This Perogies recipe with Bacon and Onions recipe is made with frozen perogies swimming in a creamy sauce with smoky bacon and onions. Ready in 35 minutes, it’s the perfect side dish for the holidays or whenever you’re craving something comforting. 

A comforting side dish is the best way to round out a meal! Here are some more cozy sides you’ll want to try: Baked Cheese Risotto, Cream Cheese Mashed Potatoes Recipe, and Creamy Cheese Tortellini!

This Perogies with Bacon and Onions recipe is the lazy way to make delicious perogies without the hassle of making them from scratch. 

I grabbed some potato and cheese perogies from the freezer section (choose a brand you love!) and dressed them up with a bacon and onion cream sauce. 

The bacon adds a ton of smoky flavor, while the onions and cream sauce provide richness and a cozy feel. 

5 ingredients and 35 minutes is all it takes to make these creamy, cheesy potato pockets!

Why we love these smoky, cheesy perogies:

• Quick and easy: This recipe uses only 5 ingredients and is ready in 35 minutes for a simple side to pair with any of your favorite dishes. 
• Frozen shortcut: Since we’re not making homemade perogies, this recipe is much faster and less stressful!
• Comforting: Potatoey, cheesy, and creamy, this side dish is the perfect comfort food that ticks all the boxes.

Ingredients to make Perogies with Bacon and Onions:

• Potato and cheese perogies (frozen): I love using the perogies with a cheesy filling, but you can use any kind you like! These are boiled first and then added to the pan to finish cooking. 
• Thick-cut bacon (diced): Adds a ton of smoky flavor. We’re also using the bacon fat to cook the onions for even more depth!
• Small onion (finely diced): Yellow or white onions work well here. 
• Unsalted butter: Use unsalted so you control the saltiness. Butter adds rich flavor and helps brown the perogies.
• Heavy cream: Heavy cream thickens into a rich, silky sauce without needing thickeners. Avoid lighter creams unless you plan to add a thickener.
• Toppings: Green onions and sour cream are a must!

How to make Perogies with Bacon and Onions:

This Perogies recipe is so simple and delivers tender, creamy results every time! Don’t forget to check the recipe card for the full list of instructions.

• Boil frozen perogies in salted water until they float to the top.
• Add butter to the skillet with bacon and onions.

• Brown the perogies on both sides.
• Add cream, salt, and pepper to the pan. Let it simmer until the sauce thickens.

Variations and Substitutions

• Meatless: You can skip the bacon for a meatless version. The onions and butter still provide plenty of flavor, and you can add extra seasoning or herbs if you want.
• Caramelized onions: If you want to take the extra time, you can caramelize some onions and toss them in with the perogies instead of sautéing them with the bacon fat. This can add another layer of irresistible flavor!
• Veggies: You can absolutely mix things up and add some veggies to your pan! Mushrooms would be great, as would broccoli, Brussels sprouts, green beans, etc. There are lots of ways to round out this decadent meal.

How to store leftover perogies:

Store any leftovers in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to eat, add a splash of water or broth and warm them up in a skillet so the perogies get nice and crispy again! If you’re in a pinch, you can also microwave them until warm. 

What is the best way to cook frozen perogies?

I think boiling is the best way to cook frozen perogies. It takes just a few minutes, and they pop right to the top of the water when they’re ready, so there’s no second-guessing.

You can also add frozen perogies to casseroles and simmer in one pan recipes, but it’s more difficult to get right because it’s tough to know how much water they will release as they cook and may water down sauces or not cook completely. Try my Perogies and Sausage Skillet or Sheet Pan Perogies and Sausage if you’re looking for a heartier meal.

I would not add them directly to a hot, dry pan to cook, but after they are heated through you can always brown them in a skillet for a crisper texture.

Can I make perogies from scratch for this recipe?

Absolutely! Homemade perogies can be used in place of frozen ones. Just boil and cook them as directed, then proceed with the bacon, onions, and cream sauce.

Serving suggestions:

It doesn’t get much more comforting than pairing these perogies with Instant Pot pot roast! Just skip the potatoes in the roast and serve with something green on the side. 

If you’re feeling super indulgent, you can pair them with some crockpot creamy garlic chicken or Swedish meatballs!

If you want some more veggies, you can pair them with roasted green beans or air fryer broccoli.

More comfort food side dishes you’ll love:

• Slow Cooker Mashed Potatoes
• Garlic Parmesan Orzo recipe
• Crockpot Scalloped Potatoes
• Creamy Gemelli Pasta recipe

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Perogies Recipe with Bacon and Onions

Perogies with Bacon and Onions is a comforting side dish made with crispy perogies coated in a creamy sauce with smoky bacon and sweet onions. Ready in 35 minutes!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 315cal

Author Ashley Fehr

Ingredients

• 16 potato and cheese perogies (frozen)
• 2 slices thick cut bacon (diced)
• 1 small onion (finely diced)
• 1 tablespoon unsalted butter
• ¾ cup heavy cream
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• green onions and sour cream to serve as desired

US Customary – Metric

Instructions

• Bring a large pot of lightly salted water to a boil. Add frozen perogies and boil for about 3 minutes or until they float to the top.
• Meanwhile, cook bacon and onion in a large skillet over medium-high heat until both are lightly browned. 
• Remove cooked perogies to a plate lined with paper towel. 
• Add butter to skillet with bacon and onions, then add perogies in a single layer and brown on both sides, about 2-3 minutes per side.
• Reduce the heat to medium. Whisk together cream, salt and pepper and add to the hot pan once perogies are lightly browned. Let simmer for 2-3 minutes until thickened slightly (it will bubble up and thicken fairly quickly, so keep an eye on it!). 
• Remove from the heat to garnish with green onions if desired and serve.

Video

Notes

Ingredients and Substitutions:

Bacon: you can omit the bacon if you prefer for a meatless meal or side dish.

Cream: I recommend heavy whipping cream because it thickens into a rich sauce without corn starch. To use a lighter cream or milk, you’ll likely have to use corn starch or flour to thicken.

 

Nutrition

Calories: 315cal | Carbohydrates: 13g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 390mg | Potassium: 109mg | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 2.3mg | Calcium: 40mg | Iron: 0.5mg

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This Chicken Stir Fry is made with tender chicken breast, fresh veggies, and a homemade stir fry sauce for a restaurant-worthy dish that will make you rethink takeout forever! It’s ready in 30 minutes and made in one pan. 

Want more takeout-style recipes to add to your regular rotation? Check out this Easy Orange Chicken recipe, Slow Cooker Mongolian Beef, and Beef Lo Mein!

This Chicken Stir Fry is my absolute favorite quick dinner when I need something flavorful and satisfying, and I don’t want to leave my house!

It’s loaded with tender chicken, fresh, crisp veggies, and a homemade stir fry sauce that’s sweet and savory. Honestly, it’s so good that I might skip the takeout from now on! 

This dish is super customizable, so I can throw in whatever veggies I have on hand, and the whole dish comes together in under 30 minutes.

Serve some piping hot stir fry over a bed of hot Baked Rice for a quick meal that tastes even better than your local Chinese restaurant. 

Why we love this easy Chicken Stir Fry recipe:

• One-pan meal: You only need one skillet to make this entire meal, which means fewer dishes!
• Versatile: Grab whatever veggies you have in your fridge and throw them into this stir fry. You can also swap out the protein for a different variety: try pork tenderloin or sliced steak. 
• Flavorful: The homemade sauce adds so much flavor to this dish and is as close to the restaurant version as you can get!

Chicken Stir Fry Ingredients:

• Low-sodium chicken broth: This adds a savory, flavorful base to the sauce. Since soy sauce is already salty, I like to use low-sodium broth!
• Low-sodium soy sauce: Soy sauce brings that umami flavor and salty kick to the stir fry. Use low-sodium soy sauce so the dish isn’t too salty.
• Brown sugar: Brown sugar balances out the savory flavors in the sauce. You can swap with honey if you like.
• Rice or white vinegar: This brings brightness to the dish. Use rice vinegar for a milder taste.
• Oyster sauce (optional):  This sauce adds richness and depth with its slightly sweet and salty flavor. It’s optional but highly recommended for extra umami.
• Cornstarch: This helps to thicken the sauce, giving it that glossy, smooth texture that coats the vegetables and chicken.
• Garlic: Freshly minced garlic gives the stir fry a fragrant, savory flavor. Don’t skip it!
• Ginger: Fresh ginger adds warmth and a bit of spice to the sauce. You can use ginger powder in a pinch, but I highly recommend fresh ginger.
• Oil: You’ll need a neutral oil like vegetable oil or canola oil for stir-frying, as these oils have a high smoke point and won’t burn at high heat.
• Veggies: I like to use a combination of snap peas, red bell pepper, and carrots. However, you can really add any type of veggies you have on hand, so it’s great for cleaning out the fridge! 
• Boneless skinless chicken breasts: These are thinly sliced, so they cook quickly. You can also use chicken thighs for a juicier, more flavorful option!
• Cooked rice: Serve the stir fry over steamed white rice or brown rice for a filling meal!

How to make the best Chicken Stir Fry:

This Chicken Stir Fry comes together in just 30 minutes! Make sure to check the recipe card for the full list of recipe instructions.

• Whisk the sauce ingredients together.
• Add snap peas, bell pepper, and carrots to a skillet. Cook until crisp tender, then remove.

• Cook the sliced chicken until no longer pink.
• Return the vegetables to the pan and pour in the sauce. Cook just until the sauce thickens and the chicken is cooked through.

Variations and Substitutions

• Gluten-free version: Use gluten-free soy sauce like coconut aminos or tamari for a gluten-free dish!
• Veggie swap: You can use any veggies you like for this recipe! Some great options are snow peas, bok choy, water chestnuts, baby corn, green beans, broccoli florets, or anything else you like. The options are endless!
• Heat: Add some crushed red pepper flakes to the sauce for a kick of heat.

How to store Chicken Stir Fry:

To store Chicken Stir Fry, place it in an airtight container and refrigerate for up to 3 days. I don’t recommend freezing it because the vegetables will get too soft.

To reheat, warm it in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. You can also microwave individual servings.

Make-ahead option:

Although this dish is pretty quick, you can prep some things ahead to make it even quicker! Here are some time-saving options:

• Veggies: Chop the veggies and store them in an airtight container in the fridge for up to 1 week. 
• Sauce: Whisk the sauce ingredients together and store in the fridge for up to 3 days. 

Serving suggestions:

This Chicken Stir Fry is delicious served over a bed of instant pot Jasmine rice or brown rice, but you can switch it up with buttered noodles or quinoa if you’re in the mood for something different.

I also love to pair Chicken Stir Fry with air fryer green beans or air fryer broccoli when I want some extra veggies but don’t want to throw them in the dish.

More takeout-style recipes you’ll love:

• One Pot Chicken Chow Mein Recipe — this one never gets old!
• Maple Ginger Beef — the sauce is ridiculously good.
• Easy Crockpot Teriyaki Chicken — we love a slow cooker option!
• One Pan Teriyaki Chicken and Noodles — you can’t go wrong with noodles

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Chicken Stir Fry recipe

This Chicken Stir Fry is a quick and healthy meal packed with crisp veggies like snap peas, bell peppers, and carrots, all tossed in a delicious homemade stir fry sauce. Ready in 30 minutes!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 187cal

Author Ashley Fehr

Ingredients

Stir Fry Sauce

• ½ cup low sodium chicken broth
• 3 tablespoons low sodium soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon rice or white vinegar
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon corn starch
• 2 cloves garlic finely minced
• ½ teaspoon finely minced ginger
• ¼ teaspoon salt
• ⅛ teaspoon pepper

Chicken Stir Fry

• 1 tablespoon oil
• 1 cup snap peas
• 1 cup red bell pepper cut into ¾" pieces
• 1 cup carrot matchsticks or thinly sliced carrots
• 2 boneless, skinless chicken breasts (about 1 lb) thinly sliced
• salt and pepper
• hot, cooked rice for serving as desired

Instructions

Stir Fry Sauce

• Whisk together the broth, soy sauce, brown sugar, vinegar, oyster sauce (if using), corn starch, garlic and ginger. Set aside.
  ½ cup low sodium chicken broth, 3 tablespoons low sodium soy sauce, 3 tablespoons brown sugar, 1 tablespoon rice or white vinegar, 1 tablespoon oyster sauce, 1 tablespoon corn starch, 2 cloves garlic, ½ teaspoon finely minced ginger

Chicken Stir Fry

• Heat the oil over medium-high heat in a large skillet.
  1 tablespoon oil
• Add the snap peas, bell pepper and carrots and season lightly with salt and pepper. Cook and stir until crisp-tender, about 3-4 minutes.
  1 cup snap peas, 1 cup red bell pepper, 1 cup carrot matchsticks or thinly sliced carrots, salt and pepper
• Remove vegetables from the pan and set aside.
• Add additional oil if needed, then add the sliced chicken. Cook and stir just until no longer pink.
  2 boneless, skinless chicken breasts
• Reduce the heat to medium. Return the vegetables to the pan and add the sauce.
• Cook for 3-4 minutes, until sauce is thickened and chicken is cooked through. Taste and add additional salt and pepper as necessary.
• Serve over rice or as desired.

Video

Notes

Ingredients and Substitutions:

• Vegetables: you can use any vegetables you like in here! The firmer the vegetable, the longer they will take to cook.
• Chicken breast: this recipe also works well with boneless, skinless chicken thighs, sliced pork tenderloin or steak.

Nutrition

Serving: 224grams | Calories: 187cal | Carbohydrates: 20g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 657mg | Potassium: 528mg | Fiber: 2g | Sugar: 13g | Vitamin A: 6796IU | Vitamin C: 65mg | Calcium: 43mg | Iron: 1mg

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These Skillet Tomato Basil Chicken Breasts are made with juicy chicken breasts simmered in a rich, creamy tomato sauce. It’s a simple, one-pan recipe that comes together in 25 minutes, so it’s perfect for busy weeknights! 

Looking for more skillet chicken breast recipes? Try this Creamy Tuscan Chicken, this Easy Chicken Orzo Recipe, or this Chicken Caprese Skillet!

These Creamy Skillet Tomato Basil Chicken Breasts are the quick version of my Slow Cooker Tomato Basil Chicken recipe but still just as delicious!

This one pot meal cooks tender chicken breasts in a skillet, then simmers them in a homemade creamy tomato basil sauce that tastes just as good as your favorite Italian restaurant. 

Serve it over a bed of pasta or your favorite sides and some crusty bread to soak up all that delicious sauce!

Why you’ll love this Tomato Basil Chicken Skillet:

• Fresh and creamy: The freshness of the basil paired with the indulgent creamy tomato sauce and juicy chicken is a match made in heaven. 
• Simple ingredients: Nothing fancy here. This recipe uses basic ingredients you probably already have on hand for a simple dish loaded with fresh flavor. 
• Quick: You can have dinner on the table in 25 minutes, so it’s perfect for any night of the week. 

Creamy Tomato Basil Chicken Breasts Ingredients:

• Oil: I use canola oil to brown the chicken before combining it with the sauce, but you can use any oil with a neutral flavor and high smoke point.
• Chicken Breasts: I use boneless skinless chicken breasts. You are welcome to use chicken thighs if preferred; just keep in mind that the cooking time may change slightly.
• Minced Garlic: I like to use freshly minced garlic for the best flavor. You’ll need 2-3 whole cloves. In a pinch, you can also use jarred garlic or a small amount of garlic powder.
• Seasonings: we’re using a simple blend of salt, dried basil, black pepper, and crushed red pepper flakes to season the sauce. Add more or less red pepper flakes to taste, depending on your spice preferences!
• Canned Tomatoes: use canned diced tomatoes with Italian herbs to add even more flavor. If you only have plain canned tomatoes, add some additional Italian seasoning.
• Tomato Pasta Sauce: marinara sauce or any other seasoned tomato sauce will work.
• Heavy Cream and Cornstarch: make up a cornstarch slurry to help thicken the sauce. I like to use heavy cream for a richer flavor, but whole milk or half-and-half will work as well.
• Fresh Basil: if you can’t find fresh basil, a tablespoon of basil pesto works great, too! 
• Parmesan Cheese: use freshly grated parmesan cheese to garnish the chicken.

How to Make This ​Tomato Basil Chicken Skillet:

This Creamy Tomato Basil Chicken recipe is always a hit every time I make it! Don’t forget to check the recipe card for the full list of recipe instructions.

• Halve the chicken breasts lengthwise so you end up with two thin pieces of chicken. Season with salt and pepper.
• Add garlic, salt, basil, pepper, and red pepper flakes. Cook for a minute, then pour in the diced tomatoes and tomato sauce.

• Stir heavy cream and cornstarch mixture into the sauce. 
• Add the browned chicken back to the pan and cover until cooked.

Variations and Substitutions:

• Add veggies. If you want to mix veggies into the sauce, you can cook them with a little bit of oil in the skillet before adding the sauce ingredients. Try zucchini, onion, broccoli, mushrooms, you name it. If you want to add spinach, I recommend adding it after the sauce is cooked. It will cook down quickly.
• Make it cheesy. These Creamy Tomato Basil Chicken Breasts are great topped off with shredded parmesan or mozzarella cheese. To melt the cheese on top, use an oven-safe skillet, sprinkle the cheese over the finished chicken and sauce, and broil for a couple minutes until it’s melty and gooey.

How to store leftovers:

Leftover Tomato Basil Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat, thaw in the fridge if frozen, then warm on the stove until heated through.

Serving Suggestions:

To serve these Skillet Tomato Basil Chicken Breasts, I like to pair them with some Roasted Vegetables or some buttered noodles to balance out the rich sauce.

If you’re in the mood for something more filling, toss the chicken over some Brown Rice or Cream Cheese Mashed Potatoes to soak up all that creamy goodness.

For something indulgent, I love serving the chicken breasts over a bed of Creamy Cavatappi Pasta or Creamy Tomato Rigatoni Pasta!

And, of course, Garlic Bread on the side is always a great idea for dipping into the sauce.

More one pan dinners you’ll love:

• Skillet Lasagna Recipe — this one is always a hit!
• Italian Sausage Gnocchi Skillet — pure comfort in one pan.
• Perogies and Sausage Skillet — perogies are always a hit here!
• Italian Chicken Tortellini Skillet — comes together so quickly!

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Creamy Tomato Basil Chicken Breasts

These Creamy Tomato Basil Chicken Breasts are an easy, one-pan dish that’s ready in just 25 minutes. The juicy chicken breasts are cooked in a rich, creamy tomato sauce that's packed with flavor!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 322cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 2 boneless skinless chicken breasts (roughly 1 lb or 454 grams)
• salt and pepper
• 1 tablespoon minced garlic (2-3 cloves)
• ¾ teaspoon salt
• ½ teaspoon dried basil
• ¼ teaspoon black pepper
• 1 pinch crushed red pepper flakes (optional but adds great flavor!)
• 398 ml canned diced tomatoes with Italian herbs
• ¾ cup tomato pasta sauce (marinara or other seasoned tomato sauce)
• ¾ cup whipping cream (whole milk or half and half also work*)
• 1 tablespoon corn starch
• 2 tablespoons freshly chopped basil (1 tablespoon basil pesto is a great substitute if you can't find basil)
• freshly grated Parmesan for garnish as desired

US Customary – Metric

Instructions

• Halve chicken breasts the long way, so that you have two thin pieces of chicken breast (see video for a visual) — this helps them to cook more evenly. (You can also use 4 chicken breasts flattened to the same thickness, but you will need a large skillet to cook them)
• Heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
• Brown chicken breasts on each side. This will take about 2-4 minutes per side.
• Remove chicken breasts from the pan and keep covered.
• Add the garlic, salt, basil, pepper and pepper flakes if using. Cook 1 minute — do not let the garlic burn!
• Add diced tomatoes and tomato sauce. Scrape and browned bits off the bottom of the pan with a wooden spoon.
• Whisk together the cream and corn starch and add to the pan. Stir to combine.
• Add the chicken breasts back to the pan. Bring to a low simmer, then reduce the heat to medium-low and cover. Cook until chicken breasts reach an internal temperature of 165 degrees F and the sauce has thickened slightly. Serve.

Video

Notes

*You can use a lighter cream or milk for this recipe, but the sauce will be a little less rich and not quite as thick. It will still be delicious!

Tips:

• Halve the chicken. Make sure you slice each chicken breast in half lengthwise so you end up with 4 thinner slices of chicken. This helps them cook more quickly and more evenly. If you use whole chicken breasts, you will need to cook them a bit longer.
• Check the temp. Make sure that you check the internal temperature of the chicken with a meat thermometer before serving it. It should be 165ºF!

 

Storage:

Leftover Tomato Basil Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then warm on the stove until heated through.

Nutrition

Serving: 256grams | Calories: 322cal | Carbohydrates: 11g | Protein: 15g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 903mg | Potassium: 602mg | Fiber: 2g | Sugar: 4g | Vitamin A: 998IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 2mg

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There is just not a better comfort food combo than creamy tomato soup and a crispy, melty grilled cheese sandwich.

This Creamy Tomato Soup has been on repeat here, because it’s easy and quick enough to whip up for any meal, even with the kids running circles around you!

It’s so quick, and so delicious, that you’ll never have to settle for the can again!

Why you’ll love this easy Tomato Soup recipe:

• Canned tomatoes: it’s an easy and inexpensive meal that tastes just as amazing year round. (P.S. This Tomato Tortellini Soup is another one using canned tomatoes!)
• Customizable: you can customize the flavors according to your tastes, and even add in some additional vegetables, cooked rice or pasta if you see fit.

I confess, I’m one of those people who enjoys soup year round, and some of our other favorites (if you’re one of those people, too!) are this Sausage Tortellini Soup, Chicken Gnocchi Soup, and this Crockpot Potato Soup.

Give me some crusty bread or a great dinner bun and I’ll enjoy soup for every meal of every day!

Variations on this Creamy Tomato Soup:

• Feel free to adjust the spices and herbs to your tastes or what you have on hand — add some heat if you like, or experiment a little!
• If you don’t have fresh milk, you can easily substitute for evaporated milk or cream. If you need to make this recipe dairy free, you can substitute for non dairy milk though it will change the flavor, or you can use chicken or vegetable broth as well. It will still be creamy and delicious!
• Feel free to add in other veggies, before or after pureeing! Some cooked carrots puree really easily in tomato soup and go mostly unnoticed.
• Some pasta, rice or other cooked grains can make this soup a little heartier (though you know I’m serving mine with grilled cheese so I opt for plain and simple 😉 )
• If you need to make this recipe gluten free, you can skip the roux and opt to thicken the milk with a couple tablespoons of corn starch before adding the tomatoes.

Got leftover Tomato Soup?

Pasta: This creamy Tomato Soup also makes a great pasta sauce! You can make a double batch, and save some for serving over pasta for an easy dinner another night.

Pizza: This Tomato Soup is thick and creamy enough to be used as a pizza sauce as well!

Reinvent it: serve leftovers with cooked pasta and vegetables for a new twist on tomato soup — bonus points if what you add to the soup is also leftover from another meal!

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20 Minute Creamy Tomato Soup from Scratch

This Creamy Tomato Soup is made in 20 minutes with canned tomatoes, but no one would ever know! It's flavored with basil, garlic and Parmesan and perfect for dunking your grilled cheese!

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 226cal

Author Ashley Fehr

Ingredients

• ¼ cup salted butter
• 2 tablespoons tomato paste
• 3 cloves garlic (finely minced)
• 1 teaspoon salt
• 1 teaspoon basil pesto
• ½ teaspoon dried basil
• ¼ teaspoon pepper
• ¼ cup all-purpose flour
• 2½ cups milk
• 1 can crushed tomatoes with Italian herbs (28oz or 798ml)
• ½ cup grated Parmesan cheese
• 1-2 tablespoons granulated sugar
• Fresh basil for serving

Instructions

• Melt the butter in a large soup pot over medium-low heat. Add the tomato paste, garlic, salt, pesto, dried basil, and pepper and cook for 1 minute.
• Whisk in the flour, until no white remains.
• Add the milk and whisk until combined. Increase the heat to medium and cook, stirring frequently, until thickened.
• Add the tomatoes and Parmesan and stir until combined. Heat through.
• Stir in the sugar to taste and serve with fresh basil.

Video

Nutrition

Calories: 226cal | Carbohydrates: 18g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 711mg | Potassium: 476mg | Fiber: 2g | Sugar: 11g | Vitamin A: 820IU | Vitamin C: 15mg | Calcium: 255mg | Iron: 2mg

*This post has been updated since its original posting in April 2014.

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I’m a sucker for an easy one pot pasta recipe, and that’s exactly what this homemade Macaroni and Cheese is all about! You only need a few simple ingredients and one pot to make it. 

My kids love this meal as a main dish, but you can totally serve it as a side dish alongside this Slow Cooker Pork Tenderloin or this Easy Meatball Recipe!

It’s an easy and comforting dish that never disappoints and is loaded with ooey, gooey cheese, and pasta in every single bite. 

Can’t get enough Mac and Cheese? Try this Baked Macaroni and Cheese, Green Chile Mac and Cheese, or this Healthier Baked Mac and Cheese next!

Why we love this stovetop Mac and Cheese:

• Versatile: Play around with different seasonings, add some protein, or even add veggies to make this Mac and Cheese your own!
• One pot: No need to dirty up a bunch of dishes with this recipe! You only need one pot, and that’s it. 
• Cheesy: This recipe creates the creamiest homemade cheese sauce that any comfort food lover will appreciate. 

Homemade Macaroni and Cheese ingredients:

• Chicken broth: I always use low sodium chicken broth so that I can control the added salt. If you only have regular chicken broth, you will want to reduce the added salt and adjust as needed.
• Whole milk or cream: High-fat milk or cream will not curdle as it cooks, so low-fat milk is not a great option. 
• Butter: A little butter makes the sauce smoother and keeps the pasta from sticking.
• Dry elbow macaroni: for this macaroni and cheese, the uncooked pasta cooks right in the sauce. You can use another short pasta shape, just keep in mind it may require more or less liquid and more or less cook time.
• Sharp cheddar cheese: gives that classic orange color and the best flavor. Avoid using pre-shredded cheese as it has an anti-caking agent added in that will prevent it from melting smoothly. Grab a block of cheese and shred your own cheese!
• Gruyere cheese: is the best cheese for an ultra-creamy Mac and Cheese. If you can’t find Gruyere or are looking for a more affordable option, try Swiss cheese.

How to make Mac and Cheese in one pot:

This Mac and Cheese is seriously easy to prepare! Make sure you check the recipe card for the full list of instructions.

• In a large skillet, combine chicken broth, milk or cream, butter, bouillon, salt, pepper, and hot sauce (if using). Bring to a simmer.
• Stir in the macaroni noodles.

• Cover and cook, stirring every few minutes, until the pasta is al dente. Do not overcook the pasta, or it will be mushy!
• Add the shredded cheese and stir until melted. If the sauce is too thick, add more broth or milk to reach the desired consistency!

Variations and Substitutions

• Add different seasonings: Hot sauce, garlic powder, onion powder, mustard powder, cayenne, paprika, cayenne pepper, and Italian seasoning are all popular additions, but feel free customize it however you like!
• Use a combination of cheeses: Cheddar cheese gives that classic color and flavor, but feel free to experiment with the cheese your family enjoys! Monterey jack, pepper jack, white cheddar, colby jack, and Havarti cheese are great choices.
• Add in vegetables: If adding firmer vegetables, I recommend sauteeing in the pan before continuing with the recipe. Vegetables like spinach or frozen vegetables that will soften quickly can be stirred in with the cheese.
• Add in cooked meats: This recipe is a great side dish or main dish, but you can add in this Shredded Chicken or Instant Pot Chicken Taco meat or saute meat in the same pan before adding the liquid and pasta. Chopped cooked bacon or ham would also be delicious!

How to store Mac and Cheese:

Store this recipe for up to 4 days in an airtight container in the refrigerator.

To reheat, add a splash of water, milk, or broth and place it covered over low heat on the stove. Stir occasionally. If it is still thick and not saucy and creamy, add another splash of liquid.

Can I freeze this recipe?

Yes! If you know you want to freeze your Mac and Cheese, make sure that you quit cooking while your pasta is still slightly firm — a couple minutes before you would want to eat it.

Let cool slightly before covering it tightly and placing it in the freezer for up to 3 months.

To serve, I recommend thawing at room temperature for several hours or in the refrigerator overnight before reheating. 

Serving suggestions:

When it comes to serving this cheesy dish, you really can’t go wrong! Pair it with some protein like Air Fryer Chicken Thighs or Honey Garlic Pork Tenderloin Recipe!

If you’re having a BBQ, go ahead and pair this Mac and Cheese with some The BEST Crock Pot Pulled Pork, Coleslaw, and Corn on the Cob.

You can also serve it as a main dish with a side salad or Green Beans with Bacon for some greens!

More Mac and Cheese recipes you’ll love:

• Turkey Chili Mac and Cheese — with added protein.
• Mexican Baked Mac and Cheese — with added kick!
• Instant Pot Mac and Cheese — cooks with no stirring!
• Crock Pot Mac and Cheese recipe — perfect for busy days.

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Easy Homemade Mac and Cheese

This Easy Homemade Mac and Cheese is a creamy, cheesy dream made in just one pot with simple ingredients. It’s quick, comforting, and perfect for when you’re craving some serious comfort food!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 541cal

Author Ashley Fehr

Ingredients

• 2-2½ cups low-sodium chicken broth (divided)
• 2-2½ cups whole milk or light cream (divided)
• 2 tablespoons salted butter
• 1 teaspoon chicken bouillon
• ¾ teaspoon salt
• ½ teaspoon hot sauce
• ¼ teaspoon pepper
• 3 cups dry macaroni (12oz or 345g)
• 1½ cups shredded Cheddar cheese
• 1½ cups shredded Gruyère cheese

Instructions

• In a large saucepan over medium heat, stir together 2 cups of the broth, 2 cups of the milk or cream, butter, bouillon, salt, hot sauce, and pepper. Bring to a gentle simmer.
• Stir in the uncooked macaroni. Cover and cook for 10 to 12 minutes, stirring often, until al dente, adding more broth, milk or cream gradually if needed.
• Stir in the Cheddar and Gruyère, until melted. If necessary, cover and let rest a few minutes off the heat to melt the cheese and then stir. If the sauce is too thick, gradually stir in additional broth, milk or cream, until it comes together.
• Taste, adjust seasonings as desired, and serve.

Video

Notes

*If you don’t have gruyere cheese, feel free to substitute with additional cheddar cheese or another cheese you have on hand.

Ingredients and Substitutions:

• Chicken broth: I like to use a mix of broth and milk or cream because it keeps the sauce smoother and not as heavy. You can sub vegetable broth to make this recipe vegetarian.
• Whole milk: whole milk or light cream will make this macaroni and cheese recipe nice and creamy. You can use low fat milk to reduce the fat if necessary, but it will not be as thick. 
• Macaroni: any short pasta will work here! Keep in mind that different types require different cook times and may absorb more or less liquid.

 

Nutrition

Serving: 238grams | Calories: 541cal | Carbohydrates: 45g | Protein: 28g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 672mg | Potassium: 347mg | Fiber: 2g | Sugar: 6g | Vitamin A: 844IU | Calcium: 643mg | Iron: 1mg

The post Easy Homemade Mac and Cheese appeared first on The Recipe Rebel.

This Baked Chicken Caprese is an easy dinner recipe that comes together in less than 30 minutes! A simple balsamic sauce, roasted cherry tomatoes, juicy chicken breasts, and Mozzarella cheese. 

See the step by step recipe video down in the recipe card.

Love caprese flavors? Check out this Caprese Chicken and Potatoes, Chicken Caprese Skillet, or this One Pot Caprese Chicken and Rice!

In this Chicken Caprese, the balsamic vinegar balances out the sweetness of the tomatoes, the herbiness of the basil, and the savory Mozzarella cheese — they all work together to create something really incredible!

I know that many recipes for Caprese Chicken are done on the stovetop, but I love throwing this in the oven. 

Baking this Chicken Caprese means that they come out perfectly juicy with loads of flavor and minimal prep work. 

Why we love this Baked Chicken Caprese recipe:

• Perfect for busy weeknights: This dish is ready in 35 minutes, making the perfect quick dinner for hectic days!
• Family-friendly: Packed with great flavor, this easy chicken dinner is one the whole family will love.
• Easy clean up: Everything is made in one casserole dish, so there’s no need to worry about a pile of dishes after eating!

Chicken Caprese ingredients:

• Chicken Breasts: you’ll need boneless, skinless chicken breasts for this recipe. You can swap this for boneless, skinless chicken thighs but you may want to double the amount.
• Balsamic vinegar: adds tanginess and reduces down to create a thickened sauce. 
• Olive oil: adds flavor to the balsamic mixture. 
• Basil pesto: this is an untraditional ingredient but one I love because it packs in so much herby flavor! You can use store-bought pesto or make your own if you have the time.
• Honey: balances out the tanginess of the vinegar. You can swap this with a bit of sugar if you prefer!
• Cherry tomatoes: these become soft and add a subtle sweetness to the dish. You can swap for one or two large tomatoes, roughly chopped.
• Mozzarella cheese: I use shredded mozzarella cheese and sprinkle it on top! Whole or part-skim mozzarella will work. If you’re feeling fancy, you can swap this with slices of fresh mozzarella.
• Fresh basil: fresh basil leaves add a final pop of herby flavor. Because fresh basil lasts about 9 seconds in the fridge (I’m kidding, but it’s almost true!), I don’t always have it on hand. You can swap for a little extra pesto or dried herbs for additional flavor. Just go light if you are using dried basil — it has a powerful flavor!

How to make this Caprese Chicken recipe:

The oven does practically all the work in this recipe! For the full list of recipe instructions, scroll down to the recipe card.

• Pound the chicken breasts to an even thickness and place them in a greased baking dish. 
• Whisk together the balsamic sauce. Pour the sauce over the chicken and add cherry tomatoes to the dish. 

• Add the shredded mozzarella on top of the chicken and broil until the cheese melts.
• Garnish with fresh basil and serve warm! 

How to store leftover chicken:

Refrigerator:

Leftover Chicken Caprese can be stored in an airtight container in the refrigerator for up to 4 days. 

I recommend reheating gently on the stovetop in a covered skillet, adding a touch of water or chicken broth as needed.

Freezer:

Because of the fresh tomatoes, I don’t generally freeze this recipe, although it could be done. Freeze in airtight containers for up to 3 months, then thaw overnight in the refrigerator before warming.

How to prep this Chicken Caprese ahead:

This recipe only requires a few minutes of prep, so I don’t often take the time to prep it ahead. However, sometimes future you needs a little help!

• Stir together the balsamic sauce and refrigerate for up to 2 weeks.
• Trim and pound your chicken breasts so that they are roughly the same thickness throughout, then trim any fat from around the edges.
• Slice or shred your mozzarella

I don’t recommend leaving the chicken in the sauce for more than 1 hour, as the acidity can make the chicken tough after a long period of time.

What is Caprese Chicken?

The term “Caprese” comes from the word “Capri,” as in the island of Capri in Italy. I believe the term was first used to refer to Caprese Salad, a salad made of fresh tomatoes, fresh basil, Mozzarella, and olive oil.

Modern adaptations often include a balsamic reduction, though it’s unclear whether this was included in the original. We love the tangy bite!

Serving suggestions:

This dish goes great with sides like Roasted Green Beans, Air Fryer Broccoli or Roasted Carrots or placed atop a bed of Buttered Noodles. You can also grab some crusty garlic bread for scooping up those juicy tomatoes and melty cheese!

More Italian-inspired chicken recipes you’ll love:

• Creamy Tuscan Chicken Recipe — decadent and creamy!
• Chicken Parmesan Recipe — a classic for good reason.
• Italian Chicken Tortellini Skillet — one of our favorite one pan meals.
• Chicken Tortellini Alfredo — perfect for date night!

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Baked Chicken Caprese

This Baked Chicken Caprese is an easy dinner recipe that comes together in less than 30 minutes! A simple balsamic sauce, roasted cherry tomatoes, juicy chicken breasts, and Mozzarella cheese.

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 311cal

Author Ashley Fehr

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons low sodium chicken broth (or sub water)
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon basil pesto
• 1 tablespoon honey
• 1 teaspoon corn starch
• 2 cloves garlic (finely minced)
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 cups cherry tomatoes
• 1 cup shredded mozzarella cheese (or 4 slices fresh)
• fresh basil

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Lightly grease a 9×13″ baking dish.
• Place the chicken on a cutting board and cover with a piece of plastic wrap. Use a smooth meat mallet or small frying pan to flatten the thick ends of the chicken so that it is close to uniform in thickness. (This will ensure all the chicken is cooked at the same time.)
• Place the chicken in the prepared baking dish.
• In a small bowl, whisk together the broth, vinegar, oil, pesto, honey, cornstarch, garlic, salt, and pepper.
• Drizzle the sauce over the chicken. Place the tomatoes in the baking dish around the chicken.
• Bake for 18 to 22 minutes, until a meat thermometer inserted into the chicken reaches 165°F. (The exact time will depend on the thickness of your chicken breasts.)
• Top each piece of chicken with mozzarella.
• Increase the oven temperature to broil. Return to the oven and broil for 1 to 2 minutes, just until melted.
• Sprinkle with fresh chopped basil and serve.

Video

https://www.youtube.com/@TheRecipeRebel

Notes

One serving is approximately 244 grams, depending on the size of your chicken breasts.

Nutrition

Serving: 244grams | Calories: 311cal | Carbohydrates: 13g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 937mg | Potassium: 630mg | Fiber: 1g | Sugar: 8g | Vitamin A: 666IU | Vitamin C: 19mg | Calcium: 172mg | Iron: 1mg

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

This easy Hamburger Soup recipe is well-loved here — it’s hearty and chunky, but still has enough juices to justify slicing up that crusty bread. I promise you won’t regret it!

This Hamburger Soup is naturally gluten and dairy free, but be sure to wash your vegetables and check all of your labels before serving someone with food allergies.

Hamburger Soup ingredients:

• Lean ground beef: I always use lean ground beef in soups because we don’t want all that extra fat floating around. You can swap this out for ground pork, chicken, turkey or Italian sausage if you prefer.
• Onion: onion adds a ton of flavor! If you don’t have any onions, you can swap this for onion powder or dried onion, but fresh is best.
• Tomato paste: tomato paste gives richness and flavor to our broth. You can swap it for a tablespoon of ketchup or a bit of tomato sauce as well
• Seasonings: feel free to get creative with the seasonings! I stick to the basics here, but there’s no reason you can’t experiment a little.
• Potatoes: I love potatoes in hamburger soup, and I love that they don’t get too mushy when this soup sits in the fridge all week (unlike pasta and rice). If you prefer, you can swap these out for dry pasta or dry rice, but you will want to increase the liquid as well.
• Carrots and Celery: carrots and celery add nutritional value and delicious flavor to this soup! You can add in other or additional vegetables, such as mushrooms, peppers, zucchini, corn, and more.
• Diced tomatoes: diced tomatoes add some sweetness to balance out the savory, beefy flavor. If you don’t like the chunks, you can opt for tomato sauce or crushed tomatoes instead.
• Broth: I always use low sodium broth so that I can adjust the salt to our tastes. If you only have regular broth, you will want to reduce the added salt. You can also use beef broth, though I prefer the mild flavor of chicken or vegetable in this soup.
• Frozen peas: Frozen peas add a nice pop of color and fresh flavor to this soup

Can I make it ahead?

This soup, like many others, are perfect for making ahead as the flavors only intensify after sitting. It’s even better the next day!

This soup can be made ahead and refrigerated up to 4 days.

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Easy Hamburger Soup recipe

This Hamburger Soup recipe is hearty and comforting for chilly days! It’s loaded with vegetables, ground beef, potatoes and can be cooked on the stove top or the crock pot! 

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 224cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 medium onion finely chopped
• 1 tablespoon tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch red chili flakes
• 1 lb red potatoes finely chopped (about 3 medium)
• 3 large carrots peeled and finely chopped
• 2 ribs celery finely sliced
• 540 ml diced tomatoes with Italian seasonings about 2 cups
• 4 cups low sodium chicken or vegetable broth
• 1 cup frozen peas

US Customary – Metric

Instructions

• In a large soup pot, saute ground beef and onion until beef is cooked through. Drain any resulting fat.
• Add tomato paste, Italian seasoning, garlic, salt, pepper and chili flakes and cook and stir 1-2 minutes.
• Add potatoes, carrots, celery, tomatoes with juice, and broth. Bring to a simmer over medium-high heat, then reduce to medium and cover.
• Simmer over medium heat, stirring occasionally, until potatoes and carrots are tender. Stir in peas. Adjust salt and pepper to taste and serve.

Video

Notes

Can you freeze Hamburger Soup?

You can freeze this soup, but keep in mind that the texture of the potatoes will change, therefore you may not want to.

To freeze, simply cool to room temperature and then pour into a freezer safe container (be sure to leave room for expansion).

Or, you can pour into a large freezer bag (or do smaller bags for individual servings), seal, then freeze flat. I prefer to do it this way as it freezes and thaws more quickly and is easily stacked in the freezer.

Nutrition

Serving: 407grams | Calories: 224cal | Carbohydrates: 23g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 561mg | Potassium: 1104mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5315IU | Vitamin C: 19.3mg | Calcium: 79mg | Iron: 4mg

Looking for more easy soup recipes? Try these:

• Chicken Rice Soup: Stove Top or Slow Cooker — one of our favorites!
• Easy Minestrone Soup — loaded with vegetables and flavor.
• Sausage Tortellini Soup — this one has been a hit on The Recipe Rebel for a long time!
• Creamy Italian Slow Cooker Chicken Noodle Soup — chicken noodle soup with a twist.

The post The Best Hamburger Soup Recipe appeared first on The Recipe Rebel.

Try them in this Italian Meatball Soup, Albondigas Soup, or this Swedish Meatballs recipe!

Why you need this meatball recipe:

We are meatball-obsessed, and this is my perfect homemade Meatball recipe — we use this recipe in so many ways!

It’s now our first choice when we’re making these Slow Cooker Swedish Meatballs, this Spaghetti and Meatballs and these Slow Cooker Cranberry Meatballs.

• I’ve tested this meatballs recipe with different ingredients, different cooking methods, different sauces, to be sure that they are worthy of being your go-to!
• Although they are made with just a few ingredients, they are perfectly juicy and loaded with flavor! Plus, I’ve included lots of different ways to make them your own down below.

How to make meatballs:

Here is a quick overview of what we’re doing! See the full recipe in the recipe card down below:

• Stir together bread crumbs and water. Add your beef, pork, cheese (if using), eggs, Italian seasoning, salt and pepper to a large bowl. Add your soaked bread crumbs and combine — but don’t overmix!

• Shape into 1″ balls, but don’t squeeze together too firmly.
• Cook — you can pan fry, bake, or throw into some sauce simmering on the stove top or slow cooker. I’ve tried it all, and here are my thoughts on what works best!

Cooking options: Baked, Fried, Simmered or Air Fryer:

Baked meatballs:

Baking meatballs in the oven is our favorite way to cook them.

I find that it is the easiest way to get them just perfectly cooked — and it’s also the most hands off way!

We actually found them even juicier than the ones I simmered in sauce from raw.

The important thing to remember when baking meatballs is to bake them at a high temperature and only to the point where they are cooked — the longer you bake them after that the more they will dry out!

The recipe below includes my cook time and temperature for best results.

Pan Fried Meatballs:

If you really like that golden crust, you can opt to pan fry your meatballs instead.

However, what I found when frying was that it took some time for the meatballs to cook through after the exterior was browned, which can result in a drier meatball.

For best results, I recommend frying to brown the exterior, then either simmering in some sauce, or placing a lid on the pan to finish cooking.

Simmered Meatballs (in sauce):

You can also add these meatballs to a simmering sauce to cook, right from raw!

This was our second favorite way of cooking them, and it yielded juicy and flavorful meatballs overall.

The trick with simmering the meatballs is that your sauce cannot be too hot, or the outside of the meatballs can become dry as it is overcooked. The goal is a low simmer, cover and cook for about 15-20 minutes, flipping once.

Air Fryer:

The Air Fryer is another one of our favorite ways to cook meatballs — the only problem is that our air fryer doesn’t fit as many, so it would take quite a few batches.

Since I like to make a bunch at once, the oven is still our preferred method overall. But if you’ve got an air fryer and don’t want to heat up the oven, check out my Air Fryer Meatballs recipe!

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Easy Meatball Recipe

This easy Meatball Recipe is tender, juicy and flavorful! Bake them, fry them, or slow cook — they work with any sauce you enjoy!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 40 meatballs

Calories 77cal

Author Ashley Fehr

Ingredients

• 2 slices soft bread (about 80g or 1½ cups fresh bread crumbs)
• ¼ cup milk or water
• 1 pound ground beef
• 1 pound ground pork
• 1 cup grated Parmesan cheese
• 2 large eggs
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

• Preheat the oven to 425°F. Line a baking sheet with foil or parchment. (This step is optional but makes cleanup a breeze.)
• Tear the bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs and combine with the milk or water. Stir and let sit for a few minutes.
• In a large bowl, combine the beef, pork, Parmesan, eggs, Italian seasoning, salt, pepper, and soaked bread, until just combined. Don’t overmix!
• Shape into 1½” balls and place 1″ apart on the prepared baking sheet.
• Bake for 12 to 15 minutes, until a meat thermometer inserted into the largest meatballs reaches 160°F.
• Remove from the oven and let cool slightly. Add to your favorite sauce or let cool for 20 to 30 minutes before placing in a freezer bag or container and storing in the fridge or freezer.

Video

Notes

*Nutrition information is per meatball if 40 meatballs are made

** I know it’s tempting to swap fresh bread crumbs for dried, but I recommend fresh bread if you can. It adds so much moisture! If you need to swap for dried, I would start with ½ cup dried bread crumbs and ¼ cup milk or water.

See all my tips and tricks for substitutions below the recipe card.

Nutrition

Calories: 77cal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 121mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Variations and Substitutions for this meatball recipe:

The bread crumbs:

I have found that using fresh slices of bread which are processed into fine bread crumbs yields the juiciest meatballs!

You can swap the fresh fine bread crumbs for dried bread crumbs, seasoned or unseasoned, or Panko bread crumbs and proceed with the recipe as written.

Milk or water:

Milk or water is used to soak the bread crumbs, which ensures the juiciest meatball recipe and helps them to hold together.

You can use almost any liquid here, even beef or chicken broth would work great and add lots of flavor.

The meat:

Higher fat ground meat will give you the best results in this meatball recipe, as they are juicier and more flavorful by nature.

You can also swap the beef and pork for almost any ground meat: chicken, turkey, veal, or Italian sausage for an extra punch of flavor!

Keep in mind that the leaner your meat, the less juicy and flavorful your meatballs — not that they won’t still be delicious!

The cheese:

Although I’m the kind of person that likes to give a substitution for almost everything, there is a ton of shredded Parmesan cheese in here for a reason — it makes the best meatballs!

It adds flavor and moisture, so freshly grated is best.

I tested this recipe with 2 cups cheese, 1 cup cheese, and no cheese — both 1 and 2 cups of cheese had a deliciously cheesy flavor. 2 cups cheese is definitely for Parmesan cheese lovers and best served with tomato sauce!

1 cup gives a light, cheesy flavor that we love with spaghetti and creamy sauces.

Parmesan cheese in sweet and sour meatballs is a strange combination, so if you want to make all-purpose meatballs, I recommend leaving it out. They will still be delicious!

The seasoning:

I kept my seasoning simple for a reason, but there are lots of ways you can mix it up!

Add in minced garlic, fresh chopped herbs, dried basil, or red pepper flakes for some spice! You could even add in a teaspoon of hot sauce if you like things on the hot side.

How to serve these meatballs:

These meatballs are great with a wide variety of sauces, or on their own! Here are a few ideas:

• Your favorite Roasted Tomato Sauce.
• In this Swedish Meatball sauce
• With your favorite store bought barbecue sauce or this homemade BBQ Sauce
• In this Slow Cooker Pineapple Brown Sugar Meatballs recipe

How to freeze meatballs:

I absolutely love having a big stash of homemade meatballs in the freezer — they’re perfect for adding to a simmering pot of sauce or soup for quick weeknight meals!

To freeze, simply bake until cooked through and allow to cool for 20-30 minutes.

Place in an airtight container or (even better!) zip top freezer bag — making sure to squeeze all the air out before sealing completely. Label, place in the freezer and freeze up to 3 months.

When ready to eat, you can simply toss right from frozen into whatever sauce you have simmering. Heat through and serve.

More meatball recipes you’ll love!

• Try this fun Porcupine Meatball recipe!
• Serve them up in this cozy Italian Meatball Soup.
• Sweet and Sour Crockpot Meatballs are a family favorite!

The post Easy Meatball Recipe appeared first on The Recipe Rebel.

Sometimes, the simplest things are often the most delicious, which is how I feel about this Pan Fried Chicken Breast. 

This recipe transforms the humble chicken breast into a juicy, flavorful piece of meat, seasoned with a homemade seasoning blend and drizzled with garlic butter. 

The result is perfectly cooked chicken breasts ready in 20 minutes or less. 

Pair them with your favorite sides, and you’ve got a foolproof meal that everyone will love. 

Love a classic seared chicken breast? Try my Juicy Air Fryer Chicken Breasts or this Spinach Stuffed Chicken Breast for something unique! Or go crispy and try this Parmesan Crusted Chicken.

Why you’ll love this easy skillet chicken recipe:

• Versatile: This easy chicken recipe goes with anything your heart desires, from basic green beans to fluffy mashed potatoes!
• Easy: This easy method is the best way to get the juiciest chicken breasts without drying them out.
• Lots of flavor: The homemade seasoning blend and garlic butter give the chicken breasts so much flavor!

Pan Fried Chicken Breast ingredients:

• Canola oil: This oil is great for pan-frying because it has a neutral flavor and high smoke point! You could also use vegetable oil or avocado oil if that’s what you have on hand. 
• Seasoning blend: I made a seasoning blend with garlic powder, paprika, onion powder, and salt and pepper for a bit of flavor.
• Boneless, skinless chicken breasts: Perfect for soaking up that flavorful seasoning blend and garlic butter. You can use boneless skinless chicken thighs if you prefer, but just make sure to adjust the cooking time as needed!
• Garlic butter: Butter and fresh minced garlic create the perfect garlic butter sauce to drizzle over the chicken once cooked.

How to make this Pan-Seared Chicken Breast recipe:

These Pan Fried Chicken Breasts are so quick and easy to make! Check the recipe card for the full list of instructions.

• Season and cook the chicken until it’s golden brown and cooked through.
• Add butter and garlic to the skillet, allowing the butter to melt.

Variations and Substitutions

• Seasoning: Feel free to switch up the seasoning and experiment a little! If you have a great multi-purpose seasoning you love, that will work fine.
• Taco: Swap the seasoning for taco seasoning, then slice your Pan Fried Chicken Breasts and serve with a taco salad.
• BBQ sauce: Skip the garlic butter sauce and brush with your favorite barbecue sauce (or another jarred sauce) before serving.
• Heat: Kick up the heat! Add a pinch (or more) of cayenne to the seasoning before coating the chicken.
• Fresh herbs: Feel free to chop up some fresh herbs and add them to the garlic butter for extra flavor. 

How to store leftover Pan Fried Chicken Breasts:

Store leftover chicken breasts in an airtight container in the fridge for up to 3 days. You can also pop the breasts in a freezer-safe bag and store them in the freezer for up to 3 months. Allow them to thaw in the fridge overnight before reheating!

Reheat the chicken in a skillet over medium heat with a splash of water or chicken broth to keep it moist. You can also microwave it, but the skillet will help refresh that crispness on the outside!

Serving suggestions:

Don’t leave your flavorful chicken hanging! Serve it up with your favorite sides for a complete meal that you’ll want to keep in your regular rotation. 

If you want to keep things on the lighter side, pair the chicken with Air Fryer Green Beans or this Easy Broccoli Salad. 

Want something more comforting? Make these Slow Cooker Mashed Potatoes or creamy Homemade Mac and Cheese to go on the side. For a little balance of both, go for Roasted Potatoes and Carrots! 

You can also make grain bowls by pairing the chicken with some Baked Rice and adding your favorite toppings! The options are truly endless here. 

More chicken breast recipes you’ll love:

• Baked Chicken Breast — the same simple deliciousness, but hands off cooking.
• Baked Tuscan Chicken Breasts — with a creamy, flavorful sauce!
• Slow Cooker Chicken Breast — so juicy and perfect for meal prep!

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Perfect Pan Fried Chicken Breasts

These Pan Fried Chicken Breasts are a quick and easy dinner option that’s full of flavor. With a simple seasoning mix and a garlic butter sauce, you can whip up a satisfying meal in 20 minutes!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 358cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil , divided
• ¾ teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• 2 boneless skinless chicken breasts
• 1-2 tablespoons butter
• ½ teaspoon minced garlic

US Customary – Metric

Instructions

• Heat 1 tablespoon oil in a small to medium skillet over medium heat.
• In a small bowl, stir together the salt, parsley, pepper, onion powder, garlic powder and paprika.
• Trim chicken breasts and flatten if necessary so they are nearly the same thickness across. To do this, cover chicken breast with plastic wrap and use a smooth meat mallet or rolling pin to pound lightly — my chicken breasts are about ¾" thick.
• Dry chicken breasts with paper towel, then drizzle each with ½ tablespoon oil and sprinkle with seasoning, dividing it between the two chicken breasts on both sides.
• Place chicken breasts in hot pan and cook for 6-8 minutes, until golden brown on the first side. Flip chicken breasts and cook an additional 6-8 minutes, until a meat thermometer reads 165°F in the thickest part of the chicken.
• (If chicken is browning quickly but is not cooked through, add ¼ cup of water to the pan to prevent burning. Continue cooking, and if water has evaporated but chicken is not yet cooked, you can continue adding ¼ cup water each time until chicken is cooked through)
• Add add butter and garlic to the skillet. Let melt and serve with chicken.

Video

Nutrition

Calories: 358cal | Carbohydrates: 1g | Protein: 24g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 813mg | Potassium: 418mg | Sugar: 1g | Vitamin A: 507IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

The post Pan Fried Chicken Breasts appeared first on The Recipe Rebel.

If you’re looking for a quick, comforting dinner that packs a punch of flavor, you have to make this Italian Sausage Orzo Pasta!

It’s made with mild Italian sausage, sautéed veggies, and tender orzo, cooked in a hearty tomato sauce, all in one pan.

You can have it on the table in just about 30 minutes, which is perfect for those busy nights when you need something delicious with minimal effort. 

Want more one pot meals for some easy weeknight dinners? Check out this One Pot American Goulash, One Pot Chicken Stew, and One Pot Pasta Primavera Recipe!

Why we love this one pot Orzo:

• One pot dinner: You can forget about the piles of dishes when making this orzo recipe because you only need one pan!
• 30-minute meal: This recipe comes together in half an hour, so it’s perfect for busy weeknights or whenever you need a quick, comforting meal!
• Flavorful: The Italian sausage, veggies, and rich tomato sauce sauce create a restaurant quality meal that hits the spot every time. 

Italian Sausage Orzo ingredients:

• Oil: Use a neutral oil, like olive or vegetable oil, to sauté the vegetables and sausage.
• Red bell pepper: Red bell pepper adds sweetness and color to the dish. You can swap it for a yellow or orange bell pepper if you like!
• Onion and garlic: These aromatics add tons of flavor! A yellow or white onion will work, and fresh garlic is always recommended.
• Italian sausage: Use mild or spicy Italian sausage, depending on your preference. You could also use another ground protein if you like! (Got extra? Try this easy Sausage and Peppers next!)
• Tomato paste: Tomato paste thickens the sauce and intensifies the tomato flavor.
• Herbs: Dried parsley, dried basil, and dried oregano provide a classic Italian flavor. You can use fresh, chopped herbs or swap with Italian seasoning if you like!
• Low sodium chicken broth: I like using low sodium chicken broth so I can control how much salt is in the sauce.
• Tomato or marinara sauce: Use your favorite tomato sauce or marinara for extra flavor.
• Dry orzo pasta: Orzo is a small rice-shaped pasta that’s perfect for soaking up the sauce. If you’re out of orzo, another short pasta will work just as well. Just adjust the cooking time depending on the pasta you choose!
• Fresh chopped spinach: Fresh spinach adds a pop of color and some greens. You can also use frozen spinach, but make sure to let it thaw before adding it to the dish. 
• Heavy cream (optional): A splash of cream adds a creamy texture to the sauce. If you’re looking for a lighter version, you can skip this!
• Parmesan cheese (for serving, optional): Grated Parmesan adds a savory, nutty finishing touch.

How to make Orzo with Italian Sausage:

This Italian Sausage Orzo Pasta is a lifesaver for busy weeknights! For the full list of recipe instructions, make sure to check out the recipe card.

• Sauté the bell pepper and onion until softened.
• Add the sausage to the pan and cook until browned. Drain excess grease if necessary.

• Stir in the tomato paste, garlic, and herbs, cooking for about a minute.
• Add broth and tomato sauce and bring to a simmer.

• Stir in the orzo pasta. Cover and cook until the pasta is al dente.
• Stir in spinach and heavy cream (if using). Serve with grated Parmesan if desired!

Variations and Substitutions

• Gluten-free: You can swap the orzo for your favorite short gluten-free pasta if you like!
• Dairy-free: Leave out the heavy cream or parmesan cheese for a completely dairy-free dinner. 

How to store Italian Sausage Orzo:

To store Italian Sausage Orzo Pasta, simply place any leftovers in an airtight container and refrigerate for up to 3 to 4 days.

To reheat, warm it in a pan over medium heat with a splash of chicken broth or water to loosen the sauce.

Can I freeze this dish?

Absolutely! This dish freezes well and will last in an airtight container in the freezer for up to 3 months.

Make sure to let it thaw in the fridge overnight before reheating. Keep in mind that the pasta will be a bit softer after freezing.

Serving suggestions:

This recipe is a hearty meal on its own, but it pairs perfectly with a simple side salad, Roasted Vegetables, Green Beans with Bacon or some crusty no-knead bread!

More one pot meals you’ll love:

• One Pot Taco Pasta Recipe — always a hit with the kids!
• One Pot Lemon Orzo pasta — fresh and perfect for any time of the year.
• One Pot Chicken Fajita Pasta — this one is loaded with vegetables!
• Healthier One Pot Skillet Lasagna — we never have any leftovers of this one.

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Italian Sausage Orzo Pasta

This Italian Sausage Orzo Pasta is a flavorful meal that only uses one pot! With savory sausage, aromatic garlic, and a touch of tomato sauce, it’s the perfect weeknight dinner that’s satisfying and easy to make.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 432cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 red bell pepper (finely diced)
• ½ large onion (finely diced)
• 375 grams Italian sausage (about ¾lb)
• 2 tablespoons tomato paste
• 3 cloves garlic (finely minced)
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 2½ cups low sodium chicken broth
• ½ cups tomato or marinara sauce
• 1½ cups dry orzo pasta
• 2 cups fresh chopped spinach
• 2 tablespoons heavy cream (optional)
• Parmesan for serving if desired

Instructions

• Heat a large saucepan over medium-high heat and add the oil.
• When hot, add the bell pepper and onion. Cook and stir until softened.
• Add the Italian sausage, cooking and stirring until browned. Drain some of the excess grease if desired.
• Stir in tomato paste, garlic, parsley, salt, basil, and oregano. Cook and stir 1 minute.
• Stir in the broth and tomato sauce and bring to a simmer. Add the uncooked orzo pasta and stir well.
• Cover, reduce heat to medium-low, and cook, stirring often, until al dente (about 10-12 minutes).
• Stir in spinach and cream, if using. Taste and adjust seasonings as desired before serving with Parmesan or as desired.

Video

Notes

Ingredients and Substitutions:

Vegetables: there’s lots of room for more vegetables in here! You can add firmer vegetables with the onion and pepper, and softer or frozen vegetables at the end.

Italian sausage: you can swap this for turkey or chicken sausage, ground beef, or another protein if desired. 

Broth: if using salted broth, you may want to reduce the added salt and season before serving.

*This recipe is best eaten immediately but you can reheat in a skillet with a splash of broth to serve later.

Nutrition

Calories: 432cal | Carbohydrates: 35g | Protein: 17g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 1026mg | Potassium: 568mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1806IU | Vitamin C: 33mg | Calcium: 52mg | Iron: 2mg

The post Italian Sausage Orzo Pasta appeared first on The Recipe Rebel.