How Chef Daniel Boulud Makes a One-Pan Dinner

When you think of French fine dining, chef Daniel Boulud is probably one of the first names that comes to mind — and for good reason. With multiple Michelin-starred restaurants, a hospitality empire spanning continents, philanthropy efforts that have raised millions for organizations like Citymeals on Wheels, and numerous mentees who have gone on to open their own acclaimed restaurants, it’s clear that Boulud is a culinary legend.

It’s easy to associate this renowned chef with the perfectly styled plates you might see on the tasting menu at his eponymous restaurant Daniel or the caviar service at his new steakhouse La Tête d’Or, but Boulud is also a busy professional, father, and husband who needs to cook meals at home just like the rest of us. 

While speaking with the Lyon-born chef about his recent collaboration on a stainless steel cookware set, crafted with Sardel and available at Bloomingdale’s, Boulud shared that he often relies on the same weeknight staple that many home cooks do: a one-pan dinner. The chef notes that “I'm a very big fan of trying to use the least pots and pans when I cook. So I like to often cook things in one pot.”

But as a professional chef, he brings a unique perspective and depth of knowledge to this cooking format that so many of us know well. Thankfully, this means Boulud has some insights on how you can take your own one-pan meals up a notch.

Use a skillet that can go from stove to oven

This tip may seem obvious, but for people new to cooking or with limited cookware choices, it is essential. Many one-pan dinners depend on searing protein on the stove and then transferring it to the oven. Any skillet with a plastic or wooden handle cannot do this and the same applies to certain nonstick pans.

However, as Boulud points out, with “Stainless steel, you can easily go from stove to oven easily.” Using a skillet that can execute the entirety of the cooking process means you won’t need to transfer seared chicken thighs to a separate baking dish.

Not only that, but for one-pan meals, stainless steel is often a better choice than a cast-iron skillet, which can go from stovetop to oven but risks removing seasoning if you simmer acidic or liquid ingredients in it.

Build layers of flavor

If you want to master the art of making truly delicious one-pan meals without needing a recipe, this is the perspective you should start with. Boulud explains that he begins with “my sequence of ingredients that take the longest to cook to the shortest… and see also that if there is onion, shallots, or garlic that it goes in at the right time. 

“You start, let's say, with a casserole of chicken and you want to roast your piece of chicken, but then after you want to keep adding things until you add the liquid, until you add certain vegetables, and maybe finish with other vegetables at the end. So everything has a time for cooking and everything cooks together and all the flavors are married together.”

There are two key takeaways here: First, begin with ingredients that take the longest amount of time to cook, such as proteins and root vegetables. (You don’t want to put green beans and potatoes in a pan at the same time and end up either removing the green beans early or eating overcooked vegetables.)

Additionally, start with the ingredients that will infuse flavor throughout the dish. Boulud mentions aromatics like onions, garlic, and shallots, but this could also include fresh ginger, scallions, or bloomed spices.

Embrace a French classic

Wondering what this famous chef actually makes when he’s preparing a one-skillet dinner? Unsurprisingly, one of his favorites is a classic French dish. “For me, chicken, because to make my chicken casserole, it will take me half an hour to 45 minutes, depending on the size of the chicken. 

“I will break down the chicken into eight pieces and I can even leave in the bones. And let's say I want to do this famous recipe of poulet au vinaigre, chicken with vinegar. I love that.” He goes on to detail that “I really take the time to roast the pieces [of chicken] because it's all in the flavor…

“Then I put… a little bit of tomato paste to mix around the pieces to get a concentrated flavor of tomato puree or tomato paste. And then after I put the vinegar in, reduce it down, a little bit of white wine and then reduce it down… and then tomato, fresh tomato, and let the chicken stew with shallots.”

If Daniel Boulud’s description of poulet au vinaigre also makes you crave this flavorful one-pan meal, the recipe is in his cookbook, Daniel: My French Cuisine. Or if you’re looking for something more immediate, we happen to have the recipe for poulet au vinaigre from fellow legendary French chef Paul Bocuse.