No Spoon Necessary

Steak in a Slow Cooker: Easy Crockpot Steak Recipe

Cheyanne Holzworth — Wed, 08 Apr 2026 11:43:57 +0000

Juicy, melt-in-your-mouth steaks with almost ZERO effort—this slow cooker steak recipe delivers buttery, fork-tender beef simmered in a rich, savory au jus with meltingly-sweet onions, all while you get on with your day. It’s the kind of cozy, flavor-packed dinner that feels indulgent but couldn’t be any easier.

“Fixed this recipe as directed and it was wonderful! Very flavorful. My husband prefers his meat very tender and this definitely was tender. Making it again tonight!”
– N. CAMP

Update: This recipe was originally published in April 2023. I made updates to the article below to include more information about making beef steaks in the crockpot.

If you’re a steak lover, then you know there’s nothing like a juicy, tender cut of beef that melts right in your mouth. But, what’s the best way to cook a tender steak? Some swear by the grill, others by searing and oven-baking, and many insist that sous vide is the ticket.

But, what If I told you that you could use your slow cooker to make delicious, fall-apart-tender steak any time of the year—without breaking a sweat. That’s right, steak in a SLOW COOKER:

About these slow cooker steaks

Cooking steaks in the slow cooker or crockpot turns thick beef steaks into deeply flavorful, unbelievably tender, ultra-cozy comfort food.

Imagine: lifting the crock pot lid to find slow cooked steaks gently braising low and slow until irresistibly tender, swimming in aromatic juices with savory onions and plenty of bold flavors. The slow cooker ensures even tougher cuts of beef transform into buttery, succulent slices of meat.

Best of all, you’ll just need basic pantry staples to make a steak in a slow cooker. No babysitting, no stress—just beef so flavorful and fork‑soft, you’ll wonder why you ever cooked steak any other way.

If you’re looking for a more classic steak preparation, try this recipe for slow cooking a steak in the oven instead.

Why you’ll love this recipe

Aside from being the most hands-off method for cooking a hunk of delicious beef, this steak in the slow cooker recipe is also:

Unbeatable Tenderness. Slow cooking steaks in a crockpot breaks down the connective tissue, giving you ultra-tender, juicy beef every single time.
Delicious, Savory Flavors. A blend of onions, garlic, butter, and a simple seasoning mix creates a deeply-rich au jus that coats every bite.
Effortless and Stress-Free Cooking. This slow cooker steak is super simple to make—just toss in your favorite seasonings and let it cook low and slow while you go about your day. Just 10 minutes of prep.
Pantry Friendly Ingredients. Chances are, you already have more than half of them on hand.
Family-Friendly Customizable. The mild, yet buttery-rich flavors appeal to most ages, and this recipe adapts beautifully to seasoning swaps, veggie additions, and more.

Ingredients for slow cooked beef steaks

As promised, you only need a few simple ingredients to make this recipe for steaks in a slow cooker. Here’s what to grab:

Beef Steaks. I recommend using a well-marbled cut for the best results, think: ribeyes, NY strips, and top sirloin steak. But, feel free to use your favorite.
Yellow Onions. Lends a natural sweetness and a little textural interest for the jus. Swaps: Red or white onions and shallots work too.
Low-Sodium Beef Broth. Creates a rich, deeply beefy au jus and prevents the steaks from drying out in the crockpot. Swaps: Low-sodium beef stock, vegetable broth, mushroom broth, or even chicken broth will work as well.
Worcestershire Sauce. For a hit of umami flavor and a touch of saltiness. Swaps: Miso paste, Maggi Seasoning, soy sauce, tamari, or fish sauce.
French Onion Soup Mix. Lends bold flavor that seasons both the beef and the cooking liquid (au jus). Swaps: Use a tablespoon of your favorite steak seasoning for each pound of meat.
Garlic Cloves. Provides a savory depth of flavor and aroma. Fresh is always best, but you can swap in minced jarred garlic or garlic paste in a pinch.
Unsalted Butter. Adds richness and lends a velvety mouthfeel to the jus.
Optional, Fresh Thyme. For a touch of deliciously herbal, fresh flavor. Swap: About 1 teaspoon of dried thyme instead.

Recipe variations

There are plenty of opportunities to make this steak in the slow cooker recipe your own. Below are a few ideas to inspire:

From Scratch Seasoning Blend. Skip the French onion soup mix packet and replace it with a homemade mixture of onion powder, garlic powder, and dried herbs.
Ranch Steaks in Crockpot. Swap out the onion seasoning and use a ranch seasoning packet instead.
BBQ-Style Beef Steaks in Slow Cooker. Nix the French onion mix and season the steaks with bbq spice rub and then add a little bit of your favorite barbecue sauce to the crockpot for bold barbecue flavor.
Gluten-Free Twist. Use a gluten-free Worcestershire sauce and French onion soup mix to keep this steak recipe for the slow cooker gluten-free.
Dairy-Free Version. Swap in vegan butter to keep everyone lactose-free and happy.
Spicy Steaks. Add some red pepper flakes, diced jalapenos, and/or hot sauce to the steak in the slow cooker for a pop of heat.
Veggie Pack It. You can easily bulk up your meal by tossing in your favorite vegetables, like sliced green peppers or mushrooms.
Gravy Style Steak Dinner. During the last 30 minutes of cooking, whisk in a cornstarch slurry to thicken up the au jus into a creamy-dreamy gravy.

Professional chef tips for cooking steaks in a slow cooker

Choose the Right Cut. Use the right cut of beef for you. Select a thick cut with more connective tissue, such as chuck, round, or sirloin, for tender steak results. And, for a texture similar to a beef roast, use a thick cut of steak such as Ribeye or NY Strip.
Optional, Brown First For Extra Flavor. While optional, searing the steaks in a large skillet will add a flavorful crust and richer taste. But if you’re in a rush, browning one side of the meat will still add lots of flavor.
Keep Steaks Submerged in Crockpot. Not all slow cookers are the same size. Make sure the cooking liquid comes about halfway up the steaks to prevent them from drying out.
Cook Low and Slow. Be sure to use the low heat setting for the most tender, slow cooked beef steaks. I don’t recommend cooking on high heat in the slow cooker here.
Use a Meat Thermometer. Slow cooker steaks are typically cooked until fully tender and 165°F. However, you call pull them as soon as you’re happy.
Don’t Overcook. While you’re aiming for ultra-tender beef steaks, avoid over-cooking as it will lead to dry, stringy, unappetizing meat.
Let Beef Steak Rest. Llet the steaks rest for at least 5 to 10 minutes before slicing so the juices have a chance to redistribute throughout the meat. This ensures moist and tender results.
For a Thick Gravy. If you prefer a steak sauce to an au jus, make a slurry of cornstarch and water. Then, add it to the slow cooker during the last 20 to 30 minutes cooking.
Adjust to Taste. Taste the sauce before serving. If it needs richness, add a pat of butter; freshness, add thyme; brightness, add Worcestershire or a splash of red wine vinegar; flat, add kosher salt.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!

What makes a steak ideal for the crock pot?

For slow cooking, the best steak cuts share three traits:

Plenty of Connective Tissue (collagen). This melts into gelatin over low heat, creating tenderness and body.
Good Marbling. Fat = flavor and moisture.
Tougher Cuts. Muscle groups that work hard are incredibly tender when slow cooked.

Note: Lean, premium “quick-cook” steaks can work, but they’re not a natural all-star here.

What are the best cuts of beef steak for slow cooking?

Chuck Steak. From the shoulder of the cow, beefy chuck is the champion of slow cooking.
Brisket. Cut from the breast of the cow, brisket is loaded with fat and connective tissue and shreds beautifully after a little crockpot love.
Short Ribs. Cut from the rib area and is known for its rich, meaty flavor, short ribs are perfect when you want maximum comfort and indulgent flavor.
Sirloin Tip. Cut comes from the hindquarters of the cow, sirloin is a leaner, but solid slow-cooking option.
Flank Steak. From the abdominal area and is known for its strong beefy flavor, flank steak turns tender after slow cooking and slicing against the grain.

Can you cook rib eye or NY strip steak in a crockpot?

Sure, you’re always welcome to try anything you’d like, it’s your kitchen. But, it’s more a question of if you should, rather than “can I?”.

Ribeye and strip steaks are considered premium, tender cuts and they’re meant for fast, high-heat cooking and rare to medium-rare results. While the slow cooker or crockpot aren’t the best ways to cook these cuts, they’ll still turn out flavorful and tender.

Do I need to sear the steaks first?

Searing prior to slow cooking is entirely optional. However, it does give the steak a lovely crust and adds delicious flavor.

Is this a good method if I want medium-rare steak?

While this is a great fuss-free method for cooking steaks, it’s not the method to use if you’re looking for a pink center. Slow cooker steak recipes are meant for fully cooked, braised-style beef.

How do you keep beef from drying out in the crock pot?

To prevent the steak from drying out, be sure the steaks are partially submerged in the cooking liquid—it should come about halfway up the steaks. Also, avoid opening the slow cooker and don’t cook past the point of tenderness.

Can you overcook steak in a slow cooker?

Yes, you can overcook steak in the slow cooker. While tougher cuts become tender with long, slow heat, leaving them in the crockpot for too long WILL make the meat dry, stringy, and not delicious.

To prevent overcooking beef steaks, follow the recipe closely and check on the steaks periodically. Cooking times DO vary by cut and thickness, but most steaks will take about 4 to 8 hours on low. Also, consider using a meat thermometer to ensure you don’t go past the ideal doneness.

With all that said, this slow cooker recipe braises the beef in plenty of liquid, so it’s far more forgiving than the oven or grill.

Serving this crockpot steak recipe

Add Bread. The buttery au jus is rich, velvety, and perfect for drizzling over the steak or sopping up with a piece of crusty sourdough or warm roasted garlic bread.
Over Potatoes. Meat and potatoes are classic for a reason. Try my mashed sweet potatoes, skins on mashed potatoes, or mini roasted potatoes with garlic recipes for a delightful addition to your plate.
Alongside Veggies. If you’re someone who doesn’t consider potatoes a vegetable, add some color to your plate instead. I suggest onions and mushrooms for steak or the best sauteed mushrooms recipe, maple roasted brussels sprouts, or baked spinach casserole for a balanced meal.

Unique serving suggestions

Serve with Salad. Keep dinner on the light side by pairing your tender steak with your favorite salad. I personally love my shaved brussels sprouts salad here.
With Grains or Noodles. Although not traditional, the crockpot steaks and au jus sauce are wonderful over steamed white rice or buttery egg noodles as well.
Make Smart Use of Leftovers. Slice the slow cooked steaks against the grain and use in a variety of recipes, think: steak tacos, steak burritos, steak and potato bowls, steak sandwiches with oven caramelized onions and so much more.

Storing leftovers

Refrigerator Storage: Allow any leftover slow cooker steak to cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3-4 days.
Freezing Instructions: After cooling, wrap the slow cooked beef steak tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. Then store in the freezer for up to 2-3 months.
Reheating Instructions: You can reheat the steak in the microwave or on the stovetop until it reaches an internal temperature of at least 165°F (74°C). You may also want to add a little extra liquid, like broth or water, to help rehydrate the meat and prevent it from drying out.

These slow cooked beef steaks may take a while to cook, but it’s a totally hands-off process. Besides, they’re beautifully tender and totally worth the wait.

So, let’s raise a glass (of red wine, perhaps?) to slow cooking and savoring every bite. I hope you give this recipe a try! But, don’t forget to come back and leave a review in the comment section below. I truly love cheering you on in the kitchen.

Until next time, friends, cheers,

Cheyanne

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More delicious steak recipes!

Steaks in a Slow Cooker

Course dinner, entree

Cuisine American

Keyword beef steak crock pot, beef steak slow cook recipe, cooking steaks in a crockpot, cooking steaks in a slow cooker, crock pot steak, crock pot steak recipes, crockpot steak recipes, slow cook steak in crock pot, slow cook steak recipe, slow cooked beef steaks, slow cooked steak recipe, slow cooker beef steak recipes, slow cooker steak, slow cooker steaks, steak in a slow cooker, steak in slow cooker, steak in slow cooker recipe, steak recipe for crock pot, steak slow cooker recipes, steaks in a slow cooker, steaks slow cooker

Prep Time 5

Cook Time 5 30

Total Time 5 35

Servings servings

Calories 387kcal

Author Cheyanne Holzworth

Equipment

1 Slow Cooker or Crock Pot (for slow cooking steak)

Ingredients

2-3 Pounds Steaks (Chuck Steak, Brisket, Short Ribs, Top Sirloin, or Ribeye)
To taste Kosher Salt and Ground Black Pepper
1 medium Yellow Onion – thinly sliced
1 ¾ Cups Low-Sodium Beef Broth
2-3 TBS Worcestershire Sauce
3 TBS French Onion Soup Mix (substitute: your favorite steak seasoning)
1 TBS Minced Garlic
2 TBS Unsalted Butter – sliced
6-8 sprigs Fresh Thyme – Optional

Instructions

Gather Ingredients and Prepare Slow Cooker: Gather and prep all the ingredients.
For easy clean up, line your crock pot with a slow cooker bag or liner; alternatively, lightly spray the bowl with non-stick cooking spray.
Season Steaks: Place the steaks on a clean work surface and pat dry with paper towels.
Then, season the steaks generously on both sides with kosher salt and ground black pepper.
Layer Ingredients in the Slow Cooker: Scatter the sliced onions all over the bottom of the slow cooker.
Next, pour in the broth and Worcestershire sauce.
Then, place the seasoned steaks on top of the sliced onions. And sprinkle the top of the steaks with the French onion soup mix and minced garlic.
Finally, lay the pats of butter, along with the fresh thyme sprigs if using, on top of the steaks.
Slow Cook Steaks: Cover the slow cooker and cook on low for 5½ – 7½ hours, or until the steak is cooked to your liking. (See Notes)
Rest: Transfer the steak and onions from the slow cooker to a platter or clean work surface and lightly tent with foil. Let the steaks rest for 5 minutes.
Serve and Enjoy: Serve slow cooked steaks with your favorite steakhouse side dish, such as warm dinner rolls, mashed potatoes, French fries and/or creamed spinach. Enjoy!

Notes

The length of time the steaks take to slow cook will depend upon the strength of your slow cooker and the thickness of your steaks, as well as how fall-apart-tender you prefer your steaks.
- Be sure to cook the beef steaks on LOW, and not high heat, for the best results.
How much meat do I need? Wondering how much meat you need per person? Rule of thumb: For boneless steaks
- 1/2 pound per person for adults
- 1/4 pound per person for children
Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!

Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Kindly, do not publish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.

The post Steak in a Slow Cooker: Easy Crockpot Steak Recipe appeared first on No Spoon Necessary.

Sazón Recipe: Homemade Sazon Seasoning That Adds Big Flavor

Cheyanne Holzworth — Mon, 06 Apr 2026 11:26:37 +0000

Golden, bold, and bursting with warm Latin flavor, this homemade sazon seasoning is your shortcut to big flavor with zero stress. One sprinkle delivers rich color along with savory, earthy, and warming taste. Five minutes, one jar, this spice recipe—and you’ll never go back to store-bought again.

“I love making my own spice blends – knowing exactly what’s in them, i.e., no weird stuff! This one is very versatile, love it on meats, rice and potatoes!”
– MAXINE

Update: This recipe was originally published in February 2019. I made updates to the article below to include more information about this sazón recipe.

Hi, friends! If you’ve been looking for a bold spice blend that will turn the simplest of rice recipes, beans dishes, plates of veggies, and all the meats into ridiculously flavorful and beautifully vibrant culinary masterpieces without breaking a sweat, meet your new favorite pantry MVP:

About this sazón seasoning

Think of this sazón recipe as your all-purpose “make it taste like it came from a restaurant” spice mix.

With a fragrant blend of ground coriander, cumin, garlic, onion, oregano, annatto (or turmeric and paprika), this seasoning mix gives food a gorgeous reddish-orange hue and delivers savory, slightly smoky, gently garlicky flavor that enhances everything it touches.

It’s incredible on rice and beans, chicken thighs, pulled pork, seafood, roasted sweet potatoes, taco bowls, and salmon grain bowls.

And, this fragrant Latin-inspired blend is naturally MSG-free, and made from simple pantry staples—no preservatives, fillers, or mystery ingredients. Quick to mix, super-simple to customize, and bursting with cozy flavors, this sazon spice recipe is all about delivering maximum flavor with zero effort and no additives.

Why you’ll love this recipe

TL;DR? Get the gist on this sazon seasoning recipe below:

Balanced, Bold Flavor. Coriander brings citrusy warmth, cumin lends earthy depth; onion, garlic, and oregano provide a savory backbone, and annatto (or turmeric and paprika) provides mild warmth and that signature golden color.
Gorgeous Color, No Dies or Heat. Achiote/annatto or turmeric gives this spice blend its signature reddish-orange hue—so it looks bold without any artificial dies or spicy heat.
Beautiful Texture. This blend of finely ground spices clings beautifully to meat and veggies; and disperses easily into beans, rice and stews, ensuring every bite is well seasoned.
Made from Pantry Staples in 5 Minutes. Every ingredient is easy to find at the grocery store and shelf stable. (Don’t worry, there’s a very simple swap if you cant find annatto.)
Customizable and Additive-Free. Many store‑bought seasoning packets like Sazon Goya contain MSG, anti‑caking agents, and dyes like Yellow 5 and Red 40. But when you make it homemade, you can control the salt AND skip the additives.
All-Purpose Flavor Magic. Works beautifully in summer on grilled proteins and veggies, in the winter to flavor cozy soups and stew, and in plenty of rice dishes in between.

In the market for more flavorful homemade seasoning mixes? Check out these reader favorites next: BBQ Spices, Burger Spices, Cajun Mix Spice, Everything But Bagel Spices, Ranch Spices, and Old Bay Spices.

Ingredients for homemade sazon seasoning

Here’s what you’ll need to make this homemade sazon seasoning, along with what each ingredient brings to the spice mix:

Ground Coriander. Adds citrusy and lightly floral notes that brightens the blend.
Ground Cumin. Lends warmth, an earthy depth of flavor, and that unmistakable Latin aroma.
Annatto (Achiote) Powder. Gives sazón that signature reddish‑orange color and a mildly earthy, slightly peppery flavor. Swap: A combination of sweet paprika and turmeric is a perfectly good substitute.
Garlic Powder. Provides savory depth and mellow garlic flavor.
Dried Oregano. Lends a hint of herbaceous warmth. Swap: Use Mexican oregano for a slightly stronger flavor.
Onion Powder. Brings gentle sweetness.
Kosher Salt. Pulls all the flavors together and rounds out the spice blend.
Ground Black Pepper. Adds a gentle heat and complexity.

Recipe variations

Classic Puerto Rican-Style. Omit the onion powder and black pepper to keep it traditional of Puerto Rico.
Low-Sodium Version: Reduce salt by half for heart-conscious cooking.
Salt-Free Sazon: Omit the salt, but be sure to season your dishes individually to taste.
Spicy Sazon: Add a pinch of cayenne for a gentle kick.
Smoky Spice Mix: Use smoked paprika and a touch of chipotle powder for a smokier sazon seasoning recipe.
Herb-Forward Blend: Increase the oregano slightly and addin a little dried thyme for a more herbal profile.

Professional check tips for perfect results every time

Grind Whole Spices, If Possible. Use whole coriander, cumin, and annatto seeds and grind them yourself for a noticeably bolder, fresher flavor.
And, Start with Fresh Spices. The fresher your ground spices, the more vibrant your homemade sazón will taste. Old spices make for a flat, bland spice blend.
Use Salt to Taste. Decide whether you want this to function like a “complete seasoning” and include the kosher salt in this sazon seasoning recipe. Or, leave the salt out if you like to season dishes individually.
Adjust to Taste. Before storing, taste the seasoning mix, and adjust it to your liking. A pinch of this, a dash of that, or a small tweak in salt are sometimes all you need to make the flavors sing.
Mix Enough for Future You. You’ll want to use about 1 tablespoon of sazon spice at a time, so this recipe for a 1/3‑cup batch is a sweet spot for occasional use without losing freshness.
Store Properly. Be sure to keep the blend in a cook, dark place. Light and heat dull spices very quickly.
Use the Right Amount. As a general rule of thumb, you’ll want to use use about 1 to 1½ tablespoons of this sazon recipe per pound of meat, or 2 to 3 teaspoons for a cup of rice or a can of beans.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What is sazon seasoning?

Sazón is a Latin American spice blend—especially common in Puerto Rican and Dominican cooking, but also used in Mexican and Spanish cuisine—typically made with coriander, cumin, garlic, oregano, and ground annatto for color and mild warmth.

Since Sazon, pronounced sa-son, means ‘seasoning’ in Spanish, it is easy to see where the name for this multi-purpose blend comes from.

What does it taste like?

It has a distinctively savory taste with warming, earthy, slightly smoky, and aromatic notes. While it’s a warm reddish-golden color, the blend is not spicy in flavor at all.

Is it spicy?

No, it’s not spicy or hot in flavor at all. Despite the bold color, sazon seasoning mixes are mild and more about savory warmth. However, you can definitely add a little heat by adding pinch of cayenne pepper to sazon seasoning recipes.

Is this the same as Sazon Goya seasoning?

While this homemade sazon recipe is molded after the flavor profile found in a packet of Sazon Goya, this blend skips the artificial colors, preservatives, and unappealing MSG commonly found in the commercial packets. No weird, unnatural ingredients here —just savory, warming, and inviting flavor.

What can I use instead of annatto or achiote?

I get my ground annatto online (Amazon), but if you can’t find it or don’t want to bother using it, that’s okay. You can use an even mix of turmeric and paprika to approximate both the color and the gentle warmth that annatto brings to sazon.

How much sazon spice should I use in recipes?

Depending on how much flavor you want to add, you should use about 1 to 1 1/2 tablespoons of Sazon seasoning mix per pound of chicken or meat. And about 2-3 teaspoons of spice mix per cup of rice and per 15-ounce can of beans. However, keep in mind this will depend upon your preferences and tastebuds. If you love bold food, lean on the heavy handed side. But if you prefer things milder, err on the side of caution.

How much sazon spice mix is in a packet?

There’s approximately 1 and ½ teaspoons of in one of those store-bought packets of sazón.

What is sazon seasoning used for?

This latin spice blend is commonly used to season rice, beans, soups, veggies, chicken, pork, and seafood. Basically, it’s great on most things. But, scroll down for a list of delicious serving suggestions.

Using this sazon spice recipe

Since sazón seasoning is a multi-purpose seasoning, you can use it in a myriad of ways. It’s quick and simple way to add a powerful and vibrant punch of flavor to Spanish and Mexican dishes.

Season Proteins. Use this sazon recipe to season pork, beef or steak and sprinkle of chicken thighs or other cuts of chicken before grilling or roasting.
Sprinkle over Rice and Beans. Stir into rice dishes, like arroz con gandules, yellow rice, Puerto Rican rice and beans, or even Cuban beans for a golden pot of goodness.
Season Soups, Stews, and Braises. Add the spice blend to soups, like black bean soup, stews like pollo guisado, or slow-cooked meats, like this ropa vieja recipe, for a delicious depth of flavor.
Mix into Marinades. Add extra color and inviting aroma by adding a little latin spice to your favorite marinade recipes.
Toss with Veggies. Sprinkle homemade sazon seasoning over sweet potatoes or your favorite root veggies and roast in the oven for a sweet-savory, caramelized veggie side dish.

Unique serving ideas

As a Rub for Seafood. Sprinkle and rub into raw salmon, cod, or shrimp, then grill or roast for deeply aromatic flavor.
Stir into Taco Fillings. Use in taco fillings, think: turkey tacos, fish taco bowls, black beans for tacos, or ground beef taco salad, for a fun twist on classic taco seasoning.
Flavor Eggs. Mix into oven scrambled eggs, breakfast muffin bites, a Spanish frittata, or omelets for a burst of vibrant flavor.
Season Snacks. Sprinkle sazon spice over garbanzo beans and roast in the oven for a crunchy chickpea snack or season homemade popcorn for a savory twist.

Storing leftover

Room Temperature Storage: Store this sazon spice recipe in an airtight container or spice jar in a cool, dry place away from moisture for up to 6 months.
Freezing Instructions: While you can freeze spice blends, it’s not necessary and can dull flavors.
Reheating: Not applicable—simply give the storage jar a shake to redistribute any settles spices before measuring. Then, add the homemade sazon directly to your recipes as needed.

If you love the classic Sazon Goya seasoning, you’ve got to give this homemade blend a try. Made in mere minutes with pantry staples and zero additives, this homemade sazón seasoning recipe delivers bold inviting flavor, gorgeous color, and delicious Latin vibes to everything it touches. Whether you’re seasoning rice and beans, chicken, beef, or veggies, this sazon spice recipe will bring warmth, comfort, and a little confidence to your cooking.

I hope you give it a try! But, don’t forget to come back and share how you used it—leave a comment below or tag me on social media. I truly love cheering you on in the kitchen. Until next time, cheers, friends!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More homemade seasoning mixes!

Are you looking for more international seasoning blends? Try these reader favorites:

Homemade Sazon Seasoning Mix

Golden, bold, and bursting with warm Latin flavor, this homemade sazon seasoning is your shortcut to big flavor with zero stress. One sprinkle delivers rich color along with savory, earthy, and warming taste. Five minutes, one jar, this recipe—and you'll never go back to store-bought again.

Course Condiment

Cuisine Latin

Keyword homemade sazon, homemade sazon seasoning, recipe for sazón, Sazon, sazon goya seasoning, sazon homemade, sazon recipe, sazón recipes, sazon seasoning, sazon seasoning homemade, sazon seasoning mix, sazon seasoning recipe, sazon seasoning recipes, sazon spice, sazon spice blend, sazon spice mix, sazon spice recipe

Prep Time 5

Total Time 5

Servings servings

Calories 17kcal

Author Cheyanne Holzworth

Equipment

1 Small mixing bowl

Ingredients

Instructions

Combine Sazon Ingredients: Add all the ingredients to a small bowl and mix well to combine. Taste and adjust to suit your preferences.
Use or Store Sazon Seasoning: Transfer to an airtight container and store in a cool, dry place away from sunlight.

Notes

Conversion: 1 ½ teaspoons of this homemade Sazon seasoning equals 1 packet of Sazon Goya seasoning.
Start Smart: Make sure the ground spices you are using are fresh and haven’t expired. If they have been in your cabinet for years, they need to be tossed. Using expires spices in this blend will result in a mix that’s bland, dull, and lackluster in flavor.
Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! (Please check the FAQs section in the article first.)
Yield: approximately 6 tablespoons or a heaping 1/3 cup

Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings (about 1 tablespoon per serving). Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. If you want to publish this recipe please do not list instructions, instead link directly back to this post.

The post Sazón Recipe: Homemade Sazon Seasoning That Adds Big Flavor appeared first on No Spoon Necessary.

Pasta with Lemon Cream Sauce: Pasta al Limone Recipe

Cheyanne Holzworth — Sat, 04 Apr 2026 11:00:00 +0000

Luxuriously creamy, yet beautifully light, this Pasta al Limone is made with simple pantry staples and big, sunshine-y flavors. Featuring silky noodles swirled in a lemon cream sauce kissed with garlic and a whisper of parmesan, it’s a creamy lemon pasta recipe that everyone loves. Best of all, it all comes together with pantry staples and one pot in under 30 minutes!

Hi, friends! If you’re looking for an irresistibly delicious pasta recipe that will transport your tastebuds straight to the sunny shores of the Amalfi coast, you’ve found it! This lemon pasta delivers unforgettable, bright citrus flavor in under 30 minutes:

About this pasta al limone

Imagine: silky noodles twirled with buttery shallots, swirled with punchy garlic and kissed with salty parmesan—all tossed in a velvety, lush cream sauce made with citrusy lemon zest, bright lemon juice, and a touch of decadent heavy cream. The result? A creamy, dreamy, delicately tangy pasta dish that’s equal parts decadently rich, yet wonderfully light, and never heavy or complicated.

Best of all, this all season lemony pasta relies on basic pantry staples and comes together in under 30 minutes in just one pot, making it fast enough for the busiest cooks, yet delicious enough for the pickiest of eaters.

Whether you dress it up with add-ins like shredded chicken or seared salmon, or keep it beautifully simple, this pasta limone is the perfect recipe when you want something deliciously impressive, yet wonderfully unfussy.

Why you’ll love this recipe

TL;DR? Get the details below:

Bold, Yet Balanced Lemon Flavor. Acidic fresh lemon juice and citrus-y lemon zest lend bold brightness, garlic and shallots provide aromatic flavor, while parmesan brings a deeply savory taste, and a touch of rich cream balances everything out.
Perfect Texture. Starchy pasta water and heavy cream emulsify with lemon juice and parmesan cheese to create a glossy, rich lemon cream sauce that clings to every nook and cranny.
Basic Ingredients, Big Flavor. Lemons, butter, cream, and Parmesan work together to create a sauce that’s silky, savory, aromatic, and perfectly lemony.
Fast and Fuss-Free. This pasta with lemon cream sauce comes together in one pot in under 30 minutes.
Universally Loved and Customizable. Cozy yet bright, family-friendly, and meatless, yet endlessly customizable with seafood or chicken, and add extra veggies or herbs to make it your own.
Any-Season Appeal: Light and lemony enough for warm weather, yet creamy and cozy enough for colder months too.

If you’re looking for more deliciously easy and creamy pasta recipes, check these out next: Philadelphia Cream Cheese Pasta and (extra creamy!) White Cheddar Mac n Cheese.

Ingredients for creamy lemon pasta

As promised, you’ll just need basic ingredients to make this pasta limone recipe:

Long Pasta. Longer, wide pasta shapes, such as tagliatelle, pappardelle, and fettuccine hold the lemon cream sauce beautifully. But, spaghetti works too.
Reserved Pasta Water. Be sure to reserve some of the starchy water. This is the secret ingredient to glossy, restaurant-style pasta sauces.
Unsalted Butter. Lends richness and gives the sauce a velvety finish.
Shallot. Provides a mild and slightly sweet onion flavor.
Garlic Cloves. Adds a gently savory depth.
Heavy Cream. Helps create a luscious, rich sauce. Swap: If you’re looking for a lighter, less rich sauce, use half-and-half.
Whole Lemons. The star ingredient of this pasta dish. Fresh lemon juice lends brightness and the lemon zest provides concentrated citrus flavor and aroma.
Freshly Grated Parmesan Cheese. Melts smoothly in the lemony cream sauce and adds a salty, complex depth of flavor. Swap: For a sharper, saltier bite, was in pecorino cheese.
Kosher Salt and Ground Black Pepper. Essential for bringing all the delicious flavors to life.

Recipe variations

This pasta al limone is a beautiful canvas for personal customizations:

Herb-Forward Flavor. Finish the lemon noodles with a fluffy of fresh basil and parsley for extra color and freshness.
Extra Brightness. After sautéing the shallots and garlic, add 1/4 cup of dry white wine and cook until evaporated before adding the pasta water and cream for extra bright, complex flavor.
Protein Add-In. Top pasta bowls with seared scallops, pan-seared salmon, shredded rotisserie chicken, or poached shrimp for a more filling dish. I personally love using leftover roasted chicken with lemon and garlic here.
Veggie-Packed Lemon Cream Pasta. Stir in sautéed mushrooms, roasted asparagus spears, leafy baby spinach, and/or steamed artichokes for an elegant and hearty vegetarian dinner.
Extra Creamy Pasta Limone. Make this lemon pasta recipe deliciously indulgent by adding a spoonful of mascarpone, crème fraîche, or ricotta cheese before serving.

Professional chef expert tips for perfect results every time

Zest, Then Juice Lemon. It’s so much easier to remove the zest from a whole lemon than from a halved, squeezed one. So, zest first, and then juice.
Freshly Grate Cheese. Be sure to purchase a block of parmesan and finely grate it yourself. While that pre-grated stuff in a green container is convenient, it’s also lackluster in flavor and doesn’t melt smoothly.
Flavor Pasta Water. Be sure to generously salt the pasta water and add half a lemon carcass as well. This ensures the pasta itself is seasoned from the inside out.
Reserve Extra Pasta Water. The starchy pasta water is essential for emulsifying the sauce, so reserve more than you think you’ll actually need.
Simmer Gently. Never boil heavy cream. A low, steady simmer prevents curdling and helps the sauce reduce slowly.
Add Cheese Off Heat. Remove the pasta from the heat and add the parmesan cheese one handful at a time, stirring well between each addition. This ensures a smooth melt and prevents the cheese from clumping together.
Use Pasta Water as Secret Sauce Weapon. If the pasta limone sauce seems thick, add a splash of starchy water until you’ve got a glossy, smooth coating.
Add Lemon Flavor with Zest. The zest contains the oils that bring that fragrant, aromatic lemon flavor. If you’re looking for a stronger citrus flavor, add more zest, a little bit at a time.
Garnish Generously and Serve Immediately. Remember, you eat with your eyes first. A lavish sprinkle of parmesan cheese, flurry of fresh herbs, and drizzle of quality EVOO can take this lemon pasta dish from good to great.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this pasta limone recipe. If you have a question you’d like answered, please drop it in the comments section below!

What pasta shape works best?

Long, wide strands of dried pasta, such as tagliatelle, fettuccine, and pappardelle are the classic choices. However, you can also use narrower shapes, such as spaghetti and linguine, or short-cut shapes, like rigatoni and penne, if that’s what you’ve got on hand.

Can I use bottled lemon juice?

It’s your kitchen so you are always free to do whatever you’d like. However, this recipe uses both the juice and the lemon zest. So, for the best flavor you’ll need fresh whole lemons. Besides, those bottled juices (while convenient) are often underwhelming and metallic in flavor.

Can I make pasta limone without cream?

Yes, you sure can. However, you’ll want to reserve and use more pasta water and also finish the dish with extra virgin olive oil for richness.

How do I prevent the lemon cream sauce from getting too thick?

Be sure to simmer the creamy lemon pasta sauce gently. And if the sauce tightens up too much, just thin it out with hot pasta water—one tablespoon at a time—until the sauce looks glossy and perfectly delish.

Can I add protein to this pasta dish?

Absolutely. Salmon, scallops, shrimp, lobster, and chicken will all work great here and beautifully complement the lemony sauce.

Is this pasta with lemon sauce kid-friendly?

Honestly, that depends upon your child. However, this pasta limone recipe is creamy, cheesy, and mild in flavor with just enough lemon to keep it exciting.

serving pasta with lemon cream sauce

Add Bread. Offer crusty sourdough, fluffy focaccia, or warm pesto bread to soak up the delicious lemon cream sauce.
Pair with Salad. Serve alongside a simple lemon-vinaigrette leafy salad or a heartier Italian hoagie salad to balance the richness.
Alongside Vegetables. Add a little color to your plate by serving with baked asparagus with prosciutto, steamed green beans, or roasted broccoli.
Add Protein. Top bowls of lemon pasta with seared salmon, grilled scallops, poached shrimp, or buttery lobster tails for a “coast” al limone moment.

Unique serving suggestions

Garnishes Galore. Finish the pasta limone with a flurry of fresh herbs, sprinkle of lemon zest, a drizzle of good extra virgin olive oil, and a scattering of crispy breadcrumbs for texture.
Make it Moorish. Add a spoonful of ricotta or whipped ricotta cheese for extra creaminess and pair with a crisp sparkling wine, dry white wine, or pink lemonade vodka to highlight the citrusy notes.
Alongside Lemon Dessert. If you (like me) can’t imagine dinner without dessert, pair your lemony noodles with lemon yogurt muffins or lemon cake mix cookies for dessert.

Storing leftovers

Refrigerator Storage: Allow leftover pasta with lemon cream sauce to cool completely to room temperature before storing in an airtight container in the fridge for up to 3 days.
Freezing Instructions: Unfortunately, freezing cream-based pastas and sauces is not recommended.
Reheating Instructions: Warm leftovers of this pasta limone recipe gently—either on the stovetop over low heat or in the microwave at 50% in short bursts until warm throughout. Please note, you’ll probably want to add a splash of cream, milk, pasta water, or broth to loosen the lemon sauce as it will thicken during storage.

With simple ingredients, a simple, yet thoughtful cooking technique, and unbeatably delicious flavor, this pasta al limone recipe feels restaurant-fancy but comes together in a flash. Between the luxuriously creamy texture, bright lemon taste, and endless versatility, this pasta with lemon cream sauce will win a permanent place in your recipe rotation.

I hope you give it a try! But, don’t forget to come back and leave a comment below or snap a picture and tag me on social media. I truly love cheering you on in the kitchen!

Until next time, cheers,

Cheyanne

Craving MORE? For more tasty recipe inspiration, be sure to follow me on Instagram, Pinterest, and Facebook.

More lemon pasta recipes

Pasta Limone

Luxuriously creamy, yet beautifully light, this Pasta al Limone is made with simple pantry staples and big, sunshine-y flavors. Featuring silky noodles swirled in a lemon cream sauce kissed with garlic and a whisper of parmesan, it's a creamy lemon pasta recipe that everyone loves. Best of all, it all comes together with pantry staples and one pot in under 30 minutes!

Course dinner, entree

Cuisine Italian

Keyword creamy lemon pasta sauce, lemon cream pasta, lemon noodles, lemon pasta, lemon pasta cream, lemon pasta recipe, lemon pasta recipes, lemon pasta sauce, lemon pasta with cream, limone pasta, pasta al limone, pasta al limone recipe, pasta al limone recipes, pasta limone, pasta limone recipe, pasta limone recipes, pasta with lemon, pasta with lemon cream sauce, pasta with lemon sauce, pasta with lemon sauce recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 534kcal

Author Cheyanne Holzworth

Equipment

1 Large Pot (or wide, large skillet)
1 Strainer

Ingredients

12 ounces Tagliatelle – Pappardelle, or Other Long Pasta
to taste Kosher Salt and Ground Black Pepper
2 TBSP Unsalted Butter
1 large Shallot – peeled and minced
2 cloves Garlic – peeled and minced
½ to ¾ Cup Heavy Cream – to taste
2 whole Lemons – zested and juiced (2 tsp zest + ¼ cup juice)
¾ Cup Finely Grated Parmesan Cheese – (about 3.7 ounces)
To taste Chopped Fresh Parsley, Fresh Basil, and Good Quality EVOO

Instructions

Boil Pasta: Bring 4 quarts of water to a boil in a large pot.
Once boiling, season the water with 1 tablespoon of kosher salt and drop in ½ of a squeezed lemon carcass.
Add the pasta and cook, stirring often, according to the package instructions until 1 to 2 minutes shy of al dente.
(Note: Pasta will continue to finish cooking in the lemon sauce, err on the side of caution.)
Reserve Some Water, Drain Pasta: Reserve 2 cups of the pasta cooking water and then drain the pasta.
Sauté Aromatics: In the same pot you used to cook the pasta, heat the butter over medium heat.
Once melted, add the shallots and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring frequently, for 1 minute.
Add the garlic and cook, stirring constantly, for 30 seconds to 1 minute or until fragrant.
Add Pasta Water and Cream: Pour 1 ½ cups of the reserved pasta water and ½ cup of cream into the pot. Let the contents come to a simmer and reduce the heat as needed to maintain a simmer.
Let the sauce simmer, stirring occasionally, for 2 minutes.
Add Drained Pasta, Lemon, and Parmesan: Turn the heat off under the pan and stir in the drained and cooked pasta, lemon zest, lemon juice, and ¼ teaspoon pepper.
Add the parmesan cheese one handful at a time, using tongs to gently toss the pasta until the cheese melts before adding another handful of cheese. Toss until combined and creamy.
Then, cover the pan and let the residual heat finish cooking the pasta through, about 1 to 2 minutes.
Add Fresh Herbs, Adjust to Taste: Uncover the pot and add the lemon zest and fresh herbs. Toss to combine.
If the pasta sauce looks tight, add more pasta cooking liquid, 1 to 2 tablespoons at a time, until it’s loosened up and perfectly sauce.
Grab a fork and give the lemon pasta a taste. Then adjust with salt, pepper, parmesan, lemon zest, fresh herbs, and/or heavy cream as you see fit.
Serve Pasta al Limone: Divide pasta limone among warm serving bowls and garnish with fresh cracked pepper, more parmesan cheese, lemon zest strips, and fresh herbs. Enjoy immediately.

Notes

Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!

Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. If you want to republish this recipe please do not list instructions, instead link directly back to this post.

The post Pasta with Lemon Cream Sauce: Pasta al Limone Recipe appeared first on No Spoon Necessary.

Salmon and Brussel Sprouts with Honey Dijon Glaze: Sheet Pan Recipe

Cheyanne Holzworth — Wed, 01 Apr 2026 11:27:12 +0000

Boldly flavorful, wildly delicious, and secretly simple to make, this salmon with brussels sprouts is a sheet-pan dream come true. Featuring crispy-edged shaved brussel sprouts, tender-flaky salmon, and a glossy, sweet-savory honey mustard glaze to tie it all together—this is the kind of recipe that’s weeknight easy, yet dinner-party delicious. Think: 25-minutes, one pan, big flavor, and zero stress.

“This was a delicious combination. For the glaze I used a German stone ground mustard and ginger paste. The salmon was moist and uniquely tangy.”
– JUNE

Update: This recipe was originally published in October 2016. I made updates to the article below to include more information about this recipe for salmon brussel sprouts.

Hi, friends! Today I’m uncovering a dinner method you absolutely need in your life—sheet pan recipes. Like a magical culinary gift, this is the lazy genius meal that tastes like you tried way harder than you actually did:

About this salmon with brussels sprouts

Imagine biting into flaky, buttery salmon with a melt-in-your-mouth center, tender shredded brussels sprouts roasted until deeply caramelized with crispy edges, and a sticky, irresistible honey-dijon glaze tying it all together. Everything roasts together on just one pan, so you get bold, beautiful, maximum flavor—with minimal cleanup.

Best of all, you can get this salmon and brussels sprouts recipe prepped, cooked, and on the table in under 30 minutes. Sweet glaze, crispy sprouts, and buttery salmon? Truly, it’s a sheet pan dream come true.

Why you’ll love this recipe

Aside from being absolutely jam-packed with flavor, this one pan salmon and brussel sprouts recipe is also:

Beautiful, Balanced Flavors. This honey mustard inspired glaze with stone ground mustard, honey, garlic, and ginger gives you a tangy, sweet, savory, and welcoming flavors that cling to every bite.
Perfect Textures. Think: sticky, luscious glaze with tender, flakey, buttery salmon and charred, caramelized brussels sprouts with crisp edges.
Quick, One Pan Ease. Everything cooks together one pan in under 30 minutes.
Just 10 Simple Ingredients. And I’d bet you already have *most* of what you need for this salmon and brussel sprouts recipe already in the pantry.
Crowd-Pleasing and Customizable. Use wild or farm raised salmon, swap the veggies, make the glaze sweeter or more-mustard forward. Regardless, it’s a reliable any-occasion dinner that tastes restaurant-quality, yet feels blissfully simple to prepare.

If you’re looking for more delicious salmon dinners, be sure to try these fan favorites next: Salmon Chipotle, Salmon and Quinoa recipe, Salmon with Salsa, and Coconut Curry Salmon recipe.

Ingredients for brussels sprouts and salmon

Here’s what to grab to make this sheet pan salmon brussel sprouts dinner:

Brussels Sprouts. Look for fresh brussel sprouts with tight, bright green heads for the best taste. Swap: In a pinch, swap in shaved cabbage instead.
Olive Oil. Lightly coats the fish to keep the salmon moist and helps the sprouts crisp and caramelize in the oven.
Salmon Filet. Choose wild‑caught if possible for rich flavor. And, be sure to leave the skin on to protect the fish from drying out in the oven.
Honey. Brings a sweet contrast to the sharp mustard. Swaps: Maple syrup, agave nectar, or even brown sugar.
Stone Ground Dijon Mustard. Whole-grain mustard lends texture and delicious pops of flavor. Swaps: Any whole-grain mustard or regular dijon will work too.
Fresh Ginger. Adds a savory, warming backbone that pairs perfectly with brussels sprouts and salmon. Swap: Use the ginger paste that comes in a tube. Or in a pinch, use powdered ginger.
Garlic. Lends savory, umami flavor. Swap: While they won’t have the same robust flavor, jarred minced garlic cloves work too. Or, use ¼ – ½ teaspoon garlic powder instead.
Optional – Red Pepper Flakes. For a touch of heat.
Fresh Thyme. For an herbaceous kick. Swap: ⅓ of a teaspoon of dried thyme leaves instead.
Kosher Salt and Ground Black Pepper. To enhance all the delicious flavors.
Lemon. Optional, but lovely for a touch of acidity.

Recipe variations

Feel free to make adjustments to this salmon and brussel sprouts recipe to make it work for you and your family. Here are a few variations to consider:

Balsamic Finish. To take this sheet pan salmon with brussels sprouts to the next level of yum, finish with a generous drizzle of sweet and tangy balsamic vinegar reduction.
Honey-Free Version. For a deeper, caramel flavor, swap out the honey for pure maple syrup.
Swap Your Fish. Any fish with brussels sprouts is a great pairing. If you’re not feeling salmon, swap in Arctic char, steelhead trout, amberjack, or mahi mahi—just adjust the cook time for thinner/thicker fillets.
Spicy Salmon and Brussels. If you like a little fiery heat, add some sriracha or chili paste to the glaze.
Herb Forward Twist. Finish the glazed brussels with salmon with a flurry of fresh thyme, chives, and/or parsley for a bright, herby finish.

If you’ve got leftover honey mustard sauce, put it to goos use in this honey mustard baked chicken recipe.

Chef expert tips for perfect results every time

Cut Salmon into Even Sized Filets. I using a side of salmon, be sure to slice it into evenl portions so they cook at the same rate. Or, if purchasing filets, be sure they’re even in size and thickness.
Check Fish for Pin Bones. Simply place the fillet skin-side down and look for the skinny little pin bones that pop out a little when the filet is convex. To remove them, use a pair of tweezers, pulling in the same direction they naturally point.
Dry the Fish Well. Patting the salmon dry before adding the glaze helps it adhere and promotes better browning, versus steaming.
Make Quick Work of Ginger. To quickly peel ginger, use a spoon. And check out this tutorial on cutting ginger root if you need help.
Use Food Processor to Shred Brussels. Fit your food processor with the slicing blade to make quick work out of shredding the brussels sprouts.
Use Dijon Honey Glaze to Taste. There is plenty of sauce to go around, so if you want to remove a few tablespoons to toss with the sprouts, DO it! And if you prefer a smooth sauce, try this honey mustard sauce recipe instead.
Line Sheet Pan. Make clean up a breezy by lining your baking pan with foil or parchment paper.
Don’t Overcrowding the Pan. Use your largest rimmed baking sheet or two pans if needed to prevent steaming.
Keeping an Eye on Brussel Sprouts. If they are roasted before the salmon is done cooking to your liking, simply remove them from the oven while the salmon finishes cooking. Just transfer them to a serving bowl and tent with aluminum foil to keep them warm.
Rest After Baking. Be sure to let the brussels and salmon sit on the pan sit for a few minutes before serving.
Garnish Before Serving. A generous sprinkle of fresh herbs, a drizzle of balsamic reduction, and a neatly arrange few lemon wedges can take this recipe from good to great.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!

Can I use frozen salmon?

Of course, frozen salmon fillets will work perfectly. Just be sure to thaw completely in the fridge and pat them very dry before roasting so they roast and caramelize, instead of steam.

Do I have to trim and wash the brussels sprouts?

You’ll want to properly prepare the brussels for the best texture and flavor. It’s best practice to rinse the sprouts, drain them well, trim the stem ends, and discard any yellowed or discolored outer leaves before roasting.

Can I change the flavor profile?

You sure can! Add a little dijon mustard for more tang, more honey or maple for sweetness, or finish with a drizzle of balsamic reduction over the sprouts for a different twist.

How do I know when the salmon is done?

Salmon is done cooking when an instant‑read thermometer reads about 140°F before resting or 145°F after resting, when temped at the thickest part. Although this will obviously depend upon your doneness preference. If you don’t own a thermometer, the salmon should flake easily with a fork and look opaque rather than translucent.

What if my brussels sprouts cook faster than the salmon?

Simply remove the sprouts from the baking sheet pan and keep them warm in a bowl while the salmon finishes cooking to your desired temperature.

Is this recipe gluten‑free?

It should be—but, always double‑check that your mustard and other condiments are certified gluten‑free.

Can I make this salmon with brussel sprouts ahead of time?

You can whisk the glaze together and prepare the sprouts ahead. However, it’s best to roast the salmon with brussel sprouts just before serving for the juiciest fish and crispiest sprouts. And, you can consider briefly marinating the salmon in the honey mustard glaze if you prefer a stronger flavor.

Serving salmon and brussel sprouts

While I think this baked salmon with brussel sprouts is a delightful meal all on its own, there’s plenty of ways to make it more hearty:

Alongside Potatoes. For a classically delicious pairing, try rustic mashed potatoes or crispy garlic roasted red potatoes in the cooler months and the best no mayo potato salad in the warmer ones.
With Rice. This salmon and brussels is perfect with seamed jasmine rice, brown rice, quinoa, or flavorful zucchini rice for sopping up all the sticky honey glaze.
More Brussels. If you’re a sprout lover, try these brussels sprouts with maple or brussels gratin alongside.

Unique serving suggestions

Pair with Bread. If you’re looking for a cozy, simple meal, serve the salmon and brussels sprouts with crusty bread, homemade dinner rolls, or baked garlic bread for sopping up the extra glaze.
Serve with Salad. Keep things relatively light by adding a simple green salad—think: arugula or Boston bibb with lemon vinaigrette,
Enjoy with Wine. For those who are 21 and up, this meal is lovely with a glass of dry white wine such as Chardonnay.

Storing leftover brussel sprouts with salmon

Refrigerator Storage. Allow leftover honey roasted salmon and brussel sprouts to cool to room temperature before storing in an airtight container in the fridge for up to 5 days.
Freezing Instructions. While I don’t recommend freezing cooked brussels sprouts, you can freeze the salmon. Allow the fish to cool completely, then transfer it to a freezer-safe, air-tight container and store in freezer for up to 3 months.
- Thaw the salmon overnight in the refrigerator or immerse the salmon in its zip-closure bag in cold water to thaw.
Reheating Instructions. To reheat, place the salmon on a baking sheet, tent it loosely with foil, and warm in a 275-degree oven for 15 minutes, or until the salmon is warm throughout.
- Reheating Note: I personally like to eat leftover salmon cold because it retains both its flavor and moisture. It’s delicious chilled, especially when paired with a salad, grain bowl, or added to a sandwich.

This salmon with brussels sprouts sheet pan recipe gives you everything could you want in a weeknight dinner: minimal dishes, quick cooking, and big, cozy flavors. Between the sweet‑tangy honey mustard glaze, succulent salmon, and caramelized veggies, it’s an easy, confidence‑boosting way to cook fish at home.

I hope you give this salmon a try and make it your own! But, don’t forget to come back and drop a comment below or snap a picture and tag me on social media. I truly love cheering you on in the kitchen. Until next time, cheers,

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More easy baked salmon dinners!

©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Do not publish this recipe. If you would like to reference this dish, please link directly back to this post.

The post Salmon and Brussel Sprouts with Honey Dijon Glaze: Sheet Pan Recipe appeared first on No Spoon Necessary.

Cinnamon Sugar Doughnut Muffins: Soft, Buttery, and Baked in the Oven

Cheyanne Holzworth — Mon, 30 Mar 2026 11:26:03 +0000

Torn between the sweet, sugary embrace of a doughnut and the cozy, soft allure of a muffin? These cinnamon sugar donut muffins deliver big donut-shop flavor with simple pantry ingredients. Featuring a sparkling cinnamon-sugar exterior that gives way to an ultra-tender, fluffy interior bursting with nostalgic doughnut flavor, this sweetly spiced duffin recipe is a universally-loved family favorite.

“Super easy and delicious. Moist, light, and the right amount of sweet. Great with coffee or tea.”
– HELEN

Update: This recipe was originally published in November 2023. I made updates to the article below to include more information about making this recipe for cinnamon sugar doughnut muffins at home.

Hi, friends! If you’re looking for a donut muffin recipe that’s equal parts approachable, bakery-quality delicious, and guaranteed to boost your baking confidence, meet your new favorite weekend treat:

About these cinnamon sugar donut muffins

Think: muffins and donuts, in one convenient package.

Imagine biting into a perfectly-warm, soft and fluffy cinnamon doughnut—kissed with welcoming vanilla, scented with warming nutmeg, brushed with melted butter, and rolled in sparkling cinnamon sugar for that iconic donut-shop finish—without any hot oil or deep-frying. Inspired by the beautifully tender, cake-like texture found in classic bakery-shop donut muffins, these treats bake up terrifically tall and perfectly fluffy with a beautiful crackly cinnamon sugar crust.

Best of all, the batter comes together in minutes with mostly pantry staples, so you can have fresh-from-the-oven cinnamon sugar donut muffins on the table in under 30 minutes.

Why you’ll love this recipe

In case you need an excuse to make this cinnamon sugar muffin recipe, here are three:

Perfectly Fluffy, Tender Texture. Using cake flour (instead of all purpose) and baking (versus frying) ensures soft, tender, and perfectly fluffy donuts every time, rather than the denser deep-fried texture.
Sweet Cinnamon Sugar Harmony. A hint of inviting vanilla, a touch of warming nutmeg, and a generous cinnamon sugar coating gives these doughnut muffins that traditional spiced nostalgic charm.
Fast and Fuss-Free to Prepare. Zero hot oil, no deep-frying, and absolutely no yeast. All you need is a muffin tin and less than 30 minutes.
Make Them Mini or Regular Size. Make the doughnut muffins regular size or make them mini for perfectly pop-able portions.
Doughnuts in Muffin Form. These cinnamon sugar muffins taste like donuts. DONUTS, PEOPLE!!!! 😉 But, since they’re homemade, they also taste like love—and they’re made without any artificial ingredients.

I you love all things cinnamon-sugar, check out these delicious recipes next: Coffee Cake in a Mug, Pita Chips Cinnamon Sugar, Sugar Cinnamon Toast Recipe, and Cinnamon Sugar Cookies.

Ingredients for cinnamon sugar doughnut muffins

As promised, you’ll primarily just need pantry staple for this recipe for cinnamon sugar muffins:

Unsalted Butter. Lends richness and a tender mouthfeel.
Granulated Sugar. Lightly sweetens the muffins, helps create a tender crumb, and gives that signature donut-style cinnamon sugar crunch.
Light Brown Sugar. Provides moisture and a subtle caramel-like flavor that deepens the donut vibe.
Large Eggs. Bind the donut batter ingredients and contribute structure.
Full Fat Greek Yogurt. Adds a subtle tangy flavor and extra softness, creating ultra-moist donut muffins.
Pure Vanilla Extract. For a whisper of aromatic warmth. Swap: An equal amount of vanilla paste.
Baking Powder and Baking Soda. You’ll need both raising agents so the doughnut muffs get tall and fluffy.
Ground Nutmeg. Just a pinch lends an unmistakable old-fashioned doughnut flavor. Purchase a whole nutmeg and grate it yourself for the best flavor.
Ground Cinnamon. The star flavor, you’ll use it in both the batter and the coating for bakery-style cinnamon donut goodness.
Cake Flour. For an extra soft and tender crumb. Swap: Sift together 2 tablespoons of cornstarch (or potato starch) and enough AP flour to make a cup.
Whole Milk. Thins out the batter to the right consistency and contributes moisture.
Kosher Salt. Enhances all the flavors and makes the cinnamon and vanilla pop.

Recipe variations

While I love this duffin recipe just the way it’s written, there are plenty of ways to make it your own. Here are a few ideas to inspire:

Pumpkin Cinnamon Donut Muffins. Swap out some of the yogurt for pumpkin puree and add a little pumpkin spice to the donut muffin batter.
Apple Doughnut Muffins. Fold finely diced apples and a little apple pie spice into the batter for delightful fall flavor.
Chocolate Chip Cinnamon Sugar Duffins. Got a chocolate lover in your life? Fold some mini chocolate chips into the batter for a chocolate-y twist.
Denser Donut Muffins. These cinnamon sugar donut muffins are very soft and tender in texture. However, if you prefer a traditional, denser donut texture, omit the cake flour, and use 2 2/3 cup All-Purpose Flour (320 grams).
Gluten-Free. Your favorite cup-for-cup gluten-free baking blend with xanthan gum should work. Just let the batter rest for about 30 minutes before baking for the best texture.
Dairy-Free. Make these cinnamon donut muffins dairy-free by swapping in your favorite vegan butter, Greek yogurt, and unsweetened plant-based milk.

Chef expert tips for perfect results every time!

Room Temperature Ingredients. Take the butter out of the refrigerator, cube it, and let it sit on the counter at room temperature while you measure the remaining ingredients. And, ensure the eggs and milk are also at room temperature for even mixing and better texture.
Accurately Measure. Baking is a science, so use precise measurements for your ingredients. Invest in a good kitchen scale if you haven’t already. And be sure to use the spoon and level method for scooping the flour.
Cream Butter and Sugars Well. When beating the butter with the sugars, really go for it and let the mixture get light and fluffy. This step will give you a lighter, more tender cinnamon donut muffin.
But, Don’t Over-Mix the Batter. When combining your wet and dry ingredients, mix only until they are just combined. Overmixing will lead to tough doughnut muffins. A few lumps in the batter are perfectly fine.
Aim for Uniform Size. Use a cookie scoop or measuring cup to ensure that you fill each muffin tin with an equal amount of batter.
Coat in Cinnamon Sugar While Warm. As soon as your muffins come out of the oven, brush them with melted butter while they’re still warm. This helps the cinnamon sugar mixture adhere better. Feel free to coat a second time for extra crunch!
Use a Cooling Rack. Place your cinnamon muffins on a cooling rack after rolling them in cinnamon sugar to prevent them from becoming soggy on the bottom.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Are donuts and muffins the same thing?

While they’re both delicious, they’re not the same thing.

Traditional doughnuts are typically fried, boast a softer yeast-based dough, and are often glistening under a glaze, adorned with colorful sprinkles, or dusted with tempting powdered sugar.

On the other hand, muffins are traditionally baked in the oven, resulting in a denser, more cake-like texture. And they’re a wonderful blank canvas for

So, what’s a donut muffin—also known as a duffin?

A doughnut muffin mimics the flavor of donuts with the ease of muffins. These cinnamon sugar donut muffins posses all the tender, fluffy qualities of a classic muffin, but with the nostalgic flavor and sparkling cinnamon sugar coating of a classic doughnut.

Do they taste like fried donuts?

No, since they’re not fried the texture is more reminiscent of a cake-style donut crossed with a muffin. However, the nutmeg along with the buttery cinnamon sugar coating gives a very donut-shop-like taste.

Can I make this donut muffin recipe without nutmeg?

Sure, you’re always welcome to do whatever you’d like in your kitchen. However, the ground nutmeg lends that classic old-fashioned donut vibe. But you can omit it or reduce it if you prefer.

Why are my donut muffins dry?

If your muffins taste dry that’s typically a result of either using too much flour, over-mixing, or over-baking. Be sure to properly measure the cake flour, mix the wet and dry ingredients until *just* combined, and bake until a toothpick comes out with a few crumbs.

Can I double the recipe?

You sure can. This recipe for cinnamon sugar donut muffins scales perfectly and is excellent for feeding a crowd.

Serving cinnamon donut muffins

Deliciously versatile, these doughnut muffins with cinnamon sugar can be enjoyed various ways:

Coffee Break: Serve warm with a freshly brewed cup of coffee, creamy cappuccino, hot latte, hot white cocoa, or hot cocoa in a slow cooker.
Brunch Spread: Set these snickerdoodle donut muffins out on your brunch table alongside eggs, maple candied bacon recipe, sugared fruit, and yogurt parfaits.
Pack in Lunchboxes: Pop a doughnut muffin into your kid’s or your own lunchbox for a delightful sweet surprise.

Unique serving ideas

Bake Sale Superstars: If you’re hosting a bake sale, individually wrap these muffin in colorful paper or cellophane bags for a pretty aesthetic. And consider pairing with more muffins, like lemon yoghurt muffins or the best bakery style blueberry muffins.
Holiday Treats: Add them to your dessert table during the holiday season alongside apple pie bites recipes. And, don’t forget the drinks, like spiced cider drink or eggnog.
Serve with Dip: Transform these doughnut muffins into dessert by pairing them with warm caramel sauce, fast chocolate sauce, or chocolate hummus dessert for dipping and drizzling.

Storing leftovers

Follow the storage tips below to ensure your doughnut muffins stay fresher for longer:

Room Temperature Storage: Allow the leftover cinnamon sugar duffins to cool to room temperature, pop them into an airtight container, and enjoy within 2 days.
Freezing Instructions: The freezer is your preservation superhero. Wrap each muffin individually in plastic wrap or aluminum foil, then place them into resealable freezer-safe storage bag. Store in the freezer for up to 2-3 months.
- Thawing: When your cinnamon sugar craving strikes, let the donut muffins thaw at room temperature before reheating or enjoying.
Reheating Instructions: Want that fresh-from-the-oven sensation? You got it! A quick warm-up in a 300°F oven for 5-7 minutes or a fast-burst in the microwave for about 10-15 seconds will do the trick. Just be gentle; you want the doughnut muffins to stay tender, not tough.

Warm and fluffy, nostalgic and perfectly cozy, these donut muffins wrapped in cinnamon sugar are destined to become a household favorite. With their ultra-tender crumb, sparkly cinnamon coating, and easy, one-bowl muffin format, they’re simple enough for lazy Sundays at home, but special enough for holidays and brunch tables.

I hope you bake up a batch! But, don’t forget to come back and leave a comment or snap a photo and tag me on social media. I truly love cheering you on in the kitchen!

Until next time, friends, cheers. To spreading cinnamon-sugar joy, one mini doughnut at a time!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More cozy bakery breakfast treats!

If you love these sugary cinnamon muffins that taste like donuts, try these sweet sensations next:

©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Please do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.

The post Cinnamon Sugar Doughnut Muffins: Soft, Buttery, and Baked in the Oven appeared first on No Spoon Necessary.

One Pan Sausage and Veggies Recipe with Italian Sausage

Cheyanne Holzworth — Sat, 28 Mar 2026 11:55:59 +0000

This Sheet Pan Sausage and Veggies recipe is a weeknight hero you’ll want to eat on repeat. Featuring juicy Italian sausages roasted right alongside golden potatoes, sweet peppers, tender zucchini, with charred broccoli, and served with glossy pesto sauce, this isn’t just a sheet pan dinner—it’s a flavor-packed, fuss-free, colorful meal that delivers delicious Italian flavor in under 40-minutes. Just one pan, zero stress, and a dinner that never lets you down.

“We love it! I sometimes double the spice mixture and save half for the next time I make this, usually weekly. Thank you for the very detailed directions.”
– SUSAN

Update: This recipe was originally published in May 2022. I made updates the article below to include more information about making this Italian sausage sheet pan dinner.

Hi, friends! If you’ve been looking for the kind of delicious meal that makes you feel like you’ve got your entire life in order, meet this sausage and veggies sheet pan recipe:

About this sheet pan sausage and veggies

Imagine: a sizzling sheet pan dinner where everything roasts to golden perfection—deeply savory, juicy Italian sausages; a rainbow-assortment of tender-crisp veggies, and a flavorful finish of salty parmesan cheese, chopped fresh herbs, and glossy-rich, basil-flecked pesto sauce. Cozy and satisfying, this sausage with veggies meal is a true celebration of simple ingredients with 5-star, hands-off cooking.

Truthfully, it’s the kind of recipe you can toss together after a long day and serve without any stress. Whether you dish it up straight off the pan, pile it over fluffy rice, scoop over polenta, or stuff it in a hoagie roll, this one pan sausage and veggies is wildly satisfying, perfectly hearty, and unbelievably simple, too.

Why you’ll love this recipe

TL;DR? Get the details below:

Deliciously Flavorful. Savory sausages, sweet bell peppers, tender potatoes, earthy zucchini, and a flavorful Italian seasoning blend to tie everything together.
Perfect Texture. Juicy sausages contrast with tender potatoes and crisp, caramelized-edged veggies.
Effortless Cooking and Easy Clean Up. Everything cooks together on just one sheet pan.
Delightfully Customizable. Swap veggies to keep things seasonal, change up the sausages, adjust the seasonings, or serve with a different sauce—this recipe is endlessly flexible.
Pantry-Friendly Meal. You’ll just need everyday ingredients you likely already have on hand plus fresh veggies and sausages.
Crowd-Pleasing and Family-Friendly. Colorful enough for summer, cozy enough for winter, easy enough for busy weeknights, and loved by everyone in the household.

Ingredients for sausage and veggies sheet pan

Italian Sausages. The star of the sheet pan recipe. I like to use hot American-style Italian sausage here (pork sausage with fennel), but any variety (hot, sweet, and mild) works great here.
Potatoes. I recommend using petite Yukon gold, also known as little creamer potatoes, for the best results as they end up crispy on the outside and creamy on the inside. Make sure you halve or quarter the potatoes, depending upon their size. Swap: Fingerlings, red potatoes, or purple celebration potatoes work great too.
Bell Peppers. Lend sweetness, color, and a tender-crisp bite. I recommend using red, yellow, or orange bell peppers here as the green varieties are less sweet.
Onion. Lends a mellow, savory flavor. To chop your onion for this recipe, I recommend halving it (pole to pole) and then cutting each half into wedges. Swap: Red onion works too.
Zucchini. Light, tender, and perfect for roasting. Be sure to cut the zucchini into large 1-inch-thick coins so they don’t shrivel to nothing during cooking.
Broccoli. Adds a charred, caramelized savory sweetness.
Olive Oil. Helps everything roast evenly, lends richness, and encourages caramelization. Be sure to use a good-quality for the best tasting sausages and veggies.
Pantry Seasonings. A combination of Italian spice mix, dried parsley, dried basil, smoked paprika, garlic powder, kosher salt ,and ground black pepper all provide robust, delicious flavors.

Recipe variations

Finishing Touches. I recommend finishing this sheet pan sausage and veggies recipe with a generous dusting of freshly grated parmesan cheese, a flurry of fresh herbs, and a drizzle of green pesto sauce or basil lemon pesto sauce.
Vegan Sausage with Veggies. You’re just one swap away from making this dish vegan-friendly—just use your favorite brand of meat-free sausages.
Low-Carb Twist. Simply omit the potatoes and load up on other veggies, like bell peppers and/or zucchini.
Spicy Version. Use hot Italian sausages and add red pepper flakes to the seasoning blend for some fiery heat.
Mediterranean Inspired. After baking the sausage with veggies, toss with olives and cherry tomatoes. Then, finish the dish with crumbled feta cheese and fresh oregano.
Veggie Swap. You can easily swap or incorporate your favorite veggies, think: Brussels sprouts, sweet potatoes, parsnips, baby carrots, cauliflower, mushrooms, and/or green beans. However, you’ll need to know the roasting times for each vegetable (example: root and hard vegetables take longer to cook). And, be sure to chop them roughly the same size for even cooking.

If Italian sausages are on sale at the grocery store, consider grabbing an extra package to make these fan favorite recipes next: White Bean Soup with Italian Sausage, Soup Italian Sausage, Baked Ziti Recipe with Sausage, Stuffed Acorn Squash with Sausage, and this Creamy Sausage Pasta Recipe.

Professional chef expert tips for perfect results every time

Cut Vegetables Evenly. Halve or quarter potatoes and slice the zucchini, belle peppers, and broccoli evenly so everything reaches crisp-tender doneness at the same time.
Pat Veggies Dry Before Seasoning. Be sure to thoroughly dry the vegetables using paper towels or a veggie spinner. Drying ensures the seasonings stick and also prevents the vegetables from steaming, instead of roasting.
Flash-Freeze Sausages Before Slicing. Placing the raw sausage links in the freezer for 15-20 minutes before slicing will make it so much easier to cut the sausages cleanly.
Don’t Season Sausages. Do not add seasoning to your Italian sausages, as they are already pre-seasoned. You don’t want them to be overly savory or salty.
Use Large Sheet Pan. The veggies and sausage need room to roast, instead of steam, which is the key to delicious flavor. If you don’t have a big sheet pan, just use two smaller pans instead. Just make sure everything is in a single, even layer on the pan.
- Easier Clean-Up. Line your sheet pan with parchment paper or foil, so you have even less after-meal work to do!
Roast in Stages. Raw veggies don’t all cook through at the same rate or time. Be sure to stagger the roasting and roast hearty veggies, like potatoes, first and add the delicate veggies, such as zucchini, later.
Garnish Before Serving. Remember, you eat with your eyes first. A generous sprinkle of parmesan cheese, chopped fresh herbs, a drizzle any pesto sauce, and some lemon wedges will take the dish from good to great!

FAQs: Frequently asked questions

Below you’ll find the most common questions and answers about making this one pan sausage with veggies recipe. If you have a question you’d like answered, please drop it in the comments section below!

What types of sausage is best?

You can use any variety of sausages you love to make this easy sheet pan sausage veggie recipe. I personally love Italian pork sausage here (sweet, mild, or hot), as it offers the richest flavor. But chicken sausage, turkey sausage, and bratwurst work great too if you prefer a different vibe.

Do I need to precook the sausages?

No, you do not. This recipe was designed so the sausage cooks fully in the oven and flavors the veggies as they’re roasting.

Can I use smoked sausage?

It’s your dinner, so please use what you’d like. You can swap in Kielbasa sausage, Andouille sausage, or any smoked sausages you love. However, if you are swapping in cooked or smoked sausages, wait and add them to the sheet pan during the last 5-10 minutes of baking.

Do I need to peel the potatoes?

Nope. Just be sure to wash and scrub the baby potatoes well. Bonus points: leaving the peel on potatoes cuts down on the prep time and results in a crisp outer layer!

Can I use frozen vegetables?

Unfortunately, frozen veggies release a ton of moisture and won’t properly caramelize in the oven. For the best results, use fresh veggies in this sheet pan sausage recipe.

What color of bell pepper should I use?

You can use any, or all of them! Red bell peppers and orange peppers have time to ripen, so they are sweeter. However, if you really want them crunchy, use yellow or green peppers instead. I prefer the sweeter flavor of red bell pepper mixed with the hot sausage!

How many people does one sheet pan serve?

It will depend upon how big your serving sizes are. However, if you use a large baking sheet, it should range from 4 to 6 servings per sheet pan; depending upon appetites.

Can I meal prep this sheet pan sausage and veggies recipe?

If you are someone who likes leftovers, this meal reheats beautifully and stays flavorful for days. However, if you prefer fresh flavor, you can absolutely just prep this recipe by slicing the sausages and chopping the veggies, but hold off on halving or quartering the potatoes as they’re prone to oxidation.

Serving one pan sausage with veggies

Straight From The Sheet Pan. Serve the veggies with sausage straight from the sheet pan and top with a sprinkle of parmesan, scattering of fresh herbs, and generous drizzle of your favorite pesto sauce.
Over Rice or Grains. Spoon the roasted sausage and veggies over a bed of steamed rice, brown rice, cooked quinoa, or couscous for a hearty dinner.
Pair with Crusty Bread. Serve the one pan meal with fluffy homemade dinner rolls or pesto garlic bread to sop up all the yummy juices.
Alongside a Salad. Keep things simple and pair with a leafy green salad or open up a can of flavor and serve alongside this pesto couscous vegetable salad.

Unique serving suggestions

Sandwich Style. Turn your one pan meal into a sausage and veggie sandwich by stuffing into toasted hoagie rolls and topping with a slice of provolone cheese.
Over Polenta. Scoop over creamy, rich polenta for a super cozy Italian-style dinner.
“Power” Bowl Style. Transform leftovers into a delicious bowl situation by topping with a poached or fried egg and a drizzle of pesto.

Storing Leftovers

Follow the simple instructions below for properly storing the leftovers of your sheet pan sausage and potato dinner:

Refrigerator Storage. Let the leftover sausage, peppers and veggies cool completely before storing in an airtight container. Then store in the fridge for up to 3 to 4 days.
Freezing Instructions: While you can freeze individual portions in freezer-safe airtight containers for about 3 months, I don’t recommend it. Unfortunately, the veggies don’t freeze great. I recommend just freezing the roasted sausages if you “must” freeze leftovers.
Reheating Instructions: Spread the leftover Italian sausage and veggies out on a sheet pan and reheat in a 400°F until warm throughout. Or, for quick single servings, reheat in the microwave in short bursts until hot throughout.

This recipe for one-pan sausage and veggies is everything I love about home cooking—minimal prep, flexible ingredients, simple cooking, deeply satisfying flavor, and it’s kid-approved. It’s the kind of sheet pan meal that makes weeknights feel effortless and weekends feel cozy.

I hope you give it a try! Just don’t forget to come back and leave a comment about this sheet pan dinner below. Until next time, friends, cheers—to stellar sausages, fluffy potatoes, and vibrant veggies!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More delicious sheet pan family dinners!

If you love this sheet pan sausage and potatoes recipe, try one of these easy one pan dinner recipes next!

©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Please do not republish this recipe without prior consent. To reference this recipe, please link directly to this post.

The post One Pan Sausage and Veggies Recipe with Italian Sausage appeared first on No Spoon Necessary.

Poached Chicken with Udon Noodles: Cozy, Slurp-Worthy Flavor

Cheyanne Holzworth — Wed, 25 Mar 2026 11:30:49 +0000

This chicken udon recipe delivers restaurant-level comfort with weeknight ease. Chewy udon noodles with impossibly juicy poached chicken and tender-crisp snap peas swim in a savory ginger-kissed broth that tastes like it’s been simmering all day. Warm, deeply satisfying, and unapologetically slurp-worthy, this is cozy cooking at its most elegant.

“Great recipe! Did add an extra spoonful of miso and a splash of veggie broth to the broth mixture. I also added nigella seeds as a garnish.”
– Marya

Update: This recipe was originally published in November 2017. I made updates to the article below to include more information about udon noodles with chicken.

Hi, friends! If you’re looking for a dish that’s equal parts perfectly comforting, restaurant-level delicious, and weeknight easy, get ready to bust out your cozy sweaters and fuzzy slippers. Because this recipe for chicken and udon noodles feels like a luxurious hug in a bowl:

About these chicken with udon noodles

Imagine: softly poached, perfectly tender chicken breasts nestled into a light, yet rich and velvety, ginger-kissed broth with thick, chewy udon noodles, crisp snap peas, and bright fresh herbs. But, wait, because that ain’t all. Generously drizzled with a slightly sweet, umami-rich honey miso sauce and artfully scattered with nutty sesame seeds, this chicken udon is the ultimate mash-up of slurp-able comfort and restaurant-style deliciousness.

Whether you serve this udon with chicken as a one-bowl meal on weekdays or at low-key dinner parties with customizable topping options, it’s truly a family-friendly, ultra-cozy meal that always shines.

Why you’ll love this recipe

Juicy Chicken. Gently poaching ensures the chicken breasts stay tender, moist, perfectly sliceable, and delicately flavored ideal—for topping chewy udon noodles.
Hearty and Brothy. Warming ginger, plus sweet miso, umami soy say, and a splash of bright vinegar create a savory, slightly sweet, and deeply comforting broth.
Slurp-able and Oh-So Satisfying. Thick chewy udon noodles meet tender chicken and crisp veggies in a silky broth for a delightful mix of textures in every bite
Easy To Make and Weeknight-Friendly. You can get this recipe for chicken with udon noodles ready and on the table in about 35 minutes with very little hands-on time.

If you love chewy Asian noodles as much as I do, try these recipes next: pork and udon noodles, soba noodle salmon and soba noodles with chicken next.

Ingredients for udon noodle chicken

Here’s everything you’ll need to make this recipe for chicken with udon noodles:

Chicken Breasts. Boneless, skinless chicken breasts become ultra-tender when gently poached. Swap: Use boneless skinless thighs if you prefer richer dark meat
Chicken Stock. Use low-sodium broth so you can control the saltiness. Substitutes: Low-sodium chicken broth or veggie broth if you prefer a less rich mouthfeel.
White Miso. Also known as sweet miso or shiro miso, lends a restaurant‑style depth of funky, umami flavor and mild saltiness. You can miso it in the international aisle of most grocery stores.
Udon Noodles. Classic thick Japanese noodles. I prefer the vacuum-packed variety, as they’re easiest to find, but use what you love.
Sliced Fresh Ginger. Lends warmth and a subtle spicy brightness that makes the broth welcoming.
Scallions. The white parts build flavor in the broth, while the dark green tops finish the bowl with a fresh, oniony pop.
Snap Peas. Also known as sugar snap peas, are basically a cross between a snow pea and a garden pea. They lend tons of crunchy texture and a touch of sweet flavor
Kosher Salt and Ground Black Pepper. Enhance all the flavors.

Optional miso honey finishing sauce ingredients

While entirely optional, the finishing sauce takes this dish taste from delicious restaurant-level unforgettable.

Vegetable Oil. Provides mild richness.
Honey. For a touch of sweetness.
Rice Vinegar. Gives a gentle complex brightness.
Soy Sauce. Lends a hint of umami saltiness.
Sesame Oil. Adds a nutty, rich flavor.

Recipe variations

Spicy Chicken and Udon Noodles: Add sliced red chiles and finish the bowl with chili crisp or sriracha sauce for heat.
Veggie Heavy Chicken Udon: Turn this into a vegetable-forward bowl by adding bok choy, mushrooms, broccoli, or carrots for color and texture.
Creamy Miso Udon: Before serving, stir in a splash of coconut mild for a richer, creamier dish.
Ginger‑Forward “Healing” Udon: Use a little more fresh ginger, add a touch of garlic, and stir in your favorite greens for a wholesome and soothing chicken udon soup.
Dashi‑Boost the Broth: Whisk a small amount of dash granules into the broth, but slightly reduce the soy sauce for a more traditional Japanese‑style chicken udon soup.
Short Cut Swap with Leftover Roast Chicken: Skip the poaching step and add shredded leftover roasted whole chicken or rotisserie chicken directly to the hot broth and noodles just at the end, just to warm it through.

Professional chef expert tips for perfect results

Lightly Pound Chicken. For perfectly even poaching, be sure to lightly pound out the chicken breast to an even thickness.
Gently Poach the Chicken. Poaching is a gentle cooking method, so aim for tiny bubbles—not a rolling boil. This ensures the chicken turns out juicy and tender.
Slice Against Grain. For the most tender bite, be sure to slice the chicken against the grain.
Season in Layers. When cooking, always season in layers. Meaning, season the poaching liquid and broth at the start, and continue to season as you cook. This ensures the dish is well seasoned from the inside out.
Cook Noodles to Al Dente. Udon noodles should be chewy and perfectly slurp able, never mushy or soft.
Finish With Sauce For Flavor. While optional, the miso honey sauce adds a ton of flavor, so I don’t recommend skipping it. But make sure you use a neutral flavored oil, like vegetable or canola, in the sauce. If you try to swap in a flavored oil, such as olive oil, it will overpower the other flavors and taste off.
Garnish Generously. Remember, you eat with your eyes first. A generous flurry of scallions, cilantro, sesame seeds, and red pepper chili flakes add freshness, flavor, texture, and aesthetic appeal. And, if you want to make spirals out of scallions (as shown), it’s quite easy. First cut off and discard the white part of the scallion. Then, cut the dark green part into 4-5’’ pieces, and slice, lengthwise, down each piece to create thin, long strands. Place all the green onion strands in a bowl of ice water and let them sit for 30+ minutes. They will naturally curl. Drain and use as desired.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I use chicken breasts instead of thighs?

For sure. If you prefer richer dark meat, swap in boneless, skinless chicken thighs. Just note that it’ll take longer to poach through, so check for doneness later than stated in the recipe card.

Can I use rotisserie chicken?

Yes, absolutely! Rotisserie chicken is an excellent way to save time. Just make sure to remove and discard the skin before shredding the chicken. And then add the chicken when you add the udon noodles so the meat can warm through.

What’s the difference between udon and ramen noodles?

While udon and ramen are both staples in Japanese cuisine and made from wheat flour, their similarities end there. Udon noodles are thicker and chewier than ramen noodles, making them ideal for soaking up the ginger broth—without being mushy.

What type of miso to use in udon soup?

The star of this udon chicken soup is definitely the white miso. For those of you unfamiliar with miso, here’s a little 411:

Miso is a traditional Japanese ingredient produced from fermenting soybeans with salt (and sometimes with rice or barley).

There are a few different types of Miso – white, yellow, red, and black. Generally, the darker the color of the miso, the longer it has been fermented and the stronger it will taste.

This poached chicken with udon noodles recipe utilizes white miso, which is also called shiro miso. Shiro Miso is made with soybeans that have been fermented with rice. The actual color, much like its name, can range from white to light beige. It’s also the mildest variety, so it’s less salty with a sweeter flavor.

Do I have to use miso?

You never “have” to do anything you don’t want to do. However, the miso paste gives the broth a really delicious depth of flavor. You can approximate it by mixing tahini with honey, soy sauce, and fresh ginger. Or, if you do decide to completely omit it, I’d recommend leaning heavier on the other flavoring ingredients and being prepared to tweak to taste.

Can I make the broth ahead?

Yes, you absolutely can. You can make the broth and poach the chicken up to a day or two ahead, then store them in the fridge. When ready to enjoy, reheat gently and add the snap peas and fresh udon noodles just before serving for best texture.

Can I make this udon with chicken gluten-free?

You sure can. Just be sure to swap out the soy sauce for tamari and choose a gluten-free noodle that mimics udon’s thickness.

Serving chicken and udon noodles

Serve Hot and Garnish. Serve the chicken with udon noodles in a deep bowl and top with sliced green onions, scallions, and toasted sesame seeds before drizzling on the honey miso sauce for a simple, yet satisfying dinner.
Top with an Egg. Add a soft-boiled egg, jammy egg, or fried egg on top each bowl for extra richness.
Alongside Apps. Serve smaller bowls of chicken udon soup alongside your favorite Asian snacks, like spring rolls, spicy tuna, gyoza, or steamed dumplings for a cozy, restaurant-style meal.
Pair with a Salad. Serve alongside a refreshing Japanese cucumber salad or quick ginger-dressed greens for a little freshness and crunch.
Serve with Veggies. Pair with a bowl of steamed edamame, sautéed mushrooms, or stir-fried cabbage for a heartier meal.

Storing leftovers

Refrigerator Storage. Let the poached chicken udon soup cool to room temperature. And store the broth, chicken, and noodles in separate airtight containers if possible to maintain the best texture. Then store in the fridge for up to 3 to 4 days.
Freezing Instructions. Unfortunately, I don’t recommend freezing the dish as a whole. However, you can freeze just the broth and the chicken without the udon noodles. Allow the poached chicken and broth to cool completely and then store in freezer-safe containers in the freezer for up to 2 to 3 months.
Reheating Instructions. Warm the broth gently on the stove and add the chicken just to warm the meat through. And then either give the leftover udon noodles a quick dip in the hot broth or cook fresh udon noodles and combine everything in a bowl.

Perfectly comforting and beautifully flavorful, this chicken with udon noodles delivers cozy satisfaction every single time. Between the tender, juicy poached chicken, thick and chewy udon noodles, silky-soothing broth, and an endless veggie selection, it’s everything you could want in an ultra-slurpable, customizable bowl.

I hope you give it a try, but don’t forget to come back and drop a comment below or tag me on social media. I truly love cheering you on in the kitchen!

Until next time, cheers,

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More Asian chicken dinner recipes!

©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Do not republish this recipe. If you would like to reference this article, please link directly to this post.

The post Poached Chicken with Udon Noodles: Cozy, Slurp-Worthy Flavor appeared first on No Spoon Necessary.

Pecan Waffle Recipe: Light, Airy, and Crispy Belgian Waffles

Cheyanne Holzworth — Mon, 23 Mar 2026 11:03:47 +0000

Crisp, gorgeously-golden edges give way to a light, fluffy center in these irresistible Pecan Waffles. Packed with buttery toasted pecans, infused with welcoming vanilla, and kissed with a whisper of cinnamon, each waffle is a bakery-style Belgian dream—just waiting to be drenched in maple syrup. One bite and you’ll understand why this cozy, nut-studded breakfast recipe disappears faster than the coffee can finish brewing.

“These are the best waffles! Don’t skip any steps, the edges were crispy and the inside was airy… AMAZING!! My forever go-to waffle recipe. Bye box mix! Thank you!”
– Christina

Update: This recipe was originally published in March 2015. I made updates to the article below to include more information about making waffles with pecans at home.

Hi, friends! If you’re looking for a waffle recipe that will make people rush around the breakfast table, look no further than these pecan waffles:

About these pecan waffles

Studded with toasty nuts and infused with welcoming flavors, these Belgian waffles deliver bakery-style deliciousness right at home.

Imagine: biting into a gorgeously golden waffle that’s deeply flavorful, lightly sweet, and incredibly crisp. Think: fluffy, cloud-like interiors bursting with buttery, crunchy toasted pecans, and that signature crispy Belgian waffle texture that soaks up syrup like a dream.

Perfect for slow weekend breakfasts, holiday brunch spreads, and cozy mornings at home, this fluffy waffles recipe with pecans feels deliciously indulgent, yet it’s approachable and easy to customize with mix-ins and toppings. Just be prepared for everyone to ask you to make these nutty, batter-based beauties on repeat.

Why you’ll love this recipe

Unbeatable Texture. Professional chef techniques, like folding in whipped eggs whites and using cold seltzer water, ensures waffles with perfectly crisp edges and beautifully fluffy centers.
Nutty, Buttery Delicious Flavor. Toasted pecan nuts lend richness and crunch, without overpowering the subtly sweet brown sugar, warming cinnamon, and welcoming vanilla flavors.
Straight-Forward to Prepare. With straightforward steps and step-by-step picture assistance, this is a beginner-friendly waffle recipe.
Pantry Staple Ingredients. If you’ve got a well stocked kitchen pantry then you likely already have everything on hand to make these pecan waffles.
Customizable, All-Season Recipe. Add-in chocolate chips, top with your favorite flavored butters, drizzle with flavorful syrups, and experiment with toppings. No matter how you make ’em, this nutty waffle recipe is cozy enough for fall and winter, bright enough for spring and summer, and always welcome at any brunch.

If you’re looking for more classic carb-heavy breakfast, check out these recipes next: Strawberry French Toast Casserole, French Toast Pumpkin Casserole, Sugar Cinnamon Toast, and New York Style Bagels.

Ingredients for a pecan waffle

As promised, you just need some basic pantry ingredients to make this recipe for Belgian waffles with pecans:

All Purpose Flour. Provides structure and softness for the classic tender waffle bite.
Brown Sugar. I like to use brown sugar instead of granulated for more caramel-like goodness. Swap: Granulated sugar.
Baking Powder. Gives the waffles a lift, fluffiness, and lightness.
Ground Cinnamon and Kosher Salt. Cinnamon lends warming, welcoming taste, while salt enhances all the delicious flavors.
Large Eggs. There’s a trick to creating cloud-like waffles, and that”s room temperature eggs as they whip up bigger and fluffier.
Buttermilk. Adds moisture, tenderness, and gives the pecan waffles a slight tangy flavor. Swap: Make your own buttermilk by stirring 1 tablespoon of vinegar or lemon juice into 1 cup of regular milk. Let it sit until thickened and curdled; then use as directed.
Vegetable Oil. Ensures each waffle has perfectly crisp edges. Swap: Clarified butter as regular butter burns faster.
Pure Vanilla Extract. Lends a depth of warm, inviting flavor. Swap: Vanilla paste.
Seltzer Water. Helps create deliciously light, airy, and crispy waffles without any complex techniques or yeast. The bubbles act similar to a leavening agent, creating tiny pockets of air in the batter, which results in a crisp exterior and fluffy waffle interior. Swap: Club soba.
Pecans. The star ingredient of this waffle recipe, pecans provide crunch, nutty goodness, and a mouthwatering aroma. Be sure to toast them prior and give them a rough chop before using. Swap: Walnuts work great, too.
Maple Syrup. Skip the fake pancake syrup and go for the real stuff. The taste is unmatched.

Recipe variations

Chocolate Chip Pecan Waffles. Fold some mini chocolate chips into the waffle batter for dessert-style twist.
Spiced Pecan Waffle Recipe. Add a little nutmeg and allspice for a warming waffle recipe. Or, try adding pumpkin pie spice or apple pie spice for a seasonal twist.
Extra Nutty Waffle Twist. Use a combination of your favorite nuts, like pecans, almonds, and walnuts for satisfyingly-crunchy, perfectly nutty waffles.

If you’ve got leftover pecans put them to good use in this recipe next: Maple Glazed Donuts with Pecans.

Professional chef Tips for perfect waffles every time

Toast the Pecans. If you’re looking for the BEST pecan waffles, you need to toast the pecans. Toasting not only enhances the flavor, but it also ensures the nuts stay crunchy in the waffles.
Use Room Temperature Eggs. Cold egg separate easier. However, room temperature whites are easier to whip up to maximum volume and fluffiness.
But, Use Cold Seltzer. Using cold sparkling water helps with the leavening process and keeps the batter fresh.
Don’t Over-Mix Waffle Batter. Too much mixing = too much gluten, and that leads to a dense and tough waffle. Fold the whipped egg whites into the waffle batter until *just* combined and not a second more.
Add Half Pecans to Batter, Half to Waffle Maker. To ensure each bite is perfectly strewn with toasted pecans, fold half of the nuts into the batter. And then save the other half to add directly to the waffle batter in the iron.
Get that Waffle Iron Hot. Allow it to fully preheat so the batter will crisp up as soon as it hits the surface. And, be sure to lightly spray the hot waffle iron with non-stick cooking spray or brush with vegetable oil so the waffles achieve a lovely brown color.
Keep Waffles Warm. Place the cooked pecan waffles on a wire rack set on a baking pan and keep warm in a low oven while you cook the rest of the batter.
Garnish It Up. Remember, you eat with your eyes first. A generous dusting of confectioner’s sugar, a pat (or two) of pecan cinnamon butter, and a heavy drizzle of pure maple syrup will take these perfect waffles from good to great.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What’s the difference between a Belgian waffle and a regular waffle?

Belgian waffles are much thicker than American waffles, with a lighter batter and larger, deeper square pockets to hold a variety of tasty toppings.

Traditionally, yeast was used to leaven the batter, but a combination of buttermilk, baking powder, and seltzer water works just as well—and works faster too.

Can I use pecan halves instead of chopped pecans?

You can use whatever variety of pecans you love. Just be sure to toast the nuts and roughly chop them for the best flavor and even distribution.

Can I double this pecan waffles recipe?

Not only is the answer yes, but you’re going to want to! These pecan waffles will disappear in a flash, so having extra servings means you’ll be more willing to share.

Make a larger batch to munch on throughout the day or have plenty for a weekend brunch with friends and family. Just be prepared for everyone to ask you for the recipe

Why are my waffles chewy?

You probably over-mixed the batter. Overproduction of gluten means dense, chewy waffles. Be sure to follow the tips listed further up in the post for perfect banana nut waffles every time!

Why aren’t my Belgian waffles crispy?

If the waffles turn out soft instead of crispy, chances are very good that the waffle iron wasn’t fully preheated or you opened the iron before the waffles were finished cooking through.

Can I make the waffle batter ahead of time?

Unfortunately, I don’t recommend making the waffle batter in advance. However, you can mix the dry ingredients together and store them in the pantry for up to 3 months.

Serving this pecan waffle recipe

Classic Serving. Dust the warm waffles with powdered sugar, top with a pat of butter, and drizzle with maple syrup for classic breakfast comfort.
Top with Flavored Butter. Add a couple pats of flavored butter (think: honey butter or brown sugar pecan butter) and let the buttery goodness melt into every bite.
Pair with Breakfast Meats. Serve with breakfast sausage links, sausage patties, crispy bacon, or candied maple bacon for an indulgent start to the day.
Chicken and Waffles. Serve alongside fried chicken or crispy chicken cutlets for a sweet-and-savory brunch.

Unique serving suggestions

Indulgent Waffles. Add a dollop of bourbon whipped cream or cool whip frosting, scatter on some candied nuts, and drizzle with quick chocolate sauce for an indulgent pecan waffle experience.
Dessert-Style. Top with a scoop of butter pecan ice cream and drizzle with salted caramel sauce for a delicious way to end the day.
Chocolate Banana Topping. If you’re cooking for a chocolate lover, top the pecan waffles with a generous smear of chocolate dessert hummus, sliced bananas, and pure maple syrup.
Bakery-Style Serving. Add a dollop of vanilla whipped yogurt and fresh macerated berries for a bright finish. Just don’t forget a mimosa cocktail or two.

Storing leftovers

I’m not sure how you managed leftovers, but that’s ok — it happens to the best of us.

Refrigerator Storage: Let the leftover pecan waffles cool completely. Then store them in an airtight container in the fridge for up to 3 days.
Freezing Instructions: Place the cool waffles in a single layer on a pan and flash freeze until solid (this prevents sticking). Then place parchment paper or wax paper between each waffle and store in a freezer bag in the freezer for up to 2 to 3 months.
Reheating Instructions: Reheat waffles in a toaster oven or a 350°F oven until crisp and warm throughout.

Between the crispy edges, fluffy centers, and rich, nutty flavor, these pecan waffles delivers everything you could possibly want in a homemade waffle. And, since they’re easy to make, reliably delicious, and endlessly customizable, I know this is a waffle recipe you’ll come back to again and again.

If you make this pecan waffle recipe, I hope you come back and drop a comment below or tag me on social media. I truly love cheering you on in the kitchen!

Until next time, friends, cheers,

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest, and Instagram!

More carb-focused breakfasts

©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Please do not republish this recipe without prior consent. To reference this recipe, please link directly to this post.

The post Pecan Waffle Recipe: Light, Airy, and Crispy Belgian Waffles appeared first on No Spoon Necessary.

Sticky Chicken Wings: Easy Slow Cooker Recipe

Cheyanne Holzworth — Sat, 21 Mar 2026 11:27:55 +0000

Glossy, fall-off-the-bone-tender, and finger-licking good, these sticky wings deliver bold flavor with almost no effort. Slowly cooked in a rich, savory-sweet glaze until irresistibly tender and perfectly sticky, this recipe for slow cooker chicken wings brings dangerously delicious snack-able flavor with hands-off ease. Get ready to set it, forget it, and bring serious wing envy!

“I have made this recipe exactly as instructed twice now. The first time I did them crispy and the second time I did them straight from the crock pot. I prefer the crispy but both were amazing and yes, they literally fell off of the bone. I highly recommend this recipe. I am using it again (crispy) next week when we will be entertaining guest and I know that it will be a hit!”
– LAWREN

Update: This recipe was originally published in September 2019. I made updates to the article below to include more information about making slow cooked chicken wings at home.

Hi, friends! If you’ve been dreaming of chicken wings that are juicy, saucy, glossy, AND unbelievably easy, this slow cooker recipe for sticky wings is about to become your new snack obsession:

About these sticky wings

These sticky Chinese chicken wings take everything you love about wings—tender meat, crispy skin, glossy sauce—and lets the slow cooker do ALL the heavy lifting.

Imagine biting into a slow cooked chicken wing with perfectly caramelized crispy edges; juicy, melt-in-your-mouth meat; plenty of sweet-and-savory flavor, and a signature lacquered, sticky finish. They’re the kind of wings that disappear before the game hits halftime because truly, every bite is unforgettably delicious.

Best of all, since the slow cooker does all the hard work, you can just kick back, set-it, forget-it, and come back to tender chicken wings wrapped in a clingy soy-honey sauce. Just don’t forget plenty of napkins.

Why you’ll love this recipe!

Bold, Rich Flavor. Sweet honey or brown sugar meets salty soy sauce, rich oyster sauce, punchy garlic, and warming ginger for deliciously classic sticky chicken taste
Delicious Texture. Slow cooking breaks down the connective tissue, creating ultra-tender chicken meat, while a brief broil gives you glossy, sticky, crispy skin. The result is truly fall-off-the-bone-tender meat with charred edges and a caramelized, sticky glaze.
Hands-Off Cooking. Just 5 minutes of prep and the crockpot does the rest of the work for you.This is a true set-it and forget-it slow cooker recipe for chicken wings.
Pantry-Friendly Ingredients. If you’ve got a well-stocked pantry, you’ve likely got most of the ingredients on hand. Think: soy sauce, honey or brown sugar, garlic, ginger, and rice vinegar.
All-Season, Crowd-Pleaser. While this slow cooker recipe for sticky wings is family-friendly, it’s also super easy to customize. Dial up the heat with more Sriracha, add Chinese 5 spice for a more robust flavor, or use a combination of honey and sugar for a sweeter-style chicken wing. Regardless of how you make them, these slow cooker wings are perfectly cozy in the winter, yet equally delicious at summertime gatherings.

If you’re looking for more Chinese recipes with chicken, try these reader-favorites next: Chicken Teriyaki in the Crockpot, Chinese Peppercorn Chicken, Chinese Plum Sauce Chicken, and Chicken Stir Fry with veggies and noodles.

Ingredients for sticky chicken wings

As promised, you’ll need easy-to-find ingredients to make the best slow cooker sticky chicken wings recipe right at home. Here’s what to grab:

Chicken Wings. Be sure to separate the wings into drumettes (the part that resembles a mini drumstick) and flats (also known as wingettes) for even cooking.
Fresh Ginger and Fresh Garlic. These Chinese aromatics are integral to Asian cooking and add a layer of fragrant, lively flavor to the wing sauce.
Soy Sauce. For umami-rich flavor. Be sure to use low-sodium soy sauce so you can control the saltiness. Swap: Coconut aminos.
Oyster Sauce. A common ingredient in Chinese cuisine, it lends a savory, salty, and umami flavor to any dish. You can find oyster sauce in the international aisle of most major grocery stores.
Honey or Brown Sugar. Gives these Asian sticky wings the perfect touch of rich sweetness. You can use either, or depending upon your preferences.
Rice Vinegar. Adds a delicious tang that beautifully complements the sweet and savory flavors. Make sure you use regular, unseasoned rice vinegar. Swap: Chinese Shaoxing wine is excellent for a richer, more complex flavor. Or you can try sake or mirin, but reduce the sugar if using mirin.
Sriracha. Offers a very mild spicy flavor that beautifully balances the sweetness of the brown sugar or honey. Swap: Chili garlic sauce or Sambal Oelak work great too.

Recipe variations

BBQ-Style Sticky Wings. Whisk a little bit of your favorite smoky barbecue sauce into the sticky wing sauce for a bbq-esque finish.
Citrusy Asian Wings. Add a couple splashes of fresh orange juice for a citrusy depth of flavor.
Soy-Free Chicken Wings. Swap out the soy sauce for coconut aminos, but be prepared to possibly adjust the sweetness.
Garlic-Forward. Use granulated garlic powder, along with the fresh garlic cloves, for bolder flavor.

Chef expert tips for perfect slow cooker chicken wings every time

Dry Wings. Be sure to pat the wings thoroughly dry with paper towels before adding them to the slow cooker. This step ensures the sauce isn’t watery and clings to the chicken beautifully.
Whisk Sticky Sauce Well. For even flavor, be sure to whisk the sauce ingredients until they’re fully combined before pouring it over the wings in the slow cooker.
Avoid Over-Loading Crockpot. Read the manufacturer’s instructions and ensure you aren’t overloading the crock pot and slow cooker.
Stir Occasionally. To ensure an even sticky coating and even cooking.
Broil on Rack for Crispy Texture. Place the slow cooked wings onto a wire rack and finish under the broiler for irresistible caramelization. Just don’t walk away as browning happens fast!
Check for Doneness. Chicken wings should reach an internal temperature of at least 165°F and the meat should easily pull away from the bone.
Garnish Before Serving. Remember, you eat with your eyes first. A generous sprinkle of toasted sesame seeds, snipped scallion or chives, and chopped cilantro can take these slow cooker wings to the next level of yum.

Step-by-step photos: making this recipe at home

Below you will find a picture collage showing you exactly how to make this easy sticky chicken recipe in the crockpot or slow cooker, step-by-step. Please scroll down for the printable recipe card, which contains detailed instructions and measurements.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What is sticky chicken?

Sticky chicken is a Chinese dish that features tender, juicy chicken coated in an irresistibly sweet-savory sticky glaze. The glaze is typically made with a combination of soy sauce, honey or brown sugar, garlic, and other various flavoring ingredients.

Can I use frozen wings?

Yes, you absolutely can use frozen wings to make this easy sticky chicken recipe. However, I do recommend thawing the chicken wings prior to ensure even cooking, better texture, and a more flavorful, thicker sticky sauce.

Are these wings spicy?

As written, this recipe is not inherently overly spicy, although that will depend upon your tastebuds. However, you can easily adjust the heat level to your preference by dialing the sriracha up or down.

How long should I slow cook chicken wings?

The precise length of time will depend upon your precise slow cooker. But, they typically take about 3 to 4 hours on low to cook through.

How do I make the sticky sauce thicker?

You can double the cornstarch slurry (cornstarch + cold water) if you prefer an ultra-thick sauce. Just be sure to add it to the slow cooker during the last 20–30 minutes of cooking.

How do I keep slow cooked chicken wings from getting soggy?

You’ll want to finish cooking the chicken wings on a wire rack underneath the broiler. This step crisps the skin and caramelizes the sticky glaze.

Can I make these ahead of time?

If you are a fan of leftovers, you sure can. Just reheat the wings gently to prevent them from drying out.

Is this recipe gluten free?

To ensure this recipe for sticky wings in the slow cooker is gluten free, make sure you use a replace the soy sauce with tamari and make sure your oyster sauce is gluten-free.

Serving slow cooker wings

Classic Wing Pairing. Serve with celery sticks and baby carrots for a classic snack pairing.
Add to Game Day Platter. Pair with your favorite appetizers, like crab rangoon dip, wonton nachos, and sweet and spicy little smokies for epic snacking.
Serve with Asian Sides. Offer asian cucumber salad or steamed edamame on the side for a simple meal.

Unique serving suggestions

Serve Over Rice. Dish the sticky chicken wings up over a bed of steamed white rice of fragrant coconut milk rice for a satisfying dinner.
Pair with Chinese Soup. Serve alongside miso soup, egg drop soup, or wonton soup for an Asian‑inspired meal.
Alongside Stir Fry or Roasted Veggies. Plate this easy sticky chicken recipe alongside roasted broccoli, asian brussels sprouts, or this cabbage stir-fry recipe for a balanced plate.

Storing leftovers

Refrigerator Storage. Allow any leftover sticky wings to cool completely before storing in an airtight container in the fridge for up to 4 days.
Freezing Instructions. Let the slow cooker chicken wings cool before storing in a freezer-safe container in the freezer for up to 2 to 3 months.
Reheating Instructions. Warm the cooked wings gently in the oven or air fryer to keep them tender without drying them out. Alternatively, you can microwave at 50% power for convenience if you prefer.

Tender, glossy, sweet, savory, and unbelievably easy too, these sticky chicken wings bring flavorful results with minimal effort and maximum reward. Whether you’re hosting a party, feeding your family, or simply treating yourself to something snack-worthy, these slow cooker chicken wings deliver every single time.

I hope you give these slow cooked chicken wings a try! Just don’t forget to come back and share your delicious results in the comments below or tag me on social media. I truly love cheering you on in the kitchen.

Until next time, cheers,

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More chicken wing recipes!

If you love this Chinese recipe for chicken wings, try one of these delicious wing recipes next!

Salt and Vinegar Wings (A fan favorite for good reason!!)
Cajun Chicken Wings (Crispy, baked wings with plenty of Big Easy flavor!)

©No Spoon Necessary. All images and content under copyright protection. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.

The post Sticky Chicken Wings: Easy Slow Cooker Recipe appeared first on No Spoon Necessary.

Cream Cheese Chicken Salad with Bacon: Ultra-Creamy and Crowd-Pleasing

Cheyanne Holzworth — Thu, 19 Mar 2026 11:43:36 +0000

Looking for an above-average chicken salad recipe? Meet this ultra-creamy cream cheese chicken salad. Featuring juicy chicken, velvety cream cheese, crunchy veggies, salty bacon, and flavorful everything spice to create a rich, savory spread that will keep you coming back for more. Best of all, you’ll need just 7 simple ingredients and 10 minutes of prep to make it.

“This is definitely a novel way to make chicken salad. I’ve never tried adding cream cheese or everything spice, but oh man it’s REALLY GOOD! Thanks very much for sharing this.”
– Bernard

Update: This recipe was originally published in August 2018. I’ve updated the post below to include more information about homemade chicken salad. Plus, I’ve included a recipe video to show you how easy this creamy chicken salad with bacon is to make!

Hi, friends! Meet your new favorite, crave-it-for-days lunch obsession:

About this cream cheese chicken salad

Imagine: tangy, rich cream cheese melting into tender chunks of chicken mingling with crisp veggies, crisp pieces of salty bacon, and bold pops of everything seasoning for satisfying flavor in every single bite. Luxuriously smooth, perfectly comforting, and totally scoopable, it’s a major upgrade on the classic chicken salad. One spoonful and you’ll become a devoted fan.

Whether you’re craving an easy weekday meal, meal prepping for lunches, or planning a picnic, this chicken salad with cream cheese fits any occasion. Scoop it onto flakey croissants, pile it into lettuce leaves, or serve it alongside crackers for an easy snack.

Why this recipe works

Ultra-Creamy Salad. With its unmatched creaminess, cream cheese creates a luscious, silky base that perfectly coats every bite of chicken.
Textural Excitement. Tender chicken meets creamy dressing, crunchy mix‑ins, and fresh herbs to make every bite exciting.
Bold, Balanced Flavors. Savory chicken + subtly tangy cream cheese + fresh mix-ins + everything seasoning = crave-worthy combo.
Easy to Make. There’s no cooking required if you use leftover or rotisserie chicken—just mix, chill, and serve.
Staple ingredients. Simple, accessible ingredients, like chicken, cream cheese, and celery, which you can find anywhere.
Family-friendly and Customizable. Mild, cozy flavors make it appealing to all ages. And you can easily adjust mix-ins: add nuts, dried fruit, swap spices and fresh herbs—this recipe plays well with everything.

Ingredients for this chicken salad with cream cheese

Cooked Chicken. Rotisserie chicken is a fantastic time-saver and lends great flavor, but any cooked chicken breast or thighs work beautifully.
Cooked Bacon. Gives pops of chewy, salty goodness.
Celery. Lends freshness and crunch to balance the creamy base.
Shallot. Provides a gentle aromatic bite and savory depth.
Cream Cheese: The star of this chicken salad recipe with cream cheese. Be sure to use full-fat, whipped cream cheese for the best flavor. And make sure it’s room temp for easy mixing.
Mayonnaise. Just enough to loosen the cream cheese and turn it into a dressing. Plus it provides that classic chicken salad richness.
Everything Seasoning. Everything Bagel Spice enhances the chicken salad with savory flavor without overpowering it. It also provides a little crispy-crunch.
Salt and Pepper. Essential for bringing all the flavors to life.
Optional Mix-ins. I like to toss in some fresh herbs (think: parsley, dill, or chives) for herbaceous-fresh flavor, toasted sliced almonds for nutty crunch, and a good squeeze of lemon juice for a hint of acidity.

Recipe variations

Chicken Bacon Ranch Salad. Swap the everything seasoning for ranch seasoning and boom—bacon chicken ranch.
Herby Chicken Salad. Fold in fresh dill, parsley, chives, or a mix of a few fresh herbs for herbaceous flavor.
Nutty Crunch Twist. Stir in toasted chopped pecans or sliced almonds for a little toasty crunch.
Sweet and Savory Version. Add halved grapes or dried cranberries for a sweet and tangy twist.
Spicy Kick. Mix in a pinch of cayenne, minced jalapeño peppers, or a splash of hot sauce.
Garlic and Herb Style. Swap the regular whipped cream cheese for herbed cream cheese and mix in some chopped dill and parsley to taste.

Chef expert tips for perfect results every time

Soften the Cream Cheese. To avoid lumps and ensure a smooth texture.
Chop Ingredients Evenly. Ensures every single bite has a balanced flavor and plenty of textural excitement.
Mix Dressing First. Combine the soft cream cheese and mayo together before adding the chicken and mix-ins for a flavorful even coating.
Don’t Overmix. Gentle folding keeps the chicken tender, not mushy, and ensures a delightful rustic texture. However, you can use a hand mixer if you prefer a more spread-style chicken salad.
Chill before serving. A brief chill in the fridge helps the flavors meld beautifully.
Season Generously. Cream cheese is very rich and can dull the other ingredients. Taste the salad and use kosher salt, black pepper and lemon to make the flavors sing.
Adjust Consistency. Add a touch more mayo or a splash of milk if your cream cheese chicken salad feels too thick.
Add Crunchy Ingredients Last. If you’re planning on making this in advance, hold off on adding the celery and bacon until before serving. And be sure to hold-off on stirring in any crunchy add-ins, like nuts, until just before eating.

Step by step photos: making this recipe at home

If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!

Can I use canned chicken?

Absolutely! Just be sure to use a good-quality brand. And, drain the canned chicken well and use a fork to fluff it before mixing to improve the texture slightly.

What kind of chicken works best?

That depends upon your personal taste. However, I personally love to poach chicken breasts or rotisserie chicken (remove and discard skin) for the most flavorful and best texture. However, leftover chicken or the packages of cooked chopped chicken in the refrigerator section of grocery stores also works nicely.

What to add to this chicken salad recipe?

Chicken salad is extremely versatile, and you can add a variety of flavors and ingredients depending on what you like:

Hard-boiled Eggs: Finely dice eggs for added creamy texture.
Pickles: Add pickle relish or finely dice dill pickles to give the salad a bit of tangy flavor.
Bell Peppers: De-seed and finely dice a bell pepper to add a touch of sweet, fresh taste.
Olives: Black or green olives lend a meaty texture. Use green olives for a mild flavor and black olives for a stronger flavor.
Grapes: Fresh grapes are the perfect way to add a bit of juicy texture.
Apple: Peel and dice an apple to add a fresh crunch. Try Fuji or Golden Delicious apples if you like things sweet or Granny Smith if you prefer a bit of tart flavor.
Jalapeño: Slice or finely dice a jalapeño for a touch of spicy flavor.
Dried Fruit: Cranberries and raisins are always a welcome addition for a bit of chewy texture.! Try brown raisins for a slightly sweet and fruity flavor or golden raisins for a stronger sweet and fruity flavor with a hint of tartness. Or, try cranberries for a hint of sweet and sour flavor.
Nuts: Shake things up and add a bit of crunch. Walnuts, almonds, pistachios, cashews or pecans are all delicious. Make sure you toast the nuts to enhance their flavor and texture.

Can I make this dairy-free?

Yes, you sure can. Just use a dairy-free cream cheese and mayo alternatives to make this chicken salad recipe dairy-free.

How much chicken salad per person?

This chicken salad with cream cheese recipe is perfect for feeding a crowd since it is quick and easy to make, can be made in advance, and keeps well in the refrigerator.

The amount of chicken salad needed per person will greatly depend on how it is being served:

For chicken salad served as a main – plan on 8-10 ounces of chicken salad per person
For chicken salad served in a sandwich or wrap – plan on 4-6 ounces per person

Serving this chicken salad recipe with cream cheese

Elevated Lunch: Pile the chicken salad onto buttery croissants or toasted brioche buns with lettuce, tomato, and thick slices of bacon.
Wrap it Up: Wrap the salad with leafy baby arugula and slices of avocado in homemade flour tortilla or a pita pocket for an easy grab-and-go lunch.
Make it a Salad: Scoop into lettuce cups or serve over leafy greens for a lighter option.
Appetizer Style: Serve in a pretty bowl alongside crackers, pita bread chips, crostini, crudités, and some zucchini fries as an appetizer.

Unique serving ideas

Brunch Style: Spread the chicken salad over toasted NY style bagel halves and top with cucumber slices and microgreens.
Stuff into Tomatoes or Avocados: For a refreshing snack during spring or summer, spoon the cream cheese chicken salad into hollowed-out tomatoes or halves of avocado.
Make Tea Sandwiches: Use the salad as a creamy filling for tea sandwiches at holiday brunches and baby showers.
Tetrazzini Salad Style: Serve on top of lightly oiled pasta and shredded lettuce for a creamy salad-style tetrazzini.

Storing leftovers

Refrigerator Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.
Freezing Instructions: Unfortunately, freezing is not recommended; the cream cheese mixture may separate during thawing.
Reheating Instructions: Leftover chicken salad with cream cheese is best when served cold or at room temperature—avoid microwaving or reheating.

Ultra-creamy, perfectly flavorful, and endlessly customizable, this cream cheese chicken salad is the kind of recipe that becomes an instant favorite. With just a few simple ingredients, one bowl, and about 10 minutes, you can whip up something that feels special enough for gatherings, yet easy enough for workday lunches.

Grab some chicken along with a little cream cheese and get ready to fall in love with this creamy, dreamy twist on the classic. And, if you make it, don’t forget to share your results in the comments below or tag me on social media—I love cheering you on in the kitchen!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More creamy chicken salads

Cream Cheese Chicken Salad

Tired of average chicken salad recipes? Meet this ultra-creamy cream cheese chicken salad. Featuring juicy chicken, velvety cream cheese, crunchy veggies, salty bacon, and flavorful everything spice to create a rich, savory spread that will keep you coming back for more. Best of all, you'll need just 7 simple ingredients and 10 minutes of prep to make it.

Course Salad

Cuisine American

Keyword bacon chicken salad, chicken bacon salad, chicken salad recipe bacon, chicken salad recipe cream cheese, chicken salad recipe with cream cheese, chicken salad with bacon, chicken salad with cream cheese, chicken salad with cream cheese recipe, chicken salad with cream cheese recipes, cream cheese chicken salad, cream cheese chicken salad recipe, cream cheese chicken salad recipes, creamy bacon chicken, creamy chicken salad, recipe cream cheese chicken salad, recipes cream cheese chicken salad

Prep Time 10

Total Time 10

Servings servings

Calories 235kcal

Author Cheyanne Holzworth

Equipment

1 Large Mixing Bowl

Ingredients

1 pound Cooked Chicken Breasts – shredded or diced
½ Cup Cooked Bacon – crumbled, or more to taste (about 6 slices)
1/2 Cup Celery – finely diced (about 2 small stalks)
1 large Shallot – finely diced
4 ounces Whipped Cream Cheese – at room temperature (SEE NOTES)
1/2 Cup Mayonnaise (substitute: Greek Yogurt or Sour Cream)
1 ½ – 2 TBS Everything Bagel Seasoning – or more to taste (SEE NOTES)
To Taste Kosher Salt & Pepper
Optional Mix-Ins: Lemon Juice, Sliced Scallions, Toasted Sliced Almonds, Dried Cranberries

Instructions

Make the Cream Cheese Dressing: In a large bowl, mix together the cream cheese with the mayonnaise until combined.
Toss the Chicken Salad: To the bowl with the cream cheese mixture, add the cooked chicken, bacon, celery, shallots, and everything bagel seasoning. Stir to combine.
Adjust for Taste: Taste the bacon chicken salad and adjust for seasoning as you see fit, adding more salt for overall flavor, more everything bagel seasoning for savory flavor, and mayonnaise or cream cheese for a creamier salad.
Optional – Chill Chicken Salad: For the best results, cover the bowl of chicken bacon salad and place it in the refrigerator for 30 minutes or longer to allow the flavors to develop and marry.
Serve as a salad, sandwich, or wrap. Serving suggestions:
Use an ice cream scoop or large spoon to dollop bacon chicken salad on sandwich bread, croissants, bagels, and english muffins.
Stuff the salad inside lettuce wraps or tortillas.
Serve over a bed of leafy greens.
Enjoy the creamy chicken salad straight from the bowl with your favorite crackers and chips.

Video

[adthrive-in-post-video-player video-id=”frb1NpRI” upload-date=”2019-07-07T14:00:59+00:00″ name=”Cream Cheese Chicken Salad with Bacon” description=”Tired of average chicken salad recipes? Meet this ultra-creamy cream cheese chicken salad. Featuring juicy chicken, velvety cream cheese, crunchy veggies, salty bacon, and flavorful everything spice to create a rich, savory spread that will keep you coming back for more. Best of all, you’ll need just 7 simple ingredients and 10 minutes of prep to make it!” player-type=”default” override-embed=”default”]

Notes

In my humble opinion, the best chicken for chicken salads is poached chicken. However, you can use rotisserie chicken and leftover roasted, baked, or grilled chicken as well. Just be sure to remove the skin before dicing the chicken, if applicable.
To quickly shred cooked boneless skinless chicken (breasts or thighs), place warm chicken in a large bowl and use a hand mixer (or stand mixer) on low. Or, add it to the bowl of a food processor and pulse until shredded.
Whipped cream cheese has a lighter, fluffier texture than traditional block cream cheese. It lends a better texture to the chicken salad. You can purchase whipped cream cheese at the store, or whip it yourself to save some coins. Regardless, make sure your cream cheese is at room temperature for easy mixing!
The amount of everything bagel seasoning in your chicken salad entirely depends on personal preference. Just like seasoning with salt and pepper, make sure you are seasoning your chicken salad with everything spice to taste!
Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!

Nutrition

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