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Along with planning what to cook for dinner, cleaning up after your cooking experience can be equally stressful. In the work from home life that all of us have become accustomed to today, it becomes extremely difficult to disconnect from the office after office hours. By the time one reaches the kitchen to whip up a meal, one is completely exhausted. In such times, coming across a one-pan recipe is a life saver. The best thing about these one-pan recipes is that you don’t need to clean a barrage of various cooking utensils by the time you’re done. You just have to clean the one pot/wok/skillet that you’ve been cooking in. Apart from having the benefit of less utensils to wash, one pot recipes are extremely easy to make.
One-pot recipes require you to have just a pot and the ingredients you would be needing, ready with you. While not all recipes are cooked quickly, all of them are relatively easier to make and involve lesser steps. Here are a few recipes for one pot recipes that you could try out.
1. One-Pan Caprese Chicken
Ingredients:
- 2 large chicken breasts, halved lengthwise
- 2 tbsp extra virgin olive oil
- 1/2 onion, finely chopped
- 1/3 cup fresh basil leaves, plus 1 tbsp finely chopped
- 1 large garlic clove, crushed
- 1/2 tsp caster sugar
- 300g mixed baby tomatoes, halved
Method:
- Heat oil in a large ovenproof non-stick frying pan over medium heat.
- Put the onion and garlic and sauté.
- Next, put basil and chicken breast into the pan and cook until the chicken is browned.
- Remove the pan from the stove.
- Preheat the oven grill to high.
- Scatter tomatoes around the chicken.
- On top of the chicken, put a mixture of olive oil, basil and crushed garlic.
- If you want to add an extra yummy step then top the dish with the bocconcini or any mozzarella cheese you may have, and spoon over the oil, garlic and basil mixture.
- Drizzle tomato with vinegar and sprinkle with sugar.
- Grill for 4 minutes or until the cheese melts and tomatoes blister.
- Serve with bread.
2. One-Pan Lemon Pasta Soup
Ingredients:
- 5 cups of vegetable stock
- 3 florets of broccoli cut into small pieces
- 2 boiled cups of macaroni
- 1 kaffir lime leaf
- 2 tablespoons of finely chopped carrot tablespoons
- 2 lemons
- 2 tablespoons of boiled sweet corn kernels
- 1 spring onion
- Salt
- 2 tablespoons of chopped mushrooms
- 2 tablespoons of cornflour slurry
- 1 red chili slit
Method:
- In a wok, heat the vegetable stock and add the kaffir lime leaf.
- Add some sliced spring onion to the pan.
- Next, put the carrot, mushroom, salt, corn and fresh red chilli and let the mixture come to a boil.
- Add macaroni and mix.
- Wash and cut broccoli into small florets.
- Add the cornflour slurry and mix and cook for 2-3 minutes, and then add the broccoli and mix.
- Squeeze half lemon juice in your soup bowl, pour the dish and enjoy the filling pasta soup!
3. One-Pan Chicken And Spinach Casserole
Ingredients:
- 1 teaspoon of vinegar
- 1 teaspoon of mustard sauce
- 4 chicken breasts
- Salt
- Pepper
- 2 bunches of spinach blanched and chopped
- 1 small chopped onion
- 1 cup of milk
- 1 teaspoon mixed herbs
- 1/4 cups of soaked rice
- 4 cloves of chopped garlic
- 1/2 cups of bread crumbs
- 3 tablespoons of olive oil
- 1/2 cup of corn niblets
Method:
- Preheat the oven to 180°C.
- Sprinkle salt, pepper, mustard sauce and mixed dried herbs over the boneless chicken pieces.
- Pour some vinegar and spread the masalas evenly all over the chicken breasts and let it marinate for 15 minutes.
- Spread the spinach in an ovenproof dish and sprinkle it with onion, salt and garlic.
- Spread the soaked rice over the spinach and put the corn niblets over it.
- Put two tablespoons of olive oil, some pepper powder and more mixed dried herbs on the top.
- Pour the milk over the layers.
- Place the chicken pieces on the top.
- Scatter the bread crumbs and the remaining olive oil.
- Cover with aluminium foil and cook in the preheated oven for about 45 minutes.
- Serve hot.
