one skillet dinner

Make this delicious steak bibimbap with spinach under 30 minutes. Tender steak is seared then mixed with rice and spinach. It&#039;s a great one skillet dinner (or one pot meal).

Beef Steak Bibimbap with Spinach

beef

salt and pepper

spinach

tbsp oil (divided)

rice

garlic (finely minced)

grape seed oil

Korean chili paste (gochujang)

soy sauce

sugar

Korean corn syrup (mulyeot) (optional)

water

tsp sesame oil

sp toasted sesame seeds

Heat 1 tablespoon of oil in a small skillet and saute the garlic until fragrant.

Add the rest of the sauce ingredients and mix well. Bring to a full boil over medium heat and let it thicken a little, about 1 minute.

Remove from the heat and set aside. The sauce will thicken more as it cools.

To make the chili paste sauce

Season the steak with salt and pepper. Grill the steak on a cast iron skillet over medium high heat until to your desired doneness. Remove from the skillet and set aside to rest.

Add the remaining 1/2 tablespoon of oil in a skillet, saute the spinach with a little bit of salt until wilted. Remove the spinach from skillet and set aside. Rest the steak for 5-10 minutes. Cut into thin strips.

Bring the skillet over medium heat again. Spread rice evenly in a skillet, and top with beef slices and the spinach. Drizzle the sauce, about 3-4 tablespoon.

Let the whole thing sizzle for 1 minute. Start tossing together to coat everything with the sauce and cook for another 1 minute. Taste and add more sauce if needed.

When everything is all mixed, remove the skillet from the heat. Drizzle a little more sesame oil and sesame seeds as you desire. Serve immediately.

To make the steak bibimbap

This easy Skillet Chicken Pot Pie with Biscuits is the ultimate comforting meal! A homemade chicken pot pie with the creamiest filling loaded with carrots, potatoes, &amp; shredded chicken &amp; a super simple topping of extra flaky canned biscuits &amp; herbed garlic butter. It’s easy enough for busy weeknights &amp; comforting enough for a cold winter day – you will be obsessed!

Easiest Skillet Chicken Pot Pie with Herb Butter Biscuits

unsalted butter, divided

chicken breasts (see Recipe Notes, below)

yellow onion, diced

carrots,

celery,

medium Russet potato, peeled & diced

garlic,

all-purpose flour

chicken stock

milk

rosemary

thyme

sage leaves

peas

salt black pepper, to season

extra flaky biscuits (from the refrigerator section)

unsalted butter, melted

herbs

Preheat the oven

to 375 degrees F. Gather &amp; prep all ingredients according to Ingredients List, above.

Cook the chicken

Add 2 tablespoons of the butter to a 12-inch oven-safe skillet over medium heat. Season the chicken breasts with 1 teaspoon kosher salt &amp; ground black pepper as desired. Place the chicken in the skillet, browning for 2-3 minutes per side. Transfer the skillet to the oven. Roast for 15-20 minutes, or until an instant-read thermometer inserted in the thickest portion of the chicken registers an internal temperature of 165 degrees F. Set aside to cool slightly. Once cool enough to handle, carefully shred the chicken into bite-sized pieces – you can do so using 2 forks, or my favorite trick: pop the chicken thighs directly into in a stand mixer &amp; let the paddle attachment do the work for you (I swear this works!).

Cook the aromatics

Place the skillet back over medium heat. Add the remaining 2 tablespoons of butter. Once melted, add in the onion, carrots, celery, and potato. Season with ½ teaspoon kosher salt &amp; ground black pepper as desired. Stir to combine. Cook, stirring occasionally, for 5-7 minutes, until the veggies are softened and slightly browned. Add the garlic and cook for another 1-2 minutes, until fragrant.

Make the sauce

Sprinkle the flour over the softened veggies and stir to combine. Cook for 1-2 minutes, until deeply browned. While scraping the bottom of the skillet with a wooden spoon, slowly pour in the chicken stock. It will bubble vigorously, almost cooking all the way down very quickly. Be sure to scrape up any brown bits that may have formed at the bottom of the skillet – that’s where the flavor is! While stirring constantly, slowly pour in the milk. Once combined, add the rosemary, thyme, and sage &#8211; I like to leave the herbs whole, using kitchen twine to tie all the herbs together into a little bundle for easy removal. Bring to a simmer and cook for 4-5 minutes, stirring occasionally, until thickened slightly. Taste and season with additional kosher salt &amp; ground black pepper as desired.

Finish the pot pie

Stir the shredded chicken and frozen peas into the chicken pot pie filling. Arrange the extra flaky biscuits over top. In a small bowl, combine the melted butter, chopped herbs, &amp; garlic. Brush the herb butter over the biscuits and finish with a sprinkling of flaky salt as desired. Your skillet will be very full, this is expected!

Bake the pot pie

Carefully transfer the skillet to the oven. Bake 20-25 minutes, until the biscuits are golden &amp; cooked through. Carefully remove from the oven and cool slightly.

Serve: Removing any spent herb stems from the skillet, portion the chicken pot pie into individual bowls. Serve immediately. Enjoy!

I love the twist on the classic chicken pot pie. Anything I can add a canned biscuit too, I’m all for! Love this recipe all year long.

Soooo good!! The herb butter on the biscuits was amazing. I made my chicken the day before in the crockpot. Made this a super quick week night dinner.

Holy crap, this is delicious. The broth is so creamy and flavorful, and the whole deal is so cozy and comforting and satisfying. The biscuits end up fluffy and crispy on top, and doughy and soaked with goodness on the bottom. We ate it for dinner and leftovers for lunch. So. Good.

Also, if you're like me and forgot you need kitchen twine, you can wrap the herbs in a little makeshift rope of aluminum foil. :)

I love any excuse to use my cast-iron skillet, especially when it's the only pan I'll use for the meal, and this does not disappoint.  I have made this with leftover Thanksgiving turkey when I had Thanksgiving leftover fatigue and it was delicious, and I've also made it with a store-bought rotisserie chicken and it was fantastic!  The herb butter on the biscuits is to die for, and gives the pot pie an interesting element so that it's not just all soft and smooth from the filling.  My only one tiny problem (and hence 4-star rating) is that I wasn't able to get the biscuits fully cooked just on top of the pot pie, and have taken to par-baking them before finishing on top for full flakiness.

This was amazing and delicious. Definitely will make this again.

This is a perfect cozy weeknight meal. The refrigerator biscuit hack makes it weeknight friendly but the homemade sauce makes it special. Love!

Fantastic recipe! Easy to cook and tastes great.

This skillet chicken pot pie recipe REPLACED my tried and true recipe I have been using for years! So yummy!

This is one of our favorite recipes! I recently found out that it freezes very well, so I wanted to share what I did in case others wanted to do the same.

I made 6x the recipe--in two big pots--and used my pressure cooker to cook a big batch of chicken to shred, but otherwise cooked it the same way up until the baking step. After the filling cooled, I froze it in 6 vacuum sealer bags. After defrosting, heat up the filling either in a cast iron skillet or separate pot (the first time I tried to bake it from cold, and the biscuits never fully cooked through) then top with the biscuits and bake as directed. The filling seemed like it had separated a little when it was defrosted but cold, but everything smoothed out very well once it was baked with the biscuits.

It worked so well, and I'm so glad I took the time to stockpile almost fully cooked meals before I had a baby. Thanks for the great recipe!

This was so, so good! Definitely going into my dinner rotation!

Love this recipe! It’s so quick and yummy and honestly, anytime I get to use canned biscuits is a win!

Seriously one of my favorite dishes to make! It's super easy to make and is such a perfect comfort meal any day of the year.

This was delicious! My husband doesn’t typically like these sorts of dishes but he raved about it being “REALLY good pot pie” and even came back for the leftovers. The first time making it definitely took me longer but I know it’ll go faster the next times I make it now that I know what I’m doing.

This is the easiest and most delicious comfort meal when you don’t have a lot of time or energy. I highly recommend it!

Delicious! Definitely will be made again, buttering the store-bought biscuits is the best idea and really takes it over the top! The perfect weeknight cold weather comfort food!

So good! And flexible - I used chicken thighs and added  turnips bc that's what I had. And perfect cozy comfort food. Leftovers were delicious too, even though the biscuits got kind of soggy on the bottom (as i would expect)

This is my new favorite way to use leftover Thanksgiving Turkey! Thanks for this delicious recipe!

So so so so good!!!

I have made this a few times exactly as the recipe says and it turned out flawless every time!
With thanksgiving leftovers I did the PWWB mashed potatoes under the biscuits and through a bunch of cheddar on top and it was a great addition. Also only had oat milk on hand and it was just as good. Another amazing Plays Well with Butter recipe!!

I am not a chef by any means, and rarely make anything besides breakfast - but this was simple and SOO amazing!!! it's joining our dinner rotation and can't wait to make it again!

Tried this and wow - very easy and delicious. As other commenters have noted, I feel like there could be a lot of ways to tweak and customize this based on your preferences or what you happen to have on hand. If you try it as written though, you will NOT be disappointed. Another winning dinner from PWWB!

oh my gosh this is INCREDIBLE. so full of flavor and so simple to make

This recipe is tried and true for us. I've made it for immediate family and extended family and it's beyond delicious. Not to miss!

Like Jess mentions, you probably have everything for this which always makes recipes better in my book. There is not a better winter meal..this one is a must make! The canned biscuits make it so easy and they really made it over to the top good.

I definitely made and loved the prior version and love this one just as much! I subbed in leftover turkey from Thanksgiving and it was perfect!

I used a few substitutions (vegan butter, almond milk, and leftover frozen turkey) but still turned out amazing! Will definitely make again!

Awesome recipe!  The step by step instructions and tips were so helpful. I ended up pouring the pot pie into a baking dish as my 10" skillet wasn't going to handle everything! Looking forward to the leftovers for lunch.

I don't normally write recipe reviews but... This recipe was amazing! So delicious and so easy, and really inexpensive. Many of the ingredients are items I normally make sure to have on hand, I only needed to pick up a couple items. I followed the recipe pretty closely, just used dried herbs instead of fresh (except sage, since I had it). Will definitely be making this many more times in the future!

https://content.jwplatform.com/videos/FM4mHK8z.mp4

An easy homemade chicken pot pie recipe made entirely in a cast iron skillet! This skillet chicken pot pie has the creamiest filling loaded with carrots, potatoes, & shredded chicken & an extra flaky biscuit topping with herbed garlic butter. Easy enough for busy weeknights, & comforting enough for cold winter nights, this skillet chicken pot pie is the perfect comfort food recipe!

Easy Skillet Chicken Pot Pie Recipe

Skillet Chicken Thighs and Potatoes

lbs. chicken thighs, bone-in, skin on (about 4 large thighs)

teaspoons Italian seasoning

teaspoon paprika

tablespoon salt

teaspoon ground black pepper

+ 1/2 tablespoons butter (or olive oil)

medium onion, chopped

cloves garlic, minced

baby potatoes, halved (about 20 baby potatoes)

Preheat oven to 400 F. Pat dry each chicken thigh with a paper towel completely before adding seasoning. This helps create extra crispy skins when searing.

In a medium bowl, add Italian seasoning, paprika, salt, and pepper mix well to combine. Generously rub 3/4 of the seasoning mixture all over the chicken thighs, on both sides.

Add in onions, garlic, potatoes, and carrots to the bowl with the remaining seasoning mixture. Toss to combine.

Melt the butter in a cast-iron skillet over medium high heat for 1-2 minutes until hot. Place the chicken thighs with the skin side down on the skillet, and sear for 2-3 minutes until the skin turns brown and crispy. Flip the chicken over and cook on the other side for another 2 minutes. Remove the chicken thighs from the skillet and place them on a plate.

On the same skillet, add the vegetables and stir well to combine. Cook for 3-4 minutes until onions are soft and start to slightly brown. Remove from heat and place chicken thighs on top, skin side up.

Transfer the skillet into the preheated oven and bake for 30-40 minutes, until the internal temperature for the chicken thighs reaches 165F. Remove the skillet from the oven and let it rest for 10 minutes before serving.

Tried this on the weekend. The flavors were bang on. My family loved it. Thanks for sharing.

My family loves chicken dinner like this one. It's simple, healthy and delicious. This recipe is really lovely and looks so good. I will put it on my list to give it a try this week. Thanks!

I made this dish last night and OH MY GOSH! My husband can't stop talking about it! And I can't stop thinking how impressed u am with all the recipes! This site is absolutely Gold! The chicken had so much flavor. My hubby said he felt like he went fine dining in our own living room. Super impressed with the recipe!! Can't wait to try more! This chicken recipe will be in heavy rotation! Thank you!

Marry me chicken is about to become your new favorite chicken recipe! This crowd-pleaser takes juicy, tender chicken breasts and marries them with an incredible parmesan cream sauce, sun dried tomatoes, and fresh basil for a rich, flavorful main course everyone will love.

Marry Me Chicken

olive oil

chicken breasts (approximately 1 ½ to 2 pounds)

salt (to taste)

pepper (to taste)

garlic (minced)

chicken broth (see Notes)

heavy cream

parmesan cheese (at room temperature)

tomatoes

oregano

red pepper flakes

basil (chiffonaded, for garnish)

Preheat oven to 375° Fahrenheit. Liberally season each chicken breast with salt and pepper on both sides.

Heat olive oil in cast iron skillet over medium-high heat. When hot, add chicken to skillet. Sear 3 to 4 minutes, then flip and sear on other side 3 to 4 minutes.

Remove seared chicken from skillet and set aside. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.

Stir in broth and heavy cream, then slowly add grated parmesan, sun dried tomatoes, oregano, and red pepper flakes.

Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip chicken a time or two to coat in sauce, then transfer entire skillet to oven.

Bake 15 to 20 minutes, or until chicken reaches internal temperature of 165° Fahrenheit.

Remove chicken from skillet and plate with desired sides. Spoon additional sauce from skillet over chicken, garnish with chiffonaded basil, and serve immediately.

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Top 5 one skillet dinner recipes from across the web

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

Top Tags

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Easiest Skillet Chicken Pot Pie wit...

Skillet Chicken Thighs and Potatoes

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