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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.

Note: This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

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.

Note: This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Why You’ll Love This Mushroom and Spinach Pasta

Ingredients You’ll Need

Here’s a quick look at the key ingredients you’ll need to make this flavorful mushroom and spinach pasta. (Exact measurements are in the recipe card below!)

Variations and Substitutions

How to Make Cheesy Chicken Sausage, Mushroom and Spinach Pasta

1. Parboil pasta.
   Bring a large sauté pan or stock pot of salted water to a boil. Cook the pasta until almost al dente (follow package directions, reducing the time by 1 to 2 minutes). Drain, reserving 1/4 cup of the pasta water, and set both aside.
2. Brown the sausage.
   In the same pan, heat 1 tablespoon oil over medium heat. Add the sausage and cook, breaking into pieces around 1/2 inch. Cook until no longer pink inside and lightly browned outside. Remove and set aside; don’t clean out the pan!
3. Sauté the mushrooms and onions.
   Heat the remaining 1 tablespoon oil over medium heat in the same pan. Add mushrooms and onions; cook, stirring often, until vegetables are soft. Season to taste with garlic powder, salt, and pepper.
4. Melt in the cheeses.
   Lower the heat to medium-low. Stir in the cream cheese and 1/2 cup of Parmesan cheese, cooking until the cheeses are melted and smooth.
5. Wilt the spinach.
   Stir in the spinach and reserved 1/4 cup pasta water; increase heat to medium and cook, stirring often, until spinach is wilted, around 2 to 3 minutes.
6. Add back the sausage.
   Stir in the browned sausage and cook for 4 minutes, stirring occasionally. Season to taste with salt and pepper.
7. Add the pasta.
   Stir in the cooked pasta and continue cooking, stirring occasionally, for 3 to 4 minutes or until pasta is al dente.
8. Serve.
   Serve immediately, topped with the remaining 1/2 cup Parmesan cheese.

What to Serve with Mushroom and Spinach Pasta

Storage and Reheating Tips

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat the pasta in a skillet over medium-low heat, adding a splash of water, broth, or milk to moisten the sauce as needed. Stir occasionally until heated through. Can also be reheated in the microwave.

More Quick and Easy Pasta Recipes

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Pesto Chicken and Pasta with Veggies

Quick and Easy Cajun Shrimp Linguine

Chicken Artichoke Pasta with Capers

Mushroom and Spinach Pasta with Chicken Sausage

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This cozy, satisfying Mushroom and Spinach Pasta with Chicken Sausage is the perfect one-pot dinner for busy nights. Savory Italian chicken sausage, earthy mushrooms, fresh spinach, and sweet red onion are tossed with tender pasta in a creamy Parmesan-cream cheese sauce. Hearty, flavorful, and easy to make in around 30 minutes, it’s comfort food at its best.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

• 6 ounces short pasta (fusilli, rotini, or penne)
• 2 tablespoons oil (olive, canola, or vegetable)
• 6 ounces raw sweet Italian chicken sausage, casings removed
• 8 ounces baby bella (cremini) mushrooms, sliced
• 1/2 medium red onion, thinly sliced
• Garlic powder, to taste
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 1/2 (7.5 ounce) container chive and onion-flavored cream cheese
• 1 cup shredded Parmesan cheese, divided use
• 2.5 ounces baby spinach leaves (1/2 a 5-ounce container), large stems removed

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Instructions

1. In a large sauté pan or stock pot, cook the pasta until not quite al dente (follow the package directions, reducing time by around 1-2 minutes). Drain, reserve 1/4 cup pasta water, and set both aside.
2. In the same pan, heat 1 tablespoon oil over medium heat. Add the sausage and cook, breaking into pieces around 1/2 inch. Cook until no longer pink inside and lightly browned outside. Remove and set aside; don’t clean out the pan!
3. Heat the remaining 1 tablespoon oil over medium heat in the same pan. Add mushrooms and onions; cook, stirring often, until vegetables are soft. Season to taste with garlic powder, salt, and pepper.
4. Stir in cream cheese and 1/2 cup Parmesan cheese; cook over medium-low heat, stirring, until cheeses are melted.
5. Stir in spinach and reserved 1/4 cup pasta water; increase heat to medium and cook, stirring often, until spinach is wilted, around 2 to 3 minutes.
6. Stir in the browned sausage and cook for 4 minutes, stirring occasionally. Season to taste with salt and pepper.
7. Stir in cooked pasta and continue cooking, stirring occasionally, for 3 to 4 minutes or until pasta is al dente.
8. Serve immediately, topped with the remaining 1/2 cup Parmesan cheese.

Notes

Substitutions and Variations:
·  Add red pepper flakes or use spicy Italian chicken sausage for more heat.
·  Use finely grated Parmesan if preferred (start with less).
·  Baby kale or arugula can replace the spinach.
·  Try mozzarella, fontina, or goat cheese instead of Parmesan.
·  If using precooked sausage links, slice, halve, and brown before proceeding.

• Author: Lee Clayton Roper
• Category: American
• Method: stovetop
• Cuisine: Main course, dinner

Nutrition

• Serving Size: a bowlful
• Calories: 425
• Sugar: 3.4 g
• Sodium: 790.7 mg
• Fat: 20.5 g
• Saturated Fat: 8.2 g
• Carbohydrates: 38.7 g
• Fiber: 2.4 g
• Protein: 22.8 g
• Cholesterol: 37.9 mg

The post Cheesy Chicken Sausage, Mushroom and Spinach Pasta (One Pot) appeared first on A Well Seasoned Kitchen.

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

My husband Robert and I often venture to Mexico to spend time with my childhood friend Katey Hartwell. One evening while we were there, a neighbor brought a simple and delicious dessert that combined buttery puff pastry with perfectly ripe plums in a rustic galette. Every last bite was delicious. Once we returned home, I decided to create my own version, including transferring it from one large galette into individual tarts. This way, guests get a perfect little something all their own!

Ingredients in Plum Tarts

1. Prep oven.
   Preheat oven to 325 degrees. Line a large baking sheet with parchment paper.
2. Create pastry rounds.
   On a lightly floured work surface, roll out 1 puff pastry sheet until very thin. Cut into 3 (6-inch) circles. Pierce the bottom all over with a fork. Repeat with remaining pastry sheet; you will have a total of 6 rounds.
3. Butter rounds.
   Place on prepared baking sheet and brush with melted butter. Set aside.
4. Prep plums.
   Pit plums and cut each into 16 slices (around 1/4-inch thick).
5. Season plums.
   In a medium mixing bowl, combine plums, sugar, mint, lemon zest and cinnamon.
6. Place plums on pastry rounds.
   Arrange sliced plums on top of pastry rounds, placing slices on their side, forming a pinwheel. Fold over edges of the pastry up to (but not over) plums, to form a small rim.
7. Coat with warm jam.
   In a small saucepan, melt jam over medium heat, stirring. Remove from heat; brush lightly over the top of plums with a basting brush.
8. Bake; cool.
   Bake about 30 minutes or just until the crusts are golden brown and the fruit is starting to bubble and get juicy (watch carefully so they don’t get overdone).
9. Serve.
   Serve at room temperature, placing a small scoop of vanilla ice cream in the center, if desired. Garnish with whole mint leaves.

Plum Pastries Flavorings

Can You Substitute Other Fruit in this Tart?

Yes you could use other stone fruit in this recipe in place of the plums, including sliced apples, peaches, apricots, or nectarines.

Ways to Serve Mini Plum Tarts

Plum Tarts Puff Pastry Storage

If making earlier in the day, cool, leave on the cookie sheets, cover with plastic wrap and refrigerate. Bring to room temperature before serving.

If You Like Plum Tarts, Try These Other Desserts!

• Individual Peach Upside Down Cakes (can make with plums)
• Roasted Peaches, Plums and Nectarines with Candied Walnuts
• Individual Butterscotch Pies
• Mini Banana Cakes
• Individual Blueberry Cakes
• Mom’s Best Strawberry Rhubarb Crisp Recipe

Individual Plum Tarts

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Light, fresh, and sweet with a touch of tartness, Individual Plum Tarts with Puff Pastry are the perfect ending to any meal. These rustic freeform tarts are prepared in the style of a galette, calling for only 8 ingredients. Easy, elegant and impressive!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Vegetarian

Ingredients

• 1 (17.3-ounce) package (2 sheets) frozen puff pastry, thawed
• all purpose flour, for rolling the pastry
• 1/4 cup butter, melted
• 6 ripe but slightly firm plums – see Note below
• 2 tablespoons sugar
• 2 tablespoons chopped fresh mint, plus whole leaves for garnish
• 3 teaspoons fresh lemon zest
• 1/4 teaspoon ground cinnamon
• 1/3 cup apricot jam
• Vanilla ice cream (optional)

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Instructions

1. Preheat oven to 325 degrees.
2. On a lightly floured surface, roll out 1 puff pastry sheet until very thin. Cut into 3 (6-inch) circles. Pierce the bottom all over with a fork. Repeat with remaining pastry sheet; you will have a total of 6 rounds.
3. Place on ungreased cookie sheets and brush with melted butter. Set aside.
4. Pit plums and cut each into 16 slices (around 1/4-inch thick).
5. In a medium mixing bowl, combine plums, sugar, mint, lemon zest and cinnamon.
6. Arrange on top of the pastry, placing the plum slices on their side, forming a pinwheel. Fold over edges of the pastry up to (but not over) the plums, to form a small rim.
7. In a small saucepan, melt the jam over medium heat, stirring. Remove from heat; brush lightly over the top of the plums with a basting brush.
8. Bake about 30 minutes or just until the crusts are done and the fruit is starting to bubble and get juicy (watch carefully so they don’t get overdone).
9. Serve at room temperature, placing a small scoop of vanilla ice cream in the center, if desired.
10. Garnish with whole mint leaves.

Notes

Note on plums: I recommend using red or purple plums like Elephant Heart – they have great color (red inside, dark red/purple outside) – and are commonly available.

Make Ahead: Tarts can be made earlier in the day, cooled, covered and kept at room temperature

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: desserts, quick and easy
• Method: Bake
• Cuisine: French

Nutrition

• Serving Size: 1 tart (witout ice cream)
• Calories: 615
• Sugar: 19.1 g
• Sodium: 215.5 mg
• Fat: 39.4 g
• Saturated Fat: 9.3 g
• Carbohydrates: 60.9 g
• Fiber: 2.5 g
• Protein: 6.8 g
• Cholesterol: 20.3 mg

Note: this recipe was originally posted in 2013 and then updated a few times over the years, most recently in November 2024.

The post Individual Plum Tarts with Puff Pastry: Simple but Delicious! appeared first on A Well Seasoned Kitchen.

Variations and Substitutions

While I love Dave’s recipe as is, you can modify it to suit your tastes or dietary needs. Here are a few suggestions:

• Substitute green onion for the yellow onion, reserving some for the garnish.
• Use fresh parsley in place of the cilantro.
• Follow a more traditional recipe for Bulgogi beef marinde and:
  • use chopped Asian pear instead of brown sugar,
  • substitute rice wine for the sherry, and
  • replace the Tabasco sauce with Gochugaru or gochujang paste.
• Instead of Flank steak, use rib eye, sirloin, pork or even chicken.

Other Easy Dinner Recipes to Try:

• Beef and Broccoli Stir Fry with Rice Noodles
• Easy Pork Chops with Mushrooms Sautéed in Bourbon
• Grilled Chicken with Tomatoes and Goat Cheese
• Leftover Pork Chop Quesadilla Recipe
• Easy Baked Pistachio Crusted Fish Recipe
• Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes
• Baked Shrimp Recipe with Breadcrumb Topping
• Easy White Fish Piccata with Artichokes

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More Asian-Inspired Recipes

• Asian Pork Tenderloin
• Asian Shrimp and Brown Rice Salad
• Healthy Chicken Stir Fry
• Spinach and Mushrooms with Cheese Dumplings

Korean BBQ Beef

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Korean BBQ Beef (Bulgogi) is an easy, flavorful dinner option that will quickly become a favorite! Thinly sliced beef, marinated in a rich blend of soy, sesame, ginger, and garlic, cooks up tender and packed with flavor. Best of all, you don’t need any fancy equipment—just a skillet or sauté pan. Whether you’re feeding the family or looking for something to impress, this dish brings bold, comforting flavors to your table with minimal effort.

• Prep Time: 15 mins
• Cook Time: 15 mins + 2 hours (marinade)
• Total Time: 2 hours 30 minutes
• Yield: 3 to 4 servings
• Diet: Gluten Free

Ingredients

(See gluten-free adaptation in the Notes section below.)

• 1 1/2 to 2 tablespoons grated or finely chopped fresh ginger
• 1 cup chopped yellow onion
• 1/3 cup chopped fresh cilantro
• 1 teaspoon chopped garlic
• 2 tablespoons light brown sugar
• 1/2 cup sherry
• 1/4 cup soy sauce
• 3 tablespoons light sesame oil
• Dash oyster sauce (optional)
• Dash Tabasco sauce
• 1 pound flank steak, sliced thinly across the grain (1/8 to 1/4-inch thick) and cut in half crosswise
• 1 to 2 tablespoons vegetable or other high smoke-point oil
• 3 to 4 teaspoons chopped green onion(white, light green and some of the dark green portion), for garnish
• 3 to 4 teaspoons toasted sesame seeds, for garnish
• Cooked brown rice, for serving

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Instructions

1. In a 7-by-11 inch glass baking dish, stir together ginger, onion, cilantro, garlic, sugar, sherry, soy sauce, sesame oil, oyster sauce (if using) and tabasco.
2. Add the steak slices and stir to coat the meat. Cover and marinate in the refrigerator for 2 up to 24 hours, stirring occasionally.
3. Remove the steak slices from the marinade and place on a plate, letting the excess drip back into the dish, reserving the marinade. (See Note below.)
4. Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high to high heat. Add a handful of the sliced steak and cook to sear the outside. Remove and repeat until all the steak has been seared, adding additional oil as needed.
5. Put all the steak back into the skillet, stir in the reserved marinade, and simmer over medium to medium-low heat for 10 to 15 minutes, or until the sauce reduces a bit.
6. To serve, spoon meat and sauce over brown rice. Garnish with chopped green onion and toasted sesame seeds.

Notes

Gluten free: Use gluten free soy sauce.

Note on reusing marinade: It’s okay to reuse marinade as long as you boil it before serving. That will kill any bacteria.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: main dish, meats, easy
• Method: stir fry
• Cuisine: Asian

Nutrition

• Serving Size: (Excludes brown rice)
• Calories: 362
• Sugar: 9 g
• Sodium: 677.2 mg
• Fat: 20.5 g
• Saturated Fat: 6.8 g
• Carbohydrates: 15.5 g
• Fiber: 1.1 g
• Protein: 26.5 g
• Cholesterol: 68 mg

Note: this recipe was originally posted in September 2020, then significantly updated with additional information in September 2024.

The post Easy Korean BBQ Beef (Bulgogi) Recipe – With Video appeared first on A Well Seasoned Kitchen.

Elevate Your Pork Chop Game with This Irresistible Recipe

Ingredients Needed for This Pork Chops With Mushrooms Recipe

How to Make Grilled Pork Chops with Mushrooms

Here’s a step-by-step description of how to make mom’s mushroom bourbon sauce and then how to grill the pork chops:

Mushroom Bourbon Sauce

1. Cook bacon.
   In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble. Pour off fat from skillet (don’t wipe out). 
2. Sauté garlic and mushrooms; add bourbon.
   Add butter to skillet and melt over medium heat. Add garlic and mushrooms and cook for 5 to 7 minutes or until the mushrooms are soft. Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (around 3 minutes). 
3. Add remaining ingredients.
   Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until mushrooms are a deep brown, moisture is cooked off, and the juice is syrupy (see photo below) – around 3 to 4 minutes. Reduce heat, stir in crumbled bacon, parsley, and thyme. Season to taste with salt and pepper. Remove from heat and set aside (leave in pan).

 Grilled Boneless Pork Chops

1. Prep grill.
   Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on high. When hot, bank the coals to one side of the grill or turn off one burner on a gas grill. 
2. Season chops. 
   Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it.) Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper. 
3. Grill chops on one side.
   Dip a wadded-up paper towel into vegetable oil and, using long tongs, brush the grill grates. Place the chops in one layer and not touching on the hottest part of the grill. Cook, covered, for about 3 minutes or until seared. 
4. Flip chops and finish cooking.
   Turn chops over and cook for 2 to 3 minutes or until both sides are seared. Move chops to the cooler part of the grill, cover, and cook for 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees. 
5. Rest; serve.
   Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

Variations: How to Sear Pork Chops on the Stove Top or Cook in a Sous Vide

Here are two alternative methods for easily cooking boneless pork chops – one on the stove top, the other in a sous vide:

A. How to Sear Pork Chops

B. How to Sous Vide Pork Chops

I have an entire post devoted to Mastering the Art of Sous Vide Boneless Pork Chops. Follow those directions, using the seasoning recommended in this post.

Variations in Seasoning the Pork Chops

While I love this recipe as is, it is also very flexible and you can modify the pork chop seasoning to fit your tastes. You can spice it up a bit and use my Spicy Pork Chop Rub. I’ve also made this recipe using prepared meat spice rubs, including Wash Park Garlic Pepper Seasoning from Savory Spice.

Side Dishes For Pork Chops With Mushrooms

Here are few suggested sides to serve with these quick pork chops:

• Quick and Easy Recipe for Sauteed Asparagus
• Instant Pot Red Potatoes Recipe with Herb Butter
• Easy Spinach Salad Recipe With Zesty Curry Dressing
• Easy Corn Pudding Recipe
• Cheesy Broccoli Rice Casserole
• Lemon Green Beans with Dijon Mustard
• Broccoli Side Dish with Bacon
• Mashed Potatoes with Parsley and Chives

Make Ahead and Storage Instructions

You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stovetop over medium-low heat before serving. I don’t recommend making the chops ahead.

Other Easy Dinner Recipes to Try:

• Easy Korean BBQ Bulgogi) Recipe
• Layered Chicken Enchilada Casserole
• Grilled Chicken with Tomatoes and Goat Cheese
• Leftover Pork Chop Quesadilla Recipe
• Easy Baked Pistachio Crusted Fish Recipe
• Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes
• Baked Shrimp Recipe with Breadcrumb Topping
• Easy White Fish Piccata with Artichokes

Pork Chops With Mushrooms Sautéed in Bourbon

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Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in under 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy bacon adds a delightful crunch, while fresh herbs provide a vibrant burst of freshness. Overall, this rustically elegant dish is a perfect way to savor a restaurant quality dinner in the comfort of your own home!

• Prep Time: 10 minutes
• Pork Resting Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Gluten Free

Ingredients

See Note below for gluten free.

Mushroom Bourbon Sauce

• 4 tablespoons butter
• 2 slices bacon
• 1 teaspoon chopped garlic
• 1/2 pound button or cremini (Baby Bella) mushrooms, sliced
• 1/2 cup bourbon (preferably Jack Daniels)
• 1/2 cup chicken broth
• 6 tablespoons Worcestershire sauce
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh thyme leaves
• Kosher salt, to taste
• Fresh ground black pepper, to taste

Grilled Pork Chops

• 4 (1-inch thick) boneless pork loin chops
• Extra virgin olive oil
• Garlic powder
• Onion powder
• Paprika
• Dried parsley
• Vegetable, canola, or other high smoke point oil (for the grill)

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Instructions

Mushroom Bourbon Sauce

1. In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble. Pour off fat from skillet (don’t wipe out).
2. Add butter to skillet and melt over medium heat. Add garlic and mushrooms and cook for 5 to 7 minutes or until the mushrooms are soft.
3. Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (around 3 minutes).
4. Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until mushrooms are a deep brown, moisture is cooked off, and the juice is syrupy – around 3 to 4 minutes.
5. Reduce heat, stir in crumbled bacon, parsley, and thyme. Season to taste with salt and pepper. Remove from heat and set aside (leave in pan).

Grilled Boneless Pork Chops

1. When grill is hot, bank the coals to one side of the grill or turn off one burner on a gas grill.
2. Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it. Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
3. Dip a wadded-up paper towel into vegetable oil and, using long tongs, brush the grill grates. Place the chops in one layer and not touching on the hottest part of the grill. Cook, covered, for about 3 minutes or until seared.
4. Turn chops over and cook for 2 to 3 minutes or until both sides are seared. Move chops to the cooler part of the grill, cover, and cook for 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees.
5. Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

Notes

Gluten free: Use Gluten-free Worcestershire sauce and chicken broth.

Make ahead: You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stove top over medium-low heat before serving. I don’t recommend making the chops ahead.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: quick and easy
• Method: Grill and Saute
• Cuisine: American

Note: This recipe was originally published on this site in 2016, then significantly updated in 2024.

The post Easy Pork Chops with Mushrooms Sautéed in Bourbon appeared first on A Well Seasoned Kitchen.

Why This Easy Cinnamon Swirl Bread Recipe is a Keeper

Ingredients Needed for This Easy Cinnamon Swirl Bread Recipe

How to Make Homemade Cinnamon Swirl Bread

How to Serve Cinnamon Swirl Bread

This bread can be served sliced warm or at room temperature. I like to add a bit of butter as well. It’s also delicious as the base for French toast!

Variations and Additions

Storing Homemade Cinnamon Swirl Bread

Once the bread has cooled completely, wrap in plastic wrap and refrigerate for up to 4 days. Bread can also be wrapped and placed in a ziptop baggie (or securely wrapped a second time with aluminum foil) and frozen for up to 2 months. Thaw frozen wrapped bread overnight in the refrigerator.

Other No Yeast Breads, Muffins, and Rolls To Try

• No Yeast Cinnamon Rolls with Optional Peach Filling
• Easy Lemon Bread
• Cranberry Nut Bread
• Blueberry Lemon Muffins
• Peach Muffins
• Pumpkin Cream Cheese Muffins

Homemade Cinnamon Swirl Bread – Easy Recipe

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This recipe for Homemade Cinnamon Swirl Bread offers a delightful twist on the classic. It’s a quick bread, so forget the yeast and all the fuss that comes with it – no kneading, no waiting for rise, just mix, swirl, and bake! Plus, it boasts two secret weapons: a touch of orange zest for a subtle brightness, and sour cream for unparalleled moistness. This recipe was unearthed from my mom’s recipe files – written on a bank deposit slip of all places.

• Prep Time: 20 minutes
• Cooling Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 30 minutes
• Yield: 1 large, 2 medium, or 4 small loaves (see pan sizes in Notes)

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/2 cup salted butter, softened
• 1 1/4 cups granulated sugar, divided use
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/4 cup whole milk
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons orange zest (from about 1 large navel orange)

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Instructions

1. Bring all ingredients to room temperature.
2. Preheat oven to 350 degrees. Lightly butter your baking pan or pans (see sizes in Notes below). Line with two pieces of buttered parchment paper, cut to fit and placed crosswise, with around 2 inches overlapping outside the pan.
3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
4. In a large mixing bowl, using the paddle attachment of an electric mixer, cream the butter and 1 cup of the sugar on high speed until light and fluffy, around 3 minutes.
5. Reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Beat in the vanilla, sour cream, and milk until well blended.
6. At low speed, slowly add the flour mixture, beating just until blended (do not overmix). Dough will be very thick.
7. Spoon half of the batter into the prepared loaf pan(s) and smooth so the top is level.
8. In a small bowl, stir together the cinnamon and remaining 1/4 cup sugar. Using your hands, blend in the orange zest; set aside 1 tablespoon. Sprinkle the remaining cinnamon-sugar mixture over the batter in the pan(s).
9. Carefully spoon the remaining batter over the top and smooth so the top is level.
10. Using a sharp knife, make a cut along the top of the batter lengthwise to within 1 inch of each end. Sprinkle the remaining 1 tablespoon cinnamon-sugar mixture over the top of the cut.
11. Bake for 40 to 45 minutes for a large pan, 35 to 40 minutes for medium pans, or until a toothpick inserted in the center (but not through the cinnamon sugar) comes out clean.
12. Remove from oven and place on a wire rack to cool in the pan for 10 minutes.
13. LIft the bread out of the pan(s) using the parchment paper. Remove parchment paper and place bread on a wire rack to cool completely.

Notes

Pan sizes for this recipe: 1 large (9 by 5-inch), 2 medium (8 by 4-inch), or 4 small (5 3/4 by 3 1/4-inch) loaves. Note that the medium loaves won’t be as tall as the large loaf.

High altitude adjustments: Above 7500 feet, use medium or small pans, add 1 tablespoon flour, and reduce baking powder to 3/4 teaspoon.

Make ahead: Bread can be baked, cooled completely, wrapped with plastic wrap or foil, and refrigerated for up to 4 days. It can also be placed in a freezer-safe baggie and frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Quick breads
• Method: Bake
• Cuisine: American

The post Homemade Cinnamon Swirl Bread – Easy Recipe appeared first on A Well Seasoned Kitchen.

Why Chicken with Goat Cheese and Tomatoes is a Favorite

I’ve been making this delectable recipe for years. Six ingredients all of which I usually have on hand, combined with 45 minutes from beginning to end, and I have a light, elegant dish bursting with freshness. In this dish, fresh grape or cherry tomatoes are tossed with kosher salt and left to sit, to draw out some of their moisture. Instead of throwing out the tomato juices, you whisk them with goat cheese into a creamy, sauce full of tomato flavor.

Chicken, Goat Cheese, and Tomatoes Ingredients

How to Make Grilled Chicken, Tomatoes, and Goat Cheese

Substitutions and Additions

Variations in Chicken Cooking Method

How to Serve Grilled Chicken with Tomatoes and Goat Cheese

How to Store and Reheat Chicken, Tomatoes, and Goat Cheese

If you have leftovers, place them in an airtight container and refrigerate. They will last for 3 to 4 days. I don’t recommend freezing as the tomato mixture can become watery

Other Grilled Chicken Recipes to Try

• Grilled Chicken with Rosemary Dijon Marinade
• Grilled Chicken with Caramelized Red Onions
• Grilled Lemon Chicken Recipe
• Southwestern Grilled Fajita Chicken with Peppers and Onions
• Grilled Tarragon Chicken with Pasta, Pecans and Spring Greens

Grilled Chicken with Tomatoes and Goat Cheese

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This Grilled Chicken with Tomatoes and Goat Cheese recipe bursts with freshness and is ready in just 45 minutes. Perfectly grilled chicken is topped with vibrant juicy tomatoes bathed in a creamy, tangy goat cheese sauce; the result is a colorful, light, and satisfying dish. With just six ingredients, you can effortlessly create a dish that’s elegant enough for entertaining yet easy enough for weeknight dinner. Plus, I share my secrets for how to grill juicy, tender chicken!

• Prep Time: 10 minutes
• Resting Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Gluten Free

Ingredients

• 2 cups red and yellow grape or cherry tomatoes, halved
• 1/4 teaspoon kosher or sea salt
• 2 ounces mild goat cheese (flavored works well), crumbled, divided use
• 3 tablespoons extra virgin olive oil, divided use
• Fresh ground black pepper, to taste
• 4 boneless, skinless chicken breast halves

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Instructions

1. Preheat grill to medium-high heat.
2. Place tomatoes in a colander set over a medium mixing bowl. Toss with the sea salt and let stand for at least 20 minutes to release the juices.
3. Remove tomatoes and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth.
4. Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
5. Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
6. Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion.
7. Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
8. Spoon the tomato-goat cheese mixture on top of the breasts and serve.

• Author: From ” A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Poultry, main dish, quick and easy
• Method: Grill
• Cuisine: American

Nutrition

• Serving Size: 1 breast plus topping
• Calories: 277
• Sugar: 2 g
• Sodium: 265.1 mg
• Fat: 16.6 g
• Saturated Fat: 4.2 g
• Carbohydrates: 2.9 g
• Fiber: 0.9 g
• Protein: 28.8 g
• Cholesterol: 89.3 mg

Note: this recipe was originally posted in April of 2011 and significantly updated in May 2024 with edited photos and more information.

The post Grilled Chicken with Tomatoes and Goat Cheese appeared first on A Well Seasoned Kitchen.

What Sets This Recipe For Turkey Sloppy Joes Apart

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Ground Turkey Sloppy Joes Ingredients

How to Make This Sloppy Joe Turkey Recipe

And here’s all you have to do to create these crowd-pleasing Sloppy Joes:

1. Brown turkey.
   In a large skillet over medium-high heat cook brown turkey just until no longer pink. 
2. Add vegetables.
   Add onion, bell pepper, and garlic; lightly season the mixture with salt and cook, stirring occasionally, until onion is soft, 3 to 4 minutes. 
3. Add sugar, spices, and tomato paste.
   Stir in sugar, chili powder, cinnamon, then tomato paste. Cook, stirring constantly, for 3 to 4 minutes.
4. Add mustard, Worcestershire sauce, tomatoes, and beer.
   Stir in mustard, Worcestershire sauce, then diced tomatoes and beer. Bring to a boil, reduce heat, and simmer, stirring occasionally,  for 8 to 10 minutes, or until the mixture thickens. 
5. Add vinegar, salt, and pepper.
   Add vinegar and season to taste with salt and pepper. Place over low heat to keep warm.
6. Toast buns; serve.
   Lightly brush the insides of the hamburger buns with melted butter and toast. Fill with Sloppy Jane mixture and serve with toppings on the side.

Variations and Additions to Personalize Your Turkey Sloppy Joes

Serving Suggestions and Side Dishes

Make Ahead and Storage for Turkey Sloppy Joes

FAQs About Turkey Sloppy Joes

More Quick & Easy Dinner Recipes

Easy Lemon Chicken Piccata with Mushrooms

Easy Beef and Broccoli Stir-Fry with Rice Noodles

Mexican Grilled Chicken with Peppers and Onions

Easy Korean BBQ Beef (Bulgogi) Recipe – With Video

Turkey Sloppy Joes – a.k.a. Sloppy Janes

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Craving comfort food but want something healthy? Turkey Sloppy Joes (aka Joe’s healthier sister Sloppy Janes) are your answer! This recipe delivers everything you love about the original dish – that satisfying combination of sweet and tangy sauce clinging to tender ground meat – in a healthier package. Prepared with an easy homemade sauce, it’s packed with rich flavor and comes together quickly for busy weeknights or make-ahead meal prep. After several rounds of testing, I finally found the perfect balance of flavors and textures, making these Sloppy Janes not just healthy, but incredibly tasty too!

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

Ingredients

Sloppy Joe Filling

• 1 pound ground turkey (90 to 93% lean)
• 1/2 large yellow onion, chopped
• 1/2 large red bell pepper (can also use green), optional
• Kosher salt, to taste
• 2 garlic cloves, chopped
• 1 teaspoon packed light brown sugar
• 1 tablespoon chili powder
• 1/8 teaspoon ground cinnamon
• 1/4 cup tomato paste
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 (15 ounce) can diced tomatoes, drained
• 1/2 cup beer
• 2 teaspoons red wine vinegar
• Fresh ground pepper to taste

To Serve

• 4 hamburger buns
• 2 tablespoons melted butter
• Toppings: Cheddar cheese, sliced red onion, sliced jalapeno pepper, lettuce, dill sliced pickle

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Instructions

Sloppy Jane Filling

1. In a large skillet over medium-high heat cook ground turkey until no longer pink.
2. Add onion, bell pepper, and garlic; lightly season with salt and cook, stirring occasionally, until onion is soft, 3 to 4 minutes.
3. Stir in sugar, chili powder, cinnamon, then tomato paste. Cook, stirring constantly, for 3 to 4 minutes.
4. Stir in mustard, Worcestershire sauce, then diced tomatoes and beer. Bring to a boil, reduce heat, and simmer, stirring occasionally,  for 8 to 10 minutes, or until the mixture thickens. Add vinegar and season to taste with salt and pepper. Place over low heat to keep warm.

To Serve

1. Lightly brush the insides of the hamburger buns with melted butter and toast.
2. Fill with Sloppy Jane mixture and serve with toppings on the side.

Notes

Make ahead: If you are making the Sloppy Jane mixture ahead of time, or have leftovers, let it cool, then place it in an airtight container and refrigerate. It will last for up to 4 days. It can also be frozen for up to 2 months; thaw overnight in the refrigerator.

• Author: Lee Clayton Roper
• Category: Main dish
• Method: Quick and easy
• Cuisine: American

The post Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes appeared first on A Well Seasoned Kitchen.

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Why This Sautéed Asparagus Belongs on Your Dinner Table

Ingredients for Sautéed Asparagus

How to Sauté Asparagus

My 5 Most Popular Recipes!

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Variations and Toppings for Sautéed Asparagus

Serving Suggestions

Quick and Easy Sautéed Asparagus

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For 50 years, I’ve relied on this simple recipe for Sautéed Asparagus. Chopped into one-inch pieces, the asparagus cooks up quickly, transforming into a vibrant and versatile side dish you can have on the dinner table in under 10 minutes. It’s a perfect example of how quick and easy flavorful cooking can be!

• Prep Time: 5 minutes
• Cook Time: 4 minutes
• Total Time: 9 minutes
• Yield: 3 to 4 servings
• Diet: Gluten Free

Ingredients

• 1 bunch (around 1 pound) fresh asparagus spears, tough ends removed – See Tip below
• 1 tablespoon cooking oil (olive, canola, vegetable, avocado – all will work)
• Seasoned salt, to taste (I like Lowrys, Nature’s Seasons, or Janie’s Original Krazy Mixed-Up Salt)

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Instructions

1. Wash asparagus under cold running water and pat dry with paper towel.
2. Remove tough ends. Asparagus spears have a tough part that needs to be removed before cooking. Grab the tough end (not the tip) with one hand (between your thumb and first finger). With your other hand, grab around the middle of the stalk and gently bend the tip end downward, holding the tough end still. The spear will snap in two at the right point, where the tough part stops. Discard tough ends.
3. Cut asparagus spears on the diagonal into 1 to 1 1/2-inch long pieces.
4. Place asparagus pieces in a large skillet. Sprinkle with seasoned salt, then oil. Shake the skillet to coat the asparagus pieces with the oil.
5. Cover and place over high heat. Once it begins to sizzle, shake the pan and cook for 1 minute
6. Turn the heat down to low (it should still be sizzling). Keep it covered and cook, shaking the pan occasionally,  for an additional 2 to 3 minutes or until crisp-tender.
7. Spoon hot asparagus into a serving bowl, or onto a serving platter or individual dinner plates. Serve immediately.

• Author: Lee Clayton Roper
• Category: side dishes, quick and easy
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 53
• Sugar: 2.1 g
• Sodium: 79.8 mg
• Fat: 3.6 g
• Saturated Fat: 0.5 g
• Carbohydrates: 4.4 g
• Fiber: 2.4 g
• Protein: 2.5 g
• Cholesterol: 0 mg

Note: this recipe was originally posted in April 2020 and significantly updated in March 2024, adding in more detailed instructions, tips and serving suggestions.

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