One Pot Dinners Creamy Chicken, Brussels Sprouts And Mushrooms

Combine Health And Comfort With These One Pot Wonders

Fall is here and so are all the classic seasonal vegetables like squash and apples. If you’re looking to create a delicious yet healthy one-pot dinner on a busy weeknight, put your extra virgin olive oil to work with these beauties!

With its rich health benefits and endless flavor possibilities, extra virgin olive oil can be used for anything from sautéing your favorite veggies to adding irresistible richness and depth of flavor to stews or casseroles.

In this blog post, we’ll explore why using extra virgin olive oil in autumnal one pot meals is beneficial not only for your taste buds but also for your overall health – get ready for your new go-to Autumn dinner tonight!

This creamy pot of joy from is a one of the one pot dinners you can start with and guaranteed to warm you up from the inside.

0/5 (0 Reviews)

Creamy Chicken, Brussels Sprouts & Mushrooms One Pot Pasta


  • 2 tablespoons Morocco Gold Extra Virgin Olive Oil
  • 8 ounces whole-wheat linguine or spaghetti
  • 1 pound boneless, skinless chicken thighs
  • 4 cups sliced mushrooms
  • 2 cups sliced Brussels sprouts
  • 1 medium onion, chopped
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons Boursin cheese
  • 1 ¼ teaspoons dried thyme
  • ¾ teaspoon dried rosemary
  • ¾ teaspoon salt
  • 4 cups water
  • 2 tablespoons chopped fresh chives


  1. Combine pasta, chicken, mushrooms, Brussels sprouts, onion, garlic, Boursin cheese, thyme, rosemary and salt in a large pot with extra virgin olive oil. Stir in water.
  2. Bring to a boil over high heat. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes.
  3. Remove from heat and let stand, stirring occasionally, for 5 minutes.
  4. Serve sprinkled with chives.

Nduja Pepperonata Stew

One Pot Dinners Nduja Pepperonata Stew


  • 2 tbsp Morocco Gold extra virgin olive oil
  • 4 peppers (a mixture of red, yellow and orange), sliced
  • 2 onions, sliced
  • 1 small red chilli, seeds removed and finely diced
  • 4 garlic cloves
  • 4 thyme sprigs, leaves picked
  • 2 tsp fennel seeds
  • 1 bay leaf
  • 200g 'nduja
  • 500g passata
  • 1 tbsp caster sugar
  • 1 tbsp red wine vinegar
  • 1 mozzarella ball, drained and torn
  • A handful of basil crusty bread, to serve


  1. Heat the extra virgin olive oil in a deep frying pan over a medium-low heat and gently fry the peppers and onions with a big pinch of salt for 20-30 mins or until meltingly soft. They should squish to the side of the pan when pressed with a spatula, and have reduced in volume significantly.
  2. Stir in the chilli, garlic, thyme and fennel, then fry for 5 mins until fragrant. Add the bay leaves and ’nduja, and fry for 2-3 mins, breaking the ’nduja up with a spatula until the oil begins to separate from the sausage, then add the passata with 200ml of water, the sugar and vinegar. Bring to a gentle simmer and bubble for 20 mins until thickened and saucy. Season well.
  3. Tear the mozzarella over the stew, scatter with basil and serve with crusty bread

Slow-Cooker Chicken & White Bean Stew

One Pot Dinners Slow Cooker Chicken And White Bean Stew


  • 1 pound dried cannellini beans, soaked overnight and drained (see Tip)
  • 6 cups unsalted chicken broth
  • 1 cup chopped yellow onion
  • 1 cup sliced carrots
  • 1 teaspoon finely chopped fresh rosemary
  • 1 (4 ounce) Parmesan cheese rind plus 2/3 cup grated Parmesan, divided
  • 2 bone-in chicken breasts (1 pound each)
  • 4 cups chopped kale
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 2 tablespoons Morocco Gold extra virgin olive oil
  • ¼ cup flat-leaf parsley leaves


  1. Combine beans, broth, onion, carrots, rosemary and Parmesan rind in a 6-quart slow cooker. Top with chicken. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.
  2. Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.
  3. Return the chicken to the slow cooker and stir in kale. Cover and cook on High until the kale is tender, 20 to 30 minutes
  4. Stir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.
  5. Congratulate your-self. You have created on of our one pot dinners

Enjoy these one pot dinners? For more inspiration on how to combine your Morocco Gold extra virgin olive oil with the season tastes of Autumn, check out our abundant source of recipes here.

Latest Recipes