15 One-Pan Meals for Stress-Free Weeknight Cooking

1. One-Pan Lemon Garlic Chicken and Asparagus

Ingredients

• • 4 chicken breasts

• • 1 lb asparagus, trimmed

• • 4 cloves garlic, minced

• • Juice and zest of 1 lemon

• • Salt and pepper to taste

• • Olive oil

Instructions

Preheat the oven to 400°F (200°C). In a large bowl, combine the chicken breasts, garlic, lemon juice, lemon zest, salt, pepper, and olive oil. Toss well to coat. Spread chicken and asparagus on a baking sheet and roast for 20-25 minutes or until the chicken is cooked through.

2. One-Pan Shrimp and Rice

Ingredients

• • 1 lb shrimp, peeled and deveined

• • 1 cup rice

• • 2 cups chicken broth

• • 1 red bell pepper, diced

• • 1 onion, chopped

• • 2 cloves garlic, minced

• • Olive oil

• • Salt and pepper to taste

Instructions

In a large skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper, cooking until soft. Stir in rice and broth, bringing to a boil. Reduce heat and simmer for 15 minutes. Add shrimp, cover, and cook until shrimp are pink and cooked through.

3. One-Pan Pasta Primavera

Ingredients

• • 12 oz pasta

• • 2 cups assorted vegetables (zucchini, bell peppers, cherry tomatoes)

• • 2 cups vegetable broth

• • 2 tbsp olive oil

• • 1 tsp Italian seasoning

• • Salt and pepper to taste

Instructions

Combine pasta, vegetables, vegetable broth, olive oil, Italian seasoning, salt, and pepper in a large skillet. Bring to a boil, reduce heat, and simmer until pasta is al dente and vegetables are tender, about 10-12 minutes.

4. One-Pan Beef Tacos

Ingredients

• • 1 lb ground beef

• • 1 onion, chopped

• • 1 can black beans, drained and rinsed

• • 2 cups corn

• • 1 tbsp taco seasoning

• • Tortillas for serving

Instructions

In a large skillet, brown the ground beef with chopped onions. Add black beans, corn, and taco seasoning, mixing well. Cook for another 5 minutes until heated through. Serve in tortillas.

5. One-Pan Mediterranean Chickpea Bake

Ingredients

• • 2 cans chickpeas, drained and rinsed

• • 1 red onion, sliced

• • 1 zucchini, sliced

• • 1 red bell pepper, chopped

• • 2 cups cherry tomatoes

• • 2 tsp oregano

• • Salt and pepper to taste

• • Olive oil

Instructions

Preheat the oven to 425°F (220°C). Combine all ingredients in a large baking dish. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes until vegetables are tender.

6. One-Pan BBQ Chicken and Sweet Potatoes

Ingredients

• • 4 chicken thighs

• • 2 sweet potatoes, cubed

• • 1 cup BBQ sauce

• • Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C). On a baking sheet, season the chicken thighs and sweet potatoes with salt and pepper. Pour BBQ sauce over the chicken. Bake for 30-35 minutes until chicken is cooked through and sweet potatoes are tender.

7. One-Pan Quinoa with Vegetables

Ingredients

• • 1 cup quinoa

• • 2 cups vegetable broth

• • 1 cup carrots, diced

• • 1 cup broccoli florets

• • 1 bell pepper, chopped

• • Olive oil, salt, and pepper to taste

Instructions

In a large skillet, heat olive oil over medium heat. Add carrots, bell pepper, and broccoli; cook until tender. Add quinoa and vegetable broth, bringing to a boil. Cover and reduce heat; cook for 15 minutes or until quinoa is fluffy.

8. One-Pan Garlic Butter Salmon and Broccoli

Ingredients

• • 4 salmon fillets

• • 2 cups broccoli florets

• • 4 cloves garlic, minced

• • 4 tbsp butter

• • Juice of 1 lemon

• • Salt and pepper to taste

Instructions

In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant. Push garlic aside, add salmon and broccoli. Drizzle lemon juice over and season. Cook until salmon is cooked through and broccoli is tender.

9. One-Pan Teriyaki Chicken and Rice

Ingredients

• • 1 lb chicken thighs, cut into pieces

• • 1 cup rice

• • 2 cups chicken broth

• • 1 cup broccoli florets

• • ½ cup teriyaki sauce

• • Sesame seeds for garnish

Instructions

In a skillet, brown chicken pieces. Add rice, broth, and teriyaki sauce; bring to a boil. Reduce heat and stir in broccoli. Cover and cook for 15-20 minutes, or until rice is tender and chicken is cooked through. Garnish with sesame seeds.

10. One-Pan Mediterranean Farro Bowl

Ingredients

• • 1 cup farro

• • 2 cups vegetable broth

• • 1 cup cherry tomatoes, halved

• • ½ cup Kalamata olives, pitted

• • 1 cucumber, chopped

• • Feta cheese, for serving

• • Olive oil, salt, and pepper

Instructions

In a large saucepan, combine farro and vegetable broth. Bring to a boil and reduce to a simmer for 25-30 minutes until tender. Stir in tomatoes, olives, and cucumbers. Drizzle with olive oil and season. Serve with feta cheese on top.

11. One-Pan Stuffed Bell Peppers

Ingredients

• • 4 bell peppers

• • 1 lb ground turkey

• • 1 can diced tomatoes

• • 1 cup cooked rice

• • 1 tsp Italian seasoning

• • Olive oil, salt, and pepper to taste

Instructions

Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. In a skillet, brown ground turkey; add tomatoes, rice, Italian seasoning, and seasonings. Stuff the mixture into bell peppers and bake for 30 minutes.

12. One-Pan Chicken Fajitas

Ingredients

• • 1 lb chicken breast, sliced

• • 1 onion, sliced

• • 2 bell peppers, sliced

• • 2 tbsp fajita seasoning

• • Tortillas for serving

• • Olive oil, salt, and pepper

Instructions

In a skillet, heat olive oil and add the chicken, onion, and bell peppers. Sprinkle fajita seasoning over the top and cook until chicken is cooked through and veggies are tender. Serve with tortillas.

13. One-Pan Egg Fried Rice

Ingredients

• • 2 cups cooked rice

• • 2 eggs, beaten

• • 1 cup mixed vegetables (peas, carrots, corn)

• • 3 green onions, sliced

• • 3 tbsp soy sauce

• • Olive oil, salt, and pepper to taste

Instructions

In a large skillet, heat olive oil and scramble the eggs; set aside. In the same skillet, stir-fry mixed vegetables, then add rice and soy sauce. Stir in scrambled eggs and green onions; cook until heated through.

14. One-Pan Baked Ziti

Ingredients

• • 1 lb ziti pasta

• • 1 jar marinara sauce

• • 2 cups shredded mozzarella cheese

• • 2 cups water

• • Italian seasoning, salt, and pepper to taste

Instructions

Preheat the oven to 375°F (190°C). In a large baking dish, combine ziti, marinara sauce, water, and seasonings. Top with mozzarella cheese. Cover with foil and bake for 25 minutes, then remove foil and bake for another 10 minutes until cheese is golden.

15. One-Pan Mexican Quinoa

Ingredients

• • 1 cup quinoa

• • 2 cups vegetable broth

• • 1 can black beans, rinsed

• • 1 cup corn

• • 1 tsp chili powder

• • 1 tsp cumin

• • Salt and pepper to taste

Instructions

In a large skillet, combine quinoa, vegetable broth, black beans, corn, chili powder, cumin, and seasonings. Bring to a boil; reduce heat and cover, simmering for 15-20 minutes until quinoa is cooked.