Delicious One-Pan Dinners to Save Time and Effort

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Delicious One-Pan Dinners to Save Time and Effort

Delicious One-Pan Dinners to Save Time and Effort

One-pan dinners are a lifesaver for busy individuals and families looking to whip up delicious meals without the fuss of extensive cleanup. These meals not only save time, but they also encourage creativity in the kitchen, allowing you to combine flavors, textures, and ingredients all in one dish. Let’s explore a variety of mouthwatering one-pan dinner ideas that are simple, satisfying, and perfect for any night of the week.

1. One-Pan Lemon Garlic Chicken and Asparagus

Ingredients:

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  • 4 chicken breasts
  • 1 lb fresh asparagus, trimmed
  • 1 lemon, zested and juiced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine garlic, lemon juice, lemon zest, olive oil, salt, and pepper.
  3. Add chicken breasts to the bowl and marinate for 30 minutes.
  4. Place marinated chicken on one side of a baking sheet and arrange asparagus on the other side.
  5. Bake for 25-30 minutes or until chicken is cooked through and asparagus is tender.
  6. Garnish with fresh parsley before serving.

2. One-Pan Coconut Curry Shrimp and Rice

Ingredients:

  • 1 lb shrimp, peeled and deveined
  • 1 cup jasmine rice
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons red curry paste
  • 1 cup bell peppers, sliced
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions:

  1. In a large skillet, heat a tablespoon of coconut oil over medium heat.
  2. Add red curry paste and sauté for 1 minute until fragrant.
  3. Pour in coconut milk and vegetable broth, and bring to a simmer.
  4. Stir in jasmine rice and bell peppers.
  5. Cover and cook for 15-20 minutes until rice is tender.
  6. Add shrimp on top, cover, and cook for an additional 5-7 minutes until shrimp are pink and cooked.
  7. Garnish with fresh cilantro and serve with lime wedges.

3. One-Pan Sausage and Vegetable Bake

Ingredients:

  • 1 lb Italian sausage (links or sliced)
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes
  • 1 bell pepper, chopped
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss sausage, broccoli, tomatoes, bell pepper, onion, olive oil, Italian seasoning, salt, and pepper.
  3. Spread the mixture onto a large baking sheet in a single layer.
  4. Bake for 25-30 minutes, stirring halfway through, until the sausage is browned and veggies are tender.
  5. Serve hot for a comforting, wholesome meal.

4. One-Pan Quinoa and Black Beans

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh, frozen or canned)
  • 1 red onion, diced
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 tablespoon lime juice
  • Avocado and cilantro for topping

Instructions:

  1. In a large skillet, combine quinoa and vegetable broth.
  2. Bring to a boil, then reduce heat, cover, and let simmer for 15 minutes.
  3. Add red onion, black beans, corn, cumin, chili powder, lime juice, salt, and pepper.
  4. Cook for an additional 5-7 minutes, stirring occasionally, until heated through.
  5. Serve topped with avocado slices and fresh cilantro.

5. One-Pan Baked Pesto Salmon and Veggies

Ingredients:

  • 4 salmon fillets
  • 1 cup cherry tomatoes
  • 1 zucchini, sliced
  • 1 cup asparagus, trimmed
  • ½ cup pesto
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. On a baking sheet, arrange salmon fillets and surrounding veggies.
  3. Spread pesto evenly over the salmon and drizzle remaining pesto over the veggies.
  4. Season with salt and pepper.
  5. Bake for 15-20 minutes, until the salmon is cooked through and vegetables are tender.
  6. Serve with lemon wedges for a burst of freshness.

6. One-Pan Mediterranean Chickpea and Spinach Bake

Ingredients:

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 2 cups fresh spinach
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, chopped
  • 1 red onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon oregano
  • Feta cheese for topping (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine chickpeas, spinach, cherry tomatoes, bell pepper, onion, olive oil, oregano, salt, and pepper.
  3. Spread the mixture evenly on a baking sheet.
  4. Bake for 25 minutes, stirring halfway through, until vegetables are roasted.
  5. If desired, sprinkle feta cheese over the top before serving.

7. One-Pan Teriyaki Chicken and Vegetables

Ingredients:

  • 4 chicken thighs, boneless and skinless
  • 2 cups mixed vegetables (broccoli, bell pepper, carrots)
  • ½ cup teriyaki sauce
  • 2 tablespoons sesame seeds
  • Chopped green onions for garnish
  • Cooked rice for serving

Instructions:

  1. Heat a large skillet over medium heat.
  2. Add chicken thighs and sear on both sides until browned.
  3. Pour teriyaki sauce over chicken and add mixed vegetables.
  4. Cover and simmer for about 10-15 minutes, until chicken is cooked through and veggies are tender.
  5. Serve over rice, garnished with sesame seeds and green onions.

8. One-Pan Creamy Tomato Basil Pasta

Ingredients:

  • 12 oz pasta of choice (penne or fusilli works well)
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • Fresh basil, chopped
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions:

  1. In a large skillet, combine pasta, diced tomatoes (with juice), vegetable broth, garlic, salt, and pepper.
  2. Bring to a boil, then reduce heat and simmer for 10-15 minutes until pasta is al dente.
  3. Stir in heavy cream and fresh basil, cooking for an additional 2-3 minutes until heated through.
  4. Serve with grated Parmesan cheese sprinkled over the top.

9. One-Pan Beef Stir-Fry with Broccoli

Ingredients:

  • 1 lb beef sirloin, sliced thin
  • 2 cups broccoli florets
  • 1 bell pepper, sliced
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced
  • ¼ cup soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil

Instructions:

  1. In a bowl, combine beef, soy sauce, and cornstarch. Let marinate for 15 minutes.
  2. Heat sesame oil in a large skillet over medium-high heat.
  3. Add marinated beef and cook until browned, about 5 minutes.
  4. Add broccoli, bell pepper, garlic, and ginger, stirring frequently.
  5. Cook for an additional 5 minutes until veggies are tender.
  6. Serve hot over rice or noodles.

10. One-Pan Ratatouille

Ingredients:

  • 1 eggplant, diced
  • 2 zucchini, sliced
  • 1 bell pepper, chopped
  • 1 onion, diced
  • 2 cups diced tomatoes (canned or fresh)
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • Olive oil, salt, and pepper

Instructions:

  1. In a large skillet, heat olive oil over medium heat.
  2. Add onion and garlic, sauté until fragrant.
  3. Stir in eggplant, zucchini, and bell pepper. Season with salt, pepper, and thyme.
  4. Cook until slightly softened, about 5-7 minutes.
  5. Add diced tomatoes, cover, and simmer for another 15-20 minutes.
  6. Serve as a hearty side or with crusty bread.

These one-pan dinners are not only efficient but also versatile. You can easily mix and match ingredients based on seasonal produce or what you have in your pantry. This adaptability, combined with the simplicity of preparation and cleanup, makes one-pan dinners an excellent choice for any weeknight meal. Enjoy the blend of flavors and the ease of cooking, all while savoring every delicious bite.

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