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10 Quick and Easy One-Pan Dinner Recipes for Busy Weeknights

Discover 10 quick and easy one-pan dinner recipes perfect for busy weeknights. From creamy garlic mushrooms to teriyaki salmon, these hassle-free meals are delicious, nutritious, and require minimal cleanup. Ideal for busy families looking for flavor-packed dinners with simple prep!


One-Pan Dinner Recipes make weeknight meals a breeze, cutting down on cleanup while satisfying your hunger. Whether you’re cooking for yourself or a crowd, these recipes are designed to feed 4-6 people and can be stored in the fridge for up to three days. Pair them with a side salad or crusty bread for a complete meal that’s quick, easy, and full of flavors.

Creamy Garlic Mushrooms and Spinach

Creamy garlic mushrooms and spinach dish in a pan

This creamy garlic mushrooms and spinach dish is a quick and delightful option for busy weeknight meals. The combination of earthy mushrooms and fresh spinach, enveloped in a rich garlic cream sauce, creates a comforting and satisfying flavor that’s hard to resist.

Not only is this recipe simple to make, requiring just one pan, but it’s also versatile enough to pair with your favorite protein or serve over pasta or rice. It’s perfect for those nights when you want something delicious without spending hours in the kitchen.

Ingredients

  • 2 cups fresh spinach
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pan over medium heat. Add sliced mushrooms and sauté until they are golden brown, about 5 minutes.
  2. Add minced garlic to the pan and cook for another minute until fragrant.
  3. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and creamy, then add the spinach.
  4. Season with salt and pepper, allowing the spinach to wilt for about 2-3 minutes.
  5. Garnish with fresh parsley and serve hot.

Serving Size:This recipe serves 4 people.
Storage Tips:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Pairing Options:This dish pairs wonderfully with grilled chicken, shrimp, or over a bed of pasta or rice for a complete meal.

Teriyaki Salmon with Broccoli

A beautifully plated teriyaki salmon fillet with broccoli on a white dish.

This Teriyaki Salmon with Broccoli is a perfect weeknight meal that balances flavor and nutrition. With tender salmon glazed in a sweet and savory teriyaki sauce, paired with vibrant green broccoli, this dish is not only delicious but also simple to prepare.

In just one pan, you can create a satisfying dinner recipe that everyone will enjoy. The delightful combination of the rich salmon and the crisp-tender broccoli makes it a hit at the table. Plus, cleanup is a breeze!

Ingredients

  • 4 salmon fillets
  • 1 cup teriyaki sauce
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • Cooked rice, for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine teriyaki sauce, garlic, and ginger. Add the salmon fillets and let them marinate for about 15 minutes.
  3. In a large oven-safe pan, heat olive oil over medium-high heat. Add broccoli florets and sauté for about 3-4 minutes until bright green.
  4. Add the marinated salmon fillets to the pan, skin side down, and pour any remaining marinade over the top.
  5. Transfer the pan to the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  6. Serve the salmon and broccoli over cooked rice, drizzling extra teriyaki sauce if desired.

Serving Size: This recipe serves 4 people.

Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again.

Pairing Options: This dish pairs wonderfully with steamed rice or quinoa, and a light salad for a complete meal.

Beef and Broccoli Rice Bowl

A delicious Beef and Broccoli Rice Bowl served in a pan.

The Beef and Broccoli Rice Bowl is a quick and satisfying meal perfect for busy weeknights. This dish combines tender beef with crisp broccoli over a bed of fluffy rice, creating a delicious blend of flavors and textures. It’s simple to make, taking only about 30 minutes from start to finish, making it an ideal choice for those hectic evenings.

This one-pan dinner recipe is not only tasty but also customizable. You can adjust the seasoning to your liking or even add your favorite vegetables. With its savory sauce and hearty ingredients, it’s sure to be a hit with the whole family.

Ingredients

  • 1 pound beef (sirloin or flank steak), sliced thinly
  • 2 cups broccoli florets
  • 2 cups cooked white rice
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated (optional)
  • 1 tablespoon sesame seeds (for garnish)
  • Salt and pepper to taste

Instructions

  1. In a large skillet, heat sesame oil over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
  2. Add the sliced beef to the skillet, season with salt and pepper, and cook until browned, about 4-5 minutes.
  3. Stir in the broccoli florets and cook for an additional 3-4 minutes, until the broccoli is tender-crisp.
  4. Pour in the soy sauce and oyster sauce, stirring to coat the beef and broccoli evenly. Cook for another 2 minutes.
  5. Serve the beef and broccoli mixture over a bed of cooked rice, garnished with sesame seeds.

Serving Size: 4. Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish pairs well with a simple salad or steamed dumplings for a complete meal.

Spicy Sausage and Peppers Skillet

A colorful skillet filled with spicy sausage and bell peppers, garnished with fresh basil.

This Spicy Sausage and Peppers Skillet is a vibrant, one-pan wonder that brings together the smoky flavor of sausage with the sweetness of bell peppers. It’s a quick, satisfying meal perfect for busy weeknights. Not only is it packed with flavor, but it also requires minimal cleanup, making it a go-to dinner recipe for any household.

The combination of spicy sausage and colorful peppers creates a delightful balance of heat and sweetness. It’s simple to prepare and can be on the table in about 30 minutes. Serve it over rice or with crusty bread for a complete meal that everyone will love.

Ingredients

  • 1 lb spicy Italian sausage
  • 2 bell peppers (red and yellow), sliced
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh basil for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the sausages and cook until browned on all sides, about 5-7 minutes.
  2. Add the sliced onions and bell peppers to the skillet, cooking until softened, about 5 minutes.
  3. Stir in the minced garlic and Italian seasoning, cooking for another minute until fragrant. Season with salt and pepper to taste.
  4. Serve hot, garnished with fresh basil.

Serving Size:4 servings.Storage Tips:Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.Pairing Options:This dish pairs well with rice, quinoa, or a fresh side salad.

Lemon Herb Chicken and Asparagus

Cooked lemon herb chicken with asparagus in a pan.

This Lemon Herb Chicken and Asparagus dish is a fantastic choice for a quick weeknight meal. It combines juicy chicken breasts with tender asparagus, all seasoned with zesty lemon and fresh herbs for a bright, delightful flavor. It’s simple to prepare and cooks in one pan, making cleanup a breeze!

Perfect for busy nights, this recipe brings together healthy ingredients that taste amazing together. The chicken is marinated to enhance its flavor, while the asparagus adds a lovely crunch. Serve this dish with a side of rice or a fresh salad for a complete meal.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 bunch of asparagus, trimmed
  • 2 tablespoons olive oil
  • 2 lemons (juiced and zested)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Marinate the Chicken: In a bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Add the chicken breasts and coat well. Let marinate for at least 15 minutes.
  2. Prepare the Pan: Preheat your oven to 400°F (200°C). In a large oven-safe skillet, heat a bit of olive oil over medium heat. Add the marinated chicken breasts, searing for about 3-4 minutes on each side until golden brown.
  3. Add Asparagus: Once the chicken is seared, add the trimmed asparagus around the chicken in the skillet. Drizzle with any remaining marinade and season with salt and pepper.
  4. Bake: Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the chicken is cooked through and the asparagus is tender.
  5. Garnish: Remove from the oven, sprinkle with fresh parsley, and serve warm.

Serving Size: Serves 4.
Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Pairing Options: This dish pairs well with quinoa, couscous, or a side salad for a balanced meal.

Vegetable Stir-Fry with Tofu

A colorful vegetable stir-fry with tofu in a cast iron pan surrounded by fresh vegetables.

This Vegetable Stir-Fry with Tofu is a delicious and colorful dish that’s perfect for busy weeknights. Packed with fresh veggies and protein-rich tofu, it’s not only healthy but also incredibly simple to prepare. You can whip it up in just one pan, making cleanup a breeze!

The combination of crunchy vegetables and savory tofu creates a satisfying meal. Feel free to customize the veggies based on what you have on hand. Serve it over rice or noodles for a complete dinner that the whole family will love.

Ingredients

  • 1 block (14 oz) firm tofu, pressed and cubed
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 bell pepper (any color), sliced
  • 1 carrot, julienned
  • 1 cup broccoli florets
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • Salt and pepper to taste
  • Cooked rice or noodles, for serving

Instructions

  1. Marinate the Tofu: In a bowl, combine cubed tofu with soy sauce. Let it marinate for about 10 minutes.
  2. Cook the Tofu: Heat olive oil in a large pan over medium heat. Add the marinated tofu and cook until golden brown, about 5-7 minutes. Remove from the pan and set aside.
  3. Stir-Fry the Vegetables: In the same pan, add the onion, garlic, and ginger. Sauté for 2 minutes. Then, add the bell pepper, carrot, and broccoli. Cook for about 5-7 minutes until the vegetables are tender but still crisp.
  4. Combine: Return the tofu to the pan, mixing everything together. Season with salt and pepper to taste. Cook for an additional 2 minutes to heat through.
  5. Serve: Serve hot over cooked rice or noodles. Enjoy your quick and tasty stir-fry!

Serving Size: 4.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
Pairing Options: This dish pairs well with steamed rice or whole-grain noodles, and you can add a side of spring rolls for a complete meal!

One-Pan Pasta Primavera

A vibrant dish of pasta primavera with assorted vegetables and cheese

This One-Pan Pasta Primavera is a delightful and colorful dish that brings together fresh vegetables and pasta in a quick and easy meal. It’s light, bright, and bursting with flavor, making it perfect for weeknight dinners when you want something wholesome without the fuss. The combination of tender pasta and sautéed veggies ensures that each bite is packed with goodness.

What’s great about this recipe is how versatile it is. You can use any veggies you have on hand, which makes it a fantastic way to clean out your fridge. Plus, with everything cooked in just one pan, cleanup is a breeze! Serve it with a sprinkle of cheese for a creamy finish that ties all the flavors together.

Ingredients

  • 8 ounces pasta (penne or fusilli works great)
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes, halved
  • 1 zucchini, sliced
  • 1 bell pepper, chopped
  • 1 cup broccoli florets
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • Fresh basil for garnish (optional)

Instructions

  1. Cook the Pasta: In a large skillet, cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Sauté the Vegetables: In the same skillet, heat olive oil over medium heat. Add cherry tomatoes, zucchini, bell pepper, and broccoli. Sauté for about 5-7 minutes until the vegetables are tender.
  3. Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning. Cook for an additional 1-2 minutes until fragrant.
  4. Combine Pasta and Veggies: Add the cooked pasta back into the skillet. Toss everything together, seasoning with salt and pepper to taste. Sprinkle with Parmesan cheese and mix until heated through.
  5. Serve: Garnish with fresh basil if desired and serve warm.

Serving Size: 4. Store leftovers in an airtight container in the fridge for up to 3 days. Pair it with a side salad or some crusty bread for a complete meal.

Mediterranean Quinoa and Chickpeas

Colorful Mediterranean quinoa and chickpeas dish with fresh vegetables.

This Mediterranean Quinoa and Chickpeas dish is a colorful, nutritious option that brings vibrant flavors to your table. With its combination of quinoa, chickpeas, and fresh veggies, it’s a delightful balance of textures and tastes. Perfect for busy weeknight meals, this recipe is not only simple to prepare but also satisfying and filling.

The nutty flavor of quinoa pairs beautifully with the earthy chickpeas and the sweetness of bell peppers, making each bite a treat. Plus, it all cooks in one pan, which means less cleanup for you!

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Instructions

  1. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onions are translucent.
  2. Add the diced bell peppers and zucchini, cooking for about 5-7 minutes until softened.
  3. Stir in the quinoa, chickpeas, broth, oregano, paprika, salt, and pepper. Bring to a boil.
  4. Reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
  5. Fluff with a fork and garnish with fresh parsley before serving.

Serving Size:Serves 4

Storage Tips:Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.

Pairing Options:This dish pairs well with a simple side salad or some crusty bread for a complete meal.

Chili Lime Chicken Fajitas

Chili Lime Chicken Fajitas served with colorful bell peppers and tortillas

Chili Lime Chicken Fajitas are the perfect one-pan dinner for busy weeknights. This recipe delivers a burst of zesty flavors with tender chicken and vibrant peppers, all cooked together for an easy, satisfying meal.

With just a handful of ingredients and minimal cleanup, it’s a fantastic choice for quick weeknight meals. Serve these fajitas in warm tortillas and add your favorite toppings for a delicious dinner everyone will love.

Ingredients

  • 1 lb chicken breasts
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • Juice of 2 limes
  • 1 tablespoon olive oil
  • 1 bell pepper (any color), sliced
  • 1 onion, sliced
  • Salt and pepper to taste
  • Tortillas for serving

Instructions

  1. Marinate the Chicken: In a bowl, combine the chili powder, cumin, lime juice, olive oil, salt, and pepper. Add the chicken and let it marinate for at least 15 minutes.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes on each side or until fully cooked. Remove from pan and set aside.
  3. Sauté the Vegetables: In the same skillet, add the sliced bell pepper and onion. Cook for about 5 minutes until softened.
  4. Combine: Slice the cooked chicken and return it to the skillet with the vegetables. Stir to combine and heat through.
  5. Serve: Warm the tortillas in a dry skillet. Fill with the chicken and pepper mixture, and add your favorite toppings.

Serving Size: 4

Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.

Pairing Options: These fajitas pair beautifully with guacamole, sour cream, or a fresh salsa.

Garlic Butter Shrimp and Rice

A delicious plate of garlic butter shrimp atop fluffy rice, garnished with fresh herbs.

Garlic Butter Shrimp and Rice is a delightful one-pan dish that brings together succulent shrimp, aromatic garlic, and fluffy rice for a quick weeknight meal. The combination of flavors is simply irresistible, with the buttery garlic coating each shrimp, making every bite a treat. This dish is not only tasty but also incredibly easy to prepare, making it perfect for those busy weeknights when you want something satisfying without spending hours in the kitchen.

In just one pan, you’ll have a complete meal that’s sure to impress your family or guests. Serve it with a sprinkle of fresh herbs for an added touch. Whether you’re a seafood lover or just looking for a new dinner recipe, this garlic butter shrimp and rice will hit the spot!

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 2 cups jasmine rice
  • 4 cups chicken broth
  • 4 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  2. Add the shrimp to the pan. Sprinkle with paprika, salt, and pepper. Cook for 2-3 minutes until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
  3. In the same skillet, add the rice and stir for a minute to coat it in the garlic butter. Pour in the chicken broth and bring to a boil.
  4. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and has absorbed all the liquid.
  5. Once the rice is done, return the shrimp to the skillet, stirring to combine. Cook for an additional 2 minutes until everything is heated through.
  6. Garnish with fresh parsley before serving.

Serving Size: 4

Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat until warmed through.

Pairing Options: Serve with a side salad or steamed vegetables for a complete meal.


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