One-pot cooking is my favorite way to feed my family when the weather starts to crisp up. Not only does it cut down on the dishes (which is always a win in my book), but your dinner cooks without you, simmering quietly on the stove and filling your house with wonderful smells. Before you know it, dinner is ready and you feel like you barely had to do a thing. Whether you’re craving a rich beef stew, super-tender chicken or fresh seafood, it can all be done in one nifty pot. Here, 8 one pot dinners to make this fall.
Looking for a hearty 30-minute dinner, Half Baked Harvest has you covered with their hybrid of a balsamic chicken and chicken marsala! A classic chicken marsala is given a slightly sweet remix with balsamic mushrooms that are caramelized in the same pan as the lightly breaded chicken so it soaks up all the fond (aka the crispy brown bits on the bottom).
Homemade mac-and-cheese has truly never been so easy. In this genius recipe from The Food Network Test Kitchen, dried pasta is simmered briefly in whole milk until the starches from the noodles thicken the liquid. Then, fold in your cheese, some mustard, butter, salt and spices, and voila – dinner is served. Bonus: This recipe even has a helpful video to walk you through the steps.
Thanks to short-cut ingredients like John Soules Foods’ diced oven-roasted chicken, refrigerated biscuit dough and pre-made chicken stock, this cozy, stick-to-your-bones dinner comes together in less than an hour (but tastes like you spent all day making it).
This creamy seafood dish from Food & Wine Magazine and chef Vivian Howard is hearty and satisfying, but not heavy. Winter greens are added to make this a full meal. While a peppery mustard or turnip green is best here, you can also use chopped kale in a pinch. Also, be sure to have plenty of crusty bread for sopping up this incredible sauce.
This is not your ordinary meal of chicken and potatoes! This one pot chicken and potatoes from A Cedar Spoon is infused with a lemony Greek-inspired marinade that will be a crowd favorite. Finished with fresh parsley and crumbled feta cheese this dish requires a little bit of prep, but you can let the chicken marinate overnight so it’s ready to cook the next day.
Who says vegetarians can’t get in on the fun? This spicy Middle Eastern shakshuka works for breakfast and dinner (or a luxurious weekend lunch). Swiss chard is cooked with toasty spices and sliced chilies before being topped with eggs and popped in the oven. Be careful not to overcook the eggs – you want just-set whites and still-runny yolks.
Rich and slowly simmered in red wine until tender, this warming beef stew is a cure-all for a cold fall afternoon. The best part? It can also be made several days ahead and reheated gently. It actually gets better the longer it sits. Do not skip the garnishes here – the pop of freshly grated horseradish makes this recipe and sets it apart.
Here are a few of our favorite one-pot vessels for weeknight cooking: