35 Delicious 1 Pan Chicken Recipes for Easy Dinners

Vibrant, flavorful, and fuss-free—these one-pan chicken recipes are about to become your new weeknight heroes. Whether you’re craving cozy comfort food or fresh seasonal favorites, each dish delivers maximum flavor with minimal cleanup. Get ready to transform simple ingredients into spectacular dinners that will have everyone asking for seconds. Let’s dive into these delicious solutions for stress-free cooking!

Lemon Herb One-Pan Chicken

Brace yourself for the easiest dinner win of your life. This lemon herb chicken cooks entirely in one pan—zero cleanup, maximum flavor. Get ready to impress everyone with minimal effort.

Ingredients

Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Lemon – 1
Garlic – 3 cloves
Fresh rosemary – 2 sprigs
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels. (Tip: Dry chicken creates the crispiest skin.)
3. Rub olive oil evenly over all chicken surfaces.
4. Season both sides of chicken with salt and black pepper.
5. Place chicken skin-side up in a cold oven-safe skillet.
6. Thinly slice the lemon and garlic cloves.
7. Arrange lemon slices and garlic around the chicken in the skillet.
8. Strip rosemary leaves from stems and sprinkle over chicken.
9. Place the skillet in the preheated oven.
10. Bake for 35 minutes at 400°F.
11. Check that chicken internal temperature reaches 165°F using a meat thermometer. (Tip: Always temp-check for perfect doneness.)
12. Switch oven to broil setting.
13. Broil for 3-5 minutes until skin is golden and crispy. (Tip: Watch closely during broiling to prevent burning.)
14. Remove skillet from oven and let rest for 5 minutes before serving.

Dive into chicken with impossibly crispy skin and juicy, herb-infused meat. The lemon slices caramelize into tangy perfection that balances the savory garlic. Serve it right from the skillet over rice to soak up every drop of the incredible pan juices.

One-Pan Balsamic Glazed Chicken and Vegetables

Perfect for busy weeknights when you want maximum flavor with minimal cleanup. This one-pan wonder delivers juicy chicken and caramelized veggies in a sticky-sweet balsamic glaze. Ready in under 30 minutes with just one baking sheet!

Ingredients

• Chicken thighs – 1.5 lbs
• Broccoli florets – 3 cups
• Bell peppers – 2, sliced
• Red onion – 1, sliced
• Olive oil – 2 tbsp
• Balsamic vinegar – ¼ cup
• Honey – 2 tbsp
• Garlic – 3 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 425°F.
2. Pat the chicken thighs completely dry with paper towels.
3. Arrange the chicken thighs, broccoli florets, sliced bell peppers, and sliced red onion on a large baking sheet.
4. Drizzle the olive oil evenly over the chicken and vegetables.
5. Sprinkle the minced garlic, salt, and black pepper over everything.
6. Toss the vegetables to coat them evenly in the oil and seasonings.
7. Spread everything in a single layer, ensuring the chicken thighs are not touching.
8. Roast in the preheated oven for 15 minutes.
9. Whisk together the balsamic vinegar and honey in a small bowl while the pan roasts.
10. Remove the baking sheet from the oven after 15 minutes.
11. Brush the balsamic-honey glaze generously over the chicken thighs.
12. Return the pan to the oven and roast for another 10-12 minutes.
13. Check that the chicken internal temperature reads 165°F on a meat thermometer.
14. Look for caramelized, slightly charred edges on the vegetables.
15. Let the chicken rest on the pan for 5 minutes before serving.

What you get is tender, glazed chicken with crispy skin and sweet, roasted vegetables that soak up the tangy sauce. Serve it straight from the pan over creamy polenta or fluffy quinoa for a complete meal that looks as impressive as it tastes.

Mediterranean One-Pan Chicken with Tomatoes and Olives

Ready to transform weeknight dinners? Roast juicy chicken with briny olives and sweet tomatoes in one pan. Seriously—minimal cleanup, maximum flavor.

Ingredients

Chicken thighs – 1.5 lbs
Cherry tomatoes – 2 cups
Kalamata olives – ½ cup
Garlic cloves – 4
Olive oil – 2 tbsp
Dried oregano – 1 tsp
Salt – ¾ tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 425°F.
2. Pat chicken thighs completely dry with paper towels.
3. Rub chicken with 1 tbsp olive oil, oregano, salt, and pepper.
4. Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat for 2 minutes.
5. Place chicken skin-side down in the hot skillet.
6. Sear chicken for 6–8 minutes until skin is golden brown and crispy.
7. Flip chicken thighs using tongs.
8. Scatter cherry tomatoes and olives around the chicken.
9. Thinly slice garlic cloves and sprinkle over tomatoes and olives.
10. Transfer the skillet to the preheated oven.
11. Roast for 25 minutes until chicken internal temperature reaches 165°F.
12. Remove skillet from oven using oven mitts.
13. Let rest for 5 minutes before serving. Juicy chicken gets that crispy skin from starting in a hot skillet—don’t move it while searing! Burst tomatoes create a built-in sauce, and resting ensures tender meat. Just spoon everything over couscous or crusty bread to soak up those Mediterranean juices.

One-Pan Chicken Fajitas

Juggling dinner and cleanup? This one-pan wonder solves both. Just toss, roast, and devour—minimal effort, maximum flavor payoff.

Ingredients

Chicken breasts – 1 lb
Bell peppers – 2 large
Onion – 1 medium
Olive oil – 2 tbsp
Fajita seasoning – 2 tbsp
Lime – 1
Tortillas – 8

Instructions

1. Preheat your oven to 425°F.
2. Slice chicken breasts into ½-inch strips.
3. Cut bell peppers and onion into ¼-inch strips.
4. Combine chicken, peppers, and onion in a large bowl.
5. Drizzle olive oil over the mixture.
6. Sprinkle fajita seasoning evenly.
7. Toss everything until fully coated.
8. Spread the mixture in a single layer on a baking sheet.
9. Roast for 18 minutes at 425°F.
10. Flip the chicken and vegetables with tongs.
11. Roast for another 7 minutes.
12. Squeeze fresh lime juice over the pan.
13. Warm tortillas in a dry skillet for 30 seconds per side.
14. Serve fajita mixture directly from the pan.

Smoky, slightly charred edges contrast with tender chicken and crisp-tender veggies. Pile them high in warm tortillas with extra lime wedges, or serve over cilantro-lime rice for a hearty bowl.

Garlic Butter One-Pan Chicken and Asparagus

Get ready for the easiest dinner win of your week. Garlic Butter One-Pan Chicken and Asparagus delivers insane flavor with minimal cleanup—seriously, just one pan. Grab your skillet and let’s make magic happen.

Ingredients

Chicken breasts – 1 lb
Asparagus – 1 bunch
Butter – 3 tbsp
Garlic – 4 cloves
Salt – 1 tsp
Black pepper – ½ tsp
Paprika – 1 tsp

Instructions

1. Pat 1 lb chicken breasts completely dry with paper towels.
2. Season both sides of chicken evenly with 1 tsp salt, ½ tsp black pepper, and 1 tsp paprika.
3. Heat a large skillet over medium-high heat for 2 minutes.
4. Add 1 tbsp butter to the hot skillet and swirl to coat.
5. Place chicken breasts in the skillet and cook undisturbed for 6 minutes.
6. Flip chicken using tongs and cook for another 6 minutes.
7. Remove chicken from skillet and set aside on a clean plate.
8. Add remaining 2 tbsp butter to the same skillet.
9. Mince 4 cloves garlic and add to melted butter, stirring for 30 seconds until fragrant.
10. Trim tough ends from 1 bunch asparagus and add spears to the skillet.
11. Toss asparagus in garlic butter to coat evenly.
12. Cook asparagus for 4 minutes, stirring occasionally until bright green and crisp-tender.
13. Return chicken to skillet, nestling it among the asparagus.
14. Spoon pan juices over chicken and asparagus.
15. Cook everything together for 2 final minutes to reheat chicken.
16. Remove skillet from heat and let rest for 3 minutes before serving.

Perfectly seared chicken stays incredibly juicy while the asparagus soaks up all that garlic butter goodness. Serve it straight from the pan over rice or with crusty bread to catch every last drop of sauce—this is weeknight dinner elevated.

One-Pan Honey Garlic Chicken Thighs

Honey, get ready to drop everything. These one-pan honey garlic chicken thighs deliver sticky-sweet perfection with zero cleanup—your weeknight dinner game just leveled up.

Ingredients

– Chicken thighs – 6
– Olive oil – 2 tbsp
– Honey – ¼ cup
– Soy sauce – 3 tbsp
– Garlic – 4 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Pat chicken thighs completely dry with paper towels for crispier skin.
2. Season both sides evenly with salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place chicken thighs skin-side down and cook undisturbed for 6–8 minutes until golden brown.
5. Flip chicken and cook for 4 more minutes until the other side is lightly browned.
6. Whisk together honey, soy sauce, and minced garlic in a small bowl.
7. Pour the honey-garlic mixture evenly over the chicken in the skillet.
8. Transfer the skillet to a preheated 400°F oven and bake for 18–20 minutes.
9. Baste the chicken with the pan sauce halfway through cooking for maximum flavor.
10. Check that the internal temperature reaches 165°F using a meat thermometer.
11. Rest the chicken for 5 minutes before serving to let juices redistribute.
12. Spoon the reduced glaze over the chicken just before serving. Make it a complete meal by shredding the tender chicken over fluffy rice to soak up every drop of that glossy, garlic-infused sauce—the sticky caramelization clinging to each bite is pure comfort.

One-Pan Creamy Tuscan Chicken

Sear that chicken and simmer that sauce—this one-pan wonder brings Tuscany to your table in under 30 minutes. Skip the fancy restaurant and create creamy, dreamy chicken that’s packed with flavor and minimal cleanup. Your weeknight dinner game just got a major upgrade.

Ingredients

Chicken breasts – 1.5 lbs
Olive oil – 2 tbsp
Garlic – 3 cloves
Heavy cream – 1 cup
Chicken broth – ½ cup
Sun-dried tomatoes – ½ cup
Spinach – 2 cups
Parmesan cheese – ½ cup
Italian seasoning – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat chicken breasts completely dry with paper towels.
2. Season both sides of chicken with salt, black pepper, and Italian seasoning.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken in skillet and cook for 6-7 minutes without moving.
5. Flip chicken and cook for another 6-7 minutes until internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on a clean plate.
7. Reduce heat to medium and add minced garlic to the same skillet.
8. Cook garlic for 1 minute until fragrant but not browned.
9. Pour heavy cream and chicken broth into the skillet, scraping up any browned bits from the bottom.
10. Add sun-dried tomatoes and bring sauce to a gentle simmer.
11. Stir in spinach and cook for 2 minutes until completely wilted.
12. Sprinkle Parmesan cheese into the sauce and stir continuously until melted and smooth.
13. Return chicken to the skillet, spooning sauce over the top.
14. Simmer for 3 minutes to allow flavors to meld.
15. Remove from heat and let rest for 2 minutes before serving. Get ready for tender chicken swimming in that velvety, garlicky cream sauce with pops of sweet tomatoes. The spinach adds just enough freshness to balance the richness—serve it over pasta or with crusty bread to soak up every last drop.

One-Pan Cajun Chicken and Rice

Get ready to transform your weeknight dinner game. Grab your skillet and let’s create this flavor-packed Cajun masterpiece that cooks entirely in one pan. Seriously, cleanup is practically nonexistent.

Ingredients

Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Cajun seasoning – 2 tbsp
White rice – 1 cup
Chicken broth – 2 cups
Bell pepper – 1, diced
Onion – 1, diced

Instructions

1. Pat chicken thighs completely dry with paper towels.
2. Rub 1 tablespoon Cajun seasoning evenly over all sides of the chicken.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken skin-side down in the hot skillet.
5. Cook chicken for 6-8 minutes until the skin is golden brown and crispy.
6. Flip chicken and cook for 2 more minutes.
7. Remove chicken from skillet and set aside on a plate.
8. Add diced onion and bell pepper to the same skillet.
9. Sauté vegetables for 4-5 minutes until softened.
10. Add remaining 1 tablespoon Cajun seasoning and stir for 30 seconds until fragrant.
11. Pour in white rice and stir to coat with the seasoning.
12. Add chicken broth and scrape up any browned bits from the bottom of the pan.
13. Return chicken thighs to the skillet, nestling them into the rice mixture.
14. Bring the liquid to a boil, then immediately reduce heat to low.
15. Cover the skillet tightly with a lid and simmer for 20 minutes.
16. Remove from heat and let rest, covered, for 5 minutes.
17. Fluff the rice with a fork before serving.
Forget boring chicken dinners forever. The rice absorbs all the spicy Cajun flavors while staying perfectly fluffy, and that crispy-skinned chicken practically falls apart. Serve it straight from the skillet family-style, or top with fresh parsley for a vibrant pop of color.

One-Pan Lemon Garlic Butter Chicken and Potatoes

Get ready to level up your weeknight dinner game with this flavor-packed dish. Grab your skillet and let’s create something delicious that cooks in one pan for minimal cleanup. Your taste buds will thank you for this savory, citrusy masterpiece.

Ingredients

Chicken thighs – 1.5 lbs
Baby potatoes – 1 lb
Lemon – 1
Garlic cloves – 4
Butter – 4 tbsp
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Fresh parsley – ¼ cup

Instructions

1. Preheat your oven to 400°F.
2. Cut baby potatoes in half lengthwise.
3. Pat chicken thighs completely dry with paper towels.
4. Season both sides of chicken with ¾ tsp salt and ¼ tsp black pepper.
5. Heat olive oil in a large oven-safe skillet over medium-high heat for 2 minutes.
6. Place chicken thighs skin-side down in the hot skillet.
7. Cook chicken for 6-8 minutes until skin is golden brown and crispy.
8. Flip chicken and cook for 2 more minutes.
9. Remove chicken from skillet and set aside on a plate.
10. Add potatoes to the same skillet cut-side down.
11. Cook potatoes for 5 minutes until lightly browned.
12. Mince garlic cloves.
13. Chop fresh parsley.
14. Slice lemon into thin rounds.
15. Return chicken to skillet nestled among potatoes.
16. Scatter garlic and lemon slices around the chicken.
17. Cut butter into small cubes and distribute throughout the skillet.
18. Transfer skillet to preheated oven.
19. Bake for 25 minutes until chicken reaches 165°F internal temperature.
20. Remove skillet from oven and sprinkle with remaining salt, pepper, and parsley.

That crispy-skinned chicken pairs perfectly with the tender potatoes that have soaked up all the lemony garlic butter goodness. Serve it straight from the skillet for maximum presentation points, or shred the chicken over rice for a quick meal prep twist.

One-Pan Teriyaki Chicken and Pineapple

You need this one-pan wonder in your life. Seriously, it’s sweet, savory, and stupidly easy—ready in under 30 minutes. Your weeknight dinner game just leveled up.

Ingredients

– Chicken thighs – 1 lb
– Pineapple chunks – 1 cup
– Soy sauce – ¼ cup
– Brown sugar – 2 tbsp
– Garlic – 2 cloves, minced
– Ginger – 1 tsp, grated
– Cornstarch – 1 tbsp
– Water – 2 tbsp
– Vegetable oil – 1 tbsp

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Pat chicken thighs dry with paper towels to ensure a crispy sear.
3. Place chicken thighs in the skillet skin-side down and cook for 6 minutes without moving.
4. Flip chicken and cook for another 4 minutes until golden brown.
5. Remove chicken from the skillet and set aside on a plate.
6. Reduce heat to medium and add minced garlic and grated ginger to the skillet.
7. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
8. Pour in soy sauce and brown sugar, stirring to combine and dissolve the sugar.
9. Whisk cornstarch and water in a small bowl until smooth to prevent lumps.
10. Add the cornstarch slurry to the skillet, stirring constantly until the sauce thickens, about 1–2 minutes.
11. Return chicken to the skillet and add pineapple chunks, spooning sauce over everything.
12. Simmer uncovered for 8–10 minutes until the chicken reaches an internal temperature of 165°F.
13. Remove from heat and let rest for 3 minutes to allow juices to redistribute.
Get ready for tender chicken soaked in that glossy, sticky-sweet teriyaki glaze, with juicy pineapple adding a tropical pop. Serve it over steamed rice or stuff it into warm tortillas for a fun twist—either way, it’s a flavor bomb.

One-Pan Roasted Chicken with Fall Veggies

Eliminate dinner stress with this stunning one-pan wonder. Embrace autumn flavors with juicy chicken and caramelized seasonal vegetables—ready in under an hour. Transform your weeknight cooking with minimal cleanup and maximum flavor payoff.

Ingredients

– Chicken thighs – 1.5 lbs
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Sweet potatoes – 2 large
– Brussels sprouts – 1 lb
– Apple – 1 large
– Fresh rosemary – 2 sprigs

Instructions

1. Preheat your oven to 425°F.
2. Pat chicken thighs completely dry with paper towels for crispier skin.
3. Rub chicken with 1 tbsp olive oil, ¾ tsp salt, and all black pepper.
4. Chop sweet potatoes into 1-inch cubes.
5. Trim Brussels sprouts and halve any large ones.
6. Core and slice apple into ½-inch wedges.
7. Toss vegetables and apple with remaining 1 tbsp olive oil and ¼ tsp salt.
8. Arrange chicken skin-side up in center of large baking sheet.
9. Scatter vegetables and apples around chicken in single layer.
10. Strip rosemary leaves from stems and sprinkle over everything.
11. Roast at 425°F for 35-40 minutes until chicken reaches 165°F internally.
12. Check for golden-brown vegetable edges and crispy chicken skin.
13. Let rest 5 minutes before serving to redistribute juices.
14. Drizzle pan juices over finished dish.Achieve perfectly crisp-skinned chicken with tender, caramel-kissed vegetables in every bite. Amplify the cozy autumn vibes by serving over creamy polenta or with crusty bread to soak up the savory pan juices. This dish delivers sweet and savory harmony that makes cleanup almost too easy.

One-Pan Chicken Parmesan Pasta

Forget complicated dinners—this one-pan chicken parmesan pasta delivers crispy, cheesy goodness with zero cleanup. Fresh ingredients transform into a restaurant-worthy meal in under 30 minutes.

Ingredients

Chicken breast – 1 lb
Olive oil – 2 tbsp
Garlic – 3 cloves
Marinara sauce – 24 oz
Penne pasta – 8 oz
Water – 2 cups
Mozzarella cheese – 1 cup
Parmesan cheese – ½ cup
Basil – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Cut chicken breast into 1-inch cubes.
2. Season chicken with 1 tsp salt and ½ tsp black pepper.
3. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat for 1 minute.
4. Add chicken to the skillet in a single layer.
5. Cook chicken for 4 minutes without moving to develop a golden crust.
6. Flip chicken and cook for another 3 minutes until internal temperature reaches 165°F.
7. Mince 3 garlic cloves and add to the skillet.
8. Sauté garlic for 30 seconds until fragrant but not browned.
9. Pour 24 oz marinara sauce into the skillet.
10. Add 8 oz penne pasta and 2 cups water to the skillet.
11. Bring mixture to a boil, then reduce heat to low.
12. Cover skillet and simmer for 12 minutes, stirring halfway through to prevent sticking.
13. Preheat oven broiler to high (500°F).
14. Remove skillet from heat and stir in ½ cup parmesan cheese.
15. Top evenly with 1 cup mozzarella cheese.
16. Broil for 2-3 minutes until cheese is bubbly and lightly browned.
17. Chop ¼ cup fresh basil and sprinkle over the top.
18. Let rest for 3 minutes before serving. Zesty tomato sauce clings to tender pasta while the broiled cheese forms irresistible crispy edges. Serve straight from the skillet for maximum drama, or pair with garlic bread to soak up every last bit of sauce.

One-Pan Mexican Chicken and Quinoa

Kick your boring dinner routine to the curb with this flavor-packed one-pan wonder. Loaded with protein and fiber, it comes together in under 30 minutes with minimal cleanup. Get ready for your new weeknight obsession.

Ingredients

Chicken breast – 1 lb
Olive oil – 1 tbsp
Chili powder – 1 tsp
Cumin – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Garlic – 2 cloves
Quinoa – 1 cup
Chicken broth – 2 cups
Black beans – 1 can
Corn – 1 cup
Lime – 1
Cilantro – ¼ cup

Instructions

1. Dice 1 lb chicken breast into 1-inch cubes.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add chicken to the hot skillet in a single layer.
4. Cook chicken for 4 minutes without moving to develop a golden sear.
5. Flip chicken and cook for another 3 minutes until browned on all sides.
6. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
7. Stir in 1 tsp chili powder, 1 tsp cumin, ½ tsp salt, and ¼ tsp black pepper.
8. Add 1 cup quinoa and toss to coat with spices.
9. Pour in 2 cups chicken broth and bring to a boil.
10. Reduce heat to low, cover skillet, and simmer for 15 minutes.
11. Remove lid and stir in 1 can drained black beans and 1 cup corn.
12. Cook uncovered for 3 minutes until heated through.
13. Squeeze juice from 1 lime over the mixture.
14. Stir in ¼ cup chopped cilantro.
15. Remove from heat and let rest for 2 minutes before serving.

Fluffy quinoa soaks up all the spicy broth while tender chicken stays juicy. The lime brightens every bite against creamy beans and sweet corn. Serve it straight from the skillet with extra cilantro and avocado slices for the ultimate weeknight feast.

One-Pan BBQ Chicken and Sweet Potato

Zesty weeknight dinners just got a major upgrade. This one-pan wonder combines smoky barbecue chicken with caramelized sweet potatoes—zero fuss, maximum flavor. Skip the dish pileup and dive straight into this crowd-pleaser.

Ingredients

– Chicken thighs – 1.5 lbs
– Sweet potatoes – 2 large
– Olive oil – 2 tbsp
– BBQ sauce – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Preheat your oven to 425°F.
2. Peel the sweet potatoes and cut them into 1-inch cubes.
3. Pat the chicken thighs completely dry with paper towels for crispier skin.
4. Arrange the sweet potato cubes and chicken thighs in a single layer on a large baking sheet.
5. Drizzle the olive oil evenly over everything.
6. Season with salt and black pepper, rubbing the spices directly onto the chicken skin.
7. Bake for 25 minutes at 425°F.
8. Remove the pan from the oven and brush ½ cup of BBQ sauce over the chicken thighs only.
9. Return the pan to the oven and bake for another 15 minutes, until the chicken reaches 165°F internally and the sweet potatoes are fork-tender.
10. Let the pan rest for 5 minutes before serving to allow the juices to redistribute. Outrageously tender chicken pairs with sweet, caramelized potatoes in this smoky-sweet combo. Serve it straight from the pan over rice or shred the chicken for epic tacos.

One-Pan Herb Roasted Chicken and Potatoes

Zap your weeknight dinner game with this flavor-packed one-pan wonder. Roast chicken and potatoes unite with fresh herbs for a crispy, juicy masterpiece. Skip the pile of dishes—everything cooks together in perfect harmony.

Ingredients

Chicken thighs – 1.5 lbs
Yukon gold potatoes – 2 lbs
Olive oil – 3 tbsp
Fresh rosemary – 2 tbsp
Fresh thyme – 1 tbsp
Garlic cloves – 4
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 425°F.
2. Chop potatoes into 1-inch cubes.
3. Pat chicken thighs completely dry with paper towels.
4. Mince garlic cloves finely.
5. Strip rosemary and thyme leaves from stems.
6. Toss potatoes with 2 tbsp olive oil in a large bowl.
7. Rub chicken with remaining 1 tbsp olive oil.
8. Season chicken evenly with salt and pepper.
9. Arrange chicken and potatoes in a single layer on a baking sheet.
10. Sprinkle minced garlic over everything.
11. Scatter fresh herbs across the pan.
12. Roast at 425°F for 35 minutes.
13. Check for golden-brown potato edges and crispy chicken skin.
14. Insert a meat thermometer into the thickest chicken thigh—it should read 165°F.
15. Rest the pan for 5 minutes before serving. Nothing beats that crackling chicken skin against tender herbed potatoes. Nestle leftovers into tortillas for next-day tacos, or chop everything into a hearty grain bowl.

One-Pan Coconut Curry Chicken

Sear that chicken, simmer that sauce, and serve straight from the pan—this coconut curry chicken transforms weeknight cooking into something spectacular. Skip the pile of dishes and dive into creamy, spicy comfort food that comes together in under 30 minutes.

Ingredients

Chicken thighs – 1.5 lbs
Vegetable oil – 2 tbsp
Yellow onion – 1 medium
Garlic – 3 cloves
Red curry paste – 3 tbsp
Full-fat coconut milk – 1 can (13.5 oz)
Chicken broth – ½ cup
Fish sauce – 1 tbsp
Lime – 1
Basil – ¼ cup

Instructions

1. Pat 1.5 lbs chicken thighs completely dry with paper towels.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
3. Place chicken thighs skin-side down in the hot oil.
4. Sear chicken for 6-8 minutes until golden brown and crispy.
5. Flip chicken and cook for 2 more minutes.
6. Remove chicken from skillet and set aside.
7. Dice 1 medium yellow onion.
8. Add diced onion to the same skillet.
9. Sauté onion for 3-4 minutes until translucent.
10. Mince 3 cloves garlic.
11. Add minced garlic to the skillet.
12. Cook garlic for 30 seconds until fragrant.
13. Add 3 tbsp red curry paste to the skillet.
14. Toast curry paste for 1 minute, stirring constantly.
15. Pour in 1 can (13.5 oz) full-fat coconut milk.
16. Add ½ cup chicken broth to the skillet.
17. Stir in 1 tbsp fish sauce.
18. Bring sauce to a gentle simmer.
19. Return chicken thighs to the skillet.
20. Reduce heat to medium-low.
21. Cover skillet and simmer for 12-15 minutes until chicken reaches 165°F internally.
22. Juice 1 lime.
23. Stir lime juice into the sauce.
24. Chop ¼ cup fresh basil.
25. Sprinkle chopped basil over the finished dish.

Dive into that creamy coconut sauce clinging to tender chicken—the perfect balance of spicy, sweet, and tangy. Serve it over jasmine rice to soak up every drop, or spoon it into bowls with crunchy cucumber slices for contrast. This curry tastes even better the next day as the flavors deepen and meld together.

One-Pan Italian Chicken and Veggie Bake

Fling open your oven door—this one-pan wonder transforms basic chicken and veggies into a flavor-packed Italian feast. Forget complicated cooking and endless cleanup. Get ready for maximum taste with minimal effort.

Ingredients

Chicken thighs – 1.5 lbs
Zucchini – 2 medium
Cherry tomatoes – 2 cups
Red onion – 1 large
Olive oil – 3 tbsp
Italian seasoning – 2 tsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Pat chicken thighs completely dry with paper towels. Tip: Dry chicken creates a crispier skin.
3. Chop zucchini into 1-inch chunks.
4. Slice red onion into ½-inch wedges.
5. Place chicken, zucchini, tomatoes, and onion on a large baking sheet.
6. Drizzle olive oil evenly over everything.
7. Sprinkle Italian seasoning, garlic powder, salt, and pepper directly onto ingredients.
8. Toss vegetables thoroughly with your hands to coat evenly. Tip: Hands distribute seasoning better than utensils.
9. Arrange chicken skin-side up in center of pan.
10. Spread vegetables around chicken in a single layer.
11. Bake at 400°F for 35 minutes. Tip: Don’t overcrowd the pan—use two sheets if needed for proper browning.
12. Check that chicken internal temperature reaches 165°F with a meat thermometer.
13. Remove pan from oven when vegetables are tender and slightly charred.
14. Let rest for 5 minutes before serving. Zesty roasted tomatoes burst over tender chicken, creating a natural sauce that soaks into every bite. Serve over creamy polenta or scoop directly into crusty bread for an edible bowl experience.

One-Pan Paprika Chicken with Creamy Spinach

Elevate your weeknight dinner game with this flavor-packed one-pan wonder. Everything cooks together for minimal cleanup and maximum deliciousness.

Ingredients

• Chicken thighs – 1.5 lbs
• Paprika – 2 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp
• Heavy cream – ¾ cup
• Fresh spinach – 5 oz

Instructions

1. Preheat your oven to 400°F.
2. Pat chicken thighs completely dry with paper towels for better browning.
3. Rub chicken with olive oil, paprika, garlic powder, salt, and black pepper.
4. Place chicken skin-side down in a cold oven-safe skillet.
5. Turn heat to medium-high and cook chicken for 6 minutes without moving it.
6. Flip chicken when skin releases easily and is golden brown.
7. Transfer skillet to preheated oven and bake for 18 minutes.
8. Remove skillet from oven when chicken internal temperature reaches 165°F.
9. Transfer chicken to a plate, leaving drippings in skillet.
10. Pour heavy cream into hot skillet and scrape up all browned bits.
11. Simmer cream for 2 minutes until slightly thickened.
12. Add spinach and stir constantly until fully wilted, about 1 minute.
13. Return chicken to skillet and spoon sauce over top.

Unbelievably creamy spinach clings to juicy, paprika-rubbed chicken in every bite. The crispy skin gives way to tender meat that pairs perfectly with crusty bread for soaking up the sauce.

Conclusion

Gathering these 35 one-pan chicken recipes has been a joy! They’re perfect for busy weeknights, saving you time on prep and cleanup. I hope you find a new family favorite—give one a try tonight! Don’t forget to leave a comment sharing which recipe you loved most and pin this roundup on Pinterest to save for later. Happy cooking!