The pile of dishes in the sink can sometimes feel like a monument to a meal well-made. A very tall, very stubborn, exasperating monument. But what if dinner could be delicious, satisfying, and leave behind just a single pot? That sounds like the perfect gift for any day.
This isn’t a culinary fairytale; it’s the reality of one-pot cooking. You can whip up glorious meals where every ingredient gets to know its neighbors in the same pot, creating layers of flavor and saving you from a post-dinner scrubbing session. Get ready to reclaim your evenings with recipes so good, you’ll want to make them again and again.
Here is your inspiration for your one-pot recipes.
1. Chicken, Chorizo, and Bean Stew
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This stew is a powerhouse of flavor, thanks to the smoky, spicy chorizo that infuses the entire dish. The chicken becomes incredibly tender, and the beans add a hearty, creamy texture that makes it a complete meal. It’s the kind of dish that tastes even better the next day, assuming there are any leftovers.
Quick Scan:
- How to make it: Brown some diced chorizo in a pot. Take it out, then sear chicken thighs in the chorizo fat. Add chopped onions, garlic, and maybe some peppers. Stir it all up, then toss in a can of chopped tomatoes, a can of cannellini beans, the cooked chorizo, and some chicken stock. Let it simmer until the chicken is cooked through and everything is thick and bubbly. Done.
- Why it works: The fat rendered from the chorizo creates a delicious base for the rest of the ingredients. It’s a shortcut to a deep, complex flavor profile that usually takes hours to build.
- Helpful Tip: If chorizo isn’t your thing, swap it for smoked bacon lardons. For an extra layer of flavor, add a splash of red wine after browning the meat and let it reduce before adding the other liquids.
2. Baked Courgette and Feta Risotto
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A risotto that doesn’t require you to stand over the stove, stirring until your arm complains? It’s true. This recipe lets the oven do all the hard work. The courgettes are fried separately and stirred in at the end, adding a fresh bite and texture that prevents the dish from becoming too heavy. The salty feta cuts through the creaminess beautifully.
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- How to make it: Preheat the oven to 180°C (350°F). Combine risotto rice, stock, and seasoning in an oven-safe dish. Bake for 30–40 minutes, stirring halfway. Meanwhile, fry sliced courgettes in a pan until golden. When the risotto is ready, stir in the courgettes and crumbled feta. Serve warm.
- Why it works: Baking the risotto allows the rice to absorb the liquid slowly and evenly, resulting in a perfectly creamy texture without constant attention. It’s a low-effort, high-reward situation.
- Helpful Tip: Use a good-quality vegetable or chicken stock, as it’s the primary source of flavor. A squeeze of lemon juice at the end will brighten everything up.
3. Meatball Gnocchi Bake
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This is comfort food at its absolute finest. Soft, pillowy gnocchi and savory meatballs are baked together in a rich tomato sauce until bubbly and golden. It’s a crowd-pleaser that feels indulgent but comes together with minimal fuss. Everything cooking in the same pan means all the flavors meld together perfectly.
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- How to make it: Toss your uncooked gnocchi, store-bought or homemade meatballs (no judgment), and a jar of your favorite tomato sauce into a baking dish. Give it a good stir, maybe whisper some words of encouragement, and then bake until everything is hot and bubbly.
- Why it works: Cooking the meatballs in the sauce allows them to absorb all that tomatoey goodness while also flavoring the sauce itself. The gnocchi cooks right in the pan, soaking up the deliciousness.
- Helpful Tip: Don’t be afraid to add some extra vegetables. Finely chopped carrots or spinach can be stirred into the sauce for a nutrient boost. A generous topping of mozzarella is highly encouraged.
4. One-Pan Puttanesca
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Puttanesca is known for its bold, punchy flavors of capers, olives, and garlic. This version simplifies the classic pasta by cooking everything, including the spaghetti, in a single pan. The starch from the pasta helps to thicken the sauce, creating a silky coating for every strand. It’s a weeknight dinner hero.
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- How to make it: Throw spaghetti, tomatoes, olives, capers, anchovies, and garlic into a pan with water. Boil it. Stir it occasionally so it doesn’t stick. Done.
- Why it works: The one-pan method creates its own sauce. The pasta releases starches as it cooks, emulsifying with the olive oil and tomato juices to form a rich, velvety sauce that clings to the noodles.
- Helpful Tip: Keep an eye on the liquid level as the pasta cooks. You may need to add an extra splash of water to keep things from getting too dry. A sprinkle of fresh parsley at the end adds a welcome freshness.
5. Preserved Lemon Chicken with Orzo
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This dish may sound fancy, but it’s surprisingly easy and delivers some truly sophisticated Mediterranean flavors. The preserved lemon brings a unique, intense citrusy punch that’s both salty and bright, a perfect wingman for the tender chicken. The orzo hangs out in the same pot, soaking up all those delicious, savory juices.
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- How to make: In a large pot, sauté some garlic and onion in olive oil. Add bite-sized chicken pieces and brown them. Stir in a cup of orzo, a chopped preserved lemon, a can of diced tomatoes, and about 4 cups of chicken broth. Bring it to a simmer, then cover and cook for about 15-20 minutes, or until the orzo is tender and has absorbed most of the liquid. Season with salt and pepper, and maybe throw in some spinach at the end to wilt.
- Why it works: Preserved lemons provide a depth of flavor that fresh lemons can’t match. They add a salty, umami-like quality that elevates the entire dish from simple to spectacular.
- Helpful Tip: If you can’t find preserved lemons, you can substitute with the zest and juice of one large lemon and an extra pinch of salt, though the flavor will be different. Toss in some Kalamata olives for another layer of briny goodness.
6. Vegetable Tagine
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A tagine is a North African stew known for its aromatic spices. This vegetable version is warming, nutritious, and incredibly flavorful. It’s packed with hearty vegetables like sweet potatoes and chickpeas, and seasoned with cumin, coriander, and cinnamon for a wonderfully fragrant result.
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- How to Make: Sauté onions and garlic, then add your chopped veggies. Add a can of chickpeas, a can of chopped tomatoes, your spices (cumin, coriander, cinnamon, and a pinch of turmeric), and enough vegetable broth to almost cover everything. Let it simmer on low heat for about 30-40 minutes, until the vegetables are tender. Stir in some chopped apricots or dates near the end for a touch of sweetness.
- Why it works: Slow simmering allows the vegetables to become tender and absorb the complex spice blend. The combination of sweet and savory elements creates a balanced and satisfying meal.
- Helpful Tip: Serve this with a side of fluffy couscous or crusty bread to soak up every last drop of the fragrant sauce. A dollop of plain yogurt on top provides a cool, creamy contrast.
7. Spiced Lamb Pilaf
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A pilaf is a rice dish where the grains are cooked in a seasoned broth. This version with spiced lamb is a fantastic way to use up leftover roast lamb, but it’s delicious enough to warrant cooking lamb specifically for it. The spices, peas, and tomatoes turn simple rice into a show-stopping main course.
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- How to make it: Start by sautéing diced onions, garlic, and your choice of aromatic spices such as cumin, coriander, and cinnamon in a large pan. Add cooked or leftover lamb, cut into small pieces, and stir until coated in the spices. Stir in basmati rice and let it toast slightly before pouring in a seasoned broth. Bring it to a boil, then reduce the heat and cover, letting it simmer until the rice is tender and the broth has been absorbed. Add peas and diced tomatoes during the last few minutes of cooking, letting them heat through. Fluff the rice with a fork and serve hot, garnished with fresh herbs like cilantro or parsley for extra flavor.
- Why it works: Cooking the rice with the meat and spices allows it to absorb all the savory flavors, making every bite delicious. It’s an efficient way to build a deeply flavorful dish.
- Helpful Tip: Rinse your rice before cooking to remove excess starch. This helps the grains stay separate and fluffy. Toasted almonds or pistachios sprinkled on top add a lovely crunch.
8. Sausage and Gnocchi One Pan
Image Credit: A Healthier Michigan from Detroit, United States – Chicken Sausage Gnocchi with Tomatoes – CC BY-SA 2.0/Wiki Commons.
This recipe is another brilliant take on the sausage and gnocchi pairing. It’s a simple, rustic dish that bulks up flavorful sausages with soft gnocchi and your favorite vegetables. It all roasts together on a single sheet pan, making cleanup practically nonexistent.
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- How to make: Toss 1 lb of sliced sausage, 1 package of gnocchi, and 2 cups of chopped vegetables (like bell peppers and onions) with olive oil, salt, and pepper. Spread everything on a baking sheet in a single layer. Roast at 400°F (200°C) for 20-25 minutes, until the sausage is cooked through and the gnocchi are slightly crispy.
- Why it works: Roasting everything together allows the sausages to release their flavorful fats, which then coat the gnocchi and vegetables. The high heat gives everything delightfully crispy edges.
- Helpful Tip: Use a variety of colorful vegetables like bell peppers, red onions, and cherry tomatoes. Cut everything to a similar size to promote even cooking. A drizzle of balsamic glaze before serving adds a nice tangy finish.
9. Shakshuka
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Shakshuka is a popular Middle Eastern and North African dish of eggs poached in a flavorful tomato and pepper sauce. This version adds pulses like lentils or chickpeas to make it even more substantial. It’s a perfect dish for breakfast, lunch, or a light dinner.
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- How to make it: Sauté onions, garlic, and bell peppers in olive oil until softened. Add canned tomatoes, spices like cumin and paprika, and let it simmer. Stir in cooked lentils or chickpeas, then make small wells in the sauce and crack eggs into them. Cover and cook until the eggs are set to your liking. Serve with crusty bread for dipping.
- Why it works: The eggs cook gently in the simmering sauce, resulting in silky whites and perfectly runny yolks that create their own rich sauce when broken. The spices give the tomato base a warm, smoky depth.
- Helpful Tip: Make little wells in the sauce before cracking your eggs in. This helps them stay in place and cook neatly. Serve with plenty of crusty bread for dipping.
10. One-Pan Sausage Carbonara
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Here is a clever twist on a classic carbonara. Cooking the pasta and sausage in one pan greatly simplifies the process. The starchy pasta water is the secret ingredient that helps create a glossy, creamy sauce that coats every piece of pasta without the need for actual cream.
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- How to Make: Cook sausage in a large pan, then add uncooked pasta and water. Let the pasta cook while stirring occasionally. Once tender, remove from heat and mix in whisked eggs, Parmesan, and a splash of reserved pasta water to create a creamy sauce. Serve immediately!
- Why it works: As the pasta cooks, it releases starch into the water, which becomes the base for the sauce. When you stir in the eggs and cheese off the heat, this starchy water helps to emulsify everything into a smooth, rich sauce.
- Helpful Tip: It is very important to remove the egg and cheese mixture away from the heat to prevent the eggs from scrambling. Work quickly to toss everything together for that perfect creamy consistency.
11. Moroccan Chicken Casserole
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This gluten-free casserole is brimming with the warm, aromatic spices of Moroccan cuisine, like cumin, ginger, and turmeric. Apricots or dates add a touch of sweetness that balances the savory flavors, while tender chicken and chickpeas make it a satisfying and complete meal.
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- How to make: To make it, sauté onions and spices in a large pot, then add chicken pieces and cook until browned. Stir in chickpeas, dried fruit, and broth, then transfer to a casserole dish. Bake in the oven until the chicken is tender and the flavors are fully combined. Serve warm and enjoy.
- Why it works: The slow cooking process allows the chicken to become fall-apart tender while the flavors of the spices, fruit, and chicken meld into a cohesive, fragrant sauce.
- Helpful Tip: A pinch of saffron, bloomed in a little hot water, can add another layer of authentic flavor and color. Garnish with fresh cilantro and toasted almonds before serving.
12. Sicilian All-In-One Pasta
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Who says you need multiple pots to make a standout pasta? This clever Sicilian-style method cooks everything together in one pan, from the dry pasta to the tomatoes, aromatics, and seasoning. As the pasta releases its natural starches, it creates a silky, well-emulsified sauce that clings beautifully to every strand. The result tastes like something you’d order in a cozy Italian trattoria, but with half the dishes and a fraction of the effort.
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- How to Make It: Place uncooked pasta, cherry tomatoes (or passata), sliced garlic, olive oil, herbs, and the measured water or stock into a wide sauté pan. Bring to a gentle boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until the pasta is al dente and the liquid has reduced into a glossy sauce. Finish with Parmesan, a drizzle of olive oil, and torn basil.
- Why It Works:
The pasta cooks directly in the flavored liquid rather than plain water, absorbing the seasoning as it softens. The starch from the pasta binds with the tomatoes and oil, naturally thickening the sauce without cream or extra thickeners. - Helpful Tip:
Using a wide pan helps the pasta cook evenly and prevents sticking. If the liquid reduces too quickly before the pasta is done, add a splash of hot water and continue cooking until perfectly silky.
13. Jamaican Goat Curry
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For the more adventurous cook, goat curry is a fantastic dish to try. Goat meat has a flavor similar to lamb but is leaner and has a firmer texture. This recipe simmers it in a rich, spicy coconut curry sauce until it’s wonderfully tender.
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- How to make it: Start by marinating the goat meat with spices like curry powder, allspice, and thyme. Sear the meat in a pot, then sauté onions, garlic, and scotch bonnet peppers. Add coconut milk, tomatoes, and additional seasoning, then let everything simmer until the goat meat is tender and the flavors have combined.
- Why it works: Goat meat benefits from a long, slow cooking time, which breaks down the connective tissues and results in incredibly tender meat. The spicy, aromatic curry base is a perfect match for its rich flavor.
- Why it works: If goat is hard to find, lamb neck or shoulder works as a great substitute. Don’t rush the cooking process; the longer it simmers, the more tender the meat will be.
14. Pesto Chicken Stew
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This recipe is a brilliant way to use a jar of pesto. The stew is hearty and comforting, with tender chicken and vegetables in a creamy, pesto-infused broth. It’s a great base recipe that can be customized with whatever vegetables you have on hand.
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- How to make it: Start by browning bite-sized pieces of chicken in a large pan, then add chopped vegetables like carrots, zucchini, or bell peppers and sauté briefly. Pour in enough chicken stock to cover, bring to a simmer, and cook until the chicken is cooked through and the vegetables are tender. Stir in a few tablespoons of pesto and a splash of cream. Let it heat through, then finish with salt and pepper to taste. Serve hot.
- Why it works: Stirring pesto in towards the end of cooking adds an instant burst of fresh, herbaceous flavor without any extra chopping. It transforms a simple chicken stew into something special.
- Helpful Tip: This stew is an excellent candidate for batch cooking. Freeze it in portions for a quick and easy home-cooked meal on a busy night. You can also top it with puff pastry for a simple pot pie.
15. One-Pot Chicken Jambalaya
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This spicy Creole rice dish is packed with chicken, sausage, and the “holy trinity” of Louisiana cooking: onion, celery, and bell pepper. It’s a complete meal in a single pot, bursting with bold flavors and a satisfying kick of heat.
Quick Scan:
- How to make it: Brown the chicken and sausage in a large pot, then add the chopped vegetables and sauté until softened. Stir in garlic, tomatoes, and Cajun seasoning, then add rice and chicken stock. Bring to a simmer, cover, and cook until the rice is tender and has absorbed the spicy, savory liquid. Finish with a pinch of cayenne or hot sauce to taste, and serve piping hot for a complete, satisfying one-pot dinner.
- Why it works: All the components cook together, allowing the rice to soak up the spicy, savory broth. This method builds layers of flavor, from browning the meat to toasting the spices.
- Helpful Tip: You can control the spice level by adjusting the amount of cayenne pepper. If you like, add some shrimp during the last few minutes of cooking for a classic jambalaya.
16. Beef Enchilada Rice
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This dish captures all the flavors of beef enchiladas but in a simple, one-pot rice format. Ground beef is cooked with rice, black beans, corn, and enchilada sauce for a cheesy, savory, and incredibly easy weeknight dinner.
Quick Scan:
- How to make it: Brown ground beef in a large pan, then stir in chopped onions, garlic, black beans, corn, and uncooked rice. Pour in enchilada sauce and a little water or broth, bring to a simmer, and cook until the rice is tender and the liquid is absorbed. Stir in shredded cheese at the end, let it melt, and serve hot for a cheesy, flavorful, all-in-one dinner.
- Why it works: Cooking the rice in enchilada sauce and broth infuses it with flavor from the inside out. It’s a clever deconstruction of a classic that saves a lot of time and effort.
- Helpful Tip: Top with your favorite enchilada garnishes like sour cream, sliced avocado, fresh cilantro, or crushed tortilla chips for added texture.
Embrace the Simplicity
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The goal is to spend less time washing dishes and more time enjoying your food and your evening. Don’t be afraid to make these recipes your own. Swap out vegetables and make a zucchini recipe, try a different protein, or adjust the spices to suit your taste. The one-pot method is forgiving and invites experimentation. Pick one that looks good, give it a try this week, and discover the joy of a delicious meal with a refreshingly small amount of cleanup.