5 Lazy Sheet Pan Dinners for When You're Too Tired to Cook | Allrecipes

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Break out your sheetpan because it's the secret weapon to getting easy dinners on the table. And I've got five fiveingredient dinners for you. We love a sheetpan dinner because you can get an entire dinner on one pan and clean up is a breeze. I'm starting with sheetpan, chicken pot pie. This one is the easiest way to whip up an old classic. So comforting and so fast. The five ingredients: puff pastry, chicken broth or chicken stock, which really could be a pantry staple. You just need some cooked chopped chicken. So, you can get this from a rotisserie or if you've been listening, you have done some meal prep and cooked some chicken at the beginning of the week. A bag of frozen mixed veggies and some heavy cream. Also going to use some onion and seasonings as my pantry staples. But let me show you how easy this one is. We're going to make our own cream of situation here. No cans needed, but if you wanted to avoid using the stove at all, you could whip out a couple cans of cream of chicken instead of this whole step. I'm all about using minimal ingredients. So, I'm just going to melt some butter and go ahead and saute my onion in here in with the onion. And I'm just going to cook this until it's softened. I go ahead and add in a little salt just to help soften those onions and give them a little head start. Onion is softened. Now, we make our r in here and make us a thick cream sauce. Cook that down for about a minute. And then in with our chicken broth. Whisk it to get out any lumps. Make sure all that flour is incorporated evenly. I've already got my salt in there. Plus, there's salt in the chicken broth. So, I'm just going to add in a little garlic powder and pepper and then about a cup of heavy cream. You won't realize how thick this is going to be until it comes up to that simmer. So, we're going to bring this up to a simmer and let it cook for about 5 minutes or so, just to further cook out that flowery taste. Our sauce is thick and rich. Adding ingredients three and four. A whole bag of frozen mixed veggies, which has 1, two, three, four ingredients in it. And our chicken. Just going to cook this for about two more minutes just to warm everything through slightly. Chicken pot pie sounds like one of those homemade complicated things. You saw how easy it is. You could add the crust to the top of this and keep it as a one pan meal, but it's fun to serve it up on a sheet pan. Let me show you. All right. I've just greased the sides of a sheetpan just for extra insurance. Spread it to the edges. is normally when you've got like a deep dish pie plate, it takes a while to get it all heated up and cooked through. But because it's in such a thin layer, this is why it can cook so fast. For our crust, buttery, rich puff pastry, going to roll it just to stretch it slightly so that it fits all the way to the edges. You could also use canned crescent dough or you could just top it with biscuits or refrigerated pie dough. I just love the puff pastry cuz it's a little rich and indulgent. Just that easy. It's another reason why I love a sheetpan dinner because you can serve straight from the sheetpan. After this, everything is ready. You can do this ahead of time. Have this in the fridge ready to go when you get home from work. Pop it in. Dinner's on the table in less than 30 minutes. This goes into the oven 400° for just about 25 minutes. It's all cooked through. All you're waiting on is for it to be browned and bubbly. You hadn't seen chicken pot pie like this. Now, you're going to want this to set for about 5 to 10 minutes so that that can kind of set up a little better. But is that not impressive? You know, like any chicken pot pie, you're not going to get a perfect pie slice because it's all about the gravy inside. Look at that. Oh, yes. Get yourself a double layer because I mean, it's a slab. You've got lots of surface area to work with. And if I was home for dinner really serving those, I would serve it with a little side salad. Look at that. Five ingredients brought to you on a sheet pan. That's some good looking chicken pot pie if you ask me. You don't have to ask me. I know you trust me now. It's all about the flaky top.

Oh man, I surprise myself sometimes. Like I knew it was going to be good, but it's better than I thought it was going to be. Chicken's cooked perfectly. The vegetables are perfectly tender. That cream sauce definitely better than what you get out of a can. And that flaky, buttery situation right there. It's a good dinner. Next up, a restaurant quality steak and potatoes on a sheet pan. This is garlic butter steak bites with broccoli and roasted potatoes. Five ingredients are, of course, the steak. Now, I'm using two New York strips. You could even choose something less expensive like top sirloin. You might just want to marinate it first. Broccoli. Potatoes. I'm using gold potatoes because I love that butteryness of them. And then that's really it. I'm giving you pantry staples and letting them count as ingredients, even though it's not necessary, but I'm going to do onion and garlic. This dinner fully comes together on the sheetpan. The only thing we have to consider are the cook times, so we do have to do things in stages because potatoes are going to take longer to cook than broccoli and steak. Just going to give it a little insurance. Got my potatoes. Just going to throw those on. And then I'm going to add a little onion just for extra flavor, and that's what I like. So, I'm going to give the potatoes a head start. Just a little olive oil, salt, and pepper. This will go in at 425 for about 15 minutes. And in the meantime, we'll get everything else ready. I'm going to toss my broccoli. Same way I did my potatoes. When you're cooking on a sheet pan, you need the fat on the food before you add it because normally you'd be cooking in a pot or a skillet and you add the fat there and you cook your food in. So, you still need that fat element to create some browning and to carry the flavor. That's ready to go. And then we cut up the steak. They are garlic butter steak bites. I'm going to cut the steak into bites. And you can also customize this to how many people you're serving. There's just two of you. You can totally cut all of this in half. If you want to save money, you can even do this with a pork tenderloin. Season these as well so they're ready to add when we're ready. And then just for a little pumped up steak flavor, I'm going to add a little worcer shear. Everything else is pretty much prepped and the potatoes are halfway done. See how easy this is? All right, it's been about 20 minutes. I'm going to turn the oven on to broil cuz we're going to add the steak. Try to get a good sear on this pan and I want to do it fast while the pan's really hot. So, the potatoes are looking good. I'm going to stir in the broccoli then coat it in all that flavor and then kind of push them to the side. And we're going to lay our steak right there. When you grill steak like this, you're just trying to really cook most of the outside and less of the inside. So that's why I've got the oven turned to broil. It's going to roast that broccoli and brown our steak. Steak and potatoes. Look at that. Got some caramelization on the steak. All right, I'm going to go ahead and take everything off cuz I got to make the garlic butter and I'm going to do that on the same pan. No need to dirty anything else. Plus, I want the flavor from the pan. You could go ahead and transfer everything to your serving plates. And everybody's already got their plate made and you just have to pour the butter on top. So then to our pan and any drippings, our garlic and our butter. And I'm just going to pop this back into the oven. Won't take long, just until that butter gets really melty. And as it does, it will be infused with that garlic. Don't put it right under the broiler. You could turn the broiler down or just turn your oven back down to 425. Give it a little shake around the pan. A little scrape to pick up any flavor. And then we'll pour in it straight over. Garlic butter steak bites. Restaurant quality meal, but only one pan to clean up. I like that. That is a good dinner. This is also a really good way to stretch out two steaks for a family. Buttery potato on a garlic butter steak bite. Mhm. Truly a threeingredient dinner that is going to make everybody happy. It feels special. It's so flavorful. And for the cook and the family, you only have one pan to clean up. It's just a win-win all around. This next sheet pan dinner really only has four ingredients plus some pantry staples. And this is your something different, a perogi and kilbasa sheetpan dinner. You've got everything. You've got your meat, your veggie, and your starch on one sheetpan. Four ingredients. green cabbage for our veggies because it's just a natural pairing with kilbasa, which is ingredient number two. Perogis, you find these in the freezer section. There's different flavor varieties. I like the potato and cheese cuz that's just going to go well with this. And then we're going to make a little sauce with some whole grain mustard. I counted this as an ingredient cuz you might not have this in your fridge, but you should. It makes great marinades, dressings, sauces. We're not going to dirty up any extra dishes either. I'm going to start just by cutting up my cabbage. Thinly slice it. And I'm just going to toss everything right here on the sheet pan. And then also an onion. Pantry staple. This is going to be our flavor base for our other ingredients to cook on. We're just going to toss this with olive oil and salt and pepper. Sausage is a perfect sheetpan ingredient because it cooks fast. You don't really have to worry about it under cookooking or overcooking because it's usually already cooked and it's just about heating things up. Plus, as the fat renders out, it kind of flavors everything else on your sheetpan. A lot of times we deep fry these, but this is a lot easier. Then, we're going to season that up. A little Cajun seasoning and paprika. All right, these go into the oven for about 20 minutes and then we're going to give it a little toss and go in for another 20 minutes. But that looks so good. It's an easy dinner for sure. Maybe the easiest of the day. Just before this perogi dinner comes out, we're going to make a little sauce to drizzle over the top. A tangy honey mustard situation. So, about a tablespoon of honey and then some vinegar. That always goes well with cabbage. And then some coarse grain mustard. Whenever you see kilbasa, you always see like a potent Whenever you see sausage or kilbasa. Whenever you see kba Oh my god. Whenever you see kilbasa or any kind of sausage, you always kind of see it with mustard. So, coarse grain mustard here is a perfect match. Perfect. Pull out the sheet pan. Lots of caramelization. It smells so good. You can smell that Cajun seasoning in there, which is going to be a little spicy. We have a little sweet in our sauce. Just going to do a little drizzle here. And then you can do more when you, you know, for each serving. This is a perfect dinner to make extra and have leftovers cuz you could eat this for a couple days. Add a little bit of freshness. You can do chopped dill or parsley. Remember, we only used four ingredients, so you could pick up a fifth. Fifth ingredient, not a fifth. It's a big bite. It's the perfect balance of all the flavors. You get the smoky richness from the sausage, but then you get that tang from the sauce and that cabbage. The perogis are just like a little pillow that absorbs all the flavor. Creamy in the middle. This is one of those combinations you might not have thought of, but it's definitely one you should try. And it's a four ingredient dinner that you can have on your table start to finish in under an hour. Winner winner perogi dinner. Have you ever made a salad on a sheet pan? Today's the day. This is a dinner salad. Sheetpan BLT salad. So good. It was one of my first creations when I started working here. Forgot all about it until I was researching five ingredient dinners. And this is about to be that. So BLT, the ingredients are B for bacon, L for lettuce and T, tomato. Of course, it usually goes on bread. So we're going to use a loaf of sourdough to make croutons. This really bulks up the meal. And then ingredient number five, avocado. I'm going to make an avocado dressing. You could also just sub this ingredient for an avocado dressing, whatever is your favorite in the grocery store. So, I'm using a thick cut bacon because I want some fat rendered out. I'm going to use the fat to cook our bread for our croutons. Going to get my bacon going. I'm going to sprinkle it with a little pepper just to give it a little extra flavor. Cook that until it's crispy. The bacon's almost done. And when it comes out, I'm going to toss this bread in there. I love using a rustic hearty bread like sourdough. That way, it's got all those nooks and crannies to absorb that bacon grease, which is what you want. Crispy bacon, lots of drippings. Perfect. I'm going to remove the bacon. Once it cools, we'll just crumble it up and put it on top of our salad at the end. And now, in all those good drippings, we toss the bread. There are a lot of bacon drippings in there, but there's also a lot of bread and it'll absorb all that flavor. I'm also putting the tomatoes in at this point. Just want them to soften slightly. It'll kind of bring out that natural sweetness in the tomato. Little salt and pepper. And they'll only cook as long as it takes the bread to toast, which isn't going to be that long. Be sure all this gets evenly coated in that bacon fat. So, this just goes back into the oven for about 8 to 10 minutes. Fifth ingredient. Remember, you can do storebought avocado ranch dressing or make your own. And I'm going to make mine cuz it's still just one ingredient. All you should have to buy is the avocado because surely you've got mayonnaise and lemon at home, right? Into the food processor. Drop your avocado. Little mayonnaise to make it creamy. And then a little lemon juice to thin it out a little bit so that we can drizzle it over. And a little salt and pepper. It really is not that hard to do, right? And then you know exactly what's in it. Delicious. I'm going to thin it out just a little bit. I don't want too much more lemon, so I might just add a couple of tablespoons of water. Perfect. Now get ready to build the salad. Good looking. All right. Now our cold arugula brings the temperature of this down. Makes it perfect. Give it a quick toss. A little burst of those juicy tomatoes. While it's BLT, it's very reminiscent of a panzanella. You can call it a sheet pan vanilla. There's still some like bacon dripping remnants in there. Tell you get creamy, crunchy, hot, cold, salty. Perfect. On goes our B to the L and to the T. And then the dressing. And I like to kind of zigzag it on there. It's kind of thick, but once you go to start taking your bites, it mixes in just like a ranch would. I gave you sheep pan BLT salad. This is a tray right here of perfect bites. I'm digging right in, which is what you want to do because you don't want the lettuce, the arugula to wilt too much. So, this is one of those serve immediately situations. And if you're not ready to serve it, then just don't toss the arugula in until you are ready. Give me another little drizzle. And then I just kind of like to toss it around. That's a perfect bite right there.

Tastes just like a BLT, which is one of my favorite sandwiches. The way the bread has absorbed just enough of that bacon grease to where it gives it flavor. It's crunchy on the outside, but still chewy on the inside. It's just like as if you toasted the bread for your BLT sandwich. The creaminess of that dressing, the juiciness of the tomatoes and that salty crunch from the bacon. Perfection. This is also a good something different to serve up for dinner, especially when you don't want something super heavy. And because we're just using cherry tomatoes, you can make it year round. You don't have to wait for summertime. Although remember it for summertime as this is the perfect use for those good tomatoes. My final trick, sheetpan chicken quesadillas. This is a fun and easy way to serve up quesadillas instead of standing over the stove and flipping a bunch for your family on a sheet pan is the way to go. This recipe went viral a few weeks ago, so I thought I would bring it to you here again. I've adapted the original recipe to fit our five ingredient theme. So, here's how we're doing it. Chicken pre-cooked or you can start raw if you want. Cheese, of course, because quesadilla, green, red, yellow, bell peppers, and onions in one bag. So, this counts as one ingredient. tortillas and then whatever you want to serve it with salsa or I'll show you a little trick I have also. It doesn't cook terribly long in the oven. So, I am going to start this on the stove just to kind of heat these things together. Just get a little olive oil hot in your skillet. These are still partially frozen, so I'm just going to cook these down until they heat up. I love onion in my quesadilla, so I'm going to add in a little more. It's a pantry staple, so it doesn't count as an extra ingredient. All right. Now, I'm just going to season it up. A little garlic and onion powder, chili powder and cumin, and salt and pepper. You could use a pack of taco or fajita seasoning here, but I didn't want to call for another ingredient. All right, now that's all heated through. Just going to heat the chicken through. And now we'll build our quesadillas. We can basically build like eight quesadillas at one time. Okay, sheet pan. Little festive here. Going to lightly grease it with a little olive oil so that we get a little crispiness on our quesadilla. Also, this recipe was written originally for a smaller sheet pan, like a quarter size sheet pan. I've doubled everything cuz I use the big sheet pan. Line your tortillas up. But if you want to use a smaller pan, you can also use smaller tortillas. I like to put some cheese down on the bottom down with our filling. And then more cheese. This is a good way to clean out your fridge, too. If you've got leftovers, just throw it in a quesadilla. One on top. Fold in the sides. A little more oil on top to get it crispy. Then set another sheet pan on top just to kind of keep it pressed down. And into the oven it goes. 375°. Go about 10 minutes. Then I'll take that top pan off and let the top get brown for another 8 to 10. It's an easier way than standing over that stove. It's all toasty crispy on the outside. That's the way we like our quesadillas. For easy cutting, I like to flip it out. You could just serve it straight from the sheet pan. If I broke it, y'all. Oh, that's beautiful. That's even crispier. Okay, so we have used four of our ingredients in here. The fifth is a topping because you got to serve it with something. You got to have something to dip. So, originally I just had salsa cuz it could be salsa. But because I was trying to be genius and keep this at five ingredients only, you could top it with five layer dip, seven layer dip, whatever is pre-made in the grocery store cuz that is that many ingredients in one. So this is basically topping it with beans, cheese, sour cream, salsa, and guacamole all at once. I mean, I've never done that before, but it sounds like a good idea. See, I mean, you can easily get eight squares out of this. M. Look at that. Sorry, but you know when you get them from the restaurant, they come they come out soggy. I I do not like a soggy quesadilla. That's a hearty portion and there's so much left. That man behind the camera said this is one of the top five things I've ever made. I might not disagree. I'm telling you, the crisp factor is what sells this one. Best quesadillas at home happen on a sheet pan. Trust me. That was so good. >> Have I convinced you to use the sheet pan yet? Minimal ingredients, maximum flavor, and endless possibilities. Which one are you going to try first? That's a wrap.