10 Delicious One-Pot Meals: Easy and Efficient

One-pot meals are becoming everyone’s favorite cooking hack. Whether you’re a busy mom or a business professional needing to make deadlines (or both), making one-pot meals at home is the easy and efficient way to make a full balanced meal, quickly, without the mess. Skip making frozen meals and spending too much money on doordash! Whether you’re in the mood for a healthier option or something more savory, My Worthy Home has you covered with 10 delicious one-pot meals that will leave you and your family satisfied, without a sink full of dirty pots and pans!

1. One-Pot Lemon-Parmesan and Chicken Rice Bowl

This one-pot meal from allrecipes.com is for the lemon lovers! Packed with protein, this meal will leave you and the family full and excited for tomorrow’s leftovers.

Cook Time:  30 Mins Total Time: 40 Mins Servings: 5

Ingredients:

• 1 cup rice
• 5 tablespoons vegetable oil, divided
• 2 cups hot water
• 1 (8 ounce) package frozen broccoli
• salt and ground black pepper to taste
• 2 pounds skinless, boneless chicken breast, cut into 1-inch cubes
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 large onion, diced
• 1 lemon, zested and juiced
• ½ cup grated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons of oil together in the hot saucepan. Pour hot water over the rice; bring to a boil and place a cover on the pot.
3. Bake rice in preheated oven until the water is absorbed (12 to 15 minutes).
4. Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender (5 to 7 minutes). Drain and season broccoli with salt and pepper.
5. Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned (5 to 7 minutes).
6. Stir onion into the chicken; continue cooking until onions are soft (5 to 7 minutes).
7. Spoon rice into the skillet and cook until lightly browned on the bottom (3 minutes). Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.

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2. One-Pot Chicken Fried Rice

This one-pot meal from allrecipes.com delivers an all-time favorite dish with an easy, efficient recipe ready in under 30 minutes.

Cook Time:  15 Mins         Total Time: 25 Mins         Servings: 4

Ingredients:

• 1 tablespoon canola oil
• 1 teaspoon sesame oil
• ⅓ cup diced carrots
• ¼ cup sliced green onions, white and lighter green parts
• ½ teaspoon garlic powder
• ½ teaspoon ground ginger
• 3 cups cold cooked rice
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 cup shredded cooked chicken
• ½ cup frozen peas
• 2 tablespoons butter
• 2 large eggs, beaten
• 2 tablespoons soy sauce
• 2 teaspoons rice vinegar
• 2 tablespoons Sriracha mayonnaise, or to taste
• 1 tablespoon sliced green onions, or to taste

Directions:

1. Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. 
2. Add carrot and green onion, stirring constantly for 1 minute. 
3. Stir in garlic powder and ginger and cook for 2 minutes. 
4. Stir in rice, salt, and pepper, stirring only once or twice, until rice is lightly browned (4 to 5 minutes). 
5. Stir in chicken and peas; cook for 2 minutes.
6. Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. 
7. Cook eggs, stirring often, until almost set, (about 3 minutes). Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
8. Serve with Sriracha mayo and green onions (optional).

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3. One-Pot Italian Sausage, Peppers, and Onions 

This one-pot meal from allrecipes.com delivers the kid-approved Italian classic. Ready in under an hour, check out this recipe for Italian, sausage, peppers and onions.

Cook Time:  30 Mins Total Time: 45 Mins Servings: 6

Ingredients:

• 6 links (4 ounces) sweet Italian sausage
• 2 tablespoons butter
• 1 medium yellow onion, sliced
• ½ medium red onion, sliced
• 4 cloves garlic, minced
• 1 large red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ cup white wine, or more to taste

Directions:

• 1. Cook the sausage in a large skillet over medium heat until brown on all sides (5 to 7 minutes). Remove from the skillet and slice.
• 2. Melt the butter in the same skillet. Stir in onions and garlic for 2 to 3 minutes.
• 3. Add in the bell peppers, basil and oregano, and stir in the wine. Continue to cook and stir until peppers and onions are tender (5 to 7 minutes).
• 4. Add sliced sausage to the skillet. Reduce heat to low, cover, and let simmer for 15 minutes, or until sausage is heated through, adding more wine if needed.
• 5. Serve hot.

Related: Try this knife set (on sale) from My Worthy Home.

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4. One-Pot Chili

For the chillier nights, save this simple recipe from foodnetwork.com and make a hearty chili for yourself or the family. Read below how to make the classic meal in one-pot.

Cook Time:  30 Mins Total Time: 1 Hr 40 Mins Servings: 6-8

Ingredients:

• 2 pounds ground beef
• 2 cloves garlic, chopped
• One 8-ounce can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup masa harina
• One 15-ounce can kidney beans, drained and rinsed
• One 15-ounce can pinto beans, drained and rinsed
• Shredded Cheddar, for serving
• Chopped onions, for serving
• Tortilla chips, for serving
• Lime wedges, for serving

Directions: 

1. Place the ground beef in a large pot and add the garlic. 
2. Cook over medium heat until browned. Drain the excess fat.
3. Pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. 
4. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed. 
5. Place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. 
6. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. 
7. Food Network Tip: Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. 
8. Add the beans and simmer for 10 minutes. 
9. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges. (Optional)

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5. One-Pot Chicken Ramen Noodle Casserole

Love ramen noodles? Check out this recipe from footnetwork.com for an easy and savory casserole dish that even picky eaters will love!

Cook Time:  15 Mins Total Time: 45 Mins Servings: 8

Ingredients: 

• Six 3-ounce packages chicken-flavored instant ramen noodles (1 flavor packet reserved; the remaining discarded)
• One 8-ounce container scallion cream cheese
• 4 cups whole milk
• 2 cups shredded rotisserie chicken (skin and bones discarded)
• One 10.8-ounce bag frozen broccoli florets 
• 8 ounces shredded Cheddar

Directions:

1. Preheat the oven to 400 degrees F.
2. Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. 
3. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.  
4. Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts (30 to 35 minutes).
5. Serve hot.

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6. One-Pot Cheeseburger Macaroni

This one-pot meal from foodnetwork.com is sure to be a family favorite. You’ll never buy Hamburger Helper again! Trust me, your kids will thank you.

Cook Time:  30 Mins Total Time: 30 Mins Servings: 4-6

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1/2 teaspoon smoked paprika
• Pinch crushed red pepper flakes (optional)
• Kosher salt and freshly ground black pepper
• 1 pound ground beef, 80/20
• 2 tablespoons tomato paste
• 1 tablespoon Dijon mustard
• 5 cups low-sodium chicken stock or broth
• 10 ounces elbow macaroni
• 2 cups shredded Cheddar, about 8 ounces
• 4 ounces cream cheese
• 1 cup flat-leaf parsley leaves and tender stems, chopped, plus more for garnish (optional)

Directions:

1. Heat the oil in a large pot over medium-high heat. 
2. Add the onion and cook, stirring occasionally, until softened (6 to 7 minutes). 
3. Add the garlic and cook, stirring, for about 1 minute. 
4. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and black pepper and stir to combine. 
5. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through (6 to 7 minutes). 
6. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil (6 to 7 minutes). 
7. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente (9 to 11 minutes). 
8. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.

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7.  One-Pot Shrimp Scampi

There’s nothing like the classic seafood dish, shrimp scampi. In just 20 minutes, this recipe from thekitchn.com delivers the seafood favorite in one-pot.

Cook Time:  20 Mins Total Time: 20 Mins Servings: 4

Ingredients:

• 1 pound dry spaghettini or thin spaghetti
• 1 1/2 pounds peeled and deveined uncooked medium shrimp
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 6 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cold, unsalted butter, cut into small cubes
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• Juice from 1/2 a medium lemon

Directions: 

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (7 to 9 minutes). Set aside 1/2 cup of the cooking water and drained pasta.
2. Pat the shrimp dry and season both sides with salt and pepper. In the same large pot, heat the oil over medium-high heat until simmering. Add the shrimp and cook for 1 minute. 
3. Flip the shrimp and add the wine, garlic, and red pepper flakes. Cook until the shrimp are just opaque and the wine has reduced by half (about 2 minutes).
4. Remove the pot from the heat, add the butter cubes, and stir until melted. 
5. Add the pasta, parsley, and lemon juice. Toss, adding some of the reserved pasta water, tablespoon by tablespoon, to loosen the pasta and form a sauce that evenly coats the pasta. You might not use all the pasta water. 
6. Serve immediately.

Related: Kitchen Choice: Ceramic vs Stainless Steel for Cooking

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8. One-Pot Shepherd’s Pie

An all-time classic and UK delicacy, this protein-packed recipe from foodnetwork.com is a must try. 

Cook Time:  45 Mins Total Time: 1 Hr 30 Mins Servings: 8

Ingredients:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk

For the meat filling:

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 pounds ground lamb
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen English peas

Directions:

1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. 
2. Place the half-and-half and butter into a microwave-safe container and heat in the microwave for about 35 seconds. 
3. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
4. Preheat the oven to 400 degrees F.
5. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Add the onion and carrots and saute for approximately 3 to 4 minutes. Add the garlic and stir to combine. 
6. Add the lamb, salt and pepper and cook until browned and cooked through (about 3 minutes). Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
7. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. 
8. Remove to a cooling rack for at least 15 minutes before serving.

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9. Vegetarian One-Pot Parmesan Brussels Sprouts Orzo

For our vegetarian readers, My Worthy Home has you covered with delicious vegetarian one-pot meals. This recipe from thekitchn.com delivers an easy, light and creamy option for all ages!

Cook Time:  10-15 Mins Total Time: 15-20 Mins Servings: 4

Ingredients: 

• 1/4 cup panko breadcrumbs
• 1 pound Brussels sprouts
• 1 large lemon
• 1 pound dried orzo pasta
• 4 cups water
• 3/4 cup dry white wine
• 1 Parmesan cheese rind
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Cook panko breadcrumbs in a small frying pan over medium-heat until browned and toasted (2 to 4 minutes) and set aside.
2. Halve 1 pound Brussels sprouts and finely grate the zest of 1 lemon (reserve the zested lemon). Place both in a 3 1/2-quart straight-sided skillet or Dutch oven.
3. Add the orzo, water, wine, cheese rind, olive oil, kosher salt, and black pepper. Bring to a boil over high heat. Boil, stirring frequently so that the orzo doesn’t stick, until the orzo is al dente and liquid has nearly evaporated (8 to 10 minutes). 
4. Remove the Parmesan rind and squeeze in the lemon juice from the zested lemon. Sprinkle with the panko.

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10. Vegan One-Pot Mexican Quinoa 

This final one-pot meal is for the vegans!  Not only is this meal from healthygirlkitchen.com flavorful and full of nutrients, this vegan dish is also great for meal prepping! 

Cook Time:  13 Mins Total Time: 20 Mins Servings: 8

Ingredients: 

• 2 cups quinoa dry
• 4 cups water
• 1 cup cilantro fresh
• 3 cups bell pepper diced
• 1 15 oz can of black beans rinsed and drained
• 1 cup corn fresh
• 1 cup salsa
• 1 tomato diced
• 1 cup red onion diced
• 2 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• jalapenos (optional for more spice)

Directions:

1. Add all ingredients (except cilantro) into a large pot with a lid. Stir, cover, and bring to a boil.
2. Once boiling, turn down to medium/low heat and cook covered for 15 minutes or until the liquid is completely absorbed and quinoa is cooked.
3. When done, stir in fresh cilantro!

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