One-Pan Easy Holiday Dinner
This one-pan meal gives you holiday flavor with almost no cleanup. It’s gentle on digestion and sized for one or two people.
One pan keeps steps simple and pans to wash to a minimum. You can cook everything together so textures stay soft and easy to chew.
Portioning for one or two helps reduce waste and keeps preparation quick. The recipe uses common supermarket ingredients and basic tools.
Ingredients You’ll Need
- 2 boneless, skinless chicken thighs (about 10–12 oz total)
- 1 small carrot and 1 small parsnip (or 1/2 sweet potato), cut into 1/2-inch pieces
- 1/3 cup low-sodium chicken or vegetable broth and 2 tablespoons plain Greek yogurt
You can serve this creamy chicken skillet with a small side of rice, mashed potatoes, or soft bread for a gentler texture.
Step-by-Step Recipe
- Preheat oven to 400°F (200°C). Toss vegetables with half the oil, salt, and half the thyme and arrange in a rimmed sheet pan or ovenproof skillet; pat chicken dry and rub with remaining oil, salt, pepper, and thyme, then nestle among the vegetables.
- Roast 18–22 minutes until vegetables are tender and chicken reaches 165°F (74°C). For extra-tender chicken, remove at 155–160°F and let rest 5–7 minutes covered so carryover heat finishes cooking.
- Warm the broth, remove from heat and whisk in Greek yogurt and Dijon if using. Pour into the pan over low heat, scrape browned bits, simmer 1–2 minutes, finish with lemon and parsley, slice or shred chicken, and serve with sauce.
Tips and Easy Variations
Make it easier to chew
- Use boneless thighs for naturally tender meat and slice after cooking.
- Shred or thinly slice chicken and spoon sauce over the pieces for moist bites.
- Serve with soft sides like mashed potatoes or rice to make meals gentler to eat.
Digestion-friendly swaps
- Swap Greek yogurt for a dairy-free plain yogurt to reduce richness.
- Use low-sodium broth to control salt and make the dish lighter.
- Reduce or skip added salt if your doctor advised you to limit sodium.
Easy variations
- Fish option: use a small salmon or tilapia fillet and roast 10–12 minutes.
- Vegetarian: replace chicken with firm tofu and use vegetable broth.
- Turkey option: small turkey cutlets work similarly; watch cooking time to avoid drying.
Salt & Soft Texture Tips
- Taste the warmed sauce before adding more salt to avoid over-seasoning.
- Slice or shred the chicken for softer, easier bites.
- Simmer the sauce briefly to soften vegetables further and meld flavors.
Storage and Leftovers
Fridge
Cool leftovers to room temperature and store in a covered container for up to 3 days.
Freezer
For longer storage, freeze vegetables and chicken separately without the sauce for up to 1 month and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat with a splash of broth to keep chicken moist and avoid drying.
Conclusion
Give this one-pan recipe a try for an easy holiday dinner that stays gentle on digestion and quick to clean up.
It’s a simple, festive meal sized for one or two with soft textures and comforting flavors that make holiday cooking less stressful.
FAQ
Can I make this without an oven?▶
Yes. Use a wide skillet on the stove, cover, and cook over medium-low heat until vegetables and chicken are tender, then finish with the warm sauce.
Is Greek yogurt safe to heat?▶
Warm the broth first and remove from high heat before whisking in yogurt to avoid curdling; stir gently and keep temperatures moderate.
