Wholesome homemade meals don’t have to be complicated, nor do they have to dirty every pan in your cupboard. Instead of complex, difficult recipes, try one-pot meals, which make cooking and cleaning a breeze. If you’re looking for healthy, convenient ways to feed your entire family, these seven one-pot chicken recipes definitely deliver.
1. Green Bean, Chicken, and Potato Bake
Six ingredients and a baking dish are all you need to make this old-fashioned meat-and-potatoes dinner for your family. Just toss the diced chicken, potatoes, and green beans into a pan, bake, and serve. The effort required for this recipe from High Heels and Grills is minimal, but the results still taste great. Serves 6.
- 12 ounces green beans
- 1 pound chicken breasts, diced
- 1 pound red potatoes, chopped
- ½ cup butter
- 1 (0.6-ounce) zesty Italian seasoning packet
- Salt and pepper
Directions: Preheat oven to 350 degrees Fahrenheit.
Place the chopped potatoes in a row, lengthwise, in a 9-by-13-inch baking dish, covering about one-third of the pan. Add the chopped chicken in another row, then add the green beans.
Cut the butter into 12 to 16 slices. Spread evenly over the vegetables and chicken. Sprinkle the contents of the Italian seasoning packet over the contents of the baking dish and season with salt and pepper.
Bake in the oven for 1 hour, until the chicken is cooked through and the potatoes are tender. If the green beans start to brown too quickly, cover the pan with foil.
2. Moroccan-Style Roast Chicken and Potatoes
Slow cooking in a tagine, an earthenware pot commonly used in North African cooking, infuses chicken and potatoes with a deliciously spicy flavor. Don’t have a tagine? Don’t worry. You can also use a Dutch oven to prepare this recipe from Jo Cooks. Though it takes a few hours to cook, you only need about 10 minutes to prep all the ingredients, making it the perfect dish for lazy weekend afternoons. Serves 4.
For spice rub
- 1 teaspoon dried coriander
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon sumac
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
For roast chicken and potatoes
- 1 whole chicken
- 1 pound baby potatoes, cleaned
- 2 cups cherry tomatoes, washed
- 8 cloves garlic, peeled
- 10 dried apricots, roughly chopped
- 4 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
Directions: Preheat oven to 350 degrees Fahrenheit. Combine all the ingredients for the spice rub in a small bowl.
Clean the chicken. Remove the giblets, if necessary. Rub the spice rub into the chicken. Add 2 tablespoons of olive oil to the tagine or a Dutch oven. Place the chicken inside.
Combine the potatoes, tomatoes, garlic, and apricots in a bowl. Drizzle 2 tablespoons of olive oil over the potatoes and other ingredients. Season with salt and pepper. Toss to combine, then add the ingredients to the tagine and spread around the chicken.
Cover and bake for 1 hour and 45 minutes to 2 hours. Insert an instant-read thermometer into the thickest part of the chicken thigh. The chicken is done when the meat reaches an internal temperature of 165 degrees Fahrenheit. Remove from oven, garnish with fresh parsley, and serve.
3. One-Pot Mexican Chicken and Rice
This one-pot Mexican chicken and rice recipe from Yellow Bliss Road couldn’t be easier. This simple yet satisfying dish only requires chicken breasts and freezer and pantry staples like rice, tomato sauce, and frozen mixed vegetables.
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper
- 1 cup white rice
- 2 cups chicken broth
- 1 (8-ounce) can tomato sauce
- 1 teaspoon tomato bouillon
- 2 teaspoons minced garlic
- 1 teaspoon chili powder
- ½ package frozen peas and carrots or mixed vegetables
Directions: Chop the chicken into 1-inch pieces. Season with salt and pepper. Heat the olive oil in a skillet over medium heat. Add the chicken to the skillet and cook until just starting to brown.
Add 1 cup of rice to the skillet and sauté for 1 minute. Add the remaining six ingredients, stir, and bring to a boil. Cover and reduce heat to low. Cook for 20 minutes or until rice is tender and fluffy. If any liquid remains in the pan, uncover, stir, and simmer until reduced.
4. One-Pot Chicken Bacon Alfredo Pasta
A comforting bowl of chicken Alfredo pasta is just 20 minutes away when you make this one-pot recipe from Goodcook. The sauce and pasta all cook together at the same time in one pan, and you don’t have to spend a lot of time hovering over the stove to make sure everything turns out just right. For best results, use an 11-inch sauté pan, which will give your pasta and sauce enough room to cook properly. Serves 4.
- 8 ounces fettuccine
- 1½ cups cooked chicken, diced or cut into strips
- 2 to 3 cloves fresh garlic, chopped, or 1 tablespoon minced jarred garlic
- 1 cup Parmesan cheese
- 1 cup cream
- 2 cups chicken broth
- ½ cup crumbled cooked bacon
- 2 tablespoons fresh chopped parsley
- Salt and pepper
Directions: Add the chicken, pasta, garlic, Parmesan cheese, cream, and chicken broth to an 11-inch sauté pan. Cover pan and bring contents to a boil over medium-high heat.
Cook pasta and chicken for 12 to 15 minutes, stirring frequently, until the pasta is al dente. Add salt and pepper to taste. Stir in the crumbled bacon and garnish with chopped parsley. Serve.
5. One-Skillet Chicken with Mushrooms and Orzo
A complete meal of chicken, mushrooms, and orzo pasta is ready in just a half hour when you try this recipe from Laughing Spatula. You can use either chicken breasts or thighs in this dish. Though the spinach is optional, tossing in a couple of handfuls of the leafy green is a good way to get some extra veggies in your diet. Serves 4.
- 4 chicken breasts or 6 boneless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces sliced cremini mushrooms
- 3 cloves garlic, chopped
- 1 cup uncooked orzo pasta
- 2¼ cups chicken stock
- ¼ cup cream
- 2 cups fresh spinach
- Salt, pepper
- Parmesan or feta cheese for garnish
Directions: Wash the chicken and pat dry. Season with salt and pepper.
Heat a large skillet or Dutch oven over medium-high heat. Add the olive oil and butter to the pan. Warm until bubbly. Add the chicken to the pan and sear for 2 to 3 minutes on each side, until browned and a crust forms. Remove the chicken from the pan and keep warm.
Add the mushrooms to the pan and sauté until golden. Reduce heat to medium, then add the garlic and orzo and sauté for 2 minutes. Season with ½ teaspoon of salt and ¼ teaspoon of pepper.
Add the chicken stock, cream, and spinach to the pan. Stir to combine. Return the chicken to the pan and nestle on top of the orzo. Cover and let cook for 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Serve topped with Parmesan or feta cheese.
6. Chicken Lo Mein
Kids will love this sweet and savory chicken lo mein recipe from Real Mom Kitchen, while parents will appreciate the fresh veggies like carrots and bell pepper. The dish couldn’t be any easier to prepare, either. Just combine all the ingredients in a stock pot, cover, cook, then serve. The whole meal should be ready in less than 30 minutes.
- 12 boneless skinless chicken tenders, cut into chunks
- 1 (16-ounce) package of linguine
- 4 medium carrots, peeled and cut in 3-inch strips
- 1 red bell pepper, cut into 3-inch strips
- 1 bunch green onions, trimmed, greens cut into 3-inch pieces, whites diced
- 4 cloves minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon cornstarch
- 1 tablespoon sugar
- ¼ teaspoon red pepper flakes
- 4 cups of chicken broth
- ¼ cup soy sauce
- 2 teaspoons olive oil
Directions: Add all the ingredients to a large stock pot in the order listed above. Cover the pan and turn heat to high. Stir once or twice as you wait for the liquid to the boil.
Once the pan’s contents come to a boil, reduce to a simmer. Cook for 15 minutes, stirring occasionally, until most of the liquid is absorbed, the pasta is tender, and the chicken is fully cooked.
Remove pan from heat and uncover. Let sit for 5 minutes before serving.
7. One-Pan Jerk Chicken and Rice with Oranges
This spicy jerk chicken is full of flavor and good for you too. Made with nutritious brown rice, protein-rich chicken thighs, and a hint of citrus, it’s proof that convenient and healthy meals don’t have to be boring. Recipe from Kevin is Cooking.
- 1 pound chicken thighs
- 2 tablespoons olive oil, separated
- ½ each green, red, and yellow bell peppers, diced
- 1 onion, diced
- 1 cup brown rice
- 1 to 1¼ cups chicken stock
- 2 oranges, slices
- Cilantro to garnish
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon allspice
- ½ teaspoon onion powder
- ½ teaspoon ground thyme
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne
- ¼ cup orange juice
Directions: Whisk together the jerk seasoning ingredients in a small bowl. Rub the seasoning into the chicken. Transfer the chicken to a resealable plastic bag, along with the orange juice. Massage the chicken, then let marinate for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit. Dice the bell peppers and onions, then set aside.
Remove the chicken from the bag, reserving the marinade. Add the olive oil to a cast-iron skillet (or other oven-safe skillet) and heat over medium-high heat. Place the chicken in the pan, skin-side down. Cook until browned on all sides. Remove from pan and set aside.
Add ½ to ¼ cup of reserved marinade to the chicken stock, so you have 1½ cups total. Add 1 tablespoon of olive oil to the skillet and turn heat to medium high. Add the bell peppers and onion. Sauté for a few minutes, then add the brown rice and cook for 2 minutes. Add the chicken stock to the pan.
Bring the mixture to a boil. Return the browned chicken thighs to the pan, nestling into rice. Add the orange slices. Cover the pan with a lid or aluminum foil. Bake in the oven for 30 minutes. Remove the lid and cook for 5 minutes more, until all the liquid has been absorbed.
Remove from oven. Serve garnished with the slices of caramelized orange, if desired.