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Crock Pot Cowboy Soup

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Cowboy soup garnished with shredded cheddar cheese and sliced green onions in a large soup mug

Our Crock Pot cowboy soup is a hearty, soul-warming dish that effortlessly blends the bold flavors of seasoned stew meat, vibrant vegetables, and savory beans. This recipe is a celebration of simplicity and comfort, allowing you to savor every moment while your slow cooker works its magic.

With just a bit of prep and the convenience of a slow cooker, you'll be rewarded with a bowl of rich, flavorful goodness that's as easy on your schedule as it is on your palate.

Love the convenience of the slow cooker? Try our Crock Pot shredded beef, and slow cooker potato soup.

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Why You'll Love This Recipe

❤️ Ease of preparation. This recipe is a breeze to prepare. With simple seasoning, browning, and chopping, followed by the convenience of a slow cooker, it's perfect for those seeking a delicious meal without a lot of fuss.

❤️ Hearty and comforting. The combination of stew meat, vegetables, beans, and savory spices creates a soup that's incredibly hearty and comforting. It's the ideal dish for warming up on a chilly day or for providing a satisfying, substantial meal.

❤️ Leftover potential. This soup often tastes even better the next day, making it an excellent candidate for leftovers. The flavors continue to meld, providing a delicious option for subsequent meals.

❤️ Balanced Nutrition: Packed with protein from the stew meat and beans, along with the vitamins and minerals from the vegetables, this soup offers a balanced and nutritious meal that can be enjoyed as a wholesome lunch or dinner.

Detailed Ingredient Notes

Crock Pot cowboy soup ingredients
  • Stew meat. Opt for a well-marbled cut of stew meat, such as chuck or round, for rich flavor and tenderness after slow cooking. You can also use beef or pork stew meat based on your preference.
  • Chili powder. Adjust the amount of chili powder to control the level of spiciness. If you prefer a milder flavor, start with a smaller amount and add more to taste.
  • Smoked paprika. Smoked paprika adds a distinctive smoky flavor. If you don't have smoked paprika, regular paprika can be used as a substitute, though it will alter the smokiness of the dish.
  • Vegetables. Feel free to customize the vegetable mix. You can add other favorites like bell peppers, zucchini, or potatoes. The recipe is versatile, so adapt it to suit your taste.
  • Canned ingredients. Use good-quality canned diced tomatoes, pinto beans, and corn for convenience. Make sure to drain and rinse the beans and corn to control the sodium content.
  • Beef broth. Choose a low-sodium beef broth to have better control over the saltiness of the soup. You can also use homemade beef broth for a more personalized touch.
  • Toppings. The optional toppings (shredded cheddar cheese, chopped green onions, sour cream) add extra flavor and texture. Customize based on personal preferences or dietary restrictions.

Step-By-Step Instructions With Photos

Spices in a white bowl
Step 1. In a small bowl, mix the chili powder, ground cumin, smoked paprika, salt, and pepper.
Spices rubbed in cubed stew meat on a white plate
Rub this seasoning mix over the stew meat cubes.
Olive oil in a skillet
Step 2. Heat a skillet over medium-high heat. Add 1 tablespoon of oil (such as vegetable or olive oil) to the skillet.
Seared stew meat in a skillet
Step 3. Brown the seasoned stew meat on all sides until it's nicely seared.
Seared stew meat in a slow cooker
Transfer the meat to the slow cooker.
Cooked garlic and onion in a skillet
Step 4. In the same skillet, sauté the chopped onion and minced garlic until they're translucent and fragrant.
Seared stew meat and cooked garlic and onion in a slow cooker
Add them to the slow cooker.
Pinto beans, chopped carrots, corn, and diced tomatoes in a slow cooker with stew meat and onion
Step 5. Add the chopped carrots, diced tomatoes (with their juices), drained pinto beans, and drained corn to the slow cooker.
Beef broth being poured over other ingredients in a slow cooker

If you don't have a slow cooker, no problem! Please see the recipe card below for modified instructions for the stove top.

Substitution Suggestions

  • Stew meat. If you prefer a leaner option, you can use boneless, skinless chicken thighs or breasts as a substitute for beef or pork stew meat. Adjust the cooking time accordingly.
  • Chili powder. For a milder option, you can use a combination of paprika, cumin, and a touch of cayenne pepper. Adjust the quantities to suit your spice preference.
  • Smoked paprika. If you don't have smoked paprika, regular paprika can be used. To maintain a smoky flavor, you can add a small amount of liquid smoke or omit it altogether.
  • Vegetables. Customize the vegetable mix based on what you have on hand or personal preferences. Consider adding bell peppers, potatoes, or green beans for variation.
  • Canned ingredients. If you don't have diced tomatoes, pinto beans, or corn, you can use other canned vegetables or beans. Just ensure they complement the overall flavor profile.
  • Beef broth. Substitute beef broth with vegetable broth or chicken broth if you prefer a different flavor. Use low-sodium options to control the saltiness.
  • Toppings. Experiment with different toppings based on your taste. Avocado slices, cilantro, or a squeeze of lime juice can be refreshing alternatives.
  • Grains. Add a bit of cooked rice, quinoa, or pasta to make the soup more substantial and filling.

Storage

  • Refrigeration. Allow the soup to cool to room temperature before transferring it to airtight containers. Refrigerate within two hours of cooking. The soup can be stored in the refrigerator for up to 3-4 days.
  • Freezing. If you want to store the soup for a longer period, consider freezing it. Cool the soup completely and transfer it to freezer-safe containers or resealable plastic bags. Leave some space at the top to allow for expansion. Label with the date. The soup can be frozen for 2-3 months.
  • Thawing. When ready to enjoy the frozen soup, transfer it to the refrigerator the night before to thaw gradually. Alternatively, you can thaw it using the defrost function on the microwave.
  • Reheating. Reheat the refrigerated or thawed soup on the stovetop over medium heat, stirring occasionally, until it reaches the desired temperature. If reheating from frozen, you can thaw in the microwave before transferring to a pot for stovetop reheating.
  • Storage tips. For easier portioning, consider freezing the soup in individual servings leaving a bit of space at the top of the container to allow for expansion. Make sure containers are sealed tightly to prevent freezer burn. It's a good idea to separate any toppings (like cheese or sour cream) and add them fresh when reheating to maintain their texture.
  • Quality check. Before consuming reheated or thawed soup, check for any changes in color, texture, or odor. If the soup has an off smell or appears spoiled, it's best not to consume it.
Overhead view of Crock Pot cowboy soup in a large soup pot

Tips for Success

  • Choose quality ingredients. Use fresh and high-quality ingredients for the best flavor. Select well-marbled stew meat, fresh vegetables, and good-quality canned goods.
  • Seasoning balance. Taste the soup before serving and adjust the seasoning as needed. Everyone's preference for salt and pepper can differ, so it's essential to find the right balance for your taste buds.
  • Searing for flavor. Take the time to sear the stew meat before adding it to the slow cooker. This step enhances the flavor by creating a caramelized crust on the meat.
  • Vegetable size consistency. Aim for uniformity in vegetable size to ensure even cooking. This helps prevent some vegetables from becoming overly soft while others remain too crunchy.
  • Customize the vegetables. Feel free to customize the vegetable mix based on your preferences or what you have available. Add veggies like bell peppers, potatoes, or green beans to make the soup your own.
  • Use low-sodium broth. If using store-bought broth, opt for low-sodium varieties to have better control over the saltiness of the soup.
  • Experiment with toppings. Get creative with toppings to enhance the flavor and texture of the soup. Try avocado slices, fresh cilantro, or a squeeze of lime juice for a refreshing twist.
  • Don't overcrowd the slow cooker. Ensure your slow cooker isn't too full, leaving some space for ingredients to cook evenly. If needed, adjust the recipe quantities based on the size of your slow cooker.
  • Patience with cooking time. Allow the soup to cook for the recommended time. This slow-cooking process is crucial for melding flavors and achieving tender meat and vegetables.
  • Leftovers flavor boost. Don't hesitate to make extra – Crock Pot cowboy soup often tastes even better the next day as the flavors continue to develop.

FAQ

How crucial is the searing step for the stew meat?

Searing the meat first will give your soup more flavor. While you can make this soup without searing the meat, I highly recommend that you take the time for this step!

Do I need to soak the pinto beans before using them?

No need to soak the beans in this recipe since they are canned and already cooked. Just make sure to drain and rinse them before adding to the soup.

Can I make this soup ahead of time?

Yes, cowboy soup is great for meal prep. You can prepare it a day in advance, store it in the refrigerator, and reheat it when you're ready to serve.

What if I don't have a crock pot?

If you don't have a crock pot, you can use a large pot on the stove. Just ensure you adjust the cooking times accordingly. We have full instructions for how to modify this recipe for the stove top in the recipe card below.

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Recipe

Cowboy soup garnished with shredded cheddar cheese and sliced green onions in a large soup mug
Print Recipe
5 from 1 vote

Crock Pot Cowboy Soup

Saddle up for flavor with Crock Pot cowboy soup! Savory stew meat, zesty spices, and hearty veggies slow-cooked to perfection. It’s a breeze to make—just season and brown the meat, sauté some onion and garlic, toss it all in the Crock Pot, and let the magic happen! Easy meal prep!
Prep Time20 minutes
8 hours
Total Time8 hours 20 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: easy, healthy, hearty, simple
Servings: 8 servings
Calories: 246kcal
Author: Sandra

Equipment

Ingredients

  • 1 tablespoon chili powder See Note 1.
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika Note 2.
  • Salt and pepper To taste
  • 1 pound stew meat Cubed, Note 3.
  • 1 tablespoon olive oil Or vegetable oil
  • 1 medium onion chopped
  • 3 tablespoons garlic minced
  • 2 large carrots peeled and chopped
  • 15 ounces diced tomatoes
  • 15 ounces pinto beans Drained and rinsed
  • 15 ounces corn kernels Drained
  • 4 cups beef broth
  • Optional toppings: shredded cheddar cheese chopped green onions, sour cream

Instructions

Crock Pot

  • In a small bowl, mix the chili powder, ground cumin, smoked paprika, salt, and pepper. Rub this seasoning mix over the stew meat cubes.
    1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, Salt and pepper, 1 pound stew meat
  • Heat a skillet over medium-high heat. Add 1 tablespoon of oil (such as vegetable or olive oil) to the skillet.
    1 tablespoon olive oil
  • Brown the seasoned stew meat on all sides until it's nicely seared. Transfer the meat to the slow cooker.
  • In the same skillet, sauté the chopped onion and minced garlic until they're translucent and fragrant. Add them to the slow cooker.
    1 medium onion, 3 tablespoons garlic
  • Add the chopped carrots, diced tomatoes (with their juices), drained pinto beans, and drained corn to the slow cooker.
    2 large carrots, 15 ounces diced tomatoes, 15 ounces pinto beans, 15 ounces corn kernels
  • Pour the beef broth into the crock pot and give everything a good stir to combine.
    4 cups beef broth
  • Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. This will allow the flavors to meld and the meat and vegetables to become tender.
  • Before serving, taste and adjust the seasoning as needed.
  • Ladle the cowboy soup into bowls and top with optional toppings such as shredded cheddar cheese, chopped green onions, and sour cream.
    Optional toppings: shredded cheddar cheese

Stove Top

  • In a small bowl, mix the chili powder, ground cumin, smoked paprika, salt, and pepper. Rub this seasoning mix over the stew meat cubes.
    1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, Salt and pepper, 1 pound stew meat
  • Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of oil (vegetable or olive oil) to the pot.
    1 tablespoon olive oil
  • Add chopped onion and minced garlic. Sauté until they're translucent and fragrant. Push them to the side of the pot.
    1 medium onion, 3 tablespoons garlic
  • In the same pot, add the seasoned stew meat and brown it on all sides until it's nicely seared.
  • Add chopped carrots, diced tomatoes (with their juices), drained pinto beans, and drained corn.
    2 large carrots, 15 ounces diced tomatoes, 15 ounces pinto beans, 15 ounces corn kernels
  • Pour in the beef broth and give everything a good stir to combine.
    4 cups beef broth
  • Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the meat and vegetables are tender. Stir occasionally. Before serving, taste and adjust the seasoning as needed.
  • Ladle the cowboy soup into bowls and top with optional toppings such as shredded cheddar cheese, chopped green onions, and sour cream.

Notes

  1. You can adjust the amount of chili powder to taste. Bear in mind that the slow cooker does tend to dilute flavors, so more is usually more. 🙂
  2. If you don't have smoked paprika, it's perfectly fine to substitute regular paprika.
  3. Either beef or pork will work. We used beef.

Nutrition

Calories: 246kcal | Carbohydrates: 28g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 623mg | Potassium: 779mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3517IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 4mg

Autumn Pasta Salad

· 4 Comments

Overhead view of autumn pasta salad in a white serving bowl

Looking for a taste of fall that's both easy and delicious? Look no further than our autumn pasta salad. It's made with roasted butternut squash, crisp apples, and a mix of sweet cranberries and creamy feta. And the best part? The homemade honey-Dijon dressing is a breeze to make.

Honestly, I can't resist a good pasta salad, and this one has been a joy to develop, make, and enjoy over and over again. Not only for the flavors - it's incredibly delicious - but for the beautiful presentation. Just look at those colors! It just screams autumn! This is the salad you will want to bring to your holiday gatherings.

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Why You'll Love This Recipe

❤️ Easy to prepare. With simple instructions and readily-available ingredients, this recipe is approachable for both novice and experienced cooks.

❤️ Nutritious ingredients. This salad includes nutritious ingredients like butternut squash, apples, and pecans, providing a balance of vitamins, fiber, and protein.

❤️ Make-ahead. You can prepare this salad in advance and let it chill in the refrigerator, which not only allows the flavors to meld but also makes it a convenient option for busy days or entertaining.

❤️ Flavorful and balanced. The salad offers a delightful combination of sweet and savory flavors. The roasted butternut squash, crisp apples, dried cranberries, and feta cheese create a harmonious blend that's both satisfying and delicious.

Detailed Ingredient Notes

Autumn pasta salad ingredients
  • Pasta. You can choose your favorite pasta shape, such as rotini or farfalle.
  • Butternut squash. Butternut squash adds a creamy texture and sweet, nutty flavor to the salad. It's a quintessential autumn ingredient. When selecting butternut squash, look for one that is firm, without blemishes or soft spots.
  • Apples. The choice of apples can impact the salad's flavor. Tart varieties like Granny Smith provide a nice contrast to the sweetness of the squash and cranberries, while Honeycrisp apples offer a sweeter and crisper bite. We used Honeycrisp apples in ours. Make sure to dice them into bite-sized pieces.
  • Dried cranberries. Dried cranberries contribute a sweet and tangy element to the salad. You can use sweetened or unsweetened cranberries based on your preference. Unsweetened cranberries are a healthier option.
  • Pecans or walnuts. Chopped nuts, whether pecans or walnuts, bring a satisfying crunch and nutty flavor. You can toast them for added depth of flavor, but be careful not to over-toast and burn them. We used untoasted chopped pecans in our salad, and it tasted great!
  • Feta cheese. Feta cheese provides a creamy, slightly tangy, and salty contrast to the sweetness of the other ingredients. You can crumble it into the salad to ensure each bite contains a bit of that delicious cheese.
  • Olive oil. Use good-quality extra-virgin olive oil for both roasting the butternut squash and making the dressing. The oil adds richness and flavor to the dish.
  • Apple cider vinegar. This vinegar imparts a fruity and tangy note to the dressing, complementing the apples and enhancing the overall flavor profile.
  • Honey. Honey adds natural sweetness to the dressing, balancing the tanginess of the vinegar. Adjust the amount based on your desired level of sweetness.
  • Dijon mustard. Dijon mustard contributes a bit of heat and complexity to the dressing. It also helps emulsify the dressing, so it adheres well to the ingredients.
  • Salt and pepper. These seasonings are essential for enhancing the flavors in the salad. Season to taste, keeping in mind that feta cheese and salted nuts will add some saltiness.
  • Fresh herbs (optional). Fresh thyme or rosemary can be used as a garnish for an extra burst of autumn flavor and a visually appealing touch.

Step-By-Step Instructions With Photos

Bowtie pasta cooking in a pan
Step 1. Cook the pasta according to the package instructions. Drain and rinse with cold water to cool it down. Set aside.
Diced butternut squash in a small glass bowl with olive oil, salt, and pepper
Step 2. Preheat your oven to 400 F (200 C). Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper.
Diced butternut squash on a baking sheet lined with foil
Spread the squash on a foil-lined baking sheet and roast in the oven for about 15-20 minutes or until tender and slightly caramelized. Let it cool.
Ingredients in a glass bowl
Step 3. In a large bowl, combine the cooked pasta, roasted butternut squash, diced apples, dried cranberries, chopped nuts, and crumbled feta cheese.
Dressing ingredients in a small glass pitcher with a small wire whisk
Step 4. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
Dressing being poured over ingredients in a glass bowl
Step 5. Drizzle the dressing over the pasta salad.
Pasta salad combined in a glass bowl
Step 6. Toss to coat everything evenly. Garnish with fresh chopped green onion or fresh thyme, if desired, for an extra burst of flavor. Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Storage Instructions

To ensure your autumn pasta salad remains fresh and flavorful, proper storage is key. If you have leftovers, place it in an airtight container to prevent air exposure and moisture loss. Store the container in the refrigerator, where it can be safely kept for up to 3-4 days.

Over time, the pasta may absorb some of the dressing, so it's a good idea to reserve a bit of dressing to refresh the salad before serving. To do so, simply drizzle a little dressing and toss the salad to restore its original taste and texture.

Close up of a serving of autumn pasta salad in a white bowl

Substitution Suggestions

  • Pasta. You can use any type of pasta you prefer. Rotini and farfalle work well, but you can also opt for whole wheat pasta, gluten-free pasta, or even vegetable-based pasta like zucchini noodles if you have dietary preferences.
  • Butternut squash. If you can't find butternut squash, you can substitute it with other types of winter squash, like acorn squash, kabocha, or even sweet potatoes for a similar roasted texture and sweet flavor.
  • Apples. While Granny Smith and Honeycrisp apples are great choices, you can use other apple varieties like Fuji, Pink Lady, or Gala based on your taste. Pears can also be a suitable substitute if you prefer a different fruit.
  • Dried cranberries. If you don't have dried cranberries, you can substitute them with raisins, currants, or chopped dried apricots for a similar sweet and chewy element.
  • Pecans or walnuts. Instead of pecans or walnuts, you can use almonds, cashews, or hazelnuts for the nutty crunch.
  • Feta cheese. If you're not a fan of feta, consider using blue cheese, cojita, or a vegan cheese alternative for a creamy, tangy element. You can also omit the cheese altogether for a dairy-free version.
  • Olive oil. Any good-quality oil, such as avocado oil can substitute for olive oil.
  • Apple cider vinegar. Red wine vinegar or white wine vinegar can be used as alternatives to apple cider vinegar for a similar tangy effect.
  • Honey. Maple syrup or agave nectar can replace honey if you're looking for a sweetener alternative.
  • Dijon mustard. Grainy mustard or regular yellow mustard can be used in place of Dijon mustard. Adjust the quantity to suit your taste.
  • Fresh herbs. If you don't have fresh thyme or rosemary, you can use dried herbs or omit them altogether. Fresh parsley or basil can also be a great addition for a different flavor profile.

Tips for Success

  • Roast the butternut squash just right. When roasting the butternut squash, make sure to cut it into evenly-sized pieces to ensure even cooking. Keep an eye on it in the oven, as you want it to be tender and slightly caramelized, not overly mushy or undercooked.
  • Cook the pasta al dente. Cook the pasta just until it's al dente, which means it's firm to the bite. Overcooking can lead to a mushy texture in the salad.
  • Balance the dressing. When preparing the dressing, taste as you go. Adjust the honey, Dijon mustard, and seasoning to achieve the perfect sweet-tangy balance that suits your palate.
  • Chill before serving. Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This time allows the flavors to meld and intensifies the overall taste of the salad.
  • Customize to taste. Feel free to customize the salad to your liking. You can add more or less of any ingredient, and you can also introduce other elements like roasted chicken, cubed ham, spinach, or kale for added protein or greens.
  • Fresh herbs for freshness. If you opt for the optional fresh green onion or thyme garnish, use it sparingly, as fresh herbs can be potent. They add a burst of freshness and fragrance to the salad, but a little goes a long way.
  • Reserve some ingredients for garnish. Save a few pieces of roasted butternut squash, apple, or nuts to sprinkle on top of the salad for an attractive presentation.
  • Consider dietary preferences. If you have dietary restrictions or preferences, don't hesitate to use gluten-free pasta, vegan cheese, or adjust the ingredients to accommodate your needs.

FAQ

Can I add protein to this salad for a more substantial meal?

Yes, you can easily add protein to this salad. Grilled or roasted chicken, diced cooked ham, chickpeas, or tofu can be great options. Add them when you combine all the salad ingredients, or serve the protein on top of the salad for a heartier meal.

Can I omit certain ingredients if I have dietary restrictions or preferences?

Absolutely! This recipe is flexible. You can omit ingredients like cheese or nuts if they don't fit your dietary needs or taste. Feel free to customize the salad to your liking.

Can I prepare the pasta salad in advance?

Yes, you can prepare most of the salad components in advance. Cook the pasta and roast the butternut squash ahead of time. Store them separately in airtight containers in the refrigerator. When you're ready to serve, simply combine all the ingredients and add the dressing.

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Pairing

These dishes would pair well with this recipe:

Recipe

Overhead view of autumn pasta salad in a white serving bowl
Print Recipe
5 from 3 votes

Autumn Pasta Salad

Get ready to savor the flavors of fall with our autumn pasta salad! Roasted butternut squash, crunchy apples, sweet cranberries, and nutty pecans, all come together with creamy feta and a zesty honey-Dijon dressing. Whether it's for a cozy autumn get-together or a tasty standalone meal, this salad captures the essence of the season in every mouthful. Easy preparation and make ahead friendly. Comes together in 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Brunch, Dinner, Lunch
Cuisine: American
Keyword: easy, healthy, make-ahead, quick, simple, vegetarian
Servings: 6 servings
Calories: 360kcal
Author: Sandra

Equipment

Ingredients

  • 8 ounces pasta Such as rotini or farfalle.
  • 1 cup butternut squash Diced.
  • 1 cup apple Granny Smith or Honeycrisp. Diced.
  • ½ cup dried cranberries
  • ½ cup pecans Chopped. You can substitute chopped walnuts.
  • ½ cup feta cheese Crumbled.
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Fresh green onion or thyme optional
US Customary - Metric

Instructions

  • Cook the pasta according to the package instructions. Drain and rinse with cold water to cool it down. Set aside.
    8 ounces pasta
  • Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper. Spread the squash on a foil-lined baking sheet and roast in the oven for about 15-20 minutes or until tender and slightly caramelized. Let it cool.
    1 cup butternut squash
  • In a large bowl, combine the cooked pasta, roasted butternut squash, diced apples, dried cranberries, chopped nuts, and crumbled feta cheese.
    1 cup apple, ½ cup dried cranberries, ½ cup pecans, ½ cup feta cheese
  • In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
    2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, Salt and pepper to taste
  • Drizzle the dressing over the pasta salad.
    Fresh green onion or thyme
  • Toss to coat everything evenly. Garnish with fresh chopped green onion or fresh thyme, if desired, for an extra burst of autumn flavor. Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

Calories: 360kcal | Carbohydrates: 48g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 157mg | Potassium: 454mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2550IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 2mg

Sweet Potato Black Bean Soup

· 1 Comment

Close up of a serving of sweet potato black bean soup in a white bowl with a spoon

Today I have this sweet potato black bean soup recipe to share with you. It's one of those dishes that's just as delicious as it is easy to make. If you've had a long day, and all you want is a hearty, comforting meal that doesn't take forever to cook. Well, this soup is your answer.

It has sweet potatoes that become all creamy and amazing, and the black beans add this awesome protein punch. But here's the best part: it's ready in just about 30 minutes! Just toss everything in a pot, let it simmer, and voila – a bowl of pure, soul-warming goodness. You're gonna love it!

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Why You'll Love This Recipe

❤️ Comfort food with a healthy twist. Indulge in the warmth and comfort of a hearty soup while knowing you're making a healthy choice with fresh, wholesome ingredients.

❤️ Speedy preparation. This recipe is perfect for busy days, ready to be enjoyed in 30 minutes or less, making it a convenient choice for a quick, wholesome meal.

❤️ Nutrient-Rich. Packed with sweet potatoes and black beans, this soup is a powerhouse of vitamins, fiber, and plant-based protein, ensuring you're nourishing your body with every spoonful.

❤️ Budget-friendly: With common pantry staples like black beans, canned tomatoes, and spices, this recipe is an affordable way to create a satisfying, restaurant-quality dish at home.

Detailed Ingredient Notes

Sweet potato black bean soup ingredients
  • Olive oil. Olive oil adds a rich, fruity flavor to your soup and helps sauté the onions, garlic, and sweet potatoes. It's a healthier alternative to butter or other cooking oils.
  • Onion. Chopped onions provide a savory base and depth of flavor to the soup. They also contribute natural sweetness as they cook down.
  • Sweet potatoes. These vibrant, orange-fleshed tubers are a nutritional powerhouse, loaded with vitamins, fiber, and natural sweetness. They add a delightful creamy texture and a hint of natural sweetness to the soup.
  • Garlic. Minced garlic offers a pungent and aromatic quality to the soup. It's a classic ingredient that enhances the overall flavor profile.
  • Black beans. Canned black beans are a convenient and excellent source of plant-based protein and fiber. They also absorb the flavors of the soup beautifully.
  • Canned tomatoes. Canned diced or crushed tomatoes provide a rich tomato base for the soup. They're an excellent time-saving option and offer consistent flavor.
  • Sea salt. Sea salt enhances the natural flavors of the ingredients and helps to balance the overall taste. You can adjust the amount to suit your preferred level of saltiness.
  • Sage. Dried sage adds earthy, herby notes to the soup, complementing the sweetness of the sweet potatoes.
  • Chili powder. This spice provides a mild heat and smoky flavor, contributing to the soup's complexity.
  • Dried oregano. Oregano brings a touch of Mediterranean-inspired flavor to the soup.
  • Smoked paprika. Smoked paprika imparts a delightful smoky depth to the dish. Make sure it's smoked paprika for that special flavor.
  • Vegetable broth. Vegetable broth is the liquid base of the soup, infusing it with savory, umami notes. You can use store-bought or homemade broth, and if you want to control the soup's thickness, you can adjust the amount of broth used.

Step-By-Step Instructions With Photos

Olive oil in a soup pot
Step 1. Drizzle olive oil into a warmed large soup pot over medium heat.
Uncooked chopped onion in a soup pot
Step 2. Add chopped onions
Lightly browned cooked chopped onion in a soup pot
Sauté for about 5 minutes until soft and lightly browned.
Uncooked chopped sweet potato and minced garlic in a soup pot
Step 3. Add sweet potatoes and garlic.
Sauteed chopped sweet potato, garlic, and onion in a soup pot
Sauté for another 3 minutes to just brown the sides.
Black beans, diced tomatoes, and spices in a soup pot
Step 4. Add black beans, tomatoes, sea salt, dried sage, chili powder, oregano, and smoked paprika.
All ingredients combined in a soup pot
Stir to combine.
All ingredients in a soup pot with vegetable broth
Step 5. Pour in vegetable broth and bring to boil, before reducing to low. Simmer uncovered for 20-25 minutes or until your desired thickness and tenderness of sweet potato.

Substitutions

  • Olive oil. You can substitute vegetable oil, canola oil, or avocado oil. Any neutral cooking oil can be used as a substitute for olive oil. The choice of oil may slightly affect the flavor but will not significantly alter the recipe.
  • Sweet potatoes. While sweet potatoes is one of the main ingredients in this soup, you can substitute butternut squash, pumpkin, or carrots and make it your own. These vegetables offer a similar sweet and earthy flavor profile to sweet potatoes. You can use them as a 1:1 replacement.
  • Black beans. You can substitute kidney beans, pinto beans, or navy beans. They'll work well in this recipe and add a different flavor dimension.
  • Canned tomatoes. You can substitute fresh tomatoes or tomato sauce. If using fresh tomatoes, peel and chop them. You may need a bit more salt and spices since canned tomatoes usually have some added salt. Tomato sauce can be used in place of canned tomatoes for a smoother consistency.
  • Sea salt. You can substitute regular table salt or kosher salt. Be sure to adjust the amount to taste, as the saltiness may vary slightly. Table salt tends to be saltier than sea salt.
  • Sage. Rosemary, thyme, or marjoram can work as substitutes for sage.
  • Chili powder. You can substitute cayenne pepper, paprika, or red pepper flakes for the chili powder. Be sure to adjust the amount to your taste preference.
  • Dried oregano. You can substitute dried basil or Italian seasoning.
  • Smoked paprika. Regular paprika or ground cumin can work. The flavor will vary but still be good.
  • Vegetable broth. If you're not strictly vegetarian, you can use chicken or beef broth for a slightly different flavor profile. Make sure to choose a low-sodium version if you want to control the soup's salt content. You can also substitute plain water. The vegetables and spices will infuse the water with flavor.

Variations

  • Add greens. Stir in a handful of chopped kale, spinach, or Swiss chard during the last few minutes of cooking. This will add a pop of color, nutrition, and a fresh flavor to your soup.
  • Creamy texture. For a creamier soup, blend a portion of the soup (using an immersion blender or regular blender) before serving. You can leave some chunks for texture.
  • Protein boost. Enhance the protein content by adding cooked quinoa, diced tofu, or shredded chicken to the soup. This can turn it into a heartier meal.
  • Roasted vegetables. Roast the sweet potatoes in the oven before adding them to the soup for a richer, caramelized flavor.
  • Toppings and garnishes. Elevate the soup with toppings like chopped fresh cilantro, grated cheese, sour cream, or sliced avocado for extra texture and flavor.
  • Coconut milk. For a tropical twist, stir in some full fat canned coconut milk. This adds a creamy, slightly sweet note to the soup.
  • Salsa fresca. Top your individual servings with a spoonful of fresh salsa for a zesty, vibrant kick.

Feel free to mix and match these variations to suit your taste and experiment with different combinations to keep this soup fresh and exciting each time you make it.

Overhead close up of sweet potato black bean soup in a soup pot with a ladle scooping out a serving

Storage

Storing your leftover sweet potato black bean soup is a breeze. Just wait for it to cool down to room temperature, then place it into an airtight container. If you have a date label handy, place it on the container so you know when you made it. Stick the container in the fridge – it will stay good for around 3-4 days.

If you have a lot of soup left and you want to keep it longer, consider freezing it. Make sure there is some space at the top of the container to allow for expansion, or use a freezer-safe bag. You can freeze it for 2-3 months.

When you're ready to dig in again, just thaw it in the fridge (if it's been frozen) and heat it up on the stove or in the microwave. If it's gotten thicker, add a little water or veggie broth to get that perfect consistency.

Top Tips

  • Prep ahead. To save time, you can peel and dice the sweet potatoes in advance and store them in a bowl of water in the fridge. This way, they'll be ready to go when you're ready to cook.
  • Customize the spice level. Adjust the amount of chili powder or other spices to your preferred level of heat. Feel free to make it milder or spicier to suit your taste.
  • Texture control. If you like a chunkier soup, don't cook the sweet potatoes until they're too soft. If you prefer a smoother consistency, cook them a bit longer until they start breaking down.
  • Serve with toppings. Jazz up your bowl with garnishes like a dollop of Greek yogurt, sour cream, grated cheese, chopped cilantro, or sliced avocado for added flavor and texture.
  • Pair with a side. This soup pairs wonderfully with a side of crusty bread, these rosemary biscuits, a simple green salad, a skillet chicken dish, a slice of vegetarian quiche, or a vegetarian sandwich for a well-rounded meal.
  • Freeze in portions. If you plan to freeze the soup, consider portioning it out into smaller containers or freezer bags for easy, single-serving reheats.
  • Experiment with herbs. Try different herbs like rosemary, basil, or even cilantro to give the soup a unique twist.
  • Make it creamier. For a creamy version, add a touch of coconut milk or cream to the soup, or blend a portion until smooth.

These tips will help you make the most of your sweet potato black bean soup and add your personal touch to this delicious dish.

FAQ

Can I use canned sweet potatoes instead of fresh ones?

While fresh sweet potatoes are recommended for the best texture and flavor, you can use canned sweet potatoes in a pinch. Just be sure to adjust the cooking time since canned sweet potatoes are already cooked.

Can I use other types of beans in this recipe?

Yes, you can experiment with other beans like kidney beans, pinto beans, or navy beans. They'll work well in this recipe and add a different flavor dimension.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can adapt this recipe for a slow cooker or Instant Pot. For a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours. For an Instant Pot, set it to "Soup" mode and cook for about 15-20 minutes.

Try these next:

Pairing Ideas

These recipes pair well with this soup:

Recipe

Close up of a serving of sweet potato black bean soup in a white bowl with a spoon
Print Recipe
5 from 2 votes

Sweet Potato Black Bean Soup

Whip up our sweet potato black bean soup in 30 minutes or less! It's a nutrition-packed, easy-to-make delight, featuring tender sweet potatoes, protein-rich black beans, and zesty spices in a hearty vegetable broth - a quick, healthy, and utterly delicious meal in no time.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: easy, healthy, make-ahead, quick, simple
Servings: 6 servings
Calories: 41kcal
Author: Sandra

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion Chopped (approximately. See Note 1.
  • 2 large sweet potatoes Peeled and diced (approximately 4 cups)
  • 2 teaspoons garlic Minced. Note 2.
  • 2 19-ounce cans black beans Approximately 4 cups total. Note 3.
  • 1 28-ounce can diced tomatoes
  • 1 tablespoon sea salt
  • 2 teaspoons dried sage
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 4 cups vegetable broth Low sodium. Note 4.
US Customary - Metric

Instructions

  • Drizzle olive oil into a warmed large soup pot over medium heat.
    2 tablespoons olive oil
  • Add chopped onions and sauté for about 5 minutes.
    1 large onion
  • Add sweet potatoes and garlic and sauté for another 3 minutes to just brown the sides.
    2 large sweet potatoes, 2 teaspoons garlic
  • Add black beans, tomatoes, sea salt, dried sage, chili powder, oregano, and smoked paprika. Stir to combine.
    2 19-ounce cans black beans, 1 28-ounce can diced tomatoes, 1 tablespoon sea salt, 2 teaspoons dried sage, 2 teaspoons chili powder, 1 teaspoon dried oregano, 1 teaspoon smoked paprika
  • Pour in vegetable broth and bring to boil, before reducing to low. Simmer for 20-25 minutes or until your desired tenderness of sweet potato.
    4 cups vegetable broth

Notes

  1. You can use a yellow or white onion for this soup. I used yellow.
  2. Two teaspoons of minced garlic is about two cloves of garlic. Go ahead and mince one large clove or two medium cloves and measure it out until you get 2 teaspoons.
  3. Two 19-ounce cans is approximately 4 cups. If you don't have black beans, you can substitute kidney beans, pinto beans, or navy beans. They'll work well in this recipe and add a different flavor dimension.
  4. For the best results, use low sodium vegetable broth. This will allow you to have better control over the salt content.
  5. Be sure to simmer the soup covered so that the broth does not evaporate. If you want a thicker soup, go ahead and simmer it uncovered for the last 10 minutes of cooking.

Nutrition

Calories: 41kcal | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 0.1mg | Potassium: 0.05mg | Calcium: 0.05mg | Iron: 0.03mg

Apple Galette

· 6 Comments

Overhead view of an apple galette with a slice cut out

This lovely apple galette makes the perfect weeknight dessert because it's so simple with just four basic ingredients and does not require a homemade crust. I do enjoy making pie crust from scratch, but when I don't want to bother, I love to use Pillsbury refrigerated pie crust. I've used it in this Italian quiche, and this quiche Florentine. It's light, flaky, and tastes good. It's a great shortcut ingredient when you don't have much time. I've tried a couple of other brands of refrigerated pie crust, but I think this one is best.

My dear husband has told me time and time again that this is his favorite dessert of all the ones I have made for him. I can see why he enjoys it, fresh apples, dressed with sugar and cinnamon all wrapped up in a flaky pastry. What's not to like? I hope you love it too!

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Why You'll Love This Recipe

❤️ Simplicity. This recipe is incredibly easy and approachable, making it suitable for both novice and experienced bakers. It uses a store-bought pie crust for convenience.

❤️ Minimal ingredients. The recipe requires only a handful of basic ingredients, which you likely already have in your kitchen, such as apples, sugar, and cinnamon.

❤️ Rustic charm. The galette's rustic, free-form shape adds a touch of homemade charm to your dessert, and it doesn't require any complicated pie crust shaping.

Detailed Ingredient Notes

Apple galette ingredients
  • Store-bought pie crust. Using a store-bought pie crust provides convenience and saves time. You can find pre-made pie crusts in the refrigerated or frozen section of most grocery stores. If you prefer to make your own pie crust, you can follow the recipe and directions in our leek and mushroom quiche recipe. While that is a savory recipe, the crust will still work for a sweet recipe like this one.
  • Apples. Choose firm apples that are both sweet and slightly tart. Varieties like Granny Smith, or Honeycrisp work well. These apples hold their shape during baking and provide a nice balance of flavors. You can also mix different types of apples for a more complex flavor profile.
  • Granulated sugar. Granulated sugar adds sweetness to the filling and helps to draw out the natural juices from the apples, creating a caramelized effect. I have tried this recipe with brown sugar, and while brown sugar is great for a traditional apple pie, I found that the granulated white sugar works better for this recipe.
  • Ground cinnamon. Cinnamon adds warmth and depth to the filling, complementing the natural flavors of the apples. You can adjust the amount to suit your taste. Feel free to experiment with other spices like nutmeg or cloves for added complexity.

Step-By-Step Instructions With Photos

Step 1. Preheat your oven to 375 F (190 C) and line a baking sheet with parchment paper. Remove the store-bought pie crust from the refrigerator and allow it to come to room temperature.

Sliced apples, granulated sugar, and cinnamon in a white mixing bowl.
Step 2. Place the apple slices in a medium bowl and sprinkle the sugar and cinnamon over the top. Stir to combine.
Unbaked pie crust spread onto parchment paper on a baking sheet.
Step 3. Spread out the pie crust on the parchment paper, creating a rustic circle.
Sliced apples on unbaked pie crust.
Step 4. Arrange the apples in the center of the pastry, leaving about a 1-2 inch (2.5-5 cm) border around the edges.
Unbaked apple galette on a baking sheet lined with parchment paper
Step 5. Fold the edges of the pastry over the apples, creating a rough border.

Step 6. Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown, and the apples are tender.

Apricot preserves being spread onto baked apple galette with a red silicone pastry brush.
Step 7 (optional). Allow the galette to cool slightly, then brush with warmed apricot preserves. This is an optional step, but it gives the galette a beautiful sheen and added flavor.

Storage

To store leftover galette, allow it to cool to room temperature, then cover it tightly with plastic wrap or place it in an airtight container. Refrigerate the galette to keep it fresh. Eat it within 2-3 days for the best quality.

Reheat slices in a preheated oven at 325°F (163°C) for about 10-15 minutes or until warmed through. Keep in mind that the crust may not be as crispy as when freshly baked, but the flavors will still be delicious. My husband likes to eat it cold straight from the refrigerator. 🙂

A slice of apple galette on a light grey plate with a fork.

Tips for Success

  • Choose the right apples. Choose firm, tart-sweet apples like Granny Smith, or Honeycrisp. These varieties hold their shape and provide a nice contrast to the sweetness of the galette.
  • Slice the apples uniformly. Use a mandoline slicer or a sharp knife to slice the apples evenly. This ensures even cooking and a visually appealing galette.
  • Keep an eye on baking. Oven temperatures may vary, so keep an eye on the galette as it bakes. It's ready when the crust is golden and the apples are tender. You can cover the galette with foil if the crust browns too quickly.
  • Let it cool slightly. Allow the galette to cool for a few minutes before serving. This helps set the filling and makes it easier to slice.

FAQ

Can I freeze the Easy Apple Galette for later use?

Yes, you can freeze the galette, but it's best to freeze it before baking. Assemble the galette as directed but do not bake it. Instead, place it on a baking sheet in the freezer until it's solid, then wrap it well in plastic wrap and foil to prevent freezer burn. When you're ready to enjoy it, bake it directly from the freezer, adding a few extra minutes to the baking time as needed to ensure the center is fully cooked and the crust is golden brown. Freezing a fully baked galette may result in textural changes upon thawing.

Can I use a different type of fruit in this recipe instead of apples?

Yes, you can certainly experiment with different fruits in this galette recipe. Pears, peaches, berries, or a combination of fruits work well. Just ensure that the fruit you choose is ripe and suitable for baking. Adjust the sugar and spices to complement the chosen fruit's flavor.

What are some optional toppings for serving this galette?

There are various options for enhancing your galette. Some popular choices include a scoop of vanilla ice cream, a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of powdered sugar. You can also add a handful of chopped nuts, like pecans or walnuts, for extra texture and flavor.

Try one of these next.

Recipe

Overhead view of an apple galette with a slice cut out
Print Recipe
5 from 4 votes

Apple Galette

This simplified version of an apple galette uses a store-bought pie crust to make it super easy and quick to prepare. It's a great option when you want a delicious dessert without the fuss of making pastry from scratch. It's the perfect weeknight dessert!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: French
Keyword: easy, simple, weeknight
Servings: 8 servings
Calories: 157kcal
Author: Sandra

Equipment

Ingredients

  • 1 refrigerated pie crust pre-made for convenience
  • 2 medium apples Peeled and thinly sliced.
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ cup apricot preserves Optional.
US Customary - Metric

Instructions

  • Preheat your oven to 375 F (190 C) and line a baking sheet with parchment paper. Remove the pie crust from the refrigerator and allow it to come to room temperature.
    1 refrigerated pie crust
  • Place the apple slices in a medium bowl and sprinkle the sugar and cinnamon over the top. Stir to combine.
    2 medium apples, 2 tablespoons granulated sugar, ½ teaspoon ground cinnamon
  • Spread out the pie crust on the parchment paper, creating a rustic circle.
  • Arrange the apples in the center of the pastry, leaving about a 1-2 inch (2.5-5 cm) border around the edges.
  • Fold the edges of the pastry over the apples, creating a rough border.
  • Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown, and the apples are tender.
  • Allow the galette to cool slightly, then brush with warmed apricot preserves. This is an optional step, but it gives the galette a beautiful sheen and added flavor.
    ½ cup apricot preserves

Notes

Tips for Success
  • Choose the right apples. Choose firm, tart-sweet apples like Granny Smith, or Honeycrisp. These varieties hold their shape and provide a nice contrast to the sweetness of the galette.
  • Slice the apples uniformly. Use a mandoline slicer or a sharp knife to slice the apples evenly. This ensures even cooking and a visually appealing galette.
  • Keep an eye on baking. Oven temperatures may vary, so keep an eye on the galette as it bakes. It's ready when the crust is golden and the apples are tender. You can cover the galette with foil if the crust browns too quickly.
  • Let it cool slightly before serving. Allow the galette to cool for a few minutes before serving. This helps set the filling and makes it easier to slice.

Nutrition

Calories: 157kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 93mg | Potassium: 57mg | Fiber: 1g | Sugar: 12g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

Easy Orange Chicken

· 3 Comments

If you have a craving for Chinese food, but don't have a lot of time to cook and don't want to spend money on takeout, this easy orange chicken is for you! This recipe uses just five simple ingredients (not counting salt and pepper) and takes only 15 to 20 minutes to make.

My husband loves orange chicken and when we do get Chinese takeout, he always orders a double serving of orange chicken. When I first made this recipe, I wondered if it would get his stamp of approval. It certainly did! He loved it and went back for seconds, and sometimes even thirds. I love this recipe because it's not only delicious, it's also the perfect quick and easy weeknight dinner. You can never have too many of those!

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Why You'll Love This Recipe

❤️ Quick and easy. This recipe is straightforward and doesn't require extensive cooking skills. It involves simple steps like coating the chicken in cornstarch and frying it briefly, making it accessible for both beginners and experienced home cooks who want a fast and easy meal.

❤️ Budget friendly. Making orange chicken at home can be more cost-effective than ordering it from a restaurant. With readily available ingredients and no need for special equipment, you can enjoy a restaurant-quality dish without the added expense of dining out or getting takeout.

❤️ Delicious sweet and savory flavor. The orange sauce made from marmalade, soy sauce, and rice vinegar offers a delightful combination of sweet and savory flavors.

Detailed Ingredient Notes

Easy orange chicken ingredients
  • Boneless, skinless chicken breasts. Boneless, skinless chicken breasts are used for this recipe because they are lean and cook quickly. Make sure they are properly thawed if frozen, and cut them into bite-sized pieces to make sure they cook evenly.
  • Cornstarch. Cornstarch creates a crispy, golden exterior when fried. It's a common thickening agent in Chinese cooking and helps the sauce adhere to the chicken.
  • Vegetable oil (for frying). This recipe calls for vegetable oil for frying the chicken. If you want to substitute, you will want to use an oil with a high smoke point, such as canola or peanut oil, for deep frying. The oil should be heated to around 350-375 F (175-190 C) for the best results.
  • Orange marmalade. Orange marmalade provides the primary orange flavor and sweetness for the sauce. It's an effective shortcut for making this easy orange chicken!
  • Soy sauce. Soy sauce adds a salty and savory element to the sauce. It's a common ingredient in many Asian recipes like this one and gives this dish its distinctive umami flavor.
  • Rice vinegar. Rice vinegar adds a tangy and slightly sweet flavor to the sauce. It helps balance the sweetness of the marmalade and the saltiness of the soy sauce.

Step-By-Step Instructions With Photos

Chicken breast pieces seasoned with salt and pepper on a white cutting board
Step 1. Season the chicken pieces with salt and black pepper to taste.
Chicken breast pieces being dredged in cornstarch in a white bowl
Step 2. Add the cornstarch to a shallow bowl. Dredge each chicken piece in the cornstarch, shaking off any excess.
Chicken breast pieces cooking in a skillet
Step 3a. Heat vegetable oil in a large skillet or frying pan over medium-high heat. Add enough oil to fully coat the bottom of the pan. It should be about ¼ inch deep from the bottom of the pan. Once the oil is hot, carefully add the coated chicken pieces about 1 inch apart. Do not add too many chicken pieces at once.
Golden brown chicken pieces cooking in a skillet
Step 3b. Fry them until they are golden brown and fully cooked, typically taking about 1 to 1.5 minutes per side. Be careful not to overcook the chicken. Remove them from the skillet and drain on paper towels. Repeat with any remaining chicken pieces.
Sauce ingredients in a white bowl
Step 4a. In a small bowl, add the orange marmalade, soy sauce, and rice vinegar.
Sauce ingredients being combined with a wire whisk
Step 4b. Whisk until it's well combined. Heat it in the microwave on high for 40 seconds to 1 minute until it is heated through. If the sauce is too thin, mix some cornstarch with water and stir it in until thickened or you can add a bit more marmalade.
Cooked chicken breast pieces covered with sauce in a white bowl
Step 5. Pour it over the chicken and toss to coat. Serve it over cooked rice or noodles.

Substitution Suggestions

  • Chicken. Instead of chicken breasts, you can use boneless, skinless chicken thighs.
  • Soy sauce. You can use low-sodium soy sauce if you want to reduce the overall saltiness of the dish. You can also substitute it with tamari for a gluten-free version.
  • Rice vinegar. If you don't have rice vinegar, you can use white wine vinegar or apple cider vinegar as a substitute. It will add a slightly different flavor, but it will work.
Close up of a serving of orange chicken in a white bowl and picking up a piece of chicken with chopsticks

Storage

To refrigerate. Place the leftovers in an airtight container and store it in the refrigerator. Eat within 3 to 4 days. Reheat in the microwave on high for about 1-2 minutes, depending on the amount you are reheating.

To freeze. Allow it to cool completely. Then place portions of orange chicken in airtight, freezer-safe containers. You can also use heavy-duty resealable freezer bags. Make sure to remove as much air as possible to prevent freezer burn. Place them in the freezer. When you're ready to enjoy, move the portion you plan to eat to the refrigerator to thaw overnight. Then, reheat it using the above microwave method, making sure it reaches an internal temperature of 165 F (74 C).

Top Tips

  • Use the right cooking temperature. When frying the chicken, make sure the oil is hot enough (around 350-375 F or 175-190 C) to create a crispy crust on the chicken pieces. It's important not to overcrowd the pan, as this can cause the chicken to steam instead of fry properly.
  • Don't overcook. Be careful to not overcook the chicken. About 1-2 minutes per side should be about all the time you need. However, the timing can vary depending on the temperature of your oil, your stove, and your pan. I used this non-stick skillet and a gas stove. If you are cooking on an electric stove, the chicken may take a bit longer to cook. I highly recommend an instant read thermometer to check the internal temperature of the chicken.
  • Adjust the sauce to your taste. You can adjust the orange sauce to your taste. If you prefer it thicker and sweeter, add more marmalade; if you want it saltier, add more soy sauce; and for more tang, increase the rice vinegar.

Frequently Asked Questions

Can I bake the chicken instead of frying it?

While frying gives the chicken a crispier texture, you can bake the coated chicken pieces in a preheated oven at 375 F (190 C) for about 15-20 minutes, turning them halfway through for even cooking.

Can I make the orange sauce in advance?

Yes, you can prepare the orange sauce in advance and store it in the refrigerator. Reheat it before serving, and if it thickens too much, you can thin it out with a bit of water or orange juice.

How do I make the sauce thicker if it's too thin?

If the sauce is too thin, you can mix a small amount of cornstarch with water and add it to the sauce while stirring until it reaches the desired thickness. You can also add a bit more marmalade if you don't mind it a little sweeter.

More easy weeknight chicken dinner recipes!

Recipe

Close up of a bowl of orange chicken over rice with chopsticks
Print Recipe
5 from 3 votes

Easy Orange Chicken

Craving a quick and fuss-free meal that's seriously scrumptious? Say hello to our easy orange chicken. It uses only five ingredients and is done in 15 minutes or less!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dinner
Cuisine: Asian
Keyword: easy, quick, simple, weeknight
Servings: 6 servings
Calories: 226kcal
Author: Sandra

Equipment

Ingredients

For the Chicken:

  • 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces. Note 1.
  • salt and black pepper To taste.
  • ½ cup cornstarch Note 2.
  • vegetable oil For frying

For the Orange Sauce:

  • ¾ cup orange marmalade Store-bought
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar Note 3.
US Customary - Metric

Instructions

  • Season the chicken pieces with salt and black pepper to taste.
    1 pound boneless, skinless chicken breasts, salt and black pepper
  • Add the cornstarch to a shallow bowl. Dredge each chicken piece in the cornstarch, shaking off any excess.
    ½ cup cornstarch
  • Heat vegetable oil in a large skillet or frying pan over medium-high heat. Add enough oil to fully coat the bottom of the pan. It should be about ¼ inch deep from the bottom of the pan. Once the oil is hot, carefully add the coated chicken pieces about 1 inch apart. Do not add too many chicken pieces at once. Fry them until they are golden brown and fully cooked, typically taking about 1 to 1.5 minutes per side. Be careful not to overcook the chicken. Remove them from the skillet and drain on paper towels. Repeat with any remaining chicken pieces. Note 4.
    vegetable oil
  • In a small bowl, add the orange marmalade, soy sauce, and rice vinegar. Whisk until it's well combined. Heat it in the microwave on high for 40 seconds to 1 minute until it is heated through. If the sauce is too thin, mix some cornstarch with water and stir it in until thickened or you can add a bit more marmalade. Note 5.
    ¾ cup orange marmalade, 2 tablespoons soy sauce, 1 tablespoon rice vinegar
  • Pour it over the chicken and toss to coat. Serve it over cooked rice or noodles.

Notes

  1. Traditionally, orange chicken recipes use boneless, skinless chicken breasts. If you prefer chicken thighs, you can substitute an equal amount of those instead. Cut the chicken into relatively evenly sized, bite-sized pieces. This helps the chicken cook faster and more evenly.
  2. Cornstarch is the key to a crispier crust. I don't recommend substituting all-purpose flour.
  3. Rice vinegar has a light, subtle flavor. If you don't have this on hand, you can substitute white wine or apple cider vinegar.
  4. Add enough oil so it is about ¼ inch deep from the bottom of the pan and then allow the oil to heat to about 350-375 F (175-190°C) before adding the chicken. This will ensure that the chicken gets crispy without absorbing too much oil. Also be sure to space the chicken pieces about 1 inch apart. Depending on the size of your skillet, you may need to cook it in a couple of batches. It usually takes less than two minutes per side to cook the chicken (mine took only 1 minute per side on a gas stove). It is done when it turns a light golden brown. Be careful not to overcook!
  5. I love the convenience of the microwave here. By heating the sauce in the microwave, rather than returning the chicken to the skillet and tossing it with the sauce over heat, you avoid the risk of overcooking the chicken. If you find that the sauce is too thin, you can combine some cornstarch and water and stir that mixture into the sauce to thicken it up. You can also add a bit more marmalade if you don't mind a sweeter sauce.

Nutrition

Calories: 226kcal | Carbohydrates: 36g | Protein: 16g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 111mg | Potassium: 295mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.4mg

No Rise Pizza Dough

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Pizza sauce being spread over raw pizza crust with a spoon

Who doesn't love a freshly baked homemade pizza, right? But we don't always have hours to wait for pizza dough to rise. That's where our no rise pizza dough recipe comes to the rescue.

It's the kind of recipe that fits perfectly into those busy evenings when you're craving a delicious, hot-out-of-the-oven pizza but don't have all day to make it happen.

Pair it with our quick, easy, and delicious homemade sweet pizza sauce, and you'll have a pizza you'll never forget!

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Why You'll Love This Recipe

❤️ Quick and convenient. This recipe will allow you to enjoy homemade pizza in a matter of minutes, making it perfect for busy weeknights or spontaneous pizza cravings.

❤️ Foolproof. The straightforward instructions and minimal ingredients make this recipe suitable for both novice and experienced cooks, ensuring a successful pizza-making experience every time.

❤️ Saves Money. Homemade pizza is often more budget-friendly than ordering from a pizzeria, and this recipe makes it even more cost-effective.

❤️ Family-Friendly. It's an ideal recipe for family pizza nights, allowing everyone to get involved in the pizza-making process and have fun creating their pies.

❤️ Simple ingredients. This recipe uses just a handful of simple ingredients.

Ingredients

  • Bread flour. Bread flour is preferred for pizza dough due to its higher protein content. This protein helps create a chewy and structured crust. While all-purpose flour can be used as a substitute, bread flour produces a classic pizza crust texture.
  • Granulated sugar. Sugar serves as food for the yeast, making sure it becomes active. It also adds a subtle sweetness to the dough, balancing the flavor profile.
  • Instant yeast. Instant yeast is a quick-rising yeast that eliminates the need for proofing. It activates rapidly when mixed with the other ingredients and is known for its reliability in dough recipes.
  • Salt. Salt enhances the overall flavor of the dough and strengthens the dough structure. It also regulates yeast activity, ensuring a balanced rise and a well-seasoned crust.
  • Warm water. Warm water is crucial for activating the yeast. It should be around 110 F (45 C) to encourage proper yeast fermentation. Water that's too hot can kill the yeast, while water that's too cold may not activate it effectively.
  • Olive oil. Olive oil adds moisture, flavor, and a subtle richness to the dough. It contributes to a tender crumb and prevents the dough from becoming overly dry during mixing and kneading.

See recipe card for quantities.

How to Make Pizza Dough

Step 1. Preheat oven to 450 degrees F (230 degrees C), and lightly grease a pizza pan. You can also assemble the pizza directly on a pizza peel and transfer it onto a pizza stone.

Pizza dough ingredients in the bowl of a stand mixer with dough hook attachment
Step 2a. Add flour, sugar, yeast, salt, warm water, and oil to the bowl of a stand mixer. Mix or beat until smooth, about 6 minutes.
Pizza dough ingredients in a mixing bowl being combined with a rubber spatula
Step 2b. If you don't have a stand mixer, you can add all ingredients to a large bowl, stir to combine, and knead by hand on a floured surface.
Knead for about 6 to 7 minutes until dough is smooth and elastic.
Ball of pizza dough on a marble surface.
Step 3. Let rest for 5 minutes.
Step 4a. If using a pizza pan, turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle. Transfer to the prepared pizza pan and shape it into the pan.
If using a pizza peel (my preferred method), lay a piece of parchment paper on the peel large enough to accommodate your pizza.
Step 4b. Shape the dough with your hands directly on the peel
Unbaked pizza on a parchment lined pizza peel
Step 5. Spread crust with sauce and toppings of your choice. Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving.

Substitutions

The following substitutions offer flexibility in case you're missing a specific ingredient, allowing you to adapt the recipe to what you have available in your kitchen without compromising the overall quality of your homemade pizza dough.

  • Bread flour. If you don't have bread flour, you can use all-purpose flour as a substitute. While bread flour is preferred for its higher protein content, all-purpose flour will still yield a good pizza crust.
  • Granulated sugar. Substitute white sugar with an equal amount of honey or maple syrup for a touch of natural sweetness. Keep in mind that these alternatives might slightly alter the dough's flavor.
  • Instant yeast. If you have active dry yeast instead of instant yeast, you can still use it. However, you'll need to prove it in the warm water and sugar for about 5-10 minutes until it becomes foamy before adding it to the dry ingredients.
  • Olive oil. Feel free to replace olive oil with other cooking oils like vegetable oil, canola oil, or even melted butter for a slightly different flavor profile.
  • Warm water: If you don't have a thermometer to measure the water temperature precisely, aim for lukewarm water. It should feel comfortably warm to the touch but not hot.

Variations

The following variations offer numerous flavor and texture options, allowing you to create a custom pizza dough that suits your taste and complements your chosen pizza toppings.

  • Herb-infused dough. Add a teaspoon or two of dried herbs like oregano, basil, thyme, or rosemary to the dry ingredients for a fragrant herb-infused crust.
  • Garlic lover's dough. Mix in 1-2 teaspoons of garlic powder or finely minced fresh garlic to the dough for an extra boost of garlicky flavor.
  • Cheesy crust. Fold shredded cheese, such as mozzarella, cheddar, or Parmesan, into the dough during the kneading process for a cheesy surprise in every bite.
  • Whole wheat dough: Substitute part of the bread flour with whole wheat flour for a nuttier, heartier crust. Start with a 50/50 ratio and adjust to your preference.
  • Spicy kick. Add a pinch of crushed red pepper flakes or cayenne pepper to the dough for a subtle spicy kick that pairs perfectly with your favorite pizza toppings.
  • Honey wheat dough: Incorporate a tablespoon of honey or agave nectar for a touch of sweetness and a deeper flavor profile.
  • Multigrain dough. Enhance the dough's texture and nutrition by adding a couple of tablespoons of ground flaxseeds, chia seeds, or sesame seeds.
  • Stuffed crust. For a stuffed crust pizza, place a line of string cheese or your favorite cheese sticks along the edge of the rolled-out dough before folding it over and sealing the edges.
  • Sesame seed crust. Brush the edge of the pizza crust with beaten egg and sprinkle sesame seeds for a delightful crunchy crust.
  • Cornmeal bottom. Before placing your shaped dough on the pizza pan, sprinkle cornmeal on the pan's surface to add a unique texture and prevent sticking.
Unbaked pizza crust on a pizza peel ready to be topped with toppings

Equipment

We understand that not everyone has a fancy kitchen setup, and that's perfectly okay. That's why we designed this recipe to be as down-to-earth and flexible as possible.

Whether you're someone who loves to get your hands in the dough or you swear by your trusty stand mixer, we've got you covered. You can knead the dough by hand, or let the stand mixer and its handy dough hook do the hard work for you. It's all about what suits your style and kitchen setup.

Now, let's talk pizza baking. If you're the type who dreams of having a pizza stone and a pizza peel for that authentic pizzeria feel, go for it! Preheat that stone, slide your pizza onto it with the peel (don't forget to top the peel with parchment paper first so it slides right off, and savor the crispy, delicious results.

Quick tip: Cover your peel with a piece of parchment paper large enough for your pizza and build your pizza on that. It will slide onto your pre-heated pizza stone effortlessly.

But guess what? If you don't have these fancy tools, that's perfectly fine too. A regular pizza pan will work just as well. It distributes heat evenly, so you can still make fantastic homemade pizza with ease, no special equipment required. We want to make pizza night fun and accessible for everyone, no matter what's in your kitchen.

Storage

If you don't want to use the dough right away, you can store it as follows:

  1. Refrigeration: If you plan to use the dough within a day or two, you can store it in the refrigerator. Place the dough in an airtight container or a tightly sealed plastic wrap, ensuring it's well-covered to prevent drying out. Store it in the refrigerator for up to 48 hours. It will rise in the refrigerator and develop a flavor that is similar to sourdough, which is still delicious!
  2. Freezing: To store the dough for a longer period, you can freeze it. Wrap the dough tightly in plastic wrap, then place it in a freezer-safe bag or airtight container. Label the container with the date of freezing. Frozen pizza dough can typically be stored for up to 2-3 months in the freezer without significant loss of quality.

When you're ready to use the refrigerated or frozen dough, allow it to come to room temperature for about 30 minutes to make it easier to work with. Then, proceed with shaping, topping, and baking as usual.

Storing this no rise pizza dough gives you the convenience of having pizza dough on hand for whenever those pizza cravings strike.

Tips for Success

By following these tips, you'll be well on your way to making delicious homemade pizza with your no rise pizza dough.

  • Water temperature. Pay attention to the water temperature. It should be around 110 degrees F (45 degrees C). Too hot water can kill the yeast, while water that's too cold won't activate it properly.
  • Fresh yeast. Ensure your yeast is fresh and not expired. Check the expiration date on the packet or jar.
  • Prove the yeast. If using active dry yeast, prove it by mixing it with warm water and sugar and letting it sit for about 10 minutes until it becomes foamy. This ensures that the yeast is active and ready to leaven the dough.
  • Kneading. Whether kneading by hand or using a stand mixer, knead the dough until it's smooth and elastic. This usually takes about 5-7 minutes of kneading.
  • Resting time. Allow the dough to rest for at least 5 minutes after kneading. This short resting period relaxes the gluten and makes it easier to shape.
  • Shaping the dough. When rolling out or patting the dough into a pizza shape, work from the center outward to avoid pushing all the air out of the dough, which helps create a lighter crust.
  • Preheat the oven. Preheat your oven to the specified temperature (450 degrees F or 230 degrees C) before baking. A hot oven is essential for achieving a crispy crust.
  • Baking surface. Use a pizza stone, pizza pan, or baking sheet to bake your pizza. If using a stone, preheat it in the oven for a few minutes before placing the pizza on it.
  • Toppings. Don't overload your pizza with too many toppings, as this can make the crust soggy. Use a moderate amount of sauce, cheese, and toppings for the best results.
  • Cooling time. Allow the pizza to cool for a few minutes after baking. This prevents the cheese and toppings from sliding off when you cut into it.

Enjoy your pizza night!

FAQ

Can I use all-purpose flour for this pizza dough?

Yes. All-purpose flour works well for this recipe.

Can I prepare the dough in advance and store it for later use?

You can make the no-rise pizza dough in advance and store it in the refrigerator for up to 24 hours. Just be sure to wrap it tightly in plastic wrap or place it in an airtight container. When you're ready to use it, allow the dough to come to room temperature for about 15 to 30 minutes before rolling it out.

Can I freeze the dough for future use?

Yes, you can freeze the no-rise pizza dough for later use. After preparing the dough, wrap it tightly in plastic wrap, and then place it in a freezer-safe bag or container. Freeze for up to 3 months. To use, thaw the dough in the refrigerator overnight, then let it come to room temperature for 30 minutes before rolling and baking as usual. It's a convenient way to have pizza dough on hand whenever the craving strikes!

This sweet pizza sauce is the perfect complement for this homemade pizza dough recipe. Together they make a pizza that tastes better than the pizza parlor! For more Italian flavors, give our Italian quiche, chicken Parmesan casserole, and meatball casserole a try!

Recipe

Pizza sauce being spread over raw pizza crust with a spoon
Print Recipe
5 from 2 votes

No Rise Pizza Dough

When that pizza craving hits, who's got time to wait around for dough to rise? Not us! With our no-fuss, no-rise pizza dough recipe, you can have a mouthwatering homemade pizza ready to devour in just 15 minutes. No fancy techniques or lengthy waits required. Let's get you to that cheesy, saucy goodness ASAP!
Prep Time15 minutes
Total Time15 minutes
Course: Dinner
Cuisine: Italian
Keyword: easy, make-ahead, quick, simple
Servings: 8 servings
Calories: 185kcal
Author: Sandra

Equipment

Ingredients

  • 2 ½ cups bread flour
  • 1 teaspoon granulated sugar
  • 2¼ teaspoons instant yeast One .25 ounce packet. See Note 1.
  • 1 teaspoon salt
  • 1 cup warm water 110 degrees F/45 degrees C. Note 2.
  • 2 tablespoons olive oil
US Customary - Metric

Instructions

  • Preheat oven to 450 degrees F (230 degrees C), and lightly grease a pizza pan. You can also assemble the pizza directly on a pizza peel and transfer it onto a pizza stone.
  • Add flour, sugar, yeast, salt, warm water, and oil to the bowl of a stand mixer. Mix or beat until smooth, about 6 minutes.
    If you don't have a stand mixer, you can add all ingredients to a large bowl, stir to combine, and knead by hand on a floured surface. Knead for about 6 to 7 minutes until dough is smooth and elastic. Note 3.
    2 ½ cups bread flour, 1 teaspoon granulated sugar, 2¼ teaspoons instant yeast, 1 teaspoon salt, 1 cup warm water, 2 tablespoons olive oil
  • Let rest for 5 minutes. Note 4.
  • If using a pizza pan, turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle. Transfer to the prepared pizza pan and shape it into the pan.
    If using a pizza peel (my preferred method), lay a piece of parchment paper on the peel large enough to accommodate your pizza, then shape the dough with your hands directly on the peel.
  • Spread crust with sauce and toppings of your choice. Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving. Note 5.

Notes

  1. It's important to note that this recipe calls for instant yeast. This means that it does not require proving in a warm sugar water solution before using. You can use active dry yeast instead, but you will need to prove it in a warm sugar water solution for several minutes before adding it to the rest of the ingredients.
  2. Pay attention to the water temperature. It should be around 110 F (45 C). If it's too hot, it can kill the yeast. While water that's too cold won't activate it properly. Use a candy thermometer to measure the temperature.
  3. Kneading is an important step. A stand mixer fitted with a dough hook makes this much easier. However, if you don't have a stand mixer, you can knead it by hand. Kneading releases the gluten, the protein found in wheat. Gluten gives the dough its structure and elasticity. The idea is to knead the dough enough to make it very elastic and stretchy, which is ideal for pizza.
  4. This dough does not require a lot of resting time, but it is important to allow it to rest for at least 5 minutes.
  5. I know it's hard to do, but allow your freshly baked pizza to rest for several minutes before you cut into it. This will help prevent your toppings from sliding off.

Nutrition

Calories: 185kcal | Carbohydrates: 30g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 295mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 0.4mg

Sweet Pizza Sauce

· 4 Comments

Overhead view of pizza sauce in a white bowl with a spoon.

Introducing the ultimate solution for pizza night perfection: a 5-minute, no-cook homemade sweet pizza sauce that's bursting with flavor! Whether you're a busy parent seeking a quick and delicious dinner option, a homemade pizza enthusiast eager to craft the perfect pie, or simply someone who craves the mouthwatering taste of homemade pizza sauce without the hours of simmering, this recipe has you covered.

We also have the perfect no rise pizza dough to go with it! Ready in just 15 minutes! If you thought homemade pizza can't be a weeknight meal, think again!

It's more than a pizza sauce too. You can use it as a dipping sauce for homemade bread sticks, mozzarella sticks, and chicken tenders. It's also the perfect sauce to use in this chicken Parmesan casserole, and this easy dump and bake meatball casserole.

With a handful of simple ingredients and a mere 30-minute resting period to let the flavors combine, you'll have a homemade sauce that elevates your pizza to gourmet status.

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Why You'll Love This Recipe

❤️ Quick and Convenient. This recipe takes just 5 minutes to prepare, making it an excellent choice for busy individuals or those craving a homemade pizza sauce without the hassle of a lengthy cooking process.

❤️ No-Cooking Required. The sauce is a no-cook recipe, eliminating the need for stovetop cooking or simmering. This feature is particularly appealing during hot weather or when you want to avoid heating up your kitchen.

❤️ Customizable Flavor. The combination of ingredients like garlic, honey, and various spices creates a well-rounded, flavorful sauce. You can easily adjust the seasoning to suit your taste preferences, making it versatile and adaptable.

❤️ Flavor Enhancement. The inclusion of ingredients like Parmesan cheese and honey adds depth and richness to the sauce. These ingredients contribute to a unique and delicious pizza flavor that you might not find in store-bought alternatives.

❤️ Immediate Use. Unlike some homemade sauces that require hours of simmering or aging, this sauce can be used immediately after a brief resting period of 30 minutes. This means you can enjoy your homemade pizza without much delay.

Ingredient Notes

Sweet pizza sauce ingredients
  • Tomato paste. This recipe uses tomato paste rather than tomato sauce. Tomato paste is a concentrated form of tomatoes. It provides the rich tomato flavor and thick consistency essential for making a no-cook pizza sauce. When choosing tomato paste, look for one with no added sugar for a more authentic taste and to control the sweetness of the sauce.
  • Warm water. Warm water helps to thin out the tomato paste, making it easier to mix and achieve the desired sauce consistency. The warm temperature also helps to blend the flavors of the other ingredients.
  • Grated Parmesan cheese. Parmesan cheese adds a salty, umami-rich depth to the sauce. Grating it finely allows it to blend smoothly into the sauce, enhancing its overall flavor. Use freshly grated Parmesan for the best results.
  • Honey. Honey provides a touch of natural sweetness to balance the acidity of the tomatoes and add complexity to the sauce's flavor profile. It also contributes to a slightly glossy finish.
  • Minced garlic. Garlic offers a pungent and aromatic quality to the sauce. Freshly minced garlic is recommended for the best flavor. Adjust the quantity to your preference, as garlic can be quite strong.
  • Onion powder. Onion powder adds a mild onion flavor without the texture of fresh onions. It contributes to the sauce's complexity without overpowering it.
  • Italian seasoning. Italian seasoning is a versatile herb blend commonly used in Mediterranean and Italian cuisine. It combines herbs like oregano, basil, marjoram, thyme, rosemary, and sometimes sage, providing a convenient way to add complex flavors to your dishes. Adjust the quantity to suit your taste, and enjoy its versatility in various recipes beyond pizza sauce.
  • Freshly ground black pepper. Black pepper adds a gentle heat and enhances the overall flavor profile. Use freshly ground black pepper for the best flavor.
  • Cayenne pepper. Cayenne pepper provides a subtle kick of spiciness to the sauce. Adjust the quantity to your desired level of heat.
  • Dried red pepper flakes. Red pepper flakes add a touch of heat and a hint of smokiness. You can adjust the amount to suit your heat preference.
  • Salt (to taste): Salt is essential for seasoning and balancing the flavors in the sauce. Taste as you go and add salt gradually to achieve your desired level of seasoning.

See recipe card for quantities.

Instructions

All sweet pizza sauce ingredients in a white bowl.
Step 1. Place tomato paste, water, Parmesan cheese, honey, garlic, onion powder, Italian seasoning, black pepper, cayenne pepper, red pepper flakes, and salt into a medium bowl.
All pizza sauce ingredients combined in a white bowl
Step 2. Mix until well blended, breaking up any clumps of cheese. Set sauce aside for 30 minutes to allow the flavors to blend.
Pizza sauce being spread with a spoon onto unbaked pizza crust
Step 3. Spread over pizza dough and prepare pizza as desired.

Substitutions

This section contains a few suggested substitutions you may want to try for some of the ingredients in this recipe. This is provided for your information only.

  1. Honey. Maple syrup, agave nectar, or brown sugar are some plant-based alternatives you can swap in for the honey to add sweetness to the sauce.
  2. Parmesan cheese. For a dairy-free or vegan alternative, you can substitute nutritional yeast for the Parmesan cheese. Nutritional yeast can provide a delicious cheesy flavor that tastes like Parmesan. Many brands also offer vegan Parmesan cheese alternatives made from plant-based ingredients.
  3. Spice level adjustments. You can increase or decrease the amount of red pepper flakes and/or cayenne pepper to control the spiciness of the sauce.
  4. Fresh herbs. While the recipe uses dried herbs, you can always use fresh herbs if available. Keep in mind that fresh herbs are generally less potent than dried, so you may need to use a larger quantity to achieve the desired flavor.

Variations

  1. Fresh herbs. Add fresh herbs like basil, oregano, thyme, or rosemary for an extra burst of flavor. Finely chop the herbs and stir them into the sauce just before using it.
  2. Sun-dried tomatoes. Incorporate finely chopped sun-dried tomatoes for a sweet and tangy flavor. They add a delightful texture and depth to the sauce.
  3. Roasted garlic. Instead of minced garlic, use roasted garlic for a milder and sweeter garlic flavor. Simply roast a bulb of garlic, squeeze out the softened cloves, and blend them into the sauce.
  4. Balsamic vinegar drizzle. After spreading the sauce on your pizza dough, drizzle a small amount of balsamic vinegar over the sauce for a touch of acidity and complexity.
  5. Sautéed onions. Add depth and sweetness by sautéing finely chopped onions until they're caramelized and golden, then mix them into the sauce.
  6. Smoked paprika. Introduce a smoky dimension by adding a pinch of smoked paprika to the sauce. It imparts a barbecue-like flavor.
  7. Herb-Infused Olive Oil: Drizzle herb-infused olive oil, such as basil or rosemary-infused oil, on top of the sauce to infuse it with an extra layer of herbaceous goodness.

Feel free to combine these variations or mix and match to create a customized pizza sauce that suits your taste preferences and complements your favorite pizza toppings. Experimenting with different flavors can make each homemade pizza a unique experience.

Close up of homemade pizza sauce in a white bowl with a spoon.

Storage

To refrigerate:

  1. Transfer the sauce to an airtight container. A glass jar or plastic container with a tight-fitting lid works well.
  2. Store the sauce in the refrigerator. It will stay fresh for about 3 to 5 days.

To freeze:
If you want to extend the shelf life of your homemade pizza sauce, freezing is an excellent option:

  1. Pour the sauce into airtight, freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the sauce freezes.
  2. Store the sauce in the freezer. It can typically be stored for up to 3-4 months without significant loss of quality.

Thawing and Use:
When you're ready to use the frozen pizza sauce:

  1. Transfer the container or bag from the freezer to the refrigerator and let it thaw slowly for several hours or overnight. This gradual thawing helps preserve the sauce's texture and flavor.
  2. Once thawed, you can remove it from the fridge and bring it to room temperature. To speed up the process, you can also heat the sauce on the stovetop over low to medium heat, stirring occasionally until it's warmed through. Alternatively, you can microwave it in short intervals, stirring between each interval.

Tips for Success

  1. Mix thoroughly. Ensure that you mix all the ingredients together thoroughly. This includes breaking up any clumps of grated Parmesan cheese to create a smooth and well-blended sauce.
  2. Flavor balance. Taste the sauce after mixing but before using it on your pizza dough. Adjust the seasonings as needed to achieve the right balance of sweetness from the honey, saltiness from the Parmesan, and spiciness from the red pepper flakes and cayenne.
  3. Resting time. Allow the sauce to sit for at least 30 minutes before using it. This resting time is crucial for the flavors to meld and develop, even though the sauce is not cooked. It helps achieve a more harmonious taste.
  4. Consistency adjustment. If the sauce appears too thick for your liking, you can add a bit more warm water and mix until you reach your desired consistency. Conversely, if it's too thin, you can let it sit a bit longer to naturally thicken.

By following these tips, you'll ensure that your sweet, no-cook homemade pizza sauce is flavorful, well-balanced, and ready for your pizza creations.

Overhead close up of homemade supreme pizza on parchment paper. A slice is pulled out.

FAQ

Can you use this pizza sauce for spaghetti?

Yes. You can use this versatile and flavorful sauce for spaghetti and other types of pasta. To use it as a pasta sauce, stir in a bit more warm water to create thinner consistency.

Can you freeze pizza sauce?

Yes, you can freeze pizza sauce. To do so, pour it into airtight, freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Seal them tightly to prevent freezer burn, label with the freezing date, and store in the freezer for up to 3-4 months.

What is the difference between marinara and pizza sauce?

The main difference between marinara and pizza sauce lies in their intended use, consistency, and flavor profile. Marinara sauce is a versatile Italian tomato sauce, often used for pasta dishes and as a base for various recipes, made with tomatoes, garlic, olive oil, and herbs like basil and oregano. It usually has a thinner consistency than pizza sauce. In contrast, pizza sauce is specifically formulated for pizzas, featuring a smoother, thicker texture and concentrated flavors, with seasonings that make it an ideal complement to pizza crust and toppings. It also makes a great dipping sauce. They can be used interchangeably, depending on your preference.

How long is pizza sauce good for in the fridge?

Homemade pizza sauce is good in the fridge for up to five days.

Recipe

Overhead close up of pizza sauce in a white bowl with a spoon.
Print Recipe
5 from 2 votes

Sweet Pizza Sauce

Discover pizza perfection with our quick and easy, no-cook homemade sweet pizza sauce. It's easy, flavorful, and your shortcut to a gourmet pizza night at home!
Prep Time5 minutes
Resting time30 minutes
Total Time35 minutes
Course: Dinner, Lunch
Cuisine: Italian
Keyword: easy, make-ahead, quick, simple
Servings: 1.5 cups
Calories: 229kcal
Author: Sandra

Equipment

Ingredients

  • 6 ounces tomato paste 1 6-ounce can.
  • 6 fluid ounces warm water 110 F (45 C)
  • 3 tablespoons Parmesan cheese Grated.
  • 2 tablespoons honey See Note 1.
  • 1 teaspoon minced garlic
  • ¾ teaspoon onion powder
  • 1 teaspoon Italian seasoning Note 2.
  • ¼ teaspoon black pepper Freshly ground.
  • ⅛ teaspoon cayenne pepper Note 3.
  • ⅛ teaspoon red pepper flakes Note 3.
  • salt to taste Note 4.
US Customary - Metric

Instructions

  • Place tomato paste, water, Parmesan cheese, honey, garlic, onion powder, Italian seasoning, black pepper, cayenne pepper, red pepper flakes, and salt into a medium bowl.
    6 ounces tomato paste, 6 fluid ounces warm water, 3 tablespoons Parmesan cheese, 2 tablespoons honey, 1 teaspoon minced garlic, ¾ teaspoon onion powder, 1 teaspoon Italian seasoning, ¼ teaspoon black pepper, ⅛ teaspoon cayenne pepper, ⅛ teaspoon red pepper flakes, salt to taste
  • Mix until well blended, breaking up any clumps of cheese. Set sauce aside for 30 minutes to allow the flavors to blend.
  • Spread over pizza dough and prepare pizza as desired. Note 5.

Notes

    1. Honey is the secret ingredient that makes this sauce sweet and delicious. You can adjust the amount according to your taste preference. I have tried it with less, and it still tastes amazing. For some plant-based alternatives, you can substitute maple syrup, agave nectar, or brown sugar. Dissolve the brown sugar in the warm water before adding it to the other ingredients.
    2. If you don't have Italian seasoning, you can substitute ¼ each of dried oregano, dried marjoram, and dried basil.
    3. The cayenne pepper and red pepper flakes are optional ingredients. You can adjust the amount of heat to your taste or omit them altogether.
    4. We used regular table salt. Adjust the amount to your taste. Start with ½ teaspoon and adjust from there. If you are using sea salt, you will likely need to use more.
    5. Allowing the sauce to rest for at least 30 minutes is important for making sure that the flavors meld together. If you use the sauce immediately, the flavor will be quite weak and your results will suffer. 
  1.  

Nutrition

Calories: 229kcal | Carbohydrates: 48g | Protein: 9g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 1067mg | Potassium: 1219mg | Fiber: 6g | Sugar: 37g | Vitamin A: 1951IU | Vitamin C: 26mg | Calcium: 195mg | Iron: 4mg

Recipe adapted from exquisite pizza sauce.

Chicken Limone

· 2 Comments

Overhe4ad close up of three chicken limone cutlets topped with fresh thyme leaves in a skillet with sliced lemons

Looking for a dinner that's both impressive and doable? Enter our take on chicken limone! You've got succulent chicken, a lip-smacking lemony sauce with a hint of garlic and honey—all in just 30 minutes. Whether you're a cooking enthusiast or a busy weeknight warrior, this dish brings gourmet flair to your table without the fuss!

Chicken limone is a simple Italian dish similar to chicken piccata. Our version includes a few extra ingredients like honey, red pepper flakes, and Dijon mustard to bump up the flavor.

This is a quick and easy skillet recipe like our mushroom chicken and lemon pepper chicken thighs. Skillet recipes make the perfect weeknight dinner idea because they're quick and easy to prepare.

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Why You'll Love This Recipe

❤️ Quick and easy. This recipe is surprisingly easy to prepare, making it a perfect choice for busy weeknights when you want a gourmet meal without spending hours in the kitchen.

❤️ Family-friendly. The balanced flavors in this dish are generally pleasing to a wide range of palates, making it a family favorite that even picky eaters can enjoy.

❤️ Versatile. You can pair chicken limone with a variety of side dishes, such as pasta, rice, or vegetables, making it adaptable to your personal preferences and dietary needs.

❤️ Restaurant-quality at home. You can savor the flavors of a restaurant-quality dish without the expense of dining out, all from the comfort of your own kitchen.

❤️ Perfect for beginners. Making chicken limone can boost your cooking confidence, as it incorporates basic techniques like pan-searing and creating a simple pan sauce.

Ingredients

Chicken Limone ingredients including three large chicken breasts, flour, olive oil, unsalted butter, head of garlic, and two lemons
Chicken Limone ingredients including chicken broth, white wine, Dijon mustard, honey, red pepper flakes, dried thyme, salt, and pepper
  • Boneless, skinless chicken breasts: Opt for boneless, skinless chicken breasts for a leaner option. Cut them in half lengthwise. If they do not have an even thickness, pound them to an even thickness to make sure they cook uniformly.
  • Salt and freshly ground black pepper. Use kosher salt or sea salt for seasoning, as they adhere well to the chicken. Regular table salt is fine also. Freshly ground black pepper adds more flavor compared to pre-ground pepper.
  • All-purpose flour. The flour creates a light coating on the chicken, helping to achieve a golden-brown crust when seared. Shake off excess flour to prevent a thick, gummy coating.
  • Garlic. Freshly minced garlic delivers a full and aromatic garlic flavor. Be cautious not to burn the garlic during sautéing, as it can become bitter.
  • Red pepper flakes. Red pepper flakes provide a hint of heat and can be adjusted to taste.
  • Butter and olive oil. Butter adds richness and flavor, while olive oil prevents the butter from burning at high heat. Together, they create a luscious base for the lemony sauce.
  • Lemon juice. Freshly squeezed lemon juice provides the brightest and most authentic flavor. Strain the juice to remove seeds and pulp for a smoother sauce.
  • Chicken broth. Use low-sodium chicken broth to control the saltiness of the dish. Homemade chicken broth or a high-quality store-bought version can enhance the overall taste.
  • Salted white cooking wine. We used salted white cooking wine for this recipe. You can also choose a white wine that you enjoy drinking, as its flavor will infuse the sauce. Options like Sauvignon Blanc, Pinot Grigio, or Chardonnay work well. You may need to increase the amount of salt you add if you're not using salted cooking wine..
  • Dijon mustard. Dijon mustard adds a subtle tang and depth to the sauce. Use a good-quality Dijon for the best results.
  • Honey. Honey balances the acidity of the lemon juice and adds a touch of sweetness. Adjust the amount to suit your taste preferences.
  • Dried thyme. Dried thyme complements the flavors in the sauce but can be substituted with fresh thyme leaves.
  • Fresh thyme. Fresh thyme leaves add a burst of color and a fresh, herbaceous flavor as a garnish.
  • Lemon slices (for garnish, optional). Thin lemon slices make a visually appealing garnish and can enhance the citrusy aroma of the dish.

Instructions

Six chicken breast cutlets on a white cutting mat.
Step 1. Carefully cut the breasts in half lengthwise to make cutlets.
Six chicken breast cutlets covered in plastic wrap being pounded with a wooden meat tenderizer
Step 2. If they do not have an even thickness, cover them with plastic wrap and pound them to an even thickness with a meat tenderizer.
Chicken covered with a white paper towel and being dried with two hands.
Step 3. Dry the cutlets with a paper towel.
Six chicken breast cutlets being seasoned with salt and pepper.
Step 4. Season the chicken on both sides with salt and pepper.
Chicken cutlet being dredged in flour in a white bowl.
Step 5. Add the flour to a medium shallow bowl and dredge the chicken in the flour, shaking off any excess.
Olive oil and butter in a large skillet.
Step 6. In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat.
Three uncooked chicken breast cutlets in a large skillet.
Step 7. Once the butter is foamy, add the chicken breasts to the skillet.
Three cooked chicken cutlets in a large skillet.
Cook for about 3-4 minutes per side or until they are nicely browned and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Minced garlic and red pepper flakes in a large skillet.
Step 8. In the same skillet, add the minced garlic and red pepper flakes. Cook for a minute until the garlic becomes fragrant.
Chicken broth being poured into a large skillet.
Step 9. Pour in the fresh lemon juice, chicken broth, and dry white wine. Scrape any browned bits from the bottom of the pan and let the sauce simmer for a few minutes (about 3 minutes) until it slightly thickens.
Dried thyme, Dijon mustard and honey added to a large skillet.
Step 10. Stir in the Dijon mustard, honey, and dried thyme. Adjust seasoning with salt and pepper if needed.
Six chicken breast cutlets in a large skillet with lemon sauce.
Step 11. Lower the heat and return the chicken to the skillet, coating it with the lemon sauce. Cook for an additional minute or two to heat the chicken thoroughly and let it absorb the flavors. Remove the chicken to a serving plate.
Pat of butter melting into the lemon sauce in a large skillet.
Step 12. Turn off the heat and stir in the remaining 1 tablespoon of butter until it's fully melted and incorporated into the sauce. Pour the sauce over the chicken.

Substitution Suggestions

  • Chicken. You can use chicken thighs, chicken tenders, or even boneless chicken drumsticks instead of chicken breasts. Keep in mind that cooking times may vary with different cuts.
  • Flour. If you're looking for a gluten-free option, you can substitute all-purpose flour with gluten-free flour, almond flour, or cornstarch for dredging the chicken.
  • Red pepper flakes. Adjust the quantity of red pepper flakes based on your spice preference. You can also use hot sauce or omit them if you prefer a milder dish.
  • Butter. To make the dish dairy-free, replace butter with a dairy-free butter alternative or olive oil.
  • Olive oil. If you prefer, you can use other oils like grapeseed oil, vegetable oil, or canola oil instead of olive oil.
  • Lemon juice. Freshly squeezed lemon juice is ideal for the freshest flavor, but you can use bottled lemon juice in a pinch.
  • Chicken broth. You can substitute chicken broth with vegetable broth or even water if you need a broth alternative. Bear in mind that you will lose some of the flavor if you opt for water.
  • White wine. If you prefer not to use wine, you can replace it with additional chicken broth or use non-alcoholic white wine.
  • Dijon mustard: You can swap Dijon mustard with whole-grain mustard or yellow mustard, though it will slightly alter the flavor.
  • Honey. Maple syrup or agave nectar can be used instead of honey for sweetness in the sauce.
  • Dried thyme. Fresh thyme leaves can be used as a substitute for dried thyme. Use about three times the amount of fresh thyme compared to dried.
  • Fresh parsley. Fresh cilantro or chives can be used as a substitute for fresh parsley to garnish the dish.
Three chicken limone cutlets topped with fresh thyme leaves in a skillet with sauce being poured over the top

Variations

Here are a few suggestions for variations that you may want to try to create a new dish based on this one. Feel free to mix and match these variations or create your own by incorporating your favorite ingredients and flavors to customize your chicken limone to your taste preferences.

  • Caprese style. After cooking the chicken, top each breast with sliced fresh mozzarella cheese and cherry tomatoes. Broil for a few minutes until the cheese melts and the tomatoes blister. Garnish with fresh basil leaves before serving.
  • Creamy. Add a touch of heavy cream or half-and-half to the lemon sauce for a creamier texture and flavor.
  • Mushroom and Spinach. Sauté sliced mushrooms and baby spinach in the skillet after removing the chicken. Add them back to the skillet when you return the chicken to the sauce for extra depth and a veggie boost.
  • Herb-infused. Add fresh herbs like rosemary, tarragon, or oregano to the sauce for a fragrant twist. Garnish with additional fresh herbs.
  • Citrus fusion. Mix up the citrus flavors by using a combination of lemon, lime, and orange juices for a unique and zesty twist.

Storage

Refrigerating leftovers:

  • Allow the leftover chicken to cool to room temperature. Do not leave it out for more than 2 hours.
  • Transfer the chicken and sauce to an airtight container. You can store them together or separately, depending on your preference.
  • Place the container in the refrigerator.
  • Leftovers can be safely refrigerated for up to 3-4 days.

Reheating:

  • To reheat, you can use the microwave for individual servings or reheat on the stovetop for larger portions.
  • If using the microwave, cover the container with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Heat in 30-second intervals, checking and stirring until heated through.
  • If using the stovetop, place the chicken and sauce in a skillet over low to medium heat. Gently reheat, stirring occasionally, until warmed to your liking.

Freezing leftovers:

  • If you want to freeze leftovers, it's best to freeze the sauce and chicken separately for better texture.
  • Allow the chicken and sauce to cool completely.
  • Place the chicken in an airtight freezer-safe container or wrap it tightly in plastic wrap, then place it in a resealable freezer bag.
  • Pour the sauce into a freezer-safe container or a freezer-safe zip-top bag. Be sure to remove as much air as possible to prevent freezer burn.
  • Label the containers or bags with the date for reference.
  • Leftovers can be frozen for up to 2-3 months.

Thawing and reheating:

  1. To thaw, place the frozen chicken and sauce in the refrigerator for several hours or overnight.
  2. Once thawed, follow the reheating instructions mentioned above, either using the microwave for individual servings or the stovetop for larger portions.

Note: Freezing may slightly change the texture of the sauce, so it's recommended for convenience but may not be as ideal as freshly made Chicken Limone.

Tips for Success

With the following tips in mind, you'll be well-prepared to create a delicious and memorable dish!

  • Use thin chicken breasts: Creating chicken breast cutlets with an even thickness of about ¼ to ½ inch ensures they cook evenly and stay tender.
  • Use an instant read thermometer. Use an instant read theremometer to make sure that the chicken cutlets are fully cooked. To check for doneness, insert the thermometer into the thickest part of the cutlet. When the internal temperature reads 165 F (74 C) the chicken is done.
  • Season well. Season the chicken cutlets generously with salt and pepper on both sides before dredging in flour. This step adds flavor to the chicken.
  • Shake off excess flour. After dredging the chicken in flour, shake off any excess. You want a thin, even coating, not a thick, gummy one.
  • Hot skillet. Make sure your skillet is hot before adding the chicken. This helps achieve a nice sear and prevents the chicken from sticking.
  • Don't overcrowd the pan. Cook the chicken in batches if needed. Overcrowding the pan can cause the chicken to steam instead of achieving a golden-brown crust.
  • Fresh lemon juice. Whenever possible, use freshly squeezed lemon juice for the brightest and freshest flavor. It makes a noticeable difference.
  • Adjust spices. Control the level of heat by adjusting the amount of red pepper flakes. Start with a pinch and add more if you prefer it spicier.
  • Simmer the sauce. Allow the sauce to simmer for a few minutes after adding the lemon juice and other liquid ingredients. This helps to thicken and combine the flavors.
  • Taste and adjust. Taste the sauce before adding the chicken back to the skillet. Adjust the seasoning with salt, pepper, lemon juice, or honey to achieve the perfect balance of flavors.
  • Be patient. When returning the chicken to the skillet, let it simmer for an additional minute or two to absorb the flavors of the sauce fully.
  • Butter at the end. Stir in the remaining butter off the heat. This helps create a glossy and rich sauce without breaking the butter.
  • Cook with confidence. This recipe is versatile, so don't be afraid to experiment with it to suit your taste preferences and mix things up!

FAQ

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs if you prefer. Just be mindful of the cooking time, as thighs may take a bit longer to cook than chicken breasts. Adjust cooking time accordingly.

What's the best way to pound chicken breasts evenly?

Place the chicken breasts between two sheets of plastic wrap or parchment paper and use a meat mallet or rolling pin to gently pound them to an even thickness. Start from the center and work outward.

Can I make this recipe without wine?

Yes. If you prefer not to use wine, you can replace it with an equal amount of chicken broth or use non-alcoholic white wine for a similar flavor.

Can I prepare the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and refrigerate it. Reheat the sauce gently on the stovetop, then add the chicken to heat through before serving.

How can I make the sauce creamier?

To make a creamier sauce, you can add a splash of heavy cream or half-and-half when preparing the sauce. Just whisk it in after adding the lemon juice.

Pairing

These are my favorite dishes to serve with Chicken Limone:

More quick and easy weeknight chicken dinner recipes!

Recipe

Overhe4ad close up of three chicken limone cutlets topped with fresh thyme leaves in a skillet with sliced lemons
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5 from 3 votes

Chicken Limone

Whip up a delicious chicken limone in no time! Juicy chicken in a zesty lemon sauce with a hint of garlic and honey. It's simple, savory, and simply irresistible. Perfect for any day you crave a gourmet twist on a classic chicken dish!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Italian
Keyword: easy, healthy, quick, simple, weeknight
Servings: 6 servings
Calories: 212kcal
Author: Sandra

Equipment

Ingredients

  • 3 boneless, skinless chicken breasts About ½ pound each. See Note 1.
  • Salt and freshly ground black pepper To taste.
  • ½ cup all-purpose flour For dredging. Note 2.
  • 3 tablespoons unsalted butter divided
  • 2 tablespoons olive oil
  • 2 teaspoons garlic minced
  • ¼ teaspoon red pepper flakes Adjust to your spice preference or omit.
  • ¼ cup fresh lemon juice About 2 medium lemons
  • ½ cup chicken broth
  • ¼ cup salted white cooking wine Note 3.
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey Note 4.
  • ½ teaspoon dried thyme
  • 2 tablespoons fresh thyme chopped
  • Lemon slices for garnish (optional)

Instructions

  • Carefully cut the breasts in half lengthwise to make cutlets.
    3 boneless, skinless chicken breasts
  • If they do not have an even thickness, cover them with plastic wrap and pound them to an even thickness with a meat tenderizer.
  • Dry the cutlets with a paper towel.
  • Season the chicken on both sides with salt and pepper.
    Salt and freshly ground black pepper
  • Add the flour to a medium shallow bowl and dredge the chicken in the flour, shaking off any excess.
    ½ cup all-purpose flour
  • In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat.
    3 tablespoons unsalted butter, 2 tablespoons olive oil
  • Once the butter is foamy, add the chicken breasts to the skillet. Cook for about 3-4 minutes per side or until they are nicely browned and cooked through. Remove the chicken from the skillet and set it aside on a plate. Note 5.
  • In the same skillet, add the minced garlic and red pepper flakes. Cook for a minute until the garlic becomes fragrant.
    2 teaspoons garlic, ¼ teaspoon red pepper flakes
  • Pour in the fresh lemon juice, chicken broth, and dry white wine. Scrape any browned bits from the bottom of the pan and let the sauce simmer for a few minutes (about 3 minutes) until it slightly thickens.
    ¼ cup fresh lemon juice, ½ cup chicken broth, ¼ cup salted white cooking wine
  • Stir in the Dijon mustard, honey, and dried thyme. Adjust seasoning with salt and pepper if needed.
    1 teaspoon Dijon mustard, 1 teaspoon honey, ½ teaspoon dried thyme
  • Lower the heat and return the chicken to the skillet, coating it with the lemon sauce. Cook for an additional minute or two to heat the chicken thoroughly and let it absorb the flavors. Remove the chicken to a serving plate.
  • Turn off the heat and stir in the remaining 1 tablespoon of butter until it's fully melted and incorporated into the sauce. Pour the sauce over the chicken.
  • Garnish the chicken with chopped fresh thyme and lemon slices (if desired) for an extra pop of color and freshness.
    2 tablespoons fresh thyme, Lemon slices

Notes

  1. Cut the breasts in half lengthwise to make six chicken cutlets. Then pound them to an even thickness using a meat tenderizer. Thin cutlets will cook faster and more evenly than full size chicken breasts.
  2. The flour creates a light coating over the chicken which is what gives it a golden brown crust. If you have a gluten intolerance, you can substitute with gluten-free flour, almond flour, or cornstarch.
  3. I used salted white cooking wine, which is something I always have on hand in my pantry. Since cooking wine already contains salt, I didn't add as much to this recipe. You can use any dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Because they do not contain salt, you may need to adjust the amount of salt you add to this recipe. 
  4. Honey adds a nice sweetness that balances out the acidity of the lemon juice. You can substitute maple syrup or agave nectar or omit the honey altogether.
  5. Don't overcook the chicken. Smaller cutlets will cook faster. Use an instant read thermometer to check for doneness. To check for doneness, insert the thermometer into the thickest part of the cutlet. When the internal temperature reads 165 F (74 C) the chicken is done.

Nutrition

Calories: 212kcal | Carbohydrates: 11g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 151mg | Potassium: 259mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg

Meatball Casserole

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Semi-close up of baked meatball casserole in a large white baking dish.

Are you on the hunt for a comforting and satisfying meal that's a breeze to make and incredibly tasty? Well, you're in luck because this meatball casserole has got you covered! It's loaded with the hearty goodness of marinara sauce, tender meatballs, and melty mozzarella cheese. It's a real crowd-pleaser!

Whether you're a novice cook or a seasoned pro, this easy dump and bake meatball casserole recipe is a winner.

If you enjoy Italian-inspired comfort food, you'll definitely want to check out our chicken Parmesan casserole for a tasty twist!

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Why You'll Love This Recipe

❤️ Quick and Easy. With minimal prep work and just a few simple steps, you can have a satisfying meal on the table in no time.

❤️ Family Favorite. The combination of pasta, meatballs, and cheese is universally loved, making this casserole a hit with both kids and adults.

❤️ Customizable. You can personalize this recipe with your favorite herbs, spices, or vegetables for added flavor.

❤️ One-Pot Wonder. This dish requires only a single baking dish, making cleanup a breeze.

❤️ Perfect for Leftovers. Enjoy the leftovers the next day—they often taste even better as the flavors intensify.

Ingredients

Meatball casserole ingredients
  • Rotini pasta. You can use any pasta shape you prefer, but rotini's spiral design holds the sauce and cheese exceptionally well.
  • Marinara sauce. Opt for a high-quality store-bought sauce or make your own homemade marinara sauce if you have the time. Look for options with low sodium if you're watching your salt intake.
  • Frozen meatballs. Feel free to use homemade meatballs if you have them, but frozen meatballs work perfectly and save time.
  • Mozzarella cheese. Shredded mozzarella melts beautifully, but you can experiment with other cheese varieties like provolone or a blend for added flavor. I recommend buying a block of mozzarella and shredding it yourself. Pre-shredded mozzarella contains additives that prevent it from sticking together but it also hinders its ability to melt smoothly.

The recipe card below contains all of the information you need to make this recipe.

Instructions

Step 1. Preheat oven to 425 F (218 C).

Uncooked rotini pasta and marinara sauce in a large white baking dish.
Step 2. In a 9x13 baking dish, stir together uncooked pasta, water, and marinara sauce.
Frozen meatballs sitting on top of pasta and marinara sauce in a large white baking dish
Top with meatballs. Season with salt.  Cover tightly with aluminum foil and bake for 35 minutes.
Cooked meatballs, pasta, and marinara sauce in a large white baking dish.
Step 3. Remove from oven and uncover.
Cooked meatballs, pasta and marinara sauce combined in a large white baking dish
Stir the meatballs in with the pasta. Check the pasta to make sure it is al dente (firm to the bite but just about cooked). If it's still too hard, return it to the oven until the pasta is al dente.
Meatball casserole topped with shredded mozzarella cheese
Step 4. Once the past is cooked al dente, sprinkle mozzarella over the top and bake uncovered for another 10 minutes (or until the cheese is melted and the pasta is tender).

Substitution Suggestions

  • Pasta. You can use different pasta shapes like penne, rigatoni, or even spaghetti if you prefer.
  • Sauce. While marinara sauce is traditional, you can try other pasta sauces like alfredo, pesto, or a vodka sauce for a different flavor.
  • Meatballs. Instead of frozen meatballs, you can make your own homemade meatballs using ground beef, turkey, or a meatless alternative like plant-based meatballs.
  • Cheese. Feel free to use different cheeses like cheddar, provolone, or a blend of Italian cheeses for variety.
  • Seasonings. Customize the seasonings to your taste. Add garlic powder, onion powder, crushed red pepper flakes, or Italian seasoning for extra flavor.
  • Optional Toppings. Besides Parmesan cheese and fresh herbs, you can add breadcrumbs for a crunchy topping or sliced olives for a Mediterranean twist.
  • Vegetables. Include sautéed or roasted vegetables like bell peppers, onions, mushrooms, or spinach for added nutrition and flavor.
  • Gluten-Free. To make it gluten-free, use gluten-free pasta and ensure the meatballs and sauces are gluten-free as well.

Variations

  • Veggie delight. Add sautéed bell peppers, mushrooms, or spinach for an extra burst of flavor and nutrition.
  • Spicy. Sprinkle red pepper flakes or add diced jalapeños for a spicy twist.
  • Herbaceous touch. Fresh basil, oregano, or parsley sprinkled on top before serving adds a burst of freshness.
Serving of meatball casserole on a stack of white plates.

Storage and Reheating

Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days.

Reheat individual servings in the microwave or warm the entire casserole in the oven at 350 F (175 C) until heated through.

Tips for Success

  • Use a baking dish that's deep enough to accommodate the ingredients without filling it too full.
  • Let the casserole rest for a few minutes after removing it from the oven to allow the flavors to combine together.
Close up of baked meatball casserole in a white casserole dish.

FAQ

Can I use fresh meatballs instead of frozen?

Yes. You can use homemade or store-bought fresh meatballs. Just ensure they are fully cooked before adding them to the casserole.

Can I make this recipe ahead of time?

Yes, you can assemble the casserole and refrigerate it before baking. When ready to cook, follow the baking instructions, adding a few extra minutes to account for the chill.

Can I use different types of pasta for this casserole?

Yes, you can certainly experiment with various pasta shapes to suit your preference. While rotini works wonderfully due to its spiral design, penne, rigatoni, or even spaghetti can be great alternatives.

Looking for more Italian-inspired recipes like this? Try these next:

Recipe

Serving of meatball casserole on a white plate.
Print Recipe
5 from 1 vote

Meatball Casserole

Whip up our effortless meatball casserole for a hearty, crowd-pleasing dinner. It's a simple, one-dish meal that delivers homemade goodness without the fuss.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Italian
Keyword: easy, freezable, kid-friendly, make-ahead, simple
Servings: 10 servings
Calories: 446kcal
Author: Sandra

Equipment

Ingredients

  • 1 package uncooked rotini pasta 16 ounces
  • 3¾ cups marinara sauce 1 30-ounce jar if using store bought marinara sauce.
  • 3 cups water
  • 1½ pounds frozen meatballs See Note 1.
  • 2½ cups mozzarella cheese shredded
  • 1 teaspoon sea salt Note 2.
  • Parmesan cheese Optional for added flavor.
  • Fresh chopped herbs basil, oregano, or parsley

Instructions

  • Preheat oven to 425 F (218 C).
  • In a 9 by 13 inch casserole dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Season with salt to taste and stir. Cover tightly with aluminum foil and bake for 35 minutes. Note 3.
    1 package uncooked rotini pasta, 3¾ cups marinara sauce, 3 cups water, 1½ pounds frozen meatballs, 1 teaspoon sea salt
  • Uncover and stir. At this point you should check the pasta to make sure that it is al dente (firm but just about cooked). If it’s still too hard, cover the dish and return it to the oven until pasta is al dente.
  • Sprinkle with mozzarella over the top and bake uncovered for another 10 minutes (or until cheese is melted and pasta is tender). Top with grated Parmesan cheese and fresh herbs. Allow the casserole to rest for a few minutes before serving. Note 4.
    2½ cups mozzarella cheese, Parmesan cheese, Fresh chopped herbs

Notes

  1. You can substitute fresh meatballs. Just be sure they are cooked through fully before adding them to your casserole.
  2. If you don't have sea salt, feel free to substitute table salt, but cut the amount in half. So, use ½ teaspoon of table salt.
  3. I recommend a 9 by 13 inch baking dish. If you don't have this size, select a baking dish that can accommodate the ingredients without filling it too full.
  4. Giving the casserole a few minutes to rest will allow the flavors to combine together making a more flavorful casserole.

Nutrition

Calories: 446kcal | Carbohydrates: 38g | Protein: 24g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 71mg | Sodium: 775mg | Potassium: 519mg | Fiber: 2g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 5mg | Calcium: 172mg | Iron: 2mg

Slow Cooker Potato Soup

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Potato soup topped with bacon bits, grated cheddar cheese, and sliced green onions in a white bowl.

Are you in search of the ultimate comfort food? Look no further! Our slow cooker potato soup is the perfect dish! This creamy and hearty soup is a breeze to make, thanks to your trusty slow cooker.

With simple ingredients and a rich, indulgent flavor, it's a family favorite that's sure to become a regular on your dinner table!

This soup pairs well with these savory biscuits, this spinach quiche, this leek quiche. and this caprese sandwich. If you love a slow cooker soup, give our slow cooker cowboy soup a try next!

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Why You'll Love This Recipe

❤️ Minimal Effort, Maximum Flavor. This recipe is incredibly easy to prepare. You simply toss the ingredients into the slow cooker and let it do the work. The long cooking time allows the flavors to meld together, resulting in a rich and flavorful soup without the need for constant attention.

❤️ Perfect for Batch Cooking. This recipe yields a generous amount of soup, making it ideal for batch cooking. Leftovers can be stored and reheated for quick and satisfying meals throughout the week, saving you time and effort on busy days.

❤️ Crowd-Pleasing Comfort Food. Slow cooker potato soup is a crowd-pleaser. Whether you're serving it at a family gathering, potluck, or a cozy weeknight dinner, its comforting taste and creamy texture are sure to please everyone.

❤️ Versatile and Customizable. You can customize this soup to your liking by adding your favorite toppings or additional ingredients like crispy bacon bits, chives, or diced ham. It's adaptable to various dietary preferences and can easily accommodate vegetarian options.

❤️ Budget-Friendly. Like this sweet potato black bean soup, slow cooker potato soup is not only delicious but also budget-friendly. With simple, affordable ingredients like potatoes, onions, and chicken broth, you can prepare a substantial batch of soup that feeds a crowd without breaking the bank. It's a cost-effective way to enjoy a comforting and flavorful meal.

Ingredients

Slow cooker potato soup ingredients
  • Russet potatoes. Baking or russet potatoes work best for this recipe because they break down and become creamy when cooked. You can peel them for a smoother texture or leave the skins on for added texture and nutrition.
  • Chicken broth. You can use store-bought chicken broth or make your own. Vered DeLeeuw at Healthy Recipes has a recipe and tutorial for homemade chicken broth if you would like to make your own. If you have dietary restrictions, opt for low-sodium or sodium-free broth.
  • Chopped onion. Roughly chopped onions add flavor to the soup. You can use yellow or white onions.
  • Sea salt and freshly ground pepper. These seasonings enhance the overall flavor. Adjust the salt to taste, especially if your chicken broth contains salt.
  • Cheddar cheese. Sharp cheddar cheese is recommended for its robust flavor. You can experiment with other cheese varieties for different flavor profiles.
  • Unsalted butter. Unsalted butter is used in the thickener. It adds richness and a buttery flavor to the soup.
  • All-purpose flour. This ingredient helps create a roux, which thickens the soup. If you have dietary restrictions, see substitution suggestions below.
  • Heavy cream. Heavy cream provides richness and creaminess to the soup. For a lighter option, you can use half-and-half or a dairy-free alternative.
  • Optional toppings: bacon bits, sour cream, grated cheddar cheese, or chopped scallions.

See recipe card for quantities.

Instructions

Potatoes, broth, chopped onions, salt, and pepper in a white slow cooker.
Step 1. Place potatoes, chicken broth, onions, salt and ground pepper into slow cooker and set to high for 4-6 hours.
Cooked potatoes and onions in a white slow cooker.
At the end of cooking, the potatoes should be soft and can be easily pierced with a fork.
Blended cooked potato and onion mixture in a white slow cooker.
Step 2. Using an immersion or full-sized blender (in batches) puree all the potatoes and add back into the slow cooker (note: leave on low heat).
Grated cheddar cheese sprinkled over cooked soup in a large white slow cooker.
Step 3. Add in the shredded cheese.
Melted cheddar cheese stirred into cooked potato soup.
Stir to combine.
Butter melting in a small dark gray saucepan.
Step 4. While cheese is melting, start the thickener on the stove by melting ½ cup butter on medium-low in a small saucepan.
All-purpose flour with melted butter in a small dark gray saucepan.
Step 5. Add flour.
Thickened butter and flour mixture in a small dark grey saucepan.
Whisk until thick.
Heavy cream added to thickened butter mixture in a small dark grey saucepan.
Step 6. Remove from heat and pour in cream.
Combined heavy cream and thickened butter mixture in a small dark grey saucepan with a whisk.
Step 7. Mix until combined.
Thickening mixture added to cooked soup in a large white slow cooker.
Pour into slow cooker.
Cooked potato soup with thickening mixture stirred in.
Stir to combine.
Cooked potato soup topped with bacon bits, grated cheddar cheese and chopped green onions in a large white slow cooker.
Step 8. Cook on low for an additional 30 minutes and serve warm with any toppings desired.

Substitution Suggestions

The following are some substitution suggestions if you are following a specific diet. These suggestions are based on research and my own culinary knowledge.

However, I did not test this recipe using any of these substitutions. The only tested recipe is the one published in this blog post and in the recipe card below.

This information is provided to be helpful to you. 🙂 If you do try any of these suggestions, please let us know in the comments below how it turned out!

For gluten-free diets:

For dairy-free diets:

  • Replace the butter with a familiar dairy-free butter substitute like neutrally-flavored coconut oil or a dairy-free margarine.
  • Choose dairy-free cheddar cheese or a dairy-free cheese alternative for the cheesy flavor.
  • Instead of heavy cream, use a dairy-free alternative such as coconut cream, almond milk, or cashew cream.

EatingWell has an article that goes into more detail about dairy-free ways to make a creamy soup.

For vegan diets:

  • Swap chicken broth for vegetable broth to make the soup entirely plant-based.
  • Use plant-based butter or olive oil in place of dairy butter.
  • Select dairy-free cheese or nutritional yeast as a cheese substitute for that cheesy flavor.
  • Replace heavy cream with a dairy-free alternative like canned coconut milk, almond milk, or cashew cream.

For lower-calorie diets:

  • Reduce the amount of butter or use a lower-calorie butter substitute.
  • Opt for a reduced-fat or skim milk instead of heavy cream for a lighter soup base.
  • Use reduced-fat cheddar cheese or a smaller amount of cheese to reduce calorie content.
  • Keep an eye on portion sizes for toppings like bacon bits and sour cream.

For low-sodium diets:

  • Choose low-sodium or no-sodium-added chicken broth.
  • Reduce the amount of added salt (sea salt or ground pepper) in the recipe, and season with herbs and spices (like garlic powder, onion powder, or paprika) for flavor instead.
  • Use unsalted butter or a sodium-free butter substitute.
  • Be mindful of any pre-packaged ingredients like cheddar cheese, as they may contain added sodium.

These substitutions can help you adapt this recipe to your dietary requirements while keeping it delicious and satisfying. Remember to check labels and ingredient lists to ensure that your chosen substitutions align with your specific dietary needs.

Overhead view of a ladle filled with potato soup topped with bacon bits, grated cheddar cheese, and sliced green onions over a white slow cooker filled with soup.

Variations

  • Broccoli and cheese potato soup. For a veggie-packed twist, add steamed broccoli florets to the soup during the last 30 minutes of cooking. The combination of cheesy potatoes and broccoli is divine.
  • Ham and potato soup. Dice cooked ham and add it to the soup for a hearty, meaty version. Ham pairs beautifully with the creamy potato base.
  • Spicy kick. If you love a little heat, consider adding a pinch of cayenne pepper or red pepper flakes to the soup for a spicy kick. Garnish with fresh chopped cilantro for added flavor.
  • Loaded veggie soup. Boost the nutrition by adding carrots, celery, and corn to the slow cooker along with the potatoes. It's a wholesome and filling variation.
  • Leek and potato soup. Swap out the onions for leeks to create a milder, more subtly flavored soup. Leeks add a delightful touch of sweetness.
  • Potato and mushroom soup. Sauté sliced mushrooms until they're golden brown and add them to the soup for a savory and earthy twist. This is a great way to use leftover garlic butter mushrooms!
  • Loaded taco potato soup. Turn your soup into a Tex-Mex treat by topping it with diced tomatoes, sliced black olives, jalapeños, and crushed tortilla chips. Serve with a dollop of sour cream and a sprinkle of taco seasoning.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat it on the stovetop or in the microwave.

You can also freeze this soup, but be aware that dairy-based soups can sometimes change in texture when frozen and thawed. If you plan to freeze it, do so without the dairy (cheese and cream), and add those ingredients when you reheat the soup.

Tips for Success

  • Use the right potatoes. Choose baking or russet potatoes for the best texture. They break down nicely and create a creamy base for your soup.
  • Peeling optional. While peeling the potatoes is recommended for a smoother soup, leaving the skins on adds a rustic touch and extra nutrients.
  • Don't skip the immersion blender. Using an immersion blender (stick blender) directly in the slow cooker makes pureeing the soup a breeze. It's safer and less messy than transferring hot soup to a traditional blender.
  • Watch your seasonings. Be mindful of the salt content, especially if you're using store-bought chicken broth, as it may contain salt. Adjust salt and pepper levels at the end to taste.
  • Slow and steady: Let the soup simmer on low for the last 30 minutes after adding the thickener and cream. This ensures that the flavors meld and the soup reaches its perfect consistency. Skip the cheese, thickener and cream for now if you plan on freezing all of the soup for later. See freezer tip below.
  • Prep in advance: As a make ahead option, assemble the ingredients in the slow cooker the night before and refrigerate overnight. In the morning, start the cooker for a convenient dinner preparation.
  • Freezing soup: If freezing, do so without the dairy components (cheese and cream). Add them when reheating to maintain the soup's texture.
  • Thicken to your liking: Adjust the thickness of the soup by controlling the amount of flour or cornstarch in the thickener. More for thicker, less for thinner.
  • Fresh herbs: Experiment with fresh herbs like parsley, chives, or dill for a burst of flavor when serving.
  • Reheating: When reheating, do it gently over low heat to prevent curdling of dairy ingredients.
Overhead close up of slow cooker potato soup topped with bacon bits, grated cheddar cheese, and sliced green onion in a white soup bowl.

FAQ

Can I make this soup in advance and reheat it?

Absolutely! This soup reheats beautifully. Store any leftovers in an airtight container in the refrigerator and reheat on the stovetop or in the microwave when you're ready to enjoy it.

Is it necessary to peel the potatoes?

While peeling the potatoes is recommended for a smoother texture, you can leave the skins on for added texture and nutrition if you prefer.

Can I use a different type of cheese?

Yes. While cheddar cheese is a popular choice, you can experiment with other cheeses like Gruyere, Swiss, or Monterey Jack to create different flavor profiles.

What are some creative toppings besides the ones mentioned?

You can get creative with toppings! Consider adding sliced avocado, a drizzle of pesto, croutons, or even a sprinkle of grated Parmesan cheese.

Looking for more soup recipes? Try these:

Pairing

These are my favorite dishes to serve with this soup!

Recipe

Potato soup topped with bacon bits, grated cheddar cheese, and sliced green onions in a white bowl.
Print Recipe
5 from 2 votes

Slow Cooker Potato Soup

Beat the winter chill with the ultimate comfort food – slow cooker potato soup. Packed with creamy potatoes and cheddar cheese and topped with crispy bacon, it's a crowd-pleaser that practically makes itself. Plus, it's meal prep-friendly, so you can savor its deliciousness anytime, whether it's a busy weeknight or a cozy weekend lunch!
Prep Time10 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 40 minutes
Course: Brunch, Dinner, Lunch, Soup
Cuisine: American
Keyword: easy, freezable, healthy, make-ahead, simple, vegetarian, weeknight
Servings: 13 cups
Calories: 230kcal
Author: Sandra

Equipment

Ingredients

  • 8 cups baking or russet potatoes Peeled and cut into cubes. Note 1.
  • 8 cups chicken broth Note 2.
  • 1 ½ cup onion Roughly chopped. Note 3.
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • 2 cups cheddar cheese Note 4.
  • ½ cup butter unsalted
  • ½ cup all-purpose flour
  • 1 cup heavy cream Note 5.
US Customary - Metric

Instructions

  • Place potatoes, chicken broth, onions, salt and ground pepper into slow cooker and set to high for 4-6 hours (the potatoes should be soft and can easily be pierced with a fork).
    8 cups baking or russet potatoes, 8 cups chicken broth, 1 ½ cup onion, 1 teaspoon sea salt, 1 teaspoon ground pepper
  • Using an immersion or full-sized blender (in batches) puree all the potatoes and add back into the slow cooker (note: leave on low heat). Note 6.
  • Add in the shredded cheese and stir to combine.
    2 cups cheddar cheese, ½ cup butter
  • While cheese is melting, start the thickener on the stove by melting ½ cup butter on medium-low in a small saucepan. Note 7.
  • Add flour and whisk until thick.
    ½ cup all-purpose flour, 1 cup heavy cream
  • Remove from heat and pour in cream.
  • Mix until combined, pour into slow cooker, and stir to combine.
  • Cook on low for an additional 30 minutes and serve warm with any toppings desired. Note 8.

Notes

  1. About 8 medium potatoes should yield the correct amount. Baking or russet potatoes work best for this recipe because they break down and become creamy when cooked. You can peel them for a smoother texture or leave the skins on for added texture and nutrition.
  2. You can substitute vegetable broth for a vegetarian option. 
  3. This recipe was tested with yellow onions, but you can use white or yellow.
  4. I recommend sharp cheddar cheese for its robust flavor. However, you can experiment with other cheese varieties for different flavor profiles.
  5. Heavy cream provides richness and creaminess to the soup. For a lighter option, you can use half-and-half or a dairy-free alternative.
  6. Using an immersion blender (stick blender) directly in the slow cooker makes pureeing the soup a breeze. It's safer and less messy than transferring hot soup to a traditional blender.
  7. Thicken to your liking. Adjust the thickness of the souop by controlling the amount of flour or cornstarach in the thickener. More for thicker, less for thinner.
  8. Don't skip the final 30 minutes of cooking. This ensures that the flavors meld and the soup reaches its perfect consistency.

Nutrition

Calories: 230kcal | Carbohydrates: 7g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 891mg | Potassium: 93mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 666IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 0.4mg

Chicken Parmesan Casserole

· 2 Comments

Serving of chicken Parmesan casserole garnished with basil leaves on a white plate with a fork.

Get ready for a dose of pure Italian comfort with our chicken Parmesan casserole recipe. It's a flavorful blend of crispy chicken, perfectly cooked penne, and a burst of rich, savory goodness that'll whisk you straight to Italy!

We are offering two versions of this recipe. The simplified version takes advantage of leftovers or store bought chicken, and the full scratch version allows you to control the seasonings in the chicken.

I am sure you will agree that this recipe is a keeper no matter which direction you decide to go!

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Why You'll Love This Recipe

❤️ Delicious Flavor. The combination of crispy breaded chicken, savory marinara sauce, and melted cheese creates a delightful and satisfying flavor profile that appeals to many people.

❤️ Customizable. You can easily customize this recipe to suit your preferences. Whether you want to add extra herbs and spices, adjust the cheese types, or make it gluten-free, there are many ways to tailor it to your liking.

❤️ Easy to Make. Despite its gourmet taste, this dish is relatively easy to prepare. It involves simple breading and baking techniques, making it accessible for both novice and experienced cooks.

❤️ Comfort Food. This recipe is the epitome of comfort food. The warm and cheesy pasta, along with the tender chicken, is comforting and perfect for a cozy family meal or special occasion.

❤️ Generous Portions. This recipe yields a generous amount of food, making it ideal for family gatherings or meal prep. Leftovers also taste great, so you can enjoy it over multiple meals.

Make This Recipe Two Ways

You can make this recipe two ways. The shortcut version takes advantage of cooked breaded chicken tenders or cutlets for a simple recipe.

The from scratch version takes a bit more effort but gives you an opportunity to control the seasonings in the chicken.

I show you how to make both versions below.

Ingredients (Shortcut Version)

  • Penne pasta. Penne pasta is great because its ridges help sauce cling to it. However, don't be afraid to switch things up! You can use different pasta types like rotini, ziti, spaghetti, or even zucchini noodles if you're feeling fancy. And for those who need gluten-free, there are some excellent gluten-free pasta options out there to try.
  • Marinara sauce. Either homemade marinara sauce (I know from personal experience that this sweet pizza sauce recipe will work well!) or your favorite brand. The marinara sauce adds a rich, tomato flavor to the dish.
  • Italian seasoning.
  • Garlic powder.
  • Onion powder.
  • Finely grated Parmesan cheese. Parmesan cheese is used to flavor the breadcrumb mixture and add a salty, nutty flavor to the casserole.
  • Mozzarella cheese. This ingredient is a must for a stretchy, gooey Parmesan chicken pasta bake!
  • Cooked breaded chicken tenders. Cut into bite sized pieces.

Instructions (Shortcut Version)

Step 1. Preheat oven to 375 F (190 C). Cook the pasta according to the package directions until al dente. Drain it.

Cooked penne pasta, marinara sauce, mozzarella, and Parmesan in a glass bowl.
Step 2. Stir the Italian seasoning, garlic powder, and onion powder into the marinara sauce. Add the cooked pasta, marinara sauce, ½ cup Parmesan cheese, and 1 cup mozzarella cheese to a large bowl.
Cooked penne pasta combined with marinara and cheeses in a glass bowl.
Stir to combine until the pasta is coated in the sauce.
Coated penne pasta layered in the bottom of a glass baking dish
Step 3. In a 9 by 13 inch baking dish, spread the pasta mixture evenly across the bottom of the dish.
Cooked chicken thigh pieces layered on top of pasta in a glass baking dish.
Arrange the chicken pieces over the pasta.
Shredded mozzarella and Parmesan layered on top of cooked chicken thigh pieces in a glass baking dish.
Top them with ¼ cup of Parmesan and 1 cup mozzarella.

Step 4. Cover the casserole dish with aluminum foil and bake it in the preheated oven for 20 minutes.

Step 5. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the casserole is heated through and the top is golden and crispy.

Step 6. Remove the delicious cheesy casserole from the oven and let it rest for a few minutes before serving. Feel free to sprinkle chopped fresh basil or parsley on top before serving it with a side salad and garlic bread.

Ingredients (From Scratch Version)

Chicken Parmesan ingredients.
  • Penne pasta.
  • All-purpose flour. All-purpose flour is used to coat the chicken before it is breaded. This will give the chicken a crispy crust when fried.
  • Salt.
  • Black pepper.
  • Italian seasoning.
  • Garlic powder.
  • Onion powder.
  • Breadcrumbs. Plain, Italian or panko. Breadcrumbs add a crispy texture to the chicken.
  • Grated Parmesan cheese. 
  • Boneless, skinless chicken thighs.
  • Buttermilk.
  • Olive oil.
  • Marinara sauce. Either homemade or your favorite brand
  • Mozzarella cheese.
  • Chopped fresh basil or parsley. For garnish (optional)

See recipe card for quantities.

Instructions (From Scratch Version)

Step 1. Preheat oven to 375 F (190 C). Cook the pasta according to package directions until al dente. Drain it and set aside.

Seasonings and flour in a glass bowl
Step 2. In a small bowl, combine flour, salt, pepper, Italian seasoning, garlic powder, and onion powder.
Parmesan and bread crumbs in a glass bowl.
Step 3. In a separate shallow dish, combine the breadcrumbs and ½ cup Parmesan cheese.
Chicken thighs and buttermilk in a glass bowl.
Step 4. Place the chicken in a large bowl, pour ½ cup of buttermilk over the chicken, and combine.
Chicken thigh in flour mixture in a glass bowl.
Step 5. Dip each piece of chicken in the flour mixture
Chicken thigh dunked in a glass bowl filled with buttermilk.
Step 6. Then dip them in a bowl of buttermilk.
Chicken thigh sitting on top of bread crumb mixture in a glass bowl.
Step 7. Finally, coat them in the breadcrumb mixture.
Chicken thigh coated in bread crumb mixture in a glass bowl.
Be sure to press the breadcrumbs onto the chicken.
Chicken thigh pieces in a skillet.
Step 8. Heat olive oil in a large skillet over medium-high heat and then add the coated chicken pieces. Cook them for 2-3 minutes per side, or until they turn golden brown and are cooked through. Use an instant read thermometer to check the internal temperature of the chicken to ensure it's cooked through. The temperature should be 165 F (74 C). Remove them from the skillet. Cut the chicken into smaller pieces and set aside.
Cooked penne pasta, marinara sauce, mozzarella, and Parmesan in a glass bowl.
Step 9. Add the cooked pasta to a large bowl and pour in the pasta sauce. Add ½ cup of parmesan cheese as well as 1 cup of mozzarella cheese.
Cooked penne pasta combined with marinara and cheeses in a glass bowl.
Mix until combined.
Coated penne pasta layered in the bottom of a glass baking dish
Step 10. In a 9 by 13 inch baking dish, spread the pasta mixture evenly across the bottom of the dish. and
Cooked chicken thigh pieces layered on top of pasta in a glass baking dish.
Arrange the tender chicken pieces over the sauce.
Shredded mozzarella and Parmesan layered on top of cooked chicken thigh pieces in a glass baking dish.
Top them with ¼ cup of parmesan and 1 cup of mozzarella cheese.

Step 11. Cover the baking dish with aluminum foil and bake it in the preheated oven for 20 minutes.

Step 12. Remove the foil and continue baking for an additional 10-15 minutes, or until the casserole is heated through and the top is golden and crispy.

Step 13. Remove the delicious cheesy casserole from the oven and let it rest for a few minutes before serving. Feel free to sprinkle chopped fresh basil or parsley on top before serving it with a side salad and garlic bread.

Substitutions

  • Pasta. You can substitute the penne pasta with any other type of pasta that you like. Rotini, ziti, spaghetti noodles, and zucchini noodles are some examples. Also, feel free to use gluten-free pasta.
  • Chicken. You can substitute the boneless, skinless chicken thighs with boneless, skinless chicken breasts if you prefer. This recipe is also perfect for leftover breaded cooked chicken tenders (as noted in the simplified version of this recipe), leftover chicken cutlets, and rotisserie chicken.
  • Flour. You can substitute the all-purpose flour with cornmeal or omit it altogether.
  • Breadcrumbs. You can substitute plain breadcrumbs with panko breadcrumbs, pork rinds, or crushed crackers.
  • Parmesan. You can substitute the Parmesan with Romano cheese or Asiago cheese if you like.
  • Olive oil. You can substitute vegetable oil or canola oil for the olive oil.
  • Spices. You can substitute the spices in this recipe with other herbs and spices, such as oregano, basil, or thyme.
Wooden spoon digging into a chicken Parmesan casserole.

Storage

Leftovers can be stored in an airtight container and placed in the fridge for up to 3 days.
To reheat leftovers, simply place them in a baking dish and bake them in a preheated oven at 350 F (175 C) for about 15-20 minutes, or until they are heated through.

Tips

  • Cook pasta al dente. Be sure to cook the pasta until it's al dente, which means it's still slightly firm when you bite into it. Overcooked pasta can become mushy when baked.
  • Press breadcrumbs onto chicken. When coating the chicken with breadcrumbs, press the breadcrumbs onto the chicken pieces firmly to make sure they adhere well and create a crispy crust.
  • Use an instant-read thermometer. To make sure the chicken is cooked through, use an instant-read thermometer to check its internal temperature. It should reach 165 F (74 C).
  • Layer ingredients evenly. When assembling the casserole, distribute the coated pasta, chicken, and cheese evenly to ensure each bite has a balanced combination of flavors and textures.
  • Cover with foil during initial baking. Covering the baking dish with foil during the initial baking helps prevent the cheese from browning too quickly and allows the pasta to heat through evenly.
  • Broil for a crispy top. If you would like, after removing the foil, you can briefly broil the dish to achieve a golden and crispy cheese topping. Keep a close eye on it to prevent burning.
  • Let it rest before serving. Allow the baked casserole to rest for a few minutes after removing it from the oven. This helps the flavors meld together, and it'll be easier to serve without falling apart.
A serving of chicken Parmesan casserole on a large wooden serving spoon with strings of melted cheese pulling off the spoon.

FAQ

How do I know when the chicken is cooked through?

The chicken is cooked through when it reaches an internal temperature of 165 F (74 C). You can check this using an instant-read thermometer.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. First, assemble the casserole, but don't cook it. Cover it with aluminum foil and refrigerate it for up to 24 hours before baking.
When you are ready to bake, remove the assembled dish from the refrigerator and let it sit at room temperature for 30 minutes before baking.

Can I freeze this recipe?

Yes, you can freeze this recipe. Simply assemble the casserole and then cover it with aluminum foil. Freeze for up to 3 months. When you are ready to eat, thaw the casserole overnight in the refrigerator and then bake according to the recipe instructions.

Can I use store-bought rotisserie chicken or baked chicken for this recipe?

Yes, you can use store-bought rotisserie chicken or baked chicken for this recipe. All you need to do is cut the chicken into bite sized pieces and use it instead of the breaded chicken thighs. You can also use store bought breaded cooked chicken tenders as shown in the simplified version of this recipe.

Recipe

Serving of chicken Parmesan casserole garnished with basil leaves on a white plate with a fork.
Print Recipe
5 from 3 votes

Chicken Parmesan Casserole

This baked chicken Parmesan casserole is the ultimate comfort food. It's made with layers of marinara-coated pasta, chicken that's been breaded and fried to perfection, and two types of cheese. The whole thing is baked until it's golden brown and bubbly, It's so delicious you will want to lick the plate!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: easy, entertaining, hearty, make-ahead
Servings: 10 servings
Calories: 467kcal
Author: Sandra

Equipment

Ingredients

Shortcut Version

  • 12 ounces penne pasta See Note 1.
  • 2 cups marinara sauce Either homemade or your favorite brand. Note 2.
  • 2 teaspoons Italian seasoning Note 3.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ cup Parmesan cheese, divided Finely grated. Note 4.
  • 2 cups mozzarella cheese, divided
  • 1.5 pounds cooked breaded chicken tenders Cut into bite sized pieces. Note 5.

From Scratch Version

  • 12 ounces penne pasta Note 1.
  • 1 cup all-purpose flour Note 6.
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon Italian seasoning Note 3.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups breadcrumbs Plain, Italian or panko. Note 4.
  • 1¼ cups Parmesan cheese Grated. Additional Parmesan is needed for the topping. Note 5.
  • 1½ pounds boneless, skinless chicken thighs Note 6.
  • 1½ cup buttermilk
  • ¼ cup olive oil
  • 2 cups marinara sauce Either homemade or your favorite brand. Note 2.
  • 2 cups mozzarella cheese Additional mozzarella is needed for topping
  • fresh basil or parsley Chopped. For garnish (optional)
US Customary - Metric

Instructions

Shortcut Version

  • Preheat oven to 375 F (190 C). Cook the pasta according to the package directions until aldente. Drain it. Note 8.
  • Stir the Italian seasoning, garlic powder, and onion powder into the marinara sauce. Add the cooked pasta, marinara sauce, ½ cup Parmesan cheese, and 1 cup mozzarella cheese to a large bowl. and stir to combine until the pasta is coated in the sauce.
  • In a 9 by 13 inch baking dish, spread the pasta mixture evenly across the bottom of the dish. Arrange the chicken pieces over the pasta, and top them with ¼ cup of Parmesan and 1 cup mozzarella. Note 11.
  • Cover the casserole dish with aluminum foil and bake it in the preheated oven for 20 minutes. Note 12.
  • Remove the foil and continue baking for an additional 10 to 15 minutes, or until the casserole is heated through and the top is golden and crispy. Note 13.
  • Remove the delicious cheesy casserole from the oven and let it rest for a few minutes before serving. Feel free to sprinkle chopped fresh basil or parsley on top before serving it with a side salad and garlic bread. Note 14.

From Scratch Version

  • Preheat oven to 375 F (190 C). Cook the pasta according to package directions until al dente. Drain it and set aside.
  • In a small bowl, combine flour, salt, pepper, Italian seasoning, garlic powder, and onion powder.
  • In a separate shallow dish, combine the breadcrumbs and ½ cup parmesan cheese.
  • Place the chicken in a large bowl, pour ½ cup of buttermilk over the chicken, and combine.
  • Dip each piece of chicken in the flour mixture
  • Then dip them in a bowl of buttermilk.
  • Finally, coat them in the breadcrumb mixture. Be sure to press the breadcrumbs onto the chicken. Note 9.
  • Heat olive oil in a large skillet over medium-high heat and then add the coated chicken pieces. Cook them for 2-3 minutes per side, or until they turn golden brown and are cooked through. Use an instant read thermometer to check the internal temperature of the chicken to ensure it's cooked through. The temperature should be 165 F (74 C). Remove them from the skillet. Cut the chicken into smaller pieces and set aside. Note 10.
  • Add the cooked pasta to a large bowl and pour in the pasta sauce. Add ½ cup of parmesan cheese as well as 1 cup of mozzarella cheese and combine.
  • In a 9 by 13 inch baking dish, spread the pasta mixture evenly across the bottom of the dish. Arrange the tender chicken pieces over the sauce and top them with ¼ cup of parmesan and 1 cup of mozzarella cheese.
  • Cover the baking dish with aluminum foil and bake it in the preheated oven for 20 minutes.
  • Remove the foil and continue baking for an additional 10-15 minutes, or until the casserole is heated through and the top is golden and crispy.
  • Remove the delicious cheesy casserole from the oven and let it rest for a few minutes before serving. Feel free to sprinkle chopped fresh basil or parsley on top before serving it with a side salad and garlic bread.

Notes

  1. Penne pasta has a lot of ridges, which helps the sauce to cling to it. You
    can substitute penne with any other type of pasta that you like. Rotini, ziti, spaghetti noodles, and even zucchini noodles are some examples. Also, feel free to use gluten-free pasta.
  2. Marinara sauce is used to flavor the casserole. It adds a rich, tomatoey flavor to the dish. You can substitute any other type of tomato sauce that you like.
  3. Italian seasoning typically includes dried basil, oregano, thyme, rosemary, marjoram, sage, garlic powder, and onion powder, and sometimes red pepper flakes for heat. It can vary from brand to brand. If you want to have more control over the seasoning, feel free to create your own blend and add or omit as you see fit. 
  4. The breadcrumbs add a crispy texture to the chicken. You can substitute plain breadcrumbs with panko breadcrumbs, pork rinds, or crushed crackers.
  5. Parmesan cheese adds a salty, nutty flavor to the casserole. You can substitute it with Romano cheese or Asiago cheese if you prefer.
  6. The simplified version of this recipe takes advantage of cooked chicken tenders or cutlets. This recipe is great for leftovers. You can also use a store bought rotisserie chicken cut into pieces. If you do use a rotisserie chicken, the chicken in the casserole obviously won't have the same crispy texture, but it will still be delicious nonetheless! For the full scratch version, feel free to substitute chicken breasts, chicken breast cutlets, or uncooked chicken tenders, if you prefer white meat over dark meat.
  7. This recipe uses all-purpose flour to coat the chicken before it is breaded. This will give the chicken a crispy crust when fried. You can omit this step or substitute the flour with cornmeal.
  8. Be sure to cook the pasta until it's al dente, which means it's still slightly firm when you bite into it. Overcooked pasta can become mushy when baked.
  9. When coating the chicken with breadcrumbs, press the breadcrumbs onto the chicken pieces firmly to make sure they adhere well and create a crispy crust.
  10. To make sure the chicken is cooked through, use an instant-read thermometer to check its internal temperature. It should reach 165 F (74 C).
  11. When assembling the casserole, distribute the coated pasta, chicken, and cheese evenly to ensure each bite has a balanced combination of flavors and textures.
  12. Covering the baking dish with foil during the initial baking helps prevent the cheese from browning too quickly and allows the pasta to heat through evenly.
  13. Removing the foil and baking for 10 minutes longer allows the cheese to brown a bit and become slightly crispy adding to the texture and flavor of this dish.
  14. Allowing the casserole to rest for a few minutes after baking helps the flavors to meld together, and it will be easier to serve without falling apart.

Nutrition

Calories: 467kcal | Carbohydrates: 42g | Protein: 31g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1063mg | Potassium: 473mg | Fiber: 3g | Sugar: 5g | Vitamin A: 546IU | Vitamin C: 3mg | Calcium: 369mg | Iron: 4mg

Truffle Mashed Potatoes

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Overhead close up of truffle mashed potatoes garnished with olive oil and chopped chives in a light bowl with beige trim.

Indulgence meets simplicity in our truffle mashed potatoes recipe—a culinary experience that promises to elevate your home-cooked meals to a whole new level.

Imagine velvety, buttery mashed potatoes infused with the exquisite aroma and flavor of truffles. These mashed potatoes are not just a side dish; they're a luxurious experience. And the best part? You don't need to be a gourmet chef to make them.

With just a few basic ingredients and straightforward steps, you can bring the taste of a high-end restaurant right to your dining table. So, if you're ready to impress your guests or simply treat yourself to a dish that's both comforting and elegant, read on and prepare to fall in love with truffle mashed potatoes!

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Why You'll Love This Recipe

❤️ Minimal Ingredients, Maximum Flavor. This recipe achieves extraordinary flavor with just a handful of simple ingredients.

❤️ Simple Preparation. Despite its gourmet appeal, this recipe is simple to prepare. You don't need extensive cooking skills or special equipment to create a dish that impresses with its flavor and presentation.

❤️ Deliciously Creamy. The addition of heavy cream and butter gives these mashed potatoes an incredibly creamy and velvety texture that's both comforting and satisfying.

❤️ Gourmet Indulgence. This recipe allows you to indulge in the luxurious and exquisite flavor of truffles, transforming ordinary mashed potatoes into a gourmet delicacy that's perfect for special occasions or when you want to treat yourself.

❤️ Versatile Elegance. Truffle mashed potatoes can be served as an elegant side dish at holiday dinners, romantic meals, or upscale gatherings. They complement a wide range of main courses, from roasted meats to seafood.

What are Truffles?

In the culinary world, truffles refer to a highly prized and aromatic type of fungus that grows underground, usually in the root systems of certain trees.

Truffles are celebrated for their unique and intense flavor, which can range from earthy to nutty to garlicky, depending on the variety. They are often considered a delicacy and are used sparingly in gourmet cuisine to impart a rich and luxurious aroma and flavor to dishes.

Truffles are especially renowned for their role in enhancing the flavor of dishes like pasta, risotto, and mashed potatoes when shaved or used to infuse oils, sauces, or butters.

These culinary truffles are different from the chocolate truffles you may be familiar with and are highly sought after by chefs and food enthusiasts around the world.

Ingredients

Truffle mashed potatoes ingredients
  • Russet potatoes. Russet potatoes are known for their starchy nature, making them the go-to choice for achieving that wonderfully fluffy texture in mashed potatoes. If russets are not on hand, consider gold potatoes as a good alternative. They offer a creamy texture with a subtle buttery flavor.
    Varieties such as Katahdin, white, purple, and Yellow Finn potatoes can also step in gracefully.
    Steer clear of red or fingerling potatoes, as their lower starch content may not provide the desired mashed potato consistency.
  • Salted butter. I incorporated salted butter, along with an additional teaspoon of salt. Should you choose unsalted butter, you can fine-tune the salt quantity to match your personal taste.
    If you have a preferred plant-based substitute that you trust for mashed potatoes, go ahead and use it. However, it's important to note that I used traditional butter exclusively when I tested this recipe.
    I recommend using room temperature butter for the best results.
  • Heavy cream. Heavy cream is the secret to achieving that luxuriously creamy texture in these mashed potatoes. But if you're looking for a lighter option, go ahead and use milk instead. I should mention that I haven't given plant-based milks a try in this recipe, so if you do and it works out, don't hesitate to share your experience in the comments!
    One helpful tip: To keep your mashed potatoes warm, consider letting the heavy cream come to room temperature before mixing it in. While I didn't notice a significant difference when adding it straight from the fridge, this small extra step can help to maintain the warm temperature.
  • White truffle oil. I went with white truffle oil for this recipe, but there are a couple of other options out there: black and summer truffle oil. The reason I picked white truffle oil is because it brings this subtle, earthy flavor that doesn't take over the dish, making it a perfect match for mashed potatoes.
    Now, when it comes to truffle oil, it can have different levels of oomph. I used Chef Jean Pierre's white truffle oil, and let me tell you, just 1 teaspoon did the trick – it was absolutely delicious! This stuff is pretty potent, especially if you're using this brand, so you won't need much. But if you feel like you want a bit more truffle kick, go ahead and carefully adjust the amount. Trust me, a little goes a looong way.
  • Salt.
  • Freshly ground pepper.
  • Fresh chopped chives.
  • Olive oil.

See recipe card for quantities.

Instructions

Peeled and cubed potatoes in a white bowl.
Step 1. Peel the potatoes and cut them into chunks. Rinse them under cold water to remove excess starch.
Potatoes covered with cold water in a large pot. A pinch of salt is being sprinkled over the top.
Step 2. Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water.
A pot of potatoes and water on a gas stove.
Step 3. Bring the water to a boil over medium-high heat and cook the potatoes until they are fork-tender, about 15-20 minutes.
Cooked potatoes in a large pot.
Step 4. Drain the potatoes and return them to the pot.
Butter melting over cooked potatoes in a large pot.
Step 5. Add the butter to the pot and let it melt.
Heavy cream being poured over cooked potatoes.
Step 6. Add the cream.
Potato mixture being whipped with a hand mixer in a large pot.
Step 7. Whip the potatoes using a hand mixer.
Truffle oil being added to mashed potatoes in a large pot.
Step 8. Stir in the truffle oil.
Salt and pepper sprinkled over the top of mashed potatoes in a large pot.
Step 9. Season with salt and pepper. If desired, garnish with a little bit of olive oil and chopped fresh chives.

Substitutions

The following are some suggestions for substitutions you can try if you are following a specific diet. Please bear in mind that I did not test these substitution suggestions for this particular recipe. These are suggestions only and are provided for your information.

  • Dairy-Free. Instead of butter and heavy cream, use dairy-free alternatives such as vegan butter, cashew cream, almond milk, or oat milk. Be sure to choose unsweetened and unflavored options for a more neutral taste.
  • Vegan/Vegetarian. To make the recipe entirely vegan, use the dairy-free substitutes mentioned above. Ensure that the truffle oil you use is also vegan-friendly (some may contain dairy-derived products).
  • Low-Fat. Reduce the amount of butter or use a lower-fat butter substitute. Opt for a low-fat milk instead of heavy cream.
  • Gluten-Free. Potatoes are naturally gluten-free, but be cautious with the truffle oil and any other flavorings you add, as some may contain gluten. Check labels for gluten-free certification. Ensure that any additional seasonings or garnishes are also gluten-free.
  • Low-Carb/Keto. Substitute the russet potatoes with cauliflower to make a low-carb mashed cauliflower dish. Wholesome Yum has an easy, creamy mashed cauliflower recipe that is keto friendly.
    Be sure to check that your truffle oil is low-carb and keto-friendly, as some may contain added sugars.
  • Reduced Sodium. Use unsalted butter or a low-sodium butter substitute. Season the mashed potatoes with less salt or consider using a salt alternative like potassium chloride.
Close up of of truffle mashed potatoes garnished with olive oil and chopped chives in a light bowl with beige trim.

Storage

To store your leftover potatoes properly to maintain their quality, follow these steps:

  1. Allow them to cool to room temperature. Allow the mashed potatoes to cool to room temperature then refrigerate. Do not leave them at room temperature for an extended period.
  2. Place them in an airtight container. Transfer the cooled mashed potatoes to an airtight container. Make sure the container is clean and seals tightly to prevent air from entering.
    To prevent a skin from forming on the surface of the mashed potatoes, press a piece of plastic wrap or parchment paper directly onto the surface before sealing the container.
  3. Label and Date: It's a good practice to label the container with the date when you made the mashed potatoes. This helps you keep track of freshness.
  4. Refrigerate. Place the container in the refrigerator. Mashed potatoes can be safely stored in the fridge for up to 3-4 days.
  5. Reheat. When you're ready to enjoy your leftover mashed potatoes, reheat them gently on the stovetop or in the microwave.
    You may need to add a small amount of additional liquid (such as milk or broth) to restore the desired creamy consistency.
  6. Adjust Seasoning. Taste the reheated mashed potatoes and adjust the seasoning, including salt, pepper, and truffle oil, as needed to refresh the flavor.

Freezer instructions:

While freezing mashed potatoes is an option, keep in mind that the texture can change slightly upon thawing, often becoming slightly grainy or less creamy compared to fresh mashed potatoes.

To freeze, follow the steps above with these modifications:

  • Portion Control. Divide the mashed potatoes into individual or family-sized portions, depending on your needs. Smaller portions tend to freeze and reheat more evenly.
  • Air-Tight Containers. Use airtight containers (no need to top the potatoes with plastic wrap) or heavy-duty freezer bags to package the mashed potatoes. Remove as much air as possible from the containers or bags to minimize the risk of freezer burn.
  • Freeze Quickly. To preserve quality and to prevent the growth of harmful bacteria, place the containers or bags in the freezer as soon as possible.
  • Freezer Shelf Life. Truffle mashed potatoes can be stored in the freezer for up to 2-3 months for the best quality. They may remain safe to eat beyond this time, but the texture and flavor could deteriorate.
  • Thaw. Thaw your potatoes in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

Remember that truffle oil has a potent aroma and flavor, so even when reheating, a little goes a long way. Properly stored and reheated, your leftover mashed potatoes can still be a delicious side dish for your next meal.

Top Tips

  • I didn't fuss too much about making the potato chunks perfectly uniform because they're going to be boiled anyway. But it's a good habit to aim for roughly consistent sizes.
  • When it comes to boiling these potatoes, start with cold water and add a pinch of salt. That salt really brings out their flavor.
  • Now, here's a heads-up: don't let those potatoes boil for too long. I cooked mine on a gas stove over medium-high heat, and they were just right in about 15 minutes. You want them to be fork-tender, not mushy, so keep an eye on them.
  • If your butter's at room temperature, it will melt faster, which is handy.
  • For super-smooth mashed potatoes, I recommend using a hand mixer. But if you prefer a more rustic texture, a good old potato masher or a potato ricer will do the trick. If you're worried about scratching your pot, just transfer the potatoes to a glass or ceramic bowl and mash them up in there. Easy peasy!
Close up of a spoonful of truffle mashed potatoes.

FAQ

How should I store my white truffle oil?

Cool and dark place. To protect your investment, store your white truffle oil in a cool, dark place, away from direct sunlight and heat sources. Truffle oil is sensitive to light and heat, which can cause it to deteriorate more quicky.
Seal tightly. Ensure the bottle is tightly sealed after each use. Truffle oil can be sensitive to air and oxidation, so a secure seal helps maintain its freshness.
Refrigeration. While some sources suggest refrigerating truffle oil to prolong its shelf life, it's not always necessary. If you use truffle oil frequently and go through it relatively quickly, storing it in a cool, dark pantry should suffice. However, if you live in a particularly warm climate or don't plan to use it often, refrigeration can help extend its life.
Check the Expiry Date. Truffle oil typically has a shelf life of 6-12 months, so check the bottle for an expiry date or use-by date and follow it.
Smell and Taste Test. Before using truffle oil, give it a quick sniff and taste. If it has developed an off or rancid smell or taste, it's best to discard it and replace it with a fresh bottle.

Can I prepare truffle mashed potatoes in advance for a special occasion?

Yes. To do this, follow the recipe and make the mashed potatoes as usual. Then, let them cool down to room temperature. Once cooled, store them in an airtight container in the refrigerator for up to 2-3 days. When you're ready to serve, reheat them gently on the stovetop or in the microwave, adding a little extra cream or milk if needed to restore the desired consistency. Truffle flavor tends to mellow when refrigerated, so you may want to add a touch of fresh truffle oil just before serving to enhance the aroma.

Can I use fresh truffles instead of truffle oil in the mashed potatoes?

Yes, you can use fresh truffles to infuse your mashed potatoes with their exquisite flavor and aroma. Shave or finely chop fresh truffles and mix them into the mashed potatoes during the final stages of preparation. Keep in mind that fresh truffles can be quite expensive and may have a stronger, earthier flavor than truffle oil, so use them sparingly to achieve the desired truffle essence. You can adjust the amount to suit your taste preferences. Fresh truffles can elevate your dish to an even higher level of gourmet excellence!

Looking for more potato recipes? Try these:

Recipe

Close up of of truffle mashed potatoes garnished with olive oil and chopped chives in a light bowl with beige trim.
Print Recipe
5 from 2 votes

Truffle Mashed Potatoes

Delight in the perfect balance of comfort and sophistication with our truffle mashed potatoes. Simple to make, yet bursting with flavor, this recipe elevates classic mashed potatoes by infusing them with the earthy, aromatic essence of truffles. Experience the joy of a gourmet side dish that's easy to prepare and hard to forget.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Keyword: easy, holiday, make-ahead, quick
Servings: 8 servings
Calories: 195kcal
Author: Sandra

Equipment

Ingredients

  • 2 pounds russet potatoes See Note 1.
  • 4 tablespoons butter Salted. Note 2.
  • ½ cup heavy cream Note 3.
  • 1 teaspoon white truffle oil Note 4.
  • 1 teaspoon salt
  • ½ teaspoon pepper Freshly ground.
  • chives Chopped. Optional for garnish
  • olive oil Optional for garnish
US Customary - Metric

Instructions

  • Peel the potatoes and cut them into chunks. Rinse them under cold water to remove excess starch. Note 5.
    2 pounds russet potatoes
  • Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water. Note 6.
  • Bring the water to a boil over medium-high heat and cook the potatoes until they are fork-tender, about 15-20 minutes. Note 7.
  • Drain the potatoes and return them to the pot.
  • Add the butter to the pot and let it melt.
    4 tablespoons butter
  • Add the cream.
    ½ cup heavy cream
  • Whip the potatoes using a hand mixer. Note 9.
  • Stir in the truffle oil.
    1 teaspoon white truffle oil
  • Season with salt and pepper. If desired, garnish with a little bit of olive oil and chopped fresh chives.
    1 teaspoon salt, ½ teaspoon pepper, chives, olive oil

Notes

  1. Russet potatoes are a starchy variety, which makes them ideal for fluffy mashed potatoes. If you don't have russet potatoes available, gold potatoes make a good substitute. They have a creamy texture and slightly buttery flavor. Other potato varieties that can work are Katahdin, white, purple, or Yellow Finn potatoes. I would avoid red or fingerling potatoes as they are not starchy enough.
  2. I used salted butter and added 1 teaspoon of salt. You can substitute unsalted butter and adjust the amount of salt you add according to your preference.
    If you have a favorite plant-based alternative that you know works well with mashed potatoes, feel free to substitute it. Please bear in mind that I only tested this recipe with real butter. 
    Room temperature butter works best.
  3. Heavy cream gives these mashed potatoes a decadent creamy texture. For a lower fat version, feel free to substitute milk.
    I did not test this recipe with any plant-based milks. If you do, and it works out well, please let us know in the comments!
    I added my heavy cream soon after pulling it from the refrigerator with very little effect. However, to keep your potatoes hot, I recommend bringing the heavy cream to room temperature before stirring it in.
  4. I used white truffle oil for this dish. Other truffle oil options include: black and summer. I chose white truffle oil because it has a delicate, earthy flavor. It is subtle and not overpowering - perfect for mashed potatoes.
    Truffle oil varies in strength. I used Chef Jean Pierre's white truffle oil and added just 1 teaspoon, which is perfect. So delicious!! This truffle oil is quite concentrated. If you go with this brand, 1 teaspoon is all you will need. If you find that is not enough, feel free to carefully adjust the amount. A little really does go a long way.
  5. I didn't worry too much about cutting the chunks into even sizes because you will be boiling them anyhow. However, it's good practice to keep them somewhat consistent.
  6. Start with cold, salted water when boiling the potatoes. Adding salt to the water enhances the flavor of the potatoes.
  7. Be careful to not overcook the potatoes. I cooked mine on a gas stove over medium high heat. They were done in 15 minutes.
    The potatoes should be fork tender, but not mushy. Overcooking can lead to watery mashed potatoes.
  8. If your butter is room temperature, it will melt faster.
  9. For the best results, I recommend using a hand mixer to whip the potatoes into a smooth texture. If you want a more rustic texture, you can use a potato masher or potato ricer. 
    If you are concerned about scratching the surface of your pot, transfer the potatoes to a glass or ceramic bowl and mash them in that.

Nutrition

Calories: 195kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 345mg | Potassium: 490mg | Fiber: 2g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg

Mushroom Chicken

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Closeup overhead view of three cooked chicken cutlets in mushroom sauce topped with chopped parsley in a large skillet

If you're looking for a delicious and comforting meal that's easy to prepare, look no further than our mouthwatering mushroom chicken recipe. Tender chicken breast cutlets are smothered in a rich and creamy mushroom sauce that's packed with flavor.

Whether you're a seasoned home cook or just getting started in the kitchen, this recipe is sure to become a family favorite. With its simple ingredients and quick cooking time, you'll have a restaurant-quality meal on the table in no time for those busy weeknights! So, roll up your sleeves and get ready to savor every bite of this delectable dish.

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Ingredients

Mushroom chicken ingredients
  • Large boneless, skinless chicken breasts. About ½ pound each. You will be cutting these in half lengthwise to make six cutlets.
    Serious Eats has a great tutorial on how to cut chicken breasts into cutlets. I did not remove the tenders (the small, strip-like portions that are attached to the underside of the chicken breast) from mine, but you certainly can if you want a nicer presentation.
  • Salt and freshly ground pepper.
  • All-purpose flour.
  • Olive oil.
  • Unsalted butter.
  • Sliced mushrooms. I used cremini (also known as baby bella) mushrooms, but white button mushrooms would work as well.
  • Minced garlic. I recommend freshly minced garlic, rather than the pre-minced garlic you can buy in the store. Freshly minced garlic has better flavor.
  • Chicken broth. You can substitute chicken base combined with water to make broth. If you don't have chicken broth on hand, vegetable broth can work. It may change the flavor slightly.
  • Dijon mustard.
  • Dried thyme leaves. You can substitute fresh thyme leaves.
  • Heavy cream. See substitution suggestions below.
  • Fresh parsley. Optional garnish.

See recipe card for quantities.

Instructions

Three chicken breasts on a marble background with a finger pointing to the smallest one.
This chicken breast is smaller than the other two. Aim to cook chicken of similar size together.
Three large chicken breasts split in half lengthwise to make six chicken cutlets.
Step 1. Carefully cut breasts in half lengthwise to make cutlets.
Wooden meat tenderizer mallet pounding on chicken cutlets covered with plastic wrap
Step 2. Cover them with plastic wrap, and pound them to an even thickness with a meat tenderizer, if necessary.
Paper towels on top of chicken cutlets with hands pressing down on the towels.
Step 3. Dry the cutlets with a paper towel.
Adding salt and pepper to chicken cutlets.
Step 4. Season the chicken on both sides with salt and pepper.
Chicken cutlet being dredged in a bowl of flour using kitchen tongs
Step 5. Add the flour to a shallow medium bowl and dredge the chicken in the flour, shaking off any excess.
Olive oil in a large skillet.
Step 6. In a large skillet, heat the olive oil over medium-high heat.
Three chicken cutlets cooking in a skillet
Step 7. Add the chicken cutlets and cook for about 3-4 minutes per side.
Three browned chicken cutlets cooking in a skillet.
They should be golden brown and cooked through to an internal temperature of 165 F (74 C).
Remove them from the pan and set them aside.
Minced garlic and butter in a skillet.
Step 8. In the same pan, lower the heat to medium. Add the unsalted butter and garlic. Stir and cook until fragrant, about 30 seconds.
Sliced mushrooms in a skillet.
Step 9. Add the sliced mushrooms and sauté until the mushrooms release their moisture and turn golden brown, about 4 minutes.
Browned sliced mushrooms in a skillet.
The mushrooms should be nice and golden brown.
Chicken broth being poured over mushrooms in a skillet.
Step 10. Pour in the chicken broth and scrape any browned bits from the bottom of the pan. Let the broth simmer for a few minutes (about 4 minutes) to reduce slightly.
Heavy cream being poured into skillet with mushrooms, mustard, and thyme leaves.
Step 11. Lower the heat to low and add the Dijon mustard and tried thyme. Stir in the heavy cream. If needed, season with salt to taste. Simmer the sauce for a few minutes until it thickens and coats the back of a spoon.
Four chicken cutlets in the skillet with mushroom sauce.
Step 12. Return the cooked chicken to the pan, coating it with the creamy mushroom sauce. Cook for an additional minute or two to let the chicken absorb the flavors. If desired, garnish with fresh parsley.

Substitutions

  • Chicken breasts. You can substitute boneless, skinless chicken thighs for a juicy, flavorful alternative to chicken breasts. No need to cut them in half.
  • All purpose flour. For a gluten-free alternative, I recommend Bob's Red Mill Gluten Free 1 to 1 Baking Flour. I used it in this recipe for gluten free apple cider donuts with great results.
  • Heavy cream. To reduce the fat content, consider swapping out heavy cream with half-and-half. If you're leaning towards vegan alternatives, you can opt for silken tofu (blended until creamy), cashew cream (created by soaking raw cashews in water and blending until smooth - The Clean Eating Kitchen has a great 2-ingredient recipe for cashew cream), or canned coconut milk. Do note that the coconut milk might introduce a subtle coconut undertone, which can actually be quite pleasant.

Storage

If refrigerating leftovers:

  • Use an airtight container: Allow the chicken to cool to room temperature, then transfer it to an airtight container. Glass, plastic, or stainless steel containers with tight-fitting lids work well.
  • Separate into smaller portions: If you have a large batch of leftovers, consider dividing it into smaller portions. This will help it cool faster and make it easier to reheat only what you need later.
  • Refrigerate promptly: Place the container in the refrigerator as soon as possible, preferably within two hours of cooking.
  • Eat within 3-4 days: Leftover cooked chicken should be eaten within 3-4 days of refrigeration. If you do not think you will be able to finish it within that time, it's okay to freeze it.
  • Reheat properly: Reheat it thoroughly. Use a microwave, stovetop, or oven. Ensure it reaches an internal temperature of 165 F (74 C) to kill any bacteria that may have multiplied during storage.

If freezing leftovers:

  • Freeze Quickly: Put the containers or bags in the freezer as soon as possible after packaging. Ideally, use the coldest part of the freezer for quicker freezing.
  • Enjoy Within 2-3 Months: While frozen, cooked chicken is safe to eat for an extended period. For the best quality, try to eat it within 2-3 months.
  • Thaw Properly: Thaw it in the refrigerator overnight or use the defrost function on your microwave. Avoid thawing at room temperature to prevent bacterial growth.
  • Reheat Thoroughly: Reheat it on the stovetop until it's piping hot throughout (165°F or 74°C) before serving.
Front view of three cooked chicken cutlets in mushroom sauce in a large skillet.

Tips

  • Properly prepare the chicken. Pound the chicken cutlets to an even thickness (about ½ inch) to ensure they cook evenly. Season the chicken with salt and pepper before cooking. This enhances the flavor.
  • Do not crowd the pan. At the initial browning stage, it's important to space the cutlets out in the pan so they can brown properly. In my 12-inch pan, I cooked no more than four cutlets at a time. For large cutlets, I cooked no more than three at a time.
  • Cook cutlets of similar size together. If all of your cutlets will not fit in the pan at once, group cutlets of similar size together. They are more likely to finish cooking at the same time, and it makes it easier to coordinate your cooking flow without running the risk of overcooking or undercooking.
  • Don't overcook the chicken. Chicken breasts can dry out quickly if overcooked. Use an instant read thermometer to check the internal temperature at the thickest part of the cutlet, and aim for an internal temperature of 165 F (74 C). Try to remove them from the pan as soon as they reach this temperature. If they go a bit over, you should still be fine because the sauce will compensate a little.

FAQ

Can I make this recipe ahead of time?

Yes, you can prepare mushroom chicken ahead of time and reheat it when you're ready to serve. Store it in an airtight container in the refrigerator for up to 2-3 days.

Can I freeze mushroom chicken?

While it's possible to freeze mushroom chicken, the cream sauce may separate when thawed, affecting the texture. If you choose to freeze it, store it in an airtight container for up to 2-3 months and reheat gently on the stove.

How do I prevent the chicken from becoming dry?

To prevent dry chicken, make sure not to overcook it. Cook the chicken until it reaches an internal temperature of 165°F (74°C) and use an instant read thermometer to check.

Pairing

These are my favorite dishes to serve with this recipe:

Try one of these easy chicken recipes next.

Recipe

Closeup overhead view of three cooked chicken cutlets in mushroom sauce in a large skillet
Print Recipe
5 from 1 vote

Mushroom Chicken

Mushroom chicken is a delicious dish made with tender chicken cutlets cooked in a creamy mushroom sauce. It's the perfect weeknight dinner idea. It uses simple ingredients and is ready in 30 minutes or less!
Prep Time8 minutes
Cook Time22 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: easy, hearty, Keto-friendly, quick, simple, weeknight
Servings: 6 servings
Calories: 259kcal
Author: Sandra

Equipment

Ingredients

  • 3 boneless, skinless chicken breasts About ½ pound each. See Note 1.
  • salt and freshly ground pepper To taste.
  • ½ cup all-purpose flour Note 2.
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces mushrooms Sliced. Note 3.
  • 3 teaspoons garlic Minced.
  • 1 cup chicken broth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme leaves Or 1 tablespoon fresh thyme leaves.
  • ½ cup heavy cream Note 4.
  • 2 tablespoons fresh parsley Optional garnish.
US Customary - Metric

Instructions

  • Carefully cut breasts in half lengthwise to make cutlets. Note 5.
    3 boneless, skinless chicken breasts
  • Cover them with plastic wrap, and pound them to an even thickness with a meat tenderizer, if necessary. Note 6.
  • Dry the cutlets with a paper towel.
  • Season the chicken on both sides with salt and pepper.
    salt and freshly ground pepper
  • Add the flour to a shallow medium bowl and dredge the chicken in the flour, shaking off any excess. Note 7.
    ½ cup all-purpose flour
  • In a large skillet, heat the olive oil over medium-high heat.
    2 tablespoons olive oil
  • Add the chicken breasts and cook for about 3-4 minutes per side or until they are golden brown and cooked through to an internal temperature of 165 F (74 C). Remove the chicken from the pan and set it aside.
  • In the same pan, lower the heat to medium. Add the unsalted butter and garlic. Stir and cook until fragrant, about 30 seconds.
    2 tablespoons unsalted butter, 3 teaspoons garlic
  • Add the sliced mushrooms and sauté until the mushrooms release their moisture and turn golden brown, about 4 minutes.
    8 ounces mushrooms
  • Pour in the chicken broth and scrape any browned bits from the bottom of the pan. Let the broth simmer for a few minutes (about 4 minutes) to reduce slightly. Note 8.
    1 cup chicken broth
  • Lower the heat and add the Dijon mustard and tried thyme. Stir in the heavy cream. If needed, season with salt to taste. Simmer the sauce for a few minutes until it thickens and coats the back of a spoon.
    1 teaspoon Dijon mustard, 1 teaspoon dried thyme leaves, ½ cup heavy cream
  • Return the cooked chicken to the pan, coating it with the creamy mushroom sauce. Cook for an additional minute or two to let the chicken absorb the flavors.
  • If desired, garnish with fresh parsley.
    2 tablespoons fresh parsley

Notes

  1. Opt for boneless, skinless chicken breasts that are around half a pound each. This size ensures even cooking and allows you to create cutlets easily.
  2. For a gluten-free alternative to the all-purpose flour, I recommend Bob's Red Mill Gluten Free 1 to 1 Baking Flour.
  3. I used cremini (also known as baby bella) mushrooms, but white button mushrooms would work as well.
  4. For a lower fat option, you can substitute half and half for the heavy cream. For some vegan options, I suggest silken tofu (blend until creamy), cashew cream (soak raw cashews in water, then blend until creamy), or canned coconut milk. The coconut milk may add a hint of coconut flavor, which isn't necessarily a bad thing.
  5. A few tips to help you cut the breasts: use a sharp knife, start with chilled chicken, place the opposite hand (the one not doing the cutting) on top of the chicken (clear of the knife) to hold the chicken steady, maintain a flat angle, use a guide - insert a wooden skewer on either side of the chicken to use as a guide for your knife to follow.
  6. Pounding the chicken to an even thickness helps it cook uniformly, preventing dryness in thinner parts while ensuring the thicker portions are fully cooked.
  7. Coating the chicken in flour before cooking creates a crispy, golden-brown crust when it's pan-fried. Make sure to shake off any excess flour to avoid a heavy coating.
  8. When you add chicken broth to the pan, be sure to scrape up any browned bits from the bottom. This process, known as deglazing, incorporates those flavorful bits into the sauce.
  9.  
  10. Share tips on storing leftovers in an airtight container in the refrigerator and reheating in a microwave or on the stovetop.

Nutrition

Calories: 259kcal | Carbohydrates: 11g | Protein: 15g | Fat: 17g