10 One-pan Chicken Dinners for Busy Weeknights That Save Your Sanity

Need dinner that practically cooks itself? These one-pan chicken dinners bring big flavor with minimal mess, so cleanup is blissfully quick. We’re talking bold spices, buttery sauces, crisp veggies, and juicy chicken—all done in a single skillet or sheet pan.

Short on time? Same. These recipes lean on pantry staples and smart shortcuts, but still feel like something you’d happily serve to friends. Let’s get you fed fast, with seriously delicious food that doesn’t require three sinks of dishes.

1. Sheet-Pan Lemon Herb Chicken With Crispy Potatoes

This is the kind of meal that tastes like sunshine. Bright lemon, fragrant herbs, and golden, shatter-crisp potatoes all roast together with juicy chicken thighs. It’s weeknight-easy but company-level delicious.

Ingredients:

• 2 pounds bone-in, skin-on chicken thighs (about 4–6 pieces)
• 1.5 pounds baby potatoes, halved
• 1 red onion, cut into thick wedges
• 1 lemon, zested and sliced
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. In a large bowl, whisk olive oil, Dijon, lemon zest, garlic, rosemary, thyme, smoked paprika, salt, and pepper.
3. Toss potatoes and onion wedges with half the mixture. Spread on the sheet pan.
4. Pat chicken dry. Rub with remaining herb mixture. Nestle chicken on the pan, skin side up, and tuck lemon slices around.
5. Roast 35–45 minutes, until potatoes are crisp and chicken skin is deeply golden and internal temp hits 165°F (74°C).
6. Let rest 5 minutes. Squeeze a lemon slice over everything for extra zing.

Serve with a quick arugula salad or steamed green beans. Swap thighs for drumsticks, or use bone-in breasts (add 5–10 minutes). For extra crisp potatoes, preheat the pan in the oven before adding everything—it’s a simple move that makes a big difference.

2. Creamy Tuscan Skillet Chicken With Sun-Dried Tomatoes

Silky, garlicky cream sauce with ribbons of spinach and chewy sun-dried tomatoes—this is comfort food that still feels fresh. It’s a 30-minute stunner that pairs beautifully with pasta, rice, or crusty bread.

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts, halved horizontally
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil (plus reserved oil from the tomatoes)
• 1/3 cup sun-dried tomatoes in oil, thinly sliced
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup chicken broth
• 3/4 cup heavy cream (or half-and-half)
• 1/2 cup grated Parmesan
• 3 cups baby spinach
• Juice of 1/2 lemon
• Fresh basil, torn (optional)

Instructions:

1. Season chicken with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden and just cooked through. Transfer to a plate.
2. Lower heat to medium. Add a tablespoon of the sun-dried tomato oil plus tomatoes, garlic, and red pepper flakes. Sauté 1 minute until fragrant.
3. Pour in broth, scraping up browned bits. Stir in cream and Parmesan. Simmer 2–3 minutes until slightly thickened.
4. Stir in spinach to wilt. Return chicken and any juices. Simmer 1–2 minutes to warm through. Finish with lemon juice and basil.

Serve over orzo, mashed potatoes, or cauliflower rice. Swap spinach for kale (simmer a few minutes longer) and add mushrooms if you want extra body. For lighter sauce, use evaporated milk instead of cream—it stays silky without breaking.

3. Sticky Honey-Garlic Chicken and Broccoli Stir-Fry

All the takeout vibes, none of the waiting. Sweet, sticky, garlicky sauce clings to juicy chicken and crisp-tender broccoli. It’s fast, satisfying, and absolutely weeknight gold.

Ingredients:

• 1.25 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch (plus 1 teaspoon for slurry)
• 2 tablespoons neutral oil
• 4 cups broccoli florets
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger (optional but great)
• 1/3 cup low-sodium soy sauce
• 1/4 cup honey
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon sesame oil
• 1/4 cup water
• 1 teaspoon cornstarch (for slurry)
• Sesame seeds and sliced scallions for garnish

Instructions:

1. Toss chicken with salt, pepper, and 2 tablespoons cornstarch. Heat oil in a large skillet or wok over medium-high. Cook chicken in two batches until browned and cooked through, 5–6 minutes total. Transfer to a plate.
2. Add broccoli to the pan with a splash of water. Stir-fry 2–3 minutes until bright green and just tender. Push to the edges; add garlic and ginger to the center and cook 30 seconds.
3. Whisk soy sauce, honey, vinegar, and sesame oil. Pour into the pan and bring to a simmer.
4. Combine 1 teaspoon cornstarch with 1/4 cup water. Stir into the sauce; it will thicken quickly. Return chicken and toss to coat.

Serve over rice or noodles. Add carrots or snap peas for extra crunch. Want heat? A squeeze of sriracha or a pinch of chili flakes balances the sweetness like a champ.

4. One-Pot Chicken Orzo With Lemon and Feta

Think creamy risotto energy without the stirring. Orzo simmers in a lemony, garlicky broth with chicken, then gets finished with briny feta and fresh herbs. It’s cozy, bright, and ridiculously easy.

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1.5 cups dry orzo
• 3.5 cups chicken broth
• Zest of 1 lemon, plus 2 tablespoons lemon juice
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta
• 1/4 cup chopped fresh parsley or dill
• 2 tablespoons butter (optional, for extra creaminess)

Instructions:

1. Season chicken with 1/2 teaspoon salt and pepper. Heat olive oil in a large deep skillet over medium-high. Brown chicken 4–5 minutes; remove to a plate.
2. Add onion and a pinch of salt. Cook 3 minutes until translucent. Stir in garlic 30 seconds.
3. Add orzo; toast 1 minute, stirring. Pour in broth, lemon zest, oregano, and red pepper flakes. Bring to a simmer.
4. Return chicken and add tomatoes. Reduce heat to medium-low; cover and cook 10 minutes, stirring once, until orzo is tender and most liquid absorbed.
5. Stir in lemon juice, feta, herbs, and butter if using. Season to taste.

Serve with a cucumber salad or roasted asparagus. Swap feta for goat cheese, or stir in spinach at the end to wilt. If the orzo looks dry before it’s done, splash in more broth—keep it creamy, not soupy.

5. Smoky Paprika Chicken With Peppers and Chickpeas

Inspired by Spanish flavors, this one-pan meal packs warmth from smoked paprika and sweetness from bell peppers. Chickpeas soak up all the juices, turning tender and savory. It’s hearty, colorful, and meal-prep friendly.

Ingredients:

• 2 pounds bone-in chicken drumsticks or thighs
• 1.5 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 small red onion, sliced
• 1 can (15 ounces) chickpeas, drained and rinsed
• 3 cloves garlic, sliced
• 1/2 cup chicken broth
• 1 tablespoon red wine vinegar
• Fresh parsley, chopped, for garnish
• Lemon wedges for serving

Instructions:

1. Preheat oven to 425°F (220°C). In a bowl, mix salt, pepper, smoked paprika, cumin, and garlic powder. Pat chicken dry and rub with spice mix.
2. Heat olive oil in a large oven-safe skillet over medium-high. Brown chicken 3–4 minutes per side; remove to a plate.
3. Add peppers, onion, chickpeas, and sliced garlic to the skillet with a pinch of salt. Cook 3 minutes to soften slightly.
4. Pour in broth and vinegar, then nestle chicken on top.
5. Transfer to oven and roast 20–25 minutes until chicken reaches 165°F (74°C) and veggies are tender.

Shower with parsley and serve with crusty bread or couscous. Add olives for briny depth or swap chickpeas for white beans. If you like extra char on the peppers, broil for 2 minutes at the end—keep an eye on it.

6. Coconut Curry Chicken With Sweet Potatoes

Creamy coconut milk and warm curry spices make this one-pan dinner feel like a hug. Sweet potatoes bring natural sweetness, and a squeeze of lime keeps it bright. It’s comfort in a skillet—and it reheats like a dream.

Ingredients:

• 1.25 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons coconut oil or neutral oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons red curry paste or 2.5 teaspoons curry powder
• 1 can (14 ounces) full-fat coconut milk
• 1 cup chicken broth
• 2 small sweet potatoes, peeled and cubed (about 3 cups)
• 1 red bell pepper, sliced
• 1 tablespoon fish sauce or soy sauce
• 1 teaspoon brown sugar (optional)
• Juice of 1 lime
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high and brown chicken 4–5 minutes. Remove to a plate.
2. Add onion, cooking 2–3 minutes. Stir in garlic and ginger 30 seconds. Add curry paste and cook 1 minute to bloom.
3. Pour in coconut milk and broth; stir to combine. Add sweet potatoes and bring to a simmer.
4. Return chicken and add bell pepper. Simmer 10–12 minutes until potatoes are tender and chicken is cooked through.
5. Stir in fish sauce and sugar if using. Finish with lime juice and cilantro.

Serve over jasmine rice or quinoa. Swap sweet potatoes for butternut squash, or add spinach at the end to wilt. Prefer thicker sauce? Simmer uncovered for a few extra minutes. Prefer milder? Use less curry paste and more coconut milk.

7. Balsamic Chicken With Roasted Grapes and Shallots

Savory-sweet perfection. Roasting grapes concentrates their flavor into jammy pops that pair beautifully with tangy balsamic and caramelized shallots. It looks fancy but it’s pure one-pan ease—great for date night or any night.

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 large shallots, sliced into thick rounds
• 2 cups seedless red grapes
• 3 cloves garlic, smashed
• 1/3 cup balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 tablespoon butter (optional, for finishing)

Instructions:

1. Preheat oven to 425°F (220°C). Pat chicken dry; season with salt and pepper.
2. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Transfer to a plate.
3. Add shallots and grapes to the skillet with a pinch of salt. Cook 2 minutes to blister grapes.
4. Stir in garlic, balsamic, honey, and thyme. Nestle chicken back in.
5. Roast 10–12 minutes until chicken is done. Swirl in butter to gloss the sauce.

Serve with creamy polenta, mashed potatoes, or a simple farro salad. Swap grapes for halved figs when in season. If you love extra tang, finish with an extra drizzle of balsamic reduction.

8. Crispy Parmesan Chicken Cutlets With Garlic Green Beans

Crunchy, cheesy chicken without deep frying? Yes, please. These cutlets cook in one skillet and share space with garlicky green beans for a full dinner with major texture. Weeknight chicken has never felt so fun.

Ingredients:

• 1.25 pounds chicken cutlets (or breasts pounded to 1/2 inch thick)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup flour
• 2 large eggs, beaten
• 3/4 cup panko breadcrumbs
• 1/2 cup finely grated Parmesan
• 1 teaspoon Italian seasoning
• 4 tablespoons olive oil, divided
• 12 ounces green beans, trimmed
• 3 cloves garlic, minced
• 1 lemon, cut into wedges

Instructions:

1. Season chicken with salt and pepper. Set up dredging: flour in one plate; eggs in a bowl; panko, Parmesan, and Italian seasoning in another plate.
2. Coat chicken in flour, dip in egg, then press into panko-Parmesan.
3. Heat 2 tablespoons oil in a large skillet over medium. Cook cutlets 3–4 minutes per side until golden and cooked through. Transfer to a rack or plate.
4. Add remaining oil and green beans to the same skillet with a pinch of salt. Cook 3–4 minutes until blistered and crisp-tender. Stir in garlic for 30 seconds.
5. Serve chicken with green beans and lemon wedges for squeezing.

Add a quick caper-lemon pan sauce: deglaze the empty skillet with 1/3 cup chicken broth, 1 tablespoon capers, and a knob of butter. Want it spicy? Toss red pepper flakes with the panko. Leftovers make an elite chicken sandwich—trust me.

9. Maple-Dijon Chicken With Brussels Sprouts and Bacon

Salty bacon, sweet maple, and tangy mustard team up for a flavor-packed sheet-pan winner. Brussels sprouts get crispy edges and caramelized centers. This is fall energy, but honestly, it slaps year-round.

Ingredients:

• 1.5 pounds bone-in, skin-on chicken thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 pound Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1.5 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

Instructions:

1. Preheat oven to 425°F (220°C). Season chicken with salt and pepper.
2. On a large sheet pan, toss Brussels sprouts, bacon, and red onion with olive oil and a pinch of salt.
3. Whisk maple syrup, Dijon, vinegar, and thyme. Brush half over the chicken; drizzle remaining over veggies and toss.
4. Nestle chicken on the pan, skin side up. Roast 30–40 minutes, until chicken is crisp and cooked through and Brussels are caramelized. Flip sprouts once halfway if you want extra char.

Serve with buttery mashed potatoes or a grain like farro. Add apple wedges during the last 10 minutes for a sweet-tart twist. If bacon renders a lot, spoon off excess halfway to keep sprouts crisp, not soggy.

10. Greek-Inspired Chicken Souvlaki Bowls (One-Pan Style)

All the flavors of your favorite souvlaki, minus the skewers and extra dishes. Lemon, garlic, oregano, and a quick pan sear make the chicken juicy and punchy. Tossed with tomatoes, cucumbers, and a swipe of tzatziki, it becomes a full, fresh one-pan dinner.

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil, divided
• Zest and juice of 1 lemon
• 3 cloves garlic, minced
• 1.5 teaspoons dried oregano
• 1/2 teaspoon ground coriander (optional)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, chopped
• 1/4 small red onion, thinly sliced
• 1/4 cup crumbled feta
• 1/4 cup pitted Kalamata olives, halved
• 1/2 cup store-bought or homemade tzatziki
• Warm pita or cooked rice for serving
• Fresh dill or parsley for garnish

Instructions:

1. In a bowl, toss chicken with 2 tablespoons olive oil, lemon zest and juice, garlic, oregano, coriander, salt, and pepper. Let sit 10 minutes (or up to 2 hours in the fridge).
2. Heat remaining 1 tablespoon oil in a large skillet over medium-high. Cook chicken in a single layer 6–8 minutes total, stirring occasionally, until nicely browned and cooked through.
3. While chicken cooks, toss tomatoes, cucumber, and red onion with a pinch of salt and a drizzle of olive oil in the same pan off to the side after chicken is done, warming them briefly, or keep them fresh if you prefer crisp.
4. Assemble: chicken, warm pita or rice, the tomato-cucumber mix, feta, olives, and a dollop of tzatziki. Finish with herbs.

Make it heartier with roasted potatoes (toss in the pan after the chicken browns and cook until crisp). Add a sprinkle of sumac for lemony sparkle. If you’re dairy-free, swap tzatziki for a lemony tahini sauce—it’s fantastic.

Bonus Tips for One-Pan Success

Want your one-pan dinners to really shine? A few quick pointers:

• Use a large skillet or sheet pan so ingredients aren’t crowded—space equals crisp.
• Pat chicken dry to encourage browning; moisture is the enemy of golden skin.
• Layer flavors: brown first, deglaze with broth, lemon, or vinegar, then finish with herbs.
• Rest the chicken a few minutes so juices redistribute and stay in the meat, not the pan.

There you go: 10 one-pan chicken dinners that make busy weeknights feel a little more delicious and a lot less chaotic. Pick one tonight, and let the pan do the heavy lifting. Happy cooking—you’ve got this.