Are you looking for delicious meals that save time and reduce the pile of dishes in your sink? Look no further! One-pot dinners are the ultimate solution for busy individuals and families. These meals are not only quick and easy to prepare, but they also pack a punch of flavor with minimal cleanup. In this recipe collection, we’ll explore six amazing one-pot dinners that are perfect for weekly meal prep. Whether you’re in the mood for chicken, pasta, or something more exotic, there’s something here to satisfy your cravings. Let’s dive into the world of effortless cooking with these fantastic recipes!
Recipe 1: One-Pot Chicken Alfredo
Ingredients for One-Pot Chicken Alfredo
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 12 ounces fettuccine pasta
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How to Make One-Pot Chicken Alfredo
- Heat the Olive Oil:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. - Cook the Chicken:
Add the chicken pieces and cook until they are golden brown and cooked through, about 6-7 minutes. Remove the chicken from the pot and set it aside. - Sauté the Garlic:
In the same pot, add the minced garlic and sauté for about 1 minute until fragrant. - Add Broth and Cream:
Pour in the chicken broth and heavy cream. Bring the mixture to a boil. - Cook the Pasta:
Add the fettuccine pasta to the pot. Reduce the heat to medium and cook, stirring occasionally, until the pasta is tender and the sauce has thickened, about 15-20 minutes. - Combine and Serve:
Return the cooked chicken to the pot and stir in the Parmesan cheese. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Recipe 2: One-Pot Vegetarian Chili
Ingredients for One-Pot Vegetarian Chili
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 2 cans (15 ounces each) diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
How to Make One-Pot Vegetarian Chili
- Heat the Olive Oil:
In a large pot, heat the olive oil over medium heat. - Sauté Vegetables:
Add the diced onion, garlic, and bell pepper. Cook until the vegetables are tender, about 5 minutes. - Add Remaining Ingredients:
Stir in the zucchini, black beans, kidney beans, corn, diced tomatoes (with their juice), and vegetable broth. - Season and Simmer:
Add the chili powder, ground cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally. - Serve:
Garnish with fresh cilantro and serve hot. This chili pairs well with a side of cornbread or over a bed of rice.
Recipe 3: One-Pot Shrimp and Rice
Ingredients for One-Pot Shrimp and Rice
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain rice
- 1 can (14.5 ounces) diced tomatoes
- 2 cups chicken broth
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How to Make One-Pot Shrimp and Rice
- Heat the Olive Oil:
In a large pot or Dutch oven, heat the olive oil over medium heat. - Sauté the Onion and Garlic:
Add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes. - Add Rice and Tomatoes:
Stir in the rice and diced tomatoes (with their juice). - Pour in the Broth:
Add the chicken broth, paprika, oregano, salt, and pepper. Bring to a boil. - Cook the Rice:
Reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 18-20 minutes. - Add Shrimp:
Stir in the shrimp and cook until they are pink and opaque, about 3-4 minutes. - Serve:
Garnish with fresh parsley and serve hot. This dish pairs wonderfully with a simple green salad.
Recipe 4: One-Pot Beef Stroganoff
Ingredients for One-Pot Beef Stroganoff
- 2 tablespoons butter
- 1 pound beef sirloin, thinly sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups beef broth
- 2 cups egg noodles
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How to Make One-Pot Beef Stroganoff
- Melt the Butter:
In a large pot, melt the butter over medium-high heat. - Cook the Beef:
Add the sliced beef and cook until browned, about 5 minutes. Remove the beef from the pot and set it aside. - Sauté Vegetables:
In the same pot, add the diced onion, garlic, and sliced mushrooms. Cook until the vegetables are tender, about 5 minutes. - Add Broth and Noodles:
Pour in the beef broth and bring it to a boil. Add the egg noodles and cook until tender, about 10 minutes. - Combine and Serve:
Stir in the cooked beef and sour cream. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Recipe 5: One-Pot Greek Lemon Chicken and Rice
Ingredients for One-Pot Greek Lemon Chicken and Rice
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh dill, chopped (for garnish)
How to Make One-Pot Greek Lemon Chicken and Rice
- Heat the Olive Oil:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. - Cook the Chicken:
Add the chicken thighs and cook until browned, about 5 minutes per side. Remove the chicken from the pot and set it aside. - Sauté Onion and Garlic:
In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes. - Add Rice and Broth:
Stir in the rice, chicken broth, lemon juice, lemon zest, oregano, salt, and pepper. Bring to a boil. - Cook the Rice:
Reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 18-20 minutes. - Combine and Serve:
Return the chicken to the pot and stir to combine. Garnish with fresh dill and serve hot.
Recipe 6: One-Pot Pasta Primavera
Ingredients for One-Pot Pasta Primavera
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 4 cups vegetable broth
- 12 ounces penne pasta
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
How to Make One-Pot Pasta Primavera
- Heat the Olive Oil:
In a large pot, heat the olive oil over medium heat. - Sauté Vegetables:
Add the diced onion, garlic, bell pepper, and zucchini. Cook until the vegetables are tender, about 5 minutes. - Add Tomatoes and Broth:
Stir in the cherry tomatoes and vegetable broth. Bring to a boil. - Cook the Pasta:
Add the penne pasta and cook, stirring occasionally, until the pasta is tender and the broth is mostly absorbed, about 12-15 minutes. - Combine and Serve:
Stir in the grated Parmesan cheese and season with salt and pepper to taste. Garnish with fresh basil and serve hot.
