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Recipes

One skillet, three easy and delicious recipes

Our recipe tester Kristen has shared three of her favourite one-skillet recipes that are packed with flavour, and light on the clean-up.
Vegetable stew Vegetable stew

There is something wonderfully rewarding about preparing a delicious, nutrient-rich and well-balanced meal for family. On the flip side, there's something equally punishing about spending hours cleaning up a mess of pots and pans when the meal is long over. In my eyes, for a recipe to be a true favourite, it needs to balance flavour with ease of preparation and a quick clean-up. Here are three family meals that use just one skillet. Promise.

Arm yourself with a skillet, a knife and a cutting board, and that’s all you’ll need to cook with and wash up when the gig is done.

Best skillet to use: I used a 10 x 3 inch pan. Your skillet can be cast iron, copper, stainless or non-stick...it just needs to be a favourite pan.

Cozy vegetable stew
Prep 15 min Total 55 min Makes 6 servings

Ingredients

  • 2 tbsp olive oil
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 small onion, chopped
  • 1 bunch kale, roughly chopped, about 8 cups
  • 4 garlic cloves
  • chopped ½ tsp red pepper flakes
  • 1 28 oz can whole tomatoes
  • 2 ½ cups vegetable stock
  • 2 340ml cans white kidney beans, rinsed, drained
  • 80g parmigiana reggiano, shaved

Instructions

  • HEAT oil in a skillet over medium heat. Add carrots, celery and onions and cook until softened but not browned, about 8 min.
  • ADD 2 cups kale. Stir until kale has wilted and them repeat, adding remaining kale in 2 cup additions until it has all been added. Stir in garlic and cook for 1 more min.
  • CRUSH tomatoes and add to vegetables along with liquid. Cook until mixture has thickened, stirring occasionally, about 10 min. Add vegetable stock and beans. Bring to a boil. Reduce to a simmer and cook until slightly thickened, about 30 min. Season to taste with salt and freshly ground pepper.
  • SPOON into bowls and garnish with shaved Parmesan. Serve with crusty bread.
Asian chicken and rice pot Asian chicken and rice pot
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Asian chicken and rice pot Prep 15 min Total 40 min Makes 4 to 6 servings

Ingredients

  • 6 boneless skinless chicken thighs
  • 2 tbsp soy sauce
  • 1 tbsp sambal oelek
  • 1/2 tsp sugar
  • chicken stock
  • 2 tbsp olive oil
  • 2 garlic cloves, sliced
  • 227 mixed mushrooms, roughly chopped or torn
  • 2 green onions, sliced
  • 1 tbsp finely grated ginger
  • 1 cup basmati rice
  • 4 baby bok choy, halved lengthwise

Instructions

  • SLICE chicken thighs into quarters. Set aside. Mix soy sauce with sambal oelek and sugar in a liquid measuring cup. Top up with enough chicken stock to reach 2 cups. Reserve.
  • HEAT oil in a skillet over medium heat. Add garlic and cook, stirring, until golden brown and crisp, 2 to 3 min. Spoon garlic to a plate and reserve.
  • RETURN skillet to heat and add sliced chicken. Cook until golden and crispy, but not cooked through, 2 to 3 min per side. Transfer to plate with garlic and reserve.
  • ADD mushrooms to skillet and cook until golden, and all the moisture has evaporated, about 3 min. Add green onions and ginger and cook for 1 more min. Add chicken stock mixture and bring to a boil. Stir in and chicken. Tuck bok choy into mixture and cover. Cook for 12 to 15 minutes, until rice is tender and chicken is fully cooked.
  • SPOON into bowls and top with crispy garlic slices.
Egg bake Egg bake

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Sunny-side sauté
Prep 15 min Total 25 min Makes 4 servings

Ingredients

  • 2 tbsp vegetable oil
  • 1 small onion, sliced
  • 1 340g pkg carrot slaw
  • 1 227g pkg spinach, about 10 cups
  • 1/2 cup cream
  • 1 tsp Dijon
  • 4 eggs

Instructions

  • HEAT oil in a skillet over medium heat. Add onions and carrot slaw. Cook, stirring occasionally until carrots are tender, about 8 min. Add 2 cups spinach and stir until spinach has wilted. Repeat with remaining spinach.
  • STIR in cream and Dijon and bring to a boil. Season to taste with salt and freshly ground pepper.
  • PRESS 4 divots into the mixture using the back of a ladle. Crack an egg into each divot and sprinkle with pepper. Cover and cook for 5 min, or until desired doneness for eggs. Remove from heat and let rest for 5 min.
  • SLICE dish into quarters using a sharp knife and lift portions onto plates.

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