Tag Archives: one pan meals

This 20-Minute Tuscan White Bean Skillet is a Dinner Winner

Tuscan cuisine is known for humble and delicious food, relying on impeccable regional ingredients. Don’t let this super quick vegetarian dinner recipe fool you: it’s substantial and nutritious, and the trick is to let the flavours of the marinated vegetables meld and intensify the kale and beans.

When it comes to the veggies starring in this vibrant dish, tuscan kale (often called cavolo nero or dinosaur kale or even lacinato kale) is more tender than the curly variety and is enriched with an abiding sweet and earthy flavour. Its versatility is highlighted in this quick sauté with marinated artichokes and sundried tomatoes, turning simple ingredients into a most satisfying supper.

Related: Our Easiest 5-Ingredient Dinner Ideas

20-Minute Tuscan White Bean Skillet Dinner

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

2 ½ Tbsp extra-virgin olive oil, divided
6 cups torn Tuscan kale (see tip)
Pinch each salt and pepper
½ onion, chopped
2 cloves garlic, minced
5 oil-packed sundried tomatoes, thinly sliced
1 ½ cups cherry tomatoes or can cherry tomatoes, drained
170 ml jar artichokes in oil, drained
540 ml/19 oz can cannellini beans, drained and rinsed
⅓ cup shaved Pecorino cheese or Parmesan cheese

Chopped parsley (optional)
Extra-virgin olive oil for drizzling
Artisanal loaf (optional)

Directions:

1. Heat 1 ½ tsp of the oil in a large skillet over medium heat. Add kale, and using tongs, toss to coat. Sprinkle with salt and pepper. Sprinkle with 2 tsp water to steam, tossing until wilted, about 1 minute. Transfer to a bowl.

Tip: To prepare kale, wash and drain. Tear kale away from the rib.

2. Add the remaining 2 Tbsp of oil to the pan; add onions and cook, stirring until softened, 3 minutes. Stir in garlic and sundried tomatoes and cook for 1 minute. Add cherry tomatoes and cook until almost softened, 3 minutes.

Variation Tip: Swap out sundried tomatoes in oil for roasted red peppers or marinated eggplant and swap out Pecorino cheese for feta or goat cheese.

3. Stir in beans and artichokes; cook, stirring to combine. Return the kale and cook until warmed. Top with cheese and sprinkle with parsley and drizzle with more olive oil.

4. Serve with crusty bread to round out the meal.

Dinner doesn’t have to be daunting. Here are Alton Brown’s quickest dinner ideas, 20+ tasty mains ready in 15 minutes and the most affordable healthy suppers to make at home.

Lazy One-Pan 30-Minute Chicken Parmigiana Your Weeknight Needs

Breaded chicken parmigiana is quickly regaining its nostalgic magic and has stirred up real excitement as a sexy date-night option. Whether you’re whipping up this easy and soul-satisfying dish for a family or planning for an intimate weeknight meal, the main course’s classic old-world Italian flavours and simplicity will quickly make its way into your dinner rotation.

One-Pan 30-Minute Chicken Parmigiana

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

½ cup all-purpose flour
2 eggs, beaten
1 cup panko or seasoned breadcrumbs
¾ cup finely grated Parmesan cheese, divided
½ tsp each salt and pepper
2 skinless, boneless chicken breasts, halved lengthwise and pounded to ¼-inch thickness (see tip) or 4 chicken cutlets
½ cup olive oil, divided
2 cups passata or Marinara sauce
1 clove garlic, minced
Pinch hot pepper flakes (optional)
⅓ cup basil leaves, divided (optional)
Half 340g mozzarella ball cut in 8 thin slices
Salt and pepper
300g spaghetti (optional)

Directions:

1. Preheat oven to 400°F. Arrange three plates or pie plates on work surface. Fill one with flour and season with salt and pepper. Fill other plate with egg whisked with 2 tsp water and season with salt and pepper, and the last plate with panko and ½ cup of the Parmesan cheese.

2. Dip chicken cutlet into flour mixture, turning to coat; shake off excess. Dip into egg mixture, shaking off excess then into panko mixture, turning and pressing to coat. Place on a parchment paper-lined baking sheet and repeat with remaining chicken.

Tip: To make your chicken cutlets, arrange halved skinless, boneless chicken breasts between plastic wrap and pound to ¼-inch thickness with a mallet,  bottom of a small skillet or even a rolling pin.

3. Heat 2 Tbsp of the oil in large heat-proof skillet over medium heat; cook two pieces chicken, turning once, until browned, about four minutes. Transfer to baking sheet. Wipe skillet clean with paper towel and repeat with 2 Tbsp oil and remaining chicken pieces. Wipe skillet.

4. Heat remaining 2 Tbsp oil in skillet over medium heat; add garlic and hot pepper flakes and cook for 30 seconds. Add passata, ⅓ cup water, 6 basil leaves and cook for 2 minutes. Nestle in chicken pieces to fit and spoon some of the sauce over chicken. Sprinkle with remaining ¼ cup Parmesan and top with mozzarella.

Tip: Passata or tomato passata is uncooked strained tomatoes. Free from seeds and skin, it’s fresh and packed with pure tomato flavour and is an ideal solution for quick weeknight sauces, soups or stews.

5. Bake in oven until cheese is melted and bubbling and chicken is no longer pink inside, 6 to 8 minutes. Garnish with remaining basil (if desired).

Tip: Meanwhile, in saucepan of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Drizzle with olive oil, salt and pepper and serve with chicken if desired. Alternatively, you can enjoy on a toasted sub roll or Kaiser bun topped with hot pickled peppers.

Stomach still growling? We’ve rounded up 20 healthy one-pot dinners to make on a budget, cheap dinner ideas for two and our most popular chicken recipes ever.

chicken sheet pan dinner

Simple Sheet Pan Chicken and Veggie Dinner in Under an Hour

One tray means little mess for this chop, toss and roast creation. Full of hearty, warming winter vegetables and crowd-pleasing chicken, and generously coated with a maple-mustard sauce, you’ll have dinner ready for your family in under an hour.

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Use any in-season vegetables you have on hand such as squash, potatoes, onions and beets. You can also opt for a different protein, such as pork chops, sausages, meatballs or even fish — the options are truly endless.

Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 4

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Ingredients:
1 whole chicken, cut into 6 to 8 pieces, or chicken pieces of choice (breast, drumsticks, etc.)
1 medium turnip, peeled and sliced into boats
1 large carrot, peeled and cut into medium pieces
1 onion, peeled and thickly sliced
1 medium sweet potato, cut into large pieces
1/2 large bulb or 1 small bulb fennel, cored and sliced into thick strips
1 Tbsp chopped fresh sage, more for garnish
1/4 cup Dijon mustard
1/4 cup maple syrup
2 Tbsp apple cider vinegar
2 Tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp ground black pepper

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Directions:
1. Preheat oven to 400ºF. Arrange chicken, vegetables and sage on a large rimmed baking sheet.
2. In a small bowl, whisk mustard, maple syrup, vinegar, oil, salt and pepper until combined. Add to chicken and vegetables, and toss to coat. Evenly space chicken and vegetables, ensuring chicken is skin side-up.
3. Roast for 40 to 45 minutes, until vegetables are tender and chicken is cooked through with crispy skin.
4. Serve with additional fresh sage, if desired.

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Check out these 15 simple recipes for tasty sheet pan suppers.