Healthy Entrees and Main Dishes

Creamy Mushroom Chicken

Erin Clarke — Mon, 29 Sep 2025 10:05:00 +0000

Mushroom Chicken

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!)

Key Ingredients

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

Chicken Breasts. Boneless, skinless chicken breasts make it easy! If you’re on Team Chicken Thighs, those work too; just make sure they’re also boneless and skinless.
All-Purpose Flour. This creates a nicely browned crust when the chicken is pan-fried in a skillet.
Olive Oil and Butter. Oil for browning the chicken, and butter for adding richness when cooking the mushrooms and aromatics.
Sliced Mushrooms. I used a mix of cremini and shiitake, but a wild mushroom blend would be fabulous too. Just skip the bland white mushrooms, which are a womp womp in the flavor department.
Shallot and Garlic. These infuse the sauce with flavor.
Chicken Broth. Use low-sodium broth to keep the salt level in check.
Dijon Mustard. A simple addition that brings lots of depth to cream and cheese sauces.
Sherry Vinegar. Also found in Chicken Marsala, this adds a pop of brightness to cut through the rich sauce.
Heavy Cream. For a thick, creamy sauce. Lower fat dairy won’t yield the sauce results.
Thyme. One of my favorite pairings with mushrooms, thyme accentuates the mushrooms’ earthiness and adds an herbaceousness that makes this dish a standout.
Mashed Potatoes or Rice. Optional, but you need something to soak up that dreamy sauce, right?

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!

Recipe Variations

Make It Dairy-Free. Use coconut cream instead of heavy cream and plant-based butter instead of dairy butter.
Try a Different Herb. Fresh sage, parsley, or rosemary would all work and give this mushroom chicken a slightly different flavor.
Make It Gluten-Free. Swap in a measure-for-measure gluten-free flour for the all-purpose flour. Or just skip the flour and pan-fry the chicken without it.

What to Serve with Mushroom Chicken

Other Grains. In addition to white rice or brown rice, you can serve this mushroom chicken over quinoa, farro, or wheat berries.
Other Mashed Potatoes. Like Instant Pot Mashed Potatoes, Crockpot Mashed Potatoes, or my Garlic Mashed Potatoes Recipe.
Veggies. Sautéed Green Beans would be perfect, as would Smashed Brussels Sprouts!

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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

Cook Time 25

Total Time 30

Servings 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

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Healthy Teriyaki Salmon Bowls

Erin Clarke — Sat, 27 Sep 2025 10:05:00 +0000

Salmon Bowl

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!

5 Star Review

“I made this tonight and it was excellent! The whole family practically licked their bowls clean.”
— Susan —

Key Ingredients

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

For the Salmon Bowls

Grains. Use white rice, brown rice (or Instant Pot Brown Rice), or work in some extra protein with cooked quinoa.
Salmon. Loaded with omega-3 fatty acids, salmon is my favorite protein to pair with teriyaki.
Low-Sodium Soy Sauce. Serves as the base for this homemade teriyaki sauce that’s sweet, spiced, and sassy all at the same time.
Rice Vinegar. Provides vital acidity to balance the salty soy sauce and sweet honey.
Honey. An alternative to gobs of brown sugar or corn syrup in other salmon bowl recipes, I opted for honey to naturally sweeten the sauce.
Garlic and Ginger. This dynamic duo is essential for making this homemade teriyaki sauce taste just like your favorite classic takeout recipe (like this Instant Pot Chicken Teriyaki).
Red Pepper Flakes. Provides a little zip and heat.
Vegetables. English cucumber, ripe avocados, and shelled edamame. We’re keepin’ it green!
Garnishes. Sliced green onions and black sesame seeds add texture and flavor.

For the Creamy Sauce

Nonfat Plain Greek Yogurt. The creamy, tangy base for this salmon rice bowl sauce.
Sriracha. Puts some pep in your step—and this spicy salmon bowl.

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!

Recipe Variations

Switch Up the Salmon. Soy Ginger Salmon or Pineapple Glazed Salmon would also work well for salmon rice bowls, or try Grilled Salmon in the summer.
Cook the Vegetables. In an earlier version of this teriyaki salmon bowl recipe, I stir-fried the vegetables. Cook up some of your favorite veggies or use this Cabbage Stir Fry or Zucchini Stir Fry for inspiration.
Skip the Grains. Make this recipe into a salad and serve it over a bed of greens or try it with cauliflower rice. (Cauliflower Fried Rice would also be delish.)

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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

Cook Time 15

Total Time 30

Servings 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

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Easy Flatbread Pizzas: Two Ways!

Erin Clarke — Thu, 25 Sep 2025 10:05:00 +0000

Flatbread Pizza

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.

Key Ingredients

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

Flatbread Crust. Use my whole wheat pizza dough, 2 store-bought single-serving pizza doughs, or precooked store-bought flatbreads or naan bread.

Dietary Note

You can easily make these flatbread pizzas gluten-free by substituting my Broccoli Pizza Crust or your favorite gluten-free dough or flatbread.

Margherita Flatbread Pizza Toppings:

Prepared Tomato Pizza Sauce. Any brand you like; freeze any leftovers for another day.
Shredded Mozzarella Cheese. Freshly shredded is best, as it melts smoother.
Grated Parmesan Cheese. Since the ingredients are simple, good quality Parmesan is worth it. The grated Parm in a green bottle? Not so tasty.
Extra-Virgin Olive Oil. This is a recipe where using a good, fruity olive oil pays off.
Fresh Basil. Tear the big basil leaves; leave the smaller ones as-is.
Balsamic Glaze. Optional, but it’s an addition that really brings it all home.

Pesto Flatbread Pizza Toppings:

Basil Pesto. Or your prepared pesto of choice.
Shredded Mozzarella Cheese. For that perfect cheese pull.
Crumbled Goat Cheese. Not a fan of goat cheese? Use extra mozzarella or Parmesan instead.
Cherry Tomatoes. Use all red or a rainbow of colors.
Fresh Basil. Double the basil for double the deliciousness.
Balsamic Glaze. A swirl of balsamic vinegar makes your flatbread pizza look and taste like it came from a restaurant.

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!

Recipe Variations

Use One of My Other Pizza Recipes. Use my Asparagus Pizza, Carbonara Pizza, Brussels Sprouts Bacon Pizza, or any other pizza recipe as your flatbread pizza inspiration. The amount of toppings for a single full-size pizza will make two flatbread pizzas.
Switch Up the Toppings. Swap the tomatoes for Roasted Red Bell Peppers on the pesto pizza; scatter fresh arugula over the Margherita flatbread pizza instead of basil for a peppery bite. Take inspiration from Mushroom Pizza and top your pizza with mushrooms. As long as you don’t overdo it on the toppings, you really can’t go wrong.
Get Creative with Your Sauce. Take a note from my BBQ Chicken Pizza and use Barbecue Sauce, swap a parsley or cilantro pesto, or try something completely different like chimichurri or mashed Roasted Garlic.

Meal Prep Tip

You can assemble these flatbread pizzas and freeze them on a parchment-lined baking sheet before baking. Once they’re frozen through, wrap them tightly in plastic wrap and you’ve got DIY frozen pizzas ready to bake—just add a few more minutes to the baking time.

To keep the pesto flatbread from getting soggy, I recommend swapping the cherry tomatoes for sun-dried tomatoes or adding fresh tomatoes just before baking.

What to Serve with Flatbread Pizza

Salad. Round out your meal with a salad. My Arugula Salad and Antipasto Salad are both fabulous choices.
Other Snacks. Making flatbread pizzas for a get-together? Pair them with other party favorites like Greek Yogurt Ranch Dip and Edamame Hummus.
Cocktails. Since flatbread pizzas make me feel like I’m enjoying dinner at a restaurant, I can’t resist mixing up some fancy drinks too. I recommend White Sangria or an Italian Margarita.
Dessert Pizza. Let’s go all out! Finish your dinner with Fruit Pizza Cookies or Rainbow Fruit Pizza.

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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

Cook Time 15

Total Time 20

Servings 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

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Crowd-Pleasing Crockpot Ribs

Erin Clarke — Mon, 22 Sep 2025 15:50:27 +0000

Crockpot Ribs

Meet the most fall-off-the-bone tender, no oven, I-think-I’m-gonna-need-a-bigger-bib Crockpot Ribs. Do yourself and every rib lover in your life a finger-lickin’ favor: put a batch in your slow cooker. Baby backs, spare ribs, country…this recipe works with any of your favorite cuts.

The best way to get fall-off-the-bone tender ribs.

In addition to being one of the best crock pot recipes to come out of my kitchen in a long time, these slow cooker ribs have a full rack of winning qualities.

Like my Instant Pot Ribs, these crockpot ribs have the deep, smoky barbecue flavor that you love, thanks to my Homemade BBQ Sauce.
You’ll need less than 10 minutes of prep to get them sauced and in your slow cooker (perhaps only this Shredded Chicken Sandwich recipe is easier). The slow cooker does the rest of the work while you go about your day.
And of course, they’re fall-off-the-bone tender. You can pull them apart with your fingers!

These tender ribs are ideal for game day parties, easy weeknight dinners, or anytime you’re in the mood for something undeniably delicious.

5 Star Review

“We made these yesterday and they came out perfectly! The meat was so tender and was falling off the bone. It was super easy to prep before heading off to work.”
— Lauren —

Key Ingredients

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

Pork Ribs. This crockpot ribs recipe will work for any style of pork ribs. We did baby back ribs, but country-style ribs or spare ribs could be used too. I haven’t tried crock pot boneless ribs or beef ribs yet, but I see no reason why those wouldn’t work so feel free to experiment. (Just save the pork shoulder or pork butt for Slow Cooker Pulled Pork, and save the beef for Beef Back Ribs.)
Ketchup. A key ingredient in our BBQ sauce. While I’m not usually a fan (true confession), here it adds thickness and sweetness (so there’s no need for brown sugar).
Molasses. Another essential element in our sweet, sticky sauce (also key for this crockpot Pulled Chicken Sandwich recipe).
Apple Cider Vinegar. To add tangy flavor and acidity to balance the sauce.
Hot Sauce. For a little bit of heat.
Spices. Spices are the final component that takes our BBQ sauce to the next level. This recipe uses a combination of chili powder, garlic powder, salt, and pepper.

How to Make Ribs in a Crockpot

Add the Ribs to a Slow Cooker. It’s OK to stack them if needed.

Mix the Sauce Ingredients. You can make it from scratch or swap storebought.

Pour Half Over the Ribs. Save the rest for serving.

Slow Cook. Cook on low for 8 hours. Ribs are safe to eat at 145 degrees F, but the temperature should be at 190 degrees F or higher to ensure the most tender meat. You can use an instant read thermometer to check the exact temperature. Serve immediately with the reserved sauce, and ENJOY!

Cooking Tip

Other Cues for Doneness. If you don’t have a thermometer, there are other signs you can look for:

Color. When done, the meat in the middle should be white, and there shouldn’t be any pink juices.
Bones. Check your ribs to see if the meat has drawn back from the bone. When done, the meat will expose some of the bone at the thin end of the ribs.
Flexibility. Your ribs should be flexible but not falling apart. When you think your ribs are done, grab one end with a pair of tongs and pick them up. The ribs should bend towards the ground without falling apart.
Tenderness. Gently insert a toothpick between two of the bones. If the toothpick goes in easily, then the ribs are done.

What to Serve with Ribs

Slaws. Try this Healthy Coleslaw for something classic or Brussels Sprouts Slaw for something different.
Cornbread. Perfect for sopping up extra sauce! Try Mexican Cornbread, Jalapeno Cornbread, or Cornbread Muffins.
Baked Beans. Boston Baked Beans cook gently in the oven. Easy Baked Beans are fast and easy.
Corn on the Cobb. Everyone loves Grilled Corn with their ribs!

Frequently Asked Questions

Can You Make Crockpot Ribs Without Cutting Them Into Individual Ribs?

I’ve never made slow cooker ribs without cutting them apart, so I can’t say from experience. That said, several readers have reported leaving the racks partially intact, so seems to be an option. I would keep an eye on them as they cook since they may need a bit longer to cook if not cut into individual ribs.

How Do You Thaw Ribs?

If (like me) you forget to thaw your meat ahead of time, don’t worry. Crockpot ribs can still be in your (near) future. Here’s how you can thaw ribs quickly and safely.

Keep your ribs in their packaging or in a sealed ziptop bag. Fill a large bowl with cold water, and submerge your ribs in the water, adding something on top of them to keep them from floating to the top.

Leave the ribs for about 30 minutes, then check to see if they are thawed. If they are still frozen, drain the water and refill with fresh cold water.

Can You Cook Frozen Ribs in a Crockpot?

No, do not place frozen ribs in a crockpot. Frozen meat will begin to thaw in the slow cooker and may spend too long at room temperature, rendering it unsafe to eat.

Can You Stack Ribs in a Slow Cooker?

Yes. While I have not tried the recipe this way, other readers have reported success with a double layer of ribs in a single crockpot.

Can You Slow Cook Ribs Too Long?

Yes. Believe it or not, you can overcook ribs in a slow cooker. That’s why I recommend cooking them low and slow and keeping an eye on them towards the end. You’re looking for meat that’s tender and comes off the bone with light pressure.

How Do You Remove the Membrane?

Rinse the rack of ribs and pat them dry. If your ribs still have the thin, shiny membrane on the back, remove it. (This is easy, don’t worry!) Flip to the back of the ribs over, meat-side down. Wiggle a dull knife (such as a butter knife) between the membrane and the ribs to loosen it. With a paper towel, grip the membrane and pull it away, then discard.

This allows your spice rub or sauces to penetrate the meat and also helps the meat become tender.

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Crockpot Ribs

This easy crockpot ribs recipe is perfect for a crowd! Slow cooked in sweet, spicy sauce for fall-off-the-bone-tender meat.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 8

Total Time 8

Servings servings

Calories 579kcal

Author Erin Clarke / Well Plated

Ingredients

3 ½ to 4 pounds pork ribs cut into individual ribs (spare ribs, baby back, or country-style will all work with this method; I used baby back)
1 cup ketchup
½ cup molasses
2 tablespoons apple cider vinegar
½ teaspoon hot sauce
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Instructions

Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper.
Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
Cover the ribs and cook on LOW for 8 hours, until they are cooked and ultra-tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).

Video

Notes

STORE-BOUGHT SAUCE: You can also make crockpot ribs with store-bought sauce, like Sweet Baby Rays, if you prefer. Simply swap the homemade bbq sauce ingredients for 1-2 cups of your favorite premade variety and cook as directed in the recipe.
TO STORE: Leftover ribs may be stored, in an airtight container, for up to 3 days in the refrigerator.
TO FREEZE: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
TO REHEAT: Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out.

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Ground Beef and Potatoes

Erin Clarke — Thu, 18 Sep 2025 21:13:13 +0000

Ground Beef and Potatoes

A lover of flavor, I never interpreted the phrase “meat and potatoes” as a compliment. WELL, for neither the first (nor I am sure, last) time, my assumptions have been proven dead wrong. This easy recipe for Ground Beef and Potatoes is all the things I never imagined something as seemingly simple as fried potatoes and hamburger could be.

5 Star Review

“We have made this recipe multiple times, and everybody loves it!! We usually have ingredients on hand, and it’s very budget friendly. Perfect for busy nights filled with sports and activities. One pan clean up and full bellies for a busy night ahead!”
— Maggie —

The next time you have a pound of ground beef and need to know what to make for dinner, this easy ground beef recipe is your answer!

It’s flavorful enough to hold my attention, satisfying enough to keep me full, and nutritious enough to be a worthy addition to our healthy meal rotation.
A mixture of potatoes, lean ground beef, onion, bell pepper, and spices, this beef and potatoes skillet will appeal to picky eaters and discerning palates alike.

Most often, the phrase “meat and potatoes” means a lack of eating adventure. A “meat and potatoes” person shies away from green vegetables, plant-based proteins like tofu, and spices.

As someone who embraces a diverse diet and certainly doesn’t want to waste her time on bland food, I am biased in the opposite direction. How could meat and potatoes possibly be anything but boooorrrrring?

Well my meat and potatoes friends, I hereby admit the fault of my prejudice. It turns out that you’ve been onto something all along.

An Easy Ground Beef Recipe

Lean ground beef is a versatile protein.

It’s healthy in moderation (beef is packed with protein, iron, zinc, and vitamin B12) and when used in recipes that incorporate other important food groups, especially vegetables (like in Ground Beef Stroganoff).

Most often, my easy ground beef recipes are inspired by world cuisines, like this Taco Skillet and this Korean Beef Bowl.

Until this simple skillet recipe came along, it didn’t occur to me to cook beef with something as basic as white potatoes, because I assumed the results would be ho-hum.

Ummmmm, this assumption is from the same girl who easily demolished an entire sheet pan of these Oven Roasted Potatoes by herself and who happily eats a Potato Frittata three days in a row for lunch.

Nice logic, Erin. (Ben I am sure would be happy to give you endless examples of my contradictory behaviors, but we’ll save that for a different post. Or never.)

While the ingredient list here looks basic, the results are anything but dull (same with my Ground Beef and Cottage Cheese Bowls).

This ground beef and potatoes skillet is homey and classic to be certain—so yes, the “meat and potatoes” persons in your life will approve—but it’s also interesting enough to appease those seeking more from their meal.

What we have is a ground beef dinner idea for all!

Tip!

For another family favorite, check out my Homemade Hamburger Helper, one of my all-time most popular recipes with ground beef. Ground Beef Casserole and Ground Beef Pasta are other comforting and classic ground beef recipes.

How to Make Ground Beef and Potatoes

Key Ingredients

Lean Ground Beef. The flavorful and scrumptious meat for this dish. I don’t typically use oil with ground beef (the fat in the beef is sufficient enough for it to cook without sticking), but if your beef is ultra lean and your pan seems dry at any point, you can drizzle in a bit of oil to prevent sticking.
Potatoes. Tender cubed potatoes are a slam dunk pairing with the ground beef (or mash them with ground beef like in Shepherd’s Pie). They’re nutritious, crowd-pleasing, and pair beautifully with the spices in this dish.
Red Bell Pepper. Adds a touch of color, freshness, and sweetness.
Worcestershire Sauce. Gives the dish depth and umami flavor.
Dijon Mustard. Its tanginess pairs wonderfully with the potatoes.
Spices. A blend of smoked paprika, garlic powder, salt, pepper, and oregano elevates this dish from bland to something truly craveable.
Hot Sauce. For a delicious kick! Use a lot or use a little to fit your taste preferences.

The Directions

Sauté the potatoes in oil.

Brown the beef with the vegetables, Worcestershire, mustard, spices, and hot sauce.

Cook until the vegetables are tender and the meat is cooked through. Add the green onions. Serve as desired and ENJOY!

Storage Tips

To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
To Reheat. Gently rewarm beef and potatoes in a skillet over medium-low heat.
To Freeze. I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed.

Leftover Ideas

I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg. You could also turn leftovers into a scramble by mixing in scrambled eggs instead.
Turn your leftovers into a portable meal by wrapping them into a whole wheat tortilla. Make sure to warm the filling up first. (Adding some cheese to the wrap would be scrumptious.)

What to Serve with Ground Beef and Potatoes

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Roasted Broccolini

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Grilled Portobello Mushrooms

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Mexican Salad

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Ground Beef and Potatoes

This easy ground beef and potatoes recipe is a one-pan dinner the whole family will love. A classic ground beef recipe — delicious topped with cheese or eggs.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 387kcal

Author Erin Clarke / Well Plated

Ingredients

2 tablespoons canola oil
1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
1 pound 93% lean ground beef
1 small yellow onion diced
1 red bell pepper diced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt plus additional to taste
¼ teaspoon ground black pepper
1 to 2 teaspoons hot sauce plus additional for serving (I used sriracha)
2 green onions sliced
FOR SERVING: non-fat plain Greek yogurt or sour cream shredded cheddar cheese, cooked brown rice or cauliflower rice (or just more hot sauce!)

Instructions

Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
Add the beef, onion, and bell pepper. Cook, breaking apart the meat.
Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.

Video

Notes

TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm beef and potatoes in a skillet over medium-low heat. (I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg.)
TO FREEZE: I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed.

Nutrition

Our Favorite Ground Beef Recipes

If you enjoy easy, satisfying dinners like this Ground Beef and Potatoes skillet, don’t miss my collection of Quick and Easy Ground Beef Dinner Ideas!

From cozy casseroles to quick skillet meals, there’s something for every craving.

Try favorites like my Mexican Casserole, Crockpot Hamburger Soup, or Shepherd’s Pie—all simple, hearty recipes perfect for busy weeknights.

Hearty Italian Sausage Pasta - Ready in Under 30 Minutes!

Erin Clarke — Tue, 16 Sep 2025 10:05:00 +0000

Italian Sausage Pasta

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!

5 Star Review

“I decided to make this recipe on a whim and now it’s one of my weekly go-to’s.”
— Raeann —

Key Ingredients

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

Whole Wheat Short Pasta. I recommend penne, orecchiette, or farfalle.
Sweet or Hot Italian Turkey Sausage. You can certainly use traditional Italian sausage if you prefer, or try Italian sausage made with chicken. Keep in mind that hot Italian sausage can be very hot, so you might want to opt for sweet if you’re spice sensitive.
Red Pepper Flakes. You can dial these back if you’re using hot Italian sausage.
Garlic. My motto for garlic: you can always add more, but you should never add less. That said, I think 3 cloves is plenty here since we’ve got so many other flavors going on.
Dry White Wine or Low-Sodium Chicken Broth. If you’re using wine, Pinot Grigio, Pinot Gris, and Sauvignon Blanc are great choices.
Sun-Dried Tomatoes in Oil. Because you’ll also be using the oil to this recipe, don’t buy the dried kind that comes in a pouch. Be sure to try this Sun-Dried Tomato Pasta too.
Cannellini Beans. Or another variety of white bean. Chickpeas would be fabulous too if you’ve got a can on hand.
Unsalted Butter. Enough for a flavorful sauce without overdoing it.
Lemon. Zest the lemon first, then juice it.
Parmesan Cheese. I am not a food snob by any means, but those green bottles of shaky cheese just aren’t going to cut it here. If you want your Parm to melt into a silky smooth sauce, you really need to grate your own from a block.
Baby Spinach. To amp up the veggie factor. Arugula, chard, or kale are also fabulous greens to add to Italian sausage pasta. Note that kale takes a bit more time to wilt.

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.

Recipe Variations

Make It Vegetarian. Use your favorite vegetarian Italian sausage to replace the turkey sausage.
Make It Herbaceous. Skip the spinach and instead add basil chiffonade to the pasta just before serving.
Make It With Extra Veggies. Stir roasted vegetables into the pasta to bulk it up even more. Roasted Eggplant, Roasted Broccoli, or Roasted Mushrooms would all be excellent.

What to Serve with Italian Sausage Pasta

Salad. A light Arugula Salad is perfection with a big bowl of this Italian sausage pasta, or try Burrata Salad for an Italian spin.
Vegetables. While the pasta cooks on the stovetop, make Air Fryer Green Beans or Roasted Cauliflower.
Bread. You could go the traditional route with classic garlic bread, or serve your pasta with a slice of Rosemary Olive Oil Bread or No Knead Focaccia.

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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

Cook Time 15

Total Time 25

Servings 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

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Meal-Worthy Kale Soup

Erin Clarke — Sun, 14 Sep 2025 10:05:00 +0000

Kale Soup Recipe

At last, a Kale Soup Recipe that is worth getting excited about! With flavor for days, hearty and creamy white beans, and spicy turkey sausage, this soup is everything you didn’t know kale soup could be.

A kale soup that eats like a meal!

If your idea of kale soup is a green puree that leaves you hungry as soon as you finish the bowl, this kale soup recipe is here to change the game!

Like Minestrone, this kale soup makes for a hearty, satisfying meal.

While the zippy Italian turkey sausage, Parmesan rind, and white miso are optional, if you add them to the mix, you’ll end up with so much depth and umami flavor in this kale soup.
Eating a bowl of this soup feels like slipping on your favorite cozy cardigan. I love that it has lots of filling ingredients, which is exactly what I crave when the weather starts to turn!

5 Star Review

“This was the best soup I have ever made – made it for a group of friends and all of them said it was their favorite soup and have asked for the recipe!”
— Mai —

Key Ingredients

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

Hot Italian Turkey Sausage. This is optional, but Italian sausage will add flavor and protein, making this kale soup a meal on its own.
Yellow Onion, Carrots, and Celery. The trifecta that starts so many of our favorite soup recipes, from 15 Bean Soup to Turkey Soup.
Garlic. Feel free to add more, but never add less.
Red Pepper Flakes. Use as much or as little as you like.
White Miso Paste. This may seem a little out of left field, but stick with me! Miso is an umami bomb, and white miso has a subtle sweetness. This optional addition adds a lot of depth to this kale soup.
Parmesan Rind. Parmesan rind is your Italian grandma’s secret for an epic bowl of Pasta Fagioli.
White Beans. I used Great Northern beans, but cannellini beans or navy beans are fantastic too.
Low-Sodium Vegetable or Chicken Broth. Homemade or a high-quality store-bought variety.
Kale. You can use Lacinato (also known as Tuscan kale or dinosaur kale) or curly kale. (Note that curly kale can have grit and dirt hiding in the leaves, so rinse it well!) This leafy green is also a nutrient power house in Chickpea Soup.
Lemon. To brighten things up and balance the flavors.
Grated Parmesan Cheese. The perfect finishing touch. Freshly grated Parm melts beautifully into the soup.

Tip

Both the miso and the Parmesan rind will give your kale soup a lot of depth and umami flavor. I recommend adding at least one of them for the best kale soup.

How to Make Kale Soup

Prep the Kale Leaves. The easiest way to strip the leaves from the stem is to hold the thick end of the stem in one hand and use the other to run a knife down both sides of the stem. Then chop the kale into bite-sized pieces. My rule for soup is that everything should fit onto a spoon!

Brown the Sausage. A meat chopper makes it easy.

Sauté the Vegetables. This builds flavor.

Add the Miso and Garlic. Stir and cook for a minute or two.

Simmer. Add the Parmesan rind, beans, and broth. Cover and simmer for 10 minutes.

Finish. Stir in the kale; once it wilts, add the lemon juice and season to taste. Serve the kale soup topped with grated Parmesan and ENJOY!

Recipe Variations

Not-Kale Soup. This recipe also works for chard, spinach, and other greens.
Make It Vegan. Skip the Parmesan (or add dairy-free Parm) and add the miso. Omit the sausage or replace it with your favorite vegan sausage; crumble it up and add it with the kale.
Add Butternut Squash. Butternut squash and kale make a great pair, as in my Quinoa Stuffed Butternut Squash with Kale. Cube the squash small and add it to the pot with the beans and broth.
Add Potatoes. Add small diced potatoes (or sweet potatoes!) with the beans and broth.
Try Chickpeas. Swap the canned white beans in this kale soup for chickpeas.
Make It Creamy. After the kale wilts, pour in half-and-half for a creamy finish.

What to Serve with Kale Soup

Salad. Soup and salad is a classic combo! Serve kale soup with Burrata Salad or a light Arugula Salad.
Sandwich. Prefer something a little more substantive with your kale and white bean soup? Then try a Chickpea Salad Sandwich or Apple Grilled Cheese with Turkey.
Bread. You could buy a crusty baguette from the bakery, or if you’re feeling ambitious, make Rosemary Olive Oil Bread or Cornbread Muffins.

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Kale Soup

This easy kale soup recipe is loaded with flavor thanks to Italian sausage and creamy white beans. A satisfying dinner done in under an hour!

Course Soup

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings -6 servings

Calories 478kcal

Author Erin Clarke / Well Plated

Ingredients

4 links uncooked hot Italian turkey sausage optional (1 pound)
1 tablespoon extra-virgin olive oil
1 medium yellow onion chopped
4 medium carrots peeled and cut into ½-inch pieces (about 2 cups)
2 celery stalks chopped (about 1 cup)
3 garlic cloves minced (about 1 tablespoon)
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon red pepper flakes plus additional to taste (optional)
1 tablespoon white miso paste* optional
1 Parmesan rind* optional
2 15-ounce cans white beans drained and rinsed (I used Great Northern beans)
8 cups low-sodium chicken or vegetable broth
1 bunch curly or lacinato kale destemmed and chopped (5-6 cups)
½ lemon juiced (about 1 tablespoon)
Grated Parmesan cheese for serving

Instructions

If using sausage, heat a Dutch oven or similar large pot over medium heat and squeeze the sausage from the casing into the pot. Cook, breaking the sausage up into small pieces, until it’s well browned, about 6 minutes. Transfer to a bowl with a slotted spoon, leaving the drippings in the pot.
Add the olive oil to the pot over medium heat. Add the onion, carrots, celery, salt, black pepper, and red pepper flakes. Cook, stirring periodically, until the vegetables are softened, about 6 minutes
Add the miso and garlic. Stir and cook for 1-2 minutes, until very fragrant.
Add the Parmesan rind (if using), and the beans and broth. Increase the heat and bring to a simmer. Cover, reduce the heat to low, and simmer for 10 minutes.
Stir in the kale and sausage. Cook until just wilted, about 2 minutes. Stir in the lemon juice and season to taste with more salt, black pepper, and/or red pepper flakes.
Serve hot, with grated Parmesan on top.

Notes

*I recommend using at least one of either the miso or the Parmesan rind; both will give you the best flavor!

TO STORE: Leftovers will keep in your refrigerator for up to 4 days.
TO REHEAT: Warm on the stovetop or in the microwave.
TO FREEZE: Freeze kale soup for up to 6 months. Thaw overnight in the refrigerator before reheating.

Nutrition

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Smoky Grilled Chicken Wings

Erin Clarke — Sat, 13 Sep 2025 10:05:00 +0000

Grilled Chicken Wings

These Grilled Chicken Wings are the peak wing experience. They’re easy to make, charred outside and juicy within, and smoky flavor make them extra mouthwatering. Bonus: this is the BEST recipe when you want to make wings for a crowd!

Party-perfect smoky chicken wings.

Grilled chicken wings may not be new to you, but my go-to is always Air Fryer Chicken Wings or Baked Chicken Wings so I never really thought of wings as a grilling food. The game has been changed!

Even with the same basic ingredients, the different method of cooking gives the wings a new flavor profile.
Grilled chicken wings are perfect for feeding a crowd, especially if you have a large grill. No need to fry batch after batch of wings in an air fryer or oil!
Like Smoked Chicken Wings, these grilled chicken wings are super easy to make with a handful of everyday ingredients (bet you have most in your kitchen already!) and a simple grilling technique. Literally, just throw them on the grill. (Okay, not literally literally. Place them gently.)

Consider this recipe your blueprint for deliciousness. Try a different marinade, another sauce, make it spicy, or switch up both to put your own spin on these grilled wings.

5 Star Review

“These were INCREDIBLE and I felt like a rockstar for grilling these on my own! My husband really liked this dish. He ate half the wings before I could put the sauce on them.”
— Brittany —

Key Ingredients

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

Chicken Wings. If they’re not already, you’ll need to split the wings into flats and drumettes.
Low-Sodium Soy Sauce. Tamari or liquid aminos also work if you need a gluten-free option.
Seasoning. Garlic powder, kosher salt, and ground black pepper add flavor to the marinade without adding so much that it competes with the wing sauce.
Wing Sauce. Unsalted butter and hot sauce (Frank’s RedHot is the classic for Buffalo wings) form the base, while soy sauce and white vinegar jazz it up with some acid and umami.

More Sauce Ideas

BBQ Sauce. My Homemade BBQ Sauce is sweet and tangy and goes great with wings.
Teriyaki Sauce. For an Asian-inspired twist, use store-bought or make your own. (I love the teriyaki sauce from my Baked Teriyaki Salmon.)
Jerk Sauce. Give your cripsy grilled chicken wings Caribbean vibes by basting them with the sauce from my Jamaican Jerk Chicken.
Hot Honey. Hot honey and melted butter makes for a delicious wing sauce too!

How to Make Grilled Chicken Wings

Marinate the Wings. Whisk together the marinade ingredients in a small bowl and pour them over the wings; toss to coat and refrigerate.

Let the Wings Come to Room Temperature. This helps the wings cook more evenly so they’re not undercooked in some parts and overcooked in others.

Make the Sauce. Melt the butter in a saucepan with the hot sauce, then whisk in the soy sauce and vinegar.

Grill the Wings. Place the wings on the grates of a 425 degree F grill; grill for 12 to 18 minutes, or until they reach an internal temperature 170 to 180 degrees F. To keep the wings from scorching, flip them every 4 to 5 minutes. Set a timer on your phone if you need to!

Finish. Let the grilled chicken wings rest on a serving plate for a few minutes, then toss them in the sauce (or serve the sauce on the side) and ENJOY!

What to Serve with Grilled Chicken Wings

Game Day Appetizers. These crispy grilled chicken wings are the perfect addition to any game day spread. Serve them with other appetizers like Mexican Corn Dip.
Veggies. You could do the standard celery sticks and carrots, but since you’ve got the grill fired up anyway, why not make Grilled Corn?
Dipping Sauces. Green Goddess Dressing and Greek Yogurt Ranch Dip would both be fantastic, as would a blue cheese dressing.

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Grilled Chicken Wings

Grilled chicken wings are crispy, delicious, and perfect for a party! My recipe has a quick, tasty marinade and buttery, tangy wing sauce.

Course Appetizer, Main Course

Cuisine American

Prep Time 15

Cook Time 20

Marinating Time 4

Total Time 4 45

Servings -6 servings

Calories 619kcal

Author Erin Clarke / Well Plated

Ingredients

For the Grilled Wings

3 pounds chicken wings flats and drumettes
3 tablespoons extra-virgin olive oil
3 tablespoons low-sodium soy sauce
2 teaspoons garlic powder
½ teaspoon kosher salt
½ teaspoon ground black pepper

For the Wing Sauce

¼ cup unsalted butter melted
⅓ cup hot sauce such as Frank’s RedHot
½ tablespoon low sodium soy sauce
½ tablespoon white vinegar

Instructions

If necessary, split the wings into flats and drumettes: Trim off the wing tips and discard. Split the drumette side of each wing from the flat side at the joint: wiggle your knife near the joint to find the “soft spot.” Slice down through the skin and separate. It should split fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Pat the wings very dry and transfer to a large bowl or ziptop bag.
In a small bowl, combine the oil, soy sauce, garlic powder, salt, and pepper.
Pour over the wings and toss to coat (or seal the bag, removing as much excess air as possible, and turn to coat). Refrigerate for 4 hours or overnight.
When ready to grill, preheat your grill to 425°F. Let the wings come to room temperature.
Make the wing sauce: in a saucepan over medium heat, melt together the butter and hot sauce. Whisk in the soy sauce and vinegar. Adjust to taste.
Grill the wings for 12 to 18 minutes, until they reach 170 to 180°F and are cooked through and tender. Flip every 4 to 5 minutes to prevent scorching in places. Transfer to a serving plate or bowl and let rest a few minutes.
Toss the wings in the wing sauce, or serve with sauce on the side for dipping.

Notes

TO STORE: Place grilled chicken wings in an airtight container and store them in the refrigerator for up to 3 days.
TO REHEAT: You can reheat the wings on a grill, in a 350ºF oven or air fryer. To reheat on the grill, place them over indirect heat for about 5 minutes, flipping occasionally.
TO FREEZE: Place the wings in a freezer-safe container or bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

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