For many of us, having a homemade dinner on the table after a long day is a small miracle, so choosing a dish that doesn’t require a lot of cleanup is especially important. These 11 one-pot (or casserole) chicken dishes are here to save you the sink. Full disclosure: Some of these recipes call for an extra bowl or two for preparation, but the entire meal is finished in one container, so you can serve it straight from the stove. As we know many of you will ask, yes, many of the recipes that call for bone-in chicken can be made with boneless chicken thighs or breasts: just reduce your cooking time accordingly.
Aaron Hutcherson came up with this brilliant recipe for cooking bone-in chicken, broccoli and orzo all in one – a true one-pot wonder. The olive oil and butter provide plenty of richness, while the white wine and lemon keep it crisp. This dish is very lemony, so if that’s not your thing, halve the amount of lemon slices.
This super simple 30-minute recipe by Yasmin Fahr is a reader favorite with over 1,500 five-star ratings (and counting). Searing the onions in a hot, dry skillet without oil allows them to release their moisture and cook quickly.
Colu Henry’s braised with coconut milk, tomato, ginger, garlic, cumin and cinnamon is a warming winter meal. Before serving, drizzle it with a little lime juice to give it some shine. It goes great with rice or a piece of crusty bread (or both).
This rice and chicken pilaf from Kay Chun is inspired by Indian flavors and uses mustard seeds, cumin and cardamom. Double the spices if you feel it. For a richer version, use half coconut milk and half chicken broth instead of straight broth.
“I try not to hyperbolize, but this might be the most delicious recipe on this site I’ve ever cooked,” wrote one reader. In this vibrant recipe, Yewande Komolafe combines chicken, butternut squash and turnips with a tangy sauce of gochujang, soy sauce and ginger. Quickly marinated radishes add a touch of freshness. (And, to save time, combine the chicken, veggies, and sauce ingredients right on the griddle rather than in a separate bowl.)
Not only is this soup-braised Ali Slagle a delight in its own right, it also skips the all-too-common, though not always necessary, step of searing the chicken first, so it’s also quick. Tomato, cumin and onions make it comforting, while pickled peppers and their brine provide a tangy heat.
If you’ve never eaten roasted radish, you’re in for a treat. The typically bitter and crunchy vegetable mellows and mellows with the heat of the oven. Here, Yasmin Fahr combines them with bone-in chicken and miso butter, then roasts them together for a meal that’s as good to look at as it is to eat.
Many pasta purists think chicken and pasta don’t go together, but with 3,673 five-star ratings (and rising!), fans of this Mark Bittman dish don’t care. Here, the pasta is cooked like a risotto: chicken or vegetable broth is gradually added to the pasta, which absorbs it and retains its starch, so the dish is creamy and rich with barely a drop of cream.
Inspired by North African tagines, Colu Henry combines chicken, pearl couscous (or orzo) and roasted spices and seasonings like harissa, cumin, turmeric and cinnamon in this hearty recipe. Follow a reader’s tip and add chickpeas and raisins to the couscous in the last minutes of cooking.
Japanese curry, a thick beef stew served over rice, is generally milder and sweeter than Indian curries. This nighttime variation of Kay Chun relies on chicken, onions, potatoes, carrots and rice, while curry powder, nutmeg, Worcestershire sauce and butter create a rich, layered sauce.