Okay, confession time: I used to hate cooking. Not the eating part never that. But the part where I’d spend 20 minutes making a stir-fry, only to turn around and see a countertop that looked like a kitchen tornado hit it. Pots crusted with burnt garlic. A cutting board sticky with soy sauce. Three bowls I didn’t even remember using. And don’t get me started on the sink. By the time I sat down to eat, I was too exhausted to enjoy it. Sound familiar?
Then I found one-pot meals, and honestly? It felt like someone handed me a cheat code to adulthood. One pot. One pan. Maybe a cutting board if I’m feeling fancy. That’s it. And the best part? These aren’t sad, thrown-together “survival dinners.” They’re the kind of meals people assume took hours rich, layered, fragrant, the kind that make your partner go, “Wait, you made this in one pot?” Below are 15 of my ride-or-die recipes that saved my sanity, my relationship with cooking, and yes my dishwasher. Let’s start with the first five.
1. Chicken in a Pot – The Dinner That Lied About Being Simple
The first time I made this, I kept waiting for the catch. Where’s the part where I need a second pan? A blender? A sous-chef? Nope. Just chicken, some veggies, a splash of broth, and a pot. Twenty minutes later, the house smelled like my grandma’s kitchen on a Sunday, and I hadn’t even broken a sweat. It’s that easy. But here’s the wild part it doesn’t taste easy. It tastes like you tried. Like you cared. Like you’re the kind of person who makes stock from scratch (you’re not, but they don’t need to know).
What Makes This Dish Sneakily Brilliant
- No browning required just dump and simmer
- Veggies soften into the sauce, no separate steaming
- Broth reduces into a built-in gravy
- Works with thighs, breasts, or whatever’s on sale
- Tastes better reheated hello, lunch
Rhea left a review that made me laugh out loud: “My husband and I just made this tonight, and it tasted great! It’s a very simple dish, but you’d never know it by the complex flavor.” Same, Rhea. Same. I’ve made this on nights when I was hangry and ready to order pizza. Ten minutes of prep, one pot on the stove, and suddenly I’m eating something that feels… fancy? Cozy? Both? All I know is I stopped dreading dinner.
Best Jambalaya
Equipment
- 1 Large Heavy Dutch Oven Essential for one-pot cooking, ensuring even heat distribution.
- 1 Slotted Spoon For safely removing browned meats while leaving fats in the pot.
- 1 Chef’s knife For efficient prepping and dicing of all ingredients.
- 1 Cutting Board A sturdy surface for ingredient preparation.
- 1 Measuring Cups and Spoons For accurate ingredient measurements.
Ingredients
Main
- 2 tablespoons peanut oil divided
- 1 tablespoon Cajun seasoning
- 10 ounces andouille sausage sliced into rounds
- 1 pound boneless skinless chicken breasts cut into 1 inch pieces
- 1 onion diced
- 1 small green bell pepper diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 16 ounce can crushed Italian tomatoes
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon file powder
- 1 ¼ cups uncooked white rice
- 2 ½ cups chicken broth
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside. Dotdash Meredith Food Studios
- Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. Dotdash Meredith Food Studios
- In the same pot, sauté onion, bell pepper, celery, and garlic until tender. Dotdash Meredith Food Studios
- Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder. Dotdash Meredith Food Studios
- Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Dotdash Meredith Food Studios
- Stir in the rice and chicken broth. Dotdash Meredith Food Studios
- Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Dotdash Meredith Food Studios
- Serve and enjoy! Meredith
Notes
2. Italian Chicken Skillet – When Tuesday Tastes Like Vacation
There’s a night every week when I want pasta, but I don’t want work. That’s where this skillet comes in. It’s like someone bottled the essence of a Tuscan trattoria and said, “Here, cook this in 25 minutes.” Chicken gets golden, tomatoes burst and sweeten, spinach wilts just right, and then then you add mozzarella. It melts. It stretches. It makes you feel like you’re cheating at life. I use shell pasta because it traps the sauce like little flavor boats. Pro move.
Why This Skillet Is Pure Weeknight Sorcery
- Pasta cooks in the sauce no boiling water
- Spinach shrinks down, no pre-wilting needed
- Mozzarella goes in last for maximum gooey drama
- Doubles easily no math, just more pans of joy
- Leftovers reheat like a dream
Leigh Anne tripled it and wrote: “No leftovers. This never happens in my house.” I felt that in my soul. My partner who claims to “not like chicken” ate two bowls and asked if we could have it again tomorrow. Tomorrow came. We did. The skillet barely made it to the sink before round two started.
Italian Chicken Skillet
Equipment
- 1 Large Skillet with Lid
- 1 Wooden Spoon
- 1 Chef’s knife
- 1 Cutting Board
- 1 Measuring Cups/Spoons
Ingredients
Main
- 1 tablespoon olive oil
- 4 skinless boneless chicken breast halves, cubed
- 2 cloves garlic chopped, or to taste
- ½ cup red cooking wine
- 1 28 ounce can Italian-style diced tomatoes
- 8 ounces small seashell pasta
- 5 ounces fresh spinach chopped
- 1 cup shredded mozzarella cheese
Instructions
- Heat olive oil in a large skillet with a lid over medium heat; cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes.
- Pour wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir in shell pasta and return to a boil. Cook uncovered, stirring occasionally, until shells have cooked through, but are still firm to the bite, about 10 minutes. Spread spinach over the top of pasta, cover, and simmer until spinach leaves are cooked, about 5 minutes. Sprinkle mozzarella cheese evenly over the skillet; simmer until the cheese has melted and the pasta is bubbling, about 5 minutes. Rock_lobster
Notes
3. Lemon Parmesan Chicken and Rice Bowl – Sunshine, Cheese, and Zero Regret
I’m not saying this dish will fix your life, but… it kind of did mine. It’s lemony without being sour, cheesy without being heavy, and has this golden, crispy top that makes you want to eat it straight from the pot with a spoon. The rice cooks in the same liquid as the chicken, so every grain is infused with flavor. No bland starch here. Just bright, happy, cozy vibes in a bowl.
How This Bowl Became My Emotional Support Dinner
- Lemon zest > lemon juice (brighter, less pucker)
- Parmesan forms a cheesy lid flip it for crunch
- Rice absorbs everything no watery sadness
- One pot = one utensil = one brain cell required
- Reheats like it was born for meal prep
MrsFisher0729 said: “Great leftovers for lunch. Classic flavor combos that really liven up the dish.” She’s right I’ve eaten this cold out of the fridge at 2 a.m. and still moaned. It’s that good. If comfort food and sunshine had a baby, this would be it. Also, my kid asks for “the yellow chicken rice” now. Victory.
Lemon-Parmesan Chicken and Rice Bowl
Equipment
- 1 Oven-safe Pot with Lid For baking rice
- 1 Large Skillet For chicken and combining ingredients
- 1 Large Pot For boiling broccoli
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 1 cup rice
- 5 tablespoons vegetable oil divided
- 2 cups hot water
- 1 8 ounce package frozen broccoli
- salt and ground black pepper to taste
- 2 pounds skinless boneless chicken breast, cut into 1-inch cubes
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 large onion diced
- 1 lemon zested and juiced
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot.
- Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
- Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper.
- Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes.
- Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.
- Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese. Dotdash Meredith Food Studios
Notes
4. Asian Beef Slaw – The 15-Minute Dinner That Lies on Resumés
This is the dinner I make when I’ve got $10, 15 minutes, and four hangry humans staring at me. Ground beef hits the pan, gets all sizzly and fragrant with ginger and garlic, then you toss in coleslaw mix (yes, the bagged stuff don’t @ me). A quick sauce, a sprinkle of sesame seeds, and boom dinner that tastes like takeout but costs less than a Starbucks latte.
Why This Slaw Is My Secret Weapon
- Bagged slaw = zero knife work, zero guilt
- Beef cooks faster than you can set the table
- Sauce is 4 ingredients, all pantry staples
- Naturally low-carb (or serve over rice)
- Kids think it’s “crunchy noodles” win
Fogarty said: “My husband and four boys loved it! I got pre-packaged coleslaw and broccoli slaw. We also sprinkled sesame seeds on top.” Four boys. Four. And they ate vegetables. I bow down. I’ve made this with turkey, pork, even tofu always works. It’s ugly-delicious, fast, and the only thing dirtier than the pan is my conscience for how often I make it.
Keto Beef Egg Roll Slaw
Equipment
- 1 Large Skillet Preferably non-stick or cast iron for even browning.
- 1 Chef’s knife For chopping onions, garlic, and green onions.
- 1 Cutting Board
- 1 Spatula or wooden spoon For stirring and breaking up ground beef.
- 1 Measuring Spoons For precise ingredient measurements.
Ingredients
Main
- 2 tablespoons sesame oil
- ½ cup diced onion
- 5 green onions chopped, white and green parts separated
- 3 cloves garlic minced
- 1 ½ pounds ground beef
- 1 tablespoon chili-garlic sauce such as sriracha
- ½ teaspoon ground ginger
- sea salt to taste
- ground black pepper to taste
- 1 14 ounce package coleslaw mix
- 3 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
Instructions
- Heat oil in a large skillet over medium-high heat. Add diced onion, white parts of the green onions, and garlic. Saute until onions are translucent and garlic is fragrant, about 5 minutes. Add ground beef, sriracha, ginger, salt, and black pepper. Saute until beef is browned and crumbly, about 5 minutes.
- Stir coleslaw mix, soy sauce, and cider vinegar into the beef mixture. Saute until coleslaw is tender, about 4 minutes more. Top with the rest of the green onions.
Notes
5. Quinoa Chicken – Healthy Tastes Like Cheating
I don’t trust people who say “healthy food is delicious” without proof. This is the proof. Ground chicken, quinoa, some spices, a little cheese if you’re feeling wild and somehow it tastes like comfort food had a glow-up. It’s hearty enough to shut up your “but I’m starving” inner voice, but light enough that you don’t hate yourself after. Also: one pot. I can’t stress this enough.
How This Became My “I’m Adulting” Dinner
- Quinoa cooks with the chicken no multitasking
- 30g protein per serving (I did the math)
- Freezer-friendly portion and conquer
- Swap spices: taco, curry, Italian still works
- Picky eaters don’t notice the quinoa (shh)
France C. said: “Super easy to make, very healthy, high protein and definitely hits the spot. I’ll be making this one often.” She’s not wrong. I’ve made it with leftover rotisserie chicken, frozen spinach, even a random sweet potato I found in the pantry. Always good. It’s the dinner equivalent of yoga pants functional, flattering, and you’ll wear it way too much.
Pad Thai Quinoa Bowl
Equipment
- 1 Saucepan For cooking quinoa
- 1 Wok or Large Skillet Essential for stir-frying and combining ingredients
- 2 Small Mixing Bowls For whisking eggs and preparing the sauce
- 1 Chef’s knife For preparing chicken and vegetables
- 1 Whisk For emulsifying the sauce and scrambling eggs
Ingredients
Main
- 4 cups low-sodium chicken broth
- 2 cups quinoa rinsed and drained
- 1 tablespoon coconut oil divided
- 1 large boneless skinless chicken breast, cut into thin strips
- 2 carrots cut into matchsticks
- ¾ cup shredded cabbage
- ½ cup edamame
- 2 green onions chopped
- ¼ cup diced broccoli stems
- 3 eggs
- 1 teaspoon sesame oil
- ¼ cup natural peanut butter
- ¼ cup reduced-sodium soy sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons chili garlic sauce
- 2 tablespoons chopped fresh ginger
- 3 cloves garlic minced
- 1 teaspoon sesame oil
- ½ cup salted peanuts chopped
- 3 tablespoons chopped fresh cilantro
Instructions
- Bring chicken broth and quinoa to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
- Heat 1 ½ teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Transfer chicken to a plate. Heat remaining 1 ½ teaspoons coconut oil in the wok. Add carrots, cabbage, edamame, green onions, and broccoli stems; sauté until vegetables soften slightly, 2 to 3 minutes.
- Whisk eggs and 1 teaspoon sesame oil together in a small bowl. Push vegetables to sides of wok to make a well in the center. Pour in eggs; stir to scramble, about 3 minutes.
- Combine peanut butter, soy sauce, rice wine vinegar, chili garlic sauce, ginger, garlic, and 1 teaspoon sesame oil together in a small bowl; pour over vegetables and egg mixture in wok.
- Return chicken to wok; stir in quinoa until combined. Stir in chopped peanuts and cilantro; serve.
Notes
6. Singaporean Noodle Curry Shrimp – Takeout Called, It Wants Its Job Back
I have a weakness for anything that smells like a night market in Asia the sizzle, the steam, the way curry makes your whole kitchen smell like a hug from a spice fairy. This shrimp curry noodle thing? It’s that, but in one skillet. No wok. No multiple burners. Just shrimp, curry powder, a splash of coconut milk, and noodles that cook right in the sauce. I made it on a Wednesday when I was 90% sure we were ordering Thai. We didn’t. The skillet didn’t even make it to the sink before we scraped it clean.
How This Skillet Became My “I’m Fancy” Shortcut
- Noodles cook in the curry no draining
- Shrimp thaw in 5 minutes under cold water
- Curry powder + coconut milk = instant depth
- Add chili flakes if you’re brave (I am)
- Tastes like $18 takeout, costs $6
The recipe says it’s “packed with lots of flavors and spices,” and yeah understatement. I burned my tongue because I couldn’t wait. Pro tip: if you want it spicier, throw in cayenne or sriracha. I did. My partner cried (happy tears, allegedly). This is the dinner you make when you want to impress someone but also want to be in pajamas by 7:30.
7. Spicy Unstuffed Cabbage – My Mom’s Casserole, But Better (Sorry, Mom)
Growing up, my mom made cabbage casserole with exactly three ingredients: cabbage, ground beef, tomato soup. It was… fine. This? This is what happens when that casserole grows up, moves to the city, and discovers cayenne. Same cozy vibes, but with a kick that makes you sit up straight. And the best part? No layering. No baking dish. Just one pot, a little simmer, and suddenly you’re eating something that tastes like nostalgia and rebellion.
Why This Pot Is Childhood Comfort, Remixed
- No rolling cabbage leaves ain’t nobody got time
- Spicy kick wakes up the classic flavors
- Tomato soup still works (Mom was onto something)
- Freezes like a dream portion for snow days
- Kids eat it if you call it “spicy tacos”
Kanderso58 said: “This reminds me of my mom’s cabbage casserole… Only better.” I felt that. I texted my mom the recipe. She hasn’t responded. (She will. She’s just madily.) This is the dinner you make when it’s cold outside and you want to feel 10 years old again, but with better seasoning.
Spicy Unstuffed Cabbage
Equipment
- 1 Large Skillet Preferably a heavy-bottomed one for even heat distribution.
- 1 Spatula or wooden spoon For cooking and stirring.
- 1 Colander For draining excess grease from the meat.
- 1 Cutting Board For preparing the onion and cabbage.
- 1 Chef’s knife For chopping the onion and shredding cabbage efficiently.
Ingredients
Main
- 1 pound spicy bulk pork sausage
- 1 pound lean ground beef
- 1 28 ounce can diced tomatoes
- 1 onion chopped
- 1 6 ounce can tomato paste
- 2 tablespoons distilled white vinegar
- 2 teaspoons chili powder
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes or more to taste
- 10 cups shredded cabbage
Instructions
- Heat a large skillet over medium-high heat. Cook and stir sausage and beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
- Stir diced tomatoes, onion, tomato paste, vinegar, chili powder, salt, and red pepper flakes into sausage mixture. Fold in cabbage. Reduce heat to medium-low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.
Notes
8. Gyudon Japanese Beef Bowl – Lunchbox MVP, Dinner Hero
I first had gyudon in a tiny Tokyo train station at 7 a.m., hungover and desperate. It saved me. This version? Same soul, zero passport. Thinly sliced beef, sweet onions, a little soy-mirin magic, all piled on rice. The recipe says it’s good hot, cold, or room temp. I tested all three. Verdict: all true. I packed it for my kid’s lunch. He traded his cookie for more gyudon. That’s not normal.
Why This Bowl Is Temperature-Indifferent Genius
- Beef cooks in 5 minutes use cheap cuts
- Onions caramelize in the sauce, no babysitting
- Rice steams under the lid no rice cooker
- Pack it cold for picnics or sad desk lunches
- Add a soft egg if you’re extra (always be extra)
LittoBubbo wrote: “Perfect when hot, cold, or room temperature. Good for school lunches on hot days.” Preach. I’ve eaten this straight from the fridge at 1 a.m. with a spoon. No shame. It’s the bowl that keeps giving, and the only thing it asks in return is one pot.
Gyudon Japanese Beef Bowl
Equipment
- 1 Sharp Chef’s Knife For precise slicing of onions and beef.
- 1 Cutting Board Essential for safe and efficient prep work.
- 1 Large Skillet or Wok For even cooking of onions and beef in the sauce.
- 2 Serving bowls Traditional for individual portions of Gyudon.
Ingredients
Main
- 1 large white onion
- 1 teaspoon vegetable oil
- ½ cup water
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon mirin
- 1 tablespoon sake
- ½ pound beef ribeye steak thinly sliced
- 1 tablespoon sesame seeds or to taste (Optional)
- 2 green onions thinly sliced, or to taste (Optional)
- 2 teaspoons pickled ginger beni shoga, or to taste (Optional)
- 1 sheet dried seaweed cut into strips, or to taste (Optional)
Instructions
- Halve the onion and discard the central-most part. Cut halves into thin slices.
- Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.
- Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.
Notes
9. One-Pan Orecchiette Pasta – Chef John, I Owe You Therapy
Chef John is a wizard. A one-pan wizard. This pasta breaks every rule I learned in cooking school (which was YouTube). You throw dry orecchiette in the pan with sausage, broth, and a handful of other stuff. No boiling. No colander. Just faith. Twenty minutes later? Perfectly al dente pasta in a creamy, dreamy sauce. I cried a little. Then I ate two bowls.
How This Pan Defies Pasta Physics
- Dry pasta cooks in the sauce sorcery
- Sausage fat flavors everything (science)
- No draining = maximum starch = maximum creaminess
- Add greens at the end they wilt, not weep
- One pan = one utensil = one happy human
Chef John says it’s “cheap to make, only uses one pan.” He’s not wrong. I made it with hot Italian sausage and kale because that’s what I had. Still perfect. This is the pasta you make when you want to feel like a chef but also want to watch Netflix in your socks.
One Pan Orecchiette Pasta
Equipment
- 1 Large, deep skillet
- 1 Wooden Spoon
- 1 Chef’s knife
- 1 Cutting Board
- 1 Ladle
Ingredients
Main
- 2 tablespoons olive oil
- ½ onion diced
- salt to taste
- 8 ounces spicy Italian sausages casings removed
- 3 ½ cups low-sodium chicken broth divided, or as needed
- 1 ¼ cups orecchiette pasta or more to taste
- ½ cup roughly chopped arugula or to taste
- ¼ cup finely grated Parmigiano-Reggiano cheese or to taste
Instructions
- Gather the ingredients. Allrecipes/Qi Ai
- Heat olive oil in a large, deep skillet over medium heat. Add onion with a pinch of salt; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in sausage and cook until browned, 5 to 7 minutes. Allrecipes/Qi Ai
- Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Allrecipes/Qi Ai
- Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes. Allrecipes/Qi Ai
- Stir arugula into sausage-pasta mixture until arugula wilts. Allrecipes/Qi Ai
- Ladle pasta into bowls and sprinkle with Parmigiano-Reggiano cheese. Allrecipes/Qi Ai
Notes
10. Ranch-Baked Chicken Thighs with Bacon, Brussels, and Potatoes – Sheet Pan Salvation
I don’t trust people who say they hate Brussels sprouts. They just haven’t had them roasted in bacon fat. This sheet pan dinner is proof. Chicken thighs get all crispy and ranch-y, potatoes soak up the goodness, and the sprouts? They’re the star. Everything bakes together, the bacon fat does the heavy lifting, and you end up with a complete meal that looks like you planned it (you didn’t).
Why This Pan Is My “I Adulted” Flex
- Bacon fat = liquid gold, no extra oil
- Ranch seasoning on chicken = instant flavor
- Brussels get crispy edges, not mushy
- Potatoes cook in the same time no timing stress
- One pan = one fork = one glass of wine
Fabeveryday said: “Savory chicken thighs with Brussels sprouts, potatoes, and bacon all feature in this one-pan dinner.” Understatement of the year. I made this for my in-laws. They asked for the recipe. I lied and said it was “complicated.” (It’s not.) This is the dinner you make when you want to look like you have your life together. You don’t. But the pan does.
Chicken and Brussels Sprouts with Bacon and Potatoes
Equipment
- 1 9×13 inch Baking Dish Essential for roasting the one-pan meal.
- 1 Large Mixing Bowl For tossing vegetables evenly with olive oil and seasonings.
- 1 Chef’s Knife and Cutting Board For preparing potatoes, Brussels sprouts, garlic, and bacon.
- 1 Instant-Read Thermometer Crucial for ensuring chicken is cooked to a safe internal temperature.
Ingredients
Main
- 4 skin-on bone-in chicken thighs
- 1 pound red potatoes halved or quartered if large
- 1 pound Brussels sprouts trimmed
- 1 teaspoon minced garlic
- 1 tablespoon olive oil or as needed
- cracked salt and freshly ground black pepper to taste
- ½ teaspoon dried thyme
- 1 1 ounce package ranch dressing mix
- 6 slices bacon chopped
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Place chicken thighs in a 9×13-inch baking dish.
- Toss potatoes, Brussels sprouts, and garlic together with olive oil in a bowl until vegetables are lightly coated. Add vegetables around and between chicken thighs in the baking dish. Season with salt, pepper, and thyme. Evenly pour the entire packet of ranch seasoning over chicken and vegetables. Sprinkle chopped bacon on top.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Place the baking dish under the broiler and cook until chicken skin becomes golden brown and a bit crisp, 2 to 3 minutes.
Notes
11. One Skillet Mexican Quinoa – Fiesta in 20 Minutes Flat
I made this the night I forgot to thaw chicken. Pantry raid: quinoa, black beans, frozen corn, a can of tomatoes, and some cumin I found in the back of the spice drawer. Twenty minutes later? A skillet full of spicy, cheesy, perfect Mexican quinoa that tasted like I planned it. My partner walked in, sniffed, and said, “Did you order from the taco truck?” Nope. Just one skillet and a prayer.
Why This Skillet Is My “I Meant to Do That” Dinner
- Quinoa cooks with the beans no rinsing drama
- Frozen corn sweetens as it thaws
- Cheese melts into the top like a hug
- Add shrimp or chorizo if you’re feeling wild
- Leftovers = breakfast with a fried egg
Nicpot was shook: “Wow this was easy and delicious! I was blown away at how quickly it was prepared and cooked.” Same. I added garlic-lime shrimp on top because I had some in the freezer. It was chef’s kiss. This is the dinner you make when you want Chipotle vibes but also want to be in bed by 9.
One-Skillet Mexican Quinoa
Equipment
- 1 Large Skillet With a tight-fitting lid for simmering.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Cups/Spoons
- 1 Stirring Spoon/Spatula Heat-resistant for sautéing and stirring.
Ingredients
Main
- 1 tablespoon olive oil
- 1 medium jalapeño pepper chopped
- 2 cloves garlic chopped
- 1 15 ounce can black beans, rinsed and drained
- 1 14.5 ounce can fire-roasted diced tomatoes
- 1 cup yellow corn
- 1 cup quinoa
- 1 cup chicken broth
- 1 tablespoon red pepper flakes or to taste
- 1 ½ teaspoons chili powder
- ½ teaspoon ground cumin
- kosher salt and ground black pepper to taste
- 1 medium avocado – peeled pitted, and diced
- 1 medium lime juiced
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
- Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.
- Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
- Add avocado, lime juice, and cilantro; stir until combined. One-Skillet Quinoa with Black Beans. Allrecipes
Notes
12. Chicken Escabeche – Tangy, Make-Ahead Magic
I thought “escabeche” sounded fancy. Turns out it’s just chicken, carrots, and onions swimming in a vinegary bath that gets better with age. Like kimchi, but for people who don’t like kimchi. You cook it once, let it cool, and it turns into this bright, punchy, addictive thing you’ll eat straight from the fridge with a fork. I served it over rice. I also ate it cold at 2 a.m. No regrets.
How This Pot Becomes Better With Neglect
- Vinegar tenderizes chicken and flavors veggies
- Make it Sunday, eat it Wednesday peak flavor
- Carrots stay crunchy, onions get silky
- Serve hot, room temp, or cold all work
- Pairs with rice, quinoa, or crusty bread
Buckwheat Queen said: “Can be served immediately, is even better if served at room temperature after the flavors have had some time to meld.” She’s not wrong. I made a double batch. Day 3 was transcendent. This is the dinner you make when you want to feel like a European grandma who “just threw something together.”
Chicken Escabeche
Equipment
- 1 Dutch Oven
- 1 Chef’s knife
- 1 Cutting Board
- 1 Instant-Read Thermometer Essential for ensuring chicken is cooked to 165°F (74°C)
- 1 Measuring Spoons and Cups For accurate liquid and spice measurements
Ingredients
Main
- 3 tablespoons extra-virgin olive oil
- 12 ½ ounces skinless boneless chicken breast halves
- 3 ½ ounces carrots julienned
- 3 ½ ounces white onion thinly sliced
- 3 ½ ounces red onion thinly sliced
- 2 bay leaves
- 1 clove garlic minced
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- ¼ cup red wine vinegar
- ¼ cup dry white wine
- ¼ cup water
- 1 teaspoon achiote powder
- ½ teaspoon cayenne pepper
Instructions
- Heat oil over medium-high heat in a Dutch oven. Add chicken to the hot oil and brown on 1 side, about 5 minutes. Flip chicken; add carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt. Mix until vegetables have softened and chicken has browned, about 8 minutes.
- Pour red wine vinegar, white wine, and water into the Dutch oven. Sprinkle with achiote powder and cayenne; stir well. Reduce heat to medium. Cover and simmer until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes.
Notes
13. Turkey Spaghetti Zoodles – Cozy Without the Carb Coma
When the temperature drops below 50°F, I want spaghetti. But I also want to fit into my jeans. Enter: zoodles. Before you roll your eyes hear me out. This turkey sauce is so rich, so garlicky, so perfect that you forget you’re eating zucchini. It clings to the spirals like it was born there. And yes, it’s all in one pot. The zoodles cook in the sauce. Mind. Blown.
Why This Pot Is My Cold-Weather Therapy
- Zoodles cook in 3 minutes no spiralizer stress
- Turkey keeps it lean, sauce keeps it lush
- Garlic + red pepper flakes = soul warmth
- Kid-approved if you call it “curly pasta”
- Reheats without getting mushy
Ellie Dorsey said: “It’s the perfect dish for cold, rainy, or snowy days when you’re home and, preferably, snugly in a comfy bed or couch.” I made this during a blizzard. Ate it in bed. 10/10 would freeze again. This is the dinner you make when you want comfort without the food baby.
Turkey Spaghetti Zoodles
Equipment
- 1 Large Skillet A non-stick or well-seasoned cast iron skillet is ideal for even browning and easy cleanup.
- 1 Spatula or wooden spoon For breaking up ground turkey and stirring ingredients.
- 1 Cutting Board For dicing bell pepper and mincing garlic.
- 1 Chef’s knife Essential for precise dicing and mincing.
- 1 Tongs For easily mixing and tossing zucchini noodles into the sauce.
Ingredients
Main
- 1 teaspoon extra-virgin olive oil
- 1 ¼ pounds ground turkey breast
- 1 cup diced green bell pepper
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 3 cups marinara sauce
- 2 cups baby spinach leaves
- 4 zucchini cut into noodle-shape strands
Instructions
- Heat olive oil in a large skillet over medium heat. Add turkey breast, green pepper, garlic, Italian seasoning, ground black pepper, salt, and red pepper flakes; cook and stir until turkey is lightly browned, 4 to 5 minutes.
- Stir marinara sauce and baby spinach into the turkey mixture; cook and stir until marinara sauce is warm through, about 3 minutes.
- Stir zucchini noodles into the sauce with tongs; cook and stir until the zucchini is slightly tender, 2 to 3 minutes.
Notes
14. One-Pot Ham and Veggie Pasta – Picky Eaters, Meet Your Match
I have a 14-year-old who claims to hate “mixed foods.” This pasta shut him up. Farfalle (bowties because fun), diced ham, peas, carrots, and a creamy sauce that ties it all together like a warm blanket. Everything cooks in one pot. The veggies sneak in. The cheese melts. And suddenly, silence except for the sound of forks scraping bowls.
How This Pot Won the Teenager War
- Bowtie pasta = built-in kid appeal
- Ham adds salty joy without effort
- Peas and carrots cook soft, not sad
- Cream sauce forms in the pot no roux
- One pot = one teenager doing dishes (ha!)
Tami Song said: “Even my 14-year-old son, who can be very picky, said it was amazing.” I felt that in my bones. I used leftover holiday ham. I also used up the half-bag of peas in the freezer. This is the dinner you make when you want peace, quiet, and a clean plate.
One-Pot Ham and Veggie Pasta
Equipment
- 1 Large stockpot or Dutch oven For sautéing and simmering the entire dish
- 1 Whisk For smoothly combining broth, half-and-half, and flour
- 1 Chef’s knife For chopping ham, onion, and parsley
- 1 Cutting Board For safe and efficient ingredient preparation
- 1 Wooden Spoon or Heatproof Spatula For stirring and preventing sticking
Ingredients
Main
- 1 tablespoon olive oil
- 2 ½ cups cubed fully cooked ham
- ½ cup chopped onion
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- salt and pepper to taste
- 4 cups low-sodium chicken broth
- 1 ¼ cups fat free half-and-half
- ¼ cup all-purpose flour
- 1 16 ounce package farfalle (bow tie) pasta
- 2 cups frozen peas and carrots
- ½ cup grated Parmesan cheese
- chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
- Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
- Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.
Notes
15. Easy One-Pan Chicken Fried Rice – Leftover Glow-Up Champion
This is the dinner I make when the fridge looks like a crime scene: half a chicken breast, some sad rice, a lonely egg. One pan. Ten minutes. Suddenly: fried rice that rivals the place down the street. The trick? Let the rice get a little crispy on the bottom. Add soy sauce. Scramble the egg in a corner. Done. My kid asked if we could have “the crunchy rice” every night. Yes. Yes, we can.
Why This Pan Turns Sad Leftovers Into Gold
- Cold rice = perfect texture (day-old is key)
- Egg scrambles in the pan no extra bowl
- Frozen veggies work no thawing
- Soy sauce + sesame oil = instant umami
- One pan = one happy trash panda (me)
Easy Fried Rice
Equipment
- 1 Wok or Large Skillet Essential for high-heat stir-frying to achieve optimal texture.
- 1 Small Saucepan For blanching carrots and peas.
- 1 Colander For efficiently draining blanched vegetables.
- 1 High-Heat Spatula Preferably metal or silicone, suitable for vigorous stir-frying.
- 1 Cutting Board and Chef’s Knife For ingredient preparation, such as mincing garlic and chopping optional garnishes.
Ingredients
Main
- ⅔ cup chopped baby carrots
- ½ cup frozen green peas
- 2 tablespoons vegetable oil
- 1 clove garlic minced, or to taste (Optional)
- 2 large eggs
- 3 cups leftover cooked and chilled white rice
- 1 tablespoon soy sauce or more to taste
- 2 teaspoons sesame oil or to taste
Instructions
- Assemble ingredients. Dotdash Meredith Food Studios
- Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander. Dotdash Meredith Food Studios
- Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables. Dotdash Meredith Food Studios
- Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
Nicole McLaughlin said: “When you need a meal to feed the entire family and are short on time and groceries, try this easy, one-pan fried rice dish made with leftover chicken and rice.” She gets it. I’ve made this with rotisserie chicken, deli ham, even canned tuna in a pinch. Always works. This is the dinner you make when you’re broke, tired, and still want to feel like a boss.
