Recipe Roundup

67 One-Pot Dinners For the Nights You Just Can't Do More Dishes

Make clean-up a breeze.
Photo of Chilaquiles in a cast iron pan one of our favorite easy onepot dinners.
Photo by Joseph De Leo, Food Styling by Anna Stockwell

Every time you finally get the sink empty, there's another round of dishes waiting on the counter. Which is why you need a handy list of one-pot dinners. These are our 67 best recipes for a delicious, flavorful meal that only requires one trusty skillet or heavy-bottomed pot.

  • A thin chicken cutlet that's been panfried topped with a cucumberradish salad.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kat Boytsova
    1/67

    Chicken Paillards With Schmaltz Bread Salad

    A super-simple chicken breast dinner can also be super delicious. Pounding a skinless, boneless chicken breast to even thickness helps it cook it quickly and evenly. For extra flavor, cook it in rendered chicken fat, then use that same fat to toast croutons for a crispy, delicious topping.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    2/67

    Hot Honey Pork Chops With Escarole and White Beans

    Switch up your one-pot dinners with a sauce that does double duty: In this recipe, the spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and–white bean salad.

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  • Photo by Alex Lau, Styling by Claire Saffitz
    3/67

    Cast-Iron Pizza With Fennel and Sausage

    Browning sausage in the same skillet used to bake this pizza not only preheats the pan (the key to a crisp crust), it also infuses that crust with rich, porky flavor.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    4/67

    Chicken Stew With Potatoes and Radishes

    If chicken paprikash is your comfort food of choice, put this recipe on your meal plan for the week. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes are creamy and the chicken is pull-apart tender.

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  • Photo by Alex Lau
    7/67

    Curried Lentil, Tomato, and Coconut Soup

    Packed with flavor from curry powder and fresh ginger, this fragrant soup is wonderfully filling, but won’t weigh you down.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    8/67

    Lemon Chicken Thighs

    Humble white vinegar does double duty here, tenderizing chicken thighs while giving them a tart flavor accentuated by a super-easy charred lemon–garlic sauce.

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  • Photo by Alex Lau, Food Styling by Anna Stockwell
    9/67

    Coconut-Apple-Ginger Dal

    This velvety lentil stew, brightened with shredded apple and fresh ginger, is one of our go-to lentil recipes. If you've got lentils in your pantry, it's hard to find a better use for them.

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  • Photo by David Malosh, Prop Styling by Cindy DiPrima, Food Styling by Rebecca Jurkevich
    10/67

    Squash au Vin

    What would happen if you gave winter squash the coq au vin treatment? Layers of flavor from browned mushrooms, wine, and miso that give the classic a run for its money.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    11/67

    Roast Chicken Thighs with Peas and Mint

    We adore one-pot dinners that come with their own side dish. This chicken recipe uses the fat that renders when they’re seared on the stove to soften thick rounds of leeks and spring peas.

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  • Photo by Alex Lau, Food Styling by Sue Li
    12/67

    Butternut Squash Steaks With Brown Butter–Sage Sauce

    Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    13/67

    Za’atar Chicken With Garlicky Yogurt

    Here the garlic- and lemon-infused pan dripping are mixed into a citrusy za’atar oil and spooned over the fall-apart meat.

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  • Photo by Dylan James Ho and Jeni Afuso
    14/67

    Speedy Skillet Ravioli Lasagna

    Thanks to a little help from a package of frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.

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  • Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Susie Theodorou
    15/67

    Chicken Piccata

    Slices of chicken get dredged in seasoned flour, sautéed in butter, and smothered in a tangy lemon-butter pan sauce that’s studded with salty capers.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    16/67

    Green Curry Vinegar Chicken

    Thai green curry paste packs potent flavor into this one-pan, eight-ingredient, weeknight-friendly chicken dinner.

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  • Photo by Michael Graydon & Nikole Herriott
    17/67

    Smoked-Fish Chowder

    This updated chowder recipe is made with buttermilk—which lends brightness to the creamy broth—and smoked trout, giving the soup an extra layer of flavor without any extra work.

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  • Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Frances Boswell
    18/67

    Sweet-and-Saucy Pork Chops

    For pork chops that cook in record time, we turn to an unexpected ingredient: sugar. A pinch helps the chops caramelize and develop an exceptional golden-brown crust.

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  • Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Susie Theodorou
    19/67

    Chicken-Lentil Soup With Jammy Onions

    This soup coaxes big flavors from a short ingredient list. Patiently browning the onions and garlic is essential to adding flavor and depth to the finished dish.

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  • Photo by David Malosh, Prop Styling by Cindy DiPrima, Food Styling by Rebecca Jurkevich
    20/67

    One-Pot Gingery Chicken and Rice With Peanut Sauce

    We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish that retains the comforting and fragrant qualities of the beloved original.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    21/67

    Red-Wine-Braised Chicken With Chorizo and Chickpeas

    Satisfying enough for winter and light enough for spring, this Spanish-inspired braise is packed with chorizo, chickpeas, and an invigorating splash of Sherry vinegar.

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  • Photo by Alex Lau, Food Styling by Sue Li
    22/67

    Butternut Squash and Chorizo Hash

    Top this sweet and spicy hash with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner.

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  • Photo by Chelsie Craig
    25/67

    Easiest Chicken Adobo

    For adobo that’s sweet, salty, tangy, garlicky, and ready in a fraction of the time, don’t peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.

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  • Photo by Alex Lau
    26/67

    One-Skillet Chicken With Buttery Orzo

    Orzo is cooked in the drippings from roasted chicken thighs in a comforting and impressive one-skillet dish that will start the week off right.

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  • Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Frances Boswell
    27/67

    Coconut Milk–Braised Chicken

    No searing, no chopping, one baking dish.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    28/67

    Chilaquiles With Bacon, Eggs, and Cheese

    This one-skillet meal is ideal for both chilly evenings and weekend mornings when hot melted cheese and comfort is all you want. Leave a handful of chips undressed to tuck into the skillet at the last minute. Their salsa-free points add the perfect layer of crunch.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    29/67

    Kimchi Soup With Tofu and Clams

    Two flavor powerhouses—bright, spicy kimchi and savory, briny clams—create a soup fast enough to make on even the most hectic weeknight. 

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  • Photo by Alex Lau, Food Styling by Susie Theodorou
    30/67

    The Garlickiest Fried Rice

    Bronze garlic chips in vegetable oil, then use the fragrant oil to stir-fry cooked rice. Top with fresh herbs, those crispy garlic chips, and—if you’d like—a fried egg.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    31/67

    Steamed Winter Veggie Bowls

    Everything in this dinner (including the eggs!) cooks together in one steamer insert.

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  • Charles Masters, food styling by Sue Li
    32/67

    Cioppino Seafood Stew With Gremolata Toasts

    This classic San Franciscan stew is packed with every kind of seafood imaginable. But it's also flexible if you can't find the specific shellfish and fillets called for in the recipe.

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  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson
    41/67

    One-Pot Pasta Primavera With Shrimp

    This lightning-fast version of the classic spring pasta calls for just the right amount of water that magically cooks down to create a silky sauce, no draining necessary.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    42/67

    Spanish Frittata With Herby Yogurt and Greens

    This recipe calls for potatoes, but it would be just as good with any leftover cooked veggies.

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  • Photo by Gentl & Hyers
    59/67

    Shrimp Fried Rice

    Try to use leftover rice, which is slightly dried out—it makes the best fried rice.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    60/67

    Easy Lamb Tagine With Pomegranate

    Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew. Use any remaining lamb in sandwiches the next day. (One-pot dinners that also include lunch? We're into it.)

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    61/67

    Milk-Braised Pork With Lemon and Sage

    Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of an extra-flavorful ricotta.

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  • Photo By Alex Lau, Food Styling By Susie Theodorou, Prop Styling By Emily Eisen
    62/67

    Skillet Cod, Clams, and Corn With Parsley

    You don’t need pasta to enjoy clam sauce. Here it mingles with fresh corn to top delicate pan-seared cod fillets.

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  • Photo by Chelsea Kyle, Food Styling by Laura Rege
    67/67

    Crispy Scallop Salad

    Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay–seasoned cornmeal mixture. Bonus: they’re gluten-free.

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