21 One-Pan Dinners That Make Cleanup Super Easy

In today’s busy world, the last thing you want to do after a long day is a mountain of dirty dishes. That is where one-pan dinners are so great. When you cook your whole meal in one skillet, on one sheet pan, or in one Dutch oven, you save a lot of time on cleanup. Plus, the flavors get to mix together and taste even better. This article has 21 delicious and different one-pan recipes. They are perfect for any night of the week.

1. Sheet Pan Lemon Herb Chicken and Veggies

This colorful and healthy meal is a great choice for a weeknight. It has tender chicken and lots of colorful vegetables, all roasted to perfection on one sheet pan.

Ingredients:

1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
4 cups mixed vegetables (like broccoli florets, bell pepper strips, zucchini slices, cherry tomatoes)
2 tablespoons olive oil
1 tablespoon dried Italian herbs
1 teaspoon garlic powder
Salt and black pepper to taste
Juice of 1 lemon
Fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for even easier cleanup.
In a large bowl, mix the chicken pieces and mixed vegetables. Drizzle with olive oil, Italian herbs, garlic powder, salt, and pepper. Toss until everything is evenly coated.
Spread the chicken and vegetables in a single layer on the prepared baking sheet.
Roast for 20 to 25 minutes. The chicken should be cooked through, and the vegetables should be tender-crisp. Squeeze fresh lemon juice over the top.
Sprinkle with fresh parsley and serve right away.

2. One-Pan Sausage and Peppers

This is a classic combination that is hearty and full of flavor. It comes together quickly with very little effort.

Ingredients:

1 pound Italian sausage (sweet or hot), cut into 1-inch pieces
3 bell peppers (red, yellow, orange), seeded and sliced
1 large onion, sliced
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and black pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, mix the sausage pieces, bell peppers, and onion. Drizzle with olive oil, oregano, garlic powder, salt, and pepper. Toss to coat.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 25 to 30 minutes. Stir it halfway through. The sausage should be cooked through, and the vegetables should be tender and a little caramelized.
Serve it hot. It is great with a side of crusty bread or over pasta.

3. Skillet Chicken Fajitas

Bring the bright flavors of Mexico to your table with these easy skillet fajitas. They cook quickly and are full of flavor. They are perfect for a fun weeknight meal.

Ingredients:

1.5 pounds boneless, skinless chicken breasts, sliced into thin strips
3 bell peppers (any color), sliced
1 large onion, sliced
2 tablespoons olive oil
2 tablespoons fajita seasoning
Salt and pepper to taste
Warm tortillas, salsa, guacamole, and sour cream for serving

Instructions:

Heat the olive oil in a large cast-iron skillet or oven-safe pan over medium-high heat.
Add the chicken strips. Cook for 3 to 4 minutes until they are lightly browned. Add the bell peppers and onion to the skillet.
Sprinkle with fajita seasoning, salt, and pepper. Stir well to mix everything.
Cook for another 8 to 10 minutes, stirring now and then. The chicken should be cooked through, and the vegetables should be tender-crisp.
Serve right away with warm tortillas and your favorite fajita toppings.

4. One-Pot Creamy Tomato Pasta

This is a very simple but satisfying pasta dish. It all cooks in one pot. The pasta soaks up all the delicious flavors as it simmers.

Ingredients:

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
4 cups vegetable or chicken broth
12 ounces linguine or spaghetti, broken in half
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh basil, chopped (for garnish)
Salt and black pepper to taste

Instructions:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and cook for 1 minute more.
Stir in the crushed tomatoes and broth. Bring it to a simmer.
Add the broken pasta to the pot. Stir to make sure it is under the liquid. Cook, stirring often, for 10 to 12 minutes. The pasta should be al dente (tender but firm), and most of the liquid should be absorbed.
Take the pot off the heat. Stir in the heavy cream and Parmesan cheese until it is creamy. Add salt and pepper.
Sprinkle with fresh basil and serve right away.

5. Sheet Pan Balsamic Chicken and Vegetables

This recipe has tender chicken and roasted vegetables coated in a sweet and tangy balsamic glaze. Everything cooks on one sheet pan for easy cleanup.

Ingredients:

1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 cups mixed vegetables (like Brussels sprouts, carrots, red onion, bell peppers), chopped
2 tablespoons olive oil
3 tablespoons balsamic glaze
1 teaspoon dried thyme
1/2 teaspoon garlic powder
Salt and black pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, mix the chicken and vegetables. Drizzle with olive oil, balsamic glaze, thyme, garlic powder, salt, and pepper. Toss to coat evenly.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 25 to 30 minutes. Stir it halfway through. The chicken should be cooked through, and the vegetables should be tender.
Serve it hot.

6. One-Pan Roasted Salmon and Asparagus

This elegant but simple dish is perfect for a healthy and quick weeknight meal. Flaky salmon and tender-crisp asparagus are roasted together with very little work.

Ingredients:

4 salmon fillets (about 6 oz each)
1 pound asparagus, trimmed
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried dill
Salt and black pepper to taste
Lemon wedges for serving

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Put the salmon fillets on one side of the baking sheet. Arrange the asparagus spears on the other side.
Drizzle both the salmon and asparagus with olive oil and lemon juice. Season with dill, salt, and pepper.
Roast for 12 to 15 minutes. The salmon should be cooked through and flake easily with a fork. The asparagus should be tender-crisp.
Serve right away with lemon wedges.

7. Sheet Pan Shrimp Scampi

Enjoy the classic flavors of shrimp scampi with the ease of a sheet pan. This dish is quick, garlicky, and very delicious.

Ingredients:

1.5 pounds large shrimp, peeled and deveined
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1/4 cup chopped fresh parsley
Cooked pasta or crusty bread for serving

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, mix the shrimp, minced garlic, olive oil, lemon juice, red pepper flakes (if you are using them), salt, and pepper. Toss to coat.
Spread the shrimp in a single layer on the prepared baking sheet.
Roast for 8 to 10 minutes. The shrimp should be pink and cooked through.
Take the pan out of the oven. Sprinkle with fresh parsley. Serve right away over cooked pasta or with crusty bread.

8. One-Pot Chicken and Rice

This is a comforting and complete meal cooked in one pot. It has tender chicken and fluffy rice that has soaked up all the savory flavors.

Ingredients:

1 tablespoon olive oil
1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 onion, chopped
2 cloves garlic, minced
1 cup long-grain white rice, rinsed
2 cups chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the chicken and cook until it is browned on all sides, about 5 to 7 minutes. Take the chicken out of the pot and set it aside.
Add the onion to the pot. Cook until it softens, about 5 minutes. Add the garlic and cook for 1 minute more.
Stir in the rinsed rice, chicken broth, diced tomatoes, and thyme. Bring it to a boil.
Put the chicken back in the pot. Turn the heat down to low, cover the pot, and let it simmer for 20 to 25 minutes. The rice should be cooked through, and the liquid should be absorbed.
Add salt and pepper. Sprinkle with fresh parsley and serve.

9. Sheet Pan Steak and Veggies

This hearty and satisfying meal has tender steak and roasted vegetables. Everything cooks on one sheet pan for a quick and easy dinner.

Ingredients:

1 pound sirloin steak, cut into 1-inch cubes
2 cups baby potatoes, halved
2 cups broccoli florets
1 red bell pepper, chopped
2 tablespoons olive oil
1 tablespoon steak seasoning
Salt and black pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, mix the steak, potatoes, broccoli, and bell pepper. Drizzle with olive oil and steak seasoning. Toss to coat evenly.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 20 to 25 minutes. Stir it halfway through. The steak should be cooked to how you like it, and the vegetables should be tender.
Serve it hot.

10. One-Pot Lentil Soup

This is a comforting and nutritious vegetarian soup. It is very easy to make and full of flavor. Everything cooks in one pot.

Ingredients:

1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup brown or green lentils, rinsed
6 cups vegetable broth
1 (14.5 oz) can diced tomatoes, undrained
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, carrots, and celery. Cook until they soften, about 8 to 10 minutes.
Add the garlic and cook for 1 minute more until it smells good.
Stir in the rinsed lentils, vegetable broth, diced tomatoes, thyme, and bay leaf. Bring it to a boil.
Turn the heat down to low, cover the pot, and let it simmer for 25 to 30 minutes. The lentils should be tender.
Take out the bay leaf. Add salt and pepper. Sprinkle with fresh parsley and serve.

11. Sheet Pan Chicken and Sweet Potatoes

This is a comforting and nutritious meal. It has tender chicken and sweet potatoes, seasoned with warm spices and roasted to perfection on one sheet pan.

Ingredients:

1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 large sweet potatoes, peeled and diced into 1-inch cubes
1 red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, mix the chicken, sweet potatoes, and red onion. Drizzle with olive oil, smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 25 to 30 minutes. Stir it halfway through. The chicken should be cooked through, and the sweet potatoes should be tender.
Sprinkle with fresh cilantro and serve hot.

12. One-Pot Mac and Cheese

This mac and cheese is creamy, cheesy, and very easy. It is a family favorite that comes together in minutes with hardly any cleanup.

Ingredients:

3 cups elbow macaroni
4 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

Instructions:

In a large pot or Dutch oven, mix the macaroni, milk, salt, pepper, and garlic powder. Bring it to a boil over medium-high heat. Stir it now and then.
Turn the heat down to medium-low. Let it simmer, stirring often, for 10 to 12 minutes. The pasta should be cooked through, and most of the liquid should be absorbed.
Take the pot off the heat. Stir in the cheddar cheese and Parmesan cheese until they are melted and the sauce is creamy.
Serve right away.

13. Sheet Pan Chicken and Broccoli

This is a simple, healthy, and delicious meal. It combines lean chicken breast with nutrient-rich broccoli, all roasted on one pan.

Ingredients:

1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 cups broccoli florets
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
Lemon wedges for serving (optional)

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, mix the chicken and broccoli. Drizzle with olive oil, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 20 to 25 minutes. Stir it halfway through. The chicken should be cooked through, and the broccoli should be tender-crisp.
Serve hot, with lemon wedges if you want.

14. One-Pot Chicken Noodle Soup

This classic comfort food is even easier when you cook it all in one pot. It is perfect for a cozy and nourishing meal.

Ingredients:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
8 cups chicken broth
1 cup egg noodles
1 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until it is lightly browned, about 5 minutes. Take the chicken out of the pot and set it aside.
Add the onion, carrots, and celery to the pot. Cook until they soften, about 8 to 10 minutes. Add the garlic and cook for 1 minute more.
Stir in the chicken broth and thyme. Bring it to a boil.
Put the chicken back in the pot. Add the egg noodles. Turn the heat down to medium-low and let it simmer for 10 to 12 minutes. The noodles should be cooked through, and the chicken should be tender.
Add salt and pepper. Sprinkle with fresh parsley and serve.

15. Sheet Pan Chicken and Veggie Stir-Fry

Enjoy the taste of a classic stir-fry without needing a wok. This sheet pan version has lots of colorful vegetables and tender chicken, all coated in a savory sauce.

Ingredients:

1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 cups mixed stir-fry vegetables (like broccoli, carrots, bell peppers, snap peas)
2 tablespoons olive oil
1/4 cup soy sauce
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
2 cloves garlic, minced
Sesame seeds for garnish (optional)
Cooked rice or noodles for serving

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, mix the chicken and mixed vegetables. Drizzle with olive oil and toss to coat.
In a small bowl, make the sauce. Whisk together the soy sauce, honey or maple syrup, rice vinegar, ginger, and garlic.
Pour half of the sauce over the chicken and vegetables. Toss to coat.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 20 to 25 minutes. Stir it halfway through. The chicken should be cooked through, and the vegetables should be tender-crisp.
Drizzle with the rest of the sauce. Sprinkle with sesame seeds if you are using them. Serve right away with cooked rice or noodles.

16. One-Pot Chili Mac

This hearty and comforting dish brings together two family favorites. It combines chili and macaroni and cheese into one delicious and easy-to-clean-up meal.

Ingredients:

1 tablespoon olive oil
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 (15 oz) can tomato sauce
1 (15 oz) can diced tomatoes, undrained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can corn, drained
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
3 cups beef broth
2 cups elbow macaroni
1 cup shredded cheddar cheese
Salt and black pepper to taste

Instructions:

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef. Cook it, breaking it up with a spoon, until it is browned. Drain off any extra fat.
Add the onion and cook until it softens, about 5 minutes. Add the garlic and cook for 1 minute more.
Stir in the tomato sauce, diced tomatoes, kidney beans, corn, chili powder, cumin, and smoked paprika. Bring it to a simmer.
Add the beef broth and elbow macaroni. Stir well. Bring it to a boil. Then turn the heat down to low, cover the pot, and let it simmer for 15 to 20 minutes. Stir it now and then to stop it from sticking. The macaroni should be cooked through, and most of the liquid should be absorbed.
Take the pot off the heat. Stir in the shredded cheddar cheese until it is melted and the dish is creamy. Add salt and pepper.
Serve it hot.

17. Sheet Pan Fish and Chips

Enjoy a healthier, oven-baked version of this classic British comfort food. It is all made on one sheet pan.

Ingredients:

1.5 pounds cod or haddock fillets, cut into 2-inch pieces
2 large russet potatoes, cut into 1/2-inch thick fries
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
Lemon wedges and tartar sauce for serving

Instructions:

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the potato fries with the olive oil, paprika, garlic powder, salt, and pepper. Spread them in a single layer on one half of the prepared baking sheet.
Bake for 15 minutes.
While the potatoes bake, pat the fish fillets dry with a paper towel. Season them with salt and pepper.
After 15 minutes, take the baking sheet out of the oven. Add the fish fillets to the other half of the baking sheet.
Put the sheet back in the oven. Continue baking for another 12 to 15 minutes. The fish should be cooked through and flake easily. The fries should be golden brown and crispy.
Serve right away with lemon wedges and tartar sauce.

18. One-Pot Lemon Garlic Shrimp Pasta

This bright and flavorful pasta dish is very quick to make. It cooks entirely in one pot, which makes it perfect for a busy weeknight.

Ingredients:

1 tablespoon olive oil
1 pound shrimp, peeled and deveined
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
4 cups chicken or vegetable broth
12 ounces linguine or spaghetti, broken in half
Juice of 1 lemon
1/4 cup fresh parsley, chopped
Salt and black pepper to taste

Instructions:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the shrimp and cook for 2 to 3 minutes until they are pink. Take the shrimp out of the pot and set them aside.
Add the garlic and red pepper flakes (if you are using them) to the pot. Cook for 1 minute until it smells good.
Stir in the broth and the broken pasta. Bring it to a boil. Then turn the heat down to medium-low. Cook, stirring often, for 10 to 12 minutes. The pasta should be al dente, and most of the liquid should be absorbed.
Put the shrimp back in the pot. Stir in the lemon juice and fresh parsley. Add salt and pepper.
Serve right away.

19. Sheet Pan Chicken Nachos

These loaded nachos are perfect for a quick and fun meal or as an appetizer. They are baked on one sheet pan for easy assembly and cleanup.

Ingredients:

1 bag (10 to 12 oz) tortilla chips
2 cups cooked chicken, shredded or diced
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 (15 oz) can black beans, rinsed and drained
1/2 cup corn (fresh, frozen, or canned)
1/4 cup sliced pickled jalapeños (optional)
Salsa, sour cream, and guacamole for serving

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Spread half of the tortilla chips in a single layer on the prepared baking sheet. Top them with half of the chicken, cheeses, black beans, corn, and jalapeños (if you are using them).
Repeat with the rest of the chips and toppings.
Bake for 10 to 15 minutes. The cheese should be melted and bubbly, and the chips should be lightly golden.
Serve right away with salsa, sour cream, and guacamole.

20. One-Pot Chicken and Dumplings

This comforting and hearty classic is made easy in one pot. It is perfect for a cozy family dinner with hardly any cleanup.

Ingredients:

1 tablespoon olive oil
1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups chicken broth
1 cup milk
1 teaspoon dried thyme
Salt and black pepper to taste
1 (10.25 oz) can refrigerated biscuit dough, cut into quarters
Fresh parsley, chopped (for garnish)

Instructions:

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken and cook until it is lightly browned, about 5 minutes. Take the chicken out of the pot and set it aside.
Add the onion, carrots, and celery to the pot. Cook until they soften, about 8 to 10 minutes.
Stir in the chicken broth, milk, and thyme. Bring it to a simmer.
Put the chicken back in the pot. Drop the biscuit dough quarters into the simmering liquid. Cover the pot and cook for 15 to 20 minutes. The dumplings should be cooked through and fluffy.
Add salt and pepper. Sprinkle with fresh parsley and serve.

21. Sheet Pan Sausage and Veggies

This versatile and flavorful dish combines your favorite sausage with lots of colorful vegetables. Everything roasts on one sheet pan for a quick and easy meal.

Ingredients:

1 pound smoked sausage or pre-cooked chicken sausage, sliced into 1/2-inch rounds
4 cups mixed vegetables (like bell peppers, zucchini, red onion, cherry tomatoes), chopped
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
Salt and black pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, mix the sliced sausage and chopped vegetables. Drizzle with olive oil, Italian seasoning, garlic powder, salt, and pepper. Toss to coat evenly.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 20 to 25 minutes. Stir it halfway through. The vegetables should be tender-crisp, and the sausage should be lightly browned.
Serve it hot.

21 One-Pan Dinners That Make Cleanup Super Easy