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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

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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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A Family Favorite, With a Twist

My mom loved rhubarb and always grew it in her garden. Every spring, she’d pull out her favorite rhubarb recipes – like her Old Fashioned Rhubarb Custard Pie, Rhubarb Bread (you’ll find that one in A Well-Seasoned Kitchen®), and this delicious Strawberry Rhubarb Crisp. She was particular about texture and didn’t care for a crisp topping that was too coarse or chunky. So, she used quick-cooking oats and whirled the topping ingredients together in a food processor. It not only made the prep easier, it also created a finer, more cohesive topping with a softer bite.

Why You’ll Love This Easy Strawberry Rhubarb Crisp

• Classic comfort with a twist. Sweet strawberries and tart rhubarb are a timeless combo, and the touch of fresh basil brings out the fruit’s flavor in a subtle, unexpected way.
• Softer, more refined topping. Blending the oat topping in a food processor creates a finer texture that’s more cohesive and less chewy.
• Perfect texture. The fruit bakes into a jamlike filling with tender chunks and a thick sauce, while the topping turns golden and crumbly.
• Quick and easy to make. With a food processor doing most of the work, the topping comes together in minutes.
• Make-ahead friendly. Prep and bake it up to 24 hours ahead, then just rewarm before serving (or serve at room temperature). It’s flexible and low-stress.
• Always a crowd favorite. Familiar and comforting, with just enough of a twist to make it memorable.

Ingredients in This Strawberry Rhubarb Crisp Recipe

Ingredient Substitutions and Variations

• Dried basil – I prefer using fresh basil, but you can use dried. It’s more concentrated in flavor, so use just 2 teaspoons.
• Old-fashioned oats – They’ll work, but the topping will be more textured and rustic. Mom preferred quick oats for a softer finish.
• Add toasted nuts to the topping – Stir in 1/4 to 1/3 cup chopped toasted pecans, walnuts, or almonds for extra crunch and flavor.
• Add citrus zest to the filling – Stir in 1 to 2 teaspoons of lemon zest or orange zest. It adds a fresh, brightness that enhances the fruit flavor.

How to Make Strawberry Rhubarb Crisp

(Scroll down for the full recipe with more detailed instructions in the card below.)

1. Preheat your oven to 375 degrees F.
2. Mix the filling.
   In a large bowl, stir together the rhubarb, strawberries, basil, granulated sugar, cornstarch, and cinnamon.
3. Transfer to baking dish.
   Spoon the strawberry rhubarb mixture evenly into an ungreased 9-inch deep dish pie plate or an 8 by 8-inch baking dish. Set aside.
4. Mix dry ingredients for topping.
   In the bowl of a food processor fitted with the metal blade, combine the flour, oats, brown sugar, and salt. Pulse just until blended.
5. Add butter; combine.
   Add the cold butter cubes to the food processor.
   Pulse until the mixture looks like coarse, sandy crumbles, with no large chunks of butter remaining.
6. Top the fruit.
   Sprinkle the topping mixture evenly over the fruit.
7. Bake.
   Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbling.

How to Serve This Recipe for Strawberry Rhubarb Crisp

Serve this fruit crisp either warm or at room temperature. I like to top each serving with a scoop of vanilla ice cream or a generous dollop of freshly whipped cream. The cool, creamy topping melts slightly over the warm fruit and crumbly topping – pure comfort food yum!

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Make Ahead

How to Store Strawberry Rhubarb Crisp

Once cooled, cover the crisp and store in the refrigerator. It will keep well for up to 3 days. Reheat individual portions in the microwave or warm larger portions in a preheated 300 degree F oven until heated through. 

Easy Strawberry Rhubarb Crisp FAQs

Other Easy Fruit Desserts

• Pear Blackberry Crisp Recipe
• Strawberry Cream Pie Recipe
• Individual Plum Tarts with Puff Pastry
• Lemon Tart with Blueberries and Mascarpone
• Best Pavlova with Berries: A Step-by-Step Guide to Creating the Perfect Dessert
• Moist Layered Banana Cake with Raspberries and Lemon Frosting
• Butterscotch Pudding Filled Peaches
• Easy Berry Cobbler Recipe
• Individual Peach Upside-Down Spice Cakes
• Cream Cheese Berry Dessert Parfait

Mom’s Best Strawberry Rhubarb Crisp Recipe

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If you’re looking for an easy spring or summer dessert, this Strawberry Rhubarb Crisp Recipe is it. My mom’s version pairs a sweet-tart, jamlike fruit filling with a buttery oat topping – and adds a hint of fresh basil for a subtle twist. She also blended the topping in a food processor, giving it a more refined texture that’s less chewy. It’s easy to prep, make-ahead friendly, and always a hit!

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings

Ingredients

• 14 to 16 ounces fresh rhubarb, peeled and chopped into 1/4-inch pieces (about 2 cups after chopping)
• 1 (16-ounce) container fresh strawberries, stemmed and chopped into 1/2-inch pieces (about 2 cups after chopping)
• 2 tablespoons chopped fresh basil
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 cup all-purpose flour, preferably unbleached
• 1/2 cup quick-cooking oats – can also use regular oats
• 1/4 cup light brown sugar, packed
• 1/4 teaspoon kosher salt
• 6 tablespoons cold salted butter, cut into small squares
• Vanilla ice cream or whipped cream, for serving

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Instructions

1.  Preheat oven to 375 degrees F.
2. In a large mixing bowl, stir together the rhubarb, strawberries, basil, granulated sugar, cornstarch, and cinnamon. Spoon evenly into an ungreased 9-inch deep dish pie plate (or an 8 by 8-inch baking dish). Set aside.
3. Place the flour, oats, brown sugar, and salt in the bowl of a food processor fitted with the metal blade. Blend just until mixed.
4. Add the butter cubes and pulse until the mixture looks like crumbles. Sprinkle evenly over the top of the fruit.
5. Bake for 40 to 45 minutes, or until bubbly and golden brown on top. Remove from oven and let sit at room temperature for 5 to 10 minutes before serving.
6. Serve warm or at room temperature with vanilla ice cream or whipped cream.

Notes

Make Ahead
Day of: You can bake the crisp up to 2 hours ahead, cool, cover, and leave it at room temperature until ready to serve. It’s delicious served at room temperature, or you can rewarm it in a preheated 300 degree F oven for 10 to 15 minutes.
Day before: Up to 24 hours ahead, you can bake the crisp, let it cool completely, then cover and refrigerate. The next day, you can either reheat it in a preheated 300 degree F oven for 15 to 20 minutes, or let it come to room temperature and serve as is.
Up to 2 months ahead (freezer option): Bake the crisp, let it cool completely, then wrap tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator, then reheat in a preheated 300 degree F oven for 15 to 20 minutes. The topping may soften slightly, but the flavor holds up beautifully.
Don’t assemble the crisp ahead of time without baking. As it sits, the sugar draws moisture from the fruit (a process called maceration), which can make the filling runny and the topping soggy.

• Author: Lee Clayton Roper
• Category: Fruit desserts, make ahead
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 scoop (not including ice cream or whipped cream)
• Calories: 312
• Sugar: 36.6 g
• Sodium: 149.4 mg
• Fat: 12.3 g
• Saturated Fat: 7.4 g
• Carbohydrates: 50.4 g
• Fiber: 3.3 g
• Protein: 2.6 g
• Cholesterol: 30.5 mg

The post Mom’s Best Strawberry Rhubarb Crisp Recipe appeared first on A Well Seasoned Kitchen.

Why This Recipe Works

My cousin Beth’s daughter, Becca Kidwell, created this delicious vegetarian entrée for me. Becca is a fabulous culinary-trained chef who ran her own catering company for several years before starting an organic edible gardening business. Her expertise shines in this dish, where every ingredient has a purpose, and the balance of flavors and textures makes each bite irresistible. These stuffed bell peppers are more than just a healthy meal—they showcase fresh Mediterranean ingredients, thoughtfully combined to create something truly special.

You’ll Love Quinoa Stuffed Bell Peppers

Ingredients for Stuffed Peppers with Quinoa

This photo illustrates the ingredients you’ll need to create these delicious stuffed peppers (quantities are provided in the recipe card below):

[Note: Oops! I forgot to include three ingredients in this photo – canned chickpeas (or garbanzo beans), fresh basil, and lemon juice.]

Ingredient Variations and Substitutions

Here are a few variations and substitutions for some of these ingredients:

• Quinoa – can substitute brown rice.
• Vegetable broth or stock – I recommend Better than Bouillon mixed with water for the best flavor. You can substitute chicken broth for a nonvegetarian option.
• Fresh rosemary – can substitute dried. 
• Garlic powder – if you’re not a fan of garlic, substitute onion powder.
• Sweet orange or red bell peppers – I prefer these peppers vs green bell peppers because they have vibrant color, a sweeter flavor, and softer texture that complements the Mediterranean filling. Yellow bell peppers will also work. (See next section about bell pepper differences.)
• Sweet yellow onion – can substitute regular yellow onion, or chopped green onions for a milder flavor
• Garlic cloves – can sub garlic powder or chopped shallots.
• Multi-colored cherry tomatoes – okay to use only red, and/or grape tomatoes.
• Canned chickpeas or garbanzo beans – if you don’t care for chickpeas, substitute black beans, or pinto beans.
• Fresh Serrano chile pepper – can substitute Jalapeno pepper.
• Fresh mozzarella, Parmesan, and Monterey Jack cheeses – can substitute other melty cheese.

How to Make Stuffed Bell Peppers with Quinoa

1. Prep oven and baking dish.
   Preheat oven to 375 degrees. Line a 9 by 13-inch baking dish with parchment paper.
2. Cook quinoa; set aside.
   In a small saucepan, combine vegetable stock, quinoa, rosemary, garlic, and powder and bring to a boil. Cover, reduce heat to low, and simmer until all liquid evaporates and grain is soft. Uncover, remove from heat, and set aside to cool. 
3. Prep bell peppers.
   Place 6 bell pepper halves in a 13- by 9-inch baking dish. With a sharp knife, pierce the bottom of the peppers a couple of times, drizzle with extra virgin olive oil, and season liberally with salt and fresh black pepper. Set aside. 
4. Chop remaining bell pepper.
   Remove the stems from the remaining 2 bell pepper halves and slice into thin strips; quarter strips and transfer to a large bowl. 
5. Add remaining stuffing ingredients.
   Stir in the onion, chopped garlic, tomatoes, chile pepper, garbanzo beans, and mozzarella. Stir in 1/2 cup of the Parmesan cheese, lemon juice, basil, parsley, and 3 tablespoons of olive oil. Stir in the cooled cooked quinoa and mix well. Season with salt and black pepper to taste.
6. Stuff peppers.
   Spoon a heaping amount of quinoa mixture into each bell pepper half and transfer to prepared baking dish. Any leftover filling can be sprinkled in the pan or tucked into the corners of the dish. 
7. Add cheeses.
   Top each pepper with approximately 1 tablespoon of Parmesan and 1 tablespoon of Monterey Jack cheese. 
8. Bake.
   Bake peppers about 35 to 45 minutes, until bubbly, heated through, and the cheese on top is golden brown in places. Let stand 10 minutes before serving. 

How to Serve Quinoa Stuffed Bell Peppers

How to Store Stuffed Peppers with Quinoa

Quinoa Stuffed Peppers FAQs

More Vegetarian Main Dish Recipes

• Quick Pappardelle with Mushrooms and Eggplant
• Mixed Vegetable Curry with Fresh Vegetables
• Veggie Casserole with Broccoli, Mushroom, Spinach, and Cheese Pasta
• Garden Vegetable Quiche Recipe
• Vegetable Pot Pie with Puff Pastry
• Vegetarian Pot Pie Recipe
• Convent Pie (Cheese Soufflé with Pasta)
• Butternut Squash Gratin
• Baked Eggplant and Zucchini Stacks

Quinoa Bell Peppers

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Fresh, vibrant, and bursting with bold flavors, Mediterranean Stuffed Bell Peppers with Quinoa are a modern take on a classic. No ground beef or rice here—just a light yet satisfying filling of rosemary and garlic-infused quinoa, juicy tomatoes, spicy Serrano peppers, garbanzo beans, and fresh cheese. Every bite is a perfect balance of textures and herbaceous goodness, making this dish as stunning as it is delicious.

• Prep Time: 20 minutes
• Resting Time: 10 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings (1/2 pepper each)
• Diet: Vegetarian

Ingredients

• 1 cup vegetable stock – I recommend Better Than Bouillon mixed with water
• 1/2 cup quinoa
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon garlic powder
• 4 large orange or red bell peppers, seeded, deveined, and halved pole to pole
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1/2 sweet yellow onion, diced small
• 3 cloves garlic, chopped
• 2/3 pint (6 to 8 ounces) multi-colored cherry tomatoes, quartered
• 2 tablespoons diced fresh Serrano chile pepper (seed and devein for less heat), or to taste
• 1 (15-ounce) can chickpeas or garbanzo beans, drained and rinsed
• 1 cup (4 ounces) cubed fresh mozzarella
• 1 cup (4 ounces) freshly grated Parmesan cheese, divided use
• 1 teaspoon fresh lemon juice
• 3 tablespoons chopped fresh basil
• 3 tablespoons finely chopped fresh Italian parsley
• 3/4 cup (3 ounces) shredded Monterey Jack cheese

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Instructions

1. Preheat oven to 375 degrees. Line a 9 by 13-inch baking dish with parchment paper.
2. In a small saucepan, combine vegetable stock, quinoa, rosemary, garlic, and powder and bring to a boil. Cover, reduce heat to low, and simmer per package instructions, or until all liquid evaporates and grain is soft (usually takes around 15 minutes). Uncover, remove from heat, and set aside to cool.
3. Place 6 bell pepper halves in a 13- by 9-inch baking dish. With a sharp knife, pierce the bottom of the peppers a couple of times, drizzle with extra virgin olive oil, and season liberally with salt and fresh black pepper. Set aside.
4. Remove the stems from the remaining 2 bell pepper halves and slice into thin strips; quarter strips and transfer to a large mixing bowl.
5. Stir in the onion, chopped garlic, tomatoes, chile pepper, garbanzo beans, and mozzarella.
6. Stir in 1/2 cup of the Parmesan cheese, lemon juice, basil, parsley, and 3 tablespoons of olive oil. Stir in the cooled quinoa and mix well. Season with salt and black pepper to taste (around 1 to 1 1/2 teaspoons of salt should do it).
7. Spoon a heaping amount of quinoa stuffing into each pepper half and transfer to prepared baking dish. Any leftover stuffing can be sprinkled in the pan or tucked into the corners of the dish. Top each pepper with approximately 1 tablespoon of Parmesan and 1 tablespoon of Monterey Jack cheese.
8. Bake peppers about 35 to 45 minutes, until bubbly, heated through, and the cheese on top is golden brown in places.
9. Let stand 10 minutes before serving.

Notes

Make ahead: Peppers can be assembled, but not baked, earlier in the day, covered, and refrigerated. Bring to room temperature before baking, or increase cook time by around 10 minutes. Filling (without cheese) can be prepared up to 24 hours ahead, placed in an airtight container, and refrigerated. Bring to room temperature before using.

Tips for Making Quinoa Bell Peppers:
1. Choose similar-sized peppers. Using peppers of approximately the same size ensures they cook evenly.
2. Pierce the peppers’ bottoms. Piercing the bottoms of the bell peppers with a knife allows excess moisture to drain out as they bake, preventing sogginess. Take care to make small cuts, so the stuffing doesn’t leak out.
3. Handle serrano peppers with care. Serrano peppers are spicy! Use caution when handling them. Don’t touch your eyes before washing your hands! Consider wearing gloves. Wash your hands thoroughly after handling.
4. Use a baking dish with sides. Choose a baking dish with sides to hold the leftover stuffing you spoon around the stuffed peppers. It will also catch any excess moisture released as the peppers bake.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Main dish
• Method: Bake
• Cuisine: mediterranean

Nutrition

• Serving Size: 1 stuffed pepper half
• Calories: 404
• Sugar: 8.7 g
• Sodium: 765.2 mg
• Fat: 22.3 g
• Saturated Fat: 9.2 g
• Carbohydrates: 31.1 g
• Fiber: 6.8 g
• Protein: 21 g
• Cholesterol: 38.4 mg

The post Mediterranean Stuffed Bell Peppers with Quinoa 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.

(Photo by Rick Souders for my cookbook “Fresh Tastes”)

Baked Panko Chicken is Taken to the Next Level with Mexican Flavors!

Why This Panko Chicken Recipe Works

• Well-balanced. The chicken’s crunchy coating pairs beautifully with fresh, crisp lettuce, while fresh tomatoes add brightness. Smoky and spicy notes from green chile salsa elevate the flavor profile, and the coolness of sour cream provides a refreshing contrast. Lastly, creamy ripe avocados and Cheddar cheese add richness and depth.
• Layered flavors. Mexican seasonings are added during both the dish’s prep as well as presentation, deepening the dish’s overall taste. 
• Crispy, tender chicken. Baked to perfection, the chicken has a crunchy exterior while remaining tender and juicy inside – all without the oily mess of frying!
• Convenient one-dish meal. Quick and easy to prepare, this recipe uses readily available ingredients, making it perfect for busy weeknights or casual entertaining.
• Visually appealing. With its colorful presentation, this dish is not only delicious but also attractive – and my mom always said that we eat with our eyes first!

Crispy Panko Chicken With Mexican Seasoning Ingredients

How to Make Baked Panko Chicken

How to Serve Panko Chicken

Variations and Substitutions

Make Ahead, Storage, and Reheating

The chicken breasts can be coated with the breadcrumbs, placed in a single layer on a cookie sheet, covered, and refrigerated up to 8 hours ahead. You may need to increase the cook time by 5 to 10 minutes, depending on how long they are refrigerated.
 
If you have any leftover chicken, place it in an airtight container and refrigerate. It will last up to 4 days, but the panko coating may become a bit soggy after 2 days. To reheat, place on a wire rack in a 300-degree oven for 10 to 15 minutes.

Other Quick and Easy Chicken Dishes

•  Air Fryer Fried Chicken
• Feta Chicken with Yogurt Marinade
• 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
• Busy Night Chicken and Spinach Casserole
• Layered Chicken Enchilada Casserole

Crispy Baked Panko Chicken with Mexican Seasoning

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This Crispy Baked Panko Chicken has it all! Made with readily available ingredients, it’s crispy on the outside and tender inside, with no oily mess from frying –  plus uber amounts of flavor from multiple layers of Mexican seasonings (think salsa verde, chili powder, cumin, garlic). And if that isn’t enough, this one-dish dinner is well-balanced, easy to prepare, and on the table in one hour.

• Prep Time: 15 minutes
• Refrigeration and Resting Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour
• Yield: 6 servings

Ingredients

• 4 large eggs
• 1 1/2 cups Tomatillo-Green Chile Salsa (recipe on page 124 in my cookbook Fresh Tastes) or purchased salsa verde – see Note below
• 1/4 teaspoon kosher salt
• 1 1/4 cups panko breadcrumbs
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons garlic salt
• 1/2 teaspoon dried oregano
• 3 large boneless, skinless chicken breast halves
• 3 tablespoons butter, cut into 3 to 4 pieces
• 6 cups shredded lettuce
• 6 tablespoons sour cream
• 6 tablespoons chopped green onion
• 36 grape or small cherry tomatoes, cut in half
• 3 ripe avocados, peeled, seeded and sliced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 6 tablespoons grated sharp Cheddar cheese
• 6 lime wedges 

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Instructions

1. In a shallow bowl, whisk together the eggs, 3 tablespoons of the salsa and salt. In another shallow bowl, stir together the breadcrumbs, chili powder, cumin, garlic salt and oregano.
2. Butterfly larger breasts and cut into two pieces; pound smaller breasts to roughly an even thickness. Dip each breast in the egg mixture, allowing the excess to drip off. Then, dredge in the breadcrumb mixture, coating all sides evenly. Press down on the breadcrumbs to ensure they adhere.
3. Place coated chicken pieces in a single layer on a baking sheet and refrigerate for at least 15 minutes (up to 8 hours )to allow the coating to set.
4. Preheat oven to 350 degrees.
5. Once oven is preheated, place the butter in a large shallow baking dish (not glass) large enough to hold the chicken breasts in one layer, and place in the oven. As soon as the butter melts (just takes a few minutes), remove the pan from the oven (watch closely as the butter burns easily).
6. Carefully place the chicken pieces in the hot pan, turning to coat both sides with the melted butter. Bake, uncovered, for 25 to 30 minutes or until chicken is golden brown and an instant-read thermometer inserted into the thickest portions registers 165 degrees.
7. Let cooked panko chicken rest for 5 minutes before serving.
8. To serve, place 1 cup of shredded lettuce on each serving plate. Top with a chicken breast. Place a dollop of sour cream and salsa on top of each chicken breast. Sprinkle about 1 tablespoon of green onion over chicken. Arrange 12 tomato halves and slices from 1/2 avocado equally on each plate, placing them decoratively on the lettuce around the chicken breast. Season to taste with salt and freshly ground pepper. Sprinkle Cheddar cheese over each serving. Place a lime wedge on each plate. Pass additional salsa and sour cream on the side.

Notes

Make ahead: The chicken breasts can be coated with the breadcrumbs, covered with plastic wrap, and refrigerated earlier in the day. You may need to increase cooking time by 5 to 10 minutes, depending on how long they are refrigerated.

Note on salsa: I like Trader Joe’s brand salsa verde. La Victoria brand also works well.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Quick and Easy
• Method: Bake
• Cuisine: Southwestern

Nutrition

• Serving Size:
• Calories: 748
• Sugar: 27.1 g
• Sodium: 798.6 mg
• Fat: 36.9 g
• Saturated Fat: 10.6 g
• Carbohydrates: 63.8 g
• Fiber: 21.4 g
• Protein: 49.4 g
• Cholesterol: 189.7 mg

Note: This recipe was originally posted in 2013, updated in 2024, and significantly updated again in October 2024, adding more detail, tips, and process shots.

The post Crispy Baked Panko Chicken with Mexican Seasoning 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 is a Lemon Bar?

A lemon bar is a popular cookie consisting of a tart lemon filling layered on top of a buttery shortbread crust. After baking, the dessert is typically cut into small squares or rectangles for serving. Lemon bars are known for their refreshing citrus flavor and are enjoyed as a sweet treat or dessert.

 Why This is the BEST Lemon Bars Recipe

Ingredients for Homemade Lemon Bars

How to Make Lemon Bars from Scratch

Variation in Method – Without an Electric Mixer

Variations on the Classic Lemon Bars Recipe

How to Serve This Recipe for Lemon Bars

How to Store Lemon Bars

If you have any leftover lemon bars or want to prepare them in advance, cover them tightly with aluminum foil or plastic wrap and refrigerate. They are best when consumed within 2 to 3 days, but will last up to 4 to 5 days. They can also be frozen for up to 2 months. Thaw, covered, in the refrigerator overnight. (See note in section above about stacking the bars.)

More Cookie Recipes to Enjoy

• Chocolate Pecan Pie Bars
• Chewy Chocolate Brownie Recipe With Unsweetened Chocolate
• Toffee Chocolate Chip Toll House Cookie Bars
• Layered Oatmeal Chocolate Bars
• Mini Chewy Oatmeal Raisin Cookies
• Pecan Snowball Cookies
• Cheesecake Squares
• Pecan Chocolate Toffee Bars

Best Lemon Bars – A Family Recipe

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Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes them lighter than other, more dense lemon bars. And, with the perfect balance of sweet and tart, these homemade lemon bars appeal to both young and old, making them a delightful dessert for any occasion, from family dinner to bridal showers or graduation celebrations.

• Prep Time: 10 minutes
• Cooling time: 120 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 50 minutes
• Yield: 15 to 24 bar cookies

Ingredients

Cookie Crust

• 1/2 cup salted butter, softened
• 1/4 cup powdered (Confectioners’) sugar
• 1 cup all-purpose flour

Lemon Filling

• 2 large eggs
• 1 cup granulated sugar
• 1 tablespoon fresh lemon zest (about 2 medium lemons)
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon baking powder (reduce to 1/4 teaspoon above 7,000 feet)
• 1/4 teaspoon table salt

Frosting

• 1 tablespoon salted butter , melted
• 3/4 cup powdered (Confectioners’) sugar
• 1 tablespoon whole milk (or more)
• 1/2 teaspoon vanilla extract

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Instructions

Preheat oven to 325 degrees. Optional (see note below): line a 7 by 11-inch pan with parchment paper.

Cookie Crust

1. With an electric mixer, blend together the butter and powdered sugar until smooth, fluffy, and light in color, around 3 to 4 minutes. Add the flour and mix just the mixture starts to form clumps. Don’t overmix.
2. Press dough into the bottom of the 7 by 11-inch baking dish.

Bake for 15 minutes. Remove from oven and set aside (don’t turn the oven off).

Lemon filling

1. Again with the electric mixer, beat the eggs and sugar together just until light in color and well blended. Add the lemon juice, lemon zest, baking powder and salt and blend until just mixed. Spread over top of cooked crust.

Bake for 20 to 25 minutes or until set – gently press the top with your finger to test. (Lemon filling will have puffed up and then settled down a bit). Set aside to cool in the pan for at least one hour before frosting.

Frosting

1. In a small mixing bowl, whisk all ingredients together until frosting consistency. Add more milk if too thick or more sugar if too thin.
2. Spread over the top of the cookies.
3. Refrigerate for at least one hour. Cut into bars (either 18, 24, or 28, depending on how large you want the cookies to be).
4. Store the cookies, covered, in the refrigerator. Can serve cold or at room temperature.

Notes

Note about baking dish: If you line the pan with parchment paper the cookies will be easier to remove from the pan. However, you won’t get those browned, chewy edges; your choice.

High altitude: No adjustments are necessary up to 7000 feet. Above that level, reduce the baking powder to 1/4 teaspoon.

Gluten free: Substitute 1 cup gluten-free flour and 1/2 teaspoon xanthan gum for the 1 cup flour. Double-check that all of your other ingredients are also gluten-free.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Cookies, desserts
• Method: bake
• Cuisine: American

The post The Best Lemon Bars – Easy Family Recipe appeared first on A Well Seasoned Kitchen.

Tips for Planning a Special Mother’s Day Breakfast

Planning a delicious breakfast for mom on her special day requires some careful thought and advance preparation to ensure that everything goes smoothly and your mom feels truly loved. Here are a few tips to help you plan the perfect breakfast for your mom:

1. Know her preferences. Take some time to think about your mom’s favorite breakfast foods. Does she prefer sweet or savory? Does she have any dietary restrictions or allergies? Knowing her preferences will help you craft a menu she will truly enjoy.
2. Prepare in advance. To avoid any last-minute stress, plan your menu focusing on not only mom’s preferences but also dishes that can be prepared in part – or entirely – ahead.
3. Create a bright, cozy atmosphere. Decorate the table with fresh flowers, use bright linens, and use your good china to make your mom feel extra special.
4. Get the whole family involved. If you’re hosting a family brunch, assign tasks to different family members, from decorating the table to cooking various dishes. Not only will this lighten the load for you, but it will also make the breakfast feel more like a collective effort.

25 Mother’s Day Breakfast Recipes

French Toast, Waffles, and Pancake Recipes – for a sweet start to the day

If your mom is a fan of classic breakfast favorites, then indulgent French toast casserole, crispy waffles, or fluffy pancakes are the way to go. These simple yet elegant dishes can be customized with various toppings and flavorings to suit your mom’s taste. Here are 5 recipes to choose from:

Easy Baked Banana French Toast with Caramel Sauce

Treat yourself to the ultimate breakfast indulgence with our mouthwatering Baked Banana French Toast with Caramel Sauce. This delectable breakfast casserole turns traditional French toast into a truly decadent delight by adding the appealing flavors of caramel and banana. And, it’s quick and easy to prepare in 10 minutes the night before serving!

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Cinnamon and Raisin Baked French Toast with Fresh Berries

Baked Cinnamon French Toast is full of divine flavors, varying textures and bright colors – and is super easy to prepare ahead of time. Purchased cinnamon raisin bread slices are steeped in a sweet-creamy mixture of egg, sugar, milk, cream and vanilla, then baked in a water bath. Easy, luscious, elegant and impressive!

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Cinnamon Apple Waffles

These Cinnamon Apple Waffles are full of sweet, spiced, well-balanced flavors. Grated fresh apples are mixed into a batter punctuated by cinnamon and brown sugar, with tangy yogurt keeping the sweetness in check. They’re crispy on the outside, light and fluffy on the inside – and I share my secrets on how to make them that way!

Get the recipe

Banana Greek Yogurt Pancakes with Maple Syrup

Greek yogurt, mashed bananas, sugar, cinnamon and vanilla are added to a basic pancake batter, ramping up the flavor factor in these Banana Yogurt Pancakes. I also recommend using whole wheat flour and lower fat milk to make them healthier.

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Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes are light, fluffy, and bursting with juicy blueberries. And, they’re made even better with a touch of tangy buttermilk.

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Breakfast Egg Dishes – that will make her heart melt

Eggs are a versatile ingredient that can be prepared in countless ways, making them a perfect addition to your Mother’s Day breakfast menu. Whether your mom prefers a classic brunch dish like Eggs Benedict with Hollandaise sauce, a healthy frittata, or an impressive Cheese Blintz Soufflé, there’s an egg dish out there that will make her heart melt. Here are 10 delicious egg recipes to choose from:

Classic Eggs Benedict with Blender Hollandaise Sauce

To me, there’s nothing more rustically elegant – or delicious – for breakfast than Eggs Benedict. Toasted English muffins topped with slices of sweet Canadian bacon and delicate poached eggs, then slathered with buttery, lemony Hollandaise sauce. Poaching the eggs ahead of time and making the hollandaise sauce in a blender (then reheating shortly before serving) simplify the prep work significantly on these impressive eggs.

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Smoked Salmon Benedict with Mustard-Dill Sauce

Smoked Salmon Eggs Benedict with Mustard-Dill Sauce is a scrumptious, lighter version of traditional Eggs Benedict. Plus, the sauce is super easy to prepare!

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Baked Eggs in Tomatoes

Impressive and easy to prepare, Baked Eggs in Tomatoes with Hollandaise Sauce is a delicious, vegetarian breakfast or brunch dish.

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Baked Eggs in Ramekins

These baked eggs are quick and easy to prepare – and oh, so scrumptious! I can’t recall a Christmas morning without them. Eggs are baked in a nest of Cheddar cheese, along with green chiles and sour cream. Can be prepared ahead of time, and also baked in one large dish!

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Eggs in Purgatory Recipe (Eggs Poached in Tomato Sauce)

Poached Eggs in Italian Tomato Sauce are full of flavor and take just minutes to put together in the morning. Eggs are poached in a sweet and slightly spicy mixture of diced tomatoes flavored with basil, oregano, garlic, parsley, rosemary and red pepper flakes. Starting with canned Italian tomatoes makes this a quick and easy breakfast that’s also impressive.

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Egg Salad and Smoked Salmon Bagel Sandwich

Tasty and colorful, Toasted Bagels with Egg Salad and Smoked Salmon are my husband Robert’s favorite breakfast. A bit tangy, a bit smoky and full of flavor, they are quick and easy to prepare. And, the egg salad can be made 24 hours ahead, too!

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Cheese Blintz Soufflés with Blueberry Balsamic Sauce

Cheese Blintz Soufflés with Blueberry Balsamic Sauce are a quick and easy variation on traditional cheese blintzes. Egg batter is layered with a cream cheese-cottage cheese filling in individual souffle dishes or ramekins, baked, then topped with an intensely flavored Blueberry Balsamic Sauce. The result is a delicious and impressive breakfast, brunch or lunch dish!

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Easy and Delicious Healthy Vegetable Frittata Recipe 

As a breakfast enthusiast, I’ve perfected the art of the frittata, and this veggie-packed version is my absolute favorite! My Delicious Healthy Vegetable Frittata is packed with vibrant flavors and can be made with a variety of fresh veggies, making it both healthy and satisfying. Plus, it’s quick and easy to prepare, making it a great recipe to have in your repertoire.

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Garden Vegetable Quiche Recipe

Mushroom, Spinach, Tomato and Zucchini Pie is the perfect dish to prepare with the fresh bounty from your garden or your favorite market.

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Goat Cheese and Fresh Herb Omelets

Quick and easy, these healthy, 5-ingredient, gluten-free omelets, were inspired by a trip to Southern France. Step by step omelet making instructions included!

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Homemade Pastries and Baked Goods – for a touch of indulgence

If your mom has a sweet tooth, nothing says “I love you” like homemade pastries and baked goods. From bright muffins to gooey cinnamon rolls, these indulgent treats are sure to make your mom feel loved and appreciated. Here are 8 time-tested recipes to choose from:

Irresistibly Delicious and Easy to Make: Mini Pecan Rolls

Indulge your taste buds with the mouthwatering goodness of homemade Mini Pecan Rolls! There’s something magical about the combination of warm, gooey caramel, crunchy pecans, spicy cinnamon and slightly tangy dough (from buttermilk) that makes these rolls an absolute delight.

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No Yeast Cinnamon Rolls with Peach Filling

These No Yeast Cinnamon Rolls with Peach Filling are amazingly easy to prepare, and I help you make them right the first time by providing detailed step-by-step instructions with photos. Sweet fresh peaches, spicy cinnamon and warm brown sugar all coordinate together perfectly inside these soft rolls and result in a luxurious, comforting, feel-good way to start your day!

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Peach Muffins with Fresh Peaches and Sour Cream

Tender and moist, these Fresh Peach Muffins are full of fresh, comforting, well balanced flavors. Each muffin is full of juicy peach chunks nestled in a brown sugar-sour cream base that’s topped with a warm, spiced cinnamon sugar mixture. Easy to prepare without a blender or mixer, this peach muffin recipe has definitely stood the test of time – I’ve been making it for over 20 years.

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Overnight Caramel Rolls with Frozen Bread Dough (AKA Monkey Bread)

Overnight Bundt Caramel Rolls are easy to prepare, oo-ey, goo-ey, cinnamon-y bites of moist deliciousness! Not only do they take only about 5 minutes to prepare, you make them the night before, and pop them in the oven the next morning around 35-45 minutes before serving. Easy enough for everyday, elegant enough for special occasions and entertaining!

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Blueberry Lemon Muffins

Super moist Lemon Blueberry Muffins are are easy to prepare, and are a great accompaniment to most brunch dishes and many main dish salads as well. Plus, they can be made ahead and frozen, making them a perfect addition to an entertaining menu!

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Homemade Sourdough English Muffins

Discover the joy of creating your very own Sourdough English Muffins at home. These delectable treats offer a unique combination of sourdough’s signature tang and the classic chewy English muffin texture that will leave your taste buds singing with delight. These muffins are delicious toasted with butter and jam, as mom used to do, or as part of an egg sandwich, or with Eggs Benedict with Easy Blender Hollandaise Sauce!

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Easy Lemon Bread Recipe

This delightful Lemon Bread Recipe is a fresh and bright treat that promises a burst of lemon in every bite. Its moist, tender texture is achieved through a careful combination of ingredients and techniques. With a triple hit of lemon from zest, extract and juice, the bread is overflowing with tangy citrus flavor. And, toasted chopped pecans provide a satisfying crunch and balancing flavor.

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Blueberry Delight Cake with Crumb Topping

Indulge in a taste sensation with our Blueberry Delight Cake! This scrumptious cake features a sweet, moist base bursting with fresh blueberries. A buttery crumb topping accented with cinnamom adds the perfect textural contrast, making every bite a delight.

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Miscellaneous Additions – to complete the meal

 To round out the breakfast, I recommend adding a bowl of fresh fruit including berries, chopped mango, chopped apples, or whatever fruit is in season that mom likes. For a Mother’s Day brunch, start the meal with a classic brunch cocktail, like a Bloody Mary or Mimosa (champagne and orange juice).
 
In addition, here are two recipes that I love to serve at a special occasion breakfast or brunch, that don’t fit in any of the above categories:

Mango Banana Smoothie

This Banana Mango Smoothie is bright and bursting with fresh flavors that will transport your taste buds straight to the tropics. The sweetness of the mango and banana perfectly balances the tangy citrus of the orange and lime, while a hint of mint adds a refreshing and cooling effect. Each sip is like a burst of sunshine that will leave you feeling invigorated and ready to take on the day.

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Sweet and Spicy Twisted Bacon

These addictively delicious Spiced Bacon Twists are chewy, crunchy and both sweet and savory. Salty, smoky bacon is dredged in a sweet and spicy brown sugar mixture and then baked until crispy. The resulting bacon has the most wonderful caramel taste, with a bit of zing.

Get the recipe

More Mother’s Day Menu Ideas

Planning a different type of celebration? Here are more ideas:

• Mother’s Day Dinner Menu – This elegant, make-ahead menu features fresh, seasonal recipes that are easy to prepare and perfect for celebrating Mom at home.
• Make Ahead Mother’s Day Lunch Menu – A fresh, light lunch menu that’s elegant, seasonal, and easy to pull together.

The post 25 Delicious and Heartwarming Mother’s Day Breakfast Recipes  appeared first on A Well Seasoned Kitchen.