5 One-pan Fall Dinner Recipes That Practically Cook Themselves

If your idea of a perfect fall night is cozy vibes, big flavor, and minimal cleanup, you’re in the right place. These one-pan dinners bring all the autumn goodness—think caramelized squash, juicy chicken, and silky sage butter—without a pile of dishes. We’re talking weeknight-easy, dinner-party-worthy, and yes, highly snackable leftovers.

1. Maple-Dijon Chicken Thighs With Roasted Brussels and Apples

This is fall on a sheet pan. You get crispy, juicy chicken; sweet-tart apples; and roasty Brussels sprouts that soak up all those savory pan juices. It feels special enough for guests, but it’s simple enough for Tuesday night.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 lb Brussels sprouts, trimmed and halved
• 2 medium Honeycrisp or Pink Lady apples, cored and cut into wedges
• 1 small red onion, cut into thick wedges
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 1/2 tbsp Dijon mustard
• 2 tsp apple cider vinegar
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Line a large sheet pan with parchment for easy cleanup.
2. In a small bowl, whisk together maple syrup, Dijon, apple cider vinegar, olive oil, thyme, 1 tsp salt, pepper, and red pepper flakes.
3. Pat chicken dry and season with remaining 1/2 tsp salt. Arrange chicken on the pan, then tuck Brussels, apples, and onion around it.
4. Spoon the maple-Dijon mixture over everything, rubbing it under the chicken skin for extra flavor.
5. Roast 30–35 minutes, until the chicken skin is deeply golden and registers 170–175°F and the Brussels have caramelized edges.
6. Broil 1–2 minutes if you want extra-crispy skin. Rest 5 minutes before serving.

Serve with crusty bread to swipe up those sticky, savory pan juices. Want a twist? Swap apples for pears or toss in a handful of pecans for crunch. If you’re cooking for meal prep, add cubed butternut squash to stretch it into lunch bowls.

2. Creamy Pumpkin Sage Orzo With Crispy Mushrooms

This skillet orzo is rich, silky, and deeply comforting without feeling heavy. Pumpkin purée melts into the orzo to make a quick, velvety sauce—no cream necessary. Crispy mushrooms on top give it that restaurant texture situation we all love.

Ingredients:

• 2 tbsp olive oil, divided
• 8 oz cremini or mixed mushrooms, sliced
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 1/4 cups orzo
• 1 1/2 cups low-sodium vegetable or chicken broth
• 1 cup unsweetened pumpkin purée
• 1/2 cup whole milk or half-and-half
• 1/3 cup grated Parmesan, plus more for serving
• 6–8 fresh sage leaves, thinly sliced
• 1 tbsp butter
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• Pinch of nutmeg (optional but lovely)
• Lemon wedge, for finishing

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add mushrooms in an even layer and let them sear undisturbed 3–4 minutes. Stir and cook until browned and crisp, 3–4 minutes more. Season with a pinch of salt and set aside.
2. Reduce heat to medium. Add remaining 1 tbsp olive oil, shallot, and garlic; sauté 1–2 minutes until fragrant.
3. Stir in orzo and toast 1 minute. Add broth, pumpkin, salt, pepper, and nutmeg. Stir, bring to a simmer, then reduce heat to medium-low.
4. Cook, stirring occasionally, 8–10 minutes until the orzo is al dente and the mixture looks creamy. If it gets too thick, splash in more broth or a little water.
5. Stir in milk, Parmesan, sage, and butter. Warm through 1–2 minutes until glossy. Squeeze in a little lemon to brighten.
6. Top with crispy mushrooms and extra Parmesan. Taste and adjust salt as needed.

Finish with a drizzle of good olive oil and black pepper. Want protein? Fold in rotisserie chicken or crispy pancetta. For a vegan take, use plant milk, skip the butter, and swap Parmesan for nutritional yeast—still ultra cozy, trust me.

3. Smoky Sausage, Sweet Potato, and Kale Skillet

Hearty, colorful, and ridiculously satisfying. The sweet potatoes get caramelized, the sausage brings big flavor, and the kale wilts into silky ribbons. It’s a full meal in one pan with zero fuss.

Ingredients:

• 1 lb smoked or Italian chicken sausage, sliced into coins
• 2 tbsp olive oil, divided
• 1 large sweet potato (about 1 lb), peeled and cut into 1/2-inch cubes
• 1 small yellow onion, diced
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 bunch curly kale, stems removed and leaves chopped
• 2 tbsp water
• 1 tbsp apple cider vinegar
• Optional: fried eggs or shaved Parmesan for serving

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add sausage and cook until browned, 4–5 minutes. Transfer to a plate.
2. Add remaining 1 tbsp oil, sweet potato, and onion. Cook, stirring occasionally, 8–10 minutes until sweet potatoes are golden and starting to soften.
3. Stir in bell pepper, garlic, smoked paprika, oregano, salt, and pepper. Cook 2 minutes until fragrant.
4. Add kale and 2 tbsp water. Cover and cook 2–3 minutes until kale wilts and sweet potatoes are tender; add a splash more water if needed.
5. Return sausage to the pan and toss. Finish with apple cider vinegar to brighten.

Top with a jammy egg or a sprinkle of Parmesan and crushed red pepper. Swap kale for spinach or use butternut squash instead of sweet potato if that’s what you’ve got. Leftovers make a stellar breakfast hash—seriously, a runny egg takes it over the top.

4. Cider-Braised Pork Chops With Butternut and Onions

These chops are tender, juicy, and swimming in a gently sweet, savory apple cider pan sauce. Butternut squash and onions cook right alongside, soaking up all that flavor. It’s fall farmhouse vibes in 35 minutes.

Ingredients:

• 4 bone-in pork chops, 1-inch thick (about 2 lbs total)
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cups butternut squash, 1-inch cubes (fresh or pre-cubed)
• 1 medium yellow onion, sliced
• 2 cloves garlic, sliced
• 1 cup fresh apple cider (not vinegar)
• 1/2 cup chicken broth
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tbsp butter
• 1 tsp apple cider vinegar (to finish)

Instructions:

1. Pat pork chops dry and season with 1 tsp salt and pepper. Heat olive oil in a large skillet over medium-high until shimmering.
2. Sear chops 3–4 minutes per side until well browned. Transfer to a plate (they’ll finish cooking later).
3. Lower heat to medium. Add butternut and onion; season with remaining 1/4 tsp salt. Cook 5–6 minutes, stirring, until edges start to color. Add garlic and cook 30 seconds.
4. Pour in cider and broth, scraping up browned bits. Stir in Dijon and thyme, then nestle chops back in.
5. Simmer uncovered 6–8 minutes, flipping chops once, until they reach 145°F and squash is tender.
6. Turn off heat. Swirl in butter and a teaspoon of cider vinegar for brightness. Taste and adjust seasoning.

Serve with mashed potatoes or a baguette to chase the sauce. If you prefer boneless chops, reduce the simmer time a bit. Add a handful of sliced apples for a sweeter spin, or toss in sage if thyme’s not your thing—both are classic fall power moves.

5. Cheesy Baked Gnocchi With Roasted Squash and Spinach

This is baked mac-and-cheese energy without making a roux. Shelf-stable gnocchi turns pillowy in the oven while the squash sweetens and the mozzarella melts into a stretchy blanket. One pan, big comfort, zero complaints.

Ingredients:

• 1 lb shelf-stable or refrigerated potato gnocchi
• 2 cups butternut squash, 1/2-inch cubes
• 2 cups baby spinach, packed
• 1 cup marinara sauce
• 1/2 cup heavy cream or half-and-half
• 1 cup shredded low-moisture mozzarella
• 1/3 cup grated Parmesan
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Pinch of crushed red pepper flakes (optional)
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 425°F. Drizzle a large oven-safe skillet or casserole with 1 tbsp olive oil.
2. In the pan, toss gnocchi, butternut, spinach, marinara, cream, garlic, salt, pepper, red pepper flakes, and remaining 1 tbsp olive oil until coated.
3. Sprinkle evenly with mozzarella and Parmesan.
4. Bake 20–25 minutes until the squash is tender and the cheese is bubbling and lightly browned. If needed, broil 1–2 minutes for extra color.
5. Rest 5 minutes, then shower with herbs.

Add cooked Italian sausage if you want it meatier, or swap spinach for kale. No butternut? Use delicata squash (no peeling!) or even cubed pumpkin. Bonus: leftovers reheat like a dream—add a splash of water and warm covered to revive that creamy texture.

Pro Pantry Staples For One-Pan Success

Keep a few heroes on hand and you can riff on any of these:

• Maple syrup, Dijon mustard, apple cider
• Parmesan, mozzarella, canned pumpkin
• Sage, thyme, smoked paprika
• Gnocchi, orzo, chicken broth

Now you’ve got five cozy, low-mess dinners that make fall weeknights feel a little magical. Pick one, preheat the oven (or heat the skillet), and let the pan do the work. Dinner’s about to smell incredible—go grab a fork and dig in.