5 the Best One-pan Chicken Thigh Recipes That Save Dinner

By Brandon D / September 25, 2025

Weeknights are chaos. You need dinner that basically cooks itself, tastes amazing, and leaves you with exactly one pan to wash. Enter: juicy, crispy, flavor-soaked chicken thighs doing all the heavy lifting. These five one-pan wonders come together fast, use pantry-friendly ingredients, and don’t require culinary gymnastics. Ready to make “What’s for dinner?” the easiest question of your day?

1. Sheet-Pan Lemon Herb Chicken Thighs With Crispy Potatoes

This is weeknight sunshine. Zesty lemon, garlic, and herbs soak into the chicken while baby potatoes turn shatter-crisp. It’s bright, simple, and makes your kitchen smell like a cozy bistro.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2.5 lb)
• 1.5 lb baby potatoes, halved
• 1 large lemon (zest and juice), plus extra wedges for serving
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1.5 tsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 1 tsp dried oregano
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp crushed red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or lightly oil it.
2. In a bowl, whisk lemon zest, lemon juice, garlic, olive oil, Dijon, honey, oregano, thyme, red pepper flakes, 1 tsp salt, and pepper.
3. Pat the chicken dry. Toss thighs with half the marinade. Toss potatoes with the remaining marinade and 1/2 tsp salt.
4. Arrange potatoes cut-side down on the pan. Nestle chicken thighs on top, skin-side up, without crowding.
5. Roast 35–45 minutes until the chicken skin is deeply golden and internal temp hits 175–185°F for fall-apart tenderness, and potatoes are crisp.
6. Broil 1–2 minutes if you want extra crackly skin. Rest 5 minutes. Shower with parsley and serve with lemon wedges.

Serve with a simple arugula salad or steamed green beans. Swap potatoes for halved carrots or cauliflower. Pro tip: Dry chicken skins thoroughly—dry skin equals extra-crisp magic, trust me.

2. One-Pan Creamy Mushroom Marsala Chicken Thighs

Restaurant vibes without the reservation. This silky Marsala sauce coats succulent thighs and earthy mushrooms in a single skillet. It’s date-night luxe with weeknight effort.

Ingredients:

• 6 boneless, skinless chicken thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour (plus 1 tsp for sauce)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 12 oz cremini or baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 3/4 cup Marsala wine (or dry sherry)
• 1 cup low-sodium chicken broth
• 1/3 cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season thighs with salt and pepper, then dust with 2 tbsp flour to lightly coat.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Sear thighs 4–5 minutes per side until browned. Transfer to a plate.
3. Add remaining butter and mushrooms. Cook 5–7 minutes until browned and their liquid evaporates. Stir in garlic for 30 seconds.
4. Pour in Marsala, scraping up browned bits. Simmer 2 minutes to reduce slightly.
5. Whisk 1 tsp flour into broth, then add to skillet with cream, Dijon, and thyme. Simmer 2–3 minutes to thicken.
6. Return chicken to the pan, spoon sauce over, and simmer 6–8 minutes until cooked through (165°F). Adjust salt/pepper.

Serve over mashed potatoes, rice, or buttered noodles. Add spinach in the last 2 minutes for greens. No Marsala? Use a dry white wine plus a splash of brandy. Seriously, don’t skip the Dijon—it makes the sauce pop.

3. Sticky Honey-Soy Ginger Chicken Thighs With Charred Broccoli

Sweet, salty, garlicky, and a tiny bit sticky—the way weeknight dreams are made. The broccoli roasts alongside the chicken and gets those irresistible crispy bits. It’s basically fake-out takeout in under 40.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 lb broccoli florets (about 1 large head), cut into bite-size pieces
• 2 tbsp neutral oil (avocado or canola), divided
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/3 cup low-sodium soy sauce
• 1/3 cup honey
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, finely grated
• 3 cloves garlic, minced
• 1 tsp toasted sesame oil
• 1 tsp cornstarch
• Sesame seeds and sliced scallions, for garnish
• Lime wedges (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Pat chicken dry. Toss broccoli with 1 tbsp oil, 1/2 tsp salt, and pepper on a sheet pan.
2. Whisk soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and cornstarch until smooth.
3. Rub chicken with remaining 1 tbsp oil. Nestle thighs skin-side up among broccoli. Spoon half the sauce over chicken.
4. Roast 20 minutes. Baste chicken with remaining sauce and toss broccoli. Roast 10–15 minutes more, until chicken is 175–185°F and glaze is sticky.
5. Broil 1–2 minutes if you want caramelized edges. Rest 5 minutes. Sprinkle sesame seeds and scallions; add a squeeze of lime.

Serve with steamed rice or quinoa. Swap broccoli for green beans or Brussels sprouts. For extra heat, add 1 tsp chili-garlic sauce or crushed red pepper to the glaze. Pro tip: Keep the broccoli in larger pieces so it doesn’t overcook.

4. One-Pot Tomato Basil Chicken Thighs With Orzo

This is comfort in a bowl: juicy chicken, silky orzo, and a garlicky tomato-basil sauce. Everything cooks in one pot so the orzo soaks up all the savory goodness. Minimal mess, maximum flavor.

Ingredients:

• 6 boneless, skinless chicken thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1/4 tsp red pepper flakes (optional)
• 1 cup orzo
• 1 (14.5 oz) can crushed tomatoes
• 2 cups low-sodium chicken broth (plus more as needed)
• 1/3 cup heavy cream (or half-and-half)
• 1/2 cup grated Parmesan, plus more for serving
• 1/2 cup fresh basil, torn
• Lemon zest (from 1/2 lemon), optional

Instructions:

1. Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a wide, deep skillet or Dutch oven over medium-high. Sear chicken 3–4 minutes per side until browned; remove to a plate.
2. Add onion and a pinch of salt; cook 3–4 minutes until soft. Stir in garlic and red pepper flakes for 30 seconds.
3. Stir in orzo, toasting 1 minute. Add crushed tomatoes and broth; bring to a simmer.
4. Return chicken (and juices) to the pot. Reduce heat to medium-low, cover, and cook 10–12 minutes, stirring orzo once or twice to prevent sticking, until orzo is tender and chicken is 165°F.
5. Stir in cream and Parmesan until creamy. If too thick, splash in more broth. Fold in basil and lemon zest.

Finish with extra Parmesan and a drizzle of olive oil. Add spinach or chopped kale in the last 2 minutes for greens. For dairy-free, skip cream and Parmesan and stir in a knob of vegan butter for silkiness—still dreamy.

5. Smoky Paprika-Rubbed Chicken Thighs With Sweet Peppers And Onions

All the Spanish-inspired vibes with almost no effort. Sweet peppers, caramelized onions, and smoky, crisp-skinned chicken make a colorful, crowd-pleasing tray. Leftovers are fantastic in tacos or grain bowls.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 bell peppers (red, yellow, or orange), sliced into strips
• 1 large red onion, sliced
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne (optional)
• 2 tbsp sherry vinegar or red wine vinegar
• Fresh cilantro or parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 425°F (220°C). In a small bowl, mix smoked paprika, garlic powder, oregano, salt, pepper, and cayenne.
2. Toss peppers and onion with 1 tbsp olive oil and 1 tbsp vinegar on a sheet pan. Spread into an even layer.
3. Pat chicken dry. Rub with remaining 1 tbsp olive oil and the spice mix. Place chicken skin-side up on top of the veggies.
4. Roast 35–45 minutes, until chicken is 175–185°F and skin is crisp, and veggies are tender with caramelized edges.
5. Drizzle remaining 1 tbsp vinegar over everything. Rest 5 minutes, then garnish with herbs and serve with lemon wedges.

Serve with crusty bread, couscous, or a simple tomato-cucumber salad. Add halved baby tomatoes to the tray for extra sweetness. Pro tip: Don’t crowd the pan—air circulation equals that coveted crisp skin, seriously.

Final Tips For One-Pan Chicken Success

• Use bone-in, skin-on thighs for best flavor and juiciness.
• High heat equals crispy skin and caramelized veggies.
• Dry your chicken before seasoning. Moisture is the enemy of crisp.
• Let it rest a few minutes so juices redistribute.

There you have it—five slam-dunk dinners that practically cook themselves. Pick one tonight, toss everything on a pan or into a skillet, and let the oven do the hard work. Your future, well-fed self will thank you.