10 Delicious One Dish Kitchen Recipes You Need to Try!

 

In today's fast-paced world, the convenience and simplicity of one-dish kitchen recipes are more appealing than ever. These meals are not only easy to prepare but also save on cleanup time, making them perfect for busy families, students, and anyone who wants a quick yet nutritious meal. One-dish meals can range from casseroles to stir-fries to sheet pan dinners, offering a diverse array of options to suit any taste and dietary preference.

1. Beef and Broccoli Stir-Fry

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 cups broccoli florets
• 1 bell pepper, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• Cooked rice, for serving

Instructions:

1. In a bowl, toss the beef slices with cornstarch.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Add beef to the skillet and stir-fry until browned, about 3-4 minutes. Remove and set aside.
4. In the same skillet, add garlic and ginger, sauté for 1 minute.
5. Add broccoli, bell pepper, and onion. Cook for 5-7 minutes until vegetables are tender-crisp.
6. Return beef to the skillet. Stir in soy sauce and hoisin sauce.
7. Cook for another 2-3 minutes until everything is well coated and heated through.
8. Serve over cooked rice.

2. Vegetarian Enchilada Casserole

Ingredients:

• 12 corn tortillas, cut into quarters
• 2 cups black beans, drained and rinsed
• 1 cup corn kernels
• 2 cups enchilada sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 small onion, diced
• 1 bell pepper, diced
• 1 cup sliced black olives
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine black beans, corn, onion, bell pepper, and half of the enchilada sauce.
3. Spread a thin layer of enchilada sauce on the bottom of a greased 9x13-inch baking dish.
4. Layer with tortilla quarters, bean mixture, and cheese.
5. Repeat layers, ending with cheese on top.
6. Top with sliced black olives.
7. Bake for 25-30 minutes until bubbly and cheese is melted.
8. Garnish with fresh cilantro and serve.

3. One-Pan Lemon Garlic Salmon and Asparagus

Ingredients:

• 4 salmon fillets
• 1 lb asparagus, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. On a large baking sheet, arrange salmon fillets and asparagus in a single layer.
3. Drizzle with olive oil and sprinkle with minced garlic, thyme, salt, and pepper.
4. Top with lemon slices.
5. Bake for 15-20 minutes until salmon is cooked through and asparagus is tender.
6. Garnish with fresh parsley and serve.

4. Chicken and Rice Skillet

Ingredients:

• 1 lb chicken breasts, diced
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 cup frozen peas
• 1 cup diced carrots
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add diced chicken, season with paprika, salt, and pepper. Cook until browned.
3. Add onion and garlic, sauté until fragrant.
4. Stir in rice, chicken broth, peas, and carrots.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
6. Fluff with a fork and serve.

5. Greek Orzo Salad

Ingredients:

• 1 cup orzo pasta
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 2 tablespoons fresh dill, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and let cool.
2. In a large bowl, combine orzo, cucumber, cherry tomatoes, olives, red onion, feta cheese, and dill.
3. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
4. Pour dressing over salad and toss to coat.
5. Chill in the refrigerator for at least 30 minutes before serving.

6. Creamy Tuscan Shrimp

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup fresh spinach
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside.
3. In the same skillet, add garlic and sauté until fragrant.
4. Pour in heavy cream and chicken broth, stirring to combine.
5. Add sun-dried tomatoes, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
6. Stir in spinach and Parmesan cheese until the spinach is wilted and the sauce is creamy.
7. Return shrimp to the skillet and toss to coat.
8. Serve immediately, optionally over pasta or with crusty bread.

7. Vegetable Curry

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 cups mixed vegetables (e.g., carrots, potatoes, cauliflower)
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 cup spinach
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat vegetable oil in a large pot over medium heat.
2. Add onion, garlic, and ginger, sauté until onion is translucent.
3. Stir in curry powder, cumin, and turmeric, cooking for 1-2 minutes until fragrant.
4. Pour in coconut milk and vegetable broth, stirring to combine.
5. Add mixed vegetables and chickpeas. Bring to a simmer and cook until vegetables are tender, about 15-20 minutes.
6. Stir in spinach until wilted. Season with salt and pepper.
7. Garnish with fresh cilantro and serve with rice or naan bread.

8. Italian Sausage and Pepper Bake

Ingredients:

• 1 lb Italian sausage links
• 3 bell peppers (red, yellow, green), sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large baking dish, arrange sausage links, bell peppers, and onion.
3. Drizzle with olive oil and sprinkle with minced garlic, oregano, basil, salt, and pepper.
4. Toss to coat everything evenly.
5. Bake for 25-30 minutes, turning sausages halfway through, until sausages are cooked through and vegetables are tender.
6. Garnish with fresh parsley and serve.

9. Baked Ziti

Ingredients:

• 1 lb ziti pasta
• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jar (24 oz) marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook ziti according to package instructions. Drain and set aside.
3. In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned. Drain excess fat.
4. Stir in marinara sauce and simmer for 5 minutes.
5. In a large mixing bowl, combine cooked ziti, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, and the beef sauce. Mix well.
6. Transfer mixture to a greased 9x13-inch baking dish.
7. Top with remaining mozzarella and Parmesan cheese.
8. Bake for 25-30 minutes until bubbly and cheese is melted and golden brown.
9. Garnish with fresh basil and parsley before serving.

10. Spicy Chickpea and Spinach Stew

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 can (14 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and ginger, sauté until onion is translucent.
3. Stir in cumin, coriander, turmeric, and cayenne pepper, cooking for 1-2 minutes until fragrant.
4. Add diced tomatoes and coconut milk, stirring to combine.
5. Bring to a simmer, then add chickpeas. Cook for 10-15 minutes until chickpeas are heated through.
6. Stir in spinach until wilted. Season with salt and pepper.
7. Garnish with fresh cilantro and serve with rice or crusty bread.

Each of these one-dish recipes offers a unique and delicious way to enjoy a meal with minimal fuss and maximum flavor. Whether you're looking for a quick weeknight dinner or a dish to impress your guests, these recipes are sure to satisfy your culinary needs. Enjoy exploring the diverse and flavorful world of one-dish kitchen recipes!