Easy Supper Ideas For Tonight – 30-Minute One-Pan

Ever stand in front of the open fridge at 5:30 PM, wondering what to make for supper? I've been there more times than I can count. That's why I created this flexible one-pan chicken skillet that works with whatever veggies you have on hand. It's my go-to answer for 'what's for supper tonight?' when time is short and hunger is high.

This recipe is built on a simple formula: protein + veggies + a flavorful sauce, all cooked in one skillet. It's forgiving, customizable, and cleanup is a breeze. Whether it's a busy Tuesday or a lazy Sunday, this dish has saved my supper hour more times than I can count.

About the Ingredients

1 1/2 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces

Chicken breasts work great, but you can use thighs for more flavor. Look for uniformly sized pieces to ensure even cooking.

2 tablespoons olive oil, divided

Olive oil adds richness and helps brown the chicken. You can substitute avocado oil or any neutral oil.

1 medium onion, chopped

Yellow or sweet onion works best. If you only have red onion, it'll add a bit of sharpness—that's fine.

2 bell peppers (any color), sliced

Use a mix of colors for visual appeal. Any bell pepper works, or substitute with 2 cups of sliced zucchini or broccoli florets.

2 cups (about 200g) green beans, trimmed

Fresh green beans are great, but frozen (thawed) work too. You can also use asparagus or snow peas.

3 cloves garlic, minced

Fresh garlic is best, but in a pinch, use 1 teaspoon of garlic powder instead.

1 teaspoon dried oregano

Oregano adds an Italian touch. Substitute with thyme or Italian seasoning blend.

1/2 teaspoon smoked paprika

Smoked paprika gives a subtle smoky flavor. Regular paprika works, or add a pinch of cayenne for heat.

1/2 cup (120ml) low-sodium chicken broth

Low-sodium broth lets you control the salt. If you only have regular, adjust the added salt accordingly.

1 tablespoon lemon juice (from about 1/2 lemon)

Fresh lemon brightens the dish. Bottled lemon juice is okay in a pinch.

Salt and black pepper, to taste

Sea salt or kosher salt preferred. Season generously for best flavor.

Tips & Tricks

• Cut chicken and veggies into similar-sized pieces for even cooking.
• Don't overcrowd the pan when browning chicken—work in batches if needed to get a nice sear.
• If your veggies release a lot of water, let it cook off before adding the broth to avoid a watery sauce.
• Taste the sauce before serving and adjust seasoning—add a pinch of red pepper flakes for a kick.

Step-by-Step Instructions

1. Season the Chicken

Pat the chicken pieces dry with paper towels. Season generously with salt, pepper, and half of the smoked paprika. This ensures the chicken is well-flavored throughout.

2. Brown the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat (about 375°F/190°C). Add the chicken in a single layer. Cook without stirring for 3-4 minutes until golden brown on one side, then flip and cook another 3-4 minutes until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Transfer to a plate and set aside.

3. Sauté the Aromatics

In the same skillet, reduce heat to medium (325°F/160°C) and add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook for 2-3 minutes until softened and translucent, stirring occasionally.

4. Add the Vegetables

Stir in the bell peppers, green beans, and minced garlic. Cook for 4-5 minutes until the vegetables are tender-crisp, still bright in color. If the pan seems dry, add a splash of broth.

5. Create the Sauce

Sprinkle the dried oregano and remaining paprika over the vegetables. Pour in the chicken broth and lemon juice. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let cook for 2 minutes.

6. Combine and Finish

Return the chicken to the skillet along with any accumulated juices. Stir everything together and let it cook for 1-2 minutes until the chicken is heated through and the sauce has slightly thickened. Taste and adjust seasoning with salt and pepper.

7. Serve and Enjoy

Remove from heat. Serve hot, spooning the sauce over the chicken and vegetables. Garnish with fresh herbs if desired.

Delicious Variations

Make it low-carb

Serve over cauliflower rice or zucchini noodles instead of regular rice.

Add a Mediterranean twist

Toss in 1/2 cup of halved Kalamata olives and 1/4 cup of crumbled feta cheese before serving.

Go creamy

Stir in 1/2 cup of heavy cream or coconut milk along with the broth for a rich, creamy sauce.

How to Store Ideas For Supper Tonight

Frequently Asked Questions

Try this easy supper tonight and let me know how it goes! Share your favorite veggie combinations in the comments below. Small steps, big impact.

Ideas For Supper Tonight

Delicious Ideas For Supper Tonight: a one-pan chicken skillet with veggies, ready in 30 minutes for easy weeknight dinners.

★★★★½ 4.8 (156 ratings)

15 minPrep time20 minCook time4Servings285 kcalCalories

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🧂 Ingredients

• 1 1/2 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 2 bell peppers (any color), sliced
• 2 cups (about 200g) green beans, trimmed
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 cup (120ml) low-sodium chicken broth
• 1 tablespoon lemon juice (from about 1/2 lemon)
• Salt and black pepper, to taste

📋 Instructions

1. 1Season the Chicken — Pat the chicken pieces dry with paper towels. Season generously with salt, pepper, and half of the smoked paprika. This ensures the chicken is well-flavored throughout.
2. 2Brown the Chicken — Heat 1 tablespoon of olive oil in a large skillet over medium-high heat (about 375°F/190°C). Add the chicken in a single layer. Cook without stirring for 3-4 minutes until golden brown on one side, then flip and cook another 3-4 minutes until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Transfer to a plate and set aside.
3. 3Sauté the Aromatics — In the same skillet, reduce heat to medium (325°F/160°C) and add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook for 2-3 minutes until softened and translucent, stirring occasionally.
4. 4Add the Vegetables — Stir in the bell peppers, green beans, and minced garlic. Cook for 4-5 minutes until the vegetables are tender-crisp, still bright in color. If the pan seems dry, add a splash of broth.
5. 5Create the Sauce — Sprinkle the dried oregano and remaining paprika over the vegetables. Pour in the chicken broth and lemon juice. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let cook for 2 minutes.
6. 6Combine and Finish — Return the chicken to the skillet along with any accumulated juices. Stir everything together and let it cook for 1-2 minutes until the chicken is heated through and the sauce has slightly thickened. Taste and adjust seasoning with salt and pepper.
7. 7Serve and Enjoy — Remove from heat. Serve hot, spooning the sauce over the chicken and vegetables. Garnish with fresh herbs if desired.

👨‍🍳 Chef's Note: This recipe is a blank canvas—feel free to use whatever vegetables you have. The key is to cut them uniformly so they cook at the same rate.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 285 kcal · 28g protein · 16g carbs · 12g fat

Written by Maya Chen

Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes that fit into busy routines. She shares practical tips from her own journey of reducing waste at home and in the community.