What To Cook For Dinner Tonight?

Short, Catchy Intro

So you want dinner that tastes like effort but is actually lazy genius, huh? Perfect. This one pan cheesy chicken and veg skillet gives you creamy, savory comfort without turning your kitchen into a disaster zone. It cooks fast, cleans up faster, and makes you look like you know what you are doing.

If tonight you are not feeling heroic, check out this handy little cheat sheet for other quick ideas while you cook easy dinner recipes when you don’t feel like cooking. Trust me you will want options.

Why This Recipe is Awesome

Because it hits all the marks. Quick to make, forgiving of mistakes, and requires only one skillet so you can binge that show guilt free while it simmers.
It is basically the culinary version of a cozy hoodie. Plus the cheese melts into everything like a little hug. This recipe is idiot proof and even if you get distracted for five minutes you will still end up with dinner.

Also great for leftovers. Reheat in a pan for two minutes and you are back in business. If you like comfort food but hate effort this is your soulmate. Want a different cozy twist? Try the cheesy potato burritos riff I love for lazy weekends cheesy potato burritos comfort meal recipe.

Ingredients You’ll Need

• 1 pound boneless skinless chicken thighs or breasts cut into bite size pieces
• 2 tablespoons olive oil or any neutral oil
• 1 medium onion chopped roughly
• 3 cloves garlic minced like you mean it
• 1 bell pepper chopped any color works
• 2 cups mushrooms sliced optional but tasty
• 1 cup chicken broth use low sodium if you care about salt
• 1 cup heavy cream or whole milk for lighter version
• 1 cup shredded cheddar or a melty cheese blend
• 1 teaspoon smoked paprika or regular paprika if needed
• 1 teaspoon dried oregano or Italian seasoning
• Salt and pepper to taste
• 2 cups baby spinach or kale for a veggie boost
• Cooked rice or pasta to serve or grab crusty bread if that is your jam

Step-by-Step Instructions

1. Heat skillet over medium high and add oil. When oil shimmers add chicken pieces seasoned with salt and pepper. Sear until golden on most sides about 4 to 5 minutes. Keep moving so nothing burns.
2. Push chicken to one side of the pan and add onion and bell pepper. Cook until softened about 3 minutes. Add garlic and mushrooms and cook one minute more to wake up the flavors.
3. Sprinkle paprika and oregano over everything and stir. Pour in chicken broth and scrape the pan bottom to lift up brown bits. Those bits are flavor gold. Let the broth reduce slightly for 2 minutes.
4. Lower heat to medium and pour in heavy cream or milk. Stir and let it come to a gentle simmer. Add spinach and let it wilt into the sauce.
5. Stir in shredded cheese until melted and silky. Taste and adjust salt and pepper. If sauce looks too thin let it simmer a minute or two to thicken.
6. Return chicken fully into the sauce and let it warm through another 2 minutes. Turn off heat and let the pan rest a minute so the sauce sets up just right.
7. Serve over cooked rice or pasta, or scoop onto slices of bread. Garnish with extra cheese or chopped parsley if you are feeling fancy.

Common Mistakes to Avoid

• Underseasoning early and trying to fix it at the end. Season as you go and taste. Salt makes things come alive.
• Crowding the pan so the chicken steams not sears. Give pieces room to brown. Browning = flavor.
• Adding cheese to boiling hot liquid and expecting it to be smooth. Turn the heat down so it melts gently.
• Skipping the rest. Let the dish sit a minute so sauce thickens instead of running off your spoon.
• Using skim milk and expecting a creamy texture. It can work but heavy cream or whole milk will win.

Alternatives & Substitutions

• No chicken? Use tofu cubes or chickpeas for a vegetarian spin. Press the tofu first so it browns nicely.
• Dairy free? Swap cream for canned coconut milk and use a dairy free cheese or nutritional yeast for a cheesy vibe. IMO coconut milk brings a pleasant creaminess.
• Out of mushrooms or peppers? Toss in zucchini, broccoli florets, or frozen peas. The recipe forgives substitutions.
• Want carbs built in? Add cooked small pasta shapes directly to the pan and toss with the sauce. Works great.

If you are in a slow cooker mood instead see how to get cozy with a crock pot soup that has similar vibes and less babysitting creamy comfort in a bowl crock pot crack potato soup.

FAQ

Q What if I only have chicken breasts will it dry out?
A Use slightly lower heat and do not overcook. Cut into larger pieces so they stay juicy. Chicken thighs are more forgiving but breasts work fine.

Q Can I make this ahead and reheat later?
A Yes. Store in an airtight container in the fridge up to three days. Rewarm gently on the stove so the sauce does not split.

Q Is there a way to make it less rich?
A Swap heavy cream for whole milk and use less cheese. Add more broth to thin the sauce and bulk up with veggies.

Q What cheese melts best in this dish?
A Cheddar, Colby jack, or a good melty blend. If you like it super gooey a little mozzarella helps. Avoid pre shredded cheese if possible it has anti clumping stuff that can make sauce grainy.

Q Can I freeze leftovers?
A You can but cream sauces can change texture after freezing. Freeze if needed and accept slightly different texture after reheating.

Q Need to make it spicy?
A Add a pinch of red pepper flakes, a splash of hot sauce, or a diced jalapeno with the peppers.

Q Any garnish ideas?
A Chopped parsley or green onions, a squeeze of lemon for brightness, or extra cheese because dessert is optional but cheese is not.

Final Thoughts

There you go. One pan, minimal drama, maximum comfort. You made dinner without calling for backup. Celebrate with a nap or an extra spoonful of sauce. You earned it.

Conclusion

If you want more quick dinner inspiration check out 32 Dinner Recipes For When You Don’t Know What To Cook for a pile of fast and delicious options.

One Pan Cheesy Chicken and Veg Skillet

---

• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Pin Recipe

Description

A quick, creamy, and savory one pan dinner featuring chicken and vegetables, perfect for those lazy nights.

---

Ingredients

Scale 1x2x3x

• 1 pound boneless skinless chicken thighs or breasts, cut into bite-size pieces
• 2 tablespoons olive oil or any neutral oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 2 cups mushrooms, sliced (optional)
• 1 cup chicken broth (low sodium)
• 1 cup heavy cream or whole milk
• 1 cup shredded cheddar or a melty cheese blend
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano or Italian seasoning
• Salt and pepper to taste
• 2 cups baby spinach or kale
• Cooked rice or pasta to serve

---

Instructions

1. Heat skillet over medium-high and add oil. When oil shimmers, add chicken pieces seasoned with salt and pepper; sear until golden, about 4 to 5 minutes.
2. Push chicken to one side and add onion and bell pepper; cook until softened, about 3 minutes.
3. Add garlic and mushrooms; cook for one minute.
4. Sprinkle paprika and oregano; stir. Pour in chicken broth and scrape the pan bottom to lift brown bits; reduce broth slightly for 2 minutes.
5. Lower heat and add heavy cream or milk; simmer gently.
6. Add spinach and let it wilt.
7. Stir in shredded cheese until melted and silky; adjust salt and pepper.
8. Return chicken to the sauce, warming through for another 2 minutes.
9. Serve over rice or pasta, garnished with extra cheese or parsley.

Notes

This recipe is forgiving, can handle substitutions, and is perfect for leftovers. For added flexibility, swap chicken for tofu or chickpeas for a vegetarian option.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 90mg

Keywords: easy dinner, one pan meal, cheesy skillet, chicken recipe, comfort food