10 Easy One-pan Chicken Dinners for Busy Weeknights That Taste Like Weekend Treats

Weeknights don’t have to feel like a sprint through the pantry. With these one-pan chicken dinners, you’ll get big, cozy flavor without juggling three pots and a sink full of dishes. We’re talking crispy edges, saucy middles, and veggies that actually taste exciting—ready in about the time it takes to scroll your feed.

Each recipe is simple, bold, and totally doable. Think golden chicken, vibrant sauces, and clever shortcuts. Your oven and stovetop will do the heavy lifting; you just get to plate and enjoy. Ready to cook smarter (and eat better)? Let’s dive in.

1. Lemon-Garlic Chicken With Roasted Potatoes & Green Beans That Basically Cooks Itself

This is the weeknight hero: juicy chicken, crispy potatoes, and tender green beans, all bathed in garlicky lemon butter. It’s bright, comforting, and looks fancier than it is. Perfect for when you want a full meal without thinking too hard.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs (about 6 pieces)
• 1 lb baby potatoes, halved
• 8 oz green beans, trimmed
• 3 tbsp olive oil
• 3 tbsp unsalted butter, melted
• 1 large lemon (zest + juice)
• 5 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.
2. In a small bowl, whisk olive oil, melted butter, lemon zest and juice, garlic, oregano, paprika, salt, and pepper.
3. Toss potatoes on the pan with half the lemon-garlic mixture. Spread them cut-side down. Roast for 12 minutes.
4. Pat chicken dry and season with salt and pepper. Add to the pan with the remaining lemon-garlic mixture. Toss green beans with a drizzle of oil and a pinch of salt, then add to the pan.
5. Roast 18–22 minutes, until chicken is cooked through (165°F/74°C) and potatoes are crispy.
6. Broil 2–3 minutes if you want extra browning. Garnish with parsley.

Serve with crusty bread to mop up the buttery juices. Swap green beans for asparagus in spring or broccoli florets in winter. Pro tip: don’t crowd the pan—use two if needed for that irresistible crisp.

2. Creamy Tuscan Skillet Chicken With Sun-Dried Tomatoes That Feels Like Date Night

Rich, creamy, and loaded with savory sun-dried tomato flavor, this skillet dinner is a vibe. The sauce hugs the chicken and begs for pasta, rice, or crusty bread. It’s comfort food—Italian-style—without the restaurant bill.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tbsp olive oil (plus oil from sun-dried tomatoes as needed)
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, chopped
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups baby spinach
• Red pepper flakes, pinch (optional)
• Fresh basil, torn (for garnish)

Instructions:

1. Season chicken with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high.
2. Sear chicken 5–6 minutes per side until golden and just cooked through. Transfer to a plate.
3. Lower heat to medium. Add garlic and sun-dried tomatoes with a little of their oil; sauté 1 minute.
4. Stir in broth, scraping up browned bits. Add cream and Parmesan; simmer 2–3 minutes until slightly thickened.
5. Fold in spinach to wilt. Return chicken to the skillet, coat with sauce, and simmer 2 minutes.
6. Finish with red pepper flakes and basil.

Serve over orzo, mashed potatoes, or polenta. Swap heavy cream for half-and-half plus 1 tsp cornstarch for a lighter sauce. Pro tip: pound thick chicken breasts to even thickness for faster, juicier cooking.

3. Smoky Paprika Sheet-Pan Chicken Fajitas That Beat Takeout

All the sizzling fajita flavor with none of the stovetop splatter. Toss it all on a sheet pan, roast, and pile into warm tortillas. Colorful, fast, and wildly satisfying on a chaotic Tuesday.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, sliced into strips
• 2 bell peppers (mixed colors), sliced
• 1 large red onion, sliced
• 3 tbsp olive oil
• 1.5 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• Lime wedges, for serving
• Warm flour or corn tortillas
• Optional toppings: sour cream, avocado, cilantro, salsa

Instructions:

1. Preheat oven to 450°F (230°C). Line a sheet pan.
2. Combine oil, smoked paprika, cumin, chili powder, garlic powder, oregano, and salt. Toss with chicken, peppers, and onion.
3. Spread evenly and roast 15–18 minutes, flipping halfway, until chicken is cooked and edges char.
4. Squeeze lime over everything. Warm tortillas briefly in the oven.

Serve with cilantro and avocado. Add sliced mushrooms for extra umami or swap thighs for breasts if you prefer leaner. Pro tip: don’t skip high heat—it gives those irresistible caramelized edges.

4. Honey-Mustard Chicken With Carrots & Brussels Sprouts That Converts Veggie Skeptics

This sweet-tangy glaze caramelizes beautifully, turning veggies into candy-adjacent goodness. The chicken stays juicy, and the pan sauce? Sticky, shiny, and very lick-the-spoon. Weeknight magic.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb Brussels sprouts, halved
• 3 large carrots, sliced on a bias
• 2 tbsp olive oil
• 1/3 cup Dijon mustard
• 3 tbsp honey
• 1 tbsp whole grain mustard (optional)
• 2 cloves garlic, grated
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Heat oven to 425°F (220°C). Pat chicken dry and season generously with salt and pepper.
2. Whisk Dijon, honey, whole grain mustard, garlic, vinegar, and 1 tbsp olive oil. Taste and adjust salt.
3. Toss Brussels and carrots with remaining oil, salt, and pepper on a large sheet pan. Nestle chicken on top.
4. Brush chicken with half the honey-mustard glaze. Roast 20 minutes.
5. Brush with remaining glaze; roast another 15–20 minutes until chicken is 175–185°F and skin is glossy.
6. Rest 5 minutes. Sprinkle thyme.

Serve with buttered couscous or rice. Use boneless thighs for speed (reduce time by ~10 minutes). Pro tip: if veggies need more color, remove chicken and broil the pan for 2–3 minutes.

5. One-Pan Greek Chicken With Lemon Rice That Brings Summer Vibes Anytime

All the bold Greek flavors—lemon, oregano, garlic—baked into fluffy rice under juicy chicken. It’s a full meal in one pan, and the rice soaks up every drop of chicken goodness. Bright, herby, and way too easy.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup long-grain white rice, rinsed
• 1.75 cups low-sodium chicken broth
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1.5 tsp dried oregano
• 1/2 tsp ground turmeric (optional, for color)
• 1 tsp kosher salt, plus more for chicken
• Black pepper, to taste
• 1/3 cup pitted Kalamata olives
• 1/3 cup crumbled feta
• Fresh dill or parsley, chopped
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 400°F (205°C). Season chicken with salt and pepper.
2. In a 12-inch oven-safe skillet or braiser, heat olive oil over medium-high. Sear chicken skin-side down 5–6 minutes until deeply golden. Flip and cook 2 minutes. Transfer to a plate.
3. Add garlic to the pan; sauté 30 seconds. Stir in rice, coating with pan drippings for 1 minute.
4. Pour in broth, lemon juice, oregano, turmeric, and salt; bring to a simmer. Nestle chicken on top, skin up.
5. Bake uncovered 25–30 minutes, until rice is tender and chicken is 175°F.
6. Scatter olives and feta; rest 5 minutes. Garnish with dill or parsley and serve with lemon wedges.

Swap rice for orzo (use 2 cups broth), or add cherry tomatoes for sweetness. Pro tip: rinse rice well to prevent gumminess, and don’t stir once it’s in the oven.

6. Sticky Ginger-Soy Chicken With Sesame Broccoli For Big Takeout Energy

Sweet-salty, glossy chicken with a gingery kick, plus roasted sesame broccoli. It’s the tray bake that tastes like your favorite takeout—minus the delivery fee. Serve with rice and call it a win.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 1 large head broccoli, cut into florets
• 2 tbsp vegetable oil
• 1/3 cup low-sodium soy sauce
• 3 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 1 tbsp sesame seeds
• Scallions, sliced
• Cooked rice, for serving

Instructions:

1. Heat oven to 425°F (220°C). Toss broccoli with 1 tbsp oil, salt, and pepper on a sheet pan; spread out.
2. In a bowl, whisk soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Toss chicken with remaining 1 tbsp oil, salt, and half the sauce.
3. Add chicken to the pan beside broccoli. Roast 15 minutes.
4. Brush chicken with remaining sauce. Roast 5–7 minutes more, until chicken is cooked through.
5. Transfer pan juices to a small skillet; bring to a simmer and whisk in cornstarch slurry. Cook 1–2 minutes until glossy.
6. Drizzle sauce over chicken, sprinkle sesame seeds and scallions, and serve with rice.

Add sliced red peppers or snap peas for extra color. For spice, stir in sambal or chili crisp. Pro tip: keep broccoli spread out so it roasts instead of steaming—those charred bits are gold.

7. Herby Za’atar Chicken With Roasted Cauliflower & Tahini Drizzle That Wows With Minimal Effort

Middle Eastern flavors shine here: citrusy za’atar, nutty tahini, and caramelized cauliflower. It’s bright, aromatic, and wildly satisfying with pita or couscous. Weeknight, meet wow-factor.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 medium head cauliflower, cut into florets
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 2 tbsp za’atar seasoning
• 1 tsp ground coriander
• 1/2 tsp sumac (optional, but lovely)
• 1 tsp kosher salt, plus more to taste
• Black pepper, to taste
• 1/4 cup tahini
• 2–3 tbsp lemon juice
• 1 small garlic clove, grated
• 2–4 tbsp warm water (to thin)
• Fresh parsley or mint, chopped
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower and onion with 2 tbsp oil, 1 tbsp za’atar, coriander, salt, and pepper on a sheet pan.
2. Pat chicken dry. Rub with remaining 1 tbsp oil, 1 tbsp za’atar, sumac, salt, and pepper. Place on top of vegetables.
3. Roast 30–35 minutes, until chicken is 175–185°F and veggies are golden.
4. Whisk tahini, lemon juice, garlic, a pinch of salt, and enough warm water to make a pourable sauce.
5. Drizzle tahini over everything, scatter herbs, and squeeze lemon.

Serve with warm pita, couscous, or quinoa. Add chickpeas to the pan for extra protein. Pro tip: if your za’atar is salt-free, adjust salt accordingly—some blends vary.

8. Balsamic Chicken With Cherry Tomatoes & Mozzarella That Tastes Like Caprese In a Skillet

Think caprese meets weeknight practicality: tangy balsamic, burst tomatoes, and melty mozzarella cuddling up to juicy chicken. It’s fresh, saucy, and seriously crowd-pleasing.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 2 cups cherry tomatoes
• 1/4 cup balsamic vinegar
• 1 tsp honey (optional, to balance acidity)
• 1 tsp Italian seasoning
• 8 oz fresh mozzarella, sliced or torn
• Fresh basil leaves
• Balsamic glaze (optional, for finishing)

Instructions:

1. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high; sear chicken 4–5 minutes per side until golden and nearly cooked.
2. Add garlic; cook 30 seconds. Add tomatoes, balsamic, honey, and Italian seasoning. Simmer 3–4 minutes until tomatoes begin to burst.
3. Nestle mozzarella over chicken. Cover and cook 1–2 minutes to melt.
4. Scatter basil and drizzle with balsamic glaze if using.

Serve with garlic bread, farro, or a simple arugula salad. Sub goat cheese for a tangy twist. Pro tip: press a few tomatoes with a spoon to thicken the sauce without overcooking the chicken.

9. Cajun Chicken & Andouille With Peppers Over Dirty “Cauli” Rice For Big Flavor, Low Fuss

Spicy, smoky, and loaded with color, this skillet gives you that Louisiana vibe fast. You’ll sauté everything in one pan, then spoon it over cauliflower rice for a lighter lift (or regular rice if you’re feeling classic). Bold flavors, zero boredom.

Ingredients:

• 1 lb boneless, skinless chicken thighs, sliced
• 8 oz andouille sausage, sliced
• 2 tbsp olive oil
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 small yellow onion, sliced
• 2 cloves garlic, minced
• 1.5 tbsp Cajun seasoning (store-bought or homemade)
• 1/2 tsp smoked paprika (optional)
• Salt and pepper, to taste
• 1/4 cup chicken broth
• 2 tbsp chopped parsley
• Cooked cauliflower rice or white rice, for serving
• Lemon wedges or hot sauce, for serving

Instructions:

1. Heat 1 tbsp oil in a large skillet over medium-high. Brown sausage 3–4 minutes; remove to a plate.
2. Add remaining oil and chicken. Season with Cajun seasoning, smoked paprika, salt, and pepper. Cook 5–6 minutes until browned and cooked through; remove.
3. Add peppers and onion; sauté 4–5 minutes until tender-crisp. Stir in garlic for 30 seconds.
4. Return chicken and sausage; splash in broth to loosen browned bits. Simmer 1–2 minutes.
5. Finish with parsley. Serve over cauliflower rice or white rice with lemon or hot sauce.

For extra richness, stir in 1 tbsp butter at the end. Prefer milder heat? Use kielbasa instead of andouille. Pro tip: homemade Cajun blends vary—taste and adjust salt before finishing.

10. Coconut Curry Chicken With Sweet Potatoes & Spinach That’s Comfort In A Pan

Silky coconut milk, warm curry spices, and tender sweet potatoes turn this into a cozy, spoonable dinner. It’s deeply flavorful but weeknight-simple, and the leftovers are even better (if you have any).

Ingredients:

• 1.25 lbs boneless, skinless chicken thighs, cut into bite-size pieces
• 2 tbsp coconut oil or vegetable oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste or mild curry powder (see note)
• 1 large sweet potato, peeled and cubed (about 3 cups)
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup chicken broth
• 1 tbsp fish sauce or soy sauce
• 1 tsp brown sugar (optional)
• 3 cups baby spinach
• Lime wedges, for serving
• Fresh cilantro, for garnish
• Cooked jasmine rice or naan, for serving

Instructions:

1. Heat oil in a deep skillet over medium-high. Season chicken with salt; brown 3–4 minutes. Remove to a plate.
2. Add onion; sauté 3 minutes. Stir in garlic and ginger for 30 seconds.
3. Add curry paste or powder; cook 1 minute to bloom.
4. Stir in sweet potato, coconut milk, broth, fish sauce, and sugar. Simmer 10 minutes.
5. Return chicken and simmer 5–7 minutes until potatoes are tender and chicken is cooked through.
6. Fold in spinach to wilt. Squeeze lime to finish and garnish with cilantro.

Serve over jasmine rice or with warm naan. If using curry powder, add 1/2 tsp turmeric and 1/4 tsp cayenne to boost color and heat. Pro tip: cut sweet potatoes evenly so they cook at the same pace as the chicken.

Final Tips For One-Pan Chicken Greatness

• Pat chicken dry for better browning and crispier edges.
• Don’t overcrowd the pan. Space equals caramelization.
• High heat is your friend when roasting—425°F is the sweet spot for color and speed.
• Finish with freshness: lemon juice, herbs, or a drizzle of good olive oil wake everything up.
• Line pans with parchment for easier cleanup (your future self will thank you).

There you have it—10 easy, flavor-packed one-pan chicken dinners that make busy weeknights feel doable and delicious. Pick one, preheat, and let the pan do the work. Dinner’s about to become your favorite part of the day, trust me.