19 Easy One Pot Meals

One pot meals are the perfect solution for busy individuals looking for a quick, easy, and delicious way to prepare dinner. These one pot meal recipes are ideal for those who want to minimize cleanup while still enjoying a nutritious and hearty meal. From savory soups to hearty stews, one pot meals offer a variety of options that can satisfy any craving. With just one pot, you can cook everything from rice to vegetables, meat, and even pasta, all in one go. Whether you’re a beginner in the kitchen or an experienced cook, one pot meals make preparing a wholesome dinner a breeze.

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If you’re looking for a meal that combines convenience with flavor, one pot meals are the way to go. One pot meal ideas are versatile and can be tailored to your dietary preferences, whether you’re vegetarian, gluten-free, or following a keto diet. These meals can be cooked in a variety of pots, including Dutch ovens, slow cookers, or even pressure cookers, making them suitable for different cooking styles. With the magic of one pot meals, you can have a filling and satisfying dish with minimal effort. Explore different one pot meal recipes to discover your new favorite go-to dinner.

One pot meals are not only easy to prepare, but they are also incredibly convenient for meal prep. You can make a large batch of your favorite one pot meal and store it for the week, ensuring you always have a quick and healthy option on hand. Whether you’re meal prepping for the week ahead or simply want a meal that doesn’t require much attention while cooking, one pot meals will save you time and effort. With endless possibilities, one pot meals are the ultimate choice for anyone seeking simplicity without sacrificing taste.

One Pot Meals

19. Southwest Chicken Skillet

Materials:

• 1 cup uncooked long grain white rice
• 1 cup salsa
• 1.5-2 cups precooked shredded chicken
• 1 15oz. can black beans (drained)
• 1 Tbsp chili powder
• 1 3/4 cups chicken broth
• 1 cup shredded cheese
• 2-3 green onions, sliced

Instructions:

• In a large skillet, combine rice, salsa, chicken, black beans (drained), chili powder, and chicken broth. Stir to combine.
• Cover the skillet with a tight-fitting lid, turn the heat to high, and bring to a full boil.
• Once boiling, reduce the heat to low and let it simmer for 15 minutes. Ensure the simmer is consistent, adjusting the heat as needed.
• After 15 minutes, turn off the heat, keep the lid on, and let it rest for 5 more minutes.
• Remove the lid, fluff the rice with a fork. The liquid should be absorbed, and the rice should be tender.
• Sprinkle 1 cup of shredded cheese over the top, cover, and let it sit for a few minutes until the cheese melts.
• Slice the green onions and sprinkle them over the melted cheese. Serve hot.

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18. One Pan Sour Cream Chicken Enchilada Skillet

Materials:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• ½ teaspoon kosher salt
• ⅛ teaspoon chipotle chili powder (optional)
• ¼ teaspoon oregano
• 4 ounces chopped green chiles
• 4 ounces chopped black olives
• 3 boneless, skinless chicken breast halves
• 1 cup sour cream
• 12 whole corn tortillas (cut into bite-sized pieces)
• 2 cups grated colby-jack cheese

Instructions:

• Heat butter in a large skillet over medium heat until melted.
• Stir in flour, cook for 1 minute, then whisk in chicken broth. Stir until smooth and thickened (about 2-3 minutes).
• Add chipotle chili powder, salt, oregano, green chiles, and black olives to the sauce. Place chicken breasts into the pan.
• Bring to a simmer, reduce heat to low, cover, and cook for 15 minutes or until the chicken is fully cooked.
• Remove chicken from the pan, leaving the heat on low. Shred the chicken into bite-sized pieces.
• Stir sour cream into the sauce, then return the shredded chicken to the pan along with the tortillas. Stir to combine.
• Top with grated cheese, cover the pan, and cook for 5-8 minutes until bubbly and cheese is melted.

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17. Skillet Chicken Con Queso

Materials:

• 1 tablespoon olive oil
• 3 boneless, skinless chicken breasts, cut into cubes
• 1 ounce taco seasoning (click for homemade recipe)
• 1 ½ tablespoons water
• 1 cup half and half
• 2 cups instant white rice
• 1 cup queso blanco (white queso), melted (homemade or store-bought)
• 1 cup salsa (thin restaurant style)
• ¼ cup fresh cilantro, chopped, plus more for garnish
• 1 can (4.5 ounces) green chiles, drained
• ½ cup pico de gallo
• 1 cup Mexican blend cheese, shredded

Instructions:

• Heat the chicken cubes and olive oil in a large skillet over medium/high heat.
• Sprinkle chicken with taco seasoning, turning to coat both sides. Add 1 ½ tablespoons of water to help coat the chicken.
• Cook chicken for 6-8 minutes, turning occasionally, until fully cooked through. Set aside and cover with foil to retain heat.
• In the same skillet, add half and half and white rice. Stir to combine. Add melted queso and salsa, stirring to fully combine. Bring to a boil, then cover and reduce heat to simmer for 5 minutes or until rice is cooked and fluffy.
• Stir in cilantro, green chiles, and pico de gallo into the rice mixture.
• Return the chicken to the skillet, nestling it into the rice. Top with shredded cheese.
• Place the skillet under the broiler for 3-5 minutes or until the cheese melts completely. Garnish with additional cilantro if desired.
• Serve and enjoy!

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16. One Pot Enchilada Rice Casserole

Ingredients:

• 1 cup dry long grain white rice (brown rice can be used but takes longer to cook)
• 10 oz enchilada sauce
• 1 cup chunky salsa
• ½ tsp ground cumin
• 1 tsp ground garlic
• 1 tsp ground onion
• 1 cup cooked, shredded chicken (rotisserie chicken works great)
• 1 cup sweet corn kernels
• 1 can (15 oz) black beans, rinsed and drained
• 1 ½ cups shredded Mexican blend or cheddar-jack cheese
• Optional: chopped fresh cilantro or green onions for garnish, extra salsa, or guacamole

Instructions:

• Cook rice in a medium-large or large heavy pot according to package instructions.
• While the rice is cooking, pre-measure all the ingredients.
• Shred the chicken if you’re using it.
• Preheat the oven to 350°F.
• Once the rice is cooked, add all ingredients to the pot except for the cheese. Stir to combine thoroughly.
• Sprinkle the cheese on top evenly.
• Bake uncovered for about 15 minutes, or until the cheese is melted.
• Garnish with cilantro or green onions, if desired, and serve with toppings of your choice.

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15. One-Pot Spanish Chicken and Potatoes

Materials:

• 1/2 cup olive oil
• 1 large yellow onion, sliced (about 1 cup)
• 3 cloves garlic
• 5 ripe tomatoes, cut in half
• 1/2 of a large eggplant, skin removed and diced (2–3 cups)
• 1 1/2 teaspoons salt
• 1 1/2 lbs. chicken breast meat
• 1 large Russet potato, sliced
• Salt and pepper to taste
• 1 teaspoon all-purpose seasoning (I used poultry seasoning)
• 1/2 cup fresh parsley leaves
• Crusty bread or rice for serving

Instructions:

• Heat the olive oil in a large, deep skillet over medium-high heat.
• Add the sliced onion and garlic to the skillet.
• Scoop the juices, seeds, and flesh out of the tomatoes and add them to the pan.
• Add the diced eggplant and simmer for 5 minutes or until softened and soupy.
• Place the tomato halves, open side down, over the sauce and simmer for a few minutes.
• Break up the tomatoes in the pan and simmer for another 5-10 minutes to develop the flavors.
• Transfer the mixture to a blender or food processor and puree until desired consistency. Stir in salt to taste.
• In the same pan, drizzle more olive oil and add the chicken and potato slices.
• Sprinkle with salt, pepper, and seasoning. Sauté for a few minutes on each side until browned.
• Add the sauce back to the pan, cover, and simmer for 10 minutes or until chicken and potatoes are fully cooked.
• Top with fresh parsley and serve with crusty bread or rice.

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14. One Pot Jambalaya

Ingredients:

• 2 tablespoons Olive Oil
• 12 ounces Andouille Sausage, cut into ¼-inch-thick slices
• 12 ounces Chicken breast, cut into 1-inch pieces
• 6 ounces Onion, diced
• 1 Green bell pepper, diced
• 2 stalks Celery, chopped
• 3 cloves Garlic, finely minced
• ½ teaspoon Dried thyme
• 1 tablespoon Creole seasoning
• ½ teaspoon Kosher salt
• 1.5 cups Chicken broth
• 14.5 ounces Diced tomatoes and green chiles, undrained
• 2 Bay leaves
• 1.5 cups Long grain white rice

Instructions:

• Set the Instant Pot to SAUTE and add 2 tablespoons of olive oil.
• When the oil gets hot, add the sausage and chicken breast. Cook until browned on all sides, approximately 5-7 minutes. Remove from the pot and set aside.
• Add the diced onions, green peppers, celery, and garlic. Cook for approximately 5 minutes, or until the onions soften and turn translucent. Use a spoon to scrape up the browned bits from the bottom of the pot.
• Press CANCEL to end the sauté mode.
• Add the dried thyme, creole seasoning, and salt to the vegetables and stir.
• Pour in the chicken broth and diced tomatoes with green chiles. Scrape any browned bits off the bottom of the pot with the liquid.
• Add the meat back to the pot and stir. Nestle the bay leaves into the liquid.
• Add the rice on top. Do not stir but gently press it down to ensure it’s covered with liquid.
• Lock the lid in place, turn the valve to SEALING, and set to HIGH pressure for 5 minutes.
• When the timer goes off, press CANCEL and let the pot do a natural release for 5 minutes.
• After 5 minutes, carefully flip the valve to VENTING to release the remaining steam.
• When the pin drops, the lid is safe to open. Stir everything together, remove the bay leaves, and let the jambalaya sit for 5 minutes to absorb any excess moisture.
• Serve with hot sauce on the side for added kick.

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13. Chicken Cordon Bleu Noodle Bake

Materials:

• 2 cups cooked egg noodles
• 2 cups cooked chicken, chopped
• 8 ounces cooked and diced ham
• 2 (10.5 oz) cans cream of chicken soup (recommendation: Pacific Foods)
• 2 cups shredded swiss cheese
• Salt and pepper to taste
• Dried parsley to taste
• 18 Ritz butter crackers, crushed

Instructions:

• Preheat oven to 400°F. Grease a large 9 x 13 casserole dish and set aside.
• In a large bowl, combine all ingredients except the crushed crackers. Mix well.
• Transfer the mixture to the prepared casserole dish and top with crushed crackers.
• Bake in the preheated oven for 25 minutes until the casserole is heated through and bubbly.
• Allow to cool slightly before serving. Enjoy!

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12. One Pot Cajun Chicken and Sausage Alfredo Pasta

Materials:

• 4 tablespoons olive oil
• 1 pound chicken (cut into bite-sized pieces)
• 1/2 teaspoon kosher salt
• Freshly ground black pepper (to taste)
• 14 oz smoked sausage (sliced on the diagonal)
• 4 cloves garlic (minced)
• 1 quart low-sodium chicken broth
• 2 1/2 cups heavy cream
• 1 pound penne pasta (uncooked)
• 1 1/2 tablespoons Cajun seasoning (plus more to taste)
• 4 oz parmesan cheese (freshly shredded, more as needed)
• Italian parsley (for garnish)

Instructions:

• Heat olive oil in a large cooking pot over medium-high heat.
• Season the chicken with salt and pepper, then brown in the oil.
• Add the sausage and cook until lightly browned.
• Stir in garlic and cook for about 2 minutes.
• Add chicken broth, heavy cream, uncooked pasta, and Cajun seasoning.
• Stir everything together and bring to a simmer over medium-high heat.
• Reduce the heat to low and cook covered for 15-20 minutes, or until pasta is tender.
• Remove from heat and stir in the freshly shredded parmesan cheese.
• Stir in chopped parsley and sprinkle with additional Cajun seasoning to taste.

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11. One Pot Greek Chicken & Lemon Rice

Ingredients

Chicken and Marinade

• 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
• 1 – 2 lemons (zest + 4 tbsp lemon juice)
• 1 tbsp dried oregano
• 4 garlic cloves, minced
• 1/2 tsp salt

Rice

• 1 1/2 tbsp olive oil, separated
• 1 small onion, finely diced
• 1 cup (180g) long grain rice, uncooked
• 1 1/2 cups (375 ml) chicken broth / stock
• 3/4 cup (185 ml) water
• 1 tbsp dried oregano
• 3/4 tsp salt
• Black pepper

Garnish

• Finely chopped parsley or oregano (optional)
• Fresh lemon zest (highly recommended)

Instructions

• Combine the chicken and marinade ingredients in a ziplock bag. Marinate for at least 20 minutes, or overnight.
• Preheat oven to 180°C/350°F.
• Remove chicken from marinade, reserving the marinade.
• Heat 1/2 tbsp olive oil in a deep, heavy-based skillet over medium-high heat.
• Place chicken skin-side down in the skillet and cook until golden brown. Turn and cook the other side until golden brown. Remove chicken and set aside.
• Pour off excess fat and wipe the skillet with a paper towel to remove black bits. Return the skillet to the stove.
• Heat 1 tbsp olive oil in the skillet over medium-high heat. Add the onion and sauté until translucent.
• Add the remaining rice ingredients and reserved marinade. Let the liquid simmer for 30 seconds.
• Place chicken on top of the rice mixture, cover with a lid, and bake in the oven for 35 minutes.
• After 35 minutes, remove the lid and bake for an additional 10 minutes, or until all the liquid is absorbed and the rice is tender.
• Remove from the oven and rest for 5-10 minutes before serving. Garnish with parsley or oregano and fresh lemon zest, if desired.

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10. One Pot Beef and Mushroom Stroganoff

Ingredients:

• 2 cloves garlic
• 2 Tbsp butter
• 1/2 lb. ground beef
• 8 oz. mushrooms
• 1/8 tsp freshly cracked black pepper
• 2 cups beef broth
• 1 Tbsp Worcestershire sauce
• 1/2 tsp Dijon mustard
• 8 oz. wide egg noodles
• 1/3 cup sour cream
• 1 Tbsp chopped parsley (optional)

Instructions:

• Mince the garlic.
• Add garlic and butter to a large pot or skillet, sauté over medium heat for 1 minute, until garlic is soft and fragrant.
• Add ground beef, continue sautéing until fully browned.
• While beef is browning, slice the mushrooms.
• Add mushrooms and cracked pepper to the pot, sauté for about 5 minutes until mushrooms are soft.
• Add uncooked egg noodles, beef broth, Worcestershire sauce, and Dijon mustard to the pot. Stir to combine.
• Place a lid on the pot, bring the liquid to a boil over medium-high heat. Once boiling, stir, replace the lid, and reduce heat to low.
• Let it simmer for 7-10 minutes, stirring occasionally, until noodles are tender and most of the liquid is absorbed.
• Once noodles are tender, add sour cream and fold it into the noodles until creamy.
• Taste and adjust with extra salt or pepper, if needed.
• Chop parsley and sprinkle over top. Serve hot.

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9. One-Pot Sloppy Joe Noodle Skillet

Materials:

• 1 tablespoon butter
• 1 large onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 3 cloves garlic, minced
• 1 1/2 pounds lean ground beef or ground turkey
• 2 cans diced fire-roasted tomatoes (15-ounce cans)
• 15 ounces tomato sauce (1 can)
• 1/4 cup coconut palm sugar or packed brown sugar
• 1/4 cup Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons hot sauce (e.g., Frank’s RedHot)
• 12 ounces wide egg noodles (could be gluten-free)
• 1-2 cups shredded Mexican blend cheese

Instructions:

• Heat a large saute pan over medium heat. Add butter, onion, bell pepper, and garlic. Saute for 3-4 minutes to soften.
• Push the veggies to the edges of the pan and add ground beef. Break it into small pieces and brown for 4-5 minutes.
• Add diced tomatoes and tomato sauce to the pan. Fill one empty can with 15 ounces of water and add to the pan.
• Stir in brown sugar, Worcestershire sauce, apple cider vinegar, and hot sauce.
• Stir in noodles, ensuring they are submerged. Cover the pan and simmer for 5-8 minutes until the noodles are cooked.
• Taste and adjust with salt and pepper as needed.
• Sprinkle cheese over the top and serve warm.

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8. Grandma’s One Pan Hamburger Helper

Materials:

• 1 lb. ground beef
• 2 cups water
• 2 cups beef broth
• 1 cup uncooked elbow macaroni
• ½ cup tomato paste (from a 6-ounce can)
• 2 tablespoons minced dried onion
• 2 teaspoons chili powder
• 2 teaspoons brown sugar
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• Optional toppings: grated cheese, chopped fresh parsley

Instructions:

• Brown ground beef in a skillet over medium-high heat until no longer pink. Drain off the fat.
• Add water, beef broth, uncooked macaroni, tomato paste, dried onion, chili powder, brown sugar, Worcestershire sauce, garlic powder, and about ½ teaspoon of salt and a dash of pepper to the skillet.
• Stir to combine; bring to a boil.
• Once the mixture boils, reduce the heat to a simmer and cook, uncovered, for about 15 minutes, or until the noodles are tender and the sauce thickens.
• Taste and adjust seasoning with additional salt and pepper, if needed.
• Garnish with grated cheese and parsley, if desired.

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7. One Pot Chili Mac and Cheese

Ingredients:

• 1 tablespoon olive oil
• 8 ounces ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• ¾ cup canned white kidney beans, drained and rinsed
• ¾ cup canned kidney beans, drained and rinsed
• 2 teaspoons chili powder
• 1 ½ teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 10 ounces elbow macaroni
• ¾ cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley leaves

Instructions:

• Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add ground beef and onion, cooking until browned, about 3-5 minutes, breaking up the beef as it cooks. Drain excess fat.
• Stir in garlic and cook until fragrant, about 1 minute.
• Add chicken broth, tomatoes, beans, chili powder, cumin, and season with salt and pepper.
• Stir in pasta. Bring to a boil, cover, reduce heat, and simmer until pasta is tender, about 13-15 minutes.
• Remove from heat. Top with cheese and cover until melted, about 2 minutes.
• Serve immediately, garnished with parsley if desired.

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6. Cheesy Vegetarian Chili Mac

Ingredients:

• 1 Tbsp olive oil
• 1 yellow onion
• 2 cloves garlic
• 2 Tbsp flour
• 2 Tbsp chili powder
• 1 15oz. can diced tomatoes
• 1 15oz. can tomato sauce
• 1 15oz. can kidney beans
• 1 15oz. can black beans
• 1 15oz. can pinto beans
• 1 cup frozen corn kernels
• 2 cups vegetable broth
• 2 cups uncooked macaroni noodles
• 1 cup shredded sharp cheddar

Instructions:

• Dice the onion and mince the garlic.
• Sauté the onion and garlic with olive oil in a large pot (5 qt) over medium heat for 2-3 minutes, until the onions are soft and transparent.
• Add the flour and chili powder to the sautéed onions and garlic. Stir and sauté for about 2 minutes until the flour and chili powder coat the bottom of the pot.
• Drain and rinse the kidney beans, black beans, and pinto beans.
• Add the diced tomatoes, tomato sauce, beans, corn, and vegetable broth to the pot. Stir to combine and dissolve any flour and chili powder off the bottom.
• Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot, increase the heat to medium-high, and bring to a boil. Stir every other minute to loosen the noodles.
• Once boiling, reduce the heat to low and let it simmer for 12-15 minutes, stirring frequently, until the pasta is tender and the liquid is thick and saucy.
• Once the pasta is tender, add the shredded cheddar and stir until melted. Serve hot.

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5. 3-Ingredient One-Pot Mac and Cheese

Ingredients:

• 1 can (12 oz) evaporated milk
• 1 lb uncooked elbow macaroni
• 2 cups shredded sharp Cheddar cheese (8 oz)

Instructions:

• In a 5-quart nonstick Dutch oven, heat evaporated milk, 4 cups hot water, macaroni, and salt to taste to boiling over high heat. Reduce heat to medium-high and cook for 6 minutes, stirring frequently.
• Reduce heat and simmer uncovered for 8 minutes, stirring frequently; do not drain.
• Remove from heat and stir in cheese until melted.

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4. One Pot Creamy Garlic Parmesan Pasta

Materials:

• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 cup milk (or more, as needed)
• 8 ounces uncooked fettuccine
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Instructions:

• Melt butter in a large skillet over medium-high heat. Add garlic and cook, stirring frequently, for 1-2 minutes until fragrant.
• Stir in chicken broth, milk, and fettuccine. Season with salt and pepper to taste.
• Bring to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through (about 18-20 minutes).
• Stir in Parmesan. If the mixture is too thick, add more milk to reach desired consistency.
• Serve immediately, garnished with parsley if desired.

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3. Fettuccine Alfredo with Asparagus

Ingredients

• 1 pound asparagus
• 3/4 pound fettuccine
• 4 tablespoons butter, cut into pieces
• 1 cup heavy cream
• Pinch grated nutmeg
• 3/4 teaspoon salt
• 1/8 teaspoon fresh-ground black pepper
• 1/2 cup grated Parmesan cheese, plus more for serving

Directions

• Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces.
• In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes.
• Add the asparagus and cook until both the asparagus and pasta are just done, about 4 minutes longer.
• Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan.
• Serve with additional Parmesan.

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2. One Pot Zucchini Mushroom Pasta

Materials:

• 1 pound spaghetti
• 1 pound cremini mushrooms, thinly sliced
• 2 zucchini, thinly sliced and quartered
• ⅔ cup peas
• 2 cloves garlic, thinly sliced
• 2 sprigs thyme
• Kosher salt and freshly ground black pepper, to taste
• ⅓ cup grated Parmesan
• ¼ cup heavy cream

Instructions:

• In a large stockpot or Dutch oven over medium-high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme, and 4 1/2 cups water. Season with salt and pepper, to taste.
• Bring to a boil, then reduce heat and simmer uncovered until the pasta is cooked through and the liquid has reduced, about 8-10 minutes.
• Stir in Parmesan and heavy cream.
• Serve immediately.

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1. One Pot Spicy Thai Noodles

Ingredients

• 1 pound linguine
• 2 tablespoons olive oil, divided
• 2 large eggs, lightly beaten
• ½ teaspoon crushed red pepper flakes
• 1 zucchini, cut in half vertically, then sliced into half circles
• 8 ounces mushrooms, chopped
• 3 cloves garlic, minced
• 2 tablespoons brown sugar
• ⅓ cup low sodium soy sauce
• 1.5 tablespoons Sriracha hot sauce (adjust to preference)
• 2 inches fresh ginger, grated
• 1 handful fresh cilantro, chopped
• 4 green onions, chopped
• ¼ cup peanuts, chopped

Instructions

• Boil water with salt in a large stock pot. Add linguine and cook according to package instructions. Drain and set aside.
• In a medium bowl, combine brown sugar, soy sauce, Sriracha, and grated ginger. Whisk well and set aside.
• Heat 1 tablespoon olive oil in the stock pot over medium heat. Add beaten eggs and red pepper flakes, scrambling them until cooked. Set aside with pasta.
• Add the remaining 1 tablespoon olive oil to the pot. Sauté zucchini, mushrooms, and garlic over medium-high heat for 5-6 minutes until vegetables are tender.
• Reduce heat to low. Add the pasta and eggs back into the pot. Pour the sauce mixture over everything and stir well to coat.
• Remove from heat and mix in peanuts, green onions, and cilantro.
• Serve immediately.

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