Life can get hectic, and the last thing you want to worry about after a long day is spending hours in the kitchen. That's where one-pot meals come to the rescue! These quick and easy recipes not only save you time but also minimize the cleanup. Plus, they're packed with flavor and wholesome ingredients that will satisfy even the pickiest eaters. So, roll up your sleeves and get ready to whip up some delicious meals with minimal effort!

Creamy Tuscan Chicken Pasta

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 ounces penne pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add chicken and cook until browned on all sides.
  2. Remove the chicken from the pot and set aside. In the same pot, add minced garlic and cook until fragrant.
  3. Add cherry tomatoes and spinach to the pot. Cook until the spinach wilts and the tomatoes release their juices.
  4. Return the chicken to the pot and add the heavy cream. Bring to a simmer and let it cook for a few minutes.
  5. Stir in cooked penne pasta and grated Parmesan cheese. Season with salt and pepper to taste.
  6. Serve hot and enjoy the creamy goodness!

Chili Mac and Cheese

Ingredients:

  • 1 pound ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 1 can kidney beans, drained and rinsed
  • 1 cup elbow macaroni
  • 2 cups beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Shredded cheddar cheese and chopped green onions for topping

Instructions:

  1. In a large pot, brown ground beef over medium heat. Add diced onion and minced garlic, and cook until onion is translucent.
  2. Stir in diced tomatoes, kidney beans, elbow macaroni, beef broth, chili powder, cumin, salt, and pepper.
  3. Bring the mixture to a boil, then reduce heat and cover the pot. Let it simmer for about 15-20 minutes, or until the macaroni is cooked and the flavors meld together.
  4. Serve hot, topped with shredded cheddar cheese and chopped green onions. It's comfort food at its finest!

Teriyaki Chicken Stir-Fry

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken thighs, cut into thin strips
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup sugar snap peas
  • 1/2 cup sliced carrots
  • 1/4 cup teriyaki sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • Sesame seeds and sliced green onions for garnish

Instructions:

  1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned.
  2. Add broccoli, red bell pepper, sugar snap peas, and carrots to the skillet. Stir-fry for about 3-4 minutes, until the vegetables are crisp-tender.
  3. In a small bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil. Pour the sauce over the chicken and vegetables in the skillet.
  4. Continue to cook for another 2-3 minutes, stirring to coat the chicken and vegetables with the sauce.
  5. Sprinkle with sesame seeds and sliced green onions before serving. Enjoy the delicious and flavorful teriyaki chicken stir-fry!

Pasta with Sausage and Vegetables

Ingredients:

  • 1 pound Italian sausage, casings removed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 cup vegetable broth
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 pound pasta (penne, rotini, or other short pasta)
  • 1 cup chopped fresh spinach (optional)
  • Grated Parmesan cheese, for serving

Instructions:

  1. Heat a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Remove the sausage from the pot and set aside.
  2. Add the onion and garlic to the pot and cook until softened, about 5 minutes. 
  3. Stir in the crushed tomatoes, beans, broth, oregano, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cook for 10 minutes.
  4. Add the pasta to the pot and cook according to package directions, stirring occasionally.
  5. Stir in the sausage and spinach (if using) and cook for 2-3 minutes more, or until the spinach is wilted.
  6. Season with salt and pepper to taste. Serve immediately with grated Parmesan cheese.

Chicken and Rice

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup long-grain rice
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can condensed chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • Chopped fresh parsley, for garnish

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. 
  2. Add the chicken and cook until browned, about 5 minutes.
  3. Stir in the rice, tomatoes, broth, salt, pepper, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
  4. Remove from heat and let stand for 5 minutes before serving. Garnish with chopped parsley.

Lentil Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (14.5 ounce) can vegetable broth
  • 1 cup dried green lentils, rinsed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Chopped fresh parsley, for garnish
  • Crumbled feta cheese, for garnish (optional)

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
  2. Stir in the garlic and cook for 1 minute more.
  3. Add the tomatoes, broth, lentils, thyme, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
  4. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley and crumbled feta cheese (if using).

With these simple and tasty one-pot meals, you can save time in the kitchen and still enjoy a satisfying dinner on busy weeknights. So, grab your ingredients, get cooking, and relish the ease and deliciousness these recipes bring to your evening meals.

For more recipes to help you on busy weeknights, see here!