Homemade French baguettes are easier than I ever thought! All the usual bread basics plus a little honey for sweetness. From start to finish, it took me just 3 hours to make this oven-fresh bread.

Tips for Beginners

• I highly recommend using a kitchen scale for this recipe. Alternatively, measure the flour using the spoon-and-level method to avoid dense and dry baguettes.
• Warm water helps to hydrate the dough and activate the yeast. If your water is too cold, the yeast may not reach its full potential. If it’s too hot, you risk killing the yeast.
• The dough should be smooth, elastic, and slightly tacky to the touch after kneading. When pressed gently with a finger, it should spring back slowly.
• Don’t skip the rise time—it’s super important for developing the flavor and texture of this bread.
• To achieve a shatteringly crisp crust on your homemade French baguettes, it’s important to create steam in the oven. Steam helps keep the dough moist, which allows the crust to expand before it sets. You can do this by pouring water into a cast iron pan or rimmed baking sheet set on the bottom rack of your oven.

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French Baguette Recipe

Turn your kitchen into a bakery with this easy French baguette recipe. Just a few ingredients and easy-to-follow steps will show you exactly how to make this fresh bread!

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

Course Bread, Side Dish

Cuisine French

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Rise Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 8 pieces

Calories 185kcal

Author Sabine Venier

Equipment

• Kitchen Scale (optional, but recommended!)
• Stand Mixer (optional)

Ingredients

• 3 cups bread flour 360 grams, plus more for dusting
• 1½ teaspoons instant yeast 4 grams
• 1¼ teaspoons kosher salt 4 grams
• 1 tablespoon honey 22 grams
• 1 cup warm water 227 grams (about 110°F)

Instructions

• In a large mixing bowl, combine the flour, yeast, salt, honey, and water, stirring until a shaggy dough forms.
  3 cups bread flour, 1½ teaspoons instant yeast, 1¼ teaspoons kosher salt, 1 tablespoon honey, 1 cup warm water
  
• Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Alternatively, you can knead it for 10 minutes on low speed using a stand mixer with a dough hook attachment.
  
• Place the dough in a lightly oiled container, cover with a damp cloth, and let it rise in a warm area until doubled in size, about 1-1½ hours.
  
• Gently deflate the dough and divide it into two equal parts (approx. 308 grams each). Roll each piece into a long, thin shape, approximately 14 inches long.
  
• Transfer the shaped dough onto a baker’s linen or a floured kitchen towel, creating folds between the loaves to help them keep their shape as they undergo a second rise.
  
• Cover with the towel and let rise again for about 1 hour, or until puffy and nearly doubled.
  
• Preheat the oven to 475°F with a baking stone or baking steel inside. If you don't have a baking stone or steel, you can use an inverted baking sheet or pizza pan as an alternative. Place an empty cast iron pan on the bottom rack of the oven.
  
• Carefully transfer the loaves onto a piece of parchment paper on a baking peel or the back of a baking sheet.
  
• Slash the tops of the loaves with a lame or sharp knife, making 4-6 diagonal cuts on each.
  
• Slide the parchment paper and loaves onto the preheated baking stone in the oven. Pour a cup of water into the hot cast iron pan on the bottom to create steam, and then quickly close the oven door. Bake for 15 minutes.
  
• Carefully remove the pan with water, rotate the baguettes, and then lower the oven temperature to 450°F. Continue baking for an additional 10-15 minutes or until they achieve a deep golden brown color.
• Cool on a wire rack before slicing.
  

Notes

• This recipe makes 2 baguettes. A serving is approximately ¼ of a baguette.
• Use high-quality flour with a 12-14% protein content for best texture. However, all-purpose flour can be used in a pinch, though the results may not be as artisanal.
• Properly baked bread should be gold brown and sound hollow when tapped on the bottom. If measuring with a thermometer, the internal temperature should be 190-210°F.
• Traditional baguettes rely on instant yeast for leavening. Without it, you would need to use a sourdough starter, which involves a different process and timeline.

Nutrition

Serving: 0.25baguette | Calories: 185kcal | Carbohydrates: 37g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 367mg | Potassium: 70mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.5mg

How to Make a Baguette Step-by-Step

Mix the Dough: In a large mixing bowl, combine 3 cups of bread flour, 1½ teaspoons of instant yeast, 1¼ teaspoons of kosher salt, 1 tablespoon of honey, and 1 cup of warm water, stirring until a shaggy dough forms.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Alternatively, you can knead it for 10 minutes on low speed using a stand mixer with a dough hook attachment.

Proof the Dough: Place the dough in a lightly oiled container, cover with a damp cloth, and let it rise in a warm area until doubled in size, about 1-1½ hours.

Divide the Dough: Gently deflate the dough and divide it into two equal parts (approx. 308 grams each). Roll each piece into a long, thin shape, approximately 14 inches long.

Shape the Dough: Transfer the shaped dough onto a baker’s linen or a floured kitchen towel, creating folds between the loaves to help them keep their shape as they undergo a second rise.

Let the Dough Rise: Cover with the towel and let rise again for about 1 hour, or until puffy and nearly doubled.

Preheat the Oven: Preheat the oven to 475°F with a baking stone or baking steel inside. If you don’t have a baking stone or steel, you can use an inverted baking sheet or pizza pan as an alternative. Place an empty cast iron pan on the bottom rack of the oven.

Transfer the Dough: Carefully transfer the loaves onto a piece of parchment paper on a baking peel or the back of a baking sheet.

Score the Dough: Slash the tops of the loaves with a lame or sharp knife, making 4-6 diagonal cuts on each. This allows it to expand during baking and helps control where the bread will balloon. It also creates the classic baguette look.

Bake the Bread: Slide the parchment paper and loaves onto the preheated baking stone in the oven. Pour a cup of water into the hot cast iron pan on the bottom to create steam, and then quickly close the oven door. Bake for 15 minutes.

Rotate, Bake, and Cool the Bread: Carefully remove the pan with water, rotate the baguettes, and then lower the oven temperature to 450°F. Continue baking for an additional 10-15 minutes or until they achieve a deep golden brown color. Cool on a wire rack before slicing.

How to Store and Reheat

Store your fresh baguettes in a paper bag at room temperature for up to 2 days. Avoid plastic bags, as they will soften the crust. Enjoy at room temperature or gently warmed in the oven or microwave.

For longer storage, I recommend freezing French baguettes in an airtight bag for up to 1 month. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

A French baguette is so incredibly versatile. I love it with a pat of butter (try my favorite honey butter) or olive oil and balsamic vinegar before a big meal. It’s also great for mopping up excess salad dressing or sauce from your dinner.

If you’re feeling snacky, it makes a great base for bruschetta or garlic butter French bread pizza bites, or you can even use it as the roll for a teriyaki chicken sub!

More Bread Recipes To Try

No Knead Dutch Oven Bread (Rosemary Bread)

Easy Cheesy Garlic Bread Recipe (Texas Toast Garlic Bread)

Butterscotch Monkey Bread Recipe (Bubble Bread)

Glazed Lemon Cranberry Bread

The post Baguette appeared first on The Cookie Rookie®.

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

Lemon Chicken with White Wine

Melt in Your Mouth Caesar Chicken

Apricot Chicken

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

Instant Pot Pulled Pork

Instant Pot Carnitas

Pulled Pork Nachos

Instant Pot Chili Verde

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

Our Best Recipes Using Eggs

We’re always looking for new ways to add some eggs into our diet, and these recipes make it easy!

With so many different ways to cook an egg, you can have anything from scrambled eggs to poached eggs for breakfast. Or you can crack a few and make a beautiful frittata for brunch. Or whip up some egg drop soup for dinner.

We’ve gathered our very best egg recipes for breakfast, brunch, lunch, and dinner, so you’ll never run out of unique and tasty ways to use up that carton of eggs in your fridge. Let’s get cracking!

Quick and Easy Egg Recipes

One of the best things about eggs is how quickly they cook! Make these dishes when you need something ready ASAP.

• Baked Eggs: Make perfectly-cooked eggs in the oven, with your preferred toppings and mix-ins, for an easy egg dish that’s ready fast.
• Egg McMuffin: Canadian bacon, eggs, and American cheese are sandwiched between English muffins to make this breakfast sandwich in 20 minutes tops.
• Beef Breakfast Scramble: Eggs, ground beef, hash browns, tomatoes, and cheese cook up in one pan to make this tasty breakfast in no time.
• Egg Salad: This classic, creamy sandwich filling is easy to whip up with hard-boiled eggs and delicious herbs and spices.
• Cheesy Migas: Scrambled eggs, lots of cheese, tortilla chips, and other tasty Tex-Mex ingredients come together in one satisfying dish.

Egg Recipes for Breakfast

Nothing says breakfast quite like eggs, and these easy recipes are all a great way to kick off the day.

• Breakfast Pizza: Eggs, hash browns, sausage, and plenty of cheese are baked together on a flakey crescent roll crust to make this easy family breakfast.
• Breakfast Burritos: These freezer-friendly burritos are easy to make ahead of time, and they’re filled with all kinds of delicious ingredients, like eggs, cheese, and sausage.
• Croissant Breakfast Sandwiches: Ham, swiss cheese, and scrambled eggs are layered between a flaky, buttery croissant for an on-the-go breakfast.
• Steak and Egg Tacos: Tender steak, scrambled eggs, green chiles, pico de gallo, and cheese are stuffed into crispy taco shells. It’s so quick and easy to make!
• Skillet Frittata: Get the perfect fluffy frittata, filled with delicious ingredients like bacon and spinach. It’s a quick egg dish that looks fancy!
• Baked Breakfast Sliders: These sliders are perfect for a crowd of kids or guests. Ham, cheese, eggs, and a delectable butter sauce all on sweet rolls.
• English Muffin Breakfast Pizza: Pile up delicious breakfast ingredients on English muffins, and bake beneath a thick layer of cheese to make these handheld pizzas.

Brunch Ideas with Eggs

Whether you’re hosting a fancy brunch or just looking for an excuse to eat breakfast foods a little later in the day, these egg recipes are sure to shine!

• Eggs Benedict: Poached eggs and Canadian bacon are smothered in a creamy hollandaise sauce for a mouthful of flavor.
• Quiche Lorraine: This beautiful brunch staple is wonderfully creamy and fluffy, and easier to make than it looks. Great for serving a group!
• Breakfast Hash: A savory mix of potatoes and sausage is topped with fried or scrambled eggs, and it’s ready in 30 minutes.
• Mini Quiches: These bite-sized cups of flaky pie crust and fluffy eggs are simple to make, and you can mix in your favorite toppings, like bacon, cheese, spinach, and more.
• Apple Ham and Cheese Frittata: The combo of tart apples, hash browns, savory ham, and rich cheese is a delicious filling for this frittata recipe.

Healthy Egg and Egg White Recipes

Whether you want the full protein of a whole egg, or the lower calories of an egg white, these healthy recipes are sure to please.

• Egg Bites: These little bites are great for meal prep and on-the-go breakfasts. We like adding spinach, bacon, and gruyere.
• Scrambled Eggs: Here’s 4 different ways to make delightfully fluffy eggs in minutes. Add healthy mix-ins like spinach or mushrooms!
• Avocado Egg Salad: The addition of creamy avocado makes this egg salad extra fresh and delicious, plus we use yogurt instead of mayo to make it a little lighter.
• Cobb Salad: Fresh greens topped with chicken breast, hard-boiled eggs, fresh tomatoes and avocado, means a protein-packed lunch. Leave off the bacon and cheese if you like, or change the dressing for a lighter version.
• Egg White Delight: Make your favorite drive-thru breakfast at home for a tastier and even healthier version.

Make Eggs for Lunch or Dinner

No matter what time of day it is, you can still enjoy a delicious meal filled with the ever-wonderful egg.

• Breakfast Burger: Why stick to a typical burger in the evenings when you could add an egg? Bagel buns, avocado, and a pork sausage patty all make for a delicious bite!
• Egg Drop Soup: Ribbons of silky eggs swim in a savory broth that is undeniably comforting and tasty!
• Steak and Eggs: This egg dish may be a breakfast classic, but it’s even better for dinner! Tender strips of steak and fried eggs are hearty enough for the hungriest of eaters.
• Chopped Salad: Bite-sized pieces of bacon, hard-boiled eggs, tomatoes, and more make up this vibrant and satiating salad.
• Instant Pot Egg Salad: We love how simple it is to make egg dishes in an Instant Pot, especially this egg salad, which makes for great lunches.

Egg Casserole Recipes

Breakfast casseroles are a great way to use up a bunch of eggs all at once, and they’re great for feeding a bunch of people.

• Crockpot Breakfast Casserole: Breakfast will be ready when you wake up with this slow cooker recipe. Bacon, hash browns, and all the breakfast staples are all cooked right into these fluffy eggs.
• Biscuits and Gravy Casserole: This is such an easy way to turn a breakfast comfort classic into a casserole that can feed the whole family.
• Sausage Breakfast Casserole: This delicious egg casserole is filled with sausage, potatoes, bell peppers, mushrooms, and lots of cheese.
• Ham and Cheese Breakfast Casserole: Hot, bubbly, and cheesy, this casserole is a family favorite that is always a hit!
• Eggs Benedict Casserole: Everything you love about the classic egg dish, in an easy casserole that feeds a crowd.
• Biscuit Breakfast Casserole: A chewy biscuit base is oven-baked with eggs, cheese, sausage, and peppers for a hearty and comforting breakfast.

Deviled Egg Recipes

This classic party appetizer never fails, and it’s so easy to make. Plus there are lots of fun ways to change up the flavor.

• Deviled Eggs: No need to mess with perfection! Hard-boiled eggs with a creamy yolk mixture makes a tasty bite.
• Loaded Deviled Eggs: Inspired by loaded baked potatoes, we added bacon bits, cheese, sour cream, and chives.
• Pimento Deviled Eggs: Pimento peppers and cheese add a nice flavor twist to these eggs.
• Jalapeno Popper Deviled Eggs: Perfectly-spicy jalapenos with crispy bacon and cheese turn this simple dish into a fun and flavor-packed app.

With so many delicious ideas, you can get crackin’ with these easy egg recipes any time of day! Be sure to bookmark this page for future reference and let us know which recipe(s) you tried.

The post 37 Easy Egg Recipes 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

Oven Fried Chicken Breast Recipe

Kentucky Fried Chicken (Copycat Recipe)

Copycat Raising Cane’s Chicken Fingers

Fried Chicken Wings

The post Nashville Hot 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

Bacon Wrapped Shrimp

Garlic Butter Shrimp

Bang Bang Shrimp

Honey Sesame Shrimp

The post Fried Shrimp 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

Honey Garlic Chicken Thighs

Hot Honey Chicken Wings

Apricot Chicken

Sweet and Sour Chicken Recipe

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

If you’re like me and always thought pickling involved fancy contraptions and complicated equations, think again! I’m doing things the easy way with this quick pickling technique that keeps in the refrigerator plenty long enough (not that these pickled onions ever last very long in my house!) With just a few pantry staples and a quick blanch, you’ll be on your way to crunchy, tangy pickled red onions—the perfect topping for any meal!

Tips for Beginners

• Remember that these are quick-pickled onions, NOT shelf-stable canned onions. They MUST be refrigerated!
• Don’t skip blanching the onions! It helps preserve their color and crunchy texture. In testing, I found that raw onions turned mushy faster and didn’t get as much of that beautiful pink color.
• Make sure the onions are completely submerged in the brine at all times. The brine is what helps to preserve the onions for such a long time.
• Let the onions chill completely in the refrigerator before enjoying for the best flavor.
• The longer the onions sit, the better the flavor will be.

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Pickled Red Onions Recipe

Pickled red onions are the perfect combination of sweet and tangy. They are the best topping for sandwiches, salads, tacos, and more!

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

Course condiment, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Pickling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 16kcal

Author Sabine Venier

Ingredients

• 1 red onion thinly sliced
• ¾ cup apple cider vinegar
• ¾ cup water
• 1 tablespoon granulated sugar
• 1½ teaspoons kosher salt

Optional Seasonings

• 1 clove garlic smashed
• 1 teaspoon whole black peppercorns
• ½ teaspoon coriander seeds
• 2-3 sprigs fresh herbs such as thyme or dill
• 1-2 strips citrus zest such as lemon or orange

Instructions

• Bring a pot of water to a boil. Add the sliced onions and blanch for about 30 seconds. Drain and transfer the onions to a heatproof jar.
  1 red onion
  
• In a saucepan, combine the vinegar, water, sugar, salt, and any optional seasonings. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
  ¾ cup apple cider vinegar, ¾ cup water, 1 tablespoon granulated sugar, 1½ teaspoons kosher salt, 1 clove garlic, 1 teaspoon whole black peppercorns, ½ teaspoon coriander seeds, 2-3 sprigs fresh herbs, 1-2 strips citrus zest
  
• Pour the hot vinegar mixture over the onions in the jar, ensuring that the onions are submerged.
  
• Let the onions cool to room temperature. After cooling, seal the jar and refrigerate. The onions will be ready to use after 30 minutes of pickling but will develop more flavor over time.

Notes

• This recipe makes about 1 cup of pickled red onions. A serving is 2 tablespoons.
• Apple cider vinegar is my number one choice for the perfect balance of sweet and salty in pickled vegetables. For a sharper flavor, use white vinegar.
• I like to use wide-mouth mason jars for this recipe, but any glass jar with a tight-fitting lid will work.
• I like to add a little bit of extra seasoning depending on my mood. Some favorites include smashed garlic cloves, whole black peppercorns, coriander seeds, fresh/dried herbs, and citrus zest.

 

Nutrition

Serving: 2tablespoons | Calories: 16kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 439mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg

How to Pickle Red Onions Step by Step

Blanch the Onion: Bring a pot of water to a boil. Add 1 sliced red onion and blanch for about 30 seconds. Drain and transfer the onion to a heatproof jar.

Boil the Brine: In a saucepan, combine ¾ cup of apple cider vinegar, ¾ cup of water, 1 tablespoon of granulated sugar, 1½ teaspoons of kosher salt, and any optional seasonings (1 smashed clove of garlic, 1 teaspoon of whole black peppercorns, ½ teaspoon of coriander seeds, 2-3 sprigs of fresh herbs, and/or 1-2 strips of citrus zest). Bring the mixture to a boil, stirring to dissolve the sugar and salt.

Pickle the Onions: Pour the hot vinegar mixture over the onions in the jar, ensuring that the onions are submerged. Let the onions cool to room temperature. After cooling, seal the jar and refrigerate. The onions will be ready to use after 30 minutes of pickling but will develop more flavor over time.

How to Store

Store pickled red onions in an airtight container (I like to use a mason jar) in the refrigerator for up to 2 weeks. The flavor will continue to develop as they sit.

Serving Suggestions

These pickled red onions are so versatile! They’re the perfect topping for salads or sandwiches to add just a little bit of zing. I love them on top of a cobb salad, pulled pork grilled cheese, or my favorite baked chicken tacos. But beware…they’re addictive!

More Condiment Recipes To Try

Boursin Cheese Recipe

Bang Bang Sauce (for Shrimp, Chicken, and More)

Garlic Aioli

Caramelized Onions (How to Caramelize Onions)

The post Pickled Red Onions 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

Tuscan Chicken

Crockpot Tuscan Chicken

Crockpot Tuscan Chicken Soup

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.

More Sandwich Recipes to Try!

Browse All Sandwiches

Chicken Salad Sandwich Recipe

Pulled Pork Grilled Cheese Sandwich

Fried Fish Sandwich

Slow Cooker Italian Beef Sandwiches (Leftover Roast Recipe Idea)

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