One-Pot Wonders: Fall Dinners That Practically Cook Themselves

7/17/20255 min read

Fall is made for one-pot dinners — meals that warm your kitchen, fill the house with savory aromas, and save you from a sink full of dishes. Whether you’re cooking for your family, hosting friends, or just want something hearty for a chilly night in, these 10 cozy one-pot meals are full of fall flavor and easy comfort. From rustic skillet bakes to elegant roasts and elevated pastas, this roundup brings together everything I love about autumn cooking.

1. Red Wine Braised Short Ribs with Root Vegetables

Ingredients (Serves 4):

  • 2.5–3 lbs bone-in beef short ribs (about 4–6 pieces)

  • Kosher salt and black pepper

  • 2 tbsp olive oil

  • 1 large yellow onion, chopped

  • 3 carrots, peeled and cut into 2-inch pieces

  • 2 parsnips, peeled and cut into 2-inch pieces

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • 2 cups dry red wine (Cabernet Sauvignon or Pinot Noir)

  • 2 cups beef broth

  • 3 sprigs fresh thyme

  • 2 sprigs fresh rosemary

  • 2 bay leaves

Instructions:

  1. Preheat oven to 325°F.

  2. Pat ribs dry and season generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear ribs in batches until browned on all sides (about 8–10 minutes total). Set aside.

  3. Lower heat to medium. Add onion, carrots, and parsnips to the pot. Cook for 5 minutes.

  4. Add garlic and tomato paste, stirring for 1–2 minutes.

  5. Deglaze with red wine, scraping up browned bits. Simmer for 3 minutes.

  6. Add beef broth, herbs, and return ribs to the pot. Bring to a simmer.

  7. Cover and transfer to oven. Braise for 2.5–3 hours until ribs are tender and falling off the bone.

  8. Discard bay leaves and herb stems. Serve ribs and vegetables with spoonfuls of braising liquid.

2. Skillet White Bean & Chicken Lasagna

Ingredients (Serves 4):

  • 2 tbsp olive oil

  • 1/2 yellow onion, finely chopped

  • 2 garlic cloves, minced

  • 1 1/2 cups shredded cooked chicken

  • 1 (15 oz) can white beans, drained and rinsed

  • 1/2 tsp dried oregano

  • Salt and pepper to taste

  • 1 1/2 cups chicken broth

  • 1 cup whole milk or half & half

  • 6 oz no-boil lasagna noodles, broken into pieces

  • 1/2 cup ricotta cheese

  • 1 cup shredded mozzarella

  • 1/4 cup grated Parmesan

Instructions:

  1. Heat olive oil in a large oven-safe skillet over medium heat. Sauté onion for 4–5 minutes. Add garlic and cook another minute.

  2. Stir in chicken, white beans, oregano, salt, and pepper.

  3. Pour in chicken broth and milk. Bring to a simmer.

  4. Add broken noodles and stir well. Cover and simmer 10–12 minutes until pasta is tender.

  5. Stir in ricotta, half of the mozzarella, and half of the Parmesan.

  6. Sprinkle remaining cheese on top and broil for 3–5 minutes until bubbly and golden.

3. Crispy Chicken Thighs with Braised Lentils & Dijon Shallot Broth

Ingredients (Serves 4):

  • 4 bone-in, skin-on chicken thighs

  • Kosher salt and black pepper

  • 1 tbsp olive oil

  • 2 shallots, thinly sliced

  • 2 garlic cloves, minced

  • 1 1/4 cups green lentils, rinsed

  • 2 cups chicken broth

  • 1/2 cup dry white wine

  • 2 tsp Dijon mustard

  • 1 tsp fresh thyme (or 1/2 tsp dried)

Instructions:

  1. Preheat oven to 375°F. Pat chicken dry and season with salt and pepper.

  2. Heat olive oil in a Dutch oven over medium-high heat. Sear chicken thighs skin-side down for 5–6 minutes until golden and crispy. Flip and cook another 2 minutes. Remove and set aside.

  3. Lower heat to medium. Add shallots and garlic, cooking for 2–3 minutes.

  4. Stir in lentils, thyme, wine, broth, and Dijon. Bring to a gentle simmer.

  5. Nestle chicken thighs (skin-side up) into the lentils. Cover and transfer to oven.

  6. Bake for 30–35 minutes, until chicken is cooked through and lentils are tender.

4. Miso Butter Salmon Bake with Wild Rice & Broccolini

Ingredients (Serves 4):

  • 4 skin-on salmon fillets (5–6 oz each)

  • 3 tbsp unsalted butter, softened

  • 1 tbsp white miso paste

  • 1 garlic clove, grated

  • 1 1/4 cups wild rice blend

  • 2 1/2 cups chicken or vegetable broth

  • 1 bunch broccolini, trimmed

  • 1 tbsp olive oil

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.

  2. In a small bowl, mash together butter, miso paste, and garlic.

  3. In a large baking dish or Dutch oven, add wild rice and broth. Stir in a pinch of salt.

  4. Nestle broccolini around edges and drizzle with olive oil. Season with salt and pepper.

  5. Place salmon fillets on top of the rice and spread each with miso butter.

  6. Cover tightly with foil or lid and bake for 45 minutes. Uncover and bake another 10–12 minutes until salmon is opaque and rice is tender.

5. French Onion Orzo Skillet

Ingredients (Serves 4):

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 2 large yellow onions, thinly sliced

  • 1 tsp sugar

  • 2 garlic cloves, minced

  • 1 cup orzo pasta

  • 2 cups beef broth

  • 1/2 tsp dried thyme

  • 1 cup shredded Gruyère cheese

  • Salt and pepper to taste

Instructions:

  1. Heat butter and olive oil in a large skillet over medium heat. Add onions and sugar. Cook for 20–25 minutes until deeply caramelized.

  2. Stir in garlic and orzo. Toast for 1–2 minutes.

  3. Pour in broth and thyme. Bring to a low simmer.

  4. Cover and cook for 10 minutes, stirring occasionally, until orzo is tender.

  5. Stir in half of the cheese. Top with remaining cheese and broil 2–3 minutes until melted and bubbly.

6. Roasted Pumpkin & Goat Cheese Pasta with Sage Brown Butter

Ingredients (Serves 4):

  • 10 oz rigatoni or penne pasta

  • 2 cups diced fresh pumpkin (or butternut squash)

  • 3 tbsp olive oil, divided

  • Salt and pepper to taste

  • 3 tbsp unsalted butter

  • 1 tbsp chopped fresh sage

  • 4 oz goat cheese

  • 1/4 cup grated Parmesan

  • 1/4 cup reserved pasta water

Instructions:

  1. Preheat oven to 400°F. Toss pumpkin with 2 tbsp olive oil, salt, and pepper. Roast for 25 minutes or until tender.

  2. Cook pasta in salted water until al dente. Reserve 1/4 cup of pasta water and drain.

  3. In a large skillet, melt butter over medium heat. Add sage and cook until butter is browned and fragrant.

  4. Stir in roasted pumpkin, pasta, goat cheese, Parmesan, and reserved pasta water. Toss gently until creamy.

7. Cast Iron Shepherd’s Pie

Ingredients (Serves 4):

  • 1 lb ground lamb or beef

  • 1/2 yellow onion, diced

  • 1 carrot, diced

  • 1/2 cup frozen peas

  • 1 tbsp tomato paste

  • 1 tbsp Worcestershire sauce

  • 1 tsp fresh thyme

  • 1/2 cup beef broth

  • 2 cups mashed potatoes (prepared in advance)

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.

  2. In a cast iron skillet, brown ground meat over medium heat. Add onion and carrot and cook until soft, about 5–7 minutes.

  3. Stir in tomato paste, Worcestershire, thyme, and beef broth. Simmer until thickened.

  4. Stir in peas. Spread mashed potatoes evenly on top.

  5. Bake for 20 minutes until bubbling. Broil 3–5 minutes until golden.

8. Creamy Parmesan Chicken & Mushroom Farro Bake

Ingredients (Serves 4):

  • 1 lb boneless skinless chicken thighs, diced

  • 1 tbsp olive oil

  • 1 small yellow onion, chopped

  • 2 cups sliced cremini mushrooms

  • 1 cup pearled farro

  • 2 1/4 cups chicken broth

  • 1/2 cup heavy cream

  • 1/2 cup grated Parmesan

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.

  2. In a Dutch oven or deep oven-safe skillet, heat olive oil. Sear chicken for 4–5 minutes. Remove and set aside.

  3. Add onion and mushrooms. Cook 6–8 minutes until soft.

  4. Stir in farro, chicken broth, and cream. Return chicken to pot.

  5. Cover and bake for 35–40 minutes until farro is tender. Stir in Parmesan and season to taste.

9. One-Pan Roasted Garlic Chicken with Grapes & Shallots

Ingredients (Serves 4):

  • 4 bone-in chicken thighs

  • Salt and pepper

  • 2 tbsp olive oil

  • 1 cup red seedless grapes

  • 3 shallots, halved

  • 1 garlic bulb, halved crosswise

  • 1/2 tsp fresh thyme

  • 1/2 cup white wine

  • 1 tbsp balsamic vinegar

Instructions:

  1. Preheat oven to 400°F. Season chicken with salt and pepper.

  2. In a large skillet or baking dish, heat olive oil. Sear chicken skin-side down 5 minutes.

  3. Flip chicken and add grapes, shallots, garlic bulb halves, thyme, wine, and balsamic.

  4. Transfer to oven and roast for 30–35 minutes until chicken is golden and cooked through.

10. Autumn Skillet Hash with Apple Chicken Sausage & Cabbage

Ingredients (Serves 4):

  • 1 tbsp olive oil

  • 1/2 yellow onion, chopped

  • 2 cups baby potatoes, diced

  • 2 cups shredded cabbage

  • 4 apple chicken sausages, sliced

  • 1 tbsp Dijon mustard

  • 1 tbsp maple syrup

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet. Cook onion and potatoes for 10–12 minutes until golden.

  2. Add cabbage and sausage. Cook another 8–10 minutes.

  3. Stir in Dijon and maple syrup. Season to taste. Serve warm.

Need more cozy dinner ideas? Check out my 20 Best Fall Soup Recipes or subscribe to the Cozy Living newsletter for weekly meal inspiration straight to your inbox 🍁

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