4 One-Pan Meals That Make Cleanup Effortless

A sturdy sheet pan or a wide skillet handles most of this work. Give ingredients room so they roast or brown rather than steam. Start the slow-cooking elements first. Add quick-cooking greens or delicate fish later. Keep acid nearby for the finish. Cleanup will still be one sink load, no more.

Sheet-Pan Lemon Chicken with Potatoes and Greens

A full dinner fits on one sheet pan. Chicken thighs bring reliable tenderness and flavor. Potatoes roast at the same pace and turn crisp at the edges. A hit of lemon at the end keeps it bright. The greens wilt right on the pan, so there is no second pot.

Ingredients (serves 4)

• 1 1/2 pounds small waxy potatoes, halved
• 1 large red onion, cut into wedges
• 4 garlic cloves, smashed
• 4 bone-in, skin-on chicken thighs (about 2 pounds)
• 1 teaspoon paprika
• 4 cups chopped kale or 5 ounces baby spinach
• 1 lemon, zested and juiced
• 3 tablespoons olive oil
• Kosher salt and black pepper
• 1/4 cup chopped parsley or dill

Instructions

1. Heat oven to 425°F. On a rimmed sheet pan, toss potatoes, onion, and garlic with 2 tablespoons oil, salt, and pepper. Roast 15 minutes.
2. Pat chicken dry. Season with salt, pepper, and paprika. Push vegetables to the edges and place chicken, skin side up, in the center. Roast 20 minutes.
3. Scatter kale or spinach around the chicken. Drizzle with remaining 1 tablespoon oil. Roast 5 to 8 minutes more, until greens are wilted and chicken is cooked through (165°F).
4. Zest and juice the lemon over everything. Sprinkle with herbs. Taste and adjust salt and pepper.

Why it works: The potatoes start alone so they crisp. The chicken renders fat that seasons everything. Adding the greens late avoids overcooking.

Skillet Gnocchi with Tomatoes, White Beans, and Mozzarella

Shelf-stable gnocchi sears well in oil and turns golden outside while staying tender within. Cherry tomatoes collapse into a quick sauce. White beans add body and protein. A little mozzarella melts into stretchy pockets.

Ingredients (serves 4)

• 2 tablespoons olive oil
• 1 pound shelf-stable or refrigerated gnocchi
• 3 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes, to taste
• 1 pint cherry or grape tomatoes, halved
• 1 (15-ounce) can cannellini or great northern beans, drained and rinsed
• 1/3 cup water
• 6 ounces low-moisture mozzarella, torn or diced small
• 1/2 cup basil leaves, torn
• Kosher salt and black pepper

Instructions

1. Heat oil in a large nonstick or well-seasoned skillet over medium-high until shimmering. Add gnocchi and cook, undisturbed at first, then tossing, until browned in spots, 5 to 7 minutes.
2. Add garlic and red pepper flakes. Cook 30 seconds.
3. Add tomatoes and a pinch of salt. Cook, stirring, until tomatoes burst and release juices, 3 to 5 minutes.
4. Stir in beans and water. Simmer 1 to 2 minutes to thicken slightly. Season with salt and pepper.
5. Off heat, tuck mozzarella into the gnocchi. Cover 2 minutes to soften. Top with basil and more black pepper.

Why it works: Browning the gnocchi adds texture. The beans make the sauce creamy without cream. The mozzarella gives richness with little effort.

One-Pan Salmon with Miso Butter and Broccoli

This is a fast, steady dinner that feels composed. Salmon roasts alongside broccoli so the florets char at the edges. A quick miso butter melts over everything and seasons the pan juices.

Ingredients (serves 4)

• 1 1/2 pounds broccoli florets
• 3 tablespoons olive oil
• 4 salmon fillets (5 to 6 ounces each), skin on or off
• 3 tablespoons unsalted butter, softened
• 2 tablespoons white miso
• 1 teaspoon honey
• 1 teaspoon grated fresh ginger
• 1 lime or lemon, for serving
• Kosher salt and black pepper

Instructions

1. Heat oven to 450°F. On a sheet pan, toss broccoli with 2 tablespoons oil, salt, and pepper. Roast 8 minutes.
2. In a small bowl, mix butter, miso, honey, and ginger until smooth.
3. Push broccoli to the sides. Place salmon in the center. Brush or spread miso butter over salmon. Drizzle remaining 1 tablespoon oil over broccoli.
4. Roast 8 to 10 minutes, until salmon flakes and broccoli is tender and charred at the edges. Squeeze lime or lemon over everything. Season to taste.

Why it works: High heat gives the broccoli color and keeps the salmon moist. The miso butter is both glaze and sauce.

Crispy Rice and Eggs with Scallions and Peas

Leftover rice becomes dinner in one pan. The goal is a bottom layer that turns crisp while the grains above stay soft. Scallions, peas, and eggs carry it. A little soy sauce and vinegar finish the bowl.

Ingredients (serves 3 to 4)

• 2 tablespoons neutral oil
• 1 tablespoon unsalted butter
• 4 cups cold cooked rice
• 1 bunch scallions, thinly sliced (whites and greens separated)
• 1 cup frozen peas
• 3 to 4 large eggs
• 2 tablespoons soy sauce, plus more to taste
• 1 teaspoon unseasoned rice vinegar
• Chili crisp or hot sauce, optional
• Kosher salt and black pepper

Instructions

1. Heat a wide skillet over medium-high. Add oil and butter. Spread rice in an even layer and press lightly. Cook without stirring until the bottom is golden and crisp, 5 to 8 minutes.
2. Stir in scallion whites and peas. Cook 1 to 2 minutes.
3. Push rice to one side. Add a little more oil if the pan looks dry. Crack in eggs and scramble gently until just set. Fold into the rice.
4. Stir in soy sauce and vinegar. Season with black pepper and adjust salt. Top with scallion greens. Add chili crisp if you like heat.

Why it works: The hands-off crisping builds texture. Eggs add richness. The pantry seasonings bring balance.

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