What Can I Cook in One Pan? 20 Easy Dinners With Almost No Cleanup

Cooking in one pan is one of the best ways to save time, reduce dishes, and still eat flavorful, satisfying meals. Whether you prefer sheet-pan roasting, skillet sautés, or ovenproof pans for baked dinners, one-pan recipes let you combine proteins, vegetables, starches, and sauce layers in an accessible, efficient way. Below are 20 tested one-pan dinner ideas — each with ingredients and clear instructions — so you can get dinner on the table fast and get back to the things you enjoy.

Why one-pan dinners work (and why you’ll love them)

One-pan dinners concentrate flavors, cut down on cleanup, and often make weeknight cooking stress-free. They also help with portion control and can be easily adapted to what’s in your fridge. Many are naturally balanced — protein, veg, and starch — and can be modified for dietary needs.

20 One-Pan Dinners

Below are 20 distinct one-pan dinner recipes. Each entry includes a short ingredients list and numbered instructions so you can follow quickly. Where ovens are involved I give temperatures (F/C) and approximate times. Use a rimmed sheet pan for “sheet pan” recipes and a large skillet or ovenproof sauté pan for “skillet” recipes.

1. Sheet Pan Lemon Garlic Chicken with Roasted Vegetables

Ingredients:
– 4 bone-in chicken thighs (or breasts)
– 1 lb (450 g) baby potatoes, halved
– 2 cups broccoli florets
– 3 tbsp olive oil
– 2 cloves garlic, minced
– Juice and zest of 1 lemon
– 1 tsp dried oregano, salt and pepper

Instructions:
1. Preheat oven to 425°F (220°C). Toss potatoes and broccoli with 2 tbsp olive oil, half the garlic, salt and pepper on a rimmed baking sheet.
2. Rub chicken with remaining olive oil, lemon zest, lemon juice, oregano, remaining garlic, salt and pepper.
3. Arrange chicken on sheet pan among vegetables, skin-side up.
4. Roast 30–40 minutes until chicken reaches 165°F (74°C) and vegetables are tender and golden.
5. Let rest 5 minutes, squeeze extra lemon over top and serve.

2. One-Pan Salmon with Asparagus and New Potatoes

Ingredients:
– 4 salmon fillets (about 6 oz/170 g each)
– 1 lb (450 g) new potatoes, halved
– 1 bunch asparagus, trimmed
– 3 tbsp olive oil
– 1 tbsp Dijon mustard
– 1 lemon, sliced
– Salt, pepper, fresh dill (optional)

Instructions:
1. Preheat oven to 400°F (200°C). Toss potatoes with 2 tbsp olive oil, salt and pepper; spread on sheet pan and roast 15 minutes.
2. Mix mustard with 1 tbsp olive oil; season salmon. Add asparagus and salmon to sheet pan with potatoes.
3. Arrange lemon slices over salmon, roast 10–12 more minutes until salmon is opaque and potatoes are fork-tender.
4. Sprinkle dill and serve with extra lemon.

3. Skillet Shrimp and Rice (One-Pan)

Ingredients:
– 1 lb (450 g) large shrimp, peeled and deveined
– 1 cup long-grain rice, rinsed
– 2 1/4 cups low-sodium chicken or vegetable broth
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup diced tomatoes (canned or fresh)
– 2 tbsp olive oil, 1 tsp smoked paprika, salt and pepper

Instructions:
1. In a large deep skillet, heat oil over medium heat. Sauté onion until translucent, add garlic and paprika for 1 minute.
2. Stir in rice and toast 1–2 minutes. Add diced tomatoes and broth, bring to a simmer.
3. Cover, reduce heat to low, and cook 15 minutes.
4. Nestle shrimp into rice, cover, and cook 5–7 minutes until shrimp are pink and rice tender.
5. Fluff, season, and serve.

4. One-Pan Pasta Primavera (No-Drain Pasta)

Ingredients:
– 12 oz (340 g) pasta (penne or spaghetti)
– 4 cups vegetable or chicken broth
– 1 cup cherry tomatoes, halved
– 1 cup sliced zucchini
– 1 cup spinach
– 2 cloves garlic, 2 tbsp olive oil, salt, pepper, grated Parmesan

Instructions:
1. In a large skillet, combine pasta, broth, cherry tomatoes, zucchini, garlic, olive oil, salt and pepper.
2. Bring to a boil, stirring occasionally, then simmer uncovered until pasta is al dente and most liquid absorbed (8–12 minutes).
3. Stir in spinach until wilted, top with Parmesan and serve.

5. Sheet Pan Sausage, Peppers, and Onions

Ingredients:
– 4 Italian sausages (mild or spicy)
– 3 bell peppers, sliced
– 1 large red onion, sliced
– 2 tbsp olive oil, 1 tsp Italian seasoning, salt and pepper
– Hoagie rolls or rice to serve (optional)

Instructions:
1. Preheat oven 425°F (220°C). Toss peppers and onions with olive oil, Italian seasoning, salt and pepper on a sheet pan.
2. Nestle sausages among veggies.
3. Roast 20–25 minutes until sausages are cooked through and vegetables are browned, turning halfway.
4. Slice sausage and serve on rolls or over rice.

6. One-Pan Chicken Fajitas

Ingredients:
– 1.5 lb (680 g) chicken breast, sliced into strips
– 3 bell peppers, sliced
– 1 large onion, sliced
– 3 tbsp olive oil, 2 tsp chili powder, 1 tsp cumin, salt and pepper
– Tortillas, lime wedges, and toppings

Instructions:
1. Preheat oven to 425°F (220°C). Toss chicken, peppers, and onion with olive oil and spices on a sheet pan.
2. Spread in a single layer and roast 18–22 minutes, tossing once until chicken is cooked and vegetables slightly charred.
3. Serve with warm tortillas and favorite toppings.

7. Skillet Beef and Broccoli Stir-Fry

Ingredients:
– 1 lb (450 g) flank steak, thinly sliced
– 4 cups broccoli florets
– 1/3 cup soy sauce, 2 tbsp brown sugar, 1 tbsp cornstarch, 2 cloves garlic, 1 tbsp oil

Instructions:
1. Whisk soy sauce, brown sugar, cornstarch and 1/3 cup water; set aside.
2. Heat oil in a large skillet or wok, sear steak in batches until browned; remove.
3. Add broccoli and a splash of water, cover to steam 3–4 minutes.
4. Return steak, add sauce, stir until thickened and everything is coated. Serve over rice.

8. One-Pan Baked Tilapia with Tomatoes and Olives

Ingredients:
– 4 tilapia fillets
– 1 cup cherry tomatoes, halved
– 1/3 cup Kalamata olives, pitted and halved
– 2 tbsp olive oil, juice of 1 lemon, 1 tsp dried oregano, salt and pepper

Instructions:
1. Preheat oven 400°F (200°C). Arrange tilapia on a baking dish or ovenproof skillet.
2. Toss tomatoes and olives with olive oil, lemon juice, oregano, salt and pepper; spoon over fish.
3. Bake 12–15 minutes until fish flakes with a fork. Serve with crusty bread or quinoa.

9. One-Pan Spanish Chorizo and Chickpea Tray Bake

Ingredients:
– 8 oz (225 g) Spanish chorizo, sliced
– 1 can (15 oz/425 g) chickpeas, drained
– 1 red pepper, sliced
– 1 red onion, quartered
– 2 tbsp olive oil, smoked paprika, salt and parsley

Instructions:
1. Preheat oven 425°F (220°C). Toss chorizo, chickpeas, pepper and onion with oil and smoked paprika on sheet pan.
2. Roast 20–25 minutes until edges are crisp and veggies tender.
3. Sprinkle parsley and serve with rice or crusty bread.

10. One-Pan Creamy Tuscan Chicken

Ingredients:
– 4 boneless chicken thighs
– 1 cup cherry tomatoes, 1 cup spinach
– 1/2 cup heavy cream or coconut cream
– 1/4 cup grated Parmesan, 2 cloves garlic, 2 tbsp olive oil, salt and pepper

Instructions:
1. Heat oil in ovenproof skillet over medium-high. Sear seasoned chicken 3–4 minutes per side until golden; remove.
2. Sauté garlic and tomatoes 2 minutes, add cream and Parmesan, simmer until slightly thickened.
3. Return chicken, nestle in spinach, spoon sauce over top and simmer 5 minutes until cooked through. Serve.

11. One-Pan Mexican Quinoa Skillet

Ingredients:
– 1 cup quinoa, rinsed
– 1 can (15 oz) black beans, drained
– 1 cup corn kernels
– 1 cup salsa, 2 cups vegetable broth
– 1 tsp cumin, olive oil, salt, cilantro and lime for serving

Instructions:
1. Heat oil in a skillet, add quinoa and toast 2 minutes.
2. Add black beans, corn, salsa, broth and cumin. Bring to boil.
3. Cover and simmer 15–20 minutes until quinoa is tender.
4. Top with cilantro and lime before serving.

12. Skillet Gnocchi with Tomatoes and Spinach

Ingredients:
– 1 lb (450 g) store-bought gnocchi
– 2 cups cherry tomatoes, 2 cups baby spinach
– 2 cloves garlic, 2 tbsp olive oil, 1/4 cup grated Parmesan, salt and pepper

Instructions:
1. Heat oil in skillet, lightly brown gnocchi on both sides 6–8 minutes.
2. Add garlic and tomatoes, sauté until tomatoes soften.
3. Stir in spinach until wilted, sprinkle with Parmesan and serve.

13. One-Pan Lemon Herb Tofu with Broccoli

Ingredients:
– 14 oz (400 g) firm tofu, pressed and cubed
– 2 cups broccoli florets
– 3 tbsp olive oil, juice and zest of 1 lemon
– 1 tsp dried thyme or oregano, salt and pepper

Instructions:
1. Toss tofu with 2 tbsp oil, lemon zest, herbs, salt and pepper on a sheet pan; roast 15 minutes at 425°F (220°C).
2. Add broccoli tossed with remaining oil and roast 10–12 more minutes until edges golden.
3. Drizzle lemon juice over top and serve with rice or noodles.

14. Sheet Pan Shrimp Boil (Simplified)

Ingredients:
– 1 lb (450 g) shrimp, peeled
– 8 oz (225 g) small potatoes, halved
– 2 ears corn, cut into thirds
– 4 tbsp butter, 1 tbsp Old Bay seasoning, lemon wedges

Instructions:
1. Preheat oven 425°F (220°C). Toss potatoes and corn with oil and Old Bay; roast 15 minutes.
2. Add shrimp and pats of butter; roast 6–8 minutes until shrimp are pink.
3. Squeeze lemon and sprinkle extra Old Bay before serving.

15. One-Pan Sausage and Lentil Stew

Ingredients:
– 1 lb (450 g) smoked sausage, sliced
– 1 cup dried green lentils, rinsed
– 1 onion, carrot and celery diced (mirepoix)
– 4 cups chicken broth, 2 cloves garlic, 1 tsp thyme

Instructions:
1. In a deep skillet, sauté sausage until browned; remove.
2. Add mirepoix and garlic, cook until softened.
3. Stir in lentils, broth and thyme; bring to simmer, cover and cook 25–30 minutes until lentils are tender.
4. Return sausage, warm through and serve.

16. Skillet Turkey & Sweet Potato Hash with Fried Eggs

Ingredients:
– 1 lb (450 g) ground turkey
– 2 medium sweet potatoes, peeled and diced
– 1 onion, diced
– 2 tbsp oil, 1 tsp smoked paprika, 4 eggs, salt and pepper

Instructions:
1. Heat oil in a large skillet. Cook sweet potatoes 8–10 minutes until starting to soften.
2. Add onion and turkey, break up meat, cook until turkey browned.
3. Season with paprika, salt and pepper. Make wells and crack eggs on top.
4. Cover and cook until eggs set to desired doneness. Serve.

17. One-Pan Ratatouille with Baked Eggs

Ingredients:
– 1 eggplant, 1 zucchini, 1 red pepper, 1 onion, all thinly sliced
– 2 cups crushed tomatoes, 2 tbsp olive oil, 1 tsp herbes de Provence, 4 eggs

Instructions:
1. Preheat oven to 375°F (190°C). Layer vegetables over crushed tomatoes in an ovenproof skillet or baking dish, drizzle with olive oil and herbs.
2. Cover with foil and bake 25 minutes until vegetables tender.
3. Remove foil, make small wells and crack eggs into wells; bake 8–12 more minutes until eggs set. Serve with bread.

18. Skillet Pork Chops with Apples and Onions

Ingredients:
– 4 boneless pork chops
– 2 apples, sliced
– 1 large onion, sliced
– 2 tbsp butter, 1 tbsp olive oil, 1 tsp thyme, salt and pepper

Instructions:
1. Season chops. Heat oil and butter in skillet over medium-high, sear chops 3–4 minutes per side; remove.
2. Add apples and onions, sauté until caramelized.
3. Return chops, add thyme, cover and cook 5–7 minutes until cooked through. Serve.

19. One-Pan Baked Ziti (Skillet)

Ingredients:
– 8 oz (225 g) ziti or penne, cooked al dente
– 2 cups marinara sauce
– 1 cup ricotta, 1 1/2 cups shredded mozzarella, 1/4 cup Parmesan
– 1 tbsp olive oil, basil for garnish

Instructions:
1. Preheat oven to 400°F (200°C). In an ovenproof skillet, toss cooked pasta with marinara and ricotta until combined.
2. Top with mozzarella and Parmesan.
3. Bake 15–20 minutes until cheese is bubbly and golden. Garnish with basil and serve.

20. Shakshuka — Poached Eggs in Spiced Tomato Sauce

Ingredients:
– 1 onion, 1 bell pepper, 2 cloves garlic, 1 can (15 oz) crushed tomatoes
– 4–6 eggs, 1 tsp cumin, 1 tsp paprika, 2 tbsp olive oil, salt, cilantro or parsley

Instructions:
1. Heat oil in skillet, sauté onion and pepper until soft. Add garlic, cumin and paprika and cook 1 minute.
2. Stir in crushed tomatoes, simmer 10–12 minutes until thickened.
3. Make wells, crack eggs into sauce, cover and simmer 5–8 minutes until eggs set to your liking.
4. Garnish and serve with warm bread.

Tips for one-pan success

• Use the right pan: For oven work, a rimmed sheet pan or ovenproof skillet works best. Nonstick skillets are great for stovetop meals; cast iron is perfect for searing and going in the oven.
• Layer strategically: Put denser ingredients (potatoes, carrots) on earlier, and quick-cooking items (leafy greens, shrimp) later.
• Don’t overcrowd: Single layer roasting promotes browning. If pan is crowded, finish in batches or increase time and stir.
• Cut uniformly: Even pieces cook evenly and finish together.
• Season boldly: One-pan cooking concentrates flavors; use salt, acid (lemon or vinegar), and herbs to brighten.
• Clean while cooking: Soak the pan with hot soapy water immediately after removing food (if ovenproof) to loosen baked-on bits and make cleanup nearly effortless.

Pantry swaps and variations

• Make meals vegetarian by swapping tofu, chickpeas, or lentils for meat.
• Use gluten-free pasta or quinoa where appropriate.
• Swap proteins to use what you have: chicken thighs for breasts, salmon for tilapia, or sausage for chorizo.

Cleanup hacks

• Line sheet pans with parchment or foil for almost zero cleanup (omit for cast iron).
• Let pans cool slightly, then soak briefly to loosen grime.
• Use a silicone spatula and wooden spoon to avoid scratching nonstick.
• For cast iron, wipe with a paper towel and heat to evaporate moisture, then lightly oil — no soap needed.

Conclusion

One-pan dinners are a smart, flexible way to cook nutritious, delicious meals without spending the evening doing dishes. The 20 recipes above cover a range of proteins, flavors, and cooking methods — sheet pan roasting, skillet braises, one-pot pastas, and baked skillet dishes — so you can choose whatever suits your schedule and pantry. Start with a couple that match ingredients you already have, and you’ll quickly find one-pan cooking becomes your go-to for weeknights and simple weekend meals. Happy cooking — and enjoy the extra time you gain when cleanup is almost nonexistent!