25 Quick Skillet Dinners for Back-to-School Season

The sizzle of garlic hitting a hot pan. The smell of butter melting into rice. The sight of cheese pulling as you lift a spoon. That is what these quick skillet dinners deliver. You just got home from the pickup line, backpacks are on the floor, and everyone is asking what is for dinner. You need easy one-pan skillet meals for busy weeknights that do not leave a sink full of dishes. This list of 25 back to school chicken skillet dinners and more pulls from top Pinterest saves, Food Network favorites, and Reddit threads like r/EatCheapAndHealthy. These are the meals families actually make right now.

1. Marry Me Chicken Skillet

This is the creamy, sun-dried tomato skillet that took over TikTok and Pinterest. The sauce is rich, garlicky, and coats the chicken like a blanket. It suits families who want a restaurant-style dinner on a Tuesday night.

Ingredients

Ingredient	Amount
Boneless chicken breasts, sliced thin	1 lb (450 g)
Olive oil	2 tbsp (30 ml)
Garlic, minced	3 cloves
Sun-dried tomatoes, chopped	1/2 cup (75 g)
Heavy cream	1 cup (240 ml)
Chicken broth	1/2 cup (120 ml)
Parmesan cheese, grated	1/2 cup (50 g)
Red pepper flakes	1/4 tsp
Fresh basil leaves	6 leaves

How to Make It

• Season the chicken with salt and pepper.
• Heat olive oil in a large skillet over medium high heat.
• Sear the chicken until golden brown on both sides, about 4 minutes per side.
• Remove the chicken to a plate.
• Add garlic and sun-dried tomatoes to the same pan.
• Cook until the garlic smells fragrant, about 30 seconds.
• Pour in the cream and chicken broth.
• Stir until the sauce starts to bubble gently.
• Add the parmesan and red pepper flakes.
• Whisk until the cheese melts.
• Return the chicken to the skillet.
• Simmer until the sauce coats the back of a spoon and the chicken reaches 165°F inside.
• Scatter basil leaves on top.

Quick tip: Swap the heavy cream for full fat canned coconut milk to make this dairy free.

Nutrition (per serving, estimate)	Amount
Calories	420 kcal
Protein	32 g
Carbs	8 g
Fat	28 g

2. Creamy Tuscan Chicken Skillet

This one is a close cousin to Marry Me Chicken but leans on spinach and garlic for a familiar, picky eater approved flavor. The sauce turns silky from cream cheese. It is one of the most saved healthy 30-minute skillet recipes for families on AllRecipes.

Ingredients

Ingredient	Amount
Boneless chicken thighs	1 lb (450 g)
Olive oil	1 tbsp (15 ml)
Garlic, minced	3 cloves
Cherry tomatoes, halved	1 cup (150 g)
Fresh spinach	4 cups (120 g)
Cream cheese	4 oz (115 g)
Chicken broth	1/2 cup (120 ml)
Parmesan cheese, grated	1/4 cup (25 g)

How to Make It

• Season the chicken thighs with salt and pepper.
• Heat olive oil in a skillet over medium heat.
• Place the chicken in the pan and cook until browned, about 5 minutes per side.
• Remove the chicken.
• Add garlic and cherry tomatoes to the pan.
• Cook until the tomatoes start to soften and blister.
• Add the spinach in handfuls.
• Stir until the spinach is fully wilted and dark green.
• Reduce heat to low.
• Add the cream cheese and chicken broth.
• Stir until the cream cheese melts into a smooth, silky sauce.
• Return the chicken to the pan.
• Spoon sauce over the top and simmer until the chicken is cooked through.
• Sprinkle with parmesan before serving.

Quick tip: Use shrimp instead of chicken for a 5 minute cook time.

Nutrition (per serving, estimate)	Amount
Calories	390 kcal
Protein	30 g
Carbs	7 g
Fat	26 g

3. Ground Turkey Taco Skillet

This is a high protein, low carb dinner that solves the taco craving without the drive-thru. The cheese melts into the seasoned meat and peppers. It is a top search term in the US and Canada for easy one-pan skillet meals for busy weeknights.

Ingredients

Ingredient	Amount
Lean ground turkey	1 lb (450 g)
Olive oil	1 tbsp (15 ml)
Onion, diced	1 small
Bell peppers, diced	2 cups (300 g)
Taco seasoning	2 tbsp (16 g)
Water	1/4 cup (60 ml)
Shredded cheddar cheese	1 cup (100 g)
Cherry tomatoes, chopped	1/2 cup (75 g)

How to Make It

• Heat olive oil in a skillet over medium high heat.
• Add the ground turkey.
• Break it apart with a spoon and cook until no pink remains, about 6 minutes.
• Add the onion and bell peppers.
• Cook until the vegetables soften but still have a little bite.
• Sprinkle the taco seasoning over the meat.
• Pour in the water.
• Stir until the seasoning coats everything and the liquid reduces.
• Lower the heat.
• Sprinkle the cheddar cheese over the top.
• Cover the pan until the cheese is bubbly and melted.
• Remove the lid and top with fresh tomatoes.

Quick tip: Serve in lettuce cups for a keto friendly meal or over rice to stretch it further.

Nutrition (per serving, estimate)	Amount
Calories	340 kcal
Protein	32 g
Carbs	8 g
Fat	20 g

4. One Pan Honey Garlic Chicken and Rice

This is a budget friendly one pan meal that gives you protein and carbs in a single skillet. The rice soaks up the honey soy sauce as it steams. Budget Bytes and Half Baked Harvest fans save this one constantly.

Ingredients

Ingredient	Amount
Boneless chicken thighs	1 lb (450 g)
Olive oil	1 tbsp (15 ml)
Long grain white rice	1 cup (190 g)
Chicken broth	2 cups (480 ml)
Honey	2 tbsp (30 ml)
Soy sauce	2 tbsp (30 ml)
Garlic, minced	2 cloves
Green beans, trimmed	2 cups (200 g)

How to Make It

• Season the chicken thighs with salt and pepper.
• Heat olive oil in a deep skillet over medium high heat.
• Sear the chicken until the skin is golden brown, about 4 minutes per side.
• Remove the chicken to a plate.
• Add the rice to the same pan.
• Stir for 1 minute until the rice smells toasty.
• Pour in the chicken broth, honey, soy sauce, and garlic.
• Stir to combine.
• Nestle the chicken back into the rice.
• Scatter the green beans around the chicken.
• Bring the liquid to a gentle simmer.
• Cover the skillet with a tight lid.
• Cook on low heat until the rice is fluffy and the liquid is absorbed, about 18 minutes.
• Check that no liquid pools at the bottom of the pan.

Quick tip: Swap green beans for broccoli florets in the last 5 minutes of steaming.

Nutrition (per serving, estimate)	Amount
Calories	480 kcal
Protein	28 g
Carbs	55 g
Fat	15 g

5. Creamy Lemon Parmesan Chicken Skillet

This is a lighter tasting skillet with a bright lemon punch. The sauce is glossy and pale yellow. It works well for early fall when the weather is still warm.

Ingredients

Ingredient	Amount
Boneless chicken breasts, sliced thin	1 lb (450 g)
Butter	2 tbsp (28 g)
Garlic, minced	2 cloves
Heavy cream	1 cup (240 ml)
Lemon juice	1/4 cup (60 ml)
Parmesan cheese, grated	1/2 cup (50 g)
Lemon zest	1 tsp
Fresh parsley, chopped	2 tbsp

How to Make It

• Season the chicken cutlets with salt and pepper.
• Melt butter in a skillet over medium high heat.
• Pan fry the chicken until golden on both sides, about 3 minutes per side.
• Remove the chicken.
• Add garlic to the pan and cook until fragrant.
• Pour in the heavy cream and lemon juice.
• Whisk until the sauce begins to steam.
• Add the parmesan and lemon zest.
• Stir until the cheese melts and the sauce looks glossy.
• Return the chicken to the pan.
• Simmer until the sauce coats the chicken and does not separate.
• Sprinkle with parsley before serving.

Quick tip: Add a tablespoon of capers for a salty piccata style twist.

Nutrition (per serving, estimate)	Amount
Calories	400 kcal
Protein	30 g
Carbs	5 g
Fat	29 g

6. Sausage and Peppers Skillet

This is a hearty, affordable meal that feeds a crowd. The peppers stay tender crisp while the sausage browns. It is a top search in the UK and US for weeknight dinners.

Ingredients

Ingredient	Amount
Italian sausage links	1 lb (450 g)
Olive oil	1 tbsp (15 ml)
Red bell pepper, sliced	1 large
Yellow bell pepper, sliced	1 large
Onion, sliced	1 medium
Marinara sauce	1 cup (240 ml)
Garlic, minced	2 cloves

How to Make It

• Heat olive oil in a skillet over medium heat.
• Add the sausage links whole.
• Brown them on all sides until deep golden, about 8 minutes.
• Remove the sausage to a cutting board.
• Slice the sausage into thick coins.
• Add the peppers, onion, and garlic to the same pan.
• Cook until the peppers are tender crisp and the onion softens.
• Return the sliced sausage to the pan.
• Pour in the marinara sauce.
• Stir until everything is coated and heated through.
• Simmer until the sauce thickens slightly and clings to the sausage.

Quick tip: Serve on a toasted hoagie roll or skip the bread for a gluten free plate.

Nutrition (per serving, estimate)	Amount
Calories	380 kcal
Protein	18 g
Carbs	15 g
Fat	28 g

7. 20 Minute Beef and Broccoli Skillet

This beats takeout on cost and time. The sauce turns thick and shiny, coating every piece of beef. It is a classic better than Chinese takeout search on Google.

Ingredients

Ingredient	Amount
Flank steak, sliced thin	1 lb (450 g)
Broccoli florets	4 cups (300 g)
Soy sauce	1/3 cup (80 ml)
Brown sugar	2 tbsp (25 g)
Garlic, minced	3 cloves
Ginger, grated	1 tbsp
Cornstarch	1 tbsp (8 g)
Water	1/4 cup (60 ml)
Sesame oil	1 tbsp (15 ml)

How to Make It

• Whisk soy sauce, brown sugar, garlic, ginger, cornstarch, and water in a bowl.
• Heat sesame oil in a skillet over high heat until it shimmers.
• Add the beef in a single layer.
• Sear without moving for 1 minute.
• Stir and cook until the beef is browned, about 2 more minutes.
• Remove the beef.
• Add the broccoli to the pan.
• Pour in the sauce.
• Stir until the sauce thickens and turns glossy.
• Cook until the broccoli is bright green and tender.
• Return the beef to the pan and toss to coat.

Quick tip: Use ground beef if flank steak is too pricey this week.

Nutrition (per serving, estimate)	Amount
Calories	320 kcal
Protein	28 g
Carbs	20 g
Fat	15 g

8. Skillet Lasagna

This is the comfort of lasagna without the hour long bake. Broken noodles cook right in the marinara. It is a high engagement pin on Pinterest for back to school.

Ingredients

Ingredient	Amount
Ground beef	1 lb (450 g)
Onion, diced	1 small
Garlic, minced	2 cloves
Lasagna noodles, broken	8 oz (225 g)
Marinara sauce	3 cups (720 ml)
Water	1 cup (240 ml)
Ricotta cheese	1 cup (250 g)
Mozzarella cheese, shredded	1 cup (100 g)

How to Make It

• Brown the ground beef in a deep skillet over medium high heat.
• Break the meat apart and cook until no pink remains.
• Add the onion and garlic.
• Cook until the onion softens.
• Add the broken lasagna noodles, marinara, and water.
• Stir everything together.
• Bring to a simmer.
• Cover and cook until the noodles are tender when poked with a fork, about 15 minutes.
• Stir occasionally to keep the noodles from sticking.
• Dollop the ricotta over the top.
• Sprinkle with mozzarella.
• Cover until the cheese melts and looks gooey.

Quick tip: Swap the beef for spicy Italian sausage to add heat.

Nutrition (per serving, estimate)	Amount
Calories	450 kcal
Protein	30 g
Carbs	42 g
Fat	18 g

9. Creamy Sausage Tortellini Skillet

This feels like a restaurant meal but leans on refrigerated tortellini. The sauce clings to every piece of pasta. Pinch of Yum readers save this style constantly.

Ingredients

Ingredient	Amount
Smoked sausage, sliced	12 oz (340 g)
Cheese tortellini, refrigerated	20 oz (560 g)
Chicken broth	2 cups (480 ml)
Heavy cream	1/2 cup (120 ml)
Fresh spinach	3 cups (90 g)
Garlic, minced	2 cloves
Parmesan cheese, grated	1/4 cup (25 g)

How to Make It

• Brown the sausage slices in a skillet over medium heat.
• Cook until the edges turn crispy, about 5 minutes.
• Add the garlic and cook for 30 seconds.
• Pour in the chicken broth and bring to a boil.
• Add the tortellini.
• Cook until the pasta is plump and tender, about 5 minutes.
• Reduce the heat to low.
• Stir in the heavy cream and spinach.
• Cook until the spinach wilts and the sauce clings to the tortellini.
• Sprinkle with parmesan before serving.

Quick tip: Add sliced mushrooms with the garlic for an earthy flavor.

Nutrition (per serving, estimate)	Amount
Calories	520 kcal
Protein	22 g
Carbs	48 g
Fat	26 g

10. Chicken Fajita Skillet

This is a sensory meal. The pan sizzles when you squeeze lime over the charred peppers. It feeds the sheet pan fajita trend in a skillet.

Ingredients

Ingredient	Amount
Chicken breasts, sliced into strips	1 lb (450 g)
Chili powder	1 tbsp
Cumin	1 tsp
Lime juice	2 tbsp (30 ml)
Olive oil	2 tbsp (30 ml)
Bell peppers, sliced	3 cups (450 g)
Onion, sliced	1 medium
Garlic, minced	2 cloves

How to Make It

• Toss the chicken strips with chili powder, cumin, and half the lime juice.
• Heat olive oil in a skillet over high heat until it shimmers.
• Add the chicken in a single layer.
• Sear until the edges char, about 4 minutes.
• Flip and cook until no pink remains.
• Remove the chicken.
• Add the peppers and onion to the same pan.
• Cook over high heat until the vegetables char on the edges but still have bite.
• Return the chicken to the pan.
• Pour the rest of the lime juice over everything.
• Stir once and serve immediately while it sizzles.

Quick tip: Use flank steak or shrimp instead of chicken for a change.

Nutrition (per serving, estimate)	Amount
Calories	300 kcal
Protein	28 g
Carbs	10 g
Fat	16 g

11. Garlic Butter Steak Bites and Potatoes

This is the fancy but fast TikTok trend. The potatoes get crispy while the steak stays tender. It works for a weeknight treat that does not take an hour.

Ingredients

Ingredient	Amount
Sirloin steak, cut into cubes	1 lb (450 g)
Baby potatoes, quartered	1 lb (450 g)
Butter	4 tbsp (56 g)
Garlic, minced	4 cloves
Olive oil	2 tbsp (30 ml)
Fresh parsley, chopped	2 tbsp

How to Make It

• Heat olive oil in a skillet over medium high heat.
• Add the baby potatoes.
• Cook until golden brown and fork tender, about 12 minutes.
• Stir occasionally so they crisp on all sides.
• Remove the potatoes.
• Add half the butter to the pan.
• Add the steak cubes in a single layer.
• Sear without moving for 2 minutes.
• Flip and cook until browned on all sides.
• Add the remaining butter and garlic.
• Stir until the garlic smells fragrant.
• Return the potatoes to the pan.
• Toss everything together and sprinkle with parsley.

Quick tip: Add green beans in the last 3 minutes of cooking the potatoes.

Nutrition (per serving, estimate)	Amount
Calories	430 kcal
Protein	30 g
Carbs	25 g
Fat	24 g

12. Thai Basil Chicken Skillet

This is a spicy, fragrant skillet that comes together fast. The basil wilts into the caramelized sauce. It is a rising star on YouTube food channels for healthy 30-minute skillet recipes for families.

Ingredients

Ingredient	Amount
Ground chicken	1 lb (450 g)
Thai basil leaves	2 cups (50 g)
Garlic, minced	4 cloves
Thai chilies, sliced	2 small
Fish sauce	2 tbsp (30 ml)
Soy sauce	1 tbsp (15 ml)
Brown sugar	1 tbsp (12 g)
Vegetable oil	2 tbsp (30 ml)

How to Make It

• Heat vegetable oil in a skillet over high heat.
• Flash fry half the basil until it crisps but does not burn.
• Remove the fried basil.
• Add the garlic and chilies to the hot pan.
• Cook until fragrant, about 30 seconds.
• Add the ground chicken.
• Break it apart and cook until no pink remains.
• Add the fish sauce, soy sauce, and brown sugar.
• Stir until the sauce caramelizes and coats the meat.
• Turn off the heat.
• Stir in the remaining fresh basil until it wilts.
• Top with the fried basil.

Quick tip: Use ground pork or crumbled tofu for a different protein or a vegan version with soy sauce only.

Nutrition (per serving, estimate)	Amount
Calories	290 kcal
Protein	24 g
Carbs	8 g
Fat	18 g

13. Lemon Garlic Shrimp Orzo Skillet

This is a one pan pasta that feels upscale. The orzo turns creamy like risotto while the shrimp steam on top. It is popular in Australia and New Zealand seafood markets.

Ingredients

Ingredient	Amount
Raw shrimp, peeled	1 lb (450 g)
Orzo pasta	1 cup (200 g)
Chicken broth	2 cups (480 ml)
Lemon juice	2 tbsp (30 ml)
Garlic, minced	3 cloves
Parmesan cheese, grated	1/4 cup (25 g)
Olive oil	2 tbsp (30 ml)
Lemon zest	1 tsp

How to Make It

• Heat olive oil in a skillet over medium heat.
• Add the orzo and toast until it smells nutty, about 2 minutes.
• Add the garlic and cook for 30 seconds.
• Pour in the chicken broth and lemon juice.
• Bring to a simmer.
• Cook until the orzo is tender and creamy, about 10 minutes.
• Stir often to release the starch.
• Nestle the shrimp into the orzo.
• Cover and cook until the shrimp turn pink and curl into a C shape, about 4 minutes.
• Sprinkle with parmesan and lemon zest.

Quick tip: Add asparagus tips with the shrimp for extra green.

Nutrition (per serving, estimate)	Amount
Calories	380 kcal
Protein	28 g
Carbs	42 g
Fat	10 g

14. Skillet Chicken Pot Pie

This is comfort food for the back to school emotional transition. It uses rotisserie chicken and canned biscuits to save time. The filling bubbles under a golden top.

Ingredients

Ingredient	Amount
Rotisserie chicken, shredded	2 cups (250 g)
Frozen mixed vegetables	2 cups (250 g)
Cream of chicken soup	1 can (10.5 oz)
Chicken broth	1/2 cup (120 ml)
Garlic powder	1 tsp
Canned biscuits	1 can (8 count)
Butter	1 tbsp (14 g)

How to Make It

• Preheat your oven broiler.
• Melt butter in an oven safe skillet over medium heat.
• Add the frozen vegetables and cook until thawed.
• Stir in the cream of chicken soup, broth, and garlic powder.
• Fold in the shredded rotisserie chicken.
• Simmer until the filling is bubbling.
• Arrange the biscuits on top of the filling.
• Place the skillet under the broiler.
• Broil until the biscuits are golden brown on top, about 3 minutes.
• Watch closely so they do not burn.

Quick tip: Use puff pastry squares instead of biscuits for a flakier top.

Nutrition (per serving, estimate)	Amount
Calories	410 kcal
Protein	22 g
Carbs	38 g
Fat	19 g

15. Teriyaki Chicken and Pineapple Skillet

This is a sweet and savory skillet that kids love. The pineapple caramelizes while the sauce turns thick and glossy. It is visually vibrant for pins.

Ingredients

Ingredient	Amount
Chicken thighs, cubed	1 lb (450 g)
Pineapple chunks, fresh or canned	2 cups (300 g)
Teriyaki sauce	1/2 cup (120 ml)
Garlic, minced	2 cloves
Vegetable oil	1 tbsp (15 ml)
Snap peas	1 cup (100 g)

How to Make It

• Heat vegetable oil in a skillet over medium high heat.
• Add the chicken cubes.
• Cook until golden brown on all sides, about 6 minutes.
• Add the pineapple chunks.
• Cook until the pineapple edges start to caramelize, about 3 minutes.
• Pour in the teriyaki sauce and garlic.
• Stir until the sauce bubbles and turns thick and glossy.
• Add the snap peas.
• Cook for 2 minutes until they turn bright green.

Quick tip: Serve over steamed rice or cauliflower rice for a low carb option.

Nutrition (per serving, estimate)	Amount
Calories	350 kcal
Protein	26 g
Carbs	30 g
Fat	14 g

16. Creamy Cajun Chicken Skillet

This is a one pot flavor bomb with a spicy cream sauce. The sauce turns pinkish orange and smells smoky. Delish and Southern food blogs feature this style often.

Ingredients

Ingredient	Amount
Chicken breasts, sliced	1 lb (450 g)
Cajun seasoning	2 tbsp (16 g)
Butter	2 tbsp (28 g)
Bell peppers, sliced	2 cups (300 g)
Onion, sliced	1 small
Heavy cream	1 cup (240 ml)
Chicken broth	1/2 cup (120 ml)

How to Make It

• Rub the chicken slices with Cajun seasoning.
• Melt butter in a skillet over high heat.
• Add the chicken and blacken the outside, about 3 minutes per side.
• Remove the chicken.
• Add the peppers and onion to the pan.
• Cook until they soften and pick up the browned bits.
• Pour in the heavy cream and chicken broth.
• Stir until the sauce turns a light orange color.
• Return the chicken to the pan.
• Simmer until the sauce thickens and coats the chicken.

Quick tip: Add sliced andouille sausage to turn this into a jambalaya vibe.

Nutrition (per serving, estimate)	Amount
Calories	370 kcal
Protein	28 g
Carbs	9 g
Fat	25 g

17. Cheesy Chicken and Rice Skillet

This is the ultimate picky eater dinner. The cheddar melts into the rice so every bite is creamy. It is one of the most searched back to school chicken skillet dinners.

Ingredients

Ingredient	Amount
Chicken breast, cubed	1 lb (450 g)
Long grain white rice	1 cup (190 g)
Chicken broth	2 cups (480 ml)
Broccoli florets	2 cups (150 g)
Cheddar cheese, shredded	1 1/2 cups (150 g)
Olive oil	1 tbsp (15 ml)
Garlic powder	1 tsp

How to Make It

• Heat olive oil in a deep skillet over medium high heat.
• Add the chicken and cook until golden, about 5 minutes.
• Remove the chicken.
• Add the rice and garlic powder.
• Stir for 1 minute until the rice smells toasty.
• Pour in the chicken broth.
• Bring to a simmer.
• Return the chicken to the pan.
• Scatter the broccoli on top.
• Cover and cook on low until the rice is tender and liquid is absorbed, about 18 minutes.
• Sprinkle the cheddar over the top.
• Cover until the cheese melts into the rice, about 3 minutes.

Quick tip: Stir in buffalo sauce with the cheese for an adult twist.

Nutrition (per serving, estimate)	Amount
Calories	460 kcal
Protein	32 g
Carbs	42 g
Fat	17 g

18. Gnocchi with Sausage and Peas

Gnocchi cooks in 3 minutes and feels elegant. The outside gets crispy while the inside stays soft. It is a high trend meal on Instagram for busy weeknights.

Ingredients

Ingredient	Amount
Potato gnocchi	16 oz (450 g)
Italian sausage, casings removed	1 lb (450 g)
Frozen peas	1 cup (150 g)
Heavy cream	1/2 cup (120 ml)
Marinara sauce	1/2 cup (120 ml)
Olive oil	2 tbsp (30 ml)

How to Make It

• Heat olive oil in a skillet over medium high heat.
• Add the gnocchi in a single layer.
• Pan fry until the outside is crispy and golden, about 4 minutes.
• Remove the gnocchi.
• Add the sausage to the same pan.
• Break it apart and cook until browned and crumbly.
• Add the peas and cook for 1 minute.
• Pour in the cream and marinara.
• Stir until the sauce bubbles.
• Return the gnocchi to the pan and toss to coat.

Quick tip: Use pumpkin gnocchi in the fall for a seasonal twist.

Nutrition (per serving, estimate)	Amount
Calories	480 kcal
Protein	20 g
Carbs	38 g
Fat	28 g

19. Egg Roll in a Bowl

This is a keto and low carb staple with big crunch. The bagged coleslaw wilts down into a savory ginger sauce. It is huge on r/MealPrepSunday and Pinterest.

Ingredients

Ingredient	Amount
Ground pork	1 lb (450 g)
Coleslaw mix, bagged	16 oz (450 g)
Garlic, minced	3 cloves
Ginger, grated	1 tbsp
Soy sauce	1/4 cup (60 ml)
Sesame oil	1 tbsp (15 ml)
Rice vinegar	1 tbsp (15 ml)

How to Make It

• Heat sesame oil in a skillet over high heat.
• Add the ground pork.
• Cook until browned and crispy at the edges, about 7 minutes.
• Add the garlic and ginger.
• Cook until fragrant, about 30 seconds.
• Dump in the entire bag of coleslaw mix.
• Pour in the soy sauce and rice vinegar.
• Stir until the cabbage wilts and softens but no liquid pools at the bottom.

Quick tip: Use crumbled tofu and tamari for a vegan and gluten free version.

Nutrition (per serving, estimate)	Amount
Calories	290 kcal
Protein	22 g
Carbs	8 g
Fat	19 g

20. Creamy Pesto Chicken Skillet

This uses store bought pesto for a bright green sauce that pops in photos. The cherry tomatoes burst and add sweetness. It is a fast weeknight hero.

Ingredients

Ingredient	Amount
Chicken thighs, boneless	1 lb (450 g)
Basil pesto	1/3 cup (80 g)
Heavy cream	1/2 cup (120 ml)
Cherry tomatoes	1 cup (150 g)
Olive oil	1 tbsp (15 ml)
Parmesan cheese, grated	2 tbsp (12 g)

How to Make It

• Heat olive oil in a skillet over medium high heat.
• Season the chicken thighs and add them to the pan.
• Cook until deep golden, about 5 minutes per side.
• Add the cherry tomatoes.
• Cook until the tomatoes blister and soften.
• Reduce the heat to low.
• Stir in the pesto and heavy cream.
• Swirl until the sauce turns light green and smooth.
• Simmer until the sauce coats the chicken.
• Sprinkle with parmesan before serving.

Quick tip: Top with a ball of burrata for extra richness.

Nutrition (per serving, estimate)	Amount
Calories	420 kcal
Protein	28 g
Carbs	6 g
Fat	31 g

21. Skillet Shepherd’s Pie

Source: sugarspiceslife

This is an underrated skillet dinner that uses instant potatoes to save time. The potato peaks get golden under the broiler. It is a budget friendly comfort meal.

Ingredients

Ingredient	Amount
Ground beef	1 lb (450 g)
Frozen peas and carrots	2 cups (250 g)
Onion, diced	1 small
Worcestershire sauce	1 tbsp (15 ml)
Tomato paste	1 tbsp (16 g)
Beef broth	1/2 cup (120 ml)
Instant mashed potatoes, prepared	3 cups (600 g)
Butter	1 tbsp (14 g)

How to Make It

• Preheat your broiler.
• Brown the ground beef in an oven safe skillet over medium high heat.
• Break it apart and cook until no pink remains.
• Add the onion and cook until soft.
• Stir in the frozen vegetables, Worcestershire, tomato paste, and broth.
• Simmer until the filling thickens and bubbles.
• Spread the prepared mashed potatoes over the top.
• Use a fork to create peaks.
• Place the skillet under the broiler.
• Broil until the potato peaks turn golden brown, about 4 minutes.

Quick tip: Use sweet potato mash for more nutrients and a sweeter top.

Nutrition (per serving, estimate)	Amount
Calories	400 kcal
Protein	26 g
Carbs	35 g
Fat	18 g

22. Butter Chicken Skillet

This is an Indian inspired skillet with a velvety tomato cream sauce. The spices bloom in butter first. It is a massive search in the UK and Canada for easy weeknight dinners.

Ingredients

Ingredient	Amount
Chicken thighs, cubed	1 lb (450 g)
Butter	3 tbsp (42 g)
Garam masala	1 tbsp
Turmeric	1 tsp
Garlic, minced	3 cloves
Tomato sauce	1 cup (240 ml)
Heavy cream	1/2 cup (120 ml)
Ginger, grated	1 tbsp

How to Make It

• Melt butter in a skillet over medium heat.
• Add the garam masala, turmeric, garlic, and ginger.
• Cook until the spices smell fragrant, about 1 minute.
• Add the chicken cubes.
• Stir until the chicken is coated and sealed on all sides.
• Pour in the tomato sauce.
• Simmer until the chicken is cooked through, about 10 minutes.
• Lower the heat.
• Stir in the heavy cream.
• Simmer until the sauce turns orange and oil separates slightly at the edges.

Quick tip: Swap chicken for chickpeas to make a vegetarian version.

Nutrition (per serving, estimate)	Amount
Calories	380 kcal
Protein	26 g
Carbs	10 g
Fat	27 g

23. Lemon Butter Scallop Skillet

This is a date night dinner that works on a school night. The scallops get a golden crust in 4 minutes. The butter sauce smells like lemon and garlic.

Ingredients

Ingredient	Amount
Sea scallops, patted dry	1 lb (450 g)
Butter	3 tbsp (42 g)
Olive oil	1 tbsp (15 ml)
Garlic, minced	2 cloves
Lemon juice	2 tbsp (30 ml)
White wine	1/4 cup (60 ml)
Fresh parsley, chopped	2 tbsp

How to Make It

• Pat the scallops very dry with paper towels.
• Heat olive oil in a skillet over high heat until it shimmers.
• Place the scallops in the pan without crowding.
• Sear without moving until a golden crust forms, about 2 minutes.
• Flip and sear the other side for 1 minute.
• Remove the scallops.
• Lower the heat to medium.
• Add the butter and garlic to the pan.
• Cook until the garlic is fragrant.
• Pour in the lemon juice and white wine.
• Scrape the browned bits off the bottom.
• Simmer until the sauce reduces by half.
• Return the scallops to the pan and spoon sauce over them.
• Top with parsley.

Quick tip: Serve over angel hair pasta to soak up the sauce.

Nutrition (per serving, estimate)	Amount
Calories	280 kcal
Protein	20 g
Carbs	6 g
Fat	19 g

24. Chickpea and Spinach Skillet

This is a vegan and gluten free dinner that costs very little. The coconut milk sauce thickens and coats the chickpeas. It is a satisfying meatless Monday option.

Ingredients

Ingredient	Amount
Canned chickpeas, drained	2 cans (30 oz)
Fresh spinach	4 cups (120 g)
Full fat coconut milk	1 can (14 oz)
Curry powder	1 tbsp
Onion, diced	1 small
Garlic, minced	3 cloves
Olive oil	1 tbsp (15 ml)
Lime juice	1 tbsp (15 ml)

How to Make It

• Heat olive oil in a skillet over medium heat.
• Add the onion and cook until soft and translucent.
• Add the garlic and curry powder.
• Cook until the spices smell toasted, about 1 minute.
• Pour in the coconut milk.
• Stir until the sauce turns yellow and simmers.
• Add the chickpeas.
• Simmer until the sauce thickens and clings to the chickpeas, about 8 minutes.
• Add the spinach in handfuls.
• Stir until the spinach wilts completely.
• Squeeze lime juice over the top before serving.

Quick tip: Add a handful of cilantro for freshness.

Nutrition (per serving, estimate)	Amount
Calories	350 kcal
Protein	12 g
Carbs	38 g
Fat	18 g

25. French Onion Chicken Skillet

This is the new trending skillet on NYT Cooking. The onions caramelize into sweet strands and the gruyere browns on top. It takes a little more time but the flavor is deep.

Ingredients

Ingredient	Amount
Chicken breasts	1 lb (450 g)
Yellow onions, sliced thin	3 large
Butter	3 tbsp (42 g)
Beef broth	1 cup (240 ml)
Gruyere cheese, shredded	1 cup (100 g)
Olive oil	1 tbsp (15 ml)
Fresh thyme	1 tsp

How to Make It

• Heat olive oil and 2 tablespoons of butter in a skillet over medium heat.
• Add the sliced onions.
• Cook slowly, stirring often, until they turn deep brown and sweet, about 20 minutes.
• Remove the onions.
• Increase the heat to medium high.
• Season the chicken and add it to the pan.
• Sear until golden on both sides, about 4 minutes per side.
• Return the onions to the pan.
• Pour in the beef broth and thyme.
• Simmer until the sauce reduces slightly.
• Sprinkle the gruyere over the chicken.
• Cover until the cheese melts and bubbles.

Quick tip: Use Swiss cheese if gruyere is too pricey this week.

Nutrition (per serving, estimate)	Amount
Calories	390 kcal
Protein	32 g
Carbs	10 g
Fat	25 g

You now have a month of quick skillet dinners for back-to-school season. No more 5 p.m. panic. No more sink full of pots. Just one pan, real food, and time to sit down with your family. Save this list, pin it to your weeknight dinner board, and try the Marry Me Chicken first. Tell me in the comments which skillet is going on your rotation this week.