Easy American Food For Dinner

For a quick and easy dinner recipe, try Easy American Food Recipes for Dinner! These recipes are extremely easy to make and are perfect for any occasion.

Dinner is one meal that will play a key role in your family's routine. It's also an important meal for your family's personal growth, it's important to have a few recipes that are quick and easy to help feed your family.

Easy American Food For Dinner Whenever you cook dinner, you're usually trying to get it done in the least amount of time possible, while also making it taste good, you might look for recipes that are easy to make.

This blog post will look at several easy American foods for dinner recipes that are perfect for your family.

American Food Recipes for Dinner

What are some popular dinner recipes that are easy to make? This post will provide easy American food recipes that are delicious and easy to make for dinner.

Quick Chicken Piccata

Add lemon and stew This stove-top main dish is super simple and elegant, Just add a portion of vegetables and bread to make a delicious meal.

Raw Material:

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 4 boneless chicken breasts.
  • 1/4 cup butter, cut into chunks
  • 1/4 cup white wine or chicken broth
  • 1 tablespoon lemon juice
  • Chopped fresh parsley, optional


  1. In a shallow bowl, combine flour, salt, and pepper, use a mallet to pound the chicken breast to one-half inch.
  2. Dip the chicken in the flour mixture and coat both sides; shake off the excess.
  3. On medium heat, heat the butter in a large saucepan.
  4. Brown chicken on both sides.
  5. bring to a boil. Reduce heat; simmer, uncovered, until the chicken is no longer pink, 12-15 minutes.
  6. Drizzle with lemon juice. If needed, sprinkle with parsley.

Nutrient Content:

  • One serving of chicken breast, about 1 tablespoon of sauce: 265 calories.
  • Eight grams saturated fat.
  • Ninety-three milligrams of cholesterol.
  • 442 milligrams of sodium.
  • Seven grams of carbohydrates (0 sugar, 0 fiber).
  • Twenty-four grams of protein.

Chicken pie

This is the best chicken pie recipe! Stuffed with chicken, potatoes, peas, and corn, this recipe makes two golden pies, so you can eat one for dinner and save the other for a busy night.

Raw Material:

  • Two cups peeled diced potatoes.
  • 1-3/4 cup sliced ​​carrots.
  • One cup Kerry gold salted butter, cut into pieces.
  • 2/3 cup chopped onion.
  • One cup all-purpose flour.
  • 1-3/4 teaspoons salt.
  • One teaspoon dried thyme.
  • 3/4 teaspoon ground pepper.
  • Three cups chicken broth.
  • 1-1/2 cups whole milk.
  • Four cups diced cooked chicken.
  • One cup frozen pea.
  • One cup frozen corn.
  • Four refrigerated pie crusts.


  1. Preheat the oven to 425°. Put potatoes and carrots in a large saucepan, cover with water.
  2. Reduce heat; cook, cover, 8-10 minutes or until crisp and tender.
  3. Heat the butter on a medium heat.
  4. Add onion; cook and stir until tender.
  5. Add the flour, then the spices, and stir until well combined.
  6. Gradually add broth and milk.
  7. Boil this mixture while stirring for two minutes or until it becomes firm.
  8. Add chicken, peas, corn, and potato carrot mixture; remove from heat.
  9. Unfold the pie crust into two 9-inch pie crusts. Pie plate; even trim the crust with the edge of the plate. Add the chicken mixture.
  10. Unfold the remaining shell; place it on the filler. Trim, seal, and groove edges. Cut slits at the top.
  11. Bake for 35 minutes or until crust is lighter.
  12. Let stand for 15 minutes before cutting.

  • Freezing option: Cover and freeze unbaked pies.
  • Remove 30 minutes before baking from the freezer (do not thaw).
  • Preheat the oven to 425 degrees.
  • Place pies on baking pans and loosely cover edges with foil.
  • 30 minutes in the oven Reduce oven temperature to 350° and bake for another 70-80 minutes, or until golden brown and a thermometer inserted in the center reads 165°.

Nutritional Information:

  1. One piece has 475 calories.
  2. Fourteen grams of saturated fat.
  3. Seventy-four milligrams of cholesterol.
  4. 768 milligrams of sodium.
  5. Forty-one grams of carbohydrate (5 grams of carbohydrates, two grams of fiber), and fifteen grams of protein.

Chicken with Vegetables Pan-Roasted

This one-dish roast chicken with veggies appears to have taken hours of hands-on work to prepare, yet the simple ingredients can be prepared in minutes, Rosemary gives depth to flavor, and juicy meat sauté vegetables well.


  • Two pounds red potatoes, cut into three-fourths-inch pieces (approximately 6 medium).
  • One large onion (chopped coarsely).
  • Two tablespoons extra virgin olive oil.
  • 1-1/4 teaspoon salt, divided 3 garlic cloves, minced.
  • One teaspoon crushed dried rosemary, divided into 3/4 teaspoon pepper, 1/2 teaspoon paprika.
  • Six chicken thighs (2-1/4 pounds)
  • Six cups baby spinach, fresh (about 6 ounces).

How to prepare:

  1. Preheat the oven to 425 degrees Fahrenheit. Toss potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary, and 1/2 teaspoon pepper in a large mixing basin to coat.
  2. Place in a 15x10x1-inch baking pan that has been sprayed with cooking spray.
  3. Combine paprika, the remaining salt, rosemary, and pepper in a small bowl. Toss the chicken with the paprika mixture and place it on top of the vegetables.
  4. Roast for 35-40 minutes, or until a thermometer placed in the chicken reads 170°-175° and the vegetables are just tender.
  5. Transfer the chicken to a serving platter and set aside to keep warm. Add spinach to the vegetables as a garnish.
  6. Roast for another 8-10 minutes, or until the veggies are soft and the spinach has wilted.
  7. Toss the vegetables together and serve with the chicken.

Nutritional Information:

  • One cup veggie and 1 chicken thigh: 357 calories.
  • Fourteen grams of fat (3 grams of saturated fat).
  • Eighty-seven milligrams of cholesterol.
  • 597 milligrams of sodium.
  • Twenty-eight grams of carbohydrate (3 grams of sugars, 4 grams of fiber), and twenty-eight grams of protein 4 oz.
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