9 One-Pan Wonders for Busy Weeknights
Looking for easy meals that don’t require a mountain of dishes afterward? Here are ten delicious one-pan recipes that make weeknight cooking a breeze. Perfect for busy days, these dishes are quick to whip up and are packed with flavor, ensuring you can enjoy a satisfying dinner without the fuss. Grab your skillet or baking dish, and let’s get cooking!
Delicious Cowboy Casserole
Cowboy Casserole is a hearty and satisfying dish that’s perfect for busy weeknights. Combining ground beef, creamy soup, and crispy tater tots, it brings together flavors and textures that the whole family will love. Plus, it’s super easy to whip up, making it a go-to recipe when you need something filling and delicious in a pinch.
This one-pan wonder is not only comforting but also quick to prepare. You can throw it together in just a few steps, and the best part? Cleanup is a breeze!
Prep and Cook Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings and Yield
Servings: 6-8
Yield: 1 large casserole
Ingredients
- 1 lb ground beef
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 bag (32 oz) frozen tater tots
- 1/2 cup milk
- Salt and pepper to taste
- Optional: chopped green onions or parsley for garnish
Equipment
- Large skillet
- 9×13 inch baking dish
- Mixing spoon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium heat. Season with salt and pepper. Drain any excess grease.
- Add the cream of mushroom soup, cream of chicken soup, and milk to the skillet. Stir until well combined.
- Transfer the beef mixture to a greased 9×13 inch baking dish. Spread it out evenly.
- Top the beef mixture with shredded cheddar cheese, followed by a layer of frozen tater tots.
- Bake in the preheated oven for 30-35 minutes, or until the tater tots are golden brown and crispy.
- Let it cool for a few minutes before serving. Garnish with chopped green onions or parsley if desired.
Tips and Variations
Feel free to add vegetables like corn or peas for extra nutrition. If you want more spice, consider adding diced jalapeños or a sprinkle of hot sauce.
Nutritional Information
Approximately 350 calories per serving (based on 8 servings). Contains protein, vitamins, and minerals, but be mindful of sodium content.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Serving Suggestions
This casserole goes great with a simple side salad or some crusty bread. It’s a complete meal on its own or paired with your favorite sides.
Frequently Asked Questions
Can I use other meats?
Yes! Ground turkey or chicken can be good substitutes for beef.
Is it possible to make this vegetarian?
Definitely! Use black beans or lentils instead of meat and opt for vegetable soup.
Try this Delicious Cowboy Casserole recipe for a fulfilling meal your family will ask for again and again!
Roasted Sheet Pan Chicken With Seasonal Vegetables
Roasted Sheet Pan Chicken With Seasonal Vegetables is a delicious and easy meal that hits the spot on busy weeknights. Juicy chicken thighs roast beautifully alongside a vibrant mix of seasonal veggies, soaking up all the flavors from herbs and spices. This dish is not only simple to prepare but also requires minimal cleanup, making it perfect for hectic evenings.
The combination of tender chicken and perfectly roasted vegetables creates a satisfying meal that everyone will love. The best part? You can customize it with your favorite seasonal vegetables!
Prep and Cook Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings and Yield
Servings: 4
Yield: 1 sheet pan
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 cups baby potatoes, halved
- 2 cups carrots, sliced
- 1 zucchini, sliced
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh rosemary for garnish
Equipment
- Baking sheet
- Mixing bowl
- Measuring spoons
- Knife and cutting board
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine olive oil, oregano, garlic powder, salt, and pepper.
- Add the chicken thighs to the bowl and coat them well with the mixture.
- On a baking sheet, arrange the seasoned chicken and surround it with the potatoes, carrots, and zucchini.
- Drizzle a little more olive oil over the vegetables and season with salt and pepper.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh rosemary before serving.
Tips and Variations
Feel free to swap in any seasonal vegetables you have on hand, such as bell peppers or asparagus. Adding a splash of lemon juice before serving can brighten the flavors.
Nutritional Information
This dish is packed with protein and nutrients from the vegetables. Each serving generally contains around 400 calories, with a good balance of carbs and fats.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Serving Suggestions
Pair with a side salad for a complete meal. It also goes well with crusty bread to soak up the juices.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?Yes, chicken breasts can be used, but adjust the cooking time as they may cook faster.
Can I make this recipe ahead of time?Yes, you can prep everything in advance and store it in the fridge until you’re ready to bake.
For a detailed guide, check out this Roasted Sheet Pan Chicken With Seasonal Vegetables recipe.
Delicious One-Pot Quinoa Vegetable Pilaf
This One-Pot Quinoa Vegetable Pilaf is a fantastic dish for busy weeknights. It’s packed with vibrant vegetables and nutty quinoa, making it both tasty and nutritious. The beauty of this recipe is its simplicity; everything cooks in one pot, allowing for easy cleanup and minimal fuss.
The quinoa absorbs all the flavors from the vegetables and seasonings, creating a delightful medley that’s satisfying and wholesome. Perfectly seasoned and colorful, this pilaf can be a side dish or take center stage as a main course.
Prep and Cook Time
Prep Time: 10 minutes | Cook Time: 20 minutes
Servings and Yield
Serves: 4 | Yield: 4 cups
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Equipment
- Large pot or saucepan
- Cooking spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
- Rinse the quinoa under cold water and drain well.
- In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until translucent.
- Add the mixed vegetables and cook for another 3-4 minutes.
- Stir in the quinoa, cumin, salt, and pepper, mixing well.
- Pour in the vegetable broth and bring to a boil. Once boiling, reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and garnish with fresh parsley or cilantro before serving.
Tips and Variations
Try adding different veggies based on your preference or what you have on hand. You can also include nuts or seeds for added crunch!
Nutritional Information
Calories: 230 | Protein: 8g | Fat: 5g | Carbohydrates: 40g | Fiber: 5g
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions
Pair this quinoa pilaf with grilled chicken or tofu for a complete meal, or serve it as a side dish with your favorite protein.
Frequently Asked Questions
Can I use brown rice instead of quinoa?
Yes, but cooking times will vary; adjust accordingly.
Is this recipe vegan?
Yes, it’s entirely plant-based!
For a delightful twist on your weeknight meals, try this Delicious One-Pot Quinoa Vegetable Pilaf recipe!
Creamy Tuscan Chicken
Creamy Tuscan Chicken is a delightful one-pan meal that takes simple ingredients and transforms them into a rich and satisfying dish. With tender chicken breasts, vibrant spinach, and sun-dried tomatoes, this recipe boasts a creamy sauce that’s bursting with flavor. It’s perfect for busy weeknights when you want something quick, yet impressive.
This dish not only looks beautiful but tastes incredible too. In about 30 minutes, you can have a comforting meal on the table that pairs well with pasta, rice, or some crusty bread for soaking up that delicious sauce. For those who enjoy Italian flavors, this recipe will quickly become a family favorite!
Prep and Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings and Yield
Servings: 4
Yield: 4 chicken breasts
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 1/4 cup grated Parmesan cheese
Equipment
- Large skillet
- Wooden spoon or spatula
- Meat thermometer (optional)
Instructions
- Season chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
- Add spinach, sun-dried tomatoes, Italian seasoning, and Parmesan cheese. Stir until the spinach wilts and the sauce thickens slightly.
- Return the chicken to the skillet, spooning the sauce over it. Cook for an additional 2-3 minutes to heat through.
- Serve warm and enjoy!
Tips and Variations
- For a lighter version, swap heavy cream for half-and-half or a plant-based cream.
- Add mushrooms or bell peppers for extra veggies.
- Serve over pasta or rice for a heartier meal.
Nutritional Information
Calories: 450
Protein: 35g
Fat: 30g
Carbohydrates: 8g
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
Serving Suggestions
This dish pairs wonderfully with garlic bread or a simple green salad.
Frequently Asked Questions
Can I use frozen chicken?
Yes, but ensure it’s fully thawed before cooking for even results.
How can I make this dish spicier?
Add red pepper flakes to the sauce for an extra kick.
For a detailed recipe, check out this Creamy Tuscan Chicken recipe.
Easy Chicken Alfredo With Broccoli
This Easy Chicken Alfredo with Broccoli is a creamy, comforting dish that’s perfect for busy weeknights. With tender chicken, vibrant broccoli, and rich fettuccine in a luscious Alfredo sauce, it’s a meal that pleases everyone at the table. Plus, it’s simple to throw together in one pan, making cleanup a breeze!
The combination of flavors is delightful, as the savory chicken complements the creamy sauce and the broccoli adds a nice crunch. Whether you’re cooking for family or just yourself, this dish will be a hit!
Prep and Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings and Yield
Servings: 4
Yield: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts
- 8 ounces fettuccine
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Equipment
- Large skillet
- Pot for cooking pasta
- Colander
- Wooden spoon
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions. In the last 3 minutes of cooking, add the broccoli florets. Drain and set aside.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper. Cook for about 6-7 minutes per side until cooked through. Remove from the skillet and let rest before slicing.
- Make the Alfredo Sauce: In the same skillet, add minced garlic and sauté for about 1 minute. Pour in heavy cream, bringing it to a simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine: Add the drained pasta and broccoli to the sauce, tossing to coat. Slice the chicken and place it on top.
- Serve: Garnish with fresh parsley and enjoy!
Tips and Variations
For a lighter version, you can use half-and-half instead of heavy cream. You can also add other veggies like spinach or bell peppers for extra flavor and nutrition.
Nutritional Information
Approx. per serving: Calories: 650, Protein: 40g, Carbohydrates: 60g, Fat: 30g.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Serving Suggestions
Serve with a side salad and garlic bread for a complete meal.
Frequently Asked Questions
Can I use a different type of pasta?Yes, any pasta can be used, such as penne or rotini.
Is this recipe suitable for meal prep?Absolutely! It stores well and tastes great reheated.
For full instructions, check out this easy chicken Alfredo with broccoli recipe.
One-Pot Quinoa Vegetable Pilaf
This One-Pot Quinoa Vegetable Pilaf is a delightful medley of flavors and textures, making it perfect for busy weeknights. It’s light yet satisfying, with a nice balance of veggies that add both color and crunch. The quinoa cooks up fluffy and serves as a great base to complement the fresh vegetables.
Not only is this dish simple to whip up, but it also packs a nutritious punch, making it ideal for a family meal or a quick lunch. With just one pot required, cleanup is a breeze! You can find the full recipe here.
Prep and Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings and Yield
Servings: 4
Yield: 4 cups
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup spinach, roughly chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon lemon juice
- Zest of 1 lemon
Equipment
Large pot, cutting board, knife, measuring cups and spoons, wooden spoon or spatula.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until translucent.
- Add the zucchini and bell pepper, cooking for about 5 minutes.
- Stir in the rinsed quinoa and pour in the vegetable broth. Bring to a boil.
- Once boiling, reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Remove from heat, then fold in the spinach, lemon juice, and zest. Season with salt and pepper to taste.
- Serve warm and enjoy!
Tips and Variations
Add any seasonal vegetables you have on hand for extra flavor. For a protein boost, mix in some chickpeas or cooked chicken.
Nutritional Information
Calories: 250 per serving
Protein: 8g
Carbohydrates: 45g
Fat: 6g
Fiber: 5g
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.
Serving Suggestions
This pilaf pairs well with grilled chicken or fish for a complete meal. You can also serve it alongside a fresh green salad.
Frequently Asked Questions
Can I use other grains instead of quinoa?
Yes, you can substitute with farro or bulgur, but cooking times may vary.
Is this recipe vegan?
Absolutely! All the ingredients are plant-based.
Can I make this ahead of time?
Yes, it keeps well and can be made in advance for meal prep.
Italian Chicken Gnocchi Soup
Italian Chicken Gnocchi Soup is a comforting dish that combines tender chicken, pillowy gnocchi, and vibrant greens in a creamy broth. This hearty soup brings together the rich flavors of Italian cuisine, making every spoonful a delight. Plus, it’s simple to whip up on busy weeknights.
This recipe is not only delicious but also quick to make, allowing you to enjoy a warm and satisfying meal without spending hours in the kitchen.
Prep and Cook Time
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Servings and Yield
This recipe yields about 6 servings.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup fresh spinach
- 1 package (16 oz) gnocchi
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for serving
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic and sauté until translucent.
- Add the chicken breasts to the pot, cooking for approximately 5-7 minutes until browned on both sides.
- Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 15 minutes.
- Remove the chicken, shred it, and return it to the pot along with the gnocchi and Italian seasoning. Cook for another 5-7 minutes until the gnocchi floats.
- Stir in the heavy cream and spinach. Season with salt and pepper. Heat through and serve topped with Parmesan cheese.
Tips and Variations
You can add other vegetables like carrots or celery for added nutrition. Swap the chicken for turkey or use a plant-based protein for a vegetarian option.
Nutritional Information
Approximately 400 calories per serving.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Serving Suggestions
Pair this soup with a crusty bread or a light salad for a complete meal.
Frequently Asked Questions
Can I use frozen gnocchi?Yes, frozen gnocchi works well in this recipe; just add it directly to the pot without thawing.
Can I make this soup ahead of time?Yes, you can prepare it in advance and reheat it when ready to serve.
For a delicious recipe, check out this Italian Chicken Gnocchi Soup.
Delicious One-Pot Ravioli Soup
This delightful one-pot ravioli soup is a game-changer for busy weeknights. Packed with flavors, it brings together fresh spinach, juicy tomatoes, and tender ravioli in a savory broth. It’s like a warm hug in a bowl, making it perfect for those chilly evenings.
Easy to whip up, this recipe only takes about 30 minutes, making it a fantastic option for quick dinners. Plus, it requires minimal cleanup since everything is made in one pot. You can easily customize it with your favorite veggies or protein!
Prep and Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings and Yield
Servings: 4
Yield: 4 bowls
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 package (9 oz) refrigerated cheese ravioli
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Parmesan cheese, for serving
- Fresh basil, for garnish
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the broth, diced tomatoes, and Italian seasoning. Bring the mixture to a boil.
- Add the ravioli and reduce heat to a simmer. Cook according to package instructions, usually around 4-5 minutes.
- Once the ravioli is cooked, stir in the spinach and let it wilt for 2 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with Parmesan cheese and fresh basil.
Tips and Variations
Feel free to add other vegetables like zucchini or bell peppers for extra nutrition. You can also substitute the ravioli with tortellini or any pasta of your choice.
Nutritional Information
Calories: 290
Protein: 12g
Fat: 8g
Carbohydrates: 40g
Fiber: 4g
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Serving Suggestions
This soup pairs wonderfully with crusty bread or a simple green salad for a complete meal.
Frequently Asked Questions
Can I make this soup vegetarian?Yes! Use vegetable broth and cheese ravioli to keep it vegetarian.
Can I freeze this soup?It’s best to freeze the soup before adding the ravioli. Cook the ravioli fresh when you’re ready to eat.
For the full recipe, visit Delicious One-Pot Ravioli Soup.
One-Pot French Onion Pasta
This One-Pot French Onion Pasta is a delightful dish that combines the rich flavors of French onion soup with the comforting essence of pasta. It’s cheesy, savory, and incredibly satisfying, making it perfect for a busy weeknight dinner. With minimal cleanup and a straightforward cooking process, you’ll have a warm meal ready in no time.
The blend of caramelized onions, hearty pasta, and creamy cheese creates a dish that is both familiar and exciting. It’s a true crowd-pleaser that even picky eaters will love. Whether you’re cooking for family or just yourself, this recipe is simple enough to whip up after a long day.
Prep and Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings and Yield
Servings: 4
Yield: 4 bowls
Ingredients
- 12 oz penne pasta
- 2 large onions, thinly sliced
- 3 tablespoons olive oil
- 4 cups beef broth
- 1 cup shredded Gruyère cheese
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Equipment
- Large pot
- Spoon for stirring
Instructions
- Heat oil in a large pot over medium heat. Add sliced onions and a pinch of salt. Cook for about 15 minutes until caramelized, stirring frequently.
- Add the penne pasta, beef broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat to simmer. Cover and cook for about 10-12 minutes, or until the pasta is al dente.
- Stir in the shredded Gruyère cheese until melted and creamy.
- Garnish with fresh parsley and serve hot.
Tips and Variations
For a vegetarian version, substitute beef broth with vegetable broth. Feel free to add some sautéed mushrooms or spinach for extra flavor and nutrition.
Nutritional Information
Calories: 500 per serving
Protein: 20g
Carbohydrates: 70g
Fat: 20g
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of broth to loosen it up.
Serving Suggestions
Serve this pasta with a side salad or some crusty bread for a complete meal.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can prepare the caramelized onions and cook the pasta separately. Combine them before serving.
What can I use instead of Gruyère cheese? Swiss cheese or mozzarella are great alternatives!
Try this delicious One-Pot French Onion Pasta for a quick and comforting meal!