25+ Irresistible One-Pan Dinner Recipes for Busy Weeknights

If you’ve ever been caught up in the hustle and bustle of a busy day, you know how stressful it can be to figure out what’s for dinner.

The thought of cooking a flavorful meal while juggling a million other tasks can feel overwhelming.

That’s where one-pan dinners come to the rescue. Not only are these meals quick and simple to prepare, but they also make cleaning up a breeze.

Whether you’re looking for a comforting roast, a vibrant stir-fry, or a fresh and zesty fish dish, one-pan meals offer endless possibilities with minimal cleanup.

In this article, we’ve compiled a list of over 25 mouthwatering one-pan dinner recipes that are perfect for busy families, solo chefs, or anyone looking to simplify their weeknight meals.

From savory roasts to healthy, light meals, these recipes are packed with flavor, nutrition, and convenience.

Let’s dive into these quick, easy, and tasty one-pan dinners that will make your evenings easier and more delicious.

25+ Irresistible One-Pan Dinner Recipes for Busy Weeknights

One-pan dinners are a game-changer when it comes to easy, flavorful cooking. They allow you to whip up a variety of meals without the need for complicated prep work or a pile of dishes to wash afterward.

Whether you prefer hearty meats, vibrant vegetables, or light seafood, there’s a one-pan recipe to suit every taste and lifestyle.

The 25+ recipes in this list will help you save time in the kitchen while still delivering mouthwatering dishes your family will love.

So the next time you’re in a rush or simply want to minimize cleanup, remember that a one-pan dinner is just what you need to make your meal both satisfying and simple.

Enjoy experimenting with these recipes, and watch your dinner routine become easier and more enjoyable!

One-Pan Garlic Butter Chicken and Vegetables

This one-pan garlic butter chicken and vegetable recipe is the ultimate dinner solution for a busy weeknight. The chicken is tender and juicy, while the vegetables are perfectly roasted with the rich flavor of garlic butter. With minimal prep and cleanup, this dish is a true time-saver without compromising on flavor. It’s the perfect balance of protein and vegetables, making it a satisfying, healthy, and flavorful meal for the entire family.

Ingredients:

• 4 boneless skinless chicken breasts
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 1/2 cup unsalted butter
• 6 garlic cloves, minced
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
2. In a small bowl, mix olive oil, salt, pepper, paprika, and half of the thyme and rosemary. Rub this mixture onto the chicken breasts.
3. Arrange the halved potatoes on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20 minutes.
4. While the potatoes cook, melt butter in a skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
5. Stir in the remaining thyme and rosemary, then remove from heat.
6. After 20 minutes, remove the sheet from the oven and push the potatoes to one side. Place the chicken breasts on the baking sheet.
7. Pour the garlic butter mixture over the chicken and vegetables, then add the broccoli around the chicken and potatoes.
8. Roast everything in the oven for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
9. Squeeze fresh lemon juice over the dish before serving.

This garlic butter chicken and vegetable dinner is a guaranteed hit, offering a full meal with vibrant flavors in every bite. The beauty of this recipe lies in the simplicity and convenience of using one pan to cook everything at once. The garlic butter infuses both the chicken and the vegetables, creating a savory and aromatic dish that will quickly become a go-to weeknight favorite. Best of all, it requires minimal cleanup, making it perfect for busy evenings.

One-Pan Baked Salmon with Asparagus and Cherry Tomatoes

Baked salmon is a quick and healthy option, and when paired with fresh asparagus and juicy cherry tomatoes, it becomes a vibrant, complete meal. This one-pan dinner is not only easy to prepare but also offers a delightful balance of flavors with the rich, flaky fish, tender vegetables, and a zesty lemon-garlic dressing. Perfect for a light, yet filling dinner, it’s a nutritious choice the whole family will enjoy.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 garlic cloves, minced

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the salmon fillets in the center of the baking sheet. Place the trimmed asparagus and halved cherry tomatoes around the salmon.
3. Drizzle olive oil over the salmon and vegetables, then season everything with salt and pepper.
4. In a small bowl, mix the lemon juice, lemon zest, garlic, and fresh dill. Drizzle this mixture over the salmon fillets.
5. Roast in the preheated oven for 12-15 minutes, or until the salmon easily flakes with a fork and the vegetables are tender.
6. Remove from the oven and serve immediately, garnishing with extra fresh dill if desired.

This baked salmon with asparagus and cherry tomatoes is a delicious, wholesome meal that’s as nutritious as it is flavorful. The lemon-garlic dressing adds a fresh, bright element that complements the richness of the salmon. The best part is the simplicity of the recipe—everything cooks on one sheet, allowing the flavors to meld together. It’s perfect for a quick, weeknight dinner, or a light dinner option when you want something satisfying but not heavy.

One-Pan Taco Skillet

The one-pan taco skillet is a fun and easy way to enjoy the flavors of tacos without the mess of assembling individual tortillas. This skillet dinner features seasoned ground beef or turkey, topped with all the classic taco ingredients like bell peppers, onions, and melted cheese. It’s a comforting, hearty dish that’s loaded with flavor and requires only one pan, making cleanup a breeze. It’s perfect for busy nights when you want something filling and flavorful.

Ingredients:

• 1 lb ground beef or turkey
• 1 bell pepper, diced
• 1 small onion, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 packet taco seasoning (or homemade seasoning)
• 1/2 cup water
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional toppings: sour cream, salsa, cilantro, avocado

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground meat, breaking it apart as it cooks. Season with salt and pepper. Cook until browned and fully cooked through, about 5-7 minutes.
2. Add the diced bell pepper and onion to the skillet and cook for another 2-3 minutes, until softened.
3. Stir in the taco seasoning and water, and simmer for 3-4 minutes, allowing the flavors to meld together.
4. Add the black beans and corn to the skillet, mixing them in with the meat and vegetables. Cook for another 2-3 minutes to heat everything through.
5. Sprinkle shredded cheddar cheese on top of the skillet mixture and cover with a lid. Let the cheese melt for about 2 minutes.
6. Serve the taco skillet with optional toppings like sour cream, salsa, avocado, and fresh cilantro.

The one-pan taco skillet is a crowd-pleasing dish that’s perfect for taco night, minus the hassle of filling tortillas. Packed with savory, seasoned meat, vegetables, and cheese, it offers all the taco flavors in one easy-to-make skillet. This recipe is flexible—swap the ground beef for turkey, add your favorite toppings, or even serve it over rice or with tortilla chips. The best part is how quickly it comes together, making it ideal for a satisfying dinner with minimal cleanup.

One-Pan Sweet and Spicy Chicken Thighs with Roasted Vegetables

This one-pan dinner brings together the rich flavors of juicy chicken thighs with a tantalizing blend of sweet and spicy seasonings, paired with roasted vegetables for a complete meal. The chicken is cooked to perfection with a sticky, flavorful glaze that caramelizes beautifully, while the vegetables are tender and roasted to complement the dish. Simple, hearty, and bursting with flavor, this recipe is perfect for busy evenings when you want a delicious and satisfying dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups baby carrots, halved
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp sriracha or hot sauce (adjust to taste)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, honey, soy sauce, sriracha, garlic powder, smoked paprika, salt, and pepper to create the glaze.
3. Rub the glaze over the chicken thighs, making sure they are well-coated.
4. Arrange the chicken thighs on the baking sheet and place the halved carrots, sliced bell pepper, and zucchini around them.
5. Drizzle the remaining glaze over the vegetables and season with salt and pepper.
6. Roast in the oven for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F, and the vegetables are tender.
7. Garnish with fresh parsley before serving.

This sweet and spicy chicken thigh recipe is a flavorful, easy-to-make dish that will satisfy your cravings for something hearty and tasty. The chicken turns out beautifully tender with a caramelized glaze, while the vegetables offer a vibrant and nutritious side. The best part is that everything cooks on one pan, saving you time on both preparation and cleanup. This recipe is versatile, so feel free to experiment with different vegetables or adjust the spice level to your liking. A perfect dish for a busy weeknight or a casual family dinner.

One-Pan Veggie and Quinoa Stir-Fry

This vibrant one-pan veggie and quinoa stir-fry is a nutritious and quick meal that’s full of color and flavor. Packed with protein-rich quinoa, fresh vegetables, and a savory stir-fry sauce, this dish is a wholesome option for those looking to eat light yet satisfying. It’s versatile, customizable, and can be made vegetarian or vegan with a few easy swaps. Whether you’re serving it as a main or a side, this is a go-to meal for busy, health-conscious individuals.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tbsp olive oil
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 cup snap peas, trimmed
• 1/2 cup carrots, julienned
• 3 garlic cloves, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp ginger, grated
• 1 tbsp sesame seeds (optional)
• Green onions for garnish

Instructions:

1. In a medium saucepan, bring vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is tender. Fluff with a fork.
2. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Add the bell pepper, zucchini, snap peas, and carrots to the skillet, stirring frequently. Cook for 5-7 minutes until the vegetables are tender but still crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and grated ginger.
5. Add the cooked quinoa to the skillet with the vegetables. Pour the stir-fry sauce over the mixture and stir to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld.
6. Garnish with sesame seeds and chopped green onions before serving.

This veggie and quinoa stir-fry is a perfect choice for a quick, healthy, and satisfying meal. The quinoa provides a complete protein, while the fresh vegetables add color, crunch, and nutrients. The stir-fry sauce, with its combination of soy sauce, rice vinegar, and sesame oil, infuses the dish with bold, savory flavors. Not only is this dish wholesome and filling, but it’s also incredibly versatile—you can easily swap in different vegetables or protein sources to suit your taste. It’s a great meal prep option and an ideal dish for busy individuals seeking something nutritious and easy.

One-Pan Mediterranean Chicken with Olives and Feta

This Mediterranean-inspired one-pan chicken dinner is a vibrant and flavorful option that combines juicy chicken breasts with the tang of feta cheese, briny olives, and a mix of aromatic herbs. The chicken cooks to perfection with a zesty lemon and herb marinade, while the olives and feta melt slightly, creating a rich and savory combination. It’s a light yet satisfying dinner that brings the flavors of the Mediterranean to your kitchen with minimal effort.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1 lemon, sliced into wedges

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine olive oil, lemon juice, oregano, garlic powder, onion powder, salt, and pepper. Mix well.
3. Rub the chicken breasts with the marinade mixture and let them sit for 10-15 minutes to absorb the flavors.
4. Arrange the chicken breasts on the baking sheet, placing the halved cherry tomatoes and olives around them.
5. Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the tomatoes have softened.
6. Remove the chicken from the oven and sprinkle crumbled feta over the top of each breast. Return to the oven for an additional 5 minutes, or until the feta is slightly melted.
7. Garnish with fresh parsley and serve with lemon wedges.

This Mediterranean chicken with olives and feta is a flavorful and healthy one-pan dinner that’s both satisfying and easy to prepare. The combination of tender chicken, briny olives, tangy feta, and roasted tomatoes creates a vibrant dish that’s rich in Mediterranean flavors. The marinade adds a fresh and zesty note to the chicken, and the feta perfectly complements the savory elements of the meal. With minimal prep and cleanup, this dish is an ideal option for a weeknight dinner that doesn’t sacrifice on taste. Whether served with a side of couscous or simply on its own, this meal is sure to please.

One-Pan Shrimp Scampi with Pasta

This one-pan shrimp scampi with pasta is a simple yet indulgent dish that combines succulent shrimp with a rich, garlicky butter sauce and perfectly cooked pasta. The beauty of this recipe lies in its ability to deliver restaurant-quality flavors with minimal ingredients and effort. The shrimp cooks quickly, and the pasta absorbs the savory butter sauce, creating a perfectly balanced dish that is both satisfying and quick enough for a weeknight meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 8 oz linguine or spaghetti
• 2 tbsp olive oil
• 6 garlic cloves, minced
• 1/2 cup unsalted butter
• 1/2 cup dry white wine (or chicken broth)
• Juice of 1 lemon
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions, reserving 1 cup of pasta water. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
4. Pour in the white wine (or chicken broth) and lemon juice, stirring to combine. Let it simmer for 2-3 minutes to reduce slightly.
5. Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce seems dry, add some of the reserved pasta water, a little at a time, until desired consistency is reached.
6. Return the shrimp to the skillet, tossing everything together to combine. Season with salt and pepper to taste.
7. Sprinkle with fresh parsley and grated Parmesan cheese, if desired, before serving.

This shrimp scampi with pasta is the perfect dish when you want something flavorful, quick, and satisfying. The rich garlic butter sauce, combined with the delicate shrimp and pasta, creates a harmonious meal that’s both indulgent and light. With just one pan, the cleanup is minimal, and the whole meal comes together in under 30 minutes. It’s a fantastic choice for a casual dinner or to impress guests with a dish that feels luxurious but is incredibly easy to prepare.

One-Pan Mediterranean Baked Cod with Olives and Capers

This one-pan Mediterranean baked cod is an elegant, healthy meal that’s bursting with bold flavors. The mild, flaky cod is seasoned with garlic, olives, capers, and a hint of lemon, creating a bright and zesty dish. The vegetables, including cherry tomatoes and bell peppers, roast alongside the fish, making this meal both delicious and easy to prepare. This Mediterranean-inspired dinner is a light yet satisfying option for those looking for a flavorful, nutrient-packed meal.

Ingredients:

• 4 cod fillets
• 1 cup Kalamata olives, pitted and halved
• 1/4 cup capers, drained
• 1 pint cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 bell pepper, sliced
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange the cod fillets in the center of the baking sheet. Surround the fish with the olives, capers, cherry tomatoes, red onion, and bell pepper.
3. Drizzle olive oil over the fish and vegetables, then sprinkle with minced garlic, oregano, salt, and pepper.
4. Roast for 15-20 minutes, or until the cod flakes easily with a fork and the vegetables are tender.
5. Remove from the oven and squeeze lemon juice over the fish and vegetables.
6. Garnish with fresh parsley before serving.

This Mediterranean baked cod is a light yet flavorful dish that’s easy to make and incredibly satisfying. The combination of olives, capers, and garlic infuses the cod with rich, savory flavors, while the roasted vegetables add a vibrant and wholesome side. The dish is simple to prepare and requires just one pan, making it an excellent choice for a quick and healthy dinner. Whether you’re looking to eat something light or want to impress guests with a flavorful, Mediterranean-inspired meal, this recipe is sure to deliver.

One-Pan Beef Stir-Fry with Bell Peppers and Snow Peas

This one-pan beef stir-fry with bell peppers and snow peas is a quick and vibrant dish that’s full of tender beef, crisp vegetables, and a savory, sweet stir-fry sauce. It’s a well-balanced meal that’s packed with protein and fiber, making it a satisfying choice for dinner. With the convenience of one-pan cooking, this dish comes together quickly and delivers a burst of flavor with every bite. It’s perfect for busy weeknights when you need something delicious but don’t have a lot of time.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup snow peas
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce or tamari
• 1 tbsp hoisin sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp sesame seeds (optional)
• Green onions for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 2-3 minutes, stirring occasionally, until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the garlic and ginger and cook for 1 minute until fragrant.
3. Add the bell peppers and snow peas to the skillet and cook for 4-5 minutes, until the vegetables are tender but still crisp.
4. In a small bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, and red pepper flakes (if using).
5. Return the cooked beef to the skillet, pour the sauce over the mixture, and toss to coat. Cook for an additional 2-3 minutes to heat everything through and allow the sauce to thicken slightly.
6. Sprinkle sesame seeds and chopped green onions over the stir-fry before serving.

This beef stir-fry is a quick and flavorful meal that’s perfect for busy nights when you want something filling and nutritious. The tender beef pairs beautifully with the crisp bell peppers and snow peas, and the savory-sweet stir-fry sauce ties everything together with just the right balance of flavor. Best of all, it’s a one-pan dish, which means easy cleanup after dinner. Whether served on its own or over rice or noodles, this stir-fry is a versatile and satisfying dinner option that the whole family will love.

One-Pan Lemon Herb Roasted Chicken and Potatoes

This one-pan lemon herb roasted chicken and potatoes is a comforting and simple dish that delivers robust flavors with minimal effort. The chicken is perfectly seasoned with lemon, garlic, and herbs, and roasted alongside crispy golden potatoes. The combination of juicy chicken and crispy, herbed potatoes makes this a complete, satisfying meal that’s easy to prepare and requires very little cleanup. Perfect for busy evenings, this dish will quickly become a family favorite.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 lemon, sliced
• 3 garlic cloves, minced
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
2. In a small bowl, combine olive oil, garlic, thyme, rosemary, salt, and pepper.
3. Rub the chicken thighs with half of the herb mixture, making sure they are well-coated.
4. Arrange the chicken thighs on the baking sheet, and place the halved potatoes around them.
5. Drizzle the remaining herb mixture over the potatoes and arrange the lemon slices around the chicken and potatoes.
6. Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.
7. Garnish with fresh parsley before serving.

This one-pan lemon herb roasted chicken and potatoes is a flavorful, hearty dish that’s simple enough for a weeknight dinner yet satisfying enough for a special meal. The combination of lemon, garlic, and herbs infuses both the chicken and potatoes, creating a meal that’s full of flavor and easy to make. With minimal cleanup and just one pan, it’s an ideal option for busy evenings when you want a delicious, no-fuss dinner. The juicy chicken and crispy potatoes make for the perfect balance of textures, while the fresh herbs elevate the dish.

One-Pan Sausage and Bell Pepper Skillet

This one-pan sausage and bell pepper skillet is a quick and flavorful meal that’s perfect for those who want something satisfying with minimal effort. The savory sausage links are seared to perfection and then cooked with colorful bell peppers, onions, and garlic, creating a deliciously smoky and savory combination. It’s a simple yet hearty dish that comes together in under 30 minutes, making it an ideal weeknight dinner.

Ingredients:

• 4 Italian sausage links (or your favorite sausage)
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the sausage links and cook for 6-8 minutes, turning occasionally, until browned on all sides.
2. Remove the sausages from the skillet and set them aside. In the same skillet, add the sliced bell peppers and onion. Cook for 4-5 minutes, stirring occasionally, until softened.
3. Add the garlic and smoked paprika to the vegetables, and cook for an additional 1-2 minutes until fragrant.
4. Slice the cooked sausages into bite-sized pieces and add them back to the skillet with the vegetables. Stir to combine, and cook for 3-4 minutes until everything is heated through and well-mixed.
5. Season with salt and pepper to taste, and garnish with fresh basil or parsley before serving.

This sausage and bell pepper skillet is a simple, satisfying dish that’s full of flavor. The sausage adds a savory depth, while the bell peppers and onions provide a sweet and crunchy contrast. The smoked paprika and garlic give the dish a subtle smokiness and richness, making it a perfect meal for any night of the week. With just one pan, cleanup is a breeze, and the meal comes together in under 30 minutes, making it an ideal choice for busy evenings when you need something quick yet comforting.

One-Pan Zucchini and Tomato Frittata

This one-pan zucchini and tomato frittata is a light, healthy, and flavorful meal that’s perfect for breakfast, lunch, or dinner. The eggs are baked with sautéed zucchini, juicy tomatoes, and fresh herbs, creating a fluffy, savory dish that’s both satisfying and nutritious. It’s a versatile recipe that can be customized with any vegetables you have on hand, and it’s ideal for those who want a quick meal that doesn’t require much cleanup.

Ingredients:

• 6 large eggs
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 onion, diced
• 1/4 cup milk (optional, for extra fluffiness)
• 2 tbsp olive oil
• 1 tbsp fresh basil, chopped (or 1 tsp dried)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
3. Add the sliced zucchini and cook for another 5 minutes, stirring occasionally, until the zucchini is tender and slightly browned.
4. Add the halved cherry tomatoes to the skillet and cook for another 2 minutes, until they soften.
5. In a bowl, whisk together the eggs, milk (if using), basil, salt, and pepper.
6. Pour the egg mixture into the skillet, making sure the vegetables are evenly distributed. Cook on the stovetop for 2-3 minutes until the edges begin to set.
7. Sprinkle Parmesan cheese over the top (if using), and transfer the skillet to the oven. Bake for 10-12 minutes, or until the frittata is set in the center and lightly golden on top.
8. Let it cool slightly before slicing and serving.

This zucchini and tomato frittata is a quick and healthy meal that’s packed with flavor and easy to make. The eggs are light and fluffy, while the sautéed zucchini and juicy tomatoes provide freshness and texture. With just one pan, this recipe is perfect for anyone looking for a no-fuss meal that doesn’t compromise on taste. It’s versatile, so you can add any veggies or cheese you like, and it’s a great way to use up leftovers. Whether for breakfast, lunch, or dinner, this frittata is a simple and satisfying option.

One-Pan BBQ Chicken and Roasted Vegetables

This one-pan BBQ chicken and roasted vegetables is a savory and satisfying meal that’s perfect for any occasion. The chicken is coated in a smoky, tangy BBQ sauce, and roasted alongside a colorful array of vegetables, including sweet potatoes, bell peppers, and red onions. The vegetables caramelize as they cook, absorbing the BBQ flavors, while the chicken becomes tender and juicy. This dish is not only easy to prepare but also full of bold flavors, making it a great weeknight dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 sweet potatoes, peeled and diced
• 2 bell peppers, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• 1/2 cup BBQ sauce (your favorite brand)
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the BBQ sauce, smoked paprika, salt, and pepper. Coat the chicken thighs with the BBQ sauce mixture, making sure they are well-covered.
3. Arrange the chicken thighs on the baking sheet and scatter the diced sweet potatoes, bell peppers, and red onions around the chicken.
4. Drizzle olive oil over the vegetables and season with a pinch of salt and pepper.
5. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
6. Garnish with fresh cilantro or parsley before serving.

This BBQ chicken and roasted vegetable dish is a delicious, one-pan dinner that’s full of flavor and texture. The smoky BBQ sauce infuses the chicken with a rich, tangy flavor, while the roasted vegetables offer a sweet, caramelized contrast. It’s a hassle-free, crowd-pleasing meal that’s perfect for busy evenings when you want something hearty and satisfying. Plus, the one-pan method makes cleanup quick and easy, leaving you with more time to enjoy your meal.

One-Pan Chili Lime Shrimp and Rice

This one-pan chili lime shrimp and rice is a bright, zesty dish that’s packed with flavor and requires minimal effort. The shrimp is marinated in a spicy chili-lime sauce and cooked with fragrant rice, creating a perfect balance of savory, tangy, and spicy flavors. The rice absorbs all the juices from the shrimp and the seasonings, making it extra flavorful. This dish is quick to prepare and a great option for a satisfying weeknight dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tbsp olive oil
• Juice and zest of 1 lime
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. In a small bowl, combine the lime juice, lime zest, chili powder, cumin, garlic powder, salt, and pepper. Toss the shrimp in the marinade and let sit for 15-20 minutes.
2. While the shrimp marinates, heat olive oil in a large skillet over medium-high heat. Add the rice and toast it for 2-3 minutes, stirring occasionally.
3. Add the chicken broth to the skillet and bring it to a boil. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
4. In the same skillet, make space in the center and add the marinated shrimp. Cook for 3-4 minutes on each side, until the shrimp are pink and cooked through.
5. Stir the shrimp into the rice, ensuring everything is well combined.
6. Garnish with chopped cilantro before serving.

This chili lime shrimp and rice is a vibrant and flavorful one-pan dish that’s perfect for a quick weeknight dinner. The shrimp is packed with zesty lime and smoky chili flavors, while the rice soaks up the savory marinade, making every bite delicious. It’s a great balance of protein, carbs, and spices, making it both filling and satisfying. The best part is the minimal cleanup, as everything cooks in one pan. This dish is versatile too—you can easily adjust the spice levels to your preference or add extra vegetables for more texture.

One-Pan Roasted Salmon with Asparagus and Potatoes

This one-pan roasted salmon with asparagus and potatoes is a light, healthy, and flavorful dinner option. The salmon fillets are perfectly roasted with a simple lemon garlic glaze, while the asparagus and baby potatoes cook alongside, soaking up the flavors of the marinade. It’s a balanced and nutritious meal that requires little prep work and is ready in under 40 minutes. This dish is ideal for anyone looking for a quick, wholesome dinner that doesn’t compromise on flavor.

Ingredients:

• 4 salmon fillets
• 1 lb baby potatoes, halved
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, thyme, paprika, salt, and pepper.
3. Arrange the salmon fillets in the center of the baking sheet. Place the halved baby potatoes on the sides and drizzle everything with the lemon garlic glaze.
4. Roast for 25-30 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are golden and crispy.
5. Add the asparagus to the baking sheet in the last 10 minutes of cooking, arranging it around the salmon and potatoes.
6. Serve with lemon wedges for an extra burst of freshness.

This roasted salmon with asparagus and potatoes is a healthy, well-rounded meal that’s full of flavor and incredibly easy to prepare. The salmon is perfectly seasoned with the lemon and garlic, and the roasted potatoes offer a crispy, comforting side. The asparagus adds a touch of freshness and color, making this dish as beautiful as it is delicious. It’s a great option for a weeknight dinner when you want something nutritious, and the best part is that everything cooks on one pan, making cleanup a breeze.

Note: More recipes are coming soon!