Easy One-pan Chicken Dinners Perfect for Busy Weeknights You’ll Crave Again

Weeknight hunger doesn’t wait for marathons in the kitchen. That’s where these one-pan chicken dinners swoop in—fast prep, easy cleanup, and big flavor. Toss everything in a skillet or sheet pan, let the oven do the heavy lifting, and boom: dinner worthy of seconds.

Each of these recipes leans on smart seasoning, high-heat roasting, and a little pantry magic. They’re flexible, family-friendly, and don’t require a culinary degree—or a sink full of dishes. Ready to cook once and chill? Let’s go.

1. Lemon Herb Chicken With Crispy Potatoes And Green Beans

Bright, zesty, and so weeknight-friendly, this is the dinner that tastes like sunshine. The chicken gets juicy with a quick lemon-garlic marinade, while the potatoes turn crackly and golden. Everything cooks together on one sheet for maximum flavor and minimal effort.

Ingredients:

• 1.5 lb bone-in, skin-on chicken thighs (about 4 pieces)
• 1 lb baby potatoes, halved
• 8 oz green beans, trimmed
• 1 lemon (zest and juice), plus extra wedges for serving
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1 tsp Dijon mustard
• 1.5 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 425°F. Line a large sheet pan with parchment for easy cleanup.
2. In a bowl, whisk lemon zest and juice, 2 tbsp olive oil, garlic, Dijon, 1 tsp salt, 1/2 tsp pepper, oregano, thyme, and red pepper flakes. Pat chicken dry and toss with half the marinade.
3. Toss potatoes with remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on the sheet pan, cut side down. Add chicken, skin side up, and spoon some marinade on top.
4. Roast 20 minutes. Add green beans to the pan, tossing them in any pan juices. Season with remaining salt and pepper if needed.
5. Roast another 15–20 minutes, until chicken skin is crisp and internal temp hits 165°F. If you want extra crisp, broil 2–3 minutes at the end.
6. Rest 5 minutes. Shower with parsley and serve with lemon wedges.

Serve with a dollop of yogurt or tzatziki to play up the lemony vibes. Swap green beans for asparagus in spring or broccoli in winter. Pro tip: Preheat the sheet pan to jumpstart crisp potatoes—seriously, it’s magic.

2. Creamy Sun-Dried Tomato Skillet Chicken With Spinach

This is the cozy, sauce-drenched dinner you’ll dream about. It’s rich yet bright thanks to tangy sun-dried tomatoes and a splash of broth. Spoon it over pasta, rice, or cauliflower mash and watch plates come back clean.

Ingredients:

• 1.5 lb boneless, skinless chicken breasts (thin-cut or halved lengthwise)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil (use oil from the sun-dried tomato jar if possible)
• 3 garlic cloves, minced
• 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
• 1/2 cup low-sodium chicken broth
• 3/4 cup heavy cream (or half-and-half for lighter)
• 1/3 cup grated Parmesan
• 3 cups baby spinach
• 1 tsp lemon juice
• Fresh basil, torn (optional)

Instructions:

1. Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high until shimmering.
2. Sear chicken 4–5 minutes per side until golden and just cooked through. Transfer to a plate.
3. Lower heat to medium. Add garlic and sun-dried tomatoes; cook 30 seconds until fragrant.
4. Pour in broth and simmer 2 minutes, scraping up browned bits. Stir in cream and Parmesan; simmer gently 2–3 minutes until slightly thickened.
5. Add spinach, stirring until wilted. Return chicken (and juices) to the pan; simmer 2 minutes. Finish with lemon juice and adjust salt.
6. Top with basil if using and serve immediately.

Great over buttered noodles or herby rice. Want extra oomph? Add sliced mushrooms with the tomatoes or a pinch of red pepper flakes. For dairy-light, swap half the cream with cashew cream and keep the Parmesan moderate.

3. Sticky Honey-Garlic Chicken With Carrots And Snow Peas

Sweet, savory, and a little glossy—this one-pan stir-fry-meets-roast situation is weeknight gold. The sauce clings to juicy chicken thighs and tender veggies, and the whole thing comes together fast. It’s takeout vibes without leaving your slippers.

Ingredients:

• 1.25 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 2 cups carrots, sliced on the bias (1/4-inch)
• 2 cups snow peas, trimmed
• 2 tbsp neutral oil (avocado or canola)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tsp cornstarch (plus 1 tsp for slurry)
• 3 tbsp honey
• 3 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 4 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp toasted sesame oil
• Sesame seeds and sliced scallions, for garnish

Instructions:

1. Preheat oven to 425°F. Toss chicken with 1 tsp oil, salt, pepper, and 2 tsp cornstarch. Spread on a parchment-lined sheet pan.
2. Toss carrots with 1 tsp oil; add to the pan around the chicken. Roast 12 minutes.
3. Meanwhile, whisk honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil. Stir 1 tsp cornstarch with 1 tbsp water to make a slurry; whisk into the sauce.
4. Remove pan; add snow peas. Pour sauce over everything and toss quickly.
5. Roast another 6–8 minutes, tossing once, until sauce is thick and glossy and chicken is cooked through.
6. Garnish with sesame seeds and scallions. Serve hot.

Perfect with jasmine rice or chewy noodles. No snow peas? Use broccoli florets or green beans. Want heat? Add a squeeze of sriracha or a pinch of chili flakes to the sauce—trust me, it sings.

4. Garlicky Chicken Orzo With Cherry Tomatoes And Feta

Like a Greek vacation in a skillet, this one-pan orzo cooks directly in flavorful broth with juicy chicken. Cherry tomatoes burst into a light sauce, and a crumbling of feta finishes it salty and creamy. It’s dinner-in-30 that feels restaurant-level.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup dry orzo
• 1.5 cups low-sodium chicken broth
• 1 cup water
• 1 pint cherry tomatoes
• 1/4 tsp red pepper flakes (optional)
• 1/3 cup crumbled feta
• Zest of 1 lemon, plus 1 tbsp juice
• 2 tbsp chopped fresh dill or parsley

Instructions:

1. Season chicken with 1/2 tsp salt, pepper, and oregano. Heat olive oil in a large deep skillet over medium-high.
2. Sear chicken 4–5 minutes, stirring occasionally, until lightly browned but not fully cooked. Add garlic; cook 30 seconds.
3. Stir in orzo, toasting 1 minute. Pour in broth and water; bring to a simmer. Add tomatoes, remaining 1/2 tsp salt, and red pepper flakes.
4. Reduce heat to medium; cover and simmer 8–10 minutes, stirring once or twice, until orzo is al dente and most liquid is absorbed.
5. Turn off heat. Stir in lemon zest and juice, then fold in feta and herbs. Cover 2 minutes to let everything mingle.

Finish with a drizzle of olive oil and extra herbs. Swap feta for goat cheese or add olives for briny pop. If the orzo thickens too much, splash in more broth to loosen—creamy, not soupy, is the goal.

5. Smoky Paprika Roast Chicken With Peppers, Onions, And Corn

If fajitas and a backyard grill had a sheet-pan baby, it would taste like this. Smoked paprika brings campfire vibes, while sweet peppers and corn roast into caramelized perfection. Pile it into warm tortillas or serve over rice for a hearty, colorful dinner.

Ingredients:

• 1.75 lb bone-in chicken legs or thighs
• 2 bell peppers (any color), sliced into strips
• 1 large red onion, sliced into wedges
• 2 cups corn kernels (fresh or frozen; no need to thaw)
• 3 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne (optional)
• Lime wedges, chopped cilantro, and sour cream for serving

Instructions:

1. Preheat oven to 425°F. In a small bowl, mix salt, pepper, smoked paprika, cumin, garlic powder, and cayenne.
2. Toss peppers, onion, and corn with 1.5 tbsp olive oil and half the spice mix. Spread on a large sheet pan.
3. Pat chicken dry; rub with remaining 1.5 tbsp oil and the rest of the spice mix. Nestle chicken pieces among the veggies, skin side up.
4. Roast 35–45 minutes, until chicken skin is crisp and internal temp reaches 165°F. Stir veggies once halfway through.
5. Broil 2–3 minutes if you want extra char. Rest 5 minutes.

Serve with warm tortillas, lime, cilantro, and a dollop of sour cream. Add black beans to the pan for extra protein, or sprinkle cotija at the end. Leftovers make epic tacos—trust me.

Tips For One-Pan Success

• Dry your chicken. Moisture on the surface blocks browning. Pat it like you mean it.
• Don’t overcrowd. Give everything room so steam doesn’t sabotage crisping.
• High heat is your friend. 425°F is the sweet spot for caramelization without overcooking.
• Layer cooking times. Start dense veggies first; add quick-cooking ones later.
• Finish with freshness. A squeeze of citrus or a handful of herbs wakes up the whole dish.

There you have it: five easy, flavor-packed dinners that only ask for one pan and a little appetite. Pick one tonight, put your oven or skillet to work, and enjoy the kind of meal that makes weeknights feel special without the stress. Which one’s going first on your menu?