24 Easy One Pot Dinners for Cozy, Busy Fall Weeknights
By the time fall gets going in our house, the evenings feel about ten minutes long. There is homework at the table, a soccer cleat missing somewhere, and three kids asking what is for dinner. One pot dinners are how I keep my sanity. Everything goes into a single Dutch oven or skillet, the stove does most of the work, and there is exactly one pot to scrub when the plates are cleared.
These 24 easy one pot dinners are grouped by what fills the pot. First come chicken and rice, a classic chicken noodle soup and the rice dishes, from paella to biryani. Next are the pastas, where the noodles cook right in the sauce. The last group is skillets, stews and braises for the colder nights. Every recipe card lists the real total time and how many it feeds, and none of them asks you to boil pasta or rice separately.
Two habits make these better. First, brown your meat in batches and take your time with it, because those dark bits stuck to the bottom of the pot become the flavor of the whole dinner. Second, measure your liquid. When pasta or rice cooks in the pot, it drinks exactly what you give it, so eyeballing the broth is the fastest way to end up with mush or crunch.
A heavy 5 to 6 quart Dutch oven and a 12 inch deep skillet will cook every dinner on this list. Most of these feed six, so a family of five gets lunch the next day too. The stews and chilis are better on day two, so I often make one on Sunday afternoon and reheat it on the busiest night of the week. Keep broth, canned tomatoes, rice and short pasta in the pantry and you are always halfway there.
24) One Pot Chicken and Rice
24) One Pot Chicken and Rice
Bone in chicken thighs are browned hard in the pot first, so their fat and drippings season the rice from the bottom up. Long grain rice toasts in that fat with onion and garlic, then simmers in broth with the chicken nestled on top. A handful of peas and a squeeze of lemon at the end make it taste fresh and bright.
Ingredients
- 6 bone in, skin on chicken thighs (about 2 1/2 lb)
- 1 1/2 tsp kosher salt, 1 tsp smoked paprika and 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 1/2 cups long grain white rice
- 2 3/4 cups low sodium chicken broth
- 1 tsp dried thyme
- 1 cup frozen peas
- 1 lemon, juiced, and chopped parsley, for serving
Cooking Instructions
- Pat the chicken dry and season with the salt, paprika and pepper. Heat the oil in a 5 quart Dutch oven over medium high heat and brown the thighs skin side down 6 to 7 minutes until deep golden. Flip, cook 2 minutes, then move to a plate.
- Pour off all but 2 tbsp fat. Cook the onion 4 minutes, add the garlic 30 seconds, then stir in the rice and toast 2 minutes.
- Add the broth and thyme and scrape up the browned bits. Bring to a boil, set the chicken on top skin side up, cover and cook on low 20 minutes.
- Scatter the peas over the top, cover and cook 5 minutes more until the rice is tender and the chicken reads 165F.
- Rest 5 minutes off the heat, then squeeze over the lemon and add parsley.
This is the dinner I make when I have no plan at all, because I always have chicken thighs and rice. It tastes like the whole thing roasted together for hours, but it is on the table in under an hour. The rice comes out fluffy and golden, and the chicken skin stays mostly crisp because it sits above the broth. My kids fight over the crusty rice from the edge of the pot.
Keep the lid on for the full 20 minutes. Every peek lets out steam, and the rice on top will stay firm.
23) One Pot Chicken Noodle Soup
23) One Pot Chicken Noodle Soup
Chicken thighs simmer whole in a broth built on butter softened onion, carrots and celery, then get shredded and stirred back in. Wide egg noodles cook right in the same pot during the last few minutes. Fresh dill or parsley and a squeeze of lemon make the broth taste clean and bright.
Ingredients
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 3 carrots, sliced into coins
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 10 cups low sodium chicken broth
- 1 1/2 lb boneless, skinless chicken thighs
- 1 tsp dried thyme, 2 bay leaves and 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 6 oz wide egg noodles
- 2 tbsp chopped fresh dill or parsley and 1 tbsp lemon juice
Cooking Instructions
- Melt the butter in a 6 quart Dutch oven over medium heat. Cook the onion, carrots and celery 7 to 8 minutes until the onion is soft, then add the garlic 1 minute.
- Add the broth, chicken, thyme, bay leaves, salt and pepper. Bring to a boil, then lower the heat and simmer partly covered 20 to 25 minutes until the chicken reads 165F.
- Lift out the chicken, shred it with two forks and remove the bay leaves.
- Bring the soup back to a steady simmer, add the noodles and cook 6 to 8 minutes until tender.
- Return the chicken, stir in the dill and lemon juice, and taste for salt before serving.
Chicken noodle soup is the first dinner I make once the weather turns, and it never gets a single complaint. Simmering the thighs right in the broth gives it a rich, homemade flavor in under an hour. The noodles cook in the same pot, so there is nothing extra to wash. It is the bowl my kids want when they come in cold from the bus stop.
Cook only the noodles you will eat tonight if you expect leftovers. Noodles keep drinking broth in the fridge and turn soft by morning.
22) Shrimp and Chorizo Paella
22) Shrimp and Chorizo Paella
Spanish chorizo renders its paprika red oil into a wide pan, and that oil flavors short grain rice cooked with saffron, tomato and broth. Shrimp and peas are pressed into the top in the last minutes so they stay tender. The rice is left alone at the end to form a toasted crust on the bottom called socarrat.
Ingredients
- 6 oz dry Spanish chorizo, sliced
- 2 tbsp olive oil
- 1 medium onion and 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 1/2 cups short grain rice, such as bomba or arborio
- 1 (14.5 oz) can crushed tomatoes, or 1 cup
- 4 cups low sodium chicken broth, warm
- 1 large pinch saffron and 1 tsp smoked paprika
- 1 tsp kosher salt
- 1 lb large shrimp, peeled and deveined
- 1 cup frozen peas and 1 lemon, cut into wedges
Cooking Instructions
- Steep the saffron in the warm broth. Heat the oil in a 12 to 14 inch skillet or paella pan over medium heat and cook the chorizo 3 minutes. Add the onion and pepper and cook 5 minutes, then the garlic 1 minute.
- Stir in the rice and paprika and toast 2 minutes. Add the tomatoes and cook 2 minutes.
- Pour in the broth and salt, stir once to spread the rice evenly, then stop stirring. Simmer uncovered over medium low 18 minutes.
- Press the shrimp and peas into the top and cook 5 to 7 minutes until the shrimp are pink and the liquid is absorbed.
- Raise the heat to medium high for 1 to 2 minutes until you hear crackling. Rest under a towel 5 minutes and serve with lemon.
This is my weekend show off dinner that is secretly easy. The whole thing happens in one wide skillet, and the saffron turns the rice a gorgeous golden color. Shrimp cook in minutes right on top, so there is no separate seafood step. The crackly crust on the bottom is the best part, and grown ups at my table scrape for it.
Use the widest pan you own. A thin layer of rice cooks evenly, while a deep pile turns gummy in the middle.
21) Arroz con Pollo
21) Arroz con Pollo
Chicken thighs are seasoned with cumin and oregano and seared until golden, then the rice toasts in the drippings with peppers and onion. Tomato sauce, broth and a pinch of saffron or turmeric give the rice its sunny yellow color. Green olives and peas stirred in at the end add salty, sweet little bites.
Ingredients
- 2 lb boneless, skinless chicken thighs
- 1 1/2 tsp kosher salt, 1 tsp ground cumin and 1 tsp dried oregano
- 2 tbsp olive oil
- 1 medium onion and 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 1/2 cups long grain white rice
- 1 (8 oz) can tomato sauce
- 2 1/2 cups low sodium chicken broth
- 1/2 tsp turmeric or a pinch of saffron
- 1/2 cup pimento stuffed green olives and 1 cup frozen peas
- Chopped cilantro and lime wedges, for serving
Cooking Instructions
- Season the chicken with the salt, cumin and oregano. Heat the oil in a 5 quart Dutch oven over medium high heat and sear the chicken 4 minutes per side. Set aside.
- Cook the onion and pepper 5 minutes, add the garlic 1 minute, then toast the rice 2 minutes.
- Stir in the tomato sauce, broth and turmeric, scraping up the browned bits. Nestle in the chicken and bring to a boil.
- Cover and simmer on low 20 to 25 minutes until the rice is tender and the chicken reads 165F.
- Scatter the olives and peas on top, cover off the heat 10 minutes, then fluff and serve with cilantro and lime.
Arroz con pollo is the dinner a friend from church taught me years ago, and it has been in heavy rotation ever since. It is mild enough for picky kids but full of flavor from the cumin, garlic and peppers. The rice turns bright yellow and every grain is seasoned. It is a complete meal on a plate, with protein, rice and vegetables all together.
Rest it the full 10 minutes off the heat. The peas warm through and the rice firms up so it fluffs instead of clumping.
20) One Pot Red Beans and Rice
20) One Pot Red Beans and Rice
Smoked sausage, the holy trinity of onion, celery and bell pepper, and two cans of red kidney beans make a quick version of the Monday classic. Rice cooks right in the pot with the beans and broth, soaking up the smoky, peppery flavor. Some of the beans get mashed against the side of the pot to make it creamy.
Ingredients
- 12 oz smoked sausage, sliced
- 1 tbsp vegetable oil
- 1 medium onion, 1 green bell pepper and 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans red kidney beans, drained and rinsed
- 1 1/2 tsp Cajun seasoning and 1 tsp dried thyme
- 1 cup long grain white rice
- 3 cups low sodium chicken broth
- 2 bay leaves
- Hot sauce and sliced green onions, for serving
Cooking Instructions
- Heat the oil in a 5 quart Dutch oven over medium high heat and brown the sausage 5 minutes. Add the onion, pepper and celery and cook 6 minutes until soft, then add the garlic 1 minute.
- Stir in the beans, Cajun seasoning and thyme. Mash about a third of the beans against the side of the pot with a spoon.
- Add the rice, broth and bay leaves. Bring to a boil, then cover and simmer on low 20 minutes, stirring once halfway.
- Check the rice. If it is still firm, add 1/4 cup broth and cook 5 minutes more.
- Rest covered 10 minutes, remove the bay leaves and serve with hot sauce and green onions.
This is the cheapest dinner on the list and one of the most filling. Two cans of beans, a link of sausage and a cup of rice feed six people with leftovers. The mashed beans make the whole pot creamy without a drop of cream. It is the kind of dinner I can cook with a toddler on my hip.
Rinse the canned beans well. The thick canning liquid makes the rice sticky and adds extra salt.
19) Creamy Mushroom Risotto
19) Creamy Mushroom Risotto
Sliced cremini mushrooms are browned in butter until deeply golden before the arborio rice goes in. Warm broth is added a ladle at a time, and steady stirring pulls the starch from the rice to make a naturally creamy sauce. Parmesan and a last pat of butter are beaten in at the end for a glossy finish.
Ingredients
- 4 tbsp unsalted butter, divided
- 1 lb cremini mushrooms, sliced
- 1 tsp kosher salt, divided, and 1/2 tsp black pepper
- 1 medium shallot or 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine or extra broth
- 5 to 6 cups low sodium chicken or vegetable broth, kept warm
- 1 tsp chopped fresh thyme
- 3/4 cup grated Parmesan, plus more for serving
Cooking Instructions
- Melt 2 tbsp butter in a 5 quart Dutch oven over medium high heat. Add the mushrooms with 1/2 tsp salt and cook 8 to 10 minutes, without much stirring, until browned. Scoop out half for the top.
- Lower the heat to medium. Add the shallot and cook 3 minutes, then the garlic 30 seconds. Stir in the rice and toast 2 minutes.
- Pour in the wine and stir until absorbed. Add the broth a ladle at a time, stirring often and waiting until each addition is nearly absorbed, about 20 minutes.
- When the rice is tender with a slight bite, stir in the thyme, Parmesan, remaining butter, salt and pepper.
- Loosen with a splash of broth, top with the reserved mushrooms and serve right away.
Risotto has a fussy reputation, but it is really just rice and patience in one pot. I hand the spoon to my oldest and she happily stirs while I set the table. The browned mushrooms make it taste rich and almost meaty. It comes out creamy, silky and comforting, perfect for a rainy fall night.
Keep the broth warm in a saucepan or the microwave. Cold broth stops the simmer and the rice cooks unevenly.
18) One Pot Chicken Biryani
18) One Pot Chicken Biryani
Chicken thighs are marinated in yogurt and warm spices, then cooked down with deeply browned onions in a heavy pot. Basmati rice is layered right on top and steamed in measured water until tender and fragrant. Fresh cilantro, mint and a few crispy onions go over the top just before the pot reaches the table.
Ingredients
- 2 lb boneless, skinless chicken thighs, cut into large pieces
- 3/4 cup plain whole milk yogurt
- 2 tbsp garam masala, 1 tsp turmeric and 1 tsp chili powder
- 1 tbsp grated ginger and 4 cloves garlic, minced
- 2 tsp kosher salt, divided
- 3 tbsp ghee or vegetable oil
- 2 large onions, thinly sliced
- 2 cups basmati rice, rinsed and soaked 20 minutes
- 3 cups water
- 1/2 cup chopped cilantro and 1/4 cup chopped mint
Cooking Instructions
- Mix the chicken with the yogurt, spices, ginger, garlic and 1 tsp salt and let it sit 20 minutes while the rice soaks.
- Heat the ghee in a 6 quart Dutch oven over medium heat and cook the onions 15 minutes, stirring often, until deep brown. Scoop out a third for the top.
- Add the chicken and its marinade and cook 8 minutes, stirring, until it starts to firm up.
- Drain the rice and spread it evenly over the chicken. Pour in the water with the remaining salt, bring to a boil, then cover tightly and cook on low 20 minutes until the rice is tender and the chicken reads 165F.
- Rest covered 10 minutes. Top with the reserved onions, cilantro and mint, and scoop from the bottom so everyone gets chicken and rice.
Biryani sounds like a project, but this version is a weeknight dinner in a single Dutch oven. The yogurt marinade keeps the chicken tender, and the browned onions bring a deep, sweet flavor. The rice on top steams into long, separate grains. My kids call it the fancy chicken and rice.
Soak and rinse the basmati until the water runs mostly clear. That is what keeps the grains long and separate.
17) Chicken Fried Rice
17) Chicken Fried Rice
Cold leftover rice is stir fried in a hot skillet with diced chicken, scrambled egg and a handful of frozen peas and carrots. Soy sauce and a little toasted sesame oil season it, and green onions go in right at the end. It cooks faster than takeout gets delivered and comes out with crispy, chewy edges.
Ingredients
- 2 tbsp vegetable oil, divided
- 1 lb boneless, skinless chicken breast or thighs, diced small
- 1/2 tsp kosher salt and 1/4 tsp white or black pepper
- 3 large eggs, beaten
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups cold cooked white rice
- 1 1/2 cups frozen peas and carrots
- 3 tbsp low sodium soy sauce and 2 tsp toasted sesame oil
- 4 green onions, sliced
Cooking Instructions
- Heat 1 tbsp oil in a 12 inch skillet over high heat. Season the chicken and cook 5 to 6 minutes until browned and it reads 165F. Move to a plate.
- Pour in the eggs and scramble 1 minute until just set. Add them to the chicken.
- Add the remaining oil, onion and garlic and cook 2 minutes. Add the rice, break up any clumps and press it flat. Let it sit 2 minutes to crisp, then toss and repeat.
- Stir in the peas and carrots and cook 2 to 3 minutes until hot.
- Return the chicken and egg, add the soy sauce and sesame oil, toss until even, and finish with green onions.
Fried rice is my Thursday night rescue, when the fridge is full of odds and ends and I have no energy left. It uses up leftover rice and whatever vegetables are hiding in the freezer. It tastes better than takeout and costs a fraction of it. The kids like to add their own extra soy sauce at the table.
Use rice that is at least a day old and cold from the fridge. Fresh rice is too wet and turns gummy in the pan.
16) One Pot Spaghetti with Meat Sauce
16) One Pot Spaghetti with Meat Sauce
Ground beef and Italian sausage are browned with onion and garlic, then simmered with crushed tomatoes and broth. Dry spaghetti cooks right in the sauce, soaking up the flavor and releasing starch that makes the sauce cling. A big handful of Parmesan stirred in at the end makes it creamy and rich.
Ingredients
- 1 lb ground beef (85 percent lean)
- 1/2 lb mild Italian sausage, casings removed
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 3 1/2 cups low sodium beef or chicken broth
- 1 tsp dried oregano, 1 tsp dried basil and 1 tsp kosher salt
- 1/2 tsp black pepper and 1/4 tsp red pepper flakes
- 12 oz spaghetti, broken in half
- 3/4 cup grated Parmesan and chopped basil, for serving
Cooking Instructions
- Brown the beef and sausage in a 6 quart Dutch oven over medium high heat 8 minutes, breaking it up, until no pink remains and it reads 160F. Drain off excess fat.
- Add the onion and cook 4 minutes, then the garlic 1 minute.
- Stir in the tomatoes, broth and seasonings and bring to a boil.
- Add the spaghetti, pushing it under the sauce. Simmer uncovered 12 to 15 minutes, stirring every 2 minutes so it does not stick, until the pasta is tender and the sauce has thickened.
- Off the heat, stir in the Parmesan. Rest 5 minutes and top with basil.
Spaghetti night is sacred in our house, and this version cut my cleanup in half. There is no big pot of boiling water and no colander in the sink. The pasta cooks in the sauce, so every strand tastes of tomato and garlic. It is the one I make when grandparents come over on a weeknight.
Stir often during the first 5 minutes. That is when the spaghetti is most likely to clump and stick to the bottom.
15) Old Fashioned American Goulash
15) Old Fashioned American Goulash
Ground beef, onion and green pepper simmer with tomato sauce, diced tomatoes, paprika and a splash of Worcestershire. Elbow macaroni cooks right in the pot until it soaks up most of the sauce. A blanket of melted cheddar over the top is optional, but my family never skips it.
Ingredients
- 2 lb ground beef (85 percent lean)
- 1 large onion and 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 (15 oz) cans tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 3 cups low sodium beef broth
- 1 tbsp Worcestershire sauce and 2 tsp sweet paprika
- 1 tsp Italian seasoning, 1 1/2 tsp kosher salt and 1/2 tsp black pepper
- 2 bay leaves
- 2 cups elbow macaroni
- 1 1/2 cups shredded cheddar
Cooking Instructions
- Brown the beef in a 6 quart Dutch oven over medium high heat 8 to 10 minutes until no pink remains and it reads 160F. Drain the fat.
- Add the onion and pepper and cook 5 minutes, then the garlic 1 minute.
- Stir in the tomato sauce, tomatoes, broth, Worcestershire, seasonings and bay leaves. Bring to a boil, cover and simmer 10 minutes.
- Add the macaroni, cover and simmer 12 to 15 minutes, stirring every few minutes, until the pasta is tender.
- Remove the bay leaves, top with the cheddar, cover 3 minutes until melted and serve.
This is the goulash I grew up on, the one every Midwestern grandma made. It is really a beefy macaroni and tomato stew, hearty enough to stick to your ribs on a cold night. It makes a big pot, so it is perfect for feeding a crowd. Somehow it tastes even better the next day.
Simmer the sauce on its own for 10 minutes before the pasta goes in. It gives the tomatoes time to lose their raw edge.
14) Cheeseburger Macaroni
14) Cheeseburger Macaroni
Ground beef browns with onion and is seasoned like a burger with garlic powder, paprika and a little mustard. Elbow pasta cooks in a mix of broth and milk, which thickens into a creamy sauce as the starch releases. Sharp cheddar stirred in at the end turns it into a cheesy, kid friendly skillet dinner.
Ingredients
- 1 lb ground beef (85 percent lean)
- 1 small onion, diced
- 1 tsp garlic powder, 1 tsp smoked paprika and 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste and 1 tsp yellow mustard
- 2 1/2 cups low sodium beef broth
- 1 1/2 cups whole milk
- 2 cups elbow macaroni
- 2 cups shredded sharp cheddar
- Diced dill pickles and sliced green onions, for serving
Cooking Instructions
- Brown the beef and onion in a 12 inch deep skillet over medium high heat 7 to 8 minutes until no pink remains and the beef reads 160F. Drain the fat.
- Stir in the garlic powder, paprika, salt, pepper, tomato paste and mustard and cook 1 minute.
- Add the broth and milk and bring to a gentle boil. Stir in the macaroni.
- Cover and simmer on low 10 to 12 minutes, stirring every few minutes, until the pasta is tender and most of the liquid is absorbed.
- Off the heat, stir in the cheddar until melted. Rest 2 minutes and top with pickles and green onions.
This is the homemade version of the boxed dinner I ate as a kid, and it is so much better. It is ready in half an hour and uses one skillet from start to finish. The sauce is creamy and cheesy without being heavy. My middle child asks for it every single week.
Shred your own cheddar from a block. Pre shredded cheese has an anti caking coating that keeps it from melting smoothly.
13) Creamy Tuscan Chicken Pasta
13) Creamy Tuscan Chicken Pasta
Bite size chicken breast is seared with Italian seasoning, then penne simmers in broth with garlic and chopped sun dried tomatoes. Cream and Parmesan go in once the pasta is tender, and a few handfuls of fresh spinach wilt into the sauce. It tastes like a restaurant dish but comes from one pot in under an hour.
Ingredients
- 1 1/2 lb boneless, skinless chicken breast, cut into 1 inch pieces
- 2 tsp Italian seasoning, 1 tsp kosher salt and 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup oil packed sun dried tomatoes, chopped
- 4 cups low sodium chicken broth
- 12 oz penne
- 1 cup heavy cream
- 1 cup grated Parmesan
- 4 cups baby spinach and 1/4 tsp red pepper flakes
Cooking Instructions
- Season the chicken. Heat the oil in a 6 quart Dutch oven over medium high heat and cook the chicken 5 to 6 minutes until golden and 165F inside. Move to a plate.
- Lower the heat to medium, add the garlic and sun dried tomatoes and cook 1 minute.
- Add the broth, scraping up the browned bits, and bring to a boil. Stir in the penne and simmer uncovered 11 to 13 minutes, stirring often, until tender.
- Lower the heat and stir in the cream and Parmesan until smooth.
- Add the spinach and pepper flakes and stir until wilted. Return the chicken, warm 1 minute and serve.
Tuscan chicken pasta is my date night at home dinner, but it is easy enough for a Tuesday. The sun dried tomatoes bring a sweet, tangy flavor that cuts the richness of the cream. The spinach makes me feel a little better about how much cheese is in it. Nobody at my table has ever left a noodle behind.
Use some of the oil from the sun dried tomato jar in place of the olive oil. It carries extra flavor into the whole pot.
One pot, one stove and one sink full of dishes is the best kind of fall dinner.
12) Stovetop Mac and Cheese
12) Stovetop Mac and Cheese
Elbow macaroni cooks in just enough milk and water that nothing needs to be drained. Once the pasta is tender, sharp cheddar and a little cream cheese melt straight into the starchy liquid. Dry mustard and a pinch of paprika make the cheese flavor pop without tasting like either one.
Ingredients
- 1 lb elbow macaroni
- 3 cups whole milk
- 2 cups water
- 1 tsp kosher salt
- 1/2 tsp dry mustard and 1/4 tsp smoked paprika
- 2 tbsp unsalted butter
- 3 oz cream cheese, cubed
- 3 cups shredded sharp cheddar
- 1/2 cup shredded Monterey Jack
- Black pepper, to taste
Cooking Instructions
- Combine the macaroni, milk, water, salt, mustard and paprika in a 5 quart Dutch oven.
- Bring to a gentle boil over medium heat, stirring often so the milk does not scorch.
- Lower the heat and simmer 8 to 10 minutes, stirring every minute or so, until the pasta is tender and most of the liquid has thickened.
- Turn off the heat. Stir in the butter and cream cheese until melted, then add the cheddar and Jack a handful at a time, stirring until smooth.
- Season with pepper and rest 2 minutes. If it gets too thick, loosen with a splash of milk.
Every family needs a good homemade mac and cheese, and this is the one that convinced my kids to give up the box. It takes about the same time and uses the same single pot. The sauce is silky and clings to every noodle. I serve it with roasted broccoli or a big salad on the side.
Add the cheese off the heat. High heat makes cheddar grainy and oily, while gentle heat keeps the sauce smooth.
11) Lemon Garlic Shrimp Orzo
11) Lemon Garlic Shrimp Orzo
Orzo toasts in butter and garlic, then simmers in broth like a quick risotto until creamy and tender. Shrimp are pressed into the top for the last few minutes and come out juicy and pink. Lemon zest, juice, Parmesan and baby spinach finish it with a bright, fresh flavor.
Ingredients
- 2 tbsp unsalted butter and 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 1/2 cups orzo
- 3 1/2 cups low sodium chicken broth
- 1 tsp kosher salt and 1/2 tsp black pepper
- 1 lb large shrimp, peeled and deveined
- 1/2 tsp smoked paprika
- 1 lemon, zested and juiced
- 3 cups baby spinach
- 1/2 cup grated Parmesan and chopped parsley
Cooking Instructions
- Melt the butter with the oil in a 12 inch deep skillet over medium heat. Add the garlic and cook 30 seconds, then add the orzo and toast 2 to 3 minutes until lightly golden.
- Add the broth, salt and pepper and bring to a boil. Simmer uncovered 8 minutes, stirring often.
- Toss the shrimp with the paprika and press them into the orzo. Cover and cook 4 to 5 minutes until the shrimp are pink and opaque and the orzo is tender.
- Stir in the lemon zest, juice and spinach until the spinach wilts.
- Finish with the Parmesan and parsley and serve right away.
This is my lighter dinner on a busy night, and it is on the table in thirty minutes. The orzo turns creamy without any cream, and the lemon makes everything taste bright. Shrimp cook so fast that you barely have to think about them. It looks pretty enough for company too.
Buy frozen raw shrimp and thaw them in a bowl of cold water for 10 minutes. They are often fresher than the ones in the seafood case.
10) Ground Beef Stroganoff
10) Ground Beef Stroganoff
Ground beef and sliced mushrooms brown together with onion, then simmer with broth, Worcestershire and a little Dijon. Wide egg noodles cook right in that savory liquid until tender. A scoop of sour cream stirred in at the end turns it into a creamy, tangy sauce that coats every noodle.
Ingredients
- 1 1/2 lb ground beef (85 percent lean)
- 8 oz cremini mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp all purpose flour
- 4 cups low sodium beef broth
- 1 tbsp Worcestershire sauce and 1 tsp Dijon mustard
- 1 tsp kosher salt and 1/2 tsp black pepper
- 12 oz wide egg noodles
- 1 cup sour cream and chopped parsley
Cooking Instructions
- Brown the beef in a 6 quart Dutch oven over medium high heat 6 minutes. Add the mushrooms and onion and cook 6 to 8 minutes more until the beef reads 160F and the mushrooms are browned. Drain excess fat.
- Stir in the garlic 1 minute, then sprinkle in the flour and stir 1 minute.
- Add the broth, Worcestershire, Dijon, salt and pepper and bring to a boil.
- Stir in the noodles, cover and simmer on low 8 to 10 minutes, stirring twice, until tender.
- Off the heat, stir in the sour cream until smooth. Top with parsley.
Stroganoff was a special occasion dinner when I was little, but this ground beef version makes it an easy weeknight meal. The mushrooms add a deep, earthy flavor that makes it taste like it cooked much longer. The egg noodles soak up the creamy sauce beautifully. It is cozy food at its very best.
Let the sour cream sit on the counter while dinner cooks. Cold sour cream added to a hot pot can curdle.
9) Kielbasa and Potato Skillet
9) Kielbasa and Potato Skillet
Halved baby potatoes crisp up in a hot skillet before smoked kielbasa, onion and bell peppers join them. A little garlic, paprika and a splash of broth help everything steam tender and pick up the browned bits. Fresh green beans tossed in near the end make it a complete dinner from one pan.
Ingredients
- 1 1/2 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp smoked paprika, 1 tsp garlic powder and 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 14 oz smoked kielbasa, sliced into coins
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 2 cups green beans, trimmed
- 1/2 cup low sodium chicken broth
- Chopped parsley, for serving
Cooking Instructions
- Heat the oil in a 12 inch skillet over medium high heat. Add the potatoes cut side down with the seasonings and cook 8 minutes without moving until well browned.
- Stir, add the broth, cover and cook 8 minutes until the potatoes are nearly fork tender.
- Uncover, push the potatoes to the side and add the kielbasa. Brown 4 minutes, stirring once.
- Add the onion, pepper and green beans and cook 6 to 7 minutes until the vegetables are crisp tender and the liquid is gone.
- Taste for salt and top with parsley.
This skillet is the easiest dinner on the whole list, and it is pure comfort. Kielbasa is already cooked, so you are really just browning and warming everything together. The potatoes get crispy edges and creamy centers. My kids like it with a little ketchup on the side.
Cut the potatoes the same size so they all finish at once. Halve small ones and quarter the bigger ones.
8) Dutch Oven Pot Roast with Vegetables
8) Dutch Oven Pot Roast with Vegetables
A whole chuck roast is seared hard in a Dutch oven, then braised in beef broth with onion, garlic, tomato paste and fresh thyme. Carrots and baby potatoes go into the pot for the last hour so they turn tender without falling apart. The braising liquid cooks down into a savory gravy to spoon over the sliced beef.
Ingredients
- 1 (3 to 3 1/2 lb) boneless beef chuck roast
- 2 tsp kosher salt and 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 large onion, cut into wedges
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 cups low sodium beef broth and 1/2 cup dry red wine or more broth
- 1 tbsp Worcestershire sauce, 4 sprigs fresh thyme and 2 bay leaves
- 1 1/2 lb baby potatoes
- 5 carrots, cut into 2 inch pieces
- Chopped parsley, for serving
Cooking Instructions
- Heat the oven to 325F. Pat the roast dry and season all over. Heat the oil in a 6 quart Dutch oven over medium high heat and sear the roast 4 to 5 minutes per side until deeply browned. Set it on a plate.
- Lower the heat to medium, add the onion and cook 4 minutes, then stir in the garlic and tomato paste 1 minute.
- Add the broth, wine and Worcestershire, scraping up the browned bits. Return the roast with the thyme and bay leaves, cover and braise in the oven 2 hours.
- Tuck the potatoes and carrots around the roast, cover and braise 1 hour more until the beef is fork tender.
- Rest the roast 10 minutes, remove the herb stems and bay leaves, then slice or pull apart and serve with the vegetables and pan juices.
Pot roast is the Sunday dinner I grew up with, and it still makes the whole house smell like home. The roast, potatoes and carrots all cook together in a single Dutch oven. Low, steady oven heat turns a tough, inexpensive cut into beef so tender it falls apart. Leftovers make the best sandwiches on Monday.
Choose a chuck roast with plenty of white marbling. That fat melts during the braise and keeps the beef juicy.
7) Beef and Broccoli
7) Beef and Broccoli
Thin slices of flank steak are tossed with cornstarch and seared fast in a very hot skillet so they stay tender. Broccoli florets steam in the same pan with a splash of water until bright green and crisp tender. A glossy sauce of soy sauce, brown sugar, garlic and ginger ties it all together in a few minutes.
Ingredients
- 1 1/4 lb flank steak, sliced thin against the grain
- 1 tbsp cornstarch plus 2 tsp for the sauce
- 1/2 cup low sodium soy sauce and 1/2 cup water
- 3 tbsp packed brown sugar
- 1 tbsp oyster sauce and 1 tsp toasted sesame oil
- 3 tbsp vegetable oil, divided
- 4 cups broccoli florets
- 4 cloves garlic, minced, and 1 tbsp grated ginger
- Sesame seeds and sliced green onions, for serving
Cooking Instructions
- Toss the beef with 1 tbsp cornstarch. Whisk the soy sauce, water, brown sugar, oyster sauce, sesame oil and remaining 2 tsp cornstarch in a bowl.
- Heat 2 tbsp oil in a 12 inch skillet over high heat until shimmering. Sear the beef in 2 batches, 1 to 2 minutes per side, until browned. Move it to a plate.
- Add the remaining oil and the broccoli with 3 tbsp water. Cover and cook 3 minutes until bright green and crisp tender.
- Stir in the garlic and ginger for 30 seconds, then pour in the sauce and simmer 1 to 2 minutes until glossy and thick.
- Return the beef and toss 1 minute to coat. Top with sesame seeds and green onions and serve on its own or over leftover rice.
Beef and broccoli is the takeout order my family loves most, and the homemade version is faster than the delivery driver. The cornstarch coating keeps the beef tender and helps the sauce cling. The broccoli stays bright and crunchy instead of limp. It all happens in one skillet in about half an hour.
Put the steak in the freezer for 20 minutes before slicing. Firm beef is much easier to cut into thin, even strips.
6) One Pot Chicken Curry
6) One Pot Chicken Curry
Chunks of chicken thigh brown in a heavy pot before onion, garlic and ginger cook down with curry powder and garam masala. Crushed tomatoes and coconut milk simmer into a creamy, warmly spiced orange sauce. A squeeze of lime and a handful of cilantro finish it, with warm naan on the side for scooping.
Ingredients
- 2 lb boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
- 1 1/2 tsp kosher salt, divided
- 2 tbsp vegetable oil or ghee
- 1 large onion, finely diced
- 4 cloves garlic, minced, and 1 tbsp grated ginger
- 2 tbsp curry powder, 2 tsp garam masala and 1 tsp ground cumin
- 1/4 tsp cayenne (optional)
- 1 (14.5 oz) can crushed tomatoes
- 1 (13.5 oz) can full fat coconut milk
- 1 lime, juiced, and chopped cilantro
- Warm naan, for serving
Cooking Instructions
- Season the chicken with 1 tsp salt. Heat the oil in a 5 quart Dutch oven over medium high heat and brown the chicken in 2 batches, 4 to 5 minutes each. Set aside.
- Lower the heat to medium, add the onion and cook 6 to 8 minutes until golden. Stir in the garlic and ginger for 1 minute.
- Add the curry powder, garam masala, cumin and cayenne and stir 30 seconds until fragrant.
- Pour in the tomatoes and coconut milk with the remaining salt, scraping the bottom. Return the chicken and simmer uncovered 15 to 20 minutes, stirring now and then, until the sauce thickens and the chicken reads 165F.
- Stir in the lime juice, top with cilantro and serve with warm naan.
This is the curry that made my kids brave about spices, because it is creamy and mild with just a little warmth. Browning the chicken and cooking the onions until golden gives the sauce real depth. Everything simmers in one pot in under an hour. Warm naan for dipping makes it feel like a night out.
Leave out the cayenne for little ones and pass hot sauce or chili flakes at the table for the grown ups.
5) Skillet Sausage and Peppers
5) Skillet Sausage and Peppers
Whole Italian sausage links brown in a big skillet, then green bell peppers and sliced onions soften in the drippings. A splash of broth and a spoonful of tomato paste make a light pan sauce while the sausages finish cooking. The peppers turn sweet and silky, with browned edges from the hot pan.
Ingredients
- 1 1/2 lb Italian sausage links, sweet or hot
- 1 tbsp olive oil
- 3 green bell peppers, sliced into strips
- 1 large yellow onion, sliced
- 3 cloves garlic, sliced
- 1/2 tsp kosher salt and 1/4 tsp black pepper
- 1 tsp dried oregano and 1/4 tsp red pepper flakes
- 1 tbsp tomato paste
- 1/2 cup low sodium chicken broth
- Chopped parsley and crusty rolls, for serving
Cooking Instructions
- Heat the oil in a 12 inch skillet over medium heat. Add the sausages and brown 8 to 10 minutes, turning, until golden on all sides. Move to a plate.
- Add the peppers and onion with the salt and pepper. Cook 8 minutes, stirring now and then, until soft and browned at the edges.
- Stir in the garlic, oregano, pepper flakes and tomato paste and cook 1 minute.
- Pour in the broth, scraping up the browned bits. Return the sausages, cover and simmer on low 8 to 10 minutes until they read 160F inside.
- Uncover and cook 2 minutes to thicken the sauce. Top with parsley and serve with rolls.
Sausage and peppers is the street fair favorite that feels right at home on a weeknight table. It takes one skillet and about forty minutes. The sausages stay juicy while the peppers and onions turn sweet in the drippings. We pile it into rolls on game nights and eat it straight from the pan on others.
Do not prick the sausages before browning. The casing holds in the juices and keeps them plump.
4) Coconut Chickpea Curry
4) Coconut Chickpea Curry
Onion, garlic and ginger soften in oil before curry powder and garam masala bloom in the pot. Chickpeas and diced tomatoes simmer in coconut milk until the sauce turns thick and golden. Baby spinach wilts in right at the end, and a squeeze of lime brightens the whole pot.
Ingredients
- 2 tbsp coconut or vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced, and 1 tbsp grated ginger
- 2 tbsp curry powder and 1 tsp garam masala
- 1 tsp kosher salt
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (13.5 oz) can full fat coconut milk
- 1/2 cup water or vegetable broth
- 4 cups baby spinach and 1 lime, juiced
- Chopped cilantro and warm naan, for serving
Cooking Instructions
- Heat the oil in a 5 quart Dutch oven over medium heat and cook the onion 6 minutes until soft. Add the garlic and ginger and cook 1 minute.
- Stir in the curry powder, garam masala and salt and cook 30 seconds until fragrant.
- Add the chickpeas, tomatoes, coconut milk and water. Bring to a boil, then simmer uncovered 15 to 20 minutes, stirring now and then, until thickened.
- Mash a few chickpeas against the side of the pot to thicken the sauce further.
- Stir in the spinach until wilted, add the lime juice and top with cilantro. Serve with naan.
This is my meatless Monday favorite, and nobody at my table ever misses the meat. It is made almost entirely from pantry cans, so I can pull it together on the busiest night. The coconut milk makes it creamy and mild, so even the kids happily eat it. It freezes perfectly for a future busy week.
Toast the spices in the oil for a full 30 seconds. Raw curry powder tastes dusty, while bloomed spices taste warm and round.
3) Classic Beef Bourguignon
3) Classic Beef Bourguignon
Chuck roast cubes are seared in bacon fat, then braised slowly in red wine and beef broth with garlic, thyme and tomato paste. Pearl onions, carrots and browned mushrooms join the pot so the vegetables stay intact. After a few hours in the oven, the beef is spoon tender and the sauce is glossy and deep.
Ingredients
- 4 slices thick cut bacon, chopped
- 3 lb boneless beef chuck roast, cut into 2 inch cubes
- 2 tsp kosher salt and 1 tsp black pepper
- 3 tbsp all purpose flour
- 1 large onion, diced, and 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 bottle (750 ml) dry red wine, such as pinot noir
- 2 cups low sodium beef broth
- 1 tsp dried thyme and 2 bay leaves
- 4 carrots, cut into chunks, and 1 cup frozen pearl onions
- 8 oz cremini mushrooms, quartered
Cooking Instructions
- Heat the oven to 325F. Cook the bacon in a 6 to 7 quart Dutch oven over medium heat until crisp and set aside. Season the beef, toss with the flour and brown in the bacon fat in 3 batches, 6 to 8 minutes per batch.
- Cook the onion 5 minutes, add the garlic and tomato paste 1 minute.
- Add the wine and broth, scraping up the browned bits. Return the beef and bacon with the thyme and bay leaves and bring to a simmer.
- Cover and braise in the oven 2 hours.
- Add the carrots, pearl onions and mushrooms and braise 45 minutes more until the beef is fork tender. Remove the bay leaves and serve.
Beef bourguignon is my Sunday supper for the coldest nights of fall. It takes time, but nearly all of it is hands off while the oven does the work. The red wine sauce turns rich and velvety, and the beef practically melts. I serve it over mashed potatoes or with crusty bread, and nobody talks for the first five minutes.
Pick a wine you would happily drink. The flavor concentrates as it braises, so a harsh wine makes a harsh sauce.
2) Classic Beef Chili
2) Classic Beef Chili
Ground beef browns with onion, peppers and garlic before a generous mix of chili powder, cumin and smoked paprika toasts in the pot. Crushed tomatoes, kidney and pinto beans and a little broth simmer together for an hour. The flavors meld into a thick, hearty chili that is even better the next day.
Ingredients
- 2 lb ground beef (85 percent lean)
- 1 large onion and 1 green bell pepper, diced
- 4 cloves garlic, minced
- 3 tbsp chili powder, 2 tsp ground cumin and 1 tsp smoked paprika
- 1 tsp dried oregano and 1 1/2 tsp kosher salt
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans and 1 (15 oz) can pinto beans, drained
- 1 cup low sodium beef broth
- 1 tsp brown sugar
- Shredded cheddar, sour cream and green onions, for serving
Cooking Instructions
- Brown the beef in a 6 quart Dutch oven over medium high heat 8 to 10 minutes until no pink remains and it reads 160F. Drain all but 1 tbsp fat.
- Add the onion and pepper and cook 6 minutes, then the garlic 1 minute.
- Stir in the spices, salt and tomato paste and cook 1 minute until dark and fragrant.
- Add the tomatoes, beans, broth and brown sugar. Bring to a boil, then cover partly and simmer on low 45 minutes, stirring now and then.
- Taste and adjust the salt and heat, then serve with cheddar, sour cream and green onions.
Beef chili is the dinner that kicks off fall in our house, and the first pot of the season is always a big deal. It is thick, beefy and warmly spiced without being too hot for little ones. Everyone builds their own bowl with toppings. A big pot feeds a crowd or gives us lunches all week.
A small spoonful of brown sugar does not make chili sweet. It balances the acid in the tomatoes and rounds out the spices.
1) Classic Beef Stew
1) Classic Beef Stew
Chunks of chuck roast are browned in a Dutch oven, then simmered low and slow in beef broth with tomato paste, garlic and a splash of Worcestershire. Potatoes and carrots go in for the last hour so they turn tender without falling apart. The flour coated beef thickens the broth into a silky gravy as it cooks.
Ingredients
- 2 1/2 lb boneless beef chuck roast, cut into 1 1/2 inch cubes
- 1 1/2 tsp kosher salt and 1 tsp black pepper
- 3 tbsp all purpose flour
- 3 tbsp vegetable oil
- 1 large onion, diced, and 4 cloves garlic, minced
- 2 tbsp tomato paste
- 5 cups low sodium beef broth
- 1 tbsp Worcestershire sauce, 1 tsp dried thyme and 2 bay leaves
- 1 1/2 lb Yukon gold potatoes, cut into 1 1/2 inch chunks
- 4 carrots, cut into 1 inch pieces
- 1 cup frozen peas and chopped parsley
Cooking Instructions
- Season the beef and toss with the flour. Heat the oil in a 6 quart Dutch oven over medium high heat and brown the beef in 2 or 3 batches, 6 to 8 minutes per batch. Set aside.
- Lower the heat to medium, cook the onion 5 minutes, then add the garlic and tomato paste 1 minute.
- Add the broth, Worcestershire, thyme and bay leaves, scraping up every browned bit. Return the beef, bring to a boil, then cover and simmer on low 1 hour 15 minutes.
- Add the potatoes and carrots, cover and simmer 45 to 60 minutes more until the beef and vegetables are fork tender.
- Stir in the peas for 3 minutes, remove the bay leaves and top with parsley.
If I could only cook one dinner all fall, it would be this beef stew. It is simple, hearty and fills the house with the best smell all afternoon. The beef turns so tender it breaks apart with a spoon, and the gravy is rich without being heavy. Serve it with crusty bread or biscuits, and save some for the next day, when it is even better.
Choose chuck roast and cube it yourself. Packaged stew meat is often a mix of cuts that cook at different speeds.
How to use this list
Planning is what turns these one pot dinners into an easy week. I pick three or four on Sunday, one rice dish, one pasta and one stew, and write a single shopping list. Many of them share the same pantry staples, like canned tomatoes, low sodium broth, onions, garlic and long grain rice, so buying in bulk saves money. Brown a few pounds of ground beef at once and freeze it in portions for the pasta nights.
The stews, chilis and curries are the best make ahead meals here. Cool them quickly, then refrigerate up to four days or freeze up to three months in flat freezer bags. Rice and pasta dishes keep three to four days in the fridge but drink up their sauce overnight, so add a splash of broth or water when you reheat them. Skip freezing the creamy pastas, since cream sauces turn grainy when thawed.
Most of these are complete meals, so all you need is something fresh on the side. A simple green salad, roasted broccoli or a bag of steamable green beans balances the richer pots. Crusty bread, cornbread or warm naan soaks up the sauce from the stews and curry. For a crowd, double the chili or chicken noodle soup and set out a topping bar so everyone can build their own bowl.
These recipes are easy to adapt. Use gluten free pasta, but keep an eye on it, since it cooks faster and gets soft. Swap ground turkey for beef in the pastas and chili, cooked to 165F. Coconut milk and dairy free cheese work in the creamy pastas. For picky eaters, leave the peppers and mushrooms in bigger pieces so they are easy to pick out, and keep the spicy sausage mild.
Frequently asked questions
What is the best pot for one pot dinners?
A heavy enameled cast iron Dutch oven between 5 and 7 quarts is the most useful pot you can own for one pot dinners. It browns meat well, holds steady heat for rice and pasta, and goes from the stovetop into the oven for braises. A 12 inch deep skillet with a lid handles the quicker skillet dinners, orzo and fried rice.
Can you cook pasta directly in the sauce?
Yes. Use about 3 to 4 cups of liquid for every 12 ounces of dry pasta, and keep the pot at a steady simmer. Stir every couple of minutes, especially at the start, so the noodles do not stick together or to the bottom. The starch released by the pasta thickens the sauce, so it turns out creamier than pasta boiled separately.
Why is my one pot rice still crunchy?
Usually the liquid ran out before the rice cooked, or the lid was lifted too often and steam escaped. Tomatoes and acidic ingredients also slow rice down. Add 1/4 cup of hot broth, cover tightly and cook on low for another 5 to 10 minutes. Next time, measure the liquid carefully and keep the lid closed for the full cooking time.
Can I make one pot dinners ahead of time?
Stews, chilis, curries and braises are ideal for making ahead, since their flavors improve after a night in the fridge. Pasta and rice dishes can be made a day ahead, but they absorb more liquid as they sit, so stir in a splash of broth when reheating. Store everything in airtight containers and reheat until steaming hot all the way through.
How do I keep one pot pasta from getting mushy?
Choose sturdy shapes like penne, elbows, rotini or regular spaghetti, and start checking the pasta a couple of minutes before the time on the box. Take the pot off the heat while the pasta still has a slight bite, since it keeps softening in the hot sauce. Serve it soon after cooking for the best texture.
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