20 of the Best One-Pot Dishes You Can Make

You can pick just one instrument to procure dinner when you’re time-crunched or lazy: the microwave, the phone (to order pizza), or a single skillet or pot on the stove.

And which do you think makes the healthiest and tastiest meals? Fresh ingredients that you prepare and cook yourself will always win, and fortunately, cooking from scratch doesn’t have to require a lot of time.

Whether you practically live in the kitchen or have precious little time to cook, there’s always an argument to be made for making a meal with just one pot or pan.

They’re basically foolproof, they’re easy to prep and cook, and they leave very little to clean up. And that’s why I’m all about one-pot cooking these days!

Here are 20 one-pot dishes that are quick to prepare and deliver killer meals. Enjoy!

One-Pot Lemon Chicken & Rice

Picture courtesy of Recipe Tin Eats

Rice doesn’t need to be prepared in a pot of boiling water on the stove. This hearty chicken dinner uses one cast-iron skillet to cook all the ingredients, which not only makes things easy but also infuses the rice with tons of savory flavor.

This is one recipe where using skin-on, bone-in chicken thighs will make a difference because that means the juice and renderings are what help to cook the rice. If you prefer to go with boneless skinless thighs, however, you can cut out half the fat.

Serves 5

Ingredients

5 skin-on, bone-in chicken thighs

Zest and juice of 1 large lemon

1 Tbsp. dried oregano

4 cloves garlic, minced

1 tsp. salt

1 1/2 Tbsp. extra-virgin olive oil, divided

1 small onion, finely diced

1 cup long-grain rice

1 1/2 cups chicken broth

3/4 cup water

1 Tbsp. dried oregano

1 tsp. salt

Freshly ground black pepper to taste

Fresh parsley or oregano (optional garnish)

Nutrition Facts (Per Serving)

Calories: 441

Protein: 25 grams

Carbs: 33 grams

Fat: 22 grams

 

Get the Recipe

One-Pan Pizza Pasta

Picture courtesy of Sugar and Soul

When you can’t decide between lasagna or pizza, enjoy a bit of both in this skillet pasta dish.

The beef is cooked first, and then a couple handfuls of chopped pepperoni are added. Once the meat mixture is browned, marinara sauce and pasta goes into the pan to simmer until the noodles are al dente. To finish, pizza sauce, mozzarella, fresh parsley, and the remaining pepperoni are layered on top.

Serve once the cheese is melted.

Serves 8

Ingredients

1 lb. lean ground beef

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1/3 tsp. garlic powder

40 slices pepperoni, divided

1 jar (24 oz.) roasted garlic pasta sauce

2 cups water

2 tsp. oregano

1 box (12 oz.) elbow pasta

1/2 cup pizza sauce

1 cup (4 oz.) shredded mozzarella

1/4 cup chopped fresh parsley

Nutrition Facts (Per Serving)

Calories: 549

Protein: 35 grams

Carbs: 45 grams

Fat: 25 grams

 

Get the Recipe

 

One-Pot Mediterranean Chicken with Black Olives & Orzo

Picture courtesy of Dinner at the Zoo

This easy chicken dinner is a good source of healthy fats and complex carbs, as are many Mediterranean meals.

Like all beans, chickpeas rank low on the glycemic index, which means they are slow-digesting and won’t cause blood sugar levels to spike.

That’s also the reason to choose whole-wheat pasta. Quality of carbs is the biggest nutritional difference between whole-grain foods and processed grains like white flour.

Serves 4

Ingredients

4 skinless bone-in chicken thighs

2 tsp. extra-virgin olive oil

1 small onion, finely diced

2 cloves garlic, minced

1/2 cup roasted peppers, roughly chopped

8 oz. whole-wheat orzo pasta

3/4 cup black olives, halved

2 sprigs fresh oregano (or 1 tsp. dried oregano)

1 can (15 oz.) chickpeas, drained and rinsed

3 cups chicken broth

Salt and freshly ground black pepper to taste

Nutrition Facts (Per Serving)

Calories: 500

Protein: 20 grams

Carbs: 60 grams

Fat: 17 grams

 

Get the Recipe 

 

One-Pot Mexican Casserole

Picture courtesy of Cook Nourish Bliss

This casserole comes together on the stove in about a half hour. The prep work, cutting onions and peppers, will take a few additional minutes and can be done the day before.

This is a vegetarian dinner, but you can easily boost the protein if you have shredded chicken, pork, or beef on hand. Stirring in a cup of shredded meat along with the tomatoes and black beans will add over 5 grams of protein per serving.

Serves 6

Ingredients

3 Tbsp. extra-virgin olive oil

1 small red onion, chopped

1 green bell pepper, chopped

1 jalapeno, seeded and diced

1 1/2 cups frozen corn kernels

1 tsp. ground cumin

1 tsp. smoked paprika

Pinch of ground cinnamon

1/2 tsp. salt

Pinch of ground cayenne

1 Tbsp. tomato paste

1 cup quick-cook brown rice

1 can (14 oz.) fire-roasted diced tomatoes, drained

1 can (15 oz.) black beans, drained and rinsed

2 1/2 cups low-sodium vegetable broth

1 cup (4 oz.) shredded sharp cheddar

Chopped fresh cilantro, for garnish

Nutrition Facts (Per Serving)

Calories: 360

Protein: 14 grams

Carbs: 48 grams

Fat: 15 grams

 

Get the Recipe 

 

Easy Shrimp & Chicken Gumbo

Picture courtesy of Celebrations

Gumbo might be the ultimate American one-pot dinner. It’s a great catch-all dish to use up the meat you have on hand, whether that’s shrimp, chicken, sausage, or even scallops.

All good gumbos start with a roux, which is a sauce made from cooking flour and a type of fat, usually butter or oil. Once it begins to brown and thicken, all the fresh veggies go into the stockpot to cook in the roux. The gumbo is seasoned before the meat – first the chicken, then the shrimp – gets added to finish.

Serve with brown rice or quinoa.

Serves 6

Ingredients

2 Tbsp. extra-virgin olive oil

2 Tbsp. all-purpose flour

2 bell peppers, diced

1 cup chopped celery

1 small red onion, diced

2 cloves garlic, minced

2 cups frozen okra

2 cans (14 oz. each) petite diced fire-roasted tomatoes

1 Tbsp. dried basil

1 Tbsp. dried oregano

1 tsp. dried thyme

1/8 tsp. ground cayenne

1 Tbsp. Cajun seasoning

1/2 Tbsp. chili powder

1 1/2 tsp. salt

1 1/2 tsp. freshly ground black pepper

6 cups low-sodium chicken broth

1 lb. boneless skinless chicken breast, diced

1/2 lb. shrimp, tails removed and deveined

4 Tbsp. cornstarch

1 1/2 cups dry quinoa

Nutrition Facts (Per Serving)

Calories: 514

Protein: 42 grams

Carbs: 51 grams

Fat: 14 grams

 

Get the Recipe 

 

Healthy One-Pot Chili Mac

Picture courtesy of Boys Ahoy

A convenient dinner doesn’t have to start with a cardboard box. Ditch the pre-packaged stuff, and make this wholesome chili mac from scratch.

The only difference is you’ll be prepping a bit of fresh produce (or buying it pre-cut at the store, if that’s your style) and adding your favorite chili seasoning blend instead of tearing open a packet. Once you’ve got the ingredients ready, it takes about a half hour to get this dinner on the table.

Serves 6

Ingredients

1 lb. lean ground turkey

1 bell pepper, diced

1/2 onion, diced

1 clove garlic, minced

1 can (14 oz.) diced tomatoes

1 can (14 oz.) kidney beans

1 jar (32 oz.) pasta sauce

6 cups beef broth

1 cup whole-wheat elbow pasta, uncooked

Salt and freshly ground black pepper to taste

1 1/2 Tbsp. chili powder

1 Tbsp. extra-virgin olive oil

1 cup (4 oz.) shredded sharp cheddar

Nutrition Facts (Per Serving)

Calories: 520

Protein: 34 grams

Carbs: 51 grams

Fat: 20 grams

 

Get the Recipe 

 

One-Pot Chicken Lo Mein

Picture courtesy of The Wholesome Dish

The hardest part of cooking this takeout alternative is cutting up all the ingredients. After that, just put all the ingredients into a stockpot, starting with the chicken and pasta. Bring to a boil, reduce heat, and put a lid on it.

In about 15 minutes, the chicken will be cooked through and liquid reduced. Let it rest for a few minutes before digging in. Spicy food lovers will want to grab some Sriracha or chili garlic oil.

Serves 6

Ingredients

1/2 lb. boneless skinless chicken breast, cut into small chunks

1 lb. whole-wheat linguine

4 medium carrots, peeled and cut into thin three-inch sticks

1 red bell pepper, cut into thin three-inch sticks

1 bunch green onions, white and green parts sliced and separated

4 cloves garlic, minced

1/4 cup soy sauce

1 tsp. garlic powder

1 tsp. cornstarch

1 Tbsp. sugar

1/2 tsp. red pepper flakes

4 cups chicken broth

2 tsp. extra-virgin olive oil

Nutrition Facts (Per Serving)

Calories: 332

Protein: 18 grams

Carbs: 54 grams

Fat: 5 grams

 

Get the Recipe

 

One-Pot Coconut Curry Salmon Linguine

Picture courtesy of The Culinary Tribune

For this one-pot pasta, you can use spaghetti, fettuccine, linguine – any straight pasta that you have on hand.

That’s just the start of this unique dinner, which combines salmon, curry, and coconut for a pasta dinner that’s nothing like the standard Italian marinara. The flavors might be complex, but the preparation is a cinch.

Serves 6

Ingredients

14 oz. linguine

2 filets of salmon (about 6.5 oz. each)

32 oz. chicken broth

1 can (13.5 oz.) coconut milk

2 cloves garlic, minced

1 onion, sliced

8 mini sweet peppers (orange and/or red), sliced

15 grape tomatoes, halves

2–3 Tbsp. curry paste

1 Tbsp. extra virgin olive oil

1 bay leaf

A bunch of parsley, chopped

A bunch of cilantro, chopped

1 Tbsp. sugar

Salt and freshly ground black pepper to taste

Nutrition Facts (Per Serving)

Calories: 634

Protein: 29 grams

Carbs: 68 grams

Fat: 29 grams

 

Get the Recipe

 

Chili Lime Chicken & Sweet Potato Skillet

Picture courtesy of Sweet Peas and Saffron

Asian entrées aren’t the only dinner that can be stir-fried. The basic cooking skill is as easy to adapt as it is to learn. In this recipe, ingredients are chosen for nutritional value as well as flavor.

Chicken breast is a lean, high-protein meat. Sweet potatoes add vitamin A, antioxidants, and the kind of starch that actually helps regulate blood sugar. Even chili powder adds health benefits thanks to anti-inflammatory properties of capsaicin.

Serves 4

Ingredients

2 large chicken breasts (about 6 oz. each), cubed

2 Tbsp. extra-virgin olive oil

Salt and freshly ground black pepper to taste

1 large sweet potato (about 4 cups), cubed small

2 bell peppers, diced

1/2 red onion, diced

2 Tbsp. chili powder

2 tsp. ground cumin

1/4 tsp. salt

1 cup chicken stock

1 Tbsp. lime zest

1 can (15 oz.) black beans, drained

Fresh cilantro, for garnish

2 limes, sliced for garnish

Nutrition Facts (Per Serving)

Calories: 461

Protein: 28 grams

Carbs: 63 grams

Fat: 12 grams

 

Get the Recipe 

 

Skillet Chicken Pot Pie with Butternut Squash

Picture courtesy of Epicurious

Since a cast-iron skillet can go from the stove to the oven, it’s the ideal way to make a homemade pot pie without dirtying a bunch of dishes.

The filling starts with the browning onions and garlic while sautéing kale and sage. Diced butternut squash goes into the skillet until it starts to soften, and then then the pre-cooked chicken follows.

A sheet of puff pastry goes over the top before the whole skillet chicken pot pie gets baked in the oven.

Serves 6

Ingredients

1/4 cup extra-virgin olive oil

1 cup frozen white pearl onions, thawed

4 cloves garlic, minced

1 Tbsp. chopped fresh sage

1 small bunch kale, ribs and stems removed before chopping

Salt and freshly ground black pepper

1/4 cup all-purpose flour

1/2 small butternut squash (about 1 1/2 cups), peeled and diced

1/2 rotisserie chicken (about 16 oz.), meat torn into bite-sized pieces

1 sheet frozen puff pastry, thawed

1 large egg

Nutrition Facts (Per Serving)

Calories: 373

Protein: 23 grams

Carbs: 27 grams

Fat: 20 grams

 

Get the Recipe

 

Italian Beef Stew

Picture courtesy of Cooking Light

This rustic stew goes to show that sometimes the most comforting dishes don’t require much work in the kitchen. With a Dutch oven or heavy-bottomed pot, you can prepare a cheap chuck roast into a gourmet steak.

The beef gets seasoned with salt and pepper, dredged in flour, and then browned on all sides. After the roast is removed from the pot, the inside is deglazed using red wine. Everything goes back in once the wine sauce thickens, so the stew can cook low and slow for a couple hours.

Serves 8

Ingredients

7 tsp. extra-virgin olive oil, divided

1 1/2 cups chopped onion

1/2 cup chopped carrot

1 Tbsp. minced garlic

1/4 cup all-purpose flour

2 lb. boneless chuck roast, trimmed and cubed

3/4 tsp. salt, divided

1/2 tsp. freshly ground black pepper

1 cup dry red wine

3 3/4 cups diced plum tomatoes, deseeded and peeled (about 2 lbs.)

1 1/2 cups low-sodium, fat-free beef broth

1/2 cup water

2 tsp. chopped fresh oregano

2 tsp. chopped fresh thyme

1 bay leaf

1 package (8 oz.) cremini mushrooms, quartered

3/4 cup sliced carrot

2 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh parsley

Nutrition Facts (Per Serving)

Calories: 334

Protein: 41 grams

Carbs: 12 grams

Fat: 13 grams

 

Get the Recipe

 

Thomas Keller’s One-Pot Roast Chicken

Picture courtesy of Caroline Russock

If you’ve never roasted a whole chicken, you’re missing out on one of the best, simplest classic dinners imaginable.

Make your family-style meal even easier by nestling a bunch of vegetables in the bottom of the pan so they get as juicy and tender as the chicken. Leftovers make great shredded chicken to top salads or fill tacos, and you can stretch this bird far by using the bones to make homemade chicken stock.

For more down-to-earth meals, grab a copy of In the Green Kitchen: Techniques to Learn by Heart by Alice Waters, which contains this recipe and much more.

Serves 4

Ingredients

3 lb. whole chicken

Salt and freshly ground black pepper

3 potatoes, peeled and thickly sliced

2 carrots, peeled and thickly sliced

2 onions, peeled and quartered

2 celery stalks, thickly sliced

4 large shallots, peeled

Fennel, squash, turnips, parsnips, or other vegetables (optional)

2 bay leaves

2–3 sprigs of thyme

2 Tbsp. butter

Nutrition Facts (Per Serving)

Calories: 613

Protein: 73 grams

Carbs: 37 grams

Fat: 19 grams

 

Get the Recipe

 

One-Pot Pumpkin Quinoa Chili

Picture courtesy of Super Healthy Kids

Chili is a classic one-pot meal that never goes out of style, but every now and then it’s good to mix things up by added a couple new ingredients.

Pumpkin puree makes a slightly sweet chili with richer flavor. Instead of brown sugar, using a touch of maple syrup unites the flavors of butternut squash, pinto beans, and chili seasonings. Then, adding quinoa thickens this vegetarian chili while ensuring it delivers a decent amount of protein for a low-calorie dinner.

Serves 4

Ingredients

1 Tbsp. extra-virgin olive oil

1 medium onion, diced

1 cup cubed butternut squash

2 cans (15 oz. each) pinto beans

1 can (15 oz.) pumpkin puree

1 can (15 oz.) diced tomatoes

2 cups vegetable broth

1/2 cup dry quinoa

1 Tbsp. chili powder

1 Tbsp. ground cumin

1 1/2 tsp. paprika

1 tsp. ground coriander

2 tsp. salt

2 tsp. freshly ground black pepper

1 tsp. pure maple syrup

1/2 tsp. lemon juice

Nutrition Facts (Per Serving)

Calories: 377

Protein: 18 grams

Carbs: 63 grams

Fat: 7 grams

 

Get the Recipe 

 

Sausage, Kale & Mushroom One-Pot Pasta

Picture courtesy of Foodie with Family

This one-pot pasta has something for the whole family: sausage for the meatheads, kale and mushroom for the veggie lovers, and pasta topped with buttery bread crumbs to make any kids at the table happy campers.

All you need is a big pan to toss all the ingredients into and a half hour to wait until dinner’s ready on the table.

Serves 6

Ingredients

Buttery Herbed Bread Crumbs:

2 Tbsp. butter

1 cup panko bread crumbs

3/4 tsp. dried poultry seasoning blend

1/4 tsp. granulated onion

1/4 tsp. kosher salt

1/8 tsp. granulated garlic

Pasta:

3 Tbsp. extra virgin olive oil, divided

12 oz. chicken sausage links (apple or sage work well), cut into 1/2” thick coins

12 oz. shiitake mushrooms, sliced

2 small yellow onions, thinly sliced

4 1/2 cups chicken stock

1 lb. dry pasta

4 cups kale leaves, chopped after removing stems

3 cups cherry tomatoes, halved (or canned crushed tomatoes)

1/4 cup fresh parsley, chopped (more for garnish)

5 garlic cloves, peeled and thinly sliced

1 1/2 tsp. kosher salt (plus a couple pinches)

Nutrition Facts (Per Serving)

Calories: 576

Protein: 25 grams

Carbs: 76 grams

Fat: 21 grams

 

Get the Recipe 

 

Southwest Shepherds’ Pie

Picture courtesy of Everyday Southwest

An easy shepherds’ pie is a great dinner to throw together any night of the week, if you ask me. But as much of a classic as meat and potatoes is, it can get a little old after a while.

Make it new with an infusion of spices like taco seasoning and a little extra Mexican flair like jalapeno, corn, and diced tomatoes (or tomatillos). And once you eat this Southwestern version too many times, you can go back to enjoying the original!

Serves 6

Ingredients

2 lb. russet potatoes

1 cup 1% milk

4 Tbsp. butter

1/4 cup low-fat sour cream

Salt and freshly ground black pepper to taste

2 Tbsp. vegetable oil

2 medium onion, chopped

1 jalapeno, seeded and minced

1 lb. lean ground beef

2 cloves garlic, minced

1 packet taco seasoning

1/2 cup beef stock (or vegetable stock)

4 small tomatoes, diced

1 cup corn kernels

1 cup cheddar cheese, grated

2 green onions, diced (optional garnish)

Sour cream (optional garnish)

Nutrition Facts (Per Serving)

Calories: 509

Protein: 34 grams

Carbs: 36 grams

Fat: 26 grams

 

Get the Recipe 

 

One-Pot Red Wine Pasta

Picture courtesy of A Beautiful Mess

This is a great date-night dinner when you’d rather put energy into creating a romantic atmosphere than cooking a culinary work of art.

All the ingredients go into a pot, including a generous amount of red table wine. In fact, the noodles are cooked in more wine than water with this method, and there’s also vegetable stock, basil, and of course garlic.

Serves 4

Ingredients

16 oz. fettuccine

1 small white onion, diced

2 cloves garlic, minced

2 sprigs fresh basil

1 bay leaf

2 Tbsp. extra-virgin olive oil

2 1/2 cups vegetable stock

2 cups red wine

3/4 cup water

Salt and freshly ground black pepper to taste

1/2 cup (2 oz.) shaved Parmesan

Nutrition Facts (Per Serving)

Calories: 578

Protein: 22 grams

Carbs: 68 grams

Fat: 15 grams

 

Get the Recipe 

 

One-Pot Vietnamese Beef Stew

Picture courtesy of Super Golden Bakes

Cooking global cuisine doesn’t have to be intimidating. Start with a dish that’s beloved the world over, like beef stew, and some aspects will be familiar – even if some of the ingredients aren’t.

If you’ve made a beef stew before, you’ll probably recognize these steps. Once the meat is marinated, brown it in a pan. Add diced chilies and shallots, make the sauce, and then let it all cook together for a couple hours in either the oven or a heavy pot on the stove.

Serves 4

Ingredients

2 lb. beef shin, cubed

2 Tbsp. flour

1 tsp. Chinese five-spice powder

1 tsp. freshly ground black pepper

2 lemongrass stalks, finely chopped

3 cloves garlic, minced

2 Tbsp. soy sauce

1 Tbsp. palm sugar (or dark brown sugar)

4 banana shallots, peeled and roughly chopped

2 green chilies, finely chopped

4 large tomatoes, chopped

2 Tbsp. tomato paste

4 carrots, peeled and chopped

1 cinnamon stick

2 pods star anise

2 kaffir lime leaves

2 1/2 cups beef stock, hot

1 lb. butternut squash, peeled and cubed

2 Tbsp. rapeseed oil

Fresh basil, chopped for garnish

Nutrition Facts (Per Serving)

Calories: 577

Protein: 55 grams

Carbs: 39 grams

Fat: 24 grams

 

Get the Recipe 

 

Cheesy Quinoa Vegetarian Casserole

Picture courtesy of Craftsy

One way to boost the protein in a vegetarian entrée is to add quinoa. However, there are lots of other plant-based sources of protein too, including spinach, beans, and even to a small extent zucchini – all found in this delicious veggie casserole.

There are also three kinds of cheese: ricotta, mozzarella, and Parmesan.

Serves 6

Ingredients

1 1/2 cups dry quinoa, rinsed

2 zucchini

1 small eggplant

1 Tbsp. extra-virgin olive oil

3/4 cup diced sweet yellow onion

1 Tbsp. minced garlic

3 Tbsp. finely chopped fresh basil

1 1/2 Tbsp. finely chopped fresh oregano

1 can (15 oz.) cannellini beans, drained and rinsed

6 oz. baby spinach

1/2 tsp. salt

1/2 tsp. freshly ground black pepper, divided

Pinch of red pepper flakes (optional)

1 1/2 cups (5 oz.) finely grated mozzarella, divided

1 cup full-fat ricotta cheese

1/3 cup whole milk

3/4 cup (3 oz.) shredded Parmesan

Nutrition Facts (Per Serving)

Calories: 466

Protein: 29 grams

Carbs: 50 grams

Fat: 19 grams

 

Get the Recipe

 

One-Pot Thai Chicken & Rice

Picture courtesy of Chew Out Loud

A lot of Asian meals, like stir fry, are made in one dish – usually a wok. But you’ll need a separate pot or a rice cooker to make the grain to go with. Well, did you know you can make the rice right along with the chicken?

In this simple Thai dish, all the ingredients get mixed together in a big sauté pan or wok, and then they simmer until the rice absorbs the liquid and gets as tender as the chicken.

Serves 4

Ingredients

2 Tbsp. extra virgin olive oil

1 lb. boneless skinless chicken breast (or thighs), cut into pieces

1 red or green bell pepper, seeded and chopped

4 cloves garlic, chopped

1/2 onion, chopped

1/2 cup uncooked long grain rice

1 1/2 cup regular chicken broth

2 Tbsp. regular soy sauce

1/2 tsp. cayenne pepper

3 Tbsp. fresh basil, minced (garnish)

Salt and freshly ground black pepper to taste

Nutrition Facts (Per Serving)

Calories: 398

Protein: 37 grams

Carbs: 24 grams

Fat: 16 grams

 

Get the Recipe

 

Pan-Seared Fish with Shiitake Mushrooms

Picture courtesy of Serious Eats

Need a quick, healthy dinner that hardly takes any effort but will impress a significant other? This one-pan dinner does it all and only in about 20 minutes.

There are three easy steps, all done in the same skillet. First, season and cook the mushrooms. Second, pan-sear the white fish. And finally, make a quick lemon-butter sauce, scraping the browned bits from the bottom of the pan.

Serves 2

Ingredients

3 Tbsp. extra virgin olive oil

1 lb. fresh mushrooms (such as shiitake or oyster), thinly sliced

Salt and freshly ground black pepper to taste

Pinch of dried red chili flakes

2 skinless cod fillets (or other firm white fish like snapper or hake), about 1 lb.

1 cup vegetable stock or low-sodium vegetable broth

2 Tbsp. cold butter

Juice of one lemon

Fresh cilantro, parsley, or chives (optional garnish)

Nutrition Facts (Per Serving)

Calories: 532

Protein: 36 grams

Carbs: 8 grams

Fat: 50 grams

 

Get the Recipe

 

What did you think of these one-pot dishes? Have anything else to share? Let me know in the comments below!