cinderellasapron 
Today we are making some of my favorite Summer One Pan Dinners! They are my go-to’s on nights where I need a quick and easy dinner that doesn’t require a lot of dishes or cleanup, and they are all so delicious! We will be making my Honey BBQ Chicken Thighs with Succotash, Hot Honey Chicken Lettuce Wraps, Linguine with Clams, Skillet Steak and Potatoes, and Chicken Pineapple Fried Rice.
Honey BBQ Chicken Thighs with Succotash
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Ingredients
- 1 pound boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 cup BBQ sauce
- 1 teaspoon honey
- 1/2 teaspoon soy sauce
- For the Succotash:
- 2 Tablespoons butter
- 2 cups cooked corn kernels
- 1 (14oz) can lima beans, drained
- 2 Tablespoons flour
- 1/2 cup milk or half and half
- salt and pepper to taste
Directions
- In a large skillet or cast iron pan, heat some oil (about a tablespoon) over medium high heat. 2. Season chicken with the salt, pepper, garlic powder, and smoked paprika. Add to pan. 3. Cook for about 5-6 minutes per side, or until cooked to 165 degrees. 4. Combine the BBQ sauce, honey, and soy sauce in a bowl. 5.Place chicken on a sheet pan and brush with BBQ mixture. 6. Turn the pan down to medium low heat, and add butter. Toss the corn and lima beans in the melted butter. 7. Add the flour and stir to coat. 8. Mix in the milk, and season with salt and pepper. 9. Cook, stirring, until thickened. 10. Serve chicken with succotash!
Hot Honey Chicken Lettuce Wraps
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Ingredients
- 1 pound ground chicken
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 jalapeno, diced
- 1/3 cup walnuts or peanuts
- 1/4 teaspoon ginger, minced
- 1 teaspoon soy sauce
- 1/4 cup honey
- 1/4 cup hot sauce
- green onions, for garnish
- bibb lettuce for wraps (or serve on rice or regular wraps)
Directions
- In a large skillet, cook the ground chicken for 3 minutes, breaking up. 2. Season with the salt, pepper, and garlic powder. 3. Add the jalapeno and cook an additional 3-4 minutes, or until chicken is cooked and jalapeno is softened. 4. Add the nuts, ginger, soy sauce, honey, and hot sauce. Stir, and cook until thickened. 5. Serve in lettuce cups or wraps, garnished with diced green onions.
Linguine with Canned Clams
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Ingredients
- 4 Tablespoons olive oil
- 1/2 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 pound linguine
- 3 cloves garlic, minced
- 1/4 cup white wine (or chicken stock)
- 2 (6.5oz) cans of minced clams, juice too
- 2 Tablespoons butter
- 2 Tablespoons fresh parsley
Directions
- To make the toasted breadcrumbs, heat the oil in the large skillet, add the breadcrumbs, garlic powder, and salt. Cook for 3-4 minutes, stirring frequently, until lightly toasted. Place in a bowl and set aside. 2. To the same pan, add a drizzle of oil, and the garlic. Cook for 1 minute, or until fragrant. 3. Pour in the wine or chicken stock, and cook down for 3 minutes. Add the canned clams (juice and all). Cook for an additional 3-5 minutes. 4. Boil the pasta according to package directions, and when done, use tongs to put directly into the skillet. If it is too dry, use some pasta water to thicken the sauce. 5. Add the butter, and cook until a nice sauce forms. 6. To assemble, place the pasta on the dishes and top with breadcrumbs and fresh parsley.
Skillet Steak and Potatoes
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Ingredients
- 4 Tablespoons butter,divided
- 1 Tablespoon olive oil
- 1 and 1/2 pounds baby potatoes, halved
- 1/2 teaspoon each oregano, thyme, parsley, black pepper, divided
- 1 teaspoon each garlic powder, salt, divided
- 2 cups fresh green beans, cut into 2 inch pieces
- 1 and 1/2 pounds sirloin steak, cut into 1 inch cubes
- 1 Tablespoon Worcestershire sauce
Directions
- In a large skillet, heat 2 tablespoons of the butter with oil. Add the baby potatoes, and half of all of the spices. Stir to combine. 2. Place a lid on the skillet and cook, stirring every 5 minutes, for 20 minutes. 3. In the last 5 minutes, add the green beans. 4. Once the potatoes and green beans are tender, remove to a large bowl, and place a plate on the top to keep warm. 5. Add the remaining 2 tablespoons butter, steak bites, and remaining seasoning. Stir to combine, and cook the steak for about 6-8 minutes, stirring occasionally. Add the Worcestershire sauce, and the potatoes back to the pan to warm. Serve with fresh parsley.
Chicken and Pineapple Fried Rice
Credit: cinderellasapron.com
Ingredients
- 1 pound chicken breast, cut into 1 inch pieces
- 1/4 cup soy sauce
- 2 Tablespoons honey
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1/4 cup cashews or peanuts, chopped
- 1 cup fresh pineapple
- 2 cups cooked rice
- 2 cloves garlic, minced
- 1 Tablespoons fresh ginger, minced
- scallions and cilantro, for garnish
- /recipe-ingredients]
Directions
- In a small bowl, combine the soy sauce, honey, sesame oil, and sriracha. Set aside. 2. In a large skillet over medium high heat, add a tablespoon of vegetable oil, and add chicken breast. Season with salt and pepper. Cook for 3 minuets. 3. Add in the bell pepper and onions, and cook until vegetables are tender and chicken is cooked through. 4. Turn heat down to medium low and add in garlic, ginger, and pineapple. Stir to combine. 5. Add in the cooked rice and sauce. Cook until all is heated through. 6. Serve with chopped nuts, cilantro, and scallions.
