Quick & Delicious: Easy One-Pot Meals for Healthy, Stress-Free Cooking

One-pot meals are any dish you make in a single pot. They simplify meal preparation, reduce cleanup time, and offer a way to enjoy a nutritious, home-cooked meal without fuss.  

In this article, we will highlight some easy recipes and tips for creating healthy one-pot meals. 

Why One-Pot Meals Are a Game Changer

Not every meal is an opportunity for innovation and culinary excellence, but good, nutritious food is always a must. One-pot meals save time and help busy cooks make healthy meals without complicated steps or multiple dishes.

Using quality cookware is vital for a delicious result. de Buyer’s Mineral B Skillet or Blue Carbon Steel Fry Pan ensures even cooking and flavor retention. The Blue Carbon Steel Fry Pan features high, straight sides, providing increased capacity. It’s oven-safe up to 500°F, making it ideal for stovetop-to-oven recipes. 

The Mineral B Skillet also features the high sides you need for one-pot meals. While it’s only oven-safe for up to 10 minutes at 400, it’s compatible with all cooking surfaces, including induction.

With the right pans and superior recipes, you can make delectable meals in less than an hour. Make clean up a breeze with one single pot to wash and store. 

Key Ingredients for Easy One-Pot Meals

Many one-pot recipes require a kitchen stocked with the essentials. These pantry staples are perfect for one-pot meals. 

• Proteins: Chicken breasts, ground beef, tofu, legumes, and seafood

• Grains: Rice, quinoa, farro, or couscous

• Vegetables: Carrots, potatoes, bell peppers, spinach, zucchini

• Herbs and Spices: Garlic, thyme, rosemary, cumin, paprika, red pepper flakes, and other versatile seasonings

Easy One-Pot Meal Recipes to Try

These meals have all the flavors that make weeknight meals a special event. 

Recipe #1: Chicken Breasts with Leeks and Carrots

This delicious meal is a twist on classic roast chicken. Bone-in chicken breasts are seared to golden perfection before being oven-roasted on a bed of leeks, carrots, and bread cubes. This one-pot meal is ideal for casual dinners and special occasions.

Ingredients List

• 3 bone-in, skin-on chicken-breast halves (about 2 pounds total), room temperature

• Kosher salt and freshly ground pepper

• 2 tablespoons unsalted butter

• 3 tablespoons extra-virgin olive oil

• 3 medium leeks, white and light-green parts only, cut into 1-inch rounds, then thoroughly washed and drained 

• 5 medium carrots, peeled and cut on the bias into 1 ½-inch pieces

• 2 cups Italian bread cubes

• 2 cloves garlic, minced

• 1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice

• ¼ cup lightly packed fresh mint leaves, sliced, plus more for serving

*This recipe requires a meat thermometer. 

Step-by-Step Instructions

1. Heat oven to 450°F. Pat chicken dry and season with salt and pepper.

2. Heat a large ovenproof skillet over medium-high with butter and 1 tablespoon oil. Add chicken, skin-side down, and cook for 5 minutes until golden. Move to a plate, skin-side up.

3. Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining oil to the skillet. Stir to coat, then season with salt and pepper.

4. Return chicken with juices to the skillet, placing it skin-side up on top of the vegetables.

5. Roast for 25-30 minutes until chicken reaches 160°F. Remove chicken to rest under foil.

6. Stir mint into the skillet and roast for another 10-12 minutes until vegetables are tender and bread is crisp.

7. Mix 1 ½ tablespoons lemon juice into the vegetables and sprinkle with more mint. Drizzle the remaining lemon juice over the chicken before carving. Serve together.

Recipe #2: Spiced Ground Beef and Veggies

This one-pan dinner is a hearty and flavorful Mexican-inspired beef meal. It combines ground beef, rice, beans, and vegetables in a rich, savory sauce. You may serve it with chips or in a tortilla.

Ingredients List

• 1 tablespoon olive oil

• 1 tablespoon minced garlic

• ½ medium yellow onion, minced

• 2 large bell peppers, diced

• 1 lb. 85% ground beef

• 3 tablespoons homemade taco seasoning

• ½ cup tomato sauce

• 2 tablespoons green chiles

• 15 oz. canned black beans, drained and rinsed

• 1 cup quick-cooking brown or white rice

• 1 ½ cups beef broth, any kind

• ½ cup Mexican shredded cheddar cheese

Step-by-Step Instructions

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic, onion, and bell pepper. Cook for 3-5 minutes or until softened.

2. Move the veggies to the side of the pan. Add ground beef and cook for 7-9 minutes or until browned. Combine the beef and veggies.

3. Stir in taco seasoning, tomato sauce, green chiles, and black beans. Cook for a few minutes. Add quick-cooking rice and broth. Bring to a boil.

4. Reduce heat to low, cover, and simmer for 20 minutes until the rice is tender. Sprinkle cheese on top. Let melt naturally or broil in a 400°F oven for a few minutes.

5. Serve the beef skillet with chips or tortillas.

Recipe #3: Garlic Shrimp and Orzo

This one-pot wonder creates flavorful and easy-to-make shrimp orzo. It combines tender shrimp with orzo pasta in a light, lemony broth. Garnish with fresh parsley and a squeeze of lemon for a bright, acidic flavor.

Ingredients List

• 1 pound raw shrimp, peeled and deveined

• 3 tablespoons olive oil

• 1 lemon, juiced and freshly zested

• 4 garlic cloves, minced

• ½ teaspoon crushed red pepper flakes

• kosher salt and pepper

• 1 cup orzo

• 2 tablespoons unsalted butter

• 2 garlic cloves, minced

• 2 ¼ cups chicken stock

• 3 tablespoons chopped fresh parsley

• lemon wedges

Step-by-Step Instructions

1. Combine shrimp with olive oil, lemon juice, zest, garlic, red pepper flakes, salt, and pepper in a large bowl. Let marinate for 10 minutes.

2. Melt butter in a large skillet over medium heat. Add orzo and cook, stirring frequently, until golden and toasted. 

3. Stir in garlic and cook for 30 seconds. Pour in chicken stock, bring to a boil, then reduce heat and simmer, covered, for 12-15 minutes, or until orzo is tender.

4. Add marinated shrimp to the orzo and cook, covered, for 5-8 minutes, or until shrimp is pink and cooked through. Stir in additional butter (optional) for extra richness. Garnish with fresh parsley and a squeeze of lemon. Serve immediately.

Tips for Perfecting Your One-Pot Meals

Cook a successful one-pot dinner every time with these expert insights. 

1. Use the Right Cookware: As mentioned, a good-quality pot or skillet that heats evenly and retains heat, like de Buyer’s Mineral B Pro Skillet or Blue Carbon Steel Fry Pan, is vital. 

2. Layer Ingredients Properly: Layer ingredients so that foods requiring longer cooking times (like root vegetables or meats) are at the bottom.

3. Adjusting Cooking Times: You will need to adjust the cooking time depending on the protein and grains being used. For example, bone-in chicken breasts will take longer to cook than leeks. 

4. Season to Taste: Taste and adjust seasonings to suit your preferences. Don’t have the exact ingredients on hand? Don’t be afraid to experiment. 

Common Mistakes to Avoid in One-Pot Cooking

By definition, one-pot meals are typically simple to make and difficult to get wrong. However, there are a few common mistakes cooks make when preparing one-pot meals, such as:

• Overcrowding the Pot: Adding too many ingredients can lead to uneven cooking and dramatically extend the cook time. 

• Not Enough Liquid: Insufficient liquid can result in a dry dish or sticking. Ensure you use enough oil and/or broth. 

• Not Prepping Ingredients: As for all meals, it’s important to chop ingredients into uniform sizes for even cooking. 

• Under-seasoning: Always taste your finished dish before you serve. It may need another hit of salt or pepper. 

Embrace the Simplicity of One-Pot Meals

The simplicity, health benefits, and flavor of one-pot meals cannot be overstated. Explore your creative side and try the recipes provided, adding your own innovative twists as you go. 

Explore de Buyer’s cookware collection for a pot that can do it all. Find the perfect carbon steel, stainless steel, or copper pot for your one-pot meals.