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What is Chicken Piccata?

Classic Chicken Piccata is an Italian-inspired dish featuring lightly floured chicken cutlets that are pan-seared until golden, then finished in a bright, buttery sauce. The traditional sauce is made by deglazing the pan with white wine and chicken broth, then whisking in butter, fresh lemon juice, and briny capers. The result is a silky, tangy, and savory coating that complements the tender chicken beautifully.

Why This is the Best Lemon Chicken Piccata Recipe

I’ve always loved piccata sauce for its bright flavor and light, silky texture. My Fish Piccata with Artichokes uses the classic base of butter, lemon, capers, white wine, and chicken broth, with shallots and garlic added for extra depth. For this chicken version, I kept that sauce and added mushrooms for earthiness and a splash of soy sauce for subtle umami. The result is a more complex take on lemon chicken piccata that still delivers the bright, silky sauce I love.

Here’s what makes it special:

• Layered flavors. Aromatic shallots and garlic, bright lemon, briny capers, earthy mushrooms, and a splash of soy sauce deepen the butter-white wine-chicken broth base.
• Golden, juicy chicken. Pan-seared to lock in moisture and flavor, then gently simmered in the flavorful sauce to finish.
• Versatile serving options. Pairs beautifully with pasta, rice, or mashed potatoes.
• Make-ahead friendly. Chicken and sauce can be prepared in advance and reheated gently before serving.

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Lemon Chicken Piccata Ingredients and Substitutions

Here s all you’ll need to create this great recipe for chicken piccata (find quantities and more details in the recipe card below):

• All-purpose flour – Lightly coats the chicken to achieve a beautiful golden color, and also helps thicken the sauce. A gluten-free blend will work, too.
• Sea or kosher salt and freshly ground black pepper – Essential for seasoning the chicken.
• Boneless, skinless chicken breast halves – Lean and quick-cooking; tenders or boneless, skinless thighs also work.
• Butter – Salted or unsalted. Adds richness and gives the sauce its silky texture.
• Olive oil – Helps brown the chicken without burning the butter.
• Shallot – Brings a mild, sweet onion flavor; substitute finely chopped yellow onion if needed.
• Garlic – Adds aromatic depth that plays beautifully with the lemon and wine.
• Cremini (baby bella) mushrooms – Their earthy, nutty flavor gives the sauce more complexity; white mushrooms will work, but are milder.
• Dry white wine – Adds crisp acidity and deglazing power; double the broth to skip the wine.
• Chicken broth – Builds savory body in the sauce. Can also use chicken stock for a richer flavor.
• Freshly squeezed lemon juice – Bright, tangy star of the dish.
• Low-sodium soy sauce – Boosts savory flavor; swap tamari for gluten-free or anchovy paste/Worcestershire for a different umami note.
• Capers – Briny tang that s classic in piccata.
• Cooked buttered pasta noodles or mashed potatoes – For soaking up every drop of sauce.
• Chopped fresh parsley (I like flat leaf/Italian) – Fresh, colorful finish.

Variation, for a bit of heat: Add a pinch of red chili flakes.

How to Make Chicken Piccata with Mushrooms

Here’s an overview of how to create this easy chicken piccata recipe:

1. Mix flour coating.
In a small shallow dish, whisk together the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

2. Prep chicken.
If one end of the breasts are thick, place in a freezer-safe baggie and pound to an even thickness, using a meat mallet or rolling pin. Pat chicken dry with paper towel and season on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Dredge the breasts in the flour mixture (dip each breast in the flour to coat on both sides). Shake off any excess flour. Set aside.

3. Sear chicken.
In a large skillet over medium high, heat 1 tablespoon of butter and 1 tablespoon of oil. When butter is melted and foaming subsides, place floured breasts in pan in one layer and sauté until golden brown, around 2-3 minutes per side. Transfer to a plate; do not clean the skillet.

4. Sauté aromatics and mushrooms.
In the same skillet over medium heat, heat 2 tablespoons of butter and 1 tablespoon oil. When butter is melted, add shallot and sauté until soft, around 2 minutes.

Add garlic and cook for 30 seconds more, then add mushrooms and cook without stirring too much, until golden brown, 5-7 minutes. Season with 1/8 teaspoon salt after they ve started turning brown (around 3-4 minutes).

5. Deglaze the pan, finish the sauce.
Stir in white wine, bring to a boil, then immediately reduce to a simmer for 1-2 minutes, stirring and scraping any browned bits off the bottom of the pan. Then, stir in chicken broth and simmer for an additional 2-3 minutes. Now stir in 2 tablespoons lemon juice, soy sauce, and capers.

6. Finish chicken.
Nestle the chicken breasts in the sauce and add any chicken juices that have accumulated on the plate. Simmer gently for approximately 5-7 minutes or until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer inserted into the middle of the thickest portion of the breast.

7. Final touches.
Transfer cooked chicken to a plate and tent with foil to keep warm. Remove sauce from heat and stir in 1 tablespoon butter. Taste and adjust seasonings as needed (additional lemon juice, more salt or pepper, more soy sauce).

8. Serve.
Place chicken atop cooked buttered pasta noodles or mashed potatoes, either on individual serving plates or a serving platter. Spoon sauce on top of chicken. Garnish with parsley.

What to Serve With Lemon Chicken Piccata

Make Ahead and Storage for Lemon Chicken Piccata with Mushrooms

You can prepare the chicken and sauce up to one day in advance. I recommend storing them separately in airtight containers in the refrigerator. When ready to serve, gently reheat the sauce in a skillet over low heat until warmed through, then add the chicken and simmer just until heated. Add a splash or two of chicken broth if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat as outlined above. I don’t recommend freezing, as the sauce can separate and/or become watery.

FAQs on Lemon Chicken Piccata

More Quick & Easy Dinner Recipes

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Easy Lemon Chicken Piccata with Mushrooms

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This Easy Lemon Chicken Piccata with Mushrooms isn’t your average chicken piccata. My recipe keeps the classic lemon-caper magic in the sauce, but adds golden sautéed mushrooms for earthy richness and a splash of soy sauce for subtle umami. The result is a silky, bright sauce with surprising depth, that’s quick enough for a weeknight yet elegant enough for company.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

• 1/4 cup all-purpose flour
• 7/8 teaspoon sea or kosher salt, divided use
• 3/8 teaspoon fresh ground black pepper, divided use
• 4 (4 to 5 ounce) boneless, skinless chicken breast halves
• 4 tablespoons butter, divided use
• 2 tablespoons olive oil, divided use
• 1 medium shallot, finely chopped (2 to 3 tablespoons)
• 2 large cloves garlic, minced
• 8 ounces fresh cremini (baby bella) mushrooms, sliced
• 1/4 cup dry white wine
• 1/2 cup chicken broth or stock
• 2 to 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon low-sodium soy sauce
• 3 tablespoons drained capers
• Cooked butter pasta noodles or mashed potatoes, for serving
• Chopped fresh flat leaf (Italian) parsley, for garnish

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Instructions

1. In a small shallow bowl, whisk together the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
2. If needed, pound the chicken breasts to an even thickness. Pat chicken dry with paper towel and season on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge the breasts in the flour mixture (dip each breast in the flour to coat on both sides). Shake off any excess flour. Set aside.
3. In a large skillet over medium-high heat, heat 1 tablespoon butter and 1 tablespoon oil. When butter is melted and foaming subsides, place floured breasts in pan in one layer and sauté until golden brown, around 2-3 minutes per side. Transfer to a plate; do not clean the skillet.
4. In the same skillet over medium heat, heat 2 tablespoons butter and 1 tablespoon oil. When butter is melted and foaming subsides, add shallot and sauté until soft, around 2 minutes.
5. Add garlic and cook for 30 seconds more, then add mushrooms and cook without stirring too much, until golden brown, 5-7 minutes. Season with 1/8 teaspoon salt after they’ve started turning brown (around 3-4 minutes).
6. Stir in white wine, bring to a boil then immediately reduce to a simmer for 1-2 minutes, stirring and scraping any browned bits off the bottom of the pan. Stir in chicken broth and simmer for an additional 2-3 minutes.
7. Stir in 2 tablespoons lemon juice, soy sauce, and capers. Nestle the chicken breasts in the sauce and add any chicken juices that have accumulated on the plate. Simmer gently for approximately 5-7 minutes or until the chicken reaches 165 degrees F on an instant-read thermometer inserted into the middle of the thickest portion of the breast.
8. Transfer chicken to a plate and tent with foil to keep warm. Remove sauce from heat and stir in 1 tablespoon butter. Taste and adjust seasonings as needed (additional lemon juice, more salt or pepper, more soy sauce).
9. To serve, place chicken atop cooked buttered pasta noodles or mashed potatoes, either on individual serving plates or a serving platter. Spoon sauce on top of chicken. Garnish with parsley.

Notes

Make ahead: You can prepare the chicken and sauce up to one day in advance. I recommend storing them separately in airtight containers in the refrigerator. When ready to serve, gently reheat the sauce in a skillet over low heat until warmed through, then add the chicken and simmer just until heated. Add a splash or two of chicken broth if needed. Leftovers will keep in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing, as the sauce can separate and/or become watery.

Substitutions:
– Chicken breasts. Can use tenders or boneless, skinless thighs.
– Cremini mushrooms. Can use white, but the flavor will be milder.
– White wine. Double the chicken broth.
– Soy sauce. Use tamari, anchovy paste, or Worcestershire sauce.

• Author: Lee Clayton Roper
• Category: main dish
• Method: cooktop
• Cuisine: Italian

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 365
• Sugar: 2 g
• Sodium: 615.3 mg
• Fat: 21.8 g
• Saturated Fat: 8.9 g
• Carbohydrates: 11.9 g
• Fiber: 1.2 g
• Protein: 28.7 g
• Cholesterol: 113.9 mg

The post Easy Lemon Chicken Piccata with Mushrooms appeared first on A Well Seasoned Kitchen.

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Why You’ll Love This Recipe for Easy beef and Broccoli Stir-Fry with Rice Noodles

When first creating this beef and broccoli recipe, I had flank steak and fresh broccoli on hand and was craving something quick with bold Asian-inspired flavors, so a stir-fry made perfect sense. I started with classic ingredients like sesame oil, ginger, garlic, soy sauce, and added beef broth for depth. Instead of sweet hoisin, I chose oyster sauce for a more savory, layered flavor, and steamed the broccoli over broth to build even more richness. A sprinkle of green onions and toasted sesame seeds finished it off with freshness and crunch.

Here’s why I love this beef and broccoli stir-fry recipe, and I think you will, too:

• Quick and flavorful – It’s a full-flavored dinner in just 25 minutes – quick enough for weeknights, satisfying enough to impress your guests.
• A one-pan wonder – Everything comes together in one pan, which means less mess and cleanup.
• Easily customizable – It’s based on pantry staples like soy sauce, garlic, and red pepper flakes, with plenty of room to vary to your liking.
• Complete meal – With protein from the steak, broccoli for a veggie boost and fiber, and rice noodles for bulk, it’s a well-rounded dinner option.
• Rich, moist sauce – The savory sauce clings to every bite of tender steak and crisp broccoli for a rich, bold, and seriously crave-worthy experience!
• Satisfying texture – It’s topped with toasted sesame seeds and green onion for a pop of fresh color and added texture.

Easy Beef and Broccoli Stir-Fry with Rice Noodles Ingredients

Here’s all you need to make this recipe, all of which should be available at your local grocery store:

RICE NOODLES

• Rice noodles – Feel free to substitute linguini or soba noodles for these rice noodles. Instead of noodles, consider serving this broccoli stir fry recipe with white rice (Basmati rice, Jasmine rice), fried rice, brown rice, or even cauliflower rice. 

stir fry sauce

• Beef broth – Use store-bought or homemade beef broth for this dish. I love beef broth for moisture and depth of flavor, but you can use chicken broth instead if you prefer a lighter sauce.
• Oyster sauce – I like the Lee Kum Kee brand, but you can use any brand that you prefer or have on hand. Hoisin sauce could be used instead if you want a sweeter-tasting sauce for your stir-fry.
• Sesame oil – I’ve used dark (toasted) sesame oil.
• Soy sauce – Low-sodium soy sauce is a great option since many of the other ingredients already contain a good amount of sodium.

stir-fry ingredients

• Canola oil – You can also use another neutral-flavored and high smoke point cooking oil. Vegetable oil, peanut oil, or grapeseed oil could be used instead. I don’t recommend using olive oil in stir fry recipes.
• Steak – Flank steak is a good cut of beef for stir-fry dishes. Make sure to slice it against the grain into uniform thin strips (1/4 to 1/2-inches thick and 2 inches long). Skirt steak can also be used.
• Broccoli – Fresh broccoli florets are best for this stir-fry. If you need to use frozen broccoli, make sure to thaw it properly and pat it dry with paper towel before cooking to reduce any excess liquid.
• Ground pepper – A classic seasoning that lifts and rounds out the stir-fry.
• Fresh ginger – Brings a sharp, aromatic heat that pairs perfectly with garlic and soy sauce.
• Garlic – Freshly chopped garlic adds a depth of savory flavor to this dish.
• Red pepper flakes – I’ve used red pepper flakes instead of chili paste to add a touch of heat without overpowering the dish.
• Cornstarch slurry – Combine cornstarch with water to create a cornstarch “slurry” to thicken the stir-fry sauce.
• Optional add-ins – Bulk up this beef and broccoli stir-fry with additional vegetables, such as sliced mushrooms, red pepper, and/or onion.

garnish

• Green onion – The perfect garnish to add color, brightness, and balance to the rich, savory stir-fry.
• Toasted sesame seeds – Add a nutty crunch and subtle roasted flavor to finish the dish.
• Optional extra – Chopped peanuts add extra texture and a salty-sweet finish that enhances every bite.

How to Make Easy Beef and Broccoli Stir-Fry with Rice Noodles

(Scroll down for the full recipe in the card below.)

Step 1: Cook the noodles.

Cook noodles according to the package directions. Drain and rinse the cooked noodles under running water. Drain again, and set aside.

Step 2: Make the sauce.

While the noodles are cooking, prepare the sauce. Combine 1/2 cup broth, oyster sauce, sesame oil, and soy sauce in a small mixing bowl. Set aside.

Step 3: Cook the steak.

Heat oil in a large pan over medium-high heat, then sear the steak strips in a single layer for 2 minutes without stirring. Flip and rotate the pieces, cook for 2 more minutes until browned, then remove the steak and set it aside – leave the pan as is.

Step 4: Cook the broccoli.

Add the remaining beef broth to the pan and bring to a simmer. Add broccoli, cover, and cook for 3-4 minutes until just tender, then stir in ginger, garlic, and red pepper and cook for 1 more minute.

Step 5: Combine, garnish, and serve.

Add the sauce to the pan and bring to a simmer, then return the steak to the pan. Mix cornstarch and water in a small dish, stir it into the pan, and simmer until the sauce thickens.

Add the cooked noodles to the pan, toss to coat with the sauce and combine everything evenly. Serve right away with sesame seeds and green onion on top.

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How to Serve

Here are two options for how to serve this beef and broccoli stir fry dish:

1. To serve on individual plates: Divide the stir fry with rice noodles evenly between 4 plates. Top with additional sauce from the pan and garnish with chopped green onions and toasted sesame seeds.
2. To serve on one large platter: Add the noodles to the sauce and spread the mixture in an even layer on a large serving platter. Top with chopped green onion and toasted sesame seeds. Serve directly from the platter or allow your family and/or guests to serve themselves.

Storage and Reheating

If you have leftover beef and broccoli stir fry, place it in an airtight container and refrigerate. It will keep for up to 4 days. Reheat in the microwave until heated through.

I don’t recommend freezing leftovers as the rice noodles will become overly mushy from the freezing and thawing process.

More Quick and Easy Meat Dishes

Easy Korean BBQ Beef (Bulgogi) Recipe – With Video

How to Grill Ribeye Steak

Leftover Pork Chop Quesadilla Recipe

Breaded Pork Chops in Oven

Easy Beef and Broccoli Stir-Fry with Rice Noodles

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This quick and easy beef and broccoli stir-fry with rice noodles is ready in 25 minutes and packed with bold, savory flavor. Finished with sesame seeds and green onion, it’s a satisfying dish that rivals your favorite takeout.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4

Ingredients

• 6 to 8 ounces stir fry rice noodles (see notes)

Sauce

• 1 cup beef broth, divided use
• 1/4 cup oyster sauce (I like Lee Kum Kee brand)
• 2 teaspoons dark (toasted) sesame oil
• 2 teaspoons low-sodium soy sauce

Stir-Fry

• 2 teaspoons organic canola oil
• 12 ounces flank steak, sliced across the grain into thin (1/4 to 1/2-inch) strips around 2 inches long
• Fresh ground pepper, to taste
• 4 to 5 cups fresh broccoli florets (around 2 heads), cut into 1-inch pieces
• 1 tablespoon chopped fresh ginger
• 2 teaspoons chopped garlic
• 1/4 to 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water

Garnish

• Chopped green onion
• Toasted sesame seeds

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Instructions

1. Cook noodles according to package directions. Drain, rinse under running water, drain again, and set aside.
2. While the noodles are cooking, prepare the sauce: in a small mixing bowl, stir together 1/2 cup broth, oyster sauce, sesame oil, and soy sauce. Set aside.
3. Heat the canola oil over medium-high heat in a large stir-fry or sauté pan. Add the steak strips in one layer, spreading them out as much as possible. Season the meat lightly with ground black pepper, and sear, undisturbed, until nicely browned on one side (around 2 minutes).
4. Using tongs, flip the pieces over, and rotate the more cooked pieces to the outside of the pan, and the less cooked pieces to the middle. Continue cooking, undisturbed, for an additional 2 minutes or until browned on the second side. Remove steak from the pan and set aside. Don’t clean out the pan.
5. Add remaining 1/2 cup of the beef broth to the pan and bring to a simmer. Add broccoli, cover, and cook until broccoli is barely crisp-tender, around 3 to 4 minutes (it will keep cooking in later steps).
6. Add ginger, garlic, and red pepper to broccoli and continue cooking, stirring, for 1 minute. Stir in sauce mixture and bring to a simmer. Stir in cooked steak.
7. In a small dish (I use a ramekin), stir together cornstarch and water until dissolved. Stir into beef and broccoli mixture in the pan and cook, simmering, until the sauce thickens (takes just a few minutes).
8. Add cooked noodles to the pan and toss to coat noodles with sauce, and evenly mix all of the ingredients. Serve immediately, garnished with toasted sesame seeds and chopped green onion.

Notes

Preferred amount of noodles: I prefer fewer noodles and more sauce in this recipe, so I use 6 ounces of uncooked noodles. It still tastes delicious with a few more noodles (+2 ounces uncooked) – and will give you 1 more portion (5 servings in total).

• Author: Lee Clayton Roper
• Category: Main dish, quick and easy
• Method: Stovetop
• Cuisine: Chinese-American

Nutrition

• Serving Size: 1 plateful
• Calories: 257
• Sugar: 2.2 g
• Sodium: 768.2 mg
• Fat: 13 g
• Saturated Fat: 2.8 g
• Carbohydrates: 12.9 g
• Fiber: 3.8 g
• Protein: 23.6 g
• Cholesterol: 51 mg

The post Easy Beef and Broccoli Stir-Fry with Rice Noodles appeared first on A Well Seasoned Kitchen.

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Why You’ll Love This Recipe for Baked BBQ Chicken Breasts

Baked BBQ Chicken Ingredients (including Substitutions)

How to Make Baked BBQ Chicken Breasts

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Variation – Grilled BBQ Chicken Breasts

Serving Suggestions

How to Store Boneless BBQ Chicken Breasts

Let the chicken cool completely, then place in an airtight container and refrigerate for up to 4 days. Reheat gently in the microwave, brushing with a bit of extra BBQ sauce to keep it moist. You can also freeze it for up to 2 months – just thaw overnight in the refrigerator before reheating. 

BBQ Chicken Breasts Baked in the Oven

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When it comes to baked BBQ chicken, simplicity is key – but flavor matters most. This version has both. With just 4 ingredients and taking under 30 minutes from start to finish, this BBQ Chicken Breast Recipe is a quick, foolproof way to get tender, juicy chicken on the table. What sets it apart? Our Oklahoma BBQ sauce – sweet and tangy with just the right kick of spice, and always a hit.

• Prep Time: 5 minutes
• Resting Time: 5 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 4 servings
• Diet: Low Fat

Ingredients

• 4 boneless, skinless chicken breasts (around 5 ounces each)
• Kosher or sea salt
• 2 tablespoons vegetable or canola oil
• 1 cup Oklahoma Barbecue Sauce
• Optional garnish: Chopped Italian (flat leaf) parsley and chopped green onion

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Instructions

1. Preheat oven to 375 degrees.
2. Pat the chicken breasts dry with paper towels and season lightly with salt. If needed, pound breasts to an even thickness.
3. Heat 2 tablespoons oil in a large cast-iron or ovenproof skillet over medium-high heat. Once the oil is hot and shimmering, place chicken in skillet, smooth side down. Cook for 2 minutes or until lightly browned.
4. Flip breasts over and place back in pan with the seared side up.  Brush liberally with BBQ sauce. Place in preheated oven and bake for around 15 minutes or until the chicken reaches 165 degrees on an instant-read thermometer.
5. Remove chicken from the oven and let rest for around 5 minutes. Garnish with chopped parsley and green onion and serve, passing additional sauce on the side.

Notes

Variation – Grilling Chicken:

1.Prep grill. Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on medium-high. Once the grill is heated, bank the coals to one side of the grill, or if gas, turn off one burner. Oil the grill. 
2. Sear chicken. Place chicken on the hot part of the grill, skinned (smooth) side down, and cook, uncovered, until lightly browned, around 2 minutes. 
3. Flip, add sauce, and grill. Turn the chicken over and move to the cooler part of the grill. Brush with barbeque sauce, cover, and cook until chicken reaches 165 degrees on an instant-read thermometer, around 10 to 15 minutes. 
4. Rest, garnish, and serve. Remove chicken from the oven and let rest for around 5 minutes. Garnish with chopped parsley and green onion and serve, passing additional sauce on the side.

• Author: Lee Clayton Roper
• Category: Main dish, quick and easy
• Method: Bake
• Cuisine: American

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Pulled Pork Sandwiches in the Slow Cooker

This easy recipe comes from my cousin Barb Keller, who’s a fabulous cook – I always leave her house with a new favorite! Like so many of her recipes, this pulled pork is super easy, using just a few ingredients, yet it delivers big flavor. Just set it and forget it, then return to a kitchen filled with mouthwatering aromas and pork so tender it pulls apart with a fork. After shredding, the pork is stirred back into the slow cooker with a generous amount of BBQ sauce for a second round of slow cooking, so every bite is infused with smoky, tangy, saucy goodness.

What Makes This Recipe Great

• Low and slow magic. Cooking the pork on low heat in the slow cooker for several hours gently breaks down the connective tissues, resulting in juicy, fall-apart tender meat.
• Super easy prep. Just four ingredients and a few minutes of active time – that’s it!
• BBQ sauce cooked right in. The pulled pork simmers in the sauce, soaking up all that savory-sweet, smoky flavor. 
• Make-ahead friendly. Cook it a day or two in advance, then reheat when you’re ready to serve.
• Versatile serving options. Serve on hamburger buns, slider rolls, ciabatta rolls, or even over baked potatoes or nachos. Add coleslaw, pickles, or sliced cheese on the side as optional toppings.
• Perfect for a crowd. Whether it’s game day or another casual gathering, this dish feeds 8 or more and is always a hit.

Ingredients in This Pulled Pork Sandwich Recipe

Here’s all you need to create these delicious sandwiches (quantities are provided in the recipe card below):

• Pork. Barb’s recipe calls for pork loin roast – a leaner cut than boneless pork shoulder or pork butt – but it still turns out juicy and tender thanks to her two-step slow cooking method. It’s a bit lighter, but just as flavorful.
• BBQ Sauce. A good BBQ sauce brings that sweet, spicy, smoky vibe that makes pulled pork irresistible. Store-bought sauces work just fine, but if you want to take it up a notch, use our Oklahoma BBQ Sauce, or your favorite homemade BBQ sauce.
• Onions. Sliced yellow onions subtly enhance the pork’s flavor. I wouldn’t use sweet onions.
• Sandwich Buns. Soft, sturdy buns or rolls hold up well to the juicy pork without falling apart. Brioche or potato buns add a subtle touch of sweetness, but regular hamburger buns or sliders work perfectly fine.

Ingredient Additions

Our BBQ sauce packs so much flavor, no extra seasoning is needed. If using another sauce, you may want to rub the pork with one or more of these spices before cooking:

• Smoked paprika, cumin, salt, garlic powder, and pepper for that classic pulled pork taste.
• Chili powder or cayenne pepper if you want to dial up the heat.

How Do You Make Pulled Pork Sandwiches

In three easy steps, and with just a few minutes of prep, you can create the most delicious Pulled Pork with BBQ Sauce! Here’s an overview of what to do (more detailed instructions are included in the recipe card):

1. Cook onions and pork roast in water in the slow cooker for 8 – 10 hours on low or 4 – 5 hours on high.
2. Remove pork and onions; drain the slow cooker, reserving some of the cooking liquid. Let the pork rest, then shred with two forks.
3. Place shredded pork, onions, and reserved cooking liquid back in the slow cooker with BBQ sauce and additional chopped onion (if using). Cover and cook on low for 4 – 6 hours. 

Tips for Success

1. Let the pork rest before shredding. Once it’s cooked, let the pork rest for around 10 minutes to let the juices redistribute. 
2. Shred the pork while still warm. The meat will be more tender and easier to pull apart, and the juices will be better distributed.
3. Don’t skimp on the sauce. After shredding, mix the pork with plenty of BBQ sauce to keep it moist for the second round of cooking, but leave some sauce to serve on the side so your guests can add more if they want. 
4. Butter and toast the buns. Brushing sandwich buns with melted butter and giving them a little toast adds texture and helps prevent them from soaking up too much sauce. 
5. Use two forks for shredding. Trust me, using two forks to pull the pork apart is way easier than trying to chop it with a knife. It also gives that classic shredded look.

Pulled Pork Sandwich Toppings

These toppings add crunch, creaminess, brightness, or heat. Serve them on the side and let your guests build their perfect bite:

• Classic Coleslaw – cool and crunchy; a tangy slaw is a traditional go-to.
• Pickles – dill slices, bread-and-butter chips, or spicy pickles all work.
• Red onion – Thinly sliced for sharpness and crunch.
• Pickled Red Onions – A quick homemade option adds color and bright acidity (find directions on how to make in our Steak Salad recipe)
• Jalapeño slices – Fresh or pickled, for a little heat.
• Cheddar cheese – A slice of sharp cheddar melts slightly over warm pork.
• Creamy horseradish sauce – Adds a peppery kick and cuts through the richness.
• Avocado slices – Creamy and mellow, especially nice with spicier BBQ sauces.
• Crispy fried onions – For a salty crunch.

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What Sides Go With Pulled Pork Sandwiches

In addition to the classic sides of pickles and potato chips, here are a few suggested dishes to serve with these sandwiches:

• Lemon Mayonnaise Coleslaw
• Potato Salad
• Green Bean Salad with Feta and Pecans
• Corn and Prosciutto Salad
• Cucumber and Tomato Salad
• Pasta Salad
• Grilled Corn Salad

Easy Make-Ahead Desserts to Serve with Pulled Pork Sandwiches

• Lemon Cheesecake Squares
• Mini Chewy Oatmeal Raisin Cookies
• Lemon Bars 
• Chocolate Pecan Pie Bars
• Chewy Chocolate Brownies 
• Frozen Strawberry Pie
• Peach Ice Cream

Freezing and Storing Pulled Pork

Storing: Cool the pulled pork completely before transferring it to an airtight container and refrigerating for up to 4 days. 

Freezing: Place the pulled pork in an airtight container or freezer bag and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge.

How To Reheat

• In the oven. Preheat oven to 325 degrees F. Place the pulled pork in an oven-safe dish, add a splash of water or BBQ sauce, and cover with foil (to keep it from drying out). Heat for 20 minutes or until warmed through, stirring halfway.
• On the stovetop. Place the pulled pork in a large skillet or saucepan. Stir in a splash of water or BBQ sauce, cover, and heat over medium-low heat until warmed through, stirring occasionally.
• In the microwave. Place pulled pork in a microwave-safe dish and cover with a damp paper towel to trap moisture. Heat on medium (50%) power for 1-2 minutes, stirring halfway to ensure it heats evenly without drying out.
• In the slow cooker. Place the pork back into the slow cooker, stir in a splash of water or BBQ sauce, cover, and reheat on low for 1-2 hours, stirring occasionally.

Pulled Pork Sandwiches in Slow Cooker FAQs

Slow Cooker Pulled Pork Sandwiches with BBQ Sauce

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Tender, juicy, and full of flavor, these Slow Cooker Pulled Pork Sandwiches are a crowd favorite – and couldn’t be easier to make. With just 4 ingredients, shredded slow-cooked pork is simmered in BBQ sauce for a second round of cooking that makes it irresistibly saucy and melt-in-your-mouth tender. Perfect for game day, casual gatherings, or make-ahead meals, and easy to customize with your favorite toppings and sides.

• Prep Time: 10 minutes
• Cook Time: 720 minutes
• Total Time: 12 hours 10 minutes
• Yield: 8 to 10 servings

Ingredients

• 2 medium yellow onions, thinly sliced
• 4 pounds pork loin roast
• 1 1/2 cups water
• 1 cup chopped yellow onion (no need to add with our Oklahoma BBQ sauce as it has chopped onions in it)
• 32 ounces (4 cups) of Oklahoma BBQ Sauce or other barbecue sauce
• Hamburger buns, Ciabatta rolls, or other soft, sturdy sandwich buns for serving

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Instructions

1. Place 1/2 of the sliced onions on the bottom of the slow cooker. Add pork, 1 1/2 cups water, then scatter remaining onions on top. Cover and cook on the low setting for 8 to 10 hours, or on high for 4 to 5 hours.
2. Remove pork and onions; drain the slow cooker, reserving about 1/2 cup liquid. Let the pork sit at room temperature for around 10 minutes.
3. Shred the pork with two forks; place back in the slow cooker with cooked onions. Stir in 2 cups BBQ sauce, chopped onion (if using), and reserved cooking liquid. Cover and cook on low for 4 to 6 hours.
4. Taste and stir in more sauce, if desired.
5. Serve on toasted hamburger buns or Ciabatta rolls, passing the remaining sauce on the side.

Notes

Optional Step for Extra Flavor: If you have a few extra minutes, searing the pork before slow cooking adds even more flavor. Here’s how:
1. Pat the pork dry with paper towels and season lightly with salt and pepper.
2. Heat 2 tablespoons of oil (vegetable or canola) in a large cast-iron or heavy-bottomed skillet over medium-high heat.
3. Once the oil is hot and shimmering, sear the pork on all sides until nicely browned, around 2 to 3 minutes per side. Transfer to the slow cooker and continue with the recipe.
This step isn’t required, but the caramelization from searing adds depth and richness to the final dish, and is especially helpful when using lean cuts like pork loin roast.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Make ahead, Sandwiches, Dinner
• Method: Slow cooker, crock pot
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich (info excludes the bun)
• Calories: 562
• Sugar: 39.7 g
• Sodium: 905.1 mg
• Fat: 11.2 g
• Saturated Fat: 3.7 g
• Carbohydrates: 48.7 g
• Fiber: 1.7 g
• Protein: 62.5 g
• Cholesterol: 169.2 mg

The post Slow Cooker Pulled Pork Sandwiches with BBQ Sauce appeared first on A Well Seasoned Kitchen.

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What Makes This the Best Recipe for Arroz con Pollo

• One-pot chicken and rice dish. After a quick garlic oil prep and chicken seasoning, everything finishes in the same pot – less cleanup, full flavor.
• Family-tested. This was a go-to in our house growing up, and now it’s in regular rotation in mine.
• Moist, tender chicken. Roasts right on top of the rice so all the juices soak in.
• Flavor-packed rice. Turmeric, roasted chilies, garlic, onions, tomatoes, peas, and green olives bring it to life.
• Budget-friendly. Uses pantry staples – no expensive ingredients needed.
• Foolproof. Our step-by-step method helps you avoid the common pitfalls n cooking chicken and rice (like mushy rice or dry meat).
• Crowd-pleaser. Mild enough for kids, flavorful enough for adults.

What Is Arroz con Pollo?

Arroz con Pollo means “rice with chicken,” and it’s a classic dish with deep roots in Latin American and Spanish cooking. At its core, it’s a one-pot meal where chicken cooks together with seasoned rice, often with vegetables, broth, and spices. Each country – and even each family – has its own version. Some use saffron, beer, or wine. Mom’s version keeps it simple with bone-in chicken pieces, broth, turmeric for color and warmth, and a mix of tomatoes, chilies, peas, and olives for bold, comforting flavor.

Arroz con Pollo Ingredients

A few comments on these ingredients (quantities are in the recipe card below):

• Olive oil and fresh garlic – These are used to make a quick garlic oil that seasons the chicken and adds great flavor from the start.
• Bone-in, skin-on chicken pieces – Thighs and legs work especially well. Chicken breasts can be used too, but they’re often large and benefit from being split in half.
• Yellow onion – A classic base ingredient that adds depth and flavor to the rice.
• Uncooked long-grain white rice – Best for a fluffy texture that absorbs flavor well. Avoid instant rice—it won’t give the same results.
• Chicken broth – I like to use Better Than Bouillon concentrate mixed with water for the best flavor.
• Turmeric – Adds a warm, earthy note and turns the rice a beautiful golden color.
• Tomato sauce – Adds moisture, a touch of acidity, and deepens the tomato flavor.
• Chopped fresh tomatoes – Use fresh if they’re in season; otherwise, canned diced tomatoes are a great substitute.
• Roasted poblano peppers – I like the smoky, deep flavor from freshly roasted poblanos (see tip below on how to roast them). Mom used canned diced green chiles, which are a quick and easy substitute.
• Green peas – Frozen peas work perfectly. No need to thaw before adding.
• Pimiento-stuffed green olives – Manzanilla olives are the best size and offer the best balance of briny flavor and color. Not into green olives? Sliced black olives will also work.
• Kosher salt and freshly ground black pepper – Essential for bringing all the flavors together.
• Lime wedges and chopped cilantro – optional garnishes when serving.

One Pot Arroz con Pollo Substitutions

While this recipe is delicious as is, here are a few pantry-friendly swaps:

• Yellow onion – Use 1 tablespoon dried minced onion or 1 teaspoon onion powder.
• Fresh tomatoes – 1 (14.5 ounce) can diced tomatoes, undrained, are a great substitute when fresh aren’t in season.
• Tomato sauce – 5 tablespoons of tomato paste and 1 1/2 cups of water or broth can be used instead.
• Pimiento-stuffed green olives – Substitute plain green olives or sliced black olives.
• Roasted poblano peppers – My preferred option for smokiness and depth. If you want to simplify, use canned diced green chiles like my mom did in the original recipe.

How to Make Arroz con Pollo

Here’s a step-by-step overview of how to create this amazing dish:

1. Make garlic-flavored oil.
   In a small saucepan, combine 1/4 cup of olive oil, garlic, and salt. Cook over medium heat just until the garlic starts to turn brown. Watch carefully so it doesn’t burn. With a slotted spoon, remove the garlic slices and set aside. 
2. Brush chicken with oil; refrigerate.
   Pat chicken pieces dry with paper towel and brush the garlic-flavored oil over all sides. Place chicken in a glass dish large enough to hold them in one layer, cover, and marinate in the refrigerator for at least 1 hour or up to overnight. Cover any remaining garlic oil and set aside.
3. Preheat oven to 325 degrees. 
4. Brown chicken.
   In a 4- to 5-quart, cooktop-to-oven shallow baking dish or large skillet (Le Creuset braiser works well), heat any remaining garlic oil and the remaining 1 tablespoon olive oil over medium-high heat. Season chicken pieces all over ground pepper and cook skin side down, for around 4-5 minutes or until golden brown. Turn chicken over and continue cooking for around 2-3 minutes. Remove from skillet and place on a plate or rimmed cookie sheet. Don’t clean out the pan!
5. Cook onion and rice in oil; add tomatoes, chiles, garlic.
   Reduce heat to low, stir in onion and rice, and cook just until rice begins to brown. Remove from heat and stir in chicken broth and turmeric; cook, scraping any browned bits off the bottom of the pan. Stir in tomato sauce, chopped tomatoes, green chiles, and reserved garlic slices. Season to taste with salt and fresh ground pepper. 
6. Add chicken, cover and bake.
   Place browned chicken pieces on top of rice mixture, skin side up, and in a single layer. Cover and bake for 45 minutes. 
7. Add olives and peas, uncover, bake.
   Stir peas and olives into the rice around the chicken pieces, uncover, and continue baking for 10- 15 minutes. 

What to Serve With Arroz con Pollo

All you need is a side salad to serve a complete meal with Arroz con Pollo. Any of these salads will work well:

• Caesar Salad
• Spinach Salad with Lemon Dressing
• Spinach Salad with Lemon Pine Nut Dressing

How to Store Arroz Con Pollo

Any leftovers should be placed in an airtight container and refrigerated. They will last up to 4 days. They can also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350 degree oven. Can also be microwaved.

One Pot Arroz con Pollo Recipe FAQs

Other Easy Chicken Recipes

• Crispy Baked Panko Chicken with Mexican Seasoning
• Layered Chicken Enchilada Casserole with Green Chile Sauce
• Mexican Black Beans Rice and Chicken
• Grilled Chicken with Tomatoes and Goat Cheese
• Chicken Stir Fry (Healthy!)
• Pesto Chicken and Pasta with Veggies

How to Make Arroz con Pollo (Latin Chicken and Rice)

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Arroz con Pollo is an easy one-pot meal that delivers tender, moist chicken and flavorful rice in every bite. It’s my mom’s recipe – the version my brother and I grew up loving – and it never fails. While Arroz con Pollo varies across Latin cultures, this one calls for turmeric, plus roasted chilies, pimiento-stuffed green olives, peas, and tomatoes for depth and color. It’s budget-friendly, family-friendly, and always a hit at the table!

• Prep Time: 8 minutes
• Marinating Time: 60 minutes
• Cook Time: 67 minutes
• Total Time: 2 hours 15 minutes
• Yield: 6 servingts
• Diet: Gluten Free

Ingredients

• 5 tablespoons olive oil, divided
• 2 large garlic cloves, sliced
• 1 teaspoon kosher salt
• 3 pounds bone-in, skin-on chicken pieces – see Note below
• Fresh ground black pepper
• 1 3/4 cups chopped onion (around 1 large)
• 1 1/2 cups uncooked long grain white rice
• 1 3/4 cups chicken broth (I recommend using Better than Bouillon concentrate and water)
• 1/2 teaspoon ground turmeric
• 1 (15-ounce) can tomato sauce
• 1 3/4 cups chopped fresh tomatoes – see Note below
• 8 ounces poblano peppers, seeded, roasted and chopped – see Note below
• 1 cup frozen green peas, no need to thaw
• 1/2 cup sliced pimiento-stuffed green olives
• Lime wedges and chopped cilantro, optional garnishes

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Instructions

1. In a small saucepan, combine 1/4 cup of the olive oil, garlic and salt. Cook over medium heat just until the garlic starts to turn brown. Watch carefully so it doesn’t burn. With a slotted spoon, remove the garlic slices and set aside.
2. Pat chicken pieces dry with paper towel and brush the garlic-flavored oil over all sides. Place chicken in a glass dish large enough to hold them in one layer, cover, and marinate in the refrigerator for at least 1 hour or up to overnight. Cover any remaining garlic oil and set aside.
3. Preheat oven to 325 degrees.
4. In a 4- to 5-quart, cooktop-to-oven shallow baking dish (Le Creuset braiser works well), heat any remaining garlic oil and the remaining 1 tablespoon olive oil over medium-high heat. Season chicken pieces all over ground pepper and cook skin side down, for around 5 minutes or until nicely browned. Turn chicken over and continue cooking for around 2 to 3 minutes. Remove from skillet and place on a plate or rimmed cookie sheet. Don’t clean out the pan!
5. Reduce heat to low, stir in onion and rice, and cook just until rice begins to brown. Remove from heat and stir in chicken broth and turmeric; cook, scraping any browned bits off the bottom of the pan. Stir in tomato sauce, chopped tomatoes, green chiles, and reserved garlic slices. Season to taste with salt and fresh ground pepper.
6. Place browned chicken pieces on top of rice mixture, skin side up, and in a single layer. Cover and bake for 45 minutes. Stir peas and olives into the rice around the chicken pieces, uncover, and continue baking for 10 to 15 minutes.
7. Season with salt and pepper, garnish with chopped cilantro and/or lime wedges (if desired), and serve.

Notes

Note on chicken pieces: I like to make this dish with a mixture of thighs and drumsticks. If using breasts and they are large, I cut them in half, breaking the bone as needed.

Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 1 (15-ounce) can, undrained.

Note on chile peppers: Can substitute 1 (4-ounce) can diced green chiles, undrained, for the fresh poblano peppers.

Make-Ahead Prep Tips:
– Season the chicken the day before. With our recipe, you can brush the chicken with the quick garlic oil up to 24 hours ahead and store it covered in the fridge.
– Chop ahead. Chop the onion, garlic, and tomatoes (if using fresh) up to 24 hours ahead and refrigerate in separate containers.
– Set up your pantry pulls. Group together canned tomato sauce, canned tomatoes (if using),  and olives so everything’s easy to grab when cooking.
– Make it a weeknight-friendly plan. Do all the prep the day before (season the chicken, chop the vegetables), then the next day, just brown the chicken, sauté the onion, layer in the other ingredients, and bake.
– Make ahead assembly option. You can assemble the entire dish up to the point of baking 1 day in advance. Cover and refrigerate. Bring to room temperature before baking.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: One Pot Main Dish
• Method: Bake
• Cuisine: Latin

Nutrition

• Serving Size: 1-2 pieces chicken
• Calories: 447
• Sugar: 8.1 g
• Sodium: 772.3 mg
• Fat: 16.9 g
• Saturated Fat: 2.8 g
• Carbohydrates: 53.2 g
• Fiber: 5.1 g
• Protein: 21.8 g
• Cholesterol: 71.5 mg

The post How to Make Arroz con Pollo (Latin Chicken and Rice) appeared first on A Well Seasoned Kitchen.

Impressive Baked Stuffed Salmon Recipe

This stuffed salmon recipe has been a favorite in the Clayton family for years. It originally came from my mom, who often served it at weekday dinner parties because it was effortlessly elegant yet quick and easy to prepare. I’ve carried on the tradition, and every time I make it, I’m reminded that great cooking doesn’t have to be complicated to feel special!

Why You’ll Love This Recipe:

• Quick and easy. Readily available ingredients, minimal prep, and fast baking time make this dish weeknight-friendly.
• Rich and creamy spinach filling. The mascarpone and cream cheese add a luxurious, buttery texture with a hint of tang, while the spinach adds freshness – and a touch of nutmeg enhances the spinach’s earthiness for a warm, balanced flavor.
• Perfectly cooked salmon. Baking keeps the salmon moist and tender, while the parmesan-breadcrumb topping finishes the dish beautifully and provides a satisfying, contrasting crunch that balances the creamy filling and tender salmon.
• Unique stuffing method. This recipe stands out because you stuff the salmon from the top, not the side – preventing the filling from oozing out during baking, a common issue with many other stuffed salmon recipes.
• Great for entertaining. This dish looks and tastes impressive, making it a perfect centerpiece for a dinner party.
• A family favorite. Passed down from my mom and cherished for years, this recipe has stood the test of time for good reason!

Spinach Stuffed Salmon Ingredients

How to Make Stuffed Salmon with Spinach

1. Prep oven and baking dish.
   Preheat oven to 450 degrees. Line a rimmed baking with parchment paper.
2. Thaw spinach; mix stuffing.
   Thaw spinach under running hot water. Drain, squeeze dry and place in a medium mixing bowl. Using a fork, stir in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper.
3. Prep salmon.
   Make a cut in the center of the top side of each salmon fillet – making sure not to cut through the skin or all the way to the ends. This will create a shallow pocket. 
4. Stuff salmon.
   Spoon the spinach mixture into each salmon pocket, dividing equally. Place the stuffed salmon fillets, skin side down, on the prepared baking sheet and season with salt and pepper. 
5. Prep topping; add to salmon.
   Mix breadcrumbs, melted butter and Parmesan cheese in a medium bowl. Top each fillet with the breadcrumb mixture, pressing down to adhere.
6. Bake stuffed salmon.
   Bake salmon until an instant read thermometer placed into the salmon meat (not the filling) reaches 135 to 140 degrees f, about 12 minutes. 
7. Let rest; serve.
   Remove salmon from oven and let rest for 2 to 3 minutes. Transfer to plates and serve.

Make Ahead Directions for Baked Stuffed Salmon

Salmon fillets can be stuffed earlier in the day, covered, and refrigerated. Bring to room temperature before baking.

Deliciously Easy Spinach Stuffed Salmon Recipe

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This Deliciously Easy Spinach Stuffed Salmon is a true crowd-pleaser with effortless elegance. Tender salmon fillets are filled with a rich, creamy stuffing made from spinach, mascarpone, cream cheese, and a hint of nutmeg, then finished with a golden Parmesan breadcrumb crust. It’s elegant, flavorful, and comes together quickly—perfect for both a weeknight meal and a special occasion.

• Prep Time: 15 minutes
• Rest Time: 3 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 4 servings; can easily be doubled

Ingredients

• 1/2 (10 ounce) package frozen chopped spinach
• 2 ounces cream cheese at room temperature
• 1/4 cup mascarpone cheese at room temperature – See Note below
• Pinch ground nutmeg
• Kosher salt, to taste
• Fresh ground  pepper, to taste
• 4 salmon fillets, skin on (5 to 6 ounces each, about 1 inch thick)
• 1 1/3 cups Panko (or fresh) bread crumbs
• 1/4 cup salted butter, melted
• 1/4 cup freshly grated Parmesan cheese

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Instructions

1. Preheat oven to 450 degrees. Line a rimmed baking with parchment paper.
2. Thaw spinach under running hot water. Drain, squeeze dry and place in a medium mixing bowl. Using a fork, stir in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Set aside.
3. Make a cut in the center of the top side of each salmon fillet – making sure not to cut through the skin or all the way to the ends. This will create a shallow pocket. Spoon the spinach mixture into each slit, dividing equally.
4. Place the fillets, skin side down, on the prepared baking sheet and season with salt and pepper.
5. Mix breadcrumbs, melted butter and Parmesan cheese in a medium bowl. Top each fillet with the breadcrumb mixture, pressing down to adhere.
6. Bake salmon until an instant read thermometer placed into the salmon meat (not the filling) reaches 135 to 140 degrees f, about 12 minutes.
7. Remove salmon from oven and let rest for 2 to 3 minutes. Transfer to plates and serve.

Notes

Note on mascarpone cheese: Grocery stores stock it in different sections; depending on the store, I’ve found it in the deli, the cheese section, or near the sour cream. If you can’t find it, substitute 1 1/2 ounces cream cheese and 1 tablespoon heavy cream.

Make ahead: Salmon fillets can be stuffed earlier in the day, covered and refrigerated.

Tips:
1. Drain and dry the spinach thoroughly. Excess moisture will make the stuffing runny. After draining, take handfuls of spinach and squeeze out as much moisture as possible. I don’t recommend using paper towels, as the chopped spinach tends to stick to them; a clean kitchen towel is another option.
2. Cut pockets carefully. Use a sharp knife and make a shallow, even cut from the top of each fillet. Avoid slicing through the bottom or ends to keep the filling secure during baking.
3. Check for doneness early to avoid overcooking. Ovens vary, so start checking the internal temperature at 10 minutes. Aim for a temperature of 135 to 140 degrees f. If you don’t have an instant-read thermometer, test with a fork—the salmon should gently flake.
4. Let it rest. After baking, let the salmon rest for 2 to 3 minutes to allow the juices to redistribute, keeping it moist and tender.

• Author: From “A Well-Seasoned Kitchen” by Sally Clayton and Lee Clayton Roper
• Category: Main dish, quick and easy
• Method: bake
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed salmon fillet
• Calories: 571
• Sugar: 3.1 g
• Sodium: 652.1 mg
• Fat: 34.7 g
• Saturated Fat: 16.4 g
• Carbohydrates: 29 g
• Fiber: 2.8 g
• Protein: 35.3 g
• Cholesterol: 136.6 mg

The post Deliciously Easy Spinach Stuffed Salmon Recipe appeared first on A Well Seasoned Kitchen.

Why This Feta Chicken Recipe Works

The first time I made this feta chicken Robert took one bite and immediately declared it a keeper. That’s always a good sign! Now, it’s a go-to when I want to prepare something flavorful but effortless. Here’s why this recipe works so well:

• Easy to prepare and quick to cook. The marinade comes together in minutes, and you can let the chicken soak for as little as 30 minutes or as long as overnight. Plus, it cooks in 10 minutes or less!
• Incredibly moist and tender. Yogurt is a natural meat tenderizer that gently breaks down proteins. And, it locks in moisture while infusing flavor, creating a juicy, melt-in-your-mouth texture.
• Balanced layers of flavor. The tangy yogurt, salty feta, bright lemon, and warm garlic blend beautifully with the Greek seasonings, creating a dish that’s well-balanced, vibrant, and comforting.
• Uncomplicated yet elegant and impressive. It’s the kind of dish that feels special without requiring extra effort.
• Versatile. This chicken can be served year-round and pairs well with a variety of sides—it goes with almost anything!

Ingredients in This Feta Chicken Recipe

Here’s what you’ll need to make this easy chicken recipe (quantities are provided below in the recipe card):

Greek Yogurt and Topping

• Plain nonfat Greek yogurt – Thicker than regular yogurt, Greek yogurt works best in this recipe, especially with the addition of lemon juice and olive oil. During testing, regular yogurt was too thin—while fine for marinating, it didn’t hold up as a topping and ran off the chicken when broiled.
• Lemon juice – Adds a bright pop of freshness.
• Dried oregano and rosemary – Classic Greek seasonings that bring earthiness and Mediterranean flavor.
• Garlic cloves – Provides depth and a subtle bite.
• Extra virgin olive oil – Helps retain moisture.
• Kosher or sea salt and ground black pepper – Enhance and balance all the flavors.

Feta Chicken

• Boneless skinless chicken breasts – For the best portion size, I buy larger breasts, butterfly and split them, and, if needed, lightly pound them to an even thickness.
• Feta cheese – Skip the pre-crumbled feta! It tends to be dry, and contains additives that alter the flavor (not in a good way) and prevent proper melting. Purchase feta that comes in a block. If you can find it, use block feta that comes packed in brine.
• Extra virgin olive oil – gives the chicken a nice golden sear before broiling.
• Kosher or sea salt and ground black pepper – Enhance all the other flavors.
• Optional garnish – Fresh oregano and lemon slices or wedges – A simple, elegant finishing touch.

Ingredient Variations

You can easily experiment with this recipe, substituting sour cream for the yogurt, goat cheese for the feta cheese, or other dried or fresh herbs in place of the oregano and rosemary. It’s also great with flavored feta cheese. As an example, make it Italian chicken instead of Greek, substituting Italian seasoning for the oregano, goat cheese for the feta, and garnish with fresh basil.

How to Make Feta Chicken

Here’s a detailed overview of how to make these tender, juicy chicken breasts:

Greek Yogurt Marinade and Topping

1. Whisk together ingredients except olive oil.
   In a medium mixing bowl, whisk together the yogurt, lemon juice, oregano, rosemary, garlic, salt, and pepper. 
2. Divide mixture; add olive oil to half.
   Spoon half the mixture into a small bowl; stir in 1/2 teaspoon olive oil, cover, and refrigerate.  Spoon the remaining half of the yogurt mixture into a shallow, nonreactive baking dish that will hold the chicken in one layer.

Feta Chicken

1. Marinate chicken.
   If needed, pound the chicken breasts to an even thickness; add to the yogurt mixture in the baking dish, turning to coat. Cover and refrigerate for 30 minutes or overnight. 
2. Prep oven.
   Place one oven rack 5 to 6 inches below the broiler. Preheat broiler. 
3. Sear chicken on one side.
   Heat 2 tablespoons olive oil in a large cast iron or ovenproof skillet over high heat. When hot, remove chicken from the marinade and place in hot skillet, smooth side down. Cook for 2 minutes or until lightly browned.
4. Sear on second side; add toppings.
   Turn chicken over, and cook for an additional 2 minutes. Remove pan from heat and spoon the reserved yogurt mixture on top. Sprinkle with cheese. 
5. Broil.
   Place skillet under broiler and cook chicken 4 to 5 inches from the heat for around 4 to 6 minutes, or until the internal temperature reaches 165 degrees (cooking time depends on the thickness of your chicken). The chicken edges should be golden brown, and the feta should be slightly melted and browned.

Serving Suggestions

How to Store and Reheat Feta Chicken

Store leftovers in an airtight container and refrigerate; they will last up to 4 days. To reheat, bring chicken to room temperature. Place in a covered baking dish, in a preheated 375-degree oven for 10 to 15 minutes.

Feta Chicken Recipe FAQs

More Quick and Easy Chicken Recipes

•  Easy Lemon Chicken Piccata with Mushrooms
• Air Fryer Fried Chicken
• Grilled Chicken with Tomatoes and Goat Cheese
• Mexican Black Beans Rice and Chicken
• Grilled Lemon Chicken Recipe
• Spicy Chicken Wings Recipe
• Pesto Chicken and Pasta with Veggies
• Cheesy Chicken Sausage, Spinach and Mushroom Pasta
• Busy Night Chicken and Spinach Casserole
• Layered Chicken Enchilada Casserole

Feta Chicken with Greek Yogurt Marinade

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If you’re looking for a simple yet elegant way to prepare chicken, this Feta Chicken with Greek Yogurt Marinade is a winner. The yogurt-based marinade ensures the chicken stays tender and moist, while a creamy feta cheese-yogurt topping adds a deliciously bright, tangy finish. With just a handful of ingredients, each one playing its part without overpowering the others, this dish is a perfect balance of flavors. It’s easy enough for busy weeknights yet impressive enough for guests—proof that great cooking doesn’t have to be complicated.

• Prep Time: 10 minutes
• Marinating Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Gluten Free

Ingredients

Greek Yogurt Marinade and Topping

• 1 cup nonfat Greek yogurt
• Juice from 1/2 large lemon
• 1/2 teaspoon dried oregano (or 1 1/2 teaspoons chopped fresh)
• 1/2 teaspoon dried rosemary (or 1 1/2 teaspoons chopped fresh)
• 1 teaspoon chopped garlic (1 to 2 cloves)
• Kosher or sea salt
• Fresh ground black pepper
• 1/2 teaspoon extra virgin olive oil

Feta Chicken

• 4 (4- to 5-ounce) boneless, skinless chicken breast halves
• Kosher or sea salt
• Freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1/3 cup crumbled feta cheese
• Optional garnish: oregano and lemon slices or wedges

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Instructions

Greek Yogurt Marinade and Topping

1. In a medium mixing bowl, whisk together the yogurt, lemon juice, oregano, rosemary, garlic, salt, and pepper.
2. Spoon half the mixture into a small bowl; stir in 1/2 teaspoon olive oil, cover, and refrigerate. Spoon the remaining half of the yogurt mixture into a shallow, nonreactive baking dish that will hold the chicken in one layer.

Feta Chicken

1. If needed, pound the chicken breasts to an even thickness; add to the yogurt mixture in the baking dish, turning to coat. Cover and refrigerate for 30 minutes or overnight.
2. Place one oven rack 5 to 6 inches below the broiler. Preheat broiler.
3. Heat 2 tablespoons olive oil in a large cast iron or ovenproof skillet over high heat. When hot, remove chicken from the marinade and place in hot skillet, smooth side down. Cook for 2 minutes or until lightly browned.
4. Turn chicken over, and cook for an additional 2 minutes. Remove pan from heat and spoon the reserved yogurt mixture on top. Sprinkle with cheese.
5. Place skillet under broiler and cook chicken 4 to 5 inches from the heat for around 4 to 6 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 165 degrees. The chicken edges should be golden brown, and the feta should be slightly melted and browned.
6. To serve, garnish with fresh oregano and lemon.

Notes

Tips:
1. Use a block of feta, not pre-crumbled. Pre-crumbled feta tends to be dry, and contains additives that alter the flavor and prevent proper melting. Purchase feta that comes in a block. If you can find it, use block feta that comes packed in brine.
2. Choose evenly sized chicken breasts. This ensures they cook at the same rate, preventing some pieces from drying out while others finish cooking.
3. Stick with Greek yogurt. Its thicker texture works best in this recipe, especially when combined with lemon juice and olive oil for the topping. During testing, regular yogurt was too thin—while fine for marinating, it didn’t hold up as a topping and ran off the chicken when broiled.
4. Too much lemon? Add salt, not sugar. Salt helps balance acidity without making the dish taste sweet.

• Author: Lee Clayton Roper
• Category: Main Dish
• Method: Sear, Broil
• Cuisine: Greek

Nutrition

• Serving Size: 1 breast half
• Calories: 263
• Sugar: 2.1 g
• Sodium: 326.5 mg
• Fat: 13.4 g
• Saturated Fat: 3.7 g
• Carbohydrates: 3.1 g
• Fiber: 0.2 g
• Protein: 31.7 g
• Cholesterol: 96 mg

The post Feta Chicken Recipe with Greek Yogurt Marinade appeared first on A Well Seasoned Kitchen.

Why You’ll Love This Green Chile Chicken Enchilada Casserole

Growing up in Colorado with a father who loved Mexican food, my mom, a fantastic cook, often prepared delicious Mexican-inspired dishes at home. I quickly came to love the cuisine’s vibrant flavors. This recipe has been a work in progress for quite some time; I first jotted it down years ago and have been tweaking it ever since, refining the seasonings and technique. I’m finally ready to share the results! 

Green Chile and Chicken Enchilada Casserole Ingredients

Here’s what you’ll need to create this easy casserole (quantities are included in the recipe card below):

Green Chile Sauce Ingredients

• Butter and all-purpose flour – these are used to easily make a roux, which is the thickening agent in the sauce. I use salted butter; you can also use unsalted. 
• Ground cumin and chili powder – two traditional seasonings used in Mexican cooking, they add earthiness and depth to the sauce.
• Chicken broth – I use 1 teaspoon Better than Bouillon concentrate and 1 cup water for the best flavor. You can use homemade, canned or boxed broth.
• Plain nonfat Greek yogurt – the secret ingredient in this sauce! It adds creaminess and a touch of tang.
• Canned diced green chiles – I like mild and Hatch brand; you can use hot chiles or other brands to your taste.
• Lime juice – freshness and more tang!
• Kosher salt and fresh ground pepper – enhance all the other flavors in the sauce.

Layered Chicken Enchilada Casserole Ingredients

• Corn tortillas – the traditional type of tortilla used in enchiladas and the ones I prefer in this recipe. You could also use small flour tortillas.
• Cooked chicken – chopped or shredded chicken, light or dark meat, will work in this recipe. A great way to use up leftover cooked chicken!
• Fresh tomatoes – Tomatoes add a bit of color, freshness, and moisture to the casserole’s filling.
• Green onions – Add a fresh, vibrant flavor. For more intensity, substitute chopped red onion.
• Fresh cilantro – Adds bright, citrusy tones. Can substitute chopped fresh parsley if you or one of your family has the gene that makes it taste like soap.
• Sharp Cheddar cheese – My favorite cheese for this casserole, but you can substitute other melty cheeses including Monterey Jack, or Pepper Jack for more spice.
• Kosher salt and fresh ground pepper – enhance all the other flavors.

Layered Chicken Enchilada Casserole Recipe Variations

How to Make Green Chile Chicken Enchilada Casserole

Here’s how to easily make this delectable Southwestern dish – first the sauce, then the casserole.

How to Make Green Chile Sauce

1. Make a roux.
   In a medium saucepan, melt butter over medium-low heat. Whisk in flour and cook, whisking constantly, for 3 minutes. 
2. Add seasonings.
   Whisk in cumin and chili powder.
3. Add broth.
   Whisk in chicken broth. 
4. Boil until thickened; add yogurt and chiles.
   Bring to a boil, reduce to medium, and cook until slightly thickened, stirring constantly. Remove from heat and whisk in yogurt and 1/2 can green chiles. Add lime juice; season to taste with salt and pepper.

How to Make Chicken Enchilada Casserole

1. Prep tortillas.
   Dip tortillas in water, one at a time; let drain briefly on paper towel. Stack tortillas into 3 piles of 3 tortillas each; cut each stack into 6 to 8 wedges. 
2. Layer tortillas and tomatoes.
   Spread 1/3 of the wedges (1 stack’s worth) in the prepared baking dish to cover the bottom. Top with half of the tomato slices; season tomatoes lightly with salt and pepper.
3. Add chicken, onions and cilantro.
   Cover tomatoes with half of the chicken and then half of the onions, then 1 1/2 tablespoons of the cilantro. Season lightly with salt and pepper. 
4. Repeat layers.
   Repeat layers – tortillas, tomatoes, chicken, onions, cilantro. Top with the last 1/3 of the tortilla wedges. 
5. Add green chile sauce; cover and bake.
   Spoon the green chile sauce evenly over the top of the casserole. Cover with aluminum foil and bake for 20 minutes. 
6. Remove cover, add cheese, finish baking.
   Remove cover, sprinkle Cheddar cheese evenly over top, and continue baking for 10 minutes, or until cheese is melted and the casserole is bubbly hot.
7. Let rest, garnish and serve.
   Remove from oven and let sit for 3 to 4 minutes. Garnish with remaining cilantro and serve.

What to serve with Green Chile and Chicken Enchilada Casserole

Storing Leftover Chicken Enchilada Casserole with Green Sauce

Leftovers can be placed in an airtight container and refrigerated for up to 4 days. Casserole can also be frozen for up to 1 month.

Reheating leftover Chicken Enchilada Casserole

Layered Chicken Enchilada Casserole Recipe FAQs

More Mexican/Southwestern Easy Weeknight Meals

• Best Arroz con Pollo Recipe (Latin Chicken with Rice)
• Easy Mexican Casserole with Chicken
• Mexican Chicken, Black Beans, and Rice
• Crispy Baked Panko Chicken with Mexican Seasoning
• Grilled Fajita Chicken
• Shrimp Fajitas
• Shredded Chicken Taco Salad
• Leftover Pork Quesadillas
• Shrimp Tostadas

Chicken Enchilada Casserole with Green Chile Sauce

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Craving a comforting, flavorful dinner that’s both healthy and easy to prepare? Look no further than this Layered Chicken Enchilada Casserole with Green Chile Sauce. Say goodbye to the fuss of rolling individual enchiladas! This layered dish boasts vibrant Southwestern flavors and a creamy texture, with no cream, sour cream, or canned soups. It’s the perfect solution for busy weeknight dinners.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 4 to 5 servings

Ingredients

Green Chile Sauce

• 1 1/2 teaspoons butter
• 1 1/2 tablespoons all-purpose flour
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup chicken broth (I use 1 teaspoon Better than Bouillon and 1 cup water)
• 1/2 cup plain nonfat Greek yogurt
• 1 can (4 ounce) diced green chiles, divided use
• Juice from 1/2 lime
• Kosher salt
• Fresh ground pepper

Chicken Enchilada Casserole

• 9 (7 inch) corn tortillas
• 3 medium tomatoes (12 to 14 ounces total), thinly sliced
• Kosher salt
• Fresh ground pepper
• 1 generous cup shredded or chopped cooked chicken (around 8 ounces uncooked)
• 1/2 cup sliced green onion (white, light green, and some of the dark green portion)
• 1/4 cup chopped fresh cilantro, divided use
• 1/2 cup grated sharp Cheddar cheese

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Instructions

Preheat oven to 375 degrees. Lightly oil a 1 1/2 to 2-quart baking dish.

Green Chile Sauce

1. In a medium saucepan, melt butter over medium-low heat. Whisk in flour and cook, whisking constantly, for 3 minutes.
2. Whisk in cumin and chili powder, then chicken broth. Bring to a boil, reduce to medium, and cook until slightly thickened, stirring constantly.
3. Remove from heat and whisk in yogurt and 1/2 can green chiles. Add lime juice; season to taste with salt and pepper. Set aside.

Chicken Enchilada Casserole

1. Dip tortillas in water, one at a time; let drain briefly on paper towel. Stack tortillas into 3 piles of 3 tortillas each; cut each stack into 8 wedges.
2. Spread 1/3 of the wedges in the prepared baking dish to cover the bottom. Top with half of the tomato slices; season tomatoes lightly with salt and pepper.
3. Cover tomatoes with half of the chicken and then half of the onions, then 1 1/2 tablespoons of the cilantro. Season lightly with salt and pepper.
4. Repeat layers – tortillas, tomatoes, chicken, onions, cilantro. Top with the last 1/3 of the tortilla wedges.
5. Spoon the green chile sauce evenly over the top of the casserole. Cover and bake for 20 minutes.
6. Remove cover, sprinkle Cheddar cheese evenly over top, and continue baking for 10 minutes, or until cheese is melted and casserole is bubbly hot. ? ?
7. Remove from oven and let sit for 3 to 4 minutes. Garnish with remaining cilantro and serve. 

Notes

Make ahead: Casserole can be prepared but not baked earlier in the day, covered, and refrigerated. Bring to room temperature before baking. Cooked casserole can be covered tightly and refrigerated for up to 4 days. Reheat in a 350-degree oven.

• Author: Lee Clayton Roper
• Category: Main dish
• Method: Bake
• Cuisine: Mexican, Southwestern

Nutrition

• Serving Size: 1 large scoop
• Calories: 271
• Sugar: 4 g
• Sodium: 485.5 mg
• Fat: 8.2 g
• Saturated Fat: 3.6 g
• Carbohydrates: 28.8 g
• Fiber: 5 g
• Protein: 22.9 g
• Cholesterol: 63.5 mg

The post Layered Chicken Enchilada Casserole with Green Chile Sauce appeared first on A Well Seasoned Kitchen.

Why This is the Best Split Pea Soup

Following the tradition established by my mom many years ago, every December I order up a country ham from Kentucky to serve over the holidays. One January, I decided to make a batch of Split Pea Soup with the bone and some of the leftovers. It was delicious! The ham added depth and smokiness to the flavor, making this soup a family favorite ever since.

Split Pea Soup Ingredients

How to Make Ham and Split Pea Soup

How to Serve Split Pea Soup with Ham

Reheat soup in a large stockpot over medium heat and thin with additional chicken broth, as needed (the soup will thicken as it sits). Taste and add salt as needed. Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.

Split pea is a very hearty soup, so some bread and/or a light salad on the side make it a meal. Here are a few suggestions:

• Quick Homemade Drop Biscuits
• Parsley Parmesan Crostini
• Quick Herb Bread Recipe
• Parmesan Cornbread Recipe with Buttermilk
• Anise Bread
• Mixed greens with Dijon Vinaigrette

Make Ahead Directions for Homemade Split Pea Soup

Soup can be prepared up to 4 days ahead, cooled, placed in an airtight container, and refrigerated. Can also be frozen for up to 2 months. Reheat per instructions above.

Split Pea Soup Recipe with Leftover Ham

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Warm up with this hearty Split Pea Soup Recipe with Ham! It’s full of smoky, earthy flavor balanced by a hint of sweetness, with a creamy yet textured consistency that’s oh-so-satisfying. Made with everyday ingredients, this soup is easy to prepare and perfect for using up leftover ham. Whether it’s for a cozy family dinner or meal prep, this recipe delivers comfort in every bowl. Tips, FAQs, and directions for stovetop or slow cooker methods are all included.

• Yield: 6 servings
• Diet: Gluten Free

Ingredients

• 2 cups dried split peas, rinsed and picked over
• 2 tablespoons olive oil (can use EVOO)
• 1 cup (1 to 2 large) peeled and chopped carrots
• 1 cup (1/2 large) chopped yellow onion
• 1 cup (2 medium) chopped leeks (white, and light green portions)
• 1/4 cup (1/2 large stalk) chopped celery
• 2 to 3 quarts chicken broth
• 1 ham bone, preferably country ham – optional
• 1 cup chopped or diced ham, trimmed of fat
• Kosher or sea salt, to taste
• Optional garnish: dry sherry and sour cream

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Instructions

In a medium mixing bowl, cover dried peas with water with 1-inch on top. Soak overnight. Drain, rinse and set aside. (See Note below.)

Split Pea Soup on the Stovetop

1. In a large soup pot, heat the olive oil over medium heat. Add the carrots, onion, leeks, and celery. Sauté, stirring occasionally, for 15 minutes or until soft and just beginning to brown.
2. Add 2 quarts of the chicken broth and ham bone (if using). Bring to a boil, partially cover, reduce heat, and simmer for 30 minutes.
3. Stir in the peas; reduce heat to low, uncover, and simmer, stirring occasionally, for 1 1/2 hours or until the peas are tender. The longer you cook it, the creamier the consistency of the soup.
4. Remove the ham bone. Remove soup from heat, stir in ham, cover, and let sit for at least 30 minutes or refrigerate overnight.
5. Reheat over medium heat and thin with additional chicken broth, as needed. Taste and add salt as needed (often doesn’t need any). Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.

Split Pea Soup Recipe Slow Cooker

1. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the carrots, onion, leeks and celery. Sauté, stirring occasionally, for 15 minutes or until soft and just beginning to brown.
2. Transfer vegetables to a slow cooker. Add 2 quarts of the chicken broth, ham bone (if using), and peas. Cover and cook on low for 6 to 8 hours or on high for around 4 hours. Taste to confirm the peas are tender and not crunchy.
3. Remove the ham bone. Remove soup from heat, stir in ham, cover, and let sit for at least 30 minutes or refrigerate overnight.?
4. Reheat over medium heat and thin with additional chicken broth, as needed. Taste and add salt as needed (often doesn’t need any). Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.

Notes

Gluten free: Use gluten-free chicken broth.

Note on soaking peas: Soaking split peas isn’t always necessary, but I recommend it for this recipe. Soaking helps the peas cook faster and ensures an even, creamy texture. It can also make the soup easier to digest. If you’re short on time, you can skip soaking, but be prepared for a slightly longer cooking time.?

Make ahead: Soup can be prepared up to 4 days ahead, cooled, placed in an airtight container, and refrigerated. Can also be frozen for up to 2 months.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Soup, main dish
• Method: stovetop
• Cuisine: Southern

Nutrition

• Serving Size: 1 bowlful (without garnishes)
• Calories: 368
• Sugar: 9.5 g
• Sodium: 1471.9 mg
• Fat: 8.4 g
• Saturated Fat: 1.6 g
• Carbohydrates: 50.1 g
• Fiber: 18.1 g
• Protein: 25.1 g
• Cholesterol: 27.8 mg

Note: This post was originally shared in January 2012, then significantly updated in January 2025 with additional information and process photos.

The post Split Pea Soup Recipe with Ham appeared first on A Well Seasoned Kitchen.

What Does It Mean to Butterfly a Chicken Breast?

To butterfly a chicken breast means slicing it horizontally almost all the way through and then opening it like a book. (The resulting shape resembles a butterfly, hence the name for this technique.) If you then cut the butterflied piece through the middle, you have now split the breast and have 2 pieces – called chicken cutlets.

Why Butterfly a Chicken Breast?

Butterflying a chicken breast ensures even cooking, allows for quicker preparation, and creates a more uniform thickness that’s perfect for a chicken breast recipe that calls for stuffing or filling. This technique also makes the portion size more manageable. Have you noticed how chicken breasts seem to be getting larger these days? Most of the time, I find that one breast half is plenty to serve two people.

Chicken Breast vs a Chicken Breast Halve

A whole chicken breast, also known as a double lobe chicken breast, refers to the entire underside portion of a chicken when it is standing upright. When a recipe mentions a chicken breast, it typically refers to just one side of this portion—a single lobe, or half-breast. These instructions explain how to butterfly or halve this single lobe for even cooking and easier preparation.

How to Store Split Chicken Breasts

Place butterflied breasts in an airtight container in the refrigerator. They will last 1 to 2 days. Can also be frozen in a freezer-safe bag or airtight container.

Butterflied Chicken Breast FAQs

Chicken Dishes Prepared with Split Chicken Breasts

• Sautéed Chicken Breasts with Tomato-Olive Sauce
• Air Fryer Fried Chicken
• Rosemary-Dijon Chicken Breasts
• Grilled Tarragon Chicken with Pasta, Pecans and Mixed Greens
• Sheet Pan Chicken and Mushrooms
• Crispy Baked Panko Chicken
• Easy Chicken Parmesan
• Grilled Chicken with Caramelized Red Onions

Note: This post was originally shared in 2015, then updated in 2023, and again in 2025, adding in more detail to the directions as well as more content each time.

More Favorites from A Well-Seasoned Kitchen:

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