Easy One-Pot Dinner Recipes for Busy Weeknights

1. One-Pot Chicken Alfredo

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast, cubed
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 8 ounces fettuccine pasta
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add cubed chicken and season with salt and pepper. Cook until browned and cooked through, approximately 5-7 minutes.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
4. Add fettuccine and push it down into the liquid. Cover and cook for 12-15 minutes or until pasta is tender, stirring occasionally.
5. Remove from heat, and stir in Parmesan cheese until melted and creamy. Garnish with freshly chopped parsley before serving.

2. One-Pot Mexican Quinoa

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can diced tomatoes (with juices)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• Avocado and cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Stir in garlic and bell pepper, cooking for an additional 3 minutes.
3. Add the quinoa, vegetable broth, black beans, diced tomatoes, chili powder, and cumin. Mix well and season with salt and pepper.
4. Bring to a boil, cover, and reduce heat to low. Simmer for about 20 minutes until quinoa is fluffy.
5. Fluff with a fork, garnish with avocado slices and fresh cilantro before serving.

3. One-Pot Creamy Mushroom Risotto

Ingredients:

• 2 tablespoons olive oil
• 1 cup arborio rice
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup mushrooms, sliced
• ½ cup dry white wine (optional)
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• Chopped parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until onion is soft.
2. Stir in the mushrooms, cooking until they are tender.
3. Add arborio rice, stirring for about 2 minutes until the rice is lightly toasted.
4. Pour in the white wine (if using) and allow it to evaporate.
5. Gradually add broth, one cup at a time, stirring frequently, until absorbed. This should take about 20 minutes.
6. Once creamy, remove from heat, blend in the Parmesan cheese, and season with salt and pepper. Garnish with chopped parsley.

4. One-Pot Sweet Potato and Chickpea Curry

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 (15 oz) can coconut milk
• 2 cups vegetable broth
• 2 sweet potatoes, peeled and diced
• 1 (15 oz) can chickpeas, rinsed and drained
• 2 cups spinach
• Salt and pepper, to taste

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, cooking until translucent.
2. Stir in garlic, ginger, and curry powder, cooking until fragrant (about 1-2 minutes).
3. Add coconut milk and vegetable broth, followed by the diced sweet potatoes and chickpeas. Season with salt and pepper.
4. Bring to a boil, then reduce heat to simmer, cooking for about 15-20 minutes until sweet potatoes are tender.
5. Stir in spinach just before serving and cook until wilted. Serve hot.

5. One-Pot Spaghetti Aglio e Olio

Ingredients:

• 12 oz spaghetti
• 6 cloves garlic, thinly sliced
• ½ cup extra-virgin olive oil
• 1 teaspoon red pepper flakes
• Salt, to taste
• Freshly chopped parsley
• Grated Parmesan cheese (optional)

Instructions:

1. In a large pot, combine spaghetti and enough salted water to cover. Bring to a boil and cook until al dente, stirring occasionally.
2. Reserve ½ cup of pasta water, then drain the spaghetti.
3. In the same pot, heat olive oil over medium heat, adding sliced garlic and red pepper flakes until garlic is golden and fragrant.
4. Return the spaghetti to the pot with the garlic oil, tossing to coat. If it seems dry, add reserved pasta water a little at a time until desired consistency.
5. Season with salt, garnish with parsley, and serve with Parmesan cheese if desired.

6. One-Pot Beef Stroganoff

Ingredients:

• 2 tablespoons butter
• 1 pound beef (sirloin or tenderloin), sliced thinly
• Salt and pepper, to taste
• 1 onion, diced
• 2 cups mushrooms, sliced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 cup sour cream
• 8 oz egg noodles
• Chopped parsley for garnish

Instructions:

1. In a large pot, melt butter over medium-high heat. Season beef with salt and pepper, then sear the beef until browned (about 3 minutes). Remove from pot and set aside.
2. Add onions and mushrooms to the pot, sautéing until tender.
3. Pour in beef broth, Worcestershire sauce, and Dijon mustard, bringing to a simmer.
4. Add egg noodles and cooked beef back to the pot, stirring well. Cook until noodles are tender, about 8-10 minutes.
5. Lower the heat and stir in sour cream until creamy. Garnish with parsley before serving.

7. One-Pot Mediterranean Chickpea Stew

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can diced tomatoes
• 1 can chickpeas, rinsed and drained
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 2 cups vegetable broth
• 1 cup spinach or kale
• Salt and pepper, to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion and garlic, cooking until fragrant.
2. Combine diced tomatoes, chickpeas, oregano, cumin, and vegetable broth. Bring to a simmer.
3. Cook for 15 minutes, allowing flavors to meld. Stir in spinach until wilted.
4. Season with salt and pepper. Serve hot with lemon wedges for an extra zing.

8. One-Pot Shrimp and Rice

Ingredients:

• 1 tablespoon olive oil
• 1 pound shrimp, peeled and deveined
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 ½ cups long-grain rice
• 3 cups chicken broth
• 1 teaspoon paprika
• ½ teaspoon thyme
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add shrimp, seasoning with salt and pepper, and cook until pink. Remove and set aside.
2. In the same pot, add onion, garlic, and bell pepper, cooking until soft.
3. Stir in rice, chicken broth, paprika, and thyme; bring to a boil.
4. Lower heat, cover, and simmer until rice is tender (about 20 minutes).
5. Stir shrimp back into the pot before serving.

9. One-Pot Spinach and Cheese Ravioli

Ingredients:

• 2 tablespoons olive oil
• 1 (12 oz) package refrigerated cheese ravioli
• 2 cups vegetable broth
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1 cup ricotta cheese
• Salt and pepper, to taste
• Grated Parmesan cheese for serving

Instructions:

1. Heat olive oil in a pot over medium heat. Add ravioli and sauté until lightly golden.
2. Pour in vegetable broth and bring to a boil. Add spinach and cherry tomatoes, cooking until ravioli is tender.
3. Fold ricotta cheese into the ravioli, seasoning with salt and pepper.
4. Serve while hot, topped with freshly grated Parmesan.

10. One-Pot Vegetable Stir-Fry

Ingredients:

• 1 tablespoon vegetable oil
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 2 cups cooked rice or noodles
• Sesame seeds for garnish

Instructions:

1. Heat vegetable oil in a large pot over medium-high heat. Add vegetables and stir-fry until crisp-tender, about 5 minutes.
2. Stir in garlic, soy sauce, hoisin sauce, and sesame oil. Cook for 1 minute.
3. Add in cooked rice or noodles, mixing well to combine and heat through.
4. Garnish with sesame seeds before serving.

These easy one-pot dinner recipes are perfect for busy weeknights, allowing you to create delicious, wholesome meals without the hassle of multiple pots and long cleanup times. Enjoy the convenience and flavors of these dishes throughout your week!

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