Looking for easy and delicious Lazy Sunday Dinner ideas? You've come to the right place! We share all of our favorite low effort and tasty dinners, including quick pastas, succulent chicken, buttery fish, and more.
On Sundays, we like to relax before we start our busy weeks. For dinner, we usually make something simple that doesn't require much effort or cleanup.
We rounded up 20 of our favorite low-maintenance lazy Sunday dinner ideas so you know exactly what to make for your next lazy Sunday.
Looking for sides to go with your Sunday dinner? Try our some of our favorites like our Healthy Corn Fritters, Teriyaki Tofu and Eggplant, Furikake and Lemon Shishito Peppers, or Pan Fried Potatoes with Herbs. Check out our sides page for more inspiration.
1. Baked Furikake Salmon
2. Traditional Bolognese Sauce (Ragù alla Bolognese)
3. Roasted Chicken Thighs and Vegetables
4. Prosciutto Ricotta Pizza
5. Veggie Pesto Pasta
6. Italian Beef Soup (Brodo di Carne)
7. Bavette Steak (Flank Steak)
8. Buttery Fish with Crispy Skin
9. Mozzarella-Stuffed Chicken Pomodoro
10. Lobster Ravioli with Lemon Garlic Browned Butter Sauce
11. BBQ Baked Chicken Thighs
12. Flank Steak Salad with Balsamic Dressing
13. Teriyaki Salmon
14. Cast Iron Skillet Burger
15. Creamy Pesto Pasta
16. Turkey and Quinoa Stuffed Bell Peppers
17. Broiled Salmon Collars
18. Eggplant Pasta (Pasta alla Norma)
19. Hawaiian Roll Turkey Pesto Sliders
20. Teriyaki Chicken
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Lazy Sunday Dinner Ideas: 20 Easy Recipes
- 2 chicken breasts even sized pieces
- 1 tablespoon pesto divided
- 2 oz mozzarella about 4 slices of fresh mozzarella; about a quarter cup of shredded mozzarella
- 3 tablespoon olive oil divided
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon sea salt
- black cracked pepper
- 2 cloves garlic pressed
- 1 shallot chopped
- 1 pint cherry tomatoes
- ⅓ cup white wine
- ⅓ cup cup chicken broth
- fresh basil torn
- Cut chicken - Place the chicken breasts flat on a cutting board. Tenderize the breasts to make them the same thickness. Use a knife to cut about ¾ of the way through the chicken without cutting all the way through. Make the incision parallel to the cutting board. This creates a pocket that will hold the cheese.2 chicken breasts
- Stuff and season chicken - Spread about a ½ tablespoon of pesto inside of the chicken breast pockets. Place a slice of mozzarella or about a tablespoon of shredded mozzarella inside of the pockets on top of the pesto and push the cheese toward the back of the pocket. Use toothpicks to close the pockets. Rub the breasts with about a tablespoon of olive oil and season the outside of the chicken with the garlic powder, dried basil, dried oregano, salt, and pepper on both sides, or season to taste. You can also use premixed Italian seasoning.1 tablespoon pesto, 2 oz mozzarella, 3 tablespoon olive oil, 1 teaspoon garlic powder, ½ teaspoon dried basil, ½ teaspoon dried oregano, 1 teaspoon sea salt, black cracked pepper
- Sear chicken - Heat about a tablespoon of olive oil in a large heavy bottomed skillet or cast iron skillet over medium heat. Sear chicken until each piece is golden, about 4 minutes each side. Place the lid on once you flip the chicken over. Remove the chicken from the pan.3 tablespoon olive oil
- Make tomato sauce - In the same skillet, heat about a tablespoon of olive oil over medium heat. Add garlic and shallots to the oil and sauté for 1 minute until fragrant. Add the tomatoes and allow them to cook untouched for 2-3 minutes until they begin to char and blister. Stir the tomatoes and add white wine to deglaze the pan. Use a wooden spoon to scrape the bits of chicken and tomatoes from the pan.3 tablespoon olive oil, 2 cloves garlic, 1 shallot, 1 pint cherry tomatoes, ⅓ cup white wine
- Cook chicken in sauce - Once most of the wine burns off, turn down the heat, stir in chicken broth, and let the sauce simmer for about 5 minutes. Add torn basil leaves, pepper, and salt, and give the sauce a stir to incorporate all of the ingredients. Add chicken back into the pan and nestle each breast in the sauce. Spoon some of the sauce onto each piece and simmer for an additional 3-5 minutes until the internal temperature of the chicken reaches 165 degrees. Remove the pan from heat and serve immediately.⅓ cup cup chicken broth, fresh basil
- Refrigerate leftover chicken pomodoro for up to 3 days in an air-tight container. In order to reheat the chicken, let it temper for 10 minutes, then reheat it in a covered pan over low heat.
- If your breasts are different thicknesses, tenderize them to make them the same thickness. This will ensure they cook evenly all the way through.
- Use premixed Italian seasoning instead of separate herbs.
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