---
title: "Weeknight Recipes | Cast-Iron Mains, Pasta & Bread | OnMyKitchen"
description: "Weeknight recipes from crispy cold-pan chicken thighs to no-knead Dutch oven country bread, with US and metric measurements and step timers."
canonical: "https://onmykitchen.com/recipes/"
---
# Weeknight Recipes

Six weeknight recipes from [OnMyKitchen](/about/), with US volume and metric weight measurements, step timers, and cookware suggestions. Recipes are compiled from standard cooking technique and have not been lab-tested. Nutrition figures are estimates.

![Chicken thighs and lemon halves in a cast-iron skillet on a linen-covered table](/images/hero/crispy-cast-iron-garlic-herb-chicken-thighs.webp)
*Illustrative image of the first recipe on this page.*

## [Crispy Cast-Iron Garlic Herb Chicken Thighs](/recipes/crispy-cast-iron-garlic-herb-chicken-thighs/)

**35 mins total** (10m prep · 25m cook) · Serves 4 · about 510 kcal per serving (estimated)

Bone-in chicken thighs start skin-side down in an unheated 12-inch cast-iron skillet so the fat under the skin renders slowly for 14 minutes, then finish in smashed garlic, butter, and roasted lemon pan jus.

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Suggested pan: Lodge 12-Inch Seasoned Cast-Iron Skillet
## [Charred Garlic San Marzano Rigatoni](/recipes/charred-garlic-san-marzano-rigatoni/)

**25 mins total** (8m prep · 17m cook) · Serves 4 · about 580 kcal per serving (estimated)

Rigatoni simmered in crushed San Marzano tomatoes and slowly softened garlic, then tossed off the heat with cold cubed butter and finely grated Parmigiano-Reggiano so the sauce turns glossy.

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Suggested pan: Le Creuset Signature 5.5-Qt Dutch Oven
## [15-Minute Honey-Soy Glazed Crispy Egg Rice Bowl](/recipes/15-minute-honey-soy-glazed-crispy-egg-rice-bowl/)

**15 mins total** (5m prep · 10m cook) · Serves 2 · about 460 kcal per serving (estimated)

Two eggs fried in shimmering oil until the whites blister into lacy brown edges while the yolks stay soft, served over warm jasmine rice with wilted garlic-honey-soy spinach.

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Suggested pan: Lodge 12-Inch Seasoned Cast-Iron Skillet
## [One-Pot Braised Chickpeas San Marzano Spinach](/recipes/one-pot-braised-chickpeas-san-marzano-spinach/)

**25 mins total** (5m prep · 20m cook) · Serves 4 · about 440 kcal per serving (estimated)

Canned chickpeas simmered with smashed garlic, crushed San Marzano tomatoes, and stock in a 5.5-quart Dutch oven, finished off the heat with baby spinach, lemon juice, and shaved Parmigiano.

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Suggested pan: Le Creuset Signature 5.5-Qt Dutch Oven
## [Pan-Seared Salmon Crispy Capers Lemon Butter](/recipes/pan-seared-salmon-crispy-capers-lemon-butter/)

**15 mins total** (5m prep · 10m cook) · Serves 2 · about 540 kcal per serving (estimated)

Skin-on salmon fillets cooked most of the way on the skin side in a seasoned 12-inch cast-iron skillet so the skin stays crisp, finished with browned lemon butter, fried capers, and fresh dill.

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Suggested pan: Lodge 12-Inch Seasoned Cast-Iron Skillet
## [No-Knead Dutch Oven Crusty Country Bread](/recipes/no-knead-dutch-oven-crusty-country-bread/)

**60 mins total** (15m prep · 45m cook) · Serves 8 · about 210 kcal per serving (estimated)

Four pantry ingredients stirred together in 5 minutes with a wooden spoon, fermented overnight on the counter, and baked in a covered 5.5-quart Dutch oven that traps steam for a blistered crust.

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Suggested pan: Le Creuset Signature 5.5-Qt Dutch Oven
## Technique Guides Behind These Recipes

![Cold-Pan Cast-Iron Searing Guide: Why Starting Unheated Can Beat a Smoking-Hot Pan](/images/guides/cold-pan-cast-iron-searing-guide.webp)
*** [Cold-Pan Cast-Iron Searing Guide: Why Starting Unheated Can Beat a Smoking-Hot Pan](/guides/cold-pan-cast-iron-searing-guide/) ** For fatty, skin-on cuts like chicken thighs and duck breast, starting in an unheated skillet lets the fat render before the skin burns.*

![Dutch Oven vs Cast-Iron Skillet: Which Pan Should You Reach For?](/images/guides/le-creuset-dutch-oven-vs-cast-iron-skillet.webp)
*** [Dutch Oven vs Cast-Iron Skillet: Which Pan Should You Reach For?](/guides/le-creuset-dutch-oven-vs-cast-iron-skillet/) ** Bare cast iron suits dry, high-heat cooking. An enameled Dutch oven suits acidic simmers, covered braises, and bread.*

![How to Clean and Season Cast Iron at the Sink](/images/guides/how-to-clean-and-season-cast-iron.webp)
*** [How to Clean and Season Cast Iron at the Sink](/guides/how-to-clean-and-season-cast-iron/) ** A short routine for everyday cast-iron care: wash, dry completely, and wipe on a thin film of oil.*

![How to Emulsify Pasta and Pan Sauces: Take the Pan Off the Heat](/images/guides/how-to-emulsify-pasta-and-pan-sauces.webp)
*** [How to Emulsify Pasta and Pan Sauces: Take the Pan Off the Heat](/guides/how-to-emulsify-pasta-and-pan-sauces/) ** Starchy pasta water, cold butter, and finely grated cheese turn into a glossy sauce when the pan is taken off the burner first.*