One pot, under thirty minutes, and a dinner that doesn’t taste like a compromise. That’s what I rely on for rotation when the week is noisy and the dishes are already a breakfast problem. Pasta completed cooking in its starchy water. Rice that cooks in the same pan as the sausage. Chickpeas with coconut curry done before the rice packet beeps. None of these are showpieces. They are the dinners that deserve a place in the rotation because they are quick enough to actually get made and tasty enough to want again.
Here are a few rules of thumb I have collected over the years: the right pot does half the work for you (most of this list can be done with a 12-inch deep skillet with a good lid); aromatics first, liquid last (you want the onion/garlic/spice to bloom in the fat before you add anything liquid to the pan); and finishing touches matter (adding a little cold butter, some lemon juice or cheese off the heat will do in seconds what a sauce reduction would take you to do). Here are 38 dinners I rotate through when I have only 30 minutes to cook.For each pot you get the case for making it, a doneness check you can see rather than guess at, and a backup plan when the headline ingredient is missing.
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) Teriyaki Salmon Rice Bowl
- 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 Creamy Tomato Pasta gets you: Pasta finished in the sauce instead of drained from a separate pot. The sauce comes from the starchy water. 1 skillet, 20 minutes.
Add 2 tablespoons of olive oil to a 12-inch deep skillet and place over medium heat. Add in 3 minced garlic cloves, and a sprinkle of red pepper flakes. Cook for 60 seconds, or until fragrant. Include a 28-oz can of crushed tomatoes, 2 cups of chicken broth, 1 teaspoon of dried oregano, and some salt and pepper. Bring to a strong simmer. Mix in 12 oz of dry penne or rigatoni. Cover and simmer for 12 to 14 minutes, stirring every 3 minutes to keep the bottom from sticking. You wait for the pasta to become tender and for most of the liquid to be absorbed into a glossy sauce that clings to the pasta. Remove from heat and add 1/2 cup of heavy cream and a handful of basil. Finish with Parmesan.
Substitution: Use half and half for the heavy cream. Brought down the dinner from rich to weeknight-comfortable.
2) Garlic Parmesan Orzo
Why Garlic Parmesan Orzo makes the cut: Orzo cooks like risotto without the babysitting. A shiny pot meal with parmesan takes just 22 minutes. \n\nPut 3 tablespoons of butter in a saucepan or deep skillet and heat it up over medium heat. Add 4 minced garlic cloves and cook for 60 seconds until garlic is fragrant but not browned. Add 1½ cups of dry orzo and stir for 2 minutes until the grains smell toasty. Add 3 cups of chicken broth and half a teaspoon of salt. Bring the temperature down to a strong simmer (you may need to adjust it), then cover it and cook for 12-14 minutes, stirring every couple minutes. You’re waiting for the orzo to become tender and for the liquid to be mostly absorbed into a glossy, somewhat soupy sauce. Remove from heat, stir in ¾ cup grated Parmesan, and a squeeze of lemon. Black pepper.
Swap: For the last minute of cooking, add a handful of baby spinach. Wilts into the orzo in 60 seconds, adds a green element, no additional dishes.
Nathaniel’s Pantry Notes: The Pot You Should Own
For years I prepared everything in a small saucepan and a wide, flat skillet without a lid. Dinner was always either climbing the sides, boiling over, or steaming itself to mush. Then, I purchased a 12-inch deep skillet with a lid, and most of my one-pot dinners became easier that same week.
Most one-pot recipes assume you don’t have the pot. Approximately three-quarters of this list is for a 12-inch deep skillet with sloped sides and a close-fitting lid. Its width is suitable for browning sausage and aromatics in a single layer, the depth can hold the pasta and broth, and with a lid, it can simmer covered so moisture won’t escape. Buy it once. Use it daily.
• 12 inches across, 3 inches deep. Wide enough that 12 oz of pasta and 3 cups of broth fit comfortably. Anything smaller and the pasta crowds; anything bigger and the heat is uneven.
• Heavy bottom (clad stainless or cast iron). Thin pans scorch the bottom on a 20-minute simmer. A heavy bottom distributes heat and gives you the fond that flavors everything.
• Sloped sides, not straight. Sloped sides let you stir and turn without fighting the corners. Straight sides are for saucepans and stockpots.
• Tight-fitting lid. If the lid rattles when the pot simmers, steam is escaping and your sauce is getting drier than the recipe assumed.
• Nonstick is fine for some, not all. Nonstick handles pasta-in-sauce well but won’t develop fond on sausage or chicken thighs. A stainless or cast iron version is the more versatile workhorse.
Cheap, thin, nonstick skillets. Their coatings break down in a year and their bottoms warp. 8-inch saucepans (smaller than most one-pot recipes require). Wok-style pans (excellent for stir-fries, but not shaped for simmering pasta). A 12-inch deep skillet is the most versatile pan that a weeknight cook can have. About $80 for a good one. Lasts a decade.
3) Shrimp And Rice
What Shrimp And Rice get you: Frozen shrimp defrosts in just five minutes in cold water, and cooks in three. The rice is cooked in the same pot. 18 minutes total.
Melt a tablespoon of butter and a tablespoon of olive oil in a deep skillet with a lid over medium heat. Add a small diced onion and 3 minced garlic cloves, then cook for 4 minutes or until soft. Add one cup of long-grain white rice, and toast for ninety seconds. Add two cups of chicken broth, then season with salt and pepper. Bring to a boil, reduce the heat to low, cover, and cook for 14 minutes. Take off the lid and place 1 lb of thawed peeled shrimp into the rice. Re-cover and cook for an additional 4 minutes. You wait for the rice to become tender, the liquid to be absorbed, and for the shrimp to turn opaque and curled into C-shapes. Drizzle with lemon and sprinkle with chopped parsley.
Swap: Use Spanish-style broth with smoked paprika and a pinch of saffron. Adds 10 cents and changes the dinner into something more intentional. Same construction.
4) Sausage And Peppers Rice
Why Sausage And Peppers Rice make the cut: While the rice cooks, the pre-cooked sausage adds flavor. One skillet, no draining, 22 minutes.
Slice 12 oz of smoked sausage (kielbasa or andouille) into rounds. Pour and heat the oil in the deep skillet, then adjust the temperature to medium-high. Brown the sausage for 4-5 minutes until both sides are a deep golden brown. Push to one side. Add a sliced onion and two sliced bell peppers. Cook for five minutes or until softened. Add 2 minced garlic cloves and 1 teaspoon of paprika. Add 1 cup of long-grain rice and toast for 90 seconds. Add in two cups of chicken broth, along with some salt and pepper. Bring to boil, then simmer, cover and cook for 15 to 17 minutes. You’re waiting for the rice to be soft and for the liquid to be absorbed. Remove from heat, cover, let it rest for 5 minutes, and then fluff. A splash of hot sauce at the table.
Swap: Italian sausage links (raw, sliced) instead of pre-cooked smoked. Adds 5 minutes (browning the raw sausage takes longer), gives slightly softer texture, more typical Italian-American taste.
5) Chicken Taco Skillet
Chicken Taco Skillet, the short case: Ground chicken seasoned like tacos plus rice in the same skillet. Dinner in a bowl ready in 25 minutes.
Pour 1 tablespoon of oil in the deep skillet and heat it on medium high. Include 1 pound of ground chicken and one small onion, diced. Brown for 6 to 7 minutes and break up the chicken. Put in a taco seasoning packet (or, if preferred, 2 teaspoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of salt) as well as 2 tablespoons of tomato paste. Cook 90 seconds. Add 1 cup of long-grain rice and 2 cups of chicken broth. Bring to a boil, then turn down to a simmer. Cover and cook for 16-18 minutes. You are waiting for the rice to soften and for the liquid to be absorbed. Remove from heat, sprinkle with shredded cheese, and cover for 2 minutes to allow the cheese to melt. Finish with some chopped scallions, diced avocado, a spoon of salsa, and a dash of lime juice.
Swap: Ground turkey instead of chicken. Lean, slightly drier, season more aggressively. Same cooking time.
6) Beef And Broccoli Noodles
Where Beef And Broccoli Noodles earn their spot: Beef and broccoli with the noodles cooked right in the sauce. You can prepare takeout quicker than delivery would get here.
In a deep skillet, heat a tablespoon oil over high heat. Incorporate 1 pound of thinly sliced flank or skirt steak (or sirloin) and stir-fry for 3 minutes until it’s just browned. Push aside. Include 4 cups of broccoli florets (they can be fresh or frozen), 3 cloves of garlic minced, and a tablespoon of ginger grated. Stir-fry 3 minutes. Add beef or chicken broth (3 cups), soy sauce (1/4 cup), brown sugar (2 tablespoons), oyster sauce (1 tablespoon), and sesame oil (1 teaspoon). Bring to a boil. Include 8 oz of dry lo mein or spaghetti, broken into halves. Simmer, stirring often, for 8 to 10 minutes. As the noodles are cooking, wait until the sauce thickens and begins to shine. Top with scallions and sesame seeds.
Swap: Ground beef can be used instead of sliced steak. Faster (without slicing), less expensive, and a little less elegant. Same construction.
7) Coconut Curry Chickpeas
What makes Coconut Curry Chickpeas work: A can of chickpeas, a can of coconut milk, and a jar of curry paste is dinner in 18 minutes.
Heat a tablespoon of oil in a deep skillet over medium heat. Include a finely chopped onion and sauté for 4 minutes. Include three minced cloves of garlic, one tablespoon of ginger (grated), and three tablespoons of red curry paste. Cook for 90 seconds, or until fragrant and darkened. Add a 14-oz can of full-fat coconut milk, a 15-oz can of drained chick peas, and 1 tablespoon of brown sugar. Simmer 10-12 minutes. You are waiting for the sauce to thicken so that it sticks to the back of a spoon and for the chickpeas to soak up the flavor of the curry. Add 2 cups of baby spinach during the last minute; it wilts right away. A squeeze of lime and fresh cilantro with rice or naan for dipping.
Swap: Fire roasted tomatoes added with the coconut milk for a tikka masala lean. Less rich in coconut and more rich in tomato. Same cooking time.
8) Tuscan Bean Soup
Why Tuscan Bean Soup belongs here: Two cans of beans, a can of tomatoes, and broth become 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. Include one diced onion, two diced carrots, and two diced celery stalks. Cook 8 minutes until soft. Include 4 cloves of minced garlic, a sprig of rosemary, and a teaspoon of oregano (dried). Cook 60 seconds. Add 2 tablespoons of tomato paste and cook for 90 seconds until it darkens. Add 6 cups of chicken broth, 28-oz can crushed tomatoes, and 2 cans of cannellini beans (drained). Simmer 12-15 minutes. You’re waiting for the broth to become slightly thicker and for the flavors to meld/balance. Add 2 cups of chopped kale or escarole during the last 3 minutes. Finish with a splash of olive oil and Parmesan rinds, if available, and plenty of salt.
Swap: For a heartier version, add a half cup of small pasta (ditalini or orzo) for the last 8 minutes. Now it is pasta e fagioli, which is nearer to dinner-as-a-meal.
9) Pesto Tortellini
The pitch for Pesto Tortellini: A bag of tortellini plus a jar of pesto plus 12 minutes equals dinner that feels deliberately Italian.
Bring 4 cups of chicken broth to a boil in a deep skillet or wide saucepan. Add 20 ounces of refrigerated cheese tortellini. Cover and simmer 5-6 minutes and wait for the tortellini to float and become glossy and tender. Prior to draining, set aside ¼ cup of the cooking liquid (if you’d like it saucier, leave about a half cup in the pan). Remove the pan from heat, add the tortellini, and toss everything with ½ cup of pesto, 2 cups of baby spinach (it wilts from the residual heat), and ¼ cup of grated Parmesan. The liquid reserved from cooking loosens the pesto into a sauce. If you have raw, end-stirred halved cherry tomatoes, use those.
Swap: Use frozen tortellini in place of refrigerated. Increase the cooking time by three minutes. Takes a bit more effort to chew the wraps, cost less, and can be frozen for several months
10) Cajun Rice Skillet
Why Cajun Rice Skillet pulls its 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 a tablespoon of oil in a deep skillet and heat over medium-high temperature. For the next step, add 12 oz of sliced andouille (or any smoked sausage), and allow it to brown for 5 minutes. Incorporate one diced onion, one diced bell pepper, and two diced stalks of celery (the Cajun trinity). Cook 6 minutes until soft. Add 3 minced garlic cloves, 1 Tbsp. Cajun seasoning, and 2 Tbsp. tomato paste. Cook 90 seconds. Put in one cup of long-grain rice and two cups of chicken broth. Bring to a boil, then lower to a simmer, cover, and cook for 16 to 18 minutes. You’re waiting for the rice to be soft, the liquid to be soaked in, and for the bottom to form a little crust. Top with sliced scallion and add a few dashes of hot sauce.
Swap: Add a half pound of frozen shrimp during the last 4 minutes of cooking. Makes the dinner even better than rice-and-sausage, more like jambalaya.
11) Greek Chicken Orzo
What Greek Chicken Orzo gets you: Boneless chicken thighs and orzo in one skillet with lemon and feta. 28 minutes from cutting board to table.
Pour 2 tablespoons of olive oil into a deep skillet and heat on medium high. Season 1 lb of boneless chicken thighs (cut into pieces) with salt, pepper, and dried oregano. Cook until deeply golden for 5-6 minutes. Push aside. Incorporate a diced onion and sauté for 4 minutes. Add three minced garlic cloves and one and a half cups of dry orzo; toast for 90 seconds. Add 3 cups of chicken broth, the zest from one lemon, and some salt. Bring to a simmer, cover, and cook for 12–14 minutes. Stir occasionally. You are waiting for the orzo to get tender and for the liquid to reduce into a glossy sauce. Remove from heat, squeeze in the juice of one lemon, then stir in 1/2 cup crumbled feta and a handful of chopped parsley.
Swap: Boneless chicken breast chunks instead of thighs. Cooks two minutes faster. Has drier texture. Is leaner. Don’t overcook them.
12) Mushroom Risotto
The case for Mushroom Risotto: Risotto in 25 minutes by using orzo instead of arborio. All the creamy mushroom satisfaction, none of the stirring vigil.
Melt 2 tablespoons of butter in a deep skillet over medium high heat. Spread 8 ounces of sliced cremini mushrooms in a single layer and sprinkle them with salt. Let them cook for 6 to 7 minutes without disturbing them, and then give them a stir. In this case it would mean browned mushrooms will take longer than pale wilted ones. Push aside. Add a diced shallot and cook for 3 minutes. Add 3 minced garlic cloves and 1 ½ cups of dry orzo, and toast for 90 seconds. Add 3 cups of chicken broth and one teaspoon of fresh thyme. Bring it to a simmer. Cover and cook for 12 to 14 minutes. Stir once or twice. Remove from the heat, stir in ¾ cup of grated Parmesan and 2 tablespoons of cold butter. Black pepper.
Swap: For a more authentic risotto, use actual arborio rice. While taking 28-30 minutes and needing more constant stirring, it achieves the desired creamy mouthfeel.
13) Creamy Chicken Pasta
Why Creamy Chicken Pasta makes the cut: Chicken and pasta finished in cream sauce, all in the same skillet. Twenty-five minutes for a dinner that feels like a date.
Add 2 tablespoons of olive oil into a deep skillet and heat it up on medium-high. For seasoning, use salt, pepper, and Italian seasoning. Brown 5-6 minutes. Push aside. Include a diced shallot and 4 cloves of minced garlic, and cook for 3 minutes. Add two and a half cups of chicken broth and one cup of heavy cream. Bring to a simmer. Stir in 8 oz of dry penne. Cover and simmer, stirring every 3 minutes, for 12 to 14 minutes. You are waiting for the pasta to soften and for the sauce to stick to a spoon. Remove from heat and mix in 1 cup of grated Parmesan and 2 cups of baby spinach. Due to remaining heat, the spinach wilts in 60 seconds.
For the swap, use half and half as opposed to heavy cream. A sauce that is slightly thinner and with a lighter mouthfeel. For added richness, include one more tablespoon of butter.
14) Spicy Beef Noodles
Where Spicy Beef Noodles earn their spot: Noodles prepared in a soy-ginger broth and combined with Asian-style ground beef. 22 minutes, rich and tender.
Add a tablespoon of oil to a large skillet and heat on medium high. Brown 1 lb of ground beef for 5 to 6 minutes while breaking it apart. Drain some fat. Incorporate 4 minced cloves of garlic, 1 tbsp of shredded ginger, and 1 tbsp of chili garlic sauce. Cook 60 seconds. Add 3 cups of beef broth, ¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Include 8 ounces of dry lo mein, or broken-in-half dry spaghetti. Simmer for 8 to 10 minutes, stirring now and then. You’re waiting for the noodles to soften, and for the sauce to cling to them. **Substitutes**: Ground pork may be used in place of beef. A bit more authentic to the dan dan noodle reference, sweeter, and slightly fattier. Same cooking time.
15) Tuna Caprese Pasta
What makes Tuna Caprese Pasta work: It’s a one-pot recipe of pasta, a can of tuna, a pint of cherry tomatoes, and a ball of mozzarella. No apologies for using canned fish. 18 minutes.
First, bring a deep skillet with well-salted water to a boil. Boil the penne or fusilli for 8oz and check the package for the timing. Cook for 1 minute less than the time stated on the package. Prior to draining, save ½ cup of the water used for cooking. Take the pot off the heat and return the pasta to the pot. Include 2 drained cans of flaked oil-packed tuna, a pint of cherry tomatoes halved, 8 oz of fresh mozzarella ripped into chunks, a handful of torn basil leaves, 3 tablespoons olive oil, and the juice of one lemon. Combine with a little pasta water and continue mixing until a loose, shiny dressing coats everything. Salt and black pepper to taste. Serve warm or at room temperature.
Swap: Drained jarred Artichoke hearts for the mozzarella. If you skip the tuna it will be vegan friendly, and it will also be saltier and brinier. Same construction.
16) Red Lentil Dal
The case for Red Lentil Dal: Red lentils cook in 18 minutes and break down into a creamy, spiced dal. Economical, vegetarian, and extremely soothing.
In a deep saucepan, melt 2 tablespoons of ghee or butter over medium heat. Add a small diced onion and cook for 4 minutes. Incorporate 3 minced garlic cloves, 1 tablespoon of ginger, and 1 teaspoon each of turmeric, cumin, and garam masala. Cook for 60 seconds or until fragrant. Add 1½ cups of dry red lentils and 5 cups of water or vegetable broth. Bring to a boil and then reduce to a simmer. Cover partially, and cook for 18 to 20 minutes. Remember to stir now and then. You’re asking for the lentils to turn into a creamy texture similar to porridge. Salt heavily. Squeeze half a lemon on top, sprinkle with chopped cilantro, and serve with rice or naan.
Swap: For a creamier, mildly sweet variation, 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 combined together in a single skillet. The dinners with cheesy garlic bread.
In a deep skillet, brown 4 oz. of sliced pepperoni over medium heat. This should take around 4-5 minutes until you see the edges start to curl and become crispy. Set aside half. In the rendered pepperoni fat, add a small diced onion and cook for 3 minutes. Include three minced garlic cloves and one teaspoon of Italian seasoning. Add 24-oz of marinara, 2 cups of chicken stock, and 0.5 cups of water. Bring to a boil. Add 12 oz of dry penne. Simmer covered for 12-14 minutes, stirring every 3 minutes. You are waiting for the pasta to become tender and the sauce to thicken. Remove from heat and sprinkle 1½ cups of shredded mozzarella and the reserved pepperoni. Cover it for 2 minutes to melt the cheese.
Instead of pepperoni, use: Italian sausage (raw, crumbled, and browned with the onion). More dinner-shaped, takes four extra minutes to brown. Same finish.
Nathaniel’s Pantry Notes: Why Pasta Cooks in the Sauce, Not the Water
I have no doubt that every Italian grandmother I have met will chastise you for both draining your noodles and rinsing your pasta. That starchy, cloudy water is part of the sauce. One-pot pasta elevates this concept even further by cooking the noodles directly in the sauce, where all the starch they shed becomes part of the sauce.
One-pot pasta recipes don’t provide shortcuts. It is a different method with a tighter, glossier result. Pasta that is boiled and then drained creates a sauce that sits on top of the noodles. When pasta is cooked in a sauce, the starch released from the pasta blends in with the sauce, thereby becoming a component of the sauce. While the noodles cook, the sauce both reduces and emulsifies. You are minimizing your water usage and time spent while improving your results.
• The liquid-to-pasta ratio matters. For 12 oz of dry pasta, use about 3 cups of liquid (broth plus sauce). Less and the pasta scorches; more and the dinner is soup.
• Stir every 3 minutes, not constantly. Constant stirring breaks up the starch coating and slows the reduction. Stir to keep the bottom from sticking, then let it sit.
• Use short pasta for one-pot. Penne, rigatoni, fusilli. Long pasta clumps when you can’t separate it in a big pot of water. Short shapes cook evenly in a smaller volume.
• Adjust by ear, not by clock. If the pan looks too soupy at minute 10, simmer uncovered for the last 3 minutes. If it looks too dry, add a splash of pasta water or broth.
• Finish off-heat with cheese, butter, or cream. Adding fat to a hot pan after the burner is off lets it emulsify without breaking. Same trick all the great pasta dishes use.
What is absent from this list, on purpose, is rinsing pasta after cooking (washes away needed starch). Add salt to the pasta water (for a one-pot dish you should be more aggressive with the salt since the sauce will absorb it). Also, the use of fresh refrigerated pasta in this method (cooks too quickly and becomes mushy). Use dry pasta, the correct liquid ratio, and patience.
18) Sesame Ginger Ramen
) Sesame Ginger Ramen, tonight’s logic: Instant ramen noodles with real broth and sesame, soy, and ginger. 14 minutes, mostly hands-off.
Heat a tablespoon of sesame oil in a saucepan over medium heat. Add three minced garlic cloves and one tablespoon of grated ginger and cook for one minute. Add 4 cups of chicken broth, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon brown sugar, and 1 teaspoon chili crisp. Bring to a simmer. Add 2 bricks of ramen noodles (make sure to throw away the seasoning packets), and some cut up mushrooms. Cook for 3-4 minutes until the noodles are firm to the bite. While off the heat, stir in some baby spinach and add either a soft-boiled egg or a swirl of beaten egg into each bowl. You can replace the noodles with frozen dumplings that are dropped into the broth. Also, consider topping with sesame seeds and sliced scallions. From frozen, cooking time is 5-6 minutes. A heartier, more substantial dinner.
19) Balsamic Chicken Couscous
One-Pot Dinners Under 30, why it’s here: Chicken seared in balsamic and couscous finished in the same pan. 22 minutes. No pan overlaps.
Pour 2 tablespoons of olive oil into a deep skillet and heat it over medium-high heat. Season 1 pound of boneless chicken thighs (cut into pieces) with salt, pepper, and dried oregano. Brown 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. Add in 1 cup of dry couscous and half a teaspoon of salt. Cover and remove from heat; allow to sit for 5 minutes. Fluff with a fork, add a handful of arugula and crumbled feta, toss gently.
Swap: Quinoa instead of couscous. Use 2 cups of broth and simmer covered to take 12-15 minutes instead of 5. 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 is a five-ingredient dinner in 12 minutes. The entire kitchen has the aroma of a restaurant.
In a wide skillet, heat a tablespoon of butter and a tablespoon of oil on medium-high heat. Put in a cup of chopped kimchi and remember to drain some juice and save it, and then cook it for three minutes, or until the edges begin to caramelize. Push aside. Stir in 2 chopped scallions and 2 minced garlic cloves, and cook for 60 seconds. Incorporate 3 cups of cold rice that is leftover. Press the rice into the pan and let it sit for 60-90 seconds (you want some crispy grains where it meets the metal). Stir-frying can be done with soy sauce (2 tablespoons), a tablespoon of reserved kimchi juice, and sesame oil (1 teaspoon). Create a well in the center, crack an egg in, and gently scramble. Top with some sesame seeds, additional scallions, and a dash of sriracha.
Instead of leftover rice, you can use a microwavable rice pouch. Spread out on a plate and cool for 5 minutes to let it dry a bit. Texture is smoother than that of actual 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.
In a deep pot, melt 3 tablespoons of butter over medium heat. Add a small diced onion and three diced celery stalks and cook for five minutes. Add 3 minced garlic cloves and russet potatoes (diced to small cubes). Cook 3 minutes. Add in 3 cups of chicken broth, as well as salt and pepper. Bring to a boil, then cover and reduce to a simmer. Cook for 10-12 minutes until potatoes are tender enough to be pierced with a fork. Add a 15-oz can of cream-style corn, 2 cups of frozen corn, 1 cup of half-and-half, and a tsp of fresh thyme. Simmer 5 more minutes. You are waiting for the chowder to be heated up and thickened a bit. A couple sprinkles of hot sauce and some chives. \n\n \em> 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
What makes Turkey Bean Chili work: Ground turkey, two cans of beans, salsa verde. 25 minutes, white-chili energy, no simmering overnight.
Pour a tablespoon of oil into a deep pot and heat it over medium-high heat. Incorporate 1 pound of ground turkey and one chopped onion. Cook for about 6 to 7 minutes, stirring to break up the turkey. Incorporate 3 cloves of minced garlic, 1 tablespoon of ground cumin, 1 teaspoon of chili powder, and sprinkle some salt and pepper. Cook 60 seconds. Add 3 cups of chicken broth, a 16-oz jar of salsa verde, a can of cannellini beans (drained), and a can of great northern beans (drained). Simmer 12-15 minutes. You’re going to wait for some time for the broth to thicken a bit as the flavors come together. Remove from heat, squeeze in a lime, and stir in a handful of chopped cilantro. Topped with shredded Monterey Jack cheese, sliced avocado, and crushed tortilla chips.
\em/ Substitue: Ground Chicken in place of Turkey. Less strong, a bit lighter. Same construction. Alternatively, you can use shredded rotisserie chicken for the last 3 minutes for an easy version.
23) Miso Butter Udon
Why Miso Butter Udon pulls its weight: Dinner can happen in just 12 minutes and will taste like it’s coming from a noodle shop; just grab a frozen udon pack and miso paste.
Melt 3 tbsp butter into a wide skillet on medium-high heat. Put in 8 ounces of sliced mushrooms (either ssitake or cremini). Cook them for 6 minutes until they are deeply browned. Push aside. Add 3 chopped scallions and 2 garlic cloves minced and cook for 60 seconds. Add 2 packets of refrigerated or frozen udon noodles (in this version, they cook from frozen) and ¼ cup of water. Cover for about two minutes so that the noodles can steam and soften. So, of the heat, we’ve got soup here. Now, add a tablespoon of white miso paste that has been mixed with two tablespoons of hot water, a teaspoon of soy sauce and a teaspoon of sesame oil. Continue to toss until the noodles become glossy due to the miso butter. If you want something more filling, add a soft-boiled egg, more scallions, and top it with 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 belongs here: A can of chickpeas, a can of diced tomatoes, a handful of spinach. 18 minutes, vegetarian, strongly Mediterranean.
Pour 2 tablespoons of olive oil into a deep skillet and heat over medium heat. Add a diced onion and cook for 4 minutes. Include 4 cloves of minced garlic, and 1 teaspoon each of smoked paprika, cumin, and oregano. Cook 60 seconds. Add 2 tablespoons of tomato paste and stir. Cook for 90 seconds until it darkens. Include a 28-oz can of diced tomatoes (with juice), a 15-oz can of chickpeas (drained), and 1/2 teaspoon of red pepper flakes. Simmer 10-12 minutes. You’re waiting for the sauce to thicken until it mounds up on a spoon. Add 4 cups of baby spinach for the last 90 seconds; it will wilt immediately. Serve with crusty bread for dipping, and top with crumbled feta and a squeeze of lemon.
Swap: Add a can of quartered and drained artichoke hearts along with the chickpeas. Briny and a bit more substantial, the dish feels like an antipasto stew.
25) Shrimp And Grits
What Shrimp And Grits gets you: Shrimp, buttery skillet, and quick-cook grits. 22 minutes for a meal that gives you the experience of a southern restaurant.
In a separate saucepan, bring to a simmer 3 cups of chicken broth and 1 cup of milk. Stir in 1 cup of quick-cook grits and salt. Lower the heat and cook for 6-8 minutes, stirring frequently, until mixture is 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. Incorporate 1 lb of shrimp (peeled and defrosted if frozen), one teaspoon of Cajun seasoning, salt and pepper. Cook 2-3 minutes per side. You are waiting for shrimp that have curled into a c-shape and have turned pink. At the end, squeeze a lemon over them. Spoon the grits into bowls and top with shrimp and pan butter, and sprinkle with chopped scallions.
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 to choose for this evening: Rotisserie shredded chicken and refrigerated biscuits dough for the dumplings. 28 minutes for a whole chicken-and-dumplings dinner.
Melt 2 tbsp. butter in a deep pot on medium heat. Include one diced onion, two diced carrots, and two diced stalks of celery. Cook 8 minutes until soft. Add 3 cloves of minced garlic and 3 tablespoons of flour then stir for 2 minutes. This is to cook off the raw taste of the flour. Slowly whisk in 5 cups of chicken broth. Bring to a simmer and add a teaspoon of fresh thyme, salt, and pepper. 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 onto the simmering stew. Cover, simmer 12-14 minutes. You are waiting for biscuits that are puffed up, set on the tops, and cooked all the way through on the bottoms. Do not open the lid until finished cooking.
Swap: Instead of biscuit dough, drop spoonfuls of Bisquick mix (½ cup combined with milk to create a thick batter). Dumplings with a bit more bite, ready in a jiffy, and easy on your wallet. Same cook time.
27) Cheesesteak Pasta
What to choose this evening: A cheesesteak pasta dish with chunks of beef, peppers and gooey cheese. 25 minutes, beefy, oniony, melty.
Pour a tablespoon of oil into a deep skillet and heat it on medium-high. Add 1 pound of ground beef (or thinly sliced sirloin) and cook until browned, 5-6 minutes. Drain some fat. Add one sliced onion and one sliced bell pepper and cook for 5 minutes until they are softened. Add 3 minced garlic cloves, one tablespoon of Worcestershire sauce, salt, and pepper. Add 3 cups of beef broth and 8 oz of dry penne. Simmer covered 12-14 minutes, and stir every 3 minutes. You’re waiting for delicate pasta and a sauce that thickens a bit. Remove from heat and add 1 cup of shredded provolone or American cheese and stir in ¼ cup of cream. Cover 2 minutes to melt. When you scoop it, the cheese should stretch.
Alternately, you can use frozen pepper and onion mix. Quicker preparation, a tad more watery (cook an extra minute to remove moisture).
28) Spinach Ricotta Gnocchi
Why Spinach Ricotta Gnocchi makes the cut: Spinach and ricotta sauce over shelf-stable gnocchi that has been browned in butter. 18 minutes, no boiling step.
In a large nonstick skillet, melt 3 tablespoons of butter over medium-high heat. Add 1 lb of shelf-stable gnocchi from the bag and spread it out in an even layer. Stir once or twice while cooking for 8-10 minutes until it is golden and pillowy. Push aside. Include 3 minced cloves of garlic and cook for 60 seconds. In batches, add 5 cups of baby spinach, stirring until it wilts (about 2 minutes). From heat, add in ½ cup ricotta, ¼ cup grated Parmesan, a squeeze of lemon, salt, and pepper. The remaining heat causes the ricotta to become a creamy sauce.
Replace fresh baby spinach with frozen spinach (thawed and squeezed dry). Has a more intense flavor for a lower cost, takes 30 seconds less to wilt because it’s pre-cooked.
29) Black Bean Skillet
The pitch for Black Bean Skillet: I have cooked together two cans of black beans, rice, and some salsa in one pot. 25 minutes, vegetarian, naturally cheap.
Pour 2 tablespoons of oil into the deep skillet and heat over medium-high heat. Include a diced onion and a diced bell pepper, and cook for 5 minutes. Add 3 minced cloves of garlic, 1 teaspoon each of cumin and chili powder, and 1/2 teaspoon of smoked paprika. Cook 60 seconds. Fold in 1 cup of long-grain rice, 2 cups of vegetable broth, a 16-oz jar of salsa, and 2 cans of black beans (drained). Bring to a boil, then lower the heat to a simmer, cover the pot, and cook for 16 to 18 minutes. You need to wait for the rice to become tender and most of the liquid to be absorbed. Remove from heat, sprinkle with shredded cheese, cover for 2 minutes to allow cheese to melt. Add chopped cilantro, diced avocado, sour cream, and, lime juice!
Substitute: canned fire-roasted tomatoes for jarred salsa. Slightly less sweet, more tomato-forward, you can control the heat with a separate dash of hot sauce.
30) Creamy Dijon Chicken
The case for Creamy Dijon Chicken: One skillet chicken in a creamy mustard sauce. 22 minutes for a dinner that tastes distinctly French.
In a deep skillet heated to medium-high, melt 2 tablespoons of butter. Season 1 lb of boneless chicken thighs (cut into chunks) with salt and pepper. Cook until they are a deep gold color (5-6 minutes). Push aside. Add 1 diced shallot and cook for two minutes. Include three chopped garlic cloves and a teaspoon of fresh thyme. Add a half cup of white wine (or more chicken broth) and let it bubble for 60 seconds. Add 1 cup of chicken broth and 3 tablespoons of Dijon mustard. Bring to a simmer. Put the chicken back in the pan, and let it cook for another 6-8 minutes. Remove from heat, and mix in ½ cup of heavy cream and a tablespoon of fresh tarragon, if available. Serve over egg noodles or alongside crusty bread for dipping in the sauce.
Swap: For half the Dijon use whole-grain mustard. More rustic feel while still cutting through the cream like before.
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, heat two tablespoons of olive oil over medium heat. Include one small diced onion, one diced carrot, and one diced stalk of celery. Cook 8 minutes until soft. Add the garlic and the tomato paste, and cook for 2 minutes until the paste darkens. Add 3 cups of vegetable broth and 28-oz can of crushed tomatoes, 1 cup of dry brown lentils, and a teaspoon each of dry oregano and red pepper flakes. Simmer for 15 minutes. Aggiungi 8 once di pasta piccola (ditalini, orecchiette o spaghetti rotti). 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, and top with Parmesan and shredded 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) Teriyaki Salmon Rice Bowl
What Teriyaki Salmon Rice Bowl gets you: Salmon glazed in teriyaki while the rice cooks in the same skillet. 25 minutes, takeout feeling, real food portions. < br /> < br /> 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.
Substitute: Use frozen salmon fillets (which will need to be thawed in cold water for 10 minutes first). A bit less costly and a bit more lenient in terms of the format. Same cooking time.
33) Cheesy Broccoli Rice
Where Cheesy Broccoli Rice earns its spot: A combination of rice, broccoli, and cheese. The oven casserole dinner that takes less than 45 minutes.
Melt 2 tablespoons of butter in a large saucepan over medium heat. Add a small diced onion and cook for 4 minutes. Add 3 minced garlic cloves. Add one cup of long-grain rise and toast for 90 seconds. Add 2½ cups chicken broth and ½ teaspoon salt. Bring to a boil, cover, and reduce to a simmer for ten minutes. Add 4 cups of small broccoli florets (either fresh or frozen) and cook covered for 8-10 more minutes. While cooking you should wait for the rice to become tender, for the broccoli to be cooked through, and for most of the liquid to be absorbed. Remove from the heat and mix in 1½ cups of shredded sharp cheddar and ¼ cup of milk or cream. Cover 2 minutes to melt. Cream cheese added to the cheddar will make it more like a casserole. Wealthier, more sentimental, more luxurious. 80 cents and an additional 30 seconds.
Nathaniel’s Pantry Notes: Finishers (Butter, Lemon, Cheese)
I used to think that weeknight pasta tasted flat in comparison to restaurant pasta because the restaurants had something that I didn’t. The final difference was 90 seconds. A cube of cold butter melted in. A squeeze of lemon. A small amount of grated Parmesan mixed in. The restaurant has not been reducing a stock for four hours. They were completing every order at the door.
If you focus on the last 90 seconds of a 28-minute dinner, you can make it feel like it took 60 minutes. The finisher is what gives one-pot cooking its illusion of effort. When placed in a hot pan, cold fat will cause the sauce to emulsify. Acid wakes up the flavors. Cheese adds depth and salt. None of these increase cooking time. 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, finely grated, off-heat. Parmesan or Pecorino in a hot pan with the burner off. The residual heat melts the cheese into the sauce without breaking it into clumps. On-heat and the cheese seizes.
• A drizzle of good olive oil at the table. Not cooking oil. The grassy, peppery, finishing kind. A teaspoon over a bowl of pasta or soup adds aroma the cooking oil can’t.
• Fresh herbs, torn not chopped. Basil, parsley, cilantro, dill torn over the top of the finished dish. Chopping bruises the leaves and dulls them; tearing keeps them bright.
Deliberately left off this list: Balsamic glaze drizzle (too sweet for most savory dinners). Lemon juice in a green plastic bottle (flavor similar to vitamin C tablets). Pre-grated cheese comes in a green canister that’s 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 deep skillet, bring 4 quarts of water, well salted, to a rolling boil. Prepare the spaghetti as per the instructions on the package but minus one minute. As it cooks, in another large skillet, heat ½ cup of olive oil with 6 sliced cloves of garlic and 1 tsp of red pepper flakes on low for 5 to 6 minutes. You will wait for the garlic to lighten to a golden hue (if it gets darker it will taste bitter). Set aside 1 cup of the cooking water prior to draining once the pasta is finished cooking. Add the drained pasta to the garlic oil along with some pasta water. Stirring constantly, cook for 60 seconds, or until the pasta appears glossy and the oil combines with the sauce. Black pepper, chopped parsley and extra olive oil will be available at the table.
Swap: Put a drained can of anchovies or oil-packed tuna into the garlic oil. More salty, more savory, more divisive at the dining table. Same construction.
35) Thai Peanut Noodles
The case for Thai Peanut Noodles: Peanut sauce plus rice noodles plus whatever crunchy vegetable is in the fridge. Can be serve warm or cold. Takes 18 minutes to prepare.
Put 8 oz of rice noodles in boiling water for 5-6 minutes, then rinse with cold water. Drain and rinse with cool water. Also, in a large skillet over medium heat, combine and whisk the following: 3 tablespoons natural peanut butter, 3 tablespoons soy sauce, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated ginger, 2 cloves garlic (minced), 1 teaspoon chili garlic sauce, and 1/2 cup warm water. Cook for 2-3 minutes until the mixture is smooth and a bit thicker. Include the noodles, shredded carrot, sliced cucumber (cut into half-moons), chopped scallions, and a handful of cilantro. Continue tossing until everything is evenly coated. Top with crushed peanuts and a lime wedge.
Swap: Use almond butter instead of peanut butter. Leggermente più noci, più delicato, più costoso. Same construction. For an allergy-friendly alternative, use sunflower seed butter.
36) Eggplant Tomato Stew
Pick this tonight because of the eggplant in a stew with tomatoes that tastes like Sicily. 25 minutes, naturally vegetarian , deeply savory.
In a deep skillet heat ¼ cup of olive oil over medium-high heat (eggplant drinks oil, don’t skimp). Combine ¾-inch cubes of medium eggplant and salt. Cook for 8 to 10 minutes, stirring now and then, until well browned and tender. Push aside. Add a chopped onion and cook for 4 minutes. Include three minced garlic cloves, a teaspoon of dried oregano, and a small amount of red pepper flakes. Stir in the tomato paste and cook for a minute and a half. Add a 28-oz can of crushed tomatoes, some salt, and a teaspoon of sugar (helps cut the acidity). Simmer 8-10 minutes. You are waiting for the stew to thicken so a spoon drawn through leaves a brief trail. Add a small amount of chopped basil and, at the very end, some crumbled feta or ricotta. Pair with some crusty bread.
Swap: For a more filling meal, add a can of drained chickpeas during the last 5 minutes. It is now nearly resembling a Moroccan stew. Same cooking time.
37) Jambalaya Skillet
What makes Jambalaya Skillet work: It’s andouille, shrimp and rice with some Cajun seasoning, all in a single skillet. Louisiana classic, 28 minutes.
Pour a tablespoon of oil into a deep frying pan and heat it on medium-high. Add 12 oz of sliced Andouille sausage and brown for 5 minutes. Push aside. Include one diced onion, one diced bell pepper, and two diced stalks of celery. Kok i 6 minutter eller til det er mykt. Add in 4 minced garlic cloves, 2 tablespoons of tomato paste, 1 tablespoon of Cajun seasoning, and 1 teaspoon of smoked paprika. Cook 90 seconds. Add 1 cup of long-grain rice, 2.5 cups of chicken broth, and a can of drained diced tomatoes. Once you’ve brought it to a boil, let it simmer for 14 minutes with the lid on. Place 12 ounces of thawed and peeled shrimp into the rice, cover, and cook for 4 more minutes. You are looking for tender rice, liquid absorbed, and shrimp curled into C shapes. Topped with sliced scallions and hot sauce.
Swap: substitute shrimp for double sausage. Saves 4 minutes, adds weight, and makes it cheaper. Same construction.
38) Cacio E Pepe Pasta
Where Cacio E Pepe Pasta earns its spot: Pasta, Pecorino Romano, and black pepper. Just three ingredients, no cream, and it’ll take 15 minutes from start to fork.
In a deep skillet, bring 4 quarts of well-salted water to a boil (you’ll use the starchy water). Prepare 12 oz of spaghetti or bucatini and cooking for 1 minute shorter than what is indicated on the package. At the same time, toast 2 teaspoons of coarsely cracked black pepper in a dry wide skillet over medium heat, stirring for 60 seconds, or until it becomes fragrant. Pour a half cup of the boiling pasta water into the toasted pepper. Once the pasta is ready, use some tongs to lift the pasta directly into the pepper skillet (some water clinging is good). Toss 30 seconds. Remove the pot from the heat, add 1½ cups freshly grated Pecorino Romano (or Pecorino Romano-style cheese) in two parts, stirring constantly to help the cheese melt to a creamy sauce without forming lumps. If it tightens, add more pasta water, one tablespoon at a time. Please eat right away.
Swap: Pecorino Romano and Parmesan 50/50 blend. A little milder and less sharp, and more forgiving when the cheese hits hot pasta. Although purists may dislike it, it functions.
From this list, the dish I keep returning to is the orzo with garlic and Parmesan. This one-pot dinner takes 22 minutes. It feels longer because the orzo becomes glossy due to its own starch, and when the heat is turned off at the end, the Parmesan is added. The other one I lean on is the kimchi fried rice when there’s a half-cup of leftover rice in the fridge and a jar of kimchi I’m trying to use up. All it takes is five ingredients and twelve minutes, and the whole house smells like a restaurant. If you want somewhere to land, start with one of those. The remaining items on the list will still be here on Wednesday when the week is noisier than your hunger.
