One pot pasta, rice with sausage, and coconut curry chickpeas are not award winning gourmet dinners. They are meals that save me from doing dishes and allow me to spend less than thirty minutes cooking. They won’t be high on my list of favorites, but they’ll be made often enough so that I don’t have to do a breakfast clean up and my week can just keep being busy without being an extra hassle.
I have 38 dinners I rotate when I’m limited to 30 minutes of cooking. With each of your pots, you get your headline ingredient, a do-ness check so that you can see the ingredient instead of guess, and a backup plan for when you’re missing the headline ingredient.
Contents
- 1) Creamy Tomato Pasta
- 2) Garlic Parmesan Orzo
- 3) Shrimp and Rice
- 4) Sausage and Peppers Rice
- 5) Chicken Taco Skillet
- 6) Beef and Broccoli Noodles
- 7) Coconut Curry Chickpeas
- 8) Tuscan Bean Soup
- 9) Pesto Tortellini
- 10) Cajun Rice Skillet
- 11) Greek Chicken Orzo
- 12) Mushroom Risotto
- 13) Creamy Chicken Pasta
- 14) Spicy Beef Noodles
- 15) Tuna Caprese Pasta
- 16) Red Lentil Dal
- 17) Pepperoni Pizza Pasta
- 18) Sesame Ginger Ramen
- 19) Balsamic Chicken Couscous
- 20) Kimchi Fried Rice
- 21) Corn Chowder
- 22) Turkey Bean Chili
- 23) Miso Butter Udon
- 24) Mediterranean Chickpea Skillet
- 25) Shrimp and Grits
- 26) Chicken and Dumplings
- 27) Cheesesteak Pasta
- 28) Spinach Ricotta Gnocchi
- 29) Black Bean Skillet
- 30) Creamy Dijon Chicken
- 31) Tomato Lentil Pasta
- 32) Salmon Teriyaki Rice
- 33) Cheesy Broccoli Rice
- 34) Aglio e Olio Spaghetti
- 35) Thai Peanut Noodles
- 36) Eggplant Tomato Stew
- 37) Jambalaya Skillet
- 38) Cacio e Pepe Pasta
1) Creamy Tomato Pasta
What you can expect from Creamy Tomato Pasta: Pasta finished in the sauce instead of drained.
To begin, collect 2 pots and a skillet to prepare and cook the food and sauce, respectively. The sauce is made from the starchy pasta water. This meal should take around 20 minutes.
In a 12-inch deep skillet, heat 2 tablespoons of olive oil over medium heat. Then, add 3 minced cloves of garlic and some red pepper flakes. Cook these ingredients until the garlic is fragrant, but not browned, about 60 seconds. Then, stir in one 28-oz can of crushed tomatoes, 2 cups of chicken broth, 1 teaspoon of dried oregano, salt and pepper to taste, and bring to a strong simmer.
Next, add 12 oz of dry penne or rigatoni. Cover the pot and let simmer for 12-14 minutes. Make sure to stir every 3 minutes to keep the pasta from sticking to the bottom of the pot. Your goal is for the pasta to absorb the most of the liquid. The sauce should be glossy and cling to the pasta when its done. After reaching this consistency, remove from heat and stir in 1/2 cup of heavy cream and a handful of basil. Finally, top with Parmesan to your preference.
You can substitute the heavy cream with half and half if you prefer. This also reduces the meal to a weeknight-comfortable class.
2) Garlic Parmesan Orzo
Reasons Garlic Parmesan Orzo is included: Orzo cooks like risotto without the babysitting.
A shiny pot meal with parmesan takes just 22 minutes.
Place 3 tablespoons of butter into a saucepan or deep skillet and heat it up over medium heat. After that, add 4 minced garlic cloves and cook for 60 seconds until garlic is fragrant but not browned. Then, add 1½ cups of dry orzo and stir for 2 minutes until the grains smell toasty. Next, add 3 cups of chicken broth and half a teaspoon of salt to the mix.
After that, bring the temperature down to a strong simmer (you may need to adjust it). Cover the pot and cook for 12-14 minutes, stirring every couple minutes. You want the orzo to be tender with the liquid mostly absorbed into a glossy, somewhat soupy sauce. When ready, remove from heat and stir in ¾ cup grated Parmesan and a squeeze of lemon. Then, add black pepper to taste.
For the last minute of cooking, add a handful of baby spinach. It will wilt into the orzo in 60 seconds, adding a green element, and will not create any additional dishes.
Nathaniel’s Pantry Notes: The Pot You Should Own
For many years, I only had a small saucepan and a wide frying pan without a lid, and so every supper I had to deal with either food overflowing their sides, boiling over, or steaming itself to mush. Buying a 12″ deep skillet with a lid turned all my one pot dinners into something I could do in a few minutes. I now have a one pot dinner every week because they are so much easier.
Most one pot recipes assume you don’t have the right pot. About three-quarters of the recipes on this list are made with a 12″ deep skillet, with a lid, and sloped sides. The width is perfect for sausages, and the depth is great for broth and pasta.
- 12 inches wide and 3 inches deep. This is the optimal size for a pot to contain 12 ounces of pasta and 3 cups of broth. Anything smaller means the pasta will be crowded, and anything larger it will not cook evenly.
- Thick bottoms are also an ideal feature as it gives you the fond that flavors everything.
- For ease of stirring, go for sloped sides.
- You want to go for a lid that does not rattle to avoid your sauce drying out from too much steam escaping.
Nonstick pans have their advantages and disadvantages. Nonstick can do a good job with pasta-in-sauce dishes, but it won’t develop fond with sausage or chicken thigh dishes. A more versatile workhorse would be a stainless steel or cast iron version.
Nonstick skillets that are cheap, thin, and have a coating that breaks down within a year. With bottoms that warp in less than a year. 8-inch saucepans (which happen to be smaller than most one pot recipes ask for). They have wok-style pans (which are great for stir fries) but aren’t designed to be used for simmering pasta. A 12-inch deep skillet is the most versatile pan a weeknight cook can have, and they’ll cost about $80, but will last 10 years before you need a replacement.
3) Shrimp and Rice
What you get from Shrimp And Rice: Frozen shrimp take five minutes to defrost in cold water and take an additional three minutes to cook. The rice cooks in the same pot and takes a total of 18 minutes.
Melt 1 tablespoon each of butter and olive oil in a deep skillet with a lid over medium heat and place it over medium heat. Once the butter has melted, add a small diced onion and 3 minced garlic cloves, and cook for 4 minutes or until they’re soft. After this, add in 1 cup of long-grain white rice and toast it for 90 seconds. Then, add 2 cups of chicken broth and season it with salt and pepper, to taste.
Stir to combine, raise the heat to high until it reaches a boil, then lower to low and cover it. After 14 minutes have passed, take the cover off and place 1 lb of thawed shrimp on top of the rice, cover it again, and cook for an additional 4 minutes. The goal is to have the rice be tender, the liquid to be absorbed, and the shrimp should be opaque and curled into a C shape. Once everything is ready, drizzle with lemon and add some chopped parsley.
Swap: For an intentional change, use Spanish-style broth with smoked paprika and a pinch of saffron. It will add 10 cents.
4) Sausage and Peppers Rice
Why Sausage And Peppers Rice make the cut: While the rice is cooking the pre-cooked sausage is developing flavor. One skillet, no draining, 22 minutes.
To start, slice 12 oz of smoked sausage (kielbasa or andouille) into rounded pieces. Take your deep skillet and pour oil in. Once oil is heated, bring down to medium-high heat and brown the sausage for 4-5 minutes or until both sides are deep golden brown. Once finished, push to the side. Slice one onion and two bell peppers. Cook for five minutes or until softened. Add two garlic cloves (minced) and 1 teaspoon of paprika. Once sautéed, add 1 cup of long-grain rice and toast for 90 seconds.
In addition to the rice, add two cups of chicken broth and some salt and pepper. Once it reaches a boil, cover and simmer for 15 to 17 minutes. You’re looking for the rice to be tender and the liquid to be fully absorbed. Once that is finished, remove from heat and let it sit covered for 5 minutes then fluff. Serve with a splash of hot sauce on the table.
Swap: Italian sausage Links, whether raw or sliced, are used instead of the pre-cooked smoked variety. This will add 5 minutes to your overall cooking time as you will also need to brown the raw sausage, however, the finished product will have a slightly softer texture and a more typical Italian-American-style taste.
5) Chicken Taco Skillet
Short case: Chicken Taco Skillet Ground chicken seasoned like tacos plus rice.
In the same skillet, you can have dinner ready in 25 minutes.
Pour 1 tablespoon of oil into the deep skillet and heat it up to medium high. Add 1 pound of ground chicken and one small diced onion. Brown for 6 to 7 minutes while breaking the chicken. Empty a taco seasoning packet (or, if preferred, use 2 teaspoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of salt) along with 2 tablespoons of tomato paste. Stir for 90 seconds. Pour in 1 cup of long-grain rice and 2 cups of chicken broth.
Bring it to a boil, then lower it down to a simmer. Cover and let it cook for 16-18 minutes. You are waiting for the rice to soften and the liquid to be absorbed. Remove from heat, and add shredded cheese. Cover for 2 minutes to give a chance for the cheese to melt. Top with chopped scallions, diced avocado, a spoon of salsa, and a splash of lime.
Substitution: Ground turkey instead of chicken. Lean, slightly drier so season more aggressively. Same cooking time.
6) Beef and Broccoli Noodles
Where Beef and Broccoli Noodles earn their spot: With the noodles cooked in the sauce, you can make takeout faster than the time it would take for delivery to arrive.
In a deep frying pan, add 1 tbsp of oil and place on high heat. Add 1 lb of flank, skirt, or sirloin steak (cut into thin slices), and stir fry for 3 minutes until the steak is browned. Push the steak to one side of the pan, and add 4 cups of broccoli florets (fresh or frozen). Then add 3 minced cloves of garlic and 1 tbsp of grated ginger. Stir fry for 3 minutes, then add 3 cups of beef or chicken broth, 1/4 cup of soy sauce, 2 tbsp of brown sugar, 1 tbsp of oyster sauce, and 1 tsp of sesame oil.
Bring the mixture to a boil, then add 8 oz of dry lo mein (or broken spaghetti) and cover. Stir occasionally for 8 to 10 minutes (the noodles). As the noodles are cooking, the sauce should thicken and shine. Add scallions and sesame seeds to the top.
Swap: Instead of using sliced steak, you can use ground beef. Faster (no slicing), cheaper, and a little less fancy. Everything else is the same.
7) Coconut Curry Chickpeas
What makes Coconut Curry Chickpeas work: 1 can of chickpeas, a can of coconut milk, and a jar of curry paste, and dinner’s ready in 18 minutes.
Heat 1 tbsp of oil in a deep skillet over medium heat. Add a finely chopped onion and sauté for 4 minutes. Add three minced cloves of garlic, one tablespoon of grated ginger, and three tablespoons of red curry paste. Cook until fragrant and darkened (about 90 seconds). Add a 14-oz can of full fat coconut milk, 15-oz can of drained chick peas, and 1 tablespoon of brown sugar.
Cook for 10-12 minutes. You’re waiting for the sauce to thicken so it can coat the back of a spoon and for the chickpeas to absorb the flavor of the curry. In the last minute add 2 cups of baby spinach, it will wilt immediately. A squeeze of lime and fresh cilantro with rice or naan for dipping.
For a tikka masala lean, swap the coconut milk for fire roasted tomatoes. It’ll be less rich in coconut and more rich in tomato. Same cooking time.
8) Tuscan Bean Soup
Reasons for the inclusion of Tuscan Bean Soup are as follows: Two cans of beans, a can of tomatoes, and broth turn into a Tuscan soup in 25 minutes. It tastes like it simmered for hours.
In a deep pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion, two diced carrots, and two diced celery stalks. Cook for 8 minutes until soft. Then add 4 cloves of minced garlic, a sprig of rosemary, and a teaspoon of oregano (dried) and cook for 60 seconds. Next, add 2 tablespoons of tomato paste and cook for 90 seconds until it darkens.
Then add 6 cups of chicken broth, one 28-oz can of crushed tomatoes, and 2 cans of cannellini beans (drained). Let it simmer for 12-15 minutes. At this point, the broth should become slightly thicker and the flavors should have melded and balanced. Add 2 cups of chopped kale or escarole during the last 3 minutes. Finish with a splash of olive oil and add parmesan rinds (if available) and plenty of salt.
For a heartier version, add a half cup of small pasta (ditalini or orzo) for the last 8 minutes. It becomes a pasta e fagioli, which is closer to dinner-as-a-meal.
9) Pesto Tortellini
Here’s the case for Pesto Tortellini: A bag of tortellini plus a jar combines the classes of dinner, math, and Italian. Take the number of minutes required to make dinner and add the number of minutes it takes to assemble the ingredients, and combine the sum with the amount of time required to cook the ingredients, and you have an Italian dinner.
To make the dish, you need to get four cups of chicken broth heated to boiling. Once the broth is boiling, add twenty ounces of refrigerated cheese tortellini. Cover the skillet and allow it to simmer for four to six minutes. You will know the tortellini is done when it is floating and has become glossy and tender. Before you drain the tortellini, set aside one quarter cup of the cooking liquid (if you want it to be saucier, leave about a half cup in the pan).
Remove the pan from the stove and add the tortellini, and toss everything with half a cup of pesto, two cups of baby spinach (it wilts due to the residual heat), and one quarter cup of grated Parmesan. The liquid reserved from cooking loosens the pesto into a sauce. Also, if you have raw, end-stirred halved cherry tomatoes, use those.
Another option is frozen tortellini. Instead of using refrigerated cheese tortellini, you will need to increase the cooking time by three minutes. It takes slightly more effort to chew the wraps, but they are generally less expensive and can be frozen for several months.
10) Cajun Rice Skillet
Cajun Rice Skillet Pulls It’s Weight: Cajun seasoning, andouille, and rice all in one skillet. Smoky and with a hint of spice, it’s ready in twenty five minutes.
Add one tablespoon of oil into a deep skillet and warm it up. Then take 12 oz of andouille, or any type of smoked sausage, and let it cook and brown for around 5 minutes. Add one diced onion, one diced bell pepper and two stalks of diced celery (the Cajun Trinity). And cook for about 6 minutes until everything is tender. Then add 3 cloves of minced garlic, 1 Tbsp of Cajun seasoning and 2 Tbsp of tomato paste and cook for another 90 seconds.
Then add 1 cup of long grain rice and 2 cups of chicken broth. Bring it to a boil and then reduce it to a simmer, put a lid on it and cook it for 16-18 minutes. You want the rice to be tender, all the liquid should be absorbed, and a crust should form on the bottom. Finally top it with sliced scallions and drizzle some hot sauce on it.
Also, here’s a tip: if you want to enhance the overall taste of the dish add a half pound of frozen shrimp. Just put the shrimp in during the final 4 minutes of cooking. Then the meal will taste more like jambalaya than just rice and sausage.
11) Greek Chicken Orzo
What you get with Greek Chicken Orzo: Boneless chicken thighs and orzo in one skillet with lemon and feta. From prep to serving, 28 minutes.
Add 2 tablespoons of olive oil into a large skillet, then place over medium-high. Take 1 lb. of boneless chicken thighs (diced) and season with salt, pepper, and dried oregano. Cook for 5-6 minutes until deeply golden. Push to one side. Add in a diced onion, then sauté for 4 minutes.
Mix in three minced garlic cloves along with 1.5 cups of dry orzo; toast for 90 seconds. Pour in 3 cups of chicken broth and the zest of one lemon with a pinch of salt. Bring to a simmer, cover, and cook for 12-14 minutes. Stir occasionally. You want the orzo to be tender and for the broth to reduce into a glossy sauce. Take off the heat, add the juice of one lemon, then mix in 1/2 cup crumbled feta and a handful of chopped parsley.
Swap: Boneless chicken breast chicken breast as it cooks. Is done faster, has a drier texture than chicken thighs, and is generally leaner. Don’t let them burn.
12) Mushroom Risotto
Here’s why the Mushroom Risotto is a good option: it is quick, at only 25 minutes, and uses orzo instead of traditional arborio rice which means that you get all of the creaminess of the mushrooms without all of the unnecessary stirring.
To start, take a deep skillet and heat two tablespoons of butter on a medium high heat. Once it is hot, spread eight ounces of sliced cremini mushrooms over the bottom evenly, and sprinkle some salt over them as well. Don’t stir them for 6-7 minutes. When you do stir them, make sure to push some of them to the side first. Then, you will add one diced shallot and cook that for three minutes. After that, add three minced cloves of garlic and 1.5 cups of dry orzo and toast for a minute and a half.
Next, add 3 cups of chicken broth and one teaspoon of fresh thyme. Bring it to a simmer, cover, and let cook for 12 to 14 minutes. You should stir a couple times. After that time has passed, remove it from the heat and stir in ¾ of a cup of Parmesan and 2 tablespoons of butter that is cold. Finally, add a good amount of black pepper.
For a more authentic risotto and to take the dish to the next level, arborio rice is suggested. While it will take 28-30 minutes to do this and will require constant stirring, it will create the desired creaminess that is necessary.
13) Creamy Chicken Pasta
What aspects of Creamy Chicken Pasta qualify it for this?: Chicken and pasta finished in cream sauce all in the same skillet. Twenty-five minutes for a dinner that feels like a date.
To begin, add 2 tablespoons of olive oil into a deep skillet and turn the heat to medium-high. Season with salt, pepper, and Italian seasoning. Once seasoned, let the chicken brown for 5-6 minutes. Push aside. Add a diced shallot and 4 minced garlic cloves and let cook for 3 minutes. Add 2.5 cups of chicken broth and 1 cup of heavy cream.
Once brought to a simmer, stir in 8 oz of dry penne. Cover and simmer, stirring every 3 minutes, for 12-14 minutes. You are waiting for the pasta to soften, and the sauce to stick to a spoon. After removing from heat, mix in 1 cup of grated Parmesan and 2 cups of baby spinach. Due to the heat of the mixture, the spinach will wilt in 60 seconds.
For the swap, use half and half instead of heavy cream. This will create a sauce that is a little thinner and has a lighter mouthfeel. For added richness, include one more tablespoon of butter.
14) Spicy Beef Noodles
Why Spicy Beef Noodles deserve to be on the list: Noodles cooked in a soy-ginger broth and mixed with an Asian-style ground beef. 22 minutes and meaty.
Put a tablespoon of oil in a large frying pan and set the heat to medium high. In 5 to 6 minutes, brown 1 lb of ground beef while breaking it up. Drain a little fat. Add 4 cloves of garlic, 1 tbsp of shredded ginger, and 1 tbsp of chili garlic sauce. Stir for 60 seconds. Pour in 3 cups of beef broth, ¼ cup of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil.
Add in 8 ounces of dry lo mein, or dry spaghetti broken in half. Let it simmer for 8 to 10 minutes, stirring occasionally. You are waiting for the noodles to soften and for the sauce to stick to them. Substitutes: Instead of ground beef, you can use ground pork. It is a little more authentic to the dan dan noodles and is sweeter and slightly fattier. It has the same cooking time.
15) Tuna Caprese Pasta
What works with Tuna Caprese Pasta: It is a one-pot dish of pasta, a can of tuna, a pint of cherry tomatoes, and a ball of mozzarella. I won’t apologize for the canned fish. It takes 18 minutes.
To start, bring a large skillet to a boil, adding water and 2 teaspoons salt. Once it reaches a rolling boil, add 8 oz. of penne or fusilli pasta, and cook for 1 minute less than the package instructions suggest. Before draining the pasta, remember to reserve 1/2 cup of the cooking water. Once finished, remove from heat and return pasta to the skillet.
Combine the pasta with 2 cans of flaked and drained oil-packed tuna, 1 pint of halved cherry tomatoes, 8 oz. of fresh mozzarella (which should be torn into bite-size pieces), a handful of torn basil leaves, 3 tablespoons of olive oil, and 1 lemon (juiced). Mix everything and add a little of the reserved pasta water until everything is shiny and is coated in a loose dressing. Add salt and black pepper to taste. This dish can be served warm or at room temperature.
Substitutions: For a dairy-free option, replace the mozzarella with drained jarred artichoke hearts. If you don’t add tuna to the dish, it will be vegan friendly, and it will also be saltier and brinier. You can keep same description above.
16) Red Lentil Dal
The case for Red Lentil Dal: Red lentils cook in 18 minutes and transform into a luscious, spiced dal. Budget-friendly, vegetarian, and oh so comforting.
In a large saucepan, over medium heat, melt 2 tablespoons of ghee or butter. Add a small diced onion and cook for 4 minutes. Then, add 3 minced garlic cloves, 1 small diced onion, and 1 tablespoon each of ginger, turmeric, cumin, and garam masala. Stir-fry for 60 seconds or until fragrant. Now, add 1½ cups of red lentils and 5 cups of water or vegetable broth. Bring to a boil and reduce to a simmer. Cover partially, then cook for 18 to 20 minutes, stirring occasionally. The lentils should be creamy and porridge-like. Salt to taste, squeeze in the juice of half a lemon, and add some cilantro. Serve with rice or naan.
For a creamier and slightly sweeter twist, add a can of full-fat coconut milk during the last 5 minutes of cooking. Same cook time, added indulgence.
17) Pepperoni Pizza Pasta
Why Pepperoni Pizza Pasta belongs here: Pepperoni, marinara, mozzarella, and pasta all mixed together in one skillet. Basically, the dinners that come with cheesy garlic bread.
In a deep skillet, add 4 ounces of sliced pepperoni and cook over medium heat for about 4-5 minutes, or until the edges are crispy and curled. Reserve half of the pepperoni. In the grease from the pepperoni, add 1 small diced onion and cook for 3 minutes. Then, add 3 minced garlic cloves and 1 teaspoon of Italian seasoning.
Pour in 24 oz. of marinara sauce, 2 cups of chicken broth, and 0.5 cups of water. Bring it to a boil, then add 12 oz. of dry penne. Simmer for 12-14 minutes (stirring every 3 minutes) until the pasta is tender and the sauce thickens. Remove from heat and add 1 ½ cups of shredded mozzarella and the reserved pepperoni on top. Cover for 2 minutes to melt the cheese.
You can substitute the pepperoni for Italian sausage, which will need to be browned with the onion beforehand. This may take 4 additional minutes, but will yield the same result.
Nathaniel’s Pantry Notes: Why Pasta Cooks in the Sauce, Not the Water
I am sure that every Italian grandmother I have met will tell you off for draining your noodles and putting pasta sauce in the noodles. That water with the white tint is used for the sauce. One pot pasta goes a step further and uses the noodles that are cooked in the sauce to collect the starches.
One pot pasta recipes are not easy. It is a different technique that creates a smaller and denser result. Boiling and draining pasta creates a situation where a sauce just sits on top of the noodles and the starch that is released is a part of the sauce. While swirling noodles in sauce, the sauce reduces and becomes emulsified. You also use less water while saving time.
• The amount of liquid is important. For 12 oz of dry pasta, use about 3 cups of liquid (broth plus sauce). If you use less, it will burn. If you use more, dinner is going to be soup.
• Stir every 3 minutes, not continuously. If you do, you will break the coating of starch and slow the emulsification. Sauce and starch will be separate.
• Use short pasta, such as penne, rigatomi, and fusilli. Long pasta will stick because it cannot be separated in a pot of water that is too large. Short shapes will cook better in less volume.
• Adjust your cooking based on the actual textures rather than the time. If it looks too soupy, simmer it for the last few minutes. If it looks too dry, add a little water or broth.
• Remove the pan from the heat, add the cheese, butter, or cream. The emulsification occurs when you add fat to a hot pan that has been turned off, which is the same method used in many pasta dishes.
To clarify, this means you should rinse your pasta because that removes the needed starch, and use fresh pasta instead of dry, because it will become mushy. Additionally, when making a one-pot dish be aggressive with the salt, this is also where we wash away the needed starch.
18) Sesame Ginger Ramen
Tonight’s logic for the Sesame Ginger Ramen: Instant ramen noodles with real broth and sesame, soy, and ginger. In 14 minutes we will eat and it will be mostly hands-off cooking.
Start by heating 1 tablespoon of sesame oil in a saucepan over medium heat. Add 3 minced garlic cloves, and 1 tablespoon of ginger. Cook for 1 minute. Add 4 cups of chicken broth, 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of brown sugar, and 1 teaspoon of chili crisp. Bring to a simmer. Add 2 bricks of ramen noodles (make sure to toss the seasoning packets) and some mushrooms (cut them up beforehand). Cook for 3-4 minutes until the noodles are al dente.
Off the heat, stir in some baby spinach, and add a soft-boiled egg or a swirl of beaten egg into each bowl. Instead of the noodles, you can use frozen dumplings and drop them directly into the broth. Top the dish with sesame seeds and sliced scallions if desired. To cook the dish from frozen, the cooking time is 5-6 minutes. Enjoy your meal!
19) Balsamic Chicken Couscous
One-Pot Dinners Under 30, reason for being here: Chicken seared with balsamic and couscous finished in the same pot. 22 minutes. No pot overlaps.
In a deep skillet, pour 2 tablespoons of olive oil and let it heat up over medium-high heat. Take 1 pound of boneless chicken thighs (cut into chunks) and season with salt, pepper, and dried oregano. Brown for 5-6 minutes. Add 3 tablespoons of balsamic vinegar and 1 teaspoon of honey.
Stir and cook for 60 seconds until the glaze thickens around the chicken. Push aside. Add one small diced shallot and cook for 2 minutes. Add 1 1/2 cups of chicken broth and bring it to a simmer. Pour in 1 cup of dry couscous and half a teaspoon of salt. Cover and remove from heat. Let it rest for 5 minutes. Use a fork to fluff, and add some arugula and crumbled feta, and toss it gently.
Swap: Quinoa for couscous. Use 2 cups of broth and let it simmer covered for 12-15 minutes instead of 5. It will be more hearty, chewy, and substantial.
20) Kimchi Fried Rice
Where Kimchi Fried Rice earns its spot: A jar of kimchi and a cup of cold rice can be used to make a five-ingredient meal in under twelve minutes, and makes the entire kitchen smell like a restaurant.
In a large skillet, add a tablespoon of butter, and one of oil, and heat on medium-high. Add a cup of chopped kimchi (remember to drain some of the juice and save it), and cook for 3 minutes or until the edges begin to caramelize. Move it to the side and add 2 chopped scallions and 2 chopped garlic cloves. Stir for about 60 seconds, then mix in 3 cups of leftover cold rice.
Press the rice down into the pan and let it cook for 60-90 seconds (you want some grains to be crispy on the bottom). Add soy sauce (2 tbsp), some of the kimchi juice, and 1 tsp of sesame oil to the rice, and stir. Create a well in the middle and crack an egg into it and gently stir it. Finish with sesame seeds, more scallions, and a drizzle of sriracha.
You can also use a microwaveable rice pouch instead of leftover rice. Spread it out on a plate and cool for 5 minutes before using to allow it to dry a bit. This will give you a smoother texture than cold leftover rice.
21) Corn Chowder
The pitch for Corn Chowder: frozen corn, a can of cream-style corn, and half-and-half. 25 minutes for chowder that tastes like August.
First, grab a deep pot and add 3 tablespoons of melted butter over a medium flame. Then, chop a small dice of an onion and three stalks of celery and cook these for five minutes. Next, add 3 cloved of minced garlic and throw in some small cubes of Russett potato (as many as you want, typically 3 is good). Cook this for 3 more minutes before adding 3 cups of chicken broth and seasoning with salt and pepper to taste. Bring to a boil and cover the pot.
Reduce to a simmer and cook for 10-12 minutes until the potatoes are fork-tender. Then, add 15oz of cream-style corn, 2 cups of the frozen corn, and 1 cup of half and half plus a tsp of fresh thyme. Simmer for a further 5 minutes. By this time you should have a chowder that has been heated and thickened. A few sprinkles of hot sauce and some chives to top it off. Swap: For a more filling, smoky alternative, add a half pound of crumbled cooked bacon at the end. Elevates dinner from light to substantial in 6 minutes.
22) Turkey Bean Chili
Turkey Bean Chili works for several reasons: Ground turkey, two cans of beans, salsa verde.
Add 1 tbsp into a deep pot and heat it up. Add 1 pound of ground turkey and 1 chopped onion. Stir the mixture and break it down until the turkey is fully cooked (about 6 to 7 minutes). Add 3 chopped garlic cloves, 1 tbsp of ground cumin, 1 tbsp of chili powder, and salt and pepper to taste.
Stir it and cook it for another 60 seconds. nWhile stirring, add 3 cups of chicken broth, 1 16-oz jar of salsa verde, 1 can of drained cannellini beans, and 1 can of drained great northern beans. Cook it for another 12-15 minutes to let the broth thicken. Remove it from heat and add the juice of a lime and chopped cilantro. Serve it with shredded Monterrey Jack cheese and sliced avocados along with some crushed tortilla chips on top.
Substitute: Ground chicken can be used instead of ground turkey. It is not as strong of a flavor and can be a bit lighter. The same procedure can be followed. In place, you can also add shredded rotisserie chicken during the last 3 minutes for an even easier version.
23) Miso Butter Udon
Why Miso Butter Udon is worth it: Dinner is served in 12 minutes and tastes like it’s from a noodle shop. Just get the frozen udon pack and miso paste.
Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add 8 ounces of sliced mushrooms (either ssitake or cremini) and cook for 6 minutes, until well browned. Push to the side, and add in 3 chopped scallions and 2 garlic cloves minced and cook for 60 seconds. Then add 2 packets of refrigerated or frozen udon noodles (don’t worry, they cook from frozen) and ¼ cup of water. Cover for about 2 minutes for the noodles to steam and soften. So, off the heat, we have soup here.
Now, add 1 tablespoon of white miso paste that you already diluted in 2 tablespoons of hot water, 1 teaspoon of soy sauce, and 1 teaspoon of sesame oil. Keep tossing until the noodles look glossy from the miso butter. If you want something more filling, add a soft-boiled egg, more scallions, and finish with some chili crisp.
Swap: Use cooked spaghetti instead of udon if you don’t have udon. Same satisfying miso butter sauce, different chew, different shape.
24) Mediterranean Chickpea Skillet
Why Mediterranean Chickpea Skillet is unique: The dish features tomatoes and a handful of spinach. It takes 18 minutes to prepare and is vegetarian with a strong Mediterranean influence.
Directions: Pour 2 tablespoons of olive oil into a deep skillet and heat it over medium heat. Add one diced onion and cook for 4 minutes. Then include 4 cloves of minced garlic, and 1 teaspoon each of smoked paprika, cumin, and oregano, and cook for 60 seconds. Then add 2 tablespoons of tomato paste and stir. Cook for another 90 seconds until it darkens.
Then add 1 can of 28-oz diced tomatoes (with juice), and 1 15-oz can of drained chickpeas, and 1/2 teaspoon of red pepper flakes, and simmer for 10-12 minutes. You will wait for the sauce to thicken until it mounds up on a spoon. Finally, add 4 cups of baby spinach for the last 90 seconds, and it will wilt immediately. The dish is best served with crusty bread. Crumbled feta and a squeeze of lemon is a nice touch.
Swaps: The recipe can be improved with one can of drained quartered artichoke hearts along with the chickpeas. Briny and a bit more substantial, the dish feels like an antipasto stew.
25) Shrimp and Grits
The dish features a shrimp, a buttery skillet, and quick-cook grits. It takes 22 minutes and provides the experience of a southern restaurant.
In a separate saucepan, bring 3 cups of chicken broth and 1 cup of milk to a simmer. Stir in 1 cup of quick-cook grits and salt. Cover and cook for 6-8 minutes, stirring frequently, until the mixture becomes thick and creamy. Remove from heat and mix in 3 tablespoons of butter and 1 cup of sharp cheddar cheese. In the meantime, melt 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter has melted, add in 1 lb of shrimp (peeled and defrosted if frozen), one teaspoon of Cajun seasoning, and salt and pepper.
Cook the shrimp for about 2-3 minutes on each side. You are waiting for the shrimp to curl into a c-shape and turn completely pink. At the end of cooking, squeeze a lemon over the shrimp. Spoon the shrimp and pan butter mixture over the grits along with the scallions. Shrimp and grits is done!
Swap: Use polenta instead of grits. Slightly more rustic and cornier but takes the same amount of time. If it thickens, add some more milk.
26) Chicken and Dumplings
What should I pick for dinner? Rotisserie shredded chicken and pre-made biscuit dough for the dumplings. 28 minutes until chicken and dumplings is ready.
Melt 2 tbsp. butter in a large pot on medium heat. Dice and add one onion, two carrots, and two stalks of celery, and cook for 8 minutes until soft. Add 3 cloves of minced garlic with 3 tbsp. of flour, and stir for 2 minutes. This is to cook off the raw taste of the flour. Gradually whisk in 5 cups of chicken broth until it simmers, then add a teaspoon of fresh thyme. season with salt and pepper to taste. Add 3 cups of shredded rotisserie chicken and 1/2 cup of frozen peas.
Tear each refrigerated biscuit can into 8 pieces, and drop them into the simmering stew. Cover and simmer for 12-14 minutes. You want the biscuits to be puffed, set on top, and cooked all the way through on the bottom. Don’t uncover the pot until they’re done.
Substitution: Instead of biscuit dough, drop spoonfuls of Bisquick in the pot. Mix ½ cup of Bisquick with milk to form a thick batter. You’ll get dumplings with a bit more bite and they are ready in a jiffy. Same cook time.
27) Cheesesteak Pasta
What should I pick this evening? How about a mouth-watering cheesesteak pasta with pieces of tender beef, peppers, and melty cheese? Ready in 25 minutes! It’s beefy, oniony and melty!
Start by pouring 1 tbsp of oil in a deep skillet and turn the heat to medium-high. Add 1 pound of ground beef (or thinly sliced sirloin) and cook until it’s brown (5 to 6 mins). Pour the excess fat and then add 1 sliced onion and 1 sliced bell pepper (cook until softened, about 5 mins). Add 3 minced cloves of garlic, 1 tbsp Worcestershire sauce, salt and pepper to taste.
Then, add 3 cups beef broth and 8 oz dry penne and simmer for 12-14 mins covered (stir every 3 mins). You’re waiting for the pasta to be cooked and sauce to thicken a little. Remove from heat and add 1 cup shredded provolone (or American cheese) and stir in ¼ cup of cream. Cover for about 2 mins to melt the cheese and it should be stringy once you scoop it.
For the veggie saute, you can also use frozen peppers and onion mix. This will reduce prep time a little and you will need to cook it an extra minute to get the excess moisture.
28) Spinach Ricotta Gnocchi
Justification for including Spinach Ricotta Gnocchi: Gnocchi is a shelf stable product that takes 18 minutes to prepare, including a step where you have to boil the product. Sauce consists of spinach and ricotta.
To prepare the dish, you will need a large non-stick frying pan. Over medium-high heat, melt 3 tablespoons of butter and add one pound of the aforementioned shelf-stable gnocchi to the pan and spread it evenly across the surface. Allow it to cook for 8-10 minutes until it is golden brown and puffy, and stir only once or twice. Once cooked, create a space in the pan to add 3 minced garlic cloves and cook until fragrant (~ 60 seconds).
Then, in batches, add 5 cups of baby spinach and stir until all of the spinach has wilted (this will take roughly 2 minutes). Finally, remove the pan from the heat and stir in ½ cup of ricotta cheese, ¼ cup of grated Parmesan cheese, a squeeze of lemon, as well as salt and pepper to taste. The residual heat from the pan will cause the ricotta cheese to become creamy.
For this particular dish, baby spinach can be substituted with frozen spinach (thawed and squeezed dry) to remove additional moisture. Though frozen spinach may be more cost effective, the flavor is more concentrated, and it will take 30 seconds less to fully wilt because it has been pre-cooked.
29) Black Bean Skillet
Black Bean Skillet: I have cooked together black beans and rice and some salsa in one pot.
Time: 25 minutes. Type: Vegetarian, inexpensive.
Preparation involves heating 2 tablespoons of oil in a deep skillet over medium-high heat. Add a chopped onion and chopped bell pepper, cooking for 5 minutes. Stir in 3 minced garlic cloves, 1 tsp of cumin, 1 tsp of chili powder, and 1/2 tsp of smoked paprika. Sauté for 1 minute. Then add 1 cup of long-grain rice, 2 cups of vegetable broth, 1 jar (16 oz) of salsa, and 2 cans of black beans (drained).
Bring the mixture to a rapid boil, then reduce heat to a simmer. Cover the pot and cook for 16-18 minutes until the rice is tender and most of the liquid is absorbed. Remove the pot from the heat and add shredded cheese, covering the pot for 2 minutes to melt the cheese. Finally, top with chopped cilantro, diced avocado, sour cream, and a squeeze of lime juice.
Alternate Option – Replace the jarred salsa with canned fire-roasted tomatoes. This will provide a slightly less sweet and more tomato-forward flavor. You can control the heat with a separate dash of hot sauce.
30) Creamy Dijon Chicken
The description is as follows: One skillet chicken in a creamy mustard sauce. 22 minutes for a dinner that tastes distinctly French.
Heat some butter in a large skillet. While that is melting, season 1 lb of chicken thighs (cut into cubes) with seasoning and cook until golden brown (about 5-6 minutes). Push chicken to the side. Add 1 chopped shallot and cook for two minutes. After that, add 3 minced garlic cloves and a teaspoon of thyme. Pour in half a cup of white wine (or more chicken broth).
Let this boil for 1 minute to cook off the alcohol. After that, add 1 cup of chicken broth and 3 tablespoons of Dijon mustard and bring to a simmer. Add the chicken that was pushed to the side and cook for an additional 6-8 minutes. Remove from the heat and add ½ cup of heavy cream and a tablespoon of fresh tarragon (if you have it). Serve with egg noodles or rustic bread to dip in the sauce.
For half the dijon, use whole-grain mustard. Rustic feel and will still cut through the cream.
31) Tomato Lentil Pasta
Why Tomato Lentil Pasta pulls its weight: Lentils and pasta are prepared together in a tomato broth. Vegetarian dinner that mimics eating meat sauce. Cook for a total of 28 minutes.
In a deep skillet, pour two tablespoons of olive oil and heat it up. Add a small diced onion, a diced carrot, and a diced stalk of celery. Cook for 8 minutes until they soften. Next, add the garlic and the tomato paste and cook for 2 minutes until the paste darkens. Add 3 cups of vegetable broth, a 28-ounce can of crushed tomatoes, 1 cup of dry brown lentils, and 1 teaspoon each of dried oregano and red pepper flakes.
Simmer for 15 minutes. Add 8 ounces of small pasta (ditalini, orecchiette, or broken spaghetti). Simmer 8-10 more minutes. You are hoping for soft pasta and lentils, along with a rich, thick sauce. Add a generous amount of salt to the dish, and top with grated and shredded Parmesan and basil.
Swap: Substitute red lentils in place of brown. They completely break down which makes the sauce smoother and creamier. Cook for 5 minutes less (they’re soft by minute 12).
32) Salmon Teriyaki Rice
Salmon glazed in teriyaki while the rice cooks in the same skillet. 25 minutes, takeout feeling, real food portions.
Heat 1 table spoon of oil in a deep skillet over medium heat. Add 3 chopped scallions and 2 minced cloves of garlic, and cook for 90 seconds. Add 1 cup of long-grain rice and toast for 90 seconds. Add 2 cups of chicken broth and 2 tablespoons of soy sauce. Bring to a boil, then simmer for 14 minutes with the lid on. In a separate bowl, combine ¼ cup of soy sauce, 3 tablespoons of brown sugar, 1 tablespoon of rice vinegar, 2 teaspoons of grated ginger, and 1 teaspoon of cornstarch to prepare your teriyaki glaze.
Place 4 salmon fillets on the partially cooked rice (lid off), glaze, cover, and cook more 6-7 minutes. You’ll have to wait for salmon that flakes easily and rice that has absorbed its liquid and is tender. Top with sesame seeds and additional scallions.
33) Cheesy Broccoli Rice
Where Cheesy Broccoli Rice stands out: A mix of rice, broccoli, and cheese. The oven casserole meal that is under 45 minutes.
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add a diced small onion and cook for 4 minutes. Add 3 minced garlic cloves. One cup of long-grain rice goes in for toasting for 90 seconds. 2 12 cup chicken broth, and ½ teaspoon salt. Bring to a boil, cover, and then take it down to a simmer for ten minutes. Add 4 cups broccoli florets (fresh or frozen) and cook covered for another 8-10 minutes.
While waiting, you should wait for the rice to be tender, the broccoli is to be cooked, and for most the liquid to be absorbed. Take the saucepan off the heat and mix in 1 ½ cups of shredded sharp cheddar and ¼ cup of either milk or cream. Cover the saucepan for 2 minutes to help the cheese melt. Adding cream cheese to the cheddar will make it even more like a casserole. More of everything. 80 cents and an extra 30 seconds.
Nathaniel’s Pantry Notes: Finishers (Butter, Lemon, Cheese)
For many years, I thought that my weeknight pasta dishes tasted blander than pasta dishes I would get at restaurants. If you didn’t know any better, you would think it was a super complicated process that went into every dish like hours of stock reduction. In reality, it’s all about those last 90 seconds of cooking. From my experiences working in restaurants, I know that what made the difference at the end of a service was the ability to push out fully finished dishes.
If you are just thinking about those last 90 seconds of a 28-minute dinner, you can make it feel like it took 60 minutes. Those last 90 seconds of cooking is what gives one-pot cooking its illusion of effort. Cold fat, such as butter, will emulsify the sauce when it hits your warm pan, the acid will awaken all the flavors in the dish, and the cheese adds both depth and salt. None of these take much time to prepare, and yet, they all give the impression of having made an effort.
- Cold butter, swirled off-heat. 1-2 tablespoons of cold butter cut into cubes, swirled into the pan after you turn the burner off. The butter melts slowly and emulsifies into a glossy sauce. Don’t let it boil.
- A squeeze of lemon at the end. Half a lemon, juice only, squeezed over any creamy, rich, or bean-based dinner. The acid lifts the whole plate. Lemon zest before serving makes it even brighter.
- Hard cheese (Parmesan or Pecorino), grated off-heat. In a hot pan, cheese will melt into the sauce. If the pan is on heat, they’ll clump together.
- A drizzle of good olive oil at the table. Good means not dressed or cooking oil, but fresh, grassy, peppery oil. A teaspoon over a bowl of pasta or soup adds aroma the cooking oil can’t.
- Fresh herbs whole. Basil, parsley, cilantro, dill, torn, not chopped over the finished dish. Chopping bruises the leaves, dulls them; tearing is bright.
I deliberately did not include Balsamic glaze drizzle (to sweet for most savory dinners), lemon juice (green plastic bottle), cheese (green canister that is mostly cellulose), and dried herbs as a finishing touch (they go with the cooking, not the plating). It is the difference that counts.
34) Aglio e Olio Spaghetti
Why Aglio e Olio Spaghetti makes the cut: Spaghetti, olive oil, garlic, pepper flakes and the starchy water that becomes the sauce. The simplest Italian dinner possible.
In a large skillet, bring a well salted 4 quart of water to a rolling boil. While waiting for the water to boil, heat 1/2 cup of olive oil along with 6 sliced cloves of garlic and 1 teaspoon of red pepper flakes over low heat for 5 to 6 minutes. You want the garlic to become a light golden brown, but if it gets too dark, it will taste bitter. While waiting for the water to boil, prepare the spaghetti according to the package instructions, but subtract 1 minute from the cooking time.
Prior to draining the pasta, set aside 1 cup of the cooking water. Combine the drained pasta with the garlic oil and some of the reserved pasta water. Stir continuously for 60 seconds or until the pasta becomes glossy and the oil emulsifies into the sauce. Finish with black pepper, chopped parsley, and extra olive oil will be present at the table.
Swap: Place a drained tin of anchovies or tuna packed in oil into the garlic oil. More salty, more savory, more controversial at the dinner table. Same construction.
35) Thai Peanut Noodles
Argument for Thai Peanut Noodles: Peanut sauce plus rice noodles plus any crunchy veggie you have in the fridge. It can be eaten warm or cold and takes 18 minutes to make.
Place 8 oz of rice noodles in boiling water for 5-6 minutes and then rinse in cold water. Drain and rinse with cool water. While that’s happening, in a large skillet over medium heat combine and whisk: 3 tablespoons of natural peanut butter, 3 tablespoons of soy sauce, 2 tablespoons of brown sugar, 2 tablespoons of rice vinegar, 1 tablespoon of grated ginger, 2 minced cloves of garlic, 1 teaspoon of chili garlic sauce, and 1/2 cup of warm water.
Once combined, cook for 2-3 minutes until smooth and a bit thicker. Then add the noodles, shredded carrot, sliced cucumber (cut into half-moons), chopped scallions, and a handful of cilantro Mix well to make sure everything is evenly coated, then top with crushed peanuts and a lime wedge.
Substitutions may be made: For nut-free use sunflower seed butter.
36) Eggplant Tomato Stew
Choose this tonight because the eggplant in stew with tomatoes tastes like Sicily. 25 minutes, vegetarian, deeply savory.
In a deep skillet, heat ¼ cup of olive oil over medium-high heat. The eggplant drinks the oil, so don’t skimp (eggplant requires a lot of oil). Add a medium eggplant (cut into ¾ inch cubes) and salt. Cook for about 8 – 10 minutes, stirring occasionally, until the eggplant is well browned and tender. Move eggplant to edge of pan and add a chopped onion. Cook for 4 minutes. Add 3 minced garlic cloves, 1 tsp of dried oregano, and a pinch of red pepper flakes. Stir in 1 tbsp of tomato paste and cook for another 1.5 minutes.
Add 1 can (28 oz) of crushed tomatoes, a pinch of salt, and 1 tsp of sugar (to cut the acidity). Simmer for 8 – 10 minutes. You are waiting for the stew to thicken until the stew is thick enough so that a spoon drawn through leaves a brief trail. Stir in some chopped basil and add feta or ricotta at the very end. Serve with some crusty bread.
For a more filling meal, add a can of drained chickpeas during the last 5 minutes. Now, it nearly resembles a Moroccan stew. The cooking time remains the same.
37) Jambalaya Skillet
Why Jambalaya Skillet is good: It has all the ingredients that are perfectly jambalaya: andouille, shrimp, rice and a cajun, in a skillet. Louisiana classic, 28 minutes.
Drizzle 1 tablespoon of oil in a deep frying pan where you will do the rest of the steps, and set the heat to medium high. Once the oil has reached a high enough temperature, pour in 12 oz of Andouille sausage that has been sliced, and let it brown for 5 minutes. After 5 minutes, push it to one side. Add one diced onion, one diced bell pepper, and two diced celery stalks.
Cook for 6 minutes, or until soft. Toss in 4 minced cloves of garlic, a couple of pinches (around 2 tablespoons) of tomato paste, 1 tablespoon of Cajun, and 1 teaspoon of smoked paprika. Cook for 90 seconds, then add 1 cup of long grain rice, 2.5 cups of chicken broth, and a can of tomatoes (make sure to drain them first). Once you’ve brought the rice to a boil, let it simmer for 14 minutes while covered. Next, add 12 oz of shrimp that has been thawed, peeled, and deveined.
Cover the pan and let it cook for 4 minutes. You want to see tender rice, all of the broth absorbed, and the shrimp should be curled in the shape of a C. Finish it off with sliced scallions and some hot sauce if you want.
Swap: shrimp can be substituted for double sausage. It saves 4 minutes, and makes it way cheaper. Everything else stays the same.
38) Cacio e Pepe Pasta
Reasons for the inclusion of Cacio e Pepe Pasta: Pasta, Pecorino Romano, and black pepper. With three ingredients and no cream, you can finish this in 15 minutes from start to finish.
To start, bring 4 quarts of water in a deep skillet to a boil. Make sure to salt the water well since you’ll be saving some of it. Prepare 12 oz of spaghetti or bucatini and cook for 1 minute less than what the package said. In a separate wide skillet, over medium heat, add 2 teaspoons of black pepper and toast for 60 seconds. You’ll want to do this until it becomes fragrant. Once your water has started boiling, pour 1/2 cup of the water into the skillet with the pepper.
When your pasta is ready, use tongs to lift the pasta and add it into the skillet (a little water with the pasta is good). Toss the pasta for 30 seconds. Remove the pot from the heat and add in 1 1/2 cups of scherzo grated pecorino romano cheese or pecorino romano style cheese to the pot in two parts. Stir constantly to help the cheese melt into a creamy sauce. If it tightens, add more pasta water. You will want to eat this as soon as possible.
You can swap the pecorino Romano cheese with Parmesan cheese in a 50/50 blend. Some may consider it a crime, but it works.
