Boneless, skinless chicken breasts are my go-to for so many of our meals. They’re lean, packed with protein, and versatile enough to serve several times in one week without dinner ever feeling the same.

Over the years, I’ve put just about every cooking method in my kitchen to work developing these recipes. Whether you need a slow cooker meal, a quick stovetop dinner, or something you can just pop in the oven, you’ll find plenty to choose from in this collection of my favorite chicken breast recipes.

Stovetop

Cashew Chicken Stir Fry

5 from 4 votes

This easy Cashew Chicken Stir Fry is loaded with vibrant vegetables and tossed in a savory-sweet sauce. Serve it with rice for a fast, flavorful dinner any night of the week.

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White Chicken Chili

5 from 20 votes

A delicious blend of chicken, spices, beans, and peppers come together to create this hearty White Chicken Chili. A bowl of this flavorful chili will warm you up from the inside out.

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Chicken Stroganoff

3 from 1 vote

Chicken Stroganoff is a quick and easy way to enjoy the rich flavors of the classic dish in far less time! Tender chicken, earthy mushrooms, and a creamy sauce come together to create a comforting meal that’s easy enough to make any night of the week.

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Easy Chicken Scallopini

5 from 5 votes

This Easy Chicken Scallopini recipe is creamy, comforting and perfect for busy weeknights! It's served over simple Parmesan noodles with a luscious, silky smooth sauce and is ready to serve in just 30 minutes.

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Maple Balsamic Chicken

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Chicken Marsala

4.09 from 49 votes

 A delicious, but surprisingly easy recipe that results in a restaurant quality dish. Chicken Marsala is an impressive meal that only takes about 30 minutes to prepare.

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Skillet Chicken Fajitas

5 from 5 votes

These Skillet Chicken Fajitas cook all in one pan on the stove for a fun and easy dinner. You don't need to pay restaurant prices when it's so easy to make fajitas at home!

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Coconut Curry Chicken

5 from 3 votes

Curry infused chicken cooks in a rich and creamy tomato-based sauce until fork tender. This easy Coconut Curry Chicken recipe with cauliflower and red bell pepper is the ultimate comfort food!

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Skillet Garlic Butter Chicken and Green Beans

4 from 1 vote

This Skillet Garlic Butter Chicken and Green Beans comes together in one pan with a simple garlic butter sauce and a blend of flavorful seasonings. It's a 30 minute meal that's perfect for a busy weeknight.

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Pasta and One-Pot Meals

Chicken and Spinach Skillet Pasta

4.93 from 284 votes

Dry pasta cooks up perfectly tender in a luscious sauce with chicken, spinach and tomatoes in this one pot wonder. This utterly delicious Chicken and Spinach Skillet Pasta is on the table in about 30 minutes!

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One Pot Lemon Chicken and Orzo

5 from 42 votes

This One-Pot Lemon Chicken and Orzo is a quick and easy way to brighten up your menu any time of year. Vibrant, colorful ingredients and super easy prep make this a great choice for a busy weeknight.

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Tuscan Chicken Pasta

4.73 from 11 votes

Flavorful ingredients combine to create this one pot Tuscan Chicken Pasta. Penne pasta in a luscious tomato cream sauce with chunks of chicken, sun-dried tomatoes, fresh cherry tomatoes and spinach.

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Chicken Broccoli Alfredo

5 from 4 votes

Your taste buds will be so happy with this delightfully rich and creamy Chicken Broccoli Alfredo. A family-friendly meal that's ready in about 30 minutes!

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Tex-Mex Chicken and Rice Skillet

5 from 63 votes

This cheesy one pot Tex-Mex Chicken and Rice Skillet is loaded with corn, peppers, and black beans for a hearty, delicious meal. It's ready in just 30 minutes and cleanup is a breeze!

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Chicken Parmesan Pasta

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Simple, easy to stock ingredients create this tasty one-pot Chicken Parmesan Pasta. A quick, family-friendly meal perfect for a busy day.

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Chicken Pesto Pasta

5 from 4 votes

Easy to stock ingredients create a flavor-packed sauce for this rustic Chicken Pesto Pasta. This quick and easy pasta is loaded with tender bites of chicken, pesto, roasted red peppers and creamy ricotta cheese.

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Creamy Lemon Chicken and Pasta

4.98 from 36 votes

Thin-sliced chicken with a luscious lemon cream sauce served over basil Parmesan pasta. This creamy Lemon Chicken and Pasta is simply elegant but easy enough to make any night of the week.

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Oven-Baked

Oven Baked BBQ Chicken

5 from 3 votes

Chicken is baked in a made from scratch cranberry-orange BBQ sauce until fork tender. This Oven Baked BBQ Chicken is a rustic, satisfying meal anytime of year.

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Chicken Broccoli Rice Bake

4.98 from 147 votes

This Chicken Broccoli Rice Bake requires very little prep and is mixed and baked all in one dish. This easy casserole is an excellent choice for a busy day!

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Apple Cider Chicken

4.67 from 6 votes

Chicken is seared with herbs and cooked to tender perfection in a flavorful apple cider sauce. Serve this Apple Cider Chicken with roasted Brussels sprouts and apples for a memorable fall-inspired meal.

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Catalina Chicken

5 from 3 votes

Catalina Chicken is a comforting meal of tender chicken breasts coated in a sweet and tangy sauce made from Catalina dressing, apricot preserves, and a touch of spice. This recipe makes use of pantry staples to create a satisfying meal with minimal effort.

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Broccoli Cheese Stuffed Chicken Breast

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This Broccoli Cheese Stuffed Chicken Breast is breaded, baked until crispy, and topped with a creamy lemon-herb gravy. A super comforting meal for a chilly night.

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Easy Italian Chicken

5 from 2 votes

This Easy Italian Chicken combines tender chicken, a flavorful tomato sauce, and plenty of melted mozzarella for a comforting, family-friendly dinner. Add this simple recipe to your list of busy weeknight meals!

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Chicken Milanese

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Crispy baked Chicken Milanese with a bright, peppery arugula salad is a restaurant-quality meal that’s easy to make at home. It’s fresh, family-friendly, and perfect for any night of the week.

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Crispy Chicken Parmesan

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This unique stove to oven method creates the best Crispy Chicken Parmesan with marinara and melted mozzarella cheese. No more soggy breading! This Italian classic is easy to make at home and is even better than some restaurant versions.

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Greek Sheet Pan Chicken

5 from 2 votes

Feta stuffed boneless chicken breasts roast on a baking sheet along with colorful vegetables and halved lemons for this Greek Sheet Pan Chicken. Fresh, easy, and loaded with Greek flavor!

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Malibu Chicken

5 from 4 votes

Panko breaded chicken topped with deli ham and Swiss cheese and served with a honey dijon dipping sauce. A copycat version of Sizzler's classic Malibu Chicken.

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Crispy Onion Chicken

4.64 from 11 votes

A delicious coating of French-fried onions adds big flavor to this Crispy Onion Chicken. A super family-friendly meal idea!

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Maple-Mustard Glazed Chicken

No ratings yet

This Maple Mustard Glazed Chicken is pan-seared and finished in the oven with a sweet and tangy maple-mustard sauce flavored with fresh thyme and garlic.

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Air Fryer

Air Fryer Chicken Breast

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This perfectly tender and juicy Air Fryer Chicken Breast is fast, easy and loaded with flavor. This all-purpose chicken is great on salads, sandwiches or served with simple side dishes for a fast and easy dinner.

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Easy Air Fryer Chicken Parmesan

5 from 4 votes

Once you learn how to make Chicken Parmesan in the air fryer you may never go back to traditional methods. This Easy Air Fryer Chicken Parmesan recipe is crispy, tender, and perfectly cooked every time!

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Air Fryer Chicken Tenders

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These Air Fryer Chicken Tenders are perfectly seasoned, irresistibly crispy, and absolutely delicious! Enjoy them right away or freeze for a quick and easy lunch or dinner anytime.

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Air Fryer Chicken Sandwich (Pickle Brined)

4.34 from 3 votes

Chicken cutlets brined in pickle juice and buttermilk are breaded and air fried to create the most tender, flavorful Air Fryer Chicken Sandwich! Serve these crispy chicken sandwiches on brioche buns topped with the ultimate sandwich sauce.

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Grilling

Chili Lime Chicken

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This Chili Lime Chicken is marinated in fresh lime juice and a smoky, savory blend of spices, then grilled or cooked on the stovetop until perfectly tender and browned. Slice it up for tacos, fajitas, salads, bowls, and more!

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Pineapple Chicken Kabobs

4.98 from 41 votes

These Hawaiian-inspired Pineapple Chicken Kabobs are glazed with a tropical basting sauce and grilled until tender and caramelized. A fresh, flavorful summer meal!

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Grilled Greek Chicken

4.86 from 14 votes

When you're in the mood for a fresh, Mediterranean-style meal, this Grilled Greek Chicken will definitely hit the spot. Lemony-herbed grilled chicken served with freshly made Tzatziki Sauce is the perfect choice for a warm summer evening.

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Margarita Chicken

5 from 11 votes

Tequila, fresh lime and orange juice combine to make a spectacular marinade for this juicy and flavorful Margarita Chicken. This versatile grilled chicken can be used as a base for a variety of delicious summer meals.

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Grilled Chicken Caesar Salad

5 from 7 votes

Grilled Chicken Caesar Salad is a fresh, flavorful twist on the classic. Tender marinated chicken and crisp croutons tossed in creamy Caesar dressing make this a salad you’ll crave all summer long.

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Slow Cooker

Crock-Pot Chicken Tacos

4.62 from 175 votes

This recipe for Crock-Pot Chicken Tacos creates incredibly tender, flavorful shredded chicken for easy tacos on a busy day. It's super versatile and works perfectly for a variety of Mexican entrees.

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Slow Cooker BBQ Chicken

5 from 2 votes

This tender, shredded Slow Cooker BBQ Chicken can be used to create a variety of different meals. Just toss everything into the Crock-Pot, kick back, and let the magic happen for a hassle-free meal.

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Slow Cooker Chicken Tikka Masala

5 from 1 vote

This Slow Cooker Chicken Tikka Masala has all the bold, cozy flavors of the classic Indian dish, with tender chicken simmered in a richly spiced tomato-coconut sauce. It’s an easy, hands-off way to bring a restaurant-style favorite into your own kitchen.

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Slow Cooker BBQ Buffalo Chicken Sliders

4.91 from 11 votes

These Slow Cooker BBQ Buffalo Chicken Sliders may be small but they come packin' big flavor! A fabulous make-ahead choice for your game day gathering.

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Crock-Pot Tex-Mex Chicken

5 from 2 votes

This recipe for Crock-Pot Tex-Mex Chicken creates tender, flavorful shredded chicken with black beans and corn. Serve it over rice or wrapped in tortillas with your favorite toppings for a satisfying weeknight dinner.

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Bowls, Wraps, and Handhelds

Chipotle Burrito Bowl (Copycat Recipe)

5 from 200 votes

This Chipotle Burrito Bowl recipe combines the best of the famous restaurant recipes you love in one delicious meal. Make it a Chipotle night without leaving the house!

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BBQ Chicken French Bread Pizza

5 from 13 votes

This BBQ Chicken French Bread Pizza is a fantastic option for a busy day or your next game day gathering that is always a big hit. Tons of flavor and ready in under 30 minutes!

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Chicken Bacon Ranch Wraps

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A flavorful chicken marinade creates the most tender, delicious chicken for these Chicken Bacon Ranch Wraps. They're layered with crunchy lettuce, tomatoes, and red onion and drizzled with ranch dressing.

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Chicken Cordon Bleu Sandwiches

5 from 8 votes

Crispy breaded chicken cutlets layered with deli ham and melted swiss cheese on crusty sandwich rolls. These Chicken Cordon Bleu Sandwiches are drizzled with creamy honey mustard sauce and topped with spinach for a wholesome, satisfying meal!

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Chicken Fajita Wraps

5 from 1 vote

These crispy Chicken Fajita Wraps are stuffed with onions, bell peppers, and cheese and topped with a creamy, flavorful sauce before being toasted in a skillet. They're easy to make and guaranteed to be family-friendly!

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Chicken Pitas

5 from 2 votes

There's no need to order takeout next time you're craving Greek food. These grilled Chicken Pitas are restaurant quality and easy to make at home!

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Italian Chicken Sub Sandwiches

5 from 1 vote

These Italian Chicken Sub Sandwiches are stacked with tender marinated chicken, melty provolone, and all the crisp, fresh toppings you love in a classic deli sub. It’s a great way to satisfy that sub sandwich craving with a fresher, lighter spin.

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BBQ Chicken Wraps

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These BBQ Chicken Wraps come together fast with tender chicken, shredded cheese, crunchy cabbage, and a drizzle of ranch dressing. They’re super flavorful, easy to make, and a perfect choice for busy weeknights.

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A Note From My Kitchen

These Cinnamon Apples are loaded with nostalgia for me. They always make me think of those old-school TV dinners in foil trays, with each part of the meal tucked into its own little compartment. The warm cinnamon apples were easily the best part of the whole thing, in my opinion!

The good news is they’re also incredibly easy to make from scratch. A few simple ingredients and a quick stovetop cook turn fresh apples into a warm, buttery, cinnamon-spiced dish that feels just right for fall.

Ingredient Notes

• Apples: Choose a crisp-sweet apple variety that will soften without falling apart as they cook. Honeycrisp, Pink Lady, Fuji, or Gala are all good choices. Their natural sweetness helps keep the added sugar in check.
• Brown sugar: Adds caramel-like sweetness to the buttery sauce. Use less for a more balanced side dish and more to if you prefer sweeter apples or plan to serve them for dessert.
• Cinnamon: A generous amount gives the apples a pronounced, cozy cinnamon flavor that pairs perfectly with the brown sugar and butter.
• Apple juice: Adds a little extra apple flavor to the sauce, but water works just fine if you don’t have any on hand.
• Cornstarch: Lightly thickens the cooking juices into a glossy sauce that clings to the apples.
• Pure vanilla extract: Rounds out the warm, sweet flavors and gives the sauce a little more depth.
• Fresh lemon juice: Added at the end to brighten the flavor and balance the sweetness.

How to Make Cinnamon Apples

1. Melt the butter: Melt the butter in a large skillet over MEDIUM heat.
2. Add the apples: Add the sliced apples and cook, stirring occasionally, until they are just beginning to soften.
3. Add the seasonings: Sprinkle the brown sugar, cinnamon, and salt over the apples and stir to coat.
4. Add the slurry: Stir together the apple juice (or water) and cornstarch until smooth, then pour it over the apples.
5. Finish cooking: Continue cooking, stirring occasionally, until the apples are tender and the sauce has thickened slightly. Remove from the heat and stir in the fresh lemon juice and vanilla extract.
6. Serve: Serve warm, spooning the glossy cinnamon sauce over the apples.

Storage Tips

Transfer leftover Cinnamon Apples to an airtight container and refrigerate for up to 4 days. Reheat them gently in a skillet over low heat or in the microwave just until warmed through.

The sauce will thicken as it chills, but it should loosen again as the apples warm. If needed, add a small splash of water or apple juice when reheating.

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Cinnamon Apples

These easy Cinnamon Apples are tender, buttery, and coated in a warm cinnamon-brown sugar sauce. Serve them as a cozy side dish or spoon them warm over vanilla ice cream for a simple fall dessert.

Course Dessert, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 144kcal

Author Valerie Brunmeier

Ingredients

• 4 medium apples peeled, cored, and sliced about ¼-inch thick (about 2 pounds)
• 3 tablespoons butter
• 3 to 4 tablespoons brown sugar see notes below
• 1½ teaspoons ground cinnamon
• ¼ teaspoon salt
• ¼ cup apple juice or water
• 1 teaspoon cornstarch
• 1 teaspoon fresh lemon juice
• ¼ teaspoon vanilla extract

Instructions

• In a large skillet, melt the butter over MEDIUM heat.
• Add the sliced apples and cook, stirring occasionally, for 4 to 5 minutes, until they are just beginning to soften.
• Sprinkle with the brown sugar, cinnamon, and salt. Stir to coat.
• Stir together the apple juice (or water) and cornstarch until smooth and pour it over the apples. Continue cooking, stirring occasionally, for another 4 to 5 minutes, or until the apples are tender and the sauce has thickened slightly and coats the apples.
• Remove from the heat and stir in the lemon juice and vanilla extract.

Notes

• Sweetness: Use 3 tablespoons brown sugar for a less sweet version or 4 tablespoons if you prefer sweeter apples or plan to serve them as a dessert topping
• Texture: Cook just until the apples are tender but still hold their shape.
• Serving ideas: Serve warm as a sweet side dish with pork chops or ham, or spoon over vanilla ice cream, pancakes, waffles, or oatmeal.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over LOW heat or in the microwave until warmed through. If the sauce has thickened too much, add a small splash of water or apple juice.

Nutrition

Calories: 144kcal | Carbohydrates: 25g | Protein: 0.4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 145mg | Potassium: 153mg | Fiber: 3g | Sugar: 19g | Vitamin A: 242IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 0.2mg

Why You’ll Love This Recipe

Theese cheesy oven baked chili dogs are a prime example of the kind of low-effort food I love for football season.

My philosophy for game day food is to keep it as hands-off as possible so I don’t miss the fun part: socializing with friends and family and watching the game!

Beyond game day, they’re also a fun, kid-friendly choice for sleepovers, casual gatherings, or any time you have a houseful of hungry teenagers to feed.

• Ready all at once: Eight chili dogs bake together in one pan, so everyone can eat while they’re hot.
• Quick and easy: Canned chili and a handful of simple ingredients keep prep and cost to a minimum.
• Easy cleanup: Everything is assembled and baked in one dish for an easy meal with minimal cleanup.
• Great for a crowd: They’re perfect for game day, parties, or a fun and easy family dinner.
• Easy to customize: Choose canned chili with or without beans, or use your favorite homemade chili. Go mild or spicy with the pickled jalapeños to suit your taste.

Ingredient Notes

• Hot dogs: Use your favorite classic beef, pork, turkey, or chicken hot dogs. An 8-count package fits nicely in a 13- x 9-inch baking dish.
• Hot dog buns: Standard-size buns work best and allow all eight chili dogs to fit snugly in the pan.
• Chili: A can of chili with or without beans keeps this recipe quick and easy. For a homemade option, try my Hot Dog Chili, a bean-free chili made specifically for chili dogs. If you prefer chili with beans, my Ground Beef Chili or Turkey Chili would also be delicious.
• Cheese: A combination of sharp cheddar cheese and Monterey Jack cheese melts beautifully and adds great flavor. For the smoothest melt, shred the cheese yourself.
• Red onion: Adds fresh flavor, come color, and a little bite.
• Pickled jalapeños: This small addition is what makes these Baked Chili Dogs extra special, adding a nice tangy kick. I use Mezzetta “Tamed” Jalapeño Peppers, which add tons of flavor and just a touch of heat. If you like things very spicy, go with the “Hot.” But be warned, the “Hot” are HOT!

How to Make Baked Chili Dogs

1. Arrange the buns in a lined baking dish and place a hot dog in each bun.
2. Spoon the chili evenly over the hot dogs.
3. Top with the shredded cheese, red onion, and pickled jalapeños.
4. Cover and bake at 375°F for 30 minutes. Let the chili dogs rest briefly before serving.

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Baked Chili Dogs

These easy Baked Chili Dogs are assembled and baked together in one pan, so a big batch is hot and ready to serve all at once. Loaded with chili, melted cheese, red onion, and pickled jalapeños, they’re perfect for game day, parties, or an easy family dinner.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 chili dogs

Calories 337kcal

Author Valerie Brunmeier

Ingredients

• 8 hot dog buns
• 8 hot dogs
• 15 ounce can chili (with our without beans)
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded Monterey jack cheese
• ¼ cup diced red onion
• ¼ cup diced jalapeño pepper rings mild or hot

Instructions

• Preheat oven to 375 °F. Line a 13- x 9-inch or slightly larger dish with parchment paper or foil.
• Place the hot dog buns in the prepared pan and place a hot dog in each bun. Top each hot dog with some chili, dividing it evenly between all the dogs. Evenly distribute the cheese over the top and then top with the diced red onion and diced jalapeño.
• Spray the back side of a large sheet of foil with nonstick cooking spray. Cover the pan with the foil, coated side down and bake in the preheated oven for 30 minutes.
• Remove from the oven, remove foil and allow them to sit for a couple of minutes. Use a spatula to remove the chili dogs from the pan.

Nutrition

Calories: 337kcal | Carbohydrates: 35g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 657mg | Potassium: 313mg | Fiber: 2g | Sugar: 6g | Vitamin A: 702IU | Vitamin C: 77mg | Calcium: 233mg | Iron: 3mg

This post was originally published on January 18, 2014. It has been updated with new text and images.

Why You’ll Love This Recipe

If you love a cozy bowl of homemade chicken noodle soup, think of this Beef Noodle Soup as its heartier, beefier cousin. Browning the beef and letting it slowly simmer with the vegetables creates a rich, deeply savory broth, and the thick egg noodles make it especially satisfying. This is definitely not a light soup. It’s a stick-to-your-ribs meal that’s perfect with a warm loaf of crusty bread.

• Rich, beefy flavor: Browning the beef and slowly simmering it creates a deeply savory broth.
• Tender, satisfying texture: Fork-tender beef and hearty frozen egg noodles added straight from the freezer make this soup especially filling.
• Classic comfort food: It has all the cozy appeal of chicken noodle soup, with a heartier beef twist.
• A meal in one: Beef, vegetables, and noodles make it substantial enough to serve on its own.

Ingredient Notes

• Beef: Look for beef stew meat or a boneless beef chuck roast and cut it into bite-size pieces. Chuck is ideal for soup because it becomes wonderfully tender during the long simmer.
• Egg noodles: For a true, old-fashioned result, I love to use Reames Homestyle Egg Noodles. These thick, hearty frozen noodles can be addded to soups right from the freezer and they have a homemade-style texture that makes this soup super cozy and satisfying. Look for them in the freezer section of your grocery store. If you can’t find them, you can substitute dried wide or extra-wide egg noodles; just adjust the cooking time according to the package instructions.
• Broth: For a rich, flavorful broth, I recommend using reduced sodium Better Than Bouillon Beef Base prepared according to the directions on the jar. A good-quality low-sodium beef broth will also work.
• Tomato paste: Adds richness and depth to the broth without making the soup taste overly tomato-y.
• Vegetables: A classic combination of aromatics including onion, carrots, celery, and garlic cloves creates the flavorful base for the soup.
• Seasonings: Paprika, dried thyme, garlic powder, salt, black pepper, and a bay leaf add plenty of flavor. Use regular sweet paprika, not smoked paprika, for the classic flavor we’re after.
• Worcestershire sauce: Adds a savory, umami boost that works especially well with beef.
• Fresh parsley: Stirred in at the end for a fresh pop of color and flavor.

How to Make Beef Noodle Soup

1. Brown the beef. Toss the beef with the spices and cook it in oil in a Dutch oven until nicely browned. Transfer it to a plate and set aside.
2. Cook the vegetables. Add the onion, carrots, and celery and cook until they begin to soften.
3. Add the flavorings. Stir in the garlic and tomato paste and cook briefly.
4. Return the beef. Add the browned beef back to the pot along with the thyme and bay leaf.
5. Add the broth and simmer. Stir in the beef broth and Worcestershire sauce. Bring to a boil, then reduce the heat, cover with the lid, and simmer until the beef is tender.
6. Add the noodles. Stir in the frozen egg noodles and cook until tender. Remove the bay leaf, stir in the parsley, and season to taste before serving.

Storage Tips

Refrigerate: Store leftover soup in an airtight container in the fridge for up to 4 days. The noodles will continue to absorb broth as the soup sits, so expect the leftovers to thicken.

Reheat: Reheat gently on the stove over medium-low heat or in the microwave. Add additional beef broth or water as needed to loosen the soup to your desired consistency.

Freeze: For the best texture, freeze the soup before adding the noodles. Thaw it overnight in the refrigerator, reheat it on the stove, and add the noodles as directed in the recipe.

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Old Fashioned Beef Noodle Soup

This old-fashioned Beef Noodle Soup is loaded with slow-simmered, fork-tender beef, vegetables, and thick egg noodles in a rich, savory broth. It’s made entirely on the stovetop in one pot for a hearty, comforting meal in itself.

Course Main Course, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 8

Calories 297kcal

Author Valerie Brunmeier

Ingredients

• 1½ to 1¾ pounds beef stew meat
• ½ teaspoon garlic powder
• ½ teaspoon paprika regular, not smoked
• ½ teaspoon salt or to taste
• ½ teaspoon freshly ground black pepper or to taste
• 3 tablespoons olive oil divided
• 2 cups chopped carrots
• 1 cup diced yellow onion
• 1 cup chopped celery
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 1½ tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 8 cups low-sodium beef broth I recommend Better Than Bouillon Beef Base for a rich beef broth (see note)
• 12 ounces Reames Homestyle Egg Noodles
• 2 tablespoons chopped fresh parsley

Instructions

• Cut the chunks of the stew meat into small, bite-size pieces (about ½-inch).
• In a small bowl, combine the garlic powder, paprika, salt, and black pepper.
• Heat 2 tablespoons olive oil in a large Dutch oven over MEDIUM-HIGH heat. Add half of the beef and season with half of the seasoning mixture. Cook, stirring occasionally, until browned. Transfer the browned beef to a plate and repeat with the remaining beef and seasoning mixture, adding a little more olive oil, if needed.
• Add the remaining 1 tablespoon olive oil to the empty pot and place it over MEDIUM heat. Add the carrots, onion, and celery and cook for about 4 minutes, stirring occasionally, until slightly softened. Add the garlic and cook for 1 minute more.
• Stir in the tomato paste and cook, stirring constantly, for 1 to 2 minutes.
• Return the beef and any accumulated juices to the pot. Add the Worcestershire sauce, thyme, bay leaf, and broth.
• Increase the heat and bring the mixture to a boil. Reduce the heat to LOW, cover, and simmer for 1½ to 2 hours, or until the beef is fork tender.
• Add the frozen egg noodles and continue cooking, uncovered, for 20 to 30 minutes, stirring occasionally, until the noodles are tender.
• Remove and discard the bay leaf. Taste and season with additional salt and pepper as needed. If you’d like a richer broth, stir in a little additional Better Than Bouillon to taste.
• Stir in the parsley and serve.

Notes

Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days. The noodles will continue to absorb broth as the soup sits, so expect the leftovers to thicken.

Reheat: Reheat gently on the stove over medium-low heat or in the microwave. Add additional beef broth or water as needed to loosen the soup to your desired consistency.

Freeze: For the best texture, freeze the soup before adding the noodles. Thaw it overnight in the refrigerator, reheat it on the stove, and add the noodles as directed in the recipe.

Nutrition

Calories: 297kcal | Carbohydrates: 38g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 53mg | Sodium: 717mg | Potassium: 929mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5645IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 2mg

Why You’ll Love This Recipe

The concept of a Chopped Italian Sandwich went nuts on TikTok a while back, but it wasn’t until I came across something similar on Taste of Home that it really entered my radar. The basic idea is the same: a chopped mixture of cold cuts and cheese with lettuce, tomato, pickles, and banana peppers, all tossed in a creamy, vinegar-spiked dressing. I’ve made a few adjustments that I think add even more irresistible flavor to this crave-worthy sandwich.

There’s something about all these ingredients chopped together and stuffed inside a sub sandwich that just works on every level.

• Big flavor in every bite: Chopping and tossing everything together means you get cold cuts, cheese, crisp veggies, and tangy dressing in every bite.
• Perfect for game day: Slice it into portions and serve it with chips and pickles for an easy party spread.
• Quick and easy: There’s no cooking required, and the whole sandwich comes together in about 20 minutes.
• Great texture: Crisp lettuce, juicy tomato, briny pickles and banana peppers, creamy dressing, and a soft baguette make every bite interesting.
• Easy to customize: You can switch up the meats, cheeses, veggies, or dressing to suit your taste.

Ingredient Notes

• French bread baguette: Look for a soft baguette rather than one with an extra-crusty exterior. It should be sturdy enough to hold the filling but still easy to bite through.
• Romaine lettuce: Adds plenty of fresh crunch and holds up well once tossed with the dressing.
• Tomato: Use a firm, meaty tomato, such as Roma or tomatoes on the vine, and remove the seeds so the filling doesn’t become watery.
• Deli meats: A combination of turkey, ham, and salami gives the sandwich a nice balance of mild and savory flavors.
• Cheese: Provolone adds classic deli flavor while sharp cheddar brings a little extra richness. If you can’t find a block of provolone to shred, look for a bagged shredded Italian cheese blend that includes provolone.
• Banana peppers: These jarred peppers add tang and a mild peppery bite. A little of the brine also goes into the dressing mixture for extra flavor.
• Dill pickles: Add another layer of tangy, crunchy flavor that works especially well with the creamy dressing.
• Ranch dressing: Adds creamy, tangy flavor that ties all of the chopped sandwich ingredients together. My favorite store-bought brand is Litehouse Homestyle Ranch (in the refrigerated dressings section).

How to Make Chopped Italian Sandwiches

1. Combine the filling ingredients. Add the romaine, tomato, turkey, ham, salami, provolone, cheddar, banana peppers, pickles, ranch dressing, and banana pepper brine to a large bowl. Season with black pepper.
2. Toss to coat. Gently toss until all of the chopped ingredients are evenly coated with the ranch dressing. Taste and season with salt, only if needed (it most likely won’t need any).

3. Prepare the baguette. Slice the baguette lengthwise, stopping just before cutting all the way through so the bottom remains intact (this helps the filling stay put). Gently open it like a book and remove some of the soft bread from the center of each half to create a shallow well.
4. Fill the sandwich. Spoon the chopped filling evenly into the hollowed baguette, spreading it from end to end.
5. Close and slice. Carefully fold the top half of the baguette over the filling and press down lightly. Use a serrated knife to cut the sandwich into portions.

Make-Ahead Tips

You can chop the lettuce, tomato, cold cuts, cheeses, pickles, and banana peppers a few hours ahead and refrigerate them in an airtight container. Wait to add the ranch dressing and banana pepper brine until just before assembling the sandwich so the lettuce stays crisp and the bread doesn’t get soggy.

You can also slice and hollow out the baguette ahead of time, then wrap it tightly and keep it at room temperature until you’re ready to fill it. I would not recommend fully assembling it too far ahead, especially with the dressed filling. That’s where soggy bread becomes a real possibility.

Depending on the size of your baguette and how much room you hollow out, you may have a little filling left over. Refrigerate it for up to 2 days. It’s delicious cold and honestly makes a pretty great chopped Italian sub salad on its own.

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Chopped Italian Sandwich

This Chopped Italian Sandwich is a fun mash-up of a crisp chopped salad and a hearty Italian sub, with creamy, tangy flavor in every bite. Piled into a soft baguette and sliced into portions, it’s perfect for game day, parties, or an easy casual meal.

Course Main Course, Sandwiches

Cuisine American, Italian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 427kcal

Author Valerie Brunmeier

Ingredients

• 1 soft French bread baguette about 8 ounces to 10 ounces
• 2 cups finely chopped romaine lettuce lightly packed
• 1 medium tomato seeded and diced (tomatoes on the vine or Roma)
• 4 ounces deli turkey chopped
• 2 ounces deli ham chopped
• 2 ounces sliced salami chopped
• ½ cup shredded provolone cheese
• ¼ cup shredded sharp cheddar cheese
• ¼ cup chopped banana peppers
• ¼ cup chopped dill pickles
• ¼ to ⅓ cup ranch dressing Litehouse Homestyle Ranch is great
• 1 to 2 teaspoons banana pepper brine
• Freshly ground black pepper to taste
• Salt to taste

Instructions

• Slice the baguette lengthwise, stopping just before cutting all the way through so the bottom remains intact. Gently open it like a book and remove some of the soft bread from the center of each half to create a shallow well. Discard the bread or save it for another use.
• In a large bowl, combine the romaine, tomato, turkey, ham, salami, cheese, banana peppers, and pickles. Add the ranch dressing and banana pepper brine. Season lightly with several cracks of black pepper and a little salt, to taste. Toss until everything is evenly coated.
• Divide the chopped salad mixture evenly between the hollowed-out baguette halves. Carefully tip the top half of the baguette to close the sandwich. Press down lightly and, using a serrated knife, slice it into portions. Serve immediately or wrap each sandwich tightly with plastic wrap and refrigerate until ready to serve.
• If you have leftover filling, depending on the size of your baguette and how much room there is inside, you can refrigerate it for up to two days. Leftover filling tastes even better cold!

Nutrition

Calories: 427kcal | Carbohydrates: 33g | Protein: 23g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 51mg | Sodium: 1591mg | Potassium: 421mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2567IU | Vitamin C: 12mg | Calcium: 261mg | Iron: 3mg

Adapted from Taste of Home

A Note From My Kitchen

There’s something that just feels so cozy about combining the last of summer’s berries with crisp apples just as fall starts to creep in.

This Apple Berry Crisp has that perfect mix of juicy, jammy fruit under a buttery cinnamon-spiced oat topping. It works just as well for a casual family dessert as it does for entertaining. Like my Skillet Apple Cobbler, this easy fruit crisp comes together in a deep skillet or any oven-safe baking dish with simple ingredients. And, don’t forget the ice cream!

I think you’ll love this summery take on classic apple crisp.

Ingredient Notes

• Apples: Choose a crisp-sweet apple that will hold its shape as it bakes. Honeycrisp, Cosmic Crisp, Fuji, or Gala are all good choices. Peel, core, and slice them about ¼-inch thick so they cook evenly. The recipe uses about 2½ pounds of apples.
• Blueberries and blackberries: Fresh berries add juicy bursts of flavor and beautiful color. You’ll need 2 cups of each.
• All-purpose flour and old-fashioned oats: These two pantry staples form the base of the crisp topping. Use old-fashioned rolled oats for the best texture; combined with all-purpose flour, they create a heartier, more substantial topping than quick oats.
• Butter: Cold salted butter is cut into the flour and oat mixture to create those delicious crumbly pieces in the topping. Keep it chilled until you’re ready to use it.
• Brown sugar and granulated sugar: A combination of both sugars sweetens the fruit and the topping while adding a little caramel-like flavor.
• Cornstarch: Thickens the juices released by the apples and berries as the crisp bakes so the filling is saucy rather than runny.
• Cinnamon and ginger: Cinnamon seasons both the topping and filling, while a small amount of ground ginger adds warmth without overpowering the fruit.
• Lemon juice: Brightens the fruit and balances the sweetness.

How to Make Apple Berry Crisp

1. Make the crisp topping. In a medium bowl, combine the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in the cold butter with a pastry blender, a fork, or your fingertips.
2. Finish the topping. Continue working in the butter until the mixture is crumbly with some pea-sized pieces remaining. Set aside.
3. Prepare the fruit filling. Place the apple slices, blueberries, and blackberries in a large bowl and drizzle with lemon juice. Combine the sugars, cornstarch, cinnamon, ginger, and salt, then sprinkle over the fruit and stir to coat.
4. Fill the baking dish. Transfer the fruit mixture to the prepared pan and spread it into an even layer.
5. Add the topping. Use your hands to crumble the topping evenly over the fruit.
6. Bake. Bake at 375°F for 45 to 55 minutes, or until the filling is bubbling, the apples are tender, and the topping is golden brown. Cool for 20 minutes before serving.

Storage Tips

Refrigerator: Cover leftovers tightly or transfer them to an airtight container and refrigerate for up to 4 days.
To reheat: Warm individual servings in the microwave, or reheat a larger portion in a 350°F oven until heated through. The oven will help restore some crispness to the topping.
Make ahead: Assemble the crisp up to 6 hours in advance, cover, and refrigerate. Let it sit at room temperature for about 30 minutes before baking. Add 5 to 10 minutes to the baking time if needed.

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Apple Berry Crisp

This Apple Berry Crisp combines tender cinnamon-spiced apples, juicy blueberries, and sweet blackberries under a buttery, golden oat topping. Serve it warm with a scoop of ice cream for an easy dessert that bridges the gap between late summer and the first hint of fall.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 435kcal

Author Valerie Brunmeier

Ingredients

For the CrIsp Topping

• 1 cup old fashioned oats
• 1 cup all-purpose flour
• ⅓ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of salt
• ½ cup cold salted butter cut into small cubes

For the Filling

• 2½ pounds crisp-sweet apples about 4 medium apples, peeled, cored and sliced ¼-inch thick
• 2 cups fresh blueberries
• 2 cups fresh blackberries
• 1 tablespoon fresh lemon juice
• ⅓ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• Pinch of salt
• Vanilla ice cream optional for serving

Instructions

• Preheat oven to 375 °F. Lightly coat a 3½-quart enameled cast iron braiser or similar baking dish with nonstick cooking spray.
• Combine the oats, flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Add the cold butter and use a pastry blender, two knives, or your fingertips to cut the butter into the dry ingredients until the mixture is crumbly with some pea-sized pieces remaining.
• Place the apples, blueberries, and blackberries in a large mixing bowl. Drizzle with the lemon juice.
• In a small bowl, whisk together the brown sugar, granulated sugar, cornstarch, cinnamon, ginger, and salt. Sprinkle the mixture over the fruit and toss until evenly coated.
• Transfer the fruit mixture to the prepared baking dish. Sprinkle the crumble topping evenly over the fruit.
• Bake for 45 to 55 minutes, or until the filling is bubbling around the edges, the apples are tender when pierced with a sharp knife, and the topping is golden brown. If needed, loosely tent with foil during the last 10 to 15 minutes of baking to prevent over-browning.
• Remove from the oven and allow to cool for 20 minutes before serving. The filling will continue to thicken as it rests.
• Serve warm with vanilla ice cream.

Notes

Make Ahead Intructions: Assemble the crisp up to 6 hours in advance, cover, and refrigerate. Bake as directed, adding 5 to 10 minutes to the baking time if needed.

Nutrition

Calories: 435kcal | Carbohydrates: 80g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 100mg | Potassium: 325mg | Fiber: 8g | Sugar: 51g | Vitamin A: 530IU | Vitamin C: 18mg | Calcium: 53mg | Iron: 2mg

Why You’ll Love This Recipe

I put these freezer-friendly breakfast sandwiches together for the first time just a few weeks ago and we loved them so much, I made them again the following week. Half went to my son and his family and we kept the other half here, and none of them lasted long!

These are so good and so easy to make, this is forever how I will make breakfast sandwiches.

• Light, tender eggs: Cottage cheese adds great flavor and a boost of protein, while creating the best light, tender texture in the simple baked egg layer. The eggs stay that way even after refrigerating and reheating.
• A dozen at once: The eggs bake all at once in a 13- x 9-inch baking dish and are easily cut into 12 portions. No cooking eggs one sandwich at a time!
• Perfect for meal prep: Make all 12 at once and refrigerate them for busy weekday mornings, or turn them into freezer breakfast sandwiches to keep on hand for longer storage.
• Easy to customize: Make them with ham, bacon, sausage, or a combination so everyone gets their favorite.

Ingredient Notes

• Egg mixture: Large eggs are blended with 2% cottage cheese to create a tender, fluffy egg layer with additional protein. I love Good Culture cottage cheese because the smaller curds and thick and creamy texture blend especially well with eggs.
• Breakfast meat: Choose thinly sliced deli ham, cooked bacon, or fully cooked breakfast sausage patties. My favorite is ham, but all three are great options.
• Cheese: Sliced cheddar gives these sandwiches classic breakfast flavor and melts beautifully. Colby Jack, Monterey Jack, or pepper Jack would also work well.
• English muffins: Use standard-size English muffins and there’s no need to toast them before assembling. They stay soft and tender when refrigerated or frozen and reheat beautifully. Regular or multigrain English muffins both work well and they would be delicious on Homemade English Muffins.

How to Make Make-Ahead Breakfast Sandwiches

1. Mix: Combine the eggs and cottage cheese in a large bowl and beat with a hand mixer for about 2 minutes. The cottage cheese won’t completely disappear, but it should be evenly blended into the eggs.
2. Bake: Pour the egg mixture into a greased 13- x 9-inch baking dish. Bake until the eggs are cooked through, slightly puffed, and just barely golden around the edges. Let cool for 5 minutes.
3. Cut: Slice the egg layer in half crosswise, then slice each half in half again to create 4 rectangles. Cut each rectangle into thirds lengthwise to create 12 equal squares.

Assembling the Breakfast Sandwiches

1. Add the egg: Arrange the bottom halves of the English muffins on a work surface and top each with an egg square.
2. Add the cheese: Cut each slice of cheddar in half and arrange the halves in a crisscross pattern over the egg.
3. Add the meat: Top with folded deli ham, bacon cut in half and arranged in a crisscross pattern, or a fully cooked breakfast sausage patty.
4. Finish the sandwiches: Place the top halves of the English muffins over the filling to complete the sandwiches.

How to Store Breakfast Sandwiches

Allow the assembled sandwiches to cool completely before wrapping and storing.

Refrigerate: Wrap each sandwich individually in aluminum foil and place up to 6 sandwiches in a gallon-size zip-top storage bag. Refrigerate for up to 4 days.

Freeze: Wrap each sandwich tightly in aluminum foil, or parchment paper followed by foil for extra protection. Place up to 6 sandwiches in a gallon-size freezer bag, press out as much air as possible and freeze for up to 3 months.

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Make-Ahead Breakfast Sandwiches

These Make-Ahead Breakfast Sandwiches layer fluffy baked eggs with melty cheddar and your choice of ham, bacon, or sausage on English muffins. The recipe makes a dozen at once to stock your fridge or freezer for a quick, protein-rich breakfast on busy mornings.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 5 minutes minutes

Total Time 45 minutes minutes

Servings 12 sandwiches

Calories 340kcal

Author Valerie Brunmeier

Ingredients

• 12 large eggs
• 1½ cups 2% cottage cheese
• 12 thin slices deli ham (about ½ pound) or 12 slices cooked bacon or 12 fully cooked breakfast sausage patties
• 12 slices cheddar cheese (about 8 ounces)
• 12 English muffins

Instructions

• Preheat the oven to 350 degrees F. Coat a 13- x 9-inch glass or ceramic baking dish with nonstick cooking spray.
• In a large bowl, beat the eggs and cottage cheese with a hand mixer for about 2 minutes. The cottage cheese won’t completely disappear, but it will blend evenly into the eggs. Pour into the prepared baking dish. Pour the mixture into the prepared baking dish. Bake for about 22 to 25 minutes, or until the eggs are just barely golden around the edges, slightly puffed, and evenly cooked through. Let cool in the baking dish for 5 minutes.
• To cut 12 equal squares: Slice the egg layer in half crosswise, then slice each half in half again to create 4 rectangles. Cut each rectangle into thirds lengthwise to create 12 equal squares.

Assemble the Sandwiches

• Arrange the bottom halves of the English muffins on a work surface. Top each with an egg square. Cut each cheese slice in half and arrange the halves in a crisscross pattern over the egg. Fold a slice of deli ham in half and place it over the cheese. If using bacon, cut each slice in half and arrange the halves in a crisscross pattern over the cheese. If using sausage, top with a fully cooked breakfast sausage patty. Finish with the top halves of the English muffins.

To Refrigerate

• Allow the sandwiches to cool completely. Wrap each sandwich tightly in aluminum foil and place up to 6 sandwiches in a gallon-size zip-top storage bag. Refrigerate for up to 4 days.

To Freeze

• Allow the sandwiches to cool completely. Wrap each sandwich tightly in aluminum foil (or parchment paper followed by foil for extra protection) and place up to 6 sandwiches in a gallon-size freezer bag. Press out as much air as possible before sealing. Freeze for up to 3 months.

Reheating

• Microwave: Remove the foil and wrap the sandwich in a paper towel. Microwave a refrigerated sandwich for 50 to 60 seconds, or a frozen sandwich for 1½ to 2 minutes, until heated through. Let a frozen sandwich stand for 1 minute before serving.
• Oven or toaster oven: Leave the sandwich wrapped in foil and heat at 400 degrees F for 10 to 15 minutes if refrigerated, or about 30 minutes if frozen, until heated through. For a crispier English muffin, unwrap the sandwich for the last few minutes of heating.

Nutrition

Serving: 1sandwich | Calories: 340kcal | Carbohydrates: 28g | Protein: 22g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 215mg | Sodium: 753mg | Potassium: 226mg | Fiber: 2g | Sugar: 1g | Vitamin A: 471IU | Vitamin C: 0.1mg | Calcium: 210mg | Iron: 2mg

Why You’ll Love This Recipe

Since developing this easy Chili Lime Chicken marinade, I’ve felt compelled to put it on our menu multiple times. It’s absolutely crave-worthy and so versatile that I keep finding new ways to use it. I tested the chicken on both the stove and the grill, then made a batch for my son and his family. They loved it so much that he asked for the recipe and made it again a few days later in his air fryer. This kind of flexibility is one of the things I love most about this recipe.

• Pantry-friendly: The marinade is made with regular chili powder and other basic spices you probably already have on hand. No specialty chile powders required.
• Versatile: Slice the chicken for tacos, fajitas, salads, rice bowls, wraps, and more, or serve it as an entrée with your favorite sides.
• Season-proof: Cook it outdoors on the grill or indoors in a skillet or air fryer so it’s an easy option any time of year.
• Great for meal prep: Cook the chicken in advance and enjoy it cold or reheat it for an easy lunch or dinner. It reheats exceptionally well, making it a great choice for prepping meals ahead.

Ingredient Notes

• Chicken: I typically use boneless, skinless chicken breasts or thighs since I like to slice the cooked chicken for tacos, fajitas, salads, and bowls. Thin-sliced or pounded chicken breasts cook especially quickly and evenly. You can also use this marinade with bone-in chicken pieces for a more traditional chicken entrée, adjusting the cooking time as needed.
• Olive oil: Helps distribute the seasonings over the chicken and promotes browning on the grill or stovetop.
• Limes: Fresh lime juice gives the marinade its bright, tangy flavor. You’ll use the juice from 1½ limes in the marinade and reserve the remaining half to squeeze over the cooked chicken to reinforce that fresh lime flavor.
• Seasonings: Chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper create a savory, smoky blend with plenty of Southwest flavor. Smoked paprika adds an extra layer of smokiness, while cumin brings warmth and depth.
• Cayenne pepper: This is optional, so you can easily control the heat. Use ⅛ teaspoon for just a little kick, ¼ teaspoon for more noticeable heat, or leave it out for a milder version.

How to Make Chili Lime Chicken

1. Make the marinade: Whisk together the olive oil, juice from 1½ limes, chili powder, cumin, smoked paprika, salt, garlic powder, onion powder, black pepper, and cayenne, if using. Reserve the remaining lime half for later.
2. Marinate the chicken: Place the chicken in a zip-top bag or shallow dish and pour the marinade over the top. Turn the chicken to coat it well, then seal the bag or cover the dish and refrigerate for 1 to 6 hours.
3. Cook the chicken: Remove the chicken from the marinade and discard the leftover marinade. Grill over medium-high heat or cook in a skillet over medium heat until nicely browned and the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then squeeze the reserved lime half over the top before slicing. See the recipe card below for air fryer instructions.

Serving Suggestions

Fajitas: Use this Chili Lime Chicken with sautéed bell peppers and onions to make my Skillet Chicken Fajitas.

Burrito bowls: Use it to make Chipotle Burrito Bowls with rice, beans, and your favorite toppings.

Tacos: Slice it thinly and tuck it into warm flour or corn tortillas with shredded cheese, lettuce, avocado, salsa, cilantro, and your other favorite taco toppings.

Easy dinner plate: Serve it with Easy Seasoned Pinto Beans and Restaurant Style Mexican Rice, with warm tortillas on the side for scooping everything up.

Salads: Slice it over a Southwest-style salad like my Southwest Chopped Salad or Southwest Chicken Caesar Salad.

Meal prep: This chicken reheats exceptionally well and is also delicious served cold, making it a great choice for prepping ahead for easy lunches or dinners. Slice it for salads, wraps, tacos, or bowls throughout the week.

Storage Tips

• Refrigerate: Transfer leftover Chili Lime Chicken to an airtight container and refrigerate for up to 4 days. Store it whole or sliced, depending on how you plan to use it.
• Reheat: Reheat gently in the microwave or in a covered skillet over LOW heat just until warmed through. Avoid overheating, especially with chicken breasts, to help keep the chicken tender.

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Chili Lime Chicken

This Chili Lime Chicken is marinated in fresh lime juice and a smoky, savory blend of spices, then grilled or cooked on the stovetop until perfectly tender and browned. Slice it up for tacos, fajitas, salads, bowls, and more!

Course Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Marinating Time 1 hour hour

Total Time 1 hour hour 22 minutes minutes

Servings 6

Calories 206kcal

Author Valerie Brunmeier

Ingredients

• 2 pounds boneless skinless chicken breasts or thighs
• ¼ cup olive oil
• 2 limes halved, divided
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ⅛ to ¼ teaspoon cayenne pepper if desired

Instructions

• If using regular thickness chicken breasts, slice them horizontally through the middle to create thinner cutlets or pound them to an even thickness, about ½-inch thick. Boneless chicken thighs can be left whole.
• Whisk together the oil, juice from 1½ limes, and the remaining ingredients, reserving the remaining ½ lime for later. Place the chicken in a zip-top bag or shallow dish, pour the marinade over the top, and marinate for 1 to 6 hours. For the best flavor, marinate for as close to 6 hours as possible, but no longer since the acidity in the lime juice can begin to affect the texture of the chicken.

Grilling Instructions

• Preheat an outdoor grill or indoor grill pan to MEDIUM-HIGH heat and lightly oil the grates. Remove the chicken from the marinade and discard the remaining marinade. Grill for 3 to 5 minutes per side for thin-sliced chicken breasts or 4 to 6 minutes per side for boneless chicken thighs, or until nicely browned and the internal temperature reaches 165°F. Transfer the chicken to a cutting board and let it rest for 5 minutes. Squeeze the reserved lime half over the chicken, then slice and serve.

Stovetop Instructions

• Heat a large skillet with a small amount of olive oil over MEDIUM heat. Remove the chicken from the marinade, allowing the excess to drip off, and discard the remaining marinade. Cook for 3 to 5 minutes per side for thin-sliced chicken breasts or 4 to 6 minutes per side for boneless chicken thighs, adjusting the heat as needed to prevent them from burning, until nicely browned and the internal temperature reaches 165°F. Transfer the chicken to a cutting board and let it rest for 5 minutes. Squeeze the reserved lime half over the chicken, then slice and serve.

Air Fryer Instructions

• Preheat the air fryer to 380°F for 5 minutes. Remove the chicken from the marinade, allowing the excess to drip off, and discard the remaining marinade. Arrange the chicken in a single layer in the air fryer basket, working in batches as needed. Air fry for 8 minutes, then flip and continue cooking for 3 to 7 minutes, depending on thickness, or until the internal temperature reaches 165°F in the thickest portion. Transfer the chicken to a cutting board and let it rest for 5 minutes. Squeeze the reserved lime half over the chicken, then slice and serve.

Serving Suggestion

• Slice the chicken and use it for tacos, fajitas, salads, rice bowls, wraps, and more.

Notes

Marinade Amount: This recipe makes enough marinade for up to 2 pounds of chicken. The chicken should be completely immersed in the marinade for the best flavor. If using more than 2 pounds of chicken, double the marinade.

Storage and Reheating

Refrigerate: Transfer leftover Chili Lime Chicken to an airtight container and refrigerate for up to 4 days. Store it whole or sliced, depending on how you plan to use it.

Reheat: Reheat gently in the microwave or in a covered skillet over LOW heat just until warmed through. Avoid overheating, especially with chicken breasts, to help keep the chicken tender.

Meal prep: This chicken reheats exceptionally well and is also delicious served cold, making it a great choice for prepping ahead for easy lunches or dinners. Slice it for salads, wraps, tacos, or bowls throughout the week.

Nutrition

Calories: 206kcal | Carbohydrates: 3g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 382mg | Potassium: 617mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 441IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg

Why You’ll Love This Recipe

When we’re in the mood for enchiladas and I’ve had time to do a little advance prep, my Easy Chicken Enchiladas are on the menu. But when the craving strikes and I want enchiladas fast, there’s no beating these Southwest Chicken Enchiladas.

There’s no slicing, dicing, or even cooking involved before you assemble these ridiculously easy enchiladas and get them in the oven.

• Shortcut ingredients: Rotisserie chicken and pantry staples make this an easy recipe to pull together on a whim.
• Loaded with flavor: Black beans, corn, green chiles, and warm spices give the filling plenty of Southwest flavor.
• Protein-packed: Rotisserie chicken, black beans, and plenty of cheese make these enchiladas a hearty, protein-packed meal.
• Great leftovers: These enchiladas reheat beautifully and are just as delicious for lunch or dinner the next day.
• Ready in under an hour: Perfect for satisfying an enchilada craving on a busy weeknight.

Ingredient Notes

• Rotisserie chicken: One meaty rotisserie chicken should give you the 2½ to 3 cups of shredded chicken you’ll need for this recipe. Remove and discard the skin before shredding the meat.
• Cheese: I like to use a combination of freshly grated Monterey Jack and cheddar cheese, but feel free to pick up a pre-shredded Mexican blend for convenience sake.
• Black beans: Drain and rinse the beans well before adding them to the filling.
  Corn: Frozen yellow corn is an easy shortcut and there’s no need to thaw it first.
• Green chiles: Drain a small can of diced green chiles before adding them to the filling. They add mild Southwestern flavor without making the enchiladas spicy.
• Seasonings: Cumin, garlic powder, kosher salt, and freshly ground black pepper add flavor to the chicken filling.
• Flour tortillas: Use 8-inch, soft taco-size flour tortillas. Warming them briefly before filling makes them softer and easier to roll without cracking.
• Enchilada sauce: You’ll need 15 ounces of red enchilada sauce. Use your favorite brand and choose mild or medium depending on the level of heat you like. My favorite brands at the moment are Siete and Hatch.
• Green onions: Sliced green onions add fresh flavor and color to the finished enchiladas.

How to Make Southwest Chicken Enchiladas

1. Make the filling: Combine the chicken, 1 cup cheese, corn, black beans, green chiles, and seasonings in a large bowl.
2. Assemble the enchiladas: Divide the filling between the softened tortillas, roll them up, and place seam-side down in the prepared baking dish. Spoon the enchilada sauce evenly over the top, being sure to coat them well so there aren’t any large dry areas.
3. Bake: Cover with foil and bake at 350°F for 20 minutes.
4. Add the cheese: Remove the foil, sprinkle with the remaining cheese, and bake uncovered for another 10 to 15 minutes, until melted and bubbly.

Storage and Reheating Tips

Refrigerate: Transfer leftover enchiladas to an airtight container and refrigerate for up to 4 days.

Reheat: Reheat individual enchiladas in the microwave until warmed through. For larger portions, cover with foil and reheat in a 350°F oven until hot.

Serving Suggestions

Serve these Southwest Chicken Enchiladas with Cilantro Lime Rice and Easy Seasoned Pinto Beans, as pictured here, for a complete meal. My Restaurant Style Mexican Rice is another great choice, and a side of Chipotle Guacamole or Blender Salsa is perfect for adding at the table.

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Southwest Chicken Enchiladas

These easy Southwest Chicken Enchiladas combine rotisserie chicken and pantry staples, including black beans, corn, and green chiles, for great Southwest flavor. Ready in under an hour, they’re perfect for when you're craving enchiladas but not all the fuss!

Course Main Course

Cuisine Southwest

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 enchiladas

Calories 359kcal

Author Valerie Brunmeier

Ingredients

• 2 ½ to 3 cups shredded rotisserie chicken
• 3 cups shredded Mexican blend cheese divided (or a combo of Jack/cheddar)
• ½ cup frozen yellow corn no need to thaw
• 1 cup canned black beans rinsed and drained
• 4 ounce can diced green chiles drained
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 8 flour tortillas 8-inch soft, taco size
• 15 ounces red enchilada sauce
• Thinly sliced green onion for garnish

Optional Toppings

• Cilantro, sour cream, sliced avocado or guacamole, salsa, hot sauce

Instructions

• Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
• Place the stack of 8 tortillas on a plate, cover with a paper towel, and heat in the microwave for 20 to 30 seconds to soften slightly.
• To assemble the enchiladas, divide the filling evenly between tortillas, roll up tightly and place seam side down in the prepared baking dish. Spoon the enchilada sauce evenly over the top to fully cover the tortillas.
• Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the enchiladas with the remaining shredded cheese. Return to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and the sauce is bubbly around the edges. Remove from the oven and let them rest for about 5 minutes.
• Sprinkle with sliced green onions and serve with additional toppings of your choice.

Nutrition

Serving: 1enchilada | Calories: 359kcal | Carbohydrates: 26g | Protein: 28g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 79mg | Sodium: 1102mg | Potassium: 360mg | Fiber: 3g | Sugar: 4g | Vitamin A: 541IU | Vitamin C: 6mg | Calcium: 344mg | Iron: 2mg

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After raising four boys, I know how challenging it can be to get dinner on the table during a busy week. Between work, school, homework, sports, and everything else that fills the calendar, it’s a lot! Having a collection of easy, dependable recipes to turn to can mean the difference between calling for takeout and getting a wholesome, home-cooked meal on the table.

With back-to-school season in full swing, I’ve gathered some of my favorite kid-friendly dinner recipes all in one place. These tried-and-true recipes are just what you need for a delicious, stress-free ending to a busy day.

One-Pot and One-Pan Recipes

One Pot Spaghetti and Meatballs

5 from 35 votes

Dinner doesn't get much easier than this One Pot Spaghetti and Meatballs. Dry spaghetti and frozen meatballs cook in a seasoned marinara sauce in under 30 minutes for a family-friendly Italian meal.

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Sheet Pan Honey Mustard Chicken Thighs

5 from 4 votes

These Sheet Pan Honey Mustard Chicken Thighs are roasted with broccoli and colorful bell peppers for an easy dinner with big flavor and minimal cleanup. The tangy honey mustard sauce caramelizes as everything roasts, creating juicy chicken and perfectly browned veggies all in one pan.

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Ground Beef Chili

5 from 1 vote

This homemade Ground Beef Chili is loaded with classic flavor. It's an easy, comforting meal that's perfect for game day entertaining.

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Easy Chicken Fried Rice

5 from 1 vote

This easy Chicken Fried Rice comes together quickly with simple ingredients and very little prep. It’s a flavorful, family-friendly meal loaded with tender chicken, vegetables, scrambled eggs, and savory rice.

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Chicken Broccoli Rice Bake

4.98 from 147 votes

This Chicken Broccoli Rice Bake requires very little prep and is mixed and baked all in one dish. This easy casserole is an excellent choice for a busy day!

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Ground Beef Pasta Skillet

5 from 1 vote

This hearty, one-pot Ground Beef Pasta Skillet is packed with beef, vegetables, pasta and cheese. It's ready in 30 minutes and sure to please the entire family.

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Hamburger Stew

5 from 24 votes

This Hamburger Stew with rice is an easy, economical dinner option that makes use of simple ingredients. A wholesome, family-friendly meal that is guaranteed to satisfy!

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Skillet Chicken and Biscuit Pot Pie

5 from 14 votes

A creamy, chicken and vegetable studded filling is topped with biscuit pieces and baked until bubbly and golden brown. This family-friendly Skillet Chicken and Biscuit Pot Pie is an easy, comforting weeknight dinner choice.

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Easy Teriyaki Salmon and Vegetables

5 from 1 vote

Serve this easy Sheet Pan Teriyaki Salmon and Vegetables over rice to create delicious teriyaki salmon bowls. A healthy busy day recipe!

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Casseroles and Baked Dishes

Lazy Lasagna Casserole

4.99 from 140 votes

This Lazy Lasagna Casserole is a no-fuss way to satisfy your craving for lasagna. Bake it after assembling or freeze it for an easy meal on a busy day.

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Baked Teriyaki Chicken

4.53 from 17 votes

Tender chicken thighs bake in a sweet and savory homemade teriyaki sauce to create this irresistible Baked Teriyaki Chicken. Serve it with rice and vegetables for an easy dinner that delivers big flavor with minimal effort.

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Baked Ravioli

No ratings yet

Frozen ravioli straight from the freeer is layered with meat sauce and mozzarella cheese and baked to create this easy Baked Ravioli. A no fuss recipe for your busy day dinner collection!

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Catalina Chicken

5 from 3 votes

Catalina Chicken is a comforting meal of tender chicken breasts coated in a sweet and tangy sauce made from Catalina dressing, apricot preserves, and a touch of spice. This recipe makes use of pantry staples to create a satisfying meal with minimal effort.

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Chili Cornbread Casserole

4.22 from 87 votes

Flavorful chili is baked over a layer of cornbread with plenty of melted cheese. This Chili Cornbread Casserole is a hearty choice for your next game day gathering or a comforting meal any night of the week.

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Easy Italian Chicken

5 from 2 votes

This Easy Italian Chicken combines tender chicken, a flavorful tomato sauce, and plenty of melted mozzarella for a comforting, family-friendly dinner. Add this simple recipe to your list of busy weeknight meals!

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Baked Spaghetti Casserole

4.90 from 47 votes

This Baked Spaghetti Casserole is layered with a rich, meaty sauce, dollops of creamy ricotta cheese, and plenty of melted mozzarella. A comforting, nostalgic meal that is guaranteed family-friendly!

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Tamale Pie

4.79 from 113 votes

Tamale Pie is pure, old-school comfort food! A casserole of saucy, seasoned ground beef with onion, bell peppers, and corn is baked with a cornmeal crust until golden brown and bubbly.

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Crispy Onion Chicken

4.64 from 11 votes

A delicious coating of French-fried onions adds big flavor to this Crispy Onion Chicken. A super family-friendly meal idea!

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Pizza Pasta Casserole

5 from 1 vote

Everything you love about pizza in casserole form. This Pizza Pasta Casserole is the definition of a family-friendly meal!

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Sloppy Joe Squares

4.94 from 32 votes

Sloppy Joe Squares are made with a flavorful, from-scratch filling, layered with cheese and baked between flaky crescent roll dough. This fun casserole is guaranteed to be a hit for family dinners and potlucks.

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Oven Baked BBQ Chicken

5 from 3 votes

Chicken is baked in a made from scratch cranberry-orange BBQ sauce until fork tender. This Oven Baked BBQ Chicken is a rustic, satisfying meal anytime of year.

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Baked Macaroni and Cheese

5 from 10 votes

This classic Baked Macaroni and Cheese recipe is rich, creamy and topped with a light layer of toasted bread crumbs. Homemade mac and cheese is perfect for a holiday menu or a comforting choice any night of the week.

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Crispy Baked Fish with Creamy Dill Sauce

5 from 6 votes

Well seasoned breading and an oven fry method create this delightfully light and Crispy Oven Baked Fish. Serve it with creamy dill sauce for a meal that is guaranteed to be a hit with even the most finicky eaters!

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Tacos, Sandwiches and Handhelds

Crock-Pot Chicken Tacos

4.62 from 175 votes

This recipe for Crock-Pot Chicken Tacos creates incredibly tender, flavorful shredded chicken for easy tacos on a busy day. It's super versatile and works perfectly for a variety of Mexican entrees.

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Turkey Burger Sliders

5 from 3 votes

Slider rolls spread with Sriracha mayo, filled with a flavorful ground turkey mixture and shredded cheese, are baked to perfection with a buttery everything bagel seasoning. Serve these Turkey Burger Sliders as a fun party snack or pair them with a simple salad for an effortless dinner!

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Air Fryer Chicken Tenders

No ratings yet

These Air Fryer Chicken Tenders are perfectly seasoned, irresistibly crispy, and absolutely delicious! Enjoy them right away or freeze for a quick and easy lunch or dinner anytime.

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Easy Ground Beef Tacos

5 from 3 votes

These Easy Ground Beef Tacos are the perfect choice for a casual, no fuss taco night at home. Fast, simple, and satisfying!

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BBQ Chicken French Bread Pizza

5 from 13 votes

This BBQ Chicken French Bread Pizza is a fantastic option for a busy day or your next game day gathering that is always a big hit. Tons of flavor and ready in under 30 minutes!

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Ranch Burgers

5 from 2 votes

Ranch seasoning and tender sautéed onions are the secret to adding great flavor to these Ranch Burgers. These juicy burgers are topped with melted cheddar cheese and a smoky Ranch burger sauce.

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Chicken Fajita Quesadillas

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These Chicken Fajita Quesadillas combine the smoky flavor of fajitas with the cheesy goodness of quesadillas. A fun, family-friendly meal that comes together one skillet in about 30 minutes!

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BBQ Chicken Sliders

5 from 1 vote

These BBQ Chicken Sliders are made easy with rotisserie chicken, tangy BBQ sauce, spicy jalapeño rings, and melty pepper Jack cheese. They're a flavor-packed bite, perfect for game-day gatherings or a busy weeknight meal.

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Beef and Bean Burritos (Freezer-Friendly)

5 from 6 votes

Skip the freezer aisle and make your own freezer-friendly Beef and Bean Burritos at home. Flour tortillas are layered with a well seasoned ground beef filling, two kinds of beans, and plenty of shredded cheese.

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Fish Stick Tacos

No ratings yet

Turn frozen fish sticks into these easy, family-friendly Fish Stick Tacos in minutes! Serve them with your go-to toppings for a fun, low-effort meal.

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Pizza Joes

5 from 5 votes

This fun take on sloppy joes was inspired by all the wonderful things you love about pizza. Pizza Joes are a great family-friendly, 30-minute meal option!

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BBQ Chicken Wraps

No ratings yet

These BBQ Chicken Wraps come together fast with tender chicken, shredded cheese, crunchy cabbage, and a drizzle of ranch dressing. They’re super flavorful, easy to make, and a perfect choice for busy weeknights.

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Ham and Cheese Sliders

5 from 13 votes

Dinner rolls filled with ham and Swiss cheese are brushed with a seasoned butter and poppy seed topping and baked until toasted. Serve these baked Ham and Cheese Sliders as a party snack or an easy dinner any night of the week!

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Ranch Chicken Tacos

5 from 1 vote

These easy Ranch Chicken Tacos are drizzled with a delicious cilantro lime ranch taco sauce and loaded with toppings. These fun, flavorful tacos are made on the stove in about 30 minutes!

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More Easy Kid-Friendly Dinners

Creamy Beef and Shells

4.97 from 29 votes

Tender shell pasta in a meaty, deliciously seasoned tomato cream sauce. Creamy Beef and Shells is an incredibly comforting skillet pasta recipe that is ready in 30 minutes, start to finish!

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Soy Garlic Chicken

5 from 5 votes

Seared chicken thighs are coated in a flavorful soy and garlic glaze and served over rice for an outstanding Asian-inspired meal. This Soy Garlic Chicken cooks in a skillet on the stove in under 30 minutes.

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