Are you tired of spending hours in the kitchen, only to be left with a sink full of dishes and a family that’s still hungry? Look no further! One pot chicken thigh recipes are here to save the day. With just a few simple ingredients and some basic cooking skills, you can whip up a delicious meal that will satisfy even the pickiest eaters.
From classic comfort food to international inspirations, we’ve rounded up 20 flavorful one pot chicken thigh recipes that are sure to please. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these recipes have got you covered. So go ahead and get cooking!
Garlic Butter One Pot Chicken Thighs with Rice
This recipe is a perfect example of comfort food at its best. With minimal effort, you’ll have a mouthwatering dish that combines tender chicken thighs, flavorful garlic butter sauce, and creamy cooked rice all in one pot.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup uncooked white or brown rice
– 2 cups chicken broth
– Salt and pepper to taste
Instructions:
1. Heat the butter in a large skillet or Dutch oven over medium-high heat.
2. Add the chicken thighs and cook until browned on both sides, about 5-7 minutes. Remove from pot.
3. Reduce heat to medium; add garlic and cook for 1 minute, until fragrant.
4. Add rice and chicken broth to the pot, stirring to combine. Bring to a boil.
5. Return chicken to the pot, cover, and simmer for 20-25 minutes or until the rice is cooked and the chicken is tender.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Creamy Lemon Herb One Pot Chicken Thighs
A bright and flavorful one-pot dish that’s perfect for a weeknight dinner or special occasion. This recipe combines the richness of chicken thighs with the brightness of lemon, the subtlety of herbs, and the creaminess of… well, you’ll just have to try it!
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tbsp olive oil
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp dried rosemary
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large, oven-safe skillet over medium-high heat.
3. Add chicken thighs and cook until browned on both sides, about 5-6 minutes per side.
4. Remove chicken from skillet and set aside.
5. Reduce heat to medium, then add lemon juice, garlic, thyme, and rosemary. Cook for 1 minute, stirring constantly.
6. Pour in heavy cream and stir to combine.
7. Return chicken to the skillet and season with salt and pepper to taste.
8. Transfer skillet to oven and bake for 20-25 minutes or until chicken is cooked through.
Cooking Time: 45-50 minutes
Spicy Cajun One Pot Chicken Thighs with Vegetables
A hearty and flavorful one-pot dish that combines the bold spices of Cajun cuisine with the comfort of chicken thighs and colorful vegetables. This recipe is perfect for a weeknight dinner or a weekend meal.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
3. Add the chicken thighs and cook until browned, about 5-7 minutes per side. Remove from pot and set aside.
4. Add the diced onion, minced garlic, and sliced red bell pepper to the pot. Cook until vegetables are tender, about 5 minutes.
5. Stir in Cajun seasoning, paprika, salt, and pepper. Cook for an additional minute.
6. Return the chicken thighs to the pot, along with the diced tomatoes with green chilies. Cover and transfer to the preheated oven.
7. Bake for 30-40 minutes or until the chicken is cooked through.
Cooking Time: 45-50 minutes
Honey Mustard One Pot Chicken Thighs and Potatoes
A sweet and tangy twist on classic chicken and potatoes, this recipe is a crowd-pleaser. With just one pot to clean, it’s also incredibly easy!
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 large Yukon gold potatoes, peeled and cubed
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high.
3. Add the chicken thighs and cook until browned on both sides, about 5 minutes. Remove from pot and set aside.
4. Add the potatoes, honey, mustard, thyme, salt, and pepper to the pot. Stir to combine.
5. Return the chicken to the pot and cover with a lid.
6. Transfer the pot to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
7. Serve hot and enjoy!
Cooking Time: 35-40 minutes
One Pot Chicken Thighs with Quinoa and Spinach
This hearty one-pot dish combines the flavors of chicken, quinoa, and spinach for a quick and easy meal that’s perfect for any night of the week. With minimal cleanup required, this recipe is a real winner.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1 cup quinoa, rinsed and drained
– 2 cups water or chicken broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 package frozen spinach, thawed and drained
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chicken thighs and cook until browned on both sides, about 5-7 minutes. Remove from pot and set aside.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 3-4 minutes.
4. Add the quinoa, water or broth, thyme, salt, and pepper to the pot. Stir to combine.
5. Return the chicken thighs to the pot and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until quinoa is cooked and liquid has been absorbed.
7. Stir in spinach and cook until wilted. Serve hot.
Cooking Time: 25-30 minutes
Thai Coconut Curry One Pot Chicken Thighs
A flavorful and aromatic one-pot dish that combines the warmth of Thai curry with the creaminess of coconut milk, all in a simple and easy-to-make recipe.
Ingredients:
– 4-6 bone-in chicken thighs
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1/4 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large Dutch oven or pot over medium-high heat.
2. Add onion, garlic, and ginger; cook until the onion is translucent.
3. Add curry paste; cook for 1 minute, stirring constantly.
4. Add chicken thighs; brown on all sides (about 5 minutes).
5. Pour in coconut milk, broth, and water; bring to a simmer.
6. Reduce heat to low; let cook for 30-40 minutes or until the chicken is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves.
9. Serve hot over rice or noodles.
Cooking Time: 35-45 minutes
One Pot Chicken Thighs with Mushrooms and Cream Sauce
A hearty and flavorful one-pot dish that’s perfect for a weeknight dinner or special occasion, featuring tender chicken thighs smothered in a rich cream sauce and savory mushrooms.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 tablespoon olive oil
– 1 large onion, sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
3. Add the chicken thighs, cooking for 5 minutes on each side, until browned. Remove from pot and set aside.
4. Reduce heat to medium; add the onion and mushrooms, cooking until softened (5-6 minutes).
5. Add garlic, heavy cream, thyme, salt, and pepper; stir to combine.
6. Return chicken thighs to the pot, cover with a lid, and transfer to the preheated oven.
7. Bake for 25-30 minutes or until chicken is cooked through.
Cooking Time: 35-40 minutes
Tomato Basil One Pot Chicken Thighs with Pasta
This recipe is a flavorful and satisfying one-pot wonder that combines the comfort of chicken thighs, pasta, and fresh tomato basil flavors. Perfect for a quick weeknight dinner or a weekend meal.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 lb. pasta of your choice (e.g., penne, bowtie)
– 2 large tomatoes, diced
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high.
3. Add chicken thighs and cook until browned on both sides, about 5-6 minutes per side.
4. Remove chicken from pot and set aside. Add diced tomatoes, garlic, basil, salt, and pepper to the pot. Cook for 2-3 minutes or until tomatoes start to release their juices.
5. Add pasta to the pot, stirring to combine with tomato mixture.
6. Return chicken thighs to the pot, cover with a lid, and transfer to preheated oven.
7. Bake for 25-30 minutes or until chicken is cooked through and pasta is al dente.
Cooking Time: 35-40 minutes
One Pot Chicken Thighs with Sweet Potatoes and Kale
Elevate your weeknight dinner game with this easy, one-pot wonder. Tender chicken thighs, sweet potatoes, and crispy kale come together in a flavorful dish that’s sure to please.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 large sweet potatoes, peeled and cubed
– 1 bunch of curly kale, stems removed and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the chicken thighs, sweet potatoes, garlic, thyme, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally.
5. Cover the pot with a lid and transfer to the preheated oven.
6. Roast for 30-35 minutes or until the chicken is cooked through and the sweet potatoes are tender.
7. Remove from the oven and stir in the chopped kale.
8. Return to the oven for an additional 5 minutes, or until the kale has wilted.
Cooking Time: 40-45 minutes
Moroccan Spiced One Pot Chicken Thighs with Couscous
This flavorful one-pot dish is a perfect blend of Moroccan spices, juicy chicken thighs, and fluffy couscous. Serve it as a hearty main course or a satisfying weeknight meal.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground turmeric
– Salt and pepper, to taste
– 1 cup couscous
– 2 cups chicken broth
– 1 tablespoon honey
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Heat oil in a large Dutch oven over medium-high heat. Add onion and cook until softened, 3-4 minutes.
3. Add garlic, cumin, paprika, cinnamon, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add chicken thighs and cook until browned on both sides, about 5-6 minutes.
5. Add couscous, broth, honey, and chopped parsley (if using). Stir to combine.
6. Cover the pot and transfer it to the preheated oven. Bake for 30-35 minutes or until chicken is cooked through and couscous is tender.
Cooking Time: 40-45 minutes
One Pot Chicken Thighs with Black Beans and Corn
Savor the flavors of a delicious, one-pot meal with this easy recipe. Chicken thighs cook alongside black beans, corn, and spices to create a hearty dish perfect for any occasion.
Ingredients:
– 4 boneless, skinless chicken thighs
– 1 can (15 oz) black beans, drained and rinsed
– 2 cups frozen corn kernels
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the chicken thighs and cook until browned on both sides, about 5 minutes. Remove from pot and set aside.
3. Add the diced onion to the pot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
4. Stir in the black beans, corn kernels, cumin, paprika, salt, and pepper.
5. Return the chicken thighs to the pot and stir to combine with the vegetables and spices.
6. Reduce heat to medium-low, cover the pot, and simmer for 20-25 minutes or until the chicken is cooked through.
Cooking Time: 25-30 minutes
Balsamic Glazed One Pot Chicken Thighs with Brussels Sprouts
Elevate your dinner game with this flavorful and easy-to-make recipe that combines tender chicken thighs, caramelized Brussels sprouts, and a rich balsamic glaze.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon honey
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Add the chicken thighs and cook until browned on both sides, about 5-6 minutes. Remove from pot and set aside.
4. Add the Brussels sprouts to the pot and cook until caramelized, stirring occasionally, about 10-12 minutes.
5. In a small bowl, whisk together the balsamic vinegar, honey, salt, and pepper.
6. Return the chicken thighs to the pot, pour in the glaze, and stir to combine.
7. Cover the pot and transfer it to the preheated oven. Bake for 25-30 minutes or until the chicken is cooked through.
Cooking Time: 35-40 minutes
One Pot Chicken Thighs with Orzo and Parmesan
A hearty and flavorful one-pot dish that combines chicken thighs, orzo pasta, and the savory goodness of Parmesan cheese. Perfect for a weeknight dinner that’s easy to make and satisfying to eat.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1 cup orzo pasta
– 2 cups chicken broth
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken thighs and cook until browned on both sides, about 5-6 minutes per side. Remove from the skillet and set aside.
3. Add the diced onion to the skillet and cook until translucent, about 3-4 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the orzo pasta, chicken broth, and browned chicken thighs back to the skillet.
6. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes, or until the orzo is tender and the chicken is cooked through.
7. Stir in the Parmesan cheese and season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Teriyaki One Pot Chicken Thighs with Broccoli
Savor the sweet and savory flavors of Japan-inspired Teriyaki sauce, combined with tender chicken thighs and crisp broccoli, all cooked to perfection in one pot.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 cups broccoli florets
– 1/2 cup Teriyaki sauce (homemade or store-bought)
– 1 tablespoon vegetable oil
– 1 clove garlic, minced
– Salt and pepper, to taste
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the chicken thighs and cook for 5-7 minutes on each side, or until browned. Remove from pot and set aside.
3. Add the garlic and broccoli to the pot; cook for 3-4 minutes, or until tender.
4. Pour in the Teriyaki sauce and stir to combine with the vegetables.
5. Return the chicken thighs to the pot and simmer for 10-12 minutes, or until cooked through.
6. Season with salt and pepper to taste.
Cooking Time: Approximately 25-30 minutes.
One Pot Chicken Thighs with Lentils and Carrots
A hearty, comforting one-pot dish that combines the flavors of chicken, lentils, and carrots.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1 cup brown or green lentils, rinsed and drained
– 2 medium carrots, peeled and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 4 cups chicken broth
Instructions:
1. Heat a large Dutch oven or pot over medium-high heat.
2. Add the chicken thighs and cook until browned on both sides, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onion to the pot and cook until translucent, about 3-4 minutes.
4. Add the minced garlic, lentils, carrots, thyme, salt, and pepper to the pot. Stir to combine.
5. Pour in the chicken broth and bring to a boil.
6. Return the chicken thighs to the pot, cover, and simmer for 30-40 minutes or until the lentils are tender and the chicken is cooked through.
Cooking Time: 45-50 minutes
Mediterranean One Pot Chicken Thighs with Olives and Artichokes
Savor the bold flavors of the Mediterranean in this one-pot wonder, where juicy chicken thighs mingle with briny olives, artichoke hearts, and aromatic spices.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1 can (14.5 oz) artichoke hearts, drained and chopped
– 1/2 cup pitted green olives, sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 can (14.5 oz) chicken broth
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add the chicken thighs, onion, and garlic; cook until browned, about 5 minutes per side.
3. Add the artichoke hearts, olives, oregano, paprika, salt, and pepper. Stir to combine.
4. Pour in the chicken broth and bring to a simmer.
5. Reduce heat to low and let cook, covered, for 25-30 minutes or until the chicken is cooked through.
Cooking Time: 25-30 minutes
One Pot Chicken Thighs with Wild Rice and Cranberries
Elevate your weeknight dinner game with this hearty, one-pot wonder! Tender chicken thighs, nutty wild rice, and sweet-tart cranberries come together in a flavorful and satisfying dish.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1 cup wild rice
– 2 cups chicken broth
– 1/2 cup dried cranberries
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat.
2. Add the chicken thighs and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the wild rice, cumin, salt, and pepper to the pot. Cook for 1-2 minutes, stirring constantly, until the rice is toasted.
4. Pour in the chicken broth and bring to a boil. Return the chicken thighs to the pot, cover, and transfer to the oven.
5. Bake at 375°F (190°C) for 35-40 minutes or until the chicken is cooked through and the rice is tender.
Cooking Time: 40-45 minutes
Smoky Paprika One Pot Chicken Thighs with Chickpeas
This hearty one-pot dish is a flavorful and satisfying meal that combines smoky paprika-spiced chicken thighs with tender chickpeas, all cooked in a rich and aromatic tomato-based sauce.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
3. Add chicken thighs; cook for 5-6 minutes per side or until browned.
4. Add smoked paprika, cumin, salt, and pepper; stir to combine.
5. Add chickpeas, diced tomatoes, and chicken broth; bring to a simmer.
6. Reduce heat to low; let cook, covered, for 25-30 minutes or until chicken is cooked through.
Cooking Time: 35-40 minutes
One Pot Chicken Thighs with Peppers and Onions
A hearty, one-pot wonder that’s perfect for a weeknight dinner. This recipe combines juicy chicken thighs with the sweetness of bell peppers and the savory flavor of onions.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add the chicken thighs and cook until browned on all sides, about 5-6 minutes. Remove from pot and set aside.
3. Add the sliced onions to the pot and cook until they start to caramelize, about 5 minutes.
4. Add the bell peppers to the pot and cook until tender, about 5 minutes more.
5. Return the chicken thighs to the pot and add the garlic, paprika, salt, and pepper. Stir to combine.
6. Reduce heat to low and simmer, covered, for 20-25 minutes or until the chicken is cooked through.
Cooking Time: 30-35 minutes
One Pot Chicken Thighs with Dumplings and Gravy
This comforting recipe is a twist on traditional chicken and dumplings, featuring juicy chicken thighs cooked to perfection in a rich, savory gravy with fluffy, homemade dumplings. Perfect for a cozy night in or a family dinner.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken broth
– 2 tablespoons butter
– 2 cups all-purpose flour (for dumplings)
– 2 eggs, beaten
– 1 cup milk
Instructions:
1. Preheat oven to 375°F.
2. In a large Dutch oven or heavy pot, brown the chicken thighs in butter over medium-high heat. Remove from pot and set aside.
3. Add onion and garlic to pot; cook until softened, about 5 minutes.
4. Gradually stir in flour, paprika, thyme, salt, and pepper.
5. Pour in broth and bring to a boil. Return chicken to pot.
6. Cover pot and transfer to oven. Bake for 30-35 minutes or until chicken is cooked through.
7. Remove from oven and let cool slightly.
8. Meanwhile, prepare dumplings by whisking together flour, eggs, and milk. Drop spoonfuls of batter onto surface of stew.
9. Return pot to stovetop over low heat; simmer for 10-15 minutes or until dumplings are cooked through.
Cooking Time: 1 hour 20 minutes
Summary
Get ready to cook up a storm with these 20 flavorful one-pot chicken thigh recipes! From garlic butter and creamy lemon herb to spicy Cajun and honey mustard, there’s something for every taste bud. These easy and delicious recipes are perfect for busy weeknights or special occasions. Whether you’re in the mood for quinoa and spinach, Thai coconut curry, or Mediterranean olives and artichokes, we’ve got you covered. With a variety of ingredients and cooking methods, these one-pot wonders will become your new go-to’s.
