Cooking at home can be a great way to exercise creativity after a long day, while also nourishing family and friends through the love language of food. But some nights call for an easy menu. After a day spent out in the world crossing things off a to-do list, it can be hard to find time—or motivation—to cook an involved meal at home. Enter: one-pan dinners.
Now, have at it!
Sunday Pot Roast
By Joanna Gaines—from Magnolia Table with Joanna Gaines
A tender roast served with a hearty vegetable medley, Worcestershire, and thyme.
Weeknight Salmon
By Joanna Gaines—from Magnolia Table with Joanna Gaines
Seasoned salmon baked and served with fresh lemon, dill, and parsley.
Creamy Chicken Poblano Soup
By Joanna Gaines—from Magnolia Table with Joanna Gaines
Chicken with poblano peppers and flavor-forward veggies—inspired by a soup Chip + Jo had on one of their first dates.
Hot Dogs and Rice
By Joanna Gaines—from Magnolia Table with Joanna Gaines
Sliced hot dogs, green onions, sesame seeds, and Korean red pepper flakes served on a bed of white rice.
Mushroom Bisque
By Joanna Gaines—from Magnolia Table with Joanna Gaines
A creamy blend of assorted mushrooms and vegetables flavored with an herb bouquet and served with crusty bread.
Dutch Oven Lasagna
By Joanna Gaines—from Magnolia Table with Joanna Gaines
Thick noodles layered with beef, diced tomatoes, onion, and a rich three-cheese mixture.
Bow Tie Pasta with Baby Kale & Sun-Dried Tomatoes
By Joanna Gaines—from Magnolia Table with Joanna Gaines
Creamy al dente pasta coated in a garlic sauce laden with artichokes, sun-dried tomatoes, and kale.
Shrimp Boil
By Joanna Gaines—from Magnolia Table with Joanna Gaines
Boiled corn and potatoes baked with buttery sausage and shrimp coated in Old Bay seasoning.
Honey Garlic Chicken with Pineapple
By Joanna Gaines—from Magnolia Table with Joanna Gaines
Sweet, garlicky chicken thighs broiled with pineapple and bell peppers.
Chicken Florentine
By Joanna Gaines—from Magnolia Table with Joanna Gaines
Sliced chicken sautéed in a skillet with a creamy sauce and baby spinach.
Pulled Brisket Sliders
By Joanna Gaines—from Magnolia Table with Joanna Gaines
Tender brisket shredded and tossed in teriyaki and barbecue, then piled on slider buns. 
Seared Scallops with Buttery Spinach
By Katie Button
Lightly seasoned scallops seared and sauteed with butter, shallots, spinach, and a squeeze of lemon.
Eggs in Purgatory
By Carla Lalli Music
An Italian take on poached eggs, surrounded by spicy tomato sauce and served with bread.
One-Pan Shrimp and Pineapple Tacos
By Samantha Seneviratne
Spiced shrimp tossed with fresh tomatillo salsa and charred pineapple on a tortilla.
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