simple weeknight dinners that use one pan and five ingredients you already own

I love weeknights when dinner is both calm to make and genuinely satisfying. Over the years I’ve collected a handful of one-pan, five-ingredient recipes that rescue evenings without feeling like a compromise. These are the sort of meals I turn to when I’ve had a long day, want minimal washing up, and still want something that tastes like more than “takeaway leftovers.”

Why one-pan, five-ingredient dinners work

People often ask me: “Doesn’t simple mean boring?” Not at all. Limiting ingredients forces you to pay attention to technique, seasoning, and timing — and it makes pantry staples shine. Another common question is: “Do these feel balanced?” Yes, if you use a protein, a vegetable, a starch (or legume), acid (like lemon or vinegar), and a fat or a salty element such as olive oil or soy sauce. Those five building blocks cover taste and texture.

Here are a few guiding ideas I use every time: choose ingredients that complement each other, keep an eye on cook times so nothing overcooks, and finish with something bright (lemon, herbs, or chili flakes) to lift the whole dish.

Pan-roasted chicken thighs with lemon and garlic

Ingredients:

• 4 bone-in chicken thighs (skin on)
• 6 cloves garlic, smashed
• 1 lemon (zest + juice)
• 2 tbsp olive oil
• Salt and black pepper

Method: Preheat oven to 200°C/400°F. Heat an ovenproof skillet (cast-iron is my favourite) over medium-high heat and add the olive oil. Season the chicken generously and brown skin-side down for about 6–8 minutes until golden. Turn the thighs, add smashed garlic cloves and zest of the lemon, then transfer to the oven for 20–25 minutes until cooked through. Finish with a squeeze of lemon juice and extra black pepper.

Tips: If you like herbs, tucking a few rosemary sprigs under the chicken still keeps this within five core ingredients. Serve with a simple salad or steamed greens for a full plate.

One-pan salmon and asparagus with soy-honey glaze

Ingredients:

• 2 salmon fillets
• 250g asparagus, trimmed
• 2 tbsp soy sauce
• 1 tbsp honey (or maple syrup)
• 1 tbsp olive oil

Method: Mix soy sauce and honey. Preheat oven to 200°C/400°F. On a baking tray or sheet pan, arrange salmon and asparagus, drizzle with olive oil, salt and pepper lightly (the soy is salty so go easy), then brush salmon with the soy-honey mixture. Roast for 12–15 minutes until salmon flakes and asparagus is tender.

Substitutions: Use tamari if you prefer gluten-free, and swap honey for maple syrup for a vegan-friendly glaze (replace salmon with firm tofu pressed and sliced).

Skillet chickpeas, tomatoes and spinach

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 can chopped tomatoes (400g)
• 100–150g baby spinach
• 1 onion, thinly sliced
• 2 tbsp olive oil

Method: Heat olive oil in a large skillet, add the sliced onion and cook until soft. Add chickpeas and canned tomatoes, season with salt, pepper and a pinch of chili flakes if you like. Simmer for 8–10 minutes so the sauce thickens. Stir in the spinach just before serving so it wilts but stays bright. Serve with crusty bread or rice.

Why I love it: It’s pantry-friendly, warming and comes together in under 20 minutes. Add a drizzle of tahini or a dollop of yogurt for a creamy finish if you have it on hand.

Prawn and courgette lemon skillet

Ingredients:

• 300g raw prawns, peeled
• 2 medium courgettes (zucchini), sliced into half-moons
• 1 lemon (zest + juice)
• 2 tbsp butter or olive oil
• 2 garlic cloves, minced

Method: In a wide pan, melt butter or heat oil. Add garlic and courgette slices, sauté until just soft. Push veg to one side and add prawns; cook for 2–3 minutes per side until pink. Finish with lemon zest and juice, season to taste, and scatter with black pepper. Serve over quick-cook couscous or with toasted sourdough.

Quick note: Prawns cook fast — watch them so they stay plump and tender.

Sheet-pan sausage, potatoes and apple

Ingredients:

• 4 sausages (choose your favourite)
• 500g baby potatoes, halved
• 1 apple, cored and sliced into wedges
• 1 tbsp olive oil
• 1 tsp dried thyme or rosemary

Method: Preheat oven to 200°C/400°F. Toss potatoes and apple with olive oil, thyme, salt and pepper on a baking tray. Nestle sausages among them and roast for 25–30 minutes, turning once, until potatoes are crisp and sausages are cooked through. Finish with a splash of cider vinegar or mustard if you have it for an extra tang.

Why it works: The apple adds sweetness that balances the savoury sausage, and everything cooks together—easy to scale up for leftovers.

Simple swaps and pantry tricks

Questions I hear often: “What if I don’t have X?” and “Can I double these?” Yes and yes — these recipes are forgiving.

• Protein swaps: Chicken thighs can be swapped for drumsticks; salmon for trout or firm tofu; prawns for scallops or tempeh.
• Veg swaps: Use whatever is in the fridge — broccoli, green beans, peppers or frozen veg all work well.
• Acid is key: Lemon, vinegar, or even a spoonful of mustard brightens flavours. Don’t skip it.
• Seasoning: Salt and pepper are essential. If you have only one extra thing, make it chili flakes or smoked paprika — small additions like that change the whole vibe.
• Timing: Stagger cooking times rather than overcrowding the pan. Denser items like potatoes need more oven time; delicate proteins go in later.

One quick table of cook times

These dinners are not about culinary perfection; they’re about making the most of the things you already have and enjoying a calm, tasty evening. If you try any of them, I’d love to hear which became your go-to — drop a comment on Blogslife Co or tag me if you share a photo. Happy cooking and minimal washing up!