One-Pot Meals That Are Perfect for Summer Dinners

Here's a super summery dinner that uses one pan, albeit twice. First, cook potatoes for this hearty salad, then use the same pan to quickly cook green beans. The rest of this meal is stove-free and super delicious.

The one pan needed for this summer weeknight dinner is the grill! This superstar dinner calls for making a lemony herb vinaigrette, then grilling chicken thighs and tossing them in the dish the sauce was mixed in. They stay there while the zucchini and corn are grilled and transferred to a platter. Add the chicken and more sauce and serve. Crusty bread or leftover potatoes are optional add ons.

The recipe that started it all. Our famed one-pan pasta is inspired by a version we enjoyed at a tiny restaurant in Puglia, Italy. Dried pasta is cooked in a skillet with water, tomatoes, onion, garlic, herbs, and a glug of extra-virgin olive oil. It's the essence of summer.

All the essentials of a classic Greek salad are here—feta, tomatoes, cucumbers, olives—but they're joined by a new supporting player: quinoa. This protein-rich addition makes the salad more substantial and delicious, and it's cooked in the same pan used to sauté onions and garlic. Top with pepperoncini in addition to the traditional Kalamata olives for a bonus briny punch.

You know we love a sheet-pan dinner, and that's true even in the peak of summer. When the temperatures rise, we turn to this colorful, vegetable-packed fajita version.

Light yet also creamy and comforting, this new take on the classic chowder uses a small amount of smoked salmon to add lots of delicious flavor. The supporting players are the traditional chowder stars: potatoes, corn, and even zucchini.

You'll cook the chicken cutlets, then use the same pan for the summer squash and spinach. That's just one of the secrets of this 20-minute dinner. It's a boldly-flavored entrée thanks to high-impact ingredients like feta and capers, which also give this main a Mediterranean feel.

You could argue that we're cheating with this recipe because though it calls for just one sheet pan for broiling the shrimp, you also need three bowls. But who's counting bowls? The shrimp is the only element of this dinner that requires heat. Rice noodles "cook" in boiling water in one of those bowls. And once you taste this 25-minute dish, there will be no complaints.

This vibrant vegetarian dinner starts with store-bought gnocchi. The comforting little dumplings are cooked atop a divine tomato-eggplant sauce that's full of summer flavor. Added bonus: Dinner is on the table in 35 minutes.

While we wholeheartedly endorse grilled burgers and hot dogs for summer dinners, we also adore this one-skillet main that's a fast, flavorful way to use ground pork. The meat is stir-fried with the tasty trio of sambal oelek, hoisin sauce, and vinegar, then served in hot-dog buns.

Here's a light, bright, and colorful vegetarian-packed take on noodle soup that's just as comforting as the traditional version but much better suited to summer nights. Simmered chicken breasts, fresh dill, and zucchini noodles are the stars.

Summer is yet another time when the Instant Pot or pressure cooker shines. As these handy appliances seal in heat, they are excellent ways to cook without feeling cooked yourself. And this corn risotto is the creamy, comforting dish of the moment.

This​ singular meal ​calls​ ​for​ ​a​ ​handful​ ​of​ ​ingredients, and each of the​ ​flavors really​ ​shine. It's a fresh, vibrant pairing of tender, perfectly cooked chicken (the one pan) served in crunchy lettuce cups with quick-pickled carrot ribbons. Bonus: It's a gluten-free entrée.

Andouille sausage and shrimp come together in this easy riff on the Louisana one-pan favorite, jamblaya.