Weeknights are hard, we know. That's why you should ditch the other cookware and make everything in a skillet. Why? You can take this magic item from stovetop to oven to table, minimizing the number of dishes you have to clean when all is said and done. Plus, skillet suppers are always warm, bubbly, and delectable—who wouldn't want that?


Monday: Escarole & White Bean Skillet with Bacon & Artichokes

Escarole & White Bean Skillet with Bacon & Artichokes

Start the week off right with a soupy skillet that's equal parts healthy and yummy. Don't forget the hunk of toasty ciabatta for dipping!

Tuesday: Turkey & Pumpkin Skillet Lasagna

turkey pumpkin skillet lasagne
Credit: Photography By Peter Ardito

Instead of spending extra time boiling, layering, and baking, combine all three steps by using your handy dandy skillet. Pumpkin puree mixed with ricotta and sage—the only part that requires a separate bowl—will get you pump(kin)ed for Thanksgiving.

Wednesday: Chicken Sofrito Skillet

Chicken Sofrito Skillet
Credit: Photography by Sarah Anne Ward

This might just be the best way to cook chicken legs. Browning the bird in a skillet before transferring everything to the oven will crisp up the skin so it's crunchy, golden, and absolutely irresistible. 

Recipe: Try our Chicken Sofrito Skillet

Thursday: Sausage & Butternut Squash Skillet Supper

Sausage and Butternut Squash Skillet Supper

Fall is in full swing, so savor the short-lived season while you can with fennel, sage, squash, and a dash of nutmeg and cloves. A helping of Fresno chiles adds just the right amount of kick.

Friday: Chicken Skillet Noodles

Chicken Skillet Noodles

Once you cook pasta this way, you'll never turn back. The noodles extra flavorful, and you don't have to waste time scrubbing a pot, pan, and colander. Focus on having a relaxing Friday night, instead.

Recipe: Try our Chicken Skillet Noodles

Shopping List

For the escarole & white bean skillet with bacon & artichokes:

  • 2 tbsp. olive oil
  • 1/3 lb. meaty slab bacon or pancetta
  • 1 package (9 oz.) halved or quartered frozen artichoke hearts
  • 1 medium onion
  • 4 large cloves garlic
  • 1 cup dry white wine
  • 1 large or 2 medium heads escarole
  • 1 lemon
  • Nutmeg
  • Salt and pepper
  • 2-3 cups chicken stock
  • 1 can (15 to 19 oz.) cannellini beans
  • About 1 tbsp. fresh thyme leaves
  • 1 tbsp. EVOO
  • Shaved or grated Parmigiano-Reggiano
  • Crusty ciabatta bread

For the turkey & pumpkin skillet lasagna:

  • 1 large can (29 oz.) pure pumpkin
  • 1 egg
  • 3/4 cup ricotta
  • 1/3 cup fresh sage
  • 10 no-boil lasagna noodles
  • 6 thawed Herbed Turkey Meatballs
  • 1 cup shredded mozzarella

For the chicken sofrito skillet:

  • 1 Anaheim chile
  • 1 medium tomato
  • 1/2 orange bell pepper
  • 1/2 small onion
  • 1/2 cup fresh cilantro
  • 4 cloves garlic
  • 1 tbsp. olive oil
  • 4 chicken leg quarters (about 7 oz. each)
  • 1 cup chicken stock

For the sausage and butternut squash skillet supper:

  • 2 lb. good-quality fresh Italian sweet sausage
  • A fat handful sage
  • 1 tsp. fennel seed
  • 1/4 tsp. ground cloves or ground allspice
  • Coarsely ground black pepper
  • 2 tbsp. olive oil
  • 1 1/2 lb. butternut, cheese or red kuri squash
  • 1 large onion
  • 4 cloves garlic
  • 1 small fresh Fresno or red jalapeño chile pepper
  • 1/4 tsp. freshly grated nutmeg
  • Salt
  • 1/2 cup chicken stock

For the chicken skillet noodles:

  • 1 lb. boneless, skinless chicken thighs
  • 2 cloves garlic
  • 2 tbsp. EVOO
  • 1 15-oz. can diced tomatoes
  • 8 oz. wide egg noodles
  • 1 1/2 cups chicken stock
  • 1/2 tbsp. Italian seasoning
  • 1 cup shredded mozzarella
  • 1/4 cup fresh parsley