I tested many different methods of pressure cooking whole chicken – some with crisping the skin in the oven after and some without. There’s no doubt the Instant Pot was made for creating the most mouth-watering tender and juicy whole chicken recipe ever!

This post has been updated since its original publish date in February 2019.

(This post contains affiliate links... read more here.)

I do love a rotisserie chicken or an oven-roasted chicken. There’s something magical that happens to the meat as it cooks for hours and hours. It’s always tender, juicy and so flavorful.

Oh and if you’re the fortunate person who gets to carve it up then you get to snack (I mean taste test), ahem, all that yumminess before it gets to the plate.

The only downside to this roasting chicken business is that it takes a decent amount of time to slow cook in the oven.  But not anymore because of our favorite kitchen appliance – the Instant Pot.

We love creating instant pot recipes not just for the speed of making dinner but because they all come together in one pot. After you make this whole chicken in Instant Pot try our... Instant Pot Chicken Noodle Soup, Shredded Mexican Chicken, and Instant Pot Chicken Thighs with Risotto.

Why You'll Love this Instant Pot Whole Chicken Recipe:

• Quick: Cooking the whole chicken in the Instant Pot speeds up the cooking process while retaining flavor and nutrients. Can be cooked from fresh or frozen.
• Tender & Juicy: Using the Instant Pot not only saves time but also locks in flavor and moisture, making your chicken incredibly juicy and tender.
• Simple & Easy: A hands off flavorful way to cook a whole chicken. You only need a few ingredients and a pressure cooker.
• Cost-Effective: Whole chickens are a budget-friendly protein option. You can pay twice as much for thighs, wings, or breasts.
• Family Friendly: It's one of those heartwarming recipes the whole family will enjoy.
• Meal Prep: Perfect for meal prep or leftovers throughout the week.

You'll need a pressure cooker for this whole chicken recipe. I used a 6 Quart Instant Pot.

Let's go over the ingredients you'll need to make this recipe...

Ingredients You'll Need for this Pressure Cooker Whole chicken

• One whole chicken (mine was 5 lbs in weight). The 6 quart Instant Pot can accommodate up to a 6½ lb whole chicken.
• Garlic cloves smashed - adds depth and savory flavor.
• Onion & celery - These vegetables act as aromatics, permeating the meat with a gentle, savory, and slightly herbal flavor.
• Fresh rosemary/Italian flat leaf parsley - Gives the chicken an earthy, aromatic scent and a bright, fresh flavor.
• Chicken stock (or water) - Creates steam for pressure cooking and infuses flavor into the meat.
• Salt & Pepper - Both seasonings give the chicken a savory taste and enhance the natural, classic flavor of the chicken.

Recipe Success Tips

• Remove giblets before cooking.
• Pat chicken dry to help the seasoning stick to the skin.
• Use low-sodium broth if you're watching your salt.
• Always use at least 1 cup liquid.
• Follow the 6 minutes per pound rule for accurate Instant Pot whole chicken cook time. (See Table Below.)
• Use a meat thermometer: internal temp should reach 165°F in the thickest part of the thigh.
• Let the chicken rest before carving to keep juices inside.
• Broil the chicken for crispy skin — pressure cooking won’t brown it.

How Long Do You Cook A Whole Chicken in the Instant Pot?

Thanks to the Miracle Pot (better known as the Instant Pot), you can enjoy fall-off-the-bone-tender chicken with only 20-30 minutes of pressure cooking.  Amazing – isn’t it!?

Yesss!  Instant Pot Whole Chicken is pretty fabulous!

The length of cooking time for whole chickens will vary based on the size of your chicken.  The rule of thumb for whole chicken in the Instant Pot is that each pound of chicken requires 6 minutes of pressure cooking.  Therefore, for each half-pound of chicken, you will need 3 minutes of pressure cooking.

Here’s a quick reference for you when figuring out cook times for this whole chicken recipe…

A Guide for Cook Times for Different Size Whole Chickens

A 6½ lb chicken is pretty big and it will fill a 6 quart Instant Pot almost to the top of the inner pot. Usually, this is a no-no since you’re only supposed to fill the pot ⅔ full when pressure cooking. But this is an exception to that rule.

Here’s why: The IP shouldn't be filled near the top for liquids that take up the entire area within the pot - like soups, stews, and stocks. The same is true for foods that will be fairly solid or will expand, like rice or beans.

Foods like whole chickens have open areas (like the cavity and the open area in the pot around the chicken) so they aren't considered solid, and therefore are acceptable to be above the ⅔ full line.

Now for the details about cooking this whole chicken recipe...

How Do You Cook A Whole Chicken in the Pressure Cooker?

Prepping the Chicken

• Rough chop 3 celery stalks and 1 large onion.  Smash 6 large garlic cloves and rinse/dry 8 rosemary sprigs/stems and 10 parsley stems
• Make two bundles of 4 rosemary stems and 5 parsley stems, then tie them off in little bunches with kitchen twine.  (You don’t have to do this but it makes it easier to remove the herbs later.)
• Now take your whole chicken, remove any organs that are down inside, and pat it dry on the outside with some paper towels.  Sprinkle salt and pepper into the cavity of the bird, then add some celery, onion, smashed garlic, and one of the herb bundles.
• Next, lay the chicken on its back and tie the legs together with kitchen twine.
• Finally, sprinkle the outside of the chicken with salt and pepper.

Cooking the Whole Chicken in the Instant Pot

• Add 1 cup of chicken stock (or water) to the bottom of the IP inner pot. (I use a 6-Quart Duo Instant Pot (<- link!)  but if you're not sure which one is right for you, read this Instant Pot Review before you buy one).

• Add the rest of the veggies and herbs.

• Put the trivet into the IP and add the chicken.

• Now seal and pressure cook according to the times specified for your size of bird. (It will take 10-12 minutes for the Instant Pot to come to pressure).

• When pressure cooking is complete, allow the IP to naturally release pressure for 15 minutes.  Then manually release the rest of the pressure and remove the lid.

• Gently remove the chicken from the pot and place it on a baking sheet.

NOTE: (You can skip this step if you don’t want the skin to be crispy and golden on the outside. Sometimes I cook a chicken to use for soups or stew where the skin gets discarded, so browning is unnecessary).

Crisping the Skin in the Oven

When you're cooking skin-on chicken in the Instant Pot the skin will turn out soft because you’re steaming the chicken in the IP. There’s no way the skin can stay crispy. 

Unless you high-temperature bake/broil it after it pressure cooks.

It's the best of both worlds! Quick tender whole chicken recipe with crispy skin.

• While the chicken is cooking, move the oven rack to a lower position. 2-3 from the bottom is good. You want the chicken to sit right in the middle of the oven.
• Add a little olive oil or cooking spray to the chicken, and broil it for 3-5 minutes, until the skin is crisp to your liking. Be careful to not let it burn or dry out the chicken.
• All ovens are not the same so be sure to babysit the bird when it’s being broiled so it doesn’t burn the skin.

Extra Recipe Tips

Do not discard the cooking liquid or drippings left in the Instant Pot. Store them in the fridge or freezer and use them as chicken stock for soups and stews. Or make some delcious gravy to pour over your chicken when serving.

You can also keep the carcass and bones to make chicken broth. Store them in the fridge for up to 4 days or freeze them in an air-tight freezer bag or container to use at a different time.

Since I know this is something you might be wondering, I thought I would address the topic of…

Can you Cook A Whole Chicken That is Frozen in the Instant Pot?

You can, but there are some limitations you could face.  If your chicken has organs inside, or if it has metal or plastic ties holding the feet together, you cannot pressure cook it in the Instant Pot.

Buuuut if you take the time before freezing your bird to remove the organs and any plastic/metal on the chicken, then it is completely Instant Pot-ready. This can be accomplished by holding the wrapped chicken under cool running water to defrost the packaging and make it easier to remove.

Cooking a whole frozen chicken will require more pressure cooking than a thawed chicken.  If your chicken is Instant Pot-ready and frozen, you should pressure cook it for 11 minutes per pound. 

Example: So a frozen 3-pound bird = 33 minutes of pressure cooking time and 15 minutes of natural pressure release.

Storing and Reheating and Freezing

• To store leftover chicken in the fridge, remove it from the bone and seal it in an airtight food storage container or bag. It will keep for up to 4 days.
• Reheat leftovers in the microwave or oven until heated through.
• To freeze the chicken, remove the chicken from the bones and place it in an airtight freezer bag. Try to remove as much air as possible. Write the date on the outside of the bag, and freeze the chicken for up to three months.

I’m excited for you to try this recipe on your own. If you’re new to Instant Pot, cooking this recipe will totally build up your confidence. And produce your new favorite way to cook a whole chicken!

And just when you thought it couldn’t get any better – it totally does… You probably already know this but this Instant Pot chicken is also naturally low-carb and gluten-free! 

You gotta love healthy instant pot recipes! #alwayswinning

Frequently Asked Questions

How long does it take to cook a whole chicken in the Instant Pot?

Here's the break down of the Instant Pot whole chicken cook time.

• Fresh chicken : 6 minutes per pound.
• Frozen chicken: 11 minutes per pound.
• Releasing Pressure: Allow a natural pressure release of 15 minutes, then a quick release.

How do I get crispy skin?

• Lower the oven rack position - 2-3 from the bottom is good. You want the chicken to sit right in the middle of the oven.
• Add a little olive oil or cooking spray to the chicken, and broil it for 3-5 minutes, until the skin is crisp to your liking. Be careful to not let it burn or dry out the chicken.
• All ovens are not the same so be sure to babysit the bird when it’s being broiled so it doesn’t burn the skin.
• Note: Be careful when crisping the skin to not over cook the chicken. It's possible for the chicken to lose it’s moisture and dried out if cooked too long.

Do I need to use a trivet?

Yes. Using the metal trivet (or rack) that came with your Instant Pot recommended. It keeps the chicken from sitting in the liquid, which prevents it from becoming mushy, and makes it easier to remove the chicken without it falling apart. 

How much liquid is needed?

Always use 1 cup of liquid. This will steam the chicken and prevent getting the burn notice.

Can I cook a frozen whole chicken?

You can, but there are some limitations you could face.  If your chicken has organs inside, or if it has metal or plastic ties holding the feet together, you cannot pressure cook it in the Instant Pot.

Cooking a whole frozen chicken will require more pressure cooking than a thawed chicken.  If your chicken is Instant Pot-ready and frozen, you should pressure cook it for 11 minutes per pound. 

What size chicken fits in an Instant Pot?

6-Quart: Size 3 lb - 61/2 lbs chicken.

8-Quart: Up to a 7-8 lb whole chicken.

Can you put vegetables in when cooking the chicken?

Yes! The veggies infuse extra flavor into the chicken and the cooking liquid which is great to save and use for soups and stews.

Yield: 5 servings

Instant Pot Whole Chicken Recipe

Print

This Instant Pot Whole Chicken Recipe is so tender, juicy and absolutely delicious!  It's so easy and quick to make and cooks in a fraction of the time compared to the oven roasting alternative.  Cooked from fresh or frozen, the meat is always falling-off-the-bone and completely delectable.

Prep Time 10 minutes

Cook Time 30 minutes

Pressurizing/Releasing Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

• 5 pound whole chicken, for roasting
• 6 garlic cloves, smashed
• 1 large onion
• 3 stalks celery
• 8 sprigs fresh rosemary
• 10 stems Italian flat leaf parsley
• 1 cups chicken stock (or water)
• 1 teaspoon salt & pepper for the outside of the chicken
• ½ teaspoon salt & pepper, inside the bird

Instructions

1. Rough chop 3 celery stalks and 1 large onion.  Smash 6 large garlic cloves, and rinse/dry 8 rosemary sprigs/stems and 10 parsley stems.
2. Make two bundles of 4 rosemary stems and 5 parsley stems, then tie them off in little bunches with kitchen twine. (You don’t have to tie them in bundles, but this step makes it easier to remove the herbs later.)
3. Remove any organs that are inside the chicken, and pat it dry on the outside with paper towel.  Sprinkle ½ teaspoon salt and pepper down into the cavity of the bird, then add half the celery, onion, smashed garlic, and one of the herb bundles to the cavity.
4. Lay the chicken on its back and tie the legs together with kitchen twine.
5. Sprinkle the chicken with 1 teaspoon salt and pepper.  Add 1 cup of chicken stock (or water) to the bottom of the IP inner pot (I use a Duo 6-Quart Instant Pot).  Add the rest of the veggies and herbs to the pot, then put in the IP trivet and add the chicken to the pot. 
6. Now seal and pressure cook for 30 minutes (or according to the times specified for your size of bird - see notes below). It will take about 11 minutes for the IP to come to pressure.  
7. At this point move your oven rack to a lower third position - 2-3 positions from the bottom is good. You will want the chicken to sit right in the middle of the oven. Preheat the oven to 500 degrees. (You can skip this step if you don’t want the skin to be crispy and golden on the outside. Sometimes I cook a chicken to use for soups or stew where the skin gets discarded anyway, so browning the skin is unnecessary).
8. When pressure cooking is complete, allow the IP to naturally release pressure for 15 minutes. Then manually release the rest of the pressure.
9. Gently remove the chicken and place it on a baking sheet.
10. Add a little olive oil or cooking spray to the whole chicken and broil it for 3-5 minutes, until the skin is crisp to your liking but be careful to not let it burn. All ovens are not the same so be sure to babysit the bird when it’s on broil so it doesn’t burn the skin!

Notes

How long to cook Instant Pot chicken:

• 3 lb whole chicken in the Instant Pot: 18 minutes at high pressure
• 3½ lb whole chicken in the Instant Pot: 21 minutes at high pressure
• 4 lb whole chicken in the Instant Pot: 24 minutes at high pressure
• 4½ lb chicken in the Instant Pot: 27 minutes at high pressure
• 5 lb chicken in the Instant Pot: 30 minutes at high pressure
• 5½ lb chicken in the Instant Pot: 33 minutes at high pressure
• 6 lb chicken in the Instant Pot: 36 minutes at high pressure
• 6½ lb chicken in the Instant Pot: 39 minutes at high pressure

Nutrition Information

Yield

5

Serving Size

6-8 ounces chicken
Amount Per Serving Calories 430Total Fat 33gSaturated Fat 9gUnsaturated Fat 0gCholesterol 164mgSodium 500mgCarbohydrates 5gSugar 1gProtein 42g

More delicious Instant Pot Chicken Recipes:

Delicious Instant Pot Chicken Thighs with Risotto
The Best Instant Pot Shredded Mexican Chicken
Comforting Instant Pot Chicken Noodle Soup

Instant Pot Beef Recipes: 

Hearty Instant Pot Pot Roast
Cozy Instant Pot Beef Thai Red Curry
Fall Off The Bone Instant Pot Baby Back Ribs

The post Instant Pot Whole Chicken Recipe appeared first on Taste And See.

If you’re looking for a reliable, tested recipe you can trust, this one has been a staple in my kitchen for years. I’ve made and tested these healthy turkey meatballs countless times for weekly meal prep, family dinners, and freezer meals.

This post has been updated since it was originally posted in February 2019.

(This post contains affiliate links… read more here.)

Meal Prep with Baked Turkey Meatballs

I'm just becoming a junior meal prepper, and meatballs are one of my favorite ways to eat protein. I love that you can pack in so much yummy flavor… Plus, they’re so cute with their little bite-sized selves.

You can adjust them to whatever your diet preferences are: gluten-free, soy-free, dairy-free, low-carb… the possibilities are endless.  They are super versatile in the never-ending quest for healthy lunches, dinners and snacks.

You could use ground turkey, chicken, pork, beef lamb, or a combination of them… whatever suits your needs or desires.

I have a bunch of amazing baked meatball recipes on the blog already… buffalo chicken meatballs, Vegan meatballs, Italian meatballs - so many flavor bombs to choose from. After you try this recipe you should check those out!

⭐️ READER REVIEWS

Readers Love These Baked Turkey Meatballs

⭐️ Rita: “This is an awesome recipe that I have made several times and will continue. They freeze well and make a great dinner entrée. A nice healthy, lean, tasty, low-carb piece of protein that is extremely versatile.”

⭐️ Jen: “These are SO good! I made them in the morning for dinner later that night, but everyone ended up snacking on them during the day and they never even made it into the pasta!”

There are clearly some great testimonials on these amazing homemade turkey meatballs. Let's recap why they're so popular...

Why You'll Love These Baked Turkey Meatballs

• They’re so versatile - perfect for soups, chilis, salads, energy bowls, pasta, pitas, subs… the list goes on and on. You could even serve them as appetizers with a tasty marinara or a cheese sauce.  Mmmm.
• These little guys are really delicious and pure comfort food – It’s hard to stop eating them. They are super moist and tender.
• These turkey meatballs are quite healthy - their gluten-free, low-carb, low-calorie, and low-fat becasue we're using low-fat ground turkey. Plus, they're baked not fried.
• They're quick and easy - they bake in the oven for just 15 minutes.  Whaaa!??  Crazy talk – right!??
• And since the recipe makes 45 they're excellent for meal prepping.
• These turkey meatballs are freezer-friendly and reheat beautifully. You can store them in the freezer for up to 3 months. They can be the base for so many delicious healthy freezer meals!

Simple Ingredients for Juicy Turkey Meatballs

• 93% lean ground turkey – The ideal balance of lean protein and fat; anything leaner can lead to dry meatballs, especially for meal prep.
• Almond meal /Almond Flour (or breadcrumbs) – Acts as a binder and helps lock in moisture; almond meal keeps the recipe naturally gluten‑free.
• Grated Parmesan cheese – Adds savory depth and helps retain moisture while baking.
• Eggs – Essential binders that help the meatballs hold together.
• Onion – Finely chopped onion releases moisture as it cooks, keeping the meatballs juicy.
• Garlic – Adds bold, savory flavor throughout the mixture.
• Fresh parsley – Brings freshness and balances the richness of the turkey and cheese.
• Salt and black pepper – Season the meat evenly so every bite is flavorful.

Key Ingredient Notes & Substitutions

• Moisture secret: The combination of almond meal, eggs, Parmesan, and finely chopped onion keeps these turkey meatballs tender and juicy—even after reheating.
• Gluten‑free: Almond meal, almond flour or gluten‑free breadcrumbs both work well.
• Low-carb friendly: Using almond meal or almond flour instead of traditional breadcrumbs keeps these turkey meatballs naturally lower in carbs, making them a great option for low-carb and keto-style meal prep.
• Dairy‑free: Omit Parmesan or use a dairy‑free alternative. The flavor will be slightly milder.
• Herb swaps: Fresh basil or dried Italian seasoning can replace parsley.
• Swapping the protein: This recipe also works well with ground chicken (93–94% lean) for a similar texture and flavor. Avoid ultra‑lean poultry blends, as a small amount of fat is important for keeping the meatballs juicy.

This turkey meatball recipe is definitely winning all the way around!

Let’s talk about how to make them, shall we?

How to Make These Easy Baked Turkey Meatballs

First, preheat your oven to 400 degrees.  Next, add all of your ingredients to a large mixing bowl and stir until everything is mixed together well.

Pro Tip! This recipe calls for turkey meat that is 93% lean. I do not recommend using anything leaner for this recipe, or your meatballs may be dry.

Using a 1½ inch scoop, roll 45 meatballs onto 2 parchment-lined baking sheet pans

Bake for 15- 20 minutes or until a meat thermometer reads 165 degrees when placed in the center of a meatball..

Now they're ready to eat!  It's up to you to decide what you’ll do with these baked turkey meatballs... 

Whatever it is I’m certain it will be delicious!

How to Store

Store cooked turkey meatballs in an airtight container in the refrigerator for up to 4 days.

How to Reheat

• Microwave: Heat in 30‑second intervals until warm.
• Stovetop: Reheat gently in a skillet with a splash of water or sauce.
• Oven: Warm at 350°F until heated through. About 10-12 minutes.

Can You Freeze Turkey Meatballs?

Yes! These meatballs freeze exceptionally well. Allow them to cool completely. Then freeze fully cooked meatballs in a single layer on a baking sheet, transfer them to a freezer bag. They’re best when used within 2-3 months.

You can also freeze the meatballs before they are cooked. Place the formed meatballs in a single layer on a baking sheet, freeze and transfer them to a freezer bag and store for up to 2 months.

For meal prepping lunches for the week use some PBA free Tupperware containers or order some of these glass or plastic meal prep containers from our friends over at Amazon.

Healthy Meal Prep Ideas:

As mentioned these meatballs are a great way to meal prep dinner or lunches for the week. Here's some meal prep ideas to get you started...

• They’re delicious over veggie noodles or with pasta and red sauce.
• They make a great sub sandwich - just add your favorite veggies and sauce, and voila! Subway on a whole ‘natha level.
• Add them to your favorite chili instead of ground meat.
• Stir them into some hot broth with veggies and spices for a delicious hearty soup.
• Swap them out for the protein in your favorite energy bowl or salad creation.
• Serve your meatballs with a creamy Penne Alla Vodka, or swap your favorite alfredo sauce.
• Cook up your favorite dried pasta, or for a low-carb option, add your meatballs to zucchini noodles or spaghetti squash for a tasty low-carb meal.
• Serve these meatballs over creamy polenta for a rustic, hearty dinner.
• They are a stealthy healthy game day appetizer. Make your favorite sauce place the meatballs on a plate with toothpicks and enjoy as an appetizer. I recommend these sauces for big flavor... tomato cream sauce, french onion sauce, and salisbury steak meatballs.

Frequently Asked Questions

How do I keep turkey meatballs from drying out?

Don’t overmix, and avoid overbaking.

How do I keep turkey meatballs from falling apart?

Use two eggs and almond meal/flour (breadcrumbs) as binders, and avoid overmixing the meat mixture. Chilling the mixture for 10 minutes before scooping and rolling can also help them hold their shape.

Is it better to cook meatballs on the stove or in the oven?

Baking meatballs in the oven is easier, healthier, and more consistent for meal prep, while stovetop cooking adds browning but requires more hands-on time.

Are baked turkey meatballs healthy?

Yes! They’re high‑protein, lower in fat than beef meatballs, and baked instead of fried.

Can I make these ahead of time?

Absolutely—make them up to 4 days in advance or freeze them for later.

Can I use ground chicken instead of ground turkey?

Yes, ground chicken works well with the same cooking time.

Are these turkey meatballs low carb?

Yes. Using almond meal or almond flour instead of traditional breadcrumbs keeps these meatballs naturally lower in carbs, making them suitable for low‑carb meal prep.

These healthy turkey meatballs are proof that nutritious food can still be flavorful, satisfying, and easy. Whether you’re prepping lunches for the week or stocking your freezer with healthy staples, this recipe is one you’ll come back to again and again.

I’d love to know what creative meal prep ideas you come up with for these turkey meatballs… let me know!

⭐ Reader Review

“These turkey meatballs are hands down the best I’ve ever made for meal prep. They stay moist all week and freeze perfectly. This recipe is on repeat in my house!” — Jessica

Yield: 45 meatballs

Baked Turkey Meatballs (Meal Prep Recipe)

Print

Juicy oven baked turkey meatballs recipe is made with lean turkey, Parmesan cheese, and fresh parsley, ready in 30 minutes — high-protein, freezer-friendly, and perfect for meal prep.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

Toggle ingredient group

• 1 cup almond meal (or bread crumbs if preferred)
• ½ cup grated Parmesan cheese
• 2 teaspoons salt and pepper
• 2 large eggs
• 1 small onion, finely chopped
• ⅔ cup finely chopped parsley
• 8 large size garlic cloves, minced
• 2 pounds 93% lean ground turkey (I do not recommend using anything leaner for this recipe, or your meatballs may be dry!)

Instructions

1. Preheat oven to 400F, and line a baking sheet with parchment paper.
2. To make the meatballs, add the almond flour, parmesan cheese, salt and pepper to a large mixing bowl and stir together.
3. Beat the eggs and stir them into the bowl.
4. Stir in your parsley, onion and garlic.
5. Now add your turkey and mix together just enough to get everything evenly distributed.
6. Use a 1 ½-inch scoop to scoop the meatballs (be sure the meat mixture is firmly pressed into the scoop). Place them evenly spaced on a parchment lined sheet pan. (You can also spray some cooking spray on your hands and roll them if you prefer. It takes a little longer so I don't bother.)
7. Bake at 400 for 15-20 minutes.  Serve warm as part of your entree.
8. To freeze, allow the meatballs to cool completely.  Then freeze in one large freezer bag or divide into portions in smaller freezer bags.

Notes

This recipe calls for 93% lean ground turkey meat.  I have tested this recipe many times and found that turkey leaner than 93% will produce dry meatballs!  So be sure to use ground turkey that is 93% lean or less. 

If you're unable to find it in the store, you can easily make your own almond meal

Nutrition Information

Yield

45

Serving Size

1 Meatball
Amount Per Serving Calories 46Total Fat 2gSaturated Fat 1gUnsaturated Fat 0gCholesterol 19mgSodium 134mgCarbohydrates 1gFiber 1gSugar 1gProtein 6g

Looking for more amazing easy-baked meatball recipes? 

• Easy Slow Cooker Meatball Chili Sliders
• Moroccan Lentils with Turkey Meatballs
• Teriyaki Chicken Meatball Kabobs 
• Vegetarian Meatballs with Tahini Sauce
• Sweet and Tangy Asian Meatballs
• Italian Meatball Subs

The post Baked Turkey Meatballs (Meal Prep Recipe) appeared first on Taste And See.

This Chori Pollo recipe has been made, tested, and refined to deliver the best restuarant version of Chori Pollo at home.

This post may contain affiliate links.  As an Amazon Associate, I earn from qualifying purchases.  Please read my disclosure policy.

Hola Amigo! Get ready ‘cause I’m coming at you hard and fast with a muy delicioso Mexican chicken recipe today!

It’s something I like to call Chicken and Chorizo with Cheese Sauce or you can call it Mexican Chori Pollo!

What Is Chori Pollo?

The name Chori pollo comes from chorizo (seasoned Mexican sausage) and pollo (chicken). Though it’s Tex-Mex in origin it’s a popular Mexican restaurant dish made. It's made with grilled or sautéed chicken topped with savory chorizo and a creamy, melted cheese sauce. You may also see it listed on menus as chicken with chorizo and queso, chicken chorizo recipe, or chicken chorizo queso.

Chori pollo is typically served with rice, beans, and warm tortillas.

It's an easy recipe full of hearty protein, zesty flavors and creamy queso. It's a mouth-watering reatuarant quality meal you can enjoy at home!

But don’t take my word for it, here’s what some readers have to say about this chori pollo recipe…

⭐ Reader Reviews & Feedback

⭐️ Fred: "Made this tonight for my wife and daughter. It was a hit! Recipe is very easy to follow and it came out perfectly!"

⭐️ Happy Home Cook: “This Chori Pollo was amazing — full of flavor, easy to make, and tasted like it came from a restaurant!"

What Readers Are Saying

Readers love this bold restaurant-style tastes of this chicken and chorizo recipe, and apprecitae that it's easy enough to make at home. Many love the creamy cheese sauce, the savory chorizo, and how well everything comes together for a quick but impressive dinner. It’s a readers favorite made regularly for family meals and casual entertaining.

After you make this skillet Chori pollo recipe try these other easy Mexican Chicken Recipes? You will love our Shredded Mexican Chicken (Instant Pot + Slow Cooker), Crock Pot Chicken Fajitas, and Cheesy Chicken Enchiladas.

Why You’ll Love This Recipe

• Quick & easy dinner: Ready in about 30 minutes — perfect for weeknights or any night.
• Zesty Mexican flavor: Savory bold chorizo with creamy cheese sauce gives an authentic Tex Mex taste.
• Restaurant-style comfort food at home: Juicy grilled chicken with cheesy goodness that tastes better than you're favorite Tex Mex restaurant.
• High-protein, Low-carb & gluten-free: A satisfying dinner that fits common dietary preferences.

Ingredients for this Easy Chori Pollo Recipe (with substitutions):

• Chicken breast – Boneless, skinless, lean, tender, and quick-cooking, making it ideal for chori pollo. You can also use boneless, skinless chicken thighs for a juicier, more flavorful option.
• Mexican chorizo – Adds bold, smoky, slightly spicy flavor. You can substitute turkey chorizo for a lighter option, or use spicy Italian sausage, Andouille, or soy chorizo if needed.
• White American cheese – Melts smoothly into a creamy queso-style sauce without separating. For a lighter option, use low-fat American cheese, or swap in Monterey Jack or Oaxaca cheese for similar meltability.
• Heavy cream or milk – Creates a rich, pourable cheese sauce. Whole milk works well, or use half-and-half to slightly reduce fat while keeping the sauce creamy.
• Onion and garlic – Sautéed together to build a savory, aromatic base that enhances both the chorizo and chicken. Fresh garlic and onion is best, but garlic powder or onion powder can be used in a pinch.
• Butter or olive oil – Used for cooking the chicken and aromatics. Olive oil is a lighter option and works well for this recipe.
• Fresh cilantro (optional) – Adds a bright, fresh finish that cuts through the creamy sauce and ties everything together.

Here’s how the magic happens…

How to Make Chori Pollo

How to grill the chicken

The uneven shape of boneless, skinless chicken breasts makes them tricky to grill, but by just spending a few minutes pounding the thicker end thinner, you’ll both reduce cooking time and end up with evenly cooked meat.

Working one at a time, lay chicken breasts between wax paper/parchment paper or plastic wrap.  Then you get out your meat mallet or use the flat bottom of a  cast iron skillet or  – you choose your preferred tool.  (The meat mallet is the best choice just sayin’.)

Next, you pound the chicken breasts gently but with enough force to thin them out.  Your goal is for the entire breast to be the same thickness.  About ½ inch thick all over.

Now heat up your grill, and be sure there’s no debris left on it from the last time you grilled. So clean it off and spray it with some grill spray. 

Now, season the chicken breasts with salt and pepper and spray them with a nice coating of cooking spray. Grill hem for about 5 minutes per side over medium-high heat. 

Use a digital meat thermometer to temp the meat! When the chicken reaches 165F, remove it from the grill and let it rest on a platter. 

PRO TIP: Just a shameless plug for my favorite kitchen tool – the digital meat thermometer… it’s literally one of the best tools you can own for the grill (or kitchen). It will be your guide and let you know when those chicken breasts reach the perfect temperature.

Cook the Chorizo...

Go ahead and saute some onions over medium heat in a saute pan for 4 minutes. Add your minced garlic and cook for another minute. 

Now add the cooked chorizo meat, stir, and saute for 5-7 minutes. Set it aside and make your cheese sauce…

Make the Queso Blanco (Mexican Cheese Sauce)

This is essentially a white queso dip aka queso blanco that you’re using as a topping.

And for love: if you have any of this glorious queso left over, dip all the tortilla chips in it! Or just use a spoon and eat it like soup. Mmm!

Sorry, I adore cheese.  It’s my kryptonite.

TIP: This cheese sauce is a super-simple recipe but you HAVE to cook it low and slow. If not, the cheese will get all funky and separate and you will be mad at me.

So, melt some butter in a saucepan,  then stir in 1 cup of milk. 

Next, add cut-up cubes of white American cheddar cheese and stir it in. Since it’s on low heat it will take about 10 minutes or so to melt. Be patient and stir it now and then.

You may need to add ¼-1/2 cup more milk as it melts if your sauce gets too thick.

Finally, when the cheese has melted add the seasonings… garlic powder, onion powder, cumin and a pinch of cayenne, and maybe some salt if you think it needs it.

Assemble the Chicken and Chorizo Recipe

Then boom – you’re ready to assemble your new favorite Mexican chicken recipe!

Place the chicken on the plate, add some of that zesty chorizo, and drizzle on the cheese.

Garnish with cilantro, jalapeño, sour cream, salsa, pico degayo, or guacamole.

Then enjoy this amazing Mexican chicken recipe and come back here and give me an amazing review because it changed your life and you LOVED it.

What Side Dishes Pair Well with Chori Pollo?

• Warm tortillas or Mexican rice – perfect for soaking up the rich chorizo cheese sauce and rounding out the meal.
• Homemade “Refried Beans” – a classic, creamy side that balances the bold flavors of the Chori pollo.
• Jalapeño Cilantro Corn Salad – adds tangy flavor and a fresh, crunch that contrasts the rich cheesy sauce.
• Mexican Street Corn Salad – corn salad with creamy, tangy flavor pairs beautifully with the savory chicken and chorizo.
• Grilled veggies or a fresh salad – brings brightness and balance to the rich, restaurant-style dish.
• Fresh lime wedges, sour cream, guacamole, and salsa – simple toppings that add freshness, creaminess, and extra flavor at the table.

How to Store this Chicken and Chorizo Recipe

Store leftovers in an airtight container in the fridge for 3–4 days. TIP: You can store the chicken, chorizo, and cheese sauce separately, so textures stay best longer.

How to Reheat It

Reheat gently in the microwave in 60 sec intervals or in the oven at 350°F for 10 minutes. TIP: If reheating separable warm the cheese sauce slowly over low heat, adding a splash of milk to loosen it if it thickens.

Can You Freeze It?

Yes — freeze cooked chicken, chorizo, and sauce separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

What Is Chori Pollo?

Chori pollo is a Mexican restaurant dish made with grilled or sautéed chicken topped with seasoned chorizo and melted cheese sauce, often called queso. It’s commonly served with rice, beans, and tortillas.

What is chori pollo made of?

Chori pollo is traditionally made with chicken breast, Mexican chorizo sausage, and White American cheese.

Is Chori pollo spicy?

Chori pollo is usually mildly spicy. The heat mainly comes from the chorizo, but the creamy cheese sauce helps balance it. You can easily adjust the spice level by using mild or spicy chorizo.

Is Chori pollo the same as chicken and chorizo and queso?

Yes. Chori pollo is often listed on menus as chicken with chorizo and cheese sauce, chorizo chicken with queso, or chicken chorizo and queso. The name varies, but the dish is the same.

Can I make Chori pollo at home?

Yes, Chori pollo is easy to make at home with simple ingredients like chicken, chorizo, and melting cheese. This recipe delivers restaurant-style flavor in about 30 minutes.

Can I make Chori Pollo ahead of time?

Yes — prepare the different components separately and warm them and combine before serving.

Can I bake the chicken instead of grilling?

Absolutely — bake at 400 °F for 20–25 minutes until the chicken is cooked through.

What cheese melts best besides white American?

You can use low-fat American cheese for a lighter version. Or substitute Monterey Jack, Oaxaca cheese, or a mix of cheeses melt great and add flavor.

How do I prevent the cheese sauce from separating?

Cook on low heat and stir frequently. Adding milk slowly helps keep the sauce smooth.

Is chicken breast the best cut for this chicken and chorizo recipe?

Yes — boneless, skinless chicken breast cooks quickly, stays tender, and soaks up the cheese sauce well. But boneless, skinless chicken thighs work great if you prefer darker meat.

Can I use a different sausage instead of chorizo?

Yes - you can swap in turkey chorizo for a lighter option or use spicy Italian sausage, Andouille, or soy chorizo if desired.

More Mexican Recipes You'll Love:

• Grilled Chili Lime Shrimp
• Salsa Verde Low Carb Chicken Casserole
• Mexican Street Corn Salad
• Easy Low Carb Mini Pepper Nachos
• Mexican Shredded Chicken Stuffed Peppers

Yield: 6 Servings

Easy Chori Pollo Recipe (Mexican Chicken and Chorizo with Cheese Sauce)

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This Mexican Chori Pollo recipe (Chicken with Chorizo and Cheese Sauce) is juicy grilled chicken layered with savory chorizo and smothered in a rich, creamy cheese sauce. It’s a zesty Mexican-inspired dinner you can make in about 30 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

For The Chicken Breasts:

Toggle ingredient group

• 4 chicken breasts
• Wax paper or plastic wrap
• Salt and pepper
• Cilantro and diced jalapenos for garnish if desired

For The Chorizo:

Toggle ingredient group

• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 12 ounces ground chorizo sausage, casings removed and broken in to crumbles
• 1 tablespoon smoked paprika
• 2 teaspoons cumin

For the Cheese Sauce:

Toggle ingredient group

• 2 teaspoons salted butter
• 1-1½ cups milk, start with 1 cup and use the rest to thin it out as cheese melts
• ½ (8 ounces) pound white American cheese, cubed (from the deli not prepackaged slices)
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon cayenne pepper (optional)
• 1 tablespoon diced fresh or jarred jalapenos (optional)

Instructions

For the Chicken:

1. Layer 4 chicken breasts one at a time… between 2 sheets of wax paper/parchment paper or plastic wrap.  Using the flat side of a meat mallet, a cast iron skillet, or a rolling pin, pound until ½ to ¾ inch thick. Set the flattened chicken breast aside and repeat with the remaining breasts.
2. Scrape any debris from your grill grates and oil the grates well. Heat grill to about 400 degrees (don’t let the heat get above 400).
3. Season the chicken breasts with salt and pepper and spray a nice coating of grill spray on both sides of each piece.
4. Place the chicken on the grill, with the grill's grates running at an angle against the width of the breast. For the best grill marks, don't move the chicken once it has been set down and avoid pressing, prodding, or poking for 4-5 minutes. Flip the chicken (when the breasts lift up easily for flipping). Cook the second side until grill marks appear, about 5-6 minutes more. Temp the chicken and make sure it reaches 165 degrees before removing it from the gill.
5. Transfer the chicken to a clean platter and let rest 5 minutes.

For the Chorizo:

1. Add the olive oil to a saute pan over medium high heat. Stir in the onions and saute for 4 minutes. Add the garlic and cook for 1 more minute.
2. Stir in the chorizo, smoked paprika and cumin and cook 5-7 minutes. Remove from the heat and set aside.

For the Cheese Sauce:

1. Melt butter in a medium saucepan over low heat, add the milk and then the cubed cheese.
2. Cook until cheese has melted, stirring frequently. If the mixture is getting too thick stir in more milk as needed.
3. Stir in the cumin, garlic powder, onion powder, and cayenne pepper and jalapenos if desired.
4. Add more milk if dip is too thick and stir and heat through.
5. Now assemble… Place your chicken breast on the plate, layer on some chorizo and drizzle with the cheese sauce. Garnish with chopped cilantro and dice jalapenos if desired and enjoy!

Nutrition Information

Yield

6

Serving Size

4-6 ounces chicken/chorizo with sauce
Amount Per Serving Calories 465Total Fat 28gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 17gCholesterol 118mgSodium 869mgCarbohydrates 11gFiber 1gSugar 1gProtein 40g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!

The post Easy Chori Pollo Recipe (Chicken and Chorizo with Cheese Sauce) appeared first on Taste And See.

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Bacon Ranch Cheese Log!

Creamy, cheesy, and oh-so-savory—with bacon to take it over the top! Use precooked bacon, swap in salami, or go meat-free if you must (but why would you?). This crowd-pleasing cheese log is perfect for the holidays, big parties, or anytime you want an easy, show-stopping appetizer.

But don't take my word for it, here's what a reader has to say about it...

Reader Review

⭐ “Love this cheese log! The creamy ranch and bacon combo was a hit with my guests. I made it ahead for game day and it disappeared fast.” — Shelley ⭐⭐⭐⭐⭐

This Bacon Ranch Cheese Log was inspired by two of my favorite appetizers: an Italian Torta with layers of cream cheese, feta, pesto, and sun-dried tomatoes, and a ranch-based dip with bacon, sun-dried tomatoes, and green onions. I combined the best of both into one easy, mouth-watering cheese log appetizer.

What is a cheese log vs. cheese ball:

A cheese log and a cheese ball are made from the same creamy, savory cheese mixture. The main difference is the shape. A cheese ball is rolled into a round ball, while a cheese log is shaped into a long cylinder, which makes it easier to slice and serve with crackers.

Both usually start with cream cheese mixed with shredded cheese, seasonings like garlic or onion powder, and mix-ins such as nuts, bacon, or fresh herbs, then rolled in a flavorful coating.

Why You’ll Love This Recipe

• Easy Party Favorite: With minimal prep and no complicated steps, this cheese log is a go-to for holidays, game day, or any gathering where you want to impress without the stress.
• Make-Ahead & Freezable: Prepare it hours—or even days—ahead, then chill or freeze until party time. It’s a lifesaver for busy hosts who want a polished appetizer ready to serve.
• Savory & Flavorful: Each bite delivers rich, creamy cheese paired with zesty ranch seasoning and crispy bacon for a bold, irresistible flavor combination.
• Versatile Serving: Serve it with crackers, baguette slices, crostini, or crisp veggies—making it easy to customize for any crowd or occasion.

The Cheese Log Appetizer Ingredients

• Cream cheese (16 oz) – The base for the rich, creamy texture.
• Sour cream (⅓ cup) - Adds tang, and smoothness.  And thins out the cream cheese for easy dipping.
• Ranch seasoning (1 tbsp) – crowd-pleasing, bold, and zesty flavor.
• Cooked bacon (2 oz) – Smoky and savory taste with a little crunchy texture.
• Sun-dried tomatoes in oil (5 oz) – Gives a sweet, and tangy flavor.
• Green onions (1 cup) – Offers a fresh, earthy balance.
• Parsley (3 Tbsp) – Adds herbaceous flavor and some bright color.
• Crackers/ crostinis/ pretzels/veggies - Perfect for serving, scooping, and devouring.

Tips & Tricks for the Cheese Log Appetizer

• Let cream cheese reach room temperature so it mixes smoothly. 
• Use a food processor to chop sun-dried tomatoes evenly. 
• Press firmly into the pan so the log holds its shape. 
• Serve with variety of crackers, crostinis, and fresh veggies.

How to make this Bacon Ranch Cheese Log Appetizer:

Prep your Ingredients

Allow your cream cheese to soften either by sitting on the counter for a bit or heating in the microwave. 

Then add your sour cream and ranch seasoning and mix thoroughly.

Now, chop your sun-dried tomatoes in the food processor or with a knife.

Then add them, along with crumbled bacon, chopped green onions and parsley.

Mix all the ingredients together.

How to Shape a Cheese Log

Use two mini loaf pans or one large loaf pan (I like using two mini loaf pans because I can serve one and freeze one to save for another time). You can also use Tupperware as well – it works great for storing.

Spray your loaf pan(s) with cooking spray and line the container with saran wrap – leaving enough hanging over edges to use as a cover for the log. This will also help you pop it out when it’s time.

Now add your mixture to the pan – pressing it down into the corners with a rubber spatula and then smoothing out the top.

Fold your plastic over the top of the cheese log and either refrigerate for 4 hours, or freeze. You can freeze this for up to 2 months if you’d like… just be sure to thaw in the fridge at least 4 hours before serving.

What to Serve with the Bacon Ranch Cheese Log Appetizer

I like to supply a few cheese knives for serving and spreading this yumminess onto crackers or plates.

You can serve this Bacon Ranch Cheese Log Appetizer with your favorite crackers, crostinis, pretzels, pretzel chips, or fresh veggies - or just eat it with a spoon. But who do you know that would ever do that?  Ahem.😉

And if you're hosting a party here are some other appetizers that would be perfect served along side this cheese log...  Baked Brie in Puff Pastry, Stuffed Mushrooms with Spinach, and Feta, and Mini Salmon Cakes with Sriracha Lemon Aioli 

How to Serve, Store and Freeze this Cheese Log

Serve: When it’s time to serve, just unwrap the plastic wrap and gently loosen the loaf by pulling on the plastic wrap.

Turn your serving platter upside-down, and place it on top of the upright loaf tin.  Holding them together, flip them over and that loaf should pop right out.  If not just give the plastic wrap a few more tugs.

Now it’s time to make it pretty! I like to sprinkle some more julienned sun-dried tomatoes on top, along with some parsley.

Refrigerator: Store in an airtight container up to 4–5 days.
Freezer: Freeze up to 2 months (thaw in fridge before serving). 

Frequently Asked Questions

Can I make this ahead?

Yes! Make it the day before and chill—flavors meld beautifully.

Can I freeze it?

Yes. Freeze for up to 2 months; thaw thoroughly before serving. 

Can I skip the bacon or use a substitute?

Yes! You can use precooked bacon or swap it with salami. For a meat-free option, leave the meat out and add veggies like artichoke hearts, olives, diced sweet peppers, or cucumbers.

Is this gluten-free?

The cheese log itself is gluten-free; pair with gluten-free crackers to keep it GF. 

This Bacon Ranch Cheese Log Appetizer recipe brings big party flavor with minimal effort. Whether you’re hosting the holidays, tailgating, or preparing snacks for friends, this cheesy ranch bacon log is a guaranteed hit. Prep ahead, freeze extras, and enjoy the rave reviews from happy guests! 

Happy Holidays and Happy Eating my friend!

⭐️⭐️⭐️⭐️⭐️ If you’ve made this Bacon Ranch Cheese Log, tap the stars below to leave a rating and let us know how it turned out in the comments!

Yield: 10 servings

Bacon Ranch Cheese Log Appetizer

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This Bacon Ranch Cheese Log Appetizer is quick, easy, and delicious… perfect for any holiday celebration!

Prep Time 15 minutes

Chilling Time 3 hours 51 minutes

Total Time 4 hours 6 minutes

Ingredients

Toggle ingredient group

• 16 ounces cream cheese, softened
• ⅓ cup sour cream
• 1 tablespoon Hidden Valley ranch dip mix
• 2 ounces cooked bacon, chopped or crumbled, (6 pieces of cooked bacon)
• 5 ounces sun-dried tomatoes, chopped in food processor or with a knife
• 1 cup green onions, chopped
• 3 tablespoons parsley, chopped
• More julienned sun-dried tomatoes and loose parsley leaves for garnish.
• Serve with crackers, crostini or cut up veggies

Instructions

1. Add softened cream cheese, sour cream and ranch seasoning to a medium mixing bowl and mix thoroughly.
2. Add sun-dried tomatoes, bacon, chopped green onions and chopped parsley and mix together.
3. Spray two mini loaf pans with cooking spray and line them with plastic wrap, leaving enough hanging over edges to use as a cover for the log.
4. Divide cheese mixture evenly between the loaf pans, pressing it down into the corners with a rubber spatula and then smoothing out the top.
5. Fold plastic wrap over the top of each cheese log and refrigerate for 4 hours before serving.
6. To serve, unwrap the plastic wrap and gently loosen the loaf by pulling on the plastic wrap. Turn your serving dish upside-down, and place it on top of the upright loaf tin. Holding them together, flip them over and that loaf should pop right out… if not just give the plastic wrap a few more tugs.
7. Garnish with more julienned sun-dried tomatoes and some parsley leaves.

Notes

If you are making this in advance you can freeze it for up to two months.

Nutrition Information

Yield

10

Serving Size

4 ounces
Amount Per Serving Calories 237Total Fat 19gSaturated Fat 10gUnsaturated Fat 0gCholesterol 57mgSodium 339mgCarbohydrates 11gFiber 2gSugar 7gProtein 5g

⭐️⭐️⭐️⭐️⭐️ If you’ve made this Bacon Ranch Cheese Log, tap the stars above to leave a rating and let us know how it turned out in the comments!

The post Bacon Ranch Cheese Log Appetizer appeared first on Taste And See.

I’ve probably made this baked brie appetizer every year for our Christmas party for more than a decade. Well, at least a very similar version of it. I usually wrap it in phyllo dough, but that is much more time-consuming and labor-intensive, so I came up with this tasty alternative.  It’s always the appetizer everyone asks for at parties.

Don’t take my word for it, here’s what some of my readers had to say about this honey baked brie…

Reader Reviews

🌟 Jessica: “Made this so many times during the holidays — always a hit. Tried it with hot honey and it was delicious.” 

🌟 Gina B: “Quick appetizer before Christmas dinner — everyone loved it! Used walnuts instead of almonds. Great recipe!” 

🌟 Samantha: “There are many times I crave this. Gooey cheese, sweet crunch of almonds — one of my favorites!” 

There’s just something about that salty/sweet combination that I love, love, love! Maybe it’s because that balance keeps me from tiring of either one.

Why You’ll Love This Recipe

• Simple Ingredients: It’s made from store-bought puff pastry and brie.
• Creamy & Flaky: The perfect balance of gooey cheese and a crisp golden crust.
• Sweet + Savory Flavor Pairing: Honey and almonds take classic brie to a whole ‘natha level.
• Quick Party Appetizer: It’s prepped and ready in about 30 minutes.
• Versatile: Easily swap out the almonds for other nuts like pecans, pistachios, or walnuts.  Instead of honey use a fruit spread like fig or apricot or use hot honey for a little kick.

After you make this easy baked brie recipe try one of these variations next…  Brie with Caramelized Onions and Bacon (low-carb), and Baked Brie in Puff Pastry with Cherry Cranberry Sauce.

What you'll need to make this Easy Baked Brie Appetizer

• Wheel of Brie (12-13 oz) - double- or triple-cream. It creates a rich, creamy center of melted cheese.
• Puff Pastry Sheet - Flaky, golden exterior that wraps the cheese like a present.
• Honey - Adds sweetness that balances out the savory brie.
• Sliced Almonds – Gives the appetizer a crunch and nutty flavor contrast.
• Egg + Water (Egg Wash) – Seals the pastry so the cheese doesn’t ooze out and it gives the crust a glossy golden color.

Tips to Make This Recipe A Real Crowd-Pleaser

• No need to remove the rind before wrapping the brie in puff pastry. The rind helps the cheese hold its shape as it melts, and it becomes soft and completely edible once baked.
• Chill the prepared brie and pastry for 15 minutes before baking this helps keep the pastry crisp and the cheese from oozing out while cooking
• Don’t Over-Sweeten - Honey and almonds add sweetness, but too much can be overwhelming.
• Adding almonds and honey midway through the baking process prevents them from burning.

How to make baked brie with puff pastry

1. Roll the puff pastry into an 11-inch square.  Place brie in the center and top with 2 tablespoons of honey and half the almonds.
2. Fold up the corners of the puff pastry one at a time, brushing the dough with the egg wash as you go, using it like glue to hold the pastry together. Continue to brush the egg and wash over the top and sides of the dough after formed.
3. Bake the brie at 400 degrees for 10 minutes, then carefully pull the oven rack out without removing the brie from the oven. Quickly drizzle with a tablespoon of honey and sprinkle with the remaining almond slices. Slide the Brie back into the oven and continue baking for another 10 minutes.

Serving Suggestions for Baked Brie with Honey and Almonds

This baked brie is delicious by itself but also pairs beautifully with:

• Toasted baguette slices or crackers
• Sliced apples or pears
• Charcuterie board accents (prosciutto, olives)

Make-Ahead, Storage, and Reheating Tips for Baked Brie

Make Ahead: Assemble ahead and chill up to a day then bake. TIP: Be sure to not bake on a chilled glass baking dish. It can shatter when placed in a hot oven.

Refrigerate: Store leftover baked brie in an airtight container up to 2–3 days.

Reheat: Bake in a preheated 350°F oven for 8-10 minutes until heated through. TIP: Avoid reheating in the microwave to prevent the pastry from getting soggy.

Freeze Before Baking:

1. Wrap tightly in plastic and then foil.
2. Freeze up to 1 month.
3. Bake from frozen, adding 5–10 extra minutes to cooking time.

Most Frequently Asked Questions

Do I need to remove the rind from the brie before assembling and baking?

No, you don’t need to remove the rind before wrapping the brie in puff pastry. The rind helps the cheese hold its shape as it melts, and it becomes soft and completely edible once baked.

Will the cheese still be gooey if brought to a party?

Yes — it stays soft and gooey for a while. If not, reheat briefly before serving.

Can I make this ahead?

You can assemble it a day early and bake it before guests arrive.

What baking dish should I use?

A pie dish or rimmed baking sheet works great to catch any melted cheese.

Can I substitute walnuts or pecans?

Yes! Other toasted nuts work beautifully with honey. 

How do I keep puff pastry crisp?

To keep puff pastry crisp, start with cold pastry, bake it in a fully preheated oven, and avoid overfilling. Using an egg wash helps create a golden crust, and letting baked brie rest for a few minutes before serving prevents steam from softening the pastry.

This baked brie in puff pastry with honey and almonds is truly a must-make appetizer for gatherings, holiday parties, or casual dinner nights. With rich, melty cheese, flaky golden pastry, and a sweet-nutty finish, it delivers on both taste and presentation — and it’s easy enough for any cook to master. Save this recipe, share it with friends, and make it your go-to party favorite!

This is easy baked brie is soon to be on your "I make this every year during the holidays"  recipe list!

If you’re looking for more delicious and easy appetizers – check out our appetizer section under "ALL RECIPES" at the top of the page.

Here are Some Other Cheesy Delicious Appetizers to Try:

• Queso Fundido with Chorizo
• Buffalo Chicken Baby Bell Peppers 
• Philly Cheesesteak Stuffed Mushrooms
• Stuffed Mushrooms with Spinach, Feta and Walnuts
• French Onion Chicken Meatballs 

⭐️⭐️⭐️⭐️⭐️ If you’ve made this Baked Brie in Puff Pastry, tap the stars below to leave a rating and let us know how it turned out in the comments!

Yield: 10 servings

Baked Brie in Puff Pastry with Honey and Almonds

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The perfect, easy and delicious appetizer!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 12-13 ounce wheel of brie (I used Ile de France)
• 3 tablespoons honey
• ⅓ cup sliced almonds
• 1 sheet puff pastry, defrosted, rolled out to 11 x 11 inches
• 1 egg
• 1 tablespoon water

Instructions

1. Roll the puff pastry into an 11-inch square.  Be sure the puff pastry is larger enough to be wrapped up over the brie and overlapping. Place brie in the center of the dough and top with 2 tablespoons of honey and half the almonds.
2. Fold up the corners of the puff pastry one at a time, brushing all the dough with the egg wash as you go, using it like glue to hold the pastry together. Continue to brush the egg and wash over the top and sides of the dough after formed.
3. Bake the brie at 400 degrees for 10 minutes, then carefully pull the oven rack out without removing the brie from the oven.  Quickly drizzle with a tablespoon of honey and sprinkle with the remaining almond slices.  Slide the Brie back into the oven and continue baking for another 10 minutes.

• NOTE:  Be careful to not let the almonds burn.

Notes

The almonds and honey on top of the puff pastry will burn if you bake them too long.  That's why I recommend you add them after the brie is half baked.

Nutrition Information

Yield

10

Serving Size

3 ounces
Amount Per Serving Calories 177Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 53mgSodium 229mgCarbohydrates 7gFiber 1gSugar 6gProtein 9g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!

⭐️⭐️⭐️⭐️⭐️ If you’ve made this Baked Brie in Puff Pastry, tap the stars above to leave a rating and let us know how it turned out in the comments!

The post Baked Brie in Puff Pastry with Honey and Almonds appeared first on Taste And See.

If you’re looking for a meal that’s big on flavor but low on effort, this Mississippi Chicken is going to be your new go-to recipe.

I love how the chicken becomes so tender and really absorbs all the flavor of the tangy pepperoncini brine while cooking in the crockpot. It's similar to my Low Carb Italian Beef recipe, but with chicken breasts instead of beef chuck roast.

What is Mississippi chicken?

It’s a flavorful, slow-cooked chicken dish inspired by Mississippi Pot Roast (aka Italian Beef). This meal is famous for its tender, fall-apart texture and zesty, savory taste and slow and low cooking method in the crockpot.

We made some healthy swaps in our version to reduce the sodium and fat, while creating the most delicious, tender, and moist chicken.

Why this is the Best Mississippi Chicken Recipe: Juicy, Low-Sodium, and Packed with Flavor

When it comes to Mississippi Chicken, small changes make a big difference in flavor, texture, and nutrition. Here’s why our version is the best:

Healthier with Lower Sodium

Most traditional Mississippi Chicken recipes call for ranch and au jus packets, which can add up to 1,020 mg of sodium per serving. My version keeps it flavorful with herbs and spices instead, cutting that down to just 387.5  mg of sodium per serving. That’s more than a 60% reduction — well below the American Heart Association’s recommendation of 2,300 mg per day.

Tender and Juicy with a Shorter Cook Time

You’ll see many recipes suggesting 5–6 hours on low in the crockpot and no chicken stock. That’s too long for boneless chicken breasts, which require very little cooking liquid, leaving them dry and sometimes burned. This recipe requires just 3 ½ hours to cook on low, ensuring tender, juicy, and flavorful chicken every time.

Save Time by Preheating the Slow Cooker

This recipe starts with your slow cooker set to high, warming the broth, onions, garlic, herbs, and pepperoncini while you sear the chicken. Think of it like preheating your oven. Most recipes cooked in the oven all start with a heated oven. We took the same approach with this crockpot chicken recipe.

Then, add your seared chicken breasts and reduce the heat to low. The head start of heating the crockpot and the chicken ensures a shorter and more even cooking process, resulting in moist, tender slow cooker chicken.

Richer Flavor from Searing the Chicken

Taking 4–6 minutes to sear the chicken before adding it to the slow cooker creates a deeper, richer flavor and a beautiful golden color. And as mentioned, it jump-starts the cooking process — because the meat is on its way to being tender and juicy and perfectly cooked.

Ingredients and why they’re needed

• Olive oil – For searing, locking in moisture, and adding richness.
• Boneless, skinless chicken breasts – Lean, hearty protein, the focal point of the dish.
• Salt – Enhances natural flavors while keeping sodium controlled.
• Pepper – Adds mild heat and balances the flavors.
• Pepperoncini peppers and their juice – Adds tangy flavor and gentle heat.
• Chicken stock – Keeps the chicken moist and creates a base for the delicious sauce.
• Yellow onion, garlic, dried Italian seasoning, onion powder, bay leaf – Adds rich and aromatic flavors.
• Cornstarch/water. Thickens the cooking liquid so it clings to the shredded chicken.

How to make Mississippi Chicken

Preheat your slow cooker on high. Add chicken stock, onions, garlic, onion powder, Italian herbs, bay leaf, and pepperoncini peppers and their juice.

Sear the chicken breasts: Heat olive oil in a skillet over medium to medium-high heat and sear the chicken 3-4 minutes on one side and 2-3 minutes on the other side. The chicken should be golden brown.

Add the seared chicken to the slow cooker and switch to low heat.

Cover and cook for 3½ hours, or until the chicken breasts are tender and reach an internal temperature of 165°F when tested with a digital meat thermometer. Remove the chicken and let it rest.

Strain the cooking liquid through a mesh strainer. Reserve the peppers and onions and the liquid separately, and throw the remains of the herbs and garlic away.

Heat a skillet on the stovetop over medium-high heat. Bring the liquid to a simmer in a skillet on the stovetop over medium-high heat. Stir in the cornstarch and water slurry and allow it to cook 2-3 minutes.

Shred the chicken: Shred the chicken and toss with the sauce. And serve!

This tangy and tender shredded chicken is so versatile and so delicious!

Serving Suggestions

Here are great ideas of what to serve with this easy Mississippi Chicken:

• Serve this Slow Cooker Mississippi Chicken over mashed potatoes or steamed rice.
• Tuck it into slider buns or a sub roll and enjoy Mississippi Chicken sandwiches.
• Use it to create chicken chili or soup, tacos, party dips, or a topping for salads
• Keep it low-carb and keto with mashed cauliflower, cauliflower rice, or turn it into lettuce wraps.

Storing, Reheating and Freezing

• Store the chicken in the fridge for 3–4 days.
• Freeze it in an airtight freezer bag for up to 3 months. Or freeze it in specific portion sizes for a grab-and-go tasty meal prep option during the week.
• Defrost the chicken overnight in the fridge the day before you’re ready to enjoy it.
• Reheat it on the stovetop or in the microwave with a little chicken stock.

Frequently Asked Questions for Mississippi Chicken

Can I make Mississippi Chicken without seasoning packets?

Yes - follow my recipe below in the recipe card for all the delicious details. This recipe skips the use of ranch and au jus packets entirely. Instead, we use dried herbs, garlic, onions, and pepperoncini peppers to deliver the classic, tangy, and savory flavor while keeping sodium levels low. It’s healthier, keto-friendly, and still incredibly flavorful.

Can I use chicken thighs instead of chicken breasts?

Boneless skinless chicken thighs are a great swap for chicken breasts. They stay extra juicy and flavorful when slow-cooked or baked. You may need to adjust cook time slightly, but the result is tender, melt-in-your-mouth meat.

How long should I cook Mississippi Chicken in the slow cooker?

Cook the recipe on low for 3½ hours, or until the chicken reaches an internal temperature of 165°F when tested with a digital meat thermometer. Many recipes recommend 5–6 hours, which can dry out chicken breasts. Our recipes' shorter cook time keeps the meat tender and juicy while infusing all that delicious tangy flavor.

Do I need to sear the chicken first?

It’s totally optional. Searing the chicken breasts for 4–6 minutes adds a golden color, deepens the flavor, and kick-starts the cooking process. It makes a noteworthy difference in both the taste and appearance.

Can I make this recipe in the oven?

This chicken turns out great when it's cooked in the oven. Here's how to make baked Mississippi Chicken: Preheat the oven to 375°F. Place all ingredients (except olive oil and chicken) in an oven-safe dish.  Sear the chicken in the olive oil separately, then add it to the dish.

Cover and bake for 30 minutes, then remove the cover and continue cooking for 15-20 more minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F. Next, remove the chicken from the pan and let it rest for about 5 minutes. Then shred, and toss with the cooking liquid.

Is Mississippi Chicken low-carb or keto-friendly?

For Sure! This recipe contains no sugar or high-carb ingredients, making it naturally low-carb and keto-friendly. Pair it with cauliflower mash, cauliflower rice, zucchini noodles, or lettuce wraps for a fully keto meal.

How can I make it spicier or milder?

Adjust the number of pepperoncini peppers and the amount of brine. Fewer peppers make it milder; more peppers add extra tang and heat. Also, check the jar of pepperoncini; some of them indicate the amount of heat like “medium heat”, etc.

Why is this version healthier than traditional recipes?

By skipping pre-packaged seasoning packets, you drastically reduce sodium (387.5 mg per serving vs. 1,020 mg) and avoid fillers, artificial flavors, and added sugars. Additionally, this recipe does not require 1 stick of butter, unlike most others, which reduces the fat content. By using dried herbs and fresh aromatics like onions and garlic it adds antioxidants and anti-inflammatory compounds, making this a cleaner, healthier version of the classic dish.

This crockpot Mississippi Chicken recipe is the ultimate combination of rich flavor, tender chicken, and easy cooking. It's super versatile and can be used to make soups, chilis, sliders, or served with rice, mashed potatoes, and your favorite veggies. This chicken dish is perfect for weeknight dinners, meal prep, game day parties, or whenever you want something easy and delicious!

More Crockpot Recipes You'll Love:

• CrockPot Chicken Fajitas
• CrockPot Chicken Tortilla Soup
• Slow Cooker Goulash Recipe
• Slow Cooker Corned Beef and Cabbage with Bacon
• Crock-Pot Beef Ragu with Penne and Ricotta

⭐️⭐️⭐️⭐️⭐️ If you’ve made this Mississippi Chicken Recipe, tap the stars below to leave a rating and let us know how it turned out in the comments!

Yield: 8 servings

Mississippi Chicken Recipe

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This Mississippi Chicken recipe is tangy, juicy, and slow-cooked to perfection. A simple and flavorful crockpot chicken dinner the whole family will love — great for game day sandwiches, rice bowls, or meal prep!

Prep Time 10 minutes

Cook Time 3 hours 40 minutes

Additional Time 5 minutes

Total Time 3 hours 55 minutes

Ingredients

• 2 tablespoons olive oil
• 4 large boneless, skinless chicken breasts
• 1 teaspoons salt and pepper
• 15 whole pepperoncini peppers and a half cup of their juice
• 2 cups chicken stock
• 1 large onion, peeled, cut in half, and sliced
• 5 large cloves garlic, minced
• 1 tablespoon dried Italian seasonings (I used McCormick "Perfect Pinch Italian Seasoning," which is gluten-free)
• 1 teaspoon onion powder
• 1 bay leaf
• 1 tablespoon cold water
• 2 teaspoons corn starch

Instructions

1. Turn the slow cooker on high and add the chicken stock, pepperoncini peppers, onion, garlic, onion powder, bay leaf, and Italian seasonings. Stir the ingredients to combine and cover. (You will turn the crock pot down to low after the chicken has been added.)
2. Season the chicken with 1 teaspoons salt and 1 teaspoon pepper.
3. Add olive oil to a large skillet and turn the heat to medium-high. When the pan is heated, carefully add the meat to the pan and sear on one side 3-4 minutes and the other side 2-3 minutes.
4. Remove the chicken from the pan and add it to the slow cooker, along with any pan juices from searing the meat and cover with the lid.
5. Turn the slow cooker down to low and cook for 3-4 hours until the chicken breasts are tender and reach an internal temperature of 165°F when tested with a digital meat thermometer. Turn the slow cooker down to warm and remove the chicken and let it rest.
6. Next, pour the cooking liquid through a strainer to remove any bits and pieces, keep the cooked onions and pepperincini peppers and set them aside. Add the liquid to saute pan, bring to a simmer on the stovetop.
7. Make a slurry of corn starch and cold water and whisk it in the cooking liquid for about 2-3 minutes. This will thicken the sauce.. Remove from the heat and set aside.
8. Now shred the chicken breasts with two forks, your hands, or a mixure with a paddle attachment. (The chicken shreds much better when it’s warm so shred it before refrigerating it.)
9. Toss the chicken with the sauce. Remove the stems from the pepperoncini peppers and add them, and the onions to the chicken.

Notes

1. Turn the slow cooker on high before adding the ingredients.
2. Shred the chicken when it's still warm. It's much easier to pull apart.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 206Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 53mgSodium 387.5mgCarbohydrates 15gFiber 2gSugar 8gProtein 22g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!

⭐️⭐️⭐️⭐️⭐️ If you’ve made this Mississippi Chicken Recipe, tap the stars above to leave a rating and let us know how it turned out in the comments!

The post Mississippi Chicken Recipe appeared first on Taste And See.

Why Stovetop Shredded Chicken Is Better Than Boiling, Poaching, or Slow Cooking?

Better Flavor than Boiling: Searing the chicken first creates caramelization and a savory crust, giving the meat a richer, more complex taste than boiled or poached chicken

Retains More Nutrients: With shorter cooking times compared to boiling or slow cooking, this method helps preserve delicate water-soluble vitamins like Vitamin C and B vitamins.

Juicy Every Time: The sear-and-steam technique seals in natural juices so the chicken stays moist, never dry or stringy.

Quick & Efficient: From stovetop to table in about 30 minutes—perfect for busy weeknights or last-minute meal prep.

Perfect Texture for Shredding: Not soggy, not chewy—just tender, pull-apart chicken that shreds effortlessly for tacos, enchiladas, soups, salads, pasta, and more.

Meal Prep Friendly: Make a double batch and use it all week, or freeze half for quick meals later.

I do have several popular recipes that create amazing pulled chicken in the Instant Pot and some tasty slow cooker shredded chicken meals. 

Try my flavorful Mexican Shredded Chicken Recipe made in the Instant Pot or slow cooker. Make dinner easy with my Crockpot Chicken Fajitas - juicy, tender, and packed with flavor.

Ingredients

To make juicy shredded chicken, you’ll need:

• Chicken Breasts: Boneless, skinless chicken breasts are the best option for easy shredding.
• Chicken Broth: Adds flavor and keeps the chicken moist.
• Salt and Pepper: Basic seasonings to enhance the chicken's natural flavor.
• Garlic Powder: For an extra layer of flavor.
• Optional Spices: Feel free to add other spices like paprika or dried herbs for a different flavor profile.

Step-by-Step: How to Make Shredded Chicken

Season the Chicken

Pat the chicken dry. Generously season with salt and pepper. Optionally, use garlic or onion powder for more depth or tailor the seasonings based on your final dish.

Sear for Flavor

Heat 2 tbsp olive oil in a skillet or Dutch oven over medium-high heat. Sear chicken: 3 minutes on the first side, 1-3 minutes on the other side.

Goal: develop a golden crust—not to cook through.

Steam to Finish Cooking

Lower heat to medium. Add 1-2 cups chicken stock or water. The liquid should come up half way on the sides of the chicken. (If it evaporates add more as needed).

Cover and cook until internal temperature reaches 165 °F (74 °C), about 15-20 minutes.

Tip: Reserve the cooking liquid to add to the pulled meat for moisture later. Or store it in the fridge and use it in soups and stews for extra flavor.

Allow the Chicken to Rest Before Shredding

Allow the chicken to rest for at least 10 minutes to redistribute juices before you shred it — this helps retain tenderness.

Shred it

Shred the chicken with two forks along the grain into small, bite-sized pieces. or use one of the other methods listed below.

NOTE: Add a bit of the remaining cooking liquid to your pulled meat for a boost of moisture.

How to Shred Chicken

• Your hands. This method is my favorite. Becasue it's quick and easy for small batches, and ou have total control over the cosistancy of the chicken. Plus, there’s no equipment to clean when you’re finished.
• Use Two forks - this allows you can control the size of the pulled pieces of chicken. You can adjust the pieces to be thin or thicker depending on what you're using it for.
• A hand mixer with a paddle attachment. It is quick and creates finer strands of chicken. But be careful to not overmix the chicken.
• A stand mixer, blender, or food processor can be the fastest method for large batches. Be careful to not over mix the chicken because it can create a dry, powdery chicken.
• Stand mixer, blender, or food processor (fastest for large batches). This method creates finer strands of protein that can adhere to each other through the shredding process.

Storage, Freezing, and Meal Prep

This make-ahead shredded chicken is perfect for weekly meal prep or toss it with some creamy ranch, BBQ or Buffalo sauce for an easy weeknnight dinner.

• Storage: Store the chicken in an airtight container in the fridge for up to 3-4 days. Cool the chicken completely before storing it to maintain its quality.
• Freezing: Place the cooled shredded chicken in a sealable freezer bag, label it with the date, and store it in the freezer for up to 2 months.
• Freezing for Meal Prep: Portion into 1-cup servings in sealable freezer bags for quick defrosting. Freeze up to 2 months.
• Defrosting: Defrost individual portions in the microwave, or allow the chicken to defrost naturally in the fridge overnight.
• Reheating: Microwave in 15–30 second bursts or reheat on the stovetop over medium heat with a little chicken broth or water until warm.

Frequently Asked Questions

Shredded chicken is one of the most versatile and budget-friendly proteins you can keep on hand. Whether you use it in tacos, salads, soups, casseroles, or meal-prep bowls, it’s an easy way to add flavor and protein to your meals without much effort.

With these simple tips for cooking and shredding chicken, you’ll never have to rely on store-bought again. 

What to Make with Shredded Chicken

• Creamy Tortellini Soup Chicken Soup Recipe
• Easy Chicken Tortilla Soup Recipe
• Creamy White Chicken Chili
• Easy Chicken Pot Pie
• Cheesy Chicken Enchiladas
• Buffalo Chicken Baby Bell Peppers

⭐️⭐️⭐️⭐️⭐️ If you’ve made this Shredded Chicken Recipe, tap the stars below to leave a rating and let us know how it turned out in the comments!

Yield: 6 servings

Easy Stovetop Shredded Chicken Recipe – Juicy & Tender Every Time

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This easy stovetop shredded chicken recipe delivers juicy, tender chicken in just 30 minutes. Perfect for tacos, salads, soups, and meal prep, it uses a simple sear-and-steam method to lock in flavor and moisture every time.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 2 tablespoons Olive Oil
• 4 boneless skinless chicken breasts
• salt, pepper, and garlic powder

Instructions

1. Pat the chicken dry. Generously season with salt and pepper.
2. Heat the pan over medium/medium high and add the chicken. Sear for 3 minutes on the first side, 1-3 minutes on the other side. Until the chicken develops a golden crust - not to cook through.
3. Lower heat to medium. Add water or chicken stock until it comes halfway up the sides, but doesn’t cover the chicken. About 1-2 cups of liquid. And cover the pan. (Note: If it evaporates add more as needed).)
4. Cover and cook until internal temperature reaches 165 °F (74 °C), about 15-20 minutes.
5. Remove the chicken from the skillet and place on a plate. Let the chicken rest for 10 minutes.
6. Then shred with two forks or a hand mixer. (Note: Add a bit of the remaining cooking liquid to your shredded chicken for a boost of moisture.)
   

Notes

It's easiest to shred the chicken when it's warm.

Reserve the cooking liquid to add to the pulled meat for moisture later. Or store it in the fridge and use it in soups and stews for extra flavor.

Add a bit of the remaining cooking liquid to your shredded chicken for a boost of moisture.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 174Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 68mgSodium 157mgCarbohydrates 1gFiber 0gSugar 0gProtein 25g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!

⭐️⭐️⭐️⭐️⭐️ If you’ve made this Shredded Chicken Recipe, tap the stars above to leave a rating and let us know how it turned out in the comments!

The post How to Make Juicy Shredded Chicken – Easy Recipe in 30 Minutes appeared first on Taste And See.

This easy Creamy Beef and Shells with Tomato-Cream Sauce is hearty, flavorful, and totally satisfying! It’s made with tender pasta shells, seasoned ground beef, and the best part — a rich tomato sauce blended with heavy cream and melted Parmesan cheese. Whether you're searching for beef and pasta recipes, creamy beef pasta, or just easy beef recipes for dinner, look no further - this is it!

Comfort food doesn’t get much better (or easier!) than this, my friend.🙌 Think of it as a homemade hamburger helper.

This ground beef and pasta is everything you want in a weeknight dinner—smooth, creamy, and totally delicious. The savory ground beef adds a hearty bite and a boost of protein, making this meal both filling and satisfying. 

It's quick and easy to throw together, using simple pantry staples, and won’t break the budget. Plus, it’s one of those family-approved dinners that even picky eaters will happily dig into.

And if you're looking for other easy ground beef recipes with pasta, try my Cheeseburger Macaroni, Million Dollar Spaghetti, Slow Cooker Goulash Recipe,and my favorite Instant Pot Philly Cheesesteak Pasta.

They're all really popular and soo good! Just like today's recipe!👇

Why you’ll Love this Creamy Beef Pasta Recipe:

• Creamy, meaty, and packed with amazing flavor!
• Ready in 30ish minutes – great for busy weeknights.
• Made with affordable, pantry-staple ingredients.
• Family-approved - perfect for picky eaters.
• A tasty twist on classic ground beef recipes for an easy dinner.
• It's essentially a one pot meal - just add cooked pasta.

My Test Kitchen Beef and Shells Cooking Tip:

Why I Use Chicken Stock Instead of Beef Stock in This Recipe

When I first tested this creamy ground beef and shells recipe, I used beef broth, thinking it would naturally complement the ground beef. But the result? The sauce turned out a little too bold and savory, almost overpowering the delicate balance of the tomato-cream base. 

Beef stock tends to have a deeper, more robust umami flavor—great for stews or roasts, but not ideal when you want a silky, mellow sauce that lets the cream and tomato shine.

So I swapped it out for chicken stock, and the difference was amazing. 

Chicken stock is lighter and more neutral, allowing the creamy tomato flavors to come through without competing. It supports the dish rather than overtaking it. 

And if you're into the science behind all of this, I'm here to help.

From a flavor chemistry perspective, beef stock has higher concentrations of Maillard reaction compounds (from roasted bones and meat), which are rich and intense—but in this case, they clashed a bit with the cream. Chicken stock keeps things balanced and smooth, making each bite more cohesive and comforting.

Ok, science class dismissed, back to making this amazingness!🧡

Let's go over what's in this delicious recipe...

Ingredients for Beef and Shells

You can find all the ingredients and their measurements in the recipe card below.

• Small or medium pasta shells – Perfect for catching all that saucy goodness!
• Olive Oil - Helps soften and sauté the onion and garlic.
• Yellow onion – Brings in a touch of savory sweetness.
• Garlic – Adds aromatic flavor to the sauce.
• Lean Ground beef – Adds protein and rich flavor to the dish.
• Salt & pepper – Balances and enhances all the flavors.
• Italian seasoning – Adds Italian flavor and boosts the overall savory notes of the dish.
• Tomato sauce – Forms the base of the creamy tomato sauce.
• Tomato paste - Intensifies the tomato flavor, making the sauce sweeter and richer.
• Chickens Stock - Adds a savory flavor to the sauce without making it too heavy. And it helps to loosen the sauce to coat the pasta evenly.
• Heavy cream – Gives the tomato sauce its rich, creamy flavor and texture.
• Fresh parsley – Gives a fresh, herby finish that balances the richness of the creamy sauce.
• Grated Parmesan cheese – Melts into the sauce for a cheesy touch.

Allow me to share how all those tasty ingredients come together to make these pasta shells with ground beef and tomato sauce...

How to Make this Beef and Pasta Recipe:

Cook the pasta shells in salted water to al dente, according to the package directions. Drain and set aside.

Meanwhile, in a large skillet,add olive oil and chopped onion and sauté 3-4 minutes.

Add the minced garlic, stir, and sauté 1-2 minutes.

Add the ground beef, Italian seasoning, salt, and pepper. Cook and stir for 5 minutes. (You can drain any excess grease if you'd like.)

Next, add the tomato sauce, tomato paste, and chicken stock and mix to combine. Let it simmer for a few minutes to deepen the flavor.

Pour in the heavy cream and Parmesan cheese and stir to combine. Simmer and stir for 5 minutes to bring the flavors together.

Mix in the fresh chopped parsley.

Fold in the cooked pasta shells and gently stir to coat them in that creamy tomato sauce. Remove from the heat and let sit 3-5 minutes.

Season and garnish with more salt and pepper, parsley, red pepper flakes, and grated Parmesan cheese if desired. Serve warm and enjoy!

What to Serve with Beef and Shells

• Garlic bread, crusty French bread or cheesy beer bread.
• A simple arugala salad or garden salad.
• Parmesan Broccoli or garlic green beans.
• Roasted asparagus or sautéed spinach.

Storing, Reheating and Freezing

To store this ground beef and shells pasta, let it cool completely, then store it in an airtight container in the refrigerator for up to 4 days.

Reheat this beef recipe in the microwave by adding a splash of milk or cream and heating in 30-second intervals, stirring between each. Or on the stovetop by gently reheating over medium-low heat, adding a little milk or water to loosen the sauce.

This dish freezes nicely

• Let it cool, then transfer to a freezer-safe container or zip-top bag.
• Freeze for up to 2 months.
• Thaw overnight in the fridge before reheating.

Best Tips & Tricks:

• Don’t overcook the pasta — slightly underdone shell pasta is best since you’re cooking it a bit more when you add it into the sauce.
• Add other shedded cheese like gouda or cheddar for an extra cheesy beef and pasta experience.
• Lighten it up with ground turkey or ground chicken, or use Italian sausage for a different twist.
• Stir in your favorite veggies at the end for extra nutrition and color.
• Add some heat! Add a pinch of red pepper flakes or a dash of hot sauce for a spicy version.

Frequently Asked Questions:

Can I use another type of pasta for this simple ground beef and shells?Absolutely! Penne, macaroni, or rotini are great options for an alternative pasta.

This easy Creamy Beef and Shells recipe is a total weeknight hero!

It’s warm, cheesy, and super satisfying, with that dreamy tomato-cream sauce coating every bite of beef and pasta. Whether you're searching for beef and pasta recipes, creamy beef pasta, or just a tasty new beef recipe for dinner that the whole family will enjoy, this recipe ticks all those boxes.  Who says you can't have it all!?\

More Delicious Pasta Recipes:

•  Cheeseburger Macaroni
• Chicken Penne Pasta with Vodka Sauce
• Million Dollar Spaghetti
• Creamy Chicken Alfredo
• Slow Cooker Goulash Recipe
• Instant Pot Philly Cheesesteak Pasta

 ⭐️⭐️⭐️⭐️⭐️ If you’ve made this Creamy Beef and Shells, tap the stars below to leave a rating and let us know how it turned out in the comments!

Yield: 4-5 servings

Creamy Ground Beef and Shells with Tomato-Cream Sauce Recipe

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This easy Creamy Ground Beef and Shells with Tomato-Cream Sauce is hearty, flavorful, and totally satisfying! It’s made with tender pasta shells, seasoned ground beef, and the best part — a rich tomato sauce blended with heavy cream and melted Parmesan cheese. Whether you're searching for beef and pasta recipes, creamy beef pasta, or just easy beef recipes for dinner, look no further - this is it!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 8 ounces shell pasta
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 4 cloves of garlic, minsed
• 1 pound ground beef
• 1 ½ teaspoons Salt & ½ teaspoon pepper
• 3 teaspoons Italian seasoning
• 15 ounces tomato sauce
• 1 tablespoon tomato paste
• 1 cup chicken stock, more if the sauce geets too thick and needs to loosen.
• ¾ cup heavy cream
• ⅓ cup grated parmesan cheese
• 2 tablespoon fresh parsley, finely chopped

Instructions

1. Cook the pasta shells in salted water to al dente, according to the package directions. Drain and set aside.
2. Meanwhile, in a large skillet, add olive oil and chopped onion and sauté 3-4 minutes.
3. Add the minced garlic, stir and sauté 1-2 minutes.
4. Add the ground beef, Italian seasoning, and salt and pepper. Cook and stir for 5 minutes. (You can drain any excess grease if you'd like.)
5. Next add the tomato sauce, tomato paste, and chicken stock and mix to combine. Let it simmer for a few minutes to deepen the flavor.
6. Pour in the heavy cream and Parmesan cheese and stir to combine. Simmer and stir for 5 minutes to bring the flavors together.
7. Mix in the fresh chopped parsley.
8. Fold in the cooked pasta shells and gently stir to coat them in that creamy tomato sauce. Remove from the heat and let sit 3-5 minutes.
9. Season or garnish with more salt and pepper, parsley and grated Parmesan if desired. Serve warm and enjoy!

Nutrition Information

Yield

5

Serving Size

5
Amount Per Serving Calories 563Total Fat 35gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 15gCholesterol 129mgSodium 1474mgCarbohydrates 29gFiber 4gSugar 8gProtein 33g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!

 ⭐️⭐️⭐️⭐️⭐️ If you’ve made this Creamy Beef and Shells, tap the stars above to leave a rating and let us know how it turned out in the comments!

The post Creamy Ground Beef and Shells with Tomato-Cream Sauce appeared first on Taste And See.

❝ This is a wonderful pasta salad. Just made it for a party and made extra dressing in case anyone wanted more. Love the flavor. A keeper for sure.❞

～ Pat

This post has been updated since it was originally posted in April 2020.

Who else is excited about warmer weather, grilling, and picnic food!??

That would definitely be me!🙌

Although I do enjoy some hearty comfort food like soups and casseroles, I love all the yumminess spring and summer have to offer… some burgers on the grill, corn salad, BBQ ribs, and of course some pasta salads - especially if there’s tortellini in it!  

Here are some more summer pasta salad recipes you need to try after you make this one... my tasty Dill Pickle Pasta Salad,this Tuna Pasta Salad with Green Beans, and of course my Greek Tortellini Pasta Salad recipe!

Let's talk more about my latest pasta salad obsession… Italian Tortellini Pasta Salad!

Isn’t she extra – like all colorful and gorgeous!?😍

Why you’ll Love this Italian Tortellini Pasta Salad

• Packed with flavor – From the cheesy tortellini and zesty salami to the tangy Italian dressing and briny pepperincinos, every bite is bursting with deliciousness.
• Quick and simple – It comes together in just 20 minutes, with zero cooking beyond boiling pasta.
• Perfect cold pasta salad – Serve it chilled or at room temp—it’s refreshing, creamy, and full of flavor.
• Make-ahead magic – This make-ahead pasta salad only gets better as it chills. Those pasta noodles act like little sponges that soak up all that tangy flavor. Perfect for hosting without the last-minute stress.
• Perfect for Meal Prep- This easy pasta salad recipe makes a ton of food - so you can enjoy it all week.
• Crowd-Pleaser – Ideal for potlucks, cookouts, and family gatherings.
• Versatile and customizable – This tortellini salad recipe is really customizable Don’t love olives or pepperoncini? Swap 'em! Use any other pasta you’d like… rotini, farfalle, penne or ziti.

I recommend making it the day before you want to eat it or at least 3-4 hours before you serve it.

This is an easy pasta salad to pull together but it will require prepping some ingredients.

Here’s how it all goes down…

Ingredients

For the Salad:

• Cheese tortellini – This is the heart of the dish! Soft, cheesy, and satisfying, tortellini makes this salad filling and fun to eat.
• Cherry tomatoes, halved – They add a juicy burst of sweetness and beautiful color to every bite.
• English cucumber, chopped – Cool, crisp, and refreshing, cucumber balances out the richness of the tortellini and meats.
• Red onion, diced – A little bit of sharp bite to wake everything up (and a pop of purple never hurts!).
• Sliced pepperoni or salami – These bring that bold, savory, slightly spicy Italian flavor we all know and love.
• Fresh mozzarella pearls – Creamy and mild, they balance out the tanginess of the dressing and add a nice bite.
• Sliced Kalamata olives – Briny and bold, they add a salty punch that ties everything together.
• Sliced Pepperoncini peppers – Zesty and tangy with a little kick—these take the flavor up a notch!
• Chopped fresh parsley or basil – Adds a bright, fresh finish and a pretty pop of green.

For the Dressing:

• Olive oil – A rich, smooth base that carries all the flavors and helps the dressing coat the salad.
• Red wine vinegar – Tangy and vibrant, it adds the acidity needed to balance the richness of the tortellini and meats.
• Dijon mustard – Adds creaminess and a little zip to help emulsify the dressing.
• Fresh garlic, minced – For that garlicky goodness that adds depth and bold flavor.
• Dried oregano – Classic Italian herb that gives the dressing its signature flavor.
• Salt – Just enough to bring out all the other flavors.
• Black pepper – A bit of spice for balance and warmth.
• Red pepper flakes (optional) – Adds a gentle heat if you like things with a little kick.

How to make Italian Tortellini Pasta Salad:

1. First, add all the ingredients for the dressing in a small bowl or mason jar and mix well, then refrigerate.

2. Next, cook the pasta to al dente according to the package instructions (add in a few tablespoons of salt to the water for more flavor).  Drain the pasta and allow it to cool while you prep the other ingredients.
3. Slice and cut up your cucumber, slice your tomatoes in half, cube your salami, and drain your olives, pepperoncini, and artichoke hearts.  (Note: I purchase salami from the deli and have them cut it really thick, about a ½ inch.  That way I can easily cut it up into cubes.)

4. Then toss all the ingredients together and gently fold in the Italian dressing.
5. Allow it to sit for 3-4 hours before serving, or even better make it the day before and keep it in the refrigerator until it’s time to enjoy. That way the pasta and veggies have time to soak up all the delicious flavor from the dressing.

Storing the Tortellini Pasta Salad

Store the pasta salad in an airtight container in the fridge for up to 4 days. The flavors deepen over time! The pasta does soak up the dressing so there is a chance you might want more or just add some olive oil and vinegar.

There is no need to reheat this make-ahead tortellini salad - it's best chilled or served at room temperature. And if you're wondering, we don't recommend freezing. The texture of tortellini and fresh veggies can become soft and mushy after thawing.

Tips & Tricks:

• Use fresh tortellini from the refrigerated section for the best texture.
• Chill before serving – this helps the flavors come together beautifully. And the pasta soaks up all that deliciousness.
• Toss with extra dressing right before serving if it looks a bit dry.
• Add even more meat for more protein. Some good choices would be pepperoni, prosciutto, bresaola, and pancetta.
• Want it spicy? Turn up the heat by adding a few dashes of red pepper flakes or hot cherry peppers.

Frequently Asked Questions

This Italian Tortellini Pasta Salad is so flavorful and hearty!

It's one of those easy recipes you’ll keep coming back to all summer long. With bold flavors, quick prep, and crowd-pleasing ingredients, it’s the perfect dish for any gathering, big or small. Whip it up for your next BBQ, meal prep it for dinner all week, or bring it to a potluck—everyone will be asking for the recipe!

More Great Salad Recipes!

• Chicken Bacon Ranch Pasta Salad
• Veggie Pasta Salad
• Mediterranean Chickpea salad
• Cobb Pasta Salad
• Jalapeño Cilantro Mexican Corn Salad
• Macaroni Salad With Dill Pickles

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If you’ve made this Italian Tortellini Pasta Salad recipe, tap the stars below to leave a recipe rating and let us know how it turned out in the comments!

Yield: 10 Servings

Italian Tortellini Pasta Salad Recipe

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This Italian Tortellini Pasta Salad is a delicious side dish for a crowd and hearty enough to make for an easy dinner!  

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

For The Pasta Salad:

Toggle ingredient group

• 12 ounces uncooked cheese tortellini
• 1 English cucumber, sliced into ½-inch rounds, then quartered
• 1 pint cherry tomatoes, cut in half
• 14 ounce can of 5-7 count artichoke hearts, quartered
• 8 ounces fresh mozzarella cheese pearls
• 1 pound Genoa salami, cut into ½ inch cubes
• ½ cup whole pitted kalamata olives
• ½ cup jarred sliced golden pepperoncini, drained
• ½ cup red onion, chopped
• ⅓ cup fresh parsley, chopped

For The Italian Salad Dressing:

Toggle ingredient group

• ½ cup extra-virgin olive oil
• ½ cup red wine vinegar
• 3 tablespoons grated Parmesan
• 4 cloves minced garlic
• 2 teaspoons onion powder
• 1 tablespoon Italian seasoning
• 1 teaspoon salt and pepper

Instructions

For The Dressing:

1. Add all the ingredients for the dressing into a mason jar or small bowl and mix together well, then set aside.

For The Pasta Salad:

1. Cook the pasta to al dente according to the package instructions (add in a few tablespoons of salt to the water for more flavor).  While the pasta is cooking, start preparing the other ingredients. Drain the pasta once cooked, and allow it to cool while you finish prepping the other ingredients.
2. Add the cucumber, tomatoes, salami, olives, pepperoncini, artichoke hearts, onions, mozzarella cheese, chopped parsley, and pasta to a large mixing bowl.
3. Then toss all the ingredients together and gently fold in the Italian dressing.
4. Allow it to sit for 3-4 hours before serving, or even better make it a day in advance and store in refrigerator until serving.  That way the pasta and veggies have time to soak up all the delicious flavor from the dressing.

Notes

I purchase salami from the deli and have them cut it really thick, about a ½
inch.  That way I can easily cut it up into cubes.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 514Total Fat 37gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 23gCholesterol 70mgSodium 1424mgCarbohydrates 24gNet Carbohydrates 21gFiber 3gSugar 3gProtein 21g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!

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If you’ve made this Italian Tortellini Pasta Salad recipe, tap the stars above in the recipe to leave a recipe rating and let us know how it turned out in the comments!

The post Italian Tortellini Pasta Salad appeared first on Taste And See.

I’ve tested these salmon bites in the air fryer to get the timing just right, so they stay juicy inside while turning perfectly crispy outside. With just a few simple ingredients, this method makes a quick, flavorful dinner anyone can master.

These crispy salmon bites in the air fryer are so easy and delicious. I'm predicting there soon to become a new family favorite recipe. 

If you enjoy this air fryer salmon recipe you should try my Mini Salmon Cakes, Baked Lemo Pepper Salmon, and my semi-homemade Bang Bang Fish Tacos next!

Why you’ll Love these Salmon Bites in the Air Fryer

• Quick + Easy – These salmon bites are perfect for busy weeknights. They are ready in under 15 minutes, including prep and cook time. It literally takes longer to preheat my oven than to make these bites in the air fryer.
• Flavor-Packed + Bang Bang Sauce – The garlic lemon seasoning adds some amazing flavor to these salmon bites. And tossing them in the creamy, spicy-sweet sauce takes these bites to the next level. They're finger-licking good! (Adjust the amount of heat by using more or less of the hot sauce.)
• Kid-Friendly + Crowd-Pleaser – These are great for the kiddos or a group of friend. You gotta love anything bites-size - right? Serve them as an appetizer, main, or a fun party snack.
• Healthy + Nutritious – These salmon bites are packed with protein and omega-3s. And since they are airfried you only need a little oil to prepare them. Plus, their gluten free. Nutritious and delicious!
• Crispy Outside + Tender Inside – The air fryer gives you a golden, crispy finish without deep frying.
• Versatile – Serve them in salmon bowls, tacos, wraps, salads, over rice or cauliflower rice — there's so many ways to enjoy!
• No Mess, No Fuss – You gotta love easy cleanup! There's no oil splatter or greasy clean-up - the air fryer keeps it simple and clean.
• Great for Meal Prep – Make several batches and reheat for meal prep, quick lunches, dinners or snacks all week long.

Salmon Bites Ingredients

For the Salmon Bites:

• Fresh salmon fillets – Skinless salmon cut into 1 to 1½-inch cubes cooks evenly in the air fryer and stays tender and flaky inside while the edges turn lightly crisp.
• Garlic powder – Adds even, savory flavor that coats every salmon bite without burning during air frying.
• Lemon pepper seasoning – Brings bright citrus flavor and gentle heat that pairs perfectly with salmon. (I only use Lawry’s brand. It adds the best flavor.)
• Salt + black pepper – Enhances the natural richness of the salmon and helps the seasoning stand out.
• Fresh garlic – Adds fresh, bold flavor and deepens the overall taste of the salmon.
• Olive oil – Helps the salmon bites crisp up in the air fryer and prevents sticking to the fryer basket.

For the Bang Bang Sauce:

• Mayonnaise – Creates a creamy, smooth base that clings perfectly to the warm salmon bites.
• Sweet chili sauce – Adds sweetness with a mild kick, giving the sauce its signature flavor.
• Sriracha – Brings heat and a little tang to balance the sauce.
• Lemon juice – Brightens and balances the sauce and keeps it from tasting too heavy or sweet.

Find the printable recipe with measurements below for these salmon bites in the air fryer.

How to Make Air Fryer Salmon Bites

The full printable recipe is below, but let me walk you through the process.

Preheat the air fryer to 400°F (200°C)or (390°F if that is the highest temp your air fryer heats to). You can also cook them in the oven - preheat to 400°F (200°C).

Prep the Salmon Fillets: If there is skin on the salmon remove it gently with a very thin filleting knife or chef's knife. Pat the salmon dry with a paper towel. Cut it into bite-sized (1-1½ inch) cubes.

NOTE: If the fish has skin on you can ask the seafood associate at the grocery store to remove the skin for you.

Season: Add the garlic powder, lemon pepper seasoning, salt, and pepper to the cut up salmon.

Mix the salmon and spices together.

Add the olive oil and fresh garlic and gently combine.

How Long to Cook Salmon Bites in the Air Fryer

Make sure the air fryer is preheated to 400°F (200°C) or (390°F if your air fryer does not reach 400°F). You can also cook them in the oven - preheat to 400°F (200°C).

Arrange the salmon in a single layer in the fryer basket. (Be sure to not over crowd.)

Air fry the salmon bites for 7–9 minutes until golden and cooked through. (Cook for 10-12 minutes if using the oven.)

Salmon bites should be cooked to an internal temperature of 135°F to 145°F when probed with a digital meat thermomter. Salmon bites are done when they're opaque and flake easily with a fork.

Make the Bang Bang Sauce: In a small bowl, whisk together mayo, sweet chili sauce, sriracha, and lemon juice.

Toss & Serve: Once the salmon is done, toss it in the sauce or serve it with the sauce on the side for dipping.

How to Store, Reheat and Freeze this Air fryer Salmon Recipe

Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Pop them back in the preheated air fryer at 400°F (or 390°F) for 2-3 minutes to heat them up again and bring back some of the crisp texture while keeping the inside moist. You can also microwave the salmon bites, but they won't have much crispiness.

Freezing: Let them cool completely, then freeze the air fryer salmon bites (without the Bang Bang sauce) on a tray, then transfer to an air tight freezer bag or container for up to 2 months. Cook from frozen in a pre-heated air fryer at 400°F (or 390°F) for 3-4 minutes.

Tips & Substitutions

• Use skinless salmon for this recipe. If the skin is on the salmon, ask the seafood department to remove it for you. Or remove it yourself with a very thin chef's knife or a filleting knife.
• Pat the salmon dry before air frying for the crispiest results.
• Preheat the air fryer. This creates a crispy, browned outside while keeping the inside moist and preventing the fish from sticking to the basket.
• Don’t overcrowd the air fryer basket – Air needs to circulate around each fish bite so leave space between them. Cook them in 2 batches unless your air fryer has space to accommodate all of the fish bites.
• Shake the air fryer basket about halfway through cooking. This helps with even cooking, and prevents them from burning.
• Substitute some or all of the mayo in the recipe with Greek yogurt for a lighter sauce.
• Make the sauce dairy-free by using vegan mayo.
• Use shrimp as a protein alternative.  (Note: The cooktime will vary.)

Flavor Variations for Tender Salmon Bites

• Add a splash of soy sauce or sesame oil to the seasoning for an umami kick.
• Swap out the sweet chili sauce with buffalo sauce for a more savory flavored sauce. Or add some cayenne pepper for more spice.
• Toss salmon in a mixture of honey, soy sauce, minced garlic, and butter for a sweet-and-savory glaze. Add ginger or rice vinegar for depth.
• Marinade salmon in a mixture of teriyaki sauce - soy sauce, garlic, and honey, then air-fry. Top with sesame seeds and green onions.
• Season salmon with olive oil, cajun seasoning, garlic powder, and paprika to create a spicy, blackened crust. Serve with a spicy garlic mayo.
• Air fry salmon with olive oil, then toss in a mixture of melted butter, minced garlic, lemon juice, and chopped parsley.

What to Serve with Air Fryer Salmon Bites (Bowls, Tacos & More)

• Layer tender salmon bites on steamed jasmine rice, fried rice, quinoa, or cauliflower rice.
• Serve over rice noodles, zoodles or lo mein.
• Add the fish bites to an Asian cuccumber salad or Asian-style slaw.
• Serve along side Roasted Parmesan Broccoli or Garlic Green Beans.
• Use as a salmon bites appetizer with bang bang dipping sauce on the side.
• Serve crispy salmon bites in lettuce wraps with Bang Bang Sauce.
• Use taco shells, corn or flour tortillas for salmon bite tacos.
• Make salmon bite bowls by adding your favorite add-ons... rice, noodles, veggies, sauce etc.

Frequently Asked Questions

How long to cook salmon in the air fryer?

Cook the salmon cubes for 7–9 minutes in a preheated air fryer at 400°F (or 390°F if your air fryer does not reach 400°F). Smaller pieces cook faster, while thicker pieces may need an extra minute. The salmon is done when it flakes easily with a fork and reaches 145°F internally.

Can I make salmon bites in the oven if I don't have an air fryer?

Yes, for sure! Cook them on a baking sheet lined with parchment paper at 400°F (200°C) for about 10-12 minutes, until crispy and golden.

Can I use frozen salmon?

Yes! Thaw it completely first and pat it dry with a paper towel - it needs to be as dry as possible. So the bites crisp up properly in the air fryer.

Can I freeze salmon bites?

Freeze the cooked salmon bites (without the Bang Bang sauce) on a tray, then transfer to an air tight freezer bag or container for up to 2 months. Cook from frozen in a pre-heated air fryer at 400°F (or 390°F) for 3-4 minutes.

Is the Bang Bang sauce spicy?

It has a mild kick, but you can reduce or skip the sriracha to make it less spicy. Or if you want more heat add more sririacha.

Can I make Air Fryer Salmon Bites ahead of time?

Yes - there are two options for making ahead...

You can cook the salmon bites ahead and reheat them in a preheated air fryer for meal prep, quick lunches, dinners and snacks.

Another alternative is to prep the salmon, seasonings and the sauce separate ahead of time. Then pat the salmon dry, toss it in the seasonings and cook just before serving. This provides the best texture.

What’s the best salmon to use?

Use a thicker cut of salmon, at least 1 inch thick. Skinless salmon is the best. You can have the seafood associate remove the skin for you. Or you do it yourself - be sure to use a very sharp knife with a thin blade.

These Air Fryer Salmon Bites are the ultimate mix of crispy, tender, sweet, and spicy.

With just a few simple ingredients and less than 10 minutes of cook time, you get juicy salmon bites in the air fryer that feel special but are easy enough for any night of the week. Whether you serve them as an appetizer, tuck them into tacos, or build a salmon bowl, this recipe is one you’ll come back to again and again.

More Easy and Delicious Air Fryer Recipes:

• Italian Meatballs in the Air Fryer
• Greek Air Fryer Chicken Kabobs
• Air Fryer Buffalo Brussels Sprouts

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If you’ve made this Salmon Bite Recipe, tap the stars below to leave a recipe rating and let us know how it turned out in the comments!

Yield: 4 servings

Air Fryer Salmon Bites

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These air fryer salmon bites are crispy on the outside, tenderon the inside, and ready in just 8 minutes. They're tossed with garlic, lemon pepper, and olive oil, then air fried until golden and finished with a creamy Bang Bang sauce for bold, sweet-spicy flavor.

Prep Time 5 minutes

Cook Time 8 minutes

Additional Time 8 minutes

Total Time 8 minutes

Ingredients

For the Salmon Bites:

Toggle ingredient group

• 1 ½ pounds skinless salmon (1 inch thick)
• ½ teaspoon garlic powder
• 1 teaspoon lemon pepper (Lawry's brand is the only one I use)
• ½ teaspoon salt & pepper
• 2 cloves of garlic minced
• 1 tablespoon olive oil
• Optional: A pinch or more of cayenne pepper

For the Bang Bang Sauce:

Toggle ingredient group

• ½ cup mayo (or greek yogurt or a combination of them)
• 2 tablespoons sweet chili sauce
• 1-2 tablespooons sriracha or other hot sauce
• 2 teaspoons fresh lemon juice

Instructions

1. Preheat the air fryer to 400°F (or 390°F) (See note about cooking in the oven.)
2. Prep the Salmon Fillets: If there is skin on the salmon remove it gently with a very thin filleting knife or chef's knife. Pat the salmon dry with a paper towel. Cut it into bite-sized (1-1½ inch) cubes.
3. Add the garlic powder, lemon pepper seasoning, salt, and pepper to the cut up salmon. and mix together.
4. Add the olive oil and fresh garlic and gently combine.
5. Make sure the air fryer has been preheated to 400°F (or 390°F). Arrange salmon in a single layer in the basket. (Be sure to not over crowd. Cook in two batches if necessary.)
6. Air fry for 7–9 minutes until golden and cooked through.
7. Make the Sauce: In a small bowl, whisk together mayo, sweet chili sauce, sriracha, and lemon juice.
8. Once salmon is cooked, drizzle or toss it with the sauce. Or serve the sauce on the side for dipping.
   

Notes

You can cook these salmon bites in the oven if I don't have an air fryer. Preheat the oven to 400°F (200°C) . Place the salmon on a baking sheet lined with parchment paper and cook for about 10-12 minutes, until crispy and golden.

⭐️⭐️⭐️⭐️⭐️
If you’ve made this Salmon Bite Recipe, tap the stars above in the recipe to leave a recipe rating and let us know how it turned out in the comments!

The post Air Fryer Salmon Bites with Bang Bang Sauce appeared first on Taste And See.