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.

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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 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.

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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

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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.

Gnocchi is an Italian dumpling, known and loved for its soft texture and mild flavor. 

But don’t let that mild flavor fool you – gnocchi is easy to transform into a flavorful, mind blowing dish!! It’s one of those delicious meals that always catches everyone by surprise. 

You’ll love making this easy gnocchi recipe in a large skillet. It gives them a wonderfully crispy texture – and it’s the best results for an easy dinner! 

Follow the simple cooking instructions for this perfect weeknight dinner – it’s my favorite type of gnocchi.

The whole family will love the flavor and texture of this pan-fried gnocchi – you just can’t deny the soft center with those crispy edges! 

Skillet Gnocchi Recipe

Italian gnocchi is usually enjoyed as a first course. But as this recipe proves, you can also make a cheesy gnocchi main course dish that’s totally filling all on its own! 

With some cheese and a creamy white sauce, this one-skillet wonder of a meal is much more than an appetizer. The best part? It only takes 20 minutes to make!

For something even more substantial, you can try this gnocchi recipe that includes sausage and a scrumptious red pepper almond sauce!

Ingredients and Substitutions

• Gnocchi – Sure, you could go with store-bought gnocchi, but making a batch of authentic gnocchi at home is so easy!
  
• Heavy Cream – Whole or reduced fat milk is a perfectly fine alternative to the heavy cream, BUT the creamy cheese sauce won’t be quite as creamy and tasty!
  
• Pecorino and Gruyere Cheese – Pecorino is an iconic Italian cheese that we simply cannot do without! 
  
  Gruyere is a kind of Swiss cheese, so any of your Swiss favorites would work as a topping instead. But I really recommend giving this one a try!
  
• Chives and Oregano – The fresh herbs are sprinkled on top for both presentation and flavor! 
  Any Italian herb would make a great topping, like fresh basil or thyme – even a mix!
  
• Garlic, Salt, and Black Pepper – The ultimate flavor makers that you just can’t miss. 
  
  If you can’t use fresh garlic, minced is fine! I don’t recommend using powdered garlic because it loses its flavor very quickly in heavy dishes like cheesy gnocchi.

Tips and Recommendations

• Watch the garlic!  Garlic burns super quickly, so keep an eye on it as soon as you throw it in the pan with the butter. 
  
  It’ll keep cooking throughout the whole dish, so only saute until it’s just lightly brown and fragrant.
  
• Brown the flour. This adds so much flavor to the white sauce. To brown flour, put it in a pan or skillet and toast until it turns a beautiful golden brown color. 
  
  This can take a bit of time, so do this before anything else.
  
• Add some veggies. Spinach and kale go perfectly with cheesy gnocchi. You can add them right into the sauce, no other prep required. 

Storing and Reheating Leftover Skillet Gnocchi

As always, be sure to store your leftovers in a clean, airtight container. Refrigerated properly, leftovers will last you for 3 days. 

Reheat in the microwave in 30 second bursts until warmed all the way through. It shouldn’t take too long! Honestly, I enjoy leftovers chilled, right out of the fridge!

Skillet Gnocchi FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Cheesy Skillet Gnocchi Recipe with White Sauce

Skillet Gnocchi is a creative way to take a classic ingredient and turn it into something yummy and exciting!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 559cal

Author Donna Elick

Equipment

• 4 quart stock pot
• colander
• box grater
• cast iron skillet
• whisk

Ingredients

• 1 pound gnocchi
• 2 tablespoons unsalted butter
• 2-3 cloves garlic minced
• ½ teaspoon cracked black pepper
• ¼ teaspoon kosher salt plus more for salting the water
• 2 teaspoons all-purpose flour
• 1 cup heavy cream
• ½ cup romano pecorino cheese grated
• ½ cup Gruyère cheese grated
• 1 tablespoon finely chopped chives for garnish
• sprinkle of fresh oregano for garnish

Instructions

• Place gnocchi in the boiling water and cook for 2-3 minutes until they float to the top of the water and are cooked through.
• Lift from the boiling water to drain.
• Meanwhile, heat butter and garlic in an oven-safe skillet or cast iron pan. Saute garlic until lightly browned and fragrant.
• Add pepper, salt, and flour to the skillet and saute 1-2 minutes longer to brown the flour.
• Whisk mixture while slowly adding cream. Then whisk in the romano cheese while continuing to heat over medium.
• Once sauce is smooth and cheese is melted, add the cooked gnocchi to the sauce and toss to coat the gnocchi completely.
• Top with grated gruyere cheese.
• Place in the oven and broil 3-4 minutes until golden brown and bubbly on top.
• Garnish with chopped chives and a sprinkle of fresh oregano and serve immediately.

Notes

Store in an airtight container for up to 3 days.

This is so good and rich and delicious.

You can use store bought gnocchi or homemade like we used here.

This is a flavorful white sauce – the flour helps to thicken the sauce just a bit to better coat the gnocchi – be sure to brown the flour for added flavor.

Don’t burn the garlic! It will continue cooking when you add in the flour, salt, and pepper, so be sure it is not too browned before you add those ingredients.

You can substitute whole milk or even a reduced fat milk instead of the cream (but it won’t taste AS good 😉).

If you use salted butter, skip the extra salt in the recipe or taste the sauce with the cooked gnocchi before adding gruyere and browning.

Nutrition

Serving: 1 | Calories: 559cal | Carbohydrates: 44g | Protein: 15g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 113mg | Sodium: 815mg | Sugar: 2g | Fiber: 3g | Calcium: 368mg | Iron: 4mg

Originally published July 2022, 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 Cheesy Skillet Gnocchi Recipe with White Sauce appeared first on The Slow Roasted Italian.

It’s the ultimate comfort food experience that will leave you craving more. Have this delicious meal on your table in just 25 minutes!

Let’s just say that this Parmesan garlic chicken pasta is the only thing I crave once I think about making a hearty homemade meal.

I love that it’s a one-pot recipe, which means that I have less dishes to clean up after making this easy dinner, and I’m all about that! 

Being able to make a complete meal with minimal prep means that it’s totally a new family favorite.

And I love that all you need are a few simple ingredients to make this Parmesan pasta dish, and just a little bit of time. 

If you’re looking for a recipe with all the Parmesan flavors, this is it!

I love sharing easy recipes like this with all of you – and when it comes to must-make pasta dishes, bump this one to the top of your meal planning list. 

Chicken Parmesan Pasta

If you love the classic chicken parmesan you are going to go crazy for this crispy, cheesy chicken is smothered in red sauce and served over a pile of your favorite noodles. 

I use linguine but feel free to try cavatappi, penne pasta or whatever you have on hand either way this easy recipe makes for a delicious dinner even for those picky eaters!

This chicken parmesan pasta recipe is one the whole family will love!

Other 25-minute weeknight dinners I just love throwing together for the family are my Chicken Linguine and Tuscan Chicken Pasta!

Another one of my go-to Italian style meals is cheese manicotti. Simple, delicious, and all done in one skillet in just half an hour!

Looking for a vegetarian option? My Nana’s Eggplant Parmesan recipe is just as tasty and makes plenty for guests as well.

Or, transform this classic meal into a finger food favorite with these easy sliders. Enjoy leftovers for lunch, or cook up several pans for your next party!

Our Slow Cooker Chicken Parmesan will really rock your world. 

Chicken Parmesan Pasta Ingredients

• Boneless, Skinless Chicken Breasts: These are the star of the dish. Make sure to pound them to an even thickness for even cooking.
  
• Parmesan Cheese: Parmesan cheese adds a nutty and salty kick to the dish. Freshly grated Parmesan is recommended for the best flavor. 
  
  Parmesan cheese is actually used in place of bread crumbs so don’t skip here.
  
• Eggs: Eggs are used to create an adhesive layer for the bread crumbs to stick to the chicken. Be sure to beat them well.
  
• Olive Oil: Used for frying the chicken, olive oil adds flavor and helps achieve that golden brown crust.
  
• Tomato Sauce: A rich tomato sauce provides the pasta with its signature flavor. 
  
  You can use homemade or store-bought pasta sauce, depending on your preference and time constraints.
  
• Mozzarella Cheese: Mozzarella cheese contributes to that delicious, gooey, and cheesy topping.
  
• Garlic and Onion: Fresh garlic cloves and onion add so much flavor the tomato sauce, however you can substitute with 1 teaspoon of garlic powder and 1 teaspoon of onion powder.
  
• Seasoning: I use Italian seasoning. This combination of dried herbs add depth and a hint of Mediterranean flavor to the sauce. 
  
  And a little fresh parsley or fresh basil on the finished dish for an extra fresh herbaceous flavor.
  
• Linguine: Linguine is a type of pasta with a flat shape. You can use other pasta shapes if you prefer, but linguine works well for this dish and be sure to only cook it till it’s al dente. 

Chicken Parmesan Pasta Recipe Tips and Tricks

• Pat the chicken breasts dry. Removing the excess moisture with a paper towel is crucial to this chicken parm pasta recipe. 
  
  It helps the egg wash and cheese adhere better to the surface, ensuring a deliciously crispy exterior.
  
• Use a large skillet. A larger skillet provides more surface area for the chicken pieces to cook evenly. 
  
  It allows you to spread the chicken out in a single layer without overcrowding, which is essential for achieving a crispy, golden brown exterior.
  
• Cook until golden brown. Keep the temperature at medium heat to medium-high heat. Don’t over do it. You want moist and juicy chicken.
  
• Skip the bagged shreds. These contain anti-caking ingredients that prevent them from melting into that gooeyness you’re looking for.
  
• Want extra flavor? Use your favorite blend of Italian cheeses. I love the combination of mozzarella, provolone, and Romano.

Pro Tips: After frying the parmesan cheese breaded chicken breasts until they are golden brown, place them on a wire rack set over a baking sheet. 

This helps to keep the chicken crispy while you prepare the rest of the dish. The elevated rack allows any excess oil to drip away, preventing the chicken from becoming soggy. 

Plus, it ensures that the chicken remains evenly crispy on both sides. This extra step will take your Chicken Parmesan to the next level, providing a satisfying crunch with every bite.

Before serving, sprinkle a pinch of freshly grated Parmesan cheese and a handful of finely chopped fresh basil or fresh parsley over the finished dish. 

The Parmesan adds a nutty and salty kick, while the fresh herbs impart a burst of vibrant flavor and aroma. 

This final garnish not only enhances the visual appeal of your Chicken Parmesan but also provides a fresh and aromatic touch that takes the dish to a restaurant-quality level. Enjoy!

Serving Suggestions

I love to use a combination of linguine and broccoli as the base for this garlic parmesan chicken pasta.

Serve this alongside our light and peppery Arugula Salad Recipe to balance out the richness of the pasta.

You could also skip the noodles and serve some crispy zucchini chips or a Caesar salad on the side. And don’t forget the garlic knots or garlic bread! 

They are a must for any Italian meal.

Chicken Parmesan Pasta FAQ

Enjoy!

With love, from our simple kitchen to yours.

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

Chicken Parmesan Pasta is simmered in a scrumptious tomato sauce and a topping of cheese. This chicken parmesan recipe takes 25 minutes!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 688cal

Author Donna Elick

Equipment

• large skillet

Ingredients

• 1 pound boneless skinless chicken breasts cut into four 4-ounce pieces
• 1 large egg beaten
• 1/2 cup grated Parmesan cheese
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 16 ounces tomato sauce 8 ounce cans
• 1 tablespoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 ounces linguine uncooked
• 8 ounces mozzarella cheese shredded and divided
• 1 tablespoon chopped fresh Italian flat-leaf parsley

Instructions

• Prepare dipping station with 2 bowls, add egg to the first bowl with a tablespoon of water, beat to create your egg wash.
• Add grated Parmesan to the second bowl.
• Dip chicken into the egg and then in the Parmesan cheese, pressing it onto the chicken if necessary. Turn the chicken and repeat on the other side.
• Heat oil in a large nonstick skillet on medium heat. Add onions and garlic; cook until softening, about 3 minutes. Add chicken to the skillet; cook for 3 minutes on each side. Add tomato sauce, sprinkle with Italian seasoning, salt and pepper. Stir the sauce and cover.
• Simmer 15 min. or until chicken is done (165ºF).
• Meanwhile, cook pasta in a large pot as directed on the package. Drain and set aside.
• Sprinkle shredded cheese over chicken; cook 2 to 3 minutes or until mozzarella is melted. Top with fresh herbs and more grated cheese.
• Drain pasta. Serve with chicken.

Video

Nutrition

Serving: 1 | Calories: 688cal | Carbohydrates: 56g | Protein: 51g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 175mg | Sodium: 1558mg | Sugar: 7g | Fiber: 5g | Calcium: 470mg | Iron: 3mg

Originally published April 2013, updated and republished October 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 Easy Chicken Parmesan Pasta (25-Minute Recipe) + Video appeared first on The Slow Roasted Italian.

One of the best parts of this skillet pot pie recipe is the biscuit topping! It’s so much easier to make than versions with a traditional crust.

Plus, the drop biscuits have a secret ingredient that really puts this dish over the top!

It’s like the flavor of your classic pot pie but with a twist. This is the ultimate comfort food for anyone who wants to make an easy chicken pot pie recipe! 

Making this in a single cast iron skillet is how every easy dinner recipe should be. 

The rich flavor stands out with every bite, making it one of my favorite recipe options for a hearty meal.

Skillet Chicken Pot Pie

Skillet meals are a great way to feed the whole family without making a big mess in the kitchen. 

Plus, every bite bursts with flavor since all of the ingredients cook together.

Another one-skillet chicken dinner that we swear by on weeknights is our Smothered Chicken recipe! We pan sear the chicken and smother it in a rich gravy that’s Southern comfort food at its finest!

Our skillet broccoli mac and cheese is perfect for any occasion. You can even stir in some rotisserie or leftover chicken to make it more filling.

Or for a different spin of flavor, check out my Skillet Garlic Butter Steak Bites! They’re so tasty!

If you’re a chicken pot pie fan, also try making my Sheet Pan Chicken Pot Pie, it makes enough for the whole family!

If you’re in the mood for Italian, try our baked ziti skillet or cheesy skillet lasagna. Both dishes have all of the flavor without all of the prep!

Ingredient Notes and Substitutions

• Chicken – Use boneless breast, or opt for boneless thighs if you prefer dark meat. 
  You could also use leftover or rotisserie chicken — find tips for that in the FAQ below.
  
• Veggies – Grab a bag of your favorite frozen blend! I like to use the classic combination of carrots, corn, and peas for my skillet chicken pot pie.
  
• Cheese – When it comes to Parmesan, nothing beats the flavor of a freshly grated wedge. 
  
  Grate your own, then store it in a zip-top bag or sealed container. It will stay fresh in the refrigerator for several weeks.
  
• Drop Biscuits – Make a simple dough from pantry staples and extra Parmesan cheese. For more flavor, add a tablespoon of dried herbs such as parsley, rosemary, or thyme. 
  
  You could also use store-bought biscuits for the top of the crust, it’s totally up to you and what you want to do. 

What to Serve with Skillet Pot Pie

Thanks to the chicken, veggies, biscuit topping, and creamy sauce, this cast iron skillet chicken pot pie is a meal all on its own!

Need to stretch your servings? Add a big bowl of salad or your favorite roasted veggies to the table. 

Recipe Tips for Skillet Chicken Pot Pie with Biscuit Topping

• Prep ingredients. You’ll want everything to be chopped and measured because this recipe comes together in a flash!
  
• Short on time? Use canned biscuits instead of making dough from scratch! Extra flaky varieties tend to come out the best, but buttermilk or homestyle work too. 
  
  You can use buttery biscuits in a can to get that traditional pot pie flavor and taste. 
  
  Brush the tops with a mixture of melted butter, garlic powder, and dried parsley to make your skillet chicken pot pie extra tasty!
  
• Make it vegetarian. Swap the chicken for mushrooms and use vegetable stock for the filling.

Make sure that you’re using an oven-safe skillet for this homemade chicken pot pie recipe cooks safely and perfectly. 

Storing and Reheating Leftovers

If you want the biscuits to hold their shape, store those separately. Otherwise, transfer everything to a container with a lid and refrigerate for 3 to 4 days.

Reheat in the microwave or return to the oven until everything is warmed through.’

I don’t recommend freezing skillet chicken pot pie with the biscuit topping. However, you can freeze the filling for up to 3 months!

Thaw in the refrigerator overnight, then top with a fresh batch of biscuits and bake as directed in the original recipe.

Chicken Pot Pie Skillet FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Skillet Chicken Pot Pie Recipe with Easy Biscuits + Video

This skillet chicken pot pie has tender, juicy chicken and veggies in a scrumptious creamy sauce. Make this skillet meal in just 30 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 651cal

Author Donna Elick

Equipment

• large skillet
• mixing bowls
• whisk
• kitchen knives
• cutting board

Ingredients

• 3 tablespoons unsalted butter
• 1 pound boneless skinless chicken breast cut into bite size pieces
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1/4 cup all-purpose flour
• 3 cups chicken stock
• 2 cups frozen vegetables (corn, peas and carrots)
• 3 ounces fresh Parmesan cheese grated
• 1 teaspoon dried parsley
• 2 cups all-purpose flour
• 2 ounces fresh Parmesan cheese grated
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter melted
• 1 cup whole milk

Instructions

• Preheat oven to 450°F.
• Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.
• Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.
• Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.
• Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.
• Sprinkle with fresh parsley, serve and enjoy.

Video

Nutrition

Serving: 1 | Calories: 651cal | Carbohydrates: 54g | Protein: 36g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 129mg | Sodium: 1285mg | Sugar: 6g | Fiber: 4g | Calcium: 484mg | Iron: 4mg

Originally published October 2013, updated and republished October 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 Skillet Chicken Pot Pie Recipe with Easy Biscuits + Video appeared first on The Slow Roasted Italian.

I love this easy broccoli mac because it’s a great way to get the entire family to add some more veggies to their day.

The tender pasta paired with the small florets of broccoli creates a yummy taste for all to enjoy.  It’s one of my favorite main dish options that produces total comfort food! 

The next time that the kids as for traditional mac and cheese, make this healthier broccoli mac instead.

Not only is it a one-pot broccoli mac recipe, meaning less clean-up and work, but the simple ingredients make cheesy perfection in every bite. 

And the added broccoli florets do a great job of adding health benefits to every bowl of mac!

This means that you don’t even have to make a side dish to pair with this great recipe. Easy peasy, mac and cheesy! 

For the full directions, check out the printable recipe card below! 

Broccoli Mac and Cheese

Some recipes are so simple and delicious that they become regular rotations, and this broccoli mac and cheese bake is no exception! 

Loaded with veggies and plenty of ooey gooey cheese, this one pan mac and cheese with broccoli is baked for just a few minutes to make everything extra melty.

To see us make mac and cheese with broccoli from start to finish, watch the video in this post!

Need to use up some extra broccoli? It’s the star of this crunchy salad with a creamy dressing.

Hawaiian Pasta is just as filling as broccoli mac and cheese, but with a combination of ham and pineapple that tastes exactly like the pizza.

Or, stick with more classic cheese and broccoli pairings, whether it’s soup, casserole, or these quinoa power bites!

Ingredient Notes and Substitutions

• Pasta – It wouldn’t be macaroni and cheese with broccoli without the macaroni! Smooth or ridged, as long as they are elbows, they’ll work! 
  
  Shells are the best alternative because they have a similar cooking time. 
  
  Bowtie, rotini, or cavatappi are other great pasta shells, but they will need to simmer for a few extra minutes of cook time. If you change and use other pasta options, cook them until they are tender. 
  
• Cheese – Mild cheddar isn’t as bold as sharp, so it won’t overwhelm the flavor of the veggies. Grab a high-quality brand if you can.
  
  However, you can play with different types of cheese as long as they melt easily. Maybe a blend of white and sharp cheddar cheese or a little Gruyère instead? 
  
  Even some Monterey Jack would be good! I also love to add some parmesan cheese on top of the mac! 
  
• Frozen Broccoli – I always seem to have a bag in the freezer, making mac and cheese with broccoli the perfect choice for a weeknight meal. 
  
  You can also use fresh broccoli but it will be a harder texture. 
  
• Seasonings – Of course, salt and pepper are a must! I also like to add a little chipotle chili powder for some heat. 
  
  Paprika is a good alternative if you’re sensitive to spice, while dried mustard and nutmeg are popular choices as well. 
  
  Other options could be garlic powder, black pepper, kosher salt, or anything else that you’re craving. 
  
• Flour – Combine this with a little extra milk to help thicken the broccoli mac and cheese bake. You can use cornstarch if you prefer.

Prep Ahead

• Shred cheese (or make sure to buy pre-shredded cheese at the store) 
• Bring milk to room temp
• Make flour slurry

Tips and Tricks to Make Perfect Mac and Cheese with Broccoli

• Bring the milk to room temperature. 

While you don’t need to heat it directly, it helps to measure it out and let it sit on the counter while you prep everything else. 

This will remove the chill and prevent any lumps when added to the pan.

• Skip the bagged shreds. 

These have additives to keep everything from sticking together but also prevent the shreds from melting properly. 

I grate a whole block of cheddar cheese at a time, store it in a zip-top bag, and it lasts for several weeks in the fridge.

• Feeding a crowd? 

As long as your pot is large enough, you can easily double this broccoli mac and cheese recipe for more servings. 

Be sure it’s wider than it is deep, or the noodles won’t cook evenly.

Kitchen Tools You Will Need

• Dutch Oven or Large, Deep Skillet that can go from stovetop straight to the oven!
• Cheese Grater – Fresh cheese makes this broccoli mac and cheese recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Mason Jar – I absolutely love these and use them for storing, prepping, as drinking glasses, and especially for canning.

Serving Suggestions

Considering the pasta, dairy, and veggies, you can consider mac and cheese with broccoli a full meal!

That said, it also makes a delicious side to any meat, from chicken and pork to steaks and roasts.

If you need to keep your meal strictly vegetarian, try some roasted potatoes, a garden salad, or plenty of garlic bread!

Storing and Reheating Macaroni and Cheese with Broccoli

Transfer any leftovers to an airtight container and refrigerate for 3 to 5 days. 

Reheat individual portions in the microwave or on the stove, adding a splash of milk as needed for moisture.

Or, spread macaroni and cheese with broccoli into a greased baking dish with extra liquid, cover with foil, and bake at 350°F until warmed through.

Broccoli Mac and Cheese Bake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Mac and Cheese Recipes

Best French Onion Mac and Cheese Recipe + Video

Best Ever Italian Mac and Cheese Recipe + Video

Creamy Slow Cooker Mac and Cheese Recipe + Video

Creamy Buffalo Chicken Mac and Cheese (Stovetop Recipe)

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Broccoli Mac and Cheese (Easy Baked Recipe) + Video

Broccoli Mac and Cheese is the best way to enjoy a comfort food meal and get your serving of veggies too. Ready in 20 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 801cal

Author Donna Elick

Ingredients

• 1/4 cup unsalted butter 4 tablespoons
• 1/2 teaspoon dried chipotle chile pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 3 cups whole milk + 2 tablespoons
• 8 ounces dried elbow macaroni
• 2 cups frozen broccoli florets
• 12 ounces shredded mild cheddar cheese
• 2 tablespoons all-purpose flour

Instructions

• In a large skillet over medium-high; add butter, chipotle pepper, salt, and pepper. Stir to combine. Add 3 cups of milk, then cover.
• Once the milk starts bubbling add macaroni. Allow to bubble for 4-5 minutes, until pasta is almost cooked through, stirring occasionally.
• Add broccoli and stir to combine. Bubble for 2 minutes.
• Meanwhile, in a resealable jar create slurry; combine 2 tablespoons milk and 2 tablespoons flour. Shake until well combined. Set aside.
• Preheat oven to broil. Stir in 8 ounces cheese. Add slurry. Stir to combine. Sprinkle with the remaining 4 ounces of cheese. Place under broiler for 2-4 minutes until cheese is melted and golden browned.
• Serve and enjoy!

Video

Nutrition

Calories: 801cal | Carbohydrates: 59g | Protein: 35g | Fat: 47g | Saturated Fat: 27g | Cholesterol: 138mg | Sodium: 937mg | Sugar: 12g | Fiber: 3g | Calcium: 865mg | Iron: 1mg

Originally published May 2021, updated and republished October 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 Broccoli Mac and Cheese (Easy One Pot Recipe) + Video appeared first on The Slow Roasted Italian.

A blend of honey, soy sauce, garlic, and more creates a delicious glaze to coat the tender bites of sirloin and vegetables in this broccoli beef Panda Express recipe.

Plus, you can make this takeout alternative right at home for a fraction of the cost! We also have a kung pao chicken recipe that is absolutely amazing. 

For more restaurant copycats like this Panda Express Broccoli Beef, try my Ginger Beef Stir Fry or Cheesecake Factory Bang Bang Shrimp.

The tender beef strips paired with the tender broccoli are what set the texture over the top. 

And since you really only need a few basic ingredients to make this easy weeknight dinner, you’ll be hooked and making it again in no time at all! 

It’s a simple way to get the family to eat cooked broccoli and everyone will love the combined flavors of this Chinese-American cuisine. 

Fill up a small bowl or medium bowl, top with some diced green onions, and enjoy every single bite of this broccoli beef recipe! 

This tastes just like it came from Panda Express! 

Panda Express Broccoli Beef

This Panda Express beef broccoli recipe comes together just as quickly, and you can easily adjust the level of spiciness to suit your taste buds. 

It tastes just like it came from your favorite Chinese restaurant, and is simple to make! 

Or you can try our classic Chinese ginger beef stir fry that is sure to wow your taste buds!

If you prefer chicken, this skillet meal with pineapple has a lighter flavor and is a great way to use up leftover vegetables as well.

Panda Express Broccoli Beef – Ingredient Notes

• Beef – While sirloin steak is more budget-friendly, flank or skirt steak can be used as well.
  
• Soy sauce – Replace with coconut aminos to make this recipe gluten-free.
  
• Honey – The sweetness adds balance to the heat and saltiness of the other ingredients. I recommend raw honey for a more natural flavor.
  
• Garlic paste – Find tubes of this in the produce section of the store near the herbs. Substitute with 3 minced garlic cloves if you prefer fresh garlic.
  
• Sriracha – This is completely optional and makes the dish a lot spicier than Panda Express Broccoli Beef. Feel free to leave it out entirely or use 1 teaspoon ginger paste for a more mellow heat.
  
• Extra vegetables – You can add sliced bell pepper or onions to the dish as well during the same step as the broccoli. 

Broccoli Beef Panda Express Recipe Tips and Tricks

• Get a good sear. Your large skillet should be nice and hot before adding the steak. Be sure not to overcrowd the pan, or the meat will steam instead of brown. 
  
• Season to taste. To control the amount of salt in the broccoli beef Panda Express dish, use reduced sodium broth and soy sauce and add salt and pepper as needed towards the end of cooking this delicious dish, sure to be a family favorite!
  
• Not enough sauce? Feel free to double the ingredient amounts if you like extra, and increase the cornstarch if you want the consistency to be thicker.

Panda Express Beef Broccoli Recipe FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Panda Express Broccoli Beef Copycat Recipe + Video

Panda Express broccoli beef is a salty, sweet stir fry that will get your taste buds dancing. Make this recipe for a quick and easy dinner!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 455cal

Author Donna Elick

Ingredients

• 6 tablespoons low-sodium soy sauce divided
• 1 lime juiced
• 1/4 cup honey divided
• 2 tablespoons cornstarch divided
• 1 1/2 pounds sirloin steak
• 2 tablespoons vegetable oil
• 2 tablespoons garlic paste
• 3/4 cup low sodium beef broth
• 1/4 cup Sriracha
• 1 head broccoli cut into florets
• Salt to taste
• Ground black pepper to taste
• Cooked white rice for serving

Garnish

• Everything But The Bagel Seasoning or sesame seeds
• Green onions or chives

Instructions

• In a medium bowl, whisk together ¼ cup soy sauce, lime juice, 1 tablespoon honey, and 1 tablespoon of corn starch.
• Trim any excess fat off of the sirloin and then slice it into thin strips against the grain. Add to the marinade and toss to coat. Marinate for 20 minutes.
• After marinating, add vegetable oil to a large skillet over medium-high heat and add in the strips of steak and cook until browned, about 90 seconds per side. Transfer the steak to a bowl; set aside.
• Add the garlic to the pan and cook for about 30 seconds over medium heat.
• Whisk the remaining tablespoon of cornstarch into the beef broth, then add it to the pan along with the remaining 2 tablespoons of soy sauce, remaining 3 tablespoons of honey, and the sriracha. Whisk until combined.
• Add the broccoli and cook until bright green and slightly tender, about 3 to 5 minutes.
• Add the steak back into the pan along with any drippings and heat through. Add salt and pepper to taste.
• Serve over rice and garnish with Everything But The Bagel Seasoning or sesame seeds and green onions.

Video

Notes

This recipe has a lot more kick than a traditional beef & broccoli recipe thanks to the sriracha and is fairly spicy. The sriracha can be reduced, if desired.

The honey adds a nice sweetness to balance the heat of the sriracha and the saltiness of the soy sauce.

I prefer to use reduced sodium broth and soy sauce in my asian inspired dishes, which is why salt and pepper is added to taste since the salt content can vary greatly in this recipe depending on the brand and kind used.

You can add sliced bell pepper or onions to the dish as well during the same step as the broccoli.

Coconut aminos can be substituted for soy sauce

1 teaspoon of ginger paste may be added for more flavor dimension.

3 cloves of garlic can be used in place of the garlic paste.

Garlic paste is found in the produce section near the herbs.

This recipe was adapted from Delish

Nutrition

Serving: 1 | Calories: 455cal | Carbohydrates: 37g | Protein: 45g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 104mg | Sodium: 1493mg | Sugar: 21g | Fiber: 5g | Calcium: 148mg | Iron: 5mg

Originally published February 2021, updated and republished September 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 Panda Express Broccoli Beef Copycat Recipe + Video appeared first on The Slow Roasted Italian.

I’m all about this one pan Spanish chicken! The bold flavors and minimal cleanup make this perfect for an easy weeknight meal.

Every bite is loaded with great flavor, and this chicken dish gives the whole family something to enjoy. 

I promise you – this easy Spanish chicken will be a hit and a regular in your meal plan! Pour yourself a glass of white wine, and enjoy the Spanish flavor of this one pot Spanish chicken dinner.

You’ll be enjoying this perfect weeknight meal in no time at all. 

Spanish Chicken and Rice

What’s better than a plate of juicy, seasoned chicken and tender, flavorful rice? When it cooks all in the same pan, of course!

This Spanish rice with chicken recipe is a bit different than what you usually see around here, and that’s thanks to a very unique seasoning: Sazón! 

It’s got a savory, earthy flavor and is used in all kinds of authentic Latin American cooking, especially in Puerto Rican dishes. A little bit goes a long way, and gives this dish such rich flavors. 

It infuses the meat and rice with soooo much incredible flavor — even with just 20 minutes of cooking!

Now, this dish does have some heat to it, so be warned. You can easily make adjustments if you’re sensitive to spicy foods, or stick with a milder chicken and rice recipe (also one pot!).

Do give it a try, though! If you love Mediterranean and Mexican food, you’ll love Spanish rice with chicken.

Ingredient Notes and Substitutions

• Chicken – I’m using bone-in, skin-on chicken quarters for this Spanish chicken and rice recipe. 
  
  You can make this dish with boneless thighs or breasts (also bone-in, skin-on chicken thighs) instead, just watch breast meat carefully as it tends to dry out faster than the other cuts.
  
  If you use different chicken pieces, the cooking time will vary. 
  
• Sazon Seasoning – This will be labeled as Sazón Goya con Culantro y Achiote. Look for it in the international aisle of most stores or at a Mexican market.
  
  If you can’t find them, use a mixture of cumin, garlic powder, chili powder, coriander, and salt. 
  
  The annatto is what gives the dish its signature red color, but you can use paprika or turmeric to add some color instead.
  
• Basmati Rice – Any kind of long-grain white rice will work! I love what the nutty and floral flavor of basmati adds Spanish chicken and rice.
  
• Red Onion & Garlic – Feel free to use a yellow onion or white onion if that’s what you have on hand. 
  
  Jarred or freshly minced garlic is preferred, as powder will not add enough flavor throughout the dish.
  
• Chunky Salsa – Grab a jar of your favorite or use my homemade recipe.
  
• Rotel – This is a popular brand of diced tomatoes with green chiles. Any brand will work, but pay close attention to the heat level!
  
• Manzanilla Olives – A type of Spanish olive that is pitted and packed in brine. You can substitute green olives, though you may want to chop them as they are larger.
  
• Frozen Peas – No need to thaw these first — they’ll soften and cook with everything else.
  
  You can substitute fresh or canned peas, but add them later in the recipe so they don’t become mushy. Or, feel free to leave them out.
  
• Chicken Stock – You could use water for this Spanish rice with chicken recipe instead, but you’ll lose out on some extra flavor. Vegetable broth will also work in a pinch.

Tips and Tricks to Make Perfect Spanish Rice with Chicken

• Brown the chicken first.

This locks in all of the juices and helps get the skin nice and crispy. Plus, it ensures that the seasoning sticks to the meat for extra flavorful bites.

Be sure to sear in batches so you don’t crowd the pan, otherwise the meat will simply steam and lose a lot of incredible texture. 

Patting the quarters dry before adding the seasoning will help with this too.

• Don’t stir too much.

And I mean at every step! Stir just as needed to keep the garlic from burning, but onions do better when you leave them alone.

Make sure the salsa and seasoning are well blended with the veggies and olives, but keep it gentle and not too frequent after that.

The more you stir rice as it cooks, the mushier it gets. Stir just enough to keep it from sticking to the bottom of the pan, using a scraping motion instead of stirring in circles.

• Adjust the spice level so it’s just how you like it.

There are several ways to do this: with the seasonings, with the salsa and Rotel, or with both!

Just remember to taste as you go, since the heat will deepen as the Spanish chicken and rice cooks — and it will build with each bite.

You can use fewer packets of Sazon for a milder flavor, or add an extra packet along with chili powder or cayenne to amp up the heat.

For the salsa and Rotel, choose mild, medium, or hot versions depending on what you can tolerate.

Or, keep everything the same and add some hot sauce or chili flakes! Do so while it’s cooking, or have them on the table so everyone can add it themselves.

Prep Ahead

• Dice onion
• Mince garlic
• Drain olives

Kitchen Tools You Will Need

• A Heavy Bottom Skillet heats evenly for perfectly cooked dishes. Make sure it’s wide enough to fit everything! A large skillet is best for cooking this chicken and rice dish. 
• Tongs – I love this set of 3, and I use every pair of them. 
• A Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
• Meat Thermometer – Makes it easy to know exactly when your poultry is cooked through and safe to eat!

Serving Suggestions 

With meat, rice, peas, and olives, this Spanish chicken and rice recipe is a true one pot meal! 

I love to garnish each plate with fresh cilantro just to brighten it up and add another layer of flavor.

You can add a light salad or some crusty bread to the table if you’d like, or simply pop open a bottle of Spanish wine and dig in.

Storing and Reheating Leftovers

Allow the dish to cool completely, then transfer Spanish rice with chicken to an airtight container. You can store them together or separately — up to you!

Refrigerate leftovers for 3-4 days or freeze for 2-3 months. Thaw in the refrigerator overnight before reheating.

It’s best to warm Spanish chicken and rice in the oven so it heats evenly. That said, you could microwave individual portions if you cut up the chicken first.

Spanish Chicken and Rice Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Skillet Dinner Recipes

Skillet Chicken Pot Pie Recipe with Easy Biscuits + Video

25 Minute Sausage Pasta Bake

Rosemary Lemon Chicken Skillet with Summer Veggies

Chicken Enchilada Skillet

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One Pot Easy Spanish Chicken and Rice Recipe

Spanish Chicken and Rice combines tender chicken quarters with peas, olives, and perfectly seasoned rice.

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8

Calories 446cal

Author Donna Elick

Equipment

• large skillet

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 package of skin-on bone-in chicken quarters
• 4 packets of Sazon Goya seasoning with coriander and annatto divided
• 1 medium red onion diced (about 1 cup)
• 4 to 5 garlic cloves minced (about 1 ½ tablespoons)
• 20 ounces Rotel diced tomatoes and green chiles, undrained 2 10 ounce cans
• 1 cup chunky salsa your favorite or use ours
• 1 cup manzanilla olives drained
• 1 cup frozen peas
• 2 1/2 cups chicken stock or water
• 2 cups basmati rice
• Fresh chopped cilantro, optional garnish

Instructions

• Heat the oil in a large, heavy-bottom pan over medium-high heat until it shimmers.
• While the oil is heating, dry off the chicken thighs with a paper towel and sprinkle with 3 packets of Sazon Goya.
• Place the seasoned chicken in the pan with the hot oil and brown well on all sides, about 2-3 minutes per side. Refrain from crowding the pan and sear in batches if needed.
• Remove the chicken from the pan, place it on a large, clean plate, and cover it with aluminum foil.
• Add the red onion and minced garlic to the hot pan and saute for 1-2 minutes or until softened and fragrant.
• Add the last Sazon Goya packet, Rotel, salsa, manzanilla olives, and frozen peas, and stir well.
• Gradually stir in the chicken stock or water, cover, and bring everything to a boil over medium heat.
• Once boiling, reduce heat to medium-low, stir in the rice, and add the chicken again.
• Cook for 15-20 minutes, covered, stirring occasionally so that the rice doesn’t stick to the bottom of the pan, or until the rice is cooked through and the chicken is cooked to 165 degrees Fahrenheit internally.
• Serve hot, garnished with fresh cilantro, optional.

Nutrition

Serving: 1 | Calories: 446cal | Carbohydrates: 67g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 885mg | Sugar: 6g | Fiber: 5g | Calcium: 91mg | Iron: 2mg

Originally published December 2024, updated and republished September 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 One Pot Easy Spanish Chicken and Rice Recipe appeared first on The Slow Roasted Italian.

Cajun Sausage and Rice

There’s something magical about a meal that comes together in one pan… especially when it’s packed with this much flavor. And y’all, this one doesn’t just taste like dinner. It tastes like home. 

Smoky, spicy, savory goodness infuses every bite. That Cajun seasoning? It wakes up your taste buds in all the best ways. 

And don’t even get me started on those crispy browned sausage bits at the bottom of the pan. Flavor gold!!

This Cajun sausage and rice skillet is warm, bold, and ridiculously satisfying. A one-pan creation that keeps you coming back for more.

Loving those flavors? You’ll want to try my shrimp pasta recipe, Cajun shrimp & rice, or the ever classic red beans and rice next!

INGREDIENT NOTES

• Andouille Sausage: This brings authentic Cajun flavor, though kielbasa or smoked sausage will taste just as yummy in this skillet.
  
• Rice: Long-grain white rice is a must for getting the right texture. Avoid instant or short-grain rice as they’ll come out mushy.
  
• Bell Pepper & Onion: I like to grab a red and a green pepper for extra color. Plus, one is sweet while the other is more earthy.
  
  A yellow onion is perfect, though you can really use anything you have on hand.
  
• Cajun Seasoning: Use your favorite store-bought brand for Cajun rice and sausage or mix up a homemade blend.
  
• Tomato Paste: Since you only need a couple tablespoons, you can either freeze what’s left in the can for later or grab the kind that comes in a tube.
  
• Chicken Stock: For even more richness, though water will work in a pinch.
  
• Fire-Roasted Diced Tomatoes: These add so much depth and extra smoky flavor! Only sub in regular diced tomatoes if you absolutely must.

VARIATIONS

Make It Creamy: Add ¼ cup of heavy cream after cooking for a creamy twist.

Spice It Up: Stir in cayenne or hot sauce to taste.

Veggie Boost: Add diced celery or okra with the bell peppers for a true Cajun flair.

Protein Swap: Sub chicken breast or shrimp for the sausage, adjusting cooking time as needed.

CAJUN RICE AND SAUSAGE FAQ 

When I was developing this skillet recipe, I wanted something that had the deep, smoky flavor of jambalaya but with a fraction of the effort. 

I’ve tested this Cajun rice sausage recipe a dozen different ways. Tweaking the seasoning ratios, testing various types of sausage, and even playing with stock versus broth. 

The key to getting this right is to toast the rice with the seasoning before adding the liquid. That’s where you get the flavor depth. And by using fire-roasted tomatoes and tomato paste, you create a layered umami base that’s rich without being heavy. 

This one’s become a meal prep go-to in our house, and trust me, it tastes even better the next day.

TOOLS NEEDED

• Large skillet with lid (deep sides preferred)
  
• Cutting board and sharp knife
  
• Measuring cups and spoons
  
• Wooden spoon or silicone spatula

Enjoy!

With love, from our simple kitchen to yours.

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Cajun Sausage and Rice (Skillet Recipe)

Cajun Sausage and Rice is bursting with zesty Cajun flavors, juicy sausage, and a rich tomato broth that soaks into every grain of rice.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Calories 640cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil divided
• 12 ounces andouille sausage or kielbasa sliced
• 1 tablespoon extra virgin olive oil
• 1 red bell pepper diced (about 1/2 cup)
• 1 green bell pepper diced (about 1/2 cup)
• 1/2 medium yellow onion diced (about 1/2 cup)
• 1 1/2 cups long-grain white rice
• 2 teaspoons Cajun seasoning
• 4 cloves garlic minced (about 1 tablespoon)
• 2 tablespoons tomato paste
• 1 1/2 cups chicken stock I like Kitchen Basics
• 1 15-oz can fire-roasted diced tomatoes, with juices
• Sliced green onions or chopped parsley for garnish

Instructions

• Heat the Skillet: Place a large deep skillet or Dutch oven over medium-high heat. Add 1 tablespoon extra virgin olive oil and heat until shimmering.
• Brown the Sausage: Add 12 ounces andouille sausage or kielbasa in a single layer. Cook for 4 to 5 minutes, flipping halfway through, until browned on both sides. Transfer sausage to a plate and set aside.
• Sauté the Vegetables: Add 1 tablespoon extra virgin olive oil to the skillet. Add diced 1 red bell pepper, 1 green bell pepper, and 1/2 medium yellow onion. Cook for 3 to 4 minutes, stirring occasionally, until the veggies start to soften and the onion turns translucent.
• Toast the Rice and Seasoning: Add the 1 1/2 cups long-grain white rice and 2 teaspoons Cajun seasoning. Stir frequently for 2 to 3 minutes, allowing the rice to lightly toast and absorb the flavors.
• Add the Garlic: Stir in 4 cloves garlic and cook for 30 seconds, just until fragrant. Don’t let it brown.
• Simmer the Skillet: Add 1 1/2 cups chicken stock, 2 tablespoons tomato paste, and 1 15-oz can fire-roasted diced tomatoes, with juices. Return the browned sausage to the pan and stir everything to combine. Raise the heat to bring the mixture to a boil.
• Cook the Rice: Once boiling, reduce heat to low and cover tightly with a lid. Simmer for 20 minutes, giving it a quick stir once halfway through to prevent sticking on the bottom. Avoid over-stirring, as this can make the rice mushy.
• Check for Doneness: Remove from heat and let the skillet rest, covered, for 5 minutes to finish steaming. Then, uncover and check the rice. If it's still a little firm, stir in a splash of broth and cook uncovered over low heat for 3 to 5 more minutes.
• Garnish and Serve: Fluff the rice gently with a fork. Sprinkle with chopped parsley or sliced green onions and serve hot.

Notes

Taste your Cajun seasoning first: Some store-bought blends are very salty or spicy. Adjust to your heat preference.

Make-Ahead Tips: This skillet meal holds up beautifully as leftovers. Store in individual airtight containers for easy lunches all week.

Freezing Tips: Let cool completely before storing in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove with a splash of chicken stock.

Reheating Tips: Reheat in a skillet over medium-low heat with a few tablespoons of broth to keep it moist. Microwave in short bursts with a splash of water and cover loosely with a paper towel.

Nutrition

Serving: 1 | Calories: 640cal | Carbohydrates: 65g | Protein: 20g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 843mg | Sugar: 4g | Fiber: 3g | Calcium: 52mg | Iron: 3mg

Originally published September 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 Cajun Sausage and Rice (Skillet Recipe) appeared first on The Slow Roasted Italian.

There’s nothing I love more than a quick, one-pan meal for a lazy weeknight dinner. Minimal mess, minimal stress! The amount of time it takes to pull this off is minimal!

Juicy, golden-seared chicken breasts smothered in smoky barbecue sauce, topped with crispy bacon, and blanketed in a gooey layer of melted Colby Jack cheese — this Monterey Chicken is a full-on flavor party. 

Just when you think it can’t get any better, it’s crowned with fresh tomatoes and scallions for a pop of brightness that cuts through the richness.

Every bite hits all the notes: savory, smoky, cheesy, and fresh. Forget takeout — this copycat classic is so easy, you’ll wonder why you haven’t been making it all along.

This delicious chicken recipe hits the mark every time that I make it. 

 That’s one of the reasons why I adore my copycat Chili’s Monterey Chicken recipe. It’s an easy dinner and ALWAYS a great option. 

The other reason why I love this chicken Monterey recipe is that it tastes absolutely incredible. 

Between the smoky barbecue sauce, gooey cheese, and savory bacon, this dish is overflowing with flavor. And you get it all in every single bite.

When cooking these juicy chicken breasts, it’s important to remember to have fun with this easy recipe! This is meant to be a no-stress meal, so don’t stress! 

Cooked boneless skinless chicken breasts aren’t hard to do, but this is where having a meat thermometer and checking the internal temperature is key. 

This is the only way to ensure that you don’t overcook this great recipe, to keep the chicken tender and juicy. (cook the chicken to an internal temperature of 165 degrees to make sure that it’s safe to eat!) 

I’ve cooked this so many times during busy weeknights and following the printable recipe card below is key. 

Follow the cooking time, measure the ingredients, and the entire family will love every bite at the end! 

This easy weeknight meal is a hit every time I make it, and the best part is that it’s easy to make! 

Pair with your favorite sides to create the ultimate flavor combination. Everyone at the dinner table will be complimenting the chef of this yummy meal! 

Monterey Chicken

Looking for even more easy skillet recipes? I’ve got you covered from breakfast to dinner!

For a taste of something different, I recommend trying my sausage gravy and biscuits, pineapple chicken and broccoli, and unstuffed cabbage roll skillets. Quick and tasty has never been so easy!

For more Chili’s recipes made easy at home, try my honey chipotle chicken crispers recipe!

Finish off the meal with a Copycat Chili’s Dessert, the Molten Lava Cake! For a lighter dinner try the quesadilla explosion salad, its full of flavor!

Monterey Chicken Recipe Tips and Tricks

• Swap out the cheese. I list Colby Jack in this recipe, but you can really use any good melting cheese! 
  
  Pepper Jack is a fantastic option for just a touch of extra heat, or try a cheddar blend for more flavor.
  
• Pound before cooking! It’s important to get the meat as thin as possible. This will speed up the cooking time and guarantee a better ratio of all ingredients in every bite.
  
• Try different veggies. Green or red bell peppers would be absolutely delicious in this Monterey chicken skillet! 
  
  Hot peppers, such as jalapenos or banana peppers, would be tasty as well. Or, saute some mushrooms for juicy earthiness. 
  
• Add some spice! If you love a little heat, add a dash of sriracha or use a spicy favorite barbecue sauce.  
  
  Changing the flavor of your favorite recipe isn’t hard to do at all, and new recipes are super simple to make just by adding a little bit of seasonings. 
  
  Garlic powder, soy sauce, and other fun flavors can also be a great way to add new flavors to leftover Monterey chicken. 

Time Saving Tip!

All of the prep for this chicken Monterey recipe can be done while the bacon is frying. This saves time, and also allows you to easily switch from one step to the next.

Chicken Monterey Recipe – Kitchen Tools

• Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
• Meat Mallet – Use this to get the meat nice and thin for faster cooking time.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Monterey Chicken FAQ 

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Skillet Recipes

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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.

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Chili’s Copycat Monterey Chicken Recipe + Video

Monterey Chicken is a fabulous 30 minute meal idea! This skillet dinner recipe will save you time on busy nights, and it's kid-approved too!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 318cal

Author Donna Elick

Ingredients

• 4 slices thick cut bacon
• 4 boneless skinless chicken breasts about 1 -1.5 pounds
• salt and pepper to taste
• 1 Roma tomato diced
• 2 scallions (green onions) sliced
• 1/4 cup chicken stock
• 4 tablespoons barbecue sauce use your favorite!
• 4 ounces Colby Jack cheese grated

Instructions

• In a large oven-safe skillet, fry bacon until crispy.
• While the bacon is frying, pound chicken breasts to desired thickness. Season with salt and pepper.
• Dice tomatoes and slice the green onions. Set aside.
• Remove bacon from skillet and drain on a paper-towel-lined plate.
• Turn heat to medium-high and brown chicken on both sides (2 to 3 minutes per side) in bacon grease.
• Pour chicken stock over the chicken breasts and cover skillet with a lid. Cook until chicken is done, approximately 4 to 5 minutes depending on the thickness of the chicken.
• Turn heat off and spread barbecue sauce on top of each chicken breast.
• Top each breast with 1 slices of bacon broken in half.
• Sprinkle cheese evenly among the chicken breasts.
• Place under oven broiler for 30 seconds to 1 minute. Watch carefully and take out when cheese is fully melted.
• Top chicken with tomato and green onions and serve immediately.

Video

Nutrition

Serving: 1 | Calories: 318cal | Carbohydrates: 10g | Protein: 34g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 640mg | Sugar: 7g | Fiber: 1g | Calcium: 213mg | Iron: 1mg

Originally published February 2018, updated and republished September 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 Chili’s Copycat Monterey Chicken Recipe + Video appeared first on The Slow Roasted Italian.