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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By utilizing a weekly meal plan, you can ensure you and your family are maintaining healthy eating habits, exploring new recipes, and ultimately — saving time (and money!) in the grocery store and kitchen each week.

Rotisserie chicken is the ultimate weeknight hero, and this week’s meal plan makes it the star! No shame in leaning on it—just tasty meals with way less stress.

On The Menu This Week:

• Monday. Chicken and Gnocchi Soup
• Tuesday. King Ranch Chicken Casserole
• Wednesday. Chicken Caesar Wrap
• Thursday. Green Goddess Bowls
• Friday. BBQ Chicken Pizza
• Bonus. Chicken Nachos

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Grocery Costs

• Chicken and Gnocchi Soup: $20.40—$2.55 per serving
• King Ranch Chicken Casserole: $11.00—$2.75 per serving
• Chicken Caesar Wrap: $13.20—$3.30 per serving
• Green Goddess Bowls: $18.40—$4.60 per serving
• BBQ Chicken Pizza: $17.40—$1.45 per serving
• Chicken Nachos: $14.50—$3.65 per serving

Please note the grocery costs are only an estimate based on the recipe’s serving size and on ingredient prices of a local grocery store. The generated shopping list above includes items like spices and other pantry staples you most likely have on hand, so we have left them out of the grocery estimate. To keep costs down and streamline groceries, refer to any Meal Plan Suggestions listed in blue above.

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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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Cornbread. Stuffing. This is not an “either… or…” scenario. This is the tag team of your dreams. Light, crumbly, and subtly sweet cornbread from scratch PLUS the finest of all Thanksgiving sides. This Cornbread Stuffing Recipe is proof that you can have it all.

Cornbread stuffing will win over even staunch stuffing skeptics.

I know many who think stuffing is just ho-hum, and I see you. Until I started making stuffing from scratch, I used to feel this way too. If you don’t care for stuffing, it’s because you haven’t found the right recipe yet. Moist, flavorful homemade stuffing—like today’s cornbread stuffing and my wildly delicious Chestnut Stuffing—are game-changers.

• The beauty of stuffing is that it’s bread—and everyone loves bread. However! This also makes stuffing a little one-note. Sausage adds texture and lots of flavor, making this Southern cornbread stuffing hearty and satisfying, like classic Sausage Stuffing and Stuffing Muffins.
• Savory herbs bring the classic Thanksgiving flavors home, while apples and cranberries add texture, dimension, and a bit of sweetness.
• This cornbread stuffing pairs perfectly with turkey, but is equally as delectable on its own. I once paired ours with a bowl of rich Crockpot Butternut Squash Soup, and it was one of our favorite fall dinners to date.

Key Ingredients

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

• Cornmeal. The base of our easy, from-scratch cornbread. I recommend a medium grind to give the stuffing a little texture. (Yes, we love Jalapeño Cornbread and Mexican Cornbread, but we don’t want those flavors in our stuffing!)
• Eggs. You put eggs in dressing to keep the stuffing moist and ensure the cornbread holds together when folded with the other ingredients.
• Sweet Italian Chicken Sausage. I love the extra pop of flavor that Italian chicken (or turkey) sausage brings to the stuffing. It makes it hearty and a standout. To make cornbread stuffing vegan, use a plant-based sausage and a vegan cornbread recipe.
• Onion + Celery. The perfect veggies to add to our cornbread stuffing. They give it complexity and depth.
• Dried Cranberries. A chewy and sweet element that adds color, a fun holiday vibe, and an additional dimension.
• Apple. I like a tart Granny Smith, but any firm apple will do.
• Herbs. While I strongly recommend fresh sage and thyme for the best flavor, if you can’t find them, you can swap them for rubbed sage and dried thyme. Use 1/3 of the amount called for in the recipe. The parsley flakes can also be swapped for 2 tablespoons of finely chopped flat-leaf fresh parsley.

How to Make Cornbread Stuffing

Start the Cornbread. Melt the butter, then let it come to room temperature.

Mix the Wet Ingredients. I use milk and vinegar for a shortcut buttermilk.

Finish the Batter. Whisk together the dry ingredients. Fold in the wet ingredients.

Bake. Bake the cornbread for 16 to 20 minutes at 425 degrees F.

Cube and Toast. This dries the cornbread so it can absorb the flavorful stuffing liquid.

Prep the Mix-Ins. Saute the sausage mixture.

Mix the Sausage and Wet Ingredients. Now we’re ready for the cornbread.

Add the Cornbread. Fold gently.

Finish. Transfer the stuffing to a baking dish, and bake cornbread stuffing for 35 to 40 minutes at 375 degrees F. ENJOY!

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Cornbread Stuffing

This savory cornbread stuffing with sausage, apple, and herbs will steal the show at your Thanksgiving. It's easy to make ahead too!

Course Side Dish

Cuisine American

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10 servings

Calories 372kcal

Author Erin Clarke / Well Plated

Ingredients

For the Cornbread:

• 6 tablespoons unsalted butter
• 1 cup nonfat milk at room temperature
• 1 tablespoons white vinegar or lemon juice
• 1 cup yellow cornmeal (I use medium grind)
• 1 cup white whole wheat flour or all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ cup honey
• 2 large eggs at room temperature

For the Stuffing:

• 2 ½ cups reduced sodium chicken broth
• 2 large eggs
• 1 pound sweet Italian sausage I use chicken or turkey sausage
• 2 tablespoons unsalted butter
• 1 medium yellow onion finely chopped
• 4 stalks celery cut in small dice
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 garlic cloves minced (about 1 tablespoon)
• 1 Granny smith apple peeled and 1/4- to 1/2-inch diced
• ½ cup dried cranberries
• 2 tablespoons chopped fresh sage or 2 teaspoons rubbed sage
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 tablespoon parsley flakes or 1/4 cup finely chopped flat-leaf parsley

Instructions

• Bake the cornbread (do this up to 2 days in advance): Place a rack in the center of your oven and preheat the oven to 425 degrees F, with a baking rack on the middle level. Coat an 8×8-inch baking pan with nonstick spray. Melt the butter and let come to room temperature.
• In a medium bowl or large measuring cup, stir together the milk and vinegar. Allow it to sit for 5 to 10 minutes, or until the milk has curdled slightly (you can also swap the milk for buttermilk, omit the vinegar, and skip this step). Stir in the honey, eggs, and melted butter.
• In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the wet ingredients and fold gently to combine.
  
• Pour the batter into the prepared pan and smooth the top. Bake for 16 to 20 minutes, until the cornbread is light and golden brown, with a deeper golden brown at the edges. A toothpick inserted into the middle should come out clean. Set aside to cool. Reduce the oven temperature to 300 degrees F.
  
• Once the cornbread is cool, cut it into 1-inch cubes (since the pan of cornbread is thicker than 1 inch, I cut mine into 1-inch cubes from the top, then turn each “row” of cubes on its side and then cut it in half again through the middle). Spread in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can touch, but don’t overlap them (if your pan is too small, divide them onto two pans). Toast in the oven for 15 minutes. Increase the oven temperature to 375 degrees F.
  
• Make the stuffing: Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth.
• In a large skillet on the stove, melt the butter over medium heat. Add the onion, celery, salt, and pepper. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook 30 seconds, until fragrant.
• Add the sausage to the skillet (if it’s in its casing, you can squeeze them into the skillet directly). Cook, breaking up the meat into crumbles. Add the apple.
• Continue cooking until the sausage is cooked through almost completely, about 4 minutes more, then stir in the cranberries, sage, thyme, and parsley.
  
• Remove the pan from the heat and let it cool a few minutes. Pour into the bowl with the broth and eggs, along with any cooking juices.
• To the bowl, add the toasted cornbread cubes. With your largest spoon, stir very gently to combine the ingredients. Continue stirring and folding, until everything is evenly moistened.
  
• Spoon into the prepared baking dish. Bake for 35 to 40 minutes, until toasted on top and the center is moist but not overly damp. Serve warm.
  

Video

Notes

• TO STORE: Transfer leftovers to an airtight container and refrigerate for 3 to 4 days.
• TO FREEZE: Freeze leftovers in an airtight container or zip-top bag for up to 3 months. Let it thaw in the refrigerator before reheating.
• TO REHEAT: Remove it from the refrigerator and let it come to room temperature so it will cook more evenly. Cover the pan with foil, then place it in a 350 degrees F oven and reheat to an internal temperature of 165 degrees F. Depending on how much you’re reheating, this will take about 30 minutes.
• FOR A CRISPY TOP:To recreate the crispy top after storing it in the fridge (a critical stuffing factor!), remove the foil for the last 10-15 minutes of reheating; you can also pop it under the broiler for a few minutes.
• TO KEEP IT MOIST: If the stuffing feels dry, add a splash of stock (or even turkey juices) before reheating.

Nutrition

Serving: 1(of 8) | Calories: 372kcal | Carbohydrates: 40g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 122mg | Potassium: 296mg | Fiber: 4g | Sugar: 16g | Vitamin A: 640IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 2mg

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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.

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!

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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 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours

Servings 6 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. 

Nutrition

Serving: 1(of 6), without additional sauce | Calories: 579kcal | Carbohydrates: 16g | Protein: 29g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 148mg | Potassium: 731mg | Fiber: 1g | Sugar: 15g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

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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.

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!

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

1. Sauté the potatoes in oil.

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

4. 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. 

What to Serve with Ground Beef and Potatoes

Side Dishes

Roasted Broccolini

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Grilling

Grilled Portobello Mushrooms

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Salads

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 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 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

Serving: 1(of 4) | Calories: 387kcal | Carbohydrates: 28g | Protein: 26g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 74mg | Potassium: 1045mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1484IU | Vitamin C: 66mg | Calcium: 53mg | Iron: 4mg

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.

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.

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.

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!

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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 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 4 -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

Serving: 1(of 4) | Calories: 619kcal | Carbohydrates: 2g | Protein: 35g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 172mg | Potassium: 389mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 658IU | Vitamin C: 16mg | Calcium: 34mg | 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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