19 Simple One-Pot Meals That Support Healthy Weight Loss

One-pot dinners make weeknight cooking so much easier while helping you stay on track with your health goals. These satisfying meals pack plenty of flavor and nutrition into single dishes.

From hearty soups to creamy pastas, each recipe delivers maximum taste with minimal cleanup required for busy home cooks.

01. Hearty White Bean and Sausage Soup

This comforting soup combines protein-rich white beans with savory sausage. Perfect for chilly evenings when you want something filling and nutritious.

Ingredients: 1 pound turkey sausage, 1 large onion (diced), 3 cloves garlic (minced), 2 cans cannellini beans (drained), 4 cups low-sodium chicken broth, 2 cups fresh spinach, 1 can diced tomatoes, 1 teaspoon dried oregano, salt and pepper to taste.

How To Make Hearty White Bean and Sausage Soup

1. Brown the turkey sausage in a large pot over medium-high heat, breaking it into bite-sized pieces as it cooks. This should take about 6-8 minutes until no pink remains and the sausage develops a nice golden color.

2. Add diced onion to the same pot and cook for 4-5 minutes until softened and translucent. Stir in minced garlic and oregano, cooking for another minute until fragrant throughout the kitchen.

3. Pour in chicken broth, diced tomatoes, and drained beans. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow all the flavors to meld together beautifully.

4. Stir in fresh spinach during the last 2 minutes of cooking until wilted. Season with salt and pepper to taste before serving hot with crusty bread.

02. Southwestern Sweet Potato and Black Bean Stew

This vibrant stew brings together sweet potatoes, black beans, and hominy with bold southwestern flavors. It’s incredibly satisfying and keeps you full for hours.

Ingredients: 2 large sweet potatoes (cubed), 1 can black beans (drained), 1 can hominy (drained), 1 bell pepper (diced), 1 onion (diced), 2 cups vegetable broth, 1 can diced tomatoes, 2 teaspoons chili powder, 1 teaspoon cumin, salt to taste.

How To Make Southwestern Sweet Potato and Black Bean Stew

1. Heat a large pot over medium heat and sauté diced onion and bell pepper for 5-6 minutes until vegetables start to soften. The onions should become translucent and peppers should have a slight char.

2. Add cubed sweet potatoes, chili powder, and cumin to the pot. Stir everything together and cook for 2-3 minutes until the spices become fragrant and coat the vegetables evenly.

3. Pour in vegetable broth, diced tomatoes, black beans, and hominy. Bring to a boil, then reduce heat to low and simmer covered for 25-30 minutes until sweet potatoes are fork-tender.

4. Taste and adjust seasonings with salt as needed. Serve hot with a dollop of Greek yogurt and fresh cilantro for extra flavor and creaminess.

03. Instant Pot White Bean Chili with Parsnips

Creamy white beans and sweet parsnips create this unique vegetarian chili. The pressure cooker makes it incredibly quick and convenient for busy weeknights.

Ingredients: 2 cups dried white beans (soaked overnight), 2 parsnips (diced), 1 onion (diced), 3 cloves garlic (minced), 4 cups vegetable broth, 1 can diced green chiles, 1 teaspoon cumin, 1 teaspoon oregano, salt and pepper to taste.

How To Make Instant Pot White Bean Chili with Parsnips

1. Using the sauté function on your Instant Pot, cook diced onion and parsnips for 4-5 minutes until they start to soften. Add minced garlic, cumin, and oregano, stirring for another minute until aromatic.

2. Add soaked and drained white beans, vegetable broth, and diced green chiles to the pot. Make sure the liquid covers the beans by at least an inch for proper cooking.

3. Secure the lid and cook on high pressure for 35 minutes. Allow natural pressure release for 15 minutes, then carefully quick-release any remaining pressure before opening the lid.

4. For extra creaminess, remove about 1 cup of the chili and blend until smooth, then stir back into the pot. Season with salt and pepper before serving with your favorite toppings.

04. Creamy Lemon Basil Chicken Skillet

Tender chicken in a bright lemon-basil cream sauce that’s ready in minutes. Using whole lemon slices adds incredible depth of flavor to this elegant dish.

Ingredients: 4 boneless chicken breasts, 1 lemon (sliced), ½ cup heavy cream, ¼ cup fresh basil (chopped), 2 cloves garlic (minced), 2 tablespoons olive oil, ½ cup chicken broth, salt and pepper to taste.

How To Make Creamy Lemon Basil Chicken Skillet

1. Season chicken breasts with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through to 165°F internally.

2. Remove chicken from skillet and set aside. In the same pan, add minced garlic and lemon slices, cooking for 1-2 minutes until garlic becomes fragrant and lemon slices start to caramelize slightly.

3. Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 3-4 minutes until it thickens enough to coat a spoon.

4. Return chicken to the skillet and stir in fresh basil. Simmer for 2-3 more minutes until chicken is heated through and sauce has reached your desired consistency.

5. Serve immediately over rice or pasta, making sure to spoon plenty of that delicious creamy sauce over each portion for maximum flavor.

05. Chicken Parmesan Soup

All the flavors of classic chicken parmesan transformed into a cozy soup. Rich marinara, tender chicken, and melted cheese create pure comfort in a bowl.

Ingredients: 1 pound chicken breast (diced), 2 cups marinara sauce, 4 cups chicken broth, 1 cup heavy cream, ½ cup grated Parmesan cheese, 1 onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, Italian seasoning, salt and pepper to taste.

How To Make Chicken Parmesan Soup

1. Heat olive oil in a large pot over medium-high heat. Add diced chicken and cook for 6-8 minutes until golden brown and cooked through, stirring occasionally to ensure even browning on all sides.

2. Add diced onion to the pot and cook for 4-5 minutes until softened. Stir in minced garlic and Italian seasoning, cooking for another minute until the kitchen fills with aromatic herbs.

3. Pour in marinara sauce and chicken broth, bringing the mixture to a boil. Reduce heat and simmer for 10 minutes to allow all the flavors to meld together beautifully.

4. Slowly stir in heavy cream and grated Parmesan cheese until the cheese melts completely and the soup becomes rich and creamy. Season with salt and pepper to taste.

5. Serve hot with crusty bread or homemade Parmesan crisps for an extra special touch that really makes this soup restaurant-quality.

06. One-Skillet Kale, Sausage and Pepper Pasta

This hearty pasta dish combines spicy sausage with nutritious kale and colorful peppers. Everything cooks in one skillet for easy cleanup and maximum flavor.

Ingredients: 12 oz whole wheat pasta, 1 pound Italian sausage, 1 bunch kale (chopped), 2 bell peppers (sliced), 1 onion (sliced), 3 cloves garlic (minced), 2 cups chicken broth, ½ cup grated Parmesan cheese, olive oil, red pepper flakes.

How To Make One-Skillet Kale, Sausage and Pepper Pasta

1. Cook pasta according to package directions until al dente, then drain and set aside. Meanwhile, brown Italian sausage in a large skillet over medium-high heat, breaking it into bite-sized pieces as it cooks.

2. Remove sausage from skillet and add sliced onion and bell peppers to the same pan. Cook for 5-6 minutes until vegetables start to soften and develop nice caramelized edges.

3. Add minced garlic and chopped kale to the skillet, cooking for 2-3 minutes until kale wilts down significantly and garlic becomes fragrant throughout the dish.

4. Return cooked sausage to the skillet along with drained pasta and chicken broth. Toss everything together and cook for 3-4 minutes until heated through and liquid reduces slightly.

5. Remove from heat and stir in grated Parmesan cheese and a pinch of red pepper flakes for extra warmth and flavor depth.

07. Hungarian-Style Chicken Paprikash with Mushrooms

This quick version of the Hungarian classic features tender chicken cutlets in a creamy paprika sauce. Mushrooms and onions add extra depth and heartiness.

Ingredients: 4 chicken cutlets, 8 oz mushrooms (sliced), 1 large onion (sliced), 2 tablespoons paprika, 1 cup sour cream, 1 cup chicken broth, 2 tablespoons flour, 3 tablespoons butter, salt and pepper to taste.

How To Make Hungarian-Style Chicken Paprikash with Mushrooms

1. Season chicken cutlets with salt and pepper, then cook in a large skillet with 1 tablespoon butter over medium-high heat for 4-5 minutes per side until golden brown and cooked through.

2. Remove chicken from skillet and add remaining butter. Sauté sliced onion and mushrooms for 6-7 minutes until onions are caramelized and mushrooms release their moisture and become golden.

3. Sprinkle flour and paprika over the vegetables, stirring constantly for 1-2 minutes to cook out the raw flour taste and create a fragrant base for the sauce.

4. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 3-4 minutes until it thickens to coat a spoon.

5. Remove from heat and slowly stir in sour cream to prevent curdling. Return chicken to the skillet and simmer gently for 2-3 minutes until heated through and sauce is creamy.

08. One-Pot Creamy Chicken Alfredo

Rich and creamy chicken alfredo made entirely in one pot for easy cleanup. Whole wheat pasta adds nutty flavor while cream cheese creates silky texture.

Ingredients: 1 pound chicken breast (cubed), 12 oz whole wheat pasta, 8 oz cream cheese, 1 cup grated Parmesan cheese, 3 cups chicken broth, 1 cup heavy cream, 3 cloves garlic (minced), 2 tablespoons olive oil, black pepper, parsley for garnish.

How To Make One-Pot Creamy Chicken Alfredo

1. Heat olive oil in a large pot over medium-high heat. Add cubed chicken and cook for 6-8 minutes until golden brown on all sides and cooked through to 165°F internally.

2. Add minced garlic to the pot and cook for 1 minute until fragrant. Pour in chicken broth and bring to a boil, scraping up any browned bits from the bottom.

3. Add pasta to the boiling broth and cook according to package directions, stirring occasionally to prevent sticking. The pasta should absorb most of the liquid as it cooks.

4. When pasta is al dente, reduce heat to low and stir in cream cheese until melted and smooth. Gradually add heavy cream and Parmesan cheese, stirring constantly until creamy.

5. Season with black pepper and garnish with fresh parsley before serving. The sauce should be rich and coat the pasta beautifully without being too thick.

09. Vegetarian Louisiana-Style Gumbo

This plant-based version of the Louisiana classic is packed with butternut squash, okra, and poblano peppers. Ready in just 30 minutes with incredible depth of flavor.

Ingredients: 2 cups butternut squash (cubed), 1 cup okra (sliced), 2 poblano peppers (diced), 1 onion (diced), 2 celery stalks (diced), 3 cloves garlic (minced), 1 can diced tomatoes, 4 cups vegetable broth, 2 tablespoons olive oil, 1 teaspoon each: paprika, oregano, thyme, cayenne pepper.

How To Make Vegetarian Louisiana-Style Gumbo

1. Heat olive oil in a large pot over medium heat. Add diced onion, celery, and poblano peppers, cooking for 5-6 minutes until vegetables start to soften and onions become translucent.

2. Stir in minced garlic, paprika, oregano, thyme, and cayenne pepper. Cook for 1-2 minutes until the spices become fragrant and coat the vegetables evenly throughout.

3. Add cubed butternut squash, sliced okra, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes until squash is tender.

4. Taste and adjust seasonings as needed, adding more cayenne for heat or salt for flavor balance. Serve hot over rice with cornbread on the side for authenticity.

10. Skillet Lemon Chicken with Potatoes and Kale

Juicy chicken thighs cook alongside potatoes and kale in one skillet for minimal cleanup. The lemon adds bright flavor to this satisfying weeknight dinner.

Ingredients: 6 chicken thighs, 1.5 pounds baby potatoes (halved), 1 bunch kale (chopped), 2 lemons (juiced and zested), 3 cloves garlic (minced), ¼ cup olive oil, 1 teaspoon dried rosemary, salt and pepper to taste.

How To Make Skillet Lemon Chicken with Potatoes and Kale

1. Preheat oven to 425°F. Season chicken thighs with salt, pepper, and rosemary. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.

2. Brown chicken thighs skin-side down for 5-6 minutes until golden and crispy. Flip and cook another 3-4 minutes, then remove chicken and set aside temporarily.

3. Add halved potatoes to the same skillet with remaining olive oil. Cook for 8-10 minutes, stirring occasionally, until potatoes develop golden brown edges on multiple sides.

4. Stir in minced garlic and chopped kale, cooking for 2-3 minutes until kale wilts down and garlic becomes fragrant throughout the skillet.

5. Return chicken to the skillet and drizzle everything with lemon juice and zest. Transfer to oven and bake for 20-25 minutes until chicken reaches 165°F internally.

11. Slow-Cooker Buffalo Chicken Chili

All the flavors of Buffalo wings in a hearty chili that cooks itself. Sour cream helps balance the heat while keeping this dish creamy and satisfying.

Ingredients: 2 pounds chicken breast, 1 can white beans (drained), 1 onion (diced), 2 celery stalks (diced), ½ cup Buffalo sauce, 3 cups chicken broth, 8 oz cream cheese, 1 packet ranch dressing mix, sour cream for serving, green onions for garnish.

How To Make Slow-Cooker Buffalo Chicken Chili

1. Place chicken breasts, diced onion, celery, white beans, Buffalo sauce, and chicken broth in your slow cooker. Stir everything together to combine all the ingredients evenly.

2. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender enough to shred easily with two forks.

3. Remove chicken from the slow cooker and shred completely using two forks. Return shredded chicken to the pot and stir to combine with all the vegetables and liquid.

4. Add cream cheese and ranch dressing mix to the slow cooker, stirring until cream cheese melts completely and creates a rich, creamy base for the chili.

5. Cook for an additional 15-20 minutes until heated through. Serve hot topped with sour cream and chopped green onions for cooling contrast to the Buffalo heat.

12. One-Pot Tomato Basil Pasta

Fresh tomato and basil flavors shine in this simple one-pot pasta. Everything cooks together in 25 minutes for a healthy dinner the whole family loves.

Ingredients: 12 oz whole wheat pasta, 1 can crushed tomatoes, 3 cups vegetable broth, 1 onion (diced), 3 cloves garlic (minced), ¼ cup fresh basil (chopped), 2 tablespoons olive oil, ½ cup grated Parmesan cheese, salt and pepper to taste.

How To Make One-Pot Tomato Basil Pasta

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent, stirring occasionally to prevent browning.

2. Stir in minced garlic and cook for another minute until fragrant. Add crushed tomatoes, vegetable broth, and uncooked pasta to the pot, stirring to combine everything evenly.

3. Bring the mixture to a boil, then reduce heat and simmer for 15-18 minutes, stirring frequently to prevent pasta from sticking to the bottom of the pot.

4. Continue cooking until pasta is al dente and most of the liquid has been absorbed. The sauce should be thick enough to coat the pasta nicely.

5. Remove from heat and stir in fresh basil and Parmesan cheese. Season with salt and pepper to taste before serving hot with extra cheese if desired.

13. Slow-Cooker Kale and White Bean Stew

Hearty vegetables and protein-rich white beans create this warming stew. Oregano and thyme build flavor while Parmesan adds a savory finish.

Ingredients: 2 cans cannellini beans (drained), 1 bunch kale (chopped), 2 carrots (diced), 2 celery stalks (diced), 1 onion (diced), 4 cups vegetable broth, 1 can diced tomatoes, 2 teaspoons oregano, 1 teaspoon thyme, ½ cup grated Parmesan cheese.

How To Make Slow-Cooker Kale and White Bean Stew

1. Add diced onion, carrots, celery, drained beans, diced tomatoes, and vegetable broth to your slow cooker. Stir in oregano and thyme to distribute the herbs evenly throughout.

2. Cover and cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender and flavors have melded together beautifully.

3. During the last 30 minutes of cooking, stir in chopped kale. This prevents the kale from becoming too soft while still allowing it to wilt and absorb flavors.

4. Taste and adjust seasonings with salt and pepper as needed. The stew should have a rich, savory flavor with tender vegetables throughout.

5. Serve hot in bowls topped with freshly grated Parmesan cheese. The cheese adds a wonderful salty, nutty flavor that complements the earthy beans and vegetables perfectly.

14. Slow-Cooker Vegan Chili

This hearty plant-based chili is loaded with beans, butternut squash, and bell peppers. Set it and forget it for a healthy dinner that’s ready when you are.

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, avocado and cilantro for serving.

How To Make Slow-Cooker Vegan Chili

1. Combine drained pinto beans, black beans, cubed butternut squash, diced bell pepper, and onion in your slow cooker. Mix everything together to distribute ingredients evenly.

2. Add diced tomatoes, vegetable broth, chili powder, and cumin to the slow cooker. Stir well to ensure all the spices coat the vegetables and beans thoroughly.

3. Cover and cook on low for 7-8 hours or high for 4-5 hours until butternut squash is fork-tender and flavors have developed rich depth.

4. Taste and adjust seasonings, adding more chili powder for heat or salt for flavor balance. The chili should be thick and hearty with tender vegetables throughout.

15. Butternut Squash Chili with Black Beans

Sweet butternut squash pairs perfectly with protein-packed black beans in this satisfying vegetarian chili. Top with Greek yogurt and fresh herbs for extra richness.

Ingredients: 3 cups butternut squash (cubed), 2 cans black beans (drained), 1 onion (diced), 2 bell peppers (diced), 3 cloves garlic (minced), 1 can diced tomatoes, 2 cups vegetable broth, 2 teaspoons chili powder, 1 teaspoon cumin, Greek yogurt and cilantro for serving.

How To Make Butternut Squash Chili with Black Beans

1. Heat oil in a large pot over medium heat. Add diced onion and bell peppers, cooking for 5-6 minutes until vegetables start to soften and onions become translucent.

2. Stir in minced garlic, chili powder, and cumin, cooking for 1-2 minutes until spices become fragrant and coat the vegetables evenly throughout the pot.

3. Add cubed butternut squash, drained black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes.

4. Continue cooking until butternut squash is fork-tender and breaks apart slightly when stirred, creating a naturally thick and hearty texture for the chili.

5. Season with salt and pepper to taste. Serve hot topped with Greek yogurt, fresh cilantro, and diced red onion for added flavor and creaminess.

16. Slow-Cooker Chicken and Chickpea Soup

This set-it-and-forget-it soup simmers all day for maximum flavor development. Tender chicken and protein-rich chickpeas make it incredibly satisfying and nutritious.

Ingredients: 1.5 pounds chicken breast, 1 can chickpeas (drained), 2 carrots (diced), 2 celery stalks (diced), 1 onion (diced), 6 cups chicken broth, 1 teaspoon dried thyme, 1 teaspoon oregano, 2 bay leaves, salt and pepper to taste.

How To Make Slow-Cooker Chicken and Chickpea Soup

1. Place chicken breasts, diced carrots, celery, onion, and drained chickpeas in your slow cooker. Pour chicken broth over everything to cover completely.

2. Add thyme, oregano, and bay leaves to the slow cooker, stirring gently to distribute the herbs throughout the liquid and vegetables evenly.

3. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender enough to shred easily and vegetables are completely softened.

4. Remove chicken from the slow cooker and shred using two forks. Discard bay leaves, then return shredded chicken to the pot and stir to combine.

5. Season with salt and pepper to taste. Let the soup rest for 5 minutes before serving to allow flavors to settle and develop even more depth.

17. Tofu and Vegetable Curry with Zucchini Noodles

Flavorful red curry sauce coats tender tofu and fresh vegetables in this healthy one-skillet meal. Zucchini noodles add extra nutrition while keeping it light.

Ingredients: 14 oz firm tofu (cubed), 2 large zucchini (spiralized), 1 bell pepper (sliced), 1 onion (sliced), 1 cup snap peas, 1 can coconut milk, 2 tablespoons red curry paste, 2 tablespoons lime juice, 2 tablespoons coconut oil, cilantro for garnish.

How To Make Tofu and Vegetable Curry with Zucchini Noodles

1. Heat coconut oil in a large skillet over medium-high heat. Add cubed tofu and cook for 6-8 minutes, turning occasionally, until golden brown on all sides and crispy.

2. Remove tofu from skillet and add sliced onion and bell pepper. Cook for 4-5 minutes until vegetables start to soften and develop slight caramelization on the edges.

3. Stir in red curry paste and cook for 1 minute until fragrant. Slowly pour in coconut milk, whisking constantly to prevent lumps from forming in the sauce.

4. Add snap peas and return tofu to the skillet. Simmer for 3-4 minutes until vegetables are crisp-tender and sauce thickens slightly to coat everything beautifully.

5. Stir in lime juice and serve immediately over lightly warmed zucchini noodles. Garnish with fresh cilantro for bright flavor and beautiful color contrast.

18. Creamy Potato-Kale Soup

This healthy soup has a rich, velvety texture that’s both light and satisfying. Perfect for cozy evenings with crusty bread and a glass of wine.

Ingredients: 2 pounds Yukon potatoes (cubed), 1 bunch kale (chopped), 1 onion (diced), 3 cloves garlic (minced), 4 cups vegetable broth, 1 cup unsweetened almond milk, 2 tablespoons olive oil, 1 teaspoon thyme, salt and pepper to taste.

How To Make Creamy Potato-Kale Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent, stirring occasionally to prevent browning.

2. Add minced garlic and thyme to the pot, cooking for 1 minute until fragrant. Stir in cubed potatoes and vegetable broth, bringing to a boil.

3. Reduce heat and simmer for 15-20 minutes until potatoes are fork-tender and break apart easily when pierced with a knife throughout the pot.

4. Use an immersion blender to partially puree the soup, leaving some potato chunks for texture. Alternatively, remove 2 cups and blend, then return to pot.

5. Stir in chopped kale and almond milk, cooking for 3-4 minutes until kale wilts and soup reaches desired consistency. Season with salt and pepper before serving.

19. Cabbage and Kielbasa Skillet

Smoky kielbasa combines with tender cabbage and sweet apples for perfect flavor balance. Mustard and cider vinegar add tangy brightness to this hearty skillet dinner.

Ingredients: 1 pound kielbasa (sliced), 1 head cabbage (chopped), 2 apples (sliced), 1 onion (sliced), 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon olive oil, 1 teaspoon caraway seeds, salt and pepper to taste.

How To Make Cabbage and Kielbasa Skillet

1. Heat olive oil in a large skillet over medium-high heat. Add sliced kielbasa and cook for 4-5 minutes until browned on both sides and heated through completely.

2. Remove kielbasa from skillet and add sliced onion to the same pan. Cook for 3-4 minutes until onion starts to soften and caramelize around the edges.

3. Add chopped cabbage and caraway seeds to the skillet, stirring frequently for 8-10 minutes until cabbage wilts down significantly and becomes tender throughout.

4. Stir in sliced apples and cook for 3-4 minutes until they start to soften but still maintain some firmness for textural contrast.

5. Return kielbasa to the skillet and stir in Dijon mustard and apple cider vinegar. Cook for 2-3 minutes until everything is heated through and flavors meld together perfectly.

Final Thoughts

These one-pot meals prove that healthy eating doesn’t have to be complicated or time-consuming for busy families. Each recipe delivers maximum nutrition with minimal cleanup required.

From hearty soups to satisfying skillets, you now have plenty of delicious options to support your wellness goals while keeping dinnertime simple and enjoyable.