A delicious meal that uses only one skillet and take almost no time at all— does it get any better? Oh yes it does— we’re showing you three! The Domestic Geek walks us through three tasty recipes that are sure to satisfy your entire family without requiring you to wash a ton of dishes afterward. Just look how great these dishes look, then read on for the recipes!

You’ll Need

Easy Shrimp and Rice
– 1 tablespoon butter
– 1 small onion, finely diced
– 2 celery stalks, finely diced
– 1 green bell pepper, finely diced
– 1 clove garlic, minced
– 1/2 jalapeño, minced (optional)
– 2 tablespoons Cajun seasoning
– 1 cup white rice
– 2 cups chicken or vegetable broth
– 1 pound shrimp, peeled and deveined
– Salt and pepper
Easy Italian-Inspired Chicken
– 1 tablespoon olive oil
– 3 chicken breasts, bone-in, skin-on
– 1 small onion, finely diced
– 1 clove garlic, minced
– 1/2 cup roasted red peppers
– 2 cups diced tomatoes
– 4 cups baby spinach
– 1 tablespoon Italian seasoning
– Salt and pepper
– Fresh basil
Easy Mushroom and Kale Quinoa
– 1 tablespoon olive oil
– 2 cups cremini mushrooms
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– Salt and pepper
– 1 cup quinoa
– 2 cups mushroom or vegetable broth
– 4 cups baby kale, chopped

How To

Easy Shrimp and Rice

1. In a large skillet, melt the butter over medium heat.
2. Add the onion, celery and bell pepper. Sauté for about 4 to 5 minutes, until they become soft.
3. Add the garlic, jalapeño and Cajun seasoning. Cook for another minute.
4. Add the rice and broth and bring the mixture to a boil.
5. Reduce the heat to low, cover and cook for 10 minutes (or according to the rice package directions).
6. Stir in the shrimp. Cover and cook for about 5 minutes, until the shrimp is pink and opaque.

Easy Italian-Inspired Chicken

1. Season the chicken breasts with salt and pepper.
2. In a large skillet, heat oil over medium heat.
3. Place the chicken, skin side down, in the skillet and cook until the skin is browned and the chicken releases easily from the pan.
4. Flip the chicken over and cook for an additional 1 to 2 minutes.
5. Transfer the chicken to a plate and set aside.
6. Add the onion to the skillet and sauté for 1 minute.
7. Add the garlic and sauté for an additional 30 seconds.
8. Add the roasted red peppers and diced tomatoes, and bring the mixture to a simmer.
9. Add the spinach and reduce the heat to medium low. Cover and cook for 2 to 3 minutes.
10. Remove the lid. Stir well and add the chicken back into the pan.
11. Cover and cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
12. Serve chicken over rice or pasta and topped with the tomato mixture.

Easy Mushroom and Kale Quinoa

1. In a large skillet, heat oil over medium heat.
2. Add the mushrooms, garlic, thyme, salt and pepper, and sauté until the mushrooms have released their moisture and are cooked through.
3. Add the quinoa and broth. Bring the mixture to a boil.
4. Reduce the heat to low, cover and simmer for 15 to 20 minutes, until all of the liquid has been absorbed.
5. Add the baby kale, cover and allow the kale to wilt for 2 to 3 minutes.
6. Stir well and serve.

Yum! I’ll definitely be adding these dishes to my family’s rotation, starting with that chicken! Which one will you try first?