1,147 pan pan recipes

Pan-simmered fish fillets with fresh tomato, basil, dill, and lemon juice in butter. A light, quick seafood dinner with just 8 ingredients, ready in 25 minutes.

Rinderrouladen are classic German beef rolls stuffed with Dijon mustard, dill pickles, bacon, and onion then braised in beef broth. Served with a rich pan gravy for a traditional Sunday dinner.

Bacon and egg crescent sandwich baked in a square pan with crescent roll dough, cheddar cheese, crumbled bacon, and a milk-egg custard. A layered breakfast bake with a flaky golden crust on top.

Quick sweet and sour fried fish with ketchup, vinegar, and vegetables. Pan-fried fish cubes topped with a tangy tomato-based sauce ready in 40 minutes.

A loaded Spanish paella with chicken, pork, shrimp, and calamari over saffron rice. This one-pan fiesta feeds 6 and comes together in under an hour.

Chicken rolls stuffed with ham, sage, and garlic, pounded thin, rolled into spirals, and pan-fried until golden. A simple roulade ready in under an hour.

Lemon butter glazed chicken breasts lightly floured, sauteed in butter, then simmered in lemon juice and chicken broth. The pan sauce reduces into a syrupy glaze.

Tender pork medallions braised with fennel, mushrooms, and wine in a rich tomato ragout. This Italian-inspired one-pan dinner is comfort food at its finest.

Seared chicken breasts draped in a glossy blackberry pan sauce with sautéed mushrooms and shallots. Sweet, earthy, and elegant, all in 30 minutes with everyday ingredients.

Cumin-rubbed turkey tenderloin steaks pan-seared and topped with flash-cooked zucchini, tomatoes, and green chilies. A lean, diabetic-friendly dinner in under 30 minutes.

Thick-cut filet mignon stuffed with crumbled Roquefort and sliced shiitake mushrooms, seared in clarified butter, and drizzled with a velvety red wine shallot pan sauce.

A paprika-rubbed whole roasted chicken stuffed with garlic, orange peel, bay leaves, and rosemary, finished with a reduced pan sauce. Sunday dinner at its finest.

Five-ingredient tofu burgers with grated carrot, leeks, and toasted sesame seeds. Pan-fried until crispy and golden. Inspired by Frances Moore Lappe's plant-based classics.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Pounded chicken cutlets pan-seared in butter, topped with ham and provolone, then finished in a Marsala mushroom sauce. Two Italian classics collide in one skillet.

Chewy butterscotch brownies loaded with chopped dates and walnuts. One bowl, one pan, and 25 minutes in the oven for a batch of 16 irresistible squares.