Chicken Piccata

This chicken piccata recipe is an classic Italian American dish that’s simple and bursting with flavor! Tender chicken cutlets are…

A Couple Cooks – Recipes worth repeating.

This chicken piccata recipe is an classic Italian American dish that’s simple and bursting with flavor! Tender chicken cutlets are pan-fried to golden perfection, then bathed in a vibrant lemon butter sauce.

Chicken Piccata recipe in pan with capers and lemon butter sauce

Here’s a classic dish that impresses every time: chicken piccata! Tender, golden-brown chicken cutlets are bathed in a vibrant lemon-butter sauce with pops of briny capers. This classic Italian American dish has captured hearts and stomachs around the world, and it’s a huge favorite over here. Don’t be intimidated by its fancy name; this chicken piccata recipe is surprisingly simple to make at home! In this post, you’ll discover:

  • Tips and tricks: Learn how to achieve perfectly cooked chicken and a flavorful sauce with our easy-to-follow instructions.
  • Side dish ideas: Find the perfect side dishes to complement your chicken piccata, from fluffy rice to flavorful pasta.
  • Variations: Explore delicious twists on the classic recipe, like using different types of meat or adding unique ingredients to the sauce.
  • Recipe: Jump right to the recipe to get started!

What is chicken piccata, anyway?

Chicken piccata is a dish where chicken cutlets are pounded, dredged in flour, pan fried and served with a lemon butter sauce. You might think the dish is Italian in origin, but it turns out it’s not a well-known traditional dish in Italy! It’s more likely a creation by Italian immigrants that moved to America in the 1930’s and it was originally made with veal, a cheaper protein in those days.

Piccata is a go-to dinner because it’s so versatile: it comes together in about 20 minutes and you can vary the protein based on what you like or have on hand. It works with many types of meat and fish, like chicken, veal, salmon, swordfish, scallops or shrimp.

Chicken Piccata recipe in pan with capers and lemon butter sauce

Tips for butterflying the chicken

The most important part of chicken piccata is using chicken cutlets, or you can butterfly the breasts yourself. Chicken breasts are often very thick, making them tricky to cook evenly. Slicing the chicken breast in half horizontally (butterflying it) makes thinner pieces that cook quicker and more evenly, are easier to eat, and are better seasoned.

You can buy a chicken breast already butterflied, which is marked on the package as butterflied or “cutlets”. If you buy regular chicken breasts, you can butterfly them yourself:

  • Place your hand over the top of the chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book.
  • Unfold the chicken breast, then cut along the fold to separate the two halves (each half is a cutlet).
  • For chicken piccata, cover the chicken with plastic wrap and lightly pound the chicken with a mallet or heavy pan to make it an even 1/4-inch thickness.
Chicken piccata recipe

How to make chicken piccata: an overview

This chicken piccata recipe is quick and simple to make. Because the chicken is pounded to an even thickness, it cooks extremely quickly. Here’s an overview of the process (or jump to the recipe below):

  1. Prepare the chicken: Make chicken cutlets (breasts sliced in half horizontally) and use a mallet or heavy skillet to pound them to an even 1/4” thickness.
  2. Season the chicken: Sprinkle the chicken on all sides with the kosher salt, black pepper and garlic powder. Dredge the chicken breasts in flour spread on a plate, shaking off the excess.
  3. Pan fry: Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides.
  4. Make the sauce: In the same skillet, reduce the heat to low and add minced garlic and capers. Cook about 1 minute, then stir in lemon zest, lemon juice, and white wine or chicken stock. Bring to a boil, then reduce to a simmer and add the butter and cream (if using). Simmer 1 minute, then return the chicken to the pan and simmer for 2 minutes.
  5. Serve: Remove the chicken to a serving plate and top with sauce and chopped parsley.
Chicken Piccata recipe in pan with capers and lemon butter sauce

Notes on the piccata sauce

Every home cook or chef makes their piccata sauce slightly differently. Here are a few notes about this sauce and a few substitutes you can make if desired:

  • White wine vs chicken broth: We like this sauce with white wine base, which adds tangy, crisp notes to the sauce. If you don’t want to open a bottle, chicken broth or vegetable broth work too.
  • Heavy cream: The traditional chicken piccata sauce typically doesn’t use heavy cream. However, adding a hint gives the sauce a creamier body (otherwise the sauce is clear). We like adding the cream, but it’s not necessary for flavor.
  • Capers: Do not, we repeat, do not omit the capers in this recipe! They add briny, salty pops that make this a standout recipe.

Sides to accompany this recipe

What to serve with chicken piccata? This classic Italian American dish goes well with many different sides, like rice, pasta, green beans or a crisp salad. Here are a few ideas:

Variations on chicken piccata

The piccata concept is incredibly versatile! You can make piccata sauce to go with many different proteins. Here are a few ideas:

  • Salmon: Lightly season and coat salmon in flour, then make pan seared salmon. Remove it from the pan and make the piccata sauce in the recipe below.
  • Scallops: Make pan seared scallops, then remove from the pan and make the piccata sauce.
  • Swordfish: This is a classic Italian variation! Make pan fried swordfish then make the piccata sauce.
  • Tilapia: Make pan fried tilapia, then remove and make the piccata sauce.

More great chicken recipes

There are so many great chicken dinners to try! Here are a few more ideas:

This chicken piccata recipe is…

Gluten-free with gluten-free 1 for 1 flour.

Print
Chicken piccata

Chicken Piccata


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

This chicken piccata recipe is an classic Italian American dish that’s simple and bursting with flavor! Tender chicken cutlets are pan-fried to golden perfection, then bathed in a vibrant lemon butter sauce.


Ingredients

  • 2 boneless skinless chicken breasts or 4 cutlets (about 1 ½ pounds, organic if possible)*
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • ½ teaspoon garlic powder
  • ¾ cup all-purpose flour (or gluten-free 1-for-1 flour)
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • ¼ cup capers, drained
  • 2 tablespoons fresh lemon juice, plus zest of ½ lemon
  • ½ cup dry white wine or chicken stock
  • 2 tablespoons salted butter
  • 1 tablespoon heavy cream, optional
  • ¼ cup finely chopped fresh parsley

Instructions

  1. Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally (if you bought cutlets, skip this step). Place chicken cutlets between two pieces of plastic wrap and place them on a cutting board. Using a mallet or heavy skillet, pound them to an even 1/4” thickness.
  2. Sprinkle the chicken on all sides with the kosher salt, black pepper and garlic powder.
  3. Spread the flour in a shallow plate. Dredge the chicken breasts in flour, shaking off the excess.
  4. Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F, or the center is no longer pink, remove to a plate.
  5. In the same skillet, reduce the heat to low and add minced garlic and capers. Cook about 1 minute, until garlic is fragrant, then stir in the lemon zest, lemon juice, and white wine (or chicken stock). Bring to a boil, scraping up the brown bits from the pan for extra flavor.
  6. Reduce to a simmer, then add the butter (and optional heavy cream). Simmer until thickened slightly, about 1 minute, then return the chicken to the pan and simmer for 2 minutes, allowing the chicken to soak up the sauce.
  7. Remove the chicken to a serving plate and top with a drizzle of the sauce and chopped parsley to garnish.

Notes

*This recipe makes 4 modest servings, so if you’ve got very hungry eaters or more people to food, consider making 1.5 times or double the recipe. If so, use a very large skillet and pan-fry the chicken in batches.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Chicken piccata, chicken piccata recipe

A Couple Cooks - Recipes worth repeating.

Roasted Red Pepper Pasta

Want an easy dinner with a comfort food vibe? This roasted red pepper pasta delivers a creamy, vibrant sauce that…

A Couple Cooks – Recipes worth repeating.

Want an easy dinner with a comfort food vibe? This roasted red pepper pasta delivers a creamy, vibrant sauce that clings to tender pasta. Savor the sweet, smoky flavors in every bite!

Roasted Red Pepper Pasta in bowl with fork

Dinnertime can be hectic, but it doesn’t have to be. This roasted red pepper pasta is the perfect solution for busy weeknights. It comes together in just 20 minutes with minimal ingredients, making it a lifesaver for those nights when you’re short on time! The creamy red pepper sauce is packed with flavor and clings perfectly to the cooked pasta. Each bite is a burst of sweetness and smokiness, leaving you wanting more. This easy dinner went over like a charm in our house!

Ingredients in roasted red pepper pasta

This roasted red pepper pasta stars our favorite red pepper sauce, a blender sauce that’s similar to romesco sauce, a Spanish sauce made with red peppers, olive oil, almonds, and garlic. Our tweaks to the sauce make it have more red peppers, and it’s lighter in texture. It also has both heavy cream and Parmesan cheese added to help it cling to the pasta. Here’s what you’ll need:

  • Jarred roasted red peppers
  • Unsalted almonds
  • Olive oil
  • Garlic
  • Lemon juice
  • Smoked paprika
  • Kosher salt
  • Heavy cream (or melted vegan butter, for vegan)
  • Grated Parmesan cheese (omit or use vegan Parmesan for dairy-free)
  • Pasta
Close up of Roasted Red Pepper Pasta with parsley garnish

Customizable serving size

This roasted red pepper pasta has a customizable serving size. The sauce recipe makes enough for 2 cups, which covers 1 pound (16 ounces) of pasta and makes 8 servings. So half the sauce recipe makes enough for 8 ounces pasta or 4 servings.

This pasta recipe tastes best when it’s freshly made. So if you only need 4 servings, we suggest that you make the sauce and 8 ounces pasta. Store the sauce refrigerated for up to 1 week, when you want to make another few servings!

Types of pasta to use

This roasted red pepper pasta recipe works with most types of long and short noodles! We like it with rigatoni, but you can use long noodles if desired. Here are some of the best types of pasta for this sauce:

Roasted Red Pepper Sauce in bowl with spoon

Tips for cooking roasted red pepper pasta

The most important part of this pasta recipeCook the pasta to al dente. Al dente means “to the bite” in Italian, and signifies to cook until it’s tender with a small white speck inside when you bite into a piece. There’s nothing worse than soft, rubbery pasta. Here are a few tips for cooking the perfect al dente roasted red pepper pasta:

  • Add a generous amount of salt to the pasta water. You want the water to taste salty. Usually about 1 tablespoon kosher salt does the trick
  • Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta.
  • Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.
Roasted Red Pepper Pasta in bowl with fork

Side dishes for roasted red pepper pasta

This roasted red pepper pasta is such a great easy dinner idea: it takes just 20 minutes to put together! Here are a few easy salad recipes and side dishes to make it a meal:

This roasted red pepper pasta recipe is…

Vegetarian. For vegan, use vegan butter in place of the heavy cream and omit the Parmesan cheese or use vegan Parmesan.

Print
Roasted Red Pepper Pasta

Roasted Red Pepper Pasta


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 to 8

Description

Want an easy dinner with a comfort food vibe? This roasted red pepper pasta delivers a creamy, vibrant sauce that clings to tender pasta. Savor the sweet, smoky flavors in every bite!


Ingredients

For the roasted red pepper sauce (makes 2 cups)

  • 16-ounce jar roasted red peppers, liquid drained
  • ¼ cup roasted unsalted almonds
  • 3 tablespoons olive oil
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • 2 tablespoons heavy cream
  • ½ cup grated Parmesan cheese

For the pasta

  • 8 to 16 ounces short or long pasta (we used rigatoni)
  • Kosher salt and black pepper
  • Finely chopped Italian parsley, to garnish

Instructions

  1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). When cooked, drain the pasta. If it finishes before the sauce, toss with a drizzle of olive oil to prevent sticking.
  2. Place the garlic in the blender and blend until finely chopped. Add the remaining ingredients and blend. Taste and adjust salt as necessary. The sauce stores refrigerated for up to 1 week.
  3. If making 8 ounces pasta (4 modest servings), mix in 1 cup roasted red pepper sauce and ¼ teaspoon kosher salt to the drained pasta. If making 16 ounces pasta (8 modest servings), mix in 2 cups sauce and about ½ teaspoon kosher salt to the drained pasta.
  4. Serve immediately, garnished with additional grated Parmesan cheese and chopped Italian parsley. 
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Roasted red pepper pasta

A Couple Cooks - Recipes worth repeating.

Tuscan Salmon

Impress everyone with this creamy Tuscan Salmon! It might just be the best salmon recipe ever, made in just 30…

A Couple Cooks – Recipes worth repeating.

Impress everyone with this creamy Tuscan Salmon! It might just be the best salmon recipe ever, made in just 30 minutes.

Tuscan Salmon

There are salmon recipes and then there’s this creamy Tuscan salmon. It might result in a few marriage proposals, which is why we also like to call it “Marry Me Salmon!” The tender fish is bathed in a luscious cream sauce with garlic, sun dried tomatoes, spinach, and capers, making each bite bright, salty, and luxurious. It tastes restaurant-style, but it’s easy to whip up at home in just 30 minutes. Honestly, it might be the best salmon recipe we’ve made!

Ingredients in this Tuscan salmon recipe

We’re not exaggerating when we say this is one of the best salmon recipes we’ve made. Multiple friends and family have tried it and can’t stop raving, then immediately ask for the recipe! This is the one we pull out to impress at dinner parties and for entertaining. Each ingredient here packs a flavor punch, so no substitutions. Here’s what you’ll need:

  • Protein: Salmon fillets, skin on and 1 to 1 ½ inches thick
  • Pantry: Olive oil, garlic powder, salt, pepper
  • Dairy: Salted butter, milk, heavy cream, Parmesan cheese
  • Fresh ingredients: Garlic, spinach, lemon (for garnish)
  • Special ingredients: Sun dried tomatoes, capers
Tuscan Salmon recuoe

Buying high-quality salmon is key

The most important thing for a great salmon recipe is a buying high quality fillets of salmon. Lower quality salmon can taste very fishy and have a mushy texture. It can also have a lot of white stuff (called albumin) when it’s cooked. While it’s not harmful, it doesn’t look appetizing! Here’s what to know when shopping for salmon:

  • 1 to 1 1/2-inch thick fillets are good for this recipe; you might find it labeled center cut at the store. Thicker fillets can take longer to cook and are slightly harder to pan fry since they can become blackened before they’re cooked on the inside.
  • Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
  • Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work, but try to find highest-quality frozen salmon. Avoid big economy-sized bags, which have thinner fillets that can taste fishy.

Avoiding the white stuff

Ever noticed the white stuff that oozes to the top of some salmon recipes when cooking it? It is coagulated protein that seeps to the surface called albumin. The amount of albumin varies depending on the fish. We’ve bought certain varieties of salmon that have little to no albumin when cooked, but others that consistently have it ooze out.

There’s one thing we’ve found that helps: brining the salmon. In a side by side test, we found it helped to reduce the albumin in two similar fillets. (Keep in mind it did not reduce all of the albumin, so to fully reduce it you have to find a grocery store or other source for salmon that reliably has no white stuff.) Here’s what to do:

  • In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved.
  • Place the salmon in the water and wait for 15 minutes.
Creamy Tuscan Salmon in pan

Making Tuscan salmon for a crowd

This Tuscan salmon recipe is perfect for impressing guests, whether it’s for a dinner party or a holiday like Christmas or Valentine’s Day. It’s pan seared, so you can cook as many fillets as fit in a large skillet. If you want to increase the serving size for this recipe for serving a crowd, you can do it two ways:

  • Pan sear the salmon in batches. Sear a double version of the salmon in batches.
  • Bake the salmon. Use the method in this Baked Salmon recipe, but season with the quantities of garlic powder, salt and pepper in the recipe below. For a crispy top similar to pan searing, broil for 2 minutes at the end of the bake time.
  • Make a large amount of the sauce in a skillet, then pour it into each fillet. Re-warm the salmon if necessary, then top with the creamy sauce right before serving.
Tuscan Salmon

Leftover storage

This Tuscan salmon recipe stores well, if you do end up having leftovers! (We rarely do.) Store in a sealed container for up to 3 days, refrigerated. Re-warm in a skillet over medium heat until warmed through. If the sauce becomes dried out, add a splash of milk or cream or a pat of butter.

More salmon recipes

Salmon is always a hit around here! Here are a few more salmon recipes to enjoy:

This Tuscan salmon recipe is…

Gluten-free and pescatarian.

Print
Tuscan Salmon

Creamy Tuscan Salmon


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutese
  • Total Time: 30 minute
  • Yield: 4

Description

Impress everyone with this creamy Tuscan Salmon! It might just be the best salmon recipe ever, made in just 30 minutes.


Ingredients

  • 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible, about 1 to 1 1/2 inches thick
  • 1 ¼ teaspoon kosher salt, divided
  • ½ teaspoon garlic powder
  • Fresh ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons salted butter
  • 2 cloves garlic, finely minced
  • ¼ cup chopped sun dried tomatoes
  • 2 tablespoons capers, drained
  • ¾ cup heavy cream
  • ¼ cup milk
  • 2 cups baby spinach, loosely packed
  • Grated Parmesan cheese, for serving
  • 2 lemon wedges, for serving

Instructions

  1. Allow the salmon to come to room temperature for 15 minutes (or brine it*). Pat the salmon dry with a clean towel. Rub it generously with olive oil and sprinkle it with 1 teaspoon of the kosher salt, the garlic powder, and a few grinds of black pepper.
  2. Heat a large skillet over medium high heat and add the olive oil. Add the salmon skin side up and cook for 3 to 5 minutes until cooked about halfway to the center of the thickest part of the salmon.
  3. Reduce to medium heat and flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Cook for 4 to 5 minutes, continuously spooning the butter over the salmon. Cook until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center when removed).
  4. Remove the salmon to a plate and set aside. Drain the pan of any liquid and quickly wipe it out with a paper towel. 
  5. Place the pan over low heat and melt the butter. Then add the garlic and sun-dried tomatoes and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the capers, cream, milk, and remaining ¼ teaspoon kosher salt. Simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan. Add the spinach and cook until wilted, about 1 minute, then return the salmon to the pan and warm it for 2 minutes, spooning the sauce over the salmon.
  6. Serve topped with the sauce and grated Parmesan cheese.

Notes

*To help reduce the white stuff (albumin) that can ooze from salmon when it’s cooked, we recommend brining the salmon to bring it to room temperature. In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Vegetarian

Keywords: Tuscan salmon, tuscan salmon recipe, salmon tuscan, creamy tuscan salmon

A Couple Cooks - Recipes worth repeating.

Lemon Garlic Chicken

This lemon garlic chicken recipe is creamy, dreamy and the perfect dish to impress anyone! You’ll want to lick your…

A Couple Cooks – Recipes worth repeating.

This lemon garlic chicken recipe is creamy, dreamy and the perfect dish to impress anyone! You’ll want to lick your plate clean.

Lemon Garlic Chicken

If there’s one recipe that’s a sure hit in our house, it’s creamy chicken. And this one is an absolute family favorite: try this creamy lemon garlic chicken! The chicken is coated in spices and pan fried until tender and juicy, then topped with a quick pan sauce made with lemon, garlic and a little cream. It wows everyone, whether you’re cooking to impress or just whipping up a weeknight meal. (This one is on repeat in our house!)

What you need for lemon garlic chicken

This creamy lemon garlic chicken recipe is simple to put together in a skillet. The basic idea is to take chicken cutlets, season them and pan fry them for a few minutes, then make a simple creamy sauce with lemon and garlic.

  • Protein: Boneless skinless chicken cutlets or breasts
  • Spices: Oregano, onion powder, garlic powder, salt and pepper
  • Pantry: Olive oil, garlic
  • Dairy: Butter, milk, heavy cream
  • Fresh ingredients: Lemon, parsley (for garnish)
  • Equipment: Large skillet
  • Time: 25 minutes
Lemon Garlic chicken

A note on serving size

This recipe makes 4 modest servings, so if you’ve got very hungry eaters or more people to food, consider making 1.5 times or double the recipe. If so, use a very large skillet and pan-fry the chicken in batches.

How to butterfly chicken

For this lemon garlic chicken, you’ll want to buy chicken breasts that are already butterflied into cutlets or butterfly it yourself. Why? Chicken breasts are often very thick, making them tricky to cook evenly. Slicing the chicken breast in half horizontally (butterflying it) makes thinner pieces that cook more evenly, are easier to eat, and are better seasoned.

You can buy a chicken breast already butterflied, which is marked on the package as butterflied or “cutlets”. If you buy regular chicken breasts, you can butterfly them yourself! Here’s what to do:

  • Place your hand over the top of the chicken breast.
  • Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!).
  • Unfold the chicken breast like a book, then for cutlets, cut along the fold to separate the two halves (each half is a cutlet). To make evenly thick chicken, you can cover the chicken with plastic wrap and lightly pound the chicken with a mallet or heavy pan to make it even (we did not do that for this recipe).
Lemon Garlic Chicken

Buy organic chicken if possible

The best chicken to buy is organic chicken. Per the USDA, organic chicken is raise in living conditions accommodating their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones.

Buying organic chicken makes sure that it is the highest quality meat that was raised sustainably, and it is also free of chemicals and additives! It’s both the healthiest and tastiest option for eating.

Sides to make it a meal

This lemon garlic chicken makes a fast and easy dinner, paired with some easy side dish recipes! Here are some tasty side dishes that are simple to whip up alongside this chicken:

Lemon Garlic Chicken

More easy chicken recipes

Let us know in the comments below what you think of this chicken recipe. Our kids love it, and it always impresses at a dinner party! Here are a few more easy chicken recipes you’ll love:

This lemon garlic chicken recipe is…

Gluten-free.

Print
Lemon Garlic Chicken

Lemon Garlic Chicken


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4

Description

This lemon garlic chicken recipe is creamy, dreamy and the perfect dish to impress anyone! You’ll want to lick your plate clean.


Ingredients

  • 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)*
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 garlic cloves, minced
  • ¾ cup heavy cream
  • ¼ cup milk
  • Zest of 1/2 lemon plus 1 tablespoon fresh lemon juice, plus lemon slices for garnish
  • Fresh parsley, finely chopped, for garnish

Instructions

  1. Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally (if you bought cutlets, skip this step). Sprinkle the chicken on both sides with the salt, pepper, garlic powder, onion powder, and oregano.
  2. Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F, or the center is no longer pink, remove to a plate.
  3. Melt the butter in the same pan over medium low heat. Add the garlic and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the cream, milk, lemon zest, and lemon juice and simmer for 2 to 3 minutes, stirring and scraping, until thickened slightly. Return the chicken to the pan and warm each side for 1 minute. Serve immediately, with sauce spooned over. If desired, garnish with finely chopped fresh parsley and lemon slices.

Notes

*This recipe makes 4 modest servings, so if you’ve got very hungry eaters or more people to food, consider making 1.5 times or double the recipe. If so, use a very large skillet and pan-fry the chicken in batches. 

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Chicken
  • Diet: Gluten Free

Keywords: Lemon garlic chicken, garlic lemon chicken

A Couple Cooks - Recipes worth repeating.

Honey Glazed Salmon

Impress everyone with this honey glazed salmon recipe! The easy flavorful sauce features honey, soy, miso and garlic. Here’s a…

A Couple Cooks – Recipes worth repeating.

Impress everyone with this honey glazed salmon recipe! The easy flavorful sauce features honey, soy, miso and garlic.

Honey glazed salmon

Here’s a dinner idea that gives you maximum return on investment: this Honey Glazed Salmon recipe! In under 30 minutes, you’ve got tender, flaky salmon fillets that are bursting with flavor from a sticky glaze of honey, soy sauce, miso and garlic. That’s what we mean by return on investment: there’s little time needed to make this incredible dish that will have everyone licking their plates clean!

Ingredients in honey glazed salmon

This honey glaze for salmon can be made in just 5 minutes, making it the ideal quick sauce for weeknight meals. Mix up the 6-ingredient sauce in a bowl, then brush half of it onto the salmon. Broil it up, then pour the remaining glaze on before serving. It makes the best sticky sauce that coats everything in savory sweet flavor. Here’s what you’ll need for this recipe:

  • Salmon fillets, wild caught if possible
  • Olive oil
  • Yellow or white miso
  • Honey
  • Soy sauce
  • Rice wine
  • Garlic powder
  • Ground ginger
  • Olive oil, for brushing

Types of miso

Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor. It’s known for its intense savory flavor, otherwise known as umami: the fifth flavor. You can find miso in the international foods aisle near the Japanese ingredients. There are many different types of miso, and they all taste different. We recommend using white or yellow miso for this miso butter recipe: sometimes they’re labeled as “light miso”.

  • White miso (Shiro miso): This variety has a mild, more delicate flavor and less salt than darker miso.
  • Yellow miso: This type is fermented a little longer than white miso and has a mild, lightly sweet flavor.
  • Red or dark miso: This variety is fermented longer than white or yellow miso. It has a very strong flavor and can overwhelm the flavors in a dish, so we don’t recommend using it here.
Honey Glazed Salmon

Tips for buying salmon

The most important thing when it comes to making this honey glaze salmon recipe is the quality of the fish. Lower quality salmon can taste very fishy and have a mushy texture. It can also have a lot of white stuff (called albumin) when it’s cooked: while it’s not harmful, it doesn’t look appetizing! Here’s what to know when shopping for salmon:

  • 1 to 1 1/2-inch thick fillets are good for this recipe and look impressive; you might find it labeled center cut at the store.
  • Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
  • Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work too, but try to find highest-quality frozen salmon. Avoid those big economy-sized bags, which we’ve found it typically thinner and can taste fishy.

How to cook honey glazed salmon

This honey glazed salmon recipe is broiled salmon, an efficient method that skips the oven preheating time and cooks the fish in just 10 minutes! You can also make this recipe oven baked or grilled (see below), but our favorite way is broiled because it’s so quick and it gets nicely crisp and browned on top. Oven baking can work, but the salmon comes out more moist and soft. Here are a few tips for this recipe:

  • Allow the salmon to come to room temperature before cooking (brine it if possible!). This can take 15 to 20 minutes, but it’s important. If the salmon is too cold when heat is applied, the outside can cook much faster than the inside. We recommend brining the salmon, which is letting it sit in salt water while it comes to room temperature. This helps to season the fish and also avoids the white stuff (albumin) when the fish is cooked.
  • Remember the thickness determines the cook time. 1-inch salmon takes 8 to 11 minutes to broil. Very thin salmon can broil in just 5 minutes, so adjust the cook time accordingly.
  • Keep an eye on the broiler! Salmon can go from pink to brown very quickly in the broiler: so don’t stray too far away, especially at the end of the cook time.
  • The salmon is done with the internal temperature is 125 to 130°F when measured in the thickest part. The fish will continue to cook after you remove it from the heat. To ensure full safety, the FDA recommended temperature for seafood is 145°F, or well done.
Honey Glazed Salmon

Other methods: baked and grilled

This honey glazed salmon recipe also works baked or grilled! Here’s how to do it:

  • Baked: Follow the instructions in Easy Oven Baked Salmon, but follow the seasoning instructions in the recipe below. Brush on half the glaze before baking, then pour on the remaining half once it’s done.
  • Grilled: Follow the instructions in Grilled Salmon, but follow the seasoning instructions in the recipe below. Brush on half the glaze before grilling and brush on half afterwards.

More salmon recipes

This honey glazed salmon recipe is one of our favorite salmon recipes to date! Here are a few more to try with this tasty fish:

This honey glazed salmon recipe is…

Pescatarian, dairy-free, and gluten-free.

Print
Honey glazed salmon

Honey Glazed Salmon


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4

Description

Impress everyone with this honey glazed salmon recipe! The easy flavorful sauce features honey, soy, miso and garlic.


Ingredients

  • 1 1/2 pounds salmon fillets, room temperature
  • Olive oil, for brushing
  • ½ teaspoon kosher salt, plus more for brining
  • 2 tablespoons yellow or white miso
  • 2 tablespoons honey
  • 1 tablespoon soy sauce (or tamari)
  • 1 tablespoon rice wine
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground ginger
  • Chopped parsley, for garnish (optional)

Instructions

  1. Brine the salmon* (optional): In a shallow dish whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes.
  2. Preheat the broiler to high.
  3. Make the glaze: Meanwhile, in a small bowl, stir together the miso, honey, soy sauce, rice wine, garlic powder, and ground ginger.
  4. Prepare the salmon: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush the salmon with a bit of the olive oil and sprinkle with the ½ teaspoon kosher salt evenly divided among the fillets. Reserve about half of the glaze and brush the remainder on the salmon.
  5. Broil the salmon: Broil 7 to 10 minutes for 1-inch thick salmon (or less for thinner fish), until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). Pour the reserved glaze onto the salmon and garnish withe parsley, if using. Serve immediately. Leftovers last refrigerated for up to 3 days. 
  • Category: Main dish
  • Method: Broiled
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Honey glazed salmon

A Couple Cooks - Recipes worth repeating.

Sun Dried Tomato Pasta

This sun dried tomato pasta is creamy, cozy, and a crowd-pleasing dinner idea! This recipe is simple to make with…

A Couple Cooks – Recipes worth repeating.

This sun dried tomato pasta is creamy, cozy, and a crowd-pleasing dinner idea! This recipe is simple to make with maximum wow-factor.

Sun Dried Tomato Pasta

You know those recipes where people rave and only you know the secret that it’s actually easy to make? That’s the case with this Creamy Sun Dried Tomato Pasta! There’s major wow-factor but this pasta comes together in under 30 minutes. Earthy, fruity sundried tomatoes lend a meaty quality to this vegetarian pasta, which is bathed in a Parmesan cream sauce. We couldn’t stop raving about each bite!

Ingredients in sun dried tomato pasta

This sun dried tomato pasta comes together in about 30 minutes, with only one ingredient to chop. That’s right, all you need to do is mince garlic! Otherwise, it’s a matter of simmering up a simple sundried tomato cream sauce and boiling a pot of pasta. Here’s what you’ll need:

  • Short pasta (we used rigatoni)
  • Butter
  • Garlic
  • Milk
  • Flour
  • Heavy cream
  • Parmesan cheese
  • Sun dried tomatoes, packed in oil
  • Spinach
  • Fresh or dried thyme
  • Salt

Got leftover sundried tomatoes? They’re great in this Sundried Tomato Pesto or tucked into a Pesto Grilled Cheese.

Sun Dried Tomato Pasta

Other types of pasta to use

This sundried tomato pasta recipe works with any type of pasta noodle, but we like it best with short cut pasta. Short cut pasta makes it easy to get perfect distribution of sundried tomatoes, spinach, and bites of chewy pasta. However, you’re welcome to make it with long noodles too! Here are a few varieties we’d recommend:

Sun Dried Tomato Pasta

Cook the pasta to al dente

The most important part of this sun dried tomato pasta recipe? Cook your pasta to al dente. Al dente means “to the bite” in Italian, and signifies to cook until it’s tender with a small white speck inside when you bite into a piece. There’s nothing worse than soft, rubbery pasta. Here are a few tips for the perfect al dente pasta:

  • Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta.
  • Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Tips for making sun dried tomato pasta

Besides cooking your pasta to al dente, here are a few things to note about this sundried tomato pasta:

  • If the pasta finishes before the sauce, drain and stir with a drizzle of olive oil. This prevents the pasta from sticking to the pan.
  • You’ll add flour as a thickener after simmering the sauce. A standard cheese or cream sauce starts with a roux, a mixture of flour and butter that thickens cheese sauces. This sauce is a little different: it does contain flour as a thickener, but you’ll add it at the end of simmering.
  • For a gluten-free version, use cornstarch and GF pasta. There are lots of great brands of gluten-free pasta these days, made from gluten-free flour or legumes like chickpeas.
Sun Dried Tomato Cream Sauce

Protein adders

This sundried tomato pasta is a delicious vegetarian pasta that’s filling and satisfying! However, if you want to add protein it’s very easy to add the following:

Leftovers and storage info

Sundried tomato pasta tastes the best the day it is made. But unlike many pasta recipes, this one tastes great as leftovers! Store leftovers for up to 3 days refrigerated. You can reheat them in a skillet on the stove, adding a splash of milk to keep the sauce creamy. Or you can simply eat it cold (it’s still good!).

More easy pasta recipes

Love a good pasta? Here are some tasty more pasta recipes that make fast and easy dinner ideas or fun pasta side dishes:

This sun dried tomato pasta recipe is…

Vegetarian. For gluten-free, use cornstarch and gluten-free pasta.

Print
Sun Dried Tomato Pasta

Sun Dried Tomato Pasta


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4

Description

This sun dried tomato pasta is creamy, cozy, and a crowd-pleasing dinner idea! This recipe is simple to make with maximum wow-factor.


Ingredients

  • 8 ounces pasta of any type (we used rigatoni)
  • 2 tablespoons salted butter
  • 4 garlic cloves, finely minced
  • 2 teaspoons fresh thyme or ½ teaspoon dried thyme
  • 1 cup milk
  • ¼ cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ cup sun dried tomatoes packed in oil (julienne-cut), drained
  • 3 to 5 cups (3 to 5 ounces) baby spinach or roughly chopped fresh spinach
  • ¾ teaspoon kosher salt
  • 1 tablespoon all-purpose flour

Instructions

  1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). When cooked, drain the pasta. If it finishes before the sauce, toss with a drizzle of olive oil to prevent sticking.
  2. Meanwhile, heat a large saute pan or saucepan over medium low heat. Melt the butter, then add the garlic and thyme and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 2 to 3 minutes until the cheese has melted and it thickens slightly. Add the sun dried tomatoes, spinach, and salt and cook 2 to 3 minutes more, until the spinach is wilted.
  3. In a small bowl, mix the flour with 2 tablespoons water. Pour it into the pan with the sauce, then stir until it thickens. Cook 2 minutes more.
  4. Add the drained pasta and stir to combine. Stir in a few grinds of fresh ground black pepper if desired. Serve immediately. Leftovers last refrigerated for up to 3 days. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Keywords: Sun dried tomato pasta, sundried tomato pasta, creamy sun dried tomato pasta

A Couple Cooks - Recipes worth repeating.

Best Vegetarian Chili

This vegetarian chili recipe is a family favorite everyone loves! It has the best flavor and is so easy to…

A Couple Cooks – Recipes worth repeating.

This vegetarian chili recipe is a family favorite everyone loves! It has the best flavor and is so easy to whip up.

Vegetarian Chili recipe

When the air gets a certain chill, there’s a recipe we make on repeat: this Vegetarian Chili! In fact, we’ve made it so often for friends and family, they always request that we make “the chili!” It’s bursting with hearty, smoky flavor, with a savory tomato base loaded with two types of beans, corn, and quinoa. The best part is that it’s beyond simple to whip up: essentially a “dump and stir” recipe! Add cornbread and you’ve got a simple, comforting meal where no one will miss the meat.

Ingredients in this vegetarian chili recipe

Why make this vegetarian chili? Well, a great vegetarian chili goes beyond bean soup. It’s hard to replicate the heartiness of that signature flavor without using meat. But this recipe uses a combination of “secret” ingredients to bring a savory, salty umami: ketchup, mustard, butter and Worcestershire sauce lend a richness and intensity to the flavor. Stirring in smoked paprika at the end adds an irresistible smokiness (it’s our secret weapon when it comes to plant-based dishes).

The recipe was originally inspired by open-fire cooking: we first made it in a pot over an open fire in our backyard! Because of that, it’s seriously easy to put together, a combination of great ingredients that bring massive flavor with little effort. Here’s what you’ll need:

  • Onion and garlic
  • Olive oil and butter
  • Quinoa
  • Beans
  • Canned fire roasted tomatoes
  • Corn
  • Ketchup
  • Mustard
  • Worcestershire sauce
  • Chili powder, oregano, garlic powder, cumin, smoked paprika, and salt
Vegetarian chili

It’s all in the tomatoes

One other flavor secret to vegetarian chili? It’s all in the tomatoes! You can make this vegetarian chili recipe with any type of canned tomato, but the best option is fire roasted tomatoes. This type of tomato is roasted over an open flame, which infuses a sweet and smoky flavor to the tomatoes. They taste better than standard canned tomato, which can taste flat and bitter.

Can’t find fire roasted tomatoes? San Marzano tomatoes can work in a pinch: this Italian type of tomato has a sweeter flavor right out of the can too. Or, simply use the best canned tomatoes you can find.

Toppings for vegetarian chili

One of the best parts of a vegetarian chili recipe is loading it up with toppings! Once you’ve whipped up a big, steaming pot on the stovetop, assemble your toppings of choice. Here are a few of our favorite options:

  • Shredded cheese: Try cheddar, Mexican blend or Monterrey Jack.
  • Sour cream: it’s required, in our opinion! For vegan, use Cashew Cream or Vegan Queso.
  • Green onion: Onion adds just the right savory flair.
  • Cilantro: Fresh cilantro adds an herby nuance.
  • Hot sauce: Try a Mexican hot sauce like Cholula.
  • Crushed tortilla chips: Add a crunch with crushed tortilla chips.
  • Roasted pepitas: Pumpkin seeds also add a salty crunch.
  • Pickled onions: Make a jar of quick pickled onions in advance; they add bright color and tangy flavor to chili.
  • Pickled peppers: Try pickled jalapeños for a kick!
Vegetarian chili

Variation: make it vegan!

Want to make this vegetarian chili into a vegan chili? Simple use vegan butter or refined coconut oil in place of the butter. Either way, these ingredients add richness and fat, which is important in making a meatless chili taste satisfying. For the topping, use Cashew Cream instead of sour cream.

Sides to serve with chili

Turn this vegetarian chili recipe into a meal by adding a few simple side dishes! Cornbread is an obvious pair with this hearty stew, but there are lots of other options and ideas. Here are some sides to serve with chili:

More chili recipes

This vegetarian chili is a family favorite that’s a delicious meatless dinner idea. Here are a few more chili recipes you might enjoy, many of them meatless:

This vegetarian chili recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Vegetarian Chili

Vegetarian Chili Recipe


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6

Description

This vegetarian chili recipe is the best: loaded with hearty flavor and good-for-you ingredients! Even better, it’s quick and easy.


Ingredients

  • 1 medium yellow onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • ⅓ cup dry quinoa
  • 1 cup water
  • 1 15-ounce can black beans, drained 
  • 1 15-ounce can kidney beans, drained
  • 2 28-ounce cans diced fire roasted tomatoes*
  • 4 tablespoons salted butter (or vegan butter)
  • 1 15-ounce can corn (or 1 ½ cups frozen corn)
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • ½ cup ketchup
  • 2 tablespoons each chili powder and dried oregano
  • 1 tablespoon each garlic powder and cumin
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon smoked paprika

Instructions

  1. Dice the onion. Mince the garlic.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.
  3. Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.

Notes

*Fire roasted tomatoes are key for the flavor here. If you can’t find them, use San Marzano tomatoes or best quality canned tomatoes. 

**This recipe is easy to cook over an open fire. If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container, but keep out the dry quinoa and add it when cooking.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Chili
  • Diet: Vegetarian

Keywords: Vegetarian chili, vegetarian chili recipe

A Couple Cooks - Recipes worth repeating.

Greek Salmon Salad

Greek salmon salad is a healthy dinner that’s full of fresh Mediterranean flavor! This easy meal is simple and satisfying.…

A Couple Cooks – Recipes worth repeating.

Greek salmon salad is a healthy dinner that’s full of fresh Mediterranean flavor! This easy meal is simple and satisfying.

Greek Salmon Salad

Looking for fun dinner ideas? This Greek salmon salad is healthy and satisfying, full of bold Mediterranean flavors! The star of the show is salmon bites, bite-sized pieces that add a pop of protein to each bite. Layer them over juicy tomatoes, cool cucumber, and feta cheese, and it’s a crowd-pleasing dinner idea that’s ideal in summer or anytime. Honestly, we’d eat this every night of the week! It’s that satisfying.

Ingredients in Greek salmon salad

This Greek salmon salad recipe is built around salmon bites, 1-inch bits of salmon that are cut into pieces before cooking. It makes them the perfect addition to salads, and what better pair than a refreshing Greek salad? Take our classic Greek salad, add a little arugula and top with the salmon bits. It makes the ideal Mediterranean diet dinner! Here’s what you’ll need:

  • 1 recipe Salmon Bites
  • Ripe tomatoes
  • Red onion
  • English cucumber
  • Baby arugula
  • Capers
  • Kalamata olives
  • Feta cheese
  • Olive oil
  • Red wine vinegar
  • Dried oregano and salt
Greek Salmon Salad

Making salmon bites

The key to Greek salmon salad is making these salmon bites! They’re quick to make in the broiler and take just 15 minutes total. Broiling salmon is one of our favorite ways to cook it because you don’t even have to wait for the time it takes to preheat the oven! Open the salmon bites recipe in a separate tab to see those ingredients. Here’s what to do:

  1. Preheat: Preheat a broiler to high.
  2. Season: Cut the salmon into 1-inch pieces, then toss them with the seasonings. Place on a foil-lined baking sheet brushed with olive oil.
  3. Broil: Broil 4 to 5 minutes until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). 
  4. Toss with Garlic Lemon Butter: Melt butter, then stir in minced garlic and lemon zest. Toss the bites with the butter and sprinkle them over each Greek salad.
Salmon Bites Recipe

Notes for making salmon Greek salad

This salmon Greek salad is very simple and comes together in 30 minutes or less! Here are a few things to keep in mind when preparing and serving this dish:

  • Use an English cucumber. English cucumbers are a long, thin variety with a sweeter flavor, imperceptible skin, and less pronounced seeds than a standard cucumber. We recommend using them in most cucumber recipes because you don’t need to peel or seed them! If you use a standard cucumber, make sure to peel and seed.
  • Use baby arugula. Baby arugula (sold in boxes or bags) has a much milder flavor than standard arugula, which is sold in a bunch. If you can’t find it, use a different leafy green like spinach or mixed greens.
  • The recipe is very forgiving, so add ingredients to taste. Want to use more tomatoes or cucumber? Feel free! Do you prefer lettuce over baby arugula? Use that instead!

Tips for buying salmon

It’s important in any salmon recipe to buy good-quality salmon. Low quality salmon can taste very fishy and have a mushy texture, or have a lot of that white stuff when it’s cooked (called albumin). Good quality salmon has a fresh flavor that’s not fishy and a tender, flaky texture. Here’s what to look for when buying salmon:

  • Opt for fresh salmon if possible. We’ve found buying salmon fresh from the fish counter usually has the best flavor. However, frozen can work too: try to find higher-quality frozen salmon and avoid those big economy-sized bags (we’ve found this type can taste very fishy).
  • Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
  • Know your types of salmon. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Of course, King salmon is incredible but it’s expensive and we wouldn’t recommend it for this recipe. Atlantic salmon is most often farmed and not available wild caught. Ask about its source at the fish counter.
Salmon Greek Salad

Make ahead notes

This Greek salmon salad is best eaten the day it is made; leftovers become rather soggy. If you want to make it in advance, here are a few tips:

  • Make the salmon bites in advance and refrigerate until serving. If desired, you can re-warm them in the broiler or on the stovetop.
  • Chop the cucumber and red onion in advance and store refrigerated; add the tomatoes, arugula and dressing directly before serving.

More salmon recipes

Greek salmon salad makes a hearty, Mediterranean diet dinner that everyone will love! Here are a few more salmon recipes that make easy dinner ideas:

This salmon salad recipe is…

Gluten-free and pescatarian.

Print
Greek Salmon Salad

Greek Salmon Salad


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

Greek salmon salad is a healthy dinner that’s full of fresh Mediterranean flavor! This easy meal is simple and satisfying.


Ingredients

  • 1 recipe Salmon Bites
  • 3 large ripe tomatoes, chopped into rough chunks
  • 1/2 large red onion, thinly sliced
  • 1 large English cucumber, cut into 1/2-inch pieces (or peeled, de-seeded and chopped for a standard cucumber)
  • 2 cups baby arugula
  • 2 tablespoons capers, drained
  • 1 cup Kalamata olives
  • 2 to 4 ounces high quality feta cheese
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • ¼ teaspoon kosher salt, plus more to taste

Instructions

  1. Prepare the Salmon Bites by completing Steps 1-3.
  2. Chop the tomatoes, red onion and cucumber as noted above. 
  3. In a large bowl, combine the tomatoes, red onion, and cucumbers with the baby arugula, capers, Kalamata olives, feta cheese crumbles (saving out a few for garnish), olive oil, red wine vinegar, dried oregano, and salt. Gently mix to combine. Taste and adjust seasonings as desired.
  4. Cook the Salmon Bites by completing Steps 4-5.
  5. To serve, divide the salad between 4 plates, then top with the salmon bites. Garnish with additional feta cheese and serve. (If making in advance, prepare the salmon bites and refrigerate. Chop the cucumber and red onion in advance and store refrigerated; add the tomatoes, arugula and dressing directly before serving.)
  • Category: Main Dish
  • Method: Broiled
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Greek salmon salad, salmon gree

A Couple Cooks - Recipes worth repeating.

Crispy Tofu

This crispy tofu recipe is the best, with crunchy sides and a tender interior! It’s easy to make on the…

A Couple Cooks – Recipes worth repeating.

This crispy tofu recipe is the best, with crunchy sides and a tender interior! It’s easy to make on the stovetop or baked.

Crispy Tofu

Over the years, we’ve become huge fans of tofu. And here’s a way to prepare it that we cannot get enough of: this crispy tofu recipe! It’s easy to make and comes out perfectly seasoned, with extra crunchy edges and a tender interior. There’s no need to even press the tofu! It’s actually pretty amazing that it can go from a tasteless blob to meaty, savory cubes in just 20 minutes.

Ingredients in this crispy tofu recipe

This crispy tofu recipe requires just 5 ingredients to make crunchy squares that are perfect for topping salads, bowl meals, and more. Tofu is soy milk that’s turned into curds and pressed into blocks. It was invented in China and is used in many Asian cuisines from Chinese to Thai. Right out of the package it’s tasteless and mushy, but cook it up properly and it tastes meaty and textured! Here’s what you need for this crispy tofu recipe:

  • Extra firm tofu: This is important! Do not make this recipe with anything other than packages labeled “extra firm tofu.” Firm tofu or silken tofu will not work here.
  • Cornstarch: Cornstarch makes for crispy edges! This ingredient is also required. If desired, you can substitute arrowroot starch.
  • Olive oil: Use olive oil for cooking the tofu in a skillet.
  • Toasted sesame oil: Toasted sesame oil is for seasoning the tofu after cooking it. Make sure it is marked “toasted” on the bottle; regular sesame oil does not have the signature sesame flavor.
  • Soy sauce or smoked soy sauce: Use smoked soy sauce (smoked shoyu) if you can find it: it adds a delightful smoky savory flavor. If desired, you can substitute tamari for gluten-free or coconut aminos.
Crispy tofu recipe

Required equipment: a non-stick skillet

This crispy tofu recipe is pan fried on the stovetop. You’ll need one special piece of equipment for this recipe: a non-stick skillet (or an alternative non-stick surface like ceramic)! This is important because the tofu will stick if you use an aluminum or cast iron skillet.

Don’t have a non-stick surface? Go to this Baked Tofu recipe instead: it’s just as tasty!

No tofu pressing required!

Here’s one of our favorite thins about this crispy tofu recipe: it without pressing it! If you’ve made tofu before, you’ll know that often recipes indicate to wrap the tofu in a towel and placing a heavy object on top for 30 minutes.

Instead, this crispy tofu recipe doesn’t require pressing at all! It’s perfect for weeknight dinners because you don’t have to waste the time waiting for it to press. Simply dry it off with a towel and you’re good to go.

Crispy tofu

How to make crispy tofu

This crispy tofu is pan fried in a skillet, which takes around 20 minutes and is quicker than the baked version. All you need is a non-stick skillet! Here’s what you’ll need to do:

  • Slice and toss with cornstarch: Slice the tofu into cubes. Dry it off with a towel, then toss it with cornstarch.
  • Cook side 1: Place the tofu in cold oil. Then bring it up to medium heat and cook 5 to 6 minutes until one side is golden brown.
  • Flip! Remove the pan from the heat to reduce spitting. Then flip the tofu with a spatula.
  • Cook side 2: Return to the heat. Cook another 5 to 6 minutes.
  • Season & cook a little more: Add toasted sesame oil and soy sauce. Cook another few minutes until the sauce is thickened.

Or, make crispy baked tofu!

If you prefer, you can make crispy baked tofu instead! Our method for baked tofu has loads of positive reviews and is easy to whip up. This is a great alternative if you don’t have a non-stick pan, or you want a method that’s less hands on.

To make crispy baked tofu, you’ll mix the tofu with cornstarch and seasonings, then bake it at 425°F for 30 to 35 minutes until crispy. Allow to cool for 5 minutes before serving.

Crispy tofu recipe

Ways to use crispy tofu

Crispy tofu makes a meal! This component works with just about anything: add a grain or veggie and it’s dinner. You can also use it as a vegan or vegetarian protein to add to salads, tacos, and more. Here are a few ways to use crispy tofu:

Storage and leftovers

This crispy tofu recipe saves very well! Though the tofu tastes best the day of making, it actually holds up well in the refrigerator for 3 to 4 days. It’s great for making ahead for lunches and dinners throughout the week.

More tofu recipes

Our tofu recipes are some of our favorites on this website! The baked tofu and pan fried tofu are standbys, and we’re glad to have this crispy tofu as part of our repertoire. Here are a few more favorite ways to make tofu:

This crispy tofu recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Crispy Tofu

Crispy Tofu (in 20 Minutes!)


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

This crispy tofu recipe is the best, with crunchy sides and a tender interior! It’s easy to make on the stovetop or baked. For the baked variation, go to Baked Tofu.


Ingredients

  • 14-ounces firm or extra firm tofu
  • Kosher salt
  • 3 tablespoons cornstarch (or arrowroot starch)
  • 2 tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons smoked soy sauce or soy sauce (or tamari for gluten-free)

Instructions

  1. Cut the tofu into 1-inch cubes and pat it dry with a clean towel. Add the tofu cubes to a bowl and sprinkle with 2 pinches kosher salt. Sprinkle with the cornstarch, turning the cubes with a spatula, until evenly coated.
  2. Add the olive oil to a large, cold non-stick skillet* (this is important; it only works with non-stick surface!). Add the tofu cubes in a single layer.
  3. Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
  4. Briefly remove the pan from the heat to reduce spitting. Flip the tofu with a spatula. Return the heat to medium-high and cook additional 5 to 6 minutes until browned.
  5. Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting). Return to low heat and cook, turning often, until darkened and sauce has thickened, about 2 minutes. Taste and if desired, add a few pinches salt. Serve immediately or refrigerate for up to 3 to 4 days. Perfect for adding to salads, bowl meals, and more. 

Notes

*If you don’t have a non-stick skillet, make this Baked Tofu recipe instead.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Keywords: Crispy tofu, crispy tofu recipe

A Couple Cooks - Recipes worth repeating.

Pesto Chicken

This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with…

A Couple Cooks – Recipes worth repeating.

This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with the juicy chicken.

Pesto Chicken

Got pesto? Here’s a great way to use it to make an impressive dinner recipe: Pesto Chicken! Combine basil pesto with a bit of cream and it makes a stunning fresh sauce for juicy chicken breasts! It’s a quick trick that makes an everyday dinner into something special, perfect for entertaining or just an easy weeknight meal. This one is very popular in our house: especially when we have guests!

Ingredients in this pesto chicken recipe

Pesto chicken in perfect for when you have access to fresh basil and can make a big batch of basil pesto! The flavor of homemade pesto far outshines the jarred variety you can find at the store. It also has a brighter green color! However, if you want to make pesto chicken with purchased pesto that works too (see our tips below).

  • Boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
  • Garlic powder, onion powder, and kosher salt
  • Salted butter
  • Olive oil
  • Basil pesto
  • Heavy cream
Basil Pesto Recipe

For the pesto: homemade vs storebought

Pesto chicken tastes and looks best with homemade basil pesto. Of course, this isn’t always possible to have fresh basil on hand and time to make pesto homemade. If you’re using the jarred variety, keep this in mind: the flavor and quality of jarred pesto varies greatly between brands. 

  • Homemade pesto has the best flavor and bright green color. Make a batch of Basil Pesto if you can. Or try Arugula Pesto or Kale Pesto, which have a slightly spicier flavor.
  • Purchased pesto brands vary greatly in flavor (a spritz of lemon juice can help). Each different brand has a different salt and acid level, and some taste very bitter and acidic, which can overwhelm a dish. Adding a spritz of fresh lemon juice can help to improve the flavor.
  • Or, try refrigerated fresh pesto (in the produce section). This type of pesto tends to have better flavor than pesto in jars.
Pesto chicken recipe

How and why to butterfly chicken

Chicken breasts are often very thick, making them tricky to cook evenly because the thin part finishes before the thick part cooks through. The trick? Butterfly your chicken before cooking it! Slicing the chicken breast in half horizontally makes thinner pieces which cook more evenly. They’re also easier to eat and are better seasoned.

You can buy a chicken breast already butterflied, which may be marked on the package (or it may be labeled as “cutlets”). Or if you buy regular chicken breasts, you can butterfly it yourself. Here’s how to butterfly a chicken breast:

  • Place your hand over the top of the chicken breast.
  • Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!).
  • Unfold the chicken breast like a book, then for cutlets, cut along the fold to separate the two halves (each half is a cutlet).

Buy organic chicken if possible

How to find the best meat for this pesto chicken recipe? The best chicken to buy is organic. Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.

Buying organic chicken makes sure that it is the highest quality meat that was raised sustainably, and it is also free of chemicals and additives so it’s the healthiest option for eating. It also tastes better!

Pesto chicken

Ways to serve it

How to make pesto chicken into a meal? Add an easy side dish or two to turn it into dinner! Here are a few ideas:

More recipes with pesto

When you’ve got pesto, there are so many ways to use it! Here are some of our favorite recipes with pesto:

This pesto chicken recipe is…

Gluten-free.

Print
Pesto Chicken

Pesto Chicken


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4

Description

This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with the juicy chicken.


Ingredients

  • 2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 2 tablespoons basil pesto
  • 2 tablespoons heavy cream

Instructions

  1. Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied). Sprinkle the chicken on both sides with the salt, garlic powder, and onion powder.
  2. Add the butter and olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned on both sides, about 4 minutes per side. When the internal temperature is 165°F or the center is no longer pink, remove to a plate and rest for 3 minutes.
  3. Meanwhile, in a medium bowl, stir together the basil pesto and cream with a pinch of kosher salt. When the chicken has rested, gently toss the chicken breasts in the sauce and serve immediately with a drizzle of the sauce over the chicken. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Dinner
  • Diet: Gluten Free

Keywords: Pesto chicken, pesto chicken recipe

A Couple Cooks - Recipes worth repeating.