4 Viral One Pan Recipes From TikTok

By Ellie Smith

7 months ago

Swerve the washing up with these one pan wonders


We’re all busier than ever, and after a long day at work, no-one wants to come home and spend hours in the kitchen cooking a complex recipe. That’s why one pan recipes are so handy: quick, simple and (crucially), requiring minimal washing up. They’re huge on TikTok at the moment, with chefs sharing easy ideas for everything from pasta to roasts and ramens, all of which require just one pan. Read on for some of the most popular one pan recipes from TikTok.

4 Viral One Pan Recipes From TikTok

One Pan Naked Burrito

By @emthenutritionist

Ingredients:

  • 300g chicken breast, cut into strips
  • 1 red pepper
  • 1 yellow pepper
  • 1 red onion
  • 1 clove garlic, minced
  • 1 courgette
  • A large cupped handful of cherry tomatoes
  • Chipotle paste
  • Tomato puree
  • Smoked paprika
  • 60g sharp cheddar cheese
  • 1 tin black beans

For the sides

  • 1 avocado
  • 1 tsp honey
  • 1/2 red chilli, deseeded and diced
  • Thick yoghurt
  • Coriander
  • Lime
  • 1 pack precooked rice

Method:

  1. Preheat the grill to its highest temp.
  2. In a deep pan, brown off the chicken with a pinch of salt and 1 tsp chipotle paste to colour but not cook all the way through. Remove and tip in all the vegetables, season with a pinch of salt and sweat for 5 minutes. Add in 1 heaped tsp chipotle, 1 tsp smoked paprika and the drained black beans. Sweat down for another 10 minutes until everything has softened.
  3. Using the back of the spoon, press down on the tomatoes so they release their juices. Add in 1 tbsp tomato puree and stir. Add in the chicken, mix through and turn off the heat. Grate over the cheese and place under the hot grill until the cheese is golden and bubbling.
  4. Mash the avocado with fresh diced red chilli and honey. Season with salt and pepper.
  5. Serve the dish with dollops of avocado and yoghurt over the top. Sprinkle over fresh coriander and serve with cooked rice.
@emthenutritionist ONE PAN NAKED BURRITO If you are craving Mexican food then look no further than my one pan naked burrito. Full of colour, gut loving fibre and diversity, simply fry off everything in a smokey chipotle paste and cover with a blanket of sharp cheddar before grilling. Top with honey chilli guacamole, yoghurt and a scattering of coriander. Perfect paired with rice and even better for leftovers. 350 kcal per portion without rice. 27g protein. You will need to serve 3-4 300g chicken breast, cut into strips 1 red pepper 1 yellow pepper 1 red onion 1 clove garlic, minced 1 courgette A large cupped handful of cherry tomatoes Chipotle paste Tomato puree Smoked paprika 60g sharp cheddar cheese 1 tin black beans For the sides 1 avocado 1 tsp honey 1/2 red chilli, deseeded and diced Thick yoghurt Coriander Lime 1 pack precooked rice 1. Preheat the grill to its highest temp. 2. In a deep pan, brown off the chicken with a pinch of salt and 1 tsp chipotle paste to colour but not cook all the way through. Remove and tip in all the vegetables, season with a pinch of salt and sweat for 5 minutes. Add in 1 heaped tsp chipotle, 1 tsp smoked paprika and the drained black beans. Sweat down for another 10 minutes until everything has softened. 3. Using the back of the spoon, press down on the tomatoes so they release their juices. Add in 1 tbsp tomato puree and stir. Add in the chicken, mix through and turn off the heat. Grate over the cheese and place under the hot grill until the cheese is golden and bubbling. 4. Mash the avocado with fresh diced red chilli and honey. Season with salt and pepper. 5. Serve the dish with dollops of avocado and yoghurt over the top. Sprinkle over fresh coriander and serve with cooked rice. #HealthyFood #HealthyFoodIdeas #QuickMeals ♬ original sound – Emily English

One Pan Orzo

By @foodandtravelwithhols

Ingredients:

Serves 4

  • 200g baby tomatoes
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 30ml double cream
  • 1 tbsp tomato purée
  • 500ml chicken stock
  • 1 tsp chilli flakes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 ball mozzarella
  • 350g orzo

Method:

  1. Half the tomatoes and add to the pan with olive oil and fry for 2-3 minutes
  2. Add the garlic clove and fry for a further minute
  3. Add the tomato puree, double cream and chicken stock, then pour in orzo and stir together before covering with the lid
  4. Simmer with lid on for 20 minutes, stirring occasionally until orzo is cooked so it doesn’t stick to bottom
  5. Once orzo is cooked, top with mozzarella, salt, pepper and chilli flakes and stir everything together until mozzarella is melted
  6. Enjoy!
@foodandtravelwithhols New series alert 🥰 Save & try! Quick, easy and great for budget! More easy one pan recipes coming your way 😋 #recipe #onepanmeal #onepandinner #easyrecipe #quickrecipes #recipesoftiktok #recipesforyou #budgetrecipe ♬ Keep Dat Clean Radio Edit By iCandy – Soap Radio. 🧼

French Onion Pasta

By @carolebeecooks

Ingredients:

  1. 2 tbsp unsalted butter
  2. 2 medium yellow onions (450g), thinly sliced
  3. ½ tsp fine salt, plus more to taste
  4. 60ml tawny port (may substitute madeira, sherry, dry vermouth, red wine, or additional stock or broth)
  5. 700ml chicken or vegetable stock or broth, preferably unsalted or reduced-sodium, if shop-bought
  6. 225g short dry pasta, such as rigatoni, fusilli or orecchiette
  7. 5 sprigs fresh thyme, tied together with twine, plus more for serving
  8. ¼ tsp freshly ground black pepper, plus more to taste
  9. 56g finely shredded Gruyère cheese, plus more for serving

Method:

  1. In a large pot or casserole dish over medium heat, melt the butter. Add the onions and salt, stir, cover and cook for 5 minutes. Uncover and cook, stirring occasionally, until the onions are nicely browned in spots and the bottom of the pot is covered with stuck-on bits, 20 to 25 minutes.
  2. Add the port to deglaze by scraping up any browned bits stuck to the bottom of the pot.
  3. Add the stock or broth, pasta, thyme, and pepper, cover partially and increase the heat to bring to a boil. Cook, stirring occasionally and adjusting the heat as needed to keep the mixture at a gentle, not rolling, boil, until the pasta is al dente and the liquid has reduced to coat the pasta, 15 to 20 minutes (see note). Remove from the heat, discard the thyme, and stir in the cheese until melted. Taste, and season with more salt and/or pepper, if needed.
  4. Divide among bowls, sprinkle with more cheese and fresh thyme leaves, if desired, and serve.
@carolbeecooks And you shouldn’t either #frenchonionpasta ♬ original sound – smelliot’s priv 😝😝

One Pan Tuscan Salmon

By @emthenutritionist

Ingredients:

Serves 2

  • 2 salmon fillets 
  • 1 tin butter beans 
  • Fresh basil 
  • 1 courgette 
  • 80g peas, defrosted 
  • 6 spears of asparagus 
  • 12 green olives, diced 
  • 1 shallot 
  • 2 cloves garlic 
  • Few handfuls of spinach 
  • 2 tbsp half fat crème fraiche 
  • 1 tbsp green pesto 
  • Chicken stock cube 
  • 1 lemon 
  • Parmesan 

Method:

  1. Season the salmon fillets with salt and pepper. Sear in a hot pan on all sides until coloured. Remove and set to one side.
  2. In the same pan, sweat the shallot, garlic and diced courgette with a pinch of salt. Sweat down for 5 minutes. 
  3. Mix in the chopped basil stems, 1 tbsp chopped capers and diced olives.
  4. Sauté for a few minutes, then add in a stock cube and 200ml water. Bring to a simmer, tip in the butterbeans and leave for 5 minutes.
  5. Turn the heat right down, add in 2 tbsp crème fraiche, the zest of a lemon, 1 tbsp pesto, 15g grated Parmesan and a crack of black pepper. Stir then mix in the spinach and some chopped basil, sliced asparagus and peas. Simmer gently for 3 minutes.
  6. Place the salmon fillets into the dish and allow to warm through until they are cooked (around 2 minutes)
  7. Serve with extra basil sprinkled over the top and grating of parmesan.
@emthenutritionist One pan Tuscan baked salmon This incredibly easy but insanely delicious one pan salmon dish is a midweek winner. Ready in under 15 minutes, it’s creamy but has a light freshness that I think you all will love. It’s hearty enough with the butterbeans but feel free to pair with rice or grain of your choice. 500kcal, 38g protein per portion. You will need to serve 2 2 salmon fillets 1 tin butterbeans Fresh basil 200g cherry tomatoes 8 sun dried tomatoes, drained from oil and chopped 1 shallot 2 cloves garlic Few handfuls of spinach 2 tbsp half fat crème fraiche Smoked paprika Chicken stock cube 1 lemon Parmesan 1. Season the salmon fillets with salt and pepper. Sear in a hot pan on all sides until coloured. Remove and set to one side. 2. In the same pan, sweat the shallot and garlic with a pinch of salt. Mix in the whole cherry tomatoes, sun dried, 1/2 tsp smoked paprika and chopped basil stems. 3. Sauté for a few minutes, then add in a stock cube and 200ml water. Bring to a simmer, tip in the butterbeans and leave for 5 minutes. 4. Turn the heat right down, add in 2 tbsp crème fraiche, the zest of a lemon, 15g grated Parmesan and a crack of black pepper. Stir then mix in the spinach and some chopped basil. 5. Place the salmon fillets into the dish and allow to warm through until they are cooked. 6. Serve with extra basil sprinkled over the top and grating of parmesan. #healthymealideas #dinnerideas #healthymeals #mealprep ♬ original sound – Emily English