12 Easy One-Pot Dinners to Simplify Your Mealtime

One-pot dinners have become my secret weapon in the kitchen. They’re the perfect solution for busy nights when you crave a satisfying meal without the chaos of multiple pots and pans. Not to mention, the ease of cleanup is a dream come true.

In this journey through 12 easy one-pot dinners, you’ll find a variety of flavors and cuisines to suit any taste, from hearty pastas to comforting rice dishes. Dive in and discover how these recipes can transform your mealtime routine into a quick and delectable experience.

Let’s explore these easy and delicious meals together!

1. One-Pot Spaghetti with Tomatoes, Artichokes, and Capers

This dish brings back fond memories of summer vacations in Italy, where I first fell in love with the combination of fresh tomatoes, artichokes, and capers. It’s a go-to for when I want to enjoy those vibrant Mediterranean flavors without leaving my kitchen.

What makes this recipe special is its simplicity – throw everything in a pot, and the ingredients meld together to create a light yet satisfying meal. Plus, adding a can of white beans not only boosts the nutrition but also rounds out the dish perfectly.

Ingredients:

• 1 lb spaghetti
• 4 cups vegetable broth or water
• 2 cups cherry tomatoes, halved
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 tbsp olive oil
• 2 tbsp capers, rinsed and drained
• Salt and pepper to taste
• Optional: 1 can white beans, drained and rinsed

Instructions:

1. In a large skillet or pot, combine spaghetti, vegetable broth (or water), cherry tomatoes, artichoke hearts, olive oil, and capers.
2. Bring to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to medium-low and simmer until spaghetti is al dente and liquid is mostly absorbed (about 10-12 minutes).
4. Stir in white beans (if using), season with salt and pepper, and mix well.
5. Serve hot, drizzled with extra olive oil if desired.

Tips:

• Add extra broth or water if needed to ensure even cooking.
• Stir frequently to prevent the spaghetti from sticking together.

2. 20-Minute Beef and Chickpeas

I’m always on the lookout for nourishing meals that I can pull together quickly, and this beef and chickpeas recipe is one of my standbys. With the warm spices and the addition of chickpeas, it’s a welcome change from the typical ground beef dishes.

Whenever I have an extra busy evening and want something hearty and flavorful, this dish fits the bill. The inclusion of peas or spinach gives it a fresh twist and rounds it out as a complete meal.

Ingredients:

• 1 lb ground beef
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas or spinach
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add ground beef and cook until browned, breaking it apart with a spoon (about 5 minutes).
3. Stir in onion and garlic, cooking until softened and fragrant (about 3 minutes).
4. Add chickpeas, cumin, salt, and pepper, stirring well.
5. Mix in frozen peas or spinach and cook until heated through (about 2 minutes).
6. Serve warm.

Tips:

• Garnish with fresh herbs like cilantro or parsley for extra flavor.

3. One-Pot Taco Pasta

Combining my love for tacos and pasta in one dish? Yes, please! This Taco Pasta is the ultimate comfort food that captures the essence of taco night in a single pot.

I remember making this on a day when I couldn’t decide between taco flavors and a pasta fix—a delightful conundrum solved. It’s fun, packed with flavor, and you can always adjust the toppings to suit your mood or what’s in your fridge.

Ingredients:

• 1 lb pasta of choice
• 1 lb ground beef
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) black beans, drained and rinsed
• 2 cups beef broth or water
• 1 tsp taco seasoning
• 1 cup shredded cheese (optional)
• Sour cream for serving (optional)

Instructions:

1. Cook ground beef in a large skillet over medium heat until browned, about 5 minutes. Drain excess fat if needed.
2. Stir in pasta, diced tomatoes, black beans, taco seasoning, and beef broth.
3. Bring to a simmer, cover, and cook until pasta is al dente (about 10-12 minutes), stirring occasionally.
4. Remove from heat and sprinkle cheese on top (if using). Cover for 2 minutes to allow the cheese to melt.
5. Serve warm with sour cream, avocado, or jalapeños.

Tips:

• Adjust seasoning to taste, adding more taco seasoning or chili flakes for extra heat.

4. Creamy One Pot Pasta with Zucchini

Every summer my garden overflows with zucchinis, so this creamy one-pot pasta is my salvation for those prolific green beauties. The cream cheese and mozzarella create an indulgent sauce that pairs beautifully with the fresh zucchini.

It’s a recipe that feels both luxurious and health-conscious, perfect for a weeknight dinner that doesn’t skimp on richness.

Ingredients:

• 1 lb tube-shaped pasta
• 2 medium zucchinis, shredded
• 4 cups water or vegetable broth
• 8 oz cream cheese, cubed
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions:

1. In a large skillet, combine pasta, shredded zucchini, and water. Bring to a boil over medium heat.
2. Reduce heat and simmer, stirring occasionally, until pasta is al dente and most of the liquid is absorbed (about 10-12 minutes).
3. Stir in cream cheese and mozzarella until melted and smooth.
4. Season with salt and pepper. Serve immediately.

Tips:

• For extra flavor, add garlic or lemon zest.

5. Skillet Chicken and Rice

The aroma of this chicken and rice dish transports me back to Sunday family dinners. It’s a timeless classic that speaks to the soul with its simple, heartwarming flavors.

With thyme adding an aromatic touch, each spoonful feels like a hug. It’s one of those recipes you make when you want to keep things straightforward yet filled with comfort.

Ingredients:

• 2 boneless, skinless chicken breasts, cut in halves
• 2 cups uncooked white rice
• 4 cups chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Heat a large skillet over medium-high heat. Season chicken with salt and pepper and brown on both sides (about 4 minutes per side).
2. Add rice, chicken broth, and thyme. Bring to a boil.
3. Cover and reduce heat to low, simmering until rice is tender and liquid is absorbed (about 18 minutes).
4. Serve warm.

Tips:

• Use bone-in chicken thighs for extra juiciness

6. Skillet Cacio e Pepe Tortellini With Wilted Greens

Here’s my riff on the Roman classic, Cacio e Pepe, but with tortellini to add some flair. Cooking it all in one skillet brings the flavors together in a seamless dish where every bite is creamy, cheesy, and perfectly seasoned.

Adding wilted greens not only boosts nutrients but echoes the freshness of springtime dinners in Italy.

Ingredients:

• 1 package (9-12 oz) fresh or frozen tortellini
• 2 cups chicken broth
• 1 cup grated Parmesan cheese
• 2 cups baby spinach or chopped kale
• 1 tbsp butter
• 1 tsp freshly ground black pepper
• Salt to taste

Instructions:

1. In a large skillet, bring the chicken broth to a simmer over medium heat.
2. Add tortellini and cook until tender, stirring occasionally (about 5-7 minutes).
3. Reduce heat to low and stir in butter, Parmesan, and black pepper, mixing vigorously to create a creamy sauce.
4. Add the greens and stir until wilted (about 1-2 minutes).
5. Taste and adjust seasoning as needed. Serve immediately.

Tips:

• Use finely grated Parmesan for a smoother sauce.
• Stir continuously when adding cheese to prevent clumping.

7. Instant Pot White Chicken Chili

The Instant Pot revolutionized my kitchen, and this white chicken chili is a testament to its magic. Perfect for those chilly evenings when you need warmth in a hurry, it’s comforting, flavorful, and wonderfully easy.

The combination of tender chicken, bold spices, and creamy beans is a hearty dish that satisfies every time.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1 can (10 oz) diced green chilies
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper to taste
• ½ cup heavy cream or sour cream (optional, for extra creaminess)
• ½ cup chopped cilantro (optional, for garnish)

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and season chicken thighs with salt and pepper. Sear for 2-3 minutes per side.
2. Add beans, diced green chilies, chicken broth, cumin, chili powder, and garlic powder. Stir to combine.
3. Secure the lid and set to ‘Pressure Cook’ on high for 10 minutes.
4. Allow natural pressure release for 10 minutes, then quick release the remaining pressure.
5. Remove chicken, shred with two forks, and return to the pot. Stir in heavy cream (if using).
6. Serve warm, garnished with cilantro.

Tips:

• Serve with tortilla chips, lime wedges, or avocado for extra flavor.
• Can use rotisserie chicken for an even faster version.

8. White Bean, Tomato, and Shrimp Skillet Dinner

This dish is like a warm evening by the coast, a seafood lover’s dream come true. With fennel and tomatoes, it’s light and refreshing, yet filling thanks to the beans.

Cooking the shrimp gently ensures they’re perfectly tender, making this a stellar choice when you crave something quick yet sophisticated.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 can (14 oz) cannellini beans, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1 small fennel bulb, thinly sliced
• 2 tbsp olive oil
• ½ tsp red pepper flakes (optional, for heat)
• Salt and pepper to taste
• 1 tbsp fresh lemon juice

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add fennel and sauté until softened (about 4 minutes).
2. Add cherry tomatoes and cook until they start to soften (about 3 minutes).
3. Stir in beans and red pepper flakes, cooking for 2 more minutes.
4. Add shrimp and cook until pink and opaque (about 2-3 minutes per side).
5. Remove from heat and drizzle with lemon juice. Season to taste.
6. Serve warm, optionally garnished with fresh parsley.

Tips:

• Avoid overcooking shrimp; they turn rubbery quickly.
• Serve with crusty bread to soak up the juices.

9. Shakshuka with Feta, Olives, and Peppers

Shakshuka, a North African delight, bursts with vibrant colors and flavors. I love how it offers a savory brunch option that feels both exotic and familiar.

It’s a skillet filled with joy—perfect for when I want to impress guests or simply treat myself to something special. The eggs poach to perfection, creating a mouthwatering blend with the feta and olives.

Ingredients:

• 2 tbsp olive oil
• 1 onion, thinly sliced
• 2 bell peppers, sliced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste
• 4 eggs
• ½ cup crumbled feta cheese
• ¼ cup pitted olives, sliced
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and peppers, cooking until softened (about 5 minutes).
2. Stir in garlic, cumin, smoked paprika, and red pepper flakes. Cook for 1 more minute.
3. Pour in diced tomatoes, season with salt and pepper, and simmer for 10 minutes.
4. Make 4 small wells in the sauce and crack an egg into each. Cover and cook until egg whites are set but yolks remain runny (about 5 minutes).
5. Remove from heat and sprinkle with feta and olives. Garnish with fresh parsley.
6. Serve warm with crusty bread.

Tips:

• Use a lid to trap steam and cook the eggs evenly.
• Adjust cooking time if you prefer firmer yolks.

10. Creamy Skillet Gnocchi With Bacon and Peas

Gnocchi is my guilty pleasure, and pairing it with bacon and peas turns it into a luscious, creamy dish that I just can’t resist. It’s as comforting as it is satisfying, with each bite offering a symphony of flavors from the crispy bacon to the sweet peas and rich cream.

Ingredients:

• 1 package (16 oz) gnocchi
• 6 slices bacon, diced
• 1 cup frozen peas
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Heat a large skillet over medium heat. Add bacon and cook until crispy. Remove bacon and set aside.
2. In the same skillet, add gnocchi and cook until golden brown (about 3-4 minutes).
3. Reduce heat to low, stir in butter, heavy cream, and Parmesan cheese, stirring until smooth.
4. Add frozen peas and cooked bacon, stirring until peas are warmed through.
5. Serve warm, garnished with extra Parmesan.

Tips:

• Brown the gnocchi before adding cream to enhance texture.
• For extra depth, add garlic while cooking bacon.

11. Tuscan Chicken Pasta Skillet

Tuscan Chicken Pasta is reminiscent of meals overlooking rolling hills and vineyards. The juicy chicken infused with Italian herbs combined with spaghetti and garden-fresh tomatoes creates an inviting dish that’s hard to resist.

Whether you’re seeking a taste of Italy or simply a scrumptious dinner, this recipe never disappoints.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 lb spaghetti
• 2 cups cherry tomatoes, halved
• 1 cup grated mozzarella cheese
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook spaghetti according to package instructions. Drain and set aside.
2. Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a skillet and cook chicken until golden brown and cooked through. Remove and slice.
3. In the same skillet, add cherry tomatoes and cook until softened. Return chicken to the pan.
4. Add cooked spaghetti and mozzarella cheese, tossing until warmed through.
5. Serve warm.

Tips:

• Cook pasta separately to avoid overcooking.

12. One Pot Chicken and Orzo

The simplicity of chicken and orzo is what makes me return to it time and again. The orzo cooks beautifully, absorbing the chicken broth’s flavors and turning this dish into a comforting staple. Perfect for any night when you’re craving something heartwarming and homely without fuss.

Ingredients:

• 2 bone-in, skin-on chicken thighs (or 2 boneless, skinless thighs for a lighter option)
• 1 cup orzo
• 2 cups chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme (or 1 tbsp fresh thyme)
• 1 tbsp olive oil
• Salt and pepper to taste
• ½ cup grated Parmesan (optional, for serving)
• 1 tbsp chopped parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
2. Season chicken thighs with salt and pepper, then sear skin-side down until golden brown and crispy (about 5 minutes). Flip and cook for another 3 minutes. Remove chicken and set aside.
3. In the same skillet, add diced onion and cook until softened (about 3 minutes).
4. Stir in garlic and thyme, cooking for another 30 seconds.
5. Add orzo and toast it, stirring frequently, until slightly golden (about 2 minutes).
6. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the pan.
7. Return the seared chicken to the skillet, nestling it into the orzo. Reduce heat to low, cover, and cook until the orzo is tender and the chicken is cooked through (about 15 minutes).
8. Remove from heat and let it sit, covered, for 5 minutes to allow flavors to meld.
9. If desired, sprinkle with Parmesan and garnish with fresh parsley before serving.

Tips:

• For extra depth of flavor, add a splash of white wine before adding the broth.
• If the orzo absorbs too much liquid before the chicken is fully cooked, add an extra ¼ cup of broth as needed.
• Serve with a squeeze of fresh lemon juice for brightness.

Final Thoughts

Exploring these 12 easy one-pot dinners has been a delight, proving that simplicity can deliver incredible depth and satisfaction. Whether you’re in the mood for Mexican-inspired pasta or an Italian classic, these recipes promise to ease you into a tastier and stress-free mealtime.

As you try these recipes, let them inspire further culinary adventures in your kitchen. If you’re interested in more one-pot wonders, be sure to check out our collection of similar dishes designed to simplify cooking without sacrificing flavor. Happy cooking!