Can you really make dinner in 15 minutes?

Yes use fast-cooking proteins (thin chicken cutlets, shrimp), quick-tender veggies (zucchini, peppers, spinach), and one hot pan. Pre-measure spices, slice while the pan heats. A 12-inch skillet or the broiler lets everything cook at once.

What pan size is best for one-pan meals serving 4?

A 12-inch (30 cm) skillet or large sheet pan gives room to sear instead of steam. If your pan is smaller, cook in two quick batches and recombine.

How do I prevent vegetables from getting soggy?

Pat produce dry, preheat the pan until hot, and cook in a single layer. Add high-water veggies near the end so they stay crisp-tender. Don’t cover unless you’re steaming.

What are the safe internal temperatures for proteins?

Chicken 165°F / 74°C; Pork 145°F / 63°C (rest 3 min); Salmon 125-130°F / 52-54°C for medium; Shrimp opaque and C-shaped. Use an instant-read thermometer. For full guidance, see the USDA food safety temps

Can I use frozen shrimp?

Yes. Thaw under cold running water 10–15 minutes, then dry very well . Wet shrimp won’t brown. Cook 1-2 minutes per side.

Can I meal prep these ahead?

Absolutely. Store 3-4 days in airtight containers. Reheat in a hot skillet or 350°F / 175°C oven; add herbs/sauces after reheating.

What quick carb add-ons don’t require extra pans?

90-second microwave grains, couscous (just hot water), warmed tortillas/naan, or pre-cooked quinoa.

One-Pan 15-Minute Meals You’ll Make On Repeat (Quick Weeknight)

Description

Juicy chicken cutlets with zucchini and grape tomatoes in a lemon-butter finish. A fast, fresh one-pan dinner in 15 minutes.

Ingredients

Scale

1 lb chicken breast cutlets (½-inch thick) or tenders

2 small zucchini, cut into half-moons

1 cup grape tomatoes

1 Tbsp olive oil

1 tsp Italian seasoning

½ tsp garlic powder

¾ tsp kosher salt

¼ tsp black pepper

Zest of 1 lemon

1 Tbsp butter

Juice of 1 lemon

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Instructions

1. Heat pan (2 minutes): Preheat 12-inch skillet over medium-high heat. Add olive oil.

2. Cook vegetables (5 minutes): Add zucchini and sauté for 3 minutes. Add tomatoes and cook 2 minutes more until zucchini is golden and tomatoes start to soften.

3. Cook chicken (7 minutes): Push vegetables to edges. Pat chicken dry and season both sides with Italian seasoning, garlic powder, salt, pepper, and lemon zest. Cook 3–4 minutes per side until golden and internal temperature reaches 165°F.

4. Finish (1 minute): Add butter and lemon juice to pan, swirling to coat everything.

Notes

Why this works in 15 minutes: ½-inch cutlets hit 165°F quickly; zucchini coins and cherry tomatoes cook in minutes.
Pro tip: Pound thick spots for even sear; don’t crowd the pan.
Doneness: 165°F internal.
Serve/Swap: Couscous, orzo; oregano/Italian seasoning; parsley or basil.
Storage: 3-4 days; reheat with a splash of broth.