Easy Thing To Cook – 30-Minute One-Pan Dinner

Easy Thing To Cook is my go-to when I need a satisfying dinner without the fuss. It's a one-pan dish that combines tender chicken thighs with colorful bell peppers and a sweet-savory glaze that everyone loves.

I created this recipe after a long day when I wanted something hearty but didn't want to dirty a pile of dishes. The result? A meal that comes together in 30 minutes flat, with minimal cleanup and maximum flavor.

Whether you're a beginner cook or a seasoned pro, this recipe is forgiving and flexible. You can swap in whatever veggies you have on hand, and the glaze works beautifully with pork or tofu too.

About the Ingredients

1 1/2 lbs (680g) boneless, skinless chicken thighs

Chicken thighs stay juicy and flavorful. You can use chicken breasts, but reduce cooking time by 2-3 minutes to avoid drying out.

2 tablespoons olive oil

Use a neutral oil like canola if you prefer. Olive oil adds a fruity note.

1 teaspoon salt

Kosher salt is best; if using table salt, reduce to 3/4 teaspoon.

1/2 teaspoon black pepper

Freshly ground pepper adds more aroma. Pre-ground works too.

1 teaspoon garlic powder

Granulated garlic is fine. You can also use 2 cloves fresh garlic, minced.

1 teaspoon paprika

Smoked paprika adds a deeper flavor, but regular is great.

1 red bell pepper, sliced

Any color works. Green bell peppers are slightly more bitter.

1 yellow bell pepper, sliced

Use orange or green if you like. The colors make it pretty.

1 medium red onion, sliced

Sweet onion or shallots are good substitutes.

1/4 cup (60ml) honey

Maple syrup or agave nectar work as substitutes.

3 tablespoons soy sauce

Use low-sodium soy sauce to control salt. Tamari for gluten-free.

2 tablespoons rice vinegar

Apple cider vinegar or white wine vinegar can be used.

1 tablespoon cornstarch

Cornstarch thickens the glaze. You can use arrowroot powder.

2 tablespoons water

For the cornstarch slurry.

Tips & Tricks

• Pat the chicken dry before seasoning to get a better sear.
• Don't overcrowd the pan—cook in batches if needed to ensure browning.
• Let the glaze bubble and thicken for a minute before serving; it will cling to the chicken beautifully.

Step-by-Step Instructions

1. Season the chicken

In a bowl, toss chicken thighs with 1 tablespoon olive oil, salt, pepper, garlic powder, and paprika. Let sit while you prep veggies.

2. Sear the chicken

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat (400°F/200°C). Add chicken in a single layer, cook 4-5 minutes per side until golden brown and internal temp reaches 165°F (74°C). Remove to a plate.

3. Sauté the veggies

In the same skillet, add bell peppers and onion. Cook over medium-high heat (400°F/200°C) for 3-4 minutes until slightly softened and edges are charred.

4. Make the glaze

In a small bowl, whisk honey, soy sauce, rice vinegar, cornstarch, and water until smooth. Pour into skillet with veggies.

5. Combine and simmer

Return chicken to skillet, turning to coat in glaze. Bring to a simmer (about 375°F/190°C) and cook 2-3 minutes until sauce thickens and coats everything.

6. Rest and serve

Remove from heat, let rest 5 minutes. Serve over rice or noodles, spooning extra glaze on top.

Delicious Variations

• Add 1/2 teaspoon red pepper flakes for a spicy kick.
• Swap chicken for shrimp and reduce cooking time to 2-3 minutes per side.
• Use broccoli and snap peas instead of bell peppers for a different crunch.

How to Store Easy Thing To Cook

Frequently Asked Questions

I hope you enjoy this Easy Thing To Cook as much as my family does! If you try it, let me know in the comments below – I'd love to hear how it turned out. Happy cooking!

Easy Thing To Cook

Easy Thing To Cook is a one-pan wonder that delivers juicy chicken, crisp veggies, and a savory glaze in just 30 minutes – perfect for busy weeknights.

★★★★½ 4.8 (187 ratings)

10 minPrep time20 minCook time4Servings425 kcalCalories

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🧂 Ingredients

• 1 1/2 lbs (680g) boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, sliced
• 1/4 cup (60ml) honey
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons water

📋 Instructions

1. 1Season the chicken — In a bowl, toss chicken thighs with 1 tablespoon olive oil, salt, pepper, garlic powder, and paprika. Let sit while you prep veggies.
2. 2Sear the chicken — Heat remaining 1 tablespoon oil in a large skillet over medium-high heat (400°F/200°C). Add chicken in a single layer, cook 4-5 minutes per side until golden brown and internal temp reaches 165°F (74°C). Remove to a plate.
3. 3Sauté the veggies — In the same skillet, add bell peppers and onion. Cook over medium-high heat (400°F/200°C) for 3-4 minutes until slightly softened and edges are charred.
4. 4Make the glaze — In a small bowl, whisk honey, soy sauce, rice vinegar, cornstarch, and water until smooth. Pour into skillet with veggies.
5. 5Combine and simmer — Return chicken to skillet, turning to coat in glaze. Bring to a simmer (about 375°F/190°C) and cook 2-3 minutes until sauce thickens and coats everything.
6. 6Rest and serve — Remove from heat, let rest 5 minutes. Serve over rice or noodles, spooning extra glaze on top.

👨‍🍳 Chef's Note: This recipe is forgiving, so feel free to adjust the veggies to what you have. The glaze is also great on grilled meats.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 425 kcal · 32g protein · 28g carbs · 20g fat

Written by Maya Chen
Maya writes about sustainable living and urban gardening, focusing on practical tips for small spaces. She experiments with DIY projects and shares what works in her own apartment.