, for heat)
• 3 cups cooked white rice
• 2 cups shredded napa cabbage (or coleslaw mix)
• 1/2 cup prepared kimchi, chopped
• 1 tsp sugar (for slaw)
• 1 tsp rice vinegar (for slaw)
• Sesame seeds and sliced scallions, for topping

Instructions:

1. Stir together soy sauce, brown sugar, honey, rice vinegar, ginger, garlic, sesame oil, and gochujang.
2. Toss cabbage with kimchi, sugar, and vinegar for a quick slaw. Set aside.
3. Heat 1 tbsp oil in a large skillet over high. Sear mushrooms until browned, 4–5 minutes; remove.
4. Add remaining oil. Sear beef in a single layer, 1–2 minutes per side until just cooked. Add onions and sauce; simmer 1 minute.
5. Return mushrooms; toss until glossy and coated.
6. Serve over rice with the kimchi slaw. Finish with sesame seeds and scallions.

Short on time? Use shaved steak from the butcher. Want it lighter? Swap rice for cauliflower rice or a crunchy salad base. Pro tip: High heat and thin slices create that signature bulgogi char and flavor.

Final Bite

There you have it: five dinners that are big on flavor and low on fuss. Pick one for tonight, save the rest for later, and get ready for some seriously happy plates. Which one are you craving first?