18 Affordable One-Pan Dinner Ideas for Budget Cooking
When you’re trying to stretch your grocery budget without sacrificing flavor, one-pot meals become your best friend in the kitchen.
These wallet-friendly dinner recipes prove that cooking on a budget doesn’t mean compromising on taste or satisfaction for your family.
01. Hearty Beef and Bean Taco Soup
A warming soup packed with classic taco flavors and filling beans. This budget-friendly meal tastes even better the next day and freezes perfectly.
Ingredients: 1 pound ground beef, 1 large onion (diced), 1 can black beans (drained), 1 can pinto beans (drained), 1 can corn (drained), 1 can diced tomatoes, 1 packet taco seasoning, 4 cups beef broth, 1 cup shredded cheese, sour cream for serving.
How To Make Hearty Beef and Bean Taco Soup
1. Brown the ground beef in a large pot over medium-high heat, breaking it up with a wooden spoon until no pink remains, about 6-8 minutes. The beef should be nicely browned and fragrant.
2. Add diced onion to the beef and cook until softened and translucent, about 4 minutes. Stir in taco seasoning and cook for another minute until the spices become aromatic and coat the meat mixture evenly.
3. Pour in beef broth, diced tomatoes with their juices, both types of beans, and corn. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes to let all the flavors meld together beautifully.
4. Taste and adjust seasoning as needed. Serve hot in bowls topped with shredded cheese, sour cream, and any other favorite taco toppings you have on hand.
02. Creamy One-Pot Chicken Alfredo
Rich and cheesy pasta dish that cooks entirely in one pot. The combination of cream cheese and Parmesan creates an incredibly silky sauce.
Ingredients: 1 pound boneless chicken breasts (cubed), 12 oz whole wheat penne pasta, 3 cups chicken broth, 1 cup heavy cream, 4 oz cream cheese, 1 cup grated Parmesan cheese, 3 cloves garlic (minced), 2 tablespoons olive oil, salt and pepper to taste.
How To Make Creamy One-Pot Chicken Alfredo
1. Heat olive oil in a large pot over medium-high heat. Season chicken cubes with salt and pepper, then cook until golden brown on all sides and cooked through, about 8 minutes total. Remove chicken and set aside.
2. Add minced garlic to the same pot and sauté for 30 seconds until fragrant. Pour in chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pot for extra flavor.
3. Add pasta to the boiling broth and cook according to package directions, stirring occasionally. Most of the liquid should be absorbed when the pasta is tender but still has a slight bite to it.
4. Reduce heat to low and stir in heavy cream, cream cheese, and cooked chicken. Cook for 2-3 minutes until the cream cheese melts completely and creates a smooth sauce.
5. Remove from heat and stir in Parmesan cheese until melted and creamy. The residual heat will finish melting the cheese perfectly without making the sauce grainy.
03. Lemon Chicken and Potato Skillet
A bright and satisfying one-pan dinner with tender chicken and crispy potatoes. The lemony sauce brings everything together with fresh, vibrant flavors.
Ingredients: 4 chicken thighs (bone-in, skin-on), 1.5 pounds baby potatoes (halved), 1 pound green beans (trimmed), 1/4 cup olive oil, 2 lemons (juiced and zested), 4 cloves garlic (minced), 1 teaspoon dried oregano, salt and pepper to taste.
How To Make Lemon Chicken and Potato Skillet
1. Preheat your oven to 425°F. Season chicken thighs generously with salt, pepper, and oregano. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
2. Place chicken thighs skin-side down in the hot skillet and cook without moving for 5-6 minutes until the skin is golden brown and crispy. Flip and cook another 3 minutes, then remove to a plate.
3. Add halved potatoes to the same skillet cut-side down. Cook for 4-5 minutes until they develop a nice golden crust, then add green beans around the potatoes.
4. Whisk together remaining olive oil, lemon juice, lemon zest, and minced garlic in a small bowl. Pour this mixture over the vegetables and nestle the chicken thighs back into the skillet.
5. Transfer the entire skillet to the preheated oven and roast for 25-30 minutes until chicken reaches 165°F internally and potatoes are fork-tender and golden brown.
04. Rich White Chicken Chili
A comforting twist on traditional chili with tender chicken and creamy white beans. Cream cheese adds incredible richness to this warming bowl.
Ingredients: 1.5 pounds boneless chicken thighs (cubed), 2 cans white beans (drained), 1 large onion (diced), 2 cans green chiles, 4 cups chicken broth, 4 oz cream cheese, 1 teaspoon cumin, 1 teaspoon chili powder, 2 tablespoons olive oil.
How To Make Rich White Chicken Chili
1. Heat olive oil in a large pot over medium-high heat. Season chicken cubes with salt and pepper, then cook until browned on all sides and cooked through, about 8-10 minutes total.
2. Add diced onion to the pot with the chicken and cook until softened, about 5 minutes. Stir in cumin and chili powder, cooking for another minute until the spices become fragrant.
3. Pour in chicken broth and green chiles, then bring the mixture to a boil. Add white beans and reduce heat to low, simmering for 15 minutes to let the flavors develop.
4. Using a potato masher, lightly mash about half of the beans against the side of the pot to naturally thicken the chili while leaving some beans whole for texture.
5. Stir in cream cheese and cook for 2-3 minutes until completely melted and incorporated, creating a rich and creamy base that coats all the ingredients beautifully.
05. Garlic Shrimp and Broccoli Bowl
Quick-cooking shrimp paired with bright green broccoli in a garlicky sauce. This healthy dinner comes together in under 20 minutes on busy weeknights.
Ingredients: 1.5 pounds large shrimp (peeled and deveined), 1 large head broccoli (cut into florets), 6 cloves garlic (minced), 1/4 cup olive oil, 1/4 cup white wine, 2 tablespoons butter, 1/4 teaspoon red pepper flakes, salt and pepper to taste.
How To Make Garlic Shrimp and Broccoli Bowl
1. Bring a large pot of salted water to boil. Add broccoli florets and cook for 3-4 minutes until bright green and crisp-tender. Drain well and set aside, reserving the pot.
2. Heat olive oil in the same large pot over medium-high heat. Season shrimp with salt and pepper, then add to the hot oil in a single layer without overcrowding.
3. Cook shrimp for 2 minutes per side until pink and cooked through. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until the garlic becomes fragrant but not browned.
4. Pour in white wine and let it bubble for 1 minute to cook off the alcohol. Add the cooked broccoli back to the pot and toss everything together gently.
5. Remove from heat and stir in butter until melted and glossy. The residual heat will finish warming the broccoli while creating a silky sauce that coats everything perfectly.
06. Upgraded Chicken Noodle Soup with Eggs
Transform ordinary canned soup into something special with fresh additions. Soft-boiled eggs and crisp vegetables make this feel completely homemade.
Ingredients: 2 cans low-sodium chicken noodle soup, 4 large eggs, 1 inch fresh ginger (grated), 1 cup shredded cabbage, 2 green onions (sliced), 1 carrot (julienned), 2 tablespoons soy sauce, 1 teaspoon sesame oil, cilantro for garnish.
How To Make Upgraded Chicken Noodle Soup with Eggs
1. Fill a small saucepan with water and bring to a gentle boil. Carefully lower eggs into the water using a spoon and cook for exactly 7 minutes for perfectly jammy yolks.
2. Transfer eggs immediately to an ice bath to stop the cooking process. Once cool enough to handle, carefully peel the eggs and cut them in half just before serving.
3. Pour both cans of soup into a large pot and heat over medium heat. Stir in grated fresh ginger and soy sauce, letting the soup come to a gentle simmer.
4. Add julienned carrot and shredded cabbage to the simmering soup. Cook for 3-4 minutes until the vegetables are crisp-tender but still have some crunch for texture contrast.
5. Remove from heat and stir in sesame oil. Ladle into bowls, top each with a halved soft-boiled egg, sliced green onions, and fresh cilantro for a restaurant-worthy presentation.
07. Nacho-Style Black Bean Soup
Turn simple canned soup into a fiesta with your favorite nacho toppings. Smoked paprika adds a bold flavor kick to this fun twist.
Ingredients: 2 cans low-sodium black bean soup, 1 cup shredded Mexican cheese blend, 1 ripe avocado (diced), 1 large tomato (diced), 1/4 cup sour cream, 1 teaspoon smoked paprika, 1/4 cup green onions (sliced), tortilla chips for serving.
How To Make Nacho-Style Black Bean Soup
1. Pour both cans of black bean soup into a medium saucepan and heat over medium heat, stirring occasionally until warmed through and gently bubbling around the edges.
2. Stir in smoked paprika and let the soup simmer for 2-3 minutes to allow the smoky flavor to infuse throughout. Taste and adjust seasoning with salt and pepper as needed.
3. While the soup heats, prepare your nacho toppings by dicing the avocado and tomato into small, uniform pieces. Slice green onions thinly for the freshest flavor and best presentation.
4. Ladle the hot soup into bowls and immediately sprinkle shredded cheese over each serving so it melts slightly from the heat of the soup.
5. Top each bowl with diced avocado, fresh tomatoes, a dollop of sour cream, and sliced green onions. Serve with tortilla chips on the side for dipping and extra crunch.
08. Easy Skillet Chicken Parmesan
All the flavors of classic chicken Parmesan made simple in one skillet. Tender chicken cutlets topped with melted cheese and savory marinara sauce.
Ingredients: 4 boneless chicken breasts (pounded thin), 1 cup Italian breadcrumbs, 1/2 cup grated Parmesan cheese, 2 large eggs, 1 cup marinara sauce, 1 cup mozzarella cheese (shredded), 1/4 cup olive oil, salt and pepper to taste.
How To Make Easy Skillet Chicken Parmesan
1. Place chicken breasts between plastic wrap and pound to 1/2-inch thickness for even cooking. Season both sides generously with salt and pepper, then set up your breading station.
2. Beat eggs in one shallow dish. In another dish, combine breadcrumbs with grated Parmesan cheese for extra flavor. Dip each chicken breast in beaten eggs, then coat thoroughly with the breadcrumb mixture.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Cook breaded chicken for 4-5 minutes per side until golden brown and cooked through to 165°F internally.
4. Spoon marinara sauce over each piece of chicken, then top with shredded mozzarella cheese. The sauce should cover most of the surface but not completely overwhelm the crispy coating.
5. Place the skillet under the broiler for 2-3 minutes until the cheese is melted, bubbly, and lightly golden on top. Let rest for 2 minutes before serving to allow the cheese to set slightly.
09. Sticky Hot Honey Chicken and Veggies
Sweet and spicy roasted chicken with colorful vegetables in a glossy glaze. The hot honey coating creates an irresistible sticky-sweet heat that’s absolutely addictive.
Ingredients: 6 chicken thighs (bone-in, skin-on), 2 pounds mixed vegetables (carrots, potatoes, bell peppers), 1/4 cup honey, 2 tablespoons hot sauce, 3 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, salt and pepper to taste.
How To Make Sticky Hot Honey Chicken and Veggies
1. Preheat oven to 425°F. Cut vegetables into similar-sized pieces so they cook evenly. Toss vegetables with 2 tablespoons olive oil, salt, and pepper, then spread on a large baking sheet.
2. Pat chicken thighs dry and season generously with salt, pepper, and smoked paprika. Nestle the seasoned chicken thighs among the vegetables on the baking sheet, skin-side up.
3. Roast for 25 minutes until chicken skin starts to crisp and vegetables begin to caramelize around the edges. The chicken should be about halfway cooked at this point.
4. Meanwhile, whisk together honey, hot sauce, remaining olive oil, and cayenne pepper in a small bowl. This glaze should be smooth and well combined with a beautiful amber color.
5. Brush the honey glaze generously over the chicken and vegetables. Return to oven for 15-20 minutes until chicken reaches 165°F and everything is beautifully caramelized and sticky.
10. One-Skillet Sausage and Kale Pasta
Hearty pasta dish with spicy sausage and nutritious kale cooked together. This satisfying meal requires only one pan and delivers incredible flavor in every bite.
Ingredients: 1 pound Italian sausage (casings removed), 12 oz penne pasta, 1 bunch kale (stems removed, chopped), 1 bell pepper (sliced), 1 onion (sliced), 3 cups chicken broth, 1/2 cup heavy cream, 1/2 cup Parmesan cheese, 2 tablespoons olive oil.
How To Make One-Skillet Sausage and Kale Pasta
1. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes.
2. Add sliced onion and bell pepper to the skillet with the sausage. Cook for 5 minutes until vegetables are softened and the onion becomes translucent and fragrant.
3. Stir in uncooked pasta and chicken broth, making sure the pasta is mostly covered by liquid. Bring to a boil, then reduce heat and simmer covered for 12-15 minutes, stirring occasionally.
4. When pasta is almost tender, add chopped kale to the skillet and stir until it wilts down significantly, about 2-3 minutes. The kale should be bright green and tender.
5. Remove from heat and stir in heavy cream and Parmesan cheese until the sauce becomes creamy and coats all the pasta. Let stand 2 minutes to thicken before serving.
11. Comforting Rotisserie Chicken Noodle Soup
Creamy, satisfying soup that tastes like homemade pot pie in a bowl. Using rotisserie chicken cuts prep time while delivering maximum comfort food vibes.
Ingredients: 1 rotisserie chicken (meat removed and shredded), 8 oz egg noodles, 2 carrots (diced), 2 celery stalks (diced), 1 onion (diced), 6 cups chicken broth, 1/2 cup heavy cream, 2 tablespoons butter, 2 tablespoons flour, fresh thyme.
How To Make Comforting Rotisserie Chicken Noodle Soup
1. Remove all meat from rotisserie chicken and shred into bite-sized pieces, discarding skin and bones. You should have about 3-4 cups of meat total for the soup.
2. Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5-6 minutes until vegetables are softened and onion is translucent.
3. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates a roux that will help thicken your soup naturally.
4. Gradually whisk in chicken broth, making sure to scrape up any browned bits from the bottom. Add egg noodles and bring to a boil, then simmer for 8-10 minutes until noodles are tender.
5. Stir in shredded chicken, heavy cream, and fresh thyme. Simmer for 3-4 minutes until heated through and the soup has a creamy, rich consistency that coats the back of a spoon.
12. Cheesy Tex-Mex Pasta Skillet
A fusion of pasta and Mexican flavors in one comforting dish. Melted cheese and zesty seasonings make this family-friendly meal absolutely irresistible.
Ingredients: 12 oz rotini pasta, 1 pound ground beef, 1 packet taco seasoning, 1 jar pico de gallo, 2 cups beef broth, 1 cup Mexican cheese blend, 1 can corn (drained), 1 can black beans (drained and rinsed), sour cream for serving.
How To Make Cheesy Tex-Mex Pasta Skillet
1. Cook pasta according to package directions until al dente, then drain and set aside. Reserve about 1/2 cup of the pasta cooking water in case you need to thin the sauce later.
2. In the same large pot, brown ground beef over medium-high heat, breaking it up as it cooks until no pink remains, about 6-8 minutes. Drain excess fat if necessary.
3. Add taco seasoning to the beef and stir for 1 minute until fragrant. Pour in beef broth and pico de gallo, bringing the mixture to a simmer for 3-4 minutes.
4. Add cooked pasta, corn, and black beans to the beef mixture, tossing everything together until well combined and heated through, about 2-3 minutes.
5. Remove from heat and stir in half the cheese until melted. Top with remaining cheese and cover for 2 minutes to melt. Serve with sour cream and extra pico de gallo.
13. Plant-Based Jambalaya
All the bold flavors of traditional jambalaya without the meat. Vegan sausage and the holy trinity of vegetables create an authentic taste experience.
Ingredients: 2 vegan sausages (sliced), 1.5 cups long-grain rice, 1 onion (diced), 1 red bell pepper (diced), 2 celery stalks (diced), 1 jalapeño (minced), 3 cups vegetable broth, 1 can diced tomatoes, 2 teaspoons Cajun seasoning, 3 cloves garlic (minced).
How To Make Plant-Based Jambalaya
1. Heat oil in a large skillet over medium-high heat. Add sliced vegan sausage and cook until browned on both sides, about 4-5 minutes total. Remove sausage and set aside.
2. In the same skillet, add diced onion, bell pepper, and celery. Cook for 5-6 minutes until vegetables are softened, stirring occasionally to prevent sticking.
3. Add minced garlic, jalapeño, and Cajun seasoning, stirring constantly for 1 minute until the spices become fragrant and coat the vegetables evenly.
4. Stir in rice, coating each grain with the vegetable mixture for about 2 minutes. Add diced tomatoes with their juice and vegetable broth, bringing everything to a boil.
5. Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Stir in the cooked sausage during the last 5 minutes to heat through.
14. Slow Cooker Plant-Based Chili
A hearty, colorful chili packed with vegetables and beans. The slow cooker does all the work while you go about your day.
Ingredients: 1 can pinto beans (drained), 1 can black beans (drained), 2 cups butternut squash (cubed), 1 red bell pepper (diced), 1 onion (diced), 1 can diced tomatoes, 2 cups vegetable broth, 2 tablespoons chili powder, 1 teaspoon cumin, salt to taste.
How To Make Slow Cooker Plant-Based Chili
1. Add cubed butternut squash, diced onion, and red bell pepper to your slow cooker. These vegetables will provide the hearty base and natural sweetness for your chili.
2. Drain and rinse both types of beans thoroughly, then add them to the slow cooker along with the diced tomatoes and their juices for extra flavor depth.
3. Pour in vegetable broth and stir in chili powder, cumin, and salt. Mix everything together well to ensure the spices are evenly distributed throughout the mixture.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the butternut squash is fork-tender and all flavors have melded together beautifully.
5. Taste and adjust seasonings as needed before serving. Garnish with fresh avocado slices and chopped cilantro for a bright, fresh contrast to the rich, warming chili.
15. Beef and Potato Power Skillet
A complete meal in one pan with seasoned ground beef and tender potatoes. Colorful vegetables make this both nutritious and visually appealing.
Ingredients: 1 pound ground beef, 1.5 pounds potatoes (cubed), 2 cups kale (chopped), 1 bell pepper (diced), 1 onion (diced), 2 tomatoes (diced), 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, salt and pepper to taste.
How To Make Beef and Potato Power Skillet
1. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add cubed potatoes in a single layer and cook without stirring for 4-5 minutes until golden brown on one side.
2. Flip potatoes and continue cooking for another 4-5 minutes until crispy and golden on multiple sides. Season with salt and pepper, then push potatoes to one side of the skillet.
3. Add ground beef to the empty side of the skillet and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes total.
4. Add diced onion and bell pepper to the beef, cooking for 3-4 minutes until softened. Stir in garlic powder and paprika, letting the spices bloom for 1 minute.
5. Add chopped kale and diced tomatoes to the skillet, stirring everything together gently. Cook for 2-3 minutes until kale is wilted and tomatoes are warmed through but still hold their shape.
16. Hearty Vegetarian Gumbo
A meatless version of the Louisiana classic loaded with vegetables. This flavorful stew comes together quickly and delivers authentic Creole taste.
Ingredients: 2 cups butternut squash (cubed), 1 cup okra (sliced), 1 poblano pepper (diced), 1 onion (diced), 2 celery stalks (diced), 1 can diced tomatoes, 4 cups vegetable broth, 1/4 cup flour, 1/4 cup olive oil, 2 teaspoons Creole seasoning, cooked rice for serving.
How To Make Hearty Vegetarian Gumbo
1. Heat olive oil in a large pot over medium heat. Whisk in flour and cook, stirring constantly, for 5-7 minutes until the mixture turns a deep golden brown to create a proper roux.
2. Add diced onion, celery, and poblano pepper to the roux. Cook for 5 minutes, stirring frequently, until vegetables are softened and well coated with the roux mixture.
3. Gradually whisk in vegetable broth, making sure to scrape up any browned bits from the bottom. Add diced tomatoes, butternut squash, and Creole seasoning, bringing to a boil.
4. Reduce heat to medium-low and simmer for 15 minutes until butternut squash is tender when pierced with a fork but still holds its shape nicely.
5. Stir in sliced okra during the last 5 minutes of cooking to maintain its texture. Taste and adjust seasoning, then serve over cooked rice in deep bowls.
17. Chicken Enchilada Skillet Bake
All the flavors of enchiladas without the rolling and stuffing. This simplified version delivers the same cheesy, saucy satisfaction in much less time.
Ingredients: 1 pound cooked chicken (shredded), 8 corn tortillas (cut into strips), 2 cups enchilada sauce, 1 bell pepper (diced), 1 onion (diced), 2 cups Mexican cheese blend, 1 can black beans (drained), 2 tablespoons olive oil, cilantro for garnish.
How To Make Chicken Enchilada Skillet Bake
1. Preheat oven to 425°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Add diced onion and bell pepper, cooking until slightly charred and softened, about 6-7 minutes.
2. Add tortilla strips to the skillet and toss with the vegetables for 2-3 minutes until they start to crisp slightly and absorb some of the flavors from the pan.
3. Stir in shredded chicken, black beans, and enchilada sauce, mixing everything together until well combined and the tortilla strips are evenly coated with sauce.
4. Sprinkle the entire surface with Mexican cheese blend, making sure to cover all the ingredients for even melting and a beautiful golden top when baked.
5. Transfer skillet to the preheated oven and bake for 15-18 minutes until cheese is melted, bubbly, and lightly golden. Let cool for 5 minutes before serving with fresh cilantro.
18. Cheesy Chicken and Broccoli Bake
A comforting casserole that starts on the stovetop and finishes in the oven. Tender chicken and bright broccoli in a creamy, cheesy sauce.
Ingredients: 1.5 pounds boneless chicken thighs (cubed), 4 cups broccoli florets, 1 cup long-grain rice, 2 cups chicken broth, 1 cup heavy cream, 1.5 cups cheddar cheese (shredded), 1 onion (diced), 2 tablespoons butter, 1 teaspoon garlic powder, salt and pepper.
How To Make Cheesy Chicken and Broccoli Bake
1. Preheat oven to 375°F. Melt butter in a large oven-safe skillet over medium-high heat. Season chicken cubes with salt, pepper, and garlic powder, then cook until golden brown on all sides, about 8 minutes.
2. Add diced onion to the skillet with chicken and cook for 3-4 minutes until softened and fragrant. The onion should be translucent but not browned.
3. Stir in uncooked rice, coating it with the butter and chicken juices for about 2 minutes. Pour in chicken broth and bring to a simmer, then cover and cook for 10 minutes.
4. Remove lid and add broccoli florets, nestling them into the rice mixture. Pour heavy cream evenly over everything and sprinkle with half the cheddar cheese.
5. Cover and transfer to oven for 20 minutes, then uncover and top with remaining cheese. Bake 10 more minutes until rice is tender, chicken is cooked through, and cheese is golden and bubbly.
Final Thoughts
These budget-friendly one-pot meals prove that eating well doesn’t have to break the bank or dirty every dish in your kitchen.
With simple ingredients and minimal cleanup, you can create satisfying dinners that bring comfort and flavor to your family table every night.
