15 Fall Dinners Ready in Under an Hour
Cozy fall food has a reputation for taking all afternoon. Plenty of it does, but there is a whole category of skillet dinners, sheet pan meals and quick soups that taste like the season and still fit between work and bedtime without anyone eating at nine.
Every recipe here has a real total time of 60 minutes or less, taken straight from the recipe card, and most of them are 35 to 45 minutes. The timings are honest. They include prep, cooking and any short rest, and they assume you read the recipe once before you start.
The 35 minute skillets come first because they are the ones you will reach for most often. Then oven and sheet pan dinners, then pasta, then two soups that become dinner with a loaf of bread and something melted on top.
Get the skillet hot before anything else goes in, and have your ingredients cut and measured. That is the whole trick to hitting these times, and it is also what gets you a real sear instead of gray meat.
Use a 12 inch skillet so nothing is crowded, and cook in two batches if it is. Crowded meat steams, and steamed meat does not brown.
1) Apple Cider Pork Chops
1) Apple Cider Pork Chops
Swirling cold butter into the reduced cider at the end gives the pan sauce a glossy, restaurant style finish. Firm Honeycrisp apples hold their shape as they brown with the shallot, adding sweet, tender bites next to the savory pork. A splash of cider vinegar sharpens the sauce, so it tastes bright and autumnal without being too sweet.
Ingredients
- 4 bone in pork chops, about 1 inch thick (2 to 2 1/2 lb total)
- 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder
- 1 tbsp vegetable or olive oil
- 3 tbsp unsalted butter, divided (2 tbsp cold)
- 2 firm apples, such as Honeycrisp, cored and cut into 1/2 inch slices
- 1 medium shallot, thinly sliced
- 2 tsp fresh thyme leaves
- 1 cup unfiltered apple cider
- 1/2 cup low sodium chicken broth
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- Kosher salt and black pepper, to taste
Cooking Instructions
- Rest the chops 20 minutes at room temperature. Pat dry and season with the salt, pepper and garlic powder.
- Sear in the hot oil over medium high heat 4 to 5 minutes without moving.
- Flip, lower to medium and cook 4 to 6 minutes to 145F. Tent the chops. Pour off all but 1 tbsp fat.
- Brown the apples and shallot in 1 tbsp butter 4 to 5 minutes. Stir in the thyme for the last minute.
- Add the cider and broth, scrape and reduce by half, 5 to 7 minutes. Whisk in the Dijon and vinegar.
- Off the heat, swirl in 2 tbsp cold butter, season and spoon the sauce and apples over the chops.
Pork chops are seared golden and finished in a tangy pan sauce of apple cider, Dijon and thyme with sliced apples softened right in the same skillet. Pull the chops at 145°F and let them rest on a plate while the sauce reduces, then spoon it over. It tastes like October, takes 35 minutes, and the only thing to wash is the skillet.
One thing to watch: pale, gray exterior. The pan was not hot enough, the chops were wet, or all four went in at once. The fix is simple: heat the oil until it shimmers, pat the chops completely dry, and sear in two batches if the skillet is under 12 inches.
2) Sausage and Cabbage Skillet
2) Sausage and Cabbage Skillet
Browning the kielbasa first leaves smoky drippings in the skillet, and a little butter joins them to cook the onion and cabbage. Smoked paprika and optional caraway seeds give the cabbage a warm, rustic flavor as its edges turn golden and sweet. A splash of chicken broth scrapes up the browned bits and steams the cabbage tender, while whole grain mustard adds a tangy bite at the finish.
Ingredients
- 1 tbsp olive oil
- 1 (14 oz) package smoked kielbasa, sliced 1/4 inch thick on the diagonal
- 3 tbsp unsalted butter
- 1 medium yellow onion, halved and thinly sliced
- 1 small head green cabbage (about 2 lb), cored and cut into 1 inch pieces
- 1/2 tsp kosher salt, plus more to taste, and 1/4 tsp black pepper
- 1 tsp smoked paprika and 1/2 tsp caraway seeds (optional)
- 3 cloves garlic, minced
- 1/2 cup low sodium chicken broth
- 1 tbsp apple cider vinegar and 1 tbsp whole grain or Dijon mustard
- 2 tbsp chopped fresh parsley
Cooking Instructions
- Brown the kielbasa on both sides in the oil in a 12 inch deep skillet over medium high 5 to 6 minutes. Set aside.
- Melt the butter and cook the onion 2 to 3 minutes. Add cabbage, salt, paprika and caraway and toss to coat, as the pan will be very full.
- Cook 10 to 12 minutes, stirring only every 2 minutes, until wilted and browned at the edges. Add garlic 30 seconds.
- Add the broth, scrape the pan, then cover and cook 3 to 5 minutes until tender.
- Return the sausage with the vinegar, mustard and pepper and cook about 2 minutes until most liquid evaporates. Taste for salt and top with parsley.
Smoked kielbasa browns in the pan, then cabbage and onion caramelize in the rendered fat and get a finish of cider vinegar and mustard. It is cheap, fast and low in carbs, and it serves four from one skillet with ingredients that keep for a week in the refrigerator. Cut the cabbage in thick ribbons so it browns instead of steaming, and let it sit undisturbed in the pan.
One thing to watch: bitter or sulfurous flavor. Overcooked cabbage develops a strong smell and flavor. Keep the total cooking time under 20 minutes, and make sure the vinegar goes in at the end. The acid brightens the flavor and cuts any bitterness.
3) Cheeseburger Skillet
3) Cheeseburger Skillet
Ketchup, yellow mustard and Worcestershire give the sauce that unmistakable cheeseburger flavor, and the macaroni cooks right in the broth and milk. Diced dill pickles, fresh tomato and green onions on top add a cool, crunchy contrast to the melted cheddar. It is fast enough for a busy night and only uses one skillet.
Ingredients
- 1 lb ground beef (85 percent lean)
- 1 medium yellow onion, diced, and 2 cloves garlic, minced
- 1 tsp kosher salt and 1/2 tsp black pepper
- 2 tbsp ketchup and 1 tbsp each yellow mustard, Worcestershire and tomato paste
- 2 1/2 cups beef broth, plus more if needed
- 1 cup whole milk
- 2 cups (8 oz) uncooked elbow macaroni
- 2 cups shredded sharp cheddar (8 oz), divided
- 1/3 cup diced dill pickles
- 1 medium tomato, seeded and diced
- 2 green onions, sliced
- Extra ketchup and mustard, for serving
Cooking Instructions
- Brown the beef undisturbed in a 12 inch deep skillet over medium high heat 3 to 4 minutes, then break up and cook to 160F.
- Drain all but 1 tbsp fat. Cook the onion 4 minutes, then garlic, salt and pepper 1 minute.
- Stir in the ketchup, mustard, Worcestershire and paste 1 minute. Add broth, milk and macaroni and boil.
- Cover and simmer 10 to 12 minutes, stirring every 3 to 4 minutes, until tender. Off heat, stir in 1 1/2 cups cheddar, top with the rest.
- Cover 2 to 3 minutes, add pickles, tomato and green onions. Rest 5 minutes and serve with ketchup and mustard.
Ground beef, elbow macaroni and a tangy ketchup and mustard sauce cook in one pan, then melted sharp cheddar, pickles and tomato go on top so it tastes like the burger it is named for. It serves six in 35 minutes with one pan to wash. Brown the beef well before the liquid goes in, since that browning is most of the flavor, and cook it to 160°F.
Taste before the cheese goes in. Adjust salt, add a little more mustard for tang or a spoonful more ketchup for sweetness.
4) Chicken Piccata
4) Chicken Piccata
The wine is reduced by half before the broth and fresh lemon juice go in, which concentrates the flavor so the sauce tastes bright without being harsh. Turning off the heat and swirling in cold butter is the trick that makes the sauce glossy and silky instead of greasy. Capers add little salty, briny pops that play perfectly against the tender, golden chicken.
Ingredients
- 2 large boneless skinless chicken breasts (about 1 1/4 lb)
- 3/4 tsp kosher salt and 1/2 tsp black pepper
- 1/2 cup all purpose flour, for dredging
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3 tbsp capers, drained
- 3 tbsp cold unsalted butter, cut into pieces
- 2 tbsp chopped fresh parsley
- Lemon slices, for serving
Cooking Instructions
- Halve the breasts horizontally and pound to an even 1/2 inch. Pat dry, season and dredge in the flour, shaking off the excess.
- Fry in the oil and 2 tbsp foaming butter over medium high heat 3 to 4 minutes per side, to 165F. Tent with foil.
- Over medium heat, cook the garlic 30 seconds. Add the wine and reduce by half, 1 to 2 minutes.
- Add the broth and lemon juice and simmer 3 to 4 minutes until it coats a spoon.
- Off the heat, swirl in the capers and cold butter until glossy. Add parsley and warm the chicken in the sauce 30 seconds. Serve with lemon.
Thin, flour dusted chicken cutlets sear until golden, then a lemon, white wine and caper butter sauce comes together in the pan in a couple of minutes. It looks and tastes like a restaurant dinner and costs a fraction of one. Serve over pasta or with crusty bread to catch the sauce, and pound the cutlets to an even thickness so they finish at the same time.
Taste the sauce before adding salt. Capers and reduced broth are both salty, and the sauce may need none at all.
5) Swedish Meatballs
5) Swedish Meatballs
Soaking panko in milk for a few minutes before mixing creates a soft panade that keeps these meatballs tender and juicy. Ground pork adds richness alongside the beef, and grated onion melts right into the mixture so there are no crunchy bits. Cooking the flour in butter until light golden gives the gravy a toasty, nutty base before the broth and cream go in.
Ingredients
- 1/2 cup panko breadcrumbs and 1/3 cup whole milk
- 1 large egg
- 1/4 cup grated yellow onion (about 1/2 small onion)
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 1/4 tsp each ground allspice and ground nutmeg
- 1 lb ground beef (85 percent lean) and 1/2 lb ground pork
- 4 tbsp unsalted butter, divided, and 1 tbsp neutral oil
- 3 tbsp all purpose flour
- 2 cups low sodium beef broth
- 1 tsp each Worcestershire sauce and Dijon mustard
- 1/2 cup heavy cream
- 2 tbsp chopped fresh parsley or dill, for serving
Cooking Instructions
- Soak the panko in the milk 5 minutes. Mix in the egg, onion, salt, pepper, allspice and nutmeg.
- Gently mix in the beef and pork. Roll into about 30 meatballs, 1 1/4 inch each, chilling 20 minutes if soft.
- Brown in batches in 1 tbsp butter and the oil in a 12 inch skillet over medium heat, 5 to 6 minutes.
- Pour off all but 1 tbsp fat. Melt 3 tbsp butter, whisk in the flour and cook 1 to 2 minutes.
- Whisk in the broth, Worcestershire and mustard and simmer 3 minutes. Stir in the cream.
- Return the meatballs and simmer 8 to 10 minutes until 160F inside. Season and top with parsley or dill.
Beef and pork meatballs seasoned with allspice and nutmeg are browned in butter, then simmered in a silky cream gravy in the same pan. Fifty five minutes puts it at the top end of this list, but it feeds six, reheats well and freezes well too. Serve over egg noodles or mashed potatoes with a spoonful of lingonberry or cranberry sauce on the side. Cook the meatballs to 160°F, and use a light hand when mixing so they stay tender.
One thing to watch: greasy gravy. Too much fat was left in the pan after browning. Pour off all but about a tablespoon. If the finished gravy has a slick on top, tilt the pan and spoon it off, or drag a paper towel across the surface.
These need a hot oven and not much else from you. Preheat before you start prepping so the oven is ready when the pan is, and use a heavy sheet pan that will not warp at high heat.
Cut vegetables to roughly the same size so they finish together, and leave space on the pan. Crowded vegetables steam instead of roasting.
6) Honey Garlic Pork Tenderloin
6) Honey Garlic Pork Tenderloin
Six cloves of garlic and a splash of rice vinegar give the honey and soy glaze a sharp, tangy edge that balances its sweetness. Half the glaze roasts on the pork in the oven, while the rest simmers in the skillet until thick and sticky. Red pepper flakes add gentle heat, and scallions with toasted sesame seeds bring a fresh, nutty finish.
Ingredients
- 2 pork tenderloins (about 1 to 1 1/4 lb each), silver skin trimmed
- 2 tbsp neutral oil, divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/3 cup honey
- 1/4 cup low sodium soy sauce
- 2 tbsp rice vinegar
- 6 cloves garlic, minced
- 1/2 tsp red pepper flakes, or to taste
- 2 tbsp unsalted butter
- 2 scallions, thinly sliced (optional)
- 1 tsp toasted sesame seeds (optional)
Cooking Instructions
- Heat the oven to 400F. Pat the pork dry and rub with 1 tbsp oil, salt, pepper and garlic powder.
- Whisk the honey, soy sauce, vinegar, garlic and pepper flakes for the glaze.
- Sear the pork in the remaining oil in a very hot 12 inch oven safe skillet, turning to brown all sides, 8 to 10 minutes total.
- Pour over half the glaze and roast 12 to 18 minutes until 145F. Rest 5 to 10 minutes.
- Simmer the remaining glaze in the skillet 2 to 4 minutes until it coats a spoon and whisk in the butter.
- Slice into 1/2 inch medallions, pour on the glaze and top with scallions and sesame seeds.
Tenderloin is seared, roasted to 145°F and glazed in a sticky honey garlic soy sauce made in the same skillet while the pork rests. Rest it five minutes before slicing so it stays juicy, then slice thick and spoon the glaze over. Six servings in about 35 minutes makes it the best time to yield ratio on this list, and it is lean enough to feel light.
Slice against the grain, and slice thick. Half inch medallions stay juicier than thin slices, and they hold more glaze.
7) Baked Pork Chops with Apples and Onions
7) Baked Pork Chops with Apples and Onions
Letting the seasoned chops sit at room temperature for 15 minutes and patting them dry helps them sear into a deep brown crust. A spoonful of brown sugar helps the apple wedges color at the edges, and fresh thyme gives the sauce an earthy, savory lift. Firm apples like Honeycrisp, Braeburn or Granny Smith hold their wedges well through the bake.
Ingredients
- 4 bone in pork chops, 1 to 1 1/4 inches thick (10 to 12 oz each)
- 1 1/2 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder
- 1 tbsp neutral oil
- 1 tbsp unsalted butter
- 1 large yellow onion, sliced 1/2 inch thick
- 2 firm apples (Honeycrisp, Braeburn or Granny Smith), cut into 1/2 inch wedges
- 1 tbsp packed brown sugar
- 3/4 cup apple cider
- 1 tbsp each Dijon mustard and apple cider vinegar
- 1 1/2 tsp chopped fresh thyme, plus more for serving
- 1/4 tsp kosher salt, for the sauce
Cooking Instructions
- Heat the oven to 400F. Season the chops and let them stand 15 minutes.
- Sear in oil in a 12 inch oven safe skillet 3 to 4 minutes, flip and sear 2 minutes. Remove.
- Cook the onion in the butter 4 minutes, then the apples and brown sugar 3 minutes.
- Stir in the cider, Dijon, vinegar, thyme and 1/4 tsp salt, scraping the pan. Nestle the chops on top.
- Bake 8 to 12 minutes until the chops reach 145F. Rest them 5 minutes.
- Meanwhile, simmer the apple mixture 2 to 3 minutes until slightly thick. Spoon over the chops with thyme.
Thick bone in chops are seared and then baked over sliced apples and onions in a cider and Dijon pan sauce. The oven finish keeps thick chops juicy and gives the apples time to soften into the sauce, which a skillet alone would not do. Forty minutes total, it serves four, and the chops come out at 145°F with a proper crust.
Season generously. Pork chops are thick and a light dusting of salt does not reach the center. Use about 3/4 teaspoon of kosher salt per chop.
8) Sheet Pan Sausage and Vegetables
8) Sheet Pan Sausage and Vegetables
Heating the sheet pan in the oven before the potatoes go on gives their cut sides an instant sear, so they come out golden and crisp. One simple blend of garlic powder, smoked paprika and Italian seasoning flavors the potatoes, sausage and vegetables alike. A squeeze of lemon and fresh parsley at the end brighten the rich sausage and the charred edges of the broccoli.
Ingredients
- 1 lb raw Italian sausage links, sweet or hot, cut into 1 inch pieces
- 1 1/2 lb baby red or yellow potatoes, halved
- 2 bell peppers (red, orange or yellow), cut into 1 1/2 inch pieces
- 1 large red onion, cut into thick wedges
- 1 medium head broccoli, cut into florets (about 4 cups)
- 3 tbsp olive oil, divided
- 1 tsp each garlic powder, smoked paprika and dried Italian seasoning
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1/2 lemon
- 2 tbsp chopped fresh parsley
Cooking Instructions
- Heat the oven to 425F with a rimmed sheet pan inside. Mix the garlic powder, paprika and Italian seasoning.
- Toss the potatoes with 1 tbsp oil, 1/2 tsp salt and a third of the spice blend.
- Carefully spread them cut side down on the hot pan and roast 15 minutes.
- Toss the sausage and vegetables with the remaining oil, salt, pepper and spices. Flip the potatoes, add them and spread in a single even layer.
- Roast 20 to 25 minutes, stirring once, until the sausage is browned and reaches 160F and the potatoes are tender. Finish with lemon, parsley and salt to taste.
Italian sausage, baby potatoes, bell peppers, red onion and broccoli roast together on one pan until browned and crisp at the edges. Cut the potatoes small so they finish with everything else, and give the potatoes a head start if they are on the large side. Fifty five minutes total, four servings and nearly no cleanup beyond the pan.
Do not stir too often. Once at the halfway point is enough. Every time you open the oven, the temperature drops and the browning slows.
“An hour is enough time for a real dinner, as long as the oven is already on when you start chopping.”
9) Tuna Noodle Casserole
9) Tuna Noodle Casserole
The cheddar sauce starts as a simple roux, with broth whisked in before the milk so it turns smooth and thick enough to coat a spoon. Frozen peas go in straight from the bag and warm through in the oven, adding sweet pops of green against the tuna. Finish with chopped parsley or dill, which lifts the creamy, cheesy casserole with a fresh herbal note.
Ingredients
- 12 oz wide egg noodles
- 7 tbsp butter, divided, 2 tbsp melted
- 8 oz cremini or white mushrooms, sliced
- 1 medium yellow onion and 2 celery stalks, diced, plus 2 garlic cloves, minced
- 1/4 cup all purpose flour
- 1 1/2 cups low sodium chicken or vegetable broth and 2 cups whole milk
- 1 1/2 cups shredded sharp cheddar
- 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce and 1 tbsp fresh lemon juice
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 1 1/2 cups frozen peas
- 3 cans (5 oz each) solid white albacore tuna in water, drained well
- 1 1/2 cups panko and 1/3 cup grated Parmesan, plus parsley or dill for serving
Cooking Instructions
- Heat the oven to 375F and grease a 9×13 inch dish. Cook the noodles 2 minutes short of package time.
- Brown the mushrooms in 2 tbsp butter over medium high heat 6 to 7 minutes until golden and dry.
- Soften the onion and celery 5 minutes and the garlic 30 seconds. Add 3 tbsp butter, then flour for 1 minute.
- Whisk in the broth, then the milk, and simmer 4 to 5 minutes. Off the heat, stir in the cheddar and seasonings.
- Fold in the noodles, peas and flaked tuna and spread in the dish. Top with panko, Parmesan and melted butter.
- Bake uncovered 20 to 25 minutes until golden and bubbling. Rest 5 minutes and top with parsley or dill.
Egg noodles, albacore tuna, peas and browned mushrooms in a homemade cheddar cream sauce with a buttery panko top. No canned soup, and it still comes together in about 50 minutes from pantry ingredients you probably have right now. It serves six, leftovers reheat well, and browning the mushrooms first is what keeps it from tasting flat.
Serve promptly. Like most creamy pasta dishes, this one is at its best within 15 minutes of leaving the oven.
Start the water first, and the sauce will be done when the pasta is. Salt the water well and save a cup of it before draining to loosen any sauce that tightens.
All four of these serve four to six and reheat reasonably well, except the shrimp pasta, which is best eaten the night it is made.
10) One Pot Chili Mac
10) One Pot Chili Mac
Toasting the chili powder, cumin, smoked paprika and tomato paste for a minute before the liquid goes in gives the sauce a deeper, chili parlor flavor. Kidney beans add heartiness, and the elbows soak up the beefy broth so every bite is thick and saucy. Kids love it plain with melted cheddar, while grown ups can add sour cream, green onions and a few dashes of hot sauce.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef (85 percent lean)
- 1 medium yellow onion, diced, and 3 cloves garlic, minced
- 2 tbsp chili powder, 1 tsp each ground cumin and smoked paprika, and 1/2 tsp dried oregano
- 1 tsp kosher salt
- 2 tbsp tomato paste
- 3 cups beef broth
- 15 oz can diced tomatoes, with juice
- 15 oz can kidney beans, drained and rinsed
- 2 cups (8 oz) uncooked elbow macaroni
- 2 cups shredded sharp cheddar cheese (8 oz), divided
- Sliced green onions, sour cream and hot sauce for serving, optional
Cooking Instructions
- Brown the beef in the oil in a Dutch oven over medium high heat until no pink remains and it reaches 160F. Drain all but 1 to 2 tbsp fat.
- Cook the onion about 4 minutes, add the garlic for 1 minute, then toast the spices, salt and tomato paste 1 minute.
- Add the broth, tomatoes with juice, beans and dry macaroni, scraping the bottom of the pot.
- Boil, then cover and simmer 10 to 12 minutes, stirring every 3 to 4 minutes, until the pasta is tender. Add 1/4 cup broth if it looks dry.
- Off the heat, stir in 1 cup cheddar. Top with the rest, cover 3 minutes and serve with toppings.
Ground beef, kidney beans, tomatoes and dry macaroni simmer together in one pot until the pasta is tender and the sauce is thick, then sharp cheddar melts on top. Forty minutes, six servings and no colander, since the pasta cooks right in the chili. Kids and adults eat it with the same enthusiasm, and it reheats well for lunches with a splash of water. Brown the beef to 160°F before the liquid goes in, and check the pasta a minute early since it keeps softening in the hot sauce.
Do not rinse the beans too aggressively if you like a thicker sauce. A quick rinse removes the canning liquid, but a little of the starch clinging to the beans helps the chili body along.
11) Beef Stroganoff
11) Beef Stroganoff
Searing the sirloin strips over high heat for just a minute or so browns them quickly and keeps them from turning tough. Cremini mushrooms cooked in butter until golden give the sauce an earthy depth, and Worcestershire and Dijon add savory tang to the beef broth. Folding the seared beef back in with the sour cream over low heat warms it through gently, ready to spoon over buttered egg noodles.
Ingredients
- 1 1/2 lb top sirloin steak, sliced against the grain into 1/4 inch strips
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 1 tbsp vegetable oil
- 4 tbsp unsalted butter, divided
- 1 lb cremini mushrooms, sliced
- 1 onion, finely chopped, and 3 cloves garlic, minced
- 2 tbsp all purpose flour
- 2 cups beef broth
- 1 tbsp each Worcestershire sauce and Dijon mustard
- 3/4 cup full fat sour cream, at room temperature
- 12 oz wide egg noodles, plus 1 tbsp salt for the water
- 2 tbsp chopped fresh parsley or dill
Cooking Instructions
- Heat the oil in a 12 inch skillet over high until shimmering. Sear the seasoned beef in two batches, about 1 1/2 minutes total, until still pink inside.
- Cook the mushrooms in 1 tbsp butter 6 to 8 minutes until golden. Add 2 tbsp butter and the onion.
- Cook 3 to 4 minutes, then the garlic 1 minute. Stir in the flour 1 minute, then slowly the broth.
- Add the Worcestershire and Dijon and simmer 5 minutes. Meanwhile, boil the noodles 7 to 9 minutes and toss with butter.
- Over low, stir in the sour cream and beef 1 to 2 minutes without boiling. Season and serve over noodles with herbs.
Thin strips of sirloin get a fast, hard sear, then mushrooms and a sour cream sauce come together in the same pan and go over buttered egg noodles. Forty five minutes total for four servings, and the noodles cook while the sauce simmers. Add the sour cream off the heat so the sauce stays smooth, and slice the beef thin against the grain so it stays tender.
Taste the sauce before the sour cream goes in and again after. The cream mellows the salt and acid, so a final pinch of salt or squeeze of lemon is often needed.
12) Pumpkin Pasta with Brown Butter and Sage
12) Pumpkin Pasta with Brown Butter and Sage
Frying the sage leaves in foaming butter turns them crisp and fragrant while the butter browns and turns nutty. Canned pumpkin, heavy cream and a whisper of nutmeg make a smooth, savory sauce with just a hint of warmth from cayenne. Parmesan and a little starchy pasta water help it cling to every rigatoni tube.
Ingredients
- 12 oz rigatoni or penne
- 1 tbsp salt for the pasta water
- 6 tbsp unsalted butter
- 12 to 16 fresh sage leaves, patted dry
- 1 medium shallot, finely chopped, and 3 cloves garlic, minced
- 1 cup canned pumpkin puree (not pie filling)
- 3/4 cup heavy cream and 1/2 cup chicken or vegetable broth
- 1/4 tsp ground nutmeg and 1/8 tsp cayenne pepper
- 3/4 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 1/2 cup finely grated Parmesan, plus more for serving
Cooking Instructions
- Cook the pasta in salted water until al dente. Reserve 1 1/2 cups pasta water and drain.
- Meanwhile, brown the butter with the sage in a 12 inch skillet over medium heat 4 to 6 minutes, until golden and nutty. Remove the crisp sage.
- Over medium low heat, cook the shallot 2 minutes until soft, then the garlic 1 minute.
- Whisk in the pumpkin, cream, broth, spices, salt and pepper until smooth. Simmer 3 to 4 minutes, then melt in the Parmesan.
- Toss in the pasta with 1/2 cup pasta water, adding more until glossy. Top with crumbled sage, Parmesan and pepper.
Rigatoni in a savory pumpkin cream sauce built on brown butter, with crisp fried sage and Parmesan on top. It is the fall dinner that takes the least time, at 35 minutes, and canned pumpkin means it is a pantry meal. Fry the sage in the butter first and it flavors the whole sauce, and use vegetable broth if you want it meatless.
A splash of lemon juice or a few drops of apple cider vinegar at the end brighten the whole dish if it tastes flat.
13) Garlic Butter Shrimp Pasta
13) Garlic Butter Shrimp Pasta
A light dusting of paprika on the shrimp gives them warm color and a hint of sweetness as they sear. Pulling the linguine a minute early lets it finish in the pan, soaking up the wine, lemon and starchy pasta water. Adding the cold butter one piece at a time is what builds a sauce that coats each strand instead of pooling at the bottom.
Ingredients
- 12 oz linguine
- 1 tbsp salt for the pasta water
- 1 lb large raw shrimp (21 to 25 count), peeled and deveined, patted dry
- 1/2 tsp kosher salt, 1/2 tsp paprika and 1/4 tsp black pepper
- 1 tbsp olive oil
- 6 tbsp unsalted butter, divided (3 tbsp kept cold)
- 5 cloves garlic, thinly sliced or minced
- 1/4 tsp red pepper flakes
- 1/2 cup dry white wine or chicken broth
- 1 tsp lemon zest plus 2 tbsp fresh lemon juice (about 1 lemon)
- 1/4 cup chopped fresh parsley and 1/3 cup grated Parmesan (optional)
- Lemon wedges for serving
Cooking Instructions
- Cook the linguine 1 minute less than the package directs. Reserve 1 cup pasta water and drain.
- Pat the shrimp very dry and toss with the seasonings. Sear in hot oil and 1 tbsp butter, 1 1/2 to 2 minutes per side until pink and opaque.
- Lower to medium. Cook 2 tbsp butter, garlic and flakes 1 to 2 minutes until just golden, then reduce the wine by half, 2 to 3 minutes.
- Stir in lemon zest and juice. Toss in pasta and 1/2 cup pasta water 1 minute, then cold butter piece by piece.
- Toss in the shrimp and parsley for 30 seconds. Season, add Parmesan if using and serve with lemon wedges.
Seared shrimp and linguine in a glossy garlic butter sauce with white wine and lemon. Shrimp cook in minutes, so the pasta is the slow part, and frozen raw shrimp thaw in cold water in 15 minutes if you forgot. Thirty five minutes and four servings from ingredients you can keep in the freezer and pantry, which makes it a reliable backup dinner.
Have every ingredient measured and within reach before the shrimp hit the pan. This recipe moves quickly at the end, and the difference between perfect and overcooked shrimp is about a minute.
Both of these serve six in 45 to 50 minutes and taste like they simmered far longer. Bread, a grilled cheese or a simple salad makes either one a full dinner.
Both also reheat well, so a pot made on Sunday covers two weeknights. Reheat gently on the stove and bring leftovers to 165°F.
14) Broccoli Cheddar Soup
14) Broccoli Cheddar Soup
Peeling and dicing the broccoli stems means nothing goes to waste, and they turn just as tender as the florets in the simmering soup. A finely grated carrot adds subtle sweetness and a warm golden color, while Dijon, nutmeg and a pinch of cayenne quietly sharpen the cheese flavor. A few pulses of an immersion blender leave plenty of texture, or blend fully for a silky version.
Ingredients
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely diced, and 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 3 cups low sodium chicken or vegetable broth
- 2 cups half and half
- 1 1/2 lb broccoli (about 2 medium heads), florets cut into 1/2 inch pieces and stems peeled and diced
- 1 large carrot, finely grated
- 1 tsp Dijon mustard, 1/8 tsp ground nutmeg and a pinch of cayenne
- 1/2 tsp kosher salt, plus more to taste, and 1/4 tsp black pepper
- 8 oz sharp cheddar cheese, shredded from a block (about 2 cups)
Cooking Instructions
- Cook the onion in the butter in a large heavy pot over medium heat 5 to 6 minutes until soft, then add garlic 1 minute.
- Stir in the flour 2 minutes until it smells nutty. Whisk in the broth 1 cup at a time until smooth, then the half and half.
- Add broccoli, carrot, Dijon and seasonings. Simmer gently uncovered 12 to 15 minutes until the broccoli is tender. Do not let it boil hard.
- Off the heat, pulse an immersion blender 5 or 6 times, or blend fully for a smooth soup.
- Stir in the cheddar a handful at a time until melted. Season and thin with broth if needed.
A butter roux, tender broccoli, grated carrot and sharp cheddar stirred in off the heat make a thick, creamy soup in about 45 minutes. Add the cheese off the heat so it melts smoothly instead of turning stringy, and use sharp cheddar for flavor that stands up to the cream. Serve it in bread bowls or with a grilled cheese, and it reheats gently on the stove.
Keep the heat gentle once the dairy goes in. A bare simmer is all you need. Bubbles should break the surface lazily, not roll.
15) Tuscan White Bean Soup with Kale
15) Tuscan White Bean Soup with Kale
A whole rosemary sprig simmers in the pot and comes out at the end, leaving a piney aroma without any tough needles in your spoon. Cooking the diced tomatoes for a few minutes before the broth goes in concentrates their flavor, and a pinch of red pepper flakes adds warmth. Lemon juice at the finish and a drizzle of olive oil on top keep the creamy beans tasting bright.
Ingredients
- 3 tbsp olive oil, plus more for serving
- 1 onion, 2 carrots and 2 celery stalks, diced small
- 4 garlic cloves, minced
- 1 sprig fresh rosemary and 1/4 tsp red pepper flakes
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups low sodium vegetable or chicken broth
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 2 bay leaves and 1 Parmesan rind, optional
- 1 bunch lacinato or curly kale, stems removed, chopped (about 6 cups)
- 1 tbsp fresh lemon juice
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- Grated Parmesan, for serving
Cooking Instructions
- Cook the vegetables and 1 tsp salt in the oil in a Dutch oven 8 to 10 minutes until very soft and lightly golden.
- Stir in the garlic, rosemary and pepper flakes 1 minute until fragrant, then the tomatoes 2 to 3 minutes until slightly thickened.
- Add the broth, beans, bay leaves and rind. Boil, then simmer uncovered 15 minutes.
- Puree 1 1/2 cups of soup, mostly beans, until smooth and stir back in. Simmer the kale 8 to 10 minutes until tender.
- Remove the bay leaves, rosemary stem and rind. Add lemon juice and pepper, salt to taste, and serve with Parmesan and oil.
Cannellini beans, kale, garlic, rosemary and tomatoes in a brothy one pot soup that takes about 50 minutes. Canned beans keep it fast, and mashing a few against the side of the pot thickens the broth without any flour. It is even better the next day, the recipe lists vegetable or chicken broth so it can be meatless, and a Parmesan rind in the pot adds depth. Strip the kale from its stems and add it in the last ten minutes so it stays tender and green.
Cut the vegetables small, about 1/4 inch. Small pieces soften quickly and melt into the broth rather than sitting in it like chunks.
How to use this list
Read the recipe before you start and do the prep in the order it is needed. Every time on this list assumes ingredients are cut while the pan or oven heats, not before you turn anything on, and a first attempt at any recipe usually runs 10 minutes over.
Shop for the skillets in one trip. Pork chops, kielbasa, chicken cutlets, ground beef and a bag of raw shrimp cover most of this list, and all of them freeze well raw if you buy ahead. Pull frozen meat the night before and thaw it in the refrigerator, or thaw shrimp in cold water while the pasta water heats.
Swaps are easy at this speed. Chicken cutlets take the place of pork chops in the apple cider skillet, ground turkey works in the chili mac and the cheeseburger skillet, and any short pasta works under the pumpkin sauce. Frozen broccoli goes into the soup with no change in time, and canned beans of any white variety work in the Tuscan soup. Keep a jar of good Dijon, a lemon and a wedge of Parmesan on hand, since between them they finish half the pan sauces on this list.
If you want to plan a whole week of fast dinners, the two week fall weeknight meal plan builds on many of these. For nights with more time, the cozy fall dinner recipes roundup has the braises and casseroles, and these fall side dishes fill out any plate in the same amount of time.
Frequently asked questions
Which of these fall dinners is the fastest?
Apple cider pork chops, sausage and cabbage skillet, cheeseburger skillet, chicken piccata, honey garlic pork tenderloin, pumpkin pasta with sage and garlic butter shrimp pasta all have a total time of about 35 minutes.
Are these times realistic for a home cook?
Yes. Each time is the total from the recipe card and includes prep, cooking and any short rest. They assume you read the recipe first and prep while the pan or oven heats. A first attempt may run 10 minutes longer.
What internal temperature should pork chops reach?
Cook pork chops and pork tenderloin to 145°F and let them rest at least three minutes before slicing. Ground beef, as in the cheeseburger skillet and chili mac, should reach 160°F. Chicken should reach 165°F.
Which of these quick dinners are good for leftovers?
One pot chili mac, cheeseburger skillet, Swedish meatballs, tuna noodle casserole and both soups reheat well. Shrimp pasta and chicken piccata are best eaten fresh, since the shrimp and thin cutlets toughen when reheated.
Can I make any of these ahead?
Both soups and the Swedish meatballs can be made a day ahead and reheated. For the skillets and sheet pan dinners, do the chopping and measuring ahead and cook fresh. Most of them cook faster than they would reheat.
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