15 One Pot Fall Dinners 

Every fall, my kitchen transforms into a cozy retreat filled with bubbling pots, earthy spices, and the smell of something wonderful simmering away. But between work, errands, and chasing the dog who keeps stealing my slippers, I don’t always have time to fuss over a sink full of dishes. That’s why one pot meals are my saving grace this season.

If you’re craving dinners that feel warm and comforting but don’t leave you scrubbing pots until midnight, you’re in the right place. These 15 One Pot Fall Dinners are perfect for busy nights when you still want something hearty and homemade.

Each recipe is brimming with autumn flavors—think roasted squash, tender meats, and rich broths—and comes together in a single pot or skillet. So grab your Dutch oven, your biggest wooden spoon, and let’s make fall dinners that are easy, satisfying, and absolutely unforgettable.

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🍁 1. One Pot Creamy Pumpkin Pasta

Description:
A velvety pumpkin sauce coats tender pasta in this 30-minute wonder. It’s savory, a little nutty, and perfect with a sprinkle of Parmesan.

Ingredients:

• 12 oz penne pasta
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup pumpkin purée
• 1/2 cup heavy cream
• 1/2 teaspoon nutmeg
• 1/2 cup grated Parmesan
• Salt and black pepper

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Sauté garlic for 1 minute until fragrant.
3. Add pasta, broth, pumpkin purée, and nutmeg. Stir to combine.
4. Bring to a boil, then reduce heat to simmer uncovered for 12–15 minutes, stirring occasionally until pasta is tender.
5. Stir in cream and Parmesan. Season with salt and pepper. Serve warm.

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🍂 2. Skillet Apple Cider Chicken and Rice

Description:
Juicy chicken, fragrant rice, and sweet apples simmer together in spiced apple cider. It’s fall comfort in every bite.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 onion, diced
• 1 cup long-grain rice
• 2 cups apple cider
• 1 cup chicken broth
• 1 apple, diced
• 1 teaspoon dried thyme
• Salt and black pepper

Instructions:

1. Heat oil in a large skillet. Brown chicken thighs 3–4 minutes per side; remove and set aside.
2. Add onion; cook 2–3 minutes until soft.
3. Stir in rice, apple cider, broth, apple, thyme, salt, and pepper.
4. Return chicken to skillet, nestling it into rice.
5. Cover and simmer on low for 25–30 minutes until rice is tender and chicken is cooked through.

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🍁 3. One Pot Sausage, Sweet Potato & Kale Stew

Description:
Savory sausage, tender sweet potatoes, and hearty kale come together in this soul-warming stew. Perfect with crusty bread.

Ingredients:

• 1 lb smoked sausage, sliced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 4 cups chicken broth
• 3 cups chopped kale
• Salt and black pepper

Instructions:

1. Heat oil in a Dutch oven over medium heat.
2. Add sausage and brown for 3–4 minutes.
3. Stir in onion and garlic; cook 2 minutes.
4. Add sweet potatoes and broth. Bring to a boil.
5. Reduce heat, cover, and simmer 15–20 minutes until sweet potatoes are tender.
6. Stir in kale. Cook 5 minutes. Season with salt and pepper.

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🍂 4. Harvest Chicken and Butternut Squash Skillet

Description:
This colorful skillet is loaded with golden chicken, caramelized squash, cranberries, and pecans—a celebration of fall in every forkful.

Ingredients:

• 2 boneless chicken breasts, cubed
• 2 tablespoons olive oil
• 3 cups cubed butternut squash
• 1/3 cup dried cranberries
• 1/4 cup chopped pecans
• 1 teaspoon dried sage
• Salt and black pepper

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken and cook until golden, about 5–6 minutes.
3. Stir in butternut squash, sage, salt, and pepper.
4. Cover and cook 10–12 minutes until squash is tender.
5. Stir in cranberries and pecans. Cook 2 more minutes.

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🍁 5. One Pot Beef and Barley Soup

Description:
Tender chunks of beef, nutty barley, and autumn vegetables simmer low and slow in a savory broth. Perfect for a chilly evening.

Ingredients:

• 1 lb beef stew meat, cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 cup pearl barley
• 6 cups beef broth
• 1 teaspoon dried thyme
• Salt and pepper

Instructions:

1. In a large pot, heat oil over medium heat.
2. Brown beef on all sides.
3. Add onion, carrots, and celery; cook 3–4 minutes.
4. Stir in barley, broth, thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer covered for 45–50 minutes until beef and barley are tender.

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🍂 6. Creamy Tuscan Chicken Orzo

Description:
This dreamy one pot dinner features tender chicken, sun-dried tomatoes, spinach, and orzo in a luscious cream sauce.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup orzo pasta
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups baby spinach
• Salt and pepper

Instructions:

1. Heat oil in a large pot. Sear chicken 4–5 minutes per side. Remove and set aside.
2. Add garlic; sauté 1 minute.
3. Stir in orzo, broth, cream, sun-dried tomatoes, salt, and pepper.
4. Return chicken to pot. Bring to a simmer.
5. Cover and cook 12–15 minutes until orzo is tender and chicken is cooked through.
6. Stir in spinach before serving.

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🍁 7. One Pot Autumn Minestrone

Description:
This hearty vegetable soup is packed with beans, pasta, and fall veggies. It’s healthy, filling, and ready in under an hour.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 (15 oz) can cannellini beans, drained
• 6 cups vegetable broth
• 1 cup small pasta (like ditalini)
• 1 teaspoon Italian seasoning
• Salt and black pepper

Instructions:

1. Heat oil in a large pot. Sauté onion, carrots, and celery for 5 minutes.
2. Add zucchini, beans, broth, Italian seasoning, salt, and pepper. Bring to a boil.
3. Stir in pasta.
4. Reduce heat and simmer 15–20 minutes until veggies and pasta are tender.

🍁 8. One Pot Creamy Turkey and Gnocchi

Description:
Leftover turkey or rotisserie chicken gets a major upgrade in this creamy gnocchi dish, studded with peas and a hint of garlic.

Ingredients:

• 2 cups cooked shredded turkey (or chicken)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (16 oz) package potato gnocchi
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup frozen peas
• Salt and black pepper
• 1/2 cup grated Parmesan

Instructions:

1. Heat oil in a large pot over medium.
2. Sauté garlic 1 minute until fragrant.
3. Stir in broth and cream; bring to a gentle simmer.
4. Add gnocchi, turkey, salt, and pepper. Cook uncovered 5–7 minutes, stirring occasionally, until gnocchi is tender.
5. Stir in peas and Parmesan. Cook 2–3 more minutes. Serve warm.

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🍂 9. Autumn Pork Chop Skillet with Apples and Onions

Description:
Pan-seared pork chops, caramelized apples, and sweet onions—this dish is a fall classic that comes together in under 40 minutes.

Ingredients:

• 4 bone-in pork chops
• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 apples, sliced
• 1 teaspoon dried thyme
• 1 cup chicken broth
• Salt and pepper

Instructions:

1. Season pork chops with salt and pepper.
2. Heat oil in a skillet over medium-high. Sear pork chops 3–4 minutes per side; transfer to plate.
3. Add onion and apples to skillet. Cook 4–5 minutes until softened.
4. Return pork to skillet with broth and thyme.
5. Cover and simmer 15–20 minutes until pork is cooked through.

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🍁 10. One Pot Harvest Vegetable Risotto

Description:
Creamy risotto with roasted squash, earthy mushrooms, and Parmesan—no constant stirring required!

Ingredients:

• 1 tablespoon butter
• 1 onion, diced
• 2 cups cubed butternut squash
• 1 cup arborio rice
• 4 cups vegetable broth, warmed
• 1 cup sliced mushrooms
• 1/2 cup grated Parmesan
• Salt and black pepper

Instructions:

1. Melt butter in a Dutch oven over medium.
2. Sauté onion 2–3 minutes. Stir in rice and cook 1 minute.
3. Add squash and mushrooms.
4. Pour in 2 cups warm broth. Cook uncovered, stirring occasionally, until mostly absorbed.
5. Add remaining broth 1 cup at a time, stirring until rice is creamy and tender (about 25 minutes total).
6. Stir in Parmesan, salt, and pepper before serving.

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🍂 11. One Pot Beef Stroganoff

Description:
This simplified stroganoff has tender beef and mushrooms in a silky sour cream sauce, all cooked in one pot with egg noodles.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tablespoons butter
• 1 onion, diced
• 8 oz sliced mushrooms
• 3 cups beef broth
• 8 oz egg noodles
• 1 cup sour cream
• Salt and black pepper

Instructions:

1. Melt butter in a large pot. Brown beef on all sides.
2. Add onion and mushrooms; cook 3–4 minutes.
3. Stir in broth and bring to a boil.
4. Add noodles, reduce heat, cover, and simmer 10–12 minutes until noodles are tender.
5. Remove from heat; stir in sour cream, salt, and pepper.

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🍁 12. Skillet Pumpkin Chili

Description:
Pumpkin purée makes this chili extra thick and velvety, while warming spices keep it classic and comforting.

Ingredients:

• 1 lb ground beef or turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can pumpkin purée
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained
• 2 cups beef or chicken broth
• 2 tablespoons chili powder
• Salt and pepper

Instructions:

1. Brown meat, onion, and garlic in a Dutch oven. Drain fat.
2. Stir in pumpkin, tomatoes, beans, broth, chili powder, salt, and pepper.
3. Bring to a boil, then reduce heat to low.
4. Simmer uncovered 25–30 minutes, stirring occasionally.

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🍂 13. One Pot Maple Mustard Chicken and Brussels Sprouts

Description:
This cozy skillet dinner features crispy chicken thighs, tender Brussels sprouts, and a maple-Dijon glaze.

Ingredients:

• 4 bone-in chicken thighs
• 1 tablespoon olive oil
• 2 cups halved Brussels sprouts
• 1/4 cup Dijon mustard
• 2 tablespoons maple syrup
• 1/2 cup chicken broth
• Salt and pepper

Instructions:

1. Season chicken with salt and pepper.
2. Heat oil in a skillet over medium-high. Sear chicken 4–5 minutes per side; remove.
3. Add Brussels sprouts; cook 3 minutes.
4. Stir in mustard, maple syrup, and broth.
5. Return chicken, cover, and simmer 20–25 minutes until cooked through.

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🍁 14. One Pot Creamy Tomato Basil Tortellini

Description:
Pillowy cheese tortellini simmer in a creamy tomato sauce with fresh basil—comfort food perfection in under 30 minutes.

Ingredients:

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth
• 1 (20 oz) package refrigerated cheese tortellini
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh basil
• Salt and pepper

Instructions:

1. Heat oil in a large pot. Sauté garlic 1 minute.
2. Stir in tomatoes and broth; bring to a simmer.
3. Add tortellini; cook 5–7 minutes until tender.
4. Stir in cream, Parmesan, basil, salt, and pepper.

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🍂 15. Autumn Lentil and Sausage Stew

Description:
This hearty one pot stew combines lentils, smoky sausage, and root veggies for a satisfying, protein-packed meal.

Ingredients:

• 1 lb smoked sausage, sliced
• 1 onion, chopped
• 2 carrots, diced
• 2 cups peeled, cubed sweet potatoes
• 1 cup brown lentils
• 6 cups chicken broth
• 1 teaspoon dried thyme
• Salt and black pepper

Instructions:

1. In a Dutch oven, brown sausage over medium heat.
2. Add onion and carrots; cook 3–4 minutes.
3. Stir in sweet potatoes, lentils, broth, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer 30–35 minutes until lentils are tender.