15 Easy Dinner Recipes for Two

Okay, so here’s the thing. I’m tired of every recipe online serving 6-8 people when it’s just me and my partner most nights. Like, who are these people cooking for? A small army?

After about three years of either eating the same pasta for a week straight or throwing away half our dinner (sorry, environment), I finally got smart and started collecting recipes that actually make sense for two people. And yeah, I messed up a bunch of them before getting them right. But that’s what makes these legit, right?

Look, I’m gonna be honest with you – some of these I’ve made so many times I could probably do them blindfolded. Others took me a few tries to nail down. There was this one disaster with lemon chicken where I used WAY too much lemon and we both made faces like we’d been sucking on batteries. Live and learn.

Why Two-Person Dinner Recipes Actually Matter :

Most people don’t talk about this, but cooking for two is weirdly hard. You can’t just cut a recipe in half because math gets weird with things like eggs (half an egg, anyone?) and you end up with tiny portions that leave you ordering pizza at 9 PM.

Trust me on this one – I’ve been there.

My neighbor Sarah always says she just makes the full recipe and freezes half, but honestly? I forget about frozen food until it’s basically a science experiment. Plus, some things just don’t freeze well. Like salad. Obviously.

Before We Start: Real Talk About Cooking for Two :

Here’s what I wish someone had told me when I started actually trying to cook proper dinners instead of just eating cereal for the third night in a row:

1. Double-check your pan sizes. I cannot tell you how many times I’ve tried to fit ingredients meant for a small pan into my giant skillet and everything just… spreads out and cooks weird.
2. Timing is everything, and I’m terrible at it. Set multiple timers. I’m serious. I once burned garlic because my cat knocked over a plant and I got distracted cleaning up dirt for ten minutes.
3. Taste as you go. This sounds obvious, but I used to just follow recipes blindly and wonder why everything was bland. Now I’m that person adding “a little more of this, a little more of that” until it tastes right.
4. Have backup ingredients. Nothing worse than starting a recipe and realizing you’re out of something essential. Keep basics on hand: garlic, onions, canned tomatoes, pasta, rice. You can make something decent with those even when everything goes wrong.

Actually, you know what? Let me just jump into the recipes. I’m getting all scattered here, which is probably how I cook too.

1. Garlic Butter Chicken Thighs with Green Beans :

This was the first recipe I actually felt proud of. Like, genuinely excited to eat instead of just grateful it wasn’t burned.

What You Need:

• 4 bone-in chicken thighs (skin on, because we’re not monsters)
• 1 pound fresh green beans, trimmed
• 4 cloves garlic, minced (or 6 if you’re like me and obsessed)
• 3 tablespoons butter
• 2 tablespoons olive oil
• Salt, pepper, paprika
• Squeeze of lemon at the end

How to Not Mess This Up:

1. Pat the chicken dry – and I mean DRY. Like, annoyingly dry. Wet chicken won’t brown properly and you’ll be sad.
2. Season both sides with salt, pepper, and paprika. Don’t be shy.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken skin-side down and DO NOT MOVE IT for like 5-6 minutes. This is the hardest part because you’ll want to peek. Don’t.
4. Flip when the skin is golden and crispy. Cook another 5 minutes.
5. Remove chicken, add green beans to the same pan with the drippings. Cook for about 4 minutes until they’re bright green and slightly tender.
6. Add garlic and butter, toss everything together. Put the chicken back in.
7. Let it all hang out together for another 2-3 minutes.

The first time I made this, I moved the chicken too early and it stuck to the pan something fierce. Learned that lesson the hard way while scrubbing my skillet for twenty minutes.

2. One-Pan Lemon Herb Salmon with Asparagus :

Speaking of salmon – everyone acts like it’s so fancy and difficult. It’s not. It’s actually harder to overcook than chicken, which is saying something coming from someone who once turned chicken breast into rubber.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 bunch asparagus, trimmed
• 2 lemons (one sliced, one for juice)
• 3 tablespoons olive oil
• Fresh dill or parsley (whatever’s not dying in your fridge)
• Salt, pepper, garlic powder

The Process:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper because cleanup is life.
2. Toss asparagus with olive oil, salt, and pepper. Spread on one side of the pan.
3. Place salmon on the other side. Brush with olive oil, season with salt, pepper, and garlic powder.
4. Top salmon with lemon slices and herbs.
5. Bake for 12-15 minutes. The salmon should flake easily with a fork.

Pro tip I learned from my mom: if you’re not sure if the salmon is done, it’s probably done. Overcooked salmon is a tragedy, but slightly undercooked salmon is still delicious.

3. Creamy Mushroom Risotto (That Won’t Take Over Your Life) :

Okay, everyone always says risotto is hard and you have to stir constantly and add liquid one ladle at a time while chanting or whatever. But here’s a secret: you don’t. This is my lazy version that tastes just as good.

You’ll Need:

• 1 cup Arborio rice (don’t substitute regular rice, just don’t)
• 8 oz mixed mushrooms, sliced
• 3 cups warm chicken broth
• 1/2 cup white wine (drink the rest while cooking)
• 1/2 cup grated Parmesan
• 2 tablespoons butter
• 1 shallot, diced
• 2 cloves garlic, minced

My Way:

1. Sauté mushrooms in butter until golden. Remove and set aside.
2. In the same pan, cook shallot and garlic until fragrant.
3. Add rice, stir for about a minute until it looks toasty.
4. Add wine, let it bubble away.
5. Add ALL the warm broth at once. I know, I know, this is risotto heresy. But it works.
6. Bring to a boil, then reduce heat and simmer, stirring occasionally (not constantly!) for about 18-20 minutes.
7. Stir in mushrooms, Parmesan, and another tablespoon of butter.

The texture won’t be exactly like restaurant risotto, but it’ll be creamy and delicious and you won’t have spent an hour stirring. Sometimes good enough is perfect.

4. Korean-Inspired Beef Bowls :

This happened because I was craving Korean BBQ but didn’t want to leave the house or spend $40 on dinner. Sometimes necessity creates the best recipes.

Ingredients:

• 1 lb ground beef (80/20 works great)
• 2 cups cooked rice
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• Green onions, sliced
• Sriracha (to taste, which for me means a lot)

Steps:

1. Cook the ground beef in a large skillet, breaking it up as it cooks.
2. While that’s happening, whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger.
3. Drain any excess fat from the beef, then add the sauce mixture.
4. Let it simmer for about 5 minutes until everything is glossy and smells amazing.
5. Serve over rice, top with green onions and sriracha.

My 8-year-old nephew refuses to eat anything that looks “weird” but somehow devours this. Kids are mysteries.

5. Mediterranean Stuffed Peppers :

I used to think stuffed peppers were this whole complicated thing until I realized they’re basically just an edible bowl. Game changer.

What Goes In:

• 2 large bell peppers (any color, though red ones are prettier)
• 1/2 lb ground turkey or beef
• 1/2 cup cooked rice
• 1/2 cup diced tomatoes
• 1/4 cup crumbled feta cheese
• 2 tablespoons pine nuts (optional but fancy)
• 1 teaspoon dried oregano
• Salt, pepper, garlic powder

How It Happens:

1. Cut tops off peppers, remove seeds and membranes. If they won’t stand up, trim a tiny bit off the bottom – just don’t cut through.
2. Brown the meat in a skillet, then stir in rice, tomatoes, oregano, and seasonings.
3. Stuff the peppers with the mixture, top with feta and pine nuts.
4. Place in a baking dish with about 1/2 inch of water in the bottom.
5. Cover with foil, bake at 375°F for about 35 minutes.

The first time I made these, I forgot the water and the bottoms got all tough and chewy. The water creates steam and keeps everything tender. Learn from my mistakes.

6. Honey Garlic Pork Chops :

This is comfort food that doesn’t require three hours of prep time. Sometimes that’s all you need.

Simple Ingredients:

• 2 thick-cut pork chops
• 1/4 cup honey
• 3 tablespoons soy sauce
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper

Easy Process:

1. Season pork chops with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat.
3. Sear pork chops for about 4 minutes per side until golden.
4. Reduce heat, add garlic and cook for 30 seconds.
5. Add honey and soy sauce, let it bubble and get thick.
6. Spoon the glaze over the chops.

The key is not overcooking the pork. It should be slightly pink in the center – use a meat thermometer if you’re nervous. 145°F is perfect.

7. Caprese Chicken Bake :

When you want something that tastes fancy but requires basically no skill. This is it.

You Need:

• 2 chicken breasts, butterflied (or pounded thin)
• 2 large tomatoes, sliced
• 4 oz fresh mozzarella, sliced
• Fresh basil leaves
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt, pepper, Italian seasoning

The Deal:

1. Preheat oven to 400°F.
2. Season chicken with salt, pepper, and Italian seasoning.
3. Heat olive oil in an oven-safe skillet, sear chicken for 2-3 minutes per side.
4. Top each piece with tomato slices, mozzarella, and basil.
5. Transfer skillet to oven, bake for 15-20 minutes until cheese is bubbly.
6. Drizzle with balsamic vinegar before serving.

This looks so impressive when you put it on the table. People think you’re a culinary genius when really you just layered stuff on top of chicken.

8. Thai-Style Curry Noodles :

I’m obsessed with Thai food but our local place is hit or miss. This scratches that itch when I can’t be bothered to go out.

Ingredients:

• 8 oz rice noodles
• 1 can coconut milk
• 2 tablespoons red curry paste (start with less if you’re sensitive to spice)
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 bell pepper, sliced
• 1 cup snap peas
• Lime wedges and cilantro for serving

Method:

1. Cook noodles according to package directions, drain.
2. In the same pot, combine coconut milk, curry paste, fish sauce, and brown sugar. Whisk until smooth.
3. Add vegetables and simmer for about 5 minutes until tender-crisp.
4. Toss in the noodles and coat everything.
5. Serve with lime and cilantro.

First time I made this, I added the full amount of curry paste and we were both crying and laughing at the same time. Start small and add more – you can’t take spice away once it’s in there.

9. Classic Beef Stir-Fry :

Sometimes you just want something simple and familiar. This hits that spot.

Basic Stuff:

• 1/2 lb beef sirloin, sliced thin
• 2 cups mixed vegetables (whatever’s in your freezer is fine)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• Cooked rice for serving

Quick Steps:

1. Toss beef with cornstarch and half the soy sauce.
2. Heat oil in a large skillet or wok over high heat.
3. Add beef, cook for 2-3 minutes until browned.
4. Add vegetables and garlic, stir-fry for another 3-4 minutes.
5. Add remaining soy sauce and oyster sauce, toss everything together.

The trick with stir-fry is having everything prepped before you start cooking. Once you turn on the heat, it all happens fast. I learned this after several attempts at chopping vegetables while my beef turned to leather.

10. Baked Cod with Lemon and Herbs :

Fish intimidates a lot of people, but cod is pretty forgiving. It’s mild and hard to mess up.

Simple List:

• 2 cod fillets (about 6 oz each)
• 1 lemon, sliced
• 2 tablespoons butter, melted
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried thyme
• Salt and pepper

Easy Bake:

1. Preheat oven to 425°F.
2. Place cod in a baking dish, brush with melted butter.
3. Season with salt, pepper, and thyme.
4. Top with lemon slices and parsley.
5. Bake for 15-18 minutes until fish flakes easily.

I always check for doneness by trying to flake a piece with a fork. If it comes apart easily, it’s ready. If it still feels firm and rubbery, give it a few more minutes.

11. Spaghetti Carbonara (The Real Way) :

Okay, I’m probably going to get in trouble for this one because everyone has opinions about carbonara. But this is how my Italian neighbor Tony taught me, and he gets very passionate about pasta.

Authentic Ingredients:

• 8 oz spaghetti
• 4 oz pancetta or guanciale, diced
• 2 large eggs plus 2 egg yolks
• 1 cup grated Pecorino Romano cheese
• Fresh black pepper
• That’s it. No cream, no peas, no chicken. Tony would disown me.

The Technique:

1. Cook pasta in well-salted water until al dente. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, render the pancetta in a large skillet until crispy.
3. Whisk eggs, egg yolks, cheese, and lots of black pepper in a bowl.
4. Add hot, drained pasta to the skillet with pancetta.
5. Remove from heat, then quickly toss with the egg mixture, adding pasta water bit by bit until creamy.

The key is removing the pan from heat before adding the eggs. If it’s too hot, you’ll get scrambled eggs instead of a silky sauce. Took me three tries to get this right, and I may have cried a little the first time when it turned into cheesy scrambled eggs.

12. Sheet Pan Sausage and Vegetables :

When you want dinner but don’t want to think too hard about it.

Throw Together:

• 2 Italian sausages, sliced
• 1 bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, wedged
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper

Dump and Bake:

1. Preheat oven to 425°F.
2. Toss everything together on a large baking sheet.
3. Spread in a single layer (overcrowding makes things steam instead of roast).
4. Bake for 25-30 minutes until sausages are browned and vegetables are tender.

This is my go-to when I’ve had a long day and can’t be bothered to stand over the stove. Just chop stuff up, throw it in the oven, and set a timer.

13. Chicken Quesadillas with a Twist :

These aren’t your college dorm room quesadillas. Well, maybe a little bit.

Better Ingredients:

• 2 large flour tortillas
• 1 cup cooked chicken, shredded
• 1/2 cup pepper jack cheese, shredded
• 1/4 cup caramelized onions (or just sautéed onions if you’re impatient like me)
• 2 tablespoons cream cheese, softened
• 1 jalapeño, diced (optional but recommended)

Assembly:

1. Mix chicken with cream cheese and jalapeños.
2. Spread mixture on one tortilla, top with cheese and onions.
3. Top with second tortilla.
4. Cook in a large skillet over medium heat for 3-4 minutes per side until golden and cheese melts.
5. Let cool for a minute before cutting (or burn your tongue like I always do).

The cream cheese makes these extra creamy and prevents the filling from falling out everywhere. Learned this trick from a food truck guy who was probably tired of watching people make a mess of his quesadillas.

14. Moroccan-Inspired Chicken Tagine (Sort Of) :

I don’t have a tagine, but I have a Dutch oven and a dream. This is my interpretation of those amazing North African flavors.

Exotic (But Accessible) Ingredients:

• 4 chicken thighs, bone-in
• 1 can diced tomatoes
• 1/2 cup dried apricots, chopped
• 1 onion, sliced
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1/2 cup chicken broth
• Couscous for serving

My Process:

1. Brown chicken thighs in a Dutch oven, remove and set aside.
2. Sauté onion in the same pot until soft.
3. Add spices, cook for 30 seconds until fragrant.
4. Add tomatoes, apricots, and broth. Bring to a simmer.
5. Return chicken to pot, cover and cook for 45 minutes.

This smells absolutely incredible while it’s cooking. Like, neighbors-asking-what’s-that-amazing-smell incredible. The sweet and savory combination is something special.

15. Lazy Person’s Beef Stroganoff :

I call it lazy because I use shortcuts that would make traditional cooks cry, but it tastes great and takes half the time.

Not-So-Traditional Ingredients:

• 1 lb ground beef (instead of beef strips because I’m impatient)
• 8 oz egg noodles
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1 packet onion soup mix
• 1 cup frozen mixed vegetables

Quick Method:

1. Cook noodles according to package directions.
2. Brown ground beef in a large skillet, drain fat.
3. Add soup mix, then cream of mushroom soup and vegetables.
4. Simmer for 10 minutes until vegetables are heated through.
5. Stir in sour cream and serve over noodles.

Is this authentic? Absolutely not. Is it comforting and delicious after a long day? You bet. Sometimes good enough is perfect, and this definitely falls into that category.

Final Thoughts :

Look, I know these aren’t all going to be your new favorite recipes. Maybe some of them won’t work in your kitchen the way they work in mine. That’s okay. The point is to find a few that you can make without stress, that taste good enough to make you happy, and that don’t leave you with a week’s worth of leftovers.

Cooking for two is its own thing. It’s more intimate somehow – you’re not feeding a crowd, you’re just taking care of each other. And there’s something really nice about that.

Also, don’t be afraid to mess up. I’ve burned more dinners than I care to count, oversalted things to the point where we had to order pizza, and once somehow managed to make rice that was simultaneously crunchy AND mushy (still don’t know how that happened). But every disaster taught me something, and now I can actually cook things that people want to eat.

Try these recipes. Adjust them. Make them your own. And if you completely mess one up, just order takeout and try again tomorrow. That’s what I do.

Happy cooking! (And may your smoke alarms stay quiet) 🙂

P.S. – Seriously, let me know how these turn out for you. I’m always curious about how recipes work in other people’s kitchens, especially since mine is about the size of a closet and everything takes longer than it should.