I love pesto on just about everything, but especially chicken. This easy pesto chicken is so quick to make with jarred pesto, or you can upgrade it with homemade instead. It’s rich, creamy, and fresh– so delicious with pasta, rice, or potatoes. My whole family loves this recipe!

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Pesto Chicken Recipe

When I want something quick, easy, and super flavorful for dinner, I make this pesto chicken recipe. Just 6 ingredients and 30 minutes!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 510kcal

Author Laurel Perry

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons pesto
• 1 tablespoon olive oil

For the Sauce

• ¼ cup dry white wine
• ¾ cup heavy cream room temperature
• ½ cup pesto
• 1 pint cherry tomatoes halved
• 2 tablespoons freshly grated Parmesan cheese
• Chopped fresh basil optional, for serving

Instructions

• Pat the chicken breasts dry and slice them in half into cutlets. You should have four total. Season both sides with salt and pepper.
  2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
  
• Place the chicken in a bowl and toss with the 2 tablespoons of pesto until well coated. Set aside.
  2 tablespoons pesto
  
• Heat the olive oil in a large skillet over medium heat. Once hot, sear the chicken on both sides until cooked through, about 4-5 minutes per side. Set the chicken aside.
  1 tablespoon olive oil
  
• Add the wine to the skillet and scrape off any browned bits from the bottom of the pan.
  ¼ cup dry white wine
• Stir in the heavy cream and pesto. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
  ¾ cup heavy cream, ½ cup pesto
• Add the tomatoes and cook until warmed through, 1-2 minutes.
  1 pint cherry tomatoes
  
• Return the chicken to the pan and spoon the sauce over to coat.
• Serve topped with Parmesan cheese and fresh basil.
  Chopped fresh basil, 2 tablespoons freshly grated Parmesan cheese
  

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 10g | Protein: 30g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 1148mg | Potassium: 752mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2068IU | Vitamin C: 29mg | Calcium: 134mg | Iron: 2mg

How to Make Pesto Chicken Step by Step

Cut the Chicken: Pat 2 boneless, skinless chicken breasts dry and slice them in half into cutlets. You should have four total. Season both sides with salt and pepper.

Marinate the Chicken: Place the chicken in a bowl and toss with the 2 tablespoons of pesto until well coated. Set aside.

Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, sear the chicken on both sides until cooked through, about 4-5 minutes per side. Set the chicken aside.

Make the Pesto Sauce: Add ¼ cup of dry white wine to the skillet and scrape off any browned bits from the bottom of the pan. Stir in ¾ cup of room-temperature heavy cream and ½ cup of pesto. Bring to a simmer and cook until slightly thickened, about 3-4 minutes. Add 1 pint of halved cherry tomatoes and cook until warmed through, 1-2 minutes.

Warm and Serve: Return the chicken to the pan and spoon the sauce over to coat. Serve topped with 2 tablespoons of Parmesan cheese and fresh basil.

How to Store and Reheat

Store leftover pesto chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan set over medium-low heat, stirring in a little extra cream to loosen the sauce.

Serving Suggestions

This pesto chicken is so saucy, making it perfect for serving over pasta or mashed potatoes. When I want something a little healthier, I like to serve it with garlic mashed cauliflower!

More Chicken Recipes To Try

Dinners

Lemon Chicken with White Wine

Dinners

Melt in Your Mouth Caesar Chicken

Dinners

Apricot Chicken

Dinners

Baked Italian Chicken

The post Pesto Chicken appeared first on The Cookie Rookie®.

There’s nothing better than crispy fried shrimp on a hot summer afternoon. I love to squeeze a little lemon juice on top and dip them in a chilled creamy dipping sauce. My mouth is watering just thinking about it!

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Fried Shrimp Recipe

Fried shrimp are a summertime favorite at my house! Tender, juicy shrimp coated in seasoned breading and fried to golden perfection.

Step-by-step photos can be seen below the recipe card.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 273kcal

Author Laurel Perry

Equipment

• Dutch Oven
• Deep Frying Thermometer
• Baking Sheet

Ingredients

• 1 pound large shrimp peeled and deveined; tails on or off
• 1 cup buttermilk
• ½ cup cornmeal
• ¾ cup all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons ground paprika
• 1½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground cayenne pepper
• Vegetable oil for frying
• Fresh parsley optional, for garnish
• Lemon wedges optional, for garnish

Instructions

• If frozen, thaw the shrimp and pat dry. Place them in a large bowl with the buttermilk. Toss to coat and let sit at room temperature for 10 minutes.
  1 pound large shrimp, 1 cup buttermilk
  
• Meanwhile, whisk the cornmeal, flour, garlic powder, paprika, salt, pepper, and cayenne in a shallow bowl.
  ½ cup cornmeal, ¾ cup all-purpose flour, 2 teaspoons garlic powder, 2 teaspoons ground paprika, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper, ½ teaspoon ground cayenne pepper
  
• A few at a time, shake the excess buttermilk off of the shrimp and bread them in the cornmeal mixture. Coat them completely, using your hands as needed to press the breading onto the shrimp.
  
• Heat a large Dutch oven with 3 inches of oil to 350°F. Line a baking sheet with paper towels. In batches, fry the shrimp until golden brown, about 3-4 minutes. Stir the shrimp a little bit as they cook so they don't stick together.
  Fresh parsley, Lemon wedges
  
• Remove the shrimp from the oil and place them on the paper towel-lined baking sheet to drain. Season with another pinch of salt, parsley, and serve with lemon wedges.
  

Notes

• I prefer to use vegetable oil for frying because it has a neutral flavor and a high smoke point.

Nutrition

Serving: 5shrimp | Calories: 273kcal | Carbohydrates: 26g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 1053mg | Potassium: 232mg | Fiber: 2g | Sugar: 2g | Vitamin A: 601IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 2mg

How to Fry Shrimp Step-by-Step

Marinate the Shrimp: If frozen, thaw 1 pound of large peeled and deveined shrimp and pat dry. Place them in a large bowl with 1 cup of buttermilk. Toss to coat and let sit at room temperature for 10 minutes.

Make the Breading: Meanwhile, whisk ½ cup of cornmeal, ¾ cup of all-purpose flour, 2 teaspoons of garlic powder, 2 teaspoons of ground paprika, 1½ teaspoons of kosher salt, ½ teaspoon of ground black pepper, and ½ teaspoon of ground cayenne pepper.

Bread the Shrimp: A few at a time, shake the excess buttermilk off of the shrimp and bread them in the cornmeal mixture. Coat them completely, using your hands as needed to press the breading onto the shrimp.

Fry the Shrimp: Heat a large Dutch oven with 3 inches of vegetable oil to 350°F. Line a baking sheet with paper towels. In batches, fry the shrimp until golden brown, about 3-4 minutes. Stir the shrimp a little bit as they cook so they don’t stick together.

Drain the Shrimp: Remove the shrimp from the oil and place them on the paper towel-lined baking sheet to drain. Season with another pinch of salt, fresh parsley, and serve with lemon wedges.

How to Store and Reheat

Store leftover fried shrimp in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven on a wire rack set in a baking sheet for 10-15 minutes, or until warmed through.

Serving Suggestions

These fried shrimp aren’t complete without a dipping sauce! Of course, classic tartar sauce is always a good choice. But I really love serving these shrimp with bang bang sauce for a little extra spice or honey mustard for a sweet and tangy dip.

More Shrimp Recipes To Try

Appetizers

Bacon Wrapped Shrimp

Dinners

Garlic Butter Shrimp

Appetizers

Bang Bang Shrimp

Dinners

Honey Sesame Shrimp

The post Fried Shrimp appeared first on The Cookie Rookie®.

Three layers of toasty, buttery, mayo-slathered toast are what separates this club sandwich from just any old sandwich. You can fill it up with all your favorite deli meats and cheeses, but the three layers of bread are key! They make this sandwich super crispy, crunchy, and satisfying to eat.

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Club Sandwich Recipe

This club sandwich has the perfect blend of flavors and textures. It's loaded with lettuce, tomato, bacon, cheddar, turkey, and ham!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Sandwiches

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 sandwiches

Calories 897kcal

Author Laurel Perry

Ingredients

• 12 slices sourdough sandwich bread
• 4 tablespoons unsalted butter (½ stick)
• ¾ cup mayonnaise divided
• 4 leaves romaine lettuce cut in half crosswise
• 8 slices tomato
• Kosher salt and freshly ground black pepper to taste
• 8 slices cooked bacon
• 4 slices cheddar cheese
• 8 slices deli turkey
• 8 slices deli ham

Instructions

• Toast the bread until lightly golden. Lightly butter both sides of each slice (about 1 teaspoon per slice).
  12 slices sourdough sandwich bread, 4 tablespoons unsalted butter
  
• Lay out 8 pieces of bread. Spread 1 tablespoon mayo on one side of each slice.
  ¾ cup mayonnaise
  
• To 4 of the slices, layer on the romaine and tomato. Season lightly with salt and pepper. Top with the bacon.
  4 leaves romaine lettuce, 8 slices tomato, Kosher salt and freshly ground black pepper, 8 slices cooked bacon
  
• To the remaining 4 pieces of bread, layer on the cheese, turkey, and ham. Place this stack ham side up on top of the bacon layered bread.
  4 slices cheddar cheese, 8 slices deli turkey, 8 slices deli ham
  
• Spread 1 tablespoon mayo on one side of the remaining bread. Place them mayo side down on top of the turkey.
  
• Use toothpicks to secure the sandwiches, slice and serve.

Video

Nutrition

Serving: 1sandwich | Calories: 897kcal | Carbohydrates: 42g | Protein: 32g | Fat: 67g | Saturated Fat: 21g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1905mg | Potassium: 583mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3443IU | Vitamin C: 9mg | Calcium: 307mg | Iron: 4mg

How to Make a Club Sandwich Step-by-Step

Toast the Bread: Toast 12 slices of sandwich bread until lightly golden. Lightly butter both sides of each slice (about 1 teaspoon per slice).

Spread the Mayo: Lay out 8 pieces of bread. Spread 1 tablespoon mayo on one side of each slice.

Layer One Side: To 4 of the bread slices, layer on 4 leaves of romaine lettuce (1 per bread slice) and 8 slices of tomato (2 per bread slice). Season lightly with salt and pepper. Top with 8 slices of cooked bacon (2 per bread slice).

Layer the Other Side: To the remaining 4 pieces of bread, layer on 4 slices of cheddar cheese (1 per bread slice), 8 slices of deli turkey (2 per bread slice), and 8 slices of deli ham (2 per bread slice). Place this stack ham side up on top of the bacon layered bread.

Stack: Spread 1 tablespoon mayo on one side of the remaining bread. Place them mayo side down on top of the turkey.

Serve: Use toothpicks to secure the sandwiches, slice, and serve.

How to Store

A club sandwich tastes best on the day it’s made, but it will keep well for up to 24 hours in the refrigerator. Beyond that, it will likely be too soggy to enjoy.

Serving Suggestions

I like to serve my club sandwiches with potato chips (I love these baked sweet potato chips) and a pickle spear, just like at my favorite diner. They’re also tasty with french fries or fried pickles.

More Sandwich Recipes to Try!

Browse All Sandwiches

Dinners

Chicken Salad Sandwich Recipe

Dinners

Pulled Pork Grilled Cheese Sandwich

Dinners

Fried Fish Sandwich

Dinners

Slow Cooker Italian Beef Sandwiches (Leftover Roast Recipe Idea)

The post Club Sandwich appeared first on The Cookie Rookie®.

This creamy, cheesy, bacon sandwich is made with simple ingredients that I almost always keep on hand. Ranch seasoning and ranch dressing are must-have staples in my kitchen!

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Chicken Bacon Ranch Sandwich Recipe

This flavorful chicken bacon ranch sandwich is chock full of juicy chicken, crispy bacon, creamy cheese, and tangy ranch dressing!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Sandwiches

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 sandwiches

Calories 674kcal

Author Sabine Venier

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1½ tablespoons ranch seasoning
• 8 slices bacon
• 4 hamburger buns or your favorite sandwich buns
• ½ cup ranch dressing
• 1 cup shredded lettuce
• 4 slices cheddar cheese

Instructions

• Pat the chicken breasts dry and pound them to an even thickness. In a small bowl, combine the olive oil and ranch seasoning, then rub this mixture over the chicken breasts. Set them aside.
  4 boneless, skinless chicken breasts, 2 tablespoons olive oil, 1½ tablespoons ranch seasoning
  
• Heat a skillet over medium heat and fry the bacon until crispy, approximately 3 minutes per side. Transfer the cooked bacon to a plate lined with paper towels, retaining the bacon fat in the skillet.
  8 slices bacon
  
• In the same skillet, cook the chicken over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for a few minutes before slicing.
  
• Carefully wipe the pan clean using paper towels, then toast the burger buns in it for 1 minute or until they are golden brown.
  4 hamburger buns
  
• Spread ranch dressing on the bottom halves of the toasted buns, and then top them with lettuce.
  ½ cup ranch dressing, 1 cup shredded lettuce
  
• Slice the chicken and place the slices on top of the lettuce. Then, add the cheese and bacon on top. Spread additional ranch dressing on the inside of the top half of the burger bun, and then close the sandwich.
  4 slices cheddar cheese
  

Notes

• For meal prep, I like to make the chicken ahead (you can do this up to 2 days ahead) and store it in the refrigerator so it’s ready to go. 
  If you’re not keen on the ranch flavor, you can substitute it with your favorite spread, like honey mustard, garlic aioli, or mayo.
• In the summer, I like to grill the chicken instead of pan-searing it, too.

Nutrition

Serving: 1sandwich | Calories: 674kcal | Carbohydrates: 27g | Protein: 60g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 1451mg | Potassium: 1050mg | Fiber: 1g | Sugar: 5g | Vitamin A: 189IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 3mg

How to Make Chicken Bacon Ranch Sandwiches Step-by-Step

Season the Chicken: Pat 4 boneless, skinless chicken breasts dry and pound them to an even thickness. In a small bowl, combine 2 tablespoons of olive oil and 1½ tablespoons of ranch seasoning, then rub this mixture over the chicken breasts. Set them aside.

Fry the Bacon: Heat a skillet over medium heat and fry 8 slices of bacon until crispy, approximately 3 minutes per side. Transfer the cooked bacon to a plate lined with paper towels, retaining the bacon fat in the skillet.

Cook the Chicken: In the same skillet, cook the chicken over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for a few minutes before slicing.

Toast the Buns: Buns: I like to use homemade hamburger buns, but any sandwich bun will work, so use whatever you have on hand. Carefully wipe the pan clean using paper towels, then toast 4 hamburger buns in it for 1 minute or until they are golden brown.

Spread with Ranch: Spread ½ cup of ranch dressing on the bottom halves of the toasted buns, and then top them with 1 cup of shredded lettuce.

Assemble the Sandwiches: Slice the chicken and place the slices on top of the lettuce. Then, add 4 slices of cheddar cheese and 8 slices of cooked bacon on top. Spread additional ranch dressing on the inside of the top half of the burger bun, and then close the sandwich.

How to Store and Reheat

To prep for lunch, wrap the sandwich tightly in parchment paper or aluminum foil, or place it in a sandwich container for up to 24 hours. If possible, keep the ranch dressing and other wet components separate until ready to eat to prevent the bread from becoming soggy. Assemble and reheat when ready to eat.

Serving Suggestions

This chicken bacon ranch sandwich is great with a green goddess salad, some creamy coleslaw, or a light bowl of cabbage soup. For a heartier meal, serve with fries or my favorite ranch potato salad.

More Chicken Sandwich Recipes To Try

Dinners

Chicken Salad Sandwich Recipe

Dinners

Crispy Chicken Sandwich

Dinners

Chicken Cordon Bleu Sandwich

Chicken

Chicken Alfredo Sandwich (Crockpot Recipe)

The post Chicken Bacon Ranch Sandwich appeared first on The Cookie Rookie®.

The thought of handling raw beef sounds so intimidating, but I promise it’s not so bad. Steak tartare is eaten and enjoyed all around the world, and with proper food handling techniques, you, too, can make it at home! This simple and delicious dish is simple to make in just 30 minutes. It tastes just like the one from my favorite French restaurant and I love making it to impress dinner party guests!

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Steak Tartare Recipe

This gourmet beef tartare is easy enough to make at home! Mix fresh steak with capers, anchovies, and other briny ingredients to make this true delicacy.

Step-by-step photos can be seen below the recipe card.

Course Appetizer, Main Course

Cuisine French

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 345kcal

Author Becky Hardin

Ingredients

• 1 pound raw steak
• 1 shallot
• 1-2 pickles
• 1 tablespoon capers
• 2 anchovies
• 2 large egg yolks
• 1 teaspoon Dijon mustard
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground paprika plus more, for serving
• ⅛ teaspoon ground cayenne pepper

For Serving

• 4 large egg yolks
• Chopped fresh parsley optional
• Olive oil optional, for drizzling

Instructions

• Wash your hands, work surface, and utensils well before beginning (see note).
• Trim away any visible fat or connective tissue from the steaks.
  1 pound raw steak
  
• Cut the fillet into thin slices, followed by thin strips, and finally finely chop it into small, uniform pieces. Alternatively, you can ask your butcher to finely grind the beef for you.
  
• Finely mince the shallots, pickles, capers, and anchovies. Ensure that all these ingredients are finely minced to blend well with the meat.
  1 shallot, 1-2 pickles, 1 tablespoon capers, 2 anchovies
  
• In a mixing bowl, combine the finely chopped beef, egg yolks, Dijon mustard, ketchup, Worcestershire sauce, kosher salt, freshly ground black pepper, paprika, and a pinch of cayenne pepper. Then fold in the finely chopped shallots, pickles, capers, and anchovies into the tartare base.
  1 teaspoon Dijon mustard, 2 tablespoons ketchup, 2 tablespoons Worcestershire sauce, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ¼ teaspoon ground paprika, ⅛ teaspoon ground cayenne pepper, 2 large egg yolks
  
• There are several ways to present steak tartare. You can use a food ring mold to create a neat, round shape on the serving plate. Alternatively, you can simply mound the tartare on each plate using a spoon.
  
• If desired, make a small well in the center of each portion of tartare. This is where you’ll place the egg yolk. Place one yolk in the well you created on each portion of tartare.
  4 large egg yolks
  
• Sprinkle a pinch of paprika or garnish with additional capers, chopped parsley, or a drizzle of olive oil.
  Chopped fresh parsley, Olive oil
• Serve the steak tartare immediately with toasted bread, crostini, or crackers. It’s best enjoyed fresh and is perfect as an appetizer or a light main course.

Notes

• Note: Steak tartare is a raw dish, so it’s crucial to use fresh, high-quality ingredients and practice good food safety by handling the meat properly. Make sure to use gloves and properly wash your hands.
•  This dish is not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.
• Inform your butcher that the steak will be consumed raw so that they can give you the freshest beef possible.
• Never use pre-ground meat for steak tartare. There is a high risk for bacterial contamination. As tempting as it may be, do not use a food processor to chop the meat. It is too easy to overprocess it, leading to an unpleasant tough texture.
• A tender and lean cut like beef fillet tenderloin or sirloin is typically preferred. These cuts are known for their tenderness and mild flavor, making them ideal for this dish.
• Leftover steak tartare is not recommended for storage due to the risk of bacterial growth and a change in texture. It’s best to prepare and consume only the amount you plan to enjoy in one sitting.
• Keep the meat refrigerated at all times.
• To make the steak easier to cut, place it in the freezer for about 20 minutes.

Nutrition

Serving: 0.25pound | Calories: 345kcal | Carbohydrates: 6g | Protein: 28g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 346mg | Sodium: 815mg | Potassium: 479mg | Fiber: 1g | Sugar: 3g | Vitamin A: 553IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 3mg

How to Make Steak Tartare Step by Step

Trim the Steak: Wash your hands, work surface, and utensils well before beginning. Trim away any visible fat or connective tissue from 1 pound of raw steak.

Chop the Steak: Cut the fillet into thin slices, followed by thin strips, and finally finely chop it into small, uniform pieces. Alternatively, you can ask your butcher to finely grind the beef for you.

Mince the Veg: Finely mince 1 shallot, 1-2 pickles, 1 tablespoon of capers, and 2 anchovies. Ensure that all these ingredients are finely minced to blend well with the meat.

Mix the Tartare: In a mixing bowl, combine the finely chopped beef with 2 large egg yolks, 1 teaspoon of Dijon mustard, 2 tablespoons of ketchup, 2 tablespoons of Worcestershire sauce, ½ teaspoon of kosher salt, ¼ teaspoon of freshly ground black pepper, ¼ teaspoon of ground paprika, and a pinch of cayenne pepper. Then fold in the finely chopped shallots, pickles, capers, and anchovies into the tartare base.

Shape the Tartare: There are several ways to present steak tartare. You can use a food ring mold to create a neat, round shape on the serving plate. Alternatively, you can simply mound the tartare on each plate using a spoon.

Make a Well: If desired, make a small well in the center of each portion of tartare. This is where you’ll place the egg yolk. Place one yolk in the well you created on each portion of tartare.

Serve the Tartare: Sprinkle a pinch of paprika or garnish with additional capers, chopped parsley, or a drizzle of olive oil. Serve the steak tartare immediately with toasted bread, crostini, or crackers. It’s best enjoyed fresh and is perfect as an appetizer or a light main course.

Serving Suggestions

Steak tartare is typically served with toasted bread, crostini, or crackers. It can also be accompanied by a side salad (we love this spinach berry salad), fresh greens, or pickles for added texture and flavor contrast.

More Fancy Recipes To Try

One Pot/One Pan

French Onion Soup

Spices

Herbs de Provence Recipe

Dinners

New York Strip Steak with Red Wine Balsamic Reduction

Dinners

Peppercorn Steak with Brandy Cream Sauce

The post Steak Tartare appeared first on The Cookie Rookie®.

Buffalo wings are one of my favorite foods, so turning them into pizza felt like a no-brainer. I like my wings with blue cheese dressing, so I used that as the creamy sauce base. Topped with homemade buffalo sauce, shredded chicken, and a blend of creamy mozzarella and tangy blue cheese, this pizza is ridiculously good.

I usually use store-bought dough, but if I’m feeling adventurous, I’ll make homemade pizza dough!

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Buffalo Chicken Pizza Recipe

Buffalo chicken pizza is creamy, tangy, and spicy–all of my favorite things. Topped with crunchy celery, this pizza is so craveable!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 545kcal

Author Laurel Perry

Equipment

• Pizza Stone OR
• Baking Sheet
• Pizza Peel

Ingredients

• 2 cups shredded cooked chicken
• ⅓ cup Buffalo sauce (click for recipe!)
• 2 tablespoons cornmeal for dusting the pizza peel
• 1 pound pizza dough (click for recipe!)
• ¼ cup blue cheese dressing
• 1 cup freshly shredded mozzarella cheese
• ¼ cup crumbled blue cheese
• 1 rib celery diced small
• Hot sauce optional, for drizzling

Instructions

• Toss shredded cooked chicken with the Buffalo sauce and set aside.
  2 cups shredded cooked chicken, ⅓ cup Buffalo sauce
  
• Arrange a pizza stone or upside-down baking sheet on the middle rack of your oven. Preheat the oven to 500°F, or as hot as it will go.
• Dust a pizza peel or piece of parchment paper heavily with cornmeal. Stretch or roll the pizza dough into a 12-inch circle or larger. Larger will give you a crispier crust; smaller, a thicker crust.
  2 tablespoons cornmeal, 1 pound pizza dough
  
• Place the dough on your prepared pizza peel or parchment paper.
• Working quickly to prevent the pizza dough from sticking to the peel, spread the blue cheese dressing on the bottom of the pizza, leaving a 1 inch border around the edge.
  ¼ cup blue cheese dressing
  
• Top with chicken, mozzarella cheese, and blue cheese crumbles.
  1 cup freshly shredded mozzarella cheese, ¼ cup crumbled blue cheese
  
• Using your pizza peel or parchment, slide the pizza into the oven with a quick motion.
• Bake for 9-13 minutes or until the cheese is melted and the crust is golden brown. Remove from the oven and let cool for 2-3 minutes.
• Top with celery and hot sauce if desired, slice, and serve.
  1 rib celery, Hot sauce
  

Video

Notes

• If you don’t have a pizza peel, a cutting board will also work. Place parchment on top and use gloved hands to gently shift the pizza onto the stone or baking sheet.
• If your dough won’t slide off the pizza peel or parchment paper, gently lift up the sides and spread some more cornmeal under the pizza. The quicker you top and get your pizza in the oven, the less likely it is to stick.
• I like to use leftover shredded cooked chicken, but store-bought rotisserie chicken also works.

Nutrition

Serving: 2slices | Calories: 545kcal | Carbohydrates: 59g | Protein: 36g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 81mg | Sodium: 1910mg | Potassium: 246mg | Fiber: 2g | Sugar: 8g | Vitamin A: 328IU | Vitamin C: 0.4mg | Calcium: 212mg | Iron: 4mg

How to Make Buffalo Chicken Pizza Step by Step

Sauce the Chicken: Toss 2 cups of shredded cooked chicken with ⅓ cup of Buffalo sauce and set aside.

Prep the Dough: Arrange a pizza stone or upside-down baking sheet on the middle rack of your oven. Preheat the oven to 500°F, or as hot as it will go. Dust a pizza peel or piece of parchment paper heavily with 2 tablespoons of cornmeal. Stretch or roll 1 pound of pizza dough into a 12-inch circle or larger. Larger will give you a crispier crust; smaller, a thicker crust.

Sauce the Dough: Place the dough on your prepared pizza peel or parchment paper. Working quickly to prevent the pizza dough from sticking to the peel, spread ¼ cup of blue cheese dressing on the bottom of the pizza, leaving a 1-inch border around the edge.

Top the Pizza: Top with the chicken, 1 cup of shredded mozzarella cheese, and ¼ cup of blue cheese crumbles.

Bake and Serve: Using your pizza peel or parchment, slide the pizza into the oven with a quick motion. Bake for 9-13 minutes or until the cheese is melted and the crust is golden brown. Remove from the oven and let cool for 2-3 minutes. Top with 1 rib of diced celery and hot sauce if desired. Slice and serve.

How to Store and Reheat

Store leftover Buffalo chicken pizza in an airtight container in the refrigerator for up to 3 days or freeze individual slices with parchment between them in a Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating slices in a 350°F oven for 5-7 minutes or in a covered dry skillet with 1 teaspoon of water until warmed through.

Serving Suggestions

I like to serve Buffalo chicken pizza with extra Buffalo sauce or ranch dressing for dipping. Some garlic knots or mozzarella sticks would be the perfect accompaniment. When I want something a little healthier, I’ll make a spinach salad, too.

More Pizza Recipes To Try

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Breakfast Pizza

Cookies

S’mores Dessert Pizza Recipe (Easy S’mores Pizza)

Dinners

White Pizza (Mellow Mushroom Copycat)

Dinners

Cauliflower Pizza Crust (Low Carb)

The post Buffalo Chicken Pizza appeared first on The Cookie Rookie®.

When I was a kid, I loved garlic bread pizzas because they just seemed more fun than regular pizza, and I think my kids feel the same way. I know they love being able to pick their own toppings–though it’s usually just pepperonis or extra cheese.

Even though this recipe is just as easy as the ones I had after school (way back when), this version definitely taste even better. I think making the garlic butter from scratch is the real secret!

Tips for Beginners

• Use minced or pressed garlic. Fresh garlic cloves will have the most flavor, but those jars of minced garlic are great for convenience.
• Fresh parsley is used for the garlic butter, and as garnish. You can use your preferred herbs instead (basil, tarragon, or Italian seasoning if you don’t have fresh herbs).
• Store-bought jar of pizza sauce is easiest, or try making my homemade marinara sauce.

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Garlic Bread Pizza Recipe

Quick, easy, and fun to make, these French bread pizzas with homemade garlic butter, pizza sauce, and toppings are the perfect meal!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch

Cuisine American, Italian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 744kcal

Author Laurel Perry

Ingredients

For the Garlic Butter:

• ½ cup salted butter softened
• 6 garlic cloves finely minced or pressed
• 1 tablespoon chopped fresh parsley

For the French Bread Pizzas:

• 1 pound French bread or Italian bread
• ½ cup pizza sauce
• 8 ounces low-moisture mozzarella cheese shredded
• 15 pepperoni slices
• 2 tablespoons parmesan cheese
• red pepper flakes optional
• chopped fresh parsley to garnish, optional

Instructions

• Preheat the oven to 400℉. Line a sheet pan with parchment paper and set aside.
• In a small bowl, mix together all the ingredients for the garlic butter.
  ½ cup salted butter, 6 garlic cloves, 1 tablespoon chopped fresh parsley
  
• Cut the bread in half lengthwise to make 2 long pieces, just like garlic bread.
  1 pound French bread
  
• Spread half of the butter mixture on each piece of bread. Place the bread, cut side up, on the prepared sheet pan. Bake for 5 minutes.
  
• Remove from the oven and spread ¼ cup pizza sauce on each bread.
  ½ cup pizza sauce
  
• Evenly divide the shredded mozzarella, pepperoni, and parmesan between the slices of bread.
  8 ounces low-moisture mozzarella cheese, 15 pepperoni slices, 2 tablespoons parmesan cheese
  
• Bake for 15-18 minutes or until cheese is bubbly and the edges of the bread are golden. Remove from the oven and let sit for 2-3 minutes.
• Garnish with red pepper flakes, parsley, and more parmesan, if desired. Slice and serve.
  red pepper flakes, chopped fresh parsley
  

Video

Notes

• A bakery style loaf with a soft crust is best for this recipe.
• For an uber fast dinner use frozen garlic bread in place of the bread and garlic butter mixture. If starting with frozen garlic bread, skip the garlic butter, then just add the pizza sauce, cheese, and toppings.
• Low-moisture, freshly-shredded mozzarella is best for this recipe. I also mix in some Parmesan.

Nutrition

Calories: 744kcal | Carbohydrates: 65g | Protein: 29g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1570mg | Potassium: 345mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1291IU | Vitamin C: 5mg | Calcium: 496mg | Iron: 5mg

How to Make Garlic Bread Pizza Step by Step

Make the Garlic Butter: Preheat the oven to 400℉. Line a sheet pan with parchment paper and set aside. Next, in a small bowl, mix together ½ cup of softened salted butter, 6 minced garlic cloves, and 1 tablespoon of chopped fresh parsley.

Slice the Bread: Cut a loaf of French bread in half lengthwise, to make 2 long pieces.

Spread on the Garlic Butter: Spread half of the garlic butter mixture onto each piece of bread.

Bake: Place the bread, buttered side up, on the prepared sheet pan, and bake for 5 minutes.  

Add the Pizza Sauce: Remove from the oven, then spread ¼ cup of pizza sauce on each piece of bread.

Add the Toppings: Evenly divide 8 ounces of shredded mozzarella cheese, 14-15 pepperoni slices, and 2 tablespoons of parmesan cheese between the 2 slices of bread. Then bake the French bread pizzas for 15-18 minutes, or until cheese is bubbly and the edges of the bread are golden. Remove from the oven and let them sit for 2-3 minutes.

Serve: Garnish the garlic bread pizzas with red pepper flakes, parsley, and more parmesan, if desired. Then slice and serve!

Topping Ideas

I love how versatile these easy garlic bread pizzas are–you can really get creative with the toppings, and make them however you like. Keep it classic with pepperonis, sausage crumbles, cheese, olives, or peppers. Or make them feel a little gourmet, with roasted garlic, feta crumbles, sun-dried tomatoes, pesto, or anything else you can dream up!

How to Store and Reheat

These are best served fresh after baking, but they can be stored wrapped in foil (or in an airtight container) in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to make them crisp again.

Serving Suggestions

These French bread pizzas make a fun lunch, snack, or easy dinner! Since they’re garlic bread and pizza in one, they’re great as a quick meal without any extras. For the little ones, I try to add some applesauce or sweet potato chips to the plate so they get some fruits and veggies in too. For myself, I toss up a greek salad or cucumber tomato salad.

More Fun Pizza Recipes To Try

• Pizza Bagels
• Pizza Sticks
• Texas Toast Pizza
• Pizza Cupcakes
• Air Fryer Pizza Rolls
• Pizza Sliders
• More Pizza Recipes

The post Garlic Bread Pizza appeared first on The Cookie Rookie®.

In spite of the name, this pancake isn’t Dutch at all. In fact, it’s a German invention, and the name probably stems from the autonym “Deutsch.” It’s like a cross between a popover and a crepe— light, sweet, and eggy with crispy edges. But the best part is that I don’t have to babysit my stove all morning. This German pancake recipe is baked in the oven in one big batch, so everyone has a hot fresh breakfast all at the same time!

How to Store and Reheat

I recommend enjoying your Dutch baby on the day it’s made, but leftovers will keep for up to 5 days in the refrigerator or up to 1 month in the freezer. Let thaw overnight before reheating in a 350°F oven for about 10 minutes.

Serving Suggestions

I like to serve my German pancake sprinkled with powdered sugar, drizzled with maple syrup, and topped with a bit of fresh fruit. It’s also great with my homemade lemon syrup or some honey butter. For some protein, I like scrambled eggs or brown sugar bacon.

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Dutch Baby Recipe

Make quick work of breakfast with this 6-ingredient Dutch baby. This tasty and beautiful German pancake is baked in the oven– so easy!

Step-by-step photos can be seen below the recipe card.

Course Breakfast

Cuisine german

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 274kcal

Author Krista Teigen

Equipment

• 9×13 Baking Pan
• High Powered Blender

Ingredients

• 6 tablespoons unsalted butter sliced into squares (¾ stick)
• 6 large eggs
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon kosher salt

Optional Toppings

• Fresh berries
• Powdered sugar
• Maple syrup

Instructions

• Preheat the oven to 425°F.
• Spread the squares of butter out in a 9×13 casserole dish, and place the dish in the oven for 3 minutes.
  6 tablespoons unsalted butter
  
• Add the eggs, milk, vanilla extract, flour, and salt to a blender.
  6 large eggs, 1 cup milk, 1 teaspoon pure vanilla extract, 1 cup all-purpose flour, ¼ teaspoon kosher salt
• Blend until smooth.
  
• Pour the batter into the casserole dish.
  
• Bake for 17-20 minutes, or until the edges have puffed up and turned golden brown.
  
• Slice and serve with your favorite toppings.
  Fresh berries, Powdered sugar, Maple syrup

Video

Notes

Storage: Store a Dutch baby in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Nutrition

Serving: 1serving | Calories: 274kcal | Carbohydrates: 18g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 221mg | Sodium: 185mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 686IU | Calcium: 85mg | Iron: 2mg

How to Make a Dutch Baby Step by Step

Prep the Baking Dish: Preheat the oven to 425°F. Spread 6 tablespoons of unsalted butter sliced into squares out in a 9×13 casserole dish, and place the dish in the oven for 3 minutes.

Blend the Batter: Add 6 large eggs, 1 cup of milk, 1 teaspoon of pure vanilla extract, 1 cup of all-purpose flour, and ¼ teaspoon of kosher salt to a blender. Blend until smooth.

Pour the Batter: Pour the batter into the casserole dish.

Bake and Serve: Bake for 17-20 minutes, or until the edges have puffed up and turned golden brown. Slice and serve with your favorite toppings.

More Breakfast Recipes To Try

Kid-Friendly Recipes

Chocolate Donuts

Oven Baked

Blueberry Sheet Pan Pancakes

Kid-Friendly Recipes

Breakfast Pizza

Breakfast

Super Easy Banana Pancakes (Dairy Free Pancakes Made in a Blender)

The post Dutch Baby appeared first on The Cookie Rookie®.

Popcorn shrimp are traditionally pretty small (more like popcorn chicken), but I thought why not supersize them?! I can still eat them by the handful, but there’s a lot less breading and a lot more shrimp, which is a win for me. They’re still super crisp, too! And you’ll be happy to know this recipe still works a treat with the teeny tiny shrimp as well.

How to Store and Reheat

Store leftover popcorn shrimp in an airtight container in the refrigerator for up to 2 days. To freeze, lay the shrimp out in a single layer on a lined baking sheet in the freezer until solid, about 1-2 hours. Transfer the frozen shrimp to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-7 minutes.

Serving Suggestions

These popcorn shrimp are made to be dipped in all your favorite sauces. I like to serve mine with classic cocktail sauce, tartar sauce, or my favorite bang bang sauce.

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Popcorn Shrimp Recipe

Finger foods are my love language, and these popcorn shrimp are the perfect finger food for any party. They're so crispy and crunchy!

Step-by-step photos can be seen below the recipe card.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 448kcal

Author Sabine Venier

Ingredients

• 1 pound jumbo shrimp peeled and deveined
• ¾ cup all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground paprika
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground cayenne pepper adjust to taste
• 2 large eggs beaten
• 1½ cups Panko breadcrumbs
• Vegetable oil for frying
• Lemon or lime wedges optional, for serving

Instructions

• Pat the shrimp dry with paper towels to remove excess moisture.
  1 pound jumbo shrimp
  
• Mix the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper in a shallow dish.
  ¾ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground paprika, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon ground cayenne pepper
  
• Place the beaten eggs in a separate shallow dish.
  2 large eggs
  
• Put the Panko breadcrumbs in a third shallow dish.
  1½ cups Panko breadcrumbs
  
• Heat about 2 inches of vegetable oil in a large pot or deep fryer to 375°F.
  Vegetable oil
• Dredge the shrimp first in the flour mixture, then dip in the egg, and finally coat with Panko breadcrumbs, making sure each shrimp is well covered.
  
• Working in batches, carefully add the shrimp to the hot oil and fry until golden brown and crispy, about 2-3 minutes.
  
• Use a slotted spoon to remove the shrimp from the oil and drain on a plate lined with paper towels.
  
• Serve hot with lemon or lime wedges and your choice of dipping sauce on the side.
  Lemon or lime wedges

Video

Notes

Storage: Store popcorn shrimp in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months. 

Nutrition

Serving: 0.25pound | Calories: 448kcal | Carbohydrates: 44g | Protein: 24g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 236mg | Sodium: 1426mg | Potassium: 266mg | Fiber: 2g | Sugar: 2g | Vitamin A: 691IU | Vitamin C: 0.3mg | Calcium: 126mg | Iron: 3mg

How to Make Popcorn Shrimp Step by Step

Prep the Shrimp: Pat 1 pound of peeled and deveined jumbo shrimp dry with paper towels to remove excess moisture.

Season the Flour: Mix ¾ cup of all-purpose flour, ¼ cup of cornstarch, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of ground paprika, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ½ teaspoon of ground cayenne pepper (more or less depending on spice preference) in a shallow dish.

Beat the Eggs: Place 2 large beaten eggs in a separate shallow dish.

Portion the Panko: Put 1½ cups of Panko breadcrumbs in a third shallow dish.

Dredge the Shrimp: Heat about 2 inches of vegetable oil in a large pot or deep fryer to 375°F. Dredge the shrimp first in the flour mixture, then dip in the egg, and finally coat with Panko breadcrumbs, making sure each shrimp is well covered.

Fry the Shrimp: Working in batches, carefully add the shrimp to the hot oil and fry until golden brown and crispy, about 2-3 minutes.

Drain the Shrimp: Use a slotted spoon to remove the shrimp from the oil and drain on a plate lined with paper towels. Serve hot with lemon or lime wedges and your choice of dipping sauce on the side.

More Shrimp Recipes To Try

• Bacon Wrapped Shrimp
• Garlic Butter Shrimp
• Skillet Chipotle Shrimp
• Bang Bang Shrimp
• Creamy Parmesan Shrimp
• Honey Sesame Shrimp
• …Browse All Our Favorite Shrimp Recipes!

The post Popcorn Shrimp appeared first on The Cookie Rookie®.

I have a soft spot for classic comfort foods like this old-fashioned Chicken a la King, and I have an even softer spot for super easy dinners that are ready fast. And since most of the ingredients for this King-style chicken live in my kitchen full-time, I rarely have to make an extra stop at the grocery store!

Ingredients for Chicken a la King

• Chicken: Use boneless chicken breasts, cut into bite-sized pieces. You can also use thighs or pre-cooked chicken.
• Mushrooms: I used white button mushrooms, but other types work too.
• Garlic and Shallots: Diced shallots and minced garlic are aromatics that add depth to the overall flavor.
• Butter: Melted butter helps cook the mushrooms, and adds richness.
• Flour: Use all-purpose flour. This helps thicken the sauce/gravy to add texture to the final dish.
• Chicken Broth: This savory liquid helps form the sauce.
• Half and Half: This adds a super creamy texture to the sauce.
• Peas: Frozen peas don’t need to be thawed before adding.
• Pimentos: Drain and chop the pimento peppers. These are very mild, almost sweet.

Tips for Success

• Swap in leftover chicken or pre-cooked rotisserie chicken to speed things up. If you do this, skip Step 1, then just add the chicken as directed in Step 3, and cook until warmed through.
• If you can’t find pimentos, red bell peppers make a good substitute.

How to Store and Reheat

Store Chicken a la King in an airtight container in the refrigerator for up to 3 days. I recommend storing the biscuits separately, at room temperature. Although cream bases don’t always defrost perfectly, this can also be frozen for 3 months.

Reheat this dish on the stovetop over medium heat, stirring until fully warmed through. I recommend adding a few drops of heavy cream while reheating to get that creamy texture back!

Serving Suggestions

This creamy Chicken a la King is best served with flakey biscuits! You can simply grab a can of pre-made biscuits to bake in the oven while this cooks. Or try making my homemade buttermilk biscuits or these Angel biscuits! It can also be served with rice, egg noodles, pasta, or puff pastry. It would make a delicious savory pie crust filling!

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Chicken a la King Recipe

This 30-minute Chicken a la King recipe is easy enough for weekly dinners! Filled with bites of chicken breasts, mushrooms, and peas in a creamy sauce, this classic recipe is pure comfort food.

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 507kcal

Author Laurel Perry

Ingredients

• 2 medium chicken breasts cut into bite-sized pieces
• 1 tablespoon olive oil
• ½ cup butter
• 1 shallot finely diced
• 8 ounces white button mushrooms sliced
• 1 clove garlic minced
• ½ teaspoon salt plus extra to season the chicken
• ½ teaspoon black pepper plus extra to season the chicken
• ½ cup all-purpose flour
• 2 cups chicken broth
• 1 cup half and half
• 1 cup frozen peas
• ⅓ cup pimentos drained and chopped
• 8 baked biscuits for serving, see notes
• 1 tablespoon chopped parsley optional, for serving

Instructions

• Heat olive oil in a large skillet over medium heat. Add the chicken in an even layer and season with salt and pepper. Cook, stirring occasionally until the chicken is browned, but not all the way cooked through. Remove from the skillet and set aside.
  1 tablespoon olive oil, 2 medium chicken breasts
  
• To the skillet, add the butter. Once melted, add the shallots and mushrooms. Cook, stirring occasionally, until the shallots are translucent.
  ½ cup butter, 1 shallot, 8 ounces white button mushrooms
  
• Stir in the garlic, salt, and pepper. Cook for 30-60 seconds.
  1 clove garlic, ½ teaspoon salt, ½ teaspoon black pepper
• Add in the flour and cook, stirring, until it has been incorporated and no streaks of dry flour remain.
  ½ cup all-purpose flour
  
• Slowly stir in the chicken broth, and then the half and half.
  2 cups chicken broth, 1 cup half and half
• Return the chicken to the pan, bring to a simmer and cook for 5 minutes to let the sauce thicken slightly and the chicken cook through.
• Stir in the frozen peas and pimentos. Cook until warmed through, about 5 minutes.
  1 cup frozen peas, ⅓ cup pimentos
  
• Serve with biscuits and a garnish of parsley.
  8 baked biscuits, 1 tablespoon chopped parsley

Video

Notes

• Serve with biscuits as instructed, or serve over rice or egg noodles.
• You can use 3-4 cup shredded rotisserie chicken in place of the 2 chicken breasts.
• Nutritional info does not include the biscuits.

Storage: Store leftovers in an airtight container in the fridge for 3 days, or freeze for 3 months.

Nutrition

Calories: 507kcal | Carbohydrates: 26g | Protein: 22g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 441mg | Potassium: 746mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1728IU | Vitamin C: 36mg | Calcium: 100mg | Iron: 3mg

How to Make Chicken a la King Step by Step

Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cut 2 medium chicken breasts into bite-sized pieces, then add them to the skillet in an even layer, and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is browned but not cooked all the way through. Remove from the skillet and set aside.

Cook Mushrooms: To the same skillet, add ½ cup of butter. Once melted, add 1 finely diced shallot and 8 ounces of white button mushrooms. Cook, stirring occasionally, until the shallots are translucent.

Add Garlic: Stir in 1 clove of minced garlic, ½ teaspoon of salt, and ½ teaspoon of black pepper. Cook for 30-60 seconds.

Add Flour: Then add in ½ cup of all-purpose flour and cook, stirring, until it’s fully incorporated–no streaks of dry flour should remain.

Stir in Liquid Ingredients: Slowly stir in 2 cups of chicken broth, and then 1 cup of half and half.

Finish Cooking Chicken: Return the browned chicken to the pan, bring to a simmer and cook for 5 minutes, until the sauce thickens slightly and the chicken is fully cooked through.

Cook: Stir in 1 cup of frozen peas and ⅓ cup of chopped pimentos. Cook until warmed through, about 5 minutes.

Serve: Serve Chicken a la King with baked biscuits and garnish with 1 tablespoon of chopped parsley.

More Creamy Chicken Recipes To Try

• Creamy Chicken Soup
• Caesar Chicken
• Creamy Chicken Stew
• Crockpot Chicken and Dumplings
• Creamy White Chicken Chili

The post Chicken a la King appeared first on The Cookie Rookie®.