Sarra Ina Garten one pot recipes are the answer to big flavor without big cleanup, the kind of meals where everything simmers, braises, or bakes in a single vessel. These 20 favorites include hearty stews, spicy chilis, creamy risottos, warming soups, and one-pan skillet dinners that practically cook themselves.
One Pot Chicken
1. One Pot Mexican Rice Casserole
Ground beef, black beans, bell peppers, and long-grain rice cook together in one pot with chicken broth and diced tomatoes until the rice absorbs every bit of smoky, spiced flavor. Cumin and chili powder give it a warm kick, and a handful of shredded cheese melts right over the top. Done in about 50 minutes.
2. Chicken Cacciatore
Bone-in chicken thighs browned in olive oil, then braised in crushed tomatoes, white wine, bell peppers, and garlic until falling-off-the-bone tender. Tomato paste and fresh basil deepen the rich, rustic sauce in about an hour. Everything happens in one pot with no need to transfer anything.
3. Chicken Francese
Pounded chicken breasts dredged in flour and egg, pan-fried until golden, then finished in a buttery lemon sauce made right in the same pan with white wine, garlic, and chicken stock. The tangy, silky sauce comes together in just 30 minutes total. One of the fastest one-pan dinners in Ina’s repertoire.
4. Skillet Roasted Chicken Thighs and Potatoes
Crispy-skinned thighs seared in a cast iron skillet with halved baby Yukon Golds, garlic, butter, and fresh thyme, then roasted together until everything is golden and savory. The chicken fat renders into the potatoes and makes them impossibly rich. A complete dinner in one skillet in about 50 minutes.
5. Chicken in a Pot With Orzo
Seared chicken pieces nestled into a pot of orzo, chicken stock, lemon zest, garlic, and fresh thyme, all simmered together until the pasta is creamy and the chicken is tender. The orzo absorbs the lemony, savory broth as it cooks. Ready in about an hour and five minutes with no draining or separate pots.
6. Chicken Stew and Biscuits
Buttery biscuits crown a thick, golden chicken stew made with carrots, celery, onions, and a creamy chicken stock base. The biscuits bake right on top of the bubbling stew in the same pot for about an hour and a half total. Each serving comes with a flaky biscuit soaked in savory gravy.
7. Chicken Chili
Bell peppers, cannellini beans, and shredded chicken simmer in one pot with cumin, cayenne, and chili powder for a lighter chili that still packs bold, smoky heat. The broth stays a little thinner than beef chili, which makes it perfect for ladling over rice. Done in about 55 minutes.
One Pot Beef
8. Beef Bourguignon
Cubed beef chuck braised in a full bottle of Burgundy wine with bacon, pearl onions, carrots, and mushrooms for three hours. Tomato paste and fresh thyme build deep, complex flavor as the sauce reduces into a rich, velvety gravy. Everything cooks in one heavy pot and tastes even better the next day.
9. Beef Stew
Tender chunks of beef simmered with potatoes, carrots, celery, tomato paste, and red wine in one pot for close to four hours. The broth thickens naturally as the beef breaks down and the vegetables soften into the liquid. Cover the pot, slide it into the oven, and walk away.
10. Hungarian Goulash
Sweet paprika and caraway seeds give this beef stew a warm, smoky depth that sets it apart from any other braise. Red bell peppers, potatoes, and garlic simmer alongside the chuck for nearly three hours in one pot. Every spoonful is rich, earthy, and bold with spice.
11. Beef Chili
Smoky chili powder, cumin, and cayenne build layers of heat in this thick, meaty chili made with ground beef, diced tomatoes, kidney beans, and bell peppers. Everything goes into one pot and simmers for about an hour until the flavors meld together. Top with cheddar, sour cream, and cilantro.
12. Pot Roast
Fork-tender chuck roast braised with sliced onions, chunked carrots, celery, and red wine in a covered pot for over three hours. Garlic, thyme, and Worcestershire sauce create a beefy, aromatic gravy that pools around every slice. One pot, no fuss, and enough to feed the whole family.
Jambalaya and Risotto
13. Jambalaya
Andouille sausage, chicken thighs, and shrimp cook together in one pot with rice, bell peppers, celery, and a bold hit of paprika, cayenne, and oregano. The rice absorbs the spicy, smoky broth as everything simmers for about an hour and ten minutes. A one-pot Cajun feast with zero extra dishes.
14. Shrimp Risotto
Plump shrimp stirred into creamy Arborio rice with white wine, chicken stock, butter, and Parmesan in one pot on the stovetop. The rice releases its starch as you stir, building a silky, rich texture in about 45 minutes. Finish with fresh parsley and a squeeze of lemon.
15. Lobster Bisque
Rich lobster shells simmered with carrots, celery, onion, tomato paste, and white wine, then blended into a creamy, velvety bisque with a splash of heavy cream and a hit of Cognac. The entire soup comes together in one pot in about an hour and a half. Elegant enough for a dinner party but surprisingly straightforward.
16. Baked Risotto
Arborio rice baked in one pot in the oven with chicken stock, white wine, butter, and Parmesan, requiring almost no stirring. The oven does the work over 45 minutes and the rice comes out creamy and perfectly al dente. Add a cup of peas at the end for color and sweetness.
One Pot Soups
17. Chicken Tortilla Soup
Cumin, smoked paprika, and chili powder build a warm, smoky base in one pot with chicken, diced tomatoes, black beans, and corn. Crispy tortilla strips, avocado, and sour cream go on top for crunch and creaminess. Ready in about 50 minutes and the leftovers are even better.
18. Tuscan White Bean Soup
Cannellini beans simmered with carrots, celery, garlic, crushed tomatoes, and chicken stock in one pot for about 45 minutes until thick, creamy, and deeply savory. A drizzle of olive oil and a sprinkle of Parmesan finish each bowl. Simple ingredients, big, warming flavor.
19. French Onion Soup
Caramelized onions cooked low and slow in butter and olive oil, then simmered with beef broth, white wine, and thyme in one pot until deeply golden and sweet. A thick slice of baguette and melted Gruyère go under the broiler to finish. Rich, savory, and ready in about an hour and fifteen minutes.
20. Beef and Barley Soup
Hearty pearl barley and cubed beef simmer with carrots, celery, tomato paste, and beef stock in one pot for over two hours until thick and deeply savory. A splash of red wine adds richness to the broth. This is the kind of warming, stick-to-your-ribs soup that gets better with every reheat.
