Easy dinner recipes: One-pot chicken dishes in an hour or less

It doesn’t get much easier in the kitchen than cooking the entire meal in a single pot or skillet. Less mess equals less time spent cleaning up. Which all adds up to happy weeknight cook. And that’s always a good thing after a long day.

Take chili. This recipe for Southwest chicken chili from Jason’s Deli comes together in only an hour, but you wouldn’t guess it from the depth of flavor. It’s hearty enough to serve on its own, though you could serve it alongside a simple salad.

Or try hash. It’s one-pan comfort food -- simple and no fuss. For a chicken, chorizo and green chile hash, take that leftover chicken in the fridge (or pick up a rotisserie chicken from the store on your way home) and cook it up with some cubed potatoes, crumbled chorizo and roasted green chiles for a simple weeknight dinner solution.

RECIPES: 54 dinner ideas in an hour or less

It’s dinner in a skillet: Pan-braised chicken and new potatoes, flavored with tart capers and shallot and brightened with hints of sherry vinegar and lemon. And the whole meal comes together in less than an hour.

For more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

JASON’S DELI CHICKEN CHILI

1 hour. Makes 1 quart

1/4 cup diced onion, ¾-inch dice

1 1/2 teaspoons vegetable oil

2 tablespoons chopped garlic

1/4 cup diced red bell pepper, ¼-inch dice

2 tablespoons flour

1 teaspoon salt, or to taste

1 tablespoon chili powder

2 teaspoons cumin

1 cup canned diced tomatoes

2 cups chicken broth

1 cup canned dark red kidney beans, rinsed and drained

1 tablespoon diced jalapeño pepper, ¼-inch dice

1 1/2 teaspoons chopped cilantro

1 1/2 tablespoons diced canned green chile, 3/8-inch dice

3 cups shredded rotisserie chicken

In a small saucepot, cook the onion in the oil over medium-low heat until translucent. Add the garlic and cook until aromatic, about 1 more minute. Stir in the bell pepper, flour, salt, chili powder and cumin and continue to cook until the spices are aromatic, about 1 minute. Add the tomatoes, broth, beans, jalapeño, cilantro and green chile. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Finally, add the chicken and continue to simmer, covered, until the chili is nicely thickened, about 20 minutes.

EACH OF 4 SERVINGS

Calories 302

Protein 32 grams

Carbohydrates 20 grams

Fiber 5 grams

Fat 10 grams

Saturated fat 2 grams

Cholesterol 79 mg

Sugar 4 grams

Sodium 1,363 mg

NOTE: Adapted from Jason’s Deli, which serves the chili with shredded cheddar cheese, red onion and blue corn chips.

CHICKEN, CHORIZO AND GREEN CHILE HASH

Total time: 45 minutes

Servings: 6

3 tablespoons butter, divided

1 onion, chopped

2 cloves garlic, minced

3/4 pound Mexican chorizo, squeezed from casing and crumbled

1 1/2 pounds cooked chicken, chopped into ½-inch cubes

1 pound baking potatoes, peeled and sliced into ½-inch cubes

1 1/2 cups chopped roasted green chiles

Salt and pepper to taste

1/4 cup cream

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

2 green onions, chopped

1. Melt 1 tablespoon butter in a large skillet, preferably cast iron, over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft and slightly browned, about 5 minutes. Add the chorizo and chicken, and cook until the chicken is almost warmed through, about 4 minutes. Season to taste with salt and pepper. Remove the mixture from the pan and set aside.

2. Wipe out the skillet and heat the remaining butter over medium heat. Add the potatoes, cover and cook without stirring until browned and beginning to crisp around the edges, about 5 minutes. Add the chiles, stirring them into the potatoes, then re-cover and cook until the potatoes are well browned, about 4 minutes longer. Stir the chicken and chorizo mixture into the skillet, then drizzle over the cream, paprika and oregano. Stir to combine, scraping up any crusty bits from the bottom of the pan. Remove from heat, season with additional salt and pepper to taste. Top with chopped green onions and serve.

Each serving: 611 calories; 46 grams protein; 19 grams carbohydrates; 4 grams fiber; 39 grams fat; 16 grams saturated fat; 164 mg cholesterol; 3 grams sugar; 934 mg sodium.

BRAISED CHICKEN WITH CAPERS

Total time: 55 minutes

Servings: 4

1 pound new potatoes

8 skinless, bone-in chicken thighs (6 to 7 ounces each)

Salt

Freshly ground black pepper

3 tablespoons olive oil

1 shallot, finely chopped

1/4 cup salt-packed capers, rinsed and coarsely chopped

3/4 cup chicken broth

1 tablespoon sherry vinegar

1 tablespoon lemon juice

2 tablespoons chives, cut into 1-inch pieces

1. Clean and quarter the potatoes. Place them in a bowl of cold water and set aside.

2. Wash the chicken under cold running water and pat dry with paper towels. Remove excess fat and season each piece with a pinch each of salt and pepper.

3. Heat the oil in a large heavy skillet over medium-high heat until hot. Quickly sear the chicken thighs until browned on both sides, 2 to 3 minutes per side; taking care as the chicken will splatter and adjusting the heat as necessary. Remove the browned chicken to a plate.

4. Drain the potatoes and pat dry with paper towels. Add them to the hot skillet, cut side down, and cook until lightly browned, 3 to 4 minutes. Remove them to a plate and cover to keep warm.

5. Add the shallot and capers to the skillet and quickly sauté, about 1 minute. Stir in the chicken broth, vinegar and lemon juice, scraping up any browned bits in the bottom of the pan.

6. Add the chicken back to the pan, and bring to a gentle simmer. Cover with a tight-fitting lid. Cook the chicken until tender and a thermometer inserted into the meat reads 165 degrees, about 25 to 30 minutes. Add the browned potatoes to the pan during the last 15 minutes of cooking.

7. Arrange the chicken and potatoes on a platter. Taste the sauce to check the seasoning, then bring to a simmer and cook for an additional minute. Spoon the sauce over the chicken, and sprinkle with the chives. Serve immediately.

Each serving: 387 calories; 28 grams protein; 21 grams carbohydrates; 3 grams fiber; 21 grams fat; 4 grams saturated fat; 93 mg cholesterol; 860 mg sodium.