Easy Boat Dip Recipe

If you’ve seen the viral tiktok Boat Dip recipe making the rounds, you already know why everyone loves it! I had to put my own Southern spin on this summer favorite. Mine starts with chive and onion cream cheese for an extra layer of savory, herby flavor, plus fire-roasted Rotel tomatoes that bring just the right amount of smoky heat.

This Rotel ranch dip is creamy, zesty, and downright scoop-worthy, perfect for packing in a cooler and taking along for the kids snacks for boat day at the lake, bringing to a backyard cookout, serving on game day with tortilla chips, pool days, or setting out for a casual girls’ night. Wherever there’s good company and hungry folks, this Boat Dip belongs on the table!

Checkout this quick list of key ingredients you’ll need to make this simple Boat Dip: (Scroll down for the full printable recipe card and quantities.)

• Sour Cream – Sour cream gives this dip its creamy texture.
• Rotel Tomatoes – I use fire roasted Rotel tomatoes in this recipe for a mild smoky heat.
• Cream Cheese – Chive and onion cream cheese adds flavor and stabilizes the sour cream.
• Ranch Seasoning – Ranch seasoning amps up the flavor.
• Taco Seasoning – Taco seasoning gives this dip its classic Mexican dip flavor profile.
• Cheese – Shredded colby jack cheese for a cheesy taste. or sharp cheddar cheese
• Onion – Green onions add texture.
• Serving – Tortilla chips, potato chips, pita chips or crackers for serving.

How to Make Boat Dip Recipe

• Whip Sour Cream and Cream Cheese – Use an electric mixer to combine sour cream, cream cheese, ranch seasoning and taco seasoning.
• Mix-Ins – By hand stir in Rotel tomatoes, cheese and green onions until evenly distributed.
• Chill – Transfer bost dip mixture to an airtight container and chill until serving with tortilla chips, potato chips or crackers for dipping.

Kitchen Equipment to Make Boat Dip

• Electric mixer. A hand mixer to whip the sour cream and cream cheese.
• Large bowl.
• Measuring cups and measuring spoons.
• Cheese grater.
• Sharp knife and cutting board.

Recipe Variations, Tips and Substitutions

• Cream Cheese – You can use a block of plain cream cheese in place of chive and onion cream cheese.
• Sour Cream – I’ve made this rotel ranch taco dip using full-fat sour cream and light sour cream with excellent results. 
• Taco Seasoning – Use your favorite brand of store bought taco seasoning like Ortega, Taco Bell or Old El Paso. If you’d like to make your own, see my recipe for Homemade Taco Seasoning here.
• Cheese –  You can swap out the colby jack cheese using sharp cheddar cheese, monterey jack cheese or spicy pepper jack cheese.
• Spices – You can add a few dashes of hot sauce to the dip mixture for an even spicier taste.
• Chiles – You can add extra green chiles or pickled jalapeno peppers to the dip.
• Rotel Tomatoes – Boat dip is traditionally made using classic Rotel tomatoes. I prefer fire roasted tomatoes but you could also use mild, medium or hot, according to your personal taste.

Storage and Leftovers

• Leftovers – Store leftover Boat Dip in an airtight container chilled in the refrigerator for up to 3-4 days.
• Freezer – I don’t recommend freezing this leftover dip. The sour cream can separate when thawed even if you thaw it in the fridge.

More Easy Dip Recipes to Make

• Fresh Cucumber Dill Dip is good and good for you!
• Creamy Bean Dip with tortilla chips or fritos is a guaranteed hit.
• Homemade French Onion Dip elevates this party staple.
• Buffalo Chicken Dip features all of the same flavors we love about classic buffalo wings.
• Easy Baked Mexican Fiesta Dip will get the party started.
• Easy Million Dollar Dip is a potluck rock star.
• Slow Cooker Queso Blanco Dip is perfect for game day.
• Gooey Three Cheesesteak Dip will thrill the carnivores in your life.
• Hummus Recipe from Food Network.

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Boat Dip Recipe

This creamy, flavorful Boat Dip puts a delicious Southern spin on the viral summer favorite. Chive and onion cream cheese adds extra savory flavor, while fire-roasted Rotel brings a smoky kick. It comes together in minutes and is perfect for serving with tortilla chips at the lake, summer gatherings, cookouts, game day, or any casual gathering year-round.

Course Appetizer

Cuisine American, Southern

Keyword boat-dip-recipe, easy-boat-dip

Prep Time 10 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 12 servings

Calories 166kcal

Ingredients

• 1 16 oz container sour cream
• 1 8 oz chive and onion cream cheese softened
• 1 1 oz packet ranch seasoning
• 2 Tbsp taco seasoning
• 2 cups shredded colby jack cheese or sharp cheddar cheese
• 1 10 oz can Rotel tomatoes
• 4 large green onions thinly sliced
• tortilla chips, potato chip or crackers for serving

Instructions

• In a large bowl use an electric mixer on medium-high speed to whip together the sour cream, cream cheese, ranch seasoning and taco seasoning until fluffy and combined.
• By hand stir in shredded cheese, tomatoes and green onions, reserving a small amount of green onions for garnishing.
• Cover bowl with plastic wrap or transfer dip mixture to an airtight container and chill in the fridge for at least 4 hours.
• Serve garnished with reserved green onions alongside tortilla chips, potato chips, veggies, fritos scoops, pita chips or crackers for dipping.

Notes

• Cream Cheese – You can use a block of plain cream cheese in place of chive and onion cream cheese.
• Sour Cream – I’ve made this rotel ranch taco dip using full-fat sour cream and light sour cream with excellent results. 
• Taco Seasoning – Use your favorite brand of store bought taco seasoning like Ortega, Taco Bell or Old El Paso. If you’d like to make your own, see my recipe for Homemade Taco Seasoning here.
• Cheese –  You can swap out the colby jack cheese using sharp cheddar cheese, monterey jack cheese or spicy pepper jack cheese.
• Spices – You can add a few dashes of hot sauce to the dip mixture for an even spicier taste.
• Chiles – You can add extra green chiles or chopped pickled jalapeno peppers to the dip mixture.
• Rotel Tomatoes – Boat dip is traditionally made using classic Rotel tomatoes. I prefer fire roasted rotel tomatoes, but you can use either one. Choose mild, medium or hot, according to your personal taste.

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 3g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 186mg | Potassium: 99mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 2mg | Calcium: 196mg | Iron: 0.3mg

The post Boat Dip Recipe appeared first on melissassouthernstylekitchen.com.

Easy Caramel Apple Fluff Recipe

Fluff salads and desserts are a year-round favorite at our house. They’re wonderfully easy to make, always a hit with a crowd, and the flavor combinations are practically endless. There’s just something about a big bowl of creamy, fluffy goodness that feels right at a Southern gathering, whether it’s a backyard cookout, holiday table, church supper, potluck, or family get-together.

I especially love making fluff desserts when I need something sweet using simple ingredients without turning on the oven. This Caramel Apple Fluff is right at home on a fall dessert table, but don’t feel like you have to wait for apple season to enjoy it. It’s also a fun addition to Halloween parties, Thanksgiving gatherings, tailgates, and cozy weekend suppers. Serve it as a dip with graham crackers and vanilla wafers for a casual treat, or spoon it into a pretty serving bowl and let it take center stage as an easy no-bake dessert. That’s the beauty of fluff recipes, they’re easy, versatile, and always ready to make an occasion feel a little sweeter.

Key ingredients to make Caramel Apple Fluff Salad Recipe: (Scroll down for full printable recipe card and quantities)

• Instant Pudding Mix – Two packages of butterscotch instant pudding mix (or caramel pudding mix, if you can find it!)
• Liquid – Half and half to make the pudding mixture.
• Cream Cheese – Softened cream cheese gives this fluff a creamy texture.
• Apples – Granny Smith apples for crunch.
• Whipped Topping – Whipped topping like Cool Whip or fresh whipped cream, adds a light and airy texture.
• Candy Bar – Snickers bars diced into bite-size pieces adds a decadent chewy element.
• Mini Marshmallows – Marshmallows add a softness to the texture that’s classic in fluff recipes.
• Nuts and Toffee Chips– Salted peanuts add a salty element to balance the sweetness of the toffee bits.
• Caramel Drizzle and Chocolate Topping – Caramel ice cream topping or dulce de leche, plus semi-sweet chocolate chips melted with heavy cream.

How to Make Caramel Apple Fluff Recipe

• Cream Cheese – Whip cream cheese until light and fluffy.
• Whip Pudding – Whip together the pudding mix and half and half until thickened, but still pourable.
• Combine – Add to the cream cheese. Continue to whip for 2-3 minutes or until completely smooth.
• Mix-ins – By hand fold in the apples, marshmallows, candy bars and peanuts. Stir into the pudding until evenly distributed.
• Add Whipped Topping – Fold in 1/2 of the whipped topping. Pour into a 13×9-inch dish.
• Whipped Cream – Frost the top with the remaining whipped topping.
• Garnish – Arrange the remaining candy bar, peanuts, bits-o-brickle and cup marshmallows over the whipped topping.
• Melt Chocolate – In a microwave safe bowl melt together the chocolate chips and heavy cream until smooth.
• Top with Chocolate – Drizzle with melted chocolate and caramel.
• Refrigerate – Chill until serving.

Kitchen Equipment to Make Caramel Apple Fluff

• Electric mixer. You can use a hand mixer or a stand mixer.
• Large bowl and medium bowl.
• 13-inch dish or cake pan.
• Measuring cups and measuring spoons.
• Apple corer and peeler.
• Sharp knife and chopping board.
• Large rubber spatula or spoon.

Recipe Variations, Tips and Substitutions

• Caramel Pudding Mix – It can be harder to find caramel instant pudding mix these days. If you’re unable to find it. rest assured that instant butterscotch will work perfectly fine.
• Caramel Pudding Substitute – Another option is to use two (3.4 oz) boxes of cheesecake pudding mix instead. When adapting, use 8 ounces of caramel syrup or ice cream topping in place of one cup of half and half to make the pudding mixture, then proceed with the recipe as written.
• Delicious Apples – I choose to use Granny Smith apples in this recipe, as this fluff dessert isn’t short on sweetness. A tart apple is needed to balance the flavors. You could also use honeycrisp, braeburn or your favorite variety of delicious apples.
• Add Toppings Before Serving – You can wait and drizzle the caramel and warm chocolate ganache on top just before serving for a softer texture. The topping is also delicious chilled, so either way you’re bound to be the talk of the town.
• Make-Ahead Tip – While this version begins with fresh apples, it’s perfectly fine to prepare and assemble this caramel apple fluff the night before you’d like to serve it. The apples are coated with the pudding mixture which prevents them from oxidizing and turning brown.

More Dessert Fluffs to Make

• When I’m in the mood to change things up, there’s always another fluff to make. If I want a little taste of the islands, I’ll whip up my Hawaiian Pineapple Coconut Fluff with crushed pineapple.
• At Christmas I have to make homemade Cranberry Fluff served as a sweet treat or a side dish in the South.
• For a bit of nostalgia, my quick and creamy 5-Minute Watergate Salad never disappoints.
• When there’s no time to bake, this easy Cherry Pie Fluff comes together in no time flat.

Storage and Leftovers

• Leftovers – Store Chocolate Drizzled Caramel Apple Fluff in an airtight container chilled in the refrigerator for up to 3 days.
• Freezer – I don’t recommend freezing caramel apple fluff as the fresh apples can break down when thawed, even if it’s thawed in the fridge.

More Southern Caramel Desserts to Make

• Homemade Caramel Dipped Apples a fun task the whole family can get in on making.
• Make Homemade Dulce de Leche in your slow cooker for gift giving and drizzling on ice cream and cake or use as a dip for fruit.
• Pecan Praline Caramel Trifle is a dessert for any special occasion.
• Delicious crumb topped Caramel Apple Crisp served a la mode.
• Drizzle this Salted Caramel Sauce over ice cream, pound cake, pies or as a dip with fresh fruit.
• Scratch made Caramel Bundt Cake is a real treat.
• You may also like to try these Caramel Apple Crumble Bars from Mom on Timeout.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Kitchen Utensils
• Mixer
• Measuring Set
• Mixing Bowls

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Caramel Apple Fluff

This creamy Caramel Apple Fluff is loaded with crisp Granny Smith apples, butterscotch pudding, fluffy whipped cream, and chunks of Snickers candy bars. Finished with caramel, chocolate ganache, salted peanuts, and toffee bits, it’s an easy no-bake dessert that’s perfect for fall gatherings, potlucks, holidays, and family celebrations.

Course Dessert

Cuisine American, Southern

Keyword caramel-apple-fluff, chocolate-drizzled-caramel-apple-fluff

Prep Time 25 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 12 servings

Calories 588kcal

Author Melissa Sperka

Ingredients

• 1 8 oz block cream cheese softened
• 2 3.4 oz boxes butterscotch instant pudding mix or caramel instant pudding mix (See Cook's note)
• 4 cups half and half (or whole milk)
• 4 cups Granny Smith apples cored and diced
• 1 10 oz package fun size Snickers Bars unwrapped and cubed
• 2 1/2 cups mini marshmallows divided use
• 1 cup salted peanuts roughly chopped, divided use
• 1 16 oz container of frozen whipped topping, thawed OR 4 cups sweetened fresh whipped cream divided use
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 1/2 cup thick caramel ice cream topping or dulce de leche warmed slightly to drizzle consistency
• 1/3 cup bits-o-brickle toffee bits

Instructions

• In a medium bowl use an electric mixer on medium speed to whip together the pudding mix with the half and half for 2 minutes until thickened, but still pourable.
• In a separate large bowl use the mixer on medium-high speed to whip the cream cheese until creamed and fluffy.
• Add the pudding mixture to the cream cheese. Continue to whip pudding mixture for 2-3 minutes or until completely smooth.
• By hand fold in the apples, 2 cups marshmallows, 1/2 of cubed candy bars and 3/4 cup peanuts. Stir into the pudding mixture until evenly distributed.
• To the bowl add 1/2 of the whipped topping. (Or 2 cups whipped cream) Stir to combine. Pour apple fluff mixture into a 13-inch dish or cake pan.
• Frost the top with the remaining whipped topping.
• Garnish the Top: Arrange the remaining cubed candy bars, 1/4 cup peanuts, bits-o-brickle and 1/2 cup marshmallows over the whipped topping.
• In a microwave safe dish melt together the chocolate chips and heavy cream in 20 second increments stopping to stir each time. Repeat until smooth.
• Warm caramel sauce, if needed just until it reaches pouring consistency. Drizzle top with melted chocolate and caramel.
• Chill for 4 hours prior to serving.

Notes

• Caramel Pudding Mix – It can be harder to find caramel instant pudding mix these days. If you’re unable to find rest assured that instant butterscotch will work fine. Another option is to use two (3.4 oz) boxes of cheesecake pudding mix instead. When adapting, use 8 ounces of caramel syrup or ice cream topping in place of one cup of half and half to make the pudding mixture, then proceed with the recipe as written.
• Apples – I choose Granny Smith apples in this dessert as this fluff isn’t short on sweetness. A tart apple is needed to balance the flavors. You could also use honeycrisp, braeburn or your favorite variety of delicious apples.
• Add Toppings Before Serving – You can wait and drizzle the caramel and warm chocolate ganache on top just before serving for a softer texture. The topping is also delicious chilled, so either way works.
• Make-Ahead Tip – While this version begins with fresh apples, it’s perfectly fine to prepare and assemble this caramel apple fluff the night before you’d like to serve it. The apples are coated with the pudding mixture which prevents them from oxidizing and turning brown.

Nutrition

Serving: 1serving | Calories: 588kcal | Carbohydrates: 69g | Protein: 8g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 505mg | Potassium: 302mg | Fiber: 3g | Sugar: 45g | Vitamin A: 469IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 1mg

The post Caramel Apple Fluff appeared first on melissassouthernstylekitchen.com.

What’s the Best Mushroom Variety to Use for Cooking?

The short answer? Use your favorite mushrooms, or a combination of them. There’s really no wrong way to go about it.

For this recipe, I use a combination of baby portabella and cremini mushrooms, both of which are easy to find at our local grocery store. Porcini mushrooms are another favorite of mine, and if I happen to get my hands on fresh chanterelles or morels, you can bet they’ll be making their way into the skillet, too. Shiitake mushrooms have a meaty texture and earthy flavor that’s really appealing. 

If you’re curious about the different textures, varieties and how they’re best used, you can read more about the 12 most common mushroom varieties on Country Living.

Easy Sauteed Mushrooms with Garlic Butter Recipe

Sautéed mushrooms are a staple on steakhouse menus across the country, and I have to say, they’re a regular at our table, too. They’re one of those simple side dishes that seem to make just about everything taste a little better.

Serve them alongside your favorite grilled steaks, burgers, chicken, or pork for an easy supper, especially when the grill is fired up during the warmer months. They’re also delicious spooned over skillet-fried chicken, mashed potatoes, or anything that could use a little extra buttery, savory goodness. I especially love serving them with my Skillet Fried Chicken with Bacon, Onion and Mushroom Gravy.

Simple ingredients to make Sauteed Mushrooms with Garlic Butter: (Scroll down for full printable recipe card and quantities.)

• Mushrooms – A combination of baby portabella mushrooms and cremini mushrooms are the stars of this easy side dish.
• Fats – Using a combination of butter and olive oil prevents the milk solids in the butter from burning, but still adds to the rich flavor.
• Garlic and Onion – Fresh garlic and mild shallot or red onion for a mild onion flavor.
• Liquid – Beef stock or red wine to deglaze the pan.
• Sauce – Teriyaki sauce or soy sauce expands the flavor profile.
• Spices – Salt, black pepper or crushed red pepper flakes. Or, use both.
• Fresh Herbs – Fresh thyme for a fresh earthy flavor.

How to Make Sauteed Mushrooms with Garlic Butter Recipe

• Clean and Prep Mushrooms – Clean mushrooms using a mushroom brush or damp paper towel.
• Prepare Skillet – Melt butter and oil over medium-high heat in a large skillet.
• Brown Mushrooms – Cook mushrooms in a single layer in 2 batches adding remaining butter and oil to the skillet between batches. Allow mushrooms to cook without flipping to char. Remove to a platter using a slotted spoon.
• Cook Shallots – To the pan add shallot and garlic, saute until softened and fragrant Add red wine, teriyaki sauce, salt and black pepper, scraping any brown bits from bottom of pan.
• Combine – Add mushrooms back to skillet, toss with sauce.
• Serve – Garnish with fresh thyme and serve immediately.

Kitchen Equipment to Make Garlic Butter Mushrooms

• Large skillet.
• A sharp knife and chopping board.
• Measuring cups and measuring spoons.
• Large slotted spoon.
• Plate or platter.

Recipe Variations, Tips and Substitutions

• Mushrooms – You can make this recipe using your favorite variety of mushrooms. Simple white button mushrooms, shiitake mushrooms, portabella mushrooms, porcini mushrooms or any fresh mushroom combination that you enjoy. You can also use dried shiitakes, just soak them in boiling water to plump prior to sauteeing.
• Cleaning Mushrooms – You should never submerge mushrooms in water. They’re like sponges and will absorb too much liquid which in essence, will ruin them. To clean them, brush them with a vegetable brush or using a clean lint free kitchen towel that’s damp to remove dirt.
• Use a Large Skillet – It’s best to sauté mushrooms in a single layer in a hot skillet to allow them time to brown on each side before turning. If you fill the skillet, they tend to steam when liquid is released and won’t get that crust that makes them so tasty.
• Beef Stock – Depending on your personal preference, you can deglaze the pan with either beef stock, beef broth, red wine or white wine according to your preference.
• Fresh Herbs – If you’d like, you could replace the thyme another fresh herb such as rosemary, chives, parsley, basil or tarragon. Adjust the amount called for specific to the flavor or the alternate herb chosen.
• Serving Options – These mushrooms are delicious with your grilling favorites, like steak, burgers, chicken or pork chops. They can also be served in stir frys, as a topping over cheesy grits or polenta, added to eggs, omelets, as a topping for pizza or pasta or added to creamy risotto. Add a salad and it’s a meal!

Storage and Leftovers

• Leftovers – Store cooked Sauteed Mushrooms in an airtight container chilled in the refrigerator for up to 2 days.
• Reheating – Reheat in a non stick skillet over medium heat, in the microwave or in your air fryer.
• Freezer – You can freeze leftovers for up to 1 month. Thaw in the fridge and reheat just before serving.

Dishes to Serve with Sauteed Mushrooms

• Enjoy these mushrooms with Garlic Butter Steak Bites.
• Juicy Baked Chicken Breasts served on a toasted hoagie roll with these mushrooms and melted cheese would be a delicious meal option.
• Thinly sliced Chili Rubbed Skirt Steak.
• Chili Rubbed Pork Loin Roast is tender and juicy.
• Add them to these open faced Hot Roast Beef Sandwiches.
• Garlic Brown Sugar Chicken and rice.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items: 

• Knives and Chopping Board
• Measuring Set
• Skillet
• Kitchen Utensils

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Sauteed Mushrooms with Garlic Butter

These easy sautéed mushrooms are cooked in rich garlic butter until golden, tender, and full of savory flavor. They’re the perfect Southern-style side dish for steak, chicken, pork, or just about any meal that could use a little something extra.

Course Appetizer, Side Dish

Cuisine American, Southern

Keyword sauteed-mushrooms-recipe, simple-sauteed-mushrooms

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 6 servings

Calories 153kcal

Ingredients

• 2 lbs baby portabella and cremini mushrooms (2 lbs total) Or a mixed variety of your favorite mushrooms i.e. portabella, shiitake, button, porcini
• 4 Tbsp butter
• 2 Tbsp olive oil
• 1 medium shallot or 1/4 cup red onion finely chopped
• 3 large cloves garlic minced
• 1/4 cup red wine or beef stock
• 2 Tbsp teriyaki or soy sauce
• 1 tsp salt adjust to taste
• 1/2 tsp black pepper or red pepper flakes
• 1 sprig fresh thyme, leaves only

Instructions

• Clean mushrooms using a mushroom brush or damp paper towel. Slice 1/4-1/3-inch thick.
• In a large heavy bottomed skillet (12 inch) melt 2 Tbsp butter and 1 Tbsp oil over medium-high heat.
• Cook mushrooms in a single layer in 2 batches, adding remaining butter and oil to the skillet between batches. Allow mushrooms to cook without flipping for 3-5 minutes. Remove to a platter using a slotted spoon.
• To the pan add shallot and garlic. Add additional drizzle of oil, if needed. Saute for 1-2 minute until softened and fragrant Add red wine (OR beef stock), teriyaki sauce, salt and black pepper, scraping any brown bits from bottom of pan.
• Add mushrooms back to skillet, toss with sauce. Add crushed red pepper flakes, if using.
• Garnish with fresh thyme and serve immediately.

Notes

• Mushrooms – You can make this recipe using your favorite variety of mushrooms. Simple white button mushrooms, shiitake mushrooms, portabella mushrooms, porcini mushrooms or any fresh mushroom combination that you enjoy. You can also use dried shiitakes, just soak them in boiling water to plump prior to sauteeing.
• Cleaning Mushrooms – You should never submerge mushrooms in water. They’re like sponges and will absorb too much liquid which in essence, will ruin them. To clean them, brush them with a vegetable brush or using a clean lint free kitchen towel that’s damp to remove dirt.
• Use a Large Skillet – It’s best to sauté mushrooms in a single layer in a hot skillet to allow them time to brown on each side before turning. If you fill the skillet, they tend to steam when liquid is released and won’t get that crust that makes them so tasty.
• Beef Stock – Depending on your personal preference, you can deglaze the pan with either beef stock, beef broth, red wine or white wine according to your preference.
• Fresh Herbs – If you’d like, you could replace the thyme another fresh herb such as rosemary, chives, parsley, basil or tarragon. Adjust the amount called for specific to the flavor or the alternate herb chosen.
• Serving Options – These mushrooms are delicious with your grilling favorites, like steak, burgers, chicken or pork chops. They can also be served in stir frys, as a topping over cheesy grits or polenta, added to eggs, omelets, as a topping for pizza or pasta or added to creamy risotto. Add a salad and it’s a meal!

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 9g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 731mg | Potassium: 722mg | Fiber: 1g | Sugar: 4g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

The post Sauteed Mushrooms with Garlic Butter appeared first on melissassouthernstylekitchen.com.

Easy Garlic Brown Sugar Chicken Recipe

My kitchen is much like yours, chicken makes its way onto the supper table in just about every form imaginable. This Garlic Brown Sugar Chicken is one of those recipes I turn to when the day has been long and there’s not much time to fuss over dinner. It comes together in minutes, making it just right for busy weeknights, last-minute suppers, or those evenings when you need something hearty and homemade without a lot of work.

Serve it with rice and a simple vegetable, and you’ve got a comforting meal filled with sweet and savory flavors that the whole family will gladly gather around the table for. That’s a weekday win!

Key ingredients you’ll need to make Garlic Brown Sugar Chicken: (Scroll down for full printable recipe card and quantities.)

• Chicken – Boneless skinless chicken breasts.
• Sugar – Light brown sugar for sweetening the brown sugar sauce.
• Garlic – Fresh garlic for an earthy flavor.
• Olive Oil and Butter – Olive oil for browning the chicken and butter adds richness to the sauce.
• Flour – All purpose flour gives the chicken a light coating for browning.
• Spices – Salt, black pepper, ground ginger and crushed red pepper flakes for heat.
• Cornstarch – Cornstarch thickens the sauce.
• Flavorings – Honey and teriyaki sauce add dimension to the sauce.
• Citrus – Lime juice or lemon juice balances the taste.

How to Make Garlic Brown Sugar Chicken Recipe

• Sift Dry Ingredients – Whisk together flour, salt and pepper. Dust chicken on all sides. 
• Brown Chicken Breasts – Brown chicken pieces in olive oil, cooking just until golden brown and juices run clear. Adjust depending on thickness. Remove from pan to a platter, keep warm.
• Make Brown Sugar Garlic Sauce – Add butter and garlic to pan. Cook over medium-high heat scraping any brown bits from bottom of skillet.
• Thicken Sauce with Cornstarch – Dissolve cornstarch in chicken broth. Lower heat to medium. Whisk into pan with brown sugar, honey, teriyaki, lime juice, red pepper flakes and ginger. Stir constantly until brown sugar is melted and a sauce forms. 
• Combine – Add chicken back to pan and spoon sauce over chicken. Simmer 1 minute.
• Serve immediately over cooked rice garnished with green onion.

Kitchen Equipment to Make Brown Sugar Chicken

• Large skillet. You can use a cast iron skillet or a nonstick skillet.
• Sharp knife and cutting board.
• Measuring cups and measuring spoons.
• Balloon whisk.
• Shallow bowl or plate.
• Small bowl.

Recipe Variations, Tips and Substitutions

• Chicken – You can adapt this recipe using boneless skinless chicken thighs. Cook until the chicken thighs reach an internal temperature of 165 degrees f to be certain they’re cooked through.
• Brown Sugar – You can use dark brown sugar for a stronger molasses flavor.
• Teriyaki Sauce – The sauce for this chicken has Asian flair thanks to the addition of teriyaki sauce. You can use lower sodium teriyaki sauce or soy sauce, and adjust the amount using more or less to your personal taste. Likewise, if you’re family enjoys sauce, the ingredient amounts easily double.
• Spice – You can adjust the amount of red pepper flakes to your taste using more for extra heat or less for a milder flavor. You could also use a dash or cayenne or replace with smoked paprika.
• Garlic – While fresh garlic works the best for this dish, some days we all need to improvise. You could use 1 teaspoon garlic powder or granulated garlic whisking it into the sauce. Taste and adjust the amount to your personal preference.
• Breading – The chicken breasts in this recipe aren’t heavily breaded. The light dusting of flour gives it just enough of a coating for crunch, and it adds flavor to the dish overall. It also helps soak up the sauce and coat the chicken pieces beautifully.
• Fresh Herbs – You can garnish with chives, thyme or parsley.
• Serving Options – This Garlic Brown Sugar Chicken is especially tasty with rice, but is also works well alongside a baked potato and mashed potatoes, buttered egg noodles or sliced and served on a salad. You can also pile it on toasted kaiser rolls and enjoy as a sandwich.

Storage and Leftovers

• Leftovers – Store cooked Brown Sugar Chicken in an airtight container or wrapped in foil chilled in the refrigerator for up to 3 days. You can slice and serve cold on salads or sandwich wraps.
• Reheating – Reheat gently in the microwave in single servings or in a nonstick skillet over medium heat.
• Freezer – You could also freeze leftovers in freezer bags or freezer safe containers for up to 3 months. Thaw in the fridge and reheat just before serving.

More Easy Chicken Recipes to Make

• Skillet made Smothered Asiago Chicken is covered with spinach, mushrooms and cheese.
• Nutty Pistachio Crusted Chicken.
• Easy Chicken Cakes with a spicy remoulade sauce make an easy weeknight meal.
• Crispy Oven Fried Parmesan Chicken can be drizzled with warm marinara sauce and served with pasta.
• Southern Style Chicken Salad can be used for snacking, turned into lettuce wraps, sandwiches and more.
• Chicken Roasted with Lemon and Rosemary is Sunday supper for any day of the week.
• Slice and layered in this Chicken Bacon Ranch Layer Salad.

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Garlic Brown Sugar Chicken

Garlic Brown Sugar Chicken is the kind of easy skillet supper you’ll want to keep in your back pocket. Tender chicken is coated in a sweet and savory garlic brown sugar sauce, then cooked until beautifully caramelized and flavorful. Serve it over fluffy rice with steamed vegetables for a simple, satisfying weeknight meal that comes together in no time.

Course Main Course, Poultry

Cuisine American, Southern

Keyword brown-sugar-chicken, eacy-chicken-breast-recipes, garlic-brown-sugar-chicken

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 582kcal

Ingredients

• 4 8 oz boneless skinless chicken breasts
• 1/4 cup all purpose flour
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 3 Tbsp extra virgin olive oil additional, as needed
• 3 Tbsp salted butter
• 4 cloves garlic minced
• 1/2 cup low sodium chicken broth
• 1 tsp cornstarch
• 1/3 cup light brown sugar
• 3 Tbsp honey
• 2 Tbsp teriyaki sauce
• 1 Tbsp lime or lemon juice
• 1/2 tsp red pepper flakes
• 1/4 tsp ground ginger

Instructions

• Pat dry chicken pieces with a paper towel. In a shallow bowl, whisk together flour, salt and black pepper. Dust chicken on all sides. 
• In a large skillet over medium-high heat, heat olive oil. Add chicken breasts and let cook until golden brown and cooked through, around 6-8 minutes per side (depending on thickness) or until juices run clear. Adjust time depending on thickness. Remove from pan to a platter, keep warm.
• Add butter and garlic to pan. Cook over medium-high heat for 1 minute and butter has melted scraping any brown bits from bottom of skillet.
• In a small bowl, dissolve cornstarch in chicken broth. Lower heat to medium.
• Whisk cornstarch mixture into pan along with brown sugar, honey, teriyaki, lime juice, red pepper flakes and ginger. Stir constantly until brown sugar is melted and a sauce forms. (Sauce easily doubles!)
• Add chicken back to pan and spoon sauce over chicken. Simmer 1 minute.
• Serve immediately with cooked rice, drizzle with sauce and garnish with green onion.

Notes

• Chicken – You can adapt this recipe using boneless skinless chicken thighs. Cook until the chicken thighs reach an internal temperature of 165 degrees f to be certain they’re cooked through.
• Brown Sugar – You can use dark brown sugar for a stronger molasses flavor.
• Teriyaki Sauce – The sauce for this chicken has Asian flair thanks to the addition of teriyaki sauce. You can use lower sodium teriyaki sauce or soy sauce, and adjust the amount using more or less to your personal taste. Likewise, if you’re family enjoys sauce, the ingredient amounts easily double.
• Spice – You can adjust the amount of red pepper flakes to your taste using more for extra heat or less for a milder flavor. You could also use a dash or cayenne or replace with smoked paprika.
• Garlic – While fresh garlic works the best for this dish, some days we all need to improvise. You could use 1 teaspoon garlic powder or granulated garlic whisking it into the sauce. Taste and adjust the amount to your personal preference.
• Breading – The chicken breasts in this recipe aren’t heavily breaded. The light dusting of flour gives it just enough of a coating for crunch, and it adds flavor to the dish overall. It also helps soak up the sauce and coat the chicken pieces beautifully.
• Fresh Herbs – You can garnish with chives, thyme or parsley.
• Serving Options – This Garlic Brown Sugar Chicken is especially tasty with rice, but is also works well alongside a baked potato and mashed potatoes, buttered egg noodles or sliced and served on a salad. You can also pile it on toasted kaiser rolls and enjoy as a sandwich.

Nutrition

Serving: 1serving | Calories: 582kcal | Carbohydrates: 41g | Protein: 53g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 1167mg | Potassium: 118mg | Fiber: 1g | Sugar: 32g | Vitamin A: 340IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

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Easy Chocolate Banana Bread Recipe

Banana bread just screams comfort, doesn’t it? There’s something downright homey about pulling a warm loaf of homemade banana bread from the oven, especially when it’s packed with ripe, sweet bananas and has that wonderfully moist, tender texture we all love. And let’s be honest, it’s also one of the best ways to put those overripe bananas sitting on the counter to good use!

My family loves banana bread in pretty much every form, and I can’t say I blame them. Whether it’s creamy and cozy banana pudding bread, tender banana muffins or decadent Reese’s peanut butter banana bread, there’s never much left after it hits the kitchen counter. This chocolate banana bread is another family favorite, combining the classic flavor of homemade banana bread with rich chocolate and plenty of chocolate chips. It’s easy enough for a lazy weekend bake but special enough to serve for breakfast, brunch or an afternoon treat. Grab those spotty bananas and let’s get baking!

Key ingredients you’ll need to make moist Chocolate Banana Bread: (Scroll down for full printable recipe card and quantities.)

• Flour – All purpose flour forms the base of the banana bread batter.
• Fresh Bananas – Ripe bananas give this bread its signature flavor.
• Sugar – A combination of granulated sugar (white sugar) and light brown sugar for sweetness.
• Cocoa Powder – Dark unsweetened cocoa powder or dutch process cocoa for a deep chocolate flavor.
• Leavening – Baking soda gives rise to the batter while baking.
• Salt – Salt balances the flavor.
• Whole Eggs – Large eggs stabilize the batter.
• Liquid – Buttermilk for moisture.
• Chocolate Chips – Semi sweet chocolate chips for a double chocolate flavor.
• Butter – Melted butter for richness.
• Flavoring – Vanilla extract enhances the flavor.

How to Make the BEST Chocolate Banana Bread Recipe

• Heat Oven and Prepare Pan – Preheat oven to 350°F. Spray a 9×5-inch loaf pan with baking spray.
• Sift Dry Ingredients – Whisk together flour, cocoa, baking soda and salt.
• Wet Ingredients – In a separate bowl use a fork to mash bananas. Stir in buttermilk, granulated sugar, brown sugar, butter, egg and vanilla.
• Combine – Add wet to dry ingredients, stir by hand with a large spoon or spatula until fully moistened. (Or using an electric mixer).
• Fold in Chocolate Chips – Stir in 3/4 cup chocolate chips.
• Transfer to Pan – Spread batter into prepared loaf pan. Sprinkle top with reserved chocolate chips.
• Oven – Bake until a toothpick inserted into the center shows moist crumbs.
• Serve – Cool in pan for 15 minutes then remove to a cooling rack to cool completely.

Kitchen Equipment to Make Chocolate Chip Banana Bread

• Electric mixer. You can use a stand mixer fitted with the paddle attachment or a hand mixer.
• Balloon whisk.
• Measuring cups and measuring spoons.
• Large bowl, medium bowl, small bowl.
• Large 9×5-inch or 10-inch loaf pan.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Chocolate Chips – You can use semi-sweet chips, dark chocolate chips or milk chocolate chips in this banana bread recipe. You can also use more than 1/4 cup on top. You could even swap half out for peanut butter chips.
• Nuts – You could add 1 cup of chopped nuts along with the chocolate chips. Try walnuts, peanuts or pecans.
• Cocoa Powder – To achieve the intense chocolate flavor, Dutch process or Special Dark cocoa is best. No worries about it being overpowering, it complements the banana flavor and doesn’t overtake it. If you only have classic unsweetened cocoa powder on hand you can use instead, when doing so, the chocolate flavor isn’t quite as intense.
• Butter – You can use salted butter or unsalted butter. You could also replace melted butter with vegetable oil.
• Buttermilk – You could use sour cream in place of buttermilk.
• Pan Options – As you can see in the images, I baked this banana bread in a non-stick metal 9×5-inch pan. If your pan is smaller, consider dividing the batter into 2 smaller pans or make several mini loaves to prevent it from overflowing.
• Test Before Removing from the Oven – Always test the thickest portion of the bread with a toothpick or cake tester prior to removing from the oven. Look for moist crumbs.
• Serving Options – You can serve this quick bread at room temperature, chilled or warm with a scoop of vanilla ice cream for dessert.

Storage and Leftovers

• Leftovers – You can store this chocolate banana bread at room temperature in an airtight container, wrapped in plastic wrap or aluminum foil for up to 3 days. You can store it in the refrigerator for up to 5 days.
• Reheating – While it’s not necessary to reheat chocolate banana bread, you can if you wish. Reheat in individual servings in the microwave. 
• Freezer – This chocolate banana bread freezes well and can be kept for up to 3 months in the freezer. Thaw in the fridge just before serving.

More Banana Recipes to Make

• Meringue topped Old Fashioned Banana Pudding.
• A delicious fresh Banana Cake frosted with a luscious cream cheese frosting.
• Crispy Banana Fritters are perfect for brunch, dessert or an afternoon pick-me-up.
• Banana Pudding Cupcakes are a viral Pinterest sensation.
• Banana Pudding Lush is a fusion dessert you’ll love.
• Mile High Banana Cream Pie is proof no skimpy pies are allowed in my kitchen.
• Make-ahead Frozen Chocolate Peanut Butter Banana Bites perfect for after school snacking.
• You may also enjoy this Mixed Berries and Banana Smoothie from Food Network.

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Helpful Kitchen Items:

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Chocolate Banana Bread Recipe

This easy Chocolate Banana Bread is moist, rich, and packed with ripe bananas and melty chocolate chips. It’s a delicious twist on classic banana bread and the perfect way to use up those overripe bananas!

Course Bread, Cake, Dessert

Cuisine American, Southern

Keyword banana-bread-recipes, chocolate-banana-bread, chocolate-chip-banana-bread

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Cooling time 2 hours hours

Total Time 3 hours hours

Servings 10 slices

Calories 394kcal

Ingredients

• 2 cups all purpose flour
• 1/2 cup Dutch process or Hershey's Special Dark cocoa
• 2 tsp baking soda
• 1/2 tsp salt
• 3 medium ripe bananas (around 1 1/2 cups mashed) mashed
• 1 cup buttermilk or 8 oz sour cream
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/3 cup butter melted
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi sweet chocolate chips divided

Instructions

• Preheat oven to 350°F. Spray a 9×5-inch loaf pan with baking spray. Set aside.
• In a medium mixing bowl, use a whisk to sift together flour, cocoa, baking soda and salt.
• In a separate bowl use a fork to mash bananas. Whisk in buttermilk, granulated sugar, brown sugar, butter, egg and vanilla.
• Add wet to dry ingredients, mixing by hand with a large spoon or spatula until fully moistened. Mix in 3/4 cup chocolate chips.
• Spread into prepared loaf pan. Sprinkle top with reserved chocolate chips. (You may use more chocolate chips on top, if desired)
• Bake for 50-60 minutes or until a toothpick inserted into the center shows moist crumbs.
• Cool in pan for 15 minutes then remove to a cooling rack to cool completely then slice and serve.

Notes

• Chocolate Chips – You can use semi-sweet chips, dark chocolate chips or milk chocolate chips in this banana bread recipe. You can also use more than 1/4 cup on top. You could even swap half out for peanut butter chips.
• Nuts – You could add 1 cup of chopped nuts along with the chocolate chips. Try walnuts, peanuts or pecans.
• Cocoa Powder – To achieve the intense chocolate flavor, Dutch process or Special Dark cocoa is best. No worries about it being overpowering, it complements the banana flavor and doesn’t overtake it. If you only have classic unsweetened cocoa powder on hand you can use instead, when doing so, the chocolate flavor isn’t quite as intense.
• Butter – You can use salted butter or unsalted butter. You could also replace melted butter with vegetable oil.
• Buttermilk – You could use sour cream in place of buttermilk.
• Pan Options – As you can see in the images, I baked this banana bread in a non-stick metal 9×5-inch pan. If your pan is smaller, consider dividing the batter into 2 smaller pans or make several mini loaves to prevent it from overflowing.
• Test Before Removing from the Oven – Always test the thickest portion of the bread with a toothpick or cake tester prior to removing from the oven. Look for moist crumbs.
• Serving Options – You can serve this quick bread at room temperature, chilled or warm with a scoop of vanilla ice cream for dessert.

Nutrition

Serving: 1slice | Calories: 394kcal | Carbohydrates: 61g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 428mg | Potassium: 378mg | Fiber: 4g | Sugar: 33g | Vitamin A: 287IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 3mg

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Easy Mexican White Sauce Recipe

If you’ve ever sat down at your favorite Mexican restaurant and wondered how they make that creamy white sauce that comes alongside the chips, you’re not alone. We love a good dip, and this Mexican White Sauce is one of those easy recipes that disappears in a hurry. This variation is particularly popular in the Hampton Roads and Virginia Beach area in the commonwealth of Virginia. Many Mexican restaurants nationwide have their own signature white sauce variations and I wanted to share this one with you for your next Mexican night at home.

This sauce is cool, creamy, tangy, and just the right amount of zesty, making it perfect for dunking tortilla chips, drizzling over tacos, or serving alongside your favorite Mexican-inspired dishes. Best of all, it comes together in just minutes, so you can have that restaurant-style flavor right at home for game day and snacking.

Checkout this quick list of key ingredients you’ll need to make easy Mexican White Sauce: (Scroll down for the full printable recipe card and quantities.)

• Creamy Base – The base of this sauce is made using Miracle Whip salad dressing, sour cream and milk or buttermilk, to thin the texture.
• Pickle Brine – I like to use the brine from a jar of pickled jalapenos to amp up the flavor. You can use sweet and spicy juice or classic jalapeno’s pickle brine.
• Ranch Seasoning – Store-bought ranch seasoning expands the signature flavor.
• Additional Spices and Seasonings – Granulated garlic or garlic powder, Mexican oregano ( or Italian oregano), onion powder, ground cumin, crushed red pepper flakes.

How to Make Mexican White Sauce Recipe

• Whisk Simple Ingredients – Whisk together Miracle Whip, sour cream, milk, jalapeno pepper juice, ranch seasoning, granulated garlic, oregano, onion powder, ground cumin and crushed red pepper flakes.
• Refrigerate – Place into a mason jar or an airtight container and chill for 4 hours.
• Serve – Shake well, then serve with tortilla chips, drizzled on salads, tacos, burritos, enchiladas or any of your Mexican favorites.

Kitchen Equipment to Make Mexican Restaurant White Sauce Dip

• Large bowl.
• Balloon whisk.
• Measuring cups and measuring spoons.
• Mason jar or airtight container.

Recipe Variations, Tips and Substitutions

• Miracle Whip – You can use mayonnaise in place of Miracle Whip. When doing so, add 1/2-1 teaspoon of granulated sugar (white sugar). A small amount of white sugar will balance the flavor without making the dip sweet. Adjust the amount according to your family’s tastes.
• Milk – You can use whole milk or buttermilk to thin the sauce.
• Spice – You can add cayenne pepper in place of red pepper flakes, if desired.
• Hot Sauce – You could add a few dashes of Valentina, Cholula or your favorite hot sauce for more heat.
• Lime White Sauce – Add fresh lime juice and a little lime zest for a bright, tangy twist.
• Cilantro Lime – Fold in finely chopped fresh cilantro along with lime juice.
• Chipotle – Add a spoonful of minced chipotle peppers in adobo for smoky heat.
• Taco-Seasoned – Stir in a little taco seasoning for extra Tex-Mex flavor.
• Extra Creamy – Add a little more mayonnaise or sour cream for a thicker dip.
• Pourable Mexican White Sauce – Thin with a splash of milk or buttermilk for a thinner consistency, if you want to drizzle it over tacos, burritos or enchiladas.

Storage and Leftovers

• Leftovers – You can store leftover white Mexican sauce chilled in an airtight container or mason jar for up to 5 days.
• Freezer – I don’t recommend freezing leftovers.

More Easy Appetizer Recipes to Make

• Homemade Guacamole for tacos, salads and dipping.
• Serve this Pine Nut Pesto with crostini and cream cheese for a quick appetizer.
• Serve these crispy Air Fryer Chicken Tenders with your favorite dipping sauces.
• Make these Taco Cups in your muffin tin for individual serving snacking.
• Southern Pimento Cheese Dip.
• Bruschetta drizzled with balsamic glaze is always a hit.
• Restaurant Style Salsa is the perfect pairing for this white dip.
• Restaurant quality Olive Oil Dip never lasts long.
• Chili Con Queso from Southern Living.

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Mexican White Sauce

This creamy Mexican White Sauce is a quick and easy restaurant-style dip made with simple ingredients. Serve it with warm tortilla chips, tacos, burritos, or your favorite Tex-Mex dishes.

Course Appetizer, Condiment

Cuisine American, Mexican Inspired, Southern

Keyword best-mexican-white-sauce, mexican-white-sauce

Prep Time 5 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 16 servings (may vary)

Calories 32kcal

Ingredients

• 1 cup Miracle Whip
• 1/2 cup sour cream
• 1/2 cup whole milk plus additional as needed to thin
• 2-3 Tbsp brine from a jar of pickled jalapenos sweet and spicy or classic jalapenos
• 1 Tbsp ranch seasoning
• 1 tsp granulated garlic or garlic powder
• 1 tsp Mexican oregano OR 1/2 tsp Italian oregano
• 1/2 tsp onion powder
• 1/2 tsp ground cumin
• 1/2 tsp crushed red pepper flakes

Instructions

• In a large bowl whisk together Miracle Whip, sour cream, milk, jalapeno pepper juice, ranch seasoning, granulated garlic, oregano, onion powder, ground cumin and crushed red pepper flakes.
• Place into a mason jar or an airtight container and chill for 4 hours.
• Shake well, then serve with tortilla chips, drizzled on salads, tacos, burritos, enchiladas or any of your Mexican favorites.

Notes

• Miracle Whip – You can use mayonnaise in place of Miracle Whip. When doing so, add 1/2-1 teaspoon granulated sugar. A small amount of white sugar will balance the flavor without making the dip sweet. Adjust the amount according to your family’s tastes. 
• Milk – You can use whole milk or buttermilk to thin the sauce.
• Spice – You can add cayenne pepper in place of red pepper flakes, if desired.
• Hot Sauce – You could add a few dashes of Valentina, Cholula or your favorite hot sauce for more heat.
• Lime White Sauce – Add fresh lime juice and a little lime zest for a bright, tangy twist.
• Cilantro Lime – Fold in finely chopped fresh cilantro along with lime juice.
• Chipotle – Add a spoonful of minced chipotle peppers in adobo for smoky heat.
• Taco-Seasoned – Stir in a little taco seasoning for extra Tex-Mex flavor.
• Extra Creamy – Add a little more mayonnaise or sour cream for a thicker dip.
• Pourable Mexican White Sauce – Thin with a splash of milk or buttermilk for a thinner consistency, if you want to drizzle it over tacos, burritos or enchiladas.

Nutrition

Serving: 1serving | Calories: 32kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.3g | Cholesterol: 5mg | Sodium: 206mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.1mg

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Easy Chicken Piccata Recipe – A Restaurant Favorite

For years, Chicken Piccata was one of my favorite dishes to order whenever we ate at our favorite local Italian restaurant. There was just something about those tender chicken cutlets nestled in that bright, buttery lemon sauce with a splash of white wine that kept me coming back for more. Naturally, I decided I needed to learn how to make it at home and once I did, I was hooked.

It turns out this elegant-looking dish is surprisingly simple to prepare, making it one of those recipes that feels a little fancy without requiring a lot of fuss. It’s a wonderful way to turn an ordinary weeknight supper into something special, and goodness knows, there’s nothing better than serving a restaurant-quality meal right from your own kitchen.

Key ingredients to make Chicken Piccata: (Scroll down for full printable recipe card and quantities.)

• Chicken – Boneless skinless chicken breasts.
• Lemon – Fresh lemon juice and lemon zest gives the sauce a bright citrus flavor.
• Capers – Capers add the classic briny flavor to the sauce.
• Breading – All purpose flour and panko breadcrumbs for crunch and texture.
• Spices – Garlic salt and black pepper, dry Italian seasoning.
• Oil and Butter – Olive oil and butter combined for frying the chicken pieces.
• Liquid – Chicken broth or chicken stock plus white wine.
• Garnish – Chopped fresh parsley for earthiness and color.

How to Make Chicken Piccata Recipe

• Prep Chicken Pieces – Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness. Season the chicken on both sides with garlic salt and freshly ground black pepper.
• Season Breading – Mix together all-purpose flour, panko bread crumbs and dry Italian seasoning. 
• Coat the Chicken – Dredge the chicken lightly on all sides.
• Heat Oil – Over medium-high heat in a large skillet heat a few drizzles of olive oil with butter, brown the chicken on each side or until cooked through and the juices run clear. Remove to a platter and keep warm.
• Make Sauce – In a small bowl, mix the remaining butter with all-purpose flour to form a paste.
• Add Liquids – Over medium-high heat add the chicken broth, white wine, lemon juice and lemon zest to the same pan scraping the brown bits from the bottom of the pan.
• Combine – Whisk in the butter-flour mixture to the pan, simmer until the sauce begins to thicken. Lower the heat and simmer for around 2-3 minutes to cook the flour and allow the lemon juice and wine to mellow. If you like the sauce thinner, add additional chicken broth at this point.
• Mix-Ins – Add the capers and chopped parsley. Mix to distribute.
• Serve – Enjoy the sauce drizzled over the chicken pieces, garnished with lemon slices and additional parsley.

Kitchen Equipment to Make Chicken Piccata

• One large skillet.
• Knife and cutting board.
• Balloon whisk.
• Large spoon.
• Citrus juicer.
• Measuring cups and measuring spoons.

Recipe Variations, Tips and Substitutions

• Chicken – You can use chicken thighs in place of skinless chicken breasts. Boneless chicken thighs will take slightly longer to cook.
• Capers – Capers give the sauce its classic briny flavor and in this instance you really should use them.
• Breadcrumbs – Although it’s not a traditional ingredient in the classic chicken piccata breading, I like to add panko breadcrumbs to the flour mixture to give the exterior that little extra crunch that makes it so irresistible. You could also use dried Italian seasoned breadcrumbs.
• White Wine – If you prefer not to cook with wine, you can use all chicken broth instead. In that case, add 2 tablespoons white wine vinegar or balsamic vinegar to the sauce.
• Fresh Herbs – You can garnish with fresh rosemary, fresh basil or chives.
• Heavy Cream – You can add a splash of heavy cream to the sauce for an even richer flavor.

Storage and Leftovers

• Leftovers – Store cooked Chicken Piccata chilled in the refrigerator for up to 3 days. Store the lemon butter sauce separately and drizzle on top just before serving.
• Reheating – Reheat leftovers gently in the microwave in single servings, in an air fryer, toaster oven or on a baking sheet in a preheated 350 degrees f oven.
• Freezer – Freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

Side Dishes to Serve with Chicken Piccata

• Serve Chicken Piccata with a side of al dente pasta like my Lemon Pasta to soak up every drop of the amazing lemon sauce.
• Pasta – Creamy Ditalini Pasta or Boursin Pasta are both stellar options.
• Rice – Rice Pilaf adds a nutty texture that complents the flavors.
• Potatoes – Baked Garlic Herb Mashed Potatoes. Anything that will soak up the sauce is perfection.

More Easy Chicken Recipes to Make

Lemon always comes to mind for dessert but, it’s equally delicious in savory dishes to add an acidic note. Other recipes to try:

• This recipe for Bundt Pan Lemon Thyme Chicken and Red Potatoes is a complete meal.
• Chicken Cakes and Remoulade Sauce turns canned chicken into a feast.
• Lemon Butter Chicken with fresh tarragon.
• Smothered Asiago Chicken is topped with spinach and mushrooms.
• Air Fryer Chicken Thighs marinated in yogurt and seasoned with lemon and dill.
• Serve this Garlic Brown Sugar Chicken over rice to enjoy the delicious sauce.
• Flavorful Chicken Satay from Skinnytaste.

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Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Skillet
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board

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Chicken Piccata

This Chicken Piccata features tender chicken in a buttery lemon-white wine sauce with capers for a bright, flavorful restaurant-style meal that's surprisingly easy to make at home.

Course Main Course, Poultry

Cuisine American, Italian, Southern

Keyword chicken-piccata

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 476kcal

Author Melissa Sperka

Ingredients

• 4 6 oz boneless skinless chicken breasts
• 1 tsp each garlic salt and black pepper
• 1/2 cup all-purpose flour plus 2 Tbsp divided use
• 1/4 cup Panko breadcrumbs
• 1 tsp dry Italian seasoning
• 4 Tbsp butter divided use
• 2-4 Tbsp olive oil
• 3/4 cup chicken broth plus additional as needed
• 1/3 cup white wine [see Cook's note]
• 1 medium lemon juiced and zest
• 2 Tbsp capers drained
• 2 Tbsp chopped Italian parsley

Instructions

• Prep Chicken: Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness. Sprinkle chicken on both sides with garlic salt and freshly ground black pepper.
• In a shallow bowl stir together 1/2 cup all-purpose flour ,1/4 cup panko bread crumbs and dry Italian seasoning. Dredge pieces of chicken lightly on all sides.
• Over medium-high heat in a large skillet heat a few drizzles of olive oil with 2 tablespoons of the butter. Brown the chicken cooking for approximately 2-3 minutes on each side or just until cooked through and the juices run clear. If the chicken is thicker, cook longer if thinner, cook for slightly less time. Add additional olive oil if needed, when turning the chicken. Remove to a platter and keep warm.
• Piccata Sauce: In a small bowl, stir the remaining 2 tablespoons of butter with 2 Tbsp all-purpose flour to form a paste.
• Over medium-high heat add the chicken broth, white wine, lemon juice and zest to the same pan scraping the brown bits from the bottom of the pan.
• To the pan whisk in the butter-flour paste. Cook until the sauce begins to thicken. Simmer for around 2-3 minutes on low heat, so the taste of the flour, lemon juice and wine mellows.
• Taste and adjust the amount of garlic salt and black pepper to your taste. If you like the sauce thinner, add additional chicken broth at this point.
• Add the capers and chopped parsley.
• Serve immediately drizzling the sauce over the chicken pieces. Garnish with lemon slices and additional fresh parsley, if desired.

Notes

• Chicken – You can use chicken thighs in place of skinless chicken breasts. Boneless chicken thighs will take slightly longer to cook.
• Capers – Capers give the sauce its classic briny flavor and in this instance you really should use them.
• Breadcrumbs – Although it’s not a traditional ingredient in the classic chicken piccata breading, I like to add panko breadcrumbs to the flour mixture to give the exterior that little extra crunch that makes it so irresistible. You could also use dried Italian seasoned breadcrumbs.
• White Wine – If you prefer not to cook with wine, you can use all chicken broth instead. In that case, add 2 tablespoons white wine vinegar or balsamic vinegar to the sauce.
• Fresh Herbs – You can garnish with fresh rosemary, fresh basil or chives.
• Heavy Cream – You can add a splash of heavy cream to the sauce for an even richer flavor.

Nutrition

Serving: 1serving | Calories: 476kcal | Carbohydrates: 18g | Protein: 54g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1067mg | Potassium: 127mg | Fiber: 2g | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 20mg | Calcium: 28mg | Iron: 1mg

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