7 Christmas One Pot Meal Ideas Everyone Will Love

Let’s keep the holiday magic and ditch the mountain of dishes. These one-pot Christmas recipes deliver cozy, crowd-pleasing flavors with minimal cleanup—so you can spend more time sipping mulled wine and less time scrubbing pans. From creamy risottos to slow-braised short ribs, each one is festive, comforting, and totally doable.

1. Cozy Creamy Chicken, Leek, and Thyme Pot-Pie Stew

This is everything you love about a pot pie—luxuriously creamy filling, tender chicken, sweet leeks—without the fussy pie crust. It’s cozy, hearty, and perfect for a chilly Christmas Eve. Serve it with buttery toast or puff pastry squares for that “pie” feel with zero stress.

Ingredients:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large leek, white and light green parts, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1.5 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp poultry seasoning
• 1/3 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh parsley, plus more for garnish
• Optional: store-bought puff pastry, cut into squares and baked until golden

Instructions:

1. Heat a large Dutch oven over medium. Add butter and olive oil. Sauté leeks, onion, garlic, carrots, and celery with a pinch of salt for 6–8 minutes until softened.
2. Season chicken with 1 tsp salt and pepper. Push veggies to the sides, add chicken, and cook until lightly browned, 5–6 minutes.
3. Stir in thyme and poultry seasoning. Sprinkle flour over everything and cook 1–2 minutes to eliminate raw flour taste.
4. Gradually whisk in chicken broth. Bring to a simmer and cook 12–15 minutes, stirring, until the stew thickens and chicken is cooked through.
5. Stir in heavy cream, peas, Dijon, and parsley. Simmer 3–4 more minutes. Taste and adjust salt and pepper.

Serve in warm bowls with puff pastry squares on top or alongside crusty bread. For a twist, add mushrooms or swap peas for chopped green beans. Tip: Slice leeks lengthwise and rinse well—those layers hide grit like pros.

2. Red Wine Braised Short Ribs with Rosemary and Cranberry

This one-pot is Christmas dinner-level impressive with almost no effort. The beef falls apart, the sauce is silky and glossy, and the cranberries add a holiday sparkle. It’s a guaranteed “wow” with mashed potatoes or creamy polenta.

Ingredients:

• 3–3.5 lb bone-in beef short ribs
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 1 cup fresh or frozen cranberries
• 2 cups dry red wine (Cabernet or Merlot)
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat oven to 325°F (165°C). Pat ribs dry and season all over with salt and pepper.
2. Heat a Dutch oven over medium-high, add oil, and sear ribs on all sides until deeply browned, 8–10 minutes. Remove to a plate.
3. Add onion, carrots, and celery to the pot; cook 5 minutes, scraping up browned bits. Stir in garlic and tomato paste; cook 1 minute.
4. Add cranberries, red wine, and beef broth. Nestle ribs back in with rosemary, thyme, and bay leaf. Bring to a simmer, cover, and transfer to the oven.
5. Braise 2.5–3 hours, until meat is fork-tender. Remove ribs; skim fat from sauce and discard herbs. Stir in balsamic vinegar and reduce on the stove 5–10 minutes if needed.

Serve with polenta, mashed potatoes, or buttered egg noodles. You can make this a day ahead—flavors deepen, and the fat is easier to remove when chilled. For a richer finish, whisk in a knob of butter before serving. Seriously, it’s magic.

3. Sausage, Chestnut, and Sage Risotto with Parmesan Snow

Risotto screams “holiday,” and this one leans into all the cozy, nutty flavors. The chestnuts bring sweetness, sausage adds savoriness, and the sage ties it to the season. It’s ultra-creamy and surprisingly easy in one pot.

Ingredients:

• 1 tbsp olive oil
• 8 oz Italian sausage (sweet or mild), casings removed
• 2 tbsp unsalted butter, divided
• 1 small onion or shallot, finely chopped
• 2 cloves garlic, minced
• 1.5 cups Arborio rice
• 1/2 cup dry white wine
• 4.5–5 cups warm chicken or vegetable broth
• 1 cup cooked, peeled chestnuts, chopped
• 8–10 fresh sage leaves, finely sliced
• 3/4 cup freshly grated Parmesan, plus more for serving
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp black pepper
• Optional: lemon zest, to finish

Instructions:

1. Warm broth in a small pot over low heat. In a wide pot or Dutch oven, heat olive oil over medium. Cook sausage, breaking it up, until browned. Transfer to a plate.
2. Add 1 tbsp butter, onion, and garlic; sauté 3–4 minutes. Stir in rice and toast 1–2 minutes until edges look translucent.
3. Pour in white wine and cook, stirring, until absorbed.
4. Add warm broth 1 ladle at a time, stirring occasionally. Wait until mostly absorbed before adding the next. After ~12 minutes, stir in sausage, chestnuts, and half the sage.
5. Continue adding broth until rice is al dente and creamy, 18–22 minutes total. Stir in remaining 1 tbsp butter, Parmesan, remaining sage, salt, and pepper.

Top with extra Parmesan (aka “snow”) and a whisper of lemon zest to brighten. Swap chestnuts for roasted butternut cubes if you prefer. Pro tip: Keep the broth warm—cold stock slows the cooking and messes with the creaminess.

4. One-Pot Herbed Salmon with Holiday Orzo and Greens

Light, bright, and festively green, this dish balances all the rich holiday food. The orzo cooks in flavorful stock, then the salmon steams gently on top. It’s impressive enough for guests and fast enough for weeknights.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1.5 cups orzo
• 3.25 cups low-sodium chicken or vegetable broth
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 lb salmon fillet, skin removed, cut into 4 pieces
• 1 lemon, thinly sliced
• 2 cups baby spinach (lightly packed)
• 1/2 cup frozen peas
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1 tbsp butter
• Lemon wedges, to serve

Instructions:

1. In a wide pot with a lid, heat olive oil over medium. Sauté onion 3 minutes, then add garlic for 30 seconds.
2. Stir in orzo; toast 1 minute. Add broth, salt, and pepper; bring to a simmer and cook 6 minutes, stirring occasionally.
3. Nestle salmon on top of the orzo, season lightly with salt and pepper, and top with lemon slices. Cover and cook 6–8 minutes until salmon flakes and orzo is al dente.
4. Gently remove salmon. Stir in spinach, peas, dill, parsley, and butter. Let wilt, 1–2 minutes. Return salmon on top.

Serve with extra lemon. Add a spoon of capers for briny pop or swap peas for edamame. If the orzo drinks too much liquid, splash in a bit more broth to keep it silky, not sticky.

5. Festive Cranberry-Glazed Turkey Meatballs with Almond Pilaf

All the flavors of a holiday roast, but bite-sized and weeknight-friendly. The meatballs simmer in a tangy-sweet cranberry glaze that feels straight out of a party spread. The almond-studded rice cooks in the same pot, making cleanup easy.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely chopped (divided: 2/3 for pilaf, 1/3 for meatballs)
• 1 cup long-grain rice
• 1 3/4 cups chicken broth
• 1/4 tsp salt, for rice
• 1/3 cup sliced almonds
• 1 lb ground turkey (93% lean)
• 1/3 cup breadcrumbs
• 1 egg
• 1 tbsp Dijon mustard
• 1 tsp dried sage
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt, for meatballs
• 1/4 tsp black pepper
• 1 cup whole-berry cranberry sauce
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1/4 cup water
• Fresh parsley, chopped, for garnish

Instructions:

1. In a wide pot, heat olive oil over medium. Sauté 2/3 of the onion for 2–3 minutes. Stir in rice, toast 1 minute, then add broth and 1/4 tsp salt. Bring to a simmer, cover, and cook 12 minutes.
2. Meanwhile, mix turkey, remaining onion, breadcrumbs, egg, Dijon, sage, garlic powder, 3/4 tsp salt, and pepper. Form 16 small meatballs.
3. Uncover the rice, scatter almonds on top. Nestle meatballs over the rice in a single layer.
4. Whisk cranberry sauce, soy sauce, vinegar, brown sugar, and water; pour over meatballs. Cover and cook 10–12 minutes, until meatballs reach 165°F (74°C) and rice is tender.
5. Remove lid and simmer 2–3 minutes to thicken glaze if needed.

Garnish with parsley. Swap almonds for pistachios or add orange zest to the glaze for extra holiday sparkle. Leftovers make epic sliders—trust me.

6. Mushroom, Spinach, and Gruyère Strata Skillet

Think savory bread pudding, but festive and packed with umami. This strata turns day-old bread into a creamy, cheesy, herby miracle you can serve for Christmas breakfast or a cozy brunch-for-dinner. It’s all in one skillet, which feels like a gift.

Ingredients:

• 2 tbsp butter
• 1 tbsp olive oil
• 10 oz cremini or mixed mushrooms, sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tsp kosher salt, divided
• 1/4 tsp black pepper
• 5 cups day-old crusty bread, cubed (about 8 oz)
• 3 cups baby spinach
• 1.5 cups whole milk
• 1/2 cup heavy cream
• 5 large eggs
• 1 tsp Dijon mustard
• 1 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan

Instructions:

1. Preheat oven to 350°F (175°C). In an oven-safe skillet, heat butter and oil over medium-high. Sauté mushrooms and onion with 1/2 tsp salt until browned and moisture cooks off, 7–9 minutes. Add garlic and thyme; cook 1 minute.
2. Stir in spinach to wilt. Add bread cubes; toss to coat with mushroom mixture.
3. Whisk milk, cream, eggs, Dijon, remaining 1/2 tsp salt, and pepper. Pour over bread. Sprinkle Gruyère and Parmesan on top; press gently so bread soaks custard.
4. Bake 25–30 minutes until puffed and just set in the center, with golden edges.

Let it rest 5 minutes before serving. Add cooked bacon or ham if you want meatier vibes. If your bread is super fresh, toast the cubes in the oven for 8–10 minutes first for better texture.

7. Maple-Balsamic Glazed Ham and Brussels Skillet with Sweet Potatoes

This skillet is salty-sweet holiday comfort with caramelized edges and glossy glaze. It’s a clever way to repurpose leftover ham—or use diced ham steak if you’re not roasting a whole one. The Brussels and sweet potatoes make it a complete meal in one pan.

Ingredients:

• 2 tbsp olive oil
• 1 lb Brussels sprouts, trimmed and halved
• 1 large sweet potato, peeled and 1/2-inch diced
• 1 small red onion, sliced
• 1 tsp kosher salt, divided
• 1/4 tsp black pepper
• 2 cups diced cooked ham
• 2 tbsp butter
• 2 tbsp pure maple syrup
• 1.5 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• Optional: 1/4 cup dried cranberries or pomegranate arils

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add Brussels, sweet potato, and onion with 1/2 tsp salt and pepper. Cook, stirring occasionally, until browned and nearly tender, 10–12 minutes.
2. Push veggies to the edges; add ham and butter to the center. Cook 2–3 minutes to brown the ham.
3. Whisk maple syrup, balsamic, Dijon, smoked paprika, and remaining 1/2 tsp salt. Pour into skillet; toss everything to coat and cook 2–3 minutes until glossy and caramelized.

Finish with dried cranberries or pomegranate for color and tartness. Serve as-is or over garlicky couscous. If your Brussels are large, halve them again so they cook at the same rate as the sweet potatoes—tiny tweak, big win.

Tips for One-Pot Holiday Success

• Prep first: Chop veggies and measure spices before you heat the pot. It keeps the flow chill.
• Layer flavor: Browning meat and toasting grains boost depth without extra ingredients.
• Mind the salt: Holiday ingredients (broths, ham, Parmesan) are salty. Taste as you go.
• Finish smart: A splash of acid—lemon juice, vinegar—brightens rich dishes instantly.

There you have it—seven Christmas one-pot meal ideas that bring comfort, flavor, and a little sparkle to your table without turning your kitchen into a war zone. Pick one, pour something festive, and let the pot do the heavy lifting. Happy cooking and even happier eating!