5 Easy One-Pan Dinners for Busy Weeknights

After a long day, the last thing anyone wants is a sink full of pots and pans. One-pan dinners solve that problem by cooking everything together, which also means the flavors mix as they go. Here are five simple meals that come together in about thirty minutes with a single skillet or sheet pan.

Lemon Garlic Chicken and Vegetables

Cut about 500 grams of chicken thighs into chunks and toss them in a hot pan with olive oil until golden on the outside. Add a handful of chopped garlic, sliced bell peppers, and a couple of small potatoes cut into cubes, then cover and let everything cook through on medium heat for around fifteen minutes.

Finish with a good squeeze of lemon juice and a sprinkle of dried herbs like oregano or thyme. The lemon brightens the dish and cuts through the richness of the chicken fat left in the pan.

Sheet Pan Sausage and Roasted Veggies

Spread sausages, chunks of zucchini, red onion, and cherry tomatoes across a lined baking sheet, then drizzle with oil and a pinch of salt and pepper. Roast in a hot oven for about twenty-five minutes, turning everything once halfway through so it browns evenly.

This dish is forgiving with substitutions, so swap in whatever vegetables are close to going bad in your fridge. Broccoli, carrots, and mushrooms all roast well alongside sausage.

One-Pot Creamy Tomato Pasta

Cook chopped onion and garlic in a deep pan until soft, then add a can of crushed tomatoes, about 300 grams of dry pasta, and enough water or stock to just cover the pasta. Simmer uncovered, stirring occasionally, until the pasta is tender and most of the liquid has absorbed, roughly twelve minutes.

Stir in a splash of cream or a spoonful of soft cheese at the end for a rounder, less acidic sauce. A handful of fresh basil or spinach stirred in at the last minute adds color and freshness.

Shrimp and Rice Skillet

Sauté diced onion, garlic, and a chopped tomato in a wide pan, then stir in rice and enough broth to cook it through, about twice the volume of the rice. Cover and simmer for around eighteen minutes until the rice is nearly tender.

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Add raw shrimp on top for the last five minutes of cooking, letting them steam in the residual heat until pink and opaque. A pinch of smoked paprika or chili flakes gives the whole dish a warm, smoky edge.

Vegetable and Egg Fried Rice

Use rice that has been cooked and cooled, ideally from the day before, since fresh rice turns mushy when fried. Stir-fry diced carrot, peas, and a beaten egg in a hot pan with a little oil, then add the rice and break it up with a spatula until everything is heated through and lightly crisped.

Finish with a splash of soy sauce and a sliced green onion for color and crunch. This is a great way to use up small amounts of leftover vegetables sitting in the fridge.