One-pot recipes help you out the most in the kitchen! There is no need to juggle several pans, bowls, or pots, leading to way less stress in the kitchen.
There is something incredibly satisfying about cooking a meal in just one pot. Less mess, less stress, and all the flavors blending together perfectly – it is a qin-win. Whether you are a busy parent, a student on a budget, or just someone who dreads doing dishes, one-pot recipes are a game-changer!
From hearty stews and creamy pasta to skillet meals, one-pot cooking offers endless possibilities. It is not just about convenience, it is about maximizing taste while minimizing effort. Just imagine tossing a handful of ingredients into a pot, letting them simmer, and ending up with a dish that tastes like you spent hours in the kitchen! So, let’s move ahead and get started on our favorite 10 one-pot wonders, along with tips, tricks, and variations to suit every taste. Whether you are craving comfort food or something light and fresh, there is a one-pot meal for you!
- One-Pot Spaghetti
Simplify dinner with this delicious one-pot spaghetti recipe! Perfect for busy nights, this dish brings together pasta, tomatoes, garlic, and herbs in a single pot for easy cooking and clean-up. Enjoy a rich, flavorful meal with minimal effort- comfort food made simple and satisfying for any occasion.
Ingredients –
- 1 lemon
- 12 oz. spaghetti
- 2 cloves garlic, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/3 cup dry white wine
- 2 Tbsp. olive oil
- Kosher salt and pepper
- 1 1/2 pt. assorted color cherry or grape tomatoes, halved
- 1/2 cup parsley leaves, roughly chopped
- 1 cup basil leaves, roughly chopped
- 1/2 cup Grated Parmesan or vegan Parmesan alternative, plus more for serving
Direction –
Start by peeling four strips of lemon zest and slicing them thinly. Then, squeeze out two tablespoons of lemon juice. Now, take a large skillet or a Dutch oven lay the spaghetti flat, and add garlic, onion, lemon juice, wine, olive oil, four cups of water, salt, and pepper. Bring everything to a boil and cook, stirring often in the meantime. This would take you around four to five minutes. Next, add the tomatoes and continue cooking until the pasta is tender and most of the liquid is absorbed. This would take you around five to six minutes combined. Remove from heat and mix in Parmesan until everything is well combined. Now, stir in the lemon zest and parsley, then gently fold in the basil, and serve with extra Parmesan if you like.
2. One-Pot Roast Chicken
This easy one-pot roast chicken dinner is a classic favorite – the whole family will love it. With everything cooking in a single pan, it saves time and effort while delivering a delicious meal. Perfect for busy days, this hearty fish brings tender chicken and flavorful sides together for a comforting and satisfying dinner with minimal clean-up.
Ingredients –
- 750 g Charlotte potatoes
- 2 banana shallots, quartered
- 1 Tbsp. olive oil
- 1 lemon
- 2 Tbsp. honey
- 2 cloves garlic, crushed
- 1 Tbsp. thyme leaves
- 2 Tbsp. wholegrain mustard
- 50 g (2oz) butter, softened
- 1 (3lb) whole chicken
- 250 g (9oz) Chantenay carrots
- 200 g (7oz) frozen peas
Direction –
You can start by preheating the oven to 200°C (180°C fan). Then, cut larger potatoes in half and toss them with shallots, 1 tbsp olive oil, salt, and pepper, and then spread them on a roasting tin. In a small bowl, mix the lemon zest and juice with honey, garlic, thyme, mustard, and butter, then season well. Place the squeezed lemon halves inside the chicken and rub the butter mixture all over, especially under the skin. Make space in the roasting tin and place the chicken in the center. Now, roast for 20 minutes until browned, then lower the heat to 180°C (160°C fan) and cook for another hour, basting occasionally. Then, add carrots for the last 30 minutes and peas for the last 15 minutes. Once done, transfer the chicken to a plate, cover it with foil, and let it rest before carving./ your dish is ready to serve with the roasted vegetables!
2. Sheet-Pan Miso Chicken and Sweet Potatoes
This easy one-pan meal is the perfect solution when you are tempted to order takeout again. It is simple, packed with flavors, and requires minimal effort. Bone-in chicken thighs, sweet potatoes, and shallots are coated in a miso chili sauce and then roasted until the chicken is juicy and golden and the sweet potatoes are soft and caramelized. A sprinkle of cilantro on top and a side of chili crisp add extra flavor. In addition to this, it is ready in under an hour and can be adjusted based on what you have at home!
Ingredients –
- 1 (1″) piece ginger, peeled, grated or finely chopped
- 3 cloves garlic, grated or finely chopped
- 2 Tbsp. chili crisp, plus more for serving
- 2 Tbsp. honey
- 2 Tbsp. white miso paste
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. plus 1 tsp. neutral oil, divided
- 1 lb. sweet potatoes, peeled, cut into 3/4″ pieces
- 2 small shallots, quartered
- 4 bone-in, skin-on chicken thighs (about 2 lb.)
- Kosher salt
- Freshly ground black pepper
- Chopped fresh cilantro, for serving
Direction –
First, preheat the oven to 425° and place a baking sheet on the middle rack to heat up. Take a small bowl and mix ginger, garlic, chili crisp, miso, vinegar, and 1 tablespoon of oil. Now, take a large bowl and toss the sweet potatoes and shallots with half of this mixture and a pinch of salt until well coated. Carefully take the hot baking sheet out of the oven, drizzle it with 1 teaspoon of oil, and spread the vegetables evenly on it. Next, pat the chicken dry, season both sides with salt and pepper, and then toss it in the remaining miso mixture. Arrange the chicken skin side up on the sheet, making sure everything is in a single layer. Now, bake for 30-35 minutes, rotating the pan halfway through. Continue baking until the chicken reaches 165° in the thickest part and sweet potatoes are tender and caramelized. Turn on the broiler and cook for another 2 to 3 minutes, keeping a close eye on it. Cook until the skin of the chicken turns golden brown. Now, finish by sprinkling with cilantro and extra chili crisp.
3. Cheesy Chicken and Pepper Bake
Are you stuck in a weeknight chicken routine? When you want to switch things up but keep prep simple, this cheesy chicken and pepper bake recipe is a great choice. It takes about an hour, but most of that time is just waiting while it bakes. Everything cooks in one dish, with juicy chicken and sweet peppers, and a creamy thyme-infused cheese filling that adds extra flavor. The chicken is stuffed and topped with cream cheese, keeping it moist without the need for marinating. The result is a colorful and flavorful meal that feels a little fancy. You can enjoy it as it is or put it with sides like mashed potatoes or roasted green vegetables.
Ingredients –
- 14 oz. mini sweet peppers, seeded, thinly sliced
- 1 (8-oz.) block cream cheese
- 2 Tbsp. fresh thyme leaves, plus more for serving
- Kosher salt
- Freshly ground black pepper
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- 2 Tbsp. Cajun seasoning
- 2 oz. Pepper Jack cheese, shredded
Direction –
You can start by preheating the oven to 375º and spreading the sliced peppers evenly on a 13″ x 9″ baking dish. Cut the block of cream cheese in half, then slice one half into 8 pieces and set them aside. In a small bowl, mix the remaining cream cheese with thyme, salt, and pepper. Pat the chicken dry and carefully cut a slit in the thickest part of each breast without cutting all the way through. Stuff the slit with clit with cream cheese mixture and press the edges to seal. Now, sprinkle the outside with Cajun seasoning and then place the chicken on top of the peppers in the baking dish. Lay two slices of reserved cream cheese on each piece of chicken and sprinkle with pepper Jack cheese. Bake for about 30 minutes until the chicken is fully cooked and reaches 165°. Now, transfer the chicken and juices over the top, and finish with fresh thyme leaves.
4. Marry Me Chicken
No matter at which stage your relationship is in, whether you are just dating, in a relationship, or
married – impressing your sweetheart with soulful and lip-smacking cooking is non-negotiable.
The name of the dish might shock you but after tasting it, you would not disagree. So, let’s look
at the list of ingredients and how you can make it.
Ingredients –
- 1/2 tsp. paprika
- 1/2 tsp. Italian seasoning
- Kosher salt and pepper
- 2 6-oz boneless, skinless chicken breasts, pounded 1/2 inch thick
- 1 1/2 Tbsp. olive oil, divided
- 1 medium shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 Tbsp. tomato paste
- 1/4 cup dry white wine
- 1/2 tsp. low-sodium chicken bouillon-based (we used Better Than Bouillon)
- 2 Tbsp. oil-packed sun-dried tomatoes, chopped
- 2 Tbsp. cold cream cheese, cut or torn into small pieces
- 3 Tbsp. flat-leaf parsley leaves, roughly chopped
- Baguette, for serving
Direction –
In a small bowl, mix paprika, Italian seasoning, and 1/4 teaspoon each of salt and pepper.
Sprinkle this seasoning on both sides of the chicken breasts. Now, heat 1 tablespoon of oil in a large skillet over medium heat. Cook the chicken for 3 to 4 minutes on each side until golden brown and mostly cooked through. Transfer the chicken to a plate. In the next step, lower the heat to medium-low and add the remaining 1/2 tablespoon of oil to the skillet. Add the shallot and garlic, cover, and cook, stirring often, for 4 to 5 minutes until softened. Stir in the tomato paste and cook for 1 to 2 minutes until it darkens in color. Turn the heat back to medium, add the wine, and scrape the bottom of the pan while cooking until most of the liquid has evaporated. Take a measuring cup and mix the bouillon base with 1/2 cup water in it, then pour it into the skillet along with the sun-dried tomatoes. Bring the mixture to a boil, then lower the heat to a gentle simmer. Whisk in the cream cheese until smooth, then return the chicken (along with any juices on the plate) to the skillet. Cover and cook for another 1 to 2 minutes until the chicken is fully cooked. Now that your dish is ready, sprinkle with parsley and serve with a Baguette.
5. Chicken Enchiladas
This is an easy version of a Mexican classic that is ready in under an hour! It swaps homemade fillings for store-bought rotisserie chicken and salsa, which makes it quick and convenient. It is a perfect way to use up leftover chicken, and if you have a whole one, you can double the recipe to serve 8 to 12 people.
Ingredients –
- One 15-ounce can of refried beans (about 1 cup)
- 1/2 teaspoon dried oregano
- 12 ounces (3 cups) shredded Monterey Jack cheese
- 1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones, and skin discarded
- Freshly ground black pepper
- One 16-ounce jar of medium-spicy tomato salsa
- Twelve 6-inch corn tortillas
- Sour cream and pickled jalapenos for serving
Direction –
Preheat the oven to 375°F. Now, take a bowl and mix the beans, oregano, and 1 cup of cheese.
Then add the chicken, season with pepper, and stir until everything is combined. Take another bowl and mix the salsa with 1 cup of water. Pour 1 cup of the mixture into the bottom of a 9×13- inch baking dish. Stack the tortillas, wrap them in damp paper towels, and microwave for about
15 seconds until warm and flexible. Lay them out, add about ¼ cup of the chicken filling to each, and then roll them up like cigars. Place them seam-side down in the baking dish, evenly filling the space, and gently press them to absorb the sauce. Pour the remaining salsa mixture over the top and sprinkle with the remaining 2 cups of cheese. Bake for about 30 minutes until the cheese is melted and the enchiladas are hot. Serve with sour cream and pickled jalapeños.
Try any of these 6 recipes and we are sure cooking for yourself at home will be a easy chore for you!
