85+ Spring Dinner Recipes Which You Should Try Once

After spending more than five decades in the kitchen, I have learned that spring calls for something special. The weather gets nicer, fresh produce starts appearing at the markets, and everyone wants something light yet satisfying for dinner. I remember my grandmother telling me that spring cooking is all about celebrating new beginnings, and she was absolutely right.

Over the years, I have tested countless recipes during this beautiful season. Some became family favorites that my grandchildren now request every visit. Others taught me valuable lessons about what works and what doesn’t when the temperature starts to rise. Today, I want to share ten recipes that have stood the test of time in my kitchen. These are the dishes I make when I want to feed my loved ones something delicious without spending hours over a hot stove.

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What I love most about these recipes is their flexibility. You can adapt them based on what you have on hand or what looks fresh at the store. They are the kind of meals that bring people together, and trust me, I have fed a lot of people over the years!

A Quick Look at Our Spring Dinner Menu

Recipe	Main Protein	Cooking Time	Difficulty
Lemon Herb Roasted Chicken	Chicken	1 hour 15 min	Easy
Creamy Garlic Parmesan Chicken	Chicken	35 min	Easy
Salmon with Asparagus	Salmon	25 min	Easy
Spring Vegetable Pasta	None	25 min	Easy
Honey Garlic Chicken Thighs	Chicken	40 min	Easy
Creamy Tuscan Chicken	Chicken	30 min	Easy
Stuffed Bell Peppers	Mixed	45 min	Medium
One Pan Chicken and Potatoes	Chicken	50 min	Easy
Shrimp Primavera Pasta	Shrimp	20 min	Easy
Baked Chicken Casserole	Chicken	55 min	Easy

1. Lemon Herb Roasted Chicken

I have been making this lemon herb roasted chicken for decades, and it never fails to impress. The first time I served it at a family dinner, my sister asked for the recipe immediately. Now it is her go-to dish for Sunday gatherings. There is something magical about the way the lemon and herbs create a beautiful aroma that fills the entire house.

Ingredients

• 1 whole chicken (4 to 5 pounds)
• 2 lemons
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth

How to Make It

First, I preheat my oven to 375°F. I always pat the chicken dry with paper towels because this helps the skin get crispy. I stuff one whole lemon inside the cavity and cut the other lemon into slices. In a small bowl, I mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Then I rub this mixture all over the chicken, making sure to get some under the skin.

I place the chicken in a roasting pan and pour the chicken broth into the bottom. I arrange the lemon slices around the chicken and pop it in the oven for about 1 hour and 15 minutes. I baste it with the juices halfway through cooking. The chicken is ready when the internal temperature reaches 165°F and the skin turns golden brown. I let it rest for 10 minutes before carving.

2. Creamy Garlic Parmesan Chicken

This creamy garlic parmesan chicken came into my life about fifteen years ago when a neighbor shared the recipe with me. I have made it hundreds of times since then, and it remains one of my husband’s favorite dinners. The sauce is so good that I always make extra to serve over pasta.

Ingredients

• 4 chicken breasts
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup parmesan cheese, grated
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

How to Make It

I season the chicken breasts with salt, pepper, and Italian seasoning. In a large skillet, I melt the butter over medium-high heat and cook the chicken until golden, about 5 minutes per side. I remove the chicken and set it aside. In the same skillet, I sauté the minced garlic for about 30 seconds until fragrant.

I reduce the heat and stir in the heavy cream and parmesan cheese. I whisk constantly until the cheese melts and the sauce thickens slightly, which takes about 3 minutes. I return the chicken to the skillet and spoon the sauce over the top. I let everything simmer for another 5 minutes until the chicken is cooked through. I garnish with fresh parsley before serving.

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3. Salmon with Asparagus

When spring arrives, I know it is salmon season. I remember catching salmon with my father when I was young, and we would cook it simply with butter and herbs. This recipe keeps that tradition alive while adding a modern touch that my family loves.

Ingredients

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes
• Salt and pepper to taste
• Lemon wedges for serving

How To Make It

I preheat the oven to 400°F and line a baking sheet with parchment paper. I place the salmon fillets on one side of the sheet and arrange the asparagus on the other side. I drizzle everything with olive oil and lemon juice, then sprinkle with minced garlic, red pepper flakes, salt, and pepper.

I bake this for 12 to 15 minutes until the salmon flakes easily with a fork and the asparagus is tender-crisp. I serve it immediately with lemon wedges on the side. My family loves this because it is healthy, colorful, and ready in under 20 minutes.

4. Spring Vegetable Pasta

I created this spring vegetable pasta one evening when I had too many vegetables in the refrigerator. That happy accident has become a spring tradition in our house. It is vegetarian-friendly and showcases the best produce the season has to offer.

Ingredients:

• 1 pound penne pasta
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1 cup yellow squash, diced
• 1 cup peas
• 4 cloves garlic, minced
• ¼ cup olive oil
• ½ cup vegetable broth
• ¼ cup fresh basil, chopped* ½ cup parmesan cheese, grated* Salt and pepper to taste

How To Make It

I cook the penne pasta according to the package directions and drain it, saving a cup of the pasta water. While the pasta cooks, I heat olive oil in a large skillet over medium heat. I add the zucchini, yellow squash, and cherry tomatoes, cooking them for about 5 minutes until they start to soften.

I stir in the garlic and peas, cooking for another minute. I add the vegetable broth and bring everything to a simmer. I toss in the cooked pasta and parmesan cheese, stirring until everything is well coated. If the pasta seems too dry, I add a splash of the reserved pasta water. I finish with fresh basil and serve warm.

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5. Honey Garlic Chicken Thighs

My grandchildren request this honey garlic chicken thighs every time they visit. I originally found this recipe in a magazine in the 1990s, and I have been making it ever since. The sweet and savory flavor combination is irresistible.

Ingredients:

• 8 chicken thighs, bone-in
• ¼ cup honey
• 3 tablespoons soy sauce
• 4 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper to taste

How to Make It

I season the chicken thighs with salt and pepper. In a small bowl, I whisk together the honey, soy sauce, apple cider vinegar, oregano, and minced garlic. I heat olive oil in a large skillet over medium-high heat and brown the chicken thighs on both sides, about 4 minutes per side.

I pour the honey garlic mixture over the chicken and reduce the heat to low. I cover the skillet and let it simmer for 25 minutes, turning the chicken once halfway through. The sauce should thicken and become glossy. I serve the chicken with rice or crusty bread to soak up every bit of that delicious sauce.

6. Creamy Tuscan Chicken

The first time I made creamy Tuscan chicken, I was cooking for my daughter’s college friends. They begged me for the recipe before they even finished eating! It has been a hit ever since.

Ingredients

• 4 chicken breasts
• 1 tablespoon olive oil
• 1 cup heavy cream
• ½ cup sun-dried tomatoes, chopped
• 2 cups baby spinach
• 4 cloves garlic, minced
• ½ cup parmesan cheese
• 1 teaspoon Italian herb blend
• Salt and pepper to taste

How To Make It

How to Make It:I season and cook the chicken breasts in olive oil until golden and cooked through. I set them aside and in the same pan, I sauté the garlic for 30 seconds. I add the heavy cream, sun-dried tomatoes, and Italian herb blend. I bring this to a gentle simmer and stir in the spinach until it wilts.

I add the parmesan cheese and whisk until smooth. I return the chicken to the pan and spoon the sauce over the top. I let everything heat through for a few minutes before serving. This one-pan meal is perfect for busy weeknights.

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7. Stuffed Bell Peppers

I learned to make stuffed bell peppers from my mother-in-law, who always made them for Sunday dinner. I have added my own touches over the years, but the love that goes into every batch remains the same.

Ingredients

• 6 bell peppers, any color
• 1 pound ground beef
• 1 cup cooked rice
• 1 can diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 teaspoon cumin
• Salt and pepper to taste

How to Make It

I preheat the oven to 375°F. I cut the tops off the bell peppers and remove the seeds and membranes. I place them in a baking dish and set aside. In a skillet, I brown the ground beef with the onion and garlic. I drain any excess fat and stir in the cooked rice, diced tomatoes, cumin, salt, and pepper.

I spoon the mixture into each bell pepper, filling them generously. I cover the dish with foil and bake for 30 minutes. I remove the foil, sprinkle cheese on top, and bake for another 10 minutes until the cheese is melted and bubbly. These look beautiful and taste even better.

8. One Pan Chicken and Potatoes

After fifty years of cooking, I appreciate recipes that save me time on cleanup. This one pan chicken and potatoes has been a lifesaver on many occasions. Everything cooks together, and the flavors blend beautifully.

Ingredients

• 6 chicken thighs
• 1 pound baby potatoes, halved
• 4 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh rosemary sprigs

How to Make It

I preheat the oven to 425°F. I place the chicken thighs and halved potatoes in a large bowl and drizzle with olive oil. I sprinkle everything with paprika, garlic powder, thyme, salt, and pepper. I toss until everything is well coated.

I arrange the chicken and potatoes in a single layer on a large baking sheet. I scatter rosemary spricks around and bake for 45 minutes, flipping the potatoes halfway through. The chicken skin should be crispy and the potatoes tender. This is comfort food at its simplest.

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9. Shrimp Primavera Pasta

I developed this shrimp primavera pasta during a spring dinner party when I wanted something elegant but easy to prepare. My guests were impressed, and now I share it with you.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 8 ounces fettuccine pasta
• 2 cups asparagus, cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• ¼ cup white wine
• ¼ cup chicken broth
• 3 tablespoons olive oil
• 2 tablespoons butter
• ½ cup parmesan cheese
• Salt and pepper to taste

How to Make It

I season the shrimp with salt and pepper. I cook the fettuccine according to package directions and drain it. In a large skillet, I heat olive oil over medium-high heat and cook the shrimp for 2 minutes per side until pink. I remove them and set aside.

In the same skillet, I melt the butter and sauté the garlic for 30 seconds. I add the asparagus and cherry tomatoes, cooking for 3 minutes. I pour in the white wine and chicken broth, scraping up any browned bits from the bottom. I add the cooked pasta and shrimp back to the pan, tossing everything together with parmesan cheese.

10. Baked Chicken Casserole with Vegetables

This baked chicken casserole is the ultimate comfort food. I make it when I want to use up leftover chicken and whatever vegetables need to be used in the refrigerator.

Ingredients

• 3 cups chicken, cooked and shredded
• 2 cups broccoli florets
• 1 cup carrots, sliced
• 1 cup peas
• 2 cups cooked rice
• 2 cups chicken broth
• 1 cup cheddar cheese, shredded
• ½ cup heavy cream
• 1 teaspoon garlic powder
• Salt and pepper to taste

How To Make It

I preheat the oven to 350°F. In a large bowl, I combine the shredded chicken, broccoli, carrots, peas, and cooked rice. I season everything with garlic powder, salt, and pepper. I transfer this mixture to a 9×13 inch baking dish.

In a small saucepan, I heat the chicken broth and heavy cream together. I pour this over the casserole and sprinkle cheese on top. I cover it with foil and bake for 30 minutes. I remove the foil and bake for another 10 minutes until the top is golden and bubbly. This makes great leftovers for lunch the next day.

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85+ Spring Dinner Recipes List Which Are Trending This Year

🌿 Chicken Spring Dinner Recipes

• Lemon Garlic Chicken
• Creamy Tuscan Chicken
• Chicken Piccata
• Honey Mustard Chicken
• Spinach Stuffed Chicken Breast
• One Pan Spring Chicken
• Chicken Primavera
• Creamy Mushroom Chicken
• Parmesan Crusted Chicken
• Grilled Chicken with Asparagus
• Lemon Herb Chicken Thighs
• Garlic Butter Chicken Skillet
• Spring Chicken Stir Fry
• Baked Chicken with Spring Vegetables
• Creamy Spinach Chicken

🐟 Seafood Spring Dinner Recipes

• Honey Glazed Salmon
• Garlic Butter Shrimp
• Shrimp Scampi
• Lemon Butter Tilapia
• Pan Seared Salmon
• Baked Lemon Cod
• Creamy Garlic Shrimp Pasta
• Salmon with Dill Sauce
• Grilled Shrimp Skewers
• Spring Fish Tacos
• Creamy Seafood Pasta
• Garlic Herb Baked Fish

🍝 Pasta & Rice Spring Dinners

• Spring Vegetable Pasta
• Pesto Pasta with Cherry Tomatoes
• Creamy Mushroom Pasta
• Chicken Alfredo
• Creamy Spinach Pasta
• Vegetable Lasagna
• Spring Pea Risotto
• Lemon Parmesan Pasta
• One Pot Spring Pasta
• Shrimp Pasta Primavera
• Creamy Broccoli Pasta
• Chicken and Rice Skillet
• Garlic Butter Rice with Veggies
• Creamy Tomato Basil Pasta
• Spring Herb Orzo

🥦 Vegetarian Spring Dinner Ideas

• Veggie Stir Fry
• Roasted Spring Vegetables
• Grilled Veggie Flatbread
• Stuffed Bell Peppers
• Zucchini Noodle Bowl
• Creamy Mushroom Risotto
• Spinach and Ricotta Stuffed Shells
• Vegetable Curry
• Baked Eggplant Parmesan
• Lentil Vegetable Skillet
• Spring Veggie Casserole
• Caprese Vegetable Bake
• Creamy Asparagus Pasta
• Veggie Fried Rice

🥗 Light & Healthy Spring Dinners

• Grilled Chicken Salad
• Lemon Salmon Salad
• Spring Mix Salad with Chicken
• Quinoa Vegetable Bowl
• Chickpea Spinach Skillet
• Grilled Veggie Salad
• Low Carb Zucchini Bowl
• Protein Packed Salad Bowl
• Sheet Pan Chicken and Veggies
• Garlic Shrimp Salad
• Healthy Spring Buddha Bowl
• Cauliflower Rice Stir Fry

🥘 Comfort & One-Pan Spring Dinners

• Spring Chicken Soup
• Sheet Pan Sausage and Vegetables
• One Pot Creamy Chicken
• Skillet Garlic Potatoes
• Creamy Spring Casserole
• Baked Chicken and Potatoes
• One Pan Lemon Chicken
• Creamy Vegetable Skillet
• Simple Spring Stew
• Oven Baked Veggie Medley
• Weeknight Chicken Skillet
• Family Style Spring Bake

🌸 Special Spring Favorites

• Lemon Butter Chicken
• Creamy Dill Chicken
• Spring Herb Chicken
• Garlic Lemon Shrimp Bowl
• Creamy Spring Pasta Bake
• Grilled Salmon with Veggies
• Spring Vegetable Soup
• Fresh Herb Rice Bowl
• Spring Dinner Flatbread
• Garden Fresh Veggie Dinner

Frequently Asked Questions

Final Thoughts

After all these years in the kitchen, I still believe that good home cooking brings families together. These ten spring dinner recipes have withstood the test of time in my home, and I hope they become favorites in yours too. The best part is that they are all simple enough for weeknight dinners yet special enough for weekend guests.

I encourage you to try one recipe this week and see how it works for your family. Feel free to change things up based on what you have available or what your family prefers. Cooking should be joyful, not stressful. That’s what I have learned in fifty years of making meals for the people I love.

The spring season gives us such wonderful ingredients to work with, so take advantage of the fresh produce at your local markets. Your family will thank you for the delicious meals and the time spent together around the dinner table.