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 just needs to be a favourite pan.

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


  • 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


  • 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

Asian chicken and rice pot Prep 15 min Total 40 min Makes 4 to 6 servings


  • 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


  • 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

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


  • 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


  • 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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