One-Pan Meals That Don’t Taste Like Regret

Let’s be real: when you hear “healthy dinner”, you probably picture a sad pile of steamed broccoli and dry chicken breast that tastes like…regret. However, healthy dinners can be delicious, colourful, full of flavour—and only take one pan to make!

How, you ask?

With the help of one-pot/one-pan dinner. It’s the weeknight superhero you didn’t know you needed. Less mess. Less stress. More time to eat, chill, and feel like a boss in your kitchen. Here are fifteen healthy one-pan/one-pot recommended meals that you won’t regret making:

 1. Tuscan-inspired Creamy Chicken and Orzo Skillet – By Insanely Good Recipes

Ingredients

Meat

• 1 1/2 lbs Chicken breast

Produce

• 1 cup Cherry tomatoes
• 3 cloves Garlic
• 1/2 cup of Lemon Juice
• 1 1/2 cups Spinach, fresh
• 1/4 cup Sun-dried tomatoes

Canned goods

• 2 1/2 cups Chicken broth, low-sodium

Pasta & grains

• 1 1/2 cups Orzo pasta

Baking & spices

• 3/8 tsp Black pepper
• 1/2 tsp Italian seasoning
• 1 tsp Salt
• 1/4 Spoon paprika

Oils & vinegars

• 1 tbsp Olive oil

Dairy

• 1/3 cup Heavy cream
• 1/4 cup Parmesan cheese

Instructions

• Cut the chicken into strips, then rub them with the salt, Italian seasoning, paprika, and pepper until evenly coated.
• Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and sear until golden brown on all sides, about 3-5 minutes per side. Remove chicken and set aside.
• In the same skillet, add the cherry tomatoes and cook until they start to blister, about 3-4 minutes. Add minced garlic and cook for another minute.
• Pour in chicken broth, heavy cream, sun-dried tomatoes, salt, and black pepper. Bring to a boil.
• Stir in the orzo pasta. Reduce heat to medium-low. Cover and simmer for about 8-10 minutes, or until the orzo is al dente.
• Return the chicken strips to the skillet, nestling them into the orzo. Continue to simmer until the chicken is heated through, about 2-3 minutes.
• Stir in spinach and Parmesan. Cook until the spinach wilts and the cheese melts into the sauce.
• Finish with a squeeze of fresh lemon juice and garnish with rosemary if desired.
• Let the dish sit for a few minutes off the heat to thicken. Serve warm and enjoy!

Why do I recommend it?

This dish strikes the perfect balance between nutrition and flavor—making it a satisfying, wholesome meal in one pan. The lean chicken breast provides a solid source of protein, helping to support muscle repair and keep you full for longer, while the orzo offers slow-releasing carbohydrates for sustained energy. The fresh spinach and cherry tomatoes pack in antioxidants, fiber, and vitamins like A and C, supporting immune health and digestion. Despite its creamy, indulgent texture, the sauce is lightened with just a small amount of heavy cream and enriched with parmesan for umami depth without overpowering the dish. A splash of lemon adds brightness, and the Italian herbs bring warmth and aroma, making every bite flavorful without needing loads of salt or fat. It’s a comforting yet nourishing meal that fuels your body well.

 2. Ground Turkey Sweet Potato Skillet – By Taste Of Home

Ingredients

Meat

• 1 lb Ground turkey

Produce

• 1 Avocado, medium ripe
• 3 Garlic cloves
• 3 cups Kale, fresh
• 1 Mint, fresh
• 1 Onion, medium
• 1 Shallot
• 1 Sweet potato, medium

Canned goods

• 1 cup Chicken broth
• 1/4 cup Tomato paste

Baking & spices

• 2 tsp Paprika, smoked
• 1/4 tsp Pepper
• 1 Dash Red pepper flakes
• 1/2 tsp Salt

Instructions

• In a large skillet, cook the ground turkey, onion, shallot and garlic over medium heat, stirring frequently and breaking up the meat into crumbles, until the turkey is no longer pink and the vegetables are tender – 8 to 10 minutes.
• Drain any excess fat from the skillet. Stir in the tomato paste and cook for one minute longer, allowing the flavors to meld.
• Add the peeled and cubed sweet potatoes, chicken broth, paprika, salt and pepper to the skillet, stirring to combine. Bring the mixture to a boil, then reduce the heat.
• Simmer, covered, until the sweet potatoes are tender, about 10 minutes, stirring occasionally. Stir in the chopped kale and crushed red pepper flakes, then cook and stir until the kale is wilted, about two minutes longer.
• Serve the skillet with sliced avocado and fresh mint, if desired.

Why do I recommend it?

This dish is a powerhouse of both flavor and nourishment, making it an easy recommendation for anyone looking to eat well without sacrificing taste. Ground turkey is a lean protein that’s lower in fat but still filling, while sweet potatoes offer complex carbs and a natural sweetness, along with fiber and vitamin A for eye and skin health. The addition of kale boosts the dish with antioxidants and iron, and the garlic, onion, shallot, and tomato paste create a savory, slightly smoky base with rich, comforting depth. Avocado adds creaminess and healthy fats, and the fresh mint brightens the dish with a refreshing contrast. With just the right amount of heat from red pepper flakes and smoked paprika, this one-pan meal is layered with flavor while remaining light, clean, and nutrient-dense.

BONUS: It’s very flexible! The simplicity of this dish allows you to have fun and play around with the ingredients. For example, you can swap in squash or another root vegetable for the sweet potatoes, use ground beef instead of turkey for a heartier variation, add black beans for an extra punch of fibre and protein, replace the kale with spinach… the possibilities are endless!

 3. Chicken in a Pot – By Allrecipes

Ingredients

Meat

• 4 boneless, skinless chicken breast halves

Produce

• 1 clove garlic, minced
• 2 cups fresh sliced mushrooms

Canned goods

• ¾ cup chicken broth
• 1 ½ tablespoons tomato paste

Baking and spices

• ½ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• ⅛ teaspoon salt
• 3 tablespoons dry bread crumbs

Oils and vinegars

• 2 teaspoons olive oil

Instructions

• In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
• Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
• Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
• Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.

Why do I recommend it?

This dish is a fantastic option for anyone looking for a light, protein-rich dinner that doesn’t skimp on flavor. With lean boneless chicken breast as the base, it provides a great source of high-quality protein with minimal fat. The mushrooms not only add an earthy, rich depth of flavour to the dish but also bring antioxidants and B vitamins that support energy metabolism. A touch of tomato paste and chicken broth forms a savory, well-seasoned sauce that feels comforting without being heavy. The garlic and oregano boost both flavor and anti-inflammatory benefits, while the olive oil and breadcrumbs give the chicken a satisfying golden texture without the need for deep frying. If you want to include carbs, plating this dish alongside wholegrain pasta or rice is perfect! This dish can also be served with a side of steamed greens or a light salad, offering a balanced plate that tastes indulgent but is easy on your body.

 4. Simple Veggie Curry – By Tasty

Ingredients

Produce

• 1 1-inch piece fresh ginger, minced
• 4 cloves garlic, minced
• 2 lb potatoes(905 g), cut into 1-inch (2 cm) cubes

Canned goods

• 14 oz canned diced tomatoes(395 g)
• 15 oz canned chickpeas(425 g), drained
• 15 oz canned peas(425 g), drained
• 14 oz canned full-fat coconut milk(395 g)

Baking and spices

• 2 tablespoons salt, for water
• 1 medium onion, diced
• 2 teaspoons cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 4 teaspoons curry powder
• 1 teaspoon salt

Oils and vinegars

• 1 tablespoon vegetable oil

Instructions

• Place the potatoes in a large pot or Dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to medium-low, cover, simmer the potatoes until fork tender, about 12 minutes. Drain the potatoes.
• Return the pot to the stovetop over medium heat and add the oil. Add the onion and garlic and sauté until the onion is tender and starts to turn translucent, 3-5 minutes.
• Add the cumin, cayenne, curry powder, salt, pepper, and ginger. Stir to combine, then add the tomatoes, chickpeas, and peas.
• Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce the heat to low and cook everything together for 3-5 minutes before serving.

Why do I recommend it?

This vibrant one-pot curry is not only deliciously comforting, but it also delivers major health benefits in every spoonful. The chickpeas and peas provide plant-based protein and fiber, keeping you full and energized while supporting gut health. Potatoes offer satisfying complex carbs and potassium, while the coconut milk adds a creamy richness with healthy fats that help absorb the curry’s fat-soluble vitamins. Aromatics like garlic, ginger, and onion boost flavor and immunity, and the blend of curry powder, cumin, and cayenne brings warmth and anti-inflammatory benefits. With a satisfying texture, bold spice, and no need for animal products, this dish is ideal for vegans, vegetarians, or anyone looking to enjoy a flavorful, nutritious, and budget-friendly meal that feels like a hug in a bowl.

 5. Chicken Fettuccine Alfredo – By Natasha’s Kitchen

Ingredients

Meat

• 2 lbs Chicken Breast

Produce

• 1 lb white mushrooms, thickly sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup parsley, finely chopped,, plus more for garnish

Pasta & grains

• 3/4 lbs fettuccine pasta , (or angel hair or vermicelli pasta)

Baking and spices

• 1/4 tsp black pepper, or to taste
• 1 tsp sea salt, or to taste, plus more for pasta water

Oils and vinegars

• 3 Tbsp olive oil, divided

Dairy products

• 3 1/2 cups half and half, *
• 1 Tbsp unsalted butter

Instructions

• Cook fettuccine in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.
• Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
• In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.
• Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
• Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.

Why do I recommend it?

This chicken fettuccine alfredo is a classic comfort food with a fresh, homemade twist. Made with lean chicken breast, it provides a solid source of protein to support muscle recovery and keep you satisfied. The mushrooms and garlic give the dish deep, savory flavor while also adding antioxidants and gut-friendly compounds. The half-and-half offers a creamy texture without being as heavy as full cream, and the use of olive oil and a touch of butter balances richness with healthy fats. Parsley adds brightness and a dose of vitamin K, while the pasta delivers the necessary carbs for energy. It’s a meal that feels indulgent but can be enjoyed guilt-free when paired with a green salad or light veggie side—perfect for a cozy yet balanced dinner.

 6. One Pot Chicken & Veg Stir Fried Rice – By Maggi

Ingredients

Meat

• 300g Chicken breast tenders

Produce

• 150g Onions
• 100g Carrots
• 100g Green Beans, Cooked And Sliced
• 150g Cabbage
• 2 eggs
• 30g Coriander (Cilantro) Leaves
• 2 tbsp Basil
• 15ml Lime Juice, Fresh
• 50g Bean Sprouts

Pasta & grains

• 500g white Rice, cooked

Canned goods

• 65g canned Sweetcorn

Sauces

• 30ml Worcester Sauce
• 30ml Fish Sauce
• 30ml Sweet Chilli Sauce

Oils and vinegars

• 30ml Olive oil

Instructions

• Heat the oil in a wok or wide frying pan over a medium-high heat. Fry the onion for 4-5 minutes. Add the chicken and cook for 2-3 minutes.
• Add the carrots, green beans/sugar snap peas, cabbage and sweetcorn. Stir-fry for 4-5 minutes.
• Pour the mixed egg over the vegetables and cook, without stirring for 1 minute.
• Top with the cooked rice and bean sprouts and stir through.
• Mix the remaining sauce ingredients together and add to the stir fry, cook for 1-2 minutes, or until heated through.
• Serve topped with the herbs, if desired.

Why do I recommend it?

This vibrant standout dish perfectly blends nutrition, flavor, and variety in every bite. The lean chicken breast provides high-quality protein without excess fat, while the combination of eggs and rice adds essential amino acids and energy-boosting carbohydrates. It’s loaded with a rainbow of vegetables—like cabbage, green beans, carrots, and sweetcorn—that bring fiber, vitamins, and antioxidants for gut and immune health. Bean sprouts and fresh herbs like basil and coriander add crunch and freshness, while the mix of fish sauce, lime juice, and sweet chili sauce delivers a perfect balance of sweet, tangy, salty, and umami. This dish is not only filling and nourishing, but it’s also incredibly satisfying with its bold flavor and variety of textures. Great for meal prep or a post-workout dinner, it’s a healthy twist on a takeout favorite.

 7. Mini Meat Loaf Sheet-Pan Meal – By Taste Of Home

Ingredients

Meat

• 1-1/2 pounds lean ground beef (90% lean)

Produce

• 2 large eggs, lightly beaten
• 1 cup tomato juice
• 1/4 cup finely chopped onion
• 3 large potatoes, peeled and cut into 1/2-inch pieces
• 1 pound fresh asparagus, trimmed and halved
• 3 tablespoons brown sugar

Pasta and grains

• 3/4 cup quick-cooking oats

Baking and spices

• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3 tablespoons olive oil, divided
• 1/2 teaspoon garlic salt, divided
• 1/4 teaspoon pepper, divided

Sauces

• 1 teaspoon prepared mustard
• 1/4 cup ketchup

Instructions

• Preheat oven to 425°.
• In a large bowl, combine eggs, tomato juice, oats, onion and salt. Add beef; mix lightly but thoroughly. Shape into six 4×2-1/2-in. loaves; place on a sheet pan or in a large shallow roasting pan.
• Combine ketchup, brown sugar, mustard and nutmeg; brush over loaves.
• Combine potatoes with 2 tablespoons oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan in a single layer. Bake loaves and potatoes 25 minutes.
• Combine asparagus with remaining 1 tablespoon oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan.
• Bake until a thermometer inserted into meat loaves reads 160° and vegetables are tender, 15-20 minutes. Let stand 5 minutes before serving.

Why do I recommend it?

This classic-style meal is the perfect combination of comfort food and balanced nutrition, making it an easy recommendation for both families and health-conscious eaters. The lean ground beef provides protein and iron without excessive fat, while the oats and tomato juice in the meatloaf add fiber and a dose of heart-healthy lycopene. The eggs help bind the mixture while contributing extra nutrients like vitamin D and B12. Roasted potatoes deliver satisfying complex carbs and potassium, and the asparagus adds a crisp, fresh bite full of folate, fiber, and antioxidants. The ketchup-brown sugar-mustard glaze adds a deliciously tangy-sweet finish without going overboard on sugar. It’s a simple, homey meal that nourishes your body while satisfying your cravings—perfect for a hearty dinner or next-day leftovers.

 8. Instant Pot Butter Chicken – By Two Sleevers

Ingredients

Meat

• 1 pound Boneless Skinless Chicken Thighs, (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)

Produce

• 1-2 teaspoons Minced Ginger
• 5-6 cloves Garlic
• 1/4-1/2 cup chopped cilantro

Canned goods

• 1 14- ounce Canned Tomatoes

Baking and spices

• 1 teaspoon Turmeric
• 1/2 teaspoons Cayenne Pepper
• 1 teaspoon Smoked Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garam Masala
• 1 teaspoon Ground Cumin
• 1 teaspoon Garam Masala

Dairy

• 4 ounces butter cut into cubes, (use coconut oil if dairy free)
• 4 ounces Heavy Cream, (use full-fat coconut milk if dairy free)

Instructions

• Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it’s frozen, push it into the sauce a bit so it defrosts better
• Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 
• Open up the pot and remove the chicken carefully and set aside
• Blend together all the ingredients, preferably using an immersion blender
• Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
• It’s best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
• Take out half the sauce and freeze for later or store in the fridge for 2-3 days
• Add the chicken back in and heat through. Break it up into smaller pieces if you need but don’t shred it.
• Serve over rice, or zucchini noodles

Why do I recommend it?

This butter chicken recipe is a flavorful classic that’s both satisfying and adaptable to your dietary needs. The tender chicken thighs are rich in protein and iron, and they become incredibly juicy when simmered in the deeply spiced tomato-based sauce. Spices like turmeric, cumin, garam masala, and paprika not only add bold, authentic Indian flavor but also bring anti-inflammatory and antioxidant benefits. The garlic and ginger support immunity and digestion, while the heavy cream adds richness and helps balance the heat from the cayenne. This dish is highly customizable—whether you’re going dairy-free, adjusting the spice level, or using different chicken cuts. Finished with fresh cilantro for brightness, it’s the kind of meal that feels indulgent but is rooted in whole ingredients and warm, nourishing spices.

 9. Chickpea & Broccoli Alfredo Skillet – By Delish

Ingredients

Produce

• 1 shallot, finely chopped 
• 4 cups broccoli florets (from 1 large head broccoli)
• 2 cloves garlic, grated or finely chopped
• Zest of 1 lemon (optional)

Canned goods

• 2 (14-oz.) cans chickpeas, drained, rinsed 

Baking and spices

• Pinch of crushed red pepper flakes
• Crusty bread, for serving
• Kosher salt

Dairy

• 4 Tbsp. unsalted butter, divided 
• 1 1/2 cups heavy cream
• 1 cup shredded Parmesan, plus more for serving 

Instructions

• In a large stainless steel or cast-iron skillet over medium heat, melt 2 Tbsps of butter. Add chickpeas and 3/4 tsp. salt and stir to coat. Cook chickpeas, tossing occasionally, until starting to brown and slightly crisp on the outside, 10 to 12 minutes. Transfer to a plate.
• In same skillet over medium heat, melt 1 Tbsp of butter. Add broccoli and a pinch of salt and cook, stirring frequently, until broccoli is crisp-tender and starting to char, 3 to 4 minutes. Transfer to plate with chickpeas.
• In same skillet over medium heat, melt remaining 1 Tbsp of butter. Add shallots and a pinch of salt and cook, stirring frequently, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Whisk in cream and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until cream is slightly thickened, about 5 minutes. Whisk in Parmesan until melted, then stir in lemon zest (if using).
• Heat broiler to high. Return chickpeas and broccoli to skillet and stir to coat in sauce.
• Broil, watching closely, until sauce starts to bubble and chickpeas slightly brown, 2 to 3 minutes.
• Top with red pepper flakes and more Parmesan. Serve with crusty bread alongside.

Why do I recommend it?

This creamy chickpea & broccoli alfredo skillet is a must-try because it’s wholesome, filling, and packed with flavor, while still being meat-free and comforting. Chickpeas provide plant-based protein and fiber to keep you full and support digestive health, while broccoli is rich in vitamin C, antioxidants, and fiber. The creamy Parmesan sauce brings a luxurious texture and savory depth, balanced by the brightness of lemon zest and a hint of spice from red pepper flakes. Garlic and shallots enhance the aroma and flavor while offering immune-boosting benefits. Served with crusty bread, it’s a cozy, satisfying meal that feels indulgent without relying on processed ingredients—perfect for a weeknight dinner or sharing with friends. It’s a great example of how a vegetarian dish can be both nutrient-dense and irresistibly delicious.

 10. One-Pot French Onion Soup Pasta – By The Kitchn

Ingredients

Produce

• 1 1/2 pounds yellow onions

Pasta & grains

• 12 ounces dried orecchiette pasta

Canned goods

• 1 (32-ounce) box low-sodium beef broth

Baking and spices

• Freshly ground black pepper
• Kosher salt
• 2/3 cup water

Oils and vinegars

• 3 tablespoons olive oil
• 1/3 cup ruby port

Dairy

• 2 ounces Gruyère cheese, finely shredded (about 3/4 cup)

Instructions

• Cut 1 1/2 pounds yellow onions into paper-thin slices (or use a mandoline).
• Heat 3 tablespoons olive oil in a large pot over medium-high heat until shimmering.
• Add the onions and cook, stirring constantly, until dark and caramelized, 15 to 20 minutes.
• Add 12 ounces dried orecchiette, 1 (32-ounce) box beef broth, 2/3 cup water, and 1/3 cup ruby port, and cook until the liquid is fully absorbed, about 12 minutes.
• Meanwhile, grate 2 ounces Gruyère cheese (about 3/4 cup).
• Turn off the heat and stir in the cheese. Taste and season with kosher salt and freshly ground black pepper as needed.

Why do I recommend it?

This French onion-inspired pasta is a deeply comforting, flavor-forward dish that’s surprisingly simple yet rich in complexity. The slow-caramelized yellow onions bring a natural sweetness and umami depth, while also offering fiber and antioxidants. Using beef broth and a splash of ruby port adds warmth and a savory richness that mimics classic French onion soup—but in pasta form. The orecchiette holds onto all that brothy goodness, making every bite luxurious. A touch of Gruyère cheese adds a creamy, nutty finish without overwhelming the dish, and a drizzle of olive oil rounds it out with heart-healthy fats. While not overly protein-heavy, this dish can easily be balanced with protein add-ins like lentils, mushrooms, or shredded beef and a side of roasted veggies or a crisp salad. It’s the kind of cozy, elevated comfort food that feels indulgent but still made from real, whole ingredients.

 11. Chicken and Dumplings – By Budget Bytes

Ingredients

Chicken and Gravy

Meat

• 4 boneless, skinless chicken thighs (about 1 lb.)

Produce

• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 carrots, diced

Canned goods

• 2 cups chicken broth

Baking and spices

• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp dried sage
• 1/4 tsp freshly cracked black pepper
• 1/2 tsp salt
• 1/4 cup all-purpose flour

Oils and vinegars

• 1 Tbsp olive oil

Dairy

• 4 Tbsp butter
• 1 cup whole milk

Dumplings

Produce

• 1 tsp dried parsley

Baking and spices

• 1 cup all-purpose flour
• 1.5 tsp baking powder
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/8 tsp garlic powder
• 1/8 tsp freshly cracked black pepper

Dairy

• 1/2 cup milk
• 2 Tbsp butter, melted

Instructions

Chicken and Gravy

• Heat the olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and brown on each side. The chicken does not need to be cooked through at this point, just make sure they get very brown on the outside. Transfer the partially cooked chicken to a clean bowl.
• After removing the chicken from the skillet, add the diced onion and minced garlic and sauté over medium heat until the onions have softened. Stir to dissolve the browned bits off the bottom of the skillet as the onions cook.
• Add the diced carrot and celery to the skillet with the onion and garlic and continue to sauté for about five minutes more.
• Add the butter and flour to the skillet and stir until the butter has melted and created a paste with the flour that coats the vegetables. Continue to cook and stir this mixture for about two minutes.
• Add the parsley, thyme, rosemary, sage, salt, pepper, chicken broth, and milk to the skillet. Turn the heat up to medium-high and continue to stir and cook until the mixture comes up to a simmer and thickens into a gravy.
• Dice the chicken and add it back to the skillet with the vegetables and gravy. Cover with a lid and let the chicken simmer in the gravy over medium heat while you prepare the dumplings.

Dumplings

• To prepare the dumplings, combine the flour, parsley, sugar, salt, baking powder, garlic powder, and pepper in a bowl.
• Pour the milk and melted butter into the flour mixture, then stir until a soft, scoopable batter is formed. Do not over stir.
• Remove the lid from the chicken and gravy and drop the dumpling batter onto the surface of the gravy in 2 tablespoon dollops. You should get about 12 dumplings.
• Make sure the gravy is still simmering, then place the lid back on the skillet and allow the dumplings to simmer for 15 minutes. Make sure they’re simmering the entire time. After 15 minutes the dumplings should have doubled in size and will be fluffy and cooked in the center. Serve hot and enjoy!

Why do I recommend it?

This cozy dish is a comfort food favorite that manages to be both nourishing and delicious. With tender chicken thighs providing high-quality protein and iron, and a medley of vegetables like carrots, celery, garlic, and onion, it’s rich in vitamins, fiber, and flavor. The creamy gravy is made from scratch using simple pantry ingredients like broth, milk, butter, and flour, which gives it a smooth, savory depth without relying on additives. The fluffy, herb-speckled dumplings add satisfying texture and make the meal feel complete. The use of dried herbs like rosemary, thyme, sage, and parsley not only boosts the aroma but also brings antioxidant and anti-inflammatory properties. It’s a dish that feeds both body and soul—perfect for a chilly evening.

 12. One Pan Salmon Dinner – By Budget Bytes

Ingredients

Meat

• 1 lb. salmon (2 large fillets)

Produce

• 2 Yukon gold potatoes
• 2 cups green beans
• ½ a lemon
• ½ tsp sesame seeds

Baking and spices

• 1 tsp salt, divided
• ⅛ tsp freshly cracked black pepper
• ½ tsp ginger powder
• 1 tsp garlic powder
• 2 Tbsp brown sugar, packed

Oils and vinegars

• 1 Tbsp olive oil
• 1 Tbsp soy sauce
• 1 tsp toasted sesame oil

Instructions

• Gather ingredients. Thaw the salmon following the package directions (I thawed mine in the fridge overnight, but you can also thaw it in cold water), and preheat oven to 375℉.
• Slice potatoes into 1/4-inch thick slices and sprinkle with ¼ tsp salt, pepper and oil.
• Lay potatoes out flat on about 1/3 of a parchment-lined baking sheet. It’s ok if there’s some overlap. Bake the potatoes in the preheated oven for 15 minutes.
• Mix ½ tsp salt, ginger powder, garlic powder, brown sugar, soy sauce, and toasted sesame oil in the same bowl used to toss the sliced potatoes.
• Place salmon fillets in the center of a large piece of clean parchment paper and brush the salmon with the sauce. Slice the lemon into rounds, and then top each salmon filet with a slice or two of fresh lemon.
• Fold the parchment paper with the salmon shut. This will help steam the fish and keep it nice and moist on your sheet pan. Set aside.
• Next, toss green beans in the same bowl as the salmon marinade, using up every drop of that yummy marinade! Sprinkle with remaining salt (1/4 tsp) and the sesame seeds.
• When your timer for 15 minutes goes off, flip the potatoes, and add the salmon in the parchment paper and the green beans.
• Bake everything together for 10-15 minutes more or until the fish is cooked to 145 degrees. (If your fish is cut thinner and seems to be cooking faster than the veggies, it’s handy to have it wrapped up so you can remove it from the pan when it reaches 145℉ while you give the veggies an extra 5 minutes in the oven, if needed. No need to remove paper to temp it— just insert the thermometer through the paper or the top of the fold.) Adjust seasonings as needed and enjoy!

Why do I recommend it?

This salmon dish is a perfect example of clean eating that doesn’t sacrifice flavor, making it an excellent choice for a nourishing, satisfying meal. Salmon is rich in heart-healthy omega-3 fatty acids and high-quality protein, supporting brain function and muscle health. The ginger, garlic, soy sauce, and sesame oil create a bold, sweet-savory glaze that brings global flavor while also offering anti-inflammatory benefits. Yukon gold potatoes provide energy-boosting complex carbs and potassium, while the green beans add fiber, antioxidants, and a satisfying crunch. A splash of lemon brightens the whole dish, and a sprinkle of sesame seeds gives a subtle nutty finish. It’s a colorful, one-pan-style meal that hits all the right notes—delicious, nutritious, and ready to impress without being fussy.

 13. Mexican Street Corn Chicken Skillet – By Delish

Ingredients

Meat

• 4 (6-oz.) boneless, skinless chicken breasts

Produce

• 1/2 red bell pepper, seeds and ribs removed, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 lime
• 1 ear of corn, shucked, kernels removed
• 1/4 cup fresh cilantro leaves
• 1 shallot, finely chopped

Canned goods

• 1 Tbsp. tomato paste
• 1 cup low-sodium chicken broth

Baking and spices

• 1/2 cup (60 g.) all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 1/2 tsp. chili powder, plus more for serving 
• 1/2 tsp. ground cumin
• 1/4 tsp. dried oregano
• 1/4 tsp. smoked paprika

Oils and vinegars

• 2 Tbsp. neutral or extra-virgin olive oil, divided
• 1/4 cup tequila or dry white wine

Dairy

• 1/2 cup sour cream or crème fraîche
• 3/4 cup crumbled queso fresco

Instructions

• Preheat oven to 375°. On a shallow plate, season flour with salt and pepper. Pat chicken dry and coat on all sides with seasoned flour; shake off excess.
• In a large cast-iron or heatproof skillet over medium-high heat, heat 1 Tbsp. oil. Cook chicken, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to a plate.
• In same skillet over medium heat, heat remaining 1 Tbsp. oil. Cook shallots, stirring occasionally, until just softened, about 3 minutes. Add corn kernels, bell peppers, and tomato paste and cook, stirring, until paste is brick red, 2 to 3 minutes. Add garlic, chili powder, cumin, oregano, and paprika and cook, stirring, until fragrant, about 1 minute more.
• Pour in tequila, scraping off any browned bits from bottom of pan. Add broth and bring to a simmer. Stir in crème fraîche; season with salt and pepper. Simmer, stirring occasionally, until liquid is slightly reduced and thickened, about 5 minutes.
• Return chicken and any accumulated juices to skillet. Spoon sauce over.
• Transfer to oven and bake, turning chicken halfway through, until an instant-read thermometer inserted into thickest part of chicken registers 165°, 10 to 12 minutes.
• Crumble cheese over. Squeeze in juice from lime. Top with cilantro and sprinkle with chili powder.

Why do I recommend it?

This vibrant chicken dish is a perfect example of how wholesome ingredients and bold spices can come together to create something truly delicious— alcohol can be optional. The seared chicken breasts are lean and protein-rich, while the lightly seasoned flour coating adds a satisfying golden crust without being heavy. The colorful mix of corn, red bell pepper, garlic, and shallot brings fiber, natural sweetness, and a rainbow of antioxidants to the plate. The smoky spice blend of chili powder, cumin, paprika, and oregano infuses the dish with warmth and depth, while chicken broth and a swirl of sour cream or crème fraîche create a creamy, tangy sauce that feels indulgent without being overly rich. Topped with crumbled queso fresco, fresh cilantro, and a squeeze of lime, this dish is zesty, comforting, and nutritionally balanced—perfect for a flavorful weeknight dinner or a casual dinner party.

 14. Chinese Black Pepper Chicken – By Little Bit Recipes

Ingredients

Meat

• 4 skinless boneless chicken thighs (about 350 grams, cut into strips)

Produce

• 3 cloves minced garlic
• 1 medium sliced yellow onion
• 1 thumb fresh ginger julienne cut
• 1 red bell pepper cut into strips
• 1 green bell pepper cut into strips
• chopped spring onions for garnishing

Canned goods

• ½ cup water or low sodium chicken broth

Baking and spices

• 2 teaspoon cornstarch
• 1 tablespoon freshly ground black pepper

Oils and vinegars

• 1 tablespoon oil (for frying stir-fry dishes use peanut oil or vegetable oil)
• 1 teaspoon sesame oil
• 2 to 3 tablespoons water

Sauces

• 1 tablespoon soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• ½ teaspoon chili garlic sauce

Instructions

• Marinate chicken for 10 to 15 minutes with soy sauce and cornstarch.
• For the stir-fry sauce, combine oyster sauce, soy sauce, black pepper, and chili garlic sauce. Blend well.
• In a heated skillet or a wok, sear marinated chicken thighs for 2 minutes on each side. Do not completely cook. Transfer to a plate. Set aside.
• In the same skillet or wok, sauté onions and bell peppers. Cook until crisp-tender.
• Add garlic and ginger. Sauté until fragrant.
• Turn the heat up then add back the seared chicken and mix with the vegetables.
• Pour oyster sauce mixture and quickly stir, making sure all the ingredients are covered with the sauce.
• After one minute, pour water (or low sodium chicken broth, if using). Stir continuously.
• If you prefer to have a thicker sauce, gradually add the cornstarch slurry, one tablespoon at a time. Stir continuously.
• Just before turning off the heat, pour sesame oil. Stir.
• Turn off heat. Transfer to a serving bowl. Garnish with spring onions. Enjoy.

Why would I recommend it?

This Chinese black pepper chicken stir-fry is a go-to recipe for anyone craving big, bold flavor without compromising on nutrition. The lean chicken thighs provide juicy, protein-rich bites, while the vibrant bell peppers and onions bring antioxidants, vitamin C, and fiber. Garlic, ginger, and chili garlic sauce deliver a warming kick that boosts digestion and adds layers of flavor, while the black pepper takes center stage with its bold, aromatic punch. The sauce—made with soy sauce, oyster sauce, and sesame oil—coats everything in a glossy, savory glaze that’s perfectly balanced by a splash of broth and a cornstarch slurry for that signature silky finish. It’s quick, colorful, and comes together in one pan, making it a nutrient-dense, high-protein meal that feels like takeout but is way better for you.

 15. One-Pan Teriyaki Chicken and Rice – By The Girl Who Ate Everything

Ingredients

Meat

• 1 lb. boneless skinless chicken breasts, cubed

Produce

• 2 cloves garlic, minced
• 1/2 cup sliced carrots
• 2 cups small broccoli florets
• 2 tablespoons sliced green onions

Pasta & grains

• 1 cup white rice, rinsed

Canned goods

• 2 ¼ cups low-sodium chicken broth

Oils and vinegars

• 2 tablespoons olive oil
• (optional) sesame oil

Sauces

• 1/2 cup store bought teriyaki sauce or use homemade recipe below
• 1/4 cup low-sodium soy sauce

HOMEMADE TERIYAKI SAUCE:

• 1/4 cup low-sodium soy sauce
• 1/4 cup honey
• 1 tablespoon rice vinegar
• 1/2 teaspoon ground ginger

Instructions

• In a large skillet (that has a tight fitting lid for later), heat the olive oil over medium high heat.
• Season chicken with salt and pepper. Add the chicken to the skillet and cook for 1-2 minutes just to brown the outside of the chicken. The chicken will continue to cook in the broth later. Add the garlic and cook for 30 seconds.
• Add the chicken broth, rice, carrots, teriyaki sauce (add the ingredients for homemade if using), and soy sauce.
• Bring mixture to a boil. Reduce heat to medium and cover with a lid. Cook covered for 15 minutes, reducing the heat to a simmer after about 10 minutes. Stir every once in a while to make sure it’s not sticking to the bottom. You want it to be simmering but if your heat is too high you will run out of liquid, so make sure it’s low.
• Add the broccoli on top, cover with lid and cook for an additional 5 minutes on medium-low or until broccoli is tender. If you like your broccoli more cooked, add it earlier.
• Remove from heat and sprinkle with green onions. Drizzle with sesame oil if using and drizzled with more teriyaki sauce if desired. Add salt and pepper to taste.

Why do I recommend it?

This one-pan teriyaki chicken and rice is a deliciously convenient meal that’s nutrient-packed, well-balanced, and bursting with sweet-savory flavor. Cubed chicken breast offers lean protein to keep you full and energized, while white rice provides satisfying carbs for energy. The broccoli and carrots not only add crunch and color but also bring fiber, antioxidants, and essential vitamins like C and K. The homemade teriyaki sauce—with soy sauce, honey, rice vinegar, and ginger—gives it a naturally sweet, tangy glaze without processed additives, and a drizzle of optional sesame oil enhances the depth with healthy fats and nutty flavor. Everything cooks in one pan for easy cleanup, making it a perfect go-to weeknight dinner that’s both wholesome and incredibly tasty.

So whether you’re a student juggling deadlines, a parent chasing kids, or just someone who refuses to wash more than one dish, one-pot and one-pan meals are your ultimate kitchen sidekick. They’re quick, satisfying, and endlessly adaptable—swap the veggies, change the spices, throw in what you’ve got and make it your own. It’s meal prep that meets a cozy hug in a pan. Less mess, more flavor, and all the flexibility your busy schedule needs. Go ahead—make dinner your easiest win of the day!