WHY YOU’LL LOVE THIS MOONS OVER HAMMY SANDWICH

• Classic diner comfort food at home
  
• Ready in just 20 minutes
  
• Buttery, crisp bread with melty cheese
  
• Loaded with eggs and ham
  
• Perfect for breakfast, brunch, or breakfast-for-dinner

Moons Over My Hammy

If you’ve ever eaten at Denny’s late at night, you probably know exactly what this sandwich is.

Moons Over My Hammy has been one of those iconic diner orders forever. It’s simple… just eggs, ham, cheese, and toast. But somehow it hits every comfort food note at once.

Chad and I have always loved recreating restaurant favorites at home, and this one was a no-brainer.

It’s fast, it’s hearty, and it tastes just like the diner version when you get the toast perfectly golden and the cheese melted into the ham.

Sometimes the best recipes aren’t complicated. They’re just really good sandwiches.

INGREDIENT NOTES

• Sourdough Bread: Adds structure and flavor while holding up to the fillings.
  
• American Cheese: Melts into the eggs for that creamy, nostalgic texture.
  
• Swiss Cheese: Pairs beautifully with the ham and adds that classic diner flavor.
  
• Thin Sliced Ham: Heats quickly and layers perfectly in the Moons Over Hammy sandwich.
  
• Salted Butter: Creates that irresistible golden crust on the bread.

VARIATIONS

Double Cheese: Add extra Swiss for a richer sandwich.

Bacon Version: Swap the ham for crispy strips of bacon.

Spicy Kick: Add sliced jalapeños or a dash of hot sauce.

Richer Flavor: Whisk a little milk or cream into the eggs before scrambling.

Add a Spread: Smooth a thin layer of mayonnaise on the inside of the bread slices for moisture.

Breakfast Melt: Layer sautéed onions or mushrooms between the eggs and ham.

Texas Toast Style: Use thick slices of Texas Toast instead of sourdough.

SERVING SUGGESTIONS

• Add crispy hash browns and fresh fruit on the side.
  
• Serve with hot coffee or orange juice.
  
• Pair a Moon Over My Hammy with pancakes or waffles.
  
• Cook several at once on a griddle for brunch crowds.

MOON OVER MY HAMMY FAQ

The key to a great diner sandwich is timing, and the Denny’s Moons Over My Hammy is no different.

Bread should toast slowly in butter so it becomes deeply golden without burning, while the cheese melts just enough to bind everything together.

Cooking the eggs gently over medium-low heat keeps them soft and creamy instead of dry.

Once the sandwich comes together, that warm egg layer acts almost like a sauce, bringing the whole thing together.

It’s a simple technique… but it makes a big difference.

TOOLS NEEDED

• Large Skillet or Griddle: For melting the cheese onto the toasted bread.
  
• Nonstick Skillet: To scramble the eggs.
  
• Silicone Spatula: Gently stirring while scrambling.
  
• Mixing Bowl: For whisking the eggs.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Grab and Go Breakfast Ideas

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Moons Over My Hammy (Denny’s Copycat Breakfast Recipe)

Moons Over My Hammy is a scrumptious restaurant favorite with eggs, ham, and cheese. This Denny's breakfast sandwich recipe is SO easy!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 687cal

Author Donna Elick

Equipment

• medium skillet
• large skillet
• medium mixing bowl
• whisk

Ingredients

• 5 tablespoons salted butter softened and divided
• 8 large eggs
• 8 slices sourdough bread or artisan bread
• 4 slices Swiss cheese (about 4 ounces)
• 4 slices American cheese (about 4 ounces)
• 16 slices thin deli ham (about 8 ounces)

Instructions

• COOK EGGS: Melt 1 of the 5 tablespoons salted butter in a medium nonstick skillet over medium-low heat. In a bowl, whisk 8 large eggs until well combined. Pour eggs into the skillet and cook over medium-low heat, gently stirring with a silicone spatula to bring cooked eggs from the edges toward the center. Cook until the eggs are softly scrambled and no liquid egg remains, about 3 to 4 minutes. Remove from heat and set aside.
• BUTTER BREAD: Spread the remaining 4 tablespoons salted butter evenly over one side of each of the 8 slices sourdough bread.
• TOAST BREAD: Heat a large nonstick skillet or griddle over medium heat. Place the bread slices buttered side down in the skillet.
• ADD CHEESE AND HAM: On 4 slices of the 8 slices sourdough bread or artisan bread, place 1 slice of the 4 slices Swiss cheese and top each with 4 of the 16 slices thin deli ham. On the remaining 4 slices of bread, place 1 slice American cheese.
• MELT AND TOAST: Cook the bread until golden brown and toasted, about 2 to 3 minutes. The cheese should be melted and the ham warmed through.
• ADD EGGS: Divide the scrambled eggs evenly among the slices topped with 4 slices American cheese.
• ASSEMBLE SANDWICHES: Place the ham and Swiss halves on top of the egg halves to form 4 sandwiches. Serve with the eggs on top and the ham on the bottom, just like the diner classic.

Notes

Make-Ahead: You can cook the scrambled eggs up to 1 day ahead. Store in the refrigerator and reheat gently before assembling the sandwiches.

Storage: Store leftover sandwiches wrapped tightly in the refrigerator for up to 2 days.

Reheating: Reheat sandwiches in a skillet over medium-low heat or warm in a 325°F oven for about 10 minutes until heated through.

Freezing: Wrap assembled sandwiches tightly in foil and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Deli-style thin sliced ham works best because it heats quickly and layers easily on the sandwich.

Nutrition

Serving: 1 | Calories: 687cal | Carbohydrates: 2g | Protein: 45g | Fat: 54g | Saturated Fat: 26g | Cholesterol: 516mg | Sodium: 1966mg | Sugar: 1g | Fiber: 0.01g | Calcium: 439mg | Iron: 3mg

Originally published October 2022, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Moons Over My Hammy (Denny’s Copycat Breakfast Recipe) appeared first on The Slow Roasted Italian.

30 Minute Chicken Recipes

Sometimes you need dinner on the table fast… and preferably without too much effort. There’s a reason I always keep a few pounds of chicken tucked away in the freezer!

30 minute chicken dinner recipes are a lifesaver, and there are so many different ways to prepare this protein.

Pastas or soups. Easy mains or crunchy appetizers. And when you’re in the mood for cozy, dumplings and biscuits are always a winner.

Make each of these chicken recipes in 30 minutes or less…. which is often less time than it takes to set the table and wrangle up the kids.

When you find something you want to make, click the title above the recipe’s description to open it in a new tab. From there, you can print, save, or Pin for later.

Easy, right? Let’s do this!

INSTANT POT RECIPES

When time gets away from you, you can use your electric pressure cooker to help prepare scrumptious chicken recipes for 30 minute meals!

One of my favorite things about Instant Pot cooking is how much quicker the food cooks while staying flavorful and juicy.

Instant Pot Chicken and Rice

Enjoy this casserole favorite in half the time! It all cooks in one pot (even the rice!) for maximum flavor without losing any texture.

Creamy Pesto Chicken Pasta Recipe

This one pot meal couldn’t get any simpler. The pasta and chicken soak up all that basil pesto flavor, with every inch coated in a cheesy sauce.

Instant Pot Chicken and Dumplings

Tender chicken, colorful veggies, and biscuit dumplings all in a cozy, creamy broth. This recipe is comfort food at its best, made easy with an electric pressure cooker!

AIR FRYER RECIPES

I will never get over how easy it is to use the air fryer, especially when you want to make chicken recipes in 30 minutes or less without heating up the oven.

Crispy results with minimal oil and hardly any effort at all. Win win win!

Crispy Lemon Pepper Wings

If you think crispy chicken wings are reserved for game day food, think again! Serve with a crisp green salad or a couple of hearty sides and get ready to feast!

Southwestern Egg Rolls

Try a twist on Chinese takeout by stuffing crispy egg roll wrappers with chicken, black beans, veggies, and cheese. Pair with a creamy dip and some rice for an easy meal.

Lemon Garlic Chicken Bites

One of the most versatile chicken recipes in 30 minutes or less! Enjoy tangy boneless chicken bites with a few sides, add them to a green salad, or tuck them into a hearty wrap.

EASY STOVETOP CHICKEN RECIPES

There’s not much you can’t do with a large skillet and a little bit of patience!

Some of these chicken recipes make 30 minute meals from start to finish on the stovetop, while a few start there and finish up in the oven.

Chicken Parmesan Pasta

When you’re craving classic Italian, this recipe delivers! Crispy breaded chicken topped with melty mozzarella and a tangy tomato sauce, piled over a bed of tender spaghetti.

Skillet Chicken Pot Pie

Instead of rolling out crust, top your savory chicken and vegetable filling with homemade drop biscuits. All the cozy, savory flavor without all the work!

Spicy Chicken Pasta Recipe

This recipe is easy to throw together with chicken, bacon, jalapeños, and cheese. Kind of like a pasta version of party-favorite jalapeño poppers!

One Pot Creamy Chicken Alfredo

Rich, velvety alfredo sauce coats every bit of tender chicken and fettuccine for an easy Italian meal. And because it all cooks in one pan, the flavor is even bolder!

Chili’s Copycat Monterey Chicken

This one’s fresh and family-approved! Seared chicken is slathered in BBQ sauce and plenty of melty cheese, then topped with crispy bacon and juicy tomatoes.

Chicken Enchilada Skillet

All the enchilada flavor you love without the rolling, baking, or patience. This one’s cheesy, saucy, and a little bit crunchy, thanks to the tortilla strips woven into each bite.

SOUP RECIPES

All of these are one pot stovetop recipes, but they deserve their very own category! These 30 minute chicken dinner recipes are perfect for chilly days, stormy nights, and everything in between.

Chicken Pot Pie Soup

All the rich, savory goodness of pot pie filling, but without the crust! This one’s extra cozy and packed with familiar flavor that’ll warm you right up.

Chicken Tortilla Soup Recipe

Each bowl is loaded with chicken, beans, hominy, peppers, and corn in a savory broth that’s brightened with a squeeze of lime. Livelier than your average soup with enough heat to keep things interesting!

Easy Chicken Vegetable Soup

One of our favorite 30 minute chicken recipes when we’re feeling under the weather but are tired of the usual chicken noodle. Made with rotisserie chicken, frozen veggies, and pasta to keep it low effort.

Chicken Cordon Bleu Soup

All the flavor of the classic dish in spoonable form! Loaded with savory ham, tender chicken, and melty Swiss cheese, with plenty of potatoes to make it extra hearty.

Creamy Chicken Alfredo Tortellini Soup

When chicken and vegetables aren’t enough, drown them in a creamy broth and toss in cheese-stuffed pasta. Trust me, everyone will go back for a second bowl!

 

So, there you have it… over a dozen 30 minute chicken recipes to choose from. Easy enough for weeknights but delicious enough for Sunday dinner too. 

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Originally published October 2012, updated and republished February 2026

Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post 30 Minute Chicken Recipes appeared first on The Slow Roasted Italian.

Easy 30 Minute Meals for Family

Fall and winter are the perfect times for comfort food. But the holiday season keeps us so busy that it’s tough to find the time to create our favorite comfort food meals. 

That’s where this list comes in. We’ve rounded up some easy 30 minute meals with recipes for simple skillets, cozy soups, hearty casseroles, and plenty of pasta.

Just as comforting, but on the table in a fraction of the time!

Once you pick out a few favorites, click on the link below the image to open the recipe in a new tab. You can save it, print it, or Pin it for later… just be sure to come back and try another round!

HEARTY SKILLET MEALS

When you need to make dinner fast, the last thing you want to deal with is a stove full of dishes!

Skip the multitasking (and all the clean-up after!) with these easy 30 minute meals that transform simple ingredients into a flavorful dish.

Chicken in White Wine Sauce (Olive Garden Copycat)

This one’s a perfect copycat for the now-discontinued Chicken Bianco from Olive Garden! A light and creamy butter lemon sauce coats tender pasta and pan-fried chicken for one tasty meal.

Sausage Gravy and Biscuits Skillet

When you need easy 30-minute meals for the family, hearty biscuits and gravy is sure to make it into your permanent recipe file. Flavorful sawmill gravy made with sausage and topped with scrumptious biscuits… perfect for breakfast or dinner!

Cheesy Skillet Gnocchi Recipe

It doesn’t take much to transform humble gnocchi into something fantastic… just garlic, cheese, cream, and spices. All of that coats fluffy, pillowy potato dumplings for a satisfying meal that’s just perfectly cozy too.

Skillet Chicken Pot Pie Recipe with Biscuits

Instead of wrestling with a rolling pin, make a drop biscuit topping entirely from scratch. It turns perfectly golden over tender chicken and veggies in a scrumptious, creamy sauce… no cream soups to be found!

Cheesy Taco Rice Recipe

So many easy 30 minute meals are recipes for pasta (hello… look at this list!), but this Mexican rice skillet is one of our family’s all-time favorites. Savory, smoky, and a little bit spicy, it’s everything you love about Taco Night in one delicious dish.

EASY PASTA SKILLETS

When it’s too hot to turn on the oven but you still want a delicious hot meal, the stovetop is where it’s at!

These easy 30 minute meals provide all the comforting flavors of your favorite casseroles and saucy pasta dishes, but you’ll be relaxing at the table in no time.

Easy Chicken Parmesan Pasta (25-Minute Recipe)

Now you can enjoy everything you love about this classic Italian dish in a fraction of the time! Each bite of chicken is the perfect balance of savory, crunchy, and cheesy goodness, served over perfectly cooked linguine.

Creamy Sun Dried Tomato Chicken Pasta

This one has the most incredible flavor, with little pops of tangy-sweet sun-dried tomatoes. The creamy sauce coats every bite of chicken and penne for a light but filling meal.

25 Minute Sausage Pasta Bake

If you love baked ziti, you’ll love this skillet version! There’s plenty of spicy Italian sausage, tomato sauce, and cheese in every bite. Be sure to use a cast iron pan so you can broil it before serving.

Easy Cheese Lasagna Skillet Recipe

Make skillet lasagna for all the flavor without all the effort! No more waiting for the noodles to boil or trying to get all the layers right. When it comes to easy meals under 30 minutes, this one takes the cake. Just simmer, broil, and serve!

Mexican Spaghetti (Easy One Pot Recipe)

This recipe combines everyone’s favorite Italian dish with the beloved flavors of Mexican cuisine. It’s a little bit spicy with a zippy salsa-inspired sauce and ready in just 20 minutes from start to finish!

One Pot Cheesy Sausage Pasta Recipe

This is a one-pot wonder packed with all the best Italian flavors. Smoked sausage, plump tomatoes, fresh basil, and plenty of Parmesan. It should make enough for leftovers, but don’t be surprised if you eat two bowls like me!

Best Ever Italian Mac and Cheese

Some easy 30 minute meals for the family work as side dishes too… and this is one of them! Made with just 7 ingredients, it’s the perfect option when you’re short on groceries but still need to get everyone fed.

Easy One Pot Spaghetti Recipe

Make an easy dinner even easier with this recipe. Loaded with seasoned ground beef and mushrooms for an extra hearty meal, everything cooks in the same pan… even the noodles!

Chicken Fajita Pasta One-Pot Recipe

This easy chicken pasta is packed with fajita flavor and fresh ingredients. Dinner is always better when it combines two dishes into one, so everyone leaves the table happy.

One-Pot Pizza Pasta Skillet

Who needs takeout when you can enjoy all your favorite pizza flavors in a cheesy pasta dish? Load it up with sausage and pepperoni, or swap in some vegetarian toppings instead. It’s a delicious spin on Friday night dinner.

CASSEROLES AND BAKES

There’s something so cozy about a warm, baked dish straight from the oven, especially when sharing it with loved ones.

Each of these recipes packs a ton of flavor into one pan, so dinner can be easy and oh-so tasty too!

Layered Chicken Enchilada Casserole

I don’t know about you, but I don’t always have time to roll enchiladas for the whole family. This recipe takes out all the work by layering ingredients into a casserole pan. You get a little bit of saucy goodness in each slice!

Creamy Pesto Pasta Bake with Chicken and Penne

This one’s a welcome break from heavy, meaty sauces. Pesto adds a vibrant, herbaceous flavor to the dish, while tender chicken makes it extra filling. Get it assembled in 15 minutes or less and let the oven do the rest!

Easy Mexican Lasagna Recipe

Here’s another dish where two culinary worlds combine! Instead of noodles, arrange your taco-inspired filling ingredients between soft flour tortillas, and don’t forget plenty of cheese along the way. Yum!!

Chicken Pasta Bake

When it comes to easy 30-minute meals for the family, this one’s been a favorite since 2012! Tender chicken and pasta, coated in a creamy roasted red pepper sauce, and topped with plenty of bubbly mozzarella.

Meat Lover’s Pizza Pasta Bake

Loaded with ground beef, bacon, and Italian sausage links, this recipe is a meat lover’s dream! There’s plenty of ooey gooey cheese in every bite too. Try it for a fun twist on the usual pizza night.

30 MINUTE SOUPS AND STEWS

When the weather starts to cool, I break out all my favorite soup and stew recipes. I love it when they can simmer all day, filling the house with incredible aromas, but I’ve got several that can be ready in a flash.

Even better, these recipes make plenty for large gatherings or leftovers and are easy to double too!

Creamy Chicken and Dumplings Recipe

Make this one entirely from scratch (no “cream of” soups needed!), including the dumplings. It combines the hearty richness of a stew with the coziness of chicken soup. Warm up with a bowl any night of the week!

Easy Chicken Noodle Soup (25-Minute Recipe)

This soup tastes just like Mom used to make, but it doesn’t need to simmer on the stove all day. Tender chicken, plenty of veggies, and ribbons of noodles in a flavorful broth. One of the best easy meals under 30 minutes when you’re feeling under the weather!

Italian Meatball Soup

Loaded with pasta, veggies, and homemade meatballs cooked in a light tomato broth, this one is comfort food to the max. Plus, everything cooks right in the same pot, so there’s less to clean up after. Score!

5-Ingredient Chili (Easy One Pot Recipe)

Yes, you read that right… this one’s hearty enough for a bowl and flavorful enough for hot dogs, nachos, and fries. It’s also the quickest recipe on this list, ready in just 15 minutes!

Easy Italian Sausage Soup

Hearty sausage and white bean soup is just what you need after a long day. There’s plenty of veggies and pasta in there too, proving that easy 30 minute meals can be just as filling and balanced as the ones you spend hours working on.

Vegetable Tortellini Soup

With cheese-filled pasta, colorful veggies, and fire-roasted tomatoes, this recipe is cozy and comforting while staying light and fresh. A basil-forward broth and freshly grated Parmesan tie it all together.

CHEESY SOUP RECIPES

I firmly believe that cheese makes everything better, but you don’t have to limit it to pastas and casseroles.

Enjoy all that cheesy goodness in a cozy bowl with these easy 30 minute meals. Don’t forget plenty of crusty bread for mopping up every last drop!

How to Make Easy 7 Can Soup (Taco Soup Recipe)

This recipe is exactly what it sounds like… a delicious, hearty meal made with just 7 cans of beans, chili, and veggies. I like to melt in Velveeta cheese too, so it’s extra thick and creamy.

Chicken Bacon Beer Cheese Soup

This is one of our all-time most popular recipes, and with good reason. I mean… bacon and beer and cheese for soup?! It’s amazingly thick and creamy, with tender chunks of chicken and plenty of flavor to tickle your taste buds.

Creamy Chicken Broccoli Soup with Rice

What a delicious way to get a healthy dose of veggies! This easy broccoli cheddar soup will warm you inside and out, and the rice cooks right in the same pot, soaking up all that delicious flavor.

Copycat Outback Baked Potato Soup Recipe

This is one of the best 30 minute soup recipes for chilly winter nights. Imagine all your favorite baked potato and topping flavors in one thick and creamy bite, all from the comfort of your own kitchen.

Bacon Cheeseburger Beer Cheese Soup

Extra beefy, extra bacon-y, with a smoky beer cheese broth that’s out of this world. This recipe’s a favorite for game days, and it goes with all the snackable favorites too.

Chicken Cordon Bleu Soup

Enjoy all the flavors of the classic dish in a cozy, slurpable soup. Tender bites of chicken and ham, creamy Swiss cheese, and that signature crunch from garlic croutons, made heartier with diced potatoes in a silky broth.

And there you have it! Dozens of easy 30 minute meals for the family, each one more delicious than the last.

Skillets, pastas, casseroles, and soups… try your favorites and let us know what you think!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Originally published December 2013, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy 30 Minute Meals (Casseroles, Skillets, and Soups) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR CHICKEN STROGANOFF

• Fast, one-skillet dinner
  
• Creamy without feeling rich or heavy
  
• Uses simple, pantry-friendly ingredients
  
• Classic comfort food flavors
  
• Reheats beautifully for leftovers

Chicken Stroganoff

This is one of those dinners I make when I want something comforting, but I don’t want to drag it out all night.

It comes together quickly, but it still feels like real food… the kind you sit down to, not just grab and go.

We’ve made a lot of stroganoff over the years.

From our crockpot beef stroganoff (when we want something slow and hands-off) to the ground beef stroganoff that’s been on repeat for busy weeknights.

This recipe for chicken stroganoff fills a different spot. It’s lighter, faster, and still has that creamy, savory sauce everyone loves.

Spoon it over noodles, sprinkle a little parsley, and dinner’s done without a lot of effort!

And if you love stroganoff as much as we do, the Creamy Beef Stroganoff with Egg Noodles from our cookbook is another favorite.

Classic, cozy, and absolutely worth pulling out when you want the full comfort-food experience.

INGREDIENT NOTES

• Chicken Breasts: Cut into bite-size pieces so they cook quickly and stay tender.
  
• Mushrooms: Crimini add deeper flavor, but white mushrooms work just fine.
  
• Flour: Lightly coats the chicken and helps thicken the sauce later.
  
• Chicken Stock: Forms the backbone of the creamy chicken stroganoff sauce. Use a good one! I like Kitchen Basics.
  
• Sour Cream: Adds tang and creaminess. Always stir this in off the heat (or it will curdle).

VARIATIONS

Extra Mushrooms: Double up if you’re a mushroom fan!

Garlic-Lover: Add an extra clove or two.

Creamier: Add a splash of heavy cream along with the sour cream.

No Noodles: Serve creamy chicken stroganoff over rice or mashed potatoes.

Herb Switch: Swap the thyme for parsley or a pinch of dill.

SERVING SUGGESTIONS

• Spoon hot chicken and mushroom stroganoff over tender egg noodles.
  
• Finish with extra black pepper if you’d like.
  
• Add a simple green salad on the side.
  
• Make the meal even heartier with garlic green beans or rosemary roasted onions.
  
• Great with crusty bread to catch the sauce.

CHICKEN STROGANOFF RECIPE FAQ

This chicken stroganoff recipe works because it layers thickening and flavor in stages.

Coating the chicken lightly in seasoned flour creates surface starch that later helps thicken the sauce without needing a heavy roux.

Browning the chicken and vegetables develops flavor through the Maillard reaction, which becomes part of the sauce once the stock is added.

Cooking the flour briefly in the pan allows the starch granules to hydrate evenly when liquid is introduced, preventing lumps.

Sour cream is stirred in off heat so its milk proteins stay stable, giving the sauce richness and tang without breaking.

The result is a smooth, cohesive sauce that clings to the noodles instead of pooling at the bottom of the plate.

TOOLS NEEDED

• Large Skillet: A wide surface helps everything brown and simmer evenly.
  
• Mixing Bowl: For seasoning the chicken evenly.
  
• Wooden Spoon or Spatula: For stirring without tearing the chicken.
  
• Pot for Noodles: Cook those while the sauce simmers.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Chicken Dinner Recipes

Chicken Enchilada Skillet

KFC Chicken Pot Pie (Best Copycat Recipe)

Mushroom Chicken Panda Express (Copycat Recipe)

Easy Chicken Parmesan Pasta (25-Minute Recipe) + Video

Print

Chicken Stroganoff

Creamy Chicken Stroganoff combines chicken and mushrooms with a rich gravy. Ready in under 30 minutes and delicious over egg noodles.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 (about 1 ½ cups per serving)

Calories 550cal

Author Donna Elick

Ingredients

• 2 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/4 teaspoon fresh ground black pepper
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 2 tablespoons unsalted butter divided
• 1/2 medium yellow onion, diced (about ¾ cup)
• 8 ounces crimini mushrooms, sliced
• 1 tablespoon garlic, minced (about 3 cloves)
• 1/2 teaspoon dried thyme
• 1 tablespoon unsalted butter
• 2 cups chicken stock
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1/2 cup sour cream
• 8 ounces egg noodles, cooked and drained
• Fresh parsley, chopped for garnish

Instructions

• SEASON CHICKEN: In a small bowl, mix together 2 tablespoons all-purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon paprika, and 1/4 teaspoon fresh ground black pepper. Add 1 pound boneless skinless chicken breasts, cut into bite-size pieces to a mixing bowl, sprinkle with the seasoning mixture, and toss until evenly coated.
• COOK VEGETABLES: Melt 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add 1/2 medium yellow onion, diced and cook for 2 minutes, until slightly softened. Add 8 ounces crimini mushrooms, sliced and cook for another 2 minutes, until they release their moisture.
• BROWN CHICKEN: Push the vegetables to the sides of the skillet and add the chicken to the center. Cook for 2 minutes, flip, and cook another 2 minutes, until lightly browned. The chicken does not need to be cooked through at this stage.
• ADD AROMATICS: Make a small space in the center of the skillet. Add the remaining 1 tablespoon unsalted butter, 1 tablespoon garlic, minced, and 1/2 teaspoon dried thyme. Cook for about 30 seconds, until fragrant.
• BUILD SAUCE: Sprinkle the remaining 2 tablespoons all-purpose flour over the skillet and stir well. Cook for 1 minute to remove the raw flour taste. Slowly pour in 2 cups chicken stock and add 1 tablespoon Worcestershire sauce. Stir to combine and bring to a gentle simmer.
• SIMMER: Let the sauce simmer for 5 minutes, stirring occasionally, until thickened and the chicken is cooked through.
• FINISH: Remove the skillet from the heat and stir in 1/2 cup sour cream until smooth. Taste and add additional salt if needed.
• SERVE: Serve the stroganoff over 8 ounces egg noodles, cooked and drained and garnish with Fresh parsley, chopped.

Notes

Make-Ahead: This dish is best served fresh, but leftovers reheat well.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently over low heat or in the microwave. Stir well to keep the sauce smooth.

Mushroom Swap: White button mushrooms work just as well if crimini are not available.

Sour Cream Tip: Always stir sour cream in off heat to prevent curdling.

Nutrition

Serving: 1 | Calories: 550cal | Carbohydrates: 54g | Protein: 38g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 160mg | Sodium: 830mg | Sugar: 4g | Fiber: 3g | Calcium: 88mg | Iron: 3mg

Originally published March 2018, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Stroganoff appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR PORK STEW

• A true 30-minute stew… no shortcuts, no lies
  
• Tender pork without long braising
  
• Simple ingredients you probably already have
  
• Thick, savory broth with real depth
  
• Comfort food that doesn’t take all day

Pork Stew

This is the pork stew recipe I make when I want something hearty but don’t want to commit my whole evening to it. It feels like something that should’ve simmered for hours, but it doesn’t ask that of you.

Now, don’t get me wrong. I’m all about putting in the work for an old fashioned stew when I’ve got the time. But sometimes the day calls for something simpler…

The pork stays tender, the vegetables cook through just right, and the broth turns rich and comforting in a way that feels very familiar. Midwest familiar. The kind of dinner that doesn’t need explaining.

Pork stew with vegetables is warm, filling, and straightforward. You sit down with a bowl, maybe some bread, and that’s enough.

No fuss. No garnish gymnastics. Just a solid, comforting stew that does exactly what you want it to do.

Looking for more simple stews? This hamburger stew is exactly what you need!

INGREDIENT NOTES

• Pork Tenderloin: This is what keeps pork stew recipes fast. It cooks quickly and stays tender.
  
• Flour: Used twice… once for coating the pork and once for thickening the stew.
  
• Beer: A mild wheat beer adds body and depth without bitterness. Blue Moon is my top pick!
  
• Yukon Gold Potatoes: Creamy texture and quick cooking make them ideal here. Baby potatoes or fingerlings are the best substitute.
  
• Butter: Helps create a smooth, rich finish when thickening the stew.

VARIATIONS

No Beer: Swap with additional chicken stock.

Herb-Leaning: Add a pinch of thyme or rosemary.

Extra Veggies: Toss in peas or green beans near the end.

Richer: Add a splash of cream right before serving.

Garlic-Lover: Increase garlic powder slightly or add fresh minced garlic.

SERVING SUGGESTIONS

• Honestly, pork stew is a perfect one-bowl dinner.
  
• Serve with crusty bread, dinner rolls, or Southern cornbread.
  
• Great with a simple side salad or creamed spinach.
  
• Even better the next day!

PORK STEW RECIPE FAQ

This simple pork stew recipe works because it’s engineered for speed and structure. Coating the pork in seasoned flour before browning creates surface starches that thicken the stew naturally as it simmers.

Browning also triggers the Maillard reaction, building flavor quickly. Deglazing with beer dissolves those browned bits, pulling concentrated flavor into the liquid.

Pork tenderloin stays tender because it’s lean and cooks quickly, while Yukon Gold potatoes release just enough starch to help the broth feel cohesive.

The butter-and-flour mixture added at the end reinforces the stew’s body without requiring a long reduction.

Everything is timed so proteins stay tender, vegetables cook through, and the broth thickens just enough… fast, but intentional.

TOOLS NEEDED

• Large Skillet or Braising Pan: A wide surface helps everything cook evenly.
  
• Cutting Board + Sharp Knife: Makes prep work a breeze.
  
• Vegetable Peeler: A paring knife works if you don’t have one.
  
• Resealable Bag: Easiest way to coat the pork evenly.
  
• Whisk: Keeps the butter-flour mixture smooth.
  
• Wooden Spoon: For scraping up all that flavor from the pan.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Stew Recipes

30-Minute Creamy Chicken and Dumplings Recipe + Video

Easy Instant Pot Chicken and Dumplings Recipe

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Cowboy Stew (Crockpot)

Print

Pork Stew

Midwestern-style Pork Stew has an amazing depth of flavor from… beer. Yes, you heard right! Rich, savory, and ready in 30 minutes.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 (about 1 cup per serving)

Calories 208cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 pound pork tenderloin, trimmed and cut into bite-size pieces
• 1 cup carrots, peeled and diced into bite-size pieces
• 2 tablespoons all-purpose flour
• 3 Yukon Gold potatoes, peeled and diced into bite-size pieces (about 3 cups)
• 12 ounces beer Blue Moon recommended
• 2 cups chicken stock Kitchen Basics preferred, 16 fluid ounces
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground sage
• 2 tablespoons unsalted butter, melted

Instructions

• HEAT PAN: Place a large skillet or braising pan over medium-high heat and allow it to warm.
• SEASON FLOUR: In a gallon-size resealable bag, combine 1/4 cup all-purpose flour , 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper.
• COAT PORK: Add 1 pound pork tenderloin, trimmed and cut into bite-size pieces to the bag, seal, and shake until evenly coated.
• BROWN PORK: Add 1 tablespoon extra virgin olive oil to the hot skillet. Gently add the pork and cook, turning as needed, until browned on all sides.
• ADD VEGETABLES: Add 1 cup carrots, peeled and diced into bite-size pieces and 3 Yukon Gold potatoes, peeled and diced into bite-size pieces to the skillet and stir to combine.
• DEGLAZE: Pour 12 ounces beer into the skillet and stir, scraping the bottom of the pan to release any browned bits. Cover and let sit for 1 to 2 minutes.
• BUILD STEW: Add 2 cups chicken stock, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground sage. Stir to combine. Cover, bring to a boil, then reduce heat to a simmer and cook for 10 minutes.
• THICKEN: In a small bowl, whisk together 2 tablespoons unsalted butter, melted and 2 tablespoons all-purpose flour until smooth. Stir the mixture into the skillet. Cover and simmer for another 10 minutes.
• SERVE: Remove from heat. Taste and adjust seasoning if needed. Serve hot.

Notes

Meat Tip: Pork tenderloin is key for keeping this a true 30-minute recipe. Other pork cuts will require longer cooking.

Vegetable Size: Dice the potatoes and carrots evenly so they cook through in the short simmer time.

Beer Choice: A mild wheat beer works best. Avoid very dark or bitter beers.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving: 1 | Calories: 208cal | Carbohydrates: 18g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 355mg | Sugar: 1g | Fiber: 2g | Calcium: 24mg | Iron: 1mg

Originally published March 2013, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pork Stew appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS EASY CHICKEN TORTILLA SOUP

• Big, bold flavor without a long simmer
  
• Ready in about 30 minutes
  
• Flexible heat level
  
• Great for feeding a crowd
  
• Freezer-friendly and reheats beautifully

Chicken Tortilla Soup Recipe

This recipe has been on our site for over a decade, and that alone should tell you something.

It’s the one I make when I want something hearty but not heavy, comforting but not boring. You cook the chicken, build the broth, and suddenly the pot is doing all the talking. It smells like dinner figured itself out.

Every batch is colorful and filling. It wakes up your taste buds without knocking you over. And everyone gets to finish their bowl exactly how they like it: with cheese, crunch, guacamole, or all of the above.

This easy chicken tortilla soup doesn’t try to be fancy. It just shows up and does its job really well.

INGREDIENT NOTES

• Chicken: Cut into small pieces so it cooks quickly and stays tender. I typically use boneless breasts, but thigh meat is just as tasty.
  
• Jalapeños: Control the heat by removing seeds and ribs, or leave some in if you like it spicier.
  
• Hominy: Adds body and a subtle corn flavor that makes this easy tortilla soup recipe feel substantial. You’ll want yellow hominy, not the white kind.
  
• Petite Diced Tomatoes: These will blend into the broth instead of standing out in large chunks. Grab cans that include diced chiles if you’re craving something extra spicy.
  
• New Mexico Chile Powder: Warm and earthy, not sharp or aggressive. It’s honestly what makes this the best chicken tortilla soup recipe. Don’t skip it!
  
• Lime Juice: Added at the end to brighten everything without dulling the broth.

VARIATIONS

Mild: Use just one jalapeño and remove all seeds and ribs.

Extra Heat: Leave in some seeds, use diced tomatoes with chiles, or add extra chile powder.

Bean Swap: Black beans work best, but pinto beans (drained and rinsed) are good in a pinch.

Creamy Finish: Add a dollop of sour cream or Mexican crema to each bowl.

Leftover Rotisserie: Stir in cooked chicken during the simmer to save time.

Veggie-Forward: Add extra bell peppers or corn.

SERVING SUGGESTIONS

• Top each bowl with shredded Colby Jack cheese and tortilla strips.
• Add sliced avocado or guacamole for a creamy chicken tortilla soup.
• Serve with warm tortillas or chips on the side.
• Pair this easy chicken tortilla soup recipe with sheet pan quesadillas for a game-day spread.
• Finish off the meal with homemade churros or caramel apple empanadas.

BEST CHICKEN TORTILLA SOUP RECIPE FAQ

What makes this the best ever chicken tortilla soup? It layers flavor quickly and efficiently.

Cooking the chicken first in oil and spices allows fat-soluble flavor compounds to bloom and coat the meat before any liquid is added.

Deglazing the pot with chicken stock pulls those browned bits into the broth, which becomes the foundation of the soup. 

Beans, tomatoes, corn, and hominy all contribute starch and natural sugars that round out the broth and give it body without thickening it.

The short simmer keeps the vegetables intact and the chicken tender, while the final hit of lime juice adds acidity that sharpens and balances the richness.

It may be a quick chicken tortilla soup recipe, but it’s built with intention… which is why it tastes like it simmered much longer than it did.

TOOLS NEEDED

• Large Stockpot: An 8-quart pot gives you room to stir comfortably.
  
• Wooden Spoon: For scraping up all the flavorful bits.
  
• Sharp Knife: Prep goes fast when everything’s ready to go.
  
• Ladle: Because this is a proper soup night situation.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Soup Recipes

Print

Chicken Tortilla Soup Recipe

This Chicken Tortilla Soup Recipe is loaded with tomatoes, peppers, beans, corn, and plenty of smoky flavors. A TSRI favorite since 2013!

Course Soup

Cuisine Mexican

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8 (about 1 ½ cups per serving)

Calories 217cal

Author Donna Elick

Equipment

• 8-quart pot

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound boneless skinless chicken breasts, cut into ½-inch pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 medium jalapeños, seeded and minced
• 1 red bell pepper, diced
• 8 cups chicken stock (64 fluid ounces)
• 1 cup frozen corn
• 2 15 ounce cans petite diced tomatoes (30 ounces total)
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can yellow hominy, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon New Mexico chile powder
• Juice of 1 lime about 2 tablespoons

Optional garnishes

• Colby Jack cheese, shredded
• Tortilla strips
• Guacamole

Instructions

• COOK CHICKEN: Place an 8-quart stockpot over medium-high heat. Add 2 tablespoons extra virgin olive oil. Add 1 pound boneless skinless chicken breasts, cut into ½-inch pieces and sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Cook for 4 to 6 minutes, stirring occasionally, until the chicken is mostly cooked on the outside.
• ADD PEPPERS: Stir in 2 medium jalapeños, seeded and minced and 1 red bell pepper, diced. Cook for 1 minute.
• ADD STOCK: Pour in 8 cups chicken stock and scrape the bottom of the pot to release any browned bits.
• SIMMER: Stir in 2 15 ounce cans petite diced tomatoes (30 ounces total), 1 cup frozen corn, 1 15 ounce can black beans, drained and rinsed, 1 15 ounce can yellow hominy, drained and rinsed, 1 teaspoon ground cumin, and 1 teaspoon New Mexico chile powder. Bring to a boil, then reduce to a steady simmer. Simmer for 8 to 10 minutes, until the chicken is cooked through and reaches 165°F.
• FINISH: Stir in Juice of 1 lime. Taste and add more kosher salt if needed.
• SERVE: Ladle into bowls and add garnishes if desired.

Notes

Make-Ahead: This soup tastes even better after it sits. Make up to 2 days ahead and reheat gently.

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat on the stovetop over medium heat until hot.

Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Heat Control: For mild, use 1 jalapeño and remove all seeds and ribs. For extra heat, leave in some seeds.

Nutrition

Serving: 1 | Calories: 217cal | Carbohydrates: 13g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 468mg | Sugar: 1g | Fiber: 2g | Calcium: 27mg | Iron: 2mg

Originally Published October 2013, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Tortilla Soup Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CREAMY CHICKEN POT PIE SOUP

• All the flavor of chicken pot pie, no pastry required
  
• Ready in about 30 minutes
  
• Thick, creamy, and deeply satisfying
  
• Pantry-friendly ingredients
  
• A longtime TSRI classic for a reason

Chicken Pot Pie Soup

We’ve been making this recipe for chicken pot pie soup since 2012, and it’s earned its place around here. This is one of those meals that just sticks because it works every single time.

It’s what I make when someone says, “chicken pot pie sounds good,” but nobody actually wants to deal with pie crust.

You cook the chicken, build the base, and suddenly the whole kitchen smells like dinner is handled.

It’s creamy without being fussy. Familiar without being boring. The kind of soup that feels like something you’ve always known, even the first time you make it.

And once this easy chicken pot pie soup is in your rotation, it tends to stay there!!

INGREDIENT NOTES

• Chicken: Diced small so it cooks quickly and stays tender. Boneless breasts and thighs both work.
  
• Butter & Flour: These are doing the heavy lifting for thickness and body.
  
• Poultry Seasoning: Brings that classic pot pie flavor without extra chopping.
  
• Whole Milk: Adds richness and creaminess without turning the broth into gravy.
  
• Frozen Mixed Vegetables: Convenient and reliable… exactly what this chicken pot pie soup wants.

VARIATIONS

Extra Creamy: Replace ½ cup of the milk with heavy cream.

Herb-Boosted: Add a pinch of dried thyme or rosemary, or a fresh sprig (and fish it out later).

Leftover Chicken: Use cooked chicken (rotisserie works too) and add it during the simmer step.

Meat Swap: Replace chicken with leftover holiday turkey.

Veggie-Heavy: Stir in extra frozen vegetables, or saute some fresh between the chicken and the roux.

SERVING SUGGESTIONS

• Finish with extra black pepper and parsley.
  
• Pair with warm biscuits or crusty bread.
  
• Ladle creamy chicken pot pie soup into homemade bread bowls.
  
• Add a simple green salad for balance.
  
• Great as a stand-alone dinner, or serve smaller bowls with sandwiches.

CHICKEN POT PIE SOUP RECIPE FAQ

This chicken pot pie soup recipe works because it’s built in layers. Cooking the chicken first leaves flavorful fond and juices in the pan, which become part of the base instead of being lost.

The initial roux (fat + flour) creates a foundation that thickens evenly when liquid is added.

The second flour slurry reinforces that structure, giving the soup its signature pot-pie thickness without becoming pasty.

Milk adds fat and lactose, which round out flavor and soften the seasoning, while frozen vegetables release just enough moisture to loosen the soup slightly as they cook.

The result is a stable, creamy texture that holds together, reheats well, and delivers consistent comfort in every bowl.

TOOLS NEEDED

• Large Saucepan or Dutch Oven: Gives room to whisk and simmer without spills.
  
• Whisk: Essential for a smooth, lump-free base.
  
• Measuring Cups: Accuracy matters with thickened soups.
  
• Wooden Spoon or Spatula: For stirring once everything comes together.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Soup Recipes

Print

Chicken Pot Pie Soup​

Chicken Pot Pie Soup has all the rich and creamy filling goodness without the crust, so dinner's ready in 30 minutes. A TSRI classic recipe!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 (about 1 ½ to 2 cups per serving)

Calories 364cal

Author Donna Elick

Equipment

• 4 quart sauce pan
• mason jars
• whisk

Ingredients

• 1 pound boneless skinless chicken, diced
• 1 tablespoon unsalted butter
• 1/4 cup all-purpose flour divided
• 1 teaspoon poultry seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 cups chicken stock (16 fluid ounces)
• 1 teaspoon kosher salt
• 1 tablespoon unsalted butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon fresh ground black pepper
• 2 cups whole milk
• 1 16 ounce bag frozen mixed vegetables
• 2 tablespoons fresh parsley, chopped

Instructions

• COOK CHICKEN: Place a large saucepan over medium-high heat. Add 1 tablespoon unsalted butter. Once melted, add 1 pound boneless skinless chicken, diced. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is cooked through. Transfer the chicken to a plate, leaving the liquid in the pan.
• MAKE ROUX: Add 1 tablespoon unsalted butter to the pan. Once melted, whisk in 1/4 cup all-purpose flour. Cook for 1 minute, whisking constantly, until smooth and lightly golden.
• BUILD BASE: Whisk in 2 cups chicken stock, 2 cups whole milk, 1 teaspoon poultry seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Whisk until smooth and slightly thickened.
• THICKEN SOUP: In a resealable jar or bowl, combine 1 cup of the hot soup mixture with the remaining 1/2 cup all-purpose flour. Shake or whisk until smooth. Slowly whisk this mixture back into the pot until fully incorporated.
• SIMMER: Return the cooked chicken to the pot and add 1 16 ounce bag frozen mixed vegetables. Reduce heat to medium. Cover and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and the soup is thick and creamy.
• SERVE: Remove from heat. Garnish with 2 tablespoons fresh parsley, chopped and serve hot.

Notes

Make-Ahead: This soup can be made up to 2 days ahead. Reheat gently before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat over medium-low heat, stirring often. Add a splash of chicken stock or milk if the soup thickens too much.

Freezing: Freezing is not recommended, as the milk-based soup can separate when thawed.

Seasoning Tip: Taste before serving. If the soup tastes flat, add kosher salt ¼ teaspoon at a time, stirring and tasting between additions.

Nutrition

Serving: 1 | Calories: 364cal | Carbohydrates: 27g | Protein: 33g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 798mg | Sugar: 6g | Fiber: 1g | Calcium: 178mg | Iron: 2mg

Originally published February 2013, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Pot Pie Soup appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SKILLET CHICKEN ENCHILADAS

• One skillet. No oven.
  
• Big enchilada flavor in 30 minutes.
  
• Cheesy without being heavy.
  
• Uses cooked chicken (leftovers welcome).
  
• Crunchy, saucy, and comforting all at once.

Chicken Enchilada Skillet

This chicken enchilada skillet recipe is what I make when I want enchiladas… but I don’t want to commit to enchiladas.

No rolling. No baking dish. No waiting. Everything happens in one pan, right in front of you.

The corn gets a little color and flavor. The sauce bubbles. The cheese melts into everything. And then the tortilla strips go in, which is where people start hovering.

Nothing fancy or delicate. This enchilada chicken skillet is hot, cheesy, and deeply satisfying. Which, honestly, is sometimes the whole goal!

INGREDIENT NOTES

• Cooked Chicken: Diced works best so that every bite gets coated in sauce. But chopped up rotisserie chicken is a dinner saver, so I totally love that in here too.
  
• Fire-Roasted Tomatoes: Adds depth without extra work. Regular diced won’t hit the same. I like the kind with garlic for an extra boost of flavor.
  
• Beans & Corn: Drain, rinse, and drain again to keep things saucy, not soggy. If using frozen corn kernels, toss them right in without thawing.
  
• Enchilada Sauce: Use one you love! I’m partial to my homemade recipe. Mild, medium, or hot changes everything.
  
• Tortilla Strips: Built-in crunch without frying. Half stirred in, half on top matters.
  
• Cheese Blend: Cheddar brings flavor, while a Mexican blend brings melt. The perfect duo for a cheesy chicken enchilada skillet!

VARIATIONS

Hot & Spicy: Use hot enchilada sauce and go heavy on the cayenne.

Beef Version: Swap in cooked ground beef or leftover steak. Bonus points for taco or fajita seasoned!

Creamy Filling: Add a spoonful of sour cream at the end and swirl gently.

Extra Crunch: Instead of stirring in half of the tortilla strips, use them all on top.

Veggie Boost: Add sautéed bell peppers or onions with the corn.

SERVING SUGGESTIONS

• Top with extra tortilla strips, chopped cilantro, and a squeeze of lime.
  
• Pair skillet chicken enchiladas with restaurant-style Mexican rice.
  
• Serve tossed greens or street corn salad on the side.
  
• Add your favorite enchilada toppings. Sour cream, pico de gallo, avocado… all delicious here!

ENCHILADA CHICKEN SKILLET FAQ

Skillet meals work when you layer texture. Soft chicken, creamy sauce, melty cheese… and then crunch.

The tortilla strips aren’t garnish here. They’re structure. Stirring some in gives body, while keeping some on top keeps the dish from feeling heavy.

I’ve learned that balance is what keeps people going back for “just one more scoop.” This chicken enchilada skillet recipe hits it without extra steps or cleanup.

Try this this Quesadilla Explosion Salad for an easy Tex-Mex dinner!

TOOLS NEEDED

• Medium Skillet: Non-stick or cast iron both work well.
  
• Wooden Spoon or Spatula: For stirring without shredding the chicken.
  
• Measuring Cup: Mostly for sauce control.
  
• Stove: That’s it. No oven drama.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy One Pot Recipes

One Pot Cheesy Sausage Pasta Recipe with Video

One Pot Easy Spanish Chicken and Rice Recipe

Easy Pasta Puttanesca Recipe (25 Minute One Pot)

One Pot Greek Pasta Recipe with Chicken + Video

Print

Chicken Enchilada Skillet

This Chicken Enchilada Skillet has everything you love about traditional enchiladas in a no-fuss stovetop recipe. 30 minutes or less!

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 (about 1 ½ to 2 cups per serving)

Calories 344cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup frozen corn kernels or canned corn, rinsed and drained
• 1 pound cooked diced chicken about 3 cups
• 1 (14.5 ounce) can fire-roasted diced tomatoes with garlic
• 1 cup black beans, rinsed and drained
• ¼ cup diced green chiles from a can
• 1 cup enchilada sauce
• 1 (4 ounce) bag tortilla strips
• 1 (8 ounce) package shredded cheddar cheese
• 1 (8 ounce) package shredded Mexican-blend cheese, divided
• 1 tablespoon fresh chopped cilantro
• 1/2 to 1 teaspoon cayenne pepper optional

Instructions

• HEAT SKILLET: Place a medium skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and heat until shimmering.
• COOK CORN: Add 1 cup frozen corn kernels or canned corn, rinsed and drained to the skillet and spread into an even layer. Cook for about 3 minutes, without stirring, until lightly caramelized.
• ADD CHICKEN: Add 1 pound cooked diced chicken and stir to combine with the corn.
• BUILD SAUCE: Stir in 1 (14.5 ounce) can fire-roasted diced tomatoes with garlic, 1 cup black beans, rinsed and drained, ¼ cup diced green chiles, and 1 cup enchilada sauce. Cook for 2 to 3 minutes, stirring occasionally, until bubbling.
• SEASON: Reduce heat to medium. Taste and add 1/2 to 1 teaspoon cayenne pepper if using.
• ADD CRUNCH AND CHEESE: Stir in half of the 1 (4 ounce) bag tortilla strips, 1 (8 ounce) package shredded cheddar cheese, and half of the 1 (8 ounce) package shredded Mexican-blend cheese, divided until melted and evenly combined.
• FINISH: Sprinkle the remaining Mexican-blend cheese, remaining tortilla strips, and 1 tablespoon fresh chopped cilantro over the top.
• SERVE: Remove from heat and serve immediately.

Notes

Make-Ahead: This skillet is best served fresh, but leftovers reheat well.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.

Ingredient Notes: Use your favorite enchilada sauce. I love our recipe. Mild, medium, or hot will change the heat level of the dish.

Protein Swap: Leftover beef or rotisserie chicken works perfectly in this skillet.

Nutrition

Serving: 1 | Calories: 344cal | Carbohydrates: 26g | Protein: 42g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 646mg | Sugar: 4g | Fiber: 6g | Calcium: 38mg | Iron: 3mg

Originally published October 2015, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes

The post Chicken Enchilada Skillet appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE VEGETABLE SOUP WITH TORTELLINI

• Ready in about 30 minutes
  
• Fresh, colorful vegetables in every bite
  
• Cheese tortellini makes it hearty without heaviness
  
• Flexible and freezer-friendly (with one smart rule)
  
• Perfect for busy weeknights or lazy Sundays

Vegetable Tortellini Soup

This is my “I need dinner, but I also need comfort” soup. You know the one.

It starts with a pot, some olive oil, and that moment when onions hit the heat and everything suddenly feels possible again. Then the colors show up. Carrots. Peppers. Tomatoes. Basil.

And the tortellini? That’s the payoff. Little pillows of cheese floating around like they belong there. Because they do.

I make this vegetable soup with tortellini when the fridge looks sad but I still want something that feels intentional. Add bread. Add cheese. Sit down. Breathe.

INGREDIENT NOTES

• Refrigerated Cheese Tortellini: Cooks fast and adds richness without needing cream
  
• Aromatic Veggies: Any good soup starts with sauteed onion, carrots, and celery. I like to toss some red bell pepper in there too for even more flavor.
  
• Fire Roasted Diced Tomatoes: The secret to “simmered all day” flavor! They do add a little heat, so swap one can with regular diced tomatoes to make the soup milder.
  
• Vegetable Stock: Fuller flavor than broth. Low-sodium gives you more control when making this tortellini and vegetable soup.
  
• Fresh Basil: Added early for flavor, finished fresh for brightness.
  
• Red Pepper Flakes: Totally adjustable! This is gentle heat, not fire alarm soup.

VARIATIONS

Pasta Swap: Use ravioli or small filled pasta if tortellini isn’t available.

Chicken Version: Use chicken stock and add shredded rotisserie chicken.

Greens Please: Stir in a big handful of spinach or kale just before serving.

Protein Boost: Add a can of white or cannellini beans (drained and rinsed) to make it even heartier.

Extra Veggies: Zucchini, mushrooms, green beans, corn… all great in this vegetable tortellini soup!

Deeper Flavor: Toss a Parmesan rind into the pot as everything simmers.

Spicy: Go all the way to ½ teaspoon red pepper flakes (or more, you rebel!).

SERVING SUGGESTIONS

• Top with freshly grated Parmesan, cracked black pepper, or extra basil.
  
• Add a crusty loaf of bread for dunking or some garlic bread for full comfort vibes.
  
• Pair tortellini vegetable soup with our Olive Garden salad or Monte Cristo sandwiches.
  
• Finish the meal with a warm batch of gooey chocolate chip cookies.

TORTELLINI VEGETABLE SOUP FAQ

This tortellini vegetable soup recipe works because it builds flavor in layers…even though it’s fast.

Sautéing the onions, carrots, and celery first releases natural sugars, which gives the broth depth before any liquid hits the pot.

Garlic and basil go in after the veggies soften, so their aromatics bloom instead of burning.

Fire-roasted tomatoes bring acidity and smokiness, which balance the sweetness of the vegetables while adding that ‘cooked all day’ flavor.

And the tortellini? It’s added last because filled pasta releases starch quickly. That starch lightly thickens the broth and gives the soup body… but only if it’s cooked briefly.

That timing is the difference between silky soup and overcooked pasta mush. Respect the order. Soup rewards you.

TOOLS NEEDED

• Large Heavy-Bottomed Pot: Prevents scorching and cooks evenly.
  
• Sharp Knife: Even veggie cuts = even cooking.
  
• Cutting Board: Because prep goes fast when it’s organized.
  
• Wooden Spoon: For stirring without damaging the pot.
  
• Ladle: Soup deserves dignity.

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram

Print

Vegetable Tortellini Soup​

This Vegetable Tortellini Soup is packed with hearty Italian flavors in a rich tomato broth. Cozy, comforting, and ready in 30 minutes!

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 363cal

Author Donna Elick

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 white onion diced (½ cup)
• 1/2 pound carrots peeled and diced (1 ½ cups)
• 2 ribs celery diced (1 cup)
• 1 red bell pepper diced (1 cup)
• 1 tablespoon minced garlic about 3 cloves
• 3 tablespoons fresh basil chopped
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1/4 to 1/2 teaspoon red pepper flakes
• 6 cups vegetable stock 48 ounces
• 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
• 19- ounce package refrigerated cheese tortellini
• Parmesan cheese for serving
• Fresh basil for serving

Instructions

• HEAT POT: Place a 6 to 8-quart heavy-bottomed pot over medium-high heat. Add 2 tablespoons extra virgin olive oil and heat until shimmering.
• SAUTÉ VEGETABLES: Add 1/2 white onion, 1/2 pound carrots, and 2 ribs celery. Cook for 5 to 7 minutes, stirring occasionally, until the onions are soft and translucent.
• ADD AROMATICS: Stir in 1 red bell pepper,1 tablespoon minced garlic, 3 tablespoons fresh basil, 2 teaspoons kosher salt, 1 teaspoon fresh ground black pepper, and 1/4 to 1/2 teaspoon red pepper flakes. Cook for 1 minute, until fragrant.
• SIMMER SOUP: Pour in 6 cups vegetable stock and add 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained. Stir well and bring to a gentle boil.
• COOK TORTELLINI: Add the 19- ounce package refrigerated cheese tortellini. Cook for 3 minutes, or according to package directions, until the tortellini are tender and floating.
• SERVE: Ladle the soup into bowls and top with Parmesan cheese and Fresh basil.

Notes

Make-Ahead: The soup base can be made up to 2 days ahead. Add the tortellini just before serving for the best texture.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat gently on the stovetop over medium heat. Add a splash of vegetable stock if the soup thickens.

Freezing: Freeze the soup without tortellini for up to 3 months. Thaw overnight in the refrigerator, reheat, then add fresh tortellini.

Ingredient Notes: Vegetable stock gives fuller flavor than broth. Use low-sodium if you prefer more control over salt. You can substitute your favorite stock (chicken, beef, etc).

Nutrition

Serving: 1 | Calories: 363cal | Carbohydrates: 48g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 2134mg | Sugar: 8g | Fiber: 5g | Calcium: 150mg | Iron: 3mg

Originally published September 2012, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Vegetable Tortellini Soup appeared first on The Slow Roasted Italian.

Sheet pan dinners are the best! They’re easy prep, pefect for busy weeknights, and loaded with great flavor.

And don’t forget – easy clean up! Making a complete meal for the whole family on a large sheet pan? Yes, please! 

This easy sheet pan salmon recipe is proof that it’s possible to make an easy dinner and a healthy dinner – all in one!

All you need are a few simple ingredients to get started, and you’ll be hooked on the sheet pan method for all your dinner needs.

Check out the printable recipe card below to get started. 

Sheet Pan Salmon

I recently realized I don’t have too many fish recipes on the site. Shrimp, sure, but definitely not enough fresh filet options!

While I love classic fish and chips, I sometimes crave something a little less heavy. 

But I don’t always want to set up the smoker — especially when it’s dreary out there — so a sheet pan salmon recipe was in order.

Roasted salmon has so much flavor, getting perfectly crispy on the outside while staying tender, juicy, and flaky in the center. 

All you need to do is toss a few veggies like Brussels sprouts and onions on the pan to make a simple, delicious meal!

And if you really want to shake things up, my skillet Orange Glazed Salmon will make you fall in love with seafood again!

Ingredient Notes and Substitutions

• Salmon – Look for fresh, skin-on filets that are firm to the touch and pink or orange in color. 
  
  It shouldn’t actually smell overly fishy — and definitely don’t grab anything that smells foul or looks grayish!
  
  You can also make this salmon sheet pan recipe with frozen filets as long as they are thawed first.
  
• Brussels Sprouts – These mini cabbages are so tasty when roasted in the oven! The inside becomes tender while the outer leaves get crispy and slightly charred.
  
  Look for firm sprouts with vibrant green leaves. You may find them loose in bins or sold on the stalk. Either way, remove any damaged outer leaves before trimming and washing.
  
• Red Onion – Becomes sweeter and slightly caramelized when roasted. You can swap in another type of onion or shallots if you prefer.
  
• Olive Oil – Adds rich flavor and helps sheet pan salmon and veggies crisp up nicely. Avocado oil is a great substitute.
  
• Seasonings – Mince fresh garlic cloves for the best flavor and aroma, then combine them with Italian seasoning, salt, and pepper in the oil. 

Tips and Tricks to Make the Perfect Salmon Sheet Pan Dinner

• Roast the vegetables first.

The sprouts especially take much longer to roast, so you’ll want to get those started while you prep the fish.

Start Brussels sprouts cut-side down on the pan, then give everything a stir after the first round of baking.

• Pat the salmon dry before seasoning.

This will help the seasoning stick better to the surface and also make it easier for the top of the fish to crisp.

• Get creative with flavors and seasonings.

While I kept things simple with garlic and Italian seasoning, there are so many ways to make sheet pan salmon extra delicious!

Swap the Italian seasoning with dried oregano and add some lemon juice and Dijon mustard, or whip up a quick teriyaki sauce and spoon it over the filets for an Asian-inspired meal.

This honey garlic sauce would be just as delish, and for a sweeter (and extra caramelized) take, simply drizzle the fish with oil and sprinkle brown sugar on top!

Prep Ahead

• Wash, trim, and halve Brussels sprouts
• Slice onion into wedges
• Mince garlic

Kitchen Tools You Will Need

• Sheet Pan – Behind every one pan meal is a good sheet pan. This is the one I use!
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily. Line your baking sheet for easy cleanup!
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.

Serving Suggestions 

Garnish your salmon sheet pan dinner with chopped parsley and lemon slices for even more freshness and flavor.

While filling enough on its own, this dish is also great with steamed rice, crispy potato stacks, or baked sweet potatoes. I also love pairing it with a big green salad in the summertime!

Storing and Reheating Sheet Pan Salmon and Veggies

Allow any leftovers to cool, then transfer to an airtight container and refrigerate for 3-4 days.

Roasted salmon can also be frozen for up to 2 months. Wrap it tightly in plastic wrap or foil, then store in a freezer-safe Ziploc or container.

While you can certainly use the microwave to warm leftovers in a pinch, it’s not the best option. 

It’s really easy to dry out the fish before it heats through, and the Brussels sprouts won’t heat evenly either.

Reheat sheet pan salmon and veggies in the oven for 10-15 minutes at 350°F. This helps keep the fish moist and gets the vegetables crisp again.

Salmon Sheet Pan Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Sheet Pan Recipes

One Sheet Roasted Chicken and Vegetables with Garlic

Easy Italian Sheet Pan Chicken Thighs Recipe

20 Minute Easy Sheet Pan Shrimp Fajitas Recipe

Steak Sheet Pan Dinner

Print

Sheet Pan Salmon (with Veggies!)

Make Sheet Pan Salmon with Brussel sprouts and onion for a light and healthy Italian-seasoned meal. Prepped in 5 minutes and ready in 30!

Course Main

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 431cal

Author Donna Elick

Ingredients

• 1 pound Brussels sprouts ends trimmed off and halved
• 1 medium red onion sliced into wedges
• 4 tablespoons olive oil divided
• salt and freshly cracked pepper
• 3 cloves garlic minced
• 2 teaspoons Italian seasoning
• 4 6 oz each salmon filets
• Chopped fresh parsley for garnish, optional

Instructions

• Preheat oven to 425°F.
• Place Brussels sprouts and onions on a large sheet pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper to taste. Toss to coat.
• Spread out in an even layer and turn Brussels sprouts cut side down for perfect roasting. Bake for about 15-18 minutes, or until vegetables are tender.
• While vegetables are roasting, prepare the seasoning mixture for the salmon. In a small bowl, mix together 2 tablespoons olive oil, minced garlic, Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
• Carefully remove pan from the oven. Give the vegetables a stir and nestle the salmon in the center of the pan in between the vegetables. Spoon the seasoning mixture over the salmon, spreading it evenly with the back of the spoon. Make sure each fillet is well coated with the mixture.
• Bake for another 10-15 minutes, or until salmon is cooked through and the vegetables are caramelized. If desired, you can broil for 1-2 minutes for a crispy top. Garnish with chopped parsley and lemon slices, if desired.

Notes

Line with parchment or foil for easy cleanup.

Broiling for 1-2 minutes after baking gives a caramelized crispy exterior while keeping the interior of the salmon moist and tender. It also creates a slight char on the vegetables.

Garnish with parsley and lemon slices for a fresh look and taste!

Look for fresh fish, ones that are firm to the touch and are pink or orange in color. Avoid any fish that is foul-smelling because that is a sure sign that it’s not fresh.

Roasting salmon at a high heat is a great way to cook salmon. It will get crispy on the outside while remaining tender, flaky and juicy on the inside.

Take care not to overcook to avoid dry salmon. A good internal temperature for salmon is 145°F.

Nutrition

Serving: 1 | Calories: 431cal | Carbohydrates: 14g | Protein: 38g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 105mg | Sugar: 4g | Fiber: 5g | Calcium: 95mg | Iron: 3mg

Originally published February 2025, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sheet Pan Salmon (with Veggies!) Recipe appeared first on The Slow Roasted Italian.