Craving a delicious, home-cooked meal but short on time? We’ve got you covered with these 18 one-skillet wonders perfect for busy weeknights. From hearty comfort foods to quick, flavorful dinners, each recipe minimizes cleanup while maximizing taste. Get ready to simplify your cooking routine and enjoy more time at the table—let’s dive in!
Spicy One Skillet Chicken and Rice
Elegant yet deeply satisfying, this one-skillet wonder combines tender chicken and aromatic rice in a symphony of spices that will warm both your kitchen and your soul. Perfect for busy weeknights when you crave something wholesome without the cleanup, it’s a dish that feels both indulgent and effortless.
Ingredients
– A couple of boneless, skinless chicken breasts, cut into bite-sized pieces
– A cup of long-grain white rice
– Two cups of chicken broth
– A splash of olive oil
– A tablespoon of smoked paprika
– A teaspoon of cayenne pepper (adjust for your heat preference!)
– A pinch of salt and a few cracks of black pepper
– A handful of fresh cilantro, chopped for garnish
– A squeeze of fresh lime juice
Instructions
1. Heat a large oven-safe skillet over medium-high heat and add a splash of olive oil.
2. Season the chicken pieces with salt, black pepper, smoked paprika, and cayenne pepper, ensuring they’re evenly coated for maximum flavor.
3. Add the chicken to the hot skillet and sear for 3–4 minutes per side, until golden brown but not fully cooked through.
4. Remove the chicken from the skillet and set it aside on a plate.
5. In the same skillet, add the rice and toast it for 1–2 minutes, stirring constantly to absorb the flavorful oils and spices.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for added depth.
7. Return the chicken to the skillet, nestling it into the rice and broth mixture.
8. Bring everything to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 18–20 minutes, or until the rice is tender and has absorbed most of the liquid.
9. Remove the skillet from the heat and let it rest, covered, for 5 minutes to allow the rice to fluff up perfectly.
10. Finish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro for a bright, fresh contrast.
Offering a delightful contrast of textures—tender chicken mingling with fluffy, spice-infused rice—each bite delivers a gentle heat that builds beautifully. Serve it straight from the skillet for a rustic presentation, or pair it with a crisp green salad to balance the richness, making it a versatile centerpiece for any meal.
Italian Sausage One Skillet Pasta
Glistening with rich tomato sauce and fragrant herbs, this Italian sausage one-skillet pasta emerges as the ultimate weeknight savior, marrying robust flavors with effortless cleanup. Generously studded with savory sausage and tender pasta, it’s a dish that feels both indulgent and wonderfully approachable.
Ingredients
– a pound of sweet Italian sausage, casings removed
– a couple of cloves of garlic, minced
– a 28-ounce can of crushed tomatoes
– a cup and a half of chicken broth
– 8 ounces of penne pasta
– a splash of olive oil
– a pinch of red pepper flakes
– a handful of fresh basil, chopped
– a generous sprinkle of grated Parmesan cheese
Instructions
1. Heat a large skillet over medium-high heat and add a splash of olive oil.
2. Add the sweet Italian sausage, breaking it into small chunks with a spoon, and cook for 5–7 minutes until browned and no longer pink.
3. Stir in the minced garlic and a pinch of red pepper flakes, cooking for 1 minute until fragrant (tip: avoid burning the garlic to keep flavors bright).
4. Pour in the crushed tomatoes and chicken broth, stirring to combine.
5. Bring the mixture to a simmer over medium heat, then reduce to low and let it cook for 5 minutes to meld the flavors.
6. Add the penne pasta to the skillet, ensuring it’s fully submerged in the liquid.
7. Cover the skillet and simmer for 12–15 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid (tip: check pasta at 12 minutes to prevent overcooking).
8. Remove from heat and stir in the chopped fresh basil and a generous sprinkle of grated Parmesan cheese until well incorporated (tip: adding cheese off the heat prevents clumping).
9. Let the pasta rest for 2–3 minutes to thicken slightly before serving. Oozing with savory depth from the sausage and a hint of spice, this pasta boasts a perfectly tender texture that clings to the vibrant tomato sauce. Serve it straight from the skillet for a rustic presentation, or top with extra basil and Parmesan for an elegant touch that elevates any dinner table.
Garlic Butter Shrimp and Asparagus in One Skillet
Succulent shrimp and crisp asparagus unite in a luxurious garlic butter sauce that transforms simple ingredients into an elegant weeknight masterpiece. This one-skillet wonder delivers restaurant-quality flavors with minimal cleanup, making it perfect for both busy evenings and impromptu entertaining. The aromatic blend of garlic, butter, and fresh herbs creates a dish that feels both indulgent and wholesome.
Ingredients
– A pound of large raw shrimp, peeled and deveined
– A bunch of fresh asparagus, tough ends snapped off
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced
– A splash of fresh lemon juice (about 2 tablespoons)
– A couple of tablespoons of olive oil
– A pinch of red pepper flakes (optional for heat)
– Salt and freshly ground black pepper to season
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a perfect sear.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the shrimp generously with salt and pepper on both sides.
4. Add the shrimp to the skillet in a single layer, cooking for 2 minutes per side until pink and slightly curled.
5. Transfer the shrimp to a plate, leaving any juices in the skillet.
6. Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same skillet.
7. Add the asparagus spears and sauté for 4 minutes, tossing occasionally until bright green and tender-crisp.
8. Push the asparagus to one side of the skillet and add the butter to the empty space.
9. Once the butter melts and foams, add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
10. Return the shrimp to the skillet, pouring in any accumulated juices.
11. Drizzle the lemon juice over everything and toss gently to coat all ingredients in the garlic butter sauce.
12. Cook for 1 final minute to warm through and meld the flavors.
Kissed with lemon and rich garlic butter, this dish offers a delightful contrast between the firm, juicy shrimp and the crisp-tender asparagus. Serve it over creamy polenta or alongside crusty bread to soak up every last drop of the luxurious sauce, transforming it into a complete meal that feels both rustic and refined.
One Skillet Lemon Herb Chicken Thighs
Savory aromas of lemon and herbs will fill your kitchen with this effortlessly elegant one-skillet dish that transforms humble chicken thighs into a weeknight masterpiece. Succulent and golden, it’s a meal that feels both rustic and refined, perfect for busy evenings when you crave something wholesome yet impressive.
Ingredients
– 4 bone-in, skin-on chicken thighs
– a couple of tablespoons of olive oil
– a generous pinch of kosher salt
– a few cracks of freshly ground black pepper
– a couple of minced garlic cloves
– a splash of dry white wine
– the juice of one lemon
– a handful of fresh thyme sprigs
– a cup of low-sodium chicken broth
– a tablespoon of unsalted butter
Instructions
1. Pat the chicken thighs dry with paper towels to ensure crispy skin.
2. Season both sides of the chicken thighs evenly with kosher salt and freshly ground black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the chicken thighs skin-side down in the skillet and cook undisturbed for 6-8 minutes until the skin is golden brown and crispy.
5. Flip the chicken thighs and cook for another 4-5 minutes until lightly browned on the other side.
6. Remove the chicken thighs from the skillet and set aside on a plate.
7. Reduce the heat to medium and add minced garlic to the skillet, sautéing for 30 seconds until fragrant.
8. Pour in dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon for extra flavor.
9. Add fresh thyme sprigs, lemon juice, and chicken broth, stirring to combine.
10. Return the chicken thighs to the skillet skin-side up, nestling them into the liquid.
11. Transfer the skillet to a preheated 375°F oven and bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F.
12. Remove the skillet from the oven and stir in unsalted butter until melted and the sauce is slightly thickened.
Buttery, tender chicken with a crispy herb-infused skin gives way to a bright, tangy sauce that clings beautifully to each bite. Serve it over a bed of creamy polenta or alongside roasted vegetables for a meal that’s as comforting as it is sophisticated.
Cheesy One Skillet Taco Pasta
Zesty and satisfying, this one-skillet wonder combines the bold flavors of taco night with the comforting appeal of pasta, all melded together with melted cheese for a truly irresistible weeknight meal. Perfectly balanced and effortlessly elegant, it’s a dish that promises to delight with every forkful.
Ingredients
– A splash of olive oil
– One pound of ground beef
– A packet of taco seasoning
– A couple of cloves of garlic, minced
– One 15-ounce can of diced tomatoes
– One cup of beef broth
– Eight ounces of rotini pasta
– A cup of shredded cheddar cheese
– A handful of fresh cilantro, chopped
Instructions
1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add one pound of ground beef and cook for 5–7 minutes, breaking it into crumbles with a spoon, until no pink remains.
3. Stir in a packet of taco seasoning and a couple of minced garlic cloves, cooking for 1 minute until fragrant.
4. Pour in one 15-ounce can of diced tomatoes with their juices and one cup of beef broth, scraping the bottom to deglaze.
5. Add eight ounces of rotini pasta, stirring to combine and submerge it in the liquid.
6. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 12–15 minutes, stirring occasionally, until the pasta is al dente and most liquid is absorbed.
7. Sprinkle one cup of shredded cheddar cheese evenly over the top, cover again, and let it sit off the heat for 2–3 minutes until the cheese melts.
8. Garnish with a handful of chopped fresh cilantro before serving.
Creamy and robust, this dish boasts a tender pasta texture enveloped in a savory, cheesy sauce with a hint of spice from the taco seasoning. Serve it straight from the skillet for a rustic presentation, or top with extra cilantro and a dollop of sour cream for added freshness and contrast.
Creamy One Skillet Tuscan Chicken
Just imagine the aroma of garlic and herbs filling your kitchen as you prepare this effortlessly elegant dish. Juicy chicken breasts simmer in a rich, creamy sauce with sun-dried tomatoes and spinach, creating a restaurant-quality meal with minimal cleanup. Perfect for busy weeknights yet impressive enough for company.
Ingredients
– 4 boneless, skinless chicken breasts
– A couple of tablespoons of olive oil
– A good pinch of salt and black pepper
– 3 minced garlic cloves
– A half cup of chicken broth
– A cup of heavy cream
– A third cup of grated Parmesan cheese
– A handful of sun-dried tomatoes, chopped
– A couple of big handfuls of fresh spinach
– A sprinkle of Italian seasoning
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken breasts to the skillet and cook for 5–6 minutes per side, until golden brown and the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and set aside on a plate.
5. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant.
6. Pour in 1/2 cup of chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
7. Stir in 1 cup of heavy cream, 1/3 cup of grated Parmesan cheese, and a sprinkle of Italian seasoning, bringing the mixture to a gentle simmer.
8. Add the chopped sun-dried tomatoes and cook for 2 minutes, stirring occasionally.
9. Fold in 2 big handfuls of fresh spinach and cook for 1–2 minutes, until wilted.
10. Return the chicken breasts to the skillet, spooning the sauce over them, and simmer for 3–4 minutes to heat through.
Flavorful and luxuriously creamy, this dish boasts tender chicken enveloped in a velvety sauce with pops of sweet sun-dried tomatoes and fresh spinach. Serve it over pasta or with crusty bread to soak up every last drop of the delicious sauce.
Easy One Skillet Beef Stroganoff
Unveiling a timeless classic reimagined for modern kitchens, this one-skillet beef stroganoff delivers rich, comforting flavors with minimal cleanup. Using tender strips of sirloin and a velvety sour cream sauce, it transforms humble ingredients into an elegant weeknight dinner that feels both nostalgic and refreshingly simple.
Ingredients
- A pound of sirloin steak, sliced into thin strips
- A couple of tablespoons of olive oil
- One finely chopped yellow onion
- A couple of minced garlic cloves
- 8 ounces of sliced cremini mushrooms
- A splash of dry white wine (about 1/4 cup)
- 2 cups of beef broth
- A tablespoon of Worcestershire sauce
- A cup of sour cream
- 2 tablespoons of all-purpose flour
- Salt and freshly ground black pepper to season
- Chopped fresh parsley for garnish
- Cooked egg noodles for serving
Instructions
- Season the sirloin strips generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the beef in a single layer and sear for 2–3 minutes per side until browned but not fully cooked through; remove and set aside. Tip: Avoid overcrowding the skillet to ensure a proper sear.
- Reduce heat to medium and add the remaining tablespoon of olive oil to the same skillet.
- Sauté the chopped onion for 4–5 minutes until softened and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the sliced mushrooms and cook for 5–7 minutes until they release their moisture and turn golden brown.
- Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon, and simmer for 2 minutes until reduced by half. Tip: Deglazing enhances the sauce’s depth of flavor.
- Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute to cook off the raw taste.
- Gradually whisk in the beef broth and Worcestershire sauce, bringing to a gentle boil.
- Reduce heat to low and simmer for 5 minutes until the sauce thickens slightly.
- Return the seared beef and any accumulated juices to the skillet, stirring to combine.
- Simmer for 3–4 minutes until the beef is cooked through and tender.
- Remove the skillet from heat and stir in the sour cream until fully incorporated and the sauce is creamy. Tip: Adding sour cream off heat prevents curdling.
- Garnish with chopped parsley and serve immediately over cooked egg noodles.
A luscious, velvety sauce clings to tender beef and earthy mushrooms, offering a harmonious blend of savory richness and subtle tang. For a creative twist, try serving it over creamy mashed potatoes or alongside a crisp green salad to balance the dish’s comforting warmth.
One Skillet Mediterranean Quinoa
Yearning for a vibrant, wholesome meal that transports your senses to sun-drenched coastal villages? This one-skillet Mediterranean quinoa harmoniously blends nutty grains with briny olives, sweet tomatoes, and aromatic herbs, offering a sophisticated yet effortless dish perfect for weeknights or entertaining. Your kitchen will smell like a seaside bistro in minutes.
Ingredients
– 1 cup of quinoa
– 2 cups of vegetable broth
– A couple of cloves of garlic, minced
– A generous glug of extra virgin olive oil
– A handful of cherry tomatoes, halved
– A small handful of kalamata olives, pitted and sliced
– A sprinkle of crumbled feta cheese
– A squeeze of fresh lemon juice
– A pinch of dried oregano
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove any bitterness, then drain thoroughly.
2. Heat a large skillet over medium heat and add a generous glug of extra virgin olive oil, swirling to coat the bottom evenly.
3. Add a couple of minced garlic cloves to the skillet and sauté for 30 seconds until fragrant, being careful not to burn them.
4. Tip in the rinsed quinoa and toast for 2 minutes, stirring constantly, until it emits a nutty aroma and turns lightly golden.
5. Pour in 2 cups of vegetable broth, bring to a boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes until the liquid is absorbed.
6. Remove the skillet from the heat and let it sit covered for 5 minutes to allow the quinoa to steam and fluff up perfectly.
7. Uncover and fluff the quinoa with a fork, then fold in a handful of halved cherry tomatoes, a small handful of sliced kalamata olives, a pinch of dried oregano, and a squeeze of fresh lemon juice.
8. Gently stir in a sprinkle of crumbled feta cheese just until combined, avoiding overmixing to keep the cheese intact.
Buttery quinoa grains mingle with the juicy burst of tomatoes and salty tang of olives, creating a dish that’s both hearty and refreshing. Serve it warm as a standalone meal or chilled atop a bed of greens for a light lunch, and consider garnishing with extra lemon zest to brighten the flavors even further.
Cajun One Skillet Sausage and Beans
Warm, rustic, and deeply satisfying, this one-skillet wonder brings the bold flavors of Louisiana right to your table with minimal cleanup. Perfect for busy weeknights, it combines smoky sausage, creamy beans, and vibrant spices in a harmonious medley that’s both hearty and elegant.
Ingredients
– a couple of tablespoons of olive oil
– one pound of smoked andouille sausage, sliced into half-inch rounds
– one large yellow onion, diced
– a couple of cloves of garlic, minced
– one green bell pepper, chopped
– a 15-ounce can of diced tomatoes, undrained
– two 15-ounce cans of red kidney beans, rinsed and drained
– a cup of chicken broth
– a teaspoon of smoked paprika
– half a teaspoon of cayenne pepper
– a splash of Worcestershire sauce
– a handful of fresh parsley, chopped
Instructions
1. Heat two tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add one pound of sliced andouille sausage and cook for 5–7 minutes, stirring occasionally, until browned and slightly crispy on the edges.
3. Tip: Don’t overcrowd the skillet to ensure even browning and a better sear on the sausage.
4. Reduce the heat to medium and add the diced onion, cooking for 4–5 minutes until softened and translucent.
5. Stir in the minced garlic and chopped green bell pepper, cooking for another 2–3 minutes until fragrant.
6. Pour in the undrained diced tomatoes, scraping the bottom of the skillet to incorporate any browned bits for added flavor depth.
7. Add the rinsed kidney beans, one cup of chicken broth, one teaspoon of smoked paprika, half a teaspoon of cayenne pepper, and a splash of Worcestershire sauce, stirring to combine.
8. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15–20 minutes to allow the flavors to meld and the liquid to thicken slightly.
9. Tip: For a richer taste, let it simmer uncovered for the last 5 minutes if you prefer a thicker consistency.
10. Stir in the chopped fresh parsley just before serving to brighten the dish with a fresh, herbal note.
11. Tip: Taste and adjust seasoning if needed, but the spices and sausage usually provide ample flavor without extra salt.
Mouthwatering and comforting, this dish boasts a velvety texture from the beans melding with the juicy tomatoes and smoky sausage. Serve it over a bed of fluffy rice or with crusty bread to soak up every last bit of the savory sauce, making it a standout centerpiece for any gathering.
Hearty One Skillet Chili Mac
Vibrant and deeply satisfying, this one-skillet chili mac combines the comforting richness of chili with the hearty appeal of pasta, all simmered together to create a dish that’s both elegant and effortless. Perfect for weeknight dinners or casual gatherings, it delivers layers of flavor with minimal cleanup. Let’s dive into making this cozy masterpiece.
Ingredients
– a pound of ground beef
– one medium yellow onion, diced
– a couple of cloves of garlic, minced
– a 15-ounce can of kidney beans, drained and rinsed
– a 15-ounce can of diced tomatoes
– two cups of beef broth
– a cup of elbow macaroni
– a tablespoon of chili powder
– a teaspoon of ground cumin
– a splash of olive oil
– salt and black pepper, to your liking
– a handful of shredded cheddar cheese for topping
– a few slices of jalapeño for a bit of heat (optional)
Instructions
1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the ground beef to the skillet, breaking it up with a spoon, and cook for 6-8 minutes until browned and no longer pink.
5. Sprinkle in the chili powder, ground cumin, salt, and black pepper, stirring to coat the meat and onions evenly for about 1 minute to toast the spices.
6. Pour in the diced tomatoes with their juices, drained kidney beans, and beef broth, bringing the mixture to a boil.
7. Add the elbow macaroni, reduce the heat to medium-low, cover the skillet, and simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
8. Tip: If the mixture seems too dry, add a splash more broth or water to prevent sticking.
9. Remove from heat and let it sit covered for 2-3 minutes to allow the flavors to meld together.
10. Tip: For extra depth, a pinch of smoked paprika can be added with the spices.
11. Top with shredded cheddar cheese and optional jalapeño slices before serving.
12. Tip: Let the dish rest for a few minutes after cooking to thicken slightly for the best texture.
Decadently creamy from the melted cheese and robust with the warmth of chili spices, this dish offers a delightful contrast of tender pasta and hearty beans. Serve it straight from the skillet for a rustic presentation, or garnish with fresh cilantro and a dollop of sour cream to elevate each bite with cool, tangy notes.
One Skillet Korean Beef and Kimchi
Vibrant and deeply satisfying, this one-skillet Korean beef and kimchi dish marries savory ground beef with the tangy crunch of fermented cabbage, creating a harmonious balance of umami and spice that comes together effortlessly in under 30 minutes. Perfect for busy weeknights yet impressive enough for casual entertaining, it’s a flavor-packed meal that delivers restaurant-quality results with minimal cleanup.
Ingredients
– A pound of ground beef
– A couple of cups of chopped kimchi, plus a splash of its brine
– A finely minced garlic clove
– A tablespoon of soy sauce
– A teaspoon of sesame oil
– A sprinkle of sugar
– A drizzle of neutral oil
– A handful of sliced green onions
– A pinch of toasted sesame seeds
Instructions
1. Heat a large skillet over medium-high heat and add a drizzle of neutral oil.
2. Add the ground beef to the skillet, breaking it up with a spoon, and cook for 5-7 minutes until no longer pink. Tip: Avoid overcrowding the skillet to ensure proper browning.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the chopped kimchi and its brine, soy sauce, sesame oil, and sugar, stirring to combine.
5. Reduce the heat to medium and simmer the mixture for 8-10 minutes, stirring occasionally, until the liquid has reduced and the flavors meld. Tip: Taste and adjust seasoning if needed, but the kimchi brine provides ample saltiness.
6. Remove from heat and garnish with sliced green onions and a pinch of toasted sesame seeds. Tip: For extra crunch, top with additional kimchi just before serving.
Creamy from the rendered beef fat and bright from the kimchi, this dish offers a delightful contrast of textures and a robust, fermented kick. Serve it over steamed rice or tucked into lettuce wraps for a fresh, interactive meal that highlights its dynamic flavors.
Spinach and Artichoke One Skillet Chicken
Beneath the golden hour of early autumn, there exists a dish that marries convenience with sophistication—a one-skillet wonder where tender chicken mingles with vibrant greens and creamy indulgence, promising both ease and elegance on the dinner table.
Ingredients
- a couple of boneless, skinless chicken breasts, sliced into strips
- a splash of olive oil
- a pinch of salt and black pepper
- two minced garlic cloves
- one 14-ounce can of artichoke hearts, drained and chopped
- four cups of fresh spinach
- half a cup of heavy cream
- a quarter cup of grated Parmesan cheese
- a teaspoon of lemon juice
Instructions
- Heat a large skillet over medium-high heat and add a splash of olive oil, swirling to coat the pan evenly—this prevents sticking and ensures even cooking.
- Season the chicken strips with a pinch of salt and black pepper, then add them to the skillet in a single layer to promote browning.
- Cook the chicken for 5–7 minutes, turning once, until it reaches an internal temperature of 165°F and is golden brown on both sides.
- Remove the chicken from the skillet and set it aside on a plate, covering loosely to keep warm.
- Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30–60 seconds until fragrant but not browned to avoid bitterness.
- Stir in the chopped artichoke hearts and cook for 2 minutes, allowing them to soften slightly and absorb the flavors.
- Add the fresh spinach to the skillet and cook for 1–2 minutes, stirring constantly, until wilted and bright green.
- Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally to combine with the vegetables.
- Sprinkle in the grated Parmesan cheese and stir continuously for 1–2 minutes until the sauce thickens smoothly—this creates a rich, velvety texture without lumps.
- Return the cooked chicken to the skillet, stirring to coat it evenly with the sauce, and heat for an additional 1–2 minutes until everything is warmed through.
- Drizzle with a teaspoon of lemon juice just before serving to brighten the flavors and balance the creaminess.
Creamy and lush, this dish boasts a tender texture from the chicken contrasted with the slight bite of artichokes, while the spinach adds a fresh, earthy note. For a creative twist, serve it over a bed of cauliflower rice or alongside crusty bread to soak up every last drop of the decadent sauce.
One Skillet Garlic Parmesan Orzo
Warm, comforting, and effortlessly sophisticated, this one-skillet garlic parmesan orzo transforms humble ingredients into an elegant weeknight masterpiece. With its creamy texture and rich, savory notes, it’s the kind of dish that feels both indulgent and wholly approachable—perfect for busy evenings when you crave something special without the fuss.
Ingredients
– A couple of tablespoons of olive oil
– 4 cloves of garlic, minced
– A cup of orzo pasta
– 2 cups of chicken broth
– A splash of heavy cream
– A half cup of grated parmesan cheese
– A pinch of salt and black pepper
– A handful of fresh parsley, chopped
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 4 minced garlic cloves and sauté for 30–45 seconds, stirring constantly, until fragrant but not browned—this prevents bitterness and enhances flavor.
3. Stir in 1 cup of orzo pasta and toast for 2–3 minutes, until lightly golden, to deepen its nutty taste.
4. Pour in 2 cups of chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.
5. Uncover and cook for an additional 2–3 minutes, until the liquid is mostly absorbed and the orzo is tender.
6. Add a splash of heavy cream (about 1/4 cup) and stir to combine, creating a luscious base.
7. Mix in 1/2 cup of grated parmesan cheese until melted and smooth, about 1 minute.
8. Season with a pinch of salt and black pepper to balance the richness.
9. Garnish with a handful of chopped fresh parsley for a burst of color and freshness.
Tender and velvety, this orzo boasts a creamy consistency with a robust garlic-parmesan flavor that lingers pleasantly. Serve it alongside grilled chicken or as a standalone dish, perhaps topped with a sprinkle of red pepper flakes for a subtle kick—it’s versatile enough to elevate any meal.
Zesty One Skillet Jambalaya
Zesty with a vibrant kick, this one-skillet jambalaya brings the spirited flavors of Louisiana right to your kitchen, combining succulent proteins, aromatic vegetables, and bold spices in a harmonious, effortless dish that’s perfect for weeknight dinners or entertaining guests. Its rich, layered complexity belies the simplicity of preparation, making it an ideal choice for both novice cooks and seasoned chefs seeking to impress with minimal cleanup. Embrace the warmth and soul of Creole cooking with this adaptable, crowd-pleasing recipe that promises to become a staple in your culinary repertoire.
Ingredients
– 1 pound of andouille sausage, sliced into half-inch rounds
– 1 pound of chicken thighs, cut into bite-sized pieces
– 1 large onion, finely diced
– 1 green bell pepper, chopped
– 2 celery stalks, sliced
– 3 cloves of garlic, minced
– 1 can (14.5 ounces) of diced tomatoes, with their juices
– 1 cup of long-grain white rice
– 2 cups of chicken broth
– a couple of bay leaves
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of cayenne pepper (adjust for more heat if you like)
– a splash of olive oil
– salt and freshly ground black pepper, to season as you go
– a handful of fresh parsley, chopped for garnish
Instructions
1. Heat a large skillet over medium-high heat and add a splash of olive oil.
2. Add the sliced andouille sausage and cook for 5-7 minutes, until browned and slightly crispy, then remove it from the skillet and set aside.
3. In the same skillet, add the chicken pieces and cook for 6-8 minutes, until golden brown on all sides and cooked through, then remove and set aside with the sausage.
4. Reduce the heat to medium and add the diced onion, chopped bell pepper, and sliced celery to the skillet, sautéing for 5 minutes until softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Tip: Sautéing the vegetables until they just start to caramelize will deepen the flavor base of your jambalaya.
7. Pour in the canned diced tomatoes with their juices, and add the rice, smoked paprika, cayenne pepper, bay leaves, and a pinch of salt and black pepper, stirring to combine everything evenly.
8. Return the cooked sausage and chicken to the skillet, pouring in the chicken broth and bringing the mixture to a simmer.
9. Reduce the heat to low, cover the skillet with a lid, and let it simmer for 20-25 minutes, until the rice is tender and has absorbed most of the liquid.
10. Tip: Avoid stirring during this simmering phase to prevent the rice from becoming mushy and to allow a slight crust to form at the bottom for added texture.
11. After 20 minutes, check if the rice is cooked; if needed, add a splash more broth or water and cook for an additional 5 minutes.
12. Remove the skillet from the heat, discard the bay leaves, and let it stand covered for 5 minutes to allow the flavors to meld.
13. Tip: Letting the jambalaya rest off the heat ensures the rice firms up slightly and the dish becomes more cohesive.
14. Fluff the jambalaya gently with a fork, garnish with chopped fresh parsley, and serve immediately.
Exquisitely textured with tender rice, juicy chicken, and smoky sausage, each bite offers a burst of spicy, aromatic depth that is both comforting and invigorating. For a creative twist, top it with a fried egg or serve alongside crusty bread to soak up the rich, tomato-infused sauce, making it a memorable centerpiece for any gathering.
Conclusion
You’ve now discovered 18 delicious one-skillet recipes perfect for busy nights! We hope these easy, flavorful dishes make your weeknight cooking simpler and more enjoyable. Give them a try, share your favorites in the comments below, and don’t forget to pin this article on Pinterest to save for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
