Beginner-Friendly One-Pan Recipes – Fancy Restaurant Food From Home

by Samantha Kwang

For special occasions like celebrations, most of us tend to splurge a little more on restaurant food. However, did you know that most of these overpriced dishes can actually be made at home with the right recipes?

Cooking actually can be really easy, so don’t be intimidated! For beginners (and those of you lazy to do the dishes), here are some one-pan recipes for super atas food that are just as good as in the restaurants!

These recipes make 4 servings each. Size up or down as you require!

Coq Au Vin

Recipe adapted from Delish

A classic french dish, Coq Au Vin features succulent chunks of chicken thigh braised in a silky wine and butter sauce. It carries a smoky flavour from bacon, and a sweetness from onions and mushrooms.

This recipe requires the use of an oven, but may also be simmered over the stove on low heat instead.


  • 1.2kg chicken thighs & drumsticks, bone-in & skin-on
  • 5 strips of bacon, cut into 2.5cm pieces
  • 230g portobello/swiss brown mushrooms, sliced
  • 230g pearl onions, peeled
  • 1 large carrot, peeled & chopped into 3cm chunks
  • 2 cloves of garlic, minced
  • 1 tablespoon of tomato paste
  • 2 tablespoons of flour
  • 240g low-sodium chicken stock
  • 480g red wine
  • 1 tablespoon of brandy
  • 3 tablespoons of butter
  • Dried thyme
  • Chopped/dried parsley
  • Salt & black pepper


  1. Preheat oven to 180°C. Season chicken on both sides with salt and pepper.
  2. In a large pot, cook bacon over medium heat until crispy, around 8 minutes. Remove the bacon and place on a paper towel-lined plate to drain oil.
  3. With the bacon fat remaining in the pot, add the chicken. Try not to overcrowd the pan so every piece can be evenly browned. If need be, work in batches. Note that the chicken does not need to be fully cooked at this step, just to have a golden crust.
  4. Cook chicken until the skin browns, around 4-5 minutes per side. Remove the chicken and set aside. Drain all but 3 tablespoons of oil from the pot.
  5. Add mushrooms, onions and carrots, cooking and stirring until slightly softened and coloured. This will take around 5 minutes.
  6. Add garlic and cook until fragrant, then add the tomato paste and stir, then add flour and stir again to coat vegetables well.
  7. Slowly pour in the wine, brandy and chicken stock. Place the chicken back into the pot, along with half of the cooked bacon. Season with thyme, salt and pepper, then bring to a boil.
  8. When boiling, cover with lid and place in oven. Cook for 20-30 minutes, or until chicken is cooked through. Remove chicken from pot and set aside.
  9. Place the pot back on the stove, over medium heat, and add in butter. Simmer until sauce is thickened and glossy, around 10 minutes.
  10. Put chicken back into the pot, spooning the sauce over. Top with remaining cooked bacon and parsley, and serve.

Steamed Mussels with Tomato & Chorizo Broth

Recipe adapted from Bon Appétit

Fresh mussels cooked in a broth with sweet cherry tomatoes, undercut by the spice of chorizo and a splash of wine.


  • 1.8kg mussels, scrubbed & debearded
  • 60g chorizo sausage, thinly sliced
  • 180ml white wine
  • 2 tablespoons olive oil
  • 3 garlic cloves, crushed or minced
  • 1 teaspoon dried dill
  • 550g cherry tomatoes, halved
  • 2 tablespoons of chopped/dried parsely
  • Sliced baguette, toasted


  1. Place the chorizo and olive oil in a large pot over medium heat. Stir occasionally until the chorizo begins to brown, around 4 minutes.
  2. Add minced garlic and dried dill, stir-frying until fragrant.
  3. Place cherry tomatoes and wine into the pot, bringing to a simmer. Season to taste with black pepper.
  4. Simmer the mixture until it is reduced by three-quarters, around 6-8 minutes.
  5. Add mussels and cover the pan, stirring occasionally. Cook until mussels open up, around 6-8 minutes. Discard any mussels that don’t open.
  6. Serve mussels with toasted baguettes drizzled with oil.

Chicken Florentine

This Italian dish features chicken breasts, sauteed mushrooms and spinach, beautifully accompanied with a decadent white wine cream sauce.


  • 4 chicken breasts/thighs, skin off
  • 680g baby spinach leaves
  • 240g swiss brown/white mushrooms, sliced
  • 3 tablespoons of butter
  • 1.5 teaspoons of garlic, minced
  • 1 tablespoon of flour
  • 80ml white wine
  • 180ml heavy cream
  • 60ml grated parmesan cheese
  • 2 tablespoons of chopped/dried parsely
  • salt & pepper


  1. Over medium heat, heat 2 tablespoons of butter. At the same time, season the chicken breasts with an adequate amount of salt and pepper.
  2. Add the chicken to the hot pan and cook for 4-5 minutes on each side, or until golden brown. Try not to lift up the chicken to check on it while cooking, so it can develop a nice sear.
  3. Remove the chicken and set aside. Add the sliced mushrooms into the pan.
  4. Sautee mushrooms for 4-5 minutes, or until tender. Remove the mushrooms and give the pan a quick wipe with a paper towel.
  5. Add the garlic and the remaining 1 tablespoon of butter into the pan, cooking for 30 seconds.
  6. Stir in the flour, and cook for another minute.
  7. Add the wine to the pan and bring it to a simmer. Cook for 2-3 minutes, or until the wine is reduced by half.
  8. Stir in the cream, cooking for another 3-4 minutes until the sauce in the pan is reduced by about half and starts to thicken.
  9. Stir in the Parmesan cheese, and season to taste with salt and pepper.
  10. Add the spinach into the pan, allowing it to simmer for 2-3 minutes until wilted. Stir the mushrooms back into the sauce.
  11. Place the chicken breasts back into the pan, with all the accumulated juices. Spoon the sauce over the chicken, then garnish with parsley.

Greek Chicken & Lemon Rice

Recipe adapted from recipetineats

This Greek-inspired recipe uses classic Greek ingredients to bring out the best of the chicken and lemon flavours, paired with tasty and fragrant rice.

While this recipe recommends the use of an oven, it can also be done with a stove. However, the oven is a more preferred tool for this dish.


Chicken & Marinade

  • 4 boneless chicken thighs, skin on
  • Lemon (4 tablespoons of juice & zest)
  • 1 tablespoon of dried oregano
  • 3 cloves of minced garlic
  • 0.5 teaspoon of salt


  • 150g uncooked long grain rice
  • 300ml chicken stock
  • 150ml water
  • 1.5 tablespoons of olive oil
  • 1 small yellow onion, finely diced
  • 1 tablespoon of dried oregano
  • 1/2 teaspoon of salt
  • Black pepper, to taste


  1. Combine all the marinade ingredients in a ziplock bag or big bowl. Add the chicken in and leave in the fridge to marinate for at least 20 minutes, preferably overnight.
  2. Preheat oven to 180°C.
  3. Heat half a tablespoon of olive oil over medium-high heat.
  4. Remove the chicken from the fridge, but save the remaining marinade. Place the chicken skin-side down on the pan, cooking until golden brown. Flip it over and sear the other side. Once done, remove the chicken and set aside.
  5. Slice the lemon used for the marinade. Sear the lemon slices over medium-high heat and set aside for garnish.
  6. Heat 1 tablespoon of olive oil over medium-high heat. Add the diced onions and sauté until translucent and fragrant.
  7. Add the remaining Rice ingredients and the reserved marinade, mixing well in the pan. Let the liquid come to a simmer, then allow it to simmer for another 30 seconds.
  8. Place the chicken on top of the rice and cover with a lid or aluminium foil. Put the whole pan into the oven, baking for 35 minutes.
  9. Remove the lid/foil and bake for another 10 minutes uncovered (or until all the liquid is absorbed and the rice is cooked).
  10. Take the pan out of the oven and let it rest and cool for 5-10 minutes. Serve it garnished with some fresh lemon zest, the seared lemon slices and some dried parsely or oregano.

Cajun Shrimp

Recipe adapted from Delish

This dish features shrimp prepared with Mexican spices, loaded with tasty vegetables. Spice lovers can also add some jalapeño for extra heat. Best served with rice or tortillas.


  • 680g shrimp, peeled & deveined
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 2 bell peppers, diced
  • 160g corn, canned/defrosted
  • 2 tablespoons of olive oil
  • 2 teaspoons of Cajun seasoning
  • 1 tablespoon of lemon juice
  • 1 tablespoon of chopped/dried parsley
  • Salt & black pepper


  1. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add diced onions and bell peppers to the pan and sauté until tender and onions are translucent.
  2. Stir in garlic and corn, cooking for 1 more minute. Remove vegetables from pan and set aside.
  3. Add remaining 1 tablespoon of olive oil into the pan, along with shrimp. Make sure the shrimp don’t overlap with each other, laying in a single layer. Season with salt, black pepper and Cajun seasoning. Cook shrimp until pink, around 1-2 minutes per side.
  4. Add vegetables back into the pan with the lemon juice, and stir until combined. Garnish with parsley and serve.

Provençal Potato Gratin

Recipe adapted from NY Times Cooking

Originating from France, the potato gratin is a widely-loved and highly popularised dish, as both a side and a main. It features sliced potatoes, typically baked with a milk or cream mixture, and topped with grated cheese and breadcrumbs. For this recipe, the potatoes will be baked in the natural juices of other sweet vegetables, giving it a light yet equally robust flavour.

This recipe requires the use of an oven, and will be difficult to do on the stove. For a vegetarian version, switch out the anchovies for capers or olives, preferably soaked in olive oil.


  • 600g Yukon Gold potatoes, thinly sliced
  • 2 large onions, thinly sliced
  • 550g ripe tomatoes, seeds removed & cut into 1cm strips
  • 50g anchovies packed in olive oil, preferably canned
  • 2 cloves garlic, crushed/minced
  • 1 tablespoon thyme and oregano
  • 50ml olive oil
  • 100g grated Parmesan or Gruyère cheese
  • Breadcrumbs (optional)
  • Salt & black pepper


  1. Preheat oven to 210°C.
  2. In a large pan with high sides, cook onions and 2 tablespoons of olive oil over low heat. Season with salt. Cook until onions are softened and lightly golden, around 10-15 minutes. Be sure to stir often to prevent burning or browning.
  3. When done, fold in tomatoes for 30 seconds. Remove the vegetables from the pan and set aside.
  4. In a mortar or a food blender, add the anchovy fillets to taste, anywhere from 6 to 12 fillets. Set aside the anchovy oil. Add garlic, herbs and lots of black pepper. Add 2 tablespoons of the anchovy oil and blend to make a paste. Thin the paste with more oil if needed, to achieve a fluid-like consistency.
  5. Leaving the stove off, place a quarter of the cooked onions and tomatoes back into the pan. Arrange the potato slices neatly in a layer, then top with half the anchovy-herb mixture. Add half of the remaining onions and tomatoes on top.
  6. Repeat step 5 by placing more potatoes, anchovy mixture and vegetables to build one more layer. Finish it with a generous sprinkle of cheese and breadcrumbs, topped with olive oil.
  7. Bake in oven for 40-50 minutes, or until potatoes have absorbed all the vegetable juices and softened. Check the dish as it cooks – if the top is browning too fast, cover it loosely with aluminium foil.
  8. If the potatoes are well-cooked but the top is not browned, turn up the heat to 240°C briefly until nice and golden-brown. Be sure to watch carefully to make sure it doesn’t burn. Enjoy!

Red Wine-Braised Beef Short Ribs

Recipe adapted from Bon Appétit

The classic combination of red wine and beef always works, especially in this dish. The savoury meat flavour is highlighted by the sweet and earthy tones of red wine, paired with the natural sweetness of sautéed vegetables.

Goes wonderfully with simple mashed potatoes or pasta. Bring the dish to the next level by adding mushrooms to give it a nice bite.


  • 1.5kg bone-in beef short ribs, cut into 2-inch pieces
  • 2 medium onions, diced
  • 2 medium carrots, peeled & diced
  • 1.5 celery stalks, chopped
  • 1l dry red wine i.e. Cabernet Sauvignon
  • 630ml low-sodium beef stock
  • 2 tablespoons of flour
  • 2 tablespoons of vegetable oil
  • 3/4 tablespoon of tomato paste
  • 4 cloves of garlic, halved
  • Thyme, oregano, rosemary, parsley
  • 2 bay leaves
  • Salt & black pepper


  1. Heat oil in a large pot over medium-high heat. Brown the beef ribs on all sides, working in batches to prevent overcrowding in the pot.
  2. Once all sides are browned, remove from pot and set aside. Pour off all but 3 tablespoons of the remaining oil from the pot.
  3. Add the vegetables and cook over medium-high heat. Stir often and cook until the onions are browned, around 5 minutes.
  4. Add flour and tomato paste, cooking while stirring constantly for 2-3 minutes.
  5. Stir in the wine, then place the short ribs back in, along with any accumulated juices on the plate.
  6. Bring the mixture to a boil, then lower the heat to medium and simmer until wine is reduced by half. This will take around 25 minutes. Be sure to occasionally scrape the bottom of the pot to make sure nothing sticks and burns.
  7. Add all the herbs and garlic, mixing in with the stock. Bring it back to a boil.
  8. Over low heat, simmer the mixture covered until the meat is appropriately tender. Alternatively, place it in a slow cooker to braise. Season with salt and pepper and serve.

French Onion Chicken

Recipe adapted from Delish

A twist on the classic French Onion Soup, this dish tastes just as good (if not better), and takes up way less time than the traditional soup dish. Best enjoyed with some toasted and sliced baguettes to soak up any extra sauce!


  • 800g chicken breasts, boneless & skinless, cut into 2.5cm pieces
  • 350g low-sodium beef broth
  • 1 large onion, halved and thinly-sliced
  • 2 cloves garlic, minced
  • 2 tablespoons of flour
  • 3 tablespoons of olive oil
  • 240g shredded Gruyère cheese
  • 1/2 teaspoon of dried oregano
  • 2 teaspoons of chopped/dried thyme
  • Salt & black pepper
  • Chopped parsley for garnish (optional)


  1. Heat 2 tablespoons of olive oil over medium heat. Add onions and season with salt, pepper and thyme.
  2. Reduce heat to medium-low, stirring onions occasionally until they are caramelized and jammy, around 25 minutes.
  3. Stir in garlic and cook until fragrant, around 1 minute. Remove the mixture and set aside, then wipe the pan clean.
  4. In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat the remaining 1 tablespoon of oil in the pan over medium-high, cooking the chicken until golden on all sides.
  5. Add beef broth and place the caramelized onions back into the pan. Bring to a boil, then reduce heat to low and simmer until chicken is cooked through and broth reduced slightly. This will be about another 10 minutes.
  6. Sprinkle cheese over the dish and cover the pan with a lid. Let the cheese melt for around 2 minutes, then remove from heat. Garnish and serve.

Bacon & Mushroom Risotto

Recipe adapted from Gousto

This classic atas Italian dish takes a little smoky twist with bacon, and it’s surprisingly cheap and easy to make! For an ever deeper flavour, soak dried mushrooms in water and use both the soaking liquid and the mushrooms in the recipe instead.


  • 200g bacon, cut into 1.5cm pieces
  • 450g swiss brown/portobello mushrooms, sliced
  • 2 medium onions, finely diced
  • 2 cloves garlic, minced
  • 2.6l low-sodium chicken stock
  • 30ml white wine
  • 320g arborio rice/japanese rice
  • 50g Parmesan cheese, grated
  • Chopped/dried parsley for garnish


  1. Heat a drizzle of olive oil over medium-high heat. Add the bacon and cook until browned and crispy, around 6-7 minutes. Remove from pan and set aside.
  2. Using the remaining oil in the pan, heat on medium. Add the onion, garlic and mushrooms with a pinch of salt and cook until softened and onions are translucent, around 4-5 minutes. If the oil in the pan is not sufficient, add more olive oil.
  3. Add the uncooked rice into the pan and stir. Pour in the white wine and cook, stirring until it reduces.
  4. Pour 1/4 of the chicken stock into the pan, stirring frequently. Once the stock has been mostly reduced, add another 1/4 of the stock.
  5. Continue until all the stock is used, or until the rice is cooked slightly al-dente. Be sure to stir frequently as this cooks.
  6. Once done, stir in the grated cheese and season with black pepper. Garnish with parsley and serve.

Caprese Chicken

Based off the simple Italian Caprese salad, this dish is sweet, tangy and savoury all in one. Invest in some good quality Mozzarella for an even tastier outcome!

Best enjoyed on its own, or with a simple side.


  • 2 chicken thighs, boneless & skinless
  • 240g cherry tomatoes
  • 250g fresh Mozzarella/Bocconcini cheese, cut into 6 1.5cm slices
  • 1 tablespoon of olive oil
  • 1.5 tablespoons of minced garlic
  • 1 teaspoon of salt
  • 1 teaspoon of dried basil
  • 40g fresh basil, cut into strips
  • 1 teaspoon of dried oregano
  • 55ml balsamic vinegar
  • 2 tablespoons of brown sugar
  • Black pepper to taste

Balsamic Glaze (Optional):

  • 55ml balsamic vinegar
  • 1.5 tablespoons of brown sugar


  1. Preheat oven to 210°C.
  2. Season the chicken with dried oregano, basil, salt and pepper.
  3. Make the balsamic glaze. Combine the vinegar and sugar in a large pan and bring to a boil. Reduce the heat and allow it to simmer, stirring occasionally until the glaze is thickened and reduced by half. Pour out of pan and set aside, then clean the pan with paper towels.
  4. Heat olive oil in the pan over medium-high heat. Sear the chicken until golden brown, repeating for both sides (around 4 minutes per side). Remove the chicken from the pan and set aside. Drain the excess oil from the pan, leaving around a teaspoon’s worth.
  5. Return the pan to the stove, frying the garlic until fragrant. Add the balsamic vinegar and brown sugar, stirring as it comes to a simmer.
  6. Continue stirring occasionally as it simmers, until glaze thickens. This will take around 5-6 minutes.
  7. Return the chicken to the pan, spooning the glaze over to coat well. Add 170g of the tomatoes into the pan, placing them around the chicken.
  8. Place the pan into the oven, baking for around 30 minutes or until chicken is cooked through.
  9. Top each chicken with a slice of cheese, then put back into the oven for another 5 minutes or until the cheese has melted slightly.
  10. Slice the remaining cherry tomatoes in half and place them on top of the cheese. Drizzle the balsamic glaze over, then garnish with strips of basil and serve.

Creamy Steak Fettucine

Recipe adapted from Delish

When in doubt, pasta is the way to go. To spruce up your typical spaghetti bolognese, this creamy fettucine with steak is decadent and indulgent all in one.

The best part? It’s made with milk and flour – no cream, so it’s not actually as sinful as it looks!


  • 340g fettuccine pasta
  • 450g sirloin steak
  • 350g cherry tomatoes, halved
  • 950g baby spinach
  • 2 cloves garlic, minced
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 480ml milk
  • 1 tablespoon of chopped/dried parsley
  • 120g grated Parmesan
  • 2 tablespoons olive oil
  • Balsamic glaze
  • Salt & pepper


  1. Cook pasta according to package directions in salted boiling water. Drain and set aside.
  2. Coat both sides of the steak with olive oil and season generously with salt and pepper.
  3. Over medium-high heat, cook steak until your desired doneness. Remove from pan and set it aside, letting it rest for around 10 minutes before slicing it thinly.
  4. Melt butter in pan, then cook minced garlic until fragrant. Whisk in flour and cook for another minute.
  5. Add milk and simmer until thickened, around 5 minutes. Then add parsley and Parmesan cheese, and season to taste with salt and pepper. Add cherry tomatoes and cook for another 2 minutes.
  6. Add cooked pasta back into the pan, tossing until coated evenly with the sauce. Place all the spinach into the pan and toss until wilted.
  7. Place the sliced steak on top, then drizzle with balsamic glaze and serve.

Garlic Butter Baked Salmon & Greens

Recipe adapted from Well Plated

Fully baked, this dish is super healthy while still tasting fresh and delightful. You wouldn’t even need to clean the stove, and yet it’s just as good as in the restaurants!


  • 4 fillets of 170g salmon, skin on
  • 1 large lemon, zest and juice
  • 450g green beans, trimmed
  • 4 tablespoons of butter, softened
  • 4 large cloves garlic, chopped to preferred size
  • 60g chopped/dried parsley
  • 1/2 teaspoon ground black pepper
  • 200g cherry tomatoes
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of salt


  1. Preheat oven to 210°C.
  2. Coat the surface of your baking tray or casserole dish evenly with oil. Arrange the salmon fillets evenly apart, in the center of the tray.
  3. In a small bowl, combine the softened butter, chopped garlic, lemon zest, 2 tablespoons parsley and 1/4 teaspoon black pepper. Mash and mix well with a fork to create a paste-like texture.
  4. Rub the butter paste on the salmon fillets. If desired, arrange extra lemon slices on top as garnish.
  5. Place the green beans and tomatoes in a large dish and drizzle with olive oil, salt and the remaining black pepper. Toss to coat well, then transfer the vegetables to the baking tray and arrange around the salmon. Drizzle the lemon juice over the salmon and vegetables.
  6. Bake until the fish flakes easily with a fork, around 16-20 minutes. Once cooked, remove from oven and allow it to rest for 3 minutes. Sprinkle over the remaining parsley and some salt and pepper to taste. Serve and enjoy!

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