8 Easy & Delicious One-Pot Dinners for Busy Weeknights ⏱️
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Chicken pot pie is a classic American comfort food, traditionally featuring a flaky crust filled with chicken and vegetables in a creamy sauce. This gnocchi variation combines the comforting elements of the classic dish with pillowy potato dumplings, making it a hearty and satisfying meal. It's a modern twist that appeals to both traditionalists and those seeking new flavors in familiar dishes.
Ingredients
- ●gnocchi
- ●chicken breast
- ●carrots
- ●peas
- ●celery
- ●onion
- ●garlic
- ●chicken broth
- ●heavy cream
- ●butter
- ●flour
- ●thyme
- ●rosemary
- ●black pepper
- ●salt
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Cook gnocchi according to package instructions until they float; drain and set aside.
- 3In a large skillet, melt butter over medium heat.
- 4Add diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- 5Stir in minced garlic and cook for another minute until fragrant.
- 6Sprinkle flour over the vegetables and stir to coat; cook for 1-2 minutes.
- 7Gradually whisk in chicken broth and heavy cream; bring to a simmer.
- 8Add cooked chicken, peas, thyme, rosemary, salt, and black pepper; stir to combine.
- 9Transfer the mixture to a baking dish and fold in the gnocchi.
- 10Bake for 20-25 minutes, until bubbly and golden on top.
- 11Let cool for a few minutes before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
chicken breast
Healthier: tofu
Cheaper: chicken thighs
Chicken thighs are often less expensive and more flavorful.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and can be used for sautéing.
flour
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour adds fiber but may alter texture.
Techniques
sautéingbaking
Equipment
large skilletbaking dishpotwhiskspatula
🌶️🌶️🌶️Lowdairygluten
Ingredients
- ●1 lb chorizo sausage
- ●1 cup long-grain white rice
- ●2 cups chicken broth
- ●1 medium onion, diced
- ●1 bell pepper, diced
- ●2 cloves garlic, minced
- ●1 tsp smoked paprika
- ●1/2 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 can (14.5 oz) diced tomatoes, undrained
- ●1 cup frozen peas
- ●2 tbsp olive oil
- ●Fresh cilantro for garnish
Instructions
- 1In a large skillet, heat olive oil over medium heat.
- 2Add the diced onion and bell pepper to the skillet, sauté until softened, about 5 minutes.
- 3Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- 4Add the chorizo sausage to the skillet, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
- 5Stir in the rice, smoked paprika, cumin, salt, and black pepper, mixing well to combine.
- 6Pour in the chicken broth and add the diced tomatoes with their juice. Bring to a boil.
- 7Reduce heat to low, cover the skillet, and simmer for about 20 minutes or until the rice is cooked and has absorbed the liquid.
- 8Stir in the frozen peas and cook for an additional 5 minutes, covered, until heated through.
- 9Remove from heat and let it sit for a few minutes before serving.
- 10Garnish with fresh cilantro before serving.
Equipment
large skilletspoonmeasuring cupsknifecutting board
🌶️🌶️🌶️Low
Ingredients
- ●8 oz penne pasta
- ●1 lb chicken breast, diced
- ●2 cups mushrooms, sliced
- ●1 cup heavy cream
- ●1/2 cup chicken broth
- ●1/2 cup grated Parmesan cheese
- ●3 cloves garlic, minced
- ●2 tbsp olive oil
- ●1 tsp Italian seasoning
- ●Salt to taste
- ●Pepper to taste
- ●Fresh parsley, chopped (for garnish)
Instructions
- 1Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, and Italian seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- 3Add the minced garlic and sliced mushrooms to the skillet. Sauté for another 3-4 minutes until the mushrooms are tender.
- 4Pour in the chicken broth and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
- 5Stir in the heavy cream and bring to a gentle simmer. Cook for another 2-3 minutes until the sauce thickens slightly.
- 6Add the cooked penne pasta to the skillet and toss to combine, ensuring the pasta is well coated with the creamy sauce.
- 7Stir in the grated Parmesan cheese until melted and combined. Adjust seasoning with salt and pepper as needed.
- 8Remove from heat and garnish with fresh parsley before serving.
Equipment
Large skilletPot for boiling pastaColander
Creamy Tuscan Chicken is a dish inspired by the rustic flavors of Tuscany, Italy. It combines succulent chicken with a rich, creamy sauce, often enjoyed as a comforting meal. This dish has gained popularity outside Italy, becoming a favorite in many households for its ease of preparation and delightful flavors.
Ingredients
- ●chicken breasts
- ●olive oil
- ●garlic
- ●spinach
- ●sun-dried tomatoes
- ●heavy cream
- ●Parmesan cheese
- ●Italian seasoning
- ●salt
- ●black pepper
- ●basil
- ●chicken broth
Instructions
- 1Heat olive oil in a large skillet over medium heat until shimmering.
- 2Season chicken breasts with salt and black pepper.
- 3Add chicken to the skillet and cook until browned, about 6-7 minutes per side.
- 4Remove chicken from the skillet and set aside.
- 5In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
- 6Stir in sun-dried tomatoes and cook for another 2 minutes.
- 7Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.
- 8Reduce heat and stir in heavy cream and Parmesan cheese until melted and smooth.
- 9Add spinach and cook until wilted, about 2-3 minutes.
- 10Return the chicken to the skillet and coat with the sauce, cooking until heated through, about 2 minutes.
- 11Garnish with fresh basil before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Parmesan cheese
Healthier: nutritional yeast
Cheaper: Pecorino Romano
Nutritional yeast is lower in calories and dairy-free.
Techniques
sautéingsimmering
Equipment
large skilletmeasuring cupsspatulaknifecutting board
🌶️🌶️🌶️Lowdairy
Also Known As
Tuscan ChickenChicken in Creamy Sauce
Ingredients
- ●4 boneless, skinless chicken breasts
- ●2 cups baby potatoes, halved
- ●1/4 cup Dijon mustard
- ●1/4 cup chicken broth
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Season the chicken breasts with garlic powder, onion powder, salt, and black pepper.
- 3Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- 4In the same skillet, add the halved baby potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
- 5In a small bowl, mix together the Dijon mustard and chicken broth.
- 6Pour the Dijon mixture over the potatoes in the skillet, stirring to combine.
- 7Return the chicken breasts to the skillet, nestling them among the potatoes.
- 8Cover the skillet and let it simmer for an additional 5-10 minutes, until the potatoes are tender and the chicken is heated through.
- 9Garnish with fresh parsley before serving.
Equipment
large skilletsmall bowlspatula
Ingredients
- ●12 oz pasta (penne or fusilli)
- ●1 lb Italian sausage (sweet or spicy)
- ●4 cups kale, chopped
- ●1 medium onion, diced
- ●3 cloves garlic, minced
- ●1 can (14.5 oz) diced tomatoes
- ●4 cups chicken or vegetable broth
- ●1 tsp Italian seasoning
- ●1/2 tsp red pepper flakes (optional)
- ●Salt and pepper to taste
- ●2 tbsp olive oil
- ●1/2 cup grated Parmesan cheese (optional)
Instructions
- 1In a large skillet or pan, heat olive oil over medium heat.
- 2Add the diced onion and sauté until translucent, about 3-4 minutes.
- 3Add the minced garlic and cook for an additional 1 minute until fragrant.
- 4Remove the sausage from its casing and add it to the pan, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
- 5Stir in the chopped kale and cook until wilted, about 2-3 minutes.
- 6Add the diced tomatoes (with juice), chicken or vegetable broth, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a simmer.
- 7Add the pasta to the pan, stirring to combine. Ensure the pasta is submerged in the liquid.
- 8Cover the pan and cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed.
- 9Remove from heat and stir in the grated Parmesan cheese if using.
- 10Serve hot, garnished with additional cheese and red pepper flakes if desired.
Equipment
large skilletspatulameasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
Originating from the sun-kissed landscapes of Greece, Sheet Pan Greek Chicken and Potatoes brings together the vibrant flavors of Mediterranean cuisine. This dish is a celebration of simple yet robust ingredients, often enjoyed during family gatherings or festive occasions. The combination of marinated chicken with roasted vegetables embodies the essence of Greek cooking, where fresh herbs and olive oil take center stage. Today, this one-pan meal has gained popularity worldwide for its ease of preparation and delightful flavors, making it a favorite for busy weeknights.
Ingredients
- ●chicken thighs
- ●potatoes
- ●olive oil
- ●garlic
- ●lemon
- ●oregano
- ●thyme
- ●paprika
- ●salt
- ●black pepper
- ●red onion
- ●bell peppers
- ●feta cheese
- ●parsley
- ●olives
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Cut the potatoes into wedges and place them on a sheet pan.
- 3Drizzle olive oil over the potatoes and season with salt, pepper, and half of the oregano.
- 4Toss the potatoes to coat evenly and spread them out in a single layer.
- 5Season the chicken thighs with salt, pepper, paprika, and remaining oregano.
- 6Place the seasoned chicken on the sheet pan with the potatoes.
- 7Slice the red onion and bell peppers, then scatter them around the chicken and potatoes.
- 8Mince the garlic and mix it with olive oil, lemon juice, and thyme.
- 9Drizzle the garlic mixture over the chicken and vegetables.
- 10Bake in the preheated oven for 35-40 minutes, until the chicken is cooked through and potatoes are tender.
- 11Check that the chicken reaches an internal temperature of 165°F (74°C).
- 12Remove the pan from the oven and sprinkle feta cheese over the top.
- 13Garnish with fresh parsley and olives before serving.
Ingredient Alternatives
feta cheese
Healthier: goat cheese
Cheaper: ricotta
Goat cheese has a similar tangy flavor, while ricotta is more affordable.
chicken thighs
Healthier: chicken breast
Cheaper: bone-in chicken
Chicken breast is leaner, while bone-in chicken can be more economical.
Techniques
roasting
Equipment
sheet panmixing bowlknifecutting board
🌶️🌶️🌶️Lowmilk
Also Known As
Greek Chicken BakeMediterranean Chicken Traybake
Ingredients
- ●4 bone-in, skin-on chicken thighs
- ●2 tbsp Dijon mustard
- ●1 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp smoked paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 lb baby potatoes, halved
- ●1 lb green beans, trimmed
- ●1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a small bowl, mix together the Dijon mustard, olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper to create a marinade.
- 3Place the chicken thighs in a large bowl and coat them with the marinade, ensuring they are well covered. Let them marinate for at least 15 minutes.
- 4On a large sheet pan, arrange the halved baby potatoes in a single layer. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- 5Place the marinated chicken thighs on the sheet pan with the potatoes, skin side up.
- 6Add the green beans to the sheet pan, tossing them with a little olive oil, salt, and pepper.
- 7Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the skin is crispy, and the potatoes are tender.
- 8Remove the sheet pan from the oven and let it rest for a few minutes.
- 9Garnish with fresh parsley before serving.
Equipment
large bowlsheet pansmall bowlmeasuring spoonsknifecutting board
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