Our Food Editors' Favorite One-Pot Recipes Are Dishes You'll Make Again and Again (2024)

By now you know how much we love a one-pot recipe—especially a one-dish dinner recipe—and we're willing to guess that you're a fan, too. Not clear on why these one-pot recipes have become such a trend over the course of the past few years? Let us remind you of all the ways they win: Recipes like the Cheesy Butter-Bean Shakshuka that you see right here are complete meals all made in just one-pan—in this case, that's a straight-sided skillet. The result is a meal with a streamlined cooking and clean-up process that doesn't sacrifice taste.

Let's indulge in a short history of the category: To be clear, one-pot recipes are no new thing. Cooks have been making stews, soups, and all manner of other dishes in one pot of hundreds, likely thousands, of years. How did such recipes—as well as their modern descendants—gain the spotlight? We might be biased, but in our opinion, it all comes back to our founder, Martha Stewart! Back in 2011, Nora Singley, who then served as one of our food stylists and recipe developers, traveled in Italy with another Martha Stewart food editor. At a small restaurant in Puglia the two were wowed by a simple yet genius pasta recipe the owner's son showed them how to make, where the noodles cooked in the same pan as the rest of the ingredients, at the same time. Back in New York, Singley worked on her version of the recipe, pitching it to be part of Martha Stewart's Cooking School, which she was working on at the time. Though the recipe didn't make it to Martha's TV show, Singley pitched it to the Martha Stewart Living food team she worked with at the time, and our former executive director of food and entertaining, Lucinda Scala Quinn, loved it. The recipe appeared in the magazine and the rest is, web sensation and internet history.

In the years since, our test kitchen team has developed a multitude of other one-pot recipes, not just stovetop dishes but also ones for the multicooker and sheet-pan dinners that roast in the oven. So, who better than our team to share their favorite one-pot recipes? Ahead, you'll find all of their absolute favorites from years past.

Creamy Lemon Chicken with Spinach and Artichokes

"This recipe was developed as a playful nod to spinach and artichoke dip reimagined as an uncomplicated but totally delicious, complete meal," deputy food editor Greg Lofts explains. "It's been a real sleeper hit." Why? If you ask Greg, it all comes down to this one-pan recipe's ingredient list. "The ingredients are simple: baby spinach, frozen artichoke hearts, quick cooking chicken breast cutlets, and the MVP in this dish, cream cheese, for an almost instant pan sauce that's brightened up with a squeeze of fresh lemon juice."

Martha's Greenhouse-Vegetable Soup

"I've been making this soup all winter and will continue to as we move into spring," says senior food editor Lauryn Tyrell. "It's dead simple and so nourishing and you can customize the vegetables depending on what you have—no spinach? Use kale or broccoli raab, add chickpeas or cannellini beans, sub potatoes for turnips, or just enjoy it just as written and enjoy minimalism at its best."

Brothy Orzo and Pork Meatballs

"Does it count if you use a bowl to mix the meatball mixture? I think so," says Riley Wofford, associate food editor. (And of course, she's right!) "These meatballs are really simply flavored with some fennel seeds, onion, and Parmigiano, so it's a very quick and easy dish to throw together."

One-Pan Pasta

"No list would be complete without the OG one-pan pasta," says Greg. "This is the one and only for deliciousness and ease, and it comes together in 20 minutes flat." It's a super simple and delicious recipe, which is why choosing the very best ingredients is key, Greg adds. "Above all for recipes as simple as this always cook with high-quality ingredients. Start with good dried spaghetti, fresh and fruity extra-virgin olive oil, and fragrant tomatoes and basil. One skillet, a little water, and a brief boil will take care of the rest."

Cannellini-Bean and Greens Stew

Riley laughs that she makes this healthy one-pot meal "almost exclusively for the garlic bread component, but it's also very hearty and nourishing!" She adds, "I've even gotten my mother to make it for herself for dinner, and she refuses to cook anything with more than five ingredients."

Fish Stew with Herbed Toasts

This has been one of my go-to recipes for when I want to make something that's easy but also feels special. It takes but 20 minutes, and with the exception of the fish (you can use whatever white fish you can get that's fresh), it relies on ingredients that you probably already have on hand, such as canned tomatoes. Serve with crusty bread and sit back for compliments.

Sausage-and-Pepper Ragu Over Polenta

"I buy Italian sausages from my farmers' market and freeze them so I can always make this super fast, low effort dinner on a whim," says Lauryn. "While the original recipe isn't technically one pot, you can skip the polenta and just serve this with a nice loaf of crusty bread or with a heaping pile of greens stirred in at the end to keep it to a single skillet."

Bucatini with Cauliflower, Capers, and Lemon

If you love cauliflower, especially roasted cauliflower, and you love a one-pot recipe that streamlines dinner prep, then this is a recipe for you. Inspired by our original one-pot pasta, this dish also features long, skinny noodles that cook in the skillet along with the other ingredients, but where it differs is that the finely chopped cauliflower is finished under the broiler to get a crispy kind of roasted flavor and texture.

Classic Beef Stew

"This has all the classic flavors of beef stew, utilizing inexpensive, widely available ingredients like beef chuck, carrots, potatoes, and frozen peas and pearl onions," says Greg. "Pantry staples like tomato paste and Worcestershire sauce add richness and depth. And if you want to feed a big crowd, just double the recipe and grab a bigger pot!"

Skillet Chicken with Leeks and Carrots

You really should make this simple and delicious crowd-pleasing dinner, says Lauryn. "The croutons soak up all the flavorful chicken fat and the mint and lemon add brightness and a really fresh finish to this totally doable weeknight dinner."

Smoky Clams and Fregola

Another clever one-pot pasta recipe, this one is a favorite of Riley, who says, "This is a great summery dinner that really hits all the notes–sweet, smoky, spicy. I've made it outside of corn season by adding a load of cherry tomatoes instead."

Skillet Pancake for Two

Lauryn's last pick is a less-conventional one-pot recipe—after all, not all one-pot dishes have to be dinner. (Though pancakes for dinner sounds pretty good!) "One bowl for the batter, plus one skillet (without multiple batches to flip for the stove makes this a fan favorite in my house. It's honestly easy enough to whip up for breakfast before school, but also special enough to save for weekends." It's a flexible recipe, too. "I love the blueberries, but raspberries, bananas or chocolate chips would also make great stir ins."