With only 5 minutes of prep time, this creamy Mushroom Chicken recipe is a perfect quick weeknight meal with restaurant vibes! Tender chicken breasts are smothered in creamy, garlicky mushroom sauce.

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Creamy mushroom chicken is the easy dinner recipe you need in your life.

We all have that rotation of low-effort dinners we reach for on the nights we’re bonkers busy. This Mushroom Chicken is ready to join the ranks!

• The prep time is 5 minutes. And the cooking is about 25 minutes, which means you’ve got a scrumptious home-cooked dinner on the table in half an hour.
• Rather than using cream of mushroom soup, we make the creamy mushroom sauce from scratch, so it’s not overly salty or gloppy like condensed soup sauces tend to be. (This Mushroom Pasta has similar vibes.)
• Serve it with Mashed Potatoes, rice, or egg noodles and you’ve got the quintessential comfort food dinner.

This mushroom chicken is the kind of meal that satisfies your hunger for something filling and a little bit nostalgic too. (Because if you grew up in the Midwest like I did, you probably subsisted entirely on cheese, creamy sauces, and carbs growing up!)

How to Make Mushroom Chicken

Make Cutlets. Slice the chicken breasts horizontally to form cutlets. It can help to pop them in the freezer for a bit so they’re more solid. After cutting, place a piece of plastic wrap over the chicken and pound to a 1/2-inch thickness. Season with salt and pepper.

Dredge. Add the flour to a shallow dish and use tongs to dredge the chicken cutlets in it, coating both sides and shaking off the excess.

Brown the Chicken. Cook 2 pieces of chicken in half the oil in a skillet over medium-high heat, then repeat with the remaining oil and chicken. The cutlets should reach 160°F on an instant read thermometer. Transfer to a plate and tent with foil.

Cook the Mushrooms and Aromatics. Melt the butter in the skillet over medium heat with the mushrooms, shallots, garlic, and salt. Cook until the mushrooms release their juices and those juices evaporate. Transfer to a bowl or the plate with the chicken.

Make the Sauce. Pour the broth into the pan and deglaze the brown bits. Whisk in the mustard and vinegar and simmer until the liquid is reduced by half. Slowly whisk in the heavy cream.

Finish. Nestle the chicken into the sauce with the mushrooms. Cook until the chicken is warmed through, spooning the sauce over the cutlets. Garnish with thyme and serve the mushroom chicken over mashed potatoes, rice, or on its own. ENJOY!

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Mushroom Chicken

This mushroom chicken is perfect for a weeknight with just 5 minutes of prep! Tender chicken is smothered in creamy mushroom sauce. Delish!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 346kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 large boneless, skinless chicken breasts (about 1 1/4 pounds)
• ¾ teaspoon kosher salt divided
• ¼ teaspoon ground black pepper
• ¼ cup all-purpose flour
• 2 tablespoons olive oil divided
• 2 tablespoons butter
• 12 ounces sliced mushrooms I use 8 ounces cremini and 4 ounces shiitake
• 1 medium shallot finely chopped
• 2 cloves garlic minced
• 1 ¼ cups low sodium chicken broth
• 1 teaspoon Dijon mustard
• 1 teaspoon sherry vinegar
• ½ cup heavy cream
• 2 teaspoons chopped fresh thyme plus additional for serving
• Mashed potatoes or rice optional for serving

Instructions

• Split each chicken breast into cutlets: lay it on a cutting board and carefully slice it in half horizontally to create two thinner pieces of chicken. I like to place my hand on top so I can feel if I am cutting it evenly. To keep things tidy, cover the chicken with a large sheet of plastic wrap. With a meat mallet (or your fist), gently pound the chicken into an even thickness (about ½-inch). Season both sides of the chicken using ½ teaspoon of the salt and the pepper.
• In a shallow dish, place the flour. With tongs, lightly dredge each piece chicken on both sides, then place on a large plate, cutting board, or similar work surface (I use a parchment-lined baking sheet).
• Heat a large, sturdy skillet over medium-high heat (I use a 12-inch cast iron). Add 1 tablespoon of the oil. Once it's hot and shimmering (but not smoking), carefully lower in 2 of the chicken pieces so they are not touching. Sear on each side until golden brown and the chicken reaches 160°F on an instant read thermometer, about 2-3 minutes per side. Transfer to a large, clean plate and tent with foil to keep warm.
  
• Add the remaining 1 tablespoon oil, then repeat with the remaining 2 chicken pieces, removing them to the same plate and covering.
• Reduce the skillet heat to medium. Add the butter, mushrooms, shallot, garlic, and ¼ teaspoon salt. Cook until the mushrooms soften, give up their liquid, the liquid evaporates, and the mushrooms begin to brown, about 10 minutes. Remove the mushrooms to a plate or bowl (you can place them on top of the chicken if you like).
  
• Carefully pour the chicken broth into the pan, stirring along the bottom to scrape up any stuck-on bits. Whisk in the Dijon and vinegar. Let simmer, whisking periodically, until the liquid is reduced by half, about 3 minutes.
• While whisking, slowly pour in the heavy cream. Return the chicken and mushrooms to the pan and let warm through for a minute or two, turning the chicken so it’s coated in the creamy sauce.
  
• Sprinkle with fresh thyme. Serve with mashed potatoes or rice, with the cream and mushrooms spooned over the top.
  

Notes

• TO STORE: Refrigerate mushroom chicken in an airtight container for up to 3 days. I don’t recommend freezing this recipe because cream-based sauces have a tendency to separate when frozen and thawed.
• TO REHEAT: Gently rewarm leftover chicken and sauce in a skillet on the stovetop over medium-low heat or in the microwave.

Nutrition

Serving: 1(of 4) | Calories: 346kcal | Carbohydrates: 13g | Protein: 18g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 85mg | Potassium: 729mg | Fiber: 1g | Sugar: 3g | Vitamin A: 679IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg

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This wholesome Salmon Bowl starts with teriyaki-glazed salmon baked to flaky perfection, so you know it’s going to be GOOD! Serve it over a bed of rice with fresh, vibrant veggies and creamy sriracha yogurt sauce spooned over the top for a satisfying meal bowl.

A healthy protein-packed meal in a bowl.

I love bowl recipes like this salmon bowl (or Burger Bowls and Egg Roll in a Bowl) because they offer every food group in a single meal: protein, veggies, and whole grains—the gang is all here!

• The flavors and textures are ON POINT. We’ve got the flaky salmon, sticky teriyaki glaze, creamy sriracha-yogurt sauce, and crunchy cucumber. Then we have the flavors: sweet, savory, spicy, tangy, and fresh. Hello, variety!
• The ingredients for this teriyaki salmon bowl recipe are flexible, allowing you to use whatever you have on hand in your kitchen. Don’t be afraid to switch things up!
• The baked Teriyaki Salmon comes together in minutes and the rice can be cooked in advance or while the salmon’s in the oven. All that’s left to do is chop some veggies and whisk up the zippy yogurt sauce!

How to Make a Salmon Bowl

Make the Sauce. Whisk everything together.

Marinate. Pour the sauce over the salmon in a baking dish.

Make the Creamy Sauce. Whisk together the yogurt and sriracha, adding milk as needed.

Bake. Cook the salmon in the oven at 400 degrees F until it reaches 140 degrees F on an instant read thermometer (it will rise to 145 degrees F as it rests).

Assemble the Base. Divide the rice and vegetables into bowls.

Finish. Set the teriyaki salmon on top and add a drizzle of the creamy sriracha sauce. Garnish the salmon bowl with green onions and sesame seeds and ENJOY!

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Salmon Bowl

This salmon bowl recipe pairs flaky teriyaki-glazed salmon with rice, veggies and a creamy sriracha yogurt sauce. Quick, healthy and delish!

Course Main Course

Cuisine Japanese

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 659kcal

Author Erin Clarke / Well Plated

Ingredients

For the Salmon Bowls

• ¾ cup white or brown rice or quinoa
• 4 (6-ounce) pieces salmon skin removed
• ¼ cup low-sodium soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons honey
• 3 cloves garlic minced about 1 tablespoon
• 1 tablespoon minced fresh ginger about a 1-inch piece
• ¼ teaspoon crushed red pepper flakes plus additional for serving
• 1 English cucumber halved lengthwise, seeded, and sliced
• 2 medium ripe avocados peeled, pitted, and sliced or diced
• 1 cup frozen shelled edamame thawed
• Kosher salt
• Sliced green onions
• Black sesame seeds optional for serving

For the Creamy Sauce

• ¼ cup nonfat plain Greek yogurt
• 1 to 2 teaspoons Sriracha plus additional to taste
• 2 to 4 teaspoons milk plus additional as needed

Instructions

• Cook the rice or quinoa. See How to Cook Brown Rice, Instant Pot Brown Rice, How to Make White Rice, and How to Cook Quinoa. Place racks in the center and upper third of your oven and preheat to 400°F.
• While the rice cooks, place the salmon in a baking pan sized so so that the pieces are nearly touching but do not have too much excess space around them (I used an 8×10—if you don’t have something similar, a 9×13 will do). In a medium bowl or large measuring cup, stir together the soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. Pour three-quarters over the salmon (reserve the rest). Let the salmon marinate at room temperature for 15 minutes, flipping once halfway through.
  
• Make the creamy sauce: In a small bowl whisk together the yogurt, sriracha, and 2 teaspoons milk. Add additional milk gradually as needed so that you have a smooth but drizzle-able consistency.
  
• Turn the salmon so it’s presentation (top) side up, if it’s not already. Spoon some of the marinade that’s pooled around the salmon over the top of it.Bake the salmon for 6 minutes, then with a spoon, baste again. Continue baking until the salmon is almost cooked through at the center, about another 5 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the time accordingly. Drizzle the reserved glaze over the top of the salmon and move it to the upper third rack. Turn the oven to broil. Cook until the salmon reaches 140° F on an instant-read thermometer for medium salmon (or cook all the way to 145°F for very well done), about 1 to 2 minutes more; the salmon’s temperature will rise as it rests. When done, the salmon should flake easily with a fork. Sprinkle with a pinch of salt, and let rest a few minutes while you assemble the bowls.
  
• To serve, place the cooked rice in individual serving bowls. Top with sliced cucumber, a scoop of edamame, avocado, and 1 piece of salmon. Drizzle with the sauce and sprinkle with green onions and sesame seeds (if using). Enjoy immediately.
  

Video

Notes

• Adapted from my Teriyaki Salmon
• Recipe was updated on 2.12.24 — the prior pan version was messy and smoky to cook; this version is much neater and just as delicious.
• TO STORE: Store leftover rice, veggies, and sauce separately in the refrigerator for up to 4 days. I find salmon tastes best the day it is made, but you can refrigerate the leftovers for 1 additional day.
• TO REHEAT: Gently reheat rice in a large skillet over medium-low heat or in the microwave until warmed through. I recommend enjoying the leftover salmon at room temperature versus reheating it to make sure it doesn’t dry out.

Nutrition

Serving: 1(of 4) | Calories: 659kcal | Carbohydrates: 60g | Protein: 45g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 94mg | Potassium: 1744mg | Fiber: 9g | Sugar: 17g | Vitamin A: 337IU | Vitamin C: 14mg | Calcium: 113mg | Iron: 4mg

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Whether you go gourmet or keep it classic, you can enjoy Flatbread Pizza without leaving your house! Use your own homemade dough (it’s easy!), or keep it quick with store-bought flatbread or naan, then pile on your favorite toppings.

Flatbread pizza, two ways (or come up with your own!)

The beauty of pizza is that there are endless topping options. And that’s true of flatbread pizza too!

I’ve put together recipes for a pesto flatbread pizza and a Margherita flatbread pizza, but you can put your own spin on this recipe too.

Here’s what makes it a favorite:

• Dinner or an Appetizer. These easy flatbread pizzas work as a weeknight dinner, but their size makes an excellent appetizer too because you can cut them into rectangles perfect for snapping up from a snack table.
• Faster Than Pizza. Homemade pizza is fast, but flatbread pizza is even faster thanks to their smaller size. Depending on the type of crust you use, dinner can be on the table in less than 20 minutes. 
• One Crust to Rule Them All. You’ll recognize my Whole Wheat Pizza Dough from my Buffalo Chicken Pizza, Burrata Pizza, Ricotta Pizza, and well, pretty much all of my other pizza recipes aside from Naan Pizza and Pita Pizza. I like to make a big batch of this dough, divide it up, freeze it, and use it whenever the pizza craving strikes.

How to Make Flatbread Pizza

Prepare. Position a rack in the upper third of the oven and preheat to 450 degrees F.

Shape the Dough. Divide it into two portions and shape both into ovals, then place them on a parchment-lined baking sheet.

Or Oil the Pre-Baked Flatbread. Brush both sides with oil and place them on a parchment-lined baking sheet.

Top Them. Add the sauces, cheeses, and all of the toppings except the basil and balsamic glaze.

Cook. Bake the flatbread pizzas until the crust is golden and lightly crisp, then add the basil and balsamic glaze. Rest, then slice, serve, and ENJOY!

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Flatbread Pizza

Flatbread pizza recipes, both Margherita flatbread pizza and pesto! You'll love this quick, easy, and homemade pizza recipe.

Course Appetizer, Dinner

Cuisine American, Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 flatbreads (8 slices each)

Calories 147kcal

Author Erin Clarke / Well Plated

Ingredients

For the Flatbread Crust:

• 1 crust Whole Wheat Pizza Dough* divided, 2 storebought single-serving pizza doughs, or precooked storebought flatbreads or naan*

Toppings – Margherita Variation:

• ½ cup prepared tomato pizza sauce
• 6 ounces shredded mozzarella cheese heaping 3/4 cup
• 2 tablespoons grated Parmesan
• 1 tablespoon extra-virgin olive oil
• Fresh basil leaves roughly torn
• Balsamic Glaze optional (see notes)

Toppings – Pesto Variation:

• ⅓ cup Basil Pesto or prepared pesto of choice
• 3 ounces shredded mozzarella cheese heaping 2/3 cup
• 3 ounces crumbled goat cheese about 1/2 cup
• 1 cup cherry tomatoes halved
• Chopped fresh basil
• Balsamic Glaze optional (see notes)

Instructions

• Place a rack in the upper third of your oven and preheat the oven to 450°F. Line a large baking sheet with parchment paper.
• IF MAKING THE DOUGH FROM SCRATCH: Prepare the dough (if making a full batch of Whole Wheat Pizza Dough, save half of it for later). Divide the remaining dough into two portions. Place the first piece of dough on a lightly floured surface, then stretch or roll it gently into a 1/4-inch thick oval (don’t worry about the shape being perfect). If the dough springs back as you are rolling, allow it to rest a few minutes, then continue. Transfer the dough to one side of the prepared baking sheet, then repeat with the second dough, placing it beside the first.
• IF USING STOREBOUGHT PRE-COOKED FLATBREAD: Lightly brush both sides of the flatbreads with olive oil, then place on a parchment-lined baking sheet.
• FOR THE MARGHERITA: Top the crusts with an even layer of the tomato sauce (leave a thin border uncovered all the way around), mozzarella, and Parmesan. Drizzle with the oil, dividing the ingredients evenly between the two crusts.
  
• FOR THE PESTO: Top with the pesto sauce (leave a thin border uncovered all the way around—it will be a thin layer), mozzarella, and goat cheese. Arrange the cherry tomato halves on top.
  
• Bake the flatbreads for 12-15 minutes, until the crust is golden and lightly crisp, roasting the pan 180 degrees halfway through. Sprinkle with fresh basil and drizzle with balsamic glaze (if desired). Let rest a minute or two, then slice and serve.
  

Video

Notes

• *Whole Wheat Pizza Dough recipe yields dough for 2 full size pizzas (ones that are each roughly 11×14-inches), or 4 flatbreads. Use half of the batch to make 2 flatbreads as the recipe as written (freeze the second half), or double the toppings here and make 4 flatbreads.
• *Instead of making your own dough, you can also use 2 personal-sized pizza doughs from the grocery store or a local pizza place.
• TO MAKE BALSAMIC GLAZE: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Gently simmer over medium-low heat until thickened and reduced by a little more than half, about 15 minutes, stirring occasionally. Remove from heat and set aside to cool. You’ll have a little extra (YUM!)
• TOPPINGS: Have fun here! The key is not to over do it or the flatbreads will be soggy. I recommend about 1/2 cup max of toppings.
• TO STORE: Leftover flatbread pizza can be wrapped in foil or refrigerated in an airtight container for up to 3 days.
• TO REHEAT: For best results, warm in a 450°F oven until heated through. (Use a pizza stone if you have one.) The microwave also works, but your pizza won’t be as crisp.
• TO FREEZE: Store leftovers in the freezer for up to 3 months. Reheat from frozen as directed above until heated through, adding a few extra minutes to the cooking time to account for the pizza starting frozen.

Nutrition

Serving: 1slice (of 16) | Calories: 147kcal | Carbohydrates: 12g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 0.3mg

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This easy Italian Sausage Pasta brings all the flavor with sausage, sun-dried tomatoes, garlic, and a bright, buttery lemon sauce, along with white beans and spinach to make it extra filling. Mangia!

This Italian sausage pasta is ready in a flash!

Italian sausage pasta is the best kind of weeknight dinner. It basically checks all the boxes:

• Made With Pantry Ingredients. The ingredient list might look long but most of the items you need are either pantry staples or things you probably have on hand in your refrigerator.
• Adaptable. Have a package of chicken sausage in the fridge? Use that instead of Italian! No cannellini beans? Use Great Northern. No spinach? The arugula in your crisper drawer will add a peppery bite!
• Supremely Satisfying. A serving of pasta is two ounces, and if you’ve ever portioned that out for yourself, you know that’s a saaaaad bowl of pasta. Bulking it up with sausage, beans, and veggies makes it feel much more substantive. (Looking for more hearty pasta dishes? Try my Cajun Shrimp Pasta, Chicken Bacon Ranch Pasta, and Butternut Squash Sausage Pasta!)
• Done in Under 25 Minutes. Italian sausage pasta is a recipe that cooks up in a matter of minutes, so it’s ideal for busy weeknights!

How to Make Italian Sausage Pasta

Cook the Pasta. Follow the package directions for cooking to al dente; reserve a cup of the cooking water. (Don’t forget!)

Brown the Sausage. Cook the sausage in a Dutch oven with the olive oil, breaking it into small pieces.

Season. Stir in the salt, black pepper, pepper flakes, and garlic and cook until fragrant.

Deglaze the Pan. Pour in the wine or broth and scrape up any browned bits from the bottom of the pan. Cook until the liquid reduces by half.

Simmer. Reduce the heat and add the beans, tomatoes, and pasta, along with the pasta water. Simmer, stirring, until the sauce thickens.

Finish the Sauce. Remove the pan from the heat and add the tomato oil, butter, cheese, and lemon zest and juice. Stir until the pasta is coated .

Add the Spinach and Serve. Stir in the spinach until it wilts, then plate and serve with additional Parmesan.

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Italian Sausage Pasta

Garlicky Italian sausage pasta with sun-dried tomatoes and spinach is an easy, satisfying dinner ready in 25 minutes. Packed with flavor!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 709kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces whole wheat short pasta such as penne, orecchiette, or farfalle
• 2 tablespoons extra-virgin olive oil
• 1 pound sweet or hot Italian turkey sausage
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes plus more to taste
• 3 garlic cloves minced (about 1 tablespoon)
• ½ cup dry white wine or low-sodium chicken broth
• ¼ cup sun-dried tomatoes in oil drained, patted dry, and chopped
• 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 tablespoon sun-dried tomato oil from the jar above
• 1 tablespoon unsalted butter
• 1 small lemon zest and juice
• ⅓ cup freshly grated Parmesan cheese plus additional for serving
• 4 cups roughly chopped baby spinach about 4 ounces

Instructions

• Make sure you have all of your ingredients prepped and ready to go. This recipe moves fast! Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package instructions. Reserve 1 cup pasta water (don’t forget!), then drain.
• Meanwhile, in a large Dutch oven or similar large, deep pan, heat the 2 tablespoons olive oil over medium-high. Squeeze the sausages from their casings into the pot. With a wooden or similar sturdy spoon or spatula (I love my meat chopper), break up the sausage into small pieces and cook until browned and cooked through, about 5 to 8 minutes. If at any point the pan looks dry and the sausage starts to really stick, add a little more oil as needed.
  
• Add the salt, black pepper, red pepper, and garlic and cook, stirring constantly, for 30 seconds.
• Pour in the wine, scraping up any bits that have collected on the bottom of the pan. Cook until the wine has reduced by approximately half, about 1 minute.
  
• Reduce the heat to low. Add the white beans, sun-dried tomatoes, pasta, and ½ cup of the reserved pasta water. Heat gently and stir until well combined and the sauce starts to come together, about 1 to 2 minutes. If at any point the pasta looks dry, splash in a little additional pasta water as needed.
  
• Remove the pan from the heat. Add the sun-dried tomato oil, butter, Parmesan, lemon zest (zest the lemon right over the pasta), and lemon juice. Keep stirring until combined and the noodles are coated in a silky sauce.
• A few handfuls at a time, stir in the baby spinach until it wilts. Serve topped with additional Parmesan to taste.
  

Notes

• TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
• TO REHEAT: Reheat gently in the microwave or on the stovetop with a splash of chicken stock (or water) to keep the pasta from drying out. Sprinkle with additional Parmesan cheese before serving.
• TO FREEZE: Freeze pasta in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1(of 4) | Calories: 709kcal | Carbohydrates: 78g | Protein: 37g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 75mg | Potassium: 1191mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3268IU | Vitamin C: 65mg | Calcium: 247mg | Iron: 18mg

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Game day snacking just got easier (and cheesier) thanks to these Buffalo Chicken Sliders! A creamy shredded Buffalo chicken filling piled onto Hawaiian rolls, topped with lots of cheese, then baked on a sheet pan to toasty perfection, this recipe is a breeze to make and people go CRAZY for it. Done in 20 minutes!

Buffalo chicken sliders are EXACTLY what you want for game day.

These Buffalo chicken sliders check all the game day food boxes. (Those boxes, in case you were wondering, are Buffalo, ranch, and cheese.) 

If you’re partial to my Buffalo Chicken Wrap and Slow Cooker Buffalo Chicken Taquitos, you will love these sliders too!

• Even once football season is over, you can still enjoy these sliders for weeknight dinners—and you’ll want to, because not only are they delicious, they’re also ready to eat in just 20 minutes. (That includes prep AND cooking!)
• This recipe makes 12 Buffalo chicken sliders, so if you serve them alongside other party faves like Loaded Baked Potato Dip and Baked Chicken Wings, it easily feeds a crowd. Plus, if you need even more than 12, this recipe is easy to double.

How to Make Buffalo Chicken Sliders

Prep the Rolls. Keep the rolls attached to each other, but slice them in half horizontally. Set the bottom half on a baking sheet.

Mix the Filling. Stir together the chicken, Buffalo sauce, ranch dressing, and garlic powder. (You can mix the chicken filling ahead of time if you’d like and refrigerate it for a day or two. I recommend warming the mixture in the microwave before assembling the sliders so it’s not still a bit cold in the middle after baking.)

Start Assembling. Scatter a handful of cheese on the bottom half of the rolls. Spread the chicken on top.

Add the Remaining Cheese. Pile. It. ON.

Finish Assembling. Add the top half of the rolls. Brush the melted butter and Italian seasoning over the top.

Bake. Pop the Buffalo chicken sliders in a 375 degree F oven for 10 to 12 minutes, or until the cheese melts and the tops are golden and toasty. Cool for a few minutes, then slice and serve. ENJOY!

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Buffalo Chicken Sliders

With ranch, Hawaiian rolls and melty cheese, these Buffalo chicken sliders are a game day winner. Bonus: they take just 20 minutes to make!

Course Appetizer, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 sliders

Calories 254kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 (12-ounce) package Hawaiian sweet dinner rolls such as King’s Hawaiian
• 3 cups shredded chicken breast about 8 ounces cooked; see How to Cook Shredded Chicken
• ¾ cup hot sauce such as Frank’s RedHot or Frank’s Buffalo
• ¼ cup ranch dressing I use a Greek-yogurt based
• 1 teaspoon garlic powder
• 2 cups shredded mozzarella provolone, or Havarti cheese, divided
• 3 tablespoons unsalted butter melted
• 1 teaspoon Italian seasoning

Instructions

• Place a rack in the center of your oven and preheat to 375°F. Line a baking sheet with parchment paper.
• Without disconnecting the buns at their sides, slice the slider buns in half horizontally. Place the bottom half in the center of the baking sheet.
  
• In a mixing bowl, combine the chicken, Buffalo sauce, ranch dressing, and garlic powder.
  
• Scatter a small handful of the cheese bottom buns, then top evenly with the Buffalo chicken. Sprinkle the remaining cheese evenly over the top.
  
• Place the top bun over the chicken. In a small bowl, combine the melted butter and Italian seasoning, then brush liberally over the top of the buns.
  
• Bake the Buffalo chicken sliders until the cheese is melty and the tops are golden, about 10 to 12 minutes. Transfer to a cutting board and let cool a few minutes. Carefully slice apart with a serrated knife, and serve.
  

Notes

• TO STORE: Wrap leftover sliders in foil and store them in the refrigerator for 2 to 3 days.
• TO FREEZE: Wrap the sliders in a layer of plastic wrap, followed by foil (or toss them in an airtight container or freezer bag); double layers help prevent freezer burn! Freeze for up to 2 months and thaw in the refrigerator before reheating.
• TO REHEAT: Warm up leftovers in the microwave or a 350ºF oven until heated through.

Nutrition

Serving: 1slider | Calories: 254kcal | Carbohydrates: 16g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 60mg | Potassium: 125mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 257IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 1mg

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The next time you are tasked with feeding a large group, might I suggest a triple batch of Taco Soup? It’s an easy, delicious, and quick budget meal everyone will love!

A budget-friendly dinner done in just 10 minutes!

I’m not precisely sure what it is about many Mexican-inspired recipes that allow them to taste so good for so little dinero, but this easy taco soup is the concept incarnate.

A mere read of the ingredients—white beans, corn, tomatoes, and spices—may leave you skeptical, but trust me, it is excellent!

This taco soup boasts a tantalizing Southwest flavor (like this Crockpot Chicken Enchilada Soup), and the lovely contrast of the creamy beans with the crunchy chips pleases with every bite.

While this taco soup is by no means comparable to a truly authentic Mexican recipe or a stew that has been simmering on the stove all day, when you are looking for a quick, healthy, and tasty meal, it is hard to find a recipe better suited for the task (although, this Vegetarian Chili is equally as wonderful).

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• White Beans. Packed with protein and loaded with fiber, the white beans make this easy taco soup filling and satisfying. (They’re also my secret ingredient in this Mexican-inspired Breakfast Quesadilla.)
• Diced Tomatoes. Lend this simple soup bold and robust tomato flavor. Try fire-roasted tomatoes for a little extra heat and depth if you’d like some extra pizzaz.
• Mexican Corn. While fresh or frozen corn is usually my preference (like in this Grilled Corn Salad), in this case, canned Mexican corn is a great option since it contributes tons of extra flavor without needing to spend extra cash.
• Water. When preparing soup on a budget, water is the obvious choice for a cooking liquid because it’s FREE. Plus it’s calorie-free and sodium-free too!.
• Parsley. Adds color and freshness.
• Spices. Other taco soups often call for a packet of taco seasoning or ranch powder. While delicious, they’re often packed with sodium. Instead, this recipe calls for a homemade spice blend of cumin, chili powder, oregano, garlic powder, and onion powder.

Recipe Variations

• Taco Soup with Ground Beef or Turkey. If you like, you can sauté lean ground beef or ground turkey on the side, pat it dry, then stir it into the soup at the end. (Or try this Healthy Turkey Chili.)
• Taco Soup with Chicken. Stir in some cooked, shredded chicken to the soup while it simmers. Here’s How to Cook Shredded Chicken.
• Taco Soup with Black Beans. Swap the white beans for black beans.

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Taco Soup

An easy taco soup recipe with beans, tomatoes, and corn that's healthy, vegetarian, and budget-friendly. It's ready in just 10 minutes!

Course Soup

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 81kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cans Great Northern Beans (14-ounce cans) rinsed and drained
• 1  can diced tomatoes in their juices (28 ounces)
• 1 can Mexican-style corn (14 ounces) drained
• 1 cup water
• 2 tablespoons chili powder
• 2 teaspoons dried parsley flakes
• 2 teaspoons ground cumin
• ¾ teaspoon dried oregano
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ¾ teaspoon kosher salt
• ½ teaspoon ground pepper
• Toppings: Crushed tortilla chips freshly grated cheese (I like sharp cheddar), sour cream or plain non-fat Greek yogurt, freshly chopped cilantro, avocado

Instructions

• Combine all of the ingredients in a large, deep soup pot over medium heat. Stir to combine.
  
• Continue heating until warmed through. Taste, adding additional salt and pepper as desired. Serve hot with desired toppings.
  

Video

Notes

• TO STORE: This easy taco soup may be kept in the fridge for up to 5 days when stored in an airtight container.
• TO FREEZE: Store easy taco soup in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before heating.
• TO REHEAT: Warm chilled soup on the stovetop until heated through. You may also warm in the microwave for several minutes until steaming.

Nutrition

Serving: 1(of 6) without toppings | Calories: 81kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 339mg | Fiber: 3g | Sugar: 4g | Vitamin A: 942IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 2mg

Creamy Spinach Pasta is a 20-minute dinner that’s jam-packed with FLAVOR. Pasta with garlicky sauce, freshly grated Parmesan, sweet sun-dried tomatoes, and a peppy squeeze of lemon to bring it all together, spinach has never tasted so good!

Why You’ll Love This Creamy Spinach Pasta Recipe

• The Best Way to Eat Spinach. If spinach is a no-go for you or the picky eaters in your family, the solution is to toss it with pasta and a rich, creamy sauce. This spinach pasta recipe makes this humble veggie something you’ll eat with gusto.
• Rich and Creamy, But Not Heavy. The creamy sauce is decadent, with Chicken Broccoli Alfredo vibes, but surprise: it’s lighter than you think! Instead of using heavy cream or even half-and-half, I swap in reduced-fat evaporated milk, which gets its thick, creamy texture by removing some of the water from milk. 
• A Weeknight Winner. 20 minutes! Need I say more? And yes, that includes the prep time. Like Mushroom Pasta and Broccoli Pasta, this is the kind of dinner we all need for those busy weeknights when we JUST. CAN. NOT. with cooking.
• Options: You Have Them. Make it a meal! Make it a side! Or stretch it out for a second day (or leftover lunches) by adding Baked Chicken Breast or Sautéed Mushrooms.

How to Make Spinach Pasta

The Ingredients

• Pasta. Penne and rotini are fabulous for hanging onto creamy pasta sauces; I like to use whole wheat, not just to work in some extra nutrients, but because I appreciate the mildly nutty flavor.
• Unsalted Butter. This adds richness to the sauce.
• Garlic. FOUR cloves to keep the cream sauce from falling flat in the flavor department.
• Seasonings. Italian seasoning to give us the herbs we need, plus salt and pepper.
• All-Purpose Flour. To thicken the sauce.
• Reduced-Fat Evaporated Milk. Friends, make sure you’re grabbing evaporated milk and not condensed—it sounds so similar, but condensed milk is syrupy sweet.
• Grated Parmesan Cheese. Freshly grated off the block.
• Baby Spinach. Baby spinach has a milder flavor than the large spinach leaves sold in bunches. It also wilts more quickly into this spinach pasta recipe.
• Sun-Dried Tomatoes. These add umami, a nice textural contrast, and some natural sweetness. If you use dry-packed tomatoes and they seem a little tough, you can soak them in warm water to soften them up.
• Lemon Juice. Freshly squeezed, please. Bottled has a flat, lackluster flavor because it has oxidized.
• Fresh Parsley. Or basil. This adds some fresh, vibrant flavor.

The Directions

1. Get Started. Cook the pasta to al dente and reserve a cup of the cooking water. Start sauteeing.

2. Add the Flour. Whisk it in and keep at it until the flour dissolves and the mixture darkens a bit.

3. Make It Saucy. Slowly whisk in the milk and bring to a simmer. Continue to simmer for about 3 minutes, or until the sauce thickens a bit, then reduce the heat to low and stir in the Parm.

4. Make It Green. Add the spinach a handful at a time, stirring until it wilts.

5. Add the Sun-Dried Tomatoes. Now we’re talkin’!

6. Finish. Stir in the pasta and lemon juice. Add the reserved cooking liquid if necessary to adjust the consistency. Season to taste, add the fresh herbs, plate, and ENJOY!

What to Serve with Spinach Pasta

• Chicken. Stir it into the pasta after it’s done cooking, add slices on top of the pasta after it’s plated, or serve it alongside your spinach pasta. It’s all good! Try this Grilled Chicken Breast or Breaded Chicken Breast.
• Salad. This Italian Chopped Salad is my absolute fave for pairing with Italian-inspired dishes.
• Bread. Because you’ll want to soak up every last bit of sauce from your plate. Try this No Knead Focaccia.
• Veggies. Roasted Mushrooms would be perfect!

Recipe Tips and Tricks

• Grate Your Own Parm. I know, if you’re a regular here, I sound like a broken record, but it’s true: pre-grated Parmesan cheese just doesn’t melt smoothly into sauces. You really need to grate your own Parmesan from the block (or find a grocery store that does it for you). 
• Reserve the Pasta Cooking Liquid. Write a note on your hand like you used to do in middle school if you think you’re going to forget. Tap water just doesn’t perform the same way because it doesn’t have the added starch from the pasta.
• Use Bronze Die Cut Pasta for an Upgrade. Pasta that’s cut with bronze dies has a different texture and mouthfeel—it’s also better at “grabbing” sauces. It’s not a must, but it really does elevate pasta dishes, especially simple ones like this spinach pasta.

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Spinach Pasta

This creamy spinach pasta recipe is garlicky, lemony, and sun-dried tomatoes make it extra delish. Bonus: It's an easy 20-minute dinner!

Course Dinner, Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 419kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces whole wheat penne rotini, or pasta shape of choice
• 3 tablespoons unsalted butter
• 4 cloves garlic minced about 4 teaspoons
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 (12-ounce) can reduced-fat evaporated milk
• ⅓ cup freshly grated Parmesan cheese plus additional for serving
• 2 cups baby spinach roughly torn or chopped
• ⅓ cup diced sun-dried tomatoes
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley or basil

Instructions

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Reserve 1 cup of the pasta water (don’t forget!), then drain and set aside.
• Meanwhile, melt the butter in a Dutch oven or similar large, deep pot over medium heat. Once it melts, stir in the garlic, Italian seasoning, salt, and pepper.
  
• Sprinkle the flour over the top. Cook, stirring constantly, for 1 to 2 minutes, until the white bits of flour completely disappear and the mixture looks dark golden.
  
• Slowly pour in the milk, pausing to whisk as you go to dissolve any lumps. Bring to a steady simmer. Let simmer, stirring often and scraping a wooden spoon along the bottom of the pot to keep the sauce from sticking, until the sauce is reduced, about 3 minutes.
  
• Reduce the heat to low. Stir in the Parmesan until smooth.
  
• Add the spinach a handful at a time, stirring until it wilts. Stir in the sun-dried tomatoes. If your pasta is not ready yet, turn off the heat.
  
• As soon as you drain the pasta, add it to the sauce and squeeze the lemon juice over the top. Stir gently to combine. If the sauce is too thick, add the reserved pasta water as needed to loosen it. Taste and adjust seasoning as desired. Sprinkle with the parsley. Serve hot, with additional Parmesan sprinkled on top.

Video

Notes

• TO STORE: Store leftover spinach pasta in an airtight container in the refrigerator for up to 4 days.
• TO REHEAT: Reheat in the microwave or over medium-low heat in a skillet with a splash of milk or broth. 
• TO FREEZE: This recipe is best enjoyed fresh, as the pasta will become soft after freezing and thawing. That said, if this doesn’t bother you, you can freeze in an airtight container or freezer bag for up to 3 months.

Nutrition

Serving: 1(of 4) | Calories: 419kcal | Carbohydrates: 55g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 44mg | Potassium: 455mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2.005IU | Vitamin C: 13mg | Calcium: 142mg | Iron: 2mg

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Chicken and Orzo is a one-pot dinner ready in 30 minutes and packed with BIG Italian-inspired flavor. Burst cherry tomatoes, tender chicken, wilted spinach, fresh basil, and LOTS of garlic and Parmesan make it a guaranteed hit!

A one-pan orzo recipe streamlined for busy weeknights!

Orzo is having a moment, isn’t it? You might even say that the foodie world is in its orzo era, and I am here for it—and so are my Orzo Pasta Salad, Shrimp Orzo, and Lemon Chicken Orzo Soup. And this chicken and orzo skillet too!

• The beauty of this recipe is that it’s a one-pan skillet dinner. The chicken is browned, then the orzo and sauce are cooked together, so there’s no need to boil the orzo separately (and there’s also fewer pots and pans to cleanup afterwards).
• Lest you think that convenience comes at the expense of flavor, oh no, this recipe’s jam-packed with deliciousness thanks to a generous amount of garlic, saucy cherry tomatoes, Parmesan, fresh basil, and so much more. 

And, of course, there’s the orzo, which eats like rice and tastes like pasta.

What is it about orzo that makes it so irresistible? I’ll ponder that while eating my second helping of this chicken and orzo.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes on the key players.

• Basil. For a bright, Italian-inspired finish. Don’t try to use dried basil—the flavor pales in comparison to fresh!
• Chicken. You can use either boneless, skinless chicken breasts or thighs.
• Seasonings. Italian seasoning, paprika, salt, pepper, and red pepper flakes.
• Shallot and Garlic. These form a savory base of flavor for the chicken and orzo. (Garlic lovers, you’ll be happy to know there are SIX garlic cloves in this recipe!)
• Orzo. I recommend regular flour based orzo for this recipe, not pasta made with chickpea or legume flour. While I love those protein-packed pastas, they cook at different rates and absorb water differently, so they’re not ideal for one-pan recipes like this one.
• Cherry Tomatoes. Or grape tomatoes. These burst and combine with the broth to create a sauce for the chicken and orzo.
• Chicken Broth. Because the water in the broth evaporates, it’s important to use low-sodium broth, otherwise this dish will be overly salty.
• Baby Spinach. Wilts quickly into the pan without increasing the cooking time.
• Parmesan Cheese. Freshly grated is a must! It melts smoothly into the dish, creating a cheesy, creamy sauce.

How to Make Chicken and Orzo

Cook the Chicken. Heat a tablespoon of oil in a skillet and add the chicken, 1 teaspoon each of Italian seasoning and paprika, and 1/2 teaspoon salt. Cook until the chicken is golden brown and cooked through and transfer to a plate. 

Sauté the Aromatics. In the same skillet, add the remaining oil and shallot and reduce the heat to low. Once the shallot is softened, stir in the garlic, black pepper, and remaining Italian seasoning, paprika, and salt. Cook until the garlic is fragrant.

Toast the Orzo. Stir in the orzo and tomatoes and cook until the orzo is toasted. This adds fantastic flavor to the chicken and orzo recipe!

Simmer. Stir in the broth and increase the heat. When the liquid reaches a gentle boil, cover and reduce the heat to medium. Stir occasionally and cook 12 to 14 minutes, or until the orzo is al dente. Near the end of the cooking time, stir more often to keep the orzo from sticking to the pan.

Finish. Stir in the Parmesan, followed by the spinach, red pepper flakes, half of the basil, and the cooked chicken. Season to taste and serve your chicken and orzo with the remaining basil and additional Parmesan. ENJOY!

Recipe Variations

• Make It Creamier. Add a splash of heavy cream before stirring in the Parmesan for a richer, creamier sauce.
• Give It Marry Me Vibes. If you love marry me chicken (or my Marry Me Chicken Lasagna Roll Ups), try adding sliced sun-dried tomatoes when you stir in the spinach. (And maybe that splash of heavy cream too.)
• Make It Meatless. Simply skip the chicken or stir in a can of rinsed and drained chickpeas or white beans.

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Chicken and Orzo

This chicken and orzo skillet is a one-pan recipe that packs in BIG flavor thanks to burst tomatoes, garlic and Parmesan. Done in 30 minutes!

Course Dinner, Main Course

Cuisine Italian, Mediterranean

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 618kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 ½ pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 teaspoons Italian seasoning divided
• 2 teaspoons paprika divided
• 1 ¼ teaspoons kosher salt divided
• 1 shallot diced
• 6 cloves garlic minced, about 2 tablespoons
• ½ teaspoon ground black pepper
• 8 ounces orzo pasta about 1 ¼ cups
• 1 pint cherry tomatoes
• 3 to 4 cups low sodium chicken broth
• 3 ounces baby spinach coarsely chopped (about 3 cups)
• ¼ teaspoon red pepper flakes
• ¾ cup freshly grated Parmesan cheese plus additional for serving
• ¼ cup loosely packed fresh basil leaves thinly sliced, divided

Instructions

• Heat a deep skillet or Dutch oven with a tight-fitting lid over medium-high heat. Add 1 tablespoon oil.
• Once the oil is hot, add in the chicken, 1 teaspoon Italian seasoning, 1 teaspoon paprika, and 1/2 teaspoon salt. Saute, stirring occasionally, until the chicken is golden on all sides and cooked through, 4 to 6 minutes. Remove to a plate.
  
• Reduce the heat to low. Add 1 tablespoon oil and the shallot. Cook, stirring often, until the shallot is softened, about 3 minutes. Add the garlic, black pepper, and the remaining 1 teaspoon Italian seasoning, 1 teaspoon paprika, and 3/4 teaspoon kosher salt. Cook and stir for 30 seconds, until the garlic is fragrant.
  
• Stir in the orzo and tomato. Cook 1 minute, stirring constantly, to coating the orzo with the oil and spices and toast it slightly.
  
• Stir in the broth. Increase the heat to bring it to a gentle boil, stirring very frequently with a wooden spoon and scraping the spoon along the bottom of the pot to prevent the orzo from sticking. Cover the pot and reduce the heat to medium. Cook the orzo, lifting the lid occasionally to stir and run the spoon along the bottom to prevent sticking, until most of the liquid is absorbed and the orzo is al dente, 12 to 14 minutes. During the last several minutes, scrape along the bottom very frequently. When the lid is on, you should hear the water boiling steadily underneath it (but you don’t want it boiling so hard, you start to wonder if the lid is going to lift off). If the orzo looks dry at any point, add several splashes of broth as needed to loosen it.
• Stir in the Parmesan, then the spinach, red pepper flakes, half of the basil, and the reserved chicken. Continue stirring until the spinach has just wilted, about 1 minute. Taste and season with additional salt, pepper, and red pepper flakes as desired (I add another pinch or two of salt; the amount you need will vary based on your chicken broth). Serve hot, sprinkled with remaining basil and additional Parmesan.
  

Video

Notes

• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. 
• TO REHEAT: Gently rewarm leftovers in the microwave or in a nonstick skillet over medium-low heat, with a splash of broth to loosen up the pasta.. 
• TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container or freezer bag for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 618kcal | Carbohydrates: 56g | Protein: 55g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 125mg | Potassium: 1404mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3413IU | Vitamin C: 37mg | Calcium: 261mg | Iron: 4mg

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