one skillet meal

Made in one pan, chicken with creamy cilantro lime sauce is tender chicken in a rich, tangy sauce. Serve this weeknight-friendly meal over rice or with tortillas to soak up the flavorful sauce.Want to adjust the size of this recipe? Click on the number next to “servings” and use the slider to scale up or down.

Chicken with Creamy Cilantro Lime Sauce

lb Boneless, Skinless Chicken Breasts, halved lengthwise if large

Salt

tsp Black Pepper

Tbsp Fresh Lime Juice

Tbsp Fresh Chopped Cilantro

Tbsp Cooking Oil

Tbsp Butter

Garlic, chopped

tsp Ground Cumin

Flour

Low-Sodium Chicken Stock

Honey

Rice or tortillas, for serving ((optional))

If the chicken breasts are large / thick, slice them in half lengthwise to thin. Season the chicken on both sides with salt and pepper.

Combine lime juice and cilantro. Set aside (to add at the end of cooking).

Heat a large skillet over medium-high heat. Add oil and swirl to coat the bottom of the pan.

Transfer chicken to the hot pan. Cook on both sides until deep brown and cooked through, 5 to 8 minutes (depending on thickness). Remove chicken from the pan and set aside.

Reduce heat under the skillet to low-medium and add butter. When butter melts, add garlic, ground cumin, and flour. Stir until garlic is fragrant and no dry spots of flour remain, about 1 minute.

Pour stock into pan, scraping up any browned bits on the bottom. Simmer for 1 minute.

Whisk in honey and creme fraiche. Continue cooking sauce, stirring occasionally, until thick, about 2 minutes.

Remove pan from heat and whisk in lime juice and cilantro.

Return chicken to the skillet and spoon sauce over top.

Serve over rice and / or with tortillas on the side for soaking up sauce.

Craving some pan seared scallops? These Cast Iron Scallops with Bacon and Lemon Butter Pan Sauce are top notch, and easy to make. Grab a cast iron skillet to get the perfect golden brown crust making the perfectly seared scallops. Serve in a juicy butter sauce made with lemon juice, white wine, bacon, fresh herbs, garlic and onion.

Cast Iron Scallops with Bacon and Lemon Butter Pan Sauce

bacon,

bacon

scallops

salt

black pepper

olive oil

shallots, diced ((can substitute yellow onions))

garlic,

unsalted butter

red pepper flakes

white wine

lemon juice

lemon

parsley and fresh basil

Heat a cast iron skillet over medium heat. Add bacon bits and cook for 6-8 minutes until cooked through. Remove from the skillet and set aside. Drain all but 1 tablespoon of bacon fat.

Dry the scallops with paper towel, season with salt and pepper. Heat the skillet until very hot, then add the olive oil. Sear the scallops for about 1-2 minutes on each side until golden brown. Do this in batches so you don’t over crowd the pan. After scallops are cooked through, remove from the skillet and set aside. 

Allow the skillet to cool down to a medium heat, for about 10 minutes before adding some of the butter and shallots, or else you will burn them. Add shallots to the skillet with the butter with a pinch of salt. Cook until soft and translucent, about 5 minutes. Add in garlic and red pepper flakes and cook until garlic is fragrant, about 30 seconds.

Add lemon juice, zest and white wine. Bring to a boil, then reduce to a simmer. Allow to simmer for about 5 minutes, then add back the bacon bits. Stir in basil, parsley, and remaining butter to the sauce. Return scallops to the skillet to warm through. Garnish with parsley and basil. Enjoy! 

Creamy Garlic-Paprika Shrimp Skillet comes together in just 30 minutes for a simple, flavorful weeknight dinner. Featuring pan-seared shrimp, spinach, and red peppers in a creamy garlic sauce with parsley and lemon.

Creamy Garlic-Paprika Shrimp Skillet

lb. peeled and deveined raw shrimp

cracked black pepper, divided

Tbsp. extra-virgin olive oil

large shallot, finely chopped (about 1/2 cup)

red bell pepper

garlic cloves,

tomato paste

lower-sodium vegetable or chicken broth

paprika

baby spinach

heavy cream

lemon juice (from 1 lemon)

Tbsp. chopped fresh parlsey leaves

orzo bread

Pat shrimp dry with a paper towel, and season evenly with 1/2 tsp. each of salt and black pepper. Heat 2 Tbsp. of the oil in a large skillet over medium-high. Once hot, arrange shrimp in pan, avoiding any overlap (if possible), and cook 3 minutes. Flip, and cook 1 more minute, until the shrimp are firm to the touch and no longer opaque. Transfer to a plate.

Reduce heat to medium. Add remaining 1 Tbsp. oil to pan, along with shallots and red bell pepper. Cook 3 to 4 minutes, until soft. Add garlic, tomato paste, and red pepper flakes; cook 2 to 3 minutes, until garlic is aromatic and tomato paste is caramelized.Pour in broth to deglaze pan; simmer 5 minutes, or until liquid is reduced by about half. Stir in paprika and spinach; cook 1 to 2 minutes, until spinach is wilted. Finally, stir in heavy cream and lemon juice, and season with remaining 1/2 tsp. sea salt and 1/4 tsp. black pepper.Nestle cooked shrimp back into skillet and garnish with fresh parsley. Serve over rice or orzo, or enjoy with crusty bread.

Wondering what to make for dinner? Pasta, ground beef, tomato sauce, and cheese come together in one pan to make this Easy Chili Beef Pasta. Dinner will be ready in less than 30 minutes and everyone will want seconds!

One Pan Chili Beef Pasta Skillet Recipe

beef

Tablespoons onion

Worcestershire sauce

oregano

chili powder

garlic powder

¾ (10.75 ounce) can condensed tomato soup

tomato juice

water

Tablespoon sugar

rotini pasta ((uncooked))

roma tomatoes (diced)

Parmesan cheese

Brown the ground beef over medium-high heat in a pan until cooked through; drain grease.

Add onion, Worcestershire sauce, oregano, chili powder, and garlic powder.

Add tomato soup, tomato juice, water, tomato paste, and sugar. Bring to a boil and stir well and let simmer for 2 minutes.

Stir in the pasta and reduce the heat to medium low. Simmer covered for about 20 minutes or until the pasta is tender. Stir every few minutes. Turn heat down if needed.

Top with diced tomatoes and shredded cheese.

In the mood for a fresh and delicious dinner? This mozzarella stuffed chicken wrapped in parma ham (also known as prosciutto di parma) is so easy and super satisfying. It&#39;s an incredibly simple chicken breast recipe that can be on the table in 30 minutes, all in one skillet.

Chicken Stuffed with Mozzarella Wrapped in Parma Ham

chicken breasts, butterflied ((about 3-4 large chicken breasts))

prosciutto di Parma ham ((or enough to cover chicken breasts))

Italian seasoning

onion powder

mozzarella cheese

sweet Italian basil

Preheat the oven to 375°F. Butterfly the chicken breasts. Season all sides with salt, pepper, garlic powder, onion powder and Italian seasoning. 

Stuff with mozzarella slices, and fresh basil, then drizzle with a bit of olive oil. Close chicken over the top of the fillings. Wrap completely with prosciutto slices. The prosciutto should stay in place but you can use toothpicks to secure it if desired. The toothpicks will also help cheese from oozing out while it cooks.

Add chicken breasts to an oiled cast iron or casserole dish, then drizzle the tops with remaining olive oil. Bake in the oven for 20- 30 minutes, until chicken reaches an internal temperature of 165°F. Serve with more basil, and a quick arugula side salad made with tomatoes, olive oil, balsamic, and a little salt and pepper. 

Store in an airtight container for up to 5 days in the fridge. Reheat in the oven, microwave or on the stovetop.

A store-bought crust makes this one-pan beef pie even easier, and the hearty filling is sure to make for a family favorite.

Beef and Stout Skillet Pie

lb. Lean Ground Beef

shiitake mushrooms

Kosher salt

pepper

c. frozen pearl onions

thyme leaves

tbsp. all-purpose flour

stout (we used Guinness)

c. frozen butternut squash

c. frozen peas

pie crust

Heat oven to 375°F. Heat the oil in a 9-inch cast-iron skillet over medium heat. Add the beef, mushrooms and 3/4 teaspoon each salt and pepper, and cook, breaking up the beef with a spoon, until browned, 4 to 6 minutes. Spoon off and discard any fat.

Add the tomato paste and cook, stirring, for 2 minutes. Stir in the onions and thyme, then sprinkle with the flour and cook, stirring, for 30 seconds.

Add the stout and simmer until the liquid has thickened, about 1 minute. Add 1/2 cup water and bring to a simmer. Add the squash and peas, return to a simmer, then remove from heat. (This whole step takes only 2 to 3 minutes total.)

Unroll the pastry on a cutting board, brush with the egg, then cut a cross in the center. Lay the dough on top of the beef mixture (egg-side up), gently pressing the edges around the inside of the skillet. Bake until golden brown, 30 to 35 minutes. Let rest for 5 minutes before serving.

French Onion Ground Beef & Rice Skillet Meal

yellow onions, sliced thinly

tsp salt

tsp black pepper

TBS cooking oil

beef broth

tsp minced garlic

(10 ounces) can French Onion soup

peas

long grain white uncooked rice

Swiss, Mozzarella,

Add 2 TBS cooking oil to a large deep skillet over medium heat. Add in sliced onions and cook for 5-7 minutes until softened, caramelized and browned. Season with salt &amp; pepper during cooking time. Remove onions to a plate and set aside.

Add ground beef to same skillet. Break it up and cook until browned. Drain off excess grease. Add in garlic and cook another 1 minute. Stir in beef broth, can french onion soup, garlic powder, frozen peas, black pepper, salt, and cooked onions. Stir and bring to a boil over high heat. Stir in uncooked rice, bring heat to a low setting, place lid on skillet and cook for 20 minutes until rice is tender. Stir in cheese until melted.

Railroad Pie (Ground Beef & Cornbread Casserole)

green bell pepper, diced

yellow onion, diced

(10 ounces) can rotel tomatoes, mild

(10 tomato soup

(14 ounces) can cream style corn

chicken broth

tsp chili powder

(8.5 ounces) box cornbread muffin mix (I use Jiffy)

milk

cheddar cheese

jalapeno

In a large (12 inch) cast iron skillet over medium high heat brown up ground beef &amp; soften bell pepper and onion together. Drain off excess grease.(NOTE: make sure to use a cast iron skillet or other oven safe large deep skillet.)

Stir in rotel, tomato soup, cream corn, broth, salt, black pepper, garlic powder, and chili powder. Allow to simmer over medium heat for 15 minutes.(NOTE: if you are not using an oven safe deep skillet, once 15 minutes are up, pour meat mixture into a 9 x 13 baking dish.)

In a medium bowl whisk or stir together cornbread muffin mix, egg, milk, cream corn, and cheddar cheese.  Pour mixture on top of the meat mixture in the cast iron skillet or baking dish. Optional: Sprinkle with diced jalapeno on top of the corn bread mixture.

Bake in 400 degree preheated oven for 20-25 minutes until golden brown and cornbread is cooked through. Let sit for 10 minutes or so.

This easy 10-minute broccoli gnocchi is a fantastic option for quick weeknight dinners. It&#39;s simple to make, tastes great, and is an incredibly filling vegetarian one skillet meal.

Broccoli Gnocchi

gnocchi

broccoli ((1 large head))

creme fraiche

lemon (juice only)

thyme

If using a head of broccoli, cut into florets. If you&#39;re using broccolini, or long stem broccoli, slice into equally thick pieces.

Heat up some olive oil in a skillet over medium heat. Add broccoli, and sauté for a few minutes until the broccoli has a slight sear and/or has softened slightly.

Add gnocchi, thyme and red pepper flakes to the skillet. Sauté for a few more minutes until the gnocchi is warm on the surface.

Add the creme fraiche, shredded cheddar cheese and Parmesan cheese to the frying pan. Stir to coat the gnocchi and broccoli evenly.

Add lemon juice, salt and pepper to taste. Start with a smaller amount than what the recipe dictates, and add more if you want to.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627888818/e3nrpdzdl3emj2ae1hnb.mp4

Cheesy broccoli gnocchi is a quick and easy one skillet meal that you can prepare in less than 10 minutes. It's perfect for a simple weeknight dinner, or an easy lunch. Broccoli, gnocchi, creme fraiche, cheddar and Parmesan cheese are cooked together to form this amazing family dinner.

Top 9 one skillet meal recipes from across the web

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

Top Tags

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Broccoli Gnocchi

Top 9 one skillet meal recipes from across the web

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

Top Tags

Chicken with Creamy Cilantro Lime S...

Cast Iron Scallops with Bacon and L...

Creamy Garlic-Paprika Shrimp Skille...

Chicken Stuffed with Mozzarella Wra...

Beef and Stout Skillet Pie

French Onion Ground Beef & Rice Ski...

Railroad Pie (Ground Beef & Cornbre...

Broccoli Gnocchi

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