Five-Ingredient Gourmet Dinners

You only need five ingredients to put any one of these amazing recipes on the table.

Chicken Roll-Ups with Goat Cheese and Arugula

Prep Time: 35 minutes
Total Time: 35 minutes
Serves 4

8 chicken breast cutlets, (about 1 1/2 pounds)
Coarse salt and ground pepper
1 large bunch arugula (about 4 ounces), stems trimmed
3 ounces soft goat cheese, broken into small pieces
2 teaspoons olive oil

1. Preheat oven to 425 degrees. Season chicken with salt and pepper. On a clean work surface, lay cutlets flat, with smooth sides down. Layer each cutlet with arugula; crumble goat cheese in the center. Starting with the narrow end, roll up chicken tightly; seal with a toothpick.

2. In a large nonstick ovenproof skillet, heat oil over medium-high heat; swirl to coat bottom of pan. Cook, seam side down, until golden brown, 1 to 2 minutes. Turn chicken.

3. Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes. Remove toothpicks and slice chicken crosswise before serving, if desired.

Plus: Our Best Chicken Recipes

Skirt Steak with Pickled Onion and Spaghetti Squash

With just 15 minutes of prep work and five ingredients, you can prepare this easy, delicious meal even on your busiest night of the week.

Prep Time: 15 minutes
Total Time: 1 hour
Serves 4

1 large spaghetti squash (about 4 pounds), halved lengthwise, seeds scooped out
1 small red onion, halved and very thinly sliced
3 tablespoons olive oil
1 teaspoon thinly sliced lime zest plus 1/4 cup lime juice (from 3 limes)
Coarse salt and ground pepper
1 1/4 pounds skirt steak, cut into 4 equal pieces

1. Preheat oven to 400 degrees. On a rimmed baking sheet, place squash, cut side down; cover sheet tightly with aluminum foil. Bake until squash is easily pierced with the tip of a paring knife, 45 to 55 minutes.

2. Meanwhile, in a medium bowl, combine onion, 1 tablespoon oil, lime zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Let stand until onion is softened, at least 15 minutes.

3. When squash is about 10 minutes from being done, heat a large skillet over medium-high. Season steaks with salt and pepper. Place 2 steaks in skillet, and cook until medium-rare, 2 to 3 minutes per side. Transfer to a plate, and cover loosely with foil; repeat with remaining steaks. Let rest at least 5 minutes.

4. Meanwhile, holding squash over a medium bowl, use a fork to scrape flesh into strands. Drizzle with remaining 2 tablespoons oil; season with salt and pepper, and stir to combine. Top steaks with pickled onion, and serve with squash.

Plus: The Secret to Tender Skirt Steak

Skewered Sesame Shrimp

Skewered shrimp are easy to turn during cooking; you can also saute shrimp on their own. These shrimp are perfect with buttered rice or noodles and sauteed greens. Regular or sugar snap peas would also be a good choice.

Prep Time: 25 minutes
Total Time: 25 minutes
Serves 4

24 large shrimp (about 1 1/4 pounds), peeled and deveined
2 tablespoons reduced-sodium soy sauce
2 tablespoons wine vinegar
1/4 cup sesame seeds
1 tablespoon vegetable oil

1. Thread three shrimp onto each of eight 6-inch bamboo skewers. Combine soy sauce and vinegar in a shallow dish, and put sesame seeds on a plate. Dip each skewer of shrimp into the soy-vinegar mixture, and then dip both sides in the sesame seeds.

2. In a large skillet, heat oil over medium-high heat. Add skewered shrimp, and cook until shrimp are opaque, about 3 minutes on each side. Transfer skewers to a plate. Pour the remaining soy-vinegar mixture into the hot pan, and cook, stirring, until slightly thickened, about 15 seconds. Drizzle sauce over shrimp, and serve warm or at room temperature.

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Grilled Pizzas with Asparagus and Sun-Dried Tomatoes

Topped with creamy ricotta and lightly charred veggies, this family favorite becomes truly restaurant-worthy in less than a half hour.

Prep Time: 25 minutes
Total Time: 25 minutes
Serves 4

1 bunch asparagus (about 1 pound), thick ends removed
1 bunch scallions, trimmed
1/2 cup sun-dried tomatoes (oil-packed), thinly sliced, plus 3 tablespoons oil from jar
1 pound store-bought pizza dough, thawed if frozen
1 cup ricotta

1. Heat grill to medium. In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. When cool enough to handle, cut asparagus and scallions into thirds.

2. Brush a large baking sheet with 1 tablespoon sun-dried tomato oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to prepared sheet, and brush with remaining tablespoon sun-dried tomato oil.

3. Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.

4. Dividing evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes; season with salt and pepper. Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3 to 5 minutes. Transfer pizzas to a cutting board, cut in half, and serve.

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