18 Quick One Pan Meals

You're about to discover a collection of one-pan meals that'll transform your weeknight cooking routine. These carefully selected recipes combine fresh ingredients, bold flavors, and simple techniques to create satisfying dinners with minimal cleanup. From Mediterranean chicken to Moroccan tagine, each dish offers a unique blend of proteins, vegetables, and seasonings that come together in a single vessel. Let's explore these efficient cooking methods that'll help you master the art of one-pan cuisine.

Mediterranean Sheet Pan Chicken and Vegetables

Mediterranean Sheet Pan Chicken and Vegetables combines the vibrant flavors of the Mediterranean region with the convenience of a one-pan cooking method. The dish features tender chicken pieces marinated in olive oil and herbs, accompanied by colorful vegetables that roast to perfection in the same pan.

This crowd-pleasing meal captures the essence of Mediterranean cuisine through its use of fresh ingredients, aromatic herbs, and heart-healthy olive oil. The roasting process brings out the natural sweetness of the vegetables while creating perfectly cooked, juicy chicken with crispy skin.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 red bell peppers, chunked
• 1 zucchini, sliced
• 1 red onion, wedged
• 2 cups cherry tomatoes
• 1 cup Kalamata olives
• 4 tablespoons olive oil
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 lemon, juiced
• 1 tablespoon Mediterranean seasoning
• Salt and black pepper to taste

Preheat the oven to 425°F (220°C). In a large bowl, combine olive oil, garlic, oregano, thyme, lemon juice, and Mediterranean seasoning. Add the chicken thighs and vegetables to the bowl, ensuring everything is well-coated with the marinade. Transfer the mixture to a large sheet pan, arranging the chicken skin-side up and vegetables in a single layer around it.

Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and lightly charred. Halfway through cooking, rotate the pan and baste the chicken with the pan juices to ensure even cooking and maximum flavor development.

For best results, let the chicken rest for 5-10 minutes before serving. Avoid overcrowding the sheet pan, as this can lead to steaming rather than roasting. If needed, use two pans to ensure proper air circulation. The vegetables can be cut into similarly sized pieces to ensure even cooking, and the chicken should be patted dry before marinating to achieve better browning.

One-Skillet Creamy Garlic Shrimp Pasta

One-Skillet Creamy Garlic Shrimp Pasta combines the richness of a cream-based sauce with succulent shrimp and perfectly cooked pasta, all prepared in a single pan. This efficient cooking method not only saves on cleanup but also allows the pasta to absorb the flavors of the sauce and seafood as it cooks.

This restaurant-quality meal takes just 30 minutes to prepare and delivers a harmonious blend of garlic, white wine, and Parmesan cheese. The sauce clings to each strand of pasta while the shrimp adds a delicate sweetness that complements the creamy texture.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 8 ounces fettuccine or linguine
• 4 tablespoons butter
• 6 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup white wine
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish
• 1/4 teaspoon red pepper flakes (optional)

Melt butter and olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until pink, approximately 3-4 minutes. Remove shrimp and set aside. In the same skillet, add white wine to deglaze, then add chicken broth, heavy cream, and uncooked pasta. Bring to a simmer, cover, and cook for 8-10 minutes, stirring occasionally.

Once pasta is almost al dente, stir in Parmesan cheese until melted and sauce thickens. Return shrimp to the skillet, add Italian seasoning, salt, and pepper. Cook for an additional 2-3 minutes until everything is heated through and pasta is perfectly cooked. Garnish with fresh parsley before serving.

For best results, use room temperature cream and don't overcook the shrimp as they can become rubbery. The sauce will continue to thicken as it stands, so if it becomes too thick, add a splash of pasta water to reach desired consistency. Fresh shrimp is preferred, but frozen shrimp can be used if thawed completely and patted dry before cooking.

Mexican-Style Sheet Pan Beef Fajitas

Sheet pan beef fajitas bring the vibrant flavors of Mexican cuisine right to your dinner table with minimal cleanup. This classic Tex-Mex dish transforms simple ingredients into a sizzling, aromatic meal that's perfect for busy weeknights or casual entertaining.

The beauty of this one-pan version lies in its simplicity – strips of marinated beef, colorful bell peppers, and onions roast together on a single sheet pan, creating a delicious caramelization that rivals traditional skillet fajitas. The high heat of the oven produces tender, flavorful meat while maintaining the perfect texture of the vegetables.

• 2 lbs flank steak, sliced into thin strips
• 3 bell peppers (mixed colors), sliced
• 2 large onions, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper to taste
• 12 flour tortillas
• Optional toppings: sour cream, guacamole, cheese, cilantro

Preheat the oven to 425°F (220°C). In a large bowl, combine the sliced beef, bell peppers, and onions with olive oil, lime juice, and all seasonings. Mix thoroughly to ensure even coating. Spread the mixture evenly on a large sheet pan, ensuring the vegetables and meat are in a single layer for proper browning.

Roast for 20-25 minutes, stirring halfway through cooking time. The beef should be cooked to desired doneness, and the vegetables should be tender with slight charring on the edges. While the fajita mixture cooks, warm the tortillas wrapped in foil in the oven during the last 5 minutes of cooking time.

For best results, avoid overcrowding the pan, as this can lead to steaming rather than roasting. If needed, use two sheet pans to ensure proper spacing between ingredients. Let the meat rest for 3-5 minutes before serving to retain its juices, and consider lining your sheet pan with foil for easier cleanup.

Teriyaki Salmon With Roasted Broccoli

Quick and satisfying, teriyaki salmon with roasted broccoli combines the rich flavors of the Pacific with the simplicity of sheet pan cooking. This dish brings together tender, flaky salmon glazed with sweet and savory teriyaki sauce alongside perfectly charred broccoli florets.

The key to this recipe's success lies in the timing and temperature control, ensuring both the salmon and broccoli finish cooking simultaneously. The natural oils from the salmon help flavor the broccoli as it roasts, while the teriyaki sauce caramelizes to create a delicious glaze.

• 4 salmon fillets (6 oz each)
• 1 large head broccoli, cut into florets
• 1/2 cup teriyaki sauce
• 2 tablespoons olive oil
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• Salt and pepper to taste
• 2 tablespoons sesame seeds
• Green onions for garnish

Preheat the oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and pepper, then arrange them on one side of a large sheet pan. In a small bowl, combine teriyaki sauce, sesame oil, minced garlic, and grated ginger. Place salmon fillets on the other side of the pan, skin-side down, and brush them generously with the teriyaki mixture.

Roast for 12-15 minutes, basting the salmon once halfway through with the remaining sauce. The salmon should be cooked through but still moist, and the broccoli should be tender with crispy edges. During the last 2 minutes, sprinkle sesame seeds over the salmon and return to the oven.

For best results, pat the salmon dry before adding the sauce, and ensure the broccoli florets are similar in size for even cooking. The sheet pan should be large enough to avoid overcrowding, which can lead to steaming instead of roasting. The dish can be made ahead and reheated, though fresh preparation yields the best texture and flavor.

Italian Sausage and Peppers Skillet

Italian sausage and peppers is a classic combination that brings together the rich, savory flavors of seasoned sausage with the sweet, tender profiles of bell peppers. This hearty dish originated in Italian-American communities and has become a beloved comfort food that's both satisfying and simple to prepare.

This one-pan meal requires minimal cleanup and delivers maximum flavor, making it perfect for busy weeknight dinners or casual entertaining. The natural juices from the sausages blend with the peppers and onions to create a delicious sauce that's perfect served over rice, polenta, or crusty bread.

• 6 Italian sausage links (sweet or hot)
• 3 bell peppers (mixed colors), sliced
• 2 medium onions, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Optional: 1 tablespoon tomato paste

Heat olive oil in a large skillet over medium-high heat. Add the sausages and brown them on all sides for about 5-7 minutes. Remove sausages and set aside. In the same pan, add sliced onions and peppers, cooking until they begin to soften, about 5 minutes. Add garlic, herbs, salt, and pepper, then return the sausages to the pan. Pour in the chicken broth, reduce heat to medium-low, cover, and simmer for 12-15 minutes until sausages are cooked through and vegetables are tender.

The key to achieving perfectly cooked sausages is to avoid piercing them while cooking, which helps retain their juices. For best results, use a large enough skillet to avoid overcrowding, and maintain consistent heat throughout the cooking process. If the liquid reduces too quickly, add more broth in small amounts to keep the dish moist.

Asian-Inspired Pork and Rice Stir-Fry

A flavorful Asian-inspired pork and rice stir-fry combines tender slices of pork with aromatic vegetables and fluffy rice, all cooked in one pan for maximum convenience and minimal cleanup. The dish features a savory blend of soy sauce, ginger, and garlic that creates an authentic Asian taste profile while remaining simple enough for weeknight cooking.

This versatile recipe works well with any type of rice and can be adapted to use different vegetables based on what's available in your kitchen. The key to success lies in the proper timing of adding ingredients and maintaining high heat throughout the cooking process to achieve the perfect stir-fry texture.

Ingredients:

• 1 pound pork tenderloin, thinly sliced
• 2 cups cooked white rice
• 2 carrots, julienned
• 1 red bell pepper, sliced
• 2 cups snap peas
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons vegetable oil
• 2 green onions, chopped
• Salt and pepper to taste

Heat vegetable oil in a large skillet or wok over high heat. Add pork slices and cook until browned, about 3-4 minutes. Remove pork and set aside. In the same pan, add garlic and ginger, stir-frying for 30 seconds until fragrant. Add carrots, bell peppers, and snap peas, cooking for 2-3 minutes until vegetables begin to soften.

Return pork to the pan, add cooked rice, soy sauce, and oyster sauce. Stir-fry everything together for 2-3 minutes until well combined and heated through. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

For best results, ensure all ingredients are prepared and measured before starting to cook, as stir-frying moves quickly. The rice should be cooked and cooled beforehand, as day-old rice works better for stir-frying. Cut all meat and vegetables into similar-sized pieces to ensure even cooking, and don't overcrowd the pan to maintain proper heat distribution.

Herb-Roasted Chicken Thighs With Root Vegetables

This hearty one-pan meal combines the rich flavor of chicken thighs with seasonal root vegetables, creating a comforting and nutritious dinner option. The herbs infuse both the meat and vegetables with aromatic flavors, while the natural juices from the chicken help to season the entire dish.

The beauty of this recipe lies in its simplicity – everything cooks together in a single pan, allowing the flavors to meld while minimizing cleanup. The chicken skin becomes crispy while the meat stays tender, and the vegetables caramelize to perfection in the same pan.

• 6 bone-in, skin-on chicken thighs
• 3 medium carrots, cut into 2-inch pieces
• 2 parsnips, cut into 2-inch pieces
• 1 large sweet potato, cut into 2-inch chunks
• 1 red onion, cut into wedges
• 4 garlic cloves, whole
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, halved

Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. In a large roasting pan or oven-safe skillet, toss the root vegetables with olive oil, half of the herbs, salt, and pepper. Arrange the vegetables in a single layer and place the chicken thighs on top, skin side up. Sprinkle the remaining herbs over the chicken and scatter the garlic cloves among the vegetables.

Roast for 35-40 minutes, or until the chicken skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C). The vegetables should be tender when pierced with a fork. During the last 5 minutes of cooking, squeeze the lemon halves over the entire dish.

For best results, let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring moist meat. The vegetables can be stirred occasionally during cooking to ensure even caramelization, and if the chicken skin browns too quickly, tent the pan with foil to prevent burning while allowing the vegetables to finish cooking.

Spanish Chorizo and Seafood Paella

Spanish Chorizo and Seafood Paella is a vibrant one-pan dish that brings together the rich flavors of Spain's coastal and inland regions. The combination of smoky chorizo, fresh seafood, and saffron-infused rice creates a harmonious blend that has made this dish famous worldwide.

Traditional paella originated in Valencia, Spain, but this version incorporates chorizo for an extra layer of flavor and various seafood options to create a more robust meal. The key to a perfect paella lies in achieving the socarrat – a crispy layer of rice at the bottom of the pan – and ensuring the rice is cooked to the right consistency.

Ingredients:

• 2 cups Bomba or Calasparra rice
• 4 cups seafood stock
• 1 pound mixed seafood (shrimp, mussels, clams)
• 8 ounces Spanish chorizo, sliced
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tomatoes, diced
• 1 red bell pepper, sliced
• 1 cup frozen peas
• 1/2 teaspoon saffron threads
• 2 teaspoons smoked paprika
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 lemon, cut into wedges
• Fresh parsley for garnish

Heat olive oil in a large paella pan or wide skillet over medium heat. Cook sliced chorizo until it releases its oils, then add onions and garlic until softened. Add rice and toast it briefly before incorporating the saffron-infused stock. Once boiling, add tomatoes, bell peppers, and seasonings. Reduce heat and simmer without stirring. When rice is almost done, arrange seafood on top, adding peas last. Cook until seafood is done and rice develops a crispy bottom layer.

For best results, let the paella rest for 5-10 minutes before serving. This allows the flavors to settle and the rice to absorb any remaining liquid. The dish should be served directly from the pan with lemon wedges and fresh parsley. The most treasured part of the dish is the socarrat, so be careful not to scrape the bottom of the pan until serving.

Tips: Never stir the rice once the stock has been added, as this releases excess starch and prevents the formation of the socarrat. If using different types of seafood, add them in order of cooking time – mussels and clams need longer than shrimp. Using authentic Spanish rice varieties (Bomba or Calasparra) is crucial as they absorb more liquid while maintaining their shape.

Vegetarian Sweet Potato and Black Bean Hash

Sweet potato and black bean hash is a hearty, nutrient-rich vegetarian dish that combines the sweetness of roasted sweet potatoes with the earthiness of black beans. This one-pan meal delivers a perfect balance of proteins, complex carbohydrates, and essential vitamins while requiring minimal cleanup.

This versatile dish works well for breakfast, lunch, or dinner and can be customized with various seasonings and toppings. The combination of textures – from the crispy-edged sweet potatoes to the tender black beans – creates a satisfying meal that appeals to both vegetarians and meat-eaters alike.

• 2 large sweet potatoes, diced into 1/2-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: lime wedges, avocado, or fried eggs for serving

Heat olive oil in a large skillet over medium-high heat. Add diced sweet potatoes and cook for 10-12 minutes, stirring occasionally until they begin to soften and develop golden edges. Add onions and bell peppers to the pan, cooking for an additional 5 minutes until the vegetables are tender. Stir in garlic, cumin, chili powder, and paprika, cooking for 1 minute until fragrant.

Add the black beans to the skillet and gently stir to combine all ingredients. Continue cooking for 3-5 minutes until the beans are heated through and the sweet potatoes are fully tender. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

For best results, don't overcrowd the pan – this allows the sweet potatoes to develop crispy edges rather than steam. If the sweet potatoes are taking too long to cook, cover the pan for a few minutes to speed up the process. The hash can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Lemon Butter White Fish With Asparagus

A delightfully light yet satisfying meal, this lemon butter white fish with asparagus combines delicate fish fillets with fresh, crisp vegetables. The dish perfectly balances bright citrus notes with rich, buttery flavors while maintaining the natural taste of both the fish and asparagus.

This one-pan wonder takes less than 30 minutes to prepare and cook, making it an ideal choice for busy weeknights when you want something healthy and impressive without the extensive cleanup. The recipe works well with any firm white fish like cod, halibut, or haddock, allowing you to choose based on availability and preference.

• 4 white fish fillets (6 oz each)
• 1 bunch fresh asparagus, trimmed
• 4 tablespoons butter
• 2 lemons
• 3 cloves garlic, minced
• 1 teaspoon dried herbs (thyme or parsley)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup white wine (optional)

Heat olive oil in a large skillet over medium-high heat. Season fish fillets with salt and pepper, then place them in the hot pan. Cook for 3-4 minutes until golden brown, then flip. Add asparagus around the fish, followed by butter, minced garlic, and juice from one lemon. Reduce heat to medium and cook for another 4-5 minutes until fish is cooked through and asparagus is tender-crisp.

Pour in white wine if using, allowing it to reduce for 1-2 minutes. Sprinkle dried herbs over the dish and remove from heat. Slice the remaining lemon into wedges for serving.

For best results, ensure the fish fillets are similar in thickness for even cooking, and pat them dry before seasoning to achieve a better sear. The asparagus should be arranged in a single layer around the fish to cook evenly, and thicker stalks may need to be added to the pan a few minutes before the fish to achieve proper tenderness.

Tuscan-Style Gnocchi With Spinach

Tuscan-Style Gnocchi With Spinach is a comforting one-pan meal that combines pillowy potato gnocchi with wilted spinach and a rich, creamy sauce infused with Italian flavors. The dish captures the essence of Tuscan cuisine through its use of sun-dried tomatoes, garlic, and herbs, while maintaining simplicity in preparation.

This recipe transforms store-bought gnocchi into a restaurant-worthy meal in under 30 minutes, making it perfect for busy weeknights. The sauce comes together as the gnocchi cooks, creating a harmonious blend of flavors while minimizing cleanup time.

• 1 pound potato gnocchi
• 6 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup parmesan cheese, grated
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/2 cup chicken broth

Heat olive oil in a large skillet over medium heat. Add minced garlic and sun-dried tomatoes, sautéing until fragrant, about 2 minutes. Add the gnocchi directly to the pan and cook until they begin to turn golden brown, approximately 5 minutes, stirring occasionally to prevent sticking.

Pour in the chicken broth and heavy cream, stirring to combine. Add Italian seasoning, red pepper flakes, salt, and pepper. Bring to a gentle simmer and cook for 3-4 minutes until the sauce starts to thicken. Add the spinach in batches, stirring until wilted. Finally, stir in the parmesan cheese until melted and the sauce is creamy.

For best results, avoid overcooking the gnocchi as they can become mushy. The sauce will continue to thicken as it cools, so it's better to leave it slightly thinner than desired while cooking. Store-bought gnocchi work perfectly fine, but ensure they're at room temperature before adding them to the pan to promote even browning.

Southwest Chicken and Rice Bowl

Southwest Chicken and Rice Bowl is a vibrant, flavorful dish that combines the smoky essence of Mexican-inspired seasonings with tender chicken and fluffy rice. This complete meal delivers protein, complex carbohydrates, and vegetables in one convenient bowl, making it perfect for busy weeknight dinners.

This one-pan wonder requires minimal cleanup and can be customized based on available ingredients or personal preferences. The dish comes together in about 30 minutes and creates enough servings for a family of four, with potential leftovers that taste even better the next day.

• 2 chicken breasts, diced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can black beans, drained
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp taco seasoning
• 1 lime
• Salt and pepper to taste
• Optional toppings: cilantro, avocado, sour cream, shredded cheese

Heat olive oil in a large skillet over medium-high heat. Add diced chicken and season with half the taco seasoning, salt, and pepper. Cook until golden brown, about 5-7 minutes. Remove chicken and set aside.

In the same pan, sauté onions, garlic, and bell peppers until softened. Add rice and remaining taco seasoning, stirring to coat the rice with the seasonings and oil.

Pour in chicken broth, black beans, and corn. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender. Return chicken to the pan, stir to combine, and cook for an additional 2-3 minutes. Finish with a squeeze of lime juice and add preferred toppings before serving.

For best results, resist the urge to lift the lid while the rice is cooking, as this releases essential steam needed for proper cooking. The dish can be made spicier by adding diced jalapeños or chipotle peppers, and the rice can be substituted with brown rice (though cooking time will need to be adjusted accordingly). Store leftovers in an airtight container for up to 3 days.

Greek-Style Sheet Pan Meatballs

Greek-Style Sheet Pan Meatballs transport you to the Mediterranean with their aromatic blend of herbs, garlic, and traditional Greek seasonings. These tender, juicy meatballs are baked alongside colorful vegetables on a single sheet pan, making cleanup a breeze while delivering a complete, satisfying meal.

This versatile dish combines ground lamb (or beef) with classic Greek flavors like oregano, mint, and lemon zest, creating meatballs that are crispy on the outside and perfectly moist inside. The surrounding vegetables roast in the flavorful drippings, absorbing all the Mediterranean essence while developing caramelized edges.

• 1 pound ground lamb (or beef)
• 1/2 cup breadcrumbs
• 1 egg
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh mint, chopped
• 1 teaspoon lemon zest
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bell peppers, chunked
• 1 red onion, wedged
• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• 1 cup crumbled feta cheese

Preheat the oven to 400°F (200°C). In a large bowl, combine the ground meat, breadcrumbs, egg, garlic, diced onion, oregano, mint, lemon zest, salt, and pepper. Mix gently with your hands until just combined, then form into 16 equal-sized meatballs. Arrange the vegetables on a large sheet pan, drizzle with olive oil, and season with salt and pepper. Place the meatballs among the vegetables.

Bake for 25-30 minutes, turning the meatballs halfway through, until they're golden brown and cooked through, and the vegetables are tender with slightly charred edges. Sprinkle crumbled feta over the hot dish just before serving.

For best results, avoid overworking the meat mixture as this can lead to tough meatballs. The meatballs can be formed ahead of time and refrigerated for up to 24 hours before cooking. If using beef instead of lamb, consider adding an extra tablespoon of olive oil to the meat mixture to maintain moisture, as lamb naturally contains more fat.

Honey Garlic Chicken and Brussels Sprouts

This one-pan honey garlic chicken and Brussels sprouts recipe combines sweet and savory flavors in a quick weeknight meal that's both nutritious and satisfying. The chicken thighs become tender and juicy while the Brussels sprouts caramelize to perfection in the same pan.

The honey garlic sauce creates a glossy coating that brings the entire dish together, while also forming a delicious base for spooning over rice or crusty bread. This recipe takes advantage of the natural fond that develops from searing the chicken, incorporating those flavors into the final sauce.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 pound Brussels sprouts, halved
• 6 cloves garlic, minced
• 1/4 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon apple cider vinegar
• Salt and black pepper to taste
• 1/4 teaspoon red pepper flakes (optional)

Season chicken thighs with salt and pepper, then sear skin-side down in a large skillet over medium-high heat until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Remove chicken and set aside. In the same pan, add Brussels sprouts and cook until they begin to brown, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Return chicken to the pan.

Whisk together honey, soy sauce, and apple cider vinegar in a small bowl. Pour the mixture over the chicken and Brussels sprouts. Reduce heat to medium-low, cover, and cook for 10-12 minutes or until chicken is cooked through and Brussels sprouts are tender. Remove lid and let sauce reduce for 2-3 minutes if needed.

For best results, make sure your pan is hot before adding the chicken to achieve proper searing. Don't move the chicken while it's searing to get that perfect golden crust. If your Brussels sprouts are particularly large, quarter them instead of halving to ensure even cooking. The sauce can be doubled if you prefer more for serving, and leftovers keep well in the refrigerator for up to 3 days.

Thai-Inspired Coconut Curry Shrimp

Thai-Inspired Coconut Curry Shrimp brings the vibrant flavors of Southeast Asia to your dinner table in just one pan. This quick and satisfying meal combines succulent shrimp with creamy coconut milk, aromatic curry paste, and fresh vegetables for a perfect weeknight dinner solution.

The beauty of this dish lies in its simplicity and versatility. While traditional Thai curries might require numerous specialty ingredients, this adapted version maintains authentic flavors while using readily available components, making it accessible for home cooks while still delivering impressive results.

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 cup bamboo shoots
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Fresh basil leaves
• Fresh lime wedges
• Jasmine rice for serving

Heat oil in a large pan over medium-high heat. Add garlic and ginger, sautéing until fragrant. Stir in the curry paste and cook for 1-2 minutes until it becomes aromatic. Pour in the coconut milk, stirring to combine, then add fish sauce and brown sugar. Allow the sauce to simmer for 5 minutes until it starts to thicken.

Add the bell peppers and snap peas to the pan, cooking for 3-4 minutes until slightly tender. Add the shrimp and bamboo shoots, cooking for another 3-4 minutes until the shrimp turn pink and are fully cooked. Remove from heat and stir in fresh basil leaves.

For best results, ensure your pan isn't overcrowded to allow proper heat distribution and even cooking. The coconut milk can separate during cooking – this is normal and can be remedied by continuous stirring. If the sauce becomes too thick, thin it with a small amount of water or chicken broth. The dish can be made spicier by adding more curry paste or milder by reducing the amount.

Ranch Pork Chops With Potatoes

Ranch Pork Chops with Potatoes is a hearty, comforting meal that brings together tender, seasoned pork chops and perfectly roasted potatoes in one convenient pan. The ranch seasoning adds a zesty, savory flavor profile that complements both the meat and vegetables, while keeping the preparation simple and straightforward.

This dish requires minimal prep work and delivers maximum flavor, making it an excellent choice for busy weeknight dinners or casual weekend meals. The beauty of this one-pan recipe lies in how the potatoes absorb the flavors from both the ranch seasoning and the pork drippings as they cook together.

Ingredients:

• 4 boneless pork chops, 1-inch thick
• 1.5 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 packet ranch seasoning mix
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• Fresh parsley for garnish

Preheat the oven to 400°F (200°C). In a large oven-safe skillet or baking dish, toss the halved potatoes with olive oil and half of the ranch seasoning mix. Arrange them in a single layer. Season the pork chops with the remaining ranch seasoning, garlic powder, salt, and pepper. Heat the same pan over medium-high heat and sear the pork chops for 2-3 minutes on each side until golden brown.

Place the seared pork chops among the potatoes in the pan, drizzle everything with melted butter, and transfer to the preheated oven. Bake for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are tender when pierced with a fork. Let the pork chops rest for 5 minutes before serving.

For best results, ensure your pork chops are of similar thickness for even cooking, and don't overcrowd the pan as this can lead to steaming rather than proper browning. The potatoes can be cut larger or smaller, but adjust cooking time accordingly – smaller cuts will cook faster. If the pork chops are done before the potatoes, remove them from the pan and continue cooking the potatoes until tender.

Cajun Jambalaya Skillet

Cajun jambalaya is a Louisiana classic that brings together the holy trinity of Cajun cooking – onions, celery, and bell peppers – with spicy andouille sausage, tender chicken, and plump shrimp. This one-pan wonder transforms simple ingredients into a rich, flavorful meal that captures the essence of New Orleans cuisine.

Unlike its Creole cousin, Cajun jambalaya has a distinct brown color from searing the meats and vegetables, creating a deep, smoky foundation. The rice soaks up all the flavors as it cooks directly in the same pan, making this dish both convenient and intensely satisfying.

• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, cut into chunks
• 1/2 pound large shrimp, peeled and deveined
• 2 cups long-grain white rice
• 1 large onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 tablespoons Cajun seasoning
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 3 tablespoons vegetable oil
• 2 bay leaves
• Fresh thyme sprigs
• Salt and pepper to taste
• Green onions for garnish

Heat oil in a large, heavy-bottomed skillet over medium-high heat. Brown the sausage and chicken until golden, then remove and set aside. In the same pan, sauté the trinity (onions, celery, bell pepper) until softened. Add garlic, Cajun seasoning, and rice, stirring to coat the rice with the oils and spices. Return the meats to the pan, add tomatoes and broth, then bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add shrimp during the last 5 minutes of cooking.

For best results, let the jambalaya rest covered for 10 minutes after cooking to allow the rice to fully absorb the liquids and the flavors to meld. Be careful not to stir too frequently while the rice is cooking, as this can make it gummy. The key is achieving the right balance of liquid to rice – the mixture should be slightly soupy when starting, as the rice will absorb the liquid as it cooks.

Moroccan Spiced Chickpea Tagine

Moroccan Spiced Chickpea Tagine combines aromatic spices with hearty chickpeas to create a warming, nutritious meal that's both vegetarian-friendly and protein-rich. This North African-inspired dish brings together the earthiness of chickpeas with the sweetness of dried fruit and the depth of traditional Moroccan spices.

Traditional tagines are cooked in clay pots, but this simplified version uses a single large pan or skillet, making it accessible for home cooks while maintaining authentic flavors. The dish develops complex layers of flavor as the ingredients simmer together, allowing the spices to bloom and the vegetables to become tender.

• 2 cans chickpeas, drained and rinsed
• 1 large onion, diced
• 3 carrots, sliced
• 2 zucchini, cut into chunks
• 2 tomatoes, diced
• 4 garlic cloves, minced
• 1/2 cup dried apricots, chopped
• 2 tablespoons tomato paste
• 2 tablespoons ras el hanout
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cinnamon stick
• 2 cups vegetable broth
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Couscous for serving

Heat olive oil in a large, deep pan over medium heat. Add onions and cook until softened, then add garlic and all dry spices, stirring constantly for one minute to toast the spices. Add carrots, zucchini, tomatoes, and tomato paste, cooking for 5 minutes. Pour in the vegetable broth, add chickpeas and dried apricots, then bring to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.

The sauce should be checked for consistency around the 15-minute mark. If it's too thick, add a splash of broth; if too thin, simmer uncovered for a few extra minutes. Season with salt and pepper to taste, remove the cinnamon stick, and serve hot over couscous, garnished with fresh cilantro.

For best results, avoid stirring the tagine too frequently during cooking, as this can break down the vegetables. The dish can be made ahead and reheated, as the flavors often improve after resting for a day. If ras el hanout isn't available, substitute with a mixture of ground cumin, coriander, cinnamon, ginger, and a pinch of cayenne pepper.