7 One-pan Dinners That Make Clean-up Effortless (and Weeknights Easier)

What if dinner tasted incredible, used just one pan, and didn’t leave your sink looking like a dishware crime scene? That’s the magic of one-pan meals—big flavor, tiny clean-up. These recipes hit that sweet spot between cozy comfort and weeknight efficiency, and they’re perfect for nights when the couch is calling.

Ready to cook smarter, not harder? Grab a skillet, sheet pan, or Dutch oven and let’s make dinner that practically cleans itself.

1. Crispy Lemon Herb Chicken Thighs With Garlicky Potatoes

This is the kind of dinner you make once and crave forever. Think ultra-crispy chicken skin, buttery potatoes, and a bright lemon-herb sauce made right in the pan. Great for Sunday dinner vibes, but easy enough for Tuesday.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1.5 lbs baby potatoes, halved
• 1 lemon, zested and juiced
• 5 cloves garlic, smashed
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 425°F (220°C). Pat chicken dry—this is key for crispy skin. Mix paprika, thyme, oregano, salt, and pepper; rub all over the chicken.
2. Toss potatoes with olive oil, half the garlic, salt, and lemon zest in a large oven-safe skillet or roasting pan.
3. Nestle chicken thighs skin-side up over the potatoes. Roast 35–40 minutes, until chicken is 165°F and potatoes are tender.
4. Remove chicken to a plate. Add broth, remaining garlic, and lemon juice to the pan; place over medium heat and scrape up those glorious brown bits. Simmer 2–3 minutes to make a quick pan sauce.
5. Return chicken to the pan to coat lightly. Garnish with parsley.

Serve with a simple arugula salad or steamed green beans. Swap baby potatoes for carrots or parsnips in winter. Pro tip: Don’t crowd the pan—space equals crispness.

2. One-Pan Creamy Tomato Basil Gnocchi With Sausage

Pillowy gnocchi simmered in a silky tomato-basil sauce, with savory Italian sausage and a cheesy finish. It feels like a restaurant dish but comes together in 25 minutes—no boiling water needed.

Ingredients:

• 1 lb shelf-stable or refrigerated gnocchi
• 12 oz Italian sausage (mild or spicy), casings removed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream (or half-and-half)
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1/2 tsp red pepper flakes (optional)
• 1 tsp dried basil (or 1/4 cup chopped fresh basil)
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high. Brown sausage, breaking it up, 5–6 minutes. Add onion and cook 3 minutes; stir in garlic for 30 seconds.
2. Pour in crushed tomatoes and broth. Stir in gnocchi, dried basil, and red pepper flakes if using. Cover and simmer 5–6 minutes, stirring once, until gnocchi is soft.
3. Reduce heat to low. Stir in cream, mozzarella, and Parmesan until creamy and melty. Season with salt and pepper.
4. Top with fresh basil if you’ve got it. Let it sit 2 minutes to thicken slightly.

Serve with a simple side like a lemony chopped salad. Swap sausage for mushrooms and spinach for a vegetarian twist. Leftovers reheat like a dream.

3. Sheet-Pan Miso Salmon With Sesame Broccoli and Carrots

Sweet-savory miso glaze, flaky salmon, and crispy-edged veggies—all on one baking sheet. This is a weeknight champion that tastes like takeout, but fresher (and faster).

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 3 cups broccoli florets
• 2 cups carrots, sliced on a bias
• 2 tbsp olive oil
• 2 tbsp white miso paste
• 2 tbsp soy sauce or tamari
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tsp toasted sesame oil
• 1 tbsp sesame seeds
• Salt and pepper to taste
• Lime wedges and sliced scallions for serving

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment for effortless clean-up.
2. Toss broccoli and carrots with olive oil, a pinch of salt and pepper. Spread on the pan and roast 10 minutes.
3. Meanwhile, whisk miso, soy, honey, rice vinegar, ginger, garlic, and sesame oil. Pat salmon dry; season lightly.
4. Push veggies to the sides and add salmon to the center. Brush salmon liberally with miso glaze; drizzle any extra over veggies.
5. Roast 8–10 minutes more, until salmon flakes easily and veggies are tender with crispy bits. Sprinkle sesame seeds.

Serve with rice, quinoa, or soba noodles. Swap broccoli for snap peas or asparagus in spring. Want extra gloss? Brush on a little more glaze right out of the oven—seriously, it’s so good.

4. One-Pot Cajun Shrimp and Rice With Peppers

All the big, bold flavors of a shrimp boil without the mess. Smoky-spicy rice, sweet bell peppers, and juicy shrimp come together in under 40 minutes. Weeknight fireworks.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp Cajun seasoning (plus more to taste)
• 2 tbsp olive oil or butter
• 1 small onion, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 2 cups low-sodium chicken broth
• 1/2 cup crushed tomatoes
• 1 tsp smoked paprika
• Juice of 1/2 lemon
• Salt and black pepper to taste
• 2 tbsp chopped parsley or green onions

Instructions:

1. Toss shrimp with 1 tsp Cajun seasoning and a pinch of salt. Set aside.
2. Heat oil or butter in a large skillet or Dutch oven over medium heat. Sauté onion and peppers 4–5 minutes. Add garlic for 30 seconds.
3. Stir in rice, paprika, and 1 tsp Cajun seasoning; toast 1 minute. Add broth, crushed tomatoes, salt, and pepper. Bring to a boil, then reduce to low, cover, and cook 15 minutes.
4. Scatter shrimp over the rice, cover, and cook 4–5 minutes until shrimp are pink and rice is tender.
5. Turn off heat, squeeze in lemon juice, and fluff. Garnish with parsley or green onions.

Serve with hot sauce on the side and a crisp slaw if you’re feeling fancy. Swap shrimp for chicken sausage and add 5 extra minutes of cook time. For less heat, dial back the Cajun seasoning and skip the extra paprika.

5. Harissa Chickpea Skillet With Golden Halloumi and Spinach

Spicy, saucy chickpeas meet squeaky, caramelized halloumi. It’s hearty, vegetarian, and tastes like a vacation. Sop it up with crusty bread and call it a night.

Ingredients:

• 2 tbsp olive oil, divided
• 8 oz halloumi, sliced into 1/2-inch planks
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1–2 tbsp harissa paste (to taste)
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can chickpeas, drained and rinsed
• 1/2 cup vegetable broth or water
• 4 cups baby spinach
• 1 tsp ground cumin
• Salt and black pepper to taste
• 1 lemon, cut into wedges
• Fresh mint or parsley, chopped (optional)

Instructions:

1. Heat 1 tbsp oil in a large skillet over medium. Fry halloumi 2–3 minutes per side until golden. Transfer to a plate.
2. Add remaining oil and the onion. Cook 3–4 minutes; stir in garlic, tomato paste, cumin, and harissa for 1 minute.
3. Add tomatoes, chickpeas, and broth. Simmer 8–10 minutes until thickened slightly. Season with salt and pepper.
4. Stir in spinach to wilt. Nestle halloumi back into the pan to warm.

Finish with lemon wedges and herbs. Swap halloumi for feta (sprinkled at the end) or add roasted eggplant for extra depth. If you like it saucier, add a splash more broth.

6. Balsamic Maple Pork Chops With Brussels Sprouts and Apples

Sweet-tangy balsamic glaze meets juicy pork chops and crispy Brussels. The apples caramelize into little jammy bites—basically fall-on-a-pan, any time of year.

Ingredients:

• 4 boneless pork chops (about 1-inch thick)
• 1 lb Brussels sprouts, trimmed and halved
• 2 crisp apples, sliced (Honeycrisp or Gala)
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1.5 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp dried rosemary
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Pat pork dry; season both sides with salt, pepper, and garlic powder.
2. On a large sheet pan, toss Brussels and apples with 1 tbsp olive oil, salt, and pepper. Roast 10 minutes.
3. Whisk balsamic, maple, Dijon, rosemary, and remaining oil. Brush half over the pork.
4. Push veggies to the edges, add pork to the center, and roast 10–12 minutes, flipping pork halfway and glazing with remaining sauce, until internal temp hits 145°F (63°C).
5. Rest pork 5 minutes. Toss Brussels and apples in any pan juices.

Great with mashed sweet potatoes or crusty bread. Sub chicken thighs if pork’s not your thing; just add a few extra minutes until cooked through. For extra char, broil the last 1–2 minutes.

7. Smoky Veggie Shakshuka With Feta and Herbs

Eggs poached in a rich, spiced tomato-pepper sauce with feta crumbles and a shower of herbs. It’s brunch-for-dinner magic that’s scoopable, cozy, and super customizable.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp chili flakes (optional)
• 1 (28 oz) can crushed or whole peeled tomatoes (crush by hand)
• Salt and black pepper to taste
• 4–6 large eggs
• 1/2 cup crumbled feta
• 1/4 cup chopped cilantro or parsley

Instructions:

1. Warm oil in a large skillet over medium heat. Sauté onion and pepper 5–6 minutes until soft. Add garlic, cumin, smoked paprika, and chili flakes; cook 1 minute until fragrant.
2. Pour in tomatoes, season with salt and pepper, and simmer 8–10 minutes until thick and saucy.
3. Make little wells and crack in the eggs. Cover and cook 5–8 minutes to your desired doneness.
4. Sprinkle with feta and herbs. Drizzle with a little olive oil if you like.

Serve with warm pita, naan, or sourdough. Add spinach, zucchini, or olives to mix it up. If you love heat, a dash of harissa or hot honey is fabulous.

Tips for One-Pan Success

• Use the right pan: A large oven-safe skillet or sheet pan prevents crowding and helps you get those golden, crispy edges.
• Season boldly: One-pan dishes love big flavors—spice blends, citrus, miso, and fresh herbs are your friends.
• Layer textures: Roast or sear first, then add saucy elements so you get both crispy bits and tender centers.
• Finish strong: A squeeze of lemon, a sprinkle of cheese, or a drizzle of olive oil makes everything pop.

That’s seven dinners, one pan at a time—and way fewer dishes. Pick one for tonight and let the oven or skillet do the heavy lifting. Your sink (and your taste buds) will thank you.