6 One-Pot/One-Pan Meals

Cooking doesn’t have to mean piles of dirty dishes. One-pot or one-pan meals are lifesavers for busy people or anyone with limited kitchen space. These recipes are designed to simplify your cooking routine while delivering big on flavor. From comforting pastas to hearty skillet dinners, these meals keep things easy and tasty.

 

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Why One-Pot/One-Pan Meals?

 

  1. Minimal Cleanup: Fewer pots and pans mean less time scrubbing.
  2. Time-Saving: Everything cooks together, so you’re done faster.
  3. Great for Small Kitchens: Ideal for anyone with limited counter or storage space.

 

Versatile: You can mix and match ingredients based on what you have on hand.

Tips for Perfect One-Pot/One-Pan Meals

 

  1. Use the Right Pan: A deep skillet, Dutch oven, or sheet pan works best for these recipes.
  2. Layer Ingredients Wisely: Add proteins first, followed by veggies and grains, to ensure even cooking.
  3. Don’t Skip the Lid: For one-pot recipes, covering the pot helps retain moisture and cook everything evenly.

 

Prep Ingredients in Advance: Chop and measure before starting to streamline the process.

1. One-Pot Chicken Alfredo Pasta

  • Ingredients: 1 lb chicken breast (cubed), 12 oz penne pasta, 3 cups chicken broth, 1 cup heavy cream, 1/2 cup parmesan, 2 cloves garlic (minced).
  • Steps:
    • Heat oil in a deep skillet over medium-high heat. Sear chicken for 5-7 minutes until browned.
    • Add garlic, pasta, chicken broth, and heavy cream. Stir to combine.
    • Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender.
    • Stir in parmesan and cook for another 2 minutes until creamy.
  • Prep Time: 10 minutes.
  • Cooking Time: 20 minutes.
  • Where to Cook: Deep skillet with a lid over medium-high heat.
  • Storage: Refrigerate for up to 3 days.

2. One-Pan Lemon Garlic Salmon and Asparagus

  • Ingredients: 4 salmon fillets, 1 bunch asparagus, 2 tbsp olive oil, 2 cloves garlic (minced), 1 lemon (sliced).
  • Steps:
    • Preheat oven to 400°F.
    • Arrange salmon and asparagus on a baking sheet. Drizzle with olive oil and sprinkle with garlic, salt, and pepper.
    • Top salmon with lemon slices. Bake for 12-15 minutes until salmon is flaky.
  • Prep Time: 5 minutes.
  • Cooking Time: 15 minutes.
  • Where to Cook: Oven on a baking sheet.
  • Storage: Refrigerate for up to 2 days.

3. One-Pot Mexican Rice

  • Ingredients: 1 cup rice, 1 cup black beans, 1 cup corn, 1 can diced tomatoes, 1 tsp chili powder, 1/2 tsp cumin.
  • Steps:
    • Heat 1 tbsp oil in a large pot over medium heat. Add rice and toast for 2 minutes.
    • Stir in beans, corn, tomatoes, and spices. Add 2 cups water or broth.
    • Bring to a boil, reduce heat, cover, and simmer for 20 minutes until rice is cooked.
    • Fluff with a fork and garnish with cilantro if desired.
  • Prep Time: 5 minutes.
  • Cooking Time: 20 minutes.
  • Where to Cook: Large pot with a lid over medium heat.
  • Storage: Refrigerate for up to 3 days.

4. One-Pan Teriyaki Chicken and Vegetables

  • Ingredients: 4 chicken thighs, 1 cup broccoli, 1 cup bell peppers (sliced), 1/4 cup teriyaki sauce.
  • Steps:
    • Preheat oven to 425°F.
    • Arrange chicken and vegetables on a baking sheet. Drizzle with teriyaki sauce.
    • Bake for 25-30 minutes until chicken is cooked through. Stir veggies halfway through cooking.
  • Prep Time: 10 minutes.
  • Cooking Time: 30 minutes.
  • Where to Cook: Oven on a baking sheet.
  • Storage: Refrigerate for up to 4 days.

5. One-Pot Lentil Curry

  • Ingredients: 1 cup red lentils, 1 can coconut milk, 2 cups vegetable broth, 1 onion (diced), 2 tbsp curry powder.
  • Steps:
    • Sauté onion in 1 tbsp oil in a pot over medium heat for 3 minutes.
    • Add lentils, curry powder, coconut milk, and broth. Stir to combine.
    • Simmer uncovered for 20-25 minutes, stirring occasionally, until lentils are tender.
    • Serve with rice or naan.
  • Prep Time: 10 minutes.
  • Cooking Time: 25 minutes.
  • Where to Cook: Pot over medium heat.
  • Storage: Refrigerate for up to 5 days or freeze for 1 month.

6. One-Pot Chili

  • Ingredients: 1 lb ground beef, 1 can kidney beans, 1 can diced tomatoes, 1 cup tomato sauce, 1 tbsp chili powder.
  • Steps:
    • Brown beef in a pot over medium-high heat for 5-7 minutes. Drain excess fat.
    • Add beans, tomatoes, tomato sauce, and spices. Stir well.
    • Simmer for 20 minutes, stirring occasionally.
    • Serve with shredded cheese or sour cream.
  • Prep Time: 10 minutes.
  • Cooking Time: 20 minutes.
  • Where to Cook: Large pot over medium heat.
  • Storage: Refrigerate for up to 5 days or freeze for 2 months.

Essential Tools for One-Pot/One-Pan Cooking

 

  1. Cast-Iron Skillet: Perfect for stovetop-to-oven recipes.
  2. Sheet Pan: Durable and easy to clean for roasting.
  3. Dutch Oven: Ideal for stews, soups, and one-pot meals.

 

One-pot and one-pan meals simplify your cooking routine and minimize cleanup without sacrificing flavor. These recipes are quick, easy, and perfect for busy days. 

 

Disclaimer: Always check for dietary restrictions or allergies before trying these recipes. Adjust spices and ingredients to suit your preferences.