Quick, Flavorful Meals with Minimal Cleanup

Busy weeknights call for quick, satisfying meals that don’t leave a pile of dishes behind. That’s where one-pan chicken dinners come in! Whether you’re using a skillet, sheet pan, or Instant Pot, these 15+ easy chicken recipes deliver big flavor with minimal effort.

From savory garlic parmesan chicken to sticky teriyaki stir-fry, every meal is packed with protein, balanced with veggies, and ready in under 30 minutes. Say goodbye to dinnertime stress and hello to effortless, delicious meals!

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Key Takeaways

• One-Pan Convenience – Cook everything in a single pan, skillet, or sheet pan.
• Quick & Easy – Most recipes are ready in 30 minutes or less.
• Balanced & Nutritious – Each meal includes lean protein, veggies, and healthy carbs.
• Minimal Cleanup – Fewer dishes mean more time to enjoy your evening.
• Family-Friendly – These meals are flavorful and loved by both kids and adults.

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1. Sheet Pan Lemon Garlic Chicken with Roasted Veggies

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp salt & pepper
• 1 cup baby potatoes, halved
• 1 cup broccoli florets

How to Make It:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Toss baby potatoes and broccoli with half of the lemon-garlic mixture and spread them on the sheet pan.
4. Place chicken breasts on the pan and brush with the remaining lemon-garlic mixture.
5. Roast for 25-30 minutes, flipping the chicken halfway through.
6. Serve hot with an extra squeeze of lemon.

Tip: For extra crispiness, broil for 2 minutes at the end of cooking.

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2. Skillet Teriyaki Chicken & Broccoli

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 1 tbsp olive oil
• 1/4 cup low-sodium soy sauce
• 1 tbsp honey
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 tsp sesame seeds (for garnish)

How to Make It:

1. Heat olive oil in a skillet over medium-high heat.
2. Add chicken slices and cook for 5-6 minutes, stirring occasionally.
3. In a bowl, mix soy sauce, honey, ginger, and garlic. Pour over the chicken.
4. Toss in broccoli and cook for 3-4 minutes until tender.
5. Garnish with sesame seeds and serve hot.

Tip: Serve over brown rice or quinoa for a complete meal.

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3. One-Pot Garlic Parmesan Chicken & Rice

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 1 tbsp butter
• 3 cloves garlic, minced
• 1 cup uncooked jasmine rice
• 2 cups chicken broth
• 1/2 tsp salt & pepper
• 1/4 cup grated Parmesan cheese
• 1/2 cup spinach (optional)

How to Make It:

1. Heat butter in a large skillet or pot over medium heat.
2. Add chicken cubes, season with salt and pepper, and cook for 5-6 minutes until golden brown.
3. Stir in garlic and uncooked rice, cooking for 1 minute until fragrant.
4. Pour in chicken broth and bring to a boil. Cover and simmer for 15 minutes.
5. Remove from heat, stir in Parmesan and spinach, and let sit for 5 minutes before serving.

Tip: Add a splash of heavy cream for a creamier texture.

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4. Honey Mustard Chicken & Roasted Vegetables (Sheet Pan)

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt & pepper
• 1 cup baby carrots
• 1 cup Brussels sprouts, halved

How to Make It:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together Dijon mustard, honey, olive oil, garlic powder, salt, and pepper.
3. Coat the chicken breasts with the honey mustard mixture and place them on the baking sheet.
4. Toss baby carrots and Brussels sprouts with a little olive oil and spread around the chicken.
5. Roast for 25-30 minutes, flipping the chicken halfway through.
6. Serve hot with an extra drizzle of honey mustard sauce.

Tip: Add small diced potatoes or cauliflower to the pan for extra bulk.

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5. Creamy Tuscan Chicken Skillet

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup fresh spinach
• 1/2 cup unsweetened almond milk (or heavy cream)
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt & pepper

How to Make It:

1. Heat olive oil in a skillet over medium heat.
2. Add chicken and cook for 5-7 minutes per side until golden brown. Remove and set aside.
3. In the same pan, sauté garlic and sun-dried tomatoes for 2 minutes.
4. Pour in almond milk (or cream), stirring well.
5. Add spinach and Parmesan cheese, cooking until spinach wilts.
6. Return chicken to the skillet and let simmer for 5 minutes before serving.

Tip: Serve over whole wheat pasta or cauliflower rice for a balanced meal.

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6. Spicy Cajun Chicken & Peppers (One-Pan Meal)

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 1 tbsp olive oil
• 1 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt & pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 cup cherry tomatoes, halved

How to Make It:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add sliced chicken and season with Cajun seasoning, paprika, garlic powder, salt, and pepper.
3. Cook for 5-6 minutes, stirring occasionally.
4. Toss in bell peppers and cherry tomatoes, cooking for another 3-4 minutes.
5. Serve hot with a squeeze of lime juice.

Tip: Serve over brown rice or stuff into whole wheat tortillas for a Cajun-inspired wrap.

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7. Balsamic Glazed Chicken & Roasted Vegetables (Sheet Pan)

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt & pepper
• 1 cup baby potatoes, halved
• 1 cup asparagus spears

How to Make It:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together balsamic vinegar, honey, olive oil, garlic powder, salt, and pepper.
3. Toss baby potatoes with half of the balsamic mixture and spread on the baking sheet.
4. Place chicken breasts on the pan and brush with remaining balsamic glaze.
5. Roast for 20 minutes, then add asparagus to the pan. Continue roasting for 10 more minutes.
6. Serve hot with an extra drizzle of balsamic glaze.

Tip: For added crunch, sprinkle roasted almonds over the asparagus before serving.

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8. One-Pot Lemon Butter Chicken & Rice

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 1 tbsp butter
• 1 cup uncooked jasmine rice
• 2 cups chicken broth
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1/2 tsp salt & pepper
• 1/4 tsp turmeric (optional, for color)
• 1/4 cup chopped parsley (for garnish)

How to Make It:

1. Melt butter in a large skillet over medium heat.
2. Add cubed chicken, season with salt and pepper, and cook for 5-6 minutes until golden brown.
3. Stir in garlic, then add uncooked rice and mix well.
4. Pour in chicken broth and lemon juice, stirring gently.
5. Cover and let simmer for 15 minutes until the rice is tender.
6. Remove from heat, fluff rice with a fork, and garnish with parsley before serving.

Tip: Add a handful of baby spinach at the end for extra nutrients.

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9. BBQ Chicken & Sweet Potato Skillet

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt & pepper
• 1 medium sweet potato, diced
• 1/4 cup BBQ sauce
• 1/2 cup corn (fresh or frozen)
• 1 tbsp chopped cilantro (for garnish)

How to Make It:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add diced sweet potatoes and cook for 5-6 minutes, stirring occasionally.
3. Add sliced chicken, season with paprika, garlic powder, salt, and pepper. Cook for 6-7 minutes.
4. Stir in BBQ sauce and corn, tossing everything together. Cook for 2 more minutes.
5. Garnish with fresh cilantro and serve hot.

Tip: Serve with avocado slices or a side of coleslaw for extra flavor.

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10. Mediterranean Chicken & Veggies (Sheet Pan)

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt & pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, sliced
• 1/2 red onion, sliced
• 1/4 cup crumbled feta cheese

How to Make It:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Toss cherry tomatoes, olives, and red onion with half of the marinade. Spread onto the baking sheet.
4. Place chicken breasts on the sheet and brush with the remaining marinade.
5. Roast for 20-25 minutes, flipping the chicken halfway through.
6. Sprinkle crumbled feta over everything before serving.

Tip: Serve with warm pita bread or quinoa for a complete meal.

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11. Mexican Chicken & Black Bean Skillet

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt & pepper
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn (fresh or frozen)
• 1/2 cup diced bell pepper
• 1/4 cup salsa
• 1/4 cup shredded cheddar cheese

How to Make It:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add cubed chicken and season with cumin, chili powder, garlic powder, salt, and pepper. Cook for 5-6 minutes.
3. Stir in black beans, corn, diced bell pepper, and salsa. Let simmer for 5 minutes.
4. Sprinkle shredded cheese on top, cover, and cook for 2 minutes until melted.

Tip: Serve with warm tortillas or over brown rice for a heartier meal.

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12. Sesame Ginger Chicken & Green Beans (Skillet)

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 1 tbsp olive oil
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp honey
• 1 cup fresh green beans, trimmed
• 1 tsp sesame seeds (for garnish)

How to Make It:

1. Heat olive oil in a skillet over medium-high heat.
2. Add chicken slices and cook for 5-6 minutes until golden brown.
3. Stir in ginger, garlic, soy sauce, and honey, mixing well.
4. Toss in green beans and cook for 3-4 more minutes until tender.
5. Garnish with sesame seeds before serving.

Tip: Serve over steamed jasmine rice or cauliflower rice for a complete meal.

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13. One-Pan Herb Chicken & Roasted Root Vegetables

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/2 tsp salt & pepper
• 1 cup diced sweet potatoes
• 1/2 cup diced carrots
• 1/2 cup diced parsnips
• 1/4 cup chopped red onion

How to Make It:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix olive oil, thyme, rosemary, garlic powder, salt, and pepper.
3. Toss the root vegetables with half of the mixture and spread on the baking sheet.
4. Place the chicken on the sheet and brush with the remaining herb mixture.
5. Roast for 25-30 minutes, flipping the chicken halfway through.
6. Serve hot with a drizzle of balsamic glaze for extra flavor.

Tip: Add Brussels sprouts or butternut squash for more variety.

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14. Curried Chicken & Cauliflower Skillet

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp salt & pepper
• 1 cup cauliflower florets
• 1/2 cup diced tomatoes
• 1/2 cup coconut milk
• 1 tbsp chopped cilantro (for garnish)

How to Make It:

1. Heat olive oil in a skillet over medium heat.
2. Add cubed chicken and season with curry powder, turmeric, garlic powder, salt, and pepper. Cook for 5-6 minutes.
3. Stir in cauliflower florets and diced tomatoes, cooking for another 3 minutes.
4. Pour in coconut milk, stirring well, and let simmer for 5 minutes until thickened.
5. Garnish with fresh cilantro before serving.

Tip: Serve over brown rice or quinoa for a hearty meal.

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15. Lemon Dill Chicken & Asparagus (Sheet Pan)

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried dill (or 1 tbsp fresh dill)
• 1/2 tsp garlic powder
• 1/2 tsp salt & pepper
• 1 bunch asparagus, trimmed
• 1/2 cup cherry tomatoes, halved

How to Make It:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, lemon juice, dill, garlic powder, salt, and pepper.
3. Toss asparagus and cherry tomatoes with half of the mixture and spread on the baking sheet.
4. Place chicken breasts on the sheet and brush with the remaining lemon-dill mixture.
5. Roast for 20-25 minutes, flipping the chicken halfway through.
6. Serve hot with a lemon wedge.

Tip: Add roasted baby potatoes for extra heartiness.

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Final Thoughts: One-Pan Chicken Dinners for Stress-Free Nights

Cooking doesn’t have to be a chore! With these 15+ easy one-pan chicken dinners, you can enjoy delicious, healthy meals with minimal cleanup. Whether you’re craving bold flavors like Cajun, Mediterranean, or Asian-inspired dishes, or prefer comforting roasted meals, there’s something here for every taste.

• Saves time – Fewer dishes mean more time to relax.
• Family-friendly – Crowd-pleasing flavors that kids and adults love.
• Perfect for meal prep – Make a batch and enjoy throughout the week.

Which one will you try first? Let us know in the comments!