14 Cozy One-Pan Fall Dinners That Practically Make Themselves

Too tired to cook? These one-pan meals are the answer.

By
Mimi Young
Mimi Young
Mimi Young
Editor
Mimi Young is an editor and pastry chef. She has also curated and written numerous recipe roundups for Serious Eats.
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Published September 01, 2025
A plate with chicken paillard and a side of greens, placed on a wooden table with a fork and a napkin

Serious Eats / Fred Hardy

If you're like me, you probably speed through the workday, glance up from your laptop during the mid-afternoon, notice the sky darkening already, and wonder, "Where did the day go?" You realize there are still plenty of tasks on your to-do list—one being to make dinner. Well, we've got solutions—14, to be exact—to your mealtime quandary. With so much to do and so little time, it only makes sense to opt for a one-pan meal. Whether it's cooking on a sheet pan, in a cast iron skillet, Dutch oven, or pressure cooker, these fall one-pan dinners are designed to maximize flavor and minimize cleanup so you can spend your evening winding down and recharging for the next day.

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  • Chicken Saltimbocca

    Two plates of chicken saltimbocca with sauce broccolini and lemon wedges on a table setting

    Serious Eats / Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey

    Just because it’s a weeknight doesn’t mean you have to skip the fancy flourishes, and this recipe for chicken saltimbocca proves it. Start by frying sage leaves for garnish, then cook the chicken in the sage-infused oil, with the ham side down first, to crisp up the prosciutto and sage.

  • Easy Skillet Tamale Pie With Cornbread Crust

    20150128-tamale-pie-american-food-lab-recipe-22.jpg

    Serious Eats / J. Kenji Lopez-Alt

    Inspired by the spices and flavors of traditional tamales, this skillet pie begins with a beef chili made from ground beef and a few kitchen staples, including frozen corn, canned black beans, and canned tomatoes. Topping the mixture with a cornbread batter enriched with brown butter imparts a wonderfully nutty aroma and highlights the sweet corn flavor of the crust. 

  • Sheet-Pan Pork Tenderloin With Sweet Potatoes and Broccoli

    Overhead view of sheet pan dinner

    Serious Eats / Two Bites

    We love a quick-cooking pork tenderloin recipe that delivers big flavor and involves minimal cleanup. The key is starting with a ripping-hot pan and roasting the sweet potatoes, broccoli, and pork in stages so everything comes out perfectly cooked at the same time. Rubbing the pork with a blend of bold spices and pushing garlic slices into the meat until they're flush with the surface results in deeply seasoned pork infused with garlic flavor, and ensures the garlic doesn't burn.

  • Sheet-Pan Gnocchi and Sausage

    A plate of gnocchi with roasted vegetables and cheese, next to a sheet pan with more of the dish

    Serious Eats / Victor Protasio

    Using store-bought refrigerated gnocchi means there's no need to par-boil the pasta. Cooked on a sheet pan, the gnocchi are crisp and golden, with a fluffy, tender interior. Here, the classic combination of broccoli rabe and sausage gets a hit of sweetness and acidity from cherry tomatoes and lemon.

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  • 30-Minute Chicken With Lemon Butter Sauce

    A plate with chicken paillard and a side of greens, placed on a wooden table with a fork and a napkin

    Serious Eats / Fred Hardy

    "Paillard," a French culinary term referring to pounding meat thin for quick and even cooking, is the key to this elegant dish of juicy, golden cutlets served with a lemon-herb butter sauce. Swirling pieces of cold butter into the reduced pan sauce creates a glossy, emulsified sauce; finished with a squeeze of fresh lemon juice, lemon zest, and fresh parsley, chives, and tarragon, each bite is bright and herbaceous. As Julia Child would say: bon appétit!

  • Sherry-Braised Chicken With Chickpeas, Chorizo, and Fennel

    A skillet meal with chicken, chorizo, chickpeas, and vegetables

    Serious Eats / Maureen Celestine

    This cozy one-pan dish is vibrant and aromatic, and loaded with smoky, sweet, savory, and boozy flavors. Starting the chicken skin side down in a cold skillet allows the fat to render slowly, maximizing crispness and laying the foundation for more flavor. For a touch of complexity and nuttiness, add a splash of sherry to the dish.

  • One-Pan Honey-Mustard Pork Chops

    Side view of sauced pork chops

    Serious Eats / Amanda Suarez

    These tender, juicy pork chops require minimal preparation and hands-on cooking, making it possible to have dinner on the table in under 45 minutes. Starting the pork chops at a lower temperature and then finishing them in a hot pan allows the meat to remain tender and juicy, while also achieving a nice browned exterior. Finish off the chops with a drizzle of sweet and tangy honey-mustard pan sauce—or apple cider sauce, if you prefer—and serve them with greens and plenty of crusty bread on the side for a complete meal. 

  • Sheet-Pan Roasted Chicken, Sweet Potatoes, and Brussels Sprouts

    Serving on sheet pan chicken and vegetables on a plate with a fork and knife and a red cup. To the side of the dish is the tray of chicken and vegetables with a red napkin

    Serious Eats / Robby Lozano

    If you're looking for another sheet-pan dinner that's vibrant and loaded with flavor, you can't go wrong with this chicken, sweet potato, and Brussels sprouts combination. Using bone-in, skin-on chicken thighs instead of leaner breast meat guarantees juicy meat—and let's not forget about the crispy skin, too. Using gochujang in both the dressing and mayonnaise gives the dish a kick of umami, along with sweet and spicy notes.

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  • Broiled Whole Porgy With Blistered Shishito and Tomato

    20180710-porgy-one-pan-tomatoes-shishito-peppers-vicky-wasik-16-

    Serious Eats / Vicky Wasik

    If you're intimidated by the thought of cooking whole fish, don't be. It could be the solution to your busy weeknight dinner conundrum. In this dish, everything—the fish, tomatoes, and shishito peppers—is kept whole and blasted with high heat under the broiler until blistered and charred. It takes just 30 minutes to cook, with most of the time spent hands-off. Just be sure to arrange a bed of lemon slices on the pan to prevent the fish from sticking, and to infuse it with bright citrus flavor.

  • Pressure Cooker Mushroom Risotto

    Finished and garnished mushroom risotto in a bowl with cheese and herbs on the periphery.

    Serious Eats / Mariel De La Cruz

    Creamy, deeply satisfying risotto that requires no stirring? Yes, please! A combination of well-browned fresh mushrooms, dried porcini, and stock infused with mushroom trimming gives the rice its intense flavor, and a touch of soy sauce and miso paste helps amplify the mushrooms' rich, savory notes.

  • Chickpea, Coconut, and Cashew Curry

    20210322-ChickpeaCurry-Andrew_Janjigian

    Serious Eats / Andrew Janjigian

    Canned chickpeas star in this rich curry redolent with garam masala and ginger. Coconut milk and two types of cashews—ground and toasted—provide a cooling balance to the heat of the ginger and chiles. Serve it with store-bought naan or ready-made rice, and that's dinner on the table in under 30 minutes.

  • Easy Skillet Baked Ziti With Sausage and Ricotta

    20151019-skillet-baked-ziti-recipe-23-kenji.jpg

    Serious Eats / J. Kenji López-Alt

    When it's cold outside, nothing says comfort like this stovetop "baked" ziti, which delivers all the comforting vibes of a baked pasta—but doesn't require the oven. Soaking the pasta in salted hot water for about 10 minutes helps it soften slightly, reducing cooking time. For pockets of gooey cheese throughout, stir cubed mozzarella into the pasta as it cooks.

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  • The Best Moules Marinières (Sailot-Style Mussels)

    A bowl of moules marinières with a piece of bread in it.

    Serious Eats / Qi Ai

    Steamed mussels are not only easy but also surprisingly affordable, despite their bistro-chic appearance. All you have to do is sweat the aromatics to take the harsh edge off the alliums, then steam the mussels in some dry white wine or hard cider. The briny juices released during cooking, combined with lemon juice, lemon zest, and heavy cream, create an irresistible broth that's perfect for dunking—so be sure to serve it with plenty of crusty bread for soaking it all up.

  • Sheet-Pan Salmon With Cabbage and Mushrooms

    A plated salmon dish alongside a sheet pan with prepared salmon and vegetables, garnished and ready to serve

    Serious Eats / Maureen Celestine

    This simple salmon dinner comes together in under an hour and requires very little prep and cleanup. There are a few key steps to make it a truly delicious meal: Brushing the cabbage and salmon with spice-infused oils enhances the flavor of the vegetables and fish, and covering the cabbage for the first part of its cooking time steams the leaves, ensuring they become tender.

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