Dinner

Craving pizza and grilled cheese at the same time? This Pizza Grilled Cheese Recipe is the perfect solution! Combining the warm, crispy comfort of grilled cheese with the irresistible flavors of pizza, this recipe is a fun, creative twist on classic comfort foods. With gooey melted mozzarella, tangy marinara sauce, and a crispy, buttery bread crust, this grilled cheese will satisfy both your pizza and sandwich cravings. Perfect for lunch, dinner, or a snack!

Ingredients

For the Pizza Grilled Cheese, you’ll need:

• 2 slices of your favorite bread (white, sourdough, or whole wheat)

• 1 tablespoon butter (softened)

• 1/4 cup pizza sauce (or marinara sauce)

• 1/2 cup shredded mozzarella cheese

• 2 tablespoons pepperoni slices (or your favorite pizza toppings like mushrooms, olives, or bell peppers)

• 1 tablespoon grated parmesan cheese

• 1/2 teaspoon garlic powder (optional for extra flavor)

• Fresh basil or oregano for garnish (optional)

Substitutions

• Bread – Use gluten-free bread or any bread of your choice.

• Pizza Sauce – Swap with marinara, Alfredo, or pesto for a different flavor base.

• Cheese – Try provolone, cheddar, or a pizza blend for different cheese profiles.

• Toppings – Customize with your favorite pizza toppings like sausage, mushrooms, or even spinach.

How to Make Pizza Grilled Cheese

Step 1: Butter the Bread

1. Spread a thin layer of softened butter on one side of each slice of bread.

Step 2: Assemble the Grilled Cheese

2. Place one slice of bread buttered-side down on a clean surface.

3. Spread pizza sauce over the unbuttered side of the bread.

4. Add a generous amount of shredded mozzarella cheese.

5. Layer pepperoni or other pizza toppings on top of the cheese.

6. Sprinkle a little parmesan cheese and garlic powder (if using) for extra flavor.

Step 3: Grill the Sandwich

7. Place the second slice of bread on top, buttered side up.

8. Heat a skillet or griddle over medium heat. Once hot, place the sandwich in the pan.

9. Cook for 3-4 minutes per side, pressing down gently with a spatula until the bread is golden brown and the cheese is melted.

Step 4: Serve

10. Remove from the pan and let it cool for a minute before slicing.

11. Garnish with fresh basil or oregano if desired. Serve with extra pizza sauce for dipping!

Mix-Ins

• Spicy Kick – Add red pepper flakes, jalapeños, or hot sauce for extra heat.

• Veggie Delight – Toss in some spinach, mushrooms, or bell peppers for a veggie-loaded version.

• Cheese Lover’s – Use a combination of mozzarella, cheddar, and provolone for an ultimate cheesy experience.

Recipe Tips

• Don’t rush the cooking process – Cook the sandwich over medium heat to allow the cheese to melt fully without burning the bread.

• Crispy crust – For an extra crispy crust, sprinkle a little parmesan on the buttered side of the bread before grilling.

• Pizza sauce drizzle – Drizzle a little extra pizza sauce inside the sandwich before adding the cheese for extra flavor.

Storage Instructions

Refrigeration:

Store leftover sandwiches in an airtight container in the fridge for up to 2 days.

Freezing:

Freeze the ungrilled sandwiches (before cooking) for up to 1 month. Grill when ready to serve.

Reheating:

Reheat in a skillet over low heat or in a toaster oven to preserve the crispy texture.

Recipe Variations

• Veggie Pizza Grilled Cheese – Add sautéed vegetables like zucchini, onions, or spinach for a healthier option.

• Pepperoni and Sausage Grilled Cheese – Add crumbled sausage along with the pepperoni for a meaty twist.

• Chicken Parmesan Grilled Cheese – Swap the pepperoni for grilled or breaded chicken and add marinara sauce for a chicken parmesan-inspired sandwich.

FAQs

Can I use other types of cheese?

Yes! Provolone, cheddar, and even a pizza blend of mozzarella, cheddar, and parmesan work wonderfully.

Can I use whole wheat bread?

Definitely! Whole wheat bread is a great alternative for a slightly healthier option.

How do I keep the grilled cheese from getting soggy?

Use a thin layer of pizza sauce and don’t overfill the sandwich. Also, let the sauce cool slightly before assembling to prevent sogginess.

This Pizza Grilled Cheese is the perfect marriage of two of your favorite comfort foods, offering all the gooey, cheesy goodness of pizza in a crispy, warm sandwich. 🍕🧀 Try this easy recipe today and enjoy a fun twist on your usual grilled cheese!

Pizza Grilled Cheese Recipe

This Pizza Grilled Cheese features melted mozzarella, marinara sauce, and pepperoni between two crispy, buttery slices of bread. It's the perfect fusion of pizza and grilled cheese for a fun and satisfying meal!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main Course, Snack

Cuisine American, Italian

Servings 2

Equipment

• Skillet
• Spatula
• Knife

Ingredients

  

1x2x3x

• 4 slices of bread your choice, preferably thick-cut
• 2 tbsp butter for spreading
• 1 cup shredded mozzarella cheese
• ¼ cup marinara sauce
• 4-6 slices pepperoni optional
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Parmesan cheese optional, for sprinkling

Instructions

 

Step 1: Prepare the Bread

• Spread a thin layer of butter on one side of each slice of bread.

Step 2: Assemble the Sandwich

• On the unbuttered side of two slices of bread, spread about 1 tbsp marinara sauce.
• Sprinkle Italian seasoning and garlic powder over the sauce.
• Add ½ cup shredded mozzarella cheese and top with 2-3 slices of pepperoni.
• Top with the remaining bread slices, buttered side out.

Step 3: Grill the Sandwich

• Heat a skillet over medium heat.
• Place the sandwich in the skillet and grill for 3-4 minutes per side, until the bread is golden and crispy and the cheese is melted.
• If desired, sprinkle Parmesan cheese on the outside of the bread for extra flavor.

Step 4: Serve

• Remove from the skillet, cut the sandwich in half, and serve with a side of extra marinara sauce for dipping.

Pro Tips:

• ✔ Customize your toppings – You can add mushrooms, olives, or bell peppers for extra flavor.
• ✔ For a spicy kick, add crushed red pepper flakes inside the sandwich.
• ✔ Make it a double-decker – Add an extra layer of cheese and pepperoni for a bigger sandwich!

Storage & Meal Prep Tips:

• Fridge: Store leftover sandwiches in an airtight container for up to 2 days. Reheat in a skillet to preserve crispiness.
• Freezer: You can freeze the sandwiches before grilling, then cook directly from frozen. Bake at 375°F (190°C) for about 12-15 minutes.

Keyword cheesy grilled cheese, pizza grilled cheese, pizza sandwich

Tried this recipe?Let us know how it was!

If you’re looking for a delicious, quick, and crowd-pleasing dinner, Easy Baked Ranch Chicken is the answer! This dish combines the irresistible flavors of ranch seasoning and tender chicken, all baked to perfection. Whether you’re cooking for a busy weeknight or preparing a family meal, this recipe is simple to follow, full of flavor, and sure to become a go-to favorite in your household.

Ingredients

To make Easy Baked Ranch Chicken, you’ll need:

• 4 boneless, skinless chicken breasts

• 1 packet ranch seasoning mix (or homemade ranch seasoning)

• 1/2 cup breadcrumbs (Panko or regular)

• 1/4 cup grated Parmesan cheese

• 2 tablespoons olive oil (or melted butter)

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

Substitutions

Here are some substitutions to fit your taste or dietary preferences:

• Chicken Breasts – You can use chicken thighs for a juicier option.

• Ranch Seasoning Mix – Use homemade ranch seasoning or another dry seasoning mix like Italian dressing mix.

• Breadcrumbs – Use crushed crackers or a gluten-free breadcrumb option for a different texture.

• Parmesan Cheese – Swap with Pecorino Romano or skip the cheese for a dairy-free version.

• Olive Oil – Use melted butter for a richer flavor.

How to Make Easy Baked Ranch Chicken

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) and lightly grease a baking dish with cooking spray or a bit of olive oil.

Step 2: Prepare the Breading Mixture

In a shallow bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well to combine.

Step 3: Coat the Chicken

Brush each chicken breast with olive oil or melted butter, ensuring it’s fully coated.

Step 4: Bread the Chicken

Dredge each chicken breast in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere to the chicken.

Step 5: Bake the Chicken

Place the breaded chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the breading is golden and crispy.

Step 6: Garnish and Serve

Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley for an added touch of color and flavor.

Mix-Ins

Want to add more flavor or variety to your Easy Baked Ranch Chicken? Try these mix-ins:

• Cheese – Add shredded mozzarella, cheddar, or Monterey Jack cheese on top of the chicken during the last 5 minutes of baking.

• Vegetables – Add a side of roasted vegetables like potatoes, carrots, or broccoli to the baking dish.

• Bacon – Sprinkle crumbled bacon on top for an extra layer of flavor.

Recipe Tips

• Use a meat thermometer – Check that the chicken has reached an internal temperature of 165°F (74°C) to ensure it’s fully cooked.

• Don’t skip resting time – Allow the chicken to rest for a few minutes before slicing to keep it juicy.

• Double the recipe – Make extra to have leftovers for sandwiches or salads the next day.

• Customize the seasoning – Add chili powder, paprika, or dried herbs to the breadcrumb mixture for a twist.

Storage Instructions

Refrigeration:

Store leftovers in an airtight container in the fridge for up to 3-4 days.

Freezing:

Freeze the cooked chicken in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating:

Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, microwave for 1-2 minutes.

Recipe Variations

• Ranch Chicken Casserole – Combine the breaded chicken with a creamy sauce, cheese, and vegetables, then bake until bubbly.

• Air Fryer Ranch Chicken – For a quicker method, cook the breaded chicken in an air fryer at 375°F for 15-20 minutes.

• Ranch Chicken Salad – Shred the baked chicken and toss it in a salad with your favorite veggies.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts, but be sure to thaw them before baking for even cooking.

Can I make this recipe gluten-free?

Yes, use gluten-free breadcrumbs and ensure the ranch seasoning mix is gluten-free.

Can I make this dish ahead of time?

Yes, you can prepare the breaded chicken ahead of time and refrigerate it for up to 24 hours before baking.

What can I serve with Easy Baked Ranch Chicken?

Serve with a side of mashed potatoes, rice, or a simple green salad for a complete meal.

This Easy Baked Ranch Chicken is sure to become a family favorite, thanks to its irresistible flavor and simple preparation. Try it for your next weeknight dinner and watch everyone ask for seconds! 🍗

Easy Baked Ranch Chicken: A Family Favorite

This baked ranch chicken is coated with a delicious ranch seasoning and cheese for a simple, yet flavorful meal. Perfect for busy weeknights, this dish requires minimal effort and delivers maximum flavor!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 28 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Dinner

Cuisine American

Servings 4

Equipment

• Baking dish
• Mixing bowl
• Measuring spoons
• Whisk
• Oven

Ingredients

  

1x2x3x

• 4 boneless skinless chicken breasts
• 1 packet ranch seasoning mix or homemade seasoning
• 1 tablespoon olive oil
• 1 cup shredded cheddar cheese optional
• ½ cup sour cream optional
• Salt and pepper to taste

Instructions

 

Step 1: Preheat & Prepare

• Preheat oven to 375°F (190°C).
• Grease a baking dish with cooking spray or butter.

Step 2: Season the Chicken

• Rub the chicken breasts with olive oil.
• Season the chicken with the ranch seasoning mix. Ensure it’s well-coated on all sides.
• Add salt and pepper to taste.

Step 3: Bake the Chicken

• Place the seasoned chicken breasts in the prepared baking dish.
• Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 4: Add Cheese (Optional)

• In the last 5 minutes of cooking, sprinkle the shredded cheddar cheese over the chicken if desired.
• Continue baking until the cheese is melted and bubbly.

Step 5: Serve & Enjoy!

• Remove from the oven and let the chicken rest for 5 minutes before serving.
• Optionally, serve with a side of sour cream for dipping.

Serving Suggestions:

• ✅ Pair with roasted vegetables, a side salad, or mashed potatoes for a complete meal.
• ✅ Serve over rice or pasta for a heartier dish.

Pro Tips:

• ✔ For extra flavor, add a drizzle of honey mustard or BBQ sauce before serving.
• ✔ Bone-in chicken thighs can be used instead of chicken breasts for a juicier option.
• ✔ Add some garlic powder or paprika to the ranch mix for an extra kick.

Notes

Notes:

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat in the microwave or oven until warmed through.
• Freezing: Freeze baked ranch chicken for up to 3 months. Thaw in the fridge overnight before reheating.

Keyword baked chicken, easy chicken dinner, family meal, ranch chicken

Tried this recipe?Let us know how it was!

Looking for a lighter version of the classic comfort dish? Low Calorie Chicken Alfredo is the perfect solution! This recipe brings all the rich, creamy goodness of traditional Alfredo, but with fewer calories and healthier ingredients. With tender grilled chicken, a lighter creamy sauce, and perfectly cooked pasta, it’s an indulgent yet guilt-free option for those watching their calories. Ideal for a weeknight meal or any occasion where you want a satisfying, low-calorie option!

Ingredients

To make Low Calorie Chicken Alfredo, you’ll need:

• 2 boneless, skinless chicken breasts

• 8 oz whole wheat or gluten-free pasta

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 cup low-fat milk

• 1/4 cup grated Parmesan cheese

• 1/2 cup plain Greek yogurt (for creaminess)

• 1 teaspoon dried Italian seasoning

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

Substitutions

Here are some substitutions to fit your taste or dietary preferences:

• Chicken – Swap chicken breasts with grilled shrimp or turkey for a different lean protein.

• Pasta – Use zucchini noodles, spaghetti squash, or gluten-free pasta for a lower-carb alternative.

• Milk – Use almond milk or another plant-based milk for a dairy-free option.

• Greek Yogurt – Replace with low-fat sour cream or a light cream cheese if you prefer a different texture.

• Parmesan Cheese – Use nutritional yeast for a dairy-free version with a cheesy flavor.

How to Make Low Calorie Chicken Alfredo

Step 1: Cook the Chicken

1. Season the chicken breasts with salt, pepper, and Italian seasoning.

2. Heat olive oil in a large skillet over medium heat and cook the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).

3. Remove the chicken from the skillet, let it rest for a few minutes, and then slice it thinly.

Step 2: Cook the Pasta

1. While the chicken is cooking, bring a pot of salted water to a boil and cook the pasta according to the package instructions.

2. Drain and set aside.

Step 3: Make the Alfredo Sauce

1. In the same skillet, add a little more olive oil if needed and sauté the minced garlic for 1 minute until fragrant.

2. Add the low-fat milk and bring to a simmer over medium heat.

3. Stir in the Greek yogurt, Parmesan cheese, and Italian seasoning. Cook for 3-4 minutes, stirring constantly until the sauce thickens and becomes creamy.

4. Season with salt and pepper to taste.

Step 4: Combine and Serve

1. Add the cooked pasta to the skillet and toss it in the creamy Alfredo sauce.

2. Arrange the sliced chicken on top of the pasta.

3. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese if desired.

Mix-Ins

Want to add extra flavors or textures to your Low Calorie Chicken Alfredo? Try these mix-ins:

• Vegetables – Add steamed broccoli, spinach, or peas for extra fiber and nutrients.

• Mushrooms – Sauté mushrooms and add them to the sauce for an earthy, umami flavor.

• Bacon – For a bit of indulgence, sprinkle crispy turkey bacon over the top.

Recipe Tips

• Use a low-fat or fat-free milk for the Alfredo sauce to cut down on calories.

• Add flavor with herbs – Fresh basil or thyme can elevate the flavor without extra calories.

• Thin the sauce – If the sauce becomes too thick, add a bit of pasta water or extra milk to reach your desired consistency.

• Make it ahead – You can prepare the sauce and chicken in advance, then reheat when ready to serve.

Storage Instructions

Refrigeration:

Store leftover Low Calorie Chicken Alfredo in an airtight container in the refrigerator for up to 3 days.

Freezing:

While it’s best enjoyed fresh, you can freeze the chicken Alfredo without the pasta. To freeze, place the sauce and chicken in a freezer-safe container for up to 2 months. Reheat on the stove and prepare fresh pasta when ready to serve.

Reheating:

Reheat the chicken Alfredo in a skillet over medium heat, adding a splash of milk to loosen the sauce as needed. Stir occasionally to prevent burning.

Recipe Variations

• Low-Carb Chicken Alfredo – Substitute pasta with zucchini noodles or cauliflower rice to make it even lower in carbs.

• Vegan Chicken Alfredo – Use tofu or chickpea pasta and replace the milk and Greek yogurt with almond milk and dairy-free yogurt.

• Spicy Chicken Alfredo – Add red pepper flakes or hot sauce to the Alfredo sauce for a spicy kick.

FAQs

Can I use regular pasta instead of whole wheat?

Yes, you can use regular pasta, but using whole wheat pasta adds more fiber and nutrients.

Can I make this recipe dairy-free?

Yes, use plant-based milk, dairy-free yogurt, and vegan Parmesan cheese for a completely dairy-free version.

How can I make the sauce thicker?

If you prefer a thicker sauce, let it simmer longer, or add a tablespoon of cornstarch mixed with water to thicken it more quickly.

Can I add more vegetables to the dish?

Absolutely! Feel free to add vegetables like spinach, zucchini, or peas to boost the nutritional content.

This Low Calorie Chicken Alfredo is the perfect healthy alternative to a classic comfort dish, offering all the creamy goodness without the guilt. Enjoy it for a delicious dinner that satisfies your cravings while keeping things light! 🍝

Low Calorie Chicken Alfredo

This Low-Calorie Chicken Alfredo uses lighter ingredients while still delivering that rich, creamy texture we all love. It’s a perfect way to indulge in a classic favorite without the guilt!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American, Italian

Servings 4

Equipment

• Large skillet
• Large pot
• Measuring spoons
• Whisk
• Tongs

Ingredients

  

1x2x3x

• 2 boneless skinless chicken breasts
• 8 oz whole wheat fettuccine or any preferred pasta
• 1 tablespoon olive oil
• 2 garlic cloves minced
• 1 cup low-sodium chicken broth
• 1 cup unsweetened almond milk or skim milk
• ½ cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)

Instructions

 

Step 1: Cook the Chicken

• Season the chicken breasts with salt, pepper, and Italian seasoning.
• Heat the olive oil in a large skillet over medium heat.
• Add the chicken and cook for 6-7 minutes per side, until the chicken is cooked through and has an internal temperature of 165°F (74°C).
• Remove the chicken from the skillet, let it rest for 5 minutes, and slice it into strips.

Step 2: Cook the Pasta

• In a separate large pot, bring water to a boil and cook the whole wheat fettuccine according to package directions. Drain the pasta, reserving 1/2 cup of pasta water for later.

Step 3: Make the Alfredo Sauce

• In the same skillet where you cooked the chicken, add minced garlic and sauté for 1 minute until fragrant.
• Pour in the chicken broth and almond milk, stirring to combine.
• Bring the mixture to a simmer and let it cook for 3-4 minutes, allowing the sauce to slightly reduce.
• Stir in the Parmesan cheese, allowing it to melt and thicken the sauce. Season with salt and pepper to taste.

Step 4: Combine and Serve

• Add the cooked pasta to the skillet, tossing to coat it in the sauce. If the sauce is too thick, add the reserved pasta water to thin it out.
• Add the sliced chicken on top and toss gently to combine.
• Garnish with fresh parsley and serve hot.

Serving Suggestions:

• ✅ Pair with a side salad or steamed vegetables for a balanced meal.
• ✅ Serve with garlic bread or roasted Brussels sprouts for an added touch.

Pro Tips:

• ✔ For a creamier texture, substitute Greek yogurt for part of the almond milk.
• ✔ Use zucchini noodles or cauliflower rice for a lower-carb alternative.
• ✔ Add some sautéed spinach or broccoli to the dish for extra flavor and nutrients.

Notes

Notes:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the microwave or on the stovetop with a splash of almond milk or water to thin the sauce.
• Freezing: The sauce can be frozen for up to 1 month. Thaw overnight in the fridge before reheating.

Keyword chicken alfredo, creamy chicken dish, healthy pasta, lighter alfredo, low-calorie

Tried this recipe?Let us know how it was!

Looking for a comforting and hearty dinner? The Best Smothered Chicken and Rice is the perfect dish to warm you up and fill you up! This recipe features juicy chicken breasts smothered in a flavorful, creamy sauce, all served over a bed of fluffy rice. It’s the ultimate cozy dinner that’s easy to make and sure to satisfy your taste buds. Whether you’re hosting family or cooking for a quiet night at home, this dish will become a beloved staple in your kitchen.

Ingredients

For the Best Smothered Chicken and Rice, you will need:

• 4 boneless, skinless chicken breasts

• 1 cup long-grain white rice

• 2 tablespoons olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 can (10.5 oz) cream of chicken soup

• 1 cup chicken broth (low-sodium)

• 1/2 cup heavy cream (or milk for a lighter version)

• 1 teaspoon paprika

• 1 teaspoon dried thyme

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

Substitutions

Here are some substitutions for this Best Smothered Chicken and Rice recipe:

• Chicken Breasts – Use boneless, skinless chicken thighs for a juicier option.

• Rice – Swap white rice with brown rice or cauliflower rice for a healthier alternative.

• Cream of Chicken Soup – Use cream of mushroom soup for a different flavor, or opt for a homemade creamy sauce using heavy cream and butter.

• Heavy Cream – Substitute with half-and-half or coconut milk for a lighter or dairy-free version.

• Chicken Broth – Use vegetable broth for a vegetarian alternative.

How to Make Best Smothered Chicken and Rice

Step 1: Cook the Rice

1. Begin by cooking the rice according to package instructions. Once cooked, set it aside and keep it warm.

Step 2: Brown the Chicken

1. In a large skillet, heat the olive oil over medium-high heat.

2. Season the chicken breasts with salt, pepper, and paprika.

3. Add the chicken to the skillet and cook for 6-7 minutes per side, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Step 3: Make the Smothering Sauce

1. In the same skillet, add the chopped onion and cook for 3-4 minutes, until softened.

2. Add the garlic and cook for another 1 minute, stirring frequently.

3. Stir in the cream of chicken soup, chicken broth, and heavy cream. Bring the mixture to a simmer.

4. Add thyme, salt, and pepper to taste, and let the sauce simmer for 5-7 minutes until it thickens slightly.

Step 4: Combine Chicken and Rice

1. Return the chicken to the skillet, nestling it into the creamy sauce. Spoon some of the sauce over the chicken to coat it.

2. Reduce the heat to low, cover the skillet, and cook for an additional 5-10 minutes to ensure the chicken is fully cooked and heated through.

Step 5: Serve

1. Place a portion of rice on each plate and top with the smothered chicken and sauce.

2. Garnish with fresh parsley if desired and serve hot.

Mix-Ins

Want to add more flavor and variety to your Best Smothered Chicken and Rice? Try these mix-ins:

• Vegetables – Add steamed broccoli, peas, or carrots to the sauce for extra nutrition.

• Cheese – Stir in shredded cheese like cheddar or mozzarella for an extra creamy texture.

• Bacon – Top with crispy crumbled bacon for a smoky flavor.

Recipe Tips

• Use a meat thermometer – To ensure your chicken is perfectly cooked, check that the internal temperature reaches 165°F (74°C).

• Customize the sauce – If you prefer a thicker sauce, simmer it a bit longer or add a tablespoon of flour to help it thicken.

• Meal prep – This recipe is great for meal prep! You can make it ahead of time and store it in the fridge for up to 3 days.

• One-pot wonder – If you want to simplify the recipe, cook the rice directly in the skillet with the sauce for a one-pot meal.

Storage Instructions

Refrigeration:

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing:

Freeze the chicken and sauce without the rice in a freezer-safe container for up to 3 months. Reheat in the microwave or on the stovetop, adding fresh cooked rice when ready to serve.

Reheating:

Reheat in the microwave for 2-3 minutes, or in a skillet over medium heat until heated through. Add a splash of chicken broth or water to loosen the sauce if needed.

Recipe Variations

• Smothered Chicken and Rice Casserole – Transfer the chicken and rice to a casserole dish, top with cheese, and bake for 20-25 minutes at 375°F (190°C) until golden and bubbly.

• Spicy Smothered Chicken – Add some red pepper flakes or hot sauce to the sauce for a spicy kick.

• Herb-Infused – Add fresh rosemary or basil for a fragrant herb twist.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts, but be sure to thaw them before cooking for even cooking and better flavor.

Can I use brown rice instead of white rice?

Yes, brown rice is a great substitution, though it may require a bit longer to cook. You may need to adjust the cooking time accordingly.

Can I make this recipe ahead of time?

Yes! You can make the sauce and chicken ahead of time, store it in the fridge, and then reheat when you’re ready to serve. Just cook the rice fresh.

Can I add other vegetables to this dish?

Absolutely! Feel free to mix in your favorite vegetables, such as peas, mushrooms, or spinach, to make the dish even more nutritious.

This Best Smothered Chicken and Rice recipe is perfect for a cozy, family-friendly dinner. The creamy sauce and tender chicken will make it a hit with everyone at the table. Enjoy this hearty, flavorful dish and make it a regular part of your weeknight meals! 🍗🍚

Best Smothered Chicken and Rice Recipe for a Cozy Dinner

This Smothered Chicken and Rice features juicy chicken breasts smothered in a creamy, flavorful gravy over a bed of fluffy rice. It’s a family-friendly dish that’s easy to prepare and delivers rich comfort food in every bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 4

Equipment

• Large skillet
• Medium pot
• Measuring spoons
• Whisk
• Tongs

Ingredients

  

1x2x3x

• 4 boneless skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 tablespoon all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup heavy cream or half-and-half
• 1 teaspoon dried thyme
• 1 cup long-grain white rice
• 2 cups water
• Fresh parsley chopped (for garnish)

Instructions

 

Step 1: Cook the Rice

• In a medium pot, bring 2 cups of water to a boil. Add 1 cup of rice, cover, and reduce heat to low.
• Let the rice cook for 15-18 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.

Step 2: Cook the Chicken

• Season the chicken breasts with salt, pepper, paprika, and garlic powder.
• Heat olive oil in a large skillet over medium heat.
• Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken from the skillet and set aside.

Step 3: Make the Smothered Gravy

• In the same skillet, add 1 tablespoon of flour to the remaining drippings, whisking constantly to form a roux.
• Gradually pour in the chicken broth, stirring to combine. Then add the heavy cream, thyme, salt, and pepper to taste.
• Bring the gravy to a simmer and cook for 3-4 minutes, or until it thickens to your desired consistency.

Step 4: Combine and Serve

• Return the cooked chicken breasts to the skillet, spooning the gravy over the chicken.
• Reduce the heat to low and cook for an additional 5-7 minutes, allowing the chicken to soak in the gravy.
• Serve the smothered chicken over the cooked rice and garnish with fresh parsley.

Serving Suggestions:

• ✅ Serve with a side of steamed vegetables, such as broccoli or green beans, to complete the meal.
• ✅ Pair with a light side salad to balance the richness of the dish.

Pro Tips:

• ✔ Bone-in chicken thighs can be used instead of chicken breasts for a juicier, more flavorful option.
• ✔ For a lighter version, swap out the heavy cream for half-and-half or whole milk.
• ✔ Add a bit of hot sauce to the gravy for a spicy kick.

Notes

Notes:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat on the stovetop or in the microwave until warmed through. Add a splash of water or chicken broth to loosen the sauce if necessary.
• Freezing: This dish can be frozen for up to 3 months. Thaw overnight in the fridge and reheat as needed.

Keyword chicken and rice, comfort food, creamy chicken, easy dinner, smothered chicken

Tried this recipe?Let us know how it was!

Elevate your dinner with our Black Pepper Chicken recipe—a dish bursting with bold, savory flavors and a delightful kick of black pepper. This recipe features tender chicken cooked to perfection in a rich, pepper-infused sauce that’s perfect for a quick weeknight meal or a special gathering. Enjoy the robust taste and satisfying aroma that make this dish an instant favorite.

Ingredients for Black Pepper Chicken

• For the Chicken:

  • 1.5 lbs chicken thighs or breasts, cut into bite-sized pieces
  • Salt, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

• For the Sauce:

  • 2 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 1-2 tablespoons coarsely ground black pepper (adjust to heat preference)
  • 1 red bell pepper, thinly sliced (optional for color and sweetness)
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar (optional)
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)

• For Garnish:

  • Chopped green onions
  • Fresh cilantro or parsley (optional)

Substitutions for Black Pepper Chicken

• Protein Alternatives: Use boneless, skinless chicken breasts for a leaner option or tofu for a vegetarian twist.
• Sauce Variations: Replace soy sauce with tamari for a gluten-free version, or swap oyster sauce with hoisin sauce for a sweeter flavor.
• Oil Choices: Use sesame oil or coconut oil to add a different aroma to the dish.
• Sweetener: Substitute sugar with honey or maple syrup if you prefer natural sweeteners.

How to Make Black Pepper Chicken

1. Prepare the Chicken:
   • Season the chicken pieces with salt, garlic powder, and onion powder.
2. Sear the Chicken:
   • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook until lightly browned and nearly cooked through. Remove and set aside.
3. Sauté the Aromatics:
   • In the same skillet, add the sliced onion and minced garlic. Sauté until the onion is soft and translucent. If using red bell pepper, add it now and stir-fry for 2 minutes.
4. Create the Sauce:
   • Stir in the coarsely ground black pepper, then pour in the chicken broth, soy sauce, and oyster sauce. Add sugar if desired. Return the chicken to the pan.
5. Thicken and Finish:
   • Let the mixture simmer for 5–7 minutes until the chicken is fully cooked. Stir in the cornstarch slurry and cook for another minute until the sauce thickens slightly.
6. Garnish and Serve:
   • Garnish with chopped green onions and fresh cilantro or parsley. Serve hot over steamed rice or noodles.

Mix-ins for Black Pepper Chicken

• Veggie Boost: Add snap peas, broccoli florets, or julienned carrots for extra color and nutrition.
• Heat Enhancers: Incorporate a sliced chili pepper or a dash of sriracha for additional spice.
• Nutty Twist: Sprinkle toasted sesame seeds or chopped cashews on top for a crunchy texture.

Recipe Tips for Black Pepper Chicken

• Even Cooking: Cut chicken into uniform pieces to ensure even cooking.
• Fresh Pepper: Use freshly ground black pepper for a more pronounced, aromatic flavor.
• Sauce Consistency: Adjust the thickness of the sauce by varying the amount of cornstarch slurry.
• High Heat Searing: Sear the chicken at high heat to lock in moisture and flavor, then lower the heat for simmering.

Storage for Black Pepper Chicken

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat or in a microwave, adding a splash of water if necessary.
• Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Black Pepper Chicken Variations

• Stir-Fry Style: Toss in mixed vegetables like bell peppers, zucchini, and baby corn for a colorful stir-fry.
• Noodle Bowl: Serve the chicken over noodles with a drizzle of extra sauce and a sprinkle of sesame seeds.
• Rice Bowl Upgrade: Add a fried egg on top for a hearty, protein-packed meal.
• Spicy Version: Increase the amount of black pepper and add extra chili for a fiery kick.

FAQs for Black Pepper Chicken

Q: Can I use chicken breasts instead of thighs?
A: Yes, chicken breasts work well, but be mindful of overcooking as they can become dry. Adjust cooking time accordingly.

Q: How do I make the sauce thicker?
A: Use a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water) and add it during the simmering stage to achieve your desired consistency.

Q: Can I make this dish gluten-free?
A: Absolutely! Substitute soy sauce with tamari and ensure all other ingredients meet your dietary requirements.

Q: What sides pair well with Black Pepper Chicken?
A: This dish pairs wonderfully with steamed rice, noodles, or a side of stir-fried vegetables for a complete meal.

Final Thoughts on Black Pepper Chicken

Our Black Pepper Chicken is a bold, flavorful dish that combines the rich taste of seared chicken with a robust, peppery sauce. Whether served over rice or tossed with noodles, it’s a versatile meal that’s sure to satisfy your craving for savory comfort food. Enjoy the delightful mix of textures and flavors, and feel free to experiment with mix-ins and variations to make this recipe your own!

Black Pepper Chicken

A quick, flavorful, and satisfying stir-fry featuring juicy chicken, crisp vegetables, and a bold black pepper sauce. Ready in just 30 minutes, it’s perfect for a weeknight dinner!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, lunch

Cuisine asian, Chinese

Servings 4

Equipment

• Wok or large skillet
• Cutting board & knife
• Small mixing bowl

Ingredients

  

1x2x3x

For the Chicken:

• 1 lb chicken breast or thighs cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• ½ teaspoon black pepper
• 1 teaspoon oil

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce for color, optional
• 1 tablespoon rice vinegar
• ½ teaspoon sugar
• ½ teaspoon ground black pepper or more to taste
• ¼ teaspoon white pepper optional
• ¼ cup chicken broth or water
• 1 teaspoon cornstarch mixed with 1 tablespoon water, for thickening

For the Stir-Fry:

• 2 tablespoons oil
• ½ onion sliced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 3 cloves garlic minced
• 1 teaspoon ginger minced
• 1 teaspoon black pepper extra, for finishing
• 2 green onions chopped (for garnish)

Instructions

 

• Step 1: Marinate the Chicken
• In a bowl, mix chicken pieces with soy sauce, cornstarch, and black pepper.
• Let it marinate for 10 minutes while you prepare the sauce and vegetables.
• Step 2: Prepare the Sauce
• In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, rice vinegar, sugar, black pepper, white pepper, and chicken broth.
• Stir in the cornstarch slurry and set aside.
• Step 3: Stir-Fry the Chicken
• Heat 1 tablespoon oil in a wok or skillet over high heat.
• Add marinated chicken and cook for 3-4 minutes until browned.
• Remove chicken and set aside.
• Step 4: Cook the Vegetables
• In the same pan, add 1 tablespoon oil, then stir-fry onion, bell peppers, garlic, and ginger for 2-3 minutes.
• Return the chicken to the pan.
• Step 5: Add the Sauce & Finish
• Pour in the black pepper sauce and stir well.
• Cook for 2-3 minutes until the sauce thickens and coats the chicken.
• Sprinkle with extra black pepper and garnish with chopped green onions.
• Serving Suggestions:
• ✅ Serve over steamed white rice, jasmine rice, or fried rice.
• ✅ Pair with stir-fried vegetables or a simple cucumber salad.
• ✅ Enjoy with noodles for a fun variation!
• Pro Tips:
• ✔ Use freshly ground black pepper for the best bold flavor.
• ✔ Marinate the chicken for extra tenderness.
• ✔ Stir-fry on high heat for that signature restaurant-style texture.

Notes

Notes:

• Storage: Store leftovers in an airtight container for up to 3 days.
• Reheating: Reheat in a pan over medium heat with a splash of water.

Keyword black pepper chicken, chinese chicken, easy dinner, stir-fry

Tried this recipe?Let us know how it was!

Discover the ultimate fusion of savory steak, creamy queso, and perfectly cooked rice with our Steak & Queso Rice recipe. This hearty dish combines tender, seared steak with a luscious, cheesy sauce and fluffy rice for an irresistible meal that’s perfect for a weeknight dinner or a casual gathering. Bursting with bold flavors and a satisfying texture, it’s a modern twist on comfort food that will quickly become a family favorite.

Ingredients for Steak & Queso Rice

• For the Steak:

  • 1 lb flank or sirloin steak, thinly sliced
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil

• For the Rice:

  • 1 ½ cups long-grain white rice (or brown rice)
  • 3 cups water or beef broth
  • ½ teaspoon salt

• For the Queso Sauce:

  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
  • ½ cup heavy cream (or whole milk)
  • 1/4 cup diced tomatoes (drained)
  • 1 jalapeño, seeded and finely chopped (optional for heat)
  • Salt and pepper, to taste

• For Garnish:

  • Fresh cilantro or green onions, chopped
  • Lime wedges (optional)

Substitutions for Steak & Queso Rice

• Protein Alternatives: Use skirt steak, ribeye, or even marinated chicken for a different twist.
• Dairy-Free Options: Substitute heavy cream with coconut cream and use dairy-free cheese to create a vegan-friendly queso.
• Rice Alternatives: Quinoa or cauliflower rice can be used for a lower-carb version.
• Spice Adjustments: Swap jalapeño for a milder pepper or add a dash of hot sauce to suit your heat preference.

How to Make Steak & Queso Rice

1. Cook the Rice:

   • In a medium pot, combine rice, water (or broth), and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes (or according to package instructions) until rice is tender and the liquid is absorbed.

2. Prepare and Sear the Steak:

   • Season the steak slices generously with salt, pepper, garlic powder, and smoked paprika.
   • Heat olive oil in a large skillet over high heat. Sear the steak for about 3–4 minutes per side until nicely browned yet still juicy. Remove from heat and let rest for a few minutes before slicing into thin strips if not already done.

3. Make the Queso Sauce:

   • In the same skillet, melt butter over medium heat. Add chopped onion and garlic; sauté until translucent and fragrant.
   • Stir in the heavy cream and diced tomatoes. Lower the heat, then gradually add the shredded cheese, stirring constantly until the sauce is smooth and creamy.
   • Mix in the chopped jalapeño if using, and season with salt and pepper to taste.

4. Combine and Serve:

   • Fold the seared steak slices into the queso sauce until well coated.
   • Serve the steak and queso mixture over a bed of warm rice. Garnish with chopped cilantro or green onions and a squeeze of lime for a fresh, zesty finish.

Mix-ins for Steak & Queso Rice

• Beans & Corn: Add black beans or corn kernels for extra texture and Southwestern flair.
• Veggies: Stir in sautéed bell peppers or spinach for a nutritional boost.
• Avocado: Top with diced avocado for a creamy, cool contrast.
• Salsa: Drizzle with your favorite salsa to enhance the vibrant flavors.

Recipe Tips for Steak & Queso Rice

• Uniform Slices: Ensure your steak is cut uniformly for even cooking and optimal tenderness.
• Rest the Steak: Allow the steak to rest after searing so the juices redistribute, keeping it moist and flavorful.
• Smooth Queso: Stir continuously when melting the cheese to avoid clumping and achieve a silky sauce.
• Adjust Consistency: If the queso sauce is too thick, add a splash more cream or broth to reach your desired consistency.

Storage for Steak & Queso Rice

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally; add a splash of cream or broth if needed to loosen the sauce.
• Freezer: Freeze individual portions for up to 2 months; thaw overnight in the refrigerator before reheating.

Steak & Queso Rice Variations

• Southwestern Style: Add diced green chilies, corn, and black beans for a more robust, regional twist.
• One-Pan Meal: Sauté the steak with onions and bell peppers first, then mix in pre-cooked rice and queso sauce for an easy, all-in-one skillet dinner.
• Cheesy Bake: Combine all ingredients in a baking dish, top with extra cheese, and bake until bubbly for a comforting casserole version.

FAQs for Steak & Queso Rice

Q: Can I use leftover steak for this recipe?
A: Absolutely! Leftover steak works wonderfully; just warm it gently in the queso sauce to avoid overcooking.

Q: How do I prevent the queso sauce from becoming too thick?
A: If your queso sauce thickens too much, simply add a little more cream or broth until you achieve your desired consistency.

Q: What type of cheese should I use for the best flavor?
A: A blend of cheddar and Monterey Jack provides a great balance of sharpness and meltability, but feel free to experiment with your favorite cheeses.

Q: Can this dish be made ahead of time?
A: Yes, prepare the components in advance and assemble just before serving. Reheat gently to preserve the texture of the steak and sauce.

Final Thoughts on Steak & Queso Rice

Our Steak & Queso Rice is a delicious, comforting dish that perfectly blends tender steak, creamy queso, and fluffy rice into a harmonious meal. Whether you’re looking for a hearty dinner or a flavorful lunch option, this recipe delivers a delightful combination of textures and bold flavors that will satisfy your cravings. Give it a try and enjoy the rich, satisfying taste of this modern comfort food classic!

Steak & Queso Rice

A delicious one-bowl meal featuring juicy steak, melted queso, and seasoned rice. Perfect for a quick weeknight dinner or a tasty meal prep option!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Mexican, Tex-Mex

Servings 4

Equipment

• Skillet or grill pan
• Rice cooker or pot
• Cutting board & knife

Ingredients

  

1x2x3x

For the Steak:

• 1 lb steak sirloin or flank steak, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For the Rice:

• 1 cup long-grain rice or basmati rice
• 2 cups chicken broth or water
• 1 tablespoon olive oil
• 1 teaspoon salt

For the Queso:

• 1 ½ cups shredded cheddar cheese
• 1 cup milk
• ¼ cup cream cheese
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 tablespoon butter

For Garnish:

• 1 tablespoon cilantro chopped
• 1 lime cut into wedges
• 1 jalapeño sliced (optional for heat)

Instructions

 

Step 1: Cook the Rice

• In a pot or rice cooker, add rice, chicken broth, olive oil, and salt.
• Cook according to the rice cooker's instructions or simmer on the stove for 15-20 minutes until the rice is tender and the liquid is absorbed.

Step 2: Prepare the Steak

• In a skillet or grill pan, heat olive oil over medium-high heat.
• Season the steak pieces with salt, black pepper, chili powder, garlic powder, and onion powder.
• Cook the steak for 4-6 minutes, stirring occasionally, until browned and cooked to your desired doneness. Remove from the pan and set aside.

Step 3: Make the Queso Sauce

• In the same skillet, add butter and melt over medium heat.
• Add cream cheese and milk, stirring until smooth and melted.
• Stir in shredded cheddar cheese, garlic powder, and onion powder. Cook, stirring constantly, until the cheese is fully melted and the queso is smooth and creamy.

Step 4: Assemble the Dish

• In a large bowl or serving platter, layer the cooked rice at the bottom.
• Top with the steak pieces and drizzle generously with the queso sauce.
• Garnish with chopped cilantro, lime wedges, and sliced jalapeños (if using).

Serving Suggestions:

• ✅ Serve with Mexican street corn or a simple side salad.
• ✅ Pair with guacamole and tortilla chips for extra flavor.
• ✅ For a spicier version, add hot sauce to the queso or on top of the steak.

Pro Tips:

• ✔ For extra flavor, marinate the steak for 30 minutes in a mixture of lime juice, olive oil, and spices.
• ✔ If you prefer a richer queso, add extra cream cheese or a little bit of sour cream for creaminess.
• ✔ You can prep the rice and queso sauce in advance for a quicker assembly later.

Notes

Notes:

• Storage: Store leftovers in an airtight container for up to 3 days.
• Reheating: Reheat in the microwave or on the stove with a splash of milk to loosen the queso sauce.

Keyword beef and cheese, cheesy rice, easy dinner, steak and queso rice

Tried this recipe?Let us know how it was!

Making pizza dough from scratch is easier than you think! Our The BEST Homemade Pizza Dough Recipe will have you creating the perfect crust—crispy on the outside, soft and chewy on the inside. With just a few simple ingredients and a bit of patience, you’ll be able to craft a delicious pizza dough that’s ideal for any topping combination. Whether you prefer a thin crust or a thicker, more doughy base, this recipe can be customized to suit your pizza cravings.

Ingredients for The BEST Homemade Pizza Dough

• 2 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon active dry yeast
• 1 cup warm water (about 110°F)
• 1 tablespoon olive oil (plus extra for greasing)
• 1 teaspoon garlic powder (optional for flavor)

Substitutions for The BEST Homemade Pizza Dough

• Flour Alternatives: Use bread flour for a slightly chewier crust, or whole wheat flour for a denser, healthier option.
• Sugar Substitute: Replace the sugar with honey or maple syrup for a more natural sweetener.
• Oil: You can use vegetable oil or avocado oil in place of olive oil if you prefer.
• Herbs & Spices: Add dried oregano, basil, or thyme to the dough for a more aromatic base.

How to Make The BEST Homemade Pizza Dough

1. Activate the Yeast:

   • In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes, until the mixture becomes frothy.

2. Mix the Dough:

   • In a large mixing bowl, combine the flour, salt, and garlic powder (if using). Pour in the yeast mixture and olive oil, then stir to combine until a dough begins to form.

3. Knead the Dough:

   • Transfer the dough to a floured surface and knead for about 8–10 minutes, until it’s smooth and elastic. If the dough is too sticky, add more flour, one tablespoon at a time.

4. Let it Rise:

   • Grease a large bowl with a little olive oil. Place the dough in the bowl and cover with a damp cloth or plastic wrap. Let it rise in a warm place for 1–1.5 hours, or until the dough has doubled in size.

5. Shape the Dough:

   • Punch down the dough to release any air bubbles. Divide the dough in half if making two smaller pizzas, or keep it whole for a larger pizza. Roll it out on a floured surface to your desired thickness.

6. Pre-bake or Top & Bake:

   • If you prefer a crispier crust, pre-bake the dough on a baking sheet or pizza stone at 475°F (245°C) for 5-7 minutes before adding your toppings. Then, add your favorite pizza sauce, cheese, and toppings and bake for an additional 8–10 minutes, or until the crust is golden and the cheese is melted and bubbly.

7. Serve:

   • Slice and serve immediately. Enjoy your delicious homemade pizza!

Mix-ins for The BEST Homemade Pizza Dough

• Cheesy Dough: Add grated Parmesan or shredded mozzarella to the dough for a cheesy twist.
• Herb-Infused Dough: Mix in dried oregano, basil, or rosemary to the dough for extra flavor.
• Spicy Kick: Add a pinch of red pepper flakes to the dough for a little heat.

Recipe Tips for The BEST Homemade Pizza Dough

• Room Temperature Ingredients: Make sure your water and olive oil are at room temperature to properly activate the yeast.
• Kneading: Knead the dough long enough to develop the gluten, which will give the dough its structure and texture.
• Resting Time: Be patient and allow the dough to rise fully for the best results. Don’t rush the process!
• Flour Measurement: For the most accurate results, weigh your flour rather than measuring by volume. Too much flour can result in a dry dough.

Storage for The BEST Homemade Pizza Dough

• Refrigerator: Store dough in an airtight container or wrap it tightly in plastic wrap. It will last up to 3 days in the fridge.
• Freezer: Freeze dough in a plastic bag for up to 3 months. Thaw it overnight in the fridge before using.
• Pre-baked Pizza: You can also freeze a fully assembled pizza before baking, which is a great option for meal prep.

The BEST Homemade Pizza Dough Variations

• Stuffed Crust: Add cheese around the edges of the dough before folding it over to create a stuffed crust pizza.
• Gluten-Free Version: Use a gluten-free flour blend for a gluten-free crust. You may need to adjust the amount of liquid, so add it slowly while mixing.
• Whole Wheat Dough: Use 100% whole wheat flour for a hearty, fiber-rich crust.
• Thin Crust: Roll the dough out extra thin for a crispier, crunchier base.

FAQs for The BEST Homemade Pizza Dough

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it for up to 3 days. Just make sure to let it come to room temperature before rolling it out.

Q: How can I make the dough extra crispy?
A: For a crispier crust, try pre-baking the dough for a few minutes before adding toppings, or bake the pizza at a higher temperature (475°F/245°C).

Q: Can I freeze the pizza dough?
A: Absolutely! Freeze the dough in a plastic bag or airtight container for up to 3 months. Thaw in the fridge overnight before using.

Q: Why is my dough not rising?
A: If your dough isn’t rising, it could be due to inactive yeast. Ensure your water is warm (not too hot) and that your yeast is fresh. If the mixture doesn’t foam, the yeast may be expired.

Q: Can I add toppings to the dough before baking?
A: It’s best to add your toppings after pre-baking the dough for 5-7 minutes, especially if you want a crispier crust. This ensures that the crust doesn’t become soggy from the sauce or toppings.

Final Thoughts on The BEST Homemade Pizza Dough

There’s nothing quite like The BEST Homemade Pizza Dough—it’s soft, chewy, and perfectly crisp around the edges. This recipe is straightforward and versatile, making it the perfect base for all your favorite pizza combinations. Whether you like a classic Margherita or a loaded veggie pizza, this dough recipe provides the perfect foundation for any topping you desire. Enjoy the satisfaction of homemade pizza and impress your friends and family with this delicious dough!

The BEST Homemade Pizza Dough Recipe

This easy-to-make pizza dough results in a crispy, chewy crust that's perfect for any topping you crave. Whether you're making a classic margherita or loaded with your favorite ingredients, this dough will be your go-to!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

rise time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Main Course, Snack

Cuisine Italian

Servings 2

Equipment

• Mixing bowl
• Stand mixer or hand mixer (optional)
• Rolling pin (optional)
• Baking sheet or pizza stone

Ingredients

  

1x2x3x

• 2 ¼ teaspoons active dry yeast 1 packet
• 1 teaspoon sugar
• 1 ½ cups warm water 110°F or 45°C
• 3 ½ cups all-purpose flour
• 2 tablespoons olive oil
• 1 ½ teaspoons salt
• 1 teaspoon garlic powder optional for extra flavor
• 1 teaspoon dried oregano optional

Instructions

 

Step 1: Activate the Yeast

• In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for about 5 minutes, or until it becomes frothy. This ensures that the yeast is activated.

Step 2: Mix the Dough

• In a large mixing bowl, combine flour, salt, garlic powder, and oregano (if using).
• Make a well in the center and pour in the activated yeast mixture and olive oil.
• Stir until the dough begins to form and come together. If using a stand mixer, use the dough hook attachment to mix on medium speed for about 5 minutes. If mixing by hand, knead on a floured surface for about 7-8 minutes until the dough is smooth and elastic.

Step 3: Let the Dough Rise

• Once the dough is mixed, shape it into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap.
• Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.

Step 4: Shape the Dough

• Once the dough has risen, punch it down to release the air.
• Divide the dough into two equal portions (for two medium pizzas).
• On a floured surface, roll out each portion into your desired pizza shape. You can make it round, square, or rectangular, depending on your pan or pizza stone size.

Step 5: Preheat the Oven

• Preheat your oven to 475°F (245°C). If using a pizza stone, make sure it's in the oven while preheating.
• If using a baking sheet, lightly grease it with olive oil or line it with parchment paper.

Step 6: Add Toppings and Bake

• Transfer the shaped dough to a baking sheet or hot pizza stone.
• Add your favorite pizza sauce, cheese, and toppings.
• Bake the pizza for about 10-15 minutes, or until the crust is golden and crispy and the cheese is bubbling and melted.

Serving Suggestions:

• ✅ Serve with a side of marinara sauce or garlic dipping sauce.
• ✅ Pair with a fresh salad for a complete meal.

Pro Tips:

• ✔ Preheat your pizza stone for an even crispier crust. If you don't have one, a baking sheet will work perfectly.
• ✔ Let the dough rise in a warm place. If it's too cold in your kitchen, try turning on the oven for a few minutes and then turning it off before placing the dough inside to rise.
• ✔ If you're short on time, you can let the dough rise in the fridge overnight for even better flavor. Just bring it to room temperature before rolling it out.

Notes

• Storage: You can store leftover dough in the fridge for up to 2 days. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container.
• Freezing: You can also freeze the dough. Shape it into balls and wrap it tightly in plastic wrap, then place it in a freezer bag. When ready to use, let it thaw overnight in the fridge.

Keyword easy pizza crust, homemade pizza, pizza dough, pizza dough recipe

Tried this recipe?Let us know how it was!

Savor the irresistible combination of juicy patties, earthy mushrooms, and melted Swiss cheese in our Mushroom Swiss Patty Melt. This innovative twist on the classic patty melt elevates your lunch or dinner experience with hearty flavors and a crispy, buttery grilled exterior. Perfect for comfort food lovers, this recipe offers a delicious balance of textures and savory goodness that will have you coming back for more.

Ingredients for Mushroom Swiss Patty Melt

• For the Patties:

  • 1 lb ground beef (80/20 for extra juiciness)
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

• For the Mushroom Filling:

  • 2 cups sliced mushrooms (button, cremini, or a mix)
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)

• For Assembly:

  • 4 slices Swiss cheese
  • 8 slices rye or sourdough bread
  • 2 tablespoons mayonnaise (optional)
  • 1 tablespoon Dijon mustard (optional)
  • Butter for grilling

Substitutions for Mushroom Swiss Patty Melt

• Protein Alternatives: Use ground turkey or a plant-based meat substitute for a leaner or vegetarian version
• Cheese Options: Swap Swiss cheese with provolone or Gruyère for a different flavor profile
• Bread Choices: Try using whole grain or gluten-free bread if preferred
• Mushroom Variety: Experiment with portobello or shiitake mushrooms for a deeper, earthy taste

How to Make Mushroom Swiss Patty Melt

1. Prepare the Patties: In a bowl, combine ground beef with garlic powder, onion powder, salt, and pepper. Form into 4 evenly sized patties and set aside.
2. Sauté the Mushrooms: In a large skillet, heat butter and olive oil over medium heat. Add sliced onions and sauté until soft and translucent. Stir in garlic and mushrooms along with thyme, seasoning with salt and pepper. Cook until the mushrooms are tender and any moisture has evaporated, about 5–7 minutes.
3. Cook the Patties: In the same or a separate skillet, cook the beef patties over medium-high heat for about 4–5 minutes per side, or until desired doneness is reached.
4. Assemble the Patty Melt: Spread mayonnaise and Dijon mustard (if using) on one side of each bread slice. On 4 slices, layer a cooked patty, a generous spoonful of sautéed mushrooms, and top with a slice of Swiss cheese. Place another slice of bread on top, mayonnaise side down.
5. Grill the Sandwich: Heat a skillet or griddle over medium heat and melt a thin layer of butter. Place the assembled patties in the pan and grill each side for 3–4 minutes until the bread is golden and crispy and the cheese has melted.
6. Serve: Slice the patty melts in half and serve warm with your favorite side salad or fries.

Mix-ins for Mushroom Swiss Patty Melt

• Additional Veggies: Add caramelized onions or spinach for extra layers of flavor
• Herbs: Sprinkle fresh parsley or arugula inside for a fresh, peppery kick
• Condiments: Drizzle a little hot sauce or a balsamic glaze for an extra tangy note
• Cheese Boost: Layer on extra cheese or mix in a bit of shredded cheddar for added richness

Recipe Tips for Mushroom Swiss Patty Melt

• Even Patties: Form the patties uniformly for consistent cooking.
• Moisture Control: Sauté mushrooms until most of their moisture evaporates to prevent a soggy sandwich.
• Butter & Bread: Butter the bread evenly and grill on a medium heat to achieve a perfect, crispy exterior without burning.
• Preheat the Pan: Ensure your skillet or griddle is properly preheated to achieve a golden crust.

Storage for Mushroom Swiss Patty Melt

• Refrigerator: Store any leftover patties and mushroom mixture separately in airtight containers for up to 2 days; reassemble and reheat before serving.
• Reheating: For best results, reheat the patties in a skillet and then assemble the sandwich fresh to maintain crisp bread.
• Freezer: Patty melts are best enjoyed fresh; however, you can freeze cooked patties and sautéed mushrooms for up to 1 month and reheat individually.

Mushroom Swiss Patty Melt Variations

• Open-Faced Version: Serve the patty and mushroom mixture on a toasted slice of rye, topped with melted Swiss and a drizzle of sauce.
• Veggie-Forward: Substitute the meat with a hearty portobello mushroom cap or a mix of roasted vegetables for a vegetarian option.
• Spicy Kick: Add jalapeños or a spicy mustard to the mushroom mixture for a fiery twist.
• Double Decker: Layer extra cheese and mushrooms for an indulgent, extra-cheesy patty melt experience.

FAQs for Mushroom Swiss Patty Melt

Q: Can I prepare the mushroom filling ahead of time?
A: Yes, sauté the mushrooms and onions in advance and store them in an airtight container in the refrigerator for up to 2 days.

Q: What type of bread works best for a patty melt?
A: Rye or sourdough bread is ideal for its sturdy texture and tangy flavor, but whole grain or gluten-free options also work well.

Q: How do I prevent the sandwich from becoming soggy?
A: Sauté the mushrooms until they are dry and avoid adding too many moist condiments; grill the sandwich promptly to maintain crispness.

Q: Can I make a vegetarian version of this patty melt?
A: Absolutely! Replace the beef patty with a thick, grilled portobello mushroom or a well-seasoned veggie burger patty for a delicious vegetarian option.

Final Thoughts on Mushroom Swiss Patty Melt

Our Mushroom Swiss Patty Melt is a delectable twist on the traditional patty melt, bringing together juicy, flavorful beef, savory sautéed mushrooms, and gooey Swiss cheese between perfectly grilled slices of bread. Whether you’re cooking for a family dinner or serving up a gourmet lunch, this recipe delivers comfort and sophistication in every bite. Enjoy the hearty flavors and creative mix-ins that make this patty melt an irresistible classic reinvented!

Mushroom Swiss Patty Melt

A patty melt is the perfect mix of a cheeseburger and a grilled cheese, and this version takes it up a notch with savory mushrooms and Swiss cheese. Perfect for a comforting lunch or dinner!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, lunch

Cuisine American, dinner-style

Servings 4

Equipment

• Large skillet or griddle
• Spatula
• Mixing bowl
• Measuring cups & spoons
• Cutting board & knife

Ingredients

  

1x2x3x

For the Patty:

• 1 lb ground beef 80/20 blend for juiciness
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon butter or oil for cooking patties

For the Mushrooms & Onions:

• 1 tablespoon butter
• 1 small onion thinly sliced
• 1 cup mushrooms sliced (cremini or button work great)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

For the Sandwich:

• 8 slices rye bread or sourdough/white bread if preferred
• 4 slices Swiss cheese
• 4 tablespoons butter softened (for grilling bread)

Instructions

 

Step 1: Make the Patties

• In a bowl, mix ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
• Divide into 4 thin oval-shaped patties (slightly larger than your bread since they shrink when cooked).

Step 2: Cook the Mushrooms & Onions

• Heat 1 tablespoon butter in a skillet over medium heat.
• Add sliced onions and mushrooms, then sprinkle with salt, pepper, and garlic powder.
• Sauté for 7-8 minutes, until soft and golden brown. Remove from skillet and set aside.

Step 3: Cook the Patties

• In the same skillet, heat 1 tablespoon butter or oil over medium-high heat.
• Cook patties for 3-4 minutes per side, until browned and cooked through.
• Remove from skillet and set aside.

Step 4: Assemble the Patty Melts

• Butter one side of each slice of bread.
• On the unbuttered side of 4 slices, place one slice of Swiss cheese, a cooked beef patty, some mushrooms and onions, and another slice of cheese.
• Top with the remaining bread slices (buttered side facing out).

Step 5: Grill the Sandwiches

• Heat a clean skillet over medium heat.
• Cook sandwiches for 3-4 minutes per side, pressing slightly with a spatula, until bread is golden brown and cheese is melted.

Step 6: Serve & Enjoy

• Slice in half and serve hot with fries, chips, or a side salad.

Pro Tips for the Best Patty Melt:

• ✔ Use rye bread for an authentic diner taste.
• ✔ Caramelize onions slowly for extra flavor.
• ✔ Press the sandwich gently while grilling to get the best melt.
• ✔ Want it extra cheesy? Add more Swiss or mix with provolone.
• ✔ Spice it up? Add a dash of hot sauce or spicy mustard inside.

Notes

• Storage: Store leftovers in an airtight container for up to 2 days. Reheat on a skillet for best texture.
• Make-Ahead: Cook patties and mushrooms ahead, then assemble fresh for quick sandwiches.
• Gluten-Free Option: Use gluten-free bread.

Keyword diner classic, grilled sandwich, patty melt, Swiss mushroom melt

Tried this recipe?Let us know how it was!