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Jump to RecipeWhy One Pot Meals Are a Timeless Favorite
One pot meals have been around for centuries—and it’s easy to see why. From medieval stews to Moroccan tagines and Japanese nabe, cooking everything in one pot has always been a smart, efficient way to create delicious meals with minimal fuss. Ancient cooks mastered the art of layering flavors using simple tools like clay pots and cast iron, and today, we’re still doing the same—just with Instant Pots and sheet pans.
As life has gotten busier, one pot meals have become a modern-day kitchen hero. They’re quick, comforting, and make cleanup a breeze. Whether it’s Cajun red beans and rice, creamy one pot pasta, or a spicy Korean jjigae, these dishes are all about saving time without sacrificing flavor.
The Magic of One Pot Meals
Why do we love one pot meals so much?
✅ Less cleanup – Only one pot to wash.
✅ Faster cooking – Everything goes in at once.
✅ Balanced nutrition – Toss in your protein, grains, and veggies all together.
✅ Budget-friendly – Great way to use what’s in the fridge and cut down on food waste.
✅ Flexible – Swap ingredients based on what you have at home.
They’re perfect for anyone who wants hearty, home-cooked meals without the hassle.
Tips to Make Them Work
- Layer flavors: Start with aromatics like onion and garlic. Add spices early, fresh herbs at the end.
- Mind your timing: Add quick-cooking ingredients later so nothing turns mushy.
- Batch cook: Make a big pot and enjoy leftovers all week.
- Mix and match: No rice? Use quinoa. No chicken? Use beans. Be creative!
Go-To Ingredient Combos
Here are a few tried-and-true combos to inspire your next one pot wonder:
- Chicken + Zucchini + Rice – Add Cajun seasoning and you’ve got comfort in a bowl.
- Sweet Potatoes + Barley + Kale – A veggie-packed stew that’s as filling as it is flavorful.
- Chickpeas + Spinach + Couscous – Add tomatoes and spices for a Mediterranean flair.
- Beans + Peppers + Brown Rice – One of the best bases for Cajun and Creole-style dishes.
Final Scoop
One pot meals aren’t just a trend—they’re a timeless solution for busy lives. Easy to cook, easy to clean, and endlessly customizable. Whether you’re feeding a family or cooking solo, one pot is all you need to make something amazing. Listed below are 4 recipes that are simple, one pot meal wonders that your family will enjoy!
One-Pot Chicken Alfredo with Broccoli ( keto friendly/noodleless )
Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes25
minutes450
kcalIngredients
1 lb boneless chicken breast or thighs, cut into strips
1 tbsp olive oil
3 cups small broccoli florets
3 cloves garlic, minced
1 ½ cups chicken broth
1 cup heavy cream (or half-and-half)
½ cup grated Parmesan cheese
Salt & pepper to taste
Optional: red pepper flakes, lemon zest
Directions
- In a large skillet or sauté pan, heat oil over medium. Sear chicken until golden and nearly cooked through. Remove and set aside.
- In the same pan, add garlic and cook 30 seconds. Pour in chicken broth and cream; bring to a simmer.
- Stir in broccoli and return chicken to the pan. Cover and cook 7–10 minutes until broccoli is tender and chicken is fully cooked.
- Remove lid, stir in Parmesan, season to taste, and simmer 2–3 minutes to thicken. Serve hot.
One-Pot Cajun Shrimp & Rice Skillet
Course: Lunch, DinnerCuisine: American, CajunDifficulty: Easy4
servings10
minutes20
minutes390
kcalIngredients
1 tbsp olive oil
1 lb shrimp (peeled & deveined)
1 cup uncooked long grain rice
1 ¾ cups chicken broth
1 small onion, diced
1 bell pepper, diced
1 tsp Cajun seasoning
½ tsp smoked paprika
1 clove garlic, minced
½ lemon (juice)
Chopped parsley (for garnish)
Directions
- In a skillet, heat oil and cook shrimp for 2–3 minutes until pink. Remove and set aside.
- In the same pan, sauté onion, pepper, and garlic until soft.
- Stir in rice, broth, and seasonings. Bring to a boil, then reduce heat and cover.
- Simmer for 15 minutes. Add shrimp back in and cook 3 more minutes.
- Squeeze lemon, garnish, and serve.
One-Pot Spiced Chicken with Pearl Couscous and Veggies
Course: Lunch, DinnerCuisine: Middle Eastern, MediterraneanDifficulty: Medium4
servings10
minutes30
minutes470
kcalIngredients
1 lb boneless, skinless chicken thighs
1 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin
Salt & pepper to taste
1 cup pearl couscous
2 cups chicken broth
1 red bell pepper, diced
2-3 carrots, finely diced
1 zucchini, diced
1 lemon (zest + juice)
1/2 cup of your choice of olives, pitted and chopped ( I like Kalamata olives with this dish )
2 tbsp chopped parsley or mint
Directions
- Season chicken with paprika, cumin, salt, and pepper. In a large pot or deep skillet, heat oil and sear chicken until golden (about 4–5 mins per side). Remove and set aside.
- In the same pot, toast couscous for 1 minute. Add broth, diced veggies, and lemon zest.
- Return chicken to the pot, cover, and simmer for 15–18 minutes until couscous is tender and liquid is mostly absorbed. Add kalamata olives.
- Stir in lemon juice and parsley. Fluff couscous, slice chicken if desired, and serve.
One-Pot Garlic Butter Salmon with Vegetables
Course: Lunch, DinnerCuisine: Any CuisineDifficulty: Easy4
servings10
minutes15
minutes420
kcalIngredients
4 salmon fillets
2 tbsp butter
3 cloves garlic, minced
1 bunch asparagus, trimmed
1 cup cherry tomatoes
½ lemon (zest + juice)
Salt & pepper to taste
Optional: fresh dill or parsley for garnish
Directions
- In a large skillet, melt butter over medium heat. Sear salmon (skin side down if applicable) for 3–4 minutes until golden. Flip, cook 1–2 more minutes, then set aside briefly.
- In the same pan, sauté garlic for 30 seconds. Add asparagus and cherry tomatoes; cook 3 minutes.
- Nestle salmon back into the pan, add lemon juice and zest, cover, and steam 4–5 more minutes until salmon is flaky and veggies are tender.
- Spoon butter sauce over salmon, garnish, and serve straight from the pan.
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