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    These 6 One-Pan Chicken Dinners Are Gonna Save You So. Much. Time.

    One pan ERRYTHANG.

    6 One-Pan Chicken Dinners

    Watch the recipe video here:

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    One-Pan Chicken And Veggie Meal Prep

    Servings: 4


    ½ sweet potato

    ½ pound Brussels sprouts

    1 carrot

    ½ head of broccoli

    Olive oil, to taste

    Salt, to taste

    Pepper, to taste

    2 tablespoons rosemary, chopped and divided in half

    2 tablespoons thyme, chopped and divided in half

    4 cloves garlic, minced and divided in half

    1½ pound boneless, skinless chicken breasts


    1. Preheat oven to 425˚F (220˚C).

    2. Dice the sweet potato, Brussels sprouts, and broccoli, and season with olive oil, salt, pepper, rosemary, thyme, and garlic.

    3. Place veggies each in a separate corners of a parchment paper-lined baking sheet.

    4. Season both sides of the chicken with olive oil, salt, pepper, and the remaining rosemary, thyme, and garlic over parchment paper. Seal parchment paper to keep chicken moist, and place on the center of the baking pan.

    5. Bake for 25-30 minutes, until chicken is fully cooked and veggies are done to your liking.

    6. Separate veggies into each tupperware with chicken. If using plastic tupperware, allow food to cool down first.

    7. Enjoy immediately or refrigerate up to 4 days.

    Easy One-Tray Chicken and Veggies

    Servings: 3-4


    1 pound fingerling potatoes

    ½ pound carrots

    1 medium red onion, sliced

    2 teaspoons salt

    1½ teaspoons black pepper

    1 teaspoon rosemary, finely chopped

    1 tablespoon olive oil

    4-6 garlic cloves, peeled

    6 boneless, skin-on chicken thighs


    1. Assemble potatoes, carrots, onion, and garlic on a parchment paper-lined baking sheet.

    2. Drizzle with olive oil and sprinkle with rosemary and half of the black pepper and salt. Roll around and rub to coat everything evenly.

    3. Sprinkle remaining salt and pepper on either side of each chicken thigh. Arrange chicken thighs skin-side up on top of the vegetables.

    4. Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.

    5. Enjoy!

    Chicken Teriyaki Meal Prep

    Servings: 4


    ½ cup low-sodium soy sauce

    3 tablespoons water

    ½ tablespoon garlic, minced

    1 tablespoon cornstarch

    4 tablespoons honey

    3 boneless, skinless chicken breasts

    ½ bell pepper, sliced

    1 cup broccoli florets

    1 cup baby carrots

    1 cup green beans, trimmed

    Salt, to taste

    Pepper, to taste

    Sesame seeds, for garnish

    Green onion, for garnish


    1. Preheat oven to 400º F (200ºC).

    2. In a medium saucepan over medium heat, whisk together soy sauce, water, garlic, cornstarch, and honey. Allow sauce to begin bubbling and then stir until sauce thickens. Remove from heat.

    3. Spoon a little of the teriyaki sauce onto the center of a large parchment paper-lined baking sheet. Lay chicken on top of sauce. Lay bell pepper, broccoli, green beans, and carrots out on either side of the chicken.

    4. Season vegetables and chicken with salt and pepper to taste. Coat everything well with teriyaki sauce.

    5. Bake 20 minutes or until chicken is cooked through and juices run clear.

    6. Remove pan from oven and allow to cool. Slice chicken into strips.

    7. Distribute chicken and vegetables evenly between 4 tupperware containers, separating vegetables for 4 different dishes, if desired.

    8. Drizzle remaining sauce over chicken and garnish with sesame seeds and green onion.

    9. Enjoy!

    One-Pan Honey Garlic Chicken

    Servings: 4-6


    6 bone-in, skin-on chicken thighs

    Salt, to taste

    Pepper, to taste

    1 tablespoon unsalted butter

    3 garlic cloves, chopped

    1 tablespoon brown sugar

    ¼ cup honey

    1 teaspoon dried thyme

    1 teaspoon dried oregano

    1 pound green beans


    1. Preheat oven to 400˚F (200˚C).

    2. Season chicken thighs with salt and pepper.

    3. Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. The skin side will take much longer, in order to properly render the fat and crisp up the skin.

    4. Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce.

    5. Add garlic and stir until fragrant, about 30 seconds. Add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.

    6. Return chicken to the skillet. Coat the chicken in the sauce.

    7. Add green beans to skillet.

    8. Bake for 25 minutes or until chicken is cooked through.

    9. Enjoy!

    Inspired by the recipe here.

    One-Pan Chicken And Veggies

    Servings: 2


    2 boneless, skinless chicken breasts

    1 large sweet potato, diced

    1 head of broccoli florets

    4 garlic cloves, minced

    2 tablespoons rosemary

    1 tablespoon paprika

    Salt, to taste

    Pepper, to taste

    2 tablespoons olive oil


    1. Preheat oven to 400˚F (200˚C).

    2. Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.

    3. Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil

    4. Bake for 35-40 minutes, or until the internal temperature of the chicken reaches 165˚F (75˚C) and the juices run clear.

    5. Enjoy!

    One-Pan Chicken Fajita Bombs

    Servings: 3-4


    4 tablespoons olive oil, divided

    1 onion, diced

    1 red pepper, diced

    1 yellow pepper, diced

    1 green pepper, diced

    Salt, to taste

    Pepper, to taste

    ½ cup shredded cheddar cheese

    4 ounces Pepper Jack cheese, cubed

    4 ounces cream cheese

    3-4 boneless, skinless chicken breasts

    1 tablespoon chili powder

    1 tablespoon cumin

    2 teaspoons garlic powder

    Salsa, to serve

    Sour cream, to serve

    Guacamole, to serve


    1. Heat 2 tablespoons of olive oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Remove from heat.

    2. Add the cheddar cheese, pepper jack, and cream cheese to the pan, stirring until evenly incorporated.

    3. Season chicken with the salt, chili powder, cumin, and garlic powder, evenly rubbing the spices over the chicken.

    4. Slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the fajita mixture. Repeat for all chicken breasts and remove any excess fajita mixture from the pan.

    5. Heat pan over medium heat. If needed, add 2 tablespoons olive oil.

    6. Cook the stuffed chicken until chicken is cooked through and cheese is melted, about 7 minutes on each side.

    7. Serve with salsa, sour cream, and guacamole. Enjoy!