18 One-Pan Chicken Skillet Meals for Easy Cleanup

Weeknights get busy. You want a real dinner without a sink full of dishes. These 18 one-pan chicken skillet meals solve that problem. Each recipe cooks in a single skillet. Most are ready in 30 to 40 minutes. You get big flavor with little cleanup. From chicken parmesan to coconut curry, this list covers easy one-pan chicken dinner recipes for every craving. Grab your skillet and let us get cooking.

1. One-Pan Chicken Parmesan Skillet

This skillet takes the classic chicken parmesan and makes it weeknight friendly. Golden chicken sits under bubbling marinara and melted mozzarella. It tastes like a restaurant meal but comes together in one pan. It suits anyone who loves Italian comfort food.

Ingredients

Ingredient	Amount
Chicken cutlets	1 lb (450 g)
Italian breadcrumbs	0.5 cup (60 g)
Grated parmesan	0.25 cup (25 g)
Marinara sauce	2 cups (480 ml)
Shredded mozzarella	1 cup (100 g)
Olive oil	3 tbsp (45 ml)
Garlic cloves, minced	2
Dried oregano	1 tsp (2 g)
Salt	1 tsp (6 g)
Black pepper	0.5 tsp (1 g)

How to Make It

• Mix breadcrumbs, parmesan, oregano, salt, and pepper in a shallow bowl.
• Press the chicken into the mixture to coat both sides.
• Heat olive oil in a large skillet over medium high heat.
• Sear the chicken until golden and cooked through, about 3 minutes per side.
• Remove the chicken and set it aside.
• Add garlic to the skillet and cook until fragrant, about 30 seconds.
• Pour in the marinara sauce and simmer for 3 minutes.
• Return the chicken to the skillet and spoon sauce over the top.
• Scatter mozzarella over the chicken.
• Cover the skillet and cook until the cheese melts, about 3 minutes.
• The cheese is done when it is bubbly and slightly browned at the edges.

Quick tip. Pat the chicken dry before coating so the breadcrumbs stick. Use gluten free breadcrumbs if needed.

Nutrition (per serving, estimate)	Amount
Calories	480 kcal
Protein	42 g
Carbs	18 g
Fat	26 g

2. One-Pan Chicken Fried Rice

This skillet turns leftover rice into a full meal. Chicken, eggs, and vegetables cook together with soy sauce and sesame. It is fast and budget friendly. It suits anyone who wants takeout flavor at home.

Ingredients

Ingredient	Amount
Chicken breast, diced	1 lb (450 g)
Cooked rice, cold	4 cups (600 g)
Eggs	3
Frozen peas and carrots	1 cup (150 g)
Soy sauce	3 tbsp (45 ml)
Sesame oil	1 tbsp (15 ml)
Garlic cloves, minced	3
Green onions, sliced	3
Vegetable oil	2 tbsp (30 ml)
Salt	0.5 tsp (3 g)

How to Make It

• Heat oil in a large skillet over high heat.
• Add the chicken and cook until browned and cooked through, about 5 minutes.
• Push the chicken to one side of the skillet.
• Crack the eggs into the empty side and scramble until set, about 2 minutes.
• Add garlic, peas, and carrots and cook for 2 minutes.
• Add the rice and stir everything together.
• Pour in soy sauce and sesame oil.
• Toss until the rice is coated and hot.
• The rice is done when it starts to crisp slightly in spots.
• Top with green onions.

Quick tip. Use cold rice from the fridge. Fresh rice steams and turns mushy. Add a splash of soy sauce at the end if you want more depth.

Nutrition (per serving, estimate)	Amount
Calories	420 kcal
Protein	32 g
Carbs	42 g
Fat	14 g

3. One-Pan Chicken Tikka Masala

This skillet brings Indian takeout to your kitchen. Chicken simmers in a creamy spiced tomato sauce. It is rich and warming. It suits anyone who loves bold flavors.

Ingredients

Ingredient	Amount
Boneless chicken thighs, cubed	1.5 lb (680 g)
Plain yogurt	0.5 cup (120 g)
Garam masala	2 tsp (4 g)
Cumin	1 tsp (2 g)
Paprika	1 tsp (2 g)
Tomato puree	2 cups (480 ml)
Heavy cream	0.5 cup (120 ml)
Onion, diced	1
Garlic cloves, minced	4
Ginger, grated	1 tbsp (6 g)
Vegetable oil	2 tbsp (30 ml)
Salt	1 tsp (6 g)

How to Make It

• Mix yogurt, half the garam masala, cumin, paprika, and salt in a bowl.
• Add the chicken and toss to coat.
• Heat oil in a large skillet over medium high heat.
• Sear the chicken until browned, about 4 minutes per side.
• Remove the chicken and set it aside.
• Add onion to the skillet and cook until soft, about 4 minutes.
• Add garlic, ginger, and the remaining garam masala and cook for 1 minute.
• Pour in the tomato puree and simmer for 5 minutes.
• Stir in the cream.
• Return the chicken to the skillet and simmer until cooked through, about 8 minutes.
• The sauce is done when it is thick and coats the chicken.

Quick tip. Use coconut cream instead of heavy cream for a dairy free version. Serve with basmati rice or naan.

Nutrition (per serving, estimate)	Amount
Calories	460 kcal
Protein	36 g
Carbs	14 g
Fat	28 g

4. One-Pan Buffalo Chicken Skillet

This skillet delivers game day flavor without the mess. Chicken cooks in a tangy buffalo sauce with a creamy ranch swirl. It is spicy, creamy, and satisfying. It suits parties and casual dinners.

Ingredients

Ingredient	Amount
Chicken breast, diced	1 lb (450 g)
Buffalo sauce	0.75 cup (180 ml)
Ranch dressing	0.25 cup (60 ml)
Cream cheese	4 oz (115 g)
Shredded cheddar	1 cup (100 g)
Garlic powder	1 tsp (2 g)
Olive oil	1 tbsp (15 ml)
Green onions, sliced	2
Salt	0.5 tsp (3 g)

How to Make It

• Heat oil in a large skillet over medium high heat.
• Season the chicken with salt and garlic powder.
• Cook the chicken until browned and cooked through, about 6 minutes.
• Reduce the heat to low.
• Add cream cheese and stir until melted.
• Pour in buffalo sauce and ranch dressing.
• Stir until the sauce is smooth and bubbly.
• Scatter cheddar over the top.
• Cover the skillet and cook until the cheese melts, about 3 minutes.
• The dip is done when it is hot and bubbly at the edges.
• Top with green onions.

Quick tip. Serve with tortilla chips or celery sticks. Add blue cheese crumbles for extra tang.

Nutrition (per serving, estimate)	Amount
Calories	440 kcal
Protein	34 g
Carbs	6 g
Fat	30 g

5. One-Pan Chicken Pot Pie Skillet

This skillet has all the comfort of pot pie without the crust fuss. Chicken and vegetables simmer in a creamy sauce. A biscuit topping bakes right on top. It suits cozy nights and family dinners.

Ingredients

Ingredient	Amount
Chicken breast, cubed	1 lb (450 g)
Frozen mixed vegetables	2 cups (300 g)
Cream of chicken soup	1 can (300 g)
Chicken broth	0.5 cup (120 ml)
Heavy cream	0.25 cup (60 ml)
Biscuit dough	1 can (8 biscuits)
Butter	2 tbsp (28 g)
Onion, diced	1
Dried thyme	1 tsp (1 g)
Salt	1 tsp (6 g)
Black pepper	0.5 tsp (1 g)

How to Make It

• Heat the oven to 400 F.
• Melt butter in a large oven safe skillet over medium heat.
• Add onion and cook until soft, about 4 minutes.
• Add the chicken and cook until browned, about 5 minutes.
• Stir in the soup, broth, cream, thyme, salt, and pepper.
• Add the frozen vegetables and stir.
• Simmer until the sauce thickens, about 5 minutes.
• Place the biscuits on top of the filling.
• Transfer the skillet to the oven.
• Bake until the biscuits are golden and cooked through, about 15 minutes.
• The filling is done when it bubbles around the edges.

Quick tip. Use puff pastry instead of biscuits for a lighter topping. Add a pinch of poultry seasoning for deeper flavor.

Nutrition (per serving, estimate)	Amount
Calories	520 kcal
Protein	30 g
Carbs	38 g
Fat	28 g

6. One-Pan Chicken Saltimbocca

This skillet is elegant and fast. Chicken cutlets cook with sage and prosciutto in a buttery wine sauce. It feels fancy but takes 25 minutes. It suits date night or dinner parties.

Ingredients

Ingredient	Amount
Chicken cutlets	1 lb (450 g)
Prosciutto slices	6
Fresh sage leaves	12
White wine	0.5 cup (120 ml)
Butter	3 tbsp (42 g)
Olive oil	2 tbsp (30 ml)
All purpose flour	0.25 cup (30 g)
Salt	0.5 tsp (3 g)
Black pepper	0.25 tsp (0.5 g)

How to Make It

• Season the chicken with salt and pepper.
• Dredge the chicken in flour and shake off the excess.
• Press 2 sage leaves onto each cutlet.
• Wrap a slice of prosciutto around each cutlet.
• Heat butter and olive oil in a large skillet over medium high heat.
• Sear the chicken prosciutto side down until crisp, about 3 minutes.
• Flip and cook until the chicken is done, about 3 minutes.
• Remove the chicken and set it aside.
• Pour wine into the skillet and scrape up the browned bits.
• Simmer until reduced by half, about 3 minutes.
• Whisk in the remaining butter.
• Return the chicken to the skillet and coat with sauce.

Quick tip. Use gluten free flour for dredging if needed. Serve with crusty bread to soak up the sauce.

Nutrition (per serving, estimate)	Amount
Calories	420 kcal
Protein	38 g
Carbs	8 g
Fat	26 g

7. One-Pan Chicken and Dumplings

This skillet is pure comfort. Chicken and vegetables simmer in a creamy broth. Soft dumplings cook right on top. It suits cold nights and anyone who loves Southern cooking.

Ingredients

Ingredient	Amount
Chicken thighs, cubed	1.5 lb (680 g)
Chicken broth	4 cups (960 ml)
Heavy cream	0.5 cup (120 ml)
Frozen peas and carrots	2 cups (300 g)
Onion, diced	1
Garlic cloves, minced	3
All purpose flour	2 cups (240 g)
Baking powder	1 tbsp (12 g)
Butter, cold	4 tbsp (56 g)
Milk	0.75 cup (180 ml)
Salt	1 tsp (6 g)
Black pepper	0.5 tsp (1 g)

How to Make It

• Melt 2 tbsp butter in a large skillet over medium heat.
• Add onion and garlic and cook until soft, about 4 minutes.
• Add the chicken and cook until browned, about 5 minutes.
• Pour in the broth and cream.
• Add peas and carrots and simmer for 10 minutes.
• Mix flour, baking powder, salt, and pepper in a bowl.
• Cut in the cold butter until crumbly.
• Stir in the milk until a soft dough forms.
• Drop spoonfuls of dough onto the simmering stew.
• Cover the skillet and cook until the dumplings are fluffy, about 15 minutes.
• The dumplings are done when a toothpick comes out clean.

Quick tip. Do not lift the lid while the dumplings cook. The steam is what makes them fluffy. Use gluten free flour blend for a gluten free version.

Nutrition (per serving, estimate)	Amount
Calories	560 kcal
Protein	34 g
Carbs	48 g
Fat	26 g

8. One-Pan Philly Cheesesteak Chicken Skillet

This skillet takes the classic sandwich and turns it into a fork and knife meal. Chicken cooks with peppers and onions under melted provolone. It is savory and satisfying. It suits anyone who loves cheesesteaks.

Ingredients

Ingredient	Amount
Chicken breast, sliced thin	1 lb (450 g)
Bell peppers, sliced	2
Onion, sliced	1
Provolone cheese slices	6
Olive oil	2 tbsp (30 ml)
Garlic cloves, minced	2
Worcestershire sauce	1 tbsp (15 ml)
Salt	1 tsp (6 g)
Black pepper	0.5 tsp (1 g)

How to Make It

• Heat oil in a large skillet over medium high heat.
• Season the chicken with salt and pepper.
• Sear the chicken until browned and cooked through, about 5 minutes.
• Remove the chicken and set it aside.
• Add peppers, onion, and garlic to the skillet.
• Cook until soft and slightly charred, about 6 minutes.
• Return the chicken to the skillet.
• Add Worcestershire sauce and toss.
• Lay provolone slices over the top.
• Cover the skillet and cook until the cheese melts, about 3 minutes.
• The cheese is done when it is gooey and drips down the sides.

Quick tip. Toast hoagie rolls and pile the filling inside for a sandwich version. Use dairy free cheese if needed.

Nutrition (per serving, estimate)	Amount
Calories	400 kcal
Protein	38 g
Carbs	10 g
Fat	22 g

9. One-Pan Chicken Souvlaki

This skillet brings Greek street food home. Chicken cooks with lemon, oregano, and garlic. It is bright and flavorful. It suits anyone who loves Mediterranean food.

Ingredients

Ingredient	Amount
Boneless chicken thighs, cubed	1.5 lb (680 g)
Lemon juice	3 tbsp (45 ml)
Olive oil	3 tbsp (45 ml)
Dried oregano	1 tbsp (3 g)
Garlic cloves, minced	4
Red onion, sliced	1
Cherry tomatoes	1 cup (150 g)
Cucumber, diced	1
Feta cheese	0.5 cup (75 g)
Salt	1 tsp (6 g)
Black pepper	0.5 tsp (1 g)

How to Make It

• Mix lemon juice, olive oil, oregano, garlic, salt, and pepper in a bowl.
• Add the chicken and toss to coat.
• Heat a large skillet over medium high heat.
• Add the chicken and cook until browned and cooked through, about 6 minutes.
• Add red onion and cherry tomatoes.
• Cook until the tomatoes start to burst, about 4 minutes.
• The chicken is done when it reaches 165 F and has a slight char.
• Top with cucumber and feta.

Quick tip. Serve in pita with tzatziki sauce. Skip the feta for a dairy free version.

Nutrition (per serving, estimate)	Amount
Calories	380 kcal
Protein	36 g
Carbs	10 g
Fat	22 g

10. One-Pan Chicken Lo Mein

This skillet is faster than takeout. Chicken and noodles cook together in a savory soy garlic sauce. It is slurp worthy and satisfying. It suits anyone who loves Chinese food.

Ingredients

Ingredient	Amount
Chicken breast, sliced	1 lb (450 g)
Lo mein noodles	12 oz (340 g)
Cabbage, shredded	2 cups (150 g)
Carrots, julienned	1 cup (100 g)
Soy sauce	0.25 cup (60 ml)
Oyster sauce	2 tbsp (30 ml)
Sesame oil	1 tbsp (15 ml)
Garlic cloves, minced	3
Ginger, grated	1 tbsp (6 g)
Vegetable oil	2 tbsp (30 ml)
Green onions, sliced	3

How to Make It

• Cook the noodles according to the package and set aside.
• Heat oil in a large skillet over high heat.
• Add the chicken and cook until browned and cooked through, about 5 minutes.
• Add garlic and ginger and cook for 30 seconds.
• Add cabbage and carrots and stir fry for 3 minutes.
• Add the noodles to the skillet.
• Pour in soy sauce, oyster sauce, and sesame oil.
• Toss until everything is coated and hot.
• The noodles are done when they are glossy and tender.
• Top with green onions.

Quick tip. Use rice noodles for a gluten free version. Add a pinch of sugar to balance the salt.

Nutrition (per serving, estimate)	Amount
Calories	480 kcal
Protein	32 g
Carbs	56 g
Fat	14 g

11. One-Pan Chicken Quesadilla Skillet

This skillet is a fun twist on a classic. Chicken and cheese cook between crispy tortillas. It is cheesy and crowd pleasing. It suits kids and adults alike.

Ingredients

Ingredient	Amount
Chicken breast, shredded	2 cups (300 g)
Flour tortillas	4
Shredded cheddar	1.5 cups (150 g)
Shredded mozzarella	1 cup (100 g)
Black beans, drained	1 cup (200 g)
Corn, drained	1 cup (150 g)
Taco seasoning	1 tbsp (6 g)
Olive oil	2 tbsp (30 ml)
Salsa	0.5 cup (120 ml)
Sour cream	0.5 cup (120 g)

How to Make It

• Mix the chicken, beans, corn, and taco seasoning in a bowl.
• Heat 1 tbsp oil in a large skillet over medium heat.
• Place one tortilla in the skillet.
• Spread half the chicken mixture over the tortilla.
• Top with half the cheddar and mozzarella.
• Place another tortilla on top.
• Cook until the bottom is golden and crisp, about 3 minutes.
• Flip carefully and cook until the other side is golden, about 3 minutes.
• Repeat with the remaining ingredients.
• The quesadilla is done when the cheese is melted and the tortillas are crispy.
• Cut into wedges and serve with salsa and sour cream.

Quick tip. Use rotisserie chicken to save time. Add sliced jalapenos for heat.

Nutrition (per serving, estimate)	Amount
Calories	520 kcal
Protein	36 g
Carbs	42 g
Fat	24 g

12. One-Pan Chicken Tinga

This skillet is smoky and spicy. Chicken simmers in a chipotle tomato sauce. It is bold and versatile. It suits tacos, tostadas, or rice bowls.

Ingredients

Ingredient	Amount
Chicken breast	1.5 lb (680 g)
Chipotle peppers in adobo	2
Tomato puree	2 cups (480 ml)
Onion, sliced	1
Garlic cloves, minced	3
Dried oregano	1 tsp (2 g)
Cumin	1 tsp (2 g)
Olive oil	2 tbsp (30 ml)
Salt	1 tsp (6 g)
Bay leaf	1

How to Make It

• Heat oil in a large skillet over medium high heat.
• Season the chicken with salt.
• Sear the chicken until browned on both sides, about 5 minutes per side.
• Remove the chicken and set it aside.
• Add onion and garlic to the skillet and cook until soft, about 4 minutes.
• Add chipotle peppers, tomato puree, oregano, cumin, and bay leaf.
• Simmer for 5 minutes.
• Return the chicken to the skillet.
• Cover and simmer until the chicken is cooked through and shreds easily, about 20 minutes.
• Shred the chicken with two forks and stir it into the sauce.
• The sauce is done when it is thick and coats the chicken.

Quick tip. Serve on warm tortillas with avocado and cilantro. Use less chipotle for a milder dish.

Nutrition (per serving, estimate)	Amount
Calories	340 kcal
Protein	38 g
Carbs	10 g
Fat	14 g

13. One-Pan Coconut Chicken Curry

This skillet is creamy and fragrant. Chicken simmers in coconut milk with curry spices. It is warming and satisfying. It suits anyone who loves Thai or Indian flavors.

Ingredients

Ingredient	Amount
Boneless chicken thighs, cubed	1.5 lb (680 g)
Coconut milk	2 cups (480 ml)
Red curry paste	3 tbsp (45 g)
Fish sauce	2 tbsp (30 ml)
Brown sugar	1 tbsp (12 g)
Bell pepper, sliced	1
Onion, sliced	1
Garlic cloves, minced	3
Ginger, grated	1 tbsp (6 g)
Lime juice	2 tbsp (30 ml)
Vegetable oil	2 tbsp (30 ml)
Fresh cilantro	0.25 cup (15 g)

How to Make It

• Heat oil in a large skillet over medium high heat.
• Add garlic, ginger, and curry paste and cook until fragrant, about 1 minute.
• Add the chicken and cook until browned, about 5 minutes.
• Pour in the coconut milk.
• Add fish sauce and brown sugar.
• Add bell pepper and onion.
• Simmer until the chicken is cooked through and the sauce thickens, about 15 minutes.
• Stir in lime juice.
• The sauce is done when it coats the back of a spoon.
• Top with fresh cilantro.

Quick tip. Serve over jasmine rice or rice noodles. Add more curry paste if you want more heat.

Nutrition (per serving, estimate)	Amount
Calories	440 kcal
Protein	32 g
Carbs	12 g
Fat	30 g

14. One-Pan Chicken Francese

This skillet is bright and buttery. Chicken cutlets cook in a lemon white wine sauce. It is elegant and ready in 25 minutes. It suits anyone who loves Italian American food.

Ingredients

Ingredient	Amount
Chicken cutlets	1 lb (450 g)
All purpose flour	0.5 cup (60 g)
Eggs	2
Lemon juice	0.25 cup (60 ml)
White wine	0.5 cup (120 ml)
Chicken broth	0.5 cup (120 ml)
Butter	4 tbsp (56 g)
Olive oil	2 tbsp (30 ml)
Fresh parsley, chopped	2 tbsp (8 g)
Salt	0.5 tsp (3 g)
Black pepper	0.25 tsp (0.5 g)

How to Make It

• Season the chicken with salt and pepper.
• Beat the eggs in a shallow bowl.
• Dredge the chicken in flour then dip it in the egg.
• Heat butter and olive oil in a large skillet over medium high heat.
• Sear the chicken until golden and cooked through, about 3 minutes per side.
• Remove the chicken and set it aside.
• Pour wine, broth, and lemon juice into the skillet.
• Simmer until reduced by half, about 4 minutes.
• Whisk in the remaining butter.
• Return the chicken to the skillet and coat with sauce.
• The sauce is done when it is glossy and slightly thickened.
• Top with fresh parsley.

Quick tip. Use gluten free flour for dredging if needed. Serve with crusty bread or pasta.

Nutrition (per serving, estimate)	Amount
Calories	420 kcal
Protein	36 g
Carbs	10 g
Fat	24 g

15. One-Pan Chicken and Sweet Potato Skillet

This skillet is hearty and healthy. Chicken and sweet potatoes cook with warming spices. It is naturally gluten free and dairy free. It suits meal prep and fall dinners.

Ingredients

Ingredient	Amount
Boneless chicken thighs, cubed	1.5 lb (680 g)
Sweet potatoes, cubed	2
Red onion, sliced	1
Olive oil	3 tbsp (45 ml)
Smoked paprika	1 tsp (2 g)
Cumin	1 tsp (2 g)
Garlic powder	1 tsp (2 g)
Dried thyme	1 tsp (1 g)
Salt	1 tsp (6 g)
Black pepper	0.5 tsp (1 g)

How to Make It

• Heat the oven to 425 F.
• Toss sweet potatoes with 1 tbsp oil, half the paprika, cumin, salt, and pepper.
• Heat the remaining oil in a large oven safe skillet over medium high heat.
• Season the chicken with the remaining spices and salt.
• Sear the chicken until browned, about 4 minutes per side.
• Add the sweet potatoes and red onion to the skillet.
• Transfer the skillet to the oven.
• Roast until the chicken is cooked through and the sweet potatoes are tender, about 20 minutes.
• The sweet potatoes are done when they are fork tender with crispy edges.
• Let it rest for 5 minutes before serving.

Quick tip. Add Brussels sprouts or broccoli in the last 10 minutes. Use chicken breast for a leaner option.

Nutrition (per serving, estimate)	Amount
Calories	440 kcal
Protein	34 g
Carbs	28 g
Fat	20 g

16. One-Pan Chicken Cordon Bleu Skillet

This skillet takes the classic stuffed chicken and makes it simple. Chicken cooks with ham and Swiss cheese in a creamy sauce. It is rich and satisfying. It suits anyone who loves comfort food.

Ingredients

Ingredient	Amount
Chicken breast, sliced	1 lb (450 g)
Deli ham, sliced	6 slices
Swiss cheese slices	6
Heavy cream	0.75 cup (180 ml)
Chicken broth	0.5 cup (120 ml)
Dijon mustard	1 tbsp (15 g)
Garlic cloves, minced	2
Butter	2 tbsp (28 g)
Olive oil	1 tbsp (15 ml)
Salt	0.5 tsp (3 g)
Black pepper	0.25 tsp (0.5 g)

How to Make It

• Season the chicken with salt and pepper.
• Heat butter and olive oil in a large skillet over medium high heat.
• Sear the chicken until golden and cooked through, about 4 minutes per side.
• Remove the chicken and set it aside.
• Add garlic to the skillet and cook for 30 seconds.
• Pour in broth, cream, and Dijon mustard.
• Simmer until the sauce thickens, about 4 minutes.
• Return the chicken to the skillet.
• Top each piece with ham and Swiss cheese.
• Cover the skillet and cook until the cheese melts, about 3 minutes.
• The sauce is done when it is thick and creamy.

Quick tip. Use dairy free cheese and coconut cream for a dairy free version. Serve with steamed green beans.

Nutrition (per serving, estimate)	Amount
Calories	520 kcal
Protein	44 g
Carbs	6 g
Fat	34 g

17. One-Pan Chicken Banh Mi Skillet

This skillet brings Vietnamese flavors to your table. Chicken cooks with pickled carrots, cucumber, and fresh herbs. It is bright and crunchy. It suits anyone who loves bold sandwiches.

Ingredients

Ingredient	Amount
Chicken thighs, sliced	1.5 lb (680 g)
Carrots, julienned	1 cup (100 g)
Cucumber, sliced	1
Radishes, sliced	0.5 cup (50 g)
Rice vinegar	0.25 cup (60 ml)
Sugar	1 tbsp (12 g)
Soy sauce	2 tbsp (30 ml)
Fish sauce	1 tbsp (15 ml)
Garlic cloves, minced	3
Olive oil	2 tbsp (30 ml)
Fresh cilantro	0.5 cup (30 g)
Jalapeno, sliced	1

How to Make It

• Mix rice vinegar and sugar in a bowl.
• Add carrots and radishes and let them pickle while you cook.
• Heat oil in a large skillet over medium high heat.
• Add garlic and cook until fragrant, about 30 seconds.
• Add the chicken and cook until browned and cooked through, about 6 minutes.
• Stir in soy sauce and fish sauce.
• The chicken is done when it is caramelized and coated.
• Top with pickled carrots, radishes, cucumber, jalapeno, and cilantro.

Quick tip. Serve in a baguette for a classic banh mi. Use tamari for a gluten free version.

Nutrition (per serving, estimate)	Amount
Calories	380 kcal
Protein	34 g
Carbs	14 g
Fat	20 g

18. One-Pan Chicken and Gnocchi Skillet

This skillet is cozy and filling. Chicken and potato gnocchi cook in a creamy tomato sauce. It is comfort food at its best. It suits anyone who loves Italian food.

Ingredients

Ingredient	Amount
Chicken breast, sliced	1 lb (450 g)
Potato gnocchi	1 lb (450 g)
Marinara sauce	2 cups (480 ml)
Heavy cream	0.5 cup (120 ml)
Grated parmesan	0.5 cup (50 g)
Fresh spinach	3 cups (90 g)
Garlic cloves, minced	3
Olive oil	2 tbsp (30 ml)
Salt	1 tsp (6 g)
Black pepper	0.5 tsp (1 g)

How to Make It

• Heat oil in a large skillet over medium high heat.
• Season the chicken with salt and pepper.
• Sear the chicken until golden and cooked through, about 5 minutes.
• Remove the chicken and set it aside.
• Add garlic to the skillet and cook for 30 seconds.
• Pour in the marinara sauce and cream.
• Add the gnocchi and stir to coat.
• Simmer until the gnocchi is tender, about 8 minutes.
• Return the chicken to the skillet.
• Add the spinach and cook until wilted, about 2 minutes.
• Stir in the parmesan.
• The sauce is done when it is thick and the gnocchi is soft.

Quick tip. Use shelf stable gnocchi for the best texture. Add red pepper flakes for heat.

Nutrition (per serving, estimate)	Amount
Calories	540 kcal
Protein	36 g
Carbs	52 g
Fat	20 g

These 18 one-pan chicken skillet meals prove you do not need a sink full of dishes to make a dinner worth remembering. Most are ready in 30 to 40 minutes. All use one pan. Pick one and cook it tonight. Save this list for your next dinner idea. Pin it for later so you can find it fast.