one pan dinner

Here's what you need: white miso paste, honey, rice vinegar, garlic, ginger, pepper, salmon, asparagus, large baby bok choy, olive oil, salt, brown rice, sesame seed

One-Pan Miso Honey Salmon For Two Recipe by Tasty

white miso paste

honey

rice vinegar

garlic,

ginger, grated

pepper,

oz salmon, 2 fillets

asparagus,

baby bok choy,

olive oil,

salt,

brown rice, cooked, for serving, optional

sesame seed,

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.

Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.

Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.

Bake for 10-12 minutes, or until the salmon is cooked to your liking.

Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.

https://vid.tasty.co/output/107570/landscape_480/1535735451

No-Boil Baked Ziti with Spinach, Mushrooms and Ricotta - a simple, healthy one-pot meal with only 15 minutes of hands-on time before baking in the oven. Vegan and GF adaptable!

Baked Ziti with Spinach &amp; Mushrooms 

olive oil

onion, chopped

garlic cloves, rough chopped

salt, pepper

chili flakes

Italian seasoning

baby spinach, chopped spinach

chicken stock

dry ziti

ricotta, or herbed tofu ricotta

pecorino

mozzarella cheese

basil

In a large, 12-inch skillet, heat oil over medium heat, add onion, garlic and mushrooms and season generously with salt and pepper,  cooking and stirring until mushrooms release all their liquids and this cooks off, and eventually they get golden brown, about 12 minutes. Taste and make sure these are salted and flavorful.

Add spinach and wilt, then add 2 cups of broth or stock, a jar of marinara sauce and the dry pasta ( about 2 ¾-3 cups dry). Stir, and bring to a simmer. Dot with the dollops of ricotta. Sprinkle with mozzarella and pecorino.  Cover well and place in the oven to bake for 30 minutes.

Uncover and let the cheese get a little golden for a couple of minutes. If there seems to be too much liquid left in the pan, simply simmer uncovered on the stovetop  for 1-2 minutes until it evaporates.

Garnish with fresh herbs and chili flakes.

Entire family Loved this recipe!! I used kale, and added zucchini (since
I have a ton from the garden)
It was amazing. Will definitely make again and again. Super easy, and the clean up also one pan! Can’t beat that. I am excited to try many more of your recipes, they all look amazing. Thank you! ♥️

Absolutely amazing!!! 
I added squash (because I didn’t have enough mushrooms) and crushed tomatoes. Fresh Cilantro for garnish. Appreciate the recipe so much!!!
(FYI, you might want
To correct  the “friends” statement above. It was spelled incorrectly. That would bug me
(But I’m an OCD freak). 😉

This super-simple, rich, and healthy vegetable udon comes together in just one pot in only 15 minutes - perfect for a busy weeknight. {Vegan-adaptable}

Vegetable Udon Stir Fry (Veggie Yaki Udon)

oz Annie Chun’s Organic Udon Noodles

oyster sauce ((or vegetarian oyster sauce))

soy sauce

Shaoxing wine ((or dry sherry))

sugar

sesame oil

peanut oil ((or vegetable oil))

garlic (, minced)

onion (, diced)

bell pepper (, sliced)

carrot (,

snow peas (, sliced)

(5 oz) water chestnuts (, sliced)

Combine the sauce ingredients in a small bowl. Stir well and set aside.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the garlic and fry until fragrant, about 1 minute.

Add the onion, bell pepper, carrot, snow peas, and water chestnuts. Cook and stir for another 30 seconds, until the veggies just start to turn tender.

Add the noodles over the vegetables, followed by 2 tablespoons of water. Gently break apart the noodles using a pair of chopsticks (or a pair of tongs) while the water cooks off. Then add the remaining tablespoon of oil and stir everything together.

Pour the sauce over the vegetables and noodles. Stir and mix until the noodles and vegetables are evenly coated. Cook for another minute until the vegetables are cooked through but remain crisp. Taste the noodles carefully, add a pinch of salt to your taste if needed.

Serve hot as a main or side dish.

Have dinner ready in a snap with this one pan meal from Delish.com. 

Creamy Lemon Parmesan Chicken

c. all-purpose flour

c. Parmesan, divided

garlic powder

lemon

Kosher salt

black pepper

chicken breasts

butter

c. baby spinach

heavy cream

chicken broth

lemon, sliced

c. thinly sliced fresh basil

Mother’s Day Dinner
I have a large family with 5 grown children and my mom who lives with us. I wanted to make a formal style dinner for Mother’s Day but didn’t want to be cooking all day. I made this dish but modified it slightly. I coated skinless chicken thighs and put them in the oven at 350 for an hour. While they were baking I make the sauce and added mushrooms. I added this sauce to the dish and baked for an additional 15 min. I served with garlic roasted red potatoes, which I  also popped in the oven at the same time the chicken was baking, and French bread slices and  strawberry avocado tossed salad. Needless to say this dish was a hit!! Everyone loved it so much and have already requested this be a regular dish. Thank you for a great Mother’s Day dinner experience.

Wow!! This was an amazing dish!! I added sliced portabella mushrooms before I silted the spinach which really added some depth to the sauce!! I would also add a small slurry of cornstarch to thicken it a tad more—that probably is because I added extra broth and cream bc I love love sauce! :)) 
incredible recipe and will definitely save this one as a permanent dish!

Easy and tasty week night meal.... I prefer more garlic and I addded a pinch of crushed red pepper (we just like spice in our house) I boiled angel hair on the side and tossed it in at the end for a complete meal

This recipe is wonderful!  I added an extra garlic clove and the zest of 2/3 of a lemon and then used the zested lemon for cutting up the lemon slices along with the 1/3 of the lemon that wasn’t zested and didn’t use the lemon ends.  That way when adding the sliced lemon to the sauce since it was zested it didn’t taste bitter.  I also pounded the chicken and made sure to add the flour mixture by hand after dredging so it had a nice coating.  Used our cast iron skillet and it was so flavorful.  I also made roasted Brussels sprouts and boxed mashed potatoes and doctored the potatoes to make them taste homemade and added some of the sauce from the chicken as gravy for the potatoes.  This was seriously delicious!

Has this tonight. Really good. Next time I will double the sauce and use chicken cutlets. Served over angel hair pasta.

Very good, whole family loved it and I used it for ISO dinners

i made this tonight. I added grape tomatoes, after reading the reviews, and a splash of white wine. Served over angle hair pasta. Yummy!

A new family favorite! We were all amazed at the lightness, freshness, and perfect pairing of the lemon, parmesan, garlic, and basil. My husband and daughter want me to put this into our regular rotation and use it for family get togethers. It was so easy but I felt like a chef making it!

This is the best chicken recipe. I also make it with angel hair, and it’s fantastic. Easy recipe, so cozy and comforting. I would give this 10 stars if I could!

This was easy and delicious. I did add the grape tomatoes at the end as suggested. But from the beginning I added sliced mushrooms with the spinach and. Added some cooked crumbled bacon into the sauce when I added the chicken. (Not a lot of bacon, just like 1 1/2 slices we had left over from breakfast). The bacon added a nice salty element to the dish.

We absolutely loved it. I doubled the recipe and I did add the cherry tomatoes like suggested by others and I added capers. Omg. Made it even more delicious.  Definitely recommend.  Thank you.

I rarely write recipe reviews, but we tried this tonight and my family, including all three of my kids (9, 7, and 3), ate every bite! And my oldest is super picky. My husband said it was restaurant quality! I used whole milk and cream cheese because I didn't have heavy cream. I did end up making additional sauce because by the time my chicken cooked through it had thickened up too much, but I just sort of randomly added in amounts of each ingredient and it still tasted fabulous! Just a great blend of flavors. I think I'm going to add mushrooms next time! Yum!

The best!! I have made a very similar dish before but this recipe is the best ever! I add mushrooms as my family & I love them, next time I will add sun dried tomatoes. I made it with thin spaghetti.

I made this tonight.  very easy and delicious.  Next time I make though I will add more parmesean and greens (I used baby kale because I prefer it) and thicken the sauce with corn starch.  I served it over pasta with a side vegetable.  The family loved it - it's a keeper!

Unbelievable dish!!!  I have made this 4 times already.  I did add grape tomatoes and served this over egg noodles.  Truly, this is a keeper.  Easy, Peazy dinner.  Thanks for sharing this dish!!!

This turned out great! Make sure to de-seed the lemon you use. I didn't, and I think the seeds gave it a slightly bitter taste.

https://streaming.hearstdigitalstudios.com/9012a6a6-b024-4d7d-b720-6031ef52f48c/video_rover_16x9_1080p_hd_1520958738_98291.mp4

This Creamy Lemon Chicken Is An In Instant Classic

Keep it classic with this easy recipe for sheet pan steak & potatoes from Delish.com.

Sheet Pan Balsamic Steak & Potatoes

baby potatoes

extra-virgin olive oil, divided

garlic cloves,

kosher salt

lb. flank steak

tbsp. balsamic vinegar

I really love this recipe, simple and easy but 4 min on each side under a broiler on high makes it very rare, even 6min on either side is not medium. So I would say use a meat thermometer to make sure your meat gets to the doneness you like.

Great idea and recipe overall. I used 1.5 lbs of steak and it needed about 15 mins to get it To medium (I did a total of 18 mins for medium well personally). Rosemary burned up and smoked, but it tasted great and fed 3 happy people. Thanks!

Made it for a date night and it was so great, definitely a favorite now, would recommend to anyone, very easy to make.

https://streaming.hearstdigitalstudios.com/06676fad-6674-4f2c-a52c-f9ca3b07f538/video_rover_16x9_1080p_hd_1580926465_67520.mp4

Sometimes all you really need is steak & potatoes.

You Won't Believe How Easily This Sheet Pan Balsamic Steak With Potatoes Comes Together!

Egg Roll in a Bowl! This deconstructed egg roll makes a perfect quick-and-easy one pan dinner. (Gluten free, paleo &amp; Whole30 friendly)

Served on its own, this will easily serve 4-5. Served as a component of the meal, it'll stretch fo 5-6 servings. 

Egg Roll Bowls

chicken breast

onion, diced

ginger

cl0ves garlic, minced

carrots, peeled and shredded (about 3/4c)

(14 ounces) bag coleslaw mix*

Tbsp rice vinegar (or cider vinegar

green onions, sliced

Heat olive oil in a large pan over medium heat.

Add ground chicken breast to the pan and cook 5-7 minutes, or until completely cooked through. (There will likely be a bit of water at the bottom of the pan. Don&#8217;t drain it.)

Next, add onion and cook an additional 4-5 minutes to soften slightly. It will begin to turn translucent.

Add ginger and garlic and cook 1 minute more.

Then, add grated carrot and 1/2 of the coleslaw mix. (Your pan will seem SUPER full)

Drizzle with tamari and rice vinegar. Gently stir to coat. Cook 2-3 minutes or until cabbage starts to wilt a bit.

Add remaining coleslaw mix and stir to coat. Cook 2-3 minutes until the cabbage is starting to soften.

Stir in sesame oil and green onions and serve.

Delish! Made this last week! Great recipe!

Delicious! Will make it again soon. Thanks!

Just made this tonight and I’m
Loving every bite!! 🥰

So yummy!! My whole family loved it! I couldn't find tamari, so I used low sodium soy sauce instead. Thanks for the recipe!

This was seriously so good! I think we’ll make this a lot! Thank you!

This was a quick and easy weeknight dinner and my two year old loved it!

Excellent recipe, and so easy for weeknights! I use low sodium soy sauce because I don't have tamari and coconut aminos makes me feel ill (I compare it to feeling hungover). I serve it with rice because my husband has hollow legs lol.  Would go very well with lettuce wraps too!

Another GREAT recipe!!  And I was so thrilled at how fast it all came together. Going through a major kitchen remodel right !now, so made this in the instant pot with the saute function &amp; it turned out amazing

We enjoyed this recipe. I need to cut the Aminos a bit for our taste. I also admit just a bit of hoisin sauce (a scant teaspoon).

Good but on the bland side. I added a bit more tamari and rice vinegar, which helped but if I make this again I would increase garlic, onion and ginger as well.

https://content.jwplatform.com/videos/EGmxnrEh.mp4

Egg Roll Bowls – This deconstructed egg roll makes a perfect quick-and-easy one pan dinner. Gluten free, paleo & Whole30 friendly.

Egg Roll Bowl (Gluten Free & Paleo)

This Sheet Pan Cranberry Chicken Dinner is an easy and flavorful weeknight dinner that requires very little prep and cleanup!

Sheet Pan Cranberry Chicken Dinner

Brussels sprouts (1.99)

1.5 lbs. sweet potatoes (1.79)

olive oil (0.32)

salt (0.02)

tsp black pepper (0.03)

garlic powder (0.03)

boneless, skinless chicken breasts (1.33 lbs. total) (7.70*)

Tbsp butter, room temperature (0.28)

sage (0.05)

thyme (0.03)

garlic powder (0.01)

whole berry cranberry sauce (canned) (0.30)

balsamic vinegar (0.55)

Preheat the oven to 400ºF. Rinse the Brussels sprouts and then cut them in half. Peel and dice the sweet potatoes into ½ to ¾-inch pieces.

Place the Brussels sprouts on one half of a large baking sheet and the sweet potatoes on the other half. Drizzle 1 Tbsp olive oil over each side. Sprinkle ¼ tsp salt and ¼ tsp pepper over the vegetables, then add ¼ tsp garlic powder just to the Brussels sprouts. Toss the vegetables, keeping each on its own side, until they&#039;re coated in oil and seasoning. Spread the seasoned vegetables out so they are in an even layer. Transfer the baking sheet with the vegetable to the preheated oven and roast for 15 minutes.

While the vegetables are roasting, prepare the herb baked chicken. In a small bowl, combine the room temperature butter, sage, thyme, garlic powder, and salt. Stir together until it forms an herb-butter paste.

Place the chicken breast on a cutting board and cover with a piece of plastic wrap. Use a mallet or rolling pin to gently pound the chicken breasts out to an even ¾-inch thickeness. Cut each pounded chicken breast in half to make two pieces. Pat the chicken dry, then spread the herb butter over the surface of each piece of chicken.

Once the vegetables have been roasting for 15 minutes, remove the baking sheet from the oven and give the vegetables a stir, keeping each on their own side. Push the vegetables to the side a bit (it&#039;s okay if they pile up a little) to make room for the chicken breast. Place the four butter and herb coated pieces of chicken down the center of the baking sheet. Return the baking sheet to the oven and bake for an additional 20 minutes.

While the chicken and vegetables finish cooking, prepare the cranberry balsamic sauce. Add the cranberry sauce and balsamic vinegar to a sauce pot. Stir and cook the two together over medium heat, allowing the mixture to come up to a simmer. Once simmering, lower the heat slightly and allow it to simmer for 10 minutes, stirring occasionally. After ten minutes, remove the sauce from the heat and stir in the butter. Set the cranberry balsamic sauce aside.

After roasting for 20 minutes, check the internal temperature of the chicken breasts. It should be 165ºF. If it&#039;s not, bake for an additional 5-10 minutes, or until the internal temperature reaches 165ºF.

To serve, spoon the cranberry balsamic sauce over the chicken. Divide the roasted Brussels sprouts and sweet potatoes between four plates and add one piece of chicken to each.

65 g plain flour

g Parmesan

salt

garlic, crushed

baby spinach

240 mL double cream

g thinly sliced fresh basil

Crispy rosemary chicken thighs baked with apples, Brussels sprouts, and onions in a delicious honey mustard glaze. Healthy, one pan, and easy clean up!

Rosemary Chicken Thighs with Apples and Brussels Sprouts

Brussels sprouts (ends

onion

apple

extra virgin olive oil (divided)

Dijon mustard

black pepper (divided)

bone-in skin-on chicken thighs

rosemary rosemary

Positions racks in the center and upper thirds of your oven, and preheat the oven to 425 degrees F.

Place the onion, apple slices, and Brussels sprouts in the center of a large, rimmed baking sheet. Top with 1 tablespoon oil, honey, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat, then spread in an even layer.

Nestle the chicken onto the sheet pan towards its center, skin side up, moving the apple and vegetables aside as needed so that the chicken sits directly on the sheet pan. Pat the chicken dry, and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle the remaining 1 tablespoon oil over the top. Lay a sprig of rosemary on top of each piece of chicken. (If you have more thighs than sprigs, cut the sprigs into pieces as needed and divvy them up.)

Bake the chicken and vegetables on the center rack for 15 minutes. Remove the pan from the oven, and use a spatula to stir the vegetables around a little. Return the pan to the oven, and continue baking 5 to 10 minutes more, until the chicken is cooked through. It will register 165 degrees F on an instant read thermometer inserted at the thickest part. If some pieces of the chicken finish sooner than others, remove them to a plate and continue cooking the remaining pieces until they are done. The apples will become very soft and break down and the onions and Brussels sprouts will darken and become super crisp (this is the honey caramelizing).

Remove the pan from the oven, and then remove and discard the rosemary springs. Return any chicken pieces you removed earlier to the pan. Turn the oven to broil. Place the pan on the upper third of the oven and broil for 2 to 3 minutes, until the skin is golden and crispy. This step will crisp the veggies further too; if you prefer them not to continue crisping, remove from the pan prior cooking, or place the chicken on a different baking sheet (line it with foil first for easy clean up).

Remove the pan from the oven, and season the chicken with an extra pinch of salt and chopped fresh rosemary. Serve the chicken hot with the apples and veggies served along side.

One-Pan Buffalo Chicken Potato Bake

potatoes

carrots

hot sauce

sour cream

shredded cheddar

This One Pan Chicken and Squash Dinner is a simple baked chicken recipe with roasted butternut squash. A delicious roasted chicken thighs recipe with garlic, thyme, and paprika - One Pan Meal your whole family will enjoy!

Top 31 one pan dinner recipes from across the web

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Top 31 one pan dinner recipes from across the web

The most viewed one pan dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One-Pan Miso Honey Salmon For Two R...

Baked Ziti with Spinach &amp; Mushr...

Vegetable Udon Stir Fry (Veggie Yak...

Creamy Lemon Parmesan Chicken

Sheet Pan Balsamic Steak & Potatoes

Egg Roll Bowls

Sheet Pan Cranberry Chicken Dinner

Creamy Lemon Parmesan Chicken

Rosemary Chicken Thighs with Apples...

One-Pan Buffalo Chicken Potato Bake

One Pan Chicken and Squash Dinner

Baked Ziti with Spinach &amp; Mushr...

Baked eggs in spicy tomato sauce

Creamy Cajun Shrimp and Gnocchi Ski...

One-Pan Sage Butter Chicken and Orz...

Skillet Lasagna with Spinach and Mu...

One-Pan Salmon with Artichokes and ...

Creamy Cajun Shrimp and Gnocchi Ski...

Healthy Moroccan Chicken Tagine

Dairy-Free One Pan Chicken Marsala

Low FODMAP Chicken &amp; Lentils

Bundt Pan Roast Chicken

One-Pan Farro with Tomatoes and Kal...

Dairy-Free One Pan Chicken Marsala

Smothered Chicken Recipe (Chicken a...

Sheet Pan Curried Chicken and Veget...

Honey and miso baked salmon with br...

Beef Sirloin Steak Bites with Garli...

One Pan Crack Bean Burritos

Mushroom Fried Rice

The most viewed one pan dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Baked Ziti with Spinach & Mushr...

Baked Ziti with Spinach & Mushr...

Low FODMAP Chicken & Lentils