18 Easy One Pan Meals for Lazy Weeknights

The best weeknight dinners are the ones that dirty the fewest dishes. These 18 one pan meals all come together in a single skillet or on a single sheet pan, so cleanup takes about as long as the cooking does. There’s something here for every mood, from crispy roasted chicken and potatoes to creamy sausage tortellini and a skillet of loaded taco rice.

Every recipe below is written out in full, with exact ingredient amounts, numbered steps, cooking times and temperatures, so you can pick one and start cooking without opening another page. Most use ingredients from any regular grocery store, and several can be prepped the night before to make dinner even easier.

Quick Guide: Which One Pan Meal Should You Make?

Jump to a Recipe

1. One-Pan Beef and Broccoli
2. One-Pan Lemon Herb Chicken and Potatoes
3. One-Pan Taco Rice Skillet
4. One-Pan Garlic Butter Shrimp and Asparagus
5. One-Pan Cheeseburger Skillet
6. One-Pan Kielbasa and Cabbage
7. One-Pan Honey Garlic Chicken and Green Beans
8. One-Pan Chicken, Broccoli and Rice
9. One-Pan Pork Chops and Apples
10. One-Pan Salmon and Veggies
11. One-Pan Teriyaki Chicken and Veggies
12. One-Pan Italian Sausage and Tortellini
13. One-Pan Burrito Bowl Skillet
14. One-Pan Baked Chicken Parmesan
15. One-Pan Shepherd’s Pie Skillet
16. One-Pan Cajun Shrimp and Rice
17. One-Pan Unstuffed Cabbage Roll Skillet
18. One-Pan Maple Dijon Chicken and Sweet Potatoes

1. One-Pan Beef and Broccoli

Tender flank steak and crisp-tender broccoli in a glossy soy-garlic sauce. It tastes like takeout, and you don’t need a wok.

Best for: Takeout cravings at home

Prep: 15 minCook: 15 minTotal: 30 minServes: 4

Ingredients

• 1 lb flank steak, sliced thin against the grain
• 1 tbsp cornstarch, plus 1 tbsp for the sauce
• 1 tbsp soy sauce, plus ⅓ cup for the sauce
• 1 tbsp neutral oil
• 4 cups broccoli florets
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp brown sugar
• ½ cup beef broth
• Cooked rice, for serving

Instructions

1. Toss the steak with 1 tbsp cornstarch and 1 tbsp soy sauce. In a small bowl, whisk ⅓ cup soy sauce, brown sugar, broth and 1 tbsp cornstarch.
2. Heat the oil in a large skillet over high heat. Sear the steak in a single layer for 2 to 3 minutes per side until browned. Move it to a plate.
3. Add the broccoli and 3 tbsp water to the pan. Cover and steam for 3 minutes.
4. Stir in the garlic and ginger and cook for 30 seconds.
5. Pour in the sauce and simmer for 1 to 2 minutes until thick and glossy. Return the beef, toss, and serve over rice.

2. One-Pan Lemon Herb Chicken and Potatoes

Crispy-skinned chicken thighs and golden potatoes roast together on one pan, with bright lemon and herbs in every bite.

Best for: A Sunday-style dinner on a weeknight

Prep: 10 minCook: 45 minTotal: 55 minServes: 4

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1½ lb baby potatoes, halved
• 3 tbsp olive oil, divided
• Juice of 1 lemon, plus 1 lemon sliced thin
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1½ tsp salt, divided
• ½ tsp black pepper

Instructions

1. Heat the oven to 425°F. Toss the potatoes on a rimmed sheet pan with 1 tbsp oil, half the salt and the pepper. Spread them cut-side down.
2. Mix the remaining oil, lemon juice, garlic, thyme, rosemary and remaining salt. Rub it over the chicken and under the skin.
3. Place the chicken skin-side up among the potatoes.
4. Roast for 30 minutes. Add the lemon slices and roast 10 to 15 minutes more, until the skin is crisp and the chicken reaches 175°F.
5. Rest for 5 minutes and spoon the pan juices over everything.

3. One-Pan Taco Rice Skillet

All the flavor of taco night in one skillet. The rice cooks right in the seasoned beef and salsa.

Best for: Taco night with fewer dishes

Prep: 10 minCook: 30 minTotal: 40 minServes: 5

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 tbsp taco seasoning
• 1 cup long-grain white rice, uncooked
• 1¼ cups beef or chicken broth
• 1 cup salsa
• 1 can (15 oz) black beans, drained
• 1 cup corn kernels
• 1½ cups shredded Mexican cheese blend
• Diced tomato, cilantro, sour cream and lime wedges, to serve

Instructions

1. Brown the beef and onion in a large, deep skillet over medium-high heat for 6 to 7 minutes. Drain excess fat.
2. Stir in the taco seasoning, rice, broth, salsa, beans and corn.
3. Bring to a boil, reduce to low, cover and simmer for 15 to 18 minutes until the rice is tender and the liquid is absorbed.
4. Sprinkle the cheese on top, cover and let it melt for 2 to 3 minutes.
5. Top with tomato, cilantro and sour cream, and serve with lime.

4. One-Pan Garlic Butter Shrimp and Asparagus

Juicy shrimp and crisp asparagus in a garlicky lemon butter. The whole dinner takes about 15 minutes.

Best for: Fast, light dinners

Prep: 10 minCook: 8 minTotal: 18 minServes: 4

Ingredients

• 1½ lb large shrimp, peeled and deveined
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp butter, divided
• 4 cloves garlic, minced
• Juice of ½ lemon, plus lemon slices
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp paprika
• 2 tbsp chopped fresh parsley

Instructions

1. Pat the shrimp dry and season with salt, pepper and paprika.
2. Melt 1 tbsp butter in a large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side until pink. Move them to a plate.
3. Add another 1 tbsp butter and the asparagus. Cook for 3 to 4 minutes until bright green and crisp-tender.
4. Lower the heat, add the last tbsp of butter and the garlic, and stir for 30 seconds.
5. Return the shrimp, add the lemon juice, toss and top with parsley. Serve right away.

5. One-Pan Cheeseburger Skillet

Cheeseburger flavor in a creamy, cheesy macaroni skillet. The pasta cooks right in the pan, so there’s no colander.

Best for: Kid-friendly dinners

Prep: 10 minCook: 25 minTotal: 35 minServes: 5

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup milk
• 8 oz (2 cups) dry elbow macaroni
• 1 tbsp ketchup
• 1 tsp yellow mustard
• 1 tsp Worcestershire sauce
• 2 cups shredded cheddar
• Salt and pepper
• Diced pickles, diced tomato and burger sauce, to serve

Instructions

1. Brown the beef and onion in a large, deep skillet for 6 to 7 minutes. Add the garlic for 30 seconds and drain the fat.
2. Stir in the ketchup, mustard, Worcestershire, broth, milk and macaroni. Season with salt and pepper.
3. Bring to a boil, then reduce to a simmer. Cover and cook for 12 to 15 minutes, stirring now and then, until the pasta is tender and the sauce has thickened.
4. Take the pan off the heat and stir in the cheddar until melted.
5. Top with pickles, tomato and a drizzle of burger sauce.

6. One-Pan Kielbasa and Cabbage

Smoky sausage and cabbage browned in the same pan. It’s one of the cheapest dinners you can make.

Best for: Budget-friendly dinners

Prep: 10 minCook: 25 minTotal: 35 minServes: 4

Ingredients

• 14 oz smoked kielbasa, sliced into ½-inch rounds
• 1 small green cabbage (about 1½ lb), cut into 1-inch wedges
• 1 medium onion, sliced
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 tbsp grainy mustard
• 1 tbsp apple cider vinegar
• ½ tsp salt
• Black pepper and chopped parsley

Instructions

1. Heat 1 tbsp oil in a large skillet over medium-high heat. Brown the kielbasa for 4 to 5 minutes, then move it to a plate.
2. Add the remaining oil, onion and cabbage. Cover for the first 5 minutes, then uncover and cook 7 to 10 minutes more, stirring now and then, until tender with browned edges.
3. Stir in the garlic and cook for 30 seconds.
4. Return the kielbasa and add the mustard, vinegar, salt and pepper. Cook for 2 minutes.
5. Top with parsley and serve.

7. One-Pan Honey Garlic Chicken and Green Beans

Sticky honey-garlic chicken thighs with blistered green beans, all roasted on one sheet pan.

Best for: Sweet-savory flavor, easy cleanup

Prep: 10 minCook: 30 minTotal: 40 minServes: 4

Ingredients

• 6 boneless, skinless chicken thighs (about 1½ lb)
• 1 lb green beans, trimmed
• 1 tbsp olive oil
• ⅓ cup honey
• ¼ cup soy sauce
• 4 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tbsp olive oil, for the glaze
• 1 tbsp sesame seeds
• Salt and pepper

Instructions

1. Heat the oven to 425°F and line a large sheet pan.
2. Whisk the honey, soy sauce, garlic, rice vinegar and 1 tbsp oil. Toss the chicken with half of this glaze.
3. Arrange the chicken on one side of the pan. Toss the green beans with 1 tbsp oil, salt and pepper, and spread them on the other side.
4. Roast for 15 minutes. Spoon some of the remaining glaze over the chicken and roast 10 to 15 minutes more, until the chicken reaches at least 165°F.
5. Drizzle with the last of the glaze, sprinkle with sesame seeds and serve over rice.

8. One-Pan Chicken, Broccoli and Rice

Chicken and broccoli casserole flavor, made completely on the stovetop.

Best for: Casserole flavor without the oven

Prep: 10 minCook: 30 minTotal: 40 minServes: 4

Ingredients

• 1½ lb boneless, skinless chicken, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 cloves garlic, minced
• 1 cup long-grain white rice, uncooked
• 1¾ cups chicken broth
• ½ cup milk
• 3 cups small broccoli florets
• 1½ cups shredded cheddar

Instructions

1. Season the chicken with garlic powder, salt and pepper. Sear it in the oil in a large, deep skillet over medium-high heat for 4 to 5 minutes until browned. It doesn’t need to be cooked through yet.
2. Add the garlic, rice, broth and milk, and bring to a simmer.
3. Cover and cook on low for 12 minutes.
4. Scatter the broccoli on top, cover and cook 5 to 6 minutes more, until the rice and broccoli are tender and the chicken is cooked through.
5. Sprinkle with the cheddar, cover for 2 minutes until melted, and fluff lightly.

9. One-Pan Pork Chops and Apples

Golden pork chops with caramelized apples and a quick cider-mustard pan sauce, perfect for fall.

Best for: Cozy fall dinners

Prep: 10 minCook: 25 minTotal: 35 minServes: 4

Ingredients

• 4 bone-in pork chops, ¾ to 1 inch thick
• 1 tbsp neutral oil
• 2 tbsp butter
• 2 firm apples, sliced
• 1 red onion, cut into wedges
• 1 tsp fresh thyme leaves
• ½ cup apple cider or chicken broth
• 1 tbsp Dijon mustard
• Salt and pepper

Instructions

1. Season the pork chops with salt and pepper. Heat the oil in a large skillet over medium-high heat and sear the chops for 4 to 5 minutes per side until deep golden. Move them to a plate.
2. Reduce the heat to medium and melt the butter. Cook the apples, onion and thyme for 5 minutes until softened.
3. Stir in the cider and mustard, scraping up the browned bits from the bottom of the pan.
4. Nestle the chops back into the pan, cover and simmer for 3 to 5 minutes until the pork reaches 145°F.
5. Rest the chops for 3 minutes, then spoon the apples and sauce over the top.

10. One-Pan Salmon and Veggies

Flaky lemon-garlic salmon with roasted asparagus and blistered tomatoes, ready in about 25 minutes.

Best for: Light, healthy-feeling dinners

Prep: 10 minCook: 20 minTotal: 30 minServes: 4

Ingredients

• 4 salmon fillets (5 to 6 oz each)
• 1 lb asparagus, trimmed
• 1 pint cherry tomatoes
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 lemon, half sliced and half juiced
• 1 tbsp fresh dill, or 1 tsp dried
• Salt and pepper

Instructions

1. Heat the oven to 400°F. Toss the asparagus and tomatoes on a rimmed sheet pan with 1 tbsp oil, salt and pepper. Roast for 8 minutes.
2. Mix the remaining 2 tbsp oil with the garlic, lemon juice, dill, salt and pepper. Brush it over the salmon.
3. Push the vegetables aside and place the salmon on the pan. Top with the lemon slices.
4. Roast for 10 to 12 minutes, until the salmon flakes easily with a fork and reaches 145°F.
5. Serve with extra dill and a squeeze of lemon.

11. One-Pan Teriyaki Chicken and Veggies

A colorful sheet pan of sticky teriyaki chicken and roasted vegetables, easy to serve over rice.

Best for: A takeout swap at home

Prep: 15 minCook: 25 minTotal: 40 minServes: 4

Ingredients

• 1½ lb boneless, skinless chicken, cut into 1-inch pieces
• 3 cups broccoli florets
• 1 red bell pepper, cut into strips
• 2 carrots, sliced ¼ inch thick
• 2 tbsp oil, divided
• ¾ cup teriyaki sauce, divided
• 1 tsp sesame seeds
• Sliced scallions and cooked rice, to serve

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan.
2. Toss the chicken with ¼ cup teriyaki sauce. Toss the carrots with 1 tbsp oil. Spread both on the pan and roast for 10 minutes.
3. Toss the broccoli and bell pepper with the remaining oil and ¼ cup sauce, and add them to the pan.
4. Roast 12 to 15 minutes more, stirring once, until the chicken reaches 165°F and the sauce caramelizes at the edges.
5. Drizzle with the remaining sauce, top with sesame seeds and scallions, and serve over rice.

12. One-Pan Italian Sausage and Tortellini

Cheese tortellini and Italian sausage in a creamy tomato sauce, with the tortellini cooked right in the pan.

Best for: Restaurant-style flavor, fast

Prep: 10 minCook: 20 minTotal: 30 minServes: 4

Ingredients

• 1 lb Italian sausage, casings removed
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 can (14.5 oz) crushed tomatoes
• 1 cup chicken broth
• ½ cup heavy cream
• 1 package (20 oz) refrigerated cheese tortellini
• 3 cups baby spinach
• ½ cup grated parmesan
• Fresh basil, salt and pepper

Instructions

1. Brown the sausage in the oil in a large, deep skillet over medium-high heat for 6 to 7 minutes, breaking it up. Drain any extra fat.
2. Add the garlic and Italian seasoning and cook for 30 seconds.
3. Pour in the crushed tomatoes and broth and bring to a simmer.
4. Add the tortellini and cook for 5 to 7 minutes, stirring often, until tender.
5. Stir in the cream, spinach and parmesan until the spinach wilts. Season, then top with basil.

13. One-Pan Burrito Bowl Skillet

Everything in a burrito bowl, cooked together in one skillet. The leftovers pack well for lunch.

Best for: Meal prep and lunches

Prep: 10 minCook: 30 minTotal: 40 minServes: 5

Ingredients

• 1 lb ground turkey
• 1 tbsp oil
• 1 small onion, diced
• 2 tbsp taco seasoning
• 1 cup long-grain white rice, uncooked
• 1¼ cups chicken broth
• 1 cup salsa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1½ cups shredded Monterey Jack
• 1 avocado, sliced
• Cilantro and lime wedges, to serve

Instructions

1. Brown the turkey and onion in the oil in a large, deep skillet over medium-high heat for 6 to 7 minutes.
2. Stir in the taco seasoning, rice, broth, salsa, beans and corn.
3. Bring to a boil, then reduce to low, cover and cook for 15 to 18 minutes until the rice is tender.
4. Sprinkle with the cheese, cover for 2 minutes until melted.
5. Top with avocado and cilantro and serve with lime.

14. One-Pan Baked Chicken Parmesan

Crispy breaded chicken under marinara and bubbling mozzarella, made without a separate baking dish.

Best for: Classic comfort, less mess

Prep: 20 minCook: 25 minTotal: 45 minServes: 4

Ingredients

• 4 thin chicken cutlets (about 1½ lb, ½ inch thick)
• ½ cup flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• ½ cup grated parmesan, divided
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 3 tbsp olive oil
• 1½ cups marinara sauce
• 1½ cups shredded mozzarella
• Fresh basil

Instructions

1. Heat the oven to 400°F. Mix the panko, ¼ cup parmesan, Italian seasoning, salt and pepper. Set out the flour, eggs and panko mixture in three shallow dishes.
2. Dredge each cutlet in flour, then egg, then the panko mixture, pressing to coat.
3. Heat the oil in a large oven-safe skillet over medium-high heat. Brown the cutlets for about 2 minutes per side.
4. Spoon the marinara over the cutlets and top with the mozzarella and remaining parmesan.
5. Bake for 15 to 20 minutes, until the chicken reaches 165°F and the cheese is bubbly and golden. Top with basil.

15. One-Pan Shepherd’s Pie Skillet

A savory beef and vegetable filling under golden mashed potatoes, all in one skillet. It’s a great use for leftover mash.

Best for: Using up leftover mashed potatoes

Prep: 15 minCook: 30 minTotal: 45 minServes: 5

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp flour
• 1 tsp dried thyme
• 1 cup beef broth
• 1 cup frozen peas
• 3 cups prepared mashed potatoes
• ½ cup shredded cheddar (optional)
• Salt, pepper and parsley

Instructions

1. Heat the broiler to high. In a large oven-safe skillet, brown the beef with the onion and carrots for 8 to 10 minutes. Drain the fat.
2. Add the garlic, tomato paste, Worcestershire, flour and thyme. Stir for 1 minute.
3. Pour in the broth and simmer for 5 to 6 minutes until thickened. Stir in the peas and season with salt and pepper.
4. Spread the mashed potatoes over the top, sprinkle with cheddar, and drag a fork across for ridges.
5. Broil for 4 to 5 minutes, watching closely, until golden. Rest for 5 minutes and top with parsley.

16. One-Pan Cajun Shrimp and Rice

Smoky andouille, juicy shrimp and Cajun-spiced rice cooked together in one deep skillet.

Best for: Bold flavor

Prep: 15 minCook: 30 minTotal: 45 minServes: 4

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz andouille sausage, sliced
• 1 tbsp oil
• 1 bell pepper, diced
• 1 small onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp Cajun seasoning, divided
• 1 cup long-grain white rice, uncooked
• 1 can (14.5 oz) diced tomatoes, drained
• 1¾ cups chicken broth
• Sliced green onion and lemon wedges

Instructions

1. Toss the shrimp with 1 tsp of the Cajun seasoning and set aside.
2. Brown the andouille in the oil in a large, deep skillet over medium-high heat for 3 to 4 minutes.
3. Add the bell pepper, onion and celery and cook for 4 to 5 minutes. Add the garlic for 30 seconds.
4. Stir in the rice, remaining Cajun seasoning, tomatoes and broth. Bring to a simmer, cover and cook on low for 15 minutes.
5. Nestle the shrimp on top, cover and cook 5 to 6 minutes until pink and curled. Top with green onion and lemon.

17. One-Pan Unstuffed Cabbage Roll Skillet

All the flavor of cabbage rolls, with no rolling. It’s a cozy, old-fashioned dinner with a big cabbage payoff.

Best for: Old-school comfort food

Prep: 15 minCook: 35 minTotal: 50 minServes: 6

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chopped green cabbage
• 1 can (8 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes, with juices
• ½ cup beef broth
• ¾ cup long-grain white rice, uncooked
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 1 tbsp apple cider vinegar
• Salt and pepper
• Sour cream and parsley, to serve

Instructions

1. Brown the beef and onion in a large, deep skillet for 7 to 8 minutes. Add the garlic for 30 seconds and drain the fat.
2. Stir in the cabbage, tomato sauce, diced tomatoes, broth, rice, Worcestershire, paprika, vinegar, salt and pepper.
3. Bring to a simmer, cover and cook on low for 25 minutes, stirring every 8 to 10 minutes, until the rice and cabbage are tender.
4. If it looks too saucy, uncover and simmer for 3 to 5 minutes.
5. Serve topped with sour cream and parsley.

18. One-Pan Maple Dijon Chicken and Sweet Potatoes

Sweet and tangy maple-Dijon chicken thighs roasted with caramelized sweet potatoes and red onion.

Best for: Fall flavors

Prep: 15 minCook: 40 minTotal: 55 minServes: 4

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 large sweet potatoes (about 1½ lb), cut into ¾-inch cubes
• 1 red onion, cut into wedges
• 3 tbsp olive oil, divided
• 3 tbsp maple syrup
• 2 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt, divided
• ½ tsp black pepper

Instructions

1. Heat the oven to 425°F. Toss the sweet potatoes and onion with 2 tbsp oil, half the salt and the pepper on a rimmed sheet pan.
2. Whisk the maple syrup, Dijon, remaining 1 tbsp oil, garlic, thyme and remaining salt. Coat the chicken with half of it.
3. Place the chicken skin-side up among the vegetables and roast for 20 minutes.
4. Brush the chicken with the remaining glaze and roast 15 to 20 minutes more, until the chicken reaches 175°F and the sweet potatoes are caramelized.
5. Rest for 5 minutes before serving.

Tips for Perfect One Pan Meals

• Pick the right size pan. A crowded pan steams instead of browning. If everything doesn’t fit in one layer, use a bigger pan or split it across two.
• Cut ingredients by cook time. Dense items like potatoes and carrots should be cut smaller than quick-cooking ones like broccoli or zucchini so they finish together.
• Stagger the cooking. Give the slower ingredient a head start, then add the faster one partway through. It’s the simplest way to avoid mushy vegetables.
• Pat proteins dry. Dry chicken, pork and shrimp brown better and get crispier, which builds a lot more flavor.
• Preheat the pan or the oven. A hot start gives you a good sear on the stovetop and better roasting in the oven.
• Use the browned bits. After searing meat, add a splash of broth, wine or cider and scrape the bottom of the pan. That’s the base of a quick pan sauce.
• Line sheet pans for easy cleanup. Parchment paper or foil makes the cleanup almost effortless, though very sticky glazes can burn on parchment at high heat.

Frequently Asked Questions