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Easy One-Pan Dinner Recipes

Looking for dinner ideas that are fast and simple? Then look no further. We have put together 4 one pan meal options that are easy to make and easy to clean up, while still providing the same nutritional value as a normal dinner that would take much longer to cook and clean up. 

Preparing everything in one dish makes it easier to ensure that several food groups are included on everyone's plate.

1. Shakshuka eggs (serves 2)

Estimated cook time - 20min

Ingredients:

  • 1tsp olive oil

  • ½ diced red onion

  • ½ diced red capsicum

  • ½ diced yellow capsicum 

  • 1 clove crushed garlic

  • 1tsp ground cumin

  • 1tsp sweet paprika

  • Salt and pepper to taste

  • 400g tinned tomatoes

  • 4 eggs

  • Baby spinach

  • Wholegrain toast

Method:

  1. Heat fry pan with 1tsp olive oil

  2. Add to the pan: ½ diced red onion, ½ diced red capsicum and ½ diced yellow capsicum and cook for 5 minutes, until soft

  3. Add 1 clove crushed garlic, 1tsp ground cumin, 1tsp sweet paprika, salt and pepper to taste, and continue cooking for a few more minutes

  4. Once fragrant: Add 400g tinned tomatoes and bring to a simmer

  5. Cover and continue to simmer for around 5 minutes, stirring regularly

  6. Next, make 4 holes in the mixture and crack one egg into each hole (4 eggs in total)

  7. Sprinkle over 2 large handfuls of baby spinach

  8. Cover and continue to cook until eggs are well done (approximately 6 minutes) Serve with a slice of wholegrain toast.

2. Chicken Ratatouille (serves 4)

Estimated cook time - 20min

Ingredients:

  • ½ medium sweet potato

  • Olive oil

  • 1 red onion

  • 2 cloves of crushed garlic

  • 1 small eggplant

  • 1 carrot

  • 1 red capsicum

  • 1 zucchini

  • 500g diced chicken breast

  • 2x 400g tinned tomatoes

  • Dried mixed Italian herbs

  • ½ cup cooked quinoa and/or fetta cheese

Method:

  1. Preheat oven to 180C

  2. Dice ½ medium sweet potato and steam for 6 minutes, or until just tender

  3. Meanwhile, heat 1tbs olive oil in a large ovenproof saucepan on your stovetop, and add 1 diced red onion and 2 cloves of crushed garlic

  4. Stir for 3-5 minutes

  5. Next add 1 small diced eggplant and 1 peeled and diced carrot, cook for another 5 minutes, until softening

  6. Next, add 1 diced red capsicum and 1 diced zucchini, and stir for a further 3-5 minutes

  7. Remove the vegetables from the pan and set aside

  8. Add 2tsp extra of olive oil to the pan, and fry 500g diced chicken breast for 3 minutes, until sealed but not cooked through

  9. Transfer vegetable mix and steamed sweet potato back into this large saucepan with the chicken

  10. Add x2 400g tinned tomatoes and 2tbs dried mixed Italian herbs and stir to combine

  11. Cook in preheated oven for 20-30 minutes, or to your liking

  12. Check the chicken is cooked through. Option to serve with ½ cup cooked quinoa and/or a sprinkle of fetta cheese.

3. Rosemary chicken with cannellini beans (serves 4)

Estimated cook time - 25min

Ingredients:

  • Olive oil

  • 8 large chicken tenderloins

  • 1tbs dried rosemary

  • 1 diced brown onion

  • 1 clove of crushed garlic

  • 2 cups of sliced button mushrooms

  • ¾ cup chicken stock

  • Half a punnet of halved cherry tomatoes

  • 1x 400g tin of rinsed and drained cannellini beans

  • 300g of baby spinach leaves

  • Brown rice

Method:

  1. Heat 2tsp olive oil in a medium non-stick frying pan over high heat

  2. Add 8 large chicken tenderloins and cook for 1–2 minutes until brown on both sides

  3. Remove chicken from pan; set aside and cover loosely with foil to keep warm

  4. Add 1tbs dried rosemary, 1 diced brown onion, 1 clove of crushed garlic and 2 cups of sliced button mushrooms to pan

  5. Cook, stirring, for 5 minutes, or until vegetables are soft

  6. Return chicken tenderloins to the pan along with ¾ cup chicken stock, and simmer for 2 minutes, or until chicken is almost cooked through

  7. Add half a punnet of halved cherry tomatoes, x1 400g tin of rinsed and drained cannellini beans, and 300g of baby spinach leaves

  8. Cook for 3-5 minutes, or until tomatoes are slightly soft and the sauce in the pan has reduced to about 1/4 cup. Option to serve with 1 microwave cup of brown rice

4. Grilled salmon and roast vegetables (serves 2)

Estimated cook time - 25min

Ingredients:

  • Red onion

  • Red capsicum

  • Asparagus spears

  • 2 cups of diced Jap pumpkin

  • Olive oil

  • Mixed Italian herbs

  • Salt and Pepper

  • 2x 150g salmon fillets

  • Baby spinach leaves

  • Lemon juice

Method:

  1. Preheat oven to 180°C

  2. Line a baking dish with baking paper, and layer in the disk ½ sliced red onion, 1 sliced red capsicum, 1 bunch of asparagus spears and 2 cups of diced Jap pumpkin

  3. Drizzle 1tbs olive oil over the vegetables, along with 1tbs mixed Italian herbs, and a sprinkle of salt and pepper

  4. Cook for 15 minutes, then remove from the heat

  5. Season two 150g salmon fillets with salt and pepper. Place the fish fillets, skin side down, onto the vegetables and place the roasting dish back into the oven for a further 10 minutes, or until the fish is cooked to your liking

  6. Remove dish from the oven. Remove the fish fillets from the vegetables and stir 200g

Looking for more inspo in the kitchen? Then look no further! Discover more amazing recipes here.

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