29+ Delicious Summer One-Pot Recipes for Easy Cooking

As the temperatures rise and the days grow longer, summer cooking should be all about simplicity, flavor, and convenience.

Gone are the days of spending hours in the kitchen; instead, the focus should be on easy-to-make meals that are full of fresh, seasonal ingredients.

One-pot recipes are perfect for this—requiring minimal prep, less cleanup, and plenty of room for creativity.

In this blog, we’ve gathered 29+ summer one-pot recipes that will help you create flavorful and satisfying meals without the fuss.

From refreshing salads and light pasta dishes to hearty stews and grilled favorites, there’s something here for every summer craving.

Whether you’re hosting a casual dinner, enjoying a family meal, or simply feeding yourself after a busy day, these recipes will make your summer cooking easier and more enjoyable.

29+ Delicious Summer One-Pot Recipes for Easy Cooking

When the weather heats up, the last thing you want to do is spend hours in the kitchen.

Thankfully, these 29+ summer one-pot recipes offer a convenient way to make delicious, satisfying meals with minimal effort.

By using fresh, seasonal ingredients and simplifying the cooking process, you’ll be able to enjoy the best flavors of summer without the stress.

Whether you’re craving a refreshing salad, a comforting pasta dish, or a savory stew, these one-pot meals will allow you to make the most of the season.

So, grab your favorite pot, toss in some ingredients, and let these recipes transform your summer dining into something extraordinary.

Zesty Lemon Herb Chicken & Rice Skillet

A vibrant and refreshing one-pot meal, this lemon herb chicken and rice skillet is perfect for a warm summer evening. Juicy chicken thighs are seared to golden perfection, then simmered with fragrant herbs, lemon zest, and fluffy rice.

The whole dish is infused with summery brightness and comforting flavor, making it a perfect weeknight dinner or casual gathering dish.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 2 ¼ cups chicken broth
• Zest and juice of 1 lemon
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1 cup cherry tomatoes, halved
• ¼ cup chopped fresh parsley

Instructions:

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 4-5 minutes until golden, then flip and cook another 3-4 minutes. Remove and set aside.
3. In the same skillet, add chopped onion and cook until translucent. Stir in garlic and rice, toasting for 1-2 minutes.
4. Add chicken broth, lemon zest and juice, oregano, thyme, and cherry tomatoes. Stir well.
5. Nestle the chicken thighs on top of the rice, skin-side up.
6. Cover, reduce heat to low, and simmer for 20-25 minutes until rice is tender and chicken is cooked through.
7. Remove from heat, sprinkle with fresh parsley, and serve hot.

This dish offers the tang of lemon, the savoriness of well-seasoned chicken, and the wholesome comfort of rice all in one skillet.

It’s light yet satisfying—a winning recipe for any sunny evening.

Summer Vegetable Orzo with Basil Pesto

This colorful orzo dish celebrates the bounty of summer produce. It’s a light yet filling vegetarian meal made in just one pot.

Sweet corn, zucchini, and cherry tomatoes mingle with tender orzo, all coated in a vibrant homemade (or store-bought) basil pesto. It’s fast, fresh, and perfect for picnics or backyard dinners.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1 ½ cups orzo pasta
• 3 cups vegetable broth
• ⅓ cup basil pesto
• Salt and pepper to taste
• Grated Parmesan (optional)
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot or deep skillet over medium heat. Add chopped onion and sauté until softened.
2. Stir in zucchini and corn; cook for 4-5 minutes until just tender.
3. Add cherry tomatoes and orzo, stirring to coat.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until orzo is al dente and most of the liquid is absorbed, about 10-12 minutes.
5. Stir in the basil pesto and season with salt and pepper.
6. Top with grated Parmesan and fresh basil before serving.

Bright, herbaceous, and brimming with seasonal vegetables, this dish is an ideal way to eat the rainbow.

It’s equally delicious hot or cold, making it a versatile go-to all summer long.

Smoky Shrimp & Sausage Jambalaya

Bring some Southern flair to your summer table with this smoky one-pot jambalaya. Packed with spicy sausage, juicy shrimp, and bold Cajun flavors, this dish is both hearty and crowd-pleasing.

It’s a spicy, savory feast that pairs beautifully with warm summer nights and ice-cold drinks.

Ingredients:

• 1 tbsp olive oil
• 6 oz andouille sausage, sliced
• 1 small onion, chopped
• 1 green bell pepper, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 1 (14.5 oz) can diced tomatoes
• 2 ½ cups chicken broth
• 1 ½ tsp Cajun seasoning
• ½ tsp smoked paprika
• ½ lb raw shrimp, peeled and deveined
• Salt and pepper to taste
• Green onions and hot sauce for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, about 4-5 minutes.
2. Add onion, bell pepper, and celery; sauté until soft. Stir in garlic and cook for 1 minute.
3. Add rice, diced tomatoes, chicken broth, Cajun seasoning, and smoked paprika. Stir well.
4. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until rice is tender.
5. Stir in shrimp and cook for another 3-5 minutes, until shrimp are pink and cooked through.
6. Season to taste, garnish with green onions and a splash of hot sauce.

This jambalaya is smoky, spicy, and absolutely packed with flavor.

The shrimp finish it with a summery seafood touch, making it a one-pot wonder that satisfies without heating up the whole kitchen.

Creamy Coconut Lime Chickpea Curry

This bright and comforting chickpea curry is a dream come true for hot summer nights. It’s a tropical twist on a pantry staple, simmered in creamy coconut milk with fresh lime and aromatic spices.

Light yet hearty, it comes together in one pot with minimal effort, making it perfect for meatless Mondays or lazy weeknights.

Ingredients:

• 1 tbsp coconut oil
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can full-fat coconut milk
• Zest and juice of 1 lime
• Salt to taste
• 1 cup cherry tomatoes, halved
• 2 cups fresh baby spinach
• Fresh cilantro for garnish
• Cooked jasmine rice, for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add red onion and sauté until translucent.
2. Stir in garlic, ginger, cumin, and turmeric, cooking until fragrant.
3. Add chickpeas, coconut milk, and lime zest. Stir to combine and bring to a simmer.
4. Add cherry tomatoes and cook for 5 minutes, until they begin to soften.
5. Stir in lime juice, salt to taste, and spinach. Let it wilt for 1-2 minutes.
6. Serve over jasmine rice and top with fresh cilantro.

This curry is luxuriously creamy with a zesty brightness that keeps it feeling light.

The blend of spices, coconut, and citrus makes it a beautifully balanced summer meal that satisfies both the body and soul.

One-Pot Caprese Pasta

Inspired by the classic Caprese salad, this one-pot pasta is bursting with sun-ripened tomatoes, sweet basil, and gooey mozzarella.

It’s a fresh, no-fuss dish that turns your favorite summer ingredients into a warm, comforting meal in under 30 minutes.

Ingredients:

• 2 tbsp olive oil
• 3 cloves garlic, sliced
• 1 pint cherry tomatoes, halved
• ½ tsp red pepper flakes (optional)
• 12 oz short pasta (penne, farfalle, or rotini)
• 3 cups vegetable broth
• Salt to taste
• 1 cup pearl mozzarella or cubed fresh mozzarella
• ½ cup fresh basil leaves, torn
• Balsamic glaze, for drizzling

Instructions:

1. In a large pot, heat olive oil over medium heat. Add garlic and sauté until golden.
2. Stir in cherry tomatoes and red pepper flakes. Cook until tomatoes begin to burst, about 5 minutes.
3. Add pasta and vegetable broth. Bring to a boil, then reduce heat and simmer until pasta is al dente and most of the liquid is absorbed, about 12-14 minutes.
4. Remove from heat and stir in mozzarella and basil.
5. Drizzle with balsamic glaze before serving.

This Caprese pasta brings all the joy of a summer salad in a warm, melty format.

It’s fast, flavorful, and feels like sunshine in a bowl—perfect for when you want something quick without skimping on taste.

Spicy Mexican Street Corn & Quinoa Bowl

This one-pot dish is inspired by the bold flavors of Mexican street corn—roasty, creamy, tangy, and spicy. Quinoa forms a protein-packed base that soaks up all the deliciousness from charred corn, lime juice, cotija cheese, and smoky chili powder.

It’s a fantastic meal prep option or quick dinner that tastes like a summer fiesta.

Ingredients:

• 1 tbsp olive oil
• 1 cup quinoa, rinsed
• 2 ¼ cups vegetable broth
• 2 cups corn kernels (fresh, frozen, or canned)
• ½ tsp smoked paprika
• ¼ tsp chili powder
• Salt and pepper to taste
• ¼ cup mayo or Greek yogurt
• Juice of 1 lime
• ⅓ cup crumbled cotija or feta cheese
• ¼ cup chopped cilantro
• Hot sauce, for serving

Instructions:

1. Heat olive oil in a large skillet or pot. Add corn and cook over medium-high heat until it begins to char, about 5-7 minutes.
2. Add rinsed quinoa, broth, paprika, chili powder, salt, and pepper. Bring to a boil.
3. Cover, reduce heat to low, and simmer for 15 minutes, or until quinoa is cooked and liquid is absorbed.
4. Remove from heat. Stir in mayo or yogurt, lime juice, and half the cotija.
5. Garnish with remaining cheese, cilantro, and a dash of hot sauce.

This bowl packs a punch in both nutrition and flavor.

It channels the taste of summer street food in a wholesome, easy-to-make form—perfect for a light dinner or potluck showstopper.

Grilled Veggie & Quinoa Stuffed Peppers

These vibrant stuffed peppers are filled with a mix of roasted summer vegetables, protein-packed quinoa, and a sprinkling of melty cheese, all cooked in one pot.

It’s a healthy yet hearty dish that brings together the flavors of summer in a way that’s as colorful as it is satisfying.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 medium eggplant, diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup shredded mozzarella or cheddar cheese
• Fresh basil, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
3. Stir in zucchini and eggplant, cooking for about 5-6 minutes until tender.
4. Add quinoa, vegetable broth, diced tomatoes, oregano, paprika, salt, and pepper. Bring to a boil, then cover and reduce heat to simmer for 15-18 minutes, until quinoa is cooked and liquid is absorbed.
5. While the quinoa cooks, arrange bell peppers in a baking dish.
6. Once the quinoa mixture is ready, spoon it into the hollowed bell peppers, packing it tightly.
7. Top each stuffed pepper with shredded cheese and bake in the oven for 15-20 minutes, until the peppers are tender and cheese is melted.
8. Garnish with fresh basil and serve.

These stuffed peppers are not only visually appealing but also packed with nutrients and big flavors.

The roasted vegetables and quinoa make for a light yet satisfying meal, perfect for summer dinners or meal prep for the week.

One-Pot Garlic Butter Shrimp & Orzo

This one-pot dish combines plump shrimp, garlic butter, and tender orzo in a flavorful, simple-to-make dinner that feels luxurious without the hassle.

The buttery sauce is infused with fresh lemon and herbs, creating a summer-perfect dish that’s rich yet light.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup orzo pasta
• 2 cups chicken broth
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ½ cup fresh parsley, chopped
• Salt and pepper to taste
• Fresh lemon wedges for serving

Instructions:

1. Heat 1 tablespoon of butter in a large pot or skillet over medium heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.
2. In the same pot, melt the remaining tablespoon of butter. Add garlic and sauté for 1 minute until fragrant.
3. Stir in orzo and cook for 1-2 minutes, toasting it slightly in the butter.
4. Pour in chicken broth, lemon juice, and lemon zest. Bring to a boil, then reduce heat to low. Cover and simmer for 8-10 minutes, until the orzo is tender and the liquid is absorbed.
5. Return shrimp to the pot and stir in parsley, salt, and pepper. Cook for an additional 2 minutes until shrimp is heated through.
6. Serve with lemon wedges on the side.

This garlic butter shrimp and orzo dish is a perfect marriage of creamy richness and bright, zesty flavors.

It’s an easy dinner that brings a touch of elegance to your summer evenings without requiring much effort.

One-Pot Taco Pasta

This taco pasta is a zesty, hearty, and comforting dish that combines the best of taco flavors with the deliciousness of pasta.

It’s made in one pot, so you can skip the mess and enjoy a flavorful, satisfying meal in no time. With the spice of taco seasoning and the creaminess of cheese, it’s a family favorite!

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef or turkey
• 1 small onion, diced
• 1 packet taco seasoning
• 1 (14.5 oz) can diced tomatoes
• 2 cups chicken broth
• 1 cup uncooked pasta (penne or rotini works well)
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• ¼ cup chopped cilantro
• Sliced jalapeños for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add ground meat and cook until browned, breaking it up with a spoon as it cooks.
2. Add the diced onion and cook until softened, about 3-4 minutes.
3. Stir in taco seasoning, diced tomatoes, and chicken broth. Bring to a simmer.
4. Add pasta and stir to combine. Cover and simmer for 12-15 minutes, or until pasta is tender and most of the liquid is absorbed.
5. Remove from heat and stir in shredded cheese and sour cream, creating a creamy sauce.
6. Garnish with cilantro and sliced jalapeños if desired. Serve hot.

This taco pasta is a fun twist on taco night, transforming the classic flavors into a cheesy, creamy, and satisfying one-pot dish.

It’s quick to make and perfect for a summer dinner the whole family will love.

One-Pot Lemon Garlic Pasta with Asparagus

This light, fresh pasta dish highlights the earthy flavor of asparagus, paired with the brightness of lemon and the richness of garlic.

It’s a quick, healthy meal that celebrates the simplicity of summer produce, perfect for a mid-week dinner or a weekend lunch.

Ingredients:

• 1 lb pasta (spaghetti, linguine, or fettuccine works well)
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cups vegetable broth
• Zest and juice of 1 lemon
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook pasta according to package instructions. Drain, reserving 1 cup of pasta water.
2. While pasta cooks, heat olive oil in the same pot over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add asparagus and cook for 3-4 minutes until tender.
4. Pour in vegetable broth, bring to a simmer, and cook for 3-4 more minutes.
5. Add cooked pasta to the pot, along with the lemon zest and juice. Toss to combine, adding reserved pasta water a little at a time to create a creamy sauce.
6. Stir in Parmesan cheese, and season with salt and pepper.
7. Garnish with fresh parsley and serve.

This pasta dish is light but satisfying, with the fresh asparagus balancing out the creamy, tangy lemon sauce.

It’s perfect for a quick summer meal that feels like a celebration of the season.

One-Pot Summer Chicken & Veggie Stir-Fry

This vibrant stir-fry is a healthy, all-in-one meal bursting with summer vegetables, including bell peppers, zucchini, and snap peas, all tossed together with tender chicken in a savory soy-ginger sauce.

It’s quick to prepare and packed with flavor, making it an ideal dish for a busy summer evening.

Ingredients:

• 1 lb boneless, skinless chicken breast, thinly sliced
• 1 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced into half-moons
• 1 cup snap peas
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 tbsp rice vinegar
• Salt and pepper to taste
• 2 green onions, sliced for garnish
• Cooked jasmine rice or quinoa for serving

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add sliced chicken and cook for 5-6 minutes until browned and cooked through. Remove chicken from the skillet and set aside.
2. In the same skillet, add bell pepper, zucchini, and snap peas. Stir-fry for 4-5 minutes until vegetables are tender but still crisp.
3. Add garlic and cook for 1 minute until fragrant.
4. In a small bowl, whisk together soy sauce, honey, ginger, and rice vinegar. Pour the sauce into the skillet with the vegetables, stirring to coat.
5. Add cooked chicken back into the skillet, stirring until everything is well coated and heated through.
6. Season with salt and pepper to taste, and garnish with sliced green onions. Serve with rice or quinoa.

This stir-fry is a colorful, satisfying dish that’s quick to make and loaded with fresh, summery ingredients.

The honey and soy sauce create a slightly sweet and savory sauce that’s perfect for any night of the week.

One-Pot Pesto Chicken & Veggie Couscous

This Mediterranean-inspired dish is perfect for summer, featuring tender chicken, vibrant veggies, and fluffy couscous all tossed together with fragrant basil pesto.

It’s a satisfying yet light meal, ideal for warm nights when you want something fresh and flavorful without the need for multiple pots and pans.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 small red onion, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup couscous
• 2 cups chicken broth
• ¼ cup basil pesto (store-bought or homemade)
• ½ cup sun-dried tomatoes, chopped
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add cubed chicken and cook for 5-6 minutes until browned and cooked through. Remove chicken and set aside.
2. In the same pot, add onion, bell pepper, and zucchini. Sauté for 4-5 minutes until vegetables are tender.
3. Stir in couscous and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 8-10 minutes, until the couscous is cooked and the liquid is absorbed.
4. Stir in pesto, sun-dried tomatoes, and cooked chicken. Toss to combine and heat through.
5. Season with salt and pepper to taste, and garnish with fresh basil before serving.

This pesto chicken and veggie couscous dish is a one-pot wonder that combines the freshness of summer vegetables with the rich, herbaceous flavors of pesto.

It’s perfect for a quick and easy dinner that doesn’t skimp on flavor.

One-Pot Shrimp & Avocado Salad Bowl

This light and refreshing dish is a perfect summer meal, combining plump shrimp with creamy avocado, fresh greens, and a tangy lime dressing.

It’s the ideal dish for a warm day when you’re craving something nutritious, filling, and easy to prepare.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 4 cups mixed salad greens (arugula, spinach, or lettuce)
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1 red onion, thinly sliced
• 2 tbsp olive oil (for dressing)
• Juice of 1 lime
• 1 tsp honey
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shrimp and garlic, cooking for 2-3 minutes per side until shrimp are pink and opaque. Remove from the skillet and set aside.
2. In a large mixing bowl, combine salad greens, avocado, cherry tomatoes, cucumber, and red onion.
3. In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, honey, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Top the salad with cooked shrimp and garnish with fresh cilantro. Serve immediately.

This shrimp and avocado salad bowl is light, packed with healthy fats, and full of flavor, making it the perfect summer meal.

The lime dressing brings everything together with a tangy kick, and the shrimp provide a nice, satisfying protein boost.

One-Pot Sweet Potato & Black Bean Chili

This hearty, vegetarian chili is made with tender sweet potatoes, hearty black beans, and a blend of bold spices that make it perfect for summer evenings when you’re craving something comforting yet healthy.

It’s a filling dish that doesn’t require hours of simmering but still delivers a rich, savory flavor.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• Salt and pepper to taste
• ¼ cup fresh cilantro, chopped
• Sour cream or Greek yogurt (optional for topping)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 3-4 minutes.
2. Add diced sweet potatoes and cook for 5-6 minutes until they start to soften.
3. Stir in black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, chili powder, salt, and pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20-25 minutes, until sweet potatoes are tender and the chili has thickened.
5. Stir in chopped cilantro before serving. Optionally, top with sour cream or Greek yogurt for added creaminess.

This sweet potato and black bean chili is a flavorful, nutritious, and comforting dish, perfect for a cozy summer evening or a casual meal with friends.

The sweetness of the potatoes pairs beautifully with the smoky spices, making it a real crowd-pleaser.

One-Pot Grilled Chicken & Veggie Couscous

This easy one-pot meal brings together succulent grilled chicken, fresh summer veggies, and fluffy couscous, all in one pan.

It’s a complete meal that’s quick to prepare and bursting with the flavors of summer, ideal for a casual weeknight dinner or a weekend barbecue.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 cup couscous
• 2 cups chicken broth
• 1 tbsp lemon juice
• ½ tsp dried oregano
• ¼ cup crumbled feta cheese
• Fresh parsley, for garnish

Instructions:

1. Heat the grill or a grill pan over medium-high heat. Season chicken breasts with olive oil, salt, and pepper. Grill the chicken for 6-7 minutes per side, until fully cooked. Once done, remove and set aside.
2. In a large pot, heat olive oil over medium heat. Add zucchini and red bell pepper, sautéing for 3-4 minutes until tender.
3. Add couscous and chicken broth to the pot. Bring to a boil, then cover and reduce heat to low. Cook for 8-10 minutes, until the couscous is tender and the liquid is absorbed.
4. Stir in lemon juice, oregano, and crumbled feta.
5. Slice the grilled chicken and serve over the couscous and veggies. Garnish with fresh parsley.

This grilled chicken and veggie couscous is an easy, flavorful one-pot meal that’s both satisfying and light.

The couscous soaks up the savory flavors from the chicken and veggies, while the lemon and feta add a refreshing touch.

One-Pot Coconut Curry Chicken & Rice

This creamy coconut curry chicken and rice dish brings all the bold flavors of curry in one pot, making it an easy and comforting meal for summer.

The combination of aromatic spices, tender chicken, and creamy coconut milk creates a perfect balance, and the rice soaks up all the deliciousness.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 (14 oz) can coconut milk
• 2 cups chicken broth
• 1 cup basmati rice, rinsed
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, add diced onion and cook for 3-4 minutes until softened. Add garlic, ginger, curry powder, turmeric, and cumin, and sauté for another minute until fragrant.
3. Stir in coconut milk, chicken broth, and rinsed rice. Bring to a boil, then reduce heat to low and cover. Let it simmer for 15-20 minutes until rice is tender and the liquid is absorbed.
4. Return the chicken to the pot, stirring to combine. Cover and cook for another 5-7 minutes, until the chicken is cooked through.
5. Season with salt and pepper to taste, then garnish with fresh cilantro and serve with lime wedges.

This coconut curry chicken and rice dish is rich, flavorful, and comforting, with just the right amount of spice.

It’s perfect for an easy weeknight dinner that tastes like it took hours to make.

One-Pot Mediterranean Orzo with Chicken and Vegetables

This Mediterranean-inspired dish is full of vibrant veggies, tender chicken, and fluffy orzo pasta, all cooked in one pot with olive oil, lemon, and fresh herbs.

It’s a simple and satisfying meal that brings the bright flavors of the Mediterranean to your kitchen in no time.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup orzo pasta
• 2 cups chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp salt
• ¼ tsp pepper
• 1 cup cherry tomatoes, halved
• 1/3 cup Kalamata olives, chopped
• ½ cup crumbled feta cheese
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same pot, add onion, red bell pepper, and zucchini. Cook for 4-5 minutes until softened.
3. Add orzo, chicken broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, until the orzo is cooked and the liquid is absorbed.
4. Stir in the cooked chicken, cherry tomatoes, Kalamata olives, and feta cheese. Cook for another 2-3 minutes until heated through.
5. Remove from heat, drizzle with lemon juice, and garnish with fresh parsley.

This Mediterranean orzo dish is bursting with fresh flavors, and the feta cheese and olives add a salty, tangy punch.

It’s a great one-pot meal for a light but filling summer dinner.

One-Pot Spaghetti with Roasted Garlic & Tomato Sauce

This simple yet flavorful one-pot spaghetti combines roasted garlic, sweet tomatoes, and rich olive oil to create a deliciously satisfying sauce.

It’s an easy, no-fuss recipe that’s perfect for summer evenings when you want something fresh and comforting.

Ingredients:

• 12 oz spaghetti
• 2 tbsp olive oil
• 1 head of garlic, cloves peeled and smashed
• 1 pint cherry tomatoes, halved
• 1 (14.5 oz) can crushed tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish
• Grated Parmesan for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add smashed garlic cloves and cook for 3-4 minutes until fragrant and golden, stirring frequently to avoid burning.
2. Add cherry tomatoes and cook for 5-6 minutes, until they start to break down and release their juices.
3. Stir in crushed tomatoes, vegetable broth, oregano, and red pepper flakes (if using). Bring to a simmer and let cook for 10 minutes, stirring occasionally.
4. Add spaghetti to the pot, breaking it in half if needed. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
5. Season with salt and pepper to taste, and garnish with fresh basil and grated Parmesan before serving.

This spaghetti with roasted garlic and tomato sauce is a fresh, light twist on a classic pasta dish.

The roasted garlic adds a mellow sweetness, while the tomatoes burst with flavor, making it a perfect summer meal with minimal effort.

One-Pot Spicy Mexican Quinoa

This vibrant and spicy quinoa dish is a hearty and nutritious meal, packed with bold Mexican flavors.

It’s loaded with veggies, black beans, corn, and finished off with a touch of lime and cilantro, making it a perfect one-pot meal for a quick and satisfying summer dinner.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup quinoa, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (14.5 oz) can diced tomatoes
• 2 cups vegetable broth
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion, bell pepper, and garlic, and cook for 4-5 minutes until softened.
2. Stir in quinoa, black beans, corn, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil.
3. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, until the quinoa is cooked and the liquid is absorbed.
4. Stir in lime juice and adjust seasoning as needed.
5. Garnish with fresh cilantro and serve.

This spicy Mexican quinoa is a one-pot wonder, full of protein and fiber from the quinoa and beans.

The combination of spices and lime adds a punch of flavor, making it a great option for a light but filling meal.

One-Pot Mediterranean Chicken & Rice

A simple yet flavorful Mediterranean-inspired dish with juicy chicken, fragrant rice, and a medley of olives, tomatoes, and fresh herbs.

This one-pot meal is healthy, satisfying, and perfect for a summer dinner that feels like a little taste of the Mediterranean.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup long-grain white rice
• 1 (14.5 oz) can diced tomatoes
• 1 cup chicken broth
• ½ cup Kalamata olives, pitted and chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season chicken thighs with salt and pepper, then add them to the pot. Cook for 5-6 minutes per side until browned. Remove chicken and set aside.
2. In the same pot, add diced onion and red bell pepper. Sauté for 3-4 minutes until softened.
3. Stir in rice, diced tomatoes, chicken broth, Kalamata olives, oregano, basil, salt, and pepper. Bring to a simmer.
4. Return the chicken thighs to the pot, nestling them into the rice. Cover and simmer for 20-25 minutes, until the chicken is cooked through and the rice is tender.
5. Drizzle with lemon juice and garnish with fresh parsley before serving.

This Mediterranean chicken and rice dish is a delicious and colorful one-pot meal that balances savory flavors with a touch of brightness from the lemon and olives.

It’s a great meal for a healthy weeknight dinner.

One-Pot Baked Ziti with Spinach and Ricotta

This baked ziti is a comforting and simple dish, filled with creamy ricotta, spinach, and savory marinara sauce, all baked to perfection in one pot.

It’s a great way to enjoy the flavors of a baked pasta without all the cleanup, and the spinach adds a healthy twist.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 1 ½ cups water
• 1 lb ziti pasta
• 1 (10 oz) bag fresh spinach
• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, and sauté for 3-4 minutes until softened.
2. Stir in marinara sauce and water, and bring to a simmer.
3. Add ziti pasta to the pot, stirring to combine. Cover and cook for 10-12 minutes, until the pasta is al dente, stirring occasionally.
4. Stir in fresh spinach, ricotta cheese, and half of the mozzarella cheese. Season with salt and pepper to taste.
5. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Cover and cook for an additional 3-5 minutes, until the cheese is melted and bubbly.
6. Serve warm.

This one-pot baked ziti with spinach and ricotta is an easy, comforting dish that’s perfect for a summer evening.

The combination of spinach, ricotta, and marinara creates a deliciously creamy and satisfying pasta bake.

One-Pot Lemon Herb Chicken & Asparagus

This fresh and flavorful chicken and asparagus dish is light yet satisfying, with the brightness of lemon and the depth of fresh herbs.

It’s an easy one-pot recipe that requires minimal prep and is perfect for a quick dinner on a summer evening.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 lemon, zest and juice
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper, then add them to the pot. Cook for 5-6 minutes per side until golden and cooked through. Remove chicken and set aside.
2. In the same pot, add garlic and cook for 1 minute until fragrant. Add asparagus and cook for 3-4 minutes, until slightly tender but still crisp.
3. Add chicken broth, lemon zest, and lemon juice, scraping the bottom of the pot to release any browned bits. Return the chicken to the pot, covering it with the asparagus mixture.
4. Sprinkle fresh thyme over the chicken and simmer for an additional 5 minutes, allowing the flavors to meld.
5. Garnish with fresh parsley before serving.

This lemon herb chicken and asparagus dish is light, vibrant, and full of fresh flavors.

The chicken remains juicy while the asparagus adds a satisfying crunch, making this one-pot meal the perfect choice for a summer dinner.

One-Pot Sweet Corn & Tomato Risotto

This creamy risotto is the epitome of summer comfort food, featuring sweet corn, juicy tomatoes, and a touch of Parmesan.

It’s a rich and comforting dish that’s surprisingly easy to make in one pot, with a creamy texture that pairs perfectly with fresh summer vegetables.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 cup fresh corn kernels (or frozen)
• 1 cup cherry tomatoes, halved
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, and cook for 3-4 minutes until softened.
2. Stir in Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
3. Slowly add vegetable broth, one ladleful at a time, stirring constantly, and allow the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy (about 18-20 minutes).
4. Stir in fresh corn kernels and cherry tomatoes, cooking for an additional 3-4 minutes until the corn is tender and the tomatoes have softened.
5. Remove from heat, stir in Parmesan cheese, and season with salt and pepper.
6. Garnish with fresh basil and serve.

This sweet corn and tomato risotto is rich, creamy, and packed with the vibrant flavors of summer.

The sweet corn adds natural sweetness, while the tomatoes bring a juicy burst, making this dish a perfect summer treat.

One-Pot BBQ Pulled Pork with Coleslaw

This easy one-pot recipe for BBQ pulled pork is perfect for a summer meal that’s full of smoky, sweet flavors.

Served with crunchy homemade coleslaw, this dish is ideal for family gatherings or casual dinners, and it requires very little effort for a great result.

Ingredients:

• 3-4 lb pork shoulder (or pork butt)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup BBQ sauce (your favorite variety)
• 1 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 1 (14 oz) bag coleslaw mix (or shredded cabbage and carrots)
• 1 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Season the pork shoulder with salt and pepper, then brown on all sides, about 4-5 minutes per side.
2. In a separate bowl, whisk together BBQ sauce, chicken broth, apple cider vinegar, smoked paprika, and garlic powder. Pour the sauce over the pork in the pot.
3. Cover the pot and simmer for 3-4 hours, or until the pork is tender and shreds easily with a fork.
4. Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and mix it with the sauce.
5. For the coleslaw, in a bowl, mix the coleslaw mix with mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss until everything is coated evenly.
6. Serve the pulled pork with a side of coleslaw.

This BBQ pulled pork is tender and packed with smoky sweetness, making it a crowd-pleaser for any summer meal.

The creamy, tangy coleslaw adds the perfect contrast to the rich pork, rounding out the dish for a delicious and easy one-pot meal.