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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  • Pan seared pork chops on a bed of wilted escarole topped with a sauce of white beans and sliced garlic.
    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 of our cast iron pizza recipe topped with fennel and sausage shown in the skillet.
    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 of chicken paprikash recipe with potatoes and canned tomatoes on a platter with a spoon.
    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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  • Image may contain Food Meal Dish Plant and Bowl
    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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  • A plate of lemon chicken thighs.
    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 of coconut and apple flavored lentil dal in a ceramic bowl topped with toasted flaked coconut and cilantro.
    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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  • Bowl with a brothy stew of grains chunks of squash and parsley.
    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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  • Six deeply caramelized chicken thighs on a bed of brothy peas leeks and mint in a large teal serving platter.
    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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  • Two slabs of the neck of butternut squash caramelized drizzled butter sauce and sprinkled with salt and pepper
    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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  • Chicken pieces roasted and piled onto a yogurtsmeared platter with lemon wedges roasted red onions and roasted garlic...
    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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  • Skillet of melty red lasagna topped with basil leaves.
    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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