One-Pan Wonders: Fuss-Free Dinners for Effortless Cooking

One-Pan Wonders

Sheet Pan Chicken Fajitas

Ingredients:

• 1 lb boneless, skinless chicken breasts, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons fajita seasoning

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a large sheet pan, toss the chicken, bell peppers, and onions with olive oil and fajita seasoning.
3. Spread everything evenly on the pan and bake for 20–25 minutes, or until the chicken is fully cooked.
4. Serve with tortillas, guacamole, and salsa for a complete fajita experience.

One-Pan Lemon Garlic Salmon and Asparagus

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 3 tablespoons olive oil
• 2 lemons (one juiced, one sliced)
• 4 cloves garlic, minced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon and asparagus on a baking sheet. Drizzle with olive oil, lemon juice, and minced garlic.
3. Add lemon slices on top of the salmon fillets.
4. Roast for 12–15 minutes, or until the salmon is cooked through and flaky.

Skillet Lasagna

Ingredients:

• 1 lb ground beef
• 1 jar marinara sauce (24 oz)
• 8 oz lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large skillet over medium heat. Brown the ground beef, then drain any excess fat.
2. Add the marinara sauce and bring to a simmer. Stir in the lasagna noodles.
3. Cover and cook for 15–20 minutes, stirring occasionally, until the noodles are tender.
4. Drop spoonfuls of ricotta cheese on top and sprinkle with mozzarella.
5. Cover the skillet until the cheese melts, and serve hot.

One-Pot Creamy Chicken and Rice

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 cup heavy cream
• 1 onion, chopped
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the chicken thighs on both sides, then remove and set aside.
2. In the same pot, sauté the onion until softened.
3. Add the rice and stir for 1–2 minutes before adding the chicken broth and heavy cream.
4. Return the chicken to the pot, cover, and simmer for 20–25 minutes, or until the rice is tender and the chicken is cooked through.

One-Pan Sausage and Veggies

Ingredients:

• 1 lb smoked sausage, sliced
• 2 bell peppers, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a sheet pan, toss the sausage, bell peppers, zucchini, and onion with olive oil and Italian seasoning.
3. Spread everything evenly and bake for 20–25 minutes, stirring halfway through, until the veggies are tender and the sausage is browned.

One-Pan Balsamic Chicken and Vegetables

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pint cherry tomatoes
• 2 cups baby potatoes, halved
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon garlic powder

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the balsamic vinegar, olive oil, and garlic powder.
3. Place the chicken breasts, tomatoes, and potatoes on a sheet pan, and drizzle with the balsamic mixture.
4. Roast for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.

One-Pot Pasta Primavera

Ingredients:

• 12 oz pasta (penne or farfalle)
• 2 cups mixed vegetables (zucchini, bell peppers, broccoli)
• 2 cups vegetable broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions:

1. In a large pot, combine the pasta, vegetables, vegetable broth, and heavy cream.
2. Bring to a boil, then reduce heat and simmer for 10–12 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened.
3. Stir in the Parmesan cheese and serve immediately.

One-Pan Shrimp Scampi

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup white wine
• 1 tablespoon lemon juice
• 1/4 cup chopped parsley (optional)

Instructions:

1. Heat the butter in a large skillet over medium heat. Add the garlic and cook for 1–2 minutes, until fragrant.
2. Add the shrimp and cook until pink, about 2–3 minutes per side.
3. Pour in the white wine and lemon juice, and let it simmer for another 2–3 minutes.
4. Remove from heat, sprinkle with parsley, and serve with crusty bread or pasta.

Sheet Pan Steak and Potatoes

Ingredients:

• 2 ribeye steaks
• 2 cups baby potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon rosemary, chopped
• 1 teaspoon garlic powder

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the baby potatoes with olive oil, rosemary, and garlic powder. Spread them on a sheet pan and roast for 15 minutes.
3. Remove the pan from the oven and place the steaks alongside the potatoes.
4. Return to the oven and cook for another 10–12 minutes, depending on your desired doneness for the steak.

One-Pot Beef and Broccoli Stir-Fry

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 cups broccoli florets
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch

Instructions:

1. In a large skillet, heat sesame oil over medium-high heat. Add the beef and cook until browned, about 3–4 minutes.
2. In a small bowl, whisk the soy sauce and cornstarch together, then add to the skillet.
3. Toss in the broccoli florets and cook for another 5 minutes, until the broccoli is tender and the sauce has thickened.
4. Serve over rice or noodles for a complete meal.

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