21 Keto One-Pan Meals for Easy Cleanup

Washing dishes is nobody’s idea of a good time. I’ve stood at my sink staring at a tower of pots, pans, cutting boards, and mixing bowls wondering why I bothered cooking when takeout exists. But here’s what changed everything for me: one-pan meals. Specifically, keto one-pan meals that deliver maximum flavor with minimal cleanup.

The beauty of sheet-pan dinners and skillet meals isn’t just about avoiding dishes. It’s about cooking proteins and vegetables together so all the flavors mingle and intensify. The chicken drippings season the broccoli. The sausage fat coats the Brussels sprouts. Everything becomes better than it would have been cooked separately—and you only wash one pan.

Why One-Pan Meals Make Keto Easier

Let’s be real: meal prep intimidation stops more people from sticking to keto than actual cravings do. When you’re looking at a recipe that requires three different cooking vessels, precise timing, and constant monitoring, it’s way too easy to just order pizza instead.

One-pan meals solve that problem completely. Most recipes follow this pattern: arrange your protein and vegetables on a pan, season everything, stick it in the oven or on the stovetop, wait 30 minutes. Done. According to cooking experts who study sheet pan efficiency, this method reduces both active cooking time and cleanup by more than half compared to traditional multi-pot meals.

The keto angle makes it even better. You’re naturally focusing on proteins, fats, and low-carb vegetables—all of which roast beautifully together. No need to make separate starches or grains. Everything you need is right there on one pan.

The Essential Equipment

Before we get into recipes, let’s talk gear. You don’t need much, but what you use matters.

A quality rimmed baking sheet is non-negotiable. I use this heavy-duty half-sheet pan that won’t warp under high heat. The rimmed edges prevent juices from spilling into your oven, which is both a mess-prevention thing and a flavor-preservation thing.

For stovetop one-pan meals, a 12-inch cast iron skillet handles everything from searing to finishing in the oven. It retains heat like nothing else and develops better browning than non-stick pans ever could. Plus it lasts forever.

Parchment paper or silicone baking mats make cleanup even easier. I line my sheet pans with these reusable silicone mats so nothing sticks and I just wipe them clean afterward.

The Sheet Pan Champions

1. Garlic Butter Chicken Thighs with Asparagus

Bone-in, skin-on chicken thighs arranged on a sheet pan with asparagus spears. Butter, minced garlic, lemon juice, and herbs get tossed with everything before it goes in the oven. The chicken skin crisps up while the asparagus gets tender and absorbs all those garlic-butter drippings.

This is foolproof. The dark meat stays juicy, the vegetables get perfectly cooked, and your kitchen smells incredible.

2. Sheet Pan Steak Fajitas

Sliced flank steak, bell peppers, onions, fajita seasoning. Fifteen minutes under the broiler, and you’ve got sizzling fajitas without a cast iron skillet or grill. Serve with low-carb tortillas or lettuce wraps, sour cream, guacamole, and cheese.

The high heat from the broiler creates that signature char you want from fajitas. Don’t skip the lime juice at the end—it brightens everything.

3. Italian Sausage with Peppers and Zucchini

Italian sausages (hot or mild), sliced bell peppers, zucchini, red onions, garlic, Italian seasoning. The sausages release fat as they cook, which seasons the vegetables naturally. No extra oil needed.

I cut the sausages into chunks before cooking so they caramelize on multiple sides. More surface area equals more flavor.

4. Salmon with Broccoli and Lemon

Salmon fillets, broccoli florets, lemon slices, olive oil, garlic. The salmon cooks in about 15 minutes, the broccoli gets crispy edges, and the lemon mellows out and becomes almost candied.

Use wild-caught salmon if possible—the flavor difference is noticeable. And don’t overcook it. Salmon should be slightly translucent in the center when you pull it out. It’ll finish cooking from residual heat.

5. Pork Chops with Brussels Sprouts

Thick-cut pork chops, halved Brussels sprouts, bacon pieces, balsamic vinegar. The bacon fat renders and coats everything, the balsamic caramelizes, and the Brussels sprouts get crispy and sweet.

Bone-in pork chops work better here than boneless. They stay juicier and develop better flavor during roasting.

When you’re looking for more meal variety beyond one-pan options, these 25 easy keto dinner recipes for every night of the week and 21 low-carb dinners that actually taste delicious keep your rotation interesting.

6. Greek Chicken with Cauliflower and Olives

Chicken thighs marinated in lemon juice, olive oil, oregano, and garlic. Cauliflower florets, kalamata olives, cherry tomatoes. It tastes like the Mediterranean without requiring a plane ticket.

The olives add saltiness that seasons the entire dish. Don’t rinse them—that brine is flavor gold.

7. Shrimp and Sausage Bake

Andouille sausage, large shrimp, bell peppers, onions, Cajun seasoning. It’s a deconstructed jambalaya situation minus the rice. Spicy, satisfying, and ready in 20 minutes.

Add the shrimp halfway through cooking. They take way less time than sausage and vegetables, and overcooked shrimp are rubbery and sad.

8. Herb-Crusted Cod with Green Beans

Cod fillets topped with a mixture of parmesan, herbs, and butter. Green beans tossed in olive oil and garlic. The fish gets flaky and tender, the topping creates a golden crust, and the green beans crisp up perfectly.

Cod is mild, so the herb crust is essential. This same technique works with any white fish—halibut, mahi-mahi, tilapia, whatever looks good at the fish counter.

9. BBQ Chicken Legs with Radishes

Chicken drumsticks brushed with sugar-free BBQ sauce, radishes tossed in olive oil and seasoning. The radishes roast up almost like potatoes—they lose that sharp bite and become sweet and tender.

Most people sleep on roasted radishes, but they’re a legit potato substitute that works surprisingly well. Give them a chance.

10. Meatballs with Zucchini and Marinara

Homemade or store-bought keto meatballs, sliced zucchini, sugar-free marinara sauce, mozzarella cheese. Bake until the meatballs are cooked through and the cheese is melted and bubbly.

I use a small cookie scoop to portion meatballs evenly. They cook at the same rate that way, and presentation looks more polished.

If you need more protein-focused options, check out these 21 high-protein keto meals that actually taste amazing for satisfying, muscle-building meals.

The Skillet Stars

11. One-Pan Chicken and Mushroom Skillet

Chicken breasts (or thighs), sliced mushrooms, garlic, heavy cream, chicken broth, parmesan. Everything cooks in one skillet, and the sauce comes together from the pan drippings. It’s creamy, rich, and basically comfort in a pan.

Sear the chicken first to develop a crust, then remove it while you cook the mushrooms. Add it back at the end to finish cooking in the sauce.

12. Steak and Cauliflower Rice Skillet

Sirloin steak cut into bite-sized pieces, cauliflower rice, bell peppers, soy sauce (or coconut aminos), sesame oil. It’s a keto fried rice that comes together in one skillet in about 15 minutes.

High heat is crucial here. You want that wok-style sear on the steak and vegetables, not steamed mush. Don’t crowd the pan.

13. Pork and Cabbage Skillet

Ground pork, shredded cabbage, ginger, garlic, soy sauce. The cabbage wilts down and soaks up all the pork fat and seasoning. It’s simple but hits way above its weight in flavor.

Add a splash of rice vinegar at the end. That little bit of acid balances the richness and makes everything taste brighter.

14. Tuscan Butter Shrimp

Shrimp, sun-dried tomatoes, spinach, garlic, heavy cream, parmesan. It’s restaurant-quality food that takes 15 minutes to make. Serve over zucchini noodles or cauliflower rice, or just eat it with a spoon.

IMO, this is the recipe I make when I want to impress someone without actually trying that hard. It looks and tastes fancy but requires zero advanced skills.

15. Sausage and Peppers Skillet

Italian sausage links, sliced bell peppers, onions, garlic, Italian seasoning, crushed tomatoes. Let it simmer until the peppers are soft and the sausages are cooked through. Pure comfort food.

I slice the sausages after cooking instead of before. They stay juicier that way and hold their shape better.

16. Creamy Garlic Chicken Skillet

Chicken breasts pounded thin, cream cheese, chicken broth, garlic, spinach, parmesan. The cream cheese melts into the broth and creates this incredibly rich sauce. The spinach wilts down and adds color and nutrients.

Pound the chicken to even thickness using a meat mallet so it cooks evenly. Nothing worse than dry chicken edges and raw centers.

For complete meal planning including breakfast options, browse 25 keto breakfast ideas that keep you full until lunch and 20 low-carb breakfasts that keep you full all morning.

The Roasting Pan Wonders

17. Whole Roasted Chicken with Vegetables

An entire chicken surrounded by your choice of low-carb vegetables—Brussels sprouts, cauliflower, radishes, whatever you’ve got. The chicken drippings baste the vegetables as everything roasts. One pan, multiple meals.

Use a roasting pan with a rack if you have one. It lets air circulate around the chicken so the skin crisps up all over instead of getting soggy on the bottom.

18. Herb-Crusted Pork Tenderloin with Asparagus

Pork tenderloin rubbed with herbs and garlic, asparagus tossed in olive oil. The pork cooks in about 25 minutes, asparagus in 15, so you add it halfway through. Slice the pork medallion-style for an elegant presentation.

Pork tenderloin is lean, so don’t overcook it. Pull it at 145°F and let it rest. It’ll be juicy and perfect.

19. Beef and Broccoli Sheet Pan

Flank steak marinated in soy sauce, garlic, and ginger, then roasted with broccoli florets. The broccoli gets those crispy, almost burnt edges that are honestly the best part. Way easier than stir-frying.

Slice the steak against the grain after it rests. This shortens the muscle fibers and makes it way more tender.

20. Lemon Herb Mahi-Mahi with Snap Peas

Mahi-mahi fillets with lemon, butter, and fresh herbs. Snap peas and cherry tomatoes on the side. It’s light, fresh, and cooks in under 20 minutes. Perfect for when you want something that doesn’t feel heavy.

Fish cooks fast—way faster than chicken or pork. Watch it carefully or you’ll end up with expensive fish jerky.

21. Spicy Chicken Thighs with Poblanos and Onions

Chicken thighs rubbed with chili powder, cumin, and paprika. Sliced poblano peppers and onions. The peppers char slightly and the onions caramelize. It’s smoky, spicy, and so satisfying.

Poblanos have mild heat. If you want it spicier, add jalapeños. If you want it milder, use bell peppers instead.

For additional variety in your keto meal planning, explore 25 easy low-carb meals for every craving and 25 low-carb meal prep recipes for busy weeks.

The Temperature and Timing Guide

Most one-pan meals roast at 400-425°F. That’s hot enough to caramelize vegetables and crisp up proteins without drying everything out. Lower temperatures work for longer, slower roasts, but won’t give you those crispy edges.

Proteins generally take longer than vegetables, so here’s the strategy: if your protein needs 30 minutes and your vegetables need 15, start the protein first, then add vegetables halfway through. Or choose heartier vegetables like Brussels sprouts and cauliflower that can handle the full cooking time.

Use an instant-read thermometer to check doneness. Chicken should hit 165°F, pork 145°F, beef depends on your preference (135°F for medium-rare, 145°F for medium). FYI, these internal temps matter way more than cooking times, which vary based on thickness and starting temperature.

Making These Meals Work for You

The recipes I’ve listed are frameworks, not rigid instructions. Don’t have asparagus? Use green beans. Hate mushrooms? Leave them out. The point is learning the technique—protein plus vegetables plus seasoning plus one pan equals dinner.

Meal prep works beautifully with one-pan meals. Make two or three different sheet pans on Sunday, portion them into airtight glass containers, and you’ve got lunches for the week. They reheat well in the microwave or oven.

Season aggressively. One-pan meals need bold flavors because you’re not building layers the way you do with traditional cooking methods. Salt, pepper, garlic, herbs, acids like lemon juice or vinegar—don’t be shy.

And here’s something nobody talks about: sheet pan meals are perfect for using up whatever vegetables are dying in your crisper drawer. Got half a bell pepper, some broccoli, and a lonely zucchini? Throw them all on a pan with some protein and seasoning. Problem solved, dinner created, food waste avoided.

Need to round out your meal planning with snacks and desserts? Don’t miss 25 keto snacks that crush cravings without guilt and 21 keto desserts that don’t taste sugar-free.

Related Recipes You’ll Love

Want to expand beyond one-pan meals? Here are some recipes that complement this cooking style:

More Easy Dinners:

• 25 low-carb lunch ideas for work or meal prep that travel well
• 20 low-carb chicken recipes everyone will love for variety

Soups and Comfort Food:

• 21 low-carb soups and stews for cozy nights when you want something warming

Sweet Options:

• 18 low-carb desserts you won’t believe are sugar-free to finish your meal

Quick Snacks:

• 25 low-carb snacks to beat hunger pangs for between meals

The Bottom Line

One-pan meals prove that keto doesn’t have to be complicated or time-consuming. Most of these recipes require less than 10 minutes of prep and minimal cleanup afterward. That’s the sweet spot—maximum flavor with minimum effort.

Start with two or three recipes that sound genuinely appealing. Make them once to get comfortable with the technique, then start improvising. Once you understand how proteins and vegetables roast together, you can create your own combinations based on what’s in your fridge and what sounds good.

The best part? You’re not just saving time on cleanup. You’re also building deeper flavors because everything cooks together and shares juices. That’s not a compromise—that’s an upgrade. And at the end of the meal, you’ve got exactly one pan to wash. That’s a win in my book.