Flavor-packed 5-ingredient dinners for when you’re too tired to cook

Including zesty Spanish shrimp, creamy black bean soup, and a couple of comforting pastas—you may even already have the ingredients on hand.

We often associate cooking that involves very few ingredients with quick weeknight meals, but some of the world’s best dishes are purposefully simple. Cooking with a pared-down ingredient list forces you to consider how each component functions in a dish and how the flavors balance and come together. For example, in the classic Spanish dish gambas al ajillo, garlic is used in three different ways to highlight its savory, sweet, and spicy qualities. In chicken paprikash, generous amounts of paprika, combined with a long simmer, yield concentrated pepperiness and unexpected complexity. In cacio e pepe, toasting the black pepper ensures it adds genuine heat to the dish. If you have a particularly busy week ahead, these simple recipes don't skimp on flavor.

01 of 09

Easy 4-Ingredient Weeknight Chicken Paprikash

This inherently simple dish relies on just chicken, onion, and paprika at its core, so it’s important to treat each ingredient carefully. Most paprikash recipes call for only a couple of tablespoons of paprika, but here we increase that amount to a full 1/4 cup. Using high-quality paprika is crucial—the sweet Hungarian paprika from Penzeys is one great option.

02 of 09

5-Ingredient Black Bean Soup

Two tricks make this black bean soup extra-creamy, giving it the flavor and texture of a soup made from dried beans and simmered much longer. First, you’ll use the entire can of black beans, liquid and all; the canning liquid adds texture-enhancing starches to the soup base. You’ll also partially mash the beans, releasing even more creamy starch. A final can of black beans, drained, provides pops of fully intact beans.

03 of 09

Gambas al Ajillo (Spanish-Style Garlic Shrimp)

Here’s another dish that’s simple by nature: Cook shrimp and garlic in hot olive oil, then finish with brandy or sherry vinegar and top with fresh parsley. We upgrade it in a few ways while keeping things simple. Infusing the olive oil with shrimp shells and garlic creates a powerful aromatic base. Slicing the garlic in different ways also draws out distinct flavor compounds in the allium: Here, you’ll use smashed, minced, and sliced garlic for sweet, spicy, and savory notes throughout the dish.

04 of 09

Broccoli and Chickpea Salad

Charring the broccoli for this salad gives it savory heft, while chickpeas lend both creaminess and a satisfying crisp texture. Half of the avocados are mashed to form a creamy dressing, while the other half are chopped and folded in for added body. Pickled jalapeños pack a punch, adding brightness and heat.

05 of 09

3-Ingredient Stovetop Mac and Cheese Recipe

This stovetop mac and cheese is on the table just as quickly as the boxed stuff, but it lets you use any combination of good melting cheeses—cheddar, Fontina, Gruyère, or Jack. You get all the signature instant creaminess, along with the complex flavor of real cheese.

06 of 09

Maple Mayo Broiled Salmon

Maple syrup, Dijon mustard, and mayo, spiced with a little paprika and freshly ground pepper, form a sauce that not only seasons the salmon fillets but also protects them. The fatty paste coats the surface, allowing you to slide them under the broiler for a good sear without drying out the center.

07 of 09

Soy and Sesame Chicken Thighs With Pan Gravy

Dark soy sauce and sesame oil create an umami-rich, nutty marinade that deeply seasons the chicken. To get the most out of this short ingredient list, you’ll turn the schmaltzy drippings—infused with soy sauce and sesame oil—into a rich pan sauce. Thickened with a cornstarch slurry, it becomes glossy and perfect for spooning over steaming white rice.

08 of 09

Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano)

This Roman pasta is the grown-up version of mac and cheese. The key is achieving a smooth, emulsified sauce—for that, we recommend grinding the Pecorino Romano very finely. Making the sauce in a separate pan from the one used to boil the pasta also helps prevent it from breaking by keeping the heat in check. Finally, highly concentrated pasta water provides the starch needed to stabilize the emulsion.

09 of 09

Spicy Chicken Quesadillas

Kenji recommends always adding something punchy and bright to your quesadilla filling for contrast. Here, that means minced pickled jalapeño, which adds vegetal heat and crunch. Coating the shredded chicken in cheese creates a more cohesive filling, while using plenty of oil to pan-fry the tortillas gives the quesadilla a crisp exterior.