One Pot Weeknight Chicken Dinner – Quick and Easy – 25 Minutes

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 One Pot Weeknight Chicken Dinner will be….

 ….real good on the weeknight that you make it and also the leftovers will be great as a lunch at work or as a “weeknight nuke it no brainer” on one of those nights when you just don’t feel like cooking.

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A lot of my readers are working moms and/or dads so I hope, no I’ll bet, that  this recipe helps.

It’s quick,  easy, and delish!

First get out your dishwasher safe cutting board and cut up the chicken. In the pursuit of quick and easy I just thawed out some tenders in the microwave and cut them into pieces.

Put a large skillet or sauté pan on at medium high and swirl in enough olive oil to coat the bottom. Put in the chicken pieces and stir them around a few times as they cook.

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When they have browned add the carrots, salt, pepper and dried basil.

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Mix it up a few times until the carrots just begin to get a little soft. I test them with a table fork.

Add the broth and let it come up to a fast simmer. Then…

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…..put in the gnocchi.  Stir a few more times until the gnocchi starts to float, 2-3 minutes. You could use cut up potatoes or some small piece pasta like penne or rigatoni instead of gnocchi. Just put it in at the same time as the broth.

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Then add the peas.

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Mix the peas in and when broth starts to simmer again throw in the grated parmesan.

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Stir in the parmesan and it’s ready to enjoy! Top it off with a little more grated parmesan when you serve it. 
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A nice chardonnay goes along real good with your One Pot Weeknight Chicken Dinner.

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Chicken, Gnocchi and Veggies all in one pot and in 25 Minutes
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Prep Time 10 Minutes
Cook Time 15 Minutes
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Prep Time 10 Minutes
Cook Time 15 Minutes
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Instructions
  1. First get out your dishwasher safe cutting board and cut up the chicken. Put a large skillet or sauté pan on at medium high and swirl in enough olive oil in to coat the bottom. Put in the chicken pieces and stir them around a few times as they cook. When they have browned add the carrots and the salt, pepper and dried basil. Mix it up a few times until the carrots just begin to get a little soft. I test them with a table fork.
  2. Add the broth and let it come up to a fast simmer. Then put in the gnocchi. Stir a few more times until the gnocchi starts to float.
  3. Then add the peas. Mix the peas in and when broth starts to simmer again throw in the grated parmesan. Stir in the parmesan and it's ready to enjoy! Top it off with a little more grated parmesan.
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Baked Pork Chops Dinner – In One Pan – 30 Minutes – Quick and Easy – Gluten Free

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Baked Pork Chops Dinner is all in One Pan and.. …30 minutes, total. Oh yeah, and real good.

I was in the grocery store picking up some wine – of course – and looking around for something a little different for supper. When I spied these real thick, bone in, pork loin chops.

I had a couple little chores to do so I bought what I needed to put together this one pan dinner that would just go in the oven and free me up for a little while.

I bet you find yourself in that kind of crunch sometimes too.

I picked out veggies that would take the same time to cook that the thick pork chops would and heres what the product of my chopping, olive oiling and salt and peppering looked like. I did sprinkle a little paprika on the potatoes and a little grated parmesan on the pork chops.

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You could use a baking sheet lined with aluminum foil and sprayed or wiped with olive oil. Or, a nonstick one like you see in the pic.

In the pursuit  of quick and easy I got the pre trimmed and washed string beans in  produce and the pre peeled and cut potatoes in frozen . The onion and the pepper were the only cutting up that I had to do.

It went into a 475° oven for twenty minutes and our Baked Pork Chops Dinner all was cooked and ready.

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I didn’t get all my honeydos finished but a nice dinner with my honey and that bottle of Pinot Noir that I had grabbed at the store all made for a real good evening.

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Baked Pork Chops Dinner - In One Pan - 30 Minutes - Quick and Easy - Gluten Free BigOven - Save recipe or add to grocery list Yum
Baked pork chops, potatoes and veggies all in one sheet pan.
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Course Main course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Set the oven at 475F. Line a baking sheet with aluminum foil and spray or wipe with olive oil. Put the pork chops and the veggies on the baking sheet. Drizzle the veggies with olive oil and sprinkle with salt and pepper. Sprinkle the potatoes lightly with paprika and the pork chops with grated parmesan cheese.
  2. Put the sheet into the oven and cook for 20 minutes. The veggies should be cooked and crisp on the edges and the pork chops should be firm to a poke or read 155- 160 on an instant read meat thermometer.
  3. Enjoy!!
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Alfredo Sauce with Fettuccine and Shrimp

  Alfredo Sauce with Fettuccine and Shrimp is Easy! 

When it was first done, hundreds of years ago, Fettuccine Alfredo was just pasta with melted butter and parmesan cheese. I had it like that myself a few times growing up in New Jersey and I still make it that way sometimes. Then the world turned and it had to have “Alfredo sauce” included to the extent that it’s now what we all think of when we see or hear of Fettuccine Alfredo.

Ya gotta do it for yourself. It’s so easy and so good. Or, you could buy some ready to go Alfredo sauce in the store on your way home.

Shh,,I won’t tell on you.

Get a pot of water on the stove, set it on high. Add the salt. When it starts to boil reduce it to medium high and add the fettuccine. With a pair of tongs get all the fettuccine down into the water. Stir the  around so that won’t stick together and stir it occasionally as it cooks.

While the fettuccine is cooking get a frying pan on at Medium heat and put in half of the butter. Add the shrimp and cook them just enough to turn them pink, flip them over with a pair of tongs and pink up the other side. 

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Put the rest of the butter in and add the heavy cream, salt and black pepper, a pinch of ground nutmeg (optional), a pinch of ground cloves (optional), a pinch of red pepper flakes (optional) and let it simmer.

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When it has reduced just a little mix in the grated parmesan and keep gently stirring as your Alfredo Sauce thickens up. 

Put the fettuccine in the sauce and stir it getting the fettuccine coated with your Alfredo sauce.

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Serve it up!

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With some good pinot grigio or maybe a nice chianti. Chianti wouldn’t be a sacrilege with a shrimp dish, would it?

Also, of course, some of poppop’s,,,,,,er,,,,YOUR homemade bread.

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Alfredo Sauce with Fettuccine and Shrimp.
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Rating: 5
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Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
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Votes: 1
Rating: 5
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Instructions
  1. Get a pot of water on the stove, set it on high. Add the salt. When it starts to boil reduce it to medium high and add the fettuccine. With a pair of tongs get all the fettuccine down into the water. Stir the around so that won't stick together and stir it occasionally as it cooks.
  2. While the fettuccine is cooking get a frying pan on at Medium heat and put in half of the butter. Add the shrimp and cook them just enough to turn them pink, flip them over with a pair of tongs and pink up the other side.
  3. Put the rest of the butter in and add the heavy cream, salt and black pepper, a pinch of ground nutmeg (optional), a pinch of ground cloves (optional), a pinch of red pepper flakes (optional) and let it simmer.
  4. When it has reduced just a little mix in the grated parmesan and keep gently stirring as your Alfredo Sauce thickens up. Put the fettuccine in the sauce and stir it getting the fettuccine coated with your Alfredo sauce. Serve it up!
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Parmesan Crusted Chicken Dinner – One Pan – Quick and Easy – 30 Minutes – Gluten Free

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Parmesan Crusted Chicken Dinner…..

 ….is done all in one pan and oven baked. All in 30 Minutes, or less.

And,, it turns out great!

When you get home from a busy, tiring day and you want to put a real good meal together but with minimal work and cleanup…..

……this Parmesan Crusted Chicken Dinner definitely fills the bill. You could substitute any kind of potatoes that you have on hand but the sweets shown here were a nice change from the norm. 

The time in the oven could range from 15 to 20 minutes depending on the size and thickness of the chicken. I used these thin filets that we buy frozen and it helps both the prep and the cooking time. Tenders will also work good.

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Let’s get going. 

Set the oven at 450°F/232°C and put the chicken in the microwave to thaw. 

Peel and cut up the sweet potatoes into bite sized pieces.

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Line a cookie sheet or baking pan with aluminum foil and spray or wipe it with olive oil. I have started using these nonstick cookie sheets and they work out real well. Spread the potato pieces and the broccoli out on the pan. Lay the chicken in the pan. Salt and pepper everything and shake a layer of grated parmesan cheese on the chicken. Lightly drizzle the chicken with olive oil, turn the chicken pieces over and do the same treatment on the second side.

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Into the oven it goes. When the chicken reads 165°F/75°C on an instant read thermometer or is leaking out clear liquid or is firm to a poke it is done. You might like to then switch the oven to broiler and put the pan on a top shelf for a minute or two to get things a little crusty. You don’t have to but,, well,, I like to. 

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It’s time to serve up and enjoy your Parmesan Crusted Chicken Dinner.

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We had a nice bottle of Ruffino Reserva Ducale Chianti with our Parmesan Crusted Chicken Dinner. 

It was on sale!

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One Pan Parmesan Crusted Chicken Dinner BigOven - Save recipe or add to grocery list Yum
Chicken filets crusted with grated parmesan cheese and oven baked with the potatoes and broccoli.
Votes: 1
Rating: 5
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Prep Time 10 minutes
Cook Time 15-20 minutes
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Prep Time 10 minutes
Cook Time 15-20 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
  1. Set the oven at 450°F/232°C and put the chicken in the microwave to thaw. Peel and cut up the sweet potatoes into bite sized pieces.
  2. Line a cookie sheet or baking pan with aluminum foil and spray or wipe it with olive oil. I have started using these nonstick cookie sheets and they work out real well. Spread the potato pieces and the broccoli out on the pan. Lay the chicken in the pan. Salt and pepper everything and shake a layer of grated parmesan cheese on the chicken. Lightly drizzle the chicken with olive oil, turn the chicken pieces over and do the same treatment on the second side.
  3. Into the oven. When the chicken reads 165°F/75°C on an instant read thermometer or is leaking out clear liquid or is firm to a poke it is done. You might like to then switch the oven to broiler and put the pan on a top shelf to get things a little crusty. You don't have to but,, well,, I like to.
  4. It's time to serve up and enjoy your Parmesan Crusted Chicken Dinner.
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