17 Delicious One Skillet Recipes Easy to Make

After a long day, who has time for a sink full of dishes? Absolutely not us! That’s why we’ve rounded up 17 Delicious One Skillet Recipes that are not only easy to make but will also have you savoring every bite without the cleanup hassle. From cozy comfort foods to quick weeknight dinners, these skillet wonders are about to become your new go-to. Ready to dive in?

Skillet Chicken Parmesan

Elevate your dinner game with this crispy, cheesy Skillet Chicken Parmesan that’s as easy to make as it is delicious. Perfect for those nights when you crave something hearty without the hassle.

Ingredients

• 1 1/2 lbs chicken breasts, pounded to 1/2 inch thickness (for even cooking)
• 1 cup Italian seasoned breadcrumbs (or panko for extra crunch)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 1 cup marinara sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• 2 tbsp olive oil (or any neutral oil)
• 1 egg, beaten (for binding)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (or fresh if available)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Season the chicken breasts with salt, pepper, garlic powder, and dried basil on both sides.
3. Dip each chicken breast into the beaten egg, then coat evenly with the mixture of breadcrumbs and Parmesan cheese.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts. Cook for 3-4 minutes on each side until golden brown.
5. Remove the skillet from heat. Spoon marinara sauce over each chicken breast, then sprinkle with mozzarella cheese.
6. Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the cheese is bubbly and slightly golden.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Unbelievably crispy on the outside, tender on the inside, and loaded with flavor, this Skillet Chicken Parmesan is a crowd-pleaser. Serve it over a bed of spaghetti or with a side of roasted veggies for a complete meal.

One Skillet Beef and Broccoli

Fire up your skillet for a dish that’s faster than takeout and twice as tasty. This One Skillet Beef and Broccoli packs flavor, simplicity, and minimal cleanup into every bite.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 15 mins for easier slicing)
• 3 cups broccoli florets (fresh or frozen, no need to thaw)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (about 1 tbsp)
• 1/2 cup low-sodium soy sauce (adjust to taste)
• 1/4 cup brown sugar (packed)
• 1/2 cup beef broth (water works in a pinch)
• 1 tbsp cornstarch (for thickening)
• 1 tsp sesame oil (for finishing)
• 1/2 tsp red pepper flakes (optional, for heat)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add steak in a single layer; cook undisturbed for 2 mins for a golden crust. Flip and cook 1 min more. Transfer to a plate.
3. In the same skillet, add remaining 1 tbsp oil and broccoli. Stir-fry 3 mins until bright green but crisp.
4. Push broccoli to the side; add garlic and red pepper flakes. Cook 30 secs until fragrant.
5. Whisk soy sauce, brown sugar, beef broth, and cornstarch in a bowl. Pour into skillet; stir to combine.
6. Return steak to skillet; simmer 2 mins until sauce thickens and coats the back of a spoon.
7. Drizzle with sesame oil; toss to combine. Remove from heat.

Dig into tender beef and crisp broccoli smothered in a glossy, savory-sweet sauce. Serve over steamed rice or noodles for a complete meal that’s sure to impress.

Easy Skillet Lasagna

Forget the fuss of layering—this skillet lasagna brings all the cheesy, saucy goodness in half the time. Bold flavors, one pan, and zero pre-cooking required.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (substitute with turkey for a lighter version)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 24 oz jar marinara sauce (choose your favorite brand)
• 1 cup water
• 8 oz uncooked lasagna noodles, broken into pieces
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, about 5 minutes. Drain excess fat.
2. Add diced onion and minced garlic to the skillet. Cook until onion is translucent, about 3 minutes.
3. Pour in marinara sauce and water. Stir to combine, then bring to a simmer.
4. Add broken lasagna noodles, salt, and pepper. Stir well, ensuring noodles are submerged in sauce. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
5. Remove lid and dollop ricotta cheese over the top. Sprinkle with mozzarella and Parmesan cheeses. Cover again and cook until cheeses are melted, about 5 minutes.
6. Garnish with fresh basil if desired. Let stand for 5 minutes before serving to allow layers to set.

Dig into layers of tender noodles, rich meat sauce, and creamy cheeses—this skillet lasagna is a weeknight hero. Serve with a crisp salad or garlic bread for the ultimate comfort meal.

One Pan Mexican Quinoa

Packed with protein and bursting with flavor, this One Pan Mexican Quinoa is your weeknight savior. Perfectly spiced, ready in 30, and yes—only one pan to clean.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup quinoa, rinsed
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 bell pepper, diced (any color)
• 1 jalapeño, minced (adjust to taste)
• 2 cloves garlic, minced
• 1 tbsp taco seasoning (homemade or store-bought)
• 1 1/2 cups vegetable broth
• 1 lime, juiced
• 1/4 cup cilantro, chopped (plus more for garnish)
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add quinoa, black beans, corn, bell pepper, jalapeño, and garlic. Sauté for 5 minutes until veggies soften.
3. Sprinkle taco seasoning over the mixture, stirring to coat evenly.
4. Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until quinoa is cooked and liquid is absorbed.
5. Remove from heat. Stir in lime juice and cilantro. Season with salt if needed.
6. Fluff with a fork before serving to separate the grains.

Unbelievably fluffy with a kick, this quinoa dish is a fiesta in your mouth. Serve it stuffed in avocados or with a dollop of Greek yogurt for extra creaminess.

Skillet Garlic Butter Salmon

Fire up your skillet because this garlic butter salmon is about to become your weeknight hero. Juicy, flaky, and packed with flavor, it’s a one-pan wonder that’s as easy as it is impressive.

Ingredients

• 1.5 lbs salmon fillet, skin-on (for extra crispiness)
• 3 tbsp unsalted butter (or ghee for a richer taste)
• 4 garlic cloves, minced (more if you’re a garlic lover)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp lemon zest (brightens up the dish)
• Salt and pepper (adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Pat the salmon fillet dry with paper towels to ensure a crispy skin.
2. Season both sides of the salmon with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat until shimmering.
4. Place the salmon skin-side down in the skillet. Cook for 4-5 minutes without moving to get that perfect crisp.
5. Flip the salmon carefully and cook for another 3-4 minutes on the other side.
6. Reduce heat to low. Add butter and minced garlic to the skillet, swirling around the salmon.
7. Spoon the garlic butter over the salmon continuously for 1-2 minutes until the salmon is cooked through.
8. Remove from heat. Sprinkle with lemon zest and chopped parsley before serving.

Lightly charred edges meet a buttery, garlicky center in this dish. Serve it over a bed of quinoa or with roasted veggies for a complete meal that’s anything but basic.

One Skillet Lemon Herb Chicken and Rice

Zesty flavors meet effortless cooking in this one-skillet wonder. Juicy chicken, fluffy rice, and bright lemon herbs come together in under 30 minutes.

Ingredients

• 1.5 lbs chicken thighs (boneless, skin-on for extra crisp)
• 1 cup long-grain white rice (rinsed to remove excess starch)
• 2 cups chicken broth (low-sodium to control saltiness)
• 1 lemon (zested and juiced, about 2 tbsp juice)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves (minced, about 1 tbsp)
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1/2 tsp paprika (smoked or sweet, your choice)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Season chicken thighs with salt, pepper, and paprika. Sear skin-side down for 5-6 minutes until golden brown. Flip and cook for 3 minutes more. Remove chicken and set aside.
3. Reduce heat to medium. Add garlic and thyme to the skillet, stirring for 30 seconds until fragrant.
4. Pour in rice, lemon zest, and juice, stirring to coat grains in the oil and herbs.
5. Return chicken to the skillet, nestling pieces into the rice. Pour chicken broth over everything.
6. Bring to a boil, then cover and reduce heat to low. Simmer for 18 minutes, or until rice is tender and liquid is absorbed.
7. Remove from heat and let sit covered for 5 minutes to steam. Fluff rice with a fork before serving.

Luscious and lemony, this dish boasts crispy-skinned chicken atop herb-infused rice. Serve with a side of roasted veggies or a simple salad for a complete meal that’s as vibrant as it is satisfying.

Easy Skillet Pizza

Forget takeout—this Easy Skillet Pizza is your new weeknight hero. Crispy crust, melty cheese, and your favorite toppings in under 30 minutes.

Ingredients

• 1 1/2 cups all-purpose flour (or bread flour for extra chew)
• 1 tsp instant yeast (skip proofing for speed)
• 1/2 tsp sugar (helps the yeast work its magic)
• 1/2 tsp salt (adjust to taste)
• 1/2 cup warm water (110°F, just right for yeast)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup pizza sauce (homemade or store-bought)
• 1 1/2 cups shredded mozzarella (fresh tastes best)
• Your favorite toppings (keep it light to avoid sogginess)

Instructions

1. In a large bowl, mix flour, yeast, sugar, and salt until combined.
2. Add warm water and olive oil to the dry ingredients. Stir until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Let the dough rest in a greased bowl, covered, for 10 minutes (no need to double in size).
5. Preheat your skillet over medium heat and your oven to 450°F.
6. Press the dough into the skillet, spreading it evenly to the edges.
7. Cook on the stovetop for 3 minutes until the bottom starts to golden.
8. Spread pizza sauce over the dough, then sprinkle with cheese and add toppings.
9. Transfer the skillet to the oven and bake for 10 minutes until the cheese is bubbly and golden.
10. Let it cool for 2 minutes before slicing to prevent a cheese slide.

Here’s the deal: the crust is crispy with a tender bite, and the toppings stay put. Serve it straight from the skillet for that Instagram-worthy pull shot.

One Pan Honey Garlic Chicken and Veggies

Ready to ditch the dishes? This one-pan wonder packs juicy chicken, crisp veggies, and a sticky-sweet glaze into every bite—no cleanup required.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (trim excess fat for better browning)
• 3 tbsp honey (warm for easier mixing)
• 4 cloves garlic, minced (fresh is best)
• 2 tbsp soy sauce (low-sodium works too)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb baby potatoes, halved (uniform size for even cooking)
• 2 cups broccoli florets (fresh or frozen)
• 1 red bell pepper, sliced (seeds removed)
• 1/2 tsp black pepper (adjust to taste)
• 1/4 tsp red pepper flakes (optional for heat)

Instructions

1. Preheat oven to 400°F. Line a sheet pan with foil for easy cleanup.
2. In a bowl, whisk honey, garlic, soy sauce, olive oil, black pepper, and red pepper flakes. Tip: Microwave honey for 10 seconds to thin it.
3. Toss chicken thighs in 3/4 of the sauce, reserving the rest. Marinate 10 minutes—no longer, or the salt will draw out moisture.
4. Arrange chicken and potatoes on the pan. Roast 15 minutes. Tip: Space evenly to avoid steaming.
5. Flip chicken, add broccoli and bell pepper. Drizzle reserved sauce over veggies. Roast 15 more minutes. Tip: Broil 2 minutes for extra caramelization.
6. Check chicken reaches 165°F internally. Let rest 5 minutes before serving.

Ultimate comfort meets weeknight ease—tender chicken, caramelized edges, and veggies with a slight crunch. Serve over rice or stuff into warm pitas for a handheld twist.

Skillet Shrimp Fajitas

Make your taste buds dance with these sizzling skillet shrimp fajitas—quick, flavorful, and packed with a punch. Perfect for a weeknight dinner that feels like a fiesta.

Ingredients

• 1 lb shrimp, peeled and deveined (size 26-30)
• 2 tbsp olive oil (or any neutral oil)
• 1 red bell pepper, sliced (about 1 cup)
• 1 green bell pepper, sliced (about 1 cup)
• 1 yellow onion, sliced (about 1 cup)
• 2 cloves garlic, minced
• 1 tsp chili powder (adjust to taste)
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• 8 small flour tortillas, warmed

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced bell peppers and onion to the skillet. Cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
3. Push vegetables to one side of the skillet. Add shrimp, garlic, chili powder, cumin, salt, and black pepper to the other side. Cook shrimp for 2 minutes per side, or until pink and opaque.
4. Mix shrimp and vegetables together in the skillet. Squeeze lime juice over the top and stir to combine. Remove from heat.
5. Garnish with fresh cilantro and serve immediately with warmed flour tortillas.

Light and zesty, these fajitas boast a perfect balance of smoky and citrusy flavors. Try serving them with a side of avocado crema for an extra creamy touch.

One Skillet Sausage and Peppers

Here’s a dish that’ll have your taste buds dancing—minimal cleanup, maximum flavor. One skillet, bold ingredients, and dinner’s ready before you know it.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb Italian sausage (hot or sweet, your choice)
• 1 large bell pepper, sliced (any color works)
• 1 medium onion, sliced (yellow or red for sweetness)
• 2 cloves garlic, minced (more if you love garlic)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup chicken broth (for deglazing, water works in a pinch)
• 1/2 tsp dried oregano (Italian seasoning blend also great)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add Italian sausage, breaking it apart with a spoon. Cook until browned, 5-6 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Push sausage to one side. Add bell pepper and onion to the skillet. Cook until slightly softened, 3-4 minutes. Tip: Stir occasionally for even cooking.
4. Mix in garlic, salt, pepper, and oregano. Cook until fragrant, about 30 seconds. Tip: Garlic burns quickly, so keep an eye on it.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to meld flavors.
6. Serve hot. The sausage is juicy, the peppers crisp-tender, and the onions sweet—perfect over rice or stuffed into a crusty roll.

Craving something hearty yet simple? This skillet delivers with its smoky sausage and sweet peppers, a combo that’s as versatile as it is delicious. Try topping with grated Parmesan for an extra flavor kick.

Easy Skillet Cornbread

Forget the box mix—this Easy Skillet Cornbread is your new go-to for a golden, buttery side that’s ready in a flash. Whip up this crowd-pleaser with just a handful of pantry staples and a trusty cast-iron skillet.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1 cup yellow cornmeal (for that classic crunch)
• 1/4 cup granulated sugar (or honey for a natural twist)
• 1 tbsp baking powder (yes, tbsp—for maximum rise)
• 1/2 tsp salt (adjust to taste)
• 1 cup whole milk (buttermilk works magic here too)
• 1 large egg (room temp blends smoother)
• 1/4 cup unsalted butter, melted (or any neutral oil)

Instructions

1. Preheat your oven to 400°F and place a 10-inch cast-iron skillet inside to heat up—this ensures a crispy crust.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt until no lumps remain.
3. In another bowl, beat the milk, egg, and melted butter until fully combined. Tip: Use a fork to mix—it’s quicker and just as effective.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough cornbread—stop when you see no dry spots.
5. Carefully remove the hot skillet from the oven and swirl in a bit of butter to coat the bottom and sides.
6. Pour the batter into the skillet—it should sizzle slightly—and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Tip: For extra browning, broil the last 1-2 minutes—watch closely!

Moist, slightly sweet, and with edges that shatter at first bite, this cornbread is a dream. Serve it warm with a drizzle of honey or crumbled over chili for the ultimate comfort bite.

One Pan Creamy Tuscan Chicken

Absolutely no-fuss, this One Pan Creamy Tuscan Chicken is your weeknight hero. Sear juicy chicken, toss in sun-dried tomatoes and spinach, then drown it all in a creamy garlic sauce—done in 30.

Ingredients

• 4 boneless, skinless chicken breasts (or thighs for more flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 3 cloves garlic, minced (more if you love garlic)
• 1 cup heavy cream (for richness, half-and-half works too)
• 1/2 cup chicken broth (low sodium recommended)
• 1 tsp Italian seasoning (or a mix of dried basil, oregano, thyme)
• 1/2 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)
• 2 cups fresh spinach (baby spinach leaves are tender)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken breasts with salt and pepper, then add to the skillet. Cook for 5-7 minutes per side until golden and internal temperature reaches 165°F. Remove and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Tip: Don’t let it burn!
4. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer over medium heat, then reduce heat to low. Let it thicken for 3-4 minutes.
5. Stir in Italian seasoning, sun-dried tomatoes, and spinach. Cook until spinach wilts, about 2 minutes. Tip: Add spinach in batches if your skillet is small.
6. Return chicken to the skillet, nestling it into the sauce. Sprinkle Parmesan cheese over the top. Cover and let it melt for 2 minutes. Tip: For a golden top, broil for 1-2 minutes before serving.

Juicy chicken meets a velvety, garlicky sauce with pops of sweet sun-dried tomatoes and fresh spinach. Serve over pasta, mashed potatoes, or with crusty bread to soak up every drop.

Skillet Apple Crisp

Nothing beats the smell of cinnamon and apples wafting through your kitchen. This Skillet Apple Crisp is your ticket to dessert heaven—warm, gooey, and topped with a buttery crunch.

Ingredients

• 4 cups thinly sliced apples (like Honeycrisp or Granny Smith)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats (old-fashioned or quick oats work)
• 1/2 cup packed brown sugar
• 1/4 tsp salt
• 1/3 cup cold unsalted butter, cubed (plus extra for greasing)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 10-inch cast-iron skillet with butter.
2. In a large bowl, toss the sliced apples with granulated sugar, lemon juice, cinnamon, and nutmeg until evenly coated.
3. Transfer the apple mixture to the prepared skillet, spreading it out evenly.
4. In the same bowl, combine flour, oats, brown sugar, and salt. Mix well.
5. Add the cold cubed butter to the flour mixture. Use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Sprinkle the crumb mixture evenly over the apples in the skillet.
7. Bake for 30-35 minutes, or until the topping is golden brown and the apples are bubbly around the edges.
8. Let the crisp cool for 10 minutes before serving to allow the filling to set slightly.

Serve this Skillet Apple Crisp warm with a scoop of vanilla ice cream for a classic combo, or try it with a dollop of whipped cream for extra indulgence. The contrast between the crispy topping and tender apples is simply irresistible.

One Skillet Cheeseburger Pasta

You won’t believe how this One Skillet Cheeseburger Pasta brings all the diner vibes to your kitchen in under 30 minutes. Bold flavors, minimal cleanup, and maximum comfort—let’s dive in.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (80/20 for best flavor)
• 1 small onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 2 cups beef broth
• 1 cup milk (whole for creaminess)
• 8 oz elbow pasta (uncooked)
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes (for freshness)
• 1/4 cup pickles, chopped (trust us on this)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in onion and garlic, cooking until softened, about 3 minutes. Tip: Don’t rush this step—flavor builds here.
4. Season with salt, pepper, and Worcestershire sauce, stirring to combine.
5. Pour in beef broth and milk, then bring to a gentle boil.
6. Add pasta, reduce heat to medium-low, and simmer uncovered for 12 minutes, stirring occasionally. Tip: The pasta should be al dente—keep an eye on it.
7. Remove from heat and stir in cheddar cheese until melted and creamy.
8. Top with diced tomatoes and pickles before serving. Tip: The pickles add a tangy crunch that’s unexpectedly perfect.

Bold, cheesy, and packed with texture, this dish is a weeknight hero. Serve it straight from the skillet for that rustic, shareable vibe—or plate it up with extra pickles on the side for the ultimate cheeseburger experience.

Easy Skillet Banana Bread

You won’t believe how this skillet banana bread turns your kitchen into a cozy bakery. Grab those spotty bananas—it’s time to bake magic.

Ingredients

• 3 ripe bananas, mashed (the spottier, the sweeter)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 3/4 cup brown sugar (adjust to taste)
• 1 large egg, room temperature (for better mixing)
• 1 tsp vanilla extract (the real deal, please)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda (fresh for best rise)
• 1/2 tsp salt (balances sweetness)
• 1/2 tsp cinnamon (optional, but oh-so-good)

Instructions

1. Preheat your oven to 350°F. Lightly grease a 10-inch cast iron skillet with butter or oil.
2. In a large bowl, mash the bananas with a fork until smooth. Tip: A few small lumps are okay for texture.
3. Stir in the melted butter, brown sugar, egg, and vanilla extract until well combined.
4. Gently fold in the flour, baking soda, salt, and cinnamon until just mixed. Tip: Overmixing leads to tough bread.
5. Pour the batter into the prepared skillet, smoothing the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Start checking at 25 minutes to avoid overbaking.
7. Let cool in the skillet for 10 minutes before slicing. Serve warm for that irresistible, buttery edge.

Delightfully moist with a crispy crust, this banana bread is a hug in skillet form. Try it toasted with a smear of peanut butter or as the base for a next-level banana bread pudding.

One Pan Garlic Butter Steak and Potatoes

Alright, let’s dive straight into this mouthwatering dish that’s about to become your weeknight hero. One Pan Garlic Butter Steak and Potatoes—juicy, flavorful, and oh-so-easy. No fuss, all flavor.

Ingredients

• 1.5 lbs ribeye steak (1-inch thick, room temp)
• 1.5 lbs baby potatoes (halved, or quartered if large)
• 3 tbsp unsalted butter (softened)
• 4 garlic cloves (minced, or 1 tbsp pre-minced)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss potatoes with olive oil, half the salt, pepper, and thyme. Spread on a baking sheet.
3. Roast potatoes for 20 minutes, stirring halfway, until golden.
4. Meanwhile, mix butter, garlic, remaining salt, and red pepper flakes in a bowl.
5. Pat steak dry, then season both sides with remaining salt and pepper.
6. Heat a large skillet over high heat. Sear steak for 3 minutes per side for medium-rare.
7. Reduce heat to low. Top steak with garlic butter, let melt for 1 minute.
8. Transfer steak to rest on a cutting board. Slice against the grain after 5 minutes.
9. Serve steak over roasted potatoes, drizzle with pan juices.

Zesty garlic butter melts into every nook of the steak, while the potatoes soak up all that goodness. Try topping with fresh parsley or a squeeze of lemon for a bright finish.

Skillet Chocolate Chip Cookie

Skip the scooping—this Skillet Chocolate Chip Cookie is your new go-to for a shareable, gooey dessert that’s ready in a flash. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence.

Ingredients

• 1/2 cup unsalted butter, melted (cool slightly to avoid cooking the eggs)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar (light or dark, depending on preference)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/4 cups all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda
• 1/4 tsp salt (enhances the chocolate flavor)
• 1 cup semisweet chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 10-inch cast iron skillet.
2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
3. Add the egg and vanilla extract to the sugar mixture, whisking until fully incorporated.
4. In a separate bowl, sift together the flour, baking soda, and salt to ensure even distribution.
5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
6. Stir in the chocolate chips, reserving a handful for the top.
7. Transfer the dough to the prepared skillet, pressing it evenly into the bottom.
8. Sprinkle the reserved chocolate chips over the top for a bakery-style finish.
9. Bake for 18-20 minutes, or until the edges are golden but the center is still soft.
10. Let the cookie cool in the skillet for 5 minutes before slicing to allow it to set slightly.

Bite into the perfect balance of crispy edges and a soft, chocolatey center. For a next-level treat, drizzle with caramel sauce or serve with a dollop of whipped cream.

Conclusion

Just like that, you’ve got 17 mouthwatering one-skillet recipes to simplify your cooking without sacrificing flavor! Whether you’re a busy parent or a cooking newbie, these dishes promise ease and deliciousness in every bite. Don’t forget to whip up your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!