I’ve Made Over 1,000 Ina Garten Recipes, Here Are 25 Of My Top Picks For A Simple Dinner

After cooking my way through more than a thousand Ina Garten recipes, I have a clear sense of which ones actually save weeknights. You want reliable, flavorful dishes that do not keep you trapped at the stove.

These picks deliver comfort, elegance, and speed without fussy steps. Grab a sheet pan, a Dutch oven, and your favorite music, because dinner is about to feel easy again.

1. Lemon Roast Chicken

This is the Ina classic that never fails when you need something unfussy and cozy. Lemon, garlic, and thyme perfume the kitchen while the skin turns crisp and deeply golden.

You get pan juices that beg for crusty bread.

If you spatchcock the bird, it cooks even faster and more evenly on a sheet pan. Toss potatoes and carrots underneath to catch the drippings.

The leftovers make epic sandwiches, or shred the meat into a quick pasta with peas and Parmesan.

2. Parmesan-Crusted Chicken

Thin cutlets coated with Parmesan and breadcrumbs fry quickly into crisp, cheesy goodness. A squeeze of lemon wakes everything up, and a simple arugula salad on top keeps the plate light.

It is the kind of dinner that feels restaurant special with almost no effort.

Pound the chicken evenly so it cooks fast and stays juicy. Do not skimp on the Parmesan because it is the flavor backbone.

Serve with cherry tomatoes and a drizzle of good olive oil for Ina vibes all the way.

3. Weeknight Bolognese

This sauce hits that long-simmered flavor without the long simmer. Red wine, crushed tomatoes, and a splash of cream make it silky and rich.

It clings to rigatoni like it was meant to be together.

You can cook it while boiling pasta and tossing a salad. Finish with plenty of Parmesan and maybe a pat of butter for gloss.

It reheats beautifully, so make extra for tomorrow or freeze for a rainy night.

4. Perfect Roast Salmon

Roasting salmon at high heat with a smear of Dijon, lemon zest, and herbs gives you buttery fish in minutes. The edges caramelize while the center stays tender.

It is elegant enough for guests yet simple enough for a Tuesday.

Pair with green beans and a mustard vinaigrette for harmony on the plate. Use a thermometer if you like your salmon exactly medium.

Leftovers flake beautifully over greens with avocado and capers for lunch.

5. Lemon Pasta With Arugula

This pasta delivers brightness when everything feels heavy. Lemon juice, zest, and a knob of butter melt into a glossy sauce that coats spaghetti.

Peppery arugula wilts just enough, adding freshness and bite.

Use plenty of Parmesan and crack in extra black pepper for zip. The whole dish comes together while the pasta boils.

Add shrimp or shredded roast chicken if you want more protein without complicating things.

6. Baked Shrimp Scampi

Buttery, garlicky crumbs blanket juicy shrimp and bake into a golden crust. A hit of lemon and white wine keeps it bright, not heavy.

It is pure Ina comfort that looks fancy but takes minutes to assemble.

Use large shrimp so they stay plump and do not overcook. Serve with angel hair or crusty bread to soak up the sauce.

A sprinkle of parsley at the end adds color and freshness you will notice.

7. Tuscan White Bean Soup

Silky cannellini beans, rosemary, and garlic make a soulful bowl that is far more than the sum of its parts. A Parmesan rind adds depth as it simmers.

You get warmth without heaviness, perfect with a green salad.

Purée a portion for body, then fold it back in for the best texture. Drizzle with fruity olive oil and shower with extra cheese.

It freezes well, so stash a quart for an effortless future dinner.

8. Skillet-Roasted Lemon Chicken Thighs

Chicken thighs are weeknight gold because they stay juicy and taste rich. Sear them skin-side down until crisp, then roast with lemon, garlic, and onions.

The pan juices are glossy and full of flavor.

Toss in potatoes or fennel to make it a one-pan meal. A quick splash of white wine deglazes the browned bits into instant sauce.

Finish with chopped parsley and you are done in under an hour.

9. Herb-Marinated Pork Tenderloin

Pork tenderloin takes on flavor fast, so Ina’s herb marinade works weeknight miracles. Mustard, rosemary, thyme, and garlic seep into the meat, then roasting finishes it juicy and blush.

Slices fan beautifully on a platter.

Let it rest so the juices redistribute and you get clean cuts. Serve with roasted apples or a simple couscous.

Leftovers become great sandwiches with arugula and a swipe of mayo plus Dijon.

10. Garlic Lemon Broccolini Pasta

Broccolini sautéed with garlic and chili flakes brings bright green snap to a simple pasta. Lemon zest, juice, and Parmesan tie everything together.

It is the kind of dish you can cook on autopilot after a long day.

Save some pasta water to create a silky sauce that clings. Toasted breadcrumbs add welcome crunch.

Finish with a thread of good olive oil and extra lemon if you crave more brightness.

11. Roasted Sausage and Grapes

This sleeper hit is salty, sweet, and surprisingly balanced. Roasting Italian sausages with red grapes and onions creates sticky pan juices that taste like a glossy sauce.

Add a splash of balsamic to nudge it deeper.

Serve over polenta or with crusty bread, and dinner is basically finished. It is five minutes of prep and big payoff.

Leftovers reheat beautifully in a skillet with a knob of butter.

12. Panko-Crusted Baked Cod

Flaky cod topped with garlicky panko, lemon zest, and parsley bakes in under 20 minutes. The crust crisps while the fish stays tender.

You get restaurant vibes without frying or fuss.

Use a hot oven and do not overcook to keep it juicy. Serve with a simple slaw or steamed asparagus and extra lemon wedges.

It is the perfect solution when you crave seafood but want minimal cleanup.

13. Roasted Vegetable Lasagna

Layers of roasted zucchini, mushrooms, and peppers cozy up with ricotta and marinara. Everything melds into a hearty but not heavy lasagna that feeds hungry people happily.

It is ideal for make-ahead nights.

Roast the vegetables until caramelized so the flavors concentrate. Let it rest before slicing for clean squares.

Serve with a simple green salad and balsamic vinaigrette to keep balance on the plate.

14. Greek Lemon Chicken Soup

Lemony chicken soup with orzo and dill tastes bright and soothing at once. The broth gets body from egg-lemon or a splash of cream, depending on your mood.

It is comfort without the nap afterward.

Poach chicken gently so it stays tender, then shred and add back. A final squeeze of lemon at the table makes everything sing.

This is weeknight medicine when the day runs long.

15. Sheet-Pan Kielbasa With Vegetables

Smoky sausage, potatoes, and peppers roast into a savory tray of easy goodness. Mustard vinaigrette tossed at the end adds just enough tang.

It is a chop, toss, roast situation you can do half-asleep.

Cut the vegetables evenly so everything finishes together. Broil for a minute to caramelize the edges.

Serve with sour cream or more mustard and a handful of chopped herbs for freshness.

16. Mustard-Roasted Fish

Ina’s mustard mixture turns mild fish into something craveable. Mayo, Dijon, and capers create a tangy blanket that keeps fillets moist.

It bakes quickly, so dinner lands fast.

Use halibut, cod, or snapper and do not be shy with the sauce. A shower of fresh dill or parsley at the end brightens everything.

Serve with lemony couscous and a simple cucumber salad.

17. Roast Broccolini With Crispy Capers Pasta

Roasted broccolini brings char and sweetness, while crisped capers add briny pops. Toss it all with spaghetti, lemon, and olive oil for a pantry-friendly miracle.

It is green, zippy, and satisfying.

Hit the pasta with toasted almonds or pine nuts for crunch. If you like heat, sprinkle chili flakes at the end.

Leftovers are great room temperature, making tomorrow’s lunch easy and delicious.

18. Chicken Piccata

Thin chicken cutlets simmer in a bright sauce of lemon, capers, and butter. The balance is everything: salty, tangy, and just rich enough.

It tastes like a bistro dinner without the reservation.

Keep the pan hot so the cutlets brown fast but stay tender. Finish with parsley and serve over orzo or mashed potatoes.

A glass of crisp white wine makes it feel like Friday, even on Monday.

19. Tomato Tart With Puff Pastry

This tart is peak Ina: smart shortcuts with gorgeous results. Puff pastry bakes shatteringly crisp under layers of goat cheese, Dijon, and ripe tomatoes.

A drizzle of olive oil and thyme ties it together.

Salt the tomatoes first so the tart stays crisp. Serve with a big green salad and you are done.

It is the definition of simple dinner that still feels special.

20. Roast Sausage With Fennel

Fennel wedges soften and caramelize under juicy sausages, perfuming the kitchen with anise notes. A splash of white wine and olive oil makes the pan sauce effortless.

Spoon it over creamy polenta and call it dinner.

Use sweet or hot sausages depending on your mood. A sprinkle of orange zest at the end is a small Ina-ish flourish.

It is low effort, high comfort, and very repeatable.

21. Lemony Orzo With Roasted Shrimp

Orzo cooks like rice but eats like pasta, soaking up lemony broth. Roasted shrimp land on top, juicy and lightly pink.

Dill and feta add brightness that makes the whole bowl sing.

Toast the orzo in butter first for nuttiness. Keep the shrimp separate so they do not overcook.

This one feels like sunshine even in the dead of winter.

22. Turkey Meatloaf

This is hearty without the heaviness of beef. Ina’s trick is sautéed onions and a splash of ketchup that keeps the loaf moist and flavorful.

The glaze caramelizes into a glossy coat.

Mix gently so the texture stays tender, not dense. Serve thick slices with green beans and mashed potatoes or a crisp salad.

Leftovers make the best sandwiches with mayo and pickles.

23. Crispy Mustard-Roasted Chicken

Bone-in chicken gets slathered with mustard, garlic, and herbs, then roasted until the skin shatters. The mustard caramelizes, making every bite tangy and savory.

It is weeknight-proof and crowd-pleasing.

Add potatoes to the pan so they soak up the drippings. A last-minute squeeze of lemon brightens the richness.

Serve with a simple green salad and you are absolutely set.