Lunch

Looking for a protein-packed, hearty, and delicious meal? This High Protein Chicken Orzo is the perfect combination of tender chicken, nutritious orzo, and flavorful seasonings. It’s a great option for meal prep, post-workout recovery, or a satisfying dinner. Packed with lean protein, fiber, and healthy carbs, this dish is well-balanced and super easy to make in just one pot!

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (cubed)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• ½ teaspoon paprika

• 1 tablespoon olive oil

For the Orzo:

• 1 cup whole wheat orzo (for extra protein & fiber)

• 2 cups low-sodium chicken broth

• ½ cup cherry tomatoes (halved)

• 1 cup baby spinach (chopped)

• ½ cup cooked chickpeas (optional for extra protein)

• ¼ cup Parmesan cheese (grated)

• 1 teaspoon Italian seasoning

• 2 cloves garlic (minced)

• Juice of ½ lemon

Substitutions

• Chicken Breast – Swap with chicken thighs for extra juiciness.

• Orzo – Use quinoa or whole-grain pasta for a different texture.

• Parmesan Cheese – Nutritional yeast is a great dairy-free alternative.

• Spinach – Kale or arugula can be used instead.

How to Make High Protein Chicken Orzo

Step 1: Cook the Chicken

1. Heat olive oil in a large skillet over medium-high heat.

2. Season the chicken with salt, pepper, garlic powder, and paprika.

3. Add the chicken to the pan and cook for 4-5 minutes per side until golden brown and fully cooked. Remove from the pan and set aside.

Step 2: Cook the Orzo

4. In the same skillet, add garlic and sauté for 1 minute until fragrant.

5. Stir in the orzo and toast for 1-2 minutes.

6. Pour in the chicken broth and bring to a gentle simmer. Cover and cook for 8-10 minutes, stirring occasionally.

Step 3: Add the Veggies & Chicken

7. Once the orzo is tender, stir in cherry tomatoes, spinach, and cooked chickpeas.

8. Return the cooked chicken to the skillet and mix everything together.

9. Squeeze fresh lemon juice over the dish and sprinkle Parmesan cheese on top.

Step 4: Serve & Enjoy!

10. Serve warm with an extra sprinkle of Parmesan and a side of roasted vegetables or a fresh salad.

Mix-Ins & Additions

• Spicy Kick – Add red pepper flakes for a little heat.

• More Protein – Toss in cooked shrimp or turkey sausage.

• Extra Creaminess – Stir in a spoonful of Greek yogurt or ricotta cheese.

Recipe Tips

• Toast the orzo – This adds a nutty depth of flavor to the dish.

• Use fresh lemon juice – It brightens the flavors and balances the richness.

• Don’t overcook the orzo – Keep an eye on it to maintain a perfect texture.

Storage Instructions

Refrigeration:

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

Freezing:

Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:

Reheat on the stovetop with a splash of broth to keep it from drying out.

Recipe Variations

• One-Pot Creamy Chicken Orzo – Stir in ¼ cup of heavy cream for a richer texture.

• Greek-Style Chicken Orzo – Add feta cheese, olives, and sun-dried tomatoes.

• Vegan Protein Orzo – Replace chicken with tofu or tempeh and use vegetable broth.

FAQs

Is this meal good for meal prep?

Yes! It reheats well and makes a great high-protein meal for busy days.

Can I use rotisserie chicken?

Absolutely! Shredded rotisserie chicken saves time and adds flavor.

What can I serve with this?

Pair it with a side salad, roasted veggies, or garlic bread.

This High Protein Chicken Orzo is a simple, nutritious, and delicious meal that’s perfect for busy weeknights or meal prep. Try it today and enjoy a protein-packed dish that keeps you full and satisfied!

High Protein Chicken Orzo

This High Protein Chicken Orzo is a satisfying, nutritious meal featuring tender chicken, protein-packed orzo, and fresh veggies in a light yet flavorful sauce. It's a great post-workout meal or a hearty dinner 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 healthy, Mediterranean

Servings 4

Equipment

• Large skillet or pan
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups & spoons

Ingredients

  

1x2x3x

For the Chicken & Orzo:

• 2 boneless skinless chicken breasts, cubed
• 1 cup whole wheat orzo or regular
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp red pepper flakes optional

For the Sauce & Veggies:

• 1 small onion diced
• 2 cloves garlic minced
• 1 cup cherry tomatoes halved
• 1½ cups low-sodium chicken broth
• ½ cup baby spinach chopped
• ½ cup feta cheese optional for garnish
• 1 tbsp lemon juice
• 1 tsp dried oregano
• ½ tsp cumin
• Fresh parsley for garnish

Instructions

 

Step 1: Cook the Chicken

• Heat 1 tbsp olive oil in a large skillet over medium-high heat.
• Add cubed chicken, season with salt, pepper, garlic powder, paprika, and red pepper flakes, and sauté for 4-5 minutes until golden brown. Remove and set aside.

Step 2: Sauté the Veggies

• In the same skillet, add onion and garlic, cooking for 2 minutes until fragrant.
• Stir in cherry tomatoes and cook for 3 more minutes until softened.

Step 3: Cook the Orzo

• Add orzo to the skillet and stir for 1 minute to toast it slightly.
• Pour in chicken broth, oregano, and cumin, then bring to a simmer.
• Cook uncovered, stirring occasionally, for 8-10 minutes until the orzo absorbs most of the liquid.

Step 4: Combine & Finish

• Add cooked chicken and spinach, stirring to combine.
• Let cook for 2 minutes until the spinach wilts and chicken is fully heated through.
• Remove from heat and mix in lemon juice.

Step 5: Serve & Enjoy

• Garnish with feta cheese and fresh parsley.
• Serve warm and enjoy this high-protein, wholesome meal!

Pro Tips:

• ✔ Use whole wheat orzo for added fiber and protein.
• ✔ Swap chicken for shrimp or tofu for a different protein option.
• ✔ For extra creaminess, stir in a dollop of Greek yogurt before serving.

Storage & Reheating Tips:

• Store: Keep in an airtight container in the fridge for up to 4 days.
• Reheat: Microwave with a splash of broth to keep it moist.
• Freeze: Freeze for up to 2 months, but note that orzo may slightly soften.

Keyword chicken orzo, eady meal, healthy dinner, high protein

Tried this recipe?Let us know how it was!

Looking for a delicious and satisfying meal that fits your low-carb lifestyle? This Easy Low Carb Chicken Casserole is the perfect comfort food without the guilt! Packed with juicy chicken, creamy cheese, and flavorful seasonings, this easy casserole is great for busy weeknights, meal prep, or a family-friendly dinner. Plus, it’s keto-friendly, gluten-free, and incredibly simple to make!

Ingredients

To make this low carb chicken casserole, you’ll need:

• 3 cups cooked, shredded chicken (rotisserie works great!)

• 1 cup cream cheese, softened

• 1/2 cup sour cream

• 1/2 cup heavy cream

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon Italian seasoning

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 1/2 cups shredded cheddar cheese

• 1/2 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1/2 cup cooked bacon, crumbled (optional)

• 1/4 cup green onions or fresh parsley for garnish

Substitutions

• Dairy-Free – Use dairy-free cream cheese and coconut cream instead of heavy cream.

• Protein Swap – Try turkey, ground beef, or shredded pork instead of chicken.

• Cheese – Swap cheddar for pepper jack for extra spice or omit Parmesan for a milder flavor.

• Add Veggies – Mix in spinach, mushrooms, or bell peppers for extra nutrients.

How to Make Easy Low Carb Chicken Casserole

Step 1: Preheat and Prep

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish.

Step 2: Mix the Casserole Base

2. In a large bowl, mix the cream cheese, sour cream, heavy cream, garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper until smooth.

Step 3: Assemble the Casserole

3. Add the shredded chicken to the mixture and stir until well coated.

4. Spread the mixture evenly into the prepared casserole dish.

5. Sprinkle shredded cheddar, mozzarella, and Parmesan cheese on top.

Step 4: Bake

6. Bake uncovered for 20-25 minutes or until the cheese is melted and bubbly.

Step 5: Serve

7. Remove from the oven and let it cool for 5 minutes. Garnish with crumbled bacon and green onions. Serve warm and enjoy!

Mix-Ins

• Spicy Kick – Add diced jalapeños or a pinch of cayenne pepper.

• Extra Creamy – Stir in 1/2 cup of ricotta cheese.

• Crunchy Topping – Sprinkle crushed pork rinds for added texture.

Recipe Tips

• Use rotisserie chicken – Saves time and adds extra flavor.

• Soften cream cheese – This ensures a smooth and creamy texture.

• Let it rest – Allowing the casserole to cool slightly helps it set before serving.

Storage Instructions

Refrigeration:

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

Freezing:

Freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.

Reheating:

Microwave individual servings for 1-2 minutes or reheat in the oven at 350°F for 15 minutes.

Recipe Variations

• Buffalo Chicken Casserole – Add buffalo sauce and blue cheese crumbles.

• Broccoli Chicken Casserole – Mix in steamed broccoli for a nutritious boost.

• Pesto Chicken Casserole – Stir in a few tablespoons of pesto for a fresh, herby flavor.

FAQs

Is this casserole keto-friendly?

Yes! With high-fat, low-carb ingredients, this dish is perfect for keto.

Can I make this ahead of time?

Absolutely! Assemble the casserole, cover, and refrigerate up to 24 hours before baking.

What can I serve with this casserole?

Pair it with a simple side salad, roasted veggies, or cauliflower rice.

This Easy Low Carb Chicken Casserole is the perfect meal for anyone looking for a creamy, cheesy, and delicious low-carb dinner! 🍗🧀 Try it today and enjoy a simple yet satisfying meal.

Let me know if you need any modifications! 😊

Easy Low Carb Chicken Casserole

This low-carb chicken casserole is the ultimate comfort food without the guilt! Made with juicy chicken, a creamy cheese sauce, and low-carb veggies, it’s an easy one-pan meal that’s great for keto and gluten-free diets.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine American, keto

Servings 6

Equipment

• Mixing bowls
• Large skillet
• 9x13-inch baking dish
• Oven

Ingredients

  

1x2x3x

• 3 cups cooked shredded chicken (rotisserie works great!)
• 1 cup broccoli florets steamed
• 1 cup cauliflower rice optional for extra volume
• 4 oz cream cheese softened
• ½ cup sour cream
• ½ cup heavy cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1 ½ cups shredded cheese cheddar, mozzarella, or a blend
• ¼ cup grated Parmesan cheese
• ½ tsp paprika for topping

Instructions

 

Step 1: Preheat & Prep

• Preheat the oven to 375°F (190°C).
• Lightly grease a 9x13-inch baking dish.

Step 2: Make the Creamy Sauce

• In a mixing bowl, combine cream cheese, sour cream, heavy cream, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
• Mix until smooth and well combined.

Step 3: Assemble the Casserole

• In the baking dish, layer the shredded chicken, steamed broccoli, and cauliflower rice.
• Pour the creamy sauce over the chicken and veggies.
• Sprinkle the shredded cheese and Parmesan cheese on top.
• Finish with a light dusting of paprika for color and flavor.

Step 4: Bake

• Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
• Let it cool for 5 minutes before serving.

Pro Tips:

• ✔ Use rotisserie chicken for an easier, quicker meal.
• ✔ For extra crunch, top with crushed pork rinds instead of breadcrumbs.
• ✔ Want more veggies? Add spinach, zucchini, or mushrooms.
• ✔ Make it spicy – Add red pepper flakes or diced jalapeños.

Storage & Meal Prep Tips:

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 20 minutes.

Keyword easy chicken dinner, keto chicken, low carb casserole

Tried this recipe?Let us know how it was!

Love the famous Longhorn Steakhouse Parmesan Crusted Chicken? Now you can make this delicious, juicy, and cheesy dish at home! This easy copycat recipe delivers a tender grilled chicken breast topped with a rich and crispy parmesan crust. Perfect for family dinners, special occasions, or even meal prep, this dish is packed with flavor and restaurant-quality goodness.

Ingredients

To make Longhorn Steakhouse Parmesan Crusted Chicken, you’ll need:

For the Chicken:

• 2 large boneless, skinless chicken breasts (butterflied or pounded to even thickness)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 tablespoon olive oil

• 1 tablespoon butter

For the Parmesan Crust:

• 1/2 cup shredded parmesan cheese

• 1/2 cup shredded provolone or mozzarella cheese

• 1/4 cup panko breadcrumbs

• 2 tablespoons melted butter

• 1/2 teaspoon garlic powder

• 1/2 teaspoon Italian seasoning

• 2 tablespoons ranch dressing (or Caesar dressing)

Substitutions

• Chicken – Use boneless chicken thighs for a juicier alternative.

• Cheese – Swap provolone with Swiss or Monterey Jack for a different taste.

• Breadcrumbs – Use crushed pork rinds for a keto-friendly version.

• Dressing – Caesar dressing adds extra richness if you don’t have ranch.

How to Make Longhorn Steakhouse Parmesan Crusted Chicken

Step 1: Season and Cook the Chicken

1. Preheat oven to 400°F (200°C).

2. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper.

3. Rub the seasoning mix onto both sides of the chicken breasts.

4. Heat olive oil and butter in a skillet over medium-high heat.

5. Sear the chicken for 3-4 minutes per side until golden brown.

Step 2: Prepare the Parmesan Crust

6. In a small bowl, combine parmesan cheese, provolone cheese, panko breadcrumbs, melted butter, garlic powder, and Italian seasoning.

7. Stir in the ranch or Caesar dressing to create a slightly sticky topping.

Step 3: Bake and Broil

8. Transfer the seared chicken to a baking dish.

9. Spread the parmesan crust mixture evenly over each chicken breast.

10. Bake for 10 minutes, then broil on high for 2-3 minutes until golden brown and bubbly.

Step 4: Serve

11. Let the chicken rest for 5 minutes before serving.

12. Garnish with fresh parsley and serve with mashed potatoes, roasted veggies, or a side salad.

Mix-Ins

• Spicy Kick – Add crushed red pepper flakes or cayenne to the seasoning.

• Extra Crispy Topping – Mix in crushed Ritz crackers for more crunch.

• Bacon Lover’s Twist – Sprinkle crispy bacon bits over the parmesan crust.

Recipe Tips

• Pound the chicken – Ensures even cooking and tenderness.

• Use freshly grated cheese – Melts better than pre-shredded cheese.

• Don’t skip the broil – This creates that crispy, golden crust just like the restaurant!

Storage Instructions

Refrigeration:

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

Freezing:

Freeze in an airtight container for up to 2 months. Thaw before reheating.

Reheating:

Reheat in the oven at 350°F for 10-15 minutes or in an air fryer at 375°F for 5 minutes to keep the crust crispy.

Recipe Variations

• Keto Parmesan Crusted Chicken – Use almond flour instead of panko.

• Air Fryer Version – Cook chicken at 375°F for 12-15 minutes, then broil the topping.

• Parmesan Crusted Chicken Tenders – Slice chicken into strips for an appetizer-style dish.

FAQs

What does Longhorn Steakhouse serve with Parmesan Crusted Chicken?

It pairs well with mashed potatoes, steamed broccoli, and Caesar salad.

Can I make this ahead of time?

Yes! Prep the chicken and topping separately, then assemble and bake when ready.

How do I keep the crust crispy?

Broiling at the end and reheating in the oven or air fryer keeps the topping crunchy.

This Longhorn Steakhouse Parmesan Crusted Chicken is a must-try for anyone who loves bold flavors and crispy, cheesy goodness! 🍗🧀 Recreate this restaurant favorite at home for an easy, mouthwatering dinner.

Let me know if you need any modifications! 😊

Longhorn Steakhouse Parmesan Chicken

This copycat Longhorn Steakhouse Parmesan Crusted Chicken is a delicious, easy-to-make dish featuring tender, juicy chicken breasts topped with a crispy Parmesan crust. It’s a restaurant-quality meal that you can enjoy at home!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4

Equipment

• Mixing bowls
• Large skillet
• Oven or broiler
• Baking sheet (optional)

Ingredients

  

1x2x3x

For the Chicken:

• 4 boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika

For the Parmesan Crust:

• ½ cup grated Parmesan cheese
• ½ cup shredded provolone or mozzarella cheese
• ¼ cup Panko breadcrumbs
• 2 tbsp butter melted
• 1 tbsp mayonnaise
• 1 tsp garlic powder

Instructions

 

Step 1: Prepare the Chicken

• Preheat the oven broiler on high.
• Pound chicken breasts to an even ½-inch thickness.
• Season both sides with salt, pepper, garlic powder, onion powder, and paprika.

Step 2: Cook the Chicken

• Heat 1 tbsp olive oil in a large skillet over medium heat.
• Cook chicken for 4-5 minutes per side, until golden brown and cooked through (internal temp 165°F).
• Remove from heat and transfer to a baking sheet (if using broiler).

Step 3: Make the Parmesan Crust

• In a bowl, mix Parmesan, provolone, Panko, butter, mayonnaise, and garlic powder until combined.
• Spread this mixture evenly over the cooked chicken.

Step 4: Broil Until Crispy

• Place chicken under the broiler for 2-3 minutes, until the crust is golden and bubbly.
• Remove and let it rest for 5 minutes before serving.

Pro Tips:

• ✔ For extra crispiness, use crushed Ritz crackers instead of Panko.
• ✔ Want a spicy kick? Add red pepper flakes to the crust.
• ✔ Make it even cheesier – add an extra layer of provolone!

Storage & Meal Prep Tips:

• Fridge: Store leftovers in an airtight container for 3 days.
• Reheat: Warm in the oven at 350°F for 10 minutes.
• Freezer: Freeze cooked chicken without topping for up to 2 months.

Keyword low carb casserole

Tried this recipe?Let us know how it was!

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

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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!

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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

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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!

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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

  

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• 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

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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.

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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

  

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• 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

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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!

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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

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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!

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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

  

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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!