New to the air fryer recipes? Check out my Best Air Fryer Recipes for Beginners or my 50 Best Air Fryer Recipes post!

The Air Fryer has quickly become one of our favorite way to cook certain things, and chicken is definitely one of them.

Spoiler: this Air Fryer Chicken Breast is outstanding.

I started with a simple seasoning based on this Slow Cooker Chicken Breast and these Pan Fried Chicken Breasts — when you’ve got a good thing going, why change it?!

They turn out perfectly every time, and are almost completely hands off (other than a couple minutes prep!).

Love a crispy coating? You might want to try these Air Fryer Chicken Tenders or Air Fryer Fried Chicken!

I’m sharing all my tips and tricks below to make sure your air fryer chicken turns out just the way you want it!

Why we love to cook chicken breasts in the air fryer:

• I mean, they’re perfect: they come out with the perfect combination of golden on the outside and tender and juicy on the inside!
• Less babysitting: I don’t have to worry about them burning, or sticking, or overcooking like I do when I’m cooking them in a skillet.
• You don’t have to heat up the oven: while I love my Baked Chicken Breasts, you do need to turn on the oven. In the summer time, why not air fry them instead? It’s more energy efficient and they cook up super quick!
• They’re great for meal prep: whether you just want some cooked chicken for sandwiches, salads, or easy lunches, they’re easy enough that you can make a batch on the weekend and enjoy them over the next few days.

How long do I cook chicken breast in the air fryer?

Well, it depends!

It depends on your air fryer temperature and how thick your chicken breasts are.

I like to cook my chicken breasts for a shorter time at a higher temperature, so I opt for 400 degrees F for a cook time of 10-15 minutes.

The exact cook time is hard to tell, and will depend on the size and shape of your chicken breast.

For better results, you can use a heavy rolling pin or flat meat mallet to flatten any thicker parts of your chicken breasts so that they cook more evenly — although I don’t usually go through this extra step.

And always be sure to check the internal temperature with an instant read thermometer to ensure it reaches 165 degrees F.

Is air fryer chicken healthy?

Air fryer Chicken Breasts aren’t really any healthier than chicken breasts that are cooked with the same ingredients on the stove top, in the oven, or in the slow cooker.

The air fryer is a healthier method than deep frying food, so this air fryer chicken breast is healthier than deep fried chicken, but that’s not really an equal comparison.

That being said, chicken breasts are still a lean protein option, and we love cooking them in the air fryer because they are the juiciest we’ve ever had! (Check out this photo taken right after I sliced them!)

Variations on this Air Fryer Chicken Breast recipe:

• Swap breasts for thighs: you can swap boneless, skinless chicken thighs for the chicken breasts in the recipe and you won’t need to change the recipe much — I would set your air fryer timer for 8 minutes and then check for doneness with a meat thermometer, as they are usually smaller than chicken breasts. (I also recommend checking out this Air Fryer Chicken Thighs recipe!)
• Swap the seasoning: have a go-to seasoning blend of spices you love? It will work perfectly here! Think garlic herb, cajun, barbecue, taco, Greek — any dry blend can be substituted. Just sprinkle on both sides evenly before cooking.

What to serve with this air fryer chicken breast:

This chicken breast is a versatile protein that goes with so many things!

Slice it to top a Caesar salad, stir it into your favorite pasta or Buttered Noodles, or serve with some of our favorite sides:

• Lyonnaise Potatoes — with caramelized onions!
• Slow Cooker Mashed Potatoes
• Homemade Mac and Cheese — made in one pot!
• Roasted Potatoes and Carrots — a reader favorite!

Leftover Air Fryer Chicken Breasts? Use it in these recipes!

• Stir some into this Veggie Lo Mein
• Use it in this Chicken Pot Pie Soup
• Swap your leftover chicken for the ham in this Cheesy Scalloped Potatoes recipe

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Air Fryer Chicken Breast

This Air Fryer Chicken Breast is perfectly seasoned and incredibly juicy! It is golden and crispy on the outside and SO flavorful!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 2 servings

Calories 194cal

Author Ashley Fehr

Ingredients

• 2 boneless skinless chicken breasts
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Instructions

• Preheat air fryer to 400 degrees according to manufacturer's instructions if your air fryer requires preheating (I simply turn mine to 400 degrees for 8-10 minutes while I prepare the chicken)
• Pat chicken dry and rub with canola oil.
• In a small bowl, combine salt, parsley, pepper, onion powder, garlic powder and paprika. Sprinkle over both sides of the chicken.
• Lightly spray the inside of the air fryer basket with non stick spray and place the chicken breasts in the bottom.
• Place the basket inside the air fryer and set the cook time for 12 minutes (a couple minutes more or less depending on the size of your chicken breasts — keeping in mind you can always easily add more time but you can't take it away).
• At the end of the cook time, check the internal temperature of the thickest part of the chicken with a meat thermometer to ensure it has reached 165 degrees F. If it has not, return it to the air fryer for 2-3 minutes until cooked through.
• Allow to rest for 5-10 minutes before slicing and serving.

Video

Nutrition

Calories: 194cal | Carbohydrates: 1g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 713mg | Potassium: 418mg | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

The post JUICY Air Fryer Chicken Breast appeared first on The Recipe Rebel.

These Smothered Pork Chops are a classic Southern-inspired dish made in just one pot! Tender and juicy pork chops are seared until browned, then simmered in a rich and flavorful bacon gravy.

Got more pork chops? Try these incredibly juicy Baked Pork Chops, these quick-cooking Air Fryer Pork Chops or these Glazed Crock Pot Pork Chops.

Pork chops get a bad rep, but after perfecting these Baked Pork Chops I was inspired to make some more!

I’ve got a few tips up my sleeve to make sure you have the juiciest pork chops ever 😉

Pork has a tendency to dry out quickly, but both my baked pork chops and these rich and flavorful Smothered Pork Chops stay so moist and juicy, they have converted our family of so-we-thought pork chop critics.

In this recipe, the pork is seared first to lock in the moisture, then it is simmered in a rich and creamy gravy to add tons of flavor and moisture and make it so delectably tender.

Oh, and it’s all made in just one pot! And we all know I love One Pot Meals

Ingredients Needed:

• Pork Chops: use thick-cut, boneless pork chops. Bone-in pork chops will take longer to cook and I haven’t yet tested this recipe with them. If your pork chops are cut thinner they will dry out more quickly.
• Flour: coating the pork chops in flour absorbs moisture and creates that perfect sear.
• Seasonings: we’re mixing the flour with a blend of seasoning salt, onion powder, paprika, garlic powder, dried thyme, and black pepper. It’s the perfect way to add tons of flavor to the pork chops.
• Bacon: diced thick cut bacon adds delicious saltiness and texture to the gravy.
• Onion: diced onion adds a touch of sweetness and even more texture.
• Butter: mixed with the flour and seasoning mixture to form a roux which helps to thicken the gravy. Use this only if your bacon did not create enough fat to absorb the flour.
• Chicken Broth and Heavy Whipping Cream: creates a rich, creamy, and flavorful base for our gravy. Be sure to use low sodium broth, or your sauce may be too salty.

How to Make Smothered Pork Chops

These Smothered Pork Chops are ready in under 30 minutes! More detailed instructions can be found in the recipe card below.

1. Dredge the pork: In a bowl, mix together flour and seasonings. Coat the pork in the flour mixture.
2. Sear: Heat oil in a large skillet, then add in the pork. Cook until golden, then transfer to a plate and keep warm.
3. Cook the bacon and onion: To the same pan, add bacon and cook until crispy. Add butter, let that melt, then add in onion and cook until soft.
4. Make the sauce: To the same pan, stir in the flour mixture. Cook and stir until no white remains, then add chicken broth and cream. Place the pork chops back into the sauce and simmer until the sauce is thickened and the pork is cooked through.

Smothered Pork Chops FAQs

What is the best way to cook pork chops without them drying out?

Smother them! Seriously. Smothering (like braising) is a cooking technique in which you cook food in a liquid over low heat. Smothering pork chops is such a great way to make sure they’re incredibly moist and tender.

Why are my Smothered Pork Chops tough?

If your pork chops are tough, then they’re likely overcooked. I recommend keeping a close eye on them when they’re simmering to make sure that this doesn’t happen. They will likely only need 4-5 minutes to cook all the way through. As soon as the internal temperature reaches 145ºF, remove the pork from the heat.

How to store leftover Smothered Pork Chops:

Leftover Smothered Pork Chops will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 1 month. To reheat, thaw overnight in the fridge if frozen, then warm on low on the stove until everything is heated through.

Tips and Notes for Pan Fried Pork Chops

• Use thick-cut pork chops. Aim for chops that are about 3/4-1″ thick. These cook at just the right rate!
• Bring the pork to room temp. I recommend setting the pork out on the counter roughly 30 minutes before cooking. This helps it cook more evenly.
• Check the temp. Use a meat thermometer to double check the internal temperature of the pork before serving. It should be 145ºF.

Serving Suggestions

These Smothered Pork Chops can be paired with so many different side dishes! I love to serve them alongside Mashed Potatoes, Green Beans with Bacon, a pile of rice, a slice of cornbread, or Homemade Dinner Rolls.

For more ideas, check out my 25 Easy Sides for Pork Chops!

More Pork Chop Recipes to Try

Dinner

Baked Pork Chops

Dinner

Instant Pot Pork Chops with Gravy

Dinner

Air Fryer Pork Chops

Dinner

Glazed Crock Pot Pork Chops

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Juicy Smothered Pork Chops Recipe

These Smothered Pork Chops are a classic Southern dish made in just one pot! Tender and juicy pork chops are seared until browned, then simmered in a rich and flavorful bacon gravy.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 375cal

Author Ashley Fehr

Ingredients

• 1 lb thick cut boneless pork chops (aim for ¾-1" thick), room temperature
• ½ cup all purpose flour
• 1½ tablespoons seasoning salt
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 2 slices thick cut bacon (diced)
• 1 medium onion (diced)
• 1 tablespoon salted butter (optional)
• ¾ cup low sodium chicken broth
• ¼ cup heavy whipping cream

US Customary – Metric

Instructions

• Place pork chops on the counter to come to room temperature.
• Heat a large skillet over medium-high heat. Add 2 tablespoons oil.
• In a medium bowl, combine flour, seasoning salt, onion powder, paprika, garlic powder, thyme and pepper.
• Dredge pork chops in flour mixture, shaking off any excess. Reserve remaining flour mixture. Place in the preheated pan and cook on each side for 2-3 minutes until golden. Once browned, remove to a plate and cover to keep warm.
• In the same pan, cook bacon until crispy. Add butter and allow to melt.
• Stir in onion and cook until softened.
• Stir in 2 tablespoons of the reserved flour mixture and cook for 1-2 minutes, until no white remains. Add additional butter if needed.
• Add chicken broth and cream and stir until combined.
• Add the pork chops back to the pan and simmer until the sauce has thickened and the pork chops reach an internal temperature of 145 degrees F — be careful not to overcook! — about 4-5 minutes.
• Serve.

Notes

Ingredients and Substitutions:

• Pork Chops: use thick-cut, boneless pork chops. Bone-in pork chops will take longer to cook and I haven’t yet tested this recipe with them. If your pork chops are cut thinner they will dry out more quickly.
• Flour: coating the pork chops in flour absorbs moisture and creates that perfect sear. You can also use corn starch.
• Bacon: diced thick cut bacon adds delicious smokiness and texture to the gravy. You can leave it out if you prefer.
• Butter: mixed with the flour and seasoning mixture to form a roux which helps to thicken the gravy. Use this only if your bacon did not create enough fat to absorb the flour.
• Chicken Broth and Heavy Whipping Cream: creates a rich, creamy, and flavorful base for our gravy. Be sure to use low sodium broth, or your sauce may be too salty.

 

Nutrition

Calories: 375cal | Carbohydrates: 17g | Protein: 31g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 2833mg | Potassium: 608mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg

The post Juicy & Flavorful Smothered Pork Chops appeared first on The Recipe Rebel.

Garlic Parmesan Chicken Wings have perfectly crispy skin, flavored with Parmesan cheese, seasoning salt, garlic powder, paprika, and black pepper, all served with a homemade garlic butter sauce with parsley and extra parmesan cheese!

If you’re a chicken wing lover, then you’ll also love my other chicken wing recipes, like this Baked Chicken Wings, my Air Fryer Chicken Wings recipe, Crockpot Chicken Wings: 3 Ways, and my recipe for the BEST Oven-Fried Chicken!

These Garlic Parmesan Chicken Wings have the perfect combination of crispy skin and moist chicken meat.

Coated in homemade garlic butter parmesan sauce, it’s a game day snack made in heaven that’s perfect for almost any other occasion too!

Quick and easy to make, these baked chicken wings are ideal for movie nights, party appetizers, or as part of a sharing chicken platter.

Made with simple ingredients, they are sure to be a hit with the whole family!

Ingredients Needed:

• Chicken: I’ve used split chicken wings but you can try other kinds of chicken if you prefer.
• Oil: you’ll need some kind of cooking oil or spray to coat the chicken wings in order for the cornstatch and seasonings to stick. I use canola oil.
• Corn Starch: this is the secret to extra crispy skin around the chicken. It absorbs excess moisture, ensuring a perfect crunch for a perfect party appetizer.
• Parmesan Cheese: adds a rich and salty flavor to the wings and the sauce. Freshly grated cheese will give you the best results.
• Seasoning Salt: enhances the overall taste of the wings, but you can feel free to adjust the amount based on personal preference.
• Garlic: garlic powder will give you a deliciously savory garlic flavor in the coating, while we’ll be using fresh garlic to make the sauce.
• Paprika: adds a subtle smokiness and a bit of color to the wings.
• Black Pepper: gives the wings a bit of heat and extra flavor.
• Salted Butter: the base of the butter sauce.
• Dried Parsley: adds an earthy, peppery flavor to the sauce.

How to Make Garlic Parmesan Wings

This recipe is quick to put together! Full instructions are included in the recipe card below.

1. Dry the wings: Dry the chicken wings with a paper towel.
2. Coat in oil. Place wings in a medium bowl and toss with oil.

4. Toss in seasoned coating: Combine cornstarch, Parmesan, seasoning salt, garlic powder, paprika, and pepper. Toss the wings in the mixture until fully coated.
5. Bake the wings: Place the wings on the rack, leaving space in between each one. Bake until as crispy as you desire.

5. Make sauce: Melt butter and stir in Parmesan, fresh garlic, and dried parsley.
6. Coat chicken wings: Toss the baked wings with the sauce, then serve or crisp again before serving.

How do I store Parmesan Garlic Wings?

Place leftover wings in an airtight container once they have fully cooled, and in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.

You can reheat them in the oven or air fryer for best results!

Can I freeze Garlic Parmesan Chicken Wings?

Wrap the wings in parchment paper and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. Thaw completely in the refrigerator overnight before reheating them.

Again, reheating in the oven or air fryer will give the best results.

Garlic Parmesan Chicken Wings Recipe Variations

• Use your favorite sauce. Instead of the Garlic Parmesan Sauce in this recipe, use another dipping sauce or glaze like a simple homemade garlic butter, blue cheese dressing, Homemade BBQ Sauce, Easy Homemade Dr Pepper BBQ Sauce, Easy Homemade Cherry BBQ Sauce, or my Pineapple Brown Sugar BBQ Sauce!
• Add more flavor. To add even more kick to these chicken wings, try adding a pinch of cayenne to the seasoning of the wings before cooking them.
• Try other seasonings. Cajun seasoning or Italian seasoning would work well to give you different varieties of wings.

Serving Suggestions

Serve these crispy chicken wings with some other amazing appetizers like my Buffalo Chicken Dip, Pizza Toast, Corn Salsa, Chicken Taquitos, and Potato Salad Bites.

For even more ideas, check out my 35+ Easy Appetizer Recipes!

More Appetizer Recipes to Try

Appetizers

Baked Brie Bites

Dinner

Cheese Quesadilla recipe — easy & flavorful!

Appetizers

Homemade Rotel Dip

Appetizers

Jalapeno Poppers

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Garlic Parmesan Chicken Wings

Garlic Parmesan Chicken Wings have perfectly crispy skin, flavored with Parmesan cheese, seasoning salt, garlic powder, paprika, and black pepper, all served with a homemade garlic butter sauce with parsley and extra parmesan cheese!

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Calories 314cal

Author Ashley Fehr

Ingredients

• 1 lb split chicken wings (454 grams)
• 1 tablespoon canola oil
• 2 tablespoons corn starch
• 1 tablespoon finely shredded Parmesan cheese
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon black pepper

Garlic Parmesan Sauce

• ¼ cup salted butter
• ¼ cup finely shredded Parmesan cheese
• 3 garlic cloves (or ½ teaspoon garlic powder)
• ¼ teaspoon dried parsley

US Customary – Metric

Instructions

• Preheat oven to 425 and place a rack onto a rimmed baking sheet (optional but helps the wings to crisp on all sides). Spray the rack with non stick spray.
• Dry wings with a paper towel. Place wings in a medium bowl and toss with oil.
• In a small bowl, combine corn starch, 1 tablespoon Parmesan, seasoning salt, garlic powder, paprika and pepper. Add to wings and toss to coat.
• Place wings on rack, leaving space in between each one.
• Bake for 20 minutes, flip, and baking for 20 minutes more until crispy on both sides (the internal temperature will reach safe eating before they are crispy, so if you don’t need them crispy, you can remove from the oven as soon as the internal temperature is 165 degrees F.) If desired, flip again and bake 10 minutes or until as crispy as you desire them.
• Enjoy as is, with a sprinkle of freshly shredded Parmesan and parsley, or with the Garlic Parmesan Sauce below.

Garlic Parmesan Sauce:

• In a medium bowl, melt the butter.
• Stir in Parmesan, garlic and parsley.
• Toss with the baked wings (optional: you can serve immediately or crisp them up further in the oven).

Notes

Ingredients and Substitutions:

• Chicken wings: choose uncooked, split chicken wings for this recipe. It would also be great with small pieces of boneless chicken breast if your family prefers!
• Garlic: I prefer to use garlic powder in this recipe as I don’t enjoy chunks of garlic, but fresh garlic does have better flavor. You choose whichever you prefer!
• Garlic Parmesan Sauce: honestly, I enjoy these wings just as much without the sauce — they are super crispy and flavorful! But the sauce adds lots of flavor. Just be sure to serve them quickly after adding the sauce so that they don’t become soggy, or serve it on the side. 

Nutrition

Calories: 314cal | Carbohydrates: 4g | Protein: 14g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 850mg | Potassium: 136mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

The post Garlic Parmesan Chicken Wings appeared first on The Recipe Rebel.

This easy oven Pot Roast recipe makes a truly delicious dinner idea, perfect for a family meal or holiday dinner! With juicy roast beef seasoned in a homemade spice rub, it’s cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it’s the perfect pot roast!

Looking for more ways to prepare a chuck roast? Check out this Perfect Instant Pot Pot Roast or this Slow Cooker Pot Roast with the BEST gravy!.

There’s something truly special about a classic pot roast recipe that’s been slowly cooked to perfection.

The meat is melt-in-your-mouth tender, complemented with savory vegetables and the best gravy, it’s such a welcoming and comforting meal!

While this recipe has a longer cooking time, it’s made with simple ingredients and only requires 15 minutes of prep time. Plus, the cook time is hands off!

For more delicious Sunday dinner recipes, check out my Slow Cooker Honey Balsamic Pulled Pork, Honey Baked Ham, or these Baked Tuscan Chicken Breasts!

Ingredients Needed:

• Oil: any kind of cooking oil will work for sautéing. I tend to use canola oil or olive oil.
• Onion: to provide a savory flavor base for the dish.
• Spice Rub Seasoning: use a combination of Lawry’s seasoning salt, garlic powder, Italian seasoning, onion powder, and black pepper to season the beef before searing it.
• Beef Roast: beef chuck or blade roasts are optimal because of their marbling, which breaks down during slow cooking, ensuring a juicy and flavorful result.
• Broth: use a low-sodium beef broth as the base for our cooking liquid. It infuses the roast with a deep, beefy flavor. Chicken broth can be used for a lighter taste if you prefer.
• Carrots: classic to a traditional pot roast, they add color and nutrients to the dish and are great for soaking in the rich flavor of the gravy.
• Potatoes: I like using baby or creamer potatoes, but any variety will work well.
• Balsamic Vinegar: adds a tangy kick and helps break down the meat’s fibers, enhancing its tenderness.
• Tomato Paste & Worcestershire Sauce: adds a rich, umami depth to the dish as well as a bit of acidity and sweetness, while Worcestershire sauce provides a salty and savory punch.
• Honey: This sweetens the dish slightly, balancing out the savory elements.
• Corn Starch: helps thicken the gravy, giving it a luscious consistency that’s perfect for drizzling over the roast and side dishes.
• Spices: use Paprika, Salt, Black Pepper, these seasonings are essential to elevating the dish’s flavor profile.
• Ketchup: a touch of ketchup can add a sweet and tangy brightness to the sauce, use your favorite brand.

How to Make Dutch Oven Pot Roast

This recipe is easy to make, but the slow cooking method does take some time, so be sure to plan accordingly. Full instructions are included in the recipe card below.

1. Sauté onion: Cook the onion in the Dutch oven with oil.
2. Season beef: Mix rub seasonings and rub the mix over the meat on all sides.

3. Sear the beef: Sear the roast in the Dutch oven on all sides until golden brown.
4. Deglaze the pot: Pour some broth into the Dutch oven and deglaze the pot.

5. Add veggies: Add the onions back into the pan with the carrots and potatoes.
6. Add gravy mixture, cook, and serve: Whisk together the gravy ingredients and pour it over vegetables and meat. Put the lid on and cook until everything is tender. Thicken the gravy as desired, slice or shred the meat, and serve.

How do I store Beef Pot Roast?

Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days.

To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.

Can I freeze Beef Chuck Roast?

If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Keep in mind that the potatoes and carrots will have a softer texture after freezing, so you might prefer to freeze just the beef in the gravy and add vegetables after thawing.

Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Classic Pot Roast Variations

• Make a lower-carb version. Use cauliflower instead of potatoes for a lower-carb pot roast. Remember that cauliflower cooks more quickly than potatoes, so you will want to add them halfway through the cooking time.
• Use the crock pot or instant pot. Use my Crock Pot Pot Roast recipe to make this dish in a slow cooker, or this Instant Pot Pot Roast recipe to make it in a pressure cooker.

Serving Suggestions

This Pot Roast is a great one pot meal, with the meat and veggies cooked together in a melody of aromatic flavor!

It’s the epitome of comfort food, and it’s perfect for serving at a dinner party.

If you want to make it go further or have some extra things to make it more of a complete meal, try some extra vegetables and bread side dishes.

These Roasted Green Beans, Roasted Vegetables would provide more color and nutrients to the meal and don’t require much prep to make.

Try some of our favorite bread side dishes too, like these Homemade Dinner Rolls, Mom’s Homemade Buns, and my Homemade Crescent Rolls!

More Delicious One-Pot Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Chicken

Chicken Gnocchi Soup

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Easy Pot Roast Recipe (with the BEST gravy!)

This easy oven Pot Roast recipe makes a truly delicious dinner centerpiece, perfect for the whole family for Sunday dinners or special occasions! With juicy beef seasoned in a homemade spice rub, it's cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it's the perfect pot roast!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 3 hours hours 40 minutes minutes

Total Time 3 hours hours 55 minutes minutes

Servings 6 servings

Calories 548cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil

Spice Rub

• 1 medium onion (cut into 1" pieces)
• 1½ teaspoons seasoning salt I use Lawry’s
• 1½ teaspoons garlic powder
• 1½ teaspoons Italian seasoning
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Pot Roast

• 1.2-1.5 kg beef roast (about 2.5 -3 lbs (chuck or blade is best)
• 1½ cups beef broth (divided)
• 3 large carrots (peeled and cut into 1.5" pieces)
• 1½ lbs baby potatoes

Gravy

• 2 tablespoons balsamic vinegar
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon corn starch
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons ketchup optional

US Customary – Metric

Instructions

• Heat oil in a large dutch oven on the stovetop over medium-high heat. Turn the oven to 275 degrees F.
• Cook the onion in the dutch oven until beginning to brown, then remove from the pot.
• Combine seasoning salt, garlic powder, Italian seasoning, onion powder, and ¼ teaspoon black pepper and rub over roast on all sides. If you have a larger roast, you can cut it into 2 equal pieces and season.
• Sear the roast in the dutch oven on all sides until golden brown, about 2 minutes per side.
• Pour ½ cup broth into the dutch oven and scrape the bottom with a wooden spoon to remove any browned bits.
• Add the onions back in along with the carrots and potatoes (optional: you can add the potatoes and carrots after 1½ hours cook time has passed for firmer vegetables).
• Whisk together remaining 1 cup broth, vinegar, tomato paste, Worcestershire sauce, honey, corn starch, paprika, salt and pepper. Pour over vegetables and meat.
• Put the lid on and roast at 275 degrees F for 3-3½ hours, until the vegetables are tender and the meat pulls apart easily with two forks.
• If desired, remove the roast and the vegetables to thicken the gravy further. Place the dutch oven on the stove top on medium heat and whisk together 1 tablespoon corn starch and 1 tablespoon water. Stir into the sauce with the ketchup (optional, but really helps to brighten the flavor!) and cook until thickened.
• Slice or shred the meat and serve with vegetables and gravy.

Video

Notes

*This recipe makes 2 cups gravy.

Ingredients and Substitutions:

• Chuck or blade roasts are best, as they have the perfect amount of fat to melt down and get nice and tender. You can use a leaner roast, but it may not be as tender. For better results with a lean roast, you can cut it into 2-3 pieces to cook.
• Potatoes: I like to use baby or Creamer potatoes and leave them whole since we will be cooking them for a long time. You can also use Yukon gold potatoes, but I’d recommend cutting them into large pieces, about 2–3 inches in diameter.
• Balsamic vinegar and ketchup: these two ingredients might seem like untraditional additions, but they really add a lot of punch to the flavor. I don’t like boring gravy! You can omit them or add them gradually at the end if you are unsure about the flavor.

Storage

• Store: Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days. To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.
• Freeze: If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Nutrition

Serving: 333grams | Calories: 548cal | Carbohydrates: 33g | Protein: 42g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1295mg | Potassium: 1393mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5284IU | Vitamin C: 27mg | Calcium: 83mg | Iron: 6mg

The post Easy Pot Roast recipe (the BEST gravy!) appeared first on The Recipe Rebel.

Green Bean Casserole is a classic Thanksgiving side dish that traditionally appears on holiday tables across America. 

Being Canadian, Green Bean Casserole isn’t as big a thing on the holiday dinner table, and I took that freedom and ran with it

Because we didn’t eat it growing up, I decided to make my own version just how I wanted to and paid little attention to tradition (sorry, no cream of mushroom soup here!).

Before you panic, we’re still getting that classic mushroomy flavor — we’re just making it from scratch with a creamy mushroom parmesan sauce instead. 

And before you worry about the timing and effort of not using a can of soup, I assure you, it’s still an easy recipe, and once you taste it you may just change your mind.

The whole thing takes less than an hour to make, and you can prep it ahead of time if you like! 

For more delicious sides for your Thanksgiving table, try my Homemade Stuffing Recipe, Broccoli Casserole, Cream Cheese Mashed Potatoes, or Cheesy Scalloped Potatoes and Ham!

Ingredients Needed:

• Bacon: thick-cut bacon works best in this recipe. Use your favorite brand. 
• Vegetables: use a combination of onion and crimini mushrooms for the sauce. 
• Seasoning: fresh garlic cloves, dried parsley, salt, freshly cracked pepper, paprika, and dried thyme will pack this dish full of flavor.
• Flour: use all-purpose flour to thicken the sauce. 
• Cream: heavy cream is the base of the creamy sauce.
• Whole Milk: full-fat milk will help you achieve the right consistency for the sauce. 
• Cheese: freshly grated Parmesan cheese will give you the best cheesy flavor in the sauce and topping. 
• Green Beans: fresh green beans are best for this recipe, but you can use frozen green beans that have been thawed, then dried with a paper towel.  
• Fried Onions: use French fried onions for that classic crunchy onion topping. 
• Bread Crumbs: Panko bread crumbs are perfect to mix with the onions and cheese for a crunchy texture. 
• Oil: any cooking oil like olive oil or vegetable oil will work well to bind the topping ingredients. You can also use melted butter for an added buttery flavor.

How to Make Easy Green Bean Casserole

This recipe has a few steps but they are all worth it! Full instructions are included in the recipe card below.

1. Cook bacon, onion, and mushrooms: In a large pan, cook the bacon, onion, and mushrooms.
2. Add seasoning and flour: Stir the garlic, parsley, salt, pepper, paprika, and thyme into the mushroom mixture. Add flour and cook.

3. Make into a sauce: Whisk in the cream and milk. Cook until thickened. Add Parmesan, adjust seasonings to taste, and set aside.
4. Blanch green beans: Cook green beans in a large pot of boiling water so that they’re not completely soft. Drain and rinse under cold water. Put green beans in the bottom of a baking dish.

5. Add sauce and bake: Pour the sauce over the top, then cover and partly bake it.
6. Add topping, and bake: Combine fried onions, panko, Parmesan, and oil and sprinkle over the top of the casserole, and bake until golden brown.

Easy Green Bean Casserole FAQs

Tips and Notes

• Blanching green beans: It’s important to use blanched green beans because they will continue to cook in the oven, and you don’t want them to be a soggy mess. Rinsing the parcooked beans in cold water, or giving them an ice water bath, stops them from cooking so they can start cooking again in the oven.
• Change up the cheese: You can change up the kind of cheese you use. Gruyere, sharp cheddar, or Monterey cheese would work well, too!

Serving Suggestions

​Serve your Green Bean Casserole with some other easy side dish recipes like Cheesy Baked Asparagus, Roasted Red Potatoes, Roasted Carrots, Instant Pot Mashed Potatoes, and Air Fryer Broccoli!

If you’re looking for Thanksgiving mains, try my Crockpot Turkey Breast or this Garlic Brown Sugar Dry Brine Turkey recipe. 

This green bean recipe also goes well with my Easy Spiral Ham and Honey Baked Ham recipes. 

More Easy Thanksgiving Recipes to Try

Dinner

Easy Pot Roast recipe (the BEST gravy!)

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Green Bean Casserole from Scratch

This Green Bean Casserole recipe is made totally from scratch, with tender green beans in a creamy mushroom sauce, topped with bread crumbs, and deliciously crunchy fried onions! It's the perfect side dish for your Thanksgiving dinner! 

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 380cal

Author Ashley Fehr

Ingredients

Bacon Alfredo Sauce

• 4 slices thick cut bacon
• 1 onion (finely chopped)
• 1 cup crimini mushrooms (sliced) optional
• 2 cloves garlic
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon fresh cracked pepper
• ¼ teaspoon paprika
• ¼ teaspoon dried thyme
• 2 tablespoons all purpose flour
• 1½ cups heavy whipping cream
• 1½ cups whole milk
• ¼ cup Parmesan cheese

Green Bean Casserole

• 1½ lbs fresh green beans (trimmed and cut into 2" pieces)
• 1 cup fried onions
• ¼ cup Panko bread crumbs
• 2 tablespoons Parmesan cheese
• 1 tablespoon oil or melted butter

US Customary – Metric

Instructions

Bacon Alfredo Sauce

• In a large skillet over medium-high heat, cook the bacon, onion, and mushrooms until the bacon is crispy and the onions and mushrooms are browned, about 5 minutes.
• Stir the garlic, parsley, salt, pepper, paprika, and thyme into the mushroom mixture, and cook for 1 minute.
• Add flour and cook and stir until no white remains.
• Whisk in the cream and milk. Cook and stir over medium heat until thickened.
• Stir in Parmesan, taste and adjust seasonings, and set aside.

Green Bean Casserole

• Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes (you don’t want them too soft since they will continue to cook in the oven).
• Drain and rinse under cold water to cool.
• Lightly grease a 9×13″ or similar-sized casserole dish or baking dish and preheat the oven to 400 degrees F.
• Add the green beans to the dish in an even layer, and pour the sauce over top. Cover with aluminum foil and bake for 15-20 minutes until bubbly.
• Stir together the fried onions, panko, Parmesan, and oil and sprinkle over the top of the casserole.
• Return to the oven and bake for 10 more minutes until the topping is a light golden brown.
• Serve hot.

Video

Notes

Make Ahead

This casserole can easily be prepped ahead for the holidays. Simply prepare the sauce and the green beans, cool, and combine in a baking dish. Cover and refrigerate for up to 2 days before continuing with the recipe (you may need to add 10 minutes to the bake time).

Ingredients and Substitutions:

• Bacon: you can omit the bacon to make this meatless side dish. Simply add a bit of oil to sauté your vegetables.
• Mushrooms: my family is not a fan of mushrooms, so I often make this without them, and it’s still delicious!
• Cream and milk: I do not recommend using lighter cream or low-fat milk as it can curdle with the long bake time. If you prefer, you could substitute the milk for chicken broth for a lighter, less rich sauce.
• Fried onions: feel free to make your own if you prefer! I use French’s because, hey, they’re delicious (and easy!).

Storage

• Store: Store leftover greens bean casserole once it has completely cooled, in an airtight container, or covered in plastic wrap, in the refrigerator for 2-3 days. Reheat in the microwave or covered with foil in the oven.
• Freeze: I’d recommend freezing the casserole without the crispy topping, as it will likely soften as it defrosts. Prepare the sauce and green beans in a freezer-safe dish cover, and freeze for up to 3 months. Allow it to defrost thoroughly before part baking, adding the topping, and baking again.

Nutrition

Calories: 380cal | Carbohydrates: 17g | Protein: 9g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 71mg | Sodium: 443mg | Potassium: 402mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1391IU | Vitamin C: 12mg | Calcium: 181mg | Iron: 1mg

The post Green Bean Casserole appeared first on The Recipe Rebel.

This One Pan Tuscan Orzo with Chicken recipe has juicy, flavorful chicken breast and tender orzo in a creamy sauce flavored with sun dried tomatoes, spinach, garlic and Parmesan. Easy enough for weeknights but perfect for entertaining!

This Tuscan Orzo with Chicken is made with pan-seared, tender chicken breasts in a creamy, Italian-inspired sauce — it’s a complete, delicious dinner that only takes 35 minutes to make, and it freezes well, too.

​This creamy Tuscan chicken orzo recipe is super easy to make your own, just add in your favorite veggies, change up the seasonings, or add some heat!

If you love the flavors of this easy Tuscan chicken recipe, check out my One Pan Tuscan Chicken and Potato Skillet, Baked Tuscan Chicken Breasts, Crockpot Tuscan Chicken. 

For some more comforting but quick pasta dishes, try this One Pot BBQ Chicken and Pasta, Gnocchi with Sausage, Spinach and Tomatoes, my Instant Pot Italian Chicken Pasta, and this Greek Pasta Salad. 

Ingredients Needed:

Chicken

• Chicken: I used boneless, skinless chicken breasts for this recipe. Boneless, skinless chicken thighs would work great, too!
• Oil: Olive oil or canola oil will work well for pan-searing the chicken. 
• Seasonings: season the chicken with a blend of salt, Italian seasoning, paprika, and black pepper. You can also use your favorite blend!

Orzo

• Tomatoes: cherry tomatoes are extra juicy and bring bursts of fresh flavor to this dish. 
• Minced Garlic: freshly minced garlic will give you the best flavor here. 
• Chicken Broth: I always choose low-sodium chicken broth and add salt as needed. Feel free to adjust the salt based on your tastes and which broth you have.
• Heavy Cream: full-fat heavy cream will be the base for the cream sauce. If you use a lighter cream or milk, there is a chance that it will curdle while cooking.
• Sun-Dried Tomatoes: sun-dried tomatoes will give you a rich, deep tomato flavor in the sauce. 
• Salt and Black Pepper: since the chicken is well seasoned, we just need a little salt and pepper to spice up the cream sauce.
• Orzo: almost any kind of short pasta will work well here if you prefer a different kind. 
• Chopped Spinach: use fresh spinach for this recipe to add color and a ton of nutrients. 
• Parmesan Cheese: freshly shredded parmesan has the best flavor.

How to Make Tuscan Orzo with Chicken

This recipe is quick and easy! Full instructions are included in the recipe card below.

1. Pound chicken: Pound the thick ends of the chicken breasts so they are an even thickness. This ensures they cook evenly.
2. Season and sear chicken: Season the chicken and sear it on a pan with oil. Remove from the pan and set aside.
3. Cook tomatoes and sauce: Cook cherry tomatoes in the skillet until starting to blister. Add the garlic, then stir in chicken broth, cream, sun dried tomatoes, salt and pepper and cook.
4. Add orzo: Put the orzo in the pan and stir it in.
5. Put chicken back and cook: Add the chicken back in, cover and simmer until orzo is al dente.
6. Add spinach and parmesan and serve: Stir in spinach and Parmesan before serving.

Tuscan Orzo with Chicken FAQs

Tips and Variations

• Meat thermometer. Check that your chicken is fully cooked by inserting an internal meat thermometer into the thickest part of the chicken breasts. When it reads 165°F or above, it’s done.
• Cream. Heavy cream makes for a very rich and flavorful sauce. A lighter cream or half-and-half will not thicken the same way, so if you do use a lighter cream, you may want to uncover for part of the cook time.
• Veggies. Add in extra veggies like green beans, mushrooms, red peppers, or asparagus. Just give them a light sauté before adding in the liquid for the sauce (cook them in place of the cherry tomatoes, or with the cherry tomatoes). 
• Add some heat. Make this dish a bit spicy by adding some of your favorite hot sauce, some red pepper flakes, or some cayenne pepper to the sauce.

Serving Suggestions

​The beauty of one-pot recipes is that they really are great just on their own. Making a whole dinner in one pot is the dream, right?!

If you want to fill it out to make it go further, or if you want some extra nutrients in your meal you can add some colorful side dishes.

Some delicious recipes I often serve on the side of one-pot meals like this include Air Fryer Broccoli, Air Fryer Green Beans, Roasted Vegetables, Green Beans with Bacon, and even this Easy Broccoli Salad. 

We love having bread on the side as well. Try my Homemade Crescent Rolls, this No Knead Artisan Bread, Cheesy Garlic Bread, or Mom’s Homemade Buns. 

More Delicious One-Pot Recipes to Try

Dinner

Perfect Instant Pot Pot Roast Recipe (the BEST gravy!)

Dinner

Slow Cooker Baked Ziti Recipe

Dinner

Instant Pot Swedish Meatballs and Noodles

Pasta

BEST Hamburger Helper Recipe

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

One Pan Tuscan Orzo with Chicken

This amazing One Pan Tuscan Orzo with Chicken recipe is perfect for making a healthy, filling, quick, and easy dinner the whole family will love on busy weeknights! 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 518cal

Author Ashley Fehr

Ingredients

Chicken

• 4 boneless skinless chicken breasts about 2 lbs
• 1 tablespoon oil
• ½ teaspoon salt
• ½ teaspoon Italian seasoning
• ¼ teaspoon paprika
• ⅛ teaspoon black pepper

Orzo pasta

• 1 cup cherry tomatoes
• 3 cloves garlic
• 2½ cups low sodium chicken broth
• ⅓ cup heavy cream
• ¼ cup sun dried tomatoes drained and sliced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1½ cups uncooked orzo pasta 250 grams
• 1½ cups fresh spinach roughly chopped
• ¼ cup Parmesan freshly grated

US Customary – Metric

Instructions

Chicken

• Place chicken breasts on a cutting board and cover with plastic wrap. Use a rolling pin to pound the thick ends so they are an even thickness.
• Preheat a large skillet to medium-high heat. Add the oil.
• Stir together the salt, Italian seasoning, paprika, and pepper and sprinkle over both sides of the chicken.
• Sear chicken on both sides until golden brown. Remove and keep warm.

Orzo pasta

• To the same skillet, add the tomatoes and cook 3-4 minutes until they start to blister.
• Add the garlic and cook 1 minute.
• Stir in chicken broth, cream, sun dried tomatoes, salt and pepper and bring to a boil.
• Stir in the orzo, and add the chicken back on top of the orzo. Reduce heat to medium-low. Cover and simmer for 8-10 minutes until the orzo is al dente.
• Stir in spinach and Parmesan before serving. *Note that it may look quite thin right after you finish cooking but it will thicken considerably in the first 10 minutes as it sits off the heat.

Video

Notes

Ingredients and Substitutions:

chicken: you can easily swap the chicken breasts for boneless, skinless chicken thighs and continue with the recipe as written! Italian sausage, smoked sausage, or almost any other protein can also be subbed in here — just make sure it is browned before continuing with the recipe. White beans are a great vegetarian protein!
tomatoes: I love blistered cherry tomatoes and the do add some tomato-y flavor to the sauce. If you don’t enjoy tomatoes you can leave them out, or you can add in extra vegetables and just give them a saute before adding the liquid.
chicken broth: I always choose low sodium chicken broth and add salt as needed. Feel free to adjust the salt based on your tastes and which broth you have.
cream: heavy creamy makes for a very rich and flavorful sauce. A lighter cream will not thicken the same way, so if you do use a lighter cream I recommend reducing the broth by ¼ cup.

orzo: almost any short pasta will work here!

Storage:

• Store: Store this dish cooked and cooled in an airtight container in the refrigerator for 3-4 days. Reheat in portions in the microwave, or cover an oven-safe dish with foil and reheat in the oven until piping hot.
• Freeze: Store in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge, then warm with a splash of broth in the microwave or on the stovetop.

Nutrition

Serving: 421grams | Calories: 518cal | Carbohydrates: 52g | Protein: 39g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 896mg | Potassium: 1098mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1744IU | Vitamin C: 17mg | Calcium: 124mg | Iron: 3mg

The post One Pan Tuscan Orzo with Chicken appeared first on The Recipe Rebel.

Baked Chicken Drumsticks are juicy and tender on the inside while having a perfectly golden brown, crispy skin on the outside. They’re full of flavor and made with just a few minutes of prep and six simple ingredients!

A chicken dinner is a no-brainer in our house because everyone loves it, and it can be made with just about any seasonings or sides!

If I’m making skin-on, though, it has to be super crispy—I’m a sucker for that juicy crunch!

These Oven Baked Chicken Drumsticks are the best way I’ve found to get that crispy skin every time.

Plus, it’s the perfect hands-off way to make a chicken meal for the whole family.

I love these Juicy Air Fryer Chicken Legs, but if I’m cooking more than 6 pieces of chicken, I want an oven-ready recipe that can bake away while I make the rest of the meal.

Try my Honey Garlic Chicken Thighs: Sheet Pan Dinner Recipe, Baked Monterey Chicken, Maple Glazed Chicken Drumsticks, or check out this list of Easy Baked Chicken Recipes for some delicious chicken dinner ideas!

Ingredients Needed:

• Chicken: I’ve used chicken drumsticks with the skin on. I love the crispy skin, as it’s so full of texture and flavor! You can remove the skin before seasoning if you prefer not to eat it.
• Oil: use any neutral cooking oil with a higher smoke point, as we’ll be cooking the chicken at high heat.
• Brown Sugar: it won’t make the chicken very sweet, but it does help caramelize the chicken skin and adds lots of flavor.
• Seasoning: I’ve used a simple mix of salt, black pepper, garlic powder, and paprika for a full flavor. Feel free to experiment with different seasonings or a seasoning blend.

How to Make Baked Chicken Drumsticks

This recipe is quick to prep and mostly hands off! Full instructions are included in the recipe card below.

1. Season chicken: Rub oil over drumsticks, and add a combined seasoning mix of brown sugar, seasoning salt, garlic powder, pepper, and paprika.
2. Cook chicken: Place chicken drumsticks in a single layer in a large, lightly greased baking dish and bake for 30-40 minutes in a preheated oven at 425°F, until done.

Baked Chicken Drumsticks Recipe FAQs

Tips and Notes

• Dry the chicken. To ensure you get crispy outer skin, pat the chicken drumsticks dry of excess moisture with paper towels before adding oil and seasoning.
• Meat thermometer. Using a meat thermometer is the best way to make sure your chicken is fully cooked.
• Browning too quickly. If the skin is browning too quickly, you can cover it with foil.
• Burning fat. If the fat is burning at the bottom of the pan, add a splash of water.
• Clean up. You can use aluminum foil or parchment paper on the bottom of the baking dish if you like. You can also season the chicken by putting the drumsticks in a plastic bag and pouring the oil and seasoning into the bag to shake it all up!

Baked Chicken Drumsticks Variations

• Use a different kind of chicken. This recipe will work for most cuts of bone-in chicken around the same size. Try chicken legs, chicken thighs, or chicken wings! You can use this recipe for any cut as long as you reduce the cooking time for smaller chicken pieces or increase it for larger pieces.
• Flavor. Add some onion powder for a stronger savory flavor, or add some other herbs and seasonings to change the flavors. Cajun seasoning, Italian seasoning, a Chinese Five Spice Blend, or an all-purpose seasoning will go a long way to adding extra flavor.
• Spice. Add some heat with cayenne pepper, chili powder, hot sauce, or red pepper flakes!

Serving Suggestions

Use this chicken to add protein to any meal, or add some side dishes to make it a full meal.

Have it beside this Baked Cheese Risotto, my Cream Cheese Mashed Potatoes Recipe, or this Instant Pot Jasmine Rice for your main carb.

Then try this Garlic Parmesan Scalloped Potatoes and Carrots Recipe, my Cheesy Baked Asparagus, Homemade Stuffing Recipe, or this Broccoli Casserole with some veggies like my Air Fryer Green Beans or Roasted Carrots.

We also love having bread with dinner, so try my Cheesy Garlic Bread, these Homemade Garlic Herb Dinner Rolls, or my Mom’s Homemade Buns!

More Delicious Chicken Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Marry Me Chicken

Dinner

JUICY Air Fryer Chicken Breast

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Baked Chicken Drumsticks

Baked Chicken Drumsticks are juicy and tender on the inside while having a perfectly golden brown, crispy skin on the outside. They're full of flavor and made with just a few minutes of prep and six simple ingredients!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 318cal

Author Ashley Fehr

Ingredients

• 2 lbs bone in skin on chicken drumsticks (about 8-10)
• 2 tablespoons canola oil
• 1 tablespoon brown sugar
• 2 teaspoons seasoning salt
• 1 teaspoon garlic powder
• ¼ teaspoon black pepper
• ¼ teaspoon paprika

US Customary – Metric

Instructions

• Preheat the oven to 425°F.
• Rub chicken drumsticks with oil.
• Combine brown sugar, seasoning salt, garlic powder, pepper, and paprika in a small mixing bowl. Rub evenly over the drumsticks.
• Place chicken drumsticks in a single layer in a large, lightly greased baking dish (it's okay if they touch slightly – they will shrink as they cook) and bake for 30-40 minutes, until an instant-read thermometer inserted in the thickest part of the chicken reads a minimum internal temperature of 165 degrees F. Tip: If the skin is browning too quickly, you can cover it with foil. If the fat is burning at the bottom of the pan, add a splash of water.
• Serve hot with sides as desired.

Notes

Storage

• Store: Store the drumsticks once they have completely cooled, in an airtight container in the refrigerator for 3-4 days. Refrigerate them within 2 hours of cooking them to keep them as fresh as possible.
• Freeze: I’d recommend removing the meat from the bone and shredding the chicken first. Put the shredded chicken in a Ziploc bag then freeze it for up to 1 month. Defrost overnight in the fridge and reheat in the microwave or on top of foil on a grill.

Nutrition

Calories: 318cal | Carbohydrates: 4g | Protein: 27g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 1322mg | Potassium: 357mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 132IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 1mg

The post Baked Chicken Drumsticks appeared first on The Recipe Rebel.

These Copycat Cheddar Bay Biscuits will be one of the best things to grace your dinner table! Made with homemade biscuit dough topped with garlic butter, these delicious biscuits are baked to perfection with a crisp outer while remaining soft and fluffy on the inside!

Red Lobster is everyone’s favorite seafood restaurant, and Red Lobster’s Cheddar Bay Biscuits are the reason we go there, right? (Aside from the lobster, of course 😉)

The classic buttermilk biscuits are a perfect addition to any main course at home too, and you know how much I love my bread sides!

With this super easy copycat recipe, you can make delicious Red Lobster biscuits in your own kitchen in less than 30 minutes.

This is my own take on the popular cheese biscuits — but we are totally obsessed! I would love for you to try them and let me know how they compare.

Serve them with a big bowl of Easy Vegetarian Chili, White Chicken Chili or Instant Pot Chili — it’s one of the best comfort food combos!

Just love biscuits? Try this BBQ Chili Cheese Biscuit Casserole, these Chicken Pizziola Sliders on Garlic Herb Biscuits, and my creamy Chicken Pot Pie Casserole!

Ingredients Needed:

• Flour: I’ve used all-purpose flour for this recipe, but you can also use whole wheat or substitute half for whole wheat flour to get more fibre.
• Baking Powder: to help the dough to rise to give that classic fluffy inside!
• Seasoning: use a combination of salt, dried parsley, paprika, and garlic powder for the biscuits. You’ll need the garlic powder and dried parsley again for the garlic butter.
• Butter: use salted butter to enhance the flavor of the biscuits.
• Cheese: you can use almost any kind of cheese you like, and you can add up to 3 cups depending on your tastes.
• Buttermilk: buttermilk will give you the flakiest biscuits with the best flavor. If you don’t have any on hand, you can make your own buttermilk substitute very easily! Check out my instructions for How to Make Buttermilk here.

How to Make Cheddar Bay Biscuits

This easy recipe takes less than 30 minutes to make. Full instructions are included in the recipe card below.

1. Mix flour and seasoning: In a large bowl, stir together flour, baking powder, salt, parsley, paprika, and garlic powder.
2. Cut in butter: Put the butter cubes on top of the flour mixture and cut them in using a pastry cutter. End up with pea-sized chunks of butter in the mixture.
3. Add cheese: Add the cheese and stir until combined.
4. Make the dough: Add the buttermilk and stir in until a sticky dough forms.
5. Make dough balls: Divide the dough into disc-shaped, flattened, portions, placing them on the prepared baking sheet. (You can also drop them onto a baking sheet, but I find this way just as easy!)
6. Brush with garlic butter and bake: Combine the ingredients for garlic butter, then brush the tops of the biscuits with it. Bake until light golden brown.

Cheddar Bay Biscuits FAQs

Tips and Notes

• Cookie Scoop. You can use a large cookie scoop or an ice cream scoop to divide the dough into even portions. You can even just drop the dough into the pan from the scoop!
• Butter. Unsalted butter will work just as well as salted butter; no additional salt is needed. If you like, you can increase the salt by ¼ teaspoon.
• Flour. Substitute up to half of the flour with whole wheat flour without much change in the flavor or texture. I haven’t tested this recipe with any other flour, though.

Cheddar Bay Biscuits Variations

• Change up the seasonings and herbs. Feel free to tweak the seasonings to your tastes! Add in different herbs or use fresh ones if it’s summer and they are plentiful.
• Add some heat. Add some cayenne pepper or red pepper flakes to the flour mixture to add some heat!
• Want to take your Cheddar Bay biscuits to the next level? Try these Cheddar Bay Sausage Balls — the perfect bite for game day or the holidays!

Serving Suggestions

There are several ways to enjoy these biscuits. They’re great for breakfast, lunch, or dinner (or all-day brunch – no judgment here)!

They go wonderfully with eggs, for breakfast, brunch, or lunch. Pair them with my Hashbrown Breakfast Casserole, this 6 Ingredient Breakfast Skillet, or Sausage Egg Casserole.

Of course, these biscuits go well with seafood. Try them with my Honey Garlic Salmon in Foil or my Baked Tilapia. Alternatively, you can serve them with sausage gravy or any meal with sausage meat, like Baked Gnocchi with Sausage.

More Easy Bread Recipes You’ll Love

Breakfast

Healthy Banana Bread recipe

Breads

Easy Bisquick Dumplings

Side Dishes

Crockpot Stuffing

Breads

Homemade Dinner Rolls Recipe

KW: cheddar bay biscuits, cheddar biscuits, red lobster biscuits

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Cheddar Bay Biscuits

These Copycat Cheddar Bay Biscuits will be one of the best things to grace your dinner table! Made with homemade biscuit dough topped with a garlic butter glaze, these delicious biscuits are baked to perfection with a crisp outer while remaining soft and fluffy on the inside!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 12 biscuits

Calories 252cal

Author Ashley Fehr

Ingredients

Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ cup cold salted butter (cubed)
• 2 cups shredded sharp cheddar cheese (150 grams)
• 1 cup buttermilk

Garlic Butter

• 2 tablespoons melted butter
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• In a large bowl, stir together flour, baking powder, salt, parsley, paprika, and garlic powder.
• Add butter cubes and cut them in using a pastry cutter or a fork (you can also use your hands!). You want it crumbly, with pea-sized chunks of butter in the mixture.
• Add the cheese and stir until combined.
• Add buttermilk and stir until a sticky dough forms. Divide the dough into 10 large or 12 regular portions and use your hands to shape it into a rough disc, slightly flattened on top (it doesn’t have to be perfect!). Place them on the prepared baking sheet.
• Combine the ingredients for garlic butter (melted butter, garlic powder, and parsley) and brush the tops of the biscuits.
• Bake for 10-15 minutes until light golden brown. Let it cool for 5 minutes before serving.

Video

Notes

Storage and Prepping Ahead

These biscuits are easy to make fresh, but you can also prepare them ahead of time if you wish to save time on the day.

Prep Ahead

• Prep the biscuits on the baking sheet, cover them, and refrigerate them for up to 1 day before baking them to enjoy them freshly baked with less fuss on the day. They may need a couple of extra minutes in the oven as you’re baking them from chilled; just keep an eye on them.
• You can also prep these and freeze them before baking. Simply freeze them flat on a baking sheet for 2 hours, then pop them into a freezer bag or freezer-safe container and freeze for up to 3 months. Brush with garlic butter and bake right from frozen! Just add a few minutes of baking time to make sure they’re fully done.

Storage

• Refrigerator: You can make these biscuits, bake them, and store them in the refrigerator for up to a week. I recommend reheating them in the oven or air fryer for a few minutes to make them warm and crisp before serving them again.
• Freezer: You can make these biscuits, cool them, and freeze them for up to 3 months. I recommend thawing completely and reheating in the oven or air fryer before serving.

Nutrition

Calories: 252cal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 415mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 558IU | Vitamin C: 0.02mg | Calcium: 206mg | Iron: 1mg

The post Cheddar Bay Biscuits appeared first on The Recipe Rebel.

Traditional potato salad gets a makeover with these delicious Potato Salad Bites! Simply made by stuffing homemade potato salad inside cooked potato halves, this classic side dish is made a little extra special and turned into a portable appetizer, so it’s perfect for entertaining!

I’m a little bit weird when it comes to food preferences.

You already know I have to trick myself into eating vegetables.

I’ve never liked mayo, salad dressing, sour cream, or anything along those lines.

But I’ve always LOVED potato salad. I don’t get it. My brain knows it’s got mayo, but my tastebuds are so happy.

I usually don’t even eat hard-boiled eggs. But for some reason, when it’s all together in potato salad, it just doesn’t bother me at all.

These potato salad bites are so perfect for summer entertaining.

They’re one of my favorite finger foods, actually!

They’re easy to make, and they’re also great for making the day before your event.

You can use any potato salad recipe to stuff the potatoes, but this is a really easy recipe to follow if this is your first time making potato salad.

I think these would be great with bacon, cheese, or a number of other things I’ve seen in other recipes.

I’ve kept it pretty simple here as a basic recipe you can get creative with!

If you love the taste of these potato salad bites, you need to try my Easy Instant Pot Potato Salad, my German Potato Salad, and this Southwest Potato Salad too!

Ingredients Needed:

• Potatoes: I used small red potatoes for these potato bites, but you can use any kind of potato.
• Eggs: we’ll use hard-boiled eggs for the potato salad filling – you can buy boiled eggs to make this recipe even easier and quicker if you need to!
• Mayonnaise: this is the base of the sauce in the potato salad. You can use your favorite brand of mayonnaise for this recipe, or make your own! Whole-fat mayo will have a creamier taste, but you could try lower-fat mayo too.
• White Vinegar: adds a delicious tang to the potato salad.
• Seasoning: use a mixture of kosher salt, dried parsley, onion powder, paprika, and freshly ground black pepper for a spiced savory flavor.
• Garnish: we’ll top the bites with some sliced green onion for extra flavor.

How to Make Potato Salad Bites

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Cook potatoes: Boil potato halves until cooked through then set aside to cool.
2. Scoop out potato: Scoop out the inside of 12 of the potato halves.
3. Make potato salad filling: Chop leftover potato halves, putting them in a large bowl. Add mayonnaise, eggs, vinegar, salt, parsley, onion powder, paprika, black pepper, and green onion. Stir to combine, then spoon into hollow potato halves.
4. Garnish: Garnish with green onions for serving as desired.

Potato Salad Bites FAQs

Tips and Notes

• Wash potatoes. You’ll need to wash potatoes but there’s no need to peel them. The potato skin actually contains a lot of nutrients that are great to eat!
• Melon baller. Use a melon baller or small cookie scoop to portion the potato salad mix into the potato skins if you have one.

Potato Salad Bites Variations

• Slices. You can slice your potatoes into 1-inch thick slices instead of using potato halves if you prefer. You can do this if your potatoes will be too big even after halving them.
• Mix up the seasoning. You can use your favorite herbs and spices in these potato salad bites to compliment other appetizers in your spread. Red pepper flakes, garlic powder,
• Add more veggies. Add some chopped olives, finely chopped dill pickles, or chopped red onion to the potato salad filling for an added zing!
• Bacon. Everything is better with a bit of bacon. Sprinkle some chopped crispy bacon on top for an added smoky bacon flavor.
• Cheese. Add some shredded cheddar cheese or mozzarella cheese into the potato salad mix, or sprinkle some on top of the bites before serving.
• Garnish. Try using some fresh herbs to garnish like freshly chopped cilantro or some sprigs of parsley if you like.
• Mayo. Use your favorite kind of mayo here, or try this recipe with my homemade Spicy Mayo for a spicy kick!

Serving Suggestions

Serve these Potato Salad Bites warm, immediately or after chilling them in the refrigerator for up to a day.

They’re great as a side dish for a summer BBQ along with my Homemade Coleslaw Recipe, this Homemade Creamed Corn, or my Instant Pot Baked Beans.

Or serve these bites as an appetizer with other finger foods at a party with some Cheesy Garlic Bread, Jalapeno Poppers, these Baked Chicken Wings, or my Bacon Wrapped Smokies.

More Potato Dishes to Try

Appetizers

Chicken Bacon Alfredo Potato Skins

Side Dishes

Loaded Mashed Potatoes

Fall/Winter

Cheesy Make Ahead Mashed Potatoes

Side Dishes

Twice Baked Potatoes

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Potato Salad Bites

Traditional potato salad gets a makeover with these delicious Potato Salad Bites! Simply made by stuffing homemade potato salad inside cooked potato halves, this classic side dish is made a little extra special and turned into a portable appetizer, so it's perfect for entertaining!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 halves

Calories 189cal

Author Ashley Fehr

Ingredients

• 8 medium red potatoes halved
• 4 hardboiled eggs cooled peeled and chopped
• ½ cup mayonnaise
• 1 teaspoon white vinegar
• ½ tsp salt
• ½ tsp parsley
• ¼ tsp onion powder
• ¼ tsp paprika
• ⅛ teaspoon black pepper
• 1 green onion sliced

US Customary – Metric

Instructions

• Boil potato halves until cooked through, about 10-20 minutes depending on the size and thickness of your potatoes. Place potatoes aside to cool completely.
• Scoop out the inside of 12 of the potato halves (you should have 4 left over), leaving thin potato shells behind. Try not to mash the potato too much when you remove it.
• Chop the remaining 4 potato halves and add them to the scooped-out potato flesh in a large mixing bowl.
• Combine potatoes, mayonnaise, eggs, vinegar, salt, parsley, onion powder, paprika, black pepper, and green onion (all of it or half of it if you want to garnish with it too) in the bowl. Stir with a wooden spoon or spatula to mix.
• Spoon the filling into the hollow potato halves.
• Garnish with green onions for serving as desired. Serve immediately or refrigerate for up to 24 hours (covered) before serving.

Notes

Storage:

• Store: Store potato salad bites in a single layer in an airtight container in the refrigerator for up to 2 days. Allow them to cool to room temperature before putting them in the fridge. You can serve them the next day, after being chilled for up to 24 hours, or serve them warm, immediately after making them.

Nutrition

Calories: 189cal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 66mg | Sodium: 203mg | Potassium: 673mg | Fiber: 2g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg

The post Potato Salad Bites appeared first on The Recipe Rebel.

This Baked Monterey Chicken Recipe is so flavorful, with a combination of juicy baked chicken breasts, fresh tomatoes, Monterey Jack cheese, and a smoky bacon flavor from the first bite.

Got extra chicken breasts in the fridge? Try this Marry Me Chicken Recipe, this Creamy Garlic Chicken Breast or one of these Easy Crockpot Chicken Breast Recipes!

Baked Monterey Chicken has always been a favorite of mine when we go to a Chili’s restaurant.

With its sweet, tangy, smoky, and fresh flavors (and loads of melted cheese) what’s not to love?!

This Chili’s Copycat recipe is the perfect dish for busy weeknights to feed the whole family with minimal fuss!

It’s an easy recipe that can be served with almost any side dish, so you can make it a lighter meal or something more hearty and comforting.

We love to serve this Monterey Chicken with Cream Cheese Mashed Potatoes and Roasted Carrots!

It’s also a great option when you’re meal-prepping to make freezer meals!

For more great recipe ideas using juicy chicken breasts, check out my Baked Tuscan Chicken Breasts, Pan Fried Chicken Breasts, my Spinach Stuffed Chicken Breasts, or this Chicken Enchilada Casserole.

Ingredients Needed:

• Chicken: use boneless skinless chicken breasts for the best results. You can also use boneless skinless chicken thighs!
• Seasoning: a combination of dried parsley, kosher salt, garlic powder, paprika, black pepper, and onion powder is all you need to make this dish super flavorful!
• Barbecue Sauce: use my Homemade BBQ Sauce, or your favorite barbecue sauce.
• Cheese: Monterey Jack cheese is most fitting, but any will do! I often use cheddar or mozzarella as well.
• Tomatoes: fresh Roma tomatoes or tomatoes on the vine will give you the best flavor.
• Bacon: use smoked bacon to get a great smoky flavor with this dish, you’ll need it cooked until crispy and chopped.
• Green Onions: for a fresh and tangy garnish.

How to Make Baked Monterey Chicken

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Flatten chicken: Cover chicken breasts with plastic wrap and pound thick end with a rolling pin to flatten slightly.
2. Season chicken: Combine seasonings and sprinkle the mix evenly over the chicken in the dish.
3. Bake and add BBQ: Part bake the chicken, then remove it from the oven and add BBQ sauce and cheese.
4. Bake and serve: Bake until done, top with tomatoes, crispy bacon, and green onions then serve.

Baked Monterey Chicken FAQs

How do I know if my chicken is done?

The best way to check if meat has cooked is with an internal meat thermometer — the internal temperature should reach 165 degrees F.

Another way of gauging the doneness is by looking at the juices coming from the chicken. When they run clear, this can indicate the chicken is fully cooked.

Baked Monterey Chicken Variations

• Seasoning: Feel free to swap the homemade seasoning with your favorite all-purpose chicken seasoning.
• Cheese: Any kind of cheese you enjoy or have on hand will work great in here! I used cheddar, but I have also used Mozzarella and Monterey Jack. 
• Toppings: All of the toppings are optional but they are what makes this a Chili’s copycat.
• Bacon: You can use any kind of bacon, or even turkey bacon for this recipe.

Serving Suggestions

This chicken dish goes great with basically any side dish!

Try some of my BBQ Side Dishes for Summer for a great BBQ table spread, or some vegetable side dishes like Air Fryer Green Beans, Roasted Potatoes and Carrots and my Garlic Mashed Potatoes for a comforting meal.

We love having bread on our dinner table, too! Try my Homemade Crescent Rolls or a slice of my No Knead Artisan Bread.

More Easy Chicken Dinner Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Marry Me Chicken

Dinner

JUICY Air Fryer Chicken Breast

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Baked Monterey Chicken

This Baked Monterey Chicken Recipe is so flavorful, with a combination of juicy baked chicken breasts, fresh tomatoes, Monterey Jack cheese, sweet and tangy BBQ sauce, and crispy smoky bacon.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 342cal

Author Ashley Fehr

Ingredients

Chicken Seasoning

• 4 chicken breasts boneless & skinless, about 1.5-2 lb
• 1 teaspoon dried parsley
• ¾ teaspoon salt
• ¾ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon onion powder

Monterey Chicken

• ¼ cup barbecue sauce
• 1½ cups shredded cheese Monterey Jack is fitting but any will do!
• ½ cup diced fresh tomatoes
• 2 slices bacon chopped and cooked until crispy
• 2 green onions sliced

US Customary – Metric

Instructions

Seasoned Chicken

• Preheat oven to 425 degrees F and lightly grease a 9×13″ casserole dish with nonstick cooking spray.
• Cover chicken breasts with plastic wrap and pound the thick end with a rolling pin or meat mallet to flatten slightly. This will ensure the chicken cooks more evenly.
• Combine seasoning: parsley, salt, garlic powder, paprika, pepper, and onion powder. Sprinkle evenly over chicken breasts and place in the prepared dish.
• Bake for 15 minutes.

Monterey Chicken

• Remove chicken from the oven (it won’t be done — that’s okay). Brush with barbecue sauce and top with cheese.
• Return to the oven and cook for 8-10 minutes to let the cheese melt and until the internal temperature of the thickest part of the chicken reaches 165 degrees F when checked with a meat thermometer.
• Top with tomatoes, crispy bacon, and green onions before serving.

Video

Notes

Storage:

• Refrigerating: you can refrigerate any leftovers for up to 4 days. I recommend reheating, covering, in the oven at 250 degrees F until warmed through.
• Freezing: you can easily prep this recipe ahead and freeze it. I recommend freezing it after it is baked, then thawing completely in the refrigerator before reheating it according to the instructions above. Keep in mind that the tomatoes will soften considerably if frozen.

 

Nutrition

Serving: 200grams | Calories: 342cal | Carbohydrates: 11g | Protein: 35g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 113mg | Sodium: 1132mg | Potassium: 602mg | Fiber: 1g | Sugar: 7g | Vitamin A: 581IU | Vitamin C: 5mg | Calcium: 240mg | Iron: 1mg

The post Baked Monterey Chicken appeared first on The Recipe Rebel.