The evening routine on weeknights can go by quickly. Many times, there’s little chance to sit down and enjoy some extra family time after a full day of work and school, especially with dinner and bedtime schedules to manage.

One-pan dinners can give us some of that precious time back by simplifying meal prep and cleanup. We’re sharing three kid-approved recipes that are both delicious and light on labor. Save this blog for quick access so you’ll always have great one-pan options to serve your family.

Invite your child(ren) into the kitchen, too! They’re especially good at mixing and pouring, plus they’re more likely to enjoy the meal if they get to be part of the process. Enjoy!

Balsamic Glazed Chicken and Potatoes (Serves 4)

Ingredients:

4 boneless, skinless chicken breasts
4 Tbsp. balsamic vinegar
2 Tbsp. honey
2 Tbsp. olive or avocado oil
1 tsp. garlic powder
2 cups baby potatoes, halved
2 cups asparagus spears

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Line a baking sheet with foil or parchment paper.
3. In a small bowl, combine balsamic vinegar, honey, oil, and garlic powder.
4. Toss baby potatoes with half of the vinegar mixture and spread onto the baking sheet.
5. Place chicken on the baking sheet and brush each with the remaining vinegar mixture.
6. Roast for 20 minutes, then add the asparagus to the sheet. Continue roasting for an additional 10 minutes or until the chicken reaches 165 degrees.

Mexican Chicken and Black Bean Skillet (Serves 4)

Ingredients:

4 boneless, skinless chicken breasts, cubed
2 Tbsp. olive or avocado oil
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1 cup black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 cup diced bell peppers
½ cup salsa
½ cup cheddar cheese
4 to 8 whole-grain tortillas (optional)

Directions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the cubed chicken. Season with cumin, chili powder, and garlic powder. Cook for 5 to 6 minutes or until chicken is cooked through.
3. Stir in the black beans, corn, bell peppers, and salsa. Let simmer for 5 minutes.
4. Sprinkle cheddar cheese over the top. Cover and cook for 2 minutes or until melted.
5. Serve with warm tortillas (optional) for a heartier meal.

Creamy Garlic Parmesan Chicken and Rice (Serves 4)

Ingredients:

4 boneless, skinless chicken breasts, cubed
2 Tbsp. butter
4 cloves garlic, minced
2 cups uncooked brown rice
5 cups chicken stock or broth
½ cup grated Parmesan cheese
1 cup baby spinach
2 to 4 Tbsp. 2% milk

Directions:

1. Heat butter in a large skillet over medium heat.
2. Add chicken and cook for 5 to 6 minutes or until golden brown and cooked through.
3. Stir in garlic and rice, sautéing for 1 minute.
4. Pour in chicken stock/broth and bring to a boil.
5. Cover and let simmer for 30 to 40 minutes or until rice is tender.
6. Remove from heat and stir in Parmesan, milk, and baby spinach. Cover and let sit for 5 minutes before serving.

Click here for a list of helpful tips about how to practice food safety at home with your children from the American Academy of Pediatrics.