5 Weeknight Dinners To Make In Your HexClad Pans

Regular cooks know that it’s not the dinner parties or the special occasion cakes that make up most of the time spent in the kitchen. That distinction belongs squarely to dinnertime, which returns each day in Sisyphean style. HexClad pans make clean up easier thanks to the nonstick coating and dishwasher safe construction. But what to cook remains a persistent question. Enter these easy weeknight dinners that make the most of your HexClad pans.

Mini Parm Meatballs & Spaghetti

After being a weeknight staple in the eighties and nineties, spaghetti and meatballs seemed to fade away from the regular dinner rotation. It’s time to bring them back, but this time, with mini meatballs made in your 3.3.-quart Hybrid Deep Sauté Pan. Stuffed with parmesan cheese and a generous helping of parsley and basil, these are classic. The recipe serves 2, which is great for couples or a single person who wants leftovers the next day. If you’d rather serve it for four, double the recipe. Pro tip: the meatballs freeze well. Assemble them but don’t cook. Freeze on a parchment-lined baking sheet, then transfer to a plastic zip top bag or an airtight container. Defrost and cook according to the recipe.

Get the recipe for Mini Parm Meatballs & Spaghetti here.

Creamy Parmesan Chicken

Your weeknight chicken has been looking for an upgrade, and this is it: this easy recipe transforms boneless, skinless chicken breasts with a spinach and sun-dried tomato cream sauce. You’ll start by dredging the chicken in a lemon, garlic, and Parmesan cheese coating. Then, you’ll sear the chicken in your 3.3.-quart Hybrid Deep Sauté Pan until they get a golden crust before simmering them in the cream mixture until cooked through. The possibilities for serving Creamy Parmesan Chicken are many: We like it sliced and served over brown rice, tossed with buttered noodles, or alongside roasted potatoes. The key is pairing it with something that can soak up the delicious sauce.

Get the recipe for Creamy Parmesan Chicken here.

Skirt Steak and Crispy Potatoes

Sure, you could simply sear a steak and stick some chopped potatoes into the oven, but why not put a little more work into making this classic pairing shine? This recipe for steak and potatoes is anything but boring. For the steak, you’ll make an herby anchovy butter to drizzle over the slices. The potatoes, meanwhile, are a revelation. After first boiling them with a bit of baking soda (to increase their crispness), you’ll toss them with an entire cup of oil and roast until every wedge is golden brown perfection. Serve this to upgrade your weeknight to Saturday status (dry martinis, wedge salad, and chocolate lava cake not included). P.S. Not feeling the anchovy butter? Try our recipe for hanger steak with green peppercorn sauce, instead.

Get the recipe for Steak and Potatoes here.

Big Batch One Pot Mac and Cheese

There is no such thing as too much mac and cheese, but there certainly is such a thing as too little. Thankfully, this recipe for Big Batch One Pot Mac and Cheese makes a generous amount, serving 6 to 8 hungry eaters. This is good news for leftover lovers or big families. The recipe makes an ultra creamy variety not unlike the boxed variety. We won’t judge the nineties kids who decide to stir in some hot dogs and ketchup. Use your 4.5-quart Hybrid Deep Sauté Pan for this one (or your 5-quart Dutch Oven, in a pinch). If you’re looking for something even more decadent than this one, consider Chef Jeffery Smith Jr.’s Smoked Gouda Truffle Mac & Cheese, which comes complete with a bubbling brown crust.

Get the recipe for Big Batch One Pot Mac and Cheese here.

One Skillet Garlic-Butter Salmon and Asparagus

If you’re trying to eat healthfully, you might feel that flavor has left the building. Not so with this easy one-pan dinner, which comes together in just 30 minutes. After quickly cooking the salmon in your 4.5-quart Hybrid Deep Sauté Pan, you’ll sauté the asparagus, then finish off with a spicy lemon butter sauce that blankets every bite in rich flavor. Round this meal out with brown rice, quinoa, or farro. P.S. To keep the salmon and asparagus warm while you make the sauce, cover them with foil.

Get the recipe for One Skillet Garlic-Butter Salmon and Asparagus here.