So, I’ve been making quite a few dinners for one lately. Okay, pretty much every night. And day. So … all the dinners. I’ll be honest – it’s been kind of a challenge. I’m pretty used to making enough food to feed a crowd (even though we only have 2 kids, not 12) with leftovers to boot! And then, when the Things moved out, it was really difficult to scale back to just cooking for 2. I really just did not know how for a while. SO MUCH FOOD! And now, it’s just me ’round here, and I don’t really need to make that big ole vat of chili on a Sunday. (but, I still do and then I just eat chili for a week…..)

Why is it just me? Well, first of all, don’t worry – it’s nothing bad. As you know, I’m married to a Sailor and sometimes, they go away. It was time for us to get orders and he got his bucket list job – that happens to be on the other side of the country – and I didn’t want to sell our house because I love it so much (or even rent it out. No. No strangers in my house!!!) and we actually love where we live, nor did I want to be so far away from my grandkids so … I stayed home.

one skillet chicken and veggies

It’s definitely a challenge but it’s not the hardest thing we’ve ever done. My Sailor rides submarines so, normally when he would leave, there would be no talking at all. As in zero. Zip. Zilch. Nada. Well, until he got off the boat and could make a call. At least this way, we talk every day and we can video chat and we can plan visits. We’re going to break it up into a whole bunch of little “deployments” so we don’t go crazy. And hopefully, the three years will fly right by!

Yeah, I know. That’s a long time. *sigh*

Anyhoooo……cooking for one. And, because I probably shouldn’t live off cereal and toast and ice cream, I’m actually cooking. But cereal is SO GOOD! I know. Healthy eats… I’m just trying to NOT fall into a rut and make the same thing all the time because that’s boring. I can’t do boring. If I have boring, I’ll probably just go back to cereal and, while that’s okay every once in a while, that’s probably not my best choice. Haha #cerealfordayyyzzzzz

I’ve been seeing a whole bunch of those sheet pan dinners all over my Instagram feed and it got me to thinking. I mean, I DO make those because, duh, simple and easy. I also end up with leftovers for a couple of days but sometimes, I don’t want to eat the same thing 3 days in a row. So, why can’t I just condense a sheet pan dinner into a skillet dinner for one?

one skillet chicken and veggies

Brilliant, right?! I KNOW!

I used my favorite 10-inch cast iron skillet for this and it is the perfect size for just me. If you happen to be cooking for two people, you can certainly use a 12-inch skillet and that would be perfect. I really like the versatility of my cast iron – it does just so much besides bacon (who knew?!) and cooks beautifully both on the stove and in the oven.

The concept of this meal is super simple – pick your protein, season it as desired, and then prep some taters and some veggies and toss it all into a heated skillet and get that bad boy into the oven! TA-DA-DINNER!!

Why wash multiple dishes? Make this one skillet chicken dinner and BAM, clean-up is a breeze! #recipes Click To Tweet

The additional beauty of cast iron is that clean up is a breeze. Who wants to spend time washing all those dishes anyway? Not this girl. You don’t even actually need a plate for this one. Just eat straight out of the skillet and all you have to wash are your utensils. Don’t burn yourself. No judgement. 😉


  • How many people are you cooking for?
  • Do you LOVE your cast iron skillet or WHAT?!
Print Recipe
Who says you have to use ALL. THE. DISHES? Make dinner and clean-up tonight a breeze by cooking it all in one skillet! Perfectly cooked chicken, crispy potatoes, and crisp-tender sprouts ready to hit your plate in 30 minutes.
one skillet chicken and veggies
Course Main Dish
Prep Time 1-2 hours
Cook Time 30 minutes
Course Main Dish
Prep Time 1-2 hours
Cook Time 30 minutes
one skillet chicken and veggies
  1. Place chicken breast in resealable zip top bag and add Tessamae's marinade. Seal and place in refrigerator for at least 1 hour and up to 8 hours.
  2. Scrub and cut purple potatoes into chunks. Prepare Brussels sprouts and cut into chunks. Try to cut both potatoes and sprouts into pieces roughly the same size.
  3. Preheat oven to 425 degrees. Add 1 tablespoon coconut oil (or fat of choice) to skillet and place skillet in oven to melt fat.
  4. Remove pan from oven. Remove chicken from marinade and place in center of pan. Toss potatoes and sprouts around chicken. Season with salt and pepper. Return to oven and cook, approximately 30 minutes or until chicken is done.
  5. Eat. Don't burn yourself.
Recipe Notes

You should cook your chicken to an internal temperature of 165 degrees. If you have a skinny chicken breast, you'll probably want to pull the chicken breast out before the taters and sprouts are done so it doesn't overcook. Overcooked chicken is no bueno.

Feel free to use whatever color potato you want. Sweet taters would be AMAZEBALLS in this recipes.

Also, feel free to add whatever veggies you want. Just try to keep everything about the same size so it all cooks evenly.

If you're cooking for more than one person, increase the size of your skillet so you can cook two chicken breasts + veggies and taters without it being a crowded house.

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  1. Agness of Run Agness Run | 23rd Oct 17

    Yummy! My mouth is watering right now after seeing your recipe, Jennifer! Is it possible to use olive instead of coconut oil?

    • Jennifer
      Jennifer | 24th Oct 17

      Yes, definitely!! I’ve done it with olive oil and avocado oil and it is still delicious. I hope you enjoy it!

  2. Chocolaterunsjudy | 19th Jan 17

    When my husband first moved up here for his job, it was temporary. And we loved where we lived. And I loved my house. So I totally get it. And get how hard it is, too. I was lucky — he was able to come home at least once a month, often a couple of times a month. We lived that way for almost 2 years, until it became clear he wouldn’t find a job back in Austin & we sold the house & moved our 4 animals up here.

    I LOVE leftovers though! So I have no trouble making a big meal and either having the leftovers or freezing some. It’s how I roll all the time. In fact, I often cook 2 different meals, and there’s just the 2 of us. Which gets kind of old, but we like very different things.I lean vegetarian, although I eat everything. And sometimes I make him eat a vegetarian meal, too.

    • Jennifer
      Jennifer | 20th Jan 17

      It’s definitely difficult to be away from each other. And you were lucky! That’s awesome that you were able to see each other frequently while you were apart. I guess in that sense, I’m lucky in that I know he’s going to come back here. We won’t actually have to move. Which is good because I do NOT want to have to be responsible for pulling all that together. UGH!

      And I love leftovers, too! But sometimes, I just don’t feel like packing up the extra food. It’s probably just sheer laziness. Haha!

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