I love a one-pot meal, and whether you're a single person who wants something easy to throw together or a parent struggling to prepare a big meal for a full family, it's an elegant solution.
Unfortunately most one-pot meals advertised as such aren't that great, but there's no reason why that needs to be the case. Here are 22 one-pot meals perfect for weeknights.
One Pot Tomato Basil Pasta
To all the Italians screaming at their screens right now, I fully admit that this is not an authentic Italian pasta by any definition, but… so what? Expect a baked pasta texture, not something al dente, and save the basil leaves until the very end for freshness.
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Ingredients
Method
- Heat oil in 5-quart Dutch oven over medium. Stir garlic and red pepper 30 seconds without browning garlic.
- Add tomatoes and salt; cook 5 minutes, stirring and wooden-spoon crushing some softened tomatoes.
- Add fusilli and 3 cups water; boil, then steadily simmer uncovered 12 to 15 minutes, stirring bottom every 2 minutes.
- Add remaining 1/2 cup water a few tablespoons at a time only if drying before pasta tender. Simmer until sauce clings without soupy pooling.
- Remove from heat; fold in basil and Parmesan. Rest 2 minutes; loosen with remaining measured water if needed. Divide among 4 bowls.
One Pot Chicken and Rice
One-pot chicken rice recipes are common around the world, and for good reason. Consider this recipe a very basic template; as long as ratios are maintained, feel free to sub out veggies and spices.
Ingredients
Method
- Pat chicken dry; add paprika, pepper, and 1/2 teaspoon salt. Heat oil in 5-quart Dutch oven over medium-high; brown one side 5 minutes. Plate partly raw chicken.
- Reduce to medium; cook onion and carrot 4 minutes. Add garlic 30 seconds, then rice and remaining salt 1 minute.
- Add broth; scrape browned bits and simmer. Nestle chicken browned-side up on rice; add juices.
- Cover tightly; cook over low 18 minutes without stirring. Scatter peas around chicken; cover and cook 5 to 7 minutes more until rice tender and thickest thigh 165°F.
- Remove from heat; rest covered 5 minutes. Gently fluff around thighs; serve 1 thigh with one-quarter rice and vegetables per portion.
One Pot Mac and Cheese
A little effort can deliver a mac and cheese way better than the one that comes in the blue box. The Cheddar provides the flavor, and as chefs sometimes reluctantly admit, American cheese really does provide a smooth texture.
Ingredients
Method
- Put shells, 3 cups water, and salt in 5-quart Dutch oven. Boil, then steadily simmer uncovered 10 to 12 minutes, stirring frequently to prevent sticking.
- Add reserved water in 2-tablespoon increments if drying before shells nearly tender. Leave about 1/4 cup starchy liquid; do not drain.
- Add evaporated milk; gently simmer 2 to 3 minutes until shells tender and lightly coated.
- Remove from heat. Stir in American cheese, cheddar in 3 additions, then mustard and pepper until smooth.
- Rest 2 minutes; stir again. Loosen with unused measured water a tablespoon at a time if needed; serve immediately in 4 bowls.
One Pot Chili Mac
The principle of chili mac is simple: Instead of a starch on the side, cook some pasta right there in the chili. Macaroni is used here, but substitute any compact pasta shape, like penne or fusilli.
Ingredients
Method
- Brown beef and onion in 6-quart Dutch oven over medium-high 8 minutes, crumbling finely, to 160°F. Spoon off excess fat.
- Stir in garlic, chili powder, cumin, and paste; cook 1 minute.
- Add beans, tomatoes with juices, broth, and salt; boil. Add macaroni; steadily simmer uncovered.
- Cook 11 to 14 minutes, stirring every 2 minutes. Gradually add reserved water if sauce tightens before macaroni tender.
- Remove from heat; rest 3 minutes. Divide among 6 bowls; scatter cheddar evenly over hot portions to soften.
One Pot Beef Stroganoff
I'll start with the bad news: those nice slices of steak that you get in a stroganoff simply aren't going to hold up in a one-pot dish. The good news is that ground beef works remarkably well as an alternative, for a fraction of the mess (and the cost).
Ingredients
Method
- Brown beef and onion in 6-quart Dutch oven over medium-high 8 minutes, breaking up beef, to 160°F. Drain excess fat, leaving about 1 tablespoon.
- Cook mushrooms 6 minutes until most liquid evaporates; add garlic 30 seconds.
- Add broth, Worcestershire, mustard, salt, and pepper; boil. Add noodles; reduce to lively uncovered simmer.
- Cook 8 to 10 minutes, stirring gently. Gradually add reserved water if liquid reduces to coating sauce before noodles tender.
- Remove from heat; wait until bubbling stops. Mix sour cream with 1/4 cup hot sauce in small bowl; fold into noodles.
- Rest 2 minutes; divide among 4 bowls. Do not boil finished sour-cream sauce.
One Pot Jambalaya
The word "one-pot" is a bit redundant here, as jambalaya should always be one pot. Start with the aromatics, and then slowly add ingredients to ensure that the chicken is cooked through while the shrimp remain tender.
Ingredients
Method
- Heat oil in 6-quart Dutch oven over medium-high. Cook andouille and chicken 5 minutes, stirring a few times to brown some surfaces.
- Cook onion, bell pepper, and celery 5 minutes. Add garlic, paprika, thyme, cayenne, and salt 30 seconds.
- Measure tomato juices in jug; add only enough broth for 2 3/4 cups total liquid. Stir rice and drained tomatoes into pot; add measured liquid.
- Simmer; cover tightly and cook over low 18 minutes without stirring.
- Nestle shrimp into surface; cover and cook 5 to 7 minutes until shrimp opaque and 145°F, chicken 165°F, and rice tender.
- Remove from heat; rest covered 5 minutes. Gently fold to distribute shrimp; serve in 6 bowls.
One Pot Chicken Alfredo
Chicken Alfredo is a perennial Italian-American crowd pleaser because of just how over-the-top it is. The rich, creamy sauce is the heart and soul of the dish, and so while other pastas might suffer from the one-pot treatment, Alfredo seems right on brand.
Ingredients
Method
- Heat oil in 5-quart Dutch oven over medium-high. Season chicken with salt and pepper; cook 4 minutes, stirring occasionally. It finishes with pasta.
- Stir garlic 30 seconds; add broth, scrape bottom, and boil.
- Add penne; steadily simmer uncovered 9 minutes, stirring bottom every 2 minutes. Add reserved water if pot dries.
- Add milk, cream, and nutmeg; gently simmer 3 to 5 minutes until penne tender, chicken 165°F, and sauce flows between pieces.
- Remove from heat; stir in Parmesan in 3 additions. Rest 2 minutes; loosen with remaining measured water if needed. Divide among 4 bowls.
One Pot Taco Pasta
Turkey is the protein of choice here, but I think beef would also work. Shells are definitely the best choice here to contain the gooey mix of meat, vegetables, and sauce.
Ingredients
Method
- Heat oil in 6-quart Dutch oven over medium-high. Cook turkey and onion 8 minutes, crumbling finely, to 165°F.
- Stir garlic, cumin, chili powder, and oregano 30 seconds. Add chiles, corn, sauce, broth, and salt; boil.
- Add shells; steadily simmer uncovered 11 to 14 minutes, stirring bottom frequently.
- Add reserved water a few tablespoons at a time if sauce dries before pasta tender. Finish with loose coating sauce.
- Remove from heat; stir in pepper Jack until melted. Rest 3 minutes; divide among 5 bowls.
One Pot Lasagna Soup
I love a good lasagna, but a properly made version is an extended affair. This gets you the flavors and the ingredients, and while it's no substitute for a well-layered lasagna, it's a serious time-saver.
Ingredients
Method
- Brown sausage and onion in 6-quart Dutch oven over medium-high 8 minutes, crumbling finely, to 160°F. Drain excess fat.
- Stir garlic and paste 1 minute. Add tomatoes, broth, oregano, salt, and pepper; simmer 8 minutes.
- Add noodles; simmer uncovered 12 to 15 minutes until tender, stirring frequently during first 5 minutes to separate.
- Meanwhile, mix ricotta and Parmesan in small bowl.
- Divide soup among 6 bowls; top each with one-sixth ricotta mixture and mozzarella. Let cheese soften in hot broth before eating.
One Pot Sausage Pasta with Peppers
Sausage and peppers go great together, and you do have quite a lot of freedom in terms of what sausage you choose here. Most Italian sausage in the US has a pretty strong fennel aroma, but it can be fun to play around with different styles of sausage that you might have available to you.
Ingredients
Method
- Brown sausage in 6-quart Dutch oven over medium-high 7 minutes, crumbling, to 160°F. Drain excess fat, leaving about 1 tablespoon.
- Cook peppers and onion 7 minutes until edges softened. Stir garlic and oregano 30 seconds.
- Add sauce, broth, salt, and pepper; boil. Add rigatoni; steadily simmer uncovered.
- Cook 13 to 16 minutes, stirring bottom every 2 minutes. Gradually add reserved water if pot dries before pasta tender.
- Remove from heat; add Parmesan. Rest 3 minutes; divide among 5 bowls.
One Pot Chicken Fajita Rice
Part of the reason people order fajitas is the sizzling plate they come out on, but chances are you don't have one at home, and you don't want your kids to risk 3rd degree burns. A fajita rice bowl delivers all the flavors instead.
Ingredients
Method
- Heat oil in 5-quart Dutch oven over medium-high. Cook chicken, cumin, paprika, chili powder, and salt 4 minutes, stirring occasionally.
- Cook peppers and onion 4 minutes; stir garlic and rice 1 minute.
- Add broth; scrape bottom clean. Simmer, cover tightly, and reduce to low.
- Cook 18 to 20 minutes until rice tender and chicken 165°F. Remove from heat; rest covered 5 minutes.
- Gently fold in lime juice; scatter Monterey Jack and cover 2 minutes to melt. Serve 4 portions with peppers evenly distributed.
One Pot Lemon Chicken Orzo
Orzo might work better than any other pasta in a one-pot context. Lemon, chicken, and spinach come together for a light, refreshing meal perfect for summer.
Ingredients
Method
- Heat oil in 5-quart Dutch oven over medium-high. Cook chicken, salt, and pepper 5 minutes, stirring occasionally.
- Cook shallot 2 minutes; add garlic and orzo 1 minute.
- Add broth; scrape bottom and simmer. Cook uncovered over medium-low 10 to 12 minutes, stirring often. Gradually add reserved water if orzo sticks before tender.
- Fold in spinach; cook 2 minutes until wilted. Check chicken reaches 165°F and orzo tender in thick, flowing sauce.
- Remove from heat; add zest, lemon juice, and feta. Rest 2 minutes; loosen with unused measured water if needed. Divide among 4 bowls.
One Pot Spanish Rice
Spanish rice; not Spanish, but always good. The most classic version, from Mexico, is a simple tomato rice, but adding fresh Mexican chorizo, crumbled up into the pan, and beans makes this a complete meal.
Ingredients
Method
- Cook chorizo and onion in 5-quart Dutch oven over medium 8 minutes, crumbling sausage finely, to 160°F. Drain excess fat, leaving about 1 tablespoon.
- Add green pepper; cook 4 minutes. Stir in garlic, paste, cumin, and rice 1 minute.
- Add broth, beans, and salt; simmer. Cover tightly; cook over low 18 minutes without stirring.
- Scatter peas over rice; cover and cook 3 minutes more until rice tender.
- Remove from heat; rest covered 5 minutes. Gently fluff to distribute chorizo, beans, and peas; serve in 5 bowls.
One Pot Shrimp Scampi Pasta
I hesitate to even call this a pasta dish, but if you think of it as an Italian-themed seafood stew, it becomes a lot easier to wrap my head around. As with any shrimp dish, they should be just barely cooked through.
Ingredients
Method
- Melt 1 tablespoon butter in 5-quart Dutch oven over medium. Stir garlic and red pepper 30 seconds without browning.
- Add wine; simmer 2 minutes. Add broth and salt; boil.
- Add spaghetti; simmer uncovered 8 to 10 minutes, stirring often to separate strands. Add reserved water gradually if drying before almost tender.
- Fold in shrimp; simmer 3 to 5 minutes, turning through sauce, until opaque and 145°F, pasta tender, and some liquid still flowing around it.
- Remove from heat; fold in remaining 2 tablespoons butter, lemon juice, zest, and parsley. Toss to coat strands; serve immediately.
One Pot Creamy Kielbasa Tortellini
Tortellini in Italy are very much a special-occasion food, given how difficult they are to make from scratch, and so a decent-quality refrigerated version is forgivable. In lieu of the traditional pork filling, adding kielbasa fulfills a lot of the same function.
Ingredients
Method
- Heat oil in 5-quart Dutch oven over medium. Cook kielbasa and onion 6 minutes until sausage edges brown and onion softens.
- Stir in garlic 30 seconds; add broth and cream. Gently simmer.
- Add tortellini; cover and gently simmer 4 minutes. Uncover; carefully stir, adding reserved water only if bottom dries.
- Add spinach and pepper; cook uncovered 2 to 3 minutes until filling hot, pasta tender, and spinach wilted. Follow any longer package minimum cooking time.
- Remove from heat; fold in Parmesan. Rest 2 minutes until sauce coats pasta; divide among 4 bowls.
One Pot Cajun Pasta
Andouille sausage and shrimp are a match made in heaven, and take on a new twist with this creamy pasta dish. The word "Cajun" might be questionable here, but it's worth trying.
Ingredients
Method
- Heat oil in 6-quart Dutch oven over medium-high. Cook andouille, bell pepper, and onion 6 minutes until sausage edges brown and vegetables soften.
- Stir in garlic, paste, paprika, thyme, cayenne, black pepper, and salt 1 minute.
- Add broth; boil. Add cavatappi; simmer uncovered 9 minutes, stirring frequently. Add reserved water if pot dries.
- Fold in shrimp and cream; gently simmer 4 to 5 minutes until shrimp reach 145°F and pasta tender, keeping some flowing sauce around noodles.
- Remove from heat; add Parmesan. Rest 2 minutes; divide among 5 bowls.
One Pot Chicken Parmesan Pasta
Chicken parm is a favorite in Italian-American homes, but deep-frying is always a mess. Toasted breadcrumbs mixed with Parmesan help provide the crunch that would otherwise be missing.
Ingredients
Method
- Heat 1 tablespoon oil in 5-quart Dutch oven over medium. Stir panko 2 to 3 minutes until golden. Transfer to dry plate; cool slightly and mix with 2 tablespoons Parmesan.
- Add remaining oil to same pot; raise to medium-high. Season chicken with salt and pepper; cook 4 minutes, stirring occasionally.
- Add garlic and oregano 30 seconds. Add sauce and broth; scrape bottom and boil.
- Add rotini; simmer uncovered 12 to 15 minutes, stirring often, until pasta tender and chicken 165°F. Add reserved water if sauce dries before done.
- Remove from heat; fold in remaining Parmesan. Scatter mozzarella; cover and rest 3 minutes until melted.
- Divide among 5 bowls; scatter breadcrumb mixture over just before serving.
One Pot Goulash
For some, American goulash is a nostalgic comfort food, and for others, it's a horrendous chimera of a dish. If you're in the former camp, this should scratch the Middle American itch.
Ingredients
Method
- Brown beef, onion, and green pepper in 6-quart Dutch oven over medium-high 9 minutes, crumbling beef finely, to 160°F. Drain excess fat.
- Stir in garlic, paprika, and oregano 30 seconds. Add tomatoes, broth, Worcestershire, bay, salt, and pepper; simmer uncovered 8 minutes.
- Add macaroni; steadily simmer uncovered 11 to 14 minutes, stirring every 2 minutes.
- Add reserved water gradually if drying before elbows tender. Keep sauce loose enough to flow around pasta.
- Remove from heat; discard bay. Rest 3 minutes; divide among 6 bowls.
One Pot Chicken and Dumplings
The dumpling-drop technique is a great way to turn a wide variety of soups and stews into a complete meal. The addition of cornmeal works well with the chicken.
Ingredients
Method
- Melt butter in 6-quart Dutch oven over medium. Cook onion, carrots, and celery 6 minutes until starting to soften.
- Add chicken, thyme, pepper, and 1/2 teaspoon salt; cook 4 minutes, stirring. Sprinkle in 3 tablespoons gravy flour; stir 1 minute.
- Gradually add broth and 1/2 cup gravy milk. Gently simmer 8 minutes, stirring occasionally, until chicken reaches 165°F; fold in peas.
- Whisk dumpling flour, cornmeal, baking powder, and remaining 1/4 teaspoon salt. Stir in 1/2 cup dumpling milk and oil just until soft dough forms.
- Drop 10 equal dough mounds over gently simmering gravy, leaving gaps. Cover tightly; cook over low 15 minutes without lifting lid.
- Split one dumpling; if wet dough remains, cook covered 2 to 3 minutes more. Serve 2 dumplings with one-fifth chicken and gravy per portion.
One Pot Beef and Broccoli Noodles
Beef and broccoli work so well together in Chinese takeout. For this recipe, I strongly recommend experimenting with different Asian noodles, with lo mein working especially well.
Ingredients
Method
- Brown beef in 6-quart Dutch oven over medium-high 7 minutes, crumbling finely, to 160°F. Drain excess fat.
- Add spaghetti; simmer uncovered 7 minutes, stirring often to separate strands. Add reserved water gradually if bottom dries.
- Fold in broccoli; cover and cook over medium-low 4 to 5 minutes until noodles tender and broccoli bright green and just tender.
- Mix cornstarch with 1 tablespoon cold slurry water. Add with vinegar; simmer uncovered 1 minute until sauce lightly coats noodles.
- Remove from heat; fold in sesame oil. Divide among 4 bowls; serve immediately.
One Pot Mushroom Gnocchi
Gnocchi work so well when you want to balance rich or intense flavors with something soft and simple. Packaged gnocchi are fine here, but making gnocchi on the weekend isn't hard at all, and they freeze well- perfect for restaurant-quality gnocchi even on a weeknight.
Ingredients
Method
- Melt butter in 5-quart Dutch oven over medium-high. Cook mushrooms and salt 8 minutes, stirring occasionally, until liquid evaporates and some edges brown.
- Cook shallot 2 minutes; add garlic and thyme 30 seconds.
- Add broth and milk; gently simmer. Add gnocchi; cover and cook over medium-low 4 minutes.
- Uncover; carefully stir and add spinach and pepper. Cook 2 to 3 minutes until spinach wilted and gnocchi tender throughout, adding reserved water only if sauce dries.
- Remove from heat; fold in Parmesan. Rest 2 minutes; serve in 4 bowls while sauce still flows between gnocchi.
One Pot Mexican Quinoa
I'm personally not the biggest fan of quinoa, but a lot of people I know adore it, and I get why. Not only is it a refreshing change from pasta or rice, but it's also healthier, and it plays well with spice, as in this recipe.
Ingredients
Method
- Heat oil in 5-quart Dutch oven over medium. Cook onion and bell pepper 5 minutes until edges softened.
- Stir in garlic, cumin, paprika, and salt 30 seconds; add rinsed quinoa and stir 1 minute.
- Measure tomato juices in jug; add only enough broth for 2 cups total liquid. Add with drained tomatoes, beans, and corn.
- Simmer; cover tightly and cook over low 18 to 20 minutes until quinoa tender with curled germ rings visible and liquid absorbed.
- Remove from heat; rest covered 5 minutes. Fold in lime juice, gently fluff, and divide among 4 bowls.
The liquid ratio for cooking pasta in one pot
You'll notice that the carb-to-water ratios in these recipes vary pretty widely, and there's a reason. Different carbs absorb water at different rates and in different amounts, and the additional meats and veggies can have a huge impact too. Basically, what you're looking for in most one-pot dishes is a mac and cheese texture, so play around with that goal in mind.
Building flavor in one pot without browning in batches
I think the key to good one-pot cooking is to slowly add ingredients, from the ones that take the longest to cook to the ones that take the least. This ensures a dish that feels like a great stew, not a bowl of slop.
