15 Easy One-Pot Meals for Fall Weeknights

As the days get shorter and the air turns crisp, nothing beats a warm, comforting meal that doesn’t take all day to make or leave you with a pile of dishes. Fall is the perfect time to embrace cozy one-pot dinners that are simple, hearty, and full of flavor. Get ready to whip up some of the most satisfying meals of the season with little effort!

Chicken Alfredo

This dish combines tender chicken, creamy Alfredo sauce, and fettuccine. Begin by sautéing diced chicken breast in olive oil until golden. Add minced garlic, heavy cream, and chicken broth in a 1:1 ratio, then bring to a boil. Stir in uncooked pasta and simmer until the pasta is tender. Toss in grated Parmesan and stir until thick and creamy. Season with salt and pepper to taste, and garnish with chopped parsley.

Beef and Barley Stew

This hearty stew combines cubed beef, barley, and vegetables. Start by browning beef chunks in a pot with olive oil. Add chopped onions, carrots, and celery, cooking until softened. Pour in beef broth and diced tomatoes, ensuring the liquid covers the beef and veggies by an inch. Stir in barley, thyme, and bay leaves, then simmer for an hour. Once the beef is tender and barley cooked, season with salt and pepper.

One-Pot Cajun Shrimp and Rice

Spice up your weeknight with this Cajun shrimp and rice dish. Start by sautéing onions, bell peppers, and garlic in olive oil. Add uncooked rice, Cajun seasoning, and chicken broth in a 1:2 ratio, then bring to a boil. Once the rice is half-cooked, add peeled shrimp and sliced sausages. Cover and simmer until the rice is tender and shrimp are pink. Garnish with parsley and a squeeze of lemon.

Butternut Squash Risotto

This creamy risotto is perfect for fall. Begin by sautéing chopped onions and garlic in butter. Add Arborio rice and toast for two minutes. Gradually add vegetable broth and cubed butternut squash, stirring frequently. Continue adding broth in ½ cup increments until the rice is cooked and creamy. Stir in grated Parmesan and a splash of cream before serving, garnishing with sage leaves.

One-Pot Chili Mac

A comforting mix of chili and mac ‘n’ cheese, this dish starts by browning ground beef in a pot with onions and garlic. Add diced tomatoes, kidney beans, and chili powder, cooking until fragrant. Pour in beef broth and uncooked elbow macaroni, then simmer until the pasta is tender. Stir in cheddar cheese until melted and creamy, and garnish with green onions and sour cream.

One-Pan Lemon Garlic Chicken Thighs

For this zesty chicken dish, sear seasoned chicken thighs in a hot pan until crispy. Remove the chicken and sauté minced garlic and lemon zest in the same pan. Add chicken broth, white wine, and a squeeze of lemon juice. Return the chicken to the pan, cover, and simmer until the thighs are cooked through. Serve with a side of steamed vegetables or crusty bread.

Creamy Mushroom Stroganoff

For a vegetarian twist, start by sautéing sliced mushrooms, onions, and garlic in butter. Add flour and cook until it forms a paste, then pour in vegetable broth and bring to a simmer. Stir in sour cream and Dijon mustard for richness, then add egg noodles. Cook until the noodles are tender and the sauce is thickened. Garnish with fresh parsley and serve immediately.

One-Pot Taco Pasta

This flavorful fusion combines taco ingredients with pasta. Brown ground beef with onions and taco seasoning, then stir in salsa, beef broth, and uncooked pasta. Simmer until the pasta is al dente, then stir in shredded cheddar cheese until melted. Serve with a dollop of sour cream, chopped cilantro, and crushed tortilla chips for crunch.

Sausage and White Bean Stew

This stew is packed with protein and flavor. Brown sliced sausages in a pot, then add onions, garlic, and carrots. Pour in chicken broth and canned white beans, then season with thyme and bay leaves. Simmer until the vegetables are tender and the flavors meld. Serve with a sprinkle of fresh parsley and crusty bread on the side.

One-Pot Ratatouille

This classic French dish features eggplant, zucchini, bell peppers, and tomatoes. Sauté the vegetables in olive oil until softened. Add garlic, thyme, and a splash of vegetable broth, then cover and simmer until tender. Finish with a drizzle of balsamic vinegar and a sprinkle of fresh basil. Serve over rice or with crusty bread for a wholesome meal.

Spaghetti Bolognese

Brown ground beef with onions and garlic in a large pot. Add tomato sauce, diced tomatoes, and Italian seasoning, then stir in uncooked spaghetti. Pour in beef broth to cover the pasta, and bring to a simmer. Cook until the pasta is tender, then stir in Parmesan cheese. Serve with fresh basil and a sprinkle of extra cheese on top.

Chicken Tortilla Soup

Sauté onions, garlic, and jalapeños in olive oil, then add chicken broth, diced tomatoes, and shredded chicken. Season with cumin, chili powder, and lime juice. Stir in tortilla strips and cook until they soften into the soup. Serve with avocado slices, cilantro, and shredded cheese on top for a warming fall meal.

Lentil Curry

Sauté onions, garlic, and ginger in coconut oil, then add curry powder, cumin, and turmeric. Stir in red lentils, coconut milk, and vegetable broth. Simmer until the lentils are soft and the curry thickens. Add chopped spinach or kale for added nutrition. Serve over rice or with naan bread.

Beef Stroganoff

Start by browning beef strips with onions and mushrooms. Stir in beef broth, sour cream, and a splash of Worcestershire sauce. Add uncooked egg noodles and simmer until tender. Finish with a sprinkle of parsley and serve with a side of steamed vegetables.

Orzo with Shrimp and Feta

Sauté garlic and onions in olive oil, then stir in orzo pasta. Add chicken broth and bring to a boil. Once the orzo is half-cooked, add shrimp and cook until pink. Stir in crumbled feta cheese and fresh dill for a flavorful finish. Serve with lemon wedges.

This article originally appeared on RetailShout.

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