Browse 3 recipes collected around one pan meals.
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◷ 50 mineasy
Golden chicken thighs and creamy white beans in a light Dijon, white wine and fresh-tarragon pan sauce, finished with a little butter rather than cream. Allow about 50 minutes; batch searing or thicker thighs will take longer.
Oct 12
◷ 30 mineasy
Render cured Spanish chorizo, then simmer butter beans in its paprika-rich oil for a glossy, lightly thickened sauce. Tender spinach and a splash of sherry vinegar balance the creamy beans and smoky, savoury chorizo.
Oct 9
◷ 72 mineasy
Golden chicken thighs with glossy orzo cooked in their pan juices, finished with spinach, lemon and feta. Finish and check the chicken before adding the pasta so both stay tender.
Oct 7Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 11 minutes. Cooking takes 39 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: boneless, skinless chicken thighs, ideally 4 large pieces, fine salt, freshly ground black pepper, olive oil, olive oil. Equipment: Heavy-based 30 cm sauté pan with a lid, approximately 3 litres capacity, Tongs and a heatproof spoon, Measuring jug and kitchen scales, Colander, Chopping board and knife, Instant-read food thermometer, Separate plates for partially cooked and fully cooked chicken, Kitchen paper and a heatproof container for discarded fat.
Kitchen tip: The schedule assumes one searing batch and unburnt pan residue. Two batches add about 8–9 minutes; cleaning a burnt pan or cooking thicker thighs to the safe endpoint also takes longer.
Preparation takes 10 minutes. Cooking takes 21 minutes. Allow 30 minutes in total. Makes 2 servings. Key ingredients: butter beans, ready-to-eat cured Spanish chorizo, fresh spinach, garlic, olive oil. Equipment: 24–26 cm sauté pan, approximately 2 litres in capacity, Sieve, Chopping board and knife, Measuring jug and measuring spoons, Wooden spoon or silicone spatula.
Kitchen tip: Keep the measured stock within reach before adding the garlic and paprika. If either turns black or smells acrid, restart rather than trying to disguise the bitterness.
Preparation takes 18 minutes. Cooking takes 55 minutes. Allow 72 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thighs, approximately 4–6 pieces, dry orzo, prepared reduced-salt chicken stock, olive oil, onion. Equipment: Heavy-based sauté pan, 28–30 cm wide, with a close-fitting lid and at least 4-litre capacity, Small saucepan for heating and keeping stock hot, Instant-read food thermometer, Measuring jug and fine grater, Chopping board, knife, spatula and tongs, Separate plates for partly cooked and fully cooked chicken.
Kitchen tip: The schedule assumes an approximately 10-minute orzo brand and chicken that meets the temperature endpoint during the planned verification window. Extend chicken cooking before adding the pasta whenever necessary; adjust pasta cooking to its packet guidance and texture.