Best 4 One Pan Chicken Dinner Recipes

Cooking a quick and easy one-pan chicken dinner is a fantastic way to solve your weeknight dinner dilemmas. With just a handful of ingredients and minimal cleanup, you can create a delicious and satisfying meal that the whole family will enjoy. Whether you prefer crispy chicken breasts, tender thighs, or juicy drumsticks, there's a one-pan chicken dinner recipe out there that's perfect for you. So gather your skillet, fire up the stove, and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

ONE-PAN CHICKEN DINNER

One-Pan Chicken Dinner image

Quick and easy!

Provided by Christina Salinas

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 5

Ingredients

3 skinless, boneless chicken breast halves, halved
2 (15 ounce) cans green beans, drained
6 red potatoes, cut into chunks
1 (.6 ounce) packet zesty Italian salad dressing mix
½ cup butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a single layer in the center of a 9x13-inch baking dish. Pour green beans into one side of the baking dish. Spread potatoes out on the other side of the dish.
Sprinkle dressing mix over chicken, beans, and potatoes; drizzle butter over the top. Cover baking dish with aluminum foil.
Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 387.9 calories, Carbohydrate 15 g, Cholesterol 109.5 mg, Fat 27.5 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 15.5 g, Sodium 584.5 mg, Sugar 1.8 g

ONE-PAN FALL CHICKEN DINNER RECIPE BY TASTY

One-pan Fall Chicken Dinner Recipe by Tasty image

Here's what you need: olive oil, garlic, fresh thyme, fresh rosemary, fresh sage, boneless, skinless chicken thighs, salt, pepper, sweet potato, brussels sprouts, red onion, bacon, salt, pepper

Provided by Alix Traeger

Categories Dinner

Yield 2 servings

Number Of Ingredients 14

Ingredients

4 tablespoons olive oil, divided
3 cloves garlic, minced
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh sage, finely chopped
4 boneless, skinless chicken thighs
½ teaspoon salt
½ teaspoon pepper
1 sweet potato, cubed
1 lb brussels sprouts, trimmed and halved
½ red onion, chopped
4 slices bacon, chopped
salt, to taste
pepper, to taste

Steps:

Preheat oven to 400°F (200°C).
In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
Place the chicken thighs on top and season with salt and pepper.
Close the bag and massage to coat the chicken evenly. Refrigerate.
On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Enjoy!

Nutrition Facts : Calories 695 calories, Carbohydrate 47 grams, Fat 40 grams, Fiber 10 grams, Protein 43 grams, Sugar 14 grams

ONE-PAN CURRIED CHICKEN DINNER

One-Pan Curried Chicken Dinner image

A mouth-watering one-pan meal that's ready in 40 minutes, our easy chicken curry is perfect served alongside basmati rice and naan bread.

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon ghee, coconut oil or olive oil
4 cups cauliflower florets
3 cups carrot sticks
1 red bell pepper, cut into pieces
1 tablespoon chopped fresh gingerroot
4 teaspoons curry powder
2 teaspoons salt
6 skin-on bone-in chicken thighs
2 cups chopped green onions
1 cup coarsely chopped fresh cilantro

Steps:

Heat oven to 450°F. Grease 16x11-inch roasting pan or 15x10x1-inch pan with 1 tablespoon ghee, coconut oil or olive oil.
Arrange cauliflower, carrots, bell pepper and gingerroot in pan. Sprinkle with 2 teaspoons of the curry powder and 1 teaspoon of the salt; toss.
Season chicken thighs with remaining 2 teaspoons curry powder and 1 teaspoon salt. Arrange chicken over vegetables.
Roast 20 minutes. Remove pan from oven; add green onions, tossing to mix. Return to oven; roast 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Just before serving, sprinkle chicken and vegetables with cilantro.

Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 6 g, TransFat 0 g

ONE PAN CAJUN CHICKEN DINNER RECIPE - (4.6/5)

One Pan Cajun Chicken Dinner Recipe - (4.6/5) image

Provided by PineyCook

Number Of Ingredients 16

Ingredients

5 bone-in skin-on chicken thighs, 2 1/2 lbs
2 lbs yukon gold potatoes, diced into 1-inch pieces
4 Tbsp olive oil, divided
1 bell pepper, diced into 1-inch pieces (or half of 2 colors)
1/2 medium red onion, diced into 1-inch pieces
Chopped fresh parsley, for garnish (optional)
Salt and freshly ground black pepper
Cajun seasoning
2 1/2 tsp paprika
2 tsp garlic powder
2 tsp salt
1 1/4 tsp dried oregano
1 1/4 tsp dried thyme
1 tsp onion powder
1 tsp freshly ground black pepper
1/2 - 1 tsp cayenne pepper, to taste

Steps:

Whisk all cajun seasoning ingredients together in a small bowl or toss together well in a small resealable bag. Preheat oven to 425 degrees. Place chicken skin side down on a large rimmed baking sheet and drizzle and rub 1 Tbsp of the olive oil evenly over thighs. Sprinkle with cajun seasoning to taste (I did 1 Tbsp total). Rotate to opposite side and drizzle and rub tops with another 1 Tbsp olive oil. Season with cajun seasoning to taste (I did 1/2 Tbsp). Toss potatoes with 2 Tbsp olive oil (I just did this on the cutting board I used to cut the potatoes) and season with cajun seasoning to taste (I did 2 tsp) and toss. Transfer potatoes to baking sheet placing them around chicken thighs. Roast in preheated oven 30 minutes then remove from oven and add bell pepper and red onion over potatoes and toss, then return to oven and roast about 10 - 15 minutes longer until chicken is golden and cooked through and potatoes are tender (you can broil during last few minutes to help brown a little more if desired). Serve warm sprinkled with parsley and season with salt and pepper to taste as desired.

Tips:

Use a well-seasoned cast iron skillet. This will help to prevent the chicken from sticking and will give it a nice, even sear.
Sear the chicken over high heat. This will help to create a crispy, flavorful crust.
Reduce the heat to medium-low and cook the chicken until it is cooked through. This will help to prevent the chicken from drying out.
Add the vegetables and cook until they are tender. You can use any vegetables that you like, such as potatoes, carrots, onions, or broccoli.
Season the dish with salt, pepper, and any other desired spices. You can also add a splash of lemon juice or white wine for extra flavor.
Serve the chicken and vegetables over rice or pasta. You can also serve it with a side of salad or bread.

Conclusion:

One-pan chicken dinners are a great way to save time and energy in the kitchen. They are also a healthy and delicious way to feed your family. With a little planning, you can easily create a one-pan chicken dinner that everyone will love.

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