Polish Sausage, Sauerkraut, and Potatoes is a classic, hearty meal that’s perfect for colder weather or when you’re craving a comforting, flavorful dish. The savory, slightly smoky sausage pairs perfectly with the tangy, tender sauerkraut, while the potatoes add a satisfying, earthy element. This one-pot meal is easy to make, filling, and packed with delicious flavors that everyone will love.

Ingredients

• 4 Polish sausages (or Kielbasa), sliced
• 4 medium potatoes, peeled and diced
• 2 cups sauerkraut, drained and rinsed
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp caraway seeds (optional)
• ½ tsp black pepper, or to taste
• 1 tsp salt, or to taste
• 2 cups chicken broth
• 1 tbsp fresh parsley, chopped (optional, for garnish)

Directions

1. Cook the Sausage: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced Polish sausages and cook for 5–7 minutes until browned and slightly crispy. Remove the sausages from the skillet and set them aside.
2. Sauté the Vegetables: In the same skillet, add the diced potatoes and sliced onion. Sauté for 5 minutes, stirring occasionally, until the potatoes start to soften. Add the minced garlic and cook for another minute until fragrant.
3. Add Sauerkraut and Seasonings: Add the drained sauerkraut to the skillet, along with the caraway seeds, black pepper, and salt. Stir to combine all the ingredients.
4. Simmer: Pour in the chicken broth and bring the mixture to a simmer. Cover and cook for 20–25 minutes, or until the potatoes are tender and cooked through.
5. Combine and Serve: Return the cooked sausages to the skillet and stir everything together. Let it cook for an additional 5 minutes to allow the flavors to meld.
6. Garnish and Serve: Serve the dish hot, garnished with fresh parsley if desired.

Notes

• Substitutions: You can swap out the Polish sausage for other types of sausages like bratwurst or turkey sausage for a lighter version.
• Add More Veggies: Feel free to add other vegetables like carrots or bell peppers for extra flavor and nutrition.
• Cooking Method: If you prefer, you can also cook this dish in a slow cooker. Just layer the ingredients and cook on low for 6–8 hours, adding the sausage in the last hour.
• Leftovers: This dish makes excellent leftovers! Store in an airtight container in the fridge for up to 3 days, and reheat in the microwave or on the stovetop.

Polish Sausage, Sauerkraut, and Potatoes is a simple yet satisfying dish that brings comforting flavors to your table. It’s perfect for family dinners or when you want a filling, easy-to-make meal that everyone will enjoy.

Sausage Muffins with Bisquick are the ultimate grab-and-go breakfast or snack. Packed with savory sausage, fluffy Bisquick mix, and melty cheese, these muffins are hearty, flavorful, and incredibly easy to make. Perfect for busy mornings, meal prep, or even a casual brunch, these muffins are sure to become a household favorite.

Ingredients

• 1 lb ground breakfast sausage
• 2 cups Bisquick baking mix
• 1½ cups shredded cheddar cheese
• ⅔ cup milk
• 2 large eggs

Directions

1. Preheat Oven: Set your oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line it with paper liners.
2. Cook Sausage: In a skillet over medium heat, cook the sausage until fully browned, breaking it into crumbles. Drain any excess grease and set aside to cool slightly.
3. Mix Dry Ingredients: In a large bowl, combine the Bisquick mix and shredded cheddar cheese. Stir in the cooked sausage until evenly distributed.
4. Prepare Wet Ingredients: In a separate bowl, whisk together the milk and eggs. Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing.
5. Fill Muffin Tins: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
6. Bake: Place the muffins in the oven and bake for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Notes

• Make Ahead: These muffins can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat in the microwave or oven before serving.
• Cheese Variations: Try using pepper jack or mozzarella for a different flavor profile.
• Add Veggies: Stir in diced bell peppers, green onions, or chopped spinach for an extra boost of nutrition.
• Spicy Twist: Use spicy sausage or add a pinch of cayenne pepper for a kick.

These Sausage Muffins with Bisquick are a simple and satisfying recipe that’s perfect for breakfast, brunch, or a quick snack. With minimal prep and maximum flavor, they’re sure to become a family favorite!

These Mini Chicken Pot Pies are the ultimate comfort food, served in a convenient, bite-sized form. With tender chicken, creamy sauce, and mixed vegetables encased in a flaky crust, these mini pot pies are perfect for weeknight dinners, parties, or meal prepping. Easy to make and loaded with flavor, they bring all the classic goodness of a chicken pot pie in a muffin-sized treat that everyone will love!

Ingredients

• 1 lb cooked chicken, shredded or diced (rotisserie chicken works well)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 can (10.5 oz) cream of chicken soup
• ½ cup milk
• Salt and pepper to taste
• 1 tube refrigerated biscuit dough (8-count, or homemade if preferred)
• Chopped fresh parsley for garnish (optional)

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
2. Make the Filling: In a medium bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, and milk. Season with salt and pepper to taste, then stir until well mixed.
3. Prepare the Biscuits: Separate the biscuit dough and flatten each biscuit slightly. Press each biscuit into the muffin cups, pressing the dough up the sides to form a “cup.”
4. Fill the Cups: Spoon the chicken and vegetable filling evenly into each biscuit cup, filling to the top.
5. Bake: Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
6. Serve: Allow the mini pot pies to cool for a few minutes before removing them from the muffin tin. Garnish with fresh parsley if desired, and serve warm.

Notes

• Make It Lighter: Use reduced-fat cream of chicken soup and low-fat milk for a lighter version.
• Vegetable Variations: Swap the mixed vegetables for your favorites, like broccoli, mushrooms, or green beans.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
• Freezing: These mini pot pies freeze well! Let them cool completely, then freeze individually. Reheat directly from frozen in the oven at 350°F (175°C) until warmed through.

Mini Chicken Pot Pies are a comforting, versatile, and delicious option that brings the warmth of homemade pot pie in a quick, easy-to-serve form. Enjoy this cozy, family-friendly recipe!

These Mini Meatloaf Muffins are a fun twist on classic meatloaf, made in a muffin tin for perfectly portioned, easy-to-serve individual loaves. Tender, juicy, and full of flavor, these mini meatloaves cook faster than traditional meatloaf, making them ideal for busy weeknights. With a savory glaze on top, each muffin is packed with the comforting flavors you love in a bite-sized form that’s kid-friendly and freezer-friendly, too!

Ingredients

• 1 lb ground beef (or ground turkey for a lighter option)
• ½ cup breadcrumbs (plain or seasoned)
• 1 large egg, beaten
• ¼ cup milk
• 1 small onion (about 0.15 lb), finely diced
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• ½ tsp salt
• ½ tsp black pepper
• ¼ cup ketchup (for glaze)
• 1 tbsp brown sugar (for glaze)
• 1 tsp yellow mustard (for glaze)

Directions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
2. Mix the Meatloaf: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix until well combined, but be careful not to overwork the meat mixture.
3. Portion the Meatloaf: Divide the meat mixture evenly among the muffin cups, pressing gently to form each mini meatloaf.
4. Prepare the Glaze: In a small bowl, mix together the ketchup, brown sugar, and mustard. Spoon or brush a small amount of glaze on top of each meatloaf muffin.
5. Bake: Bake in the preheated oven for 20–25 minutes, or until the internal temperature of the meatloaf muffins reaches 160°F (71°C).
6. Serve: Let the mini meatloaves cool slightly before removing them from the muffin tin. Serve warm with your favorite sides and enjoy!

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
• Freezing: These mini meatloaves freeze well! Let them cool completely, then freeze individually wrapped. Reheat directly from frozen in the oven or microwave.
• Flavor Boost: Add ¼ cup shredded cheese to the meat mixture for a cheesy twist, or mix in chopped parsley for added freshness.
• Gluten-Free Option: Substitute breadcrumbs with gluten-free breadcrumbs or crushed oats.

Mini Meatloaf Muffins are a convenient, delicious way to enjoy meatloaf, perfect for meal prep, kids’ lunches, or a quick family dinner. Each muffin is a savory bite of comfort!

Cheesy Texas Toast is the ultimate side dish that’s golden, buttery, and loaded with melted cheese. Perfectly crispy on the outside and soft on the inside, this cheesy toast is ideal for serving alongside pasta, soups, or as a quick snack. Made with just a few ingredients and ready in minutes, this easy recipe delivers all the cheesy goodness you crave with minimal effort.

Ingredients

• 1 loaf of thick-cut Texas toast bread (or any thick-cut bread)
• ½ cup unsalted butter, softened
• 3 cloves garlic, minced
• 1½ cups shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• 1 tsp Italian seasoning
• Fresh parsley for garnish (optional)

Directions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Prepare the Butter Mixture: In a small bowl, combine the softened butter, minced garlic, and Italian seasoning. Mix until well blended.
3. Assemble the Toast: Spread a generous layer of the garlic butter mixture over each slice of Texas toast. Sprinkle a generous amount of mozzarella and cheddar cheese on top of each slice.
4. Bake: Place the prepared toast slices on the lined baking sheet. Bake for 8–10 minutes, or until the cheese is melted and bubbly, and the edges are golden brown. For a more golden top, broil for an additional 1–2 minutes, keeping a close eye to prevent burning.
5. Serve: Remove from the oven and sprinkle with fresh parsley if desired. Serve warm and enjoy!

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
• Cheese Variations: Use a blend of cheeses like Monterey Jack, Parmesan, or pepper jack for added flavor.
• Make It Spicy: Add a pinch of crushed red pepper flakes to the butter mixture for a spicy twist.
• Make It Extra Garlicky: For a more intense garlic flavor, rub a garlic clove over the bread slices before spreading the butter mixture.

This Cheesy Texas Toast is the perfect side that’s both indulgent and easy to make, adding a touch of cheesy deliciousness to any meal. Enjoy!

This Cheesy Hamburger Potato Casserole is the ultimate comfort food, packed with layers of seasoned ground beef, tender potatoes, and plenty of melted cheese. Simple to prepare and satisfying for everyone, this casserole is perfect for busy weeknights or potlucks. With creamy, cheesy goodness in every bite, it’s a meal that brings warmth and flavor to the table and is sure to be a hit with the whole family.

Ingredients

• 0.75 lb ground beef
• 1 small onion (about 0.15 lb), finely diced
• 3 large potatoes (about 0.6 lb), thinly sliced
• 1 can (10.5 oz) cream of mushroom soup
• ½ cup milk
• 1 cup shredded cheddar cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• 2 tbsp olive oil
• Chopped parsley for garnish (optional)

Directions

1. Cook the Ground Beef: In a skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Add the ground beef, garlic powder, onion powder, salt, and pepper. Cook until the beef is browned and fully cooked. Drain any excess fat and set aside.
2. Prepare the Sauce: In a mixing bowl, combine the cream of mushroom soup and milk, stirring until smooth.
3. Layer the Casserole: Preheat your oven to 350°F (175°C). In a greased baking dish, layer half of the sliced potatoes on the bottom. Spread half of the cooked ground beef over the potatoes, then pour half of the soup mixture on top. Sprinkle with half of the shredded cheese. Repeat with the remaining potatoes, beef, soup mixture, and cheese.
4. Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
5. Serve: Let the casserole cool slightly, then garnish with chopped parsley if desired. Serve warm and enjoy!

Notes

• Substitutions: You can use ground turkey or chicken instead of ground beef, or try swapping cream of mushroom soup with cream of chicken for a different flavor.
• Make Ahead: Assemble the casserole up to a day ahead and store it in the fridge. Bake when ready to serve.
• Cheese Variations: For added flavor, try a mix of cheeses like mozzarella, Monterey Jack, or sharp cheddar.
• Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave for best results.

This Cheesy Hamburger Potato Casserole is a deliciously comforting meal that’s easy to make and satisfying for the whole family. Enjoy the layers of flavor and texture in every bite!

This Chicken Pot Pie with Biscuits takes a classic comfort food and makes it even easier and more delicious! Juicy chunks of chicken, tender vegetables, and a rich, creamy sauce are all topped with flaky, buttery biscuits instead of a traditional pie crust. It’s the perfect meal to cozy up with, whether you’re making it for a weeknight dinner or a special family gathering. The best part? It’s a one-pan wonder that’s simple to make and sure to impress!

Why You’ll Love This Chicken Pot Pie with Biscuits

• Ultimate Comfort Food: Creamy chicken filling with fluffy biscuits on top—what’s not to love?
• Easy and Convenient: No pie crust needed! The biscuits make this dish super simple.
• One-Pan Wonder: Fewer dishes means less cleanup, and everything bakes in one dish!
• Family Favorite: Kids and adults alike will love this warm and hearty meal.
• Customizable: Add your favorite veggies or spices to make it your own.

Ingredients

For the Filling

• 2 cups (360g / 0.8 lb) cooked chicken, shredded or diced (rotisserie works great!)
• 1 medium onion, diced
• 2-3 garlic cloves, minced
• 2 cups (300g / 0.66 lb) frozen mixed vegetables (carrots, peas, and corn)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups (480ml) chicken broth
• 1 cup (240ml) milk
• 1 tsp dried thyme (or fresh, if preferred)
• Salt and pepper, to taste

For the Biscuits

• 2 cups (240g / 0.53 lb) all-purpose flour
• 1 tbsp baking powder
• 1 tsp sugar
• ½ tsp salt
• 6 tbsp (90g) cold unsalted butter, cubed
• ¾ cup (180ml) buttermilk (or regular milk with 1 tbsp lemon juice)
• Optional Garnish: Chopped fresh parsley

Directions

Step 1: Preheat the Oven

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).

Step 2: Prepare the Filling

1. Cook the Onion and Garlic:
   In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds.
2. Make the Roux:
   Sprinkle the flour over the onions and garlic, stirring to combine. Cook the flour mixture for 1-2 minutes to get rid of the raw flour taste.
3. Add the Broth and Milk:
   Gradually whisk in the chicken broth, followed by the milk. Continue to stir until the mixture thickens, about 3-4 minutes.
4. Add the Vegetables and Chicken:
   Stir in the frozen mixed vegetables, shredded chicken, and thyme. Season with salt and pepper to taste. Let the mixture simmer for 5 minutes until everything is heated through and thickened slightly.

Step 3: Make the Biscuits

1. Mix the Dry Ingredients:
   In a large bowl, whisk together the flour, baking powder, sugar, and salt.
2. Cut in the Butter:
   Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
3. Add the Buttermilk:
   Stir in the buttermilk just until the dough comes together. Be careful not to overmix.
4. Form the Biscuits:
   Drop spoonfuls of the biscuit dough over the top of the chicken mixture in the skillet, leaving some space between each biscuit to allow them to rise.

Step 4: Bake the Pot Pie

1. Bake:
   Place the skillet in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.
2. Serve:
   Remove from the oven and let the dish cool for a few minutes before serving. Garnish with fresh parsley if desired, and enjoy!

Notes

• Make It Ahead: The chicken filling can be made in advance and stored in the fridge for up to 2 days. When ready to serve, top with fresh biscuit dough and bake.
• Use Store-Bought Biscuits: To save time, use refrigerated biscuit dough instead of making biscuits from scratch.
• Add More Veggies: Feel free to add more vegetables like mushrooms, green beans, or even spinach.
• Use Leftovers: This recipe is perfect for using up leftover chicken or turkey, especially after a holiday meal.
• Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results.

Frequently Asked Questions

Can I use pre-made biscuits for this recipe?
Yes! You can use canned or frozen biscuit dough to save time. Just follow the baking instructions on the package.

Can I make this dish dairy-free?
To make this dish dairy-free, use dairy-free butter and substitute the milk with almond or oat milk. You can also use dairy-free biscuits.

What other vegetables can I add?
Feel free to add green beans, bell peppers, or even mushrooms for extra flavor and texture.

Can I freeze Chicken Pot Pie with Biscuits?
Yes! You can freeze the filling and top it with biscuits just before baking. If freezing, thaw it in the fridge overnight before baking.

How do I keep the biscuits from getting soggy?
To prevent soggy biscuits, make sure the filling is thick and bubbly before topping it with the biscuit dough. You can also bake the biscuits separately and serve them on top of the filling.

Tips and Notes

• My Tip: For extra flavor, add a splash of white wine when making the sauce.
• Pro Trick: Cut the butter into the flour mixture quickly to ensure flaky, tender biscuits.
• Serving Suggestion: Serve with a side of salad or roasted vegetables for a balanced meal.

Variations

• Cheesy Chicken Pot Pie: Stir in 1 cup of shredded cheddar cheese to the chicken mixture for an extra layer of flavor.
• Herbed Biscuits: Add chopped fresh herbs like rosemary or thyme to the biscuit dough for a savory twist.
• Spicy Chicken Pot Pie: Add a pinch of cayenne pepper or red pepper flakes to the filling for a bit of heat.
• Turkey Pot Pie: Use leftover turkey in place of chicken for a delicious post-holiday meal.
• Gluten-Free Option: Use gluten-free flour for both the filling and the biscuits to make this dish gluten-free.

Chicken Pot Pie with Biscuits

This Chicken Pot Pie with Biscuits is a comforting, hearty dish featuring tender chicken and vegetables in a creamy sauce, all topped with buttery, golden biscuits. It's the ultimate one-pan meal that’s perfect for family dinners, combining the rich flavors of traditional chicken pot pie with the ease of fluffy biscuits.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

0 minutes mins

Total Time 40 minutes mins

Course lunch, Main Dish

Cuisine American

Servings 6

Ingredients

  

1x2x3x

For the Filling

• 2 cups 0.5 lb cooked chicken, shredded or diced (rotisserie chicken works great)
• 1 tablespoon 0.015 L olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 2 medium carrots diced
• 2 stalks celery diced
• 1 cup 0.25 lb frozen peas
• 1 tablespoon 0.03 lb all-purpose flour
• 1 ½ cups 0.36 L chicken broth
• ½ cup 0.12 L heavy cream or milk
• ½ teaspoon dried thyme
• Salt and black pepper to taste

For the Biscuits

• 2 cups 0.5 lb all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 6 tablespoons 0.18 lb unsalted butter, cold and cubed
• ¾ cup 0.18 L milk or buttermilk

Instructions

 

Step 1: Prepare the Filling

• Preheat your oven to 400°F (200°C).
• In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté for 5–7 minutes until the vegetables are soft.
• Stir in the flour and cook for 1–2 minutes to remove the raw flour taste.
• Gradually pour in the chicken broth and stir until the mixture thickens.
• Stir in the heavy cream (or milk), thyme, peas, and cooked chicken. Season with salt and pepper to taste. Let the mixture simmer for 3–5 minutes until it thickens slightly.

Step 2: Make the Biscuits

• In a large bowl, whisk together the flour, baking powder, and salt.
• Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
• Gradually add the milk or buttermilk and stir until just combined, being careful not to overmix.
• Turn the dough out onto a lightly floured surface, gently pat it into a ½-inch-thick rectangle, and cut out biscuits using a biscuit cutter or glass.

Step 3: Assemble and Bake

• Pour the chicken filling into a large casserole dish or cast iron skillet.
• Arrange the biscuits on top of the filling, leaving a little space between each one.
• Bake for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbling.

Step 4: Serve and Enjoy

• Let the pot pie cool for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Make-Ahead Tip: Prepare the filling and biscuits separately. Store the filling in the fridge and the unbaked biscuits in the freezer. Assemble and bake when ready.
• Variations: Add mushrooms, green beans, or sweet potatoes for extra flavor and texture.
• Shortcuts: Use store-bought refrigerated biscuits to save time.

Tried this recipe?Let us know how it was!

This Garlic Butter Chicken is the perfect combination of juicy chicken and rich, garlicky butter sauce that melts in your mouth! It’s simple, quick to prepare, and bursting with flavor. Whether you’re looking for a comforting weeknight dinner or a dish that’ll impress your guests, this recipe checks all the boxes. Serve it over mashed potatoes, rice, or pasta to soak up all that delicious garlic butter sauce. Plus, it’s ready in just 30 minutes!

Why You’ll Love This Garlic Butter Chicken

• Rich & Flavorful: The garlic butter sauce is decadent, flavorful, and complements the chicken perfectly.
• Quick & Easy: Ready in under 30 minutes—perfect for busy weeknights.
• Juicy Chicken: Searing the chicken first ensures it stays moist and tender.
• Simple Ingredients: Uses pantry staples like butter, garlic, and herbs.
• Versatile: Serve with pasta, potatoes, veggies, or salad for a complete meal.

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 3 tbsp butter, divided
• 3-4 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning (or a mix of dried thyme, oregano, and basil)
• Salt and pepper, to taste
• ¼ cup (60ml) chicken broth (or white wine for extra flavor)
• Juice of half a lemon (optional, for brightness)
• Fresh parsley or thyme, for garnish

Directions

Step 1: Season and Sear the Chicken

1. Season the Chicken:
   Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, paprika, and Italian seasoning.
2. Heat the Pan:
   In a large skillet over medium heat, heat the olive oil and 1 tablespoon of butter until the butter melts and starts to foam.
3. Sear the Chicken:
   Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside. Keep the pan on the heat for the sauce.

Step 2: Make the Garlic Butter Sauce

1. Sauté the Garlic:
   In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and cook for 1-2 minutes, until fragrant. Be careful not to burn the garlic.
2. Add the Broth (or Wine):
   Pour in the chicken broth (or white wine) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
3. Finish the Sauce:
   Stir in the lemon juice (if using) and season the sauce with additional salt and pepper, to taste.

Step 3: Combine and Serve

1. Return the Chicken to the Pan:
   Add the chicken breasts back into the skillet, spooning the garlic butter sauce over the top.
2. Simmer:
   Let the chicken simmer in the sauce for another 2-3 minutes to soak up all the flavors. Garnish with fresh parsley or thyme before serving.
3. Serve:
   Serve the garlic butter chicken with your favorite sides—mashed potatoes, rice, pasta, or a fresh green salad.

Notes

• Use Chicken Thighs: This recipe works great with boneless chicken thighs, which are juicier and even more flavorful.
• Make It Creamy: For a creamier sauce, add a splash of heavy cream to the sauce after adding the broth.
• Extra Garlicky: If you’re a garlic lover, add more minced garlic for an extra punch of flavor.
• Gluten-Free Option: This recipe is naturally gluten-free, but make sure any chicken broth or seasonings you use are certified gluten-free.
• Storage Tips: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a little extra broth or butter to keep it moist.

Frequently Asked Questions

Can I use bone-in chicken for this recipe?
Yes, bone-in chicken works well but may take longer to cook. Just adjust the cooking time until the internal temperature reaches 165°F (74°C).

What can I serve with Garlic Butter Chicken?
This dish pairs well with mashed potatoes, pasta, rice, roasted vegetables, or a side salad.

Can I use fresh herbs instead of dried?
Absolutely! Fresh herbs like thyme, oregano, or basil add a wonderful flavor. Use about 1 tablespoon of fresh herbs in place of the dried.

Can I make this dish dairy-free?
You can use a dairy-free butter substitute, such as plant-based butter, for a dairy-free version.

How do I know when the chicken is cooked?
The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check for doneness.

Tips and Notes

• My Tip: If using chicken breasts, make sure to pound them to an even thickness to ensure even cooking.
• Pro Trick: After removing the chicken from the skillet, cover it with foil while you prepare the sauce to keep it warm and juicy.
• Serving Suggestion: Serve this dish with a side of crusty bread to soak up the delicious garlic butter sauce.

Variations

• Garlic Butter Shrimp: Swap the chicken for shrimp and reduce the cooking time to 2-3 minutes per side.
• Herb Garlic Butter Chicken: Add fresh herbs like rosemary or thyme to the garlic butter sauce for extra flavor.
• Spicy Garlic Butter Chicken: Add a pinch of red pepper flakes or cayenne to the sauce for a spicy kick.
• Lemon Garlic Butter Chicken: Increase the amount of lemon juice and zest to make this dish brighter and more citrusy.
• Garlic Butter Chicken Pasta: Toss the garlic butter chicken and sauce with cooked pasta for a rich, comforting meal.
  

  Garlic Butter Chicken

  This Garlic Butter Chicken is a flavorful and tender dish made with juicy chicken breasts cooked in a rich garlic butter sauce. It's an easy, one-pan recipe that’s perfect for weeknight dinners and pairs beautifully with pasta, rice, or vegetables. With just a few simple ingredients, you’ll have a delicious meal on the table in no time!

  Print Recipe Pin Recipe

  Prep Time 5 minutes mins

  Cook Time 15 minutes mins

  0 minutes mins

  Total Time 20 minutes mins

  Course lunch, Main Dish

  Cuisine American

  Servings 4

  Ingredients

    

  1x2x3x

  • 4 boneless skinless chicken breasts (about 1.5 lbs)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 3 tablespoons 0.15 lb unsalted butter
  • 4 cloves garlic minced
  • 1 tablespoon olive oil
  • ½ cup 0.12 L chicken broth or white wine (optional)
  • 1 tablespoon chopped fresh parsley optional, for garnish
  • Lemon wedges for serving optional

  Instructions

   

  Step 1: Season the Chicken

  • Season both sides of the chicken breasts with salt, black pepper, and paprika.

  Step 2: Sear the Chicken

  • In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
  • Add the chicken breasts and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.

  Step 3: Make the Garlic Butter Sauce

  • In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter.
  • Stir in the minced garlic and cook for 1–2 minutes until fragrant, being careful not to burn it.
  • Add the chicken broth or white wine (if using) and let it simmer for 2–3 minutes to reduce slightly.

  Step 4: Combine and Serve

  • Return the chicken to the skillet and spoon the garlic butter sauce over the chicken to coat. Let the chicken simmer in the sauce for another 2–3 minutes to absorb the flavors.
  • Garnish with fresh parsley and serve with lemon wedges for a burst of freshness.

  Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
  • Variations: Add a splash of heavy cream for a creamier sauce, or include sautéed mushrooms for extra flavor.
  • Serving Tip: Pair this Garlic Butter Chicken with pasta, mashed potatoes, or a side of steamed vegetables for a complete meal.

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