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®.

I don’t usually have hours upon hours to roast pork shoulder, so I decided to use my Instant Pot to speed up the cooking process without losing any quality! No need to slow-roast pork for hours– this recipe only takes about one and a half hours total.

Tips for Beginners

• Don’t skip browning. It adds flavor by creating a delicious crust on the meat. It also helps to seal in juices, resulting in a more flavorful and tender final dish.
• If you have a different-sized piece of pork shoulder, don’t fret. Simply cook for 30 min per pound.
• If your pork is still tough after cooking for 1 hour, it probably needs more time! Check the temperature with a meat thermometer and continue to cook until it reaches 205°F. Also make sure not to immediately release the pressure, as this can cause your meat to turn tough.

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Instant Pot Pork Shoulder Recipe

Using your Instant Pot is such an easy way to make tender pork shoulder when you don't have time to roast it.

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

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6

Calories 197kcal

Author Becky Hardin

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 2 pounds pork shoulder cut into 1-pound pieces
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 1 onion chopped
• 4 cloves garlic chopped

Instructions

• Season the pork shoulder pieces with kosher salt and black pepper, rubbing the seasoning evenly over the meat.
  2 pounds pork shoulder, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
  
• Set your Instant Pot to "Sauté" mode and add the olive oil. Once the oil is hot, add the seasoned pork pieces. Brown them on all sides for about 2-3 minutes per side. This step helps to lock in flavor and create a delicious crust.
  2 tablespoons olive oil
  
• Once the pork pieces are nicely browned, remove them from the Instant Pot and set them aside. Press “Cancel”.
  
• Pour in the chicken broth and Worcestershire sauce, stirring to deglaze the pot by scraping up any browned bits from the bottom.
  1 cup low-sodium chicken broth, 1 tablespoon Worcestershire sauce
  
• Place the browned pork pieces back into the Instant Pot, along with the onion and garlic.
  1 onion, 4 cloves garlic
  
• Secure the Instant Pot lid and set the valve to the sealing position. Select the “High Pressure” or “Manual” setting, and adjust the time to 60 minutes.
• Once the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully perform a quick pressure release by turning the valve to venting.
• Unlock the Instant Pot lid, take out the pork shoulder pieces, and use two forks to effortlessly shred the tender meat into bite-sized portions. Gently combine the shredded pork with ¼ cup of the savory juices in the pot.
  
• Serve on its own, with rice, in tacos, sandwiches, or any way you prefer. Enjoy!

Notes

• Once made, you can keep the pork on the warm setting in the Instant Pot for up to 2 hours before serving.

Nutrition

Calories: 197kcal | Carbohydrates: 3g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 508mg | Potassium: 408mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

How to Make Instant Pot Pork Shoulder Step-by-Step

Season the pork shoulder: Cut 2 pounds of pork shoulder into 1 pound pieces. Then season the the pieces with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, rubbing the seasoning evenly over the meat.

Brown the pork: Set your Instant Pot to “Sauté” mode and add 2 tablespoons of olive oil. Once the oil is hot, add the seasoned pork pieces. Brown them on all sides, for about 2-3 minutes per side. This step helps to lock in flavor and it creates a delicious crust! Once the pork pieces are nicely browned, remove them from the Instant Pot and set them aside. Press “Cancel”.

Add liquids and deglaze: Pour in 1 cup of chicken broth and 1 tablespoon of Worcestershire sauce, stirring to deglaze the pot by scraping up any browned bits from the bottom.

Place everything in the pressure cooker: Place the browned pork shoulder back into the Instant Pot, along with 1 whole chopped onion and 4 chopped cloves of garlic.

Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the “High Pressure” or “Manual” setting, and adjust the time to 60 minutes. Let it cook.

Release pressure: Once the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully perform a quick pressure release by turning the valve to venting.

Shred the pork: Unlock the Instant Pot lid, take out the pork shoulder pieces, and use two forks to effortlessly shred the tender meat into bite-sized portions. Gently combine the shredded pork with ¼ cup of the savory juices in the pot. Then use and serve as you like!

How to Store and Reheat

Store leftover Instant Pot pork shoulder in an airtight container in the refrigerator for up to 3 days. To reheat, place pork in the oven at 250°F until fully heated through. You can also warm it up in a slow cooker for about 2-3 hours.

Freeze Instant Pot pork shoulder in individual portions in Ziplock bags, and remove as much air as possible while sealing them. Lay the bags flat in the freezer until frozen, then you can rearrange them as needed. The pork will keep for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

You can serve this pressure cooker pork shoulder over Instant Pot rice or on a grilled cheese sandwich. You can also use it to make tacos, carnitas, or pulled pork nachos. The versatility of this dish makes it a great choice for all kinds of meals.

More Instant Pot Pork Recipes To Try

Dinners

Instant Pot Pulled Pork

Dinners

Instant Pot Carnitas

Appetizers

Pulled Pork Nachos

Healthy

Instant Pot Chili Verde

The post Instant Pot Pork Shoulder appeared first on The Cookie Rookie®.

Ever since my first visit to Nashville, I’ve been obsessed with Nashville hot chicken. It’s so crispy, juicy, and spicy! When I learned the secret to keeping the chicken crispy was brushing it with a mix of spices and hot frying oil, my mind was blown! How had I never thought of that before?!

I will caution you, this Nashville hot chicken recipe is authentically spicy. Make it at your own risk!

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Nashville Hot Chicken Recipe

This Nashville hot chicken recipe is not for the faint of heart! It's mouth-numbingly spicy, but so crispy and delicious, too!

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

Course Dinner, Main Course

Cuisine American

Prep Time 1 hour hour 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6

Calories 894kcal

Author Krista Teigen

Equipment

• Cast Iron Skillet
• Deep Frying Thermometer

Ingredients

For the Marinade and Chicken

• 2 cups buttermilk
• ½ cup pickle brine from a jar of pickles
• ¼ cup hot sauce
• 1½ pounds boneless, skinless chicken breasts
• 1½ pounds boneless, skinless chicken thighs

For the Breading

• 2 cups all-purpose flour
• 2 tablespoons ground paprika
• 1½ tablespoons seasoned salt such as Lawry's
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• 2 quarts canola oil for frying

For the Sauce

• ½ cup reserved frying oil from frying the chicken
• ½ cup unsalted butter (1 stick)
• 2 tablespoons ground cayenne pepper
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder

Instructions

• In a large bowl, whisk together the buttermilk, pickle brine, and hot sauce.
  2 cups buttermilk, ½ cup pickle brine, ¼ cup hot sauce
• Add the chicken to the bowl, fully submerging the pieces in the marinade. Marinate the chicken for at least 1 hour or up to 8 hours.
  1½ pounds boneless, skinless chicken breasts, 1½ pounds boneless, skinless chicken thighs
  
• Combine the flour and seasonings in a shallow dish.
  2 cups all-purpose flour, 2 tablespoons ground paprika, 1½ tablespoons seasoned salt, 1 teaspoon ground cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground black pepper
• Dredge the chicken in the flour mixture, pressing it firmly into the dish to ensure the piece is fully coated.
  
• Heat about 3-4 inches of oil in a large pot to 350°F.
  2 quarts canola oil
• Gently drop the chicken pieces, 2-3 at a time, into the oil and fry for 8-10 minutes until golden brown.
  
• Transfer the chicken to a plate or sheet pan lined with paper towel.
  
• Repeat for all of the chicken pieces.
• Once all of the chicken has been fried, make sure to reserve ½ cup of the hot frying oil for the sauce.
• In a bowl, whisk together the sauce ingredients. Brush the sauce over the chicken. Serve over bread with your favorite dipping sauce (we like chipotle ranch!) and pickles. Enjoy!
  ½ cup reserved frying oil, ½ cup unsalted butter, 2 tablespoons ground cayenne pepper, 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder
  

Notes

• I like canola oil for its neutral flavor and high smoke point. Vegetable or avocado oil also work well.
• I like to use a mixture of boneless, skinless chicken breasts and thighs but you could use all one type if you prefer.
• Place the fried chicken on a wire rack set in a rimmed baking sheet in a 200°F oven to keep warm while you finish frying the rest.

Nutrition

Serving: 0.5pound | Calories: 894kcal | Carbohydrates: 46g | Protein: 54g | Fat: 55g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 2634mg | Potassium: 1022mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3338IU | Vitamin C: 11mg | Calcium: 140mg | Iron: 4mg

How to Make Nashville Hot Chicken Step by Step

Marinate the Chicken: In a large bowl, whisk together 2 cups of buttermilk, ½ cup of pickle brine (I like to use the leftovers from my favorite refrigerator pickles), and ¼ cup of hot sauce. Add 1½ pounds each of boneless, skinless chicken breasts and boneless, skinless chicken thighs to the bowl, fully submerging the pieces in the marinade. Marinate the chicken for at least 1 hour or up to 8 hours.

Bread the Chicken: Combine 2 cups of all-purpose flour, 2 tablespoons of ground paprika, 1½ tablespoons of seasoned salt, 1 teaspoon of ground cayenne pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½ teaspoon of ground black pepper shallow dish. Dredge the chicken in the flour mixture, pressing it firmly into the dish to ensure the piece is fully coated.

Fry the Chicken: Heat about 3-4 inches of canola oil in a large pot to 350°F. Gently drop the chicken pieces, 2-3 at a time, into the oil and fry for 8-10 minutes until golden brown.

Drain the Chicken: Transfer the chicken to a plate or sheet pan lined with paper towel. Repeat for all of the chicken pieces. Once all of the chicken has been fried, make sure to reserve ½ cup of the hot frying oil for the sauce.

Sauce the Chicken: In a bowl, whisk together the reserved ½ cup of frying oil, ½ cup of unsalted butter, 2 tablespoons of ground cayenne pepper, 2 tablespoons of brown sugar, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of chili powder. Brush the sauce over the chicken.

How to Store and Reheat

Store leftover Nashville hot chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven on a wire rack set in a rimmed baking sheet for 15-20 minutes, or until warmed through. Make sure to save some of the Sauce to brush on the hot chicken!

To freeze, I recommend spreading out the chicken pieces on a lined baking sheet and placing them in the freezer for 1-2 hours, or until solid. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

The classic accompaniments for Nashville hot chicken include soft slices of Texas toast and pickles. However, I’m personally partial to classic french fries and coleslaw to help cool the heat. For more of a Southern spin, some sweet cornbread really balances out all that savory and spicy flavor!

More Fried Chicken Recipes To Try

Dinners

Oven Fried Chicken Breast Recipe

Dinners

Kentucky Fried Chicken (Copycat Recipe)

Dinners

Copycat Raising Cane’s Chicken Fingers

Dinners

Fried Chicken Wings

The post Nashville Hot Chicken appeared first on The Cookie Rookie®.

It’s so much easier than I thought to make restaurant-style sesame chicken right at home. Sure, frying can be intimidating, but with the simple batter method, it’s not too messy, and it only takes a few minutes. The sauce is even easier—just mix, heat, and go! I love how flavorful this recipe is and that I know every ingredient that goes into it. I feel so much better serving this homemade sesame chicken to my family.

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Sesame Chicken Recipe

This homemade sesame chicken is crunchy, sticky, sweet, and just the right amount of spicy. It's so much better than takeout!

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

Course Dinner, Main Course

Cuisine asian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 692kcal

Author Krista Teigen

Ingredients

For the Chicken

• ⅔ cup cornstarch
• ½ cup all-purpose flour
• ¾ teaspoon kosher salt
• 1 pinch ground black pepper
• 2 large eggs
• 1½ pounds boneless, skinless chicken breasts cut into bite-size pieces
• 1-2 cups vegetable oil for frying

For the Sauce

• ½ cup honey
• ⅓ cup low-sodium soy sauce
• 2 tablespoons sesame seeds
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons sriracha
• 2 teaspoons cornstarch
• 2 tablespoons minced onion
• 2 cloves garlic minced
• 1 (1-inch piece) fresh ginger minced
• Chopped green onion for serving

Instructions

• In a large shallow bowl, whisk together the cornstarch, flour, salt, and pepper.
  ⅔ cup cornstarch, ½ cup all-purpose flour, ¾ teaspoon kosher salt, 1 pinch ground black pepper
• In a separate shallow bowl, whisk the eggs together.
  2 large eggs
• Dredge the chicken pieces in the dry mixture. Then, add the pieces to the eggs. Let the excess egg drip off the chicken before dredging once again in flour mixture. Transfer the pieces to a large plate or sheet pan.
  1½ pounds boneless, skinless chicken breasts
  
• Heat the oil in a large skillet set over medium heat.
  1-2 cups vegetable oil
• Once heated, use a tongs to transfer the chicken to the skillet. Turn off heat.
• Working in batches, fry the chicken for 3-4 minutes per side until golden brown and crispy. Transfer the chicken to a sheet pan lined with paper towel.
  
• In a small bowl, whisk together the honey, soy sauce, sesame seeds, brown sugar, rice vinegar, sesame oil, sriracha, and cornstarch.
  ½ cup honey, ⅓ cup low-sodium soy sauce, 2 tablespoons sesame seeds, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, 2 teaspoons sriracha, 2 teaspoons cornstarch
  
• Drain or wipe the excess oil from the skillet, leaving 1 tablespoon over medium heat.
• Add in the onion, garlic, and ginger, and stir, cooking for about 1 minute.
  2 tablespoons minced onion, 2 cloves garlic, 1 (1-inch piece) fresh ginger
• Stir in the sauce and let it sizzle for a minute until thickened.
• Turn off the heat, stir in the chicken pieces, and toss to coat them in the sauce.
  
• Serve the chicken over rice and sprinkled with chopped green onion, and sesame seeds.
  Chopped green onion

Video

Notes

• I prefer to use boneless, skinless chicken breasts but thighs will also work.
• I like to fry in vegetable oil since it has a neutral flavor and a high smoke point.

Nutrition

Serving: 1serving | Calories: 692kcal | Carbohydrates: 74g | Protein: 44g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 1493mg | Potassium: 825mg | Fiber: 1g | Sugar: 38g | Vitamin A: 190IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 3mg

How to Make Sesame Chicken Step-by-Step

Dredge the Chicken: In a large shallow bowl, whisk together ⅔ cup of cornstarch, ½ cup of all-purpose flour, ¾ teaspoon of kosher salt, and 1 pinch of ground black pepper. In a separate shallow bowl, whisk 2 large eggs together. Dredge 1½ pounds of boneless, skinless chicken breast cut into bite-sized pieces in the dry mixture. Then, add the pieces to the eggs. Let the excess egg drip off the chicken before dredging once again in the flour mixture. Transfer the pieces to a large plate or sheet pan.

Fry the Chicken: Heat 1-2 cups of vegetable oil in a large skillet set over medium heat. Once heated, use tongs to transfer the chicken to the skillet. Turn off the heat. Working in batches, fry the chicken for 3-4 minutes per side until golden brown and crispy. Transfer the chicken to a sheet pan lined with paper towel.

Make the Sauce: In a small bowl, whisk together ½ cup of honey, ⅓ cup of low-sodium soy sauce, 2 tablespoons of sesame seeds, 1 tablespoon of brown sugar, 1 tablespoon of rice vinegar, 2 teaspoons of sesame oil, 2 teaspoons of sriracha, and 2 teaspoons of cornstarch.

Sauce the Chicken: Drain or wipe the excess oil from the skillet, leaving 1 tablespoon over medium heat. Add 2 tablespoons of minced onion, 2 minced cloves of garlic, and 1 (1-inch piece) of minced fresh ginger, and stir, cooking for about 1 minute. Stir in the sauce and let it sizzle for a minute until thickened. Turn off the heat, stir in the chicken pieces, and toss to coat them in the sauce. Serve the chicken over rice and sprinkled with chopped green onion, and sesame seeds.

How to Store and Reheat

Store leftover sesame 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 the microwave until warmed through. Note that the chicken will not be as crisp this way.

Serving Suggestions

This crispy sesame chicken is perfect served simply with some white rice, vegetable fried rice, or vegetable lo mein for that takeout at-home feel. I like to make some egg rolls when I have the extra time!

More Chicken Recipes To Try

Dinners

Honey Garlic Chicken Thighs

Appetizers

Hot Honey Chicken Wings

Dinners

Apricot Chicken

Dinners

Sweet and Sour Chicken Recipe

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

I love taking my favorite recipes and learning how to make them in the Instant Pot. Tuscan chicken is one of my absolute favorite recipes, so I knew it was due for an Instant Pot upgrade. Although the OG recipe is super quick, this one is much more hands-off, giving me extra time in the kitchen to attend to other things.

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Instant Pot Tuscan Chicken Recipe

Instant Pot Tuscan Chicken features golden brown chicken breasts that are perfectly juicy and served with the best creamy sauce that's speckled with sun-dried tomatoes!

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

Course Dinner

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 607kcal

Author Becky Hardin

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 4 boneless, skinless chicken breasts
• 1 teaspoon Italian seasoning
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter (⅛ stick)
• 1 tablespoon olive oil
• 4 cloves garlic minced
• ½ cup low-sodium chicken broth
• 1 cup heavy cream
• 8.5 ounces sun-dried tomatoes drained and chopped (1 jar)
• ½ cup freshly grated Parmesan cheese
• 1 cup baby spinach chopped
• Fresh parsley or basil optional, for garnish

Instructions

• Pat the chicken dry and season both sides with Italian seasoning, salt, and pepper.
  4 boneless, skinless chicken breasts, 1 teaspoon Italian seasoning, Kosher salt and freshly ground black pepper
  
• Set your Instant Pot to Sauté. Once hot, add in the butter and olive oil. Add in the chicken, in batches if needed, and cook until both sides are browned, about 2-3 minutes per side. Remove from the Instant Pot and set aside.
  1 tablespoon unsalted butter, 1 tablespoon olive oil
  
• Add in the garlic and sauté for 30 seconds until fragrant. Pour in the chicken stock and scrape up any browned bits from the bottom of the pot. Turn off the Sauté function.
  4 cloves garlic, ½ cup low-sodium chicken broth
• Return the chicken to the pot, secure the lid and pressure cook for 4 minutes. Let natural release for 10 minutes before releasing any remaining pressure.
  
• Set the chicken aside and set the Instant Pot to Sauté. Stir in the heavy cream, sun dried tomatoes, Parmesan, and spinach. Cook, stirring, until the spinach is wilted and the parmesan is melted.
  1 cup heavy cream, 8.5 ounces sun-dried tomatoes, 1 cup baby spinach, ½ cup freshly grated Parmesan cheese
  
• Turn off the Instant Pot, return the chicken to the pot, and spoon over the sauce. Garnish with herbs and serve.
  Fresh parsley or basil
  

Notes

• Use an equal amount of half-and-half for a lighter, thinner sauce.
• For extra flavor, use the oil the sun-dried tomatoes are packed in instead of the olive oil.
• You can use boneless, skinless chicken thighs instead of breasts without any changes to the recipe. If using bone-in chicken thighs, increase the pressure cooking time to 7 minutes.
• For a crockpot version, try my crockpot Tuscan chicken recipe.

Nutrition

Serving: 1breast | Calories: 607kcal | Carbohydrates: 39g | Protein: 39g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 1028mg | Potassium: 2650mg | Fiber: 8g | Sugar: 25g | Vitamin A: 2343IU | Vitamin C: 28mg | Calcium: 245mg | Iron: 7mg

How to Make Instant Pot Tuscan Chicken Step by Step

Prep the Chicken: Pat 4 boneless, skinless chicken breasts dry and season both sides with 1 teaspoon of Italian seasoning, plus salt and pepper to taste.

Sear the Chicken: Set your Instant Pot to Sauté. Once hot, add in 1 tablespoon of unsalted butter and 1 tablespoon of olive oil. Add in the chicken, in batches if needed, and cook until both sides are browned, about 2-3 minutes per side. Remove from the Instant Pot and set aside.

Cook the Chicken: Add in 4 minced cloves of garlic and sauté for 30 seconds until fragrant. Pour in ½ cup of low-sodium chicken broth and scrape up any browned bits from the bottom of the pot. Turn off the Sauté function. Return the chicken to the pot, secure the lid, and pressure cook for 4 minutes. Let natural release for 10 minutes before releasing any remaining pressure.

Make the Sauce: Set the chicken aside and set the Instant Pot to Sauté. Stir in 1 cup of heavy cream, 8.5 ounces of sun dried tomatoes, ½ cup of grated Parmesan, and 1 cup of baby spinach. Cook, stirring, until the spinach is wilted and the parmesan is melted.

Garnish and Serve: Turn off the Instant Pot, return the chicken to the pot, and spoon over the sauce. Garnish with herbs and serve.

How to Store and Reheat

Store leftover instant pot Tuscan chicken in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this dish, because the heavy cream in the sauce will change in texture.

Serving Suggestions

You’ll want to serve this creamy Tuscan chicken with something like pasta to make sure not a single drop of that sauce goes to waste! Plain pasta noodles of any variety work well with this recipe. Some veggie sides that I love with this chicken include crispy garlic roasted asparagus and lemon parmesan roasted broccoli.

More Tuscan Chicken Recipes To Try

Chicken

Tuscan Chicken

Dinners

Crockpot Tuscan Chicken

Healthy

Crockpot Tuscan Chicken Soup

Dinners

Tuscan Chicken Soup

The post Instant Pot Tuscan Chicken 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.

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Slow Cooker Italian Beef Sandwiches (Leftover Roast Recipe Idea)

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This cheeseburger pie is packed with lean ground beef, ketchup, mustard, and, of course, tons of cheddar cheese. It’s topped with a biscuit-like crust made from Bisquick baking mix that’s a fun twist on a hamburger bun! I just love how easy it is to make with so few ingredients!

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Cheeseburger Pie Recipe

This cheeseburger pie is a simple casserole made delicious with the help of Bisquick baking mix and a hefty helping of cheddar cheese.

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

Course Dinner, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 slices

Calories 341kcal

Author Laurel Perry

Equipment

• Pie Pan

Ingredients

• 2 teaspoons olive oil
• 1 pound 90% lean ground beef
• 1 sweet onion chopped
• 2 cloves garlic minced
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 cup freshly shredded cheddar cheese
• 1 cup milk
• ½ cup Bisquick baking mix
• 2 large eggs

Optional Toppings

• Ketchup and mustard
• Shredded lettuce
• Diced tomatoes

Instructions

• Preheat the oven to 400°F. Lightly grease a 9-inch pie pan.
• Heat the olive oil in a large skillet over medium-high heat. Add in the ground beef, onion, and garlic. Cook, stirring and breaking up the meat, until the onion is translucent and the meat is browned.
  2 teaspoons olive oil, 1 pound 90% lean ground beef, 1 sweet onion, 2 cloves garlic
• Stir in the ketchup, mustard, Worcestershire, salt, and pepper. Cook for 1-2 more minutes.
  2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 tablespoon worcestershire sauce, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
  
• Pour the mixture into your prepared pie plate and top with the cheese. Set aside.
  1 cup freshly shredded cheddar cheese
  
• In a medium bowl, whisk together the milk, bisquick, and eggs. Slowly and evenly pour over the meat and cheese.
  1 cup milk, ½ cup Bisquick baking mix, 2 large eggs
  
• Bake for 25 minutes until golden brown. Serve with your favorite burger toppings.
  Ketchup and mustard, Shredded lettuce, Diced tomatoes
  

Video

Notes

Recipe inspired by Betty Crocker.

• This is a great make-ahead recipe. I like to prep and assemble the pie the day before, cover it in the refrigerator, and bake the next day. I usually add about 5-10 extra minutes to the final bake time.
• If you’re not a fan of ground beef (or are looking for something healthier), I have had good success using ground chicken and/or turkey in place of the beef!
• Cheddar cheese is my favorite to add to classic burgers. If you have a different favorite cheese, feel free to use that instead!
• Nutritional information does not include optional toppings.

Nutrition

Serving: 1slice | Calories: 341kcal | Carbohydrates: 15g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 135mg | Sodium: 648mg | Potassium: 469mg | Fiber: 1g | Sugar: 7g | Vitamin A: 376IU | Vitamin C: 4mg | Calcium: 238mg | Iron: 3mg

How to Make Cheeseburger Pie Step by Step

Cook the Filling: Preheat the oven to 400°F. Lightly grease a 9-inch pie pan. Heat 2 teaspoons of olive oil in a large skillet set over medium-high heat. Add in 1 pound of 90% lean ground beef, 1 diced sweet onion, and 2 minced cloves of garlic. Cook, stirring and breaking up the meat, until the onion is translucent and the meat is browned. Stir in 2 tablespoons of ketchup, 1 tablespoon of yellow mustard, 1 tablespoon of Worcestershire sauce, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Cook for 1-2 more minutes.

Top with Cheese: Pour the mixture into your prepared pie plate and top with 1 cup of shredded cheddar cheese. Set aside.

Mix the Topping: In a medium bowl, whisk together 1 cup of milk, ½ cup of Bisquick baking mix, and 2 large eggs. Slowly and evenly pour over the meat and cheese.

Bake and Serve: Bake for 25 minutes until golden brown. Serve with your favorite burger toppings.

How to Store and Reheat

Store leftover cheeseburger pie tightly wrapped in aluminum foil or plastic wrap in the refrigerator for up to 4 days. Reheat in a 350°F oven for 30-40 minutes, or until warmed through.

Freeze Bisquick cheeseburger pie tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil to prevent freezer burn. It will keep for up to 3 months. Let it thaw overnight in the refrigerator before reheating.

Serving Suggestions

I love to serve slices of cheeseburger pie topped with all of my favorite cheeseburger toppings—extra ketchup and mustard, shredded lettuce, and diced tomatoes. My kids love chopped pickles or sweet relish on theirs, and my husband loves crumbled bacon!

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Cheeseburger Hand Pies

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Cheeseburger Dip

The post Cheeseburger Pie 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

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This soup is everything I love about chicken enchiladas in an easy one-pot meal! I raided my pantry for all the best Mexican spices, plus canned tomatoes and beans, to create a delicious soup base. Tender chicken and rich, tangy cream cheese really bring this soup together. So yummy!

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Chicken Enchilada Soup Recipe

This chicken enchilada soup is smoky, a little spicy, and super rich and creamy thanks to my secret ingredient—cream cheese!

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

Course Dinner, Lunch, Main Course, Soup

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 bowls

Calories 381kcal

Author Laurel Perry

Equipment

• Dutch Oven

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion diced
• 1 jalapeño pepper seeded and diced
• 2 cloves garlic minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1½ teaspoons kosher salt
• 2 cups low-sodium chicken broth
• 15 ounces canned fire-roasted diced tomatoes (1 can)
• 15 ounces canned black beans drained and rinsed (1 can)
• 1 cup frozen corn
• 2 boneless, skinless chicken breasts
• 8 ounces cream cheese cut into cubes (1 brick)

Optional Toppings

• Tortilla strips
• Fresh cilantro
• Lime wedges

Instructions

• Heat the oil in a large Dutch oven set over medium heat. Once hot, add in the onion and jalapeño. Cook, stirring occasionally, until the onion is softened, about 5-7 minutes.
  1 tablespoon vegetable oil, 1 yellow onion, 1 jalapeño pepper
  
• Add in spices: the garlic, cumin, chili powder, smoked paprika, garlic powder, salt, and cook until fragrant, about 1-2 minutes.
  2 cloves garlic, 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, 1½ teaspoons kosher salt
  
• Stir in the chicken broth, fire roasted tomatoes, black beans and corn.
  2 cups low-sodium chicken broth, 15 ounces canned fire-roasted diced tomatoes, 15 ounces canned black beans, 1 cup frozen corn
  
• Nestle the chicken breasts down into the soup. Bring the soup to a boil, cover and reduce to a simmer. Cook for 20 minutes or until the chicken is cooked through.
  2 boneless, skinless chicken breasts
  
• Remove the chicken and set aside until cool enough to handle. Shred it into bite sized pieces with two forks.
  
• Return the chicken to the pot and add the cream cheese. Stir, cover the pot, and simmer for 5 minutes, then stir again until the cream cheese is melted.
  8 ounces cream cheese
  
• Serve with your favorite garnishes.
  Tortilla strips, Fresh cilantro, Lime wedges

Video

Notes

• Nutritional information does not include optional ingredients.
• I like to use vegetable oil because it has a neutral flavor and a high smoke point.
• To save time, I grab a rotisserie chicken from the store and stir it in at step 6.
• To cook in a crockpot, add everything to the pot except the cream cheese, corn, and black beans. Cook on low for 6 hours. Turn off the heat, shred the chicken, and add the corn, black beans, and cream cheese.

Nutrition

Serving: 1bowl | Calories: 381kcal | Carbohydrates: 28g | Protein: 27g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 1223mg | Potassium: 801mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1414IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 3mg

How to Make Chicken Enchilada Soup Step by Step

Sauté the Veggies: Heat 1 tablespoon of vegetable oil in a large Dutch oven set over medium heat. Once hot, add in the 1 diced yellow onion and 1 seeded and diced jalapeño. Cook, stirring occasionally, until the onion is softened, about 5-7 minutes.

Season the Veggies: Add in 2 minced cloves of garlic, 1 tablespoon of ground cumin, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, and 1½ teaspoons of kosher salt, and cook until fragrant, about 1-2 minutes.

Stir in the Broth: Stir in 2 cups of low-sodium chicken broth, 15 ounces (1 can) of fire-roasted diced tomatoes, 15 ounces (1 can) of drained and rinsed black beans, and 1 cup of frozen corn.

Simmer the Soup: Nestle 2 boneless, skinless chicken breasts down into the soup. Bring the soup to a boil, cover, and reduce to a simmer. Cook for 20 minutes or until the chicken is cooked through.

Shred the Chicken: Remove the chicken and set aside until cool enough to handle. Shred it into bite-sized pieces with two forks.

Thicken the Soup: Return the chicken to the pot and add 8 ounces (1 brick) of cubed cream cheese. Stir, cover the pot, and simmer for 5 minutes, then stir again until the cream cheese is melted. Serve with your favorite garnishes.

How to Store and Reheat

Store leftover chicken enchilada soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat, stirring often, until warmed through, or microwave individual bowls until warmed through. I do not recommend freezing this soup, as the cream cheese tends to turn grainy once thawed.

Serving Suggestions

I like to serve my chicken enchilada soup with tortilla strips, fresh cilantro, and lime wedges. It’s a great meal in a bowl, or you can serve smaller portions alongside a vegetarian main, like this stuffed pepper casserole. I also love adding it to my street corn nachos as a side dish!

More Creamy Chicken Soup Recipes to Try!

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Cozy Beef Tips

Sometimes I just want some hearty comfort food for dinner, and this easy recipe for beef tips with a savory brown gravy is the answer to my cravings. The meat gets so tender, it practically melts in your mouth! Plus stew meat is so affordable, and the rest of the ingredients are pantry staples, so this is a good budget-friendly meal too.

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Beef Tips and Gravy Recipe

Tender cubes of beef are cooked on the stovetop in a rich brown sauce to create this easy comfort food dish!

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

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4

Calories 433kcal

Author Krista Teigen

Ingredients

• 1½-2 pounds beef stew meat cut into cubes
• 2 tablespoons flour
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ cup olive oil divided
• ½ onion chopped
• 2 garlic cloves minced
• ½ cup red wine
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch + 2 tablespoons water

Instructions

• Toss the beef with the flour, salt, garlic powder, onion powder, and pepper until evenly coated.
  1½-2 pounds beef stew meat, 2 tablespoons flour, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper
  
• Heat 2 tablespoons of olive oil in a large skillet over medium high heat.
  ¼ cup olive oil
• Once heated, add in the beef cubes in an even layer. You may need to do this in 2 batches to avoid crowding the pan. Brown the beef on all sides. Set aside on a plate.
  
• Add in another 2 tablespoons of oil, the onion, and a sprinkle of salt. Cook for a few minutes until softened. Add in the garlic and cook for another minute.
  ¼ cup olive oil, ½ onion, 2 garlic cloves
• Pour in the wine and let it sizzle while scraping up any brown bits from the bottom of the pan.
  ½ cup red wine
• Add in the beef broth and Worcestershire sauce and stir. Bring the mixture to a boil. Then, reduce to a simmer.
  2 cups beef broth, 1 tablespoon Worcestershire sauce
  
• Combine the cornstarch and water in a small dish and whisk. Then stir it into the sauce to thicken.
  2 tablespoons cornstarch
• Add the beef back to the pan. Cover the pan and continue to simmer for 40 minutes until the beef is tender.
  
• Uncover the pan, and cook for another 3-4 minutes until the sauce has thickened.
• Serve with mashed potatoes or noodles.

Video

Notes

• The secret to making beef tips tender is time! The slower you cook the cubes of meat, the more the fibers will break down and become less chewy. Feel free to let the stew meat simmer longer in the gravy. However, I find that 40 minutes is enough time to cook beef tips on the stovetop to make them deliciously tender.

Nutrition

Calories: 433kcal | Carbohydrates: 10g | Protein: 40g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 105mg | Sodium: 1180mg | Potassium: 718mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 4mg

How to Make Beef Tips Step by Step

Gather all your ingredients together.

Season the Beef: Toss 1½-2 pounds of beef stew meat with 2 tablespoons of all-purpose flour, 1 teaspoon of salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of black pepper, until evenly coated.

Brown the Beef: Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Once heated, add the seasoned beef cubes to the skillet in an even layer. I recommend doing this in 2 batches to avoid crowding the pan. Brown the beef on all sides, then set aside on a plate.

Make the Gravy: Add in another 2 tablespoons of olive oil, ½ of a chopped onion, and a sprinkle of salt, then cook for a few minutes until softened. Add in 2 minced cloves of garlic and cook for another minute. Next, pour in ½ a cup of red wine and let it sizzle while scraping up any brown bits from the bottom of the pan. Then add 2 cups of beef broth and 1 tablespoon of Worcestershire sauce, and stir. Bring the mixture to a boil, then reduce to a simmer.

Simmer the Beef Tips: Combine 2 tablespoons of cornstarch and 2 tablespoons of water in a small dish and whisk. Then stir it into the sauce to thicken. Next, add the browned beef back to the pan. Cover the pan and continue to simmer for 40 minutes, until the beef is tender. Lastly, uncover the pan, and cook for another 3-4 minutes until the sauce has thickened.

Serve: Serve beef tips and gravy over mashed potatoes, noodles, or rice!

How to Store and Reheat

Store beef tips in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Thaw first if frozen.

Serving Suggestions

My favorite way to serve beef tips and gravy is over a nice big mound of mashed potatoes! These creamy mashed potatoes are my go-to, but these Instant Pot mashed potatoes are extra quick and easy. Some other serving options are egg noodles, white rice, or mashed cauliflower.

More Cozy Beef Recipes To Try

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