All Good Recipes – Easy 30-Minute One-Pan Dinner

Welcome to my kitchen! Today I'm sharing my go-to weeknight hero: All Good Recipes. This dish is everything you want in a meal—it's comforting, nutritious, and incredibly easy to make. The name says it all: it's all good, from the tender chicken to the vibrant vegetables and the lip-smacking sauce.

I created this recipe on a busy Tuesday when I needed something that would please the whole family without a ton of fuss. The result was so delicious that it quickly became a staple. The best part? Everything cooks in one pan, which means minimal cleanup and maximum flavor.

Whether you're a seasoned cook or just starting out, this recipe is foolproof. The steps are simple, the ingredients are flexible, and the outcome is always satisfying. Let's dive in and make your new favorite dinner!

About the Ingredients

1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes

Chicken breasts are lean and cook quickly. For extra juiciness, you can use chicken thighs—just increase cooking time by 2-3 minutes.

2 tablespoons (30ml) olive oil, divided

Olive oil adds richness and helps brown the chicken. Use avocado oil if you prefer a higher smoke point.

1 medium yellow onion, diced (about 1 cup)

Onion provides a sweet, savory base. Shallots or leeks work well as substitutes.

3 cloves garlic, minced

Fresh garlic is essential for flavor. If using garlic powder, use 1/2 teaspoon.

1 red bell pepper, sliced into strips

Red bell peppers add color and sweetness. Any color works; orange or yellow are great too.

1 yellow bell pepper, sliced into strips

Yellow peppers bring a milder flavor. Use green bell peppers for a slightly more bitter taste.

1 cup (150g) cherry tomatoes, halved

Cherry tomatoes burst in the pan, creating a light sauce. Grape tomatoes are a good substitute.

1 teaspoon dried oregano

Oregano adds an earthy, aromatic note. Fresh oregano: use 1 tablespoon chopped.

1 teaspoon dried thyme

Thyme complements chicken beautifully. Fresh thyme: use 1 tablespoon leaves.

1/2 teaspoon salt

Salt enhances all the flavors. Adjust to taste, especially if using salted broth.

1/4 teaspoon black pepper

Freshly ground black pepper is best. Pre-ground works too.

1/2 cup (120ml) low-sodium chicken broth

Broth deglazes the pan and creates a flavorful sauce. Vegetable broth works for a vegetarian version.

Tips & Tricks

Don't overcrowd the pan

Cook chicken in batches if needed to get a nice golden sear, not steam.

Cut veggies uniformly

This ensures even cooking—aim for similar-sized pieces.

Use a large skillet

A 12-inch pan gives plenty of room for all ingredients to cook properly.

Step-by-Step Instructions

1. Season the chicken

In a medium bowl, toss the chicken cubes with 1 tablespoon olive oil, salt, and black pepper. This ensures every piece is seasoned.

2. Brown the chicken

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Add the chicken in a single layer (cook in batches if necessary) and cook for 5-6 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature reaches 165°F / 74°C). Transfer to a plate and set aside.

3. Sauté aromatics

In the same skillet, add the diced onion and cook over medium heat (about 325°F / 163°C) for 2-3 minutes, until translucent. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.

4. Add peppers and tomatoes

Add the sliced bell peppers and cherry tomatoes. Cook for 4-5 minutes, stirring occasionally, until the peppers are tender-crisp and the tomatoes start to soften and release their juices.

5. Season the vegetables

Sprinkle the oregano and thyme over the vegetables. Stir to coat evenly, and cook for 1 minute to toast the herbs and release their flavors.

6. Deglaze with broth

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a gentle simmer (about 212°F / 100°C) and let cook for 2-3 minutes until slightly thickened.

7. Combine and simmer

Return the cooked chicken to the skillet, along with any accumulated juices. Stir everything together, reduce heat to low (about 200°F / 93°C), and simmer for 3-4 minutes until the sauce has thickened and the chicken is heated through.

8. Serve and enjoy

Remove from heat. Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.

Delicious Variations

Make it vegetarian

Use 1.5 lbs (680g) cubed extra-firm tofu or chickpeas; use vegetable broth.

• Add 1/2 cup (70g) pitted Kalamata olives and 1 tablespoon capers for a Mediterranean twist.
• Swap chicken for 1.5 lbs (680g) shrimp; cook shrimp only 2-3 minutes per side until pink and opaque.

How to Store All Good Recipes

Frequently Asked Questions

I hope you love this All Good Recipes 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!

All Good Recipes

All Good Recipes is a hearty one-pan dinner with juicy chicken, colorful veggies, and a savory garlic-herb sauce—ready in 30 minutes.

★★★★½ 4.8 (156 ratings)

15 minPrep time20 minCook time4Servings350 kcalCalories

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🧂 Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons (30ml) olive oil, divided
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 cup (150g) cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (120ml) low-sodium chicken broth

📋 Instructions

1. 1Season the chicken — In a medium bowl, toss the chicken cubes with 1 tablespoon olive oil, salt, and black pepper. This ensures every piece is seasoned.
2. 2Brown the chicken — Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Add the chicken in a single layer (cook in batches if necessary) and cook for 5-6 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature reaches 165°F / 74°C). Transfer to a plate and set aside.
3. 3Sauté aromatics — In the same skillet, add the diced onion and cook over medium heat (about 325°F / 163°C) for 2-3 minutes, until translucent. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
4. 4Add peppers and tomatoes — Add the sliced bell peppers and cherry tomatoes. Cook for 4-5 minutes, stirring occasionally, until the peppers are tender-crisp and the tomatoes start to soften and release their juices.
5. 5Season the vegetables — Sprinkle the oregano and thyme over the vegetables. Stir to coat evenly, and cook for 1 minute to toast the herbs and release their flavors.
6. 6Deglaze with broth — Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a gentle simmer (about 212°F / 100°C) and let cook for 2-3 minutes until slightly thickened.
7. 7Combine and simmer — Return the cooked chicken to the skillet, along with any accumulated juices. Stir everything together, reduce heat to low (about 200°F / 93°C), and simmer for 3-4 minutes until the sauce has thickened and the chicken is heated through.
8. 8Serve and enjoy — Remove from heat. Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.

👨‍🍳 Chef's Note: This dish is proof that simple ingredients can come together for something truly special. The sauce is the star—make sure to scrape every bit of flavor from the pan.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 350 kcal · 32g protein · 15g carbs · 18g fat