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Chicken Spaghetti

This creamy Chicken Spaghetti recipe is made with a cheesy, luscious, cream sauce and baked to perfection. A pasta lover’s dream!

The post Chicken Spaghetti appeared first on Budget Bytes.

Let me start by saying my husband requested that I make this recipe over my usual chicken pasta recipe that I’ve been making for 10 years!! I was appalled. But honestly I can’t even blame him. This creamy Chicken Spaghetti recipe is a pasta lover’s dream. Tender chicken breast and spaghetti pasta are coated with a luscious cream sauce, then baked to perfection with extra cheese on top! And this casserole is made with simple pantry and refrigerated ingredients. I don’t know about you but I always seem to have a box of spaghetti noodles hanging out in my cabinet. If you do need to make a quick store run, make sure you grab two of whatever item you need, because trust me you’ll want to add this one to your weekly dinner rotation!

Side close up view of chicken spaghetti in a casserole dish with a wooden spoon lifting some out.

What Is Chicken Spaghetti?

When you read the words “Chicken Spaghetti” I’m sure you were thinking how on earth do those two foods go together? Well friend, let me ease your mind. This is not the traditional spaghetti sauce recipe that you’re probably familiar with. Chicken spaghetti is made with a creamy, cheesy, super flavorful cream sauce that coats tender chicken and spaghetti noodles. Tangy Rotel tomatoes are also added to give it an extra pop of flavor and to balance the creaminess of the dish. The mixture is then placed in a casserole dish and baked until it’s gooey and bubbly around the sides. Great, now I’m sitting here drooling just thinking about it again!

Ingredients For Chicken Spaghetti

Whenever it’s possible I like to keep things pretty simple, so you may already have everything you need to make this chicken spaghetti recipe. Here’s a list of ingredients you’ll need:

  • Chicken: I opted for two boneless skinless chicken breasts. But if your budget is tight, you can certainly use boneless skinless chicken thighs instead.
  • Aromatics: Onion and garlic are sautéed in butter to give the casserole a wonderful base layer of flavor.
  • Butter & Flour: Butter is used to sauté the onion and garlic. All-purpose flour then mixes with the butter to create a simple roux, which thickens the creamy sauce.
  • Chicken Broth: Chicken broth combines with the roux to create a rich and thick sauce. And we always recommend using a good quality chicken broth because it adds a lot of flavor to your dish. We use Better than Bouillon to make our broth.
  • Seasoning: A simple mix of Italian seasoning, salt, and pepper is all you’ll need!
  • Cheddar & Mozzarella Cheese: A combination of cheddar cheese and mozzarella cheese adds depth of flavor to the casserole and makes it extra rich and cheesy! And yes I do recommend using both types of cheeses. We first tested this recipe using just cheddar cheese, but adding some mozzarella cheese with it really boosted the level of flavor!
  • Heavy Cream: Heavy cream adds even more richness to the dish and gives the sauce a wonderful creamy texture.
  • Rotel: A can of Rotel tomatoes with green chiles adds a LOT of flavor to the cream sauce and makes this chicken casserole absolutely delish! So don’t skip it!

Serving Suggestions

Serve this chicken casserole with some crusty bread or try our Homemade Garlic Bread. It would also pair well with a simple side salad to keep dinner simple and easy. With that being said, me and my family totally enjoyed this dish by itself…no extra sides needed for us!😉

Side view of Chicken Spaghetti plated with a forklifting some out
Overhead view of chicken spaghetti in a white casserole dish with a wooden spoon placed inside.
Print

Chicken Spaghetti

This creamy Chicken Spaghetti recipe is made with a cheesy, luscious, cream sauce and baked to perfection. A pasta lover’s dream!
Course Dinner
Cuisine American
Total Cost $11.81 recipe / $1.96 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 572kcal

Ingredients

  • 2 boneless, skinless chicken breasts (about 1.5 lb total) $4.70
  • 1 Tbsp olive oil $0.12
  • 1/2 Tbsp salt (for the pasta water) $0.04
  • 8 oz spaghetti $0.62
  • 1/4 cup salted butter $0.52
  • 1 onion, diced $0.32
  • 2 cloves garlic, minced $0.16
  • 1/4 cup all-purpose flour $0.06
  • 2 cups chicken broth $0.34
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 tsp Italian seasoning $0.05
  • 1 cup shredded cheddar cheese, divided $1.24
  • 1 cup shredded mozzarella cheese, divided $1.24
  • 1 cup heavy cream $1.36
  • 1 10oz. can diced tomatoes with green chiles, drained (Rotel) $1.00

Instructions

  • Preheat the oven to 375°F. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Heat a large deep skillet over medium heat and add the olive oil. Add the four chicken cutlets to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean cutting board, and allow it to rest.
  • While the chicken is cooking, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water then add the spaghetti pasta and boil until the pasta is tender (or al dente). Drain the pasta in a colander.
  • While the pasta is cooking, start making the sauce. In the same skillet that the chicken was cooked in, heat the butter over medium-high heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes or until onion is translucent.
  • Sprinkle the flour into the skillet and stir with the onion and garlic. Cook for 2-3 minutes, stirring occasionally, until flour starts to turn golden brown.
  • Slowly pour the chicken broth into the skillet and stir to fully dissolve the flour from the bottom of the skillet. The flour will start to thicken the sauce when it returns to a simmer. Add 1/2 tsp of salt, black pepper, Italian seasoning, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and the heavy cream to the skillet. Stir until the cheese is melted and the sauce is smooth.
  • After the chicken breasts have rested, chop them into smaller ½ inch pieces.
  • Turn the heat off the skillet and add the drained diced tomatoes with green chiles, the chopped chicken, and the cooked spaghetti to the pan. Mix until combined.
  • Add the chicken spaghetti mixture to a 9×13” casserole dish. Top with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese.
  • Bake the casserole in the preheated oven for 25 minutes or until bubbly around the edges and cheese is melted.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 572kcal | Carbohydrates: 37g | Protein: 24g | Fat: 37g | Sodium: 843mg | Fiber: 2g
Overhead view of chicken spaghetti in a white casserole dish with a wooden spoon placed inside.

How to Make Chicken Spaghetti – Step by Step Photos

Seared chicken breasts in a skillet.

Preheat the oven to 375°F. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Here is a great tutorial on How to Cut Chicken Breasts Into Cutlets by Serious Eats. Heat a large deep skillet over medium heat and add 1 Tbsp olive oil. Add the four chicken cutlets to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean cutting board, and allow it to rest.

Cooked spaghetti noodles in a pot.

While the chicken is cooking, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water, then add 8 oz. of spaghetti pasta, and boil until the pasta is tender (or al dente). Drain the pasta in a colander.

Onion and garlic sauteed in butter

While the pasta is cooking, start making the sauce. In the same skillet that the chicken was cooked in, heat 1/4 cup salted butter over medium-high heat. Add 1 diced onion and 2 minced garlic cloves. Sauté for 3-4 minutes or until onion is translucent.

Chicken broth being added to sauteed onions, garlic and cooked flour.

Sprinkle 1/4 cup of flour into the skillet and stir with the onion and garlic. Cook for 2-3 minutes, stirring occasionally, until flour starts to turn golden brown. Slowly pour 2 cups of chicken broth into the skillet and stir to fully dissolve the flour from the bottom of the skillet. The flour will start to thicken the sauce when it returns to a simmer.

Heavy cream, cheese, salt and pepper added to skillet.

Add 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and 1 cup of heavy cream to the skillet. Stir until the cheese is melted and the sauce is smooth.

Chicken breasts chopped on a cutting board.

Now chop the cooked chicken breasts into smaller ½ inch pieces.

Cooked spaghetti, chopped chicken breasts, and rotel being added to skillet.

Turn the heat off the skillet and add 1 can of drained diced tomatoes with green chiles, the chopped chicken, and the cooked spaghetti to the pan. Mix until combined.

Chicken spaghetti mixture added to a white baking dish with the remainder of the cheese sprinkled on top.

Add the chicken spaghetti mixture to a 9×13” casserole dish. Top with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese.

Overhead view of cooked chicken spaghetti in a casserole dish.

Bake the casserole in the preheated oven for 25 minutes or until bubbly around the edges and the cheese is melted on top.

Overhead view of chicken spaghetti in a white casserole dish with a wooden spoon placed inside.

This Chicken Spaghetti casserole is so creamy and delicious, it’ll soon become one of your favorite recipes! Enjoy!

Side view of Chicken Spaghetti plated with a forklifting some out.

The post Chicken Spaghetti appeared first on Budget Bytes.


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Salted Butter Chocolate Sauce

When it comes to baking and desserts, one doesn’t necessarily think of salt as a flavor. But more and more, I keep considering, and reconsidering, the role that salt plays in just about everything I bake. And because I keep both salted and unsalted butter on hand – I can’t imagine my morning toast without a little salted butter spread over the top – I’ll…

salted butter chocolate sauce recipe

When it comes to baking and desserts, one doesn’t necessarily think of salt as a flavor. But more and more, I keep considering, and reconsidering, the role that salt plays in just about everything I bake. And because I keep both salted and unsalted butter on hand – I can’t imagine my morning toast without a little salted butter spread over the top – I’ll sometimes reach for the salted variety when tackling a baking project or making dessert.

salted butter chocolate sauce

I wasn’t the first person to put salt on dessert; people from various cultures have been sprinkling salt on fresh fruit for ages. And many pastry chefs, as well as some big chocolate companies, have gotten in on the “salt in chocolate” act as well.

fleur de sel chocolate

But I’ve gotten so used to sprinkling it on sweets that sometimes if I’m having my last course in a restaurant and I think the dessert needs a little perking up, you’ll find me looking around the table for a little bowl of flaky sea salt. Salt is so important to me that I’ll sometimes carry a little wooden box of fleur de sel, which when I’d bring out in restaurants, my co-diners would give me a look as if I was being pretentious. (Then – of course – they’d ask if they could have a pinch too.)

Continue Reading Salted Butter Chocolate Sauce...

Peach Baked Oatmeal

Crispy and caramelized on the outside and velvety on the inside, this easy breakfast dish will become a morning favorite.

The post Peach Baked Oatmeal appeared first on Budget Bytes.

I know this recipe for buttery Peach Baked Oatmeal is awesome because everyone in the studio got quiet when they were eating it, a rare moment with our lively group! Crispy and caramelized on the outside and velvety on the inside, this easy breakfast dish will become a morning favorite. Did I mention this baked oatmeal comes in at a little over a dollar per serving?? You’ve got to make this recipe!

Overhead shot of Peach Baked Oatmeal in a white baking dish.

What is Baked Oatmeal?

Baked oatmeal is exactly what it sounds like. It’s oats mixed with a liquid, a binder (like eggs), a sweetener, a fat (like butter), and other ingredients to add flavor and texture, like fruit, nuts, and spices. The oatmeal absorbs all of the flavors that were mixed into it so it blossoms when you taste it. My recipe is less custardy than our website’s other baked oatmeal recipes. It has more of a bite, like pasta. That’s because I use less liquid, so the oats retain their shape and get these crispy golden edges… OMG, I have to stop writing about it cause I’m going to end up in my kitchen making baked oatmeal at 10 o’clock at night like a crazy person. Just trust. It’s fantastic.

Ingredients For Baked Oatmeal

The best thing about baked oatmeal is that it’s endlessly customizable. You can use any fruit, nuts, or spices you like. This is what you’ll need to make my favorite combination:

  • Oatmeal– Skip the instant oats which turn to mush in a heartbeat and stick to old-fashioned, which will give you a better texture. While you can bake steel-cut oats, the liquid-to-oats ratio is different, and I haven’t tested that, so I can’t give you any direction.
  • Peaches– Canned in their own juices is my go-to, as I use the juices in the recipe. If using fresh or frozen, you’ll need to add a cup of water to the mix. You can substitute peaches with apples, pears, or bananas, also adding a cup of water to the mix.
  • Butter– because you can’t get those crispy edges without it and those crispy edges are EVERYTHING. Substitute with vegan butter if you’re dairy-free.
  • Cream– helps create a velvety texture. You can use whole milk as well, though I’d add an additional tablespoon of butter. Use coconut cream if you want to skip the dairy. Just make sure it’s full fat. You need it.
  • Eggs– will help bind the oatmeal. If you want to skip the eggs you can try using 2 ripe bananas as a binder.
  • Brown Sugar– mixes with the butter to develop deep caramel notes. You can substitute it with your preferred sweetener.
  • Cinnamon and Vanilla– season and scent the oatmeal. They also pair exquisitely with peaches and help elevate the fruit’s flavors.
Overhead shot of a portion of Peach Baked Oatmeal being lifted out of a white baking dish.

Tips For The Best Baked Oatmeal

  1. Use old-fashioned oats instead of quick oats. Old-fashioned oats will give your baked oatmeal a chewier texture.
  2. Don’t overmix the batter. Overmixing will make your baked oatmeal tough. Fold the ingredients in and mix until they are barely combined.
  3. Bake the oatmeal until it’s cooked through. Underbaked oatmeal will be mushy. You want the oatmeal to have a slight bite.

Baked Oatmeal Toppings

If you’re looking to add a little extra oomph to your Peach Baked Oatmeal, it pairs beautifully with our Homemade Whipped Cream. You can also top it with Strawberry Syrup, Blueberry Sauce, or our Lemon Curd. Or you can go wild and use all four! ( Editor’s Note: I know it seems like too much sugar, Beth- but think of how amazing it would be to start your day with such decadence! Don’t fight it. )

Storing and Reheating Leftovers

Cool leftovers completely before storing them so the oatmeal doesn’t get soggy. Store baked oatmeal in an airtight container. It will keep in the refrigerator for up to three days and in the freezer for three months. To reheat, microwave it for a few minutes until steaming.

Overhead shot of Peach Baked Oatmeal in a white bowl with cream in it.
Overhead shot of Peach Baked Oatmeal in a white baking dish.
Print

Peach Baked Oatmeal

Crispy and caramelized on the outside and velvety on the inside, this easy and budget-friendly breakfast dish will become a morning favorite.
Course Breakfast
Cuisine American
Total Cost ($6.30 recipe / $1.05 serving)
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 508kcal

Ingredients

  • 2 15oz. cans sliced peaches in their juices $3.18
  • 1/2 cup brown sugar, divided $0.24
  • 8 Tbsp salted butter, divided $1.12
  • 1/2 tsp vanilla, divided $0.25
  • 1/2 tsp cinnamon, divided $0.05
  • 1 pinch salt $0.01
  • 3 cups oats (old-fashioned or rolled) $0.54
  • 1/2 cup heavy cream $0.69
  • 2 large eggs, beaten $0.22

Instructions

  • Set an oven rack in the middle of your oven and preheat it to 375°F. Drain the cans of peaches, reserving the juices. Add the drained peaches to a 13×9 inch baking dish, reserving six slices for garnish. Add 1/4cup brown sugar to the peaches. Dice 4 tablespoons of butter and sprinkle over the peaches. Finish with 1/4 teaspoon of vanilla. Mix thoroughly.
  • Add the old-fashioned or rolled oats to a large bowl. Add 1/4teaspoon cinnamon and the remaining 1/4cup brown sugar and mix well.
  • Mix 1 cup of peach juices with the cream and the remaining 1/4 teaspoon of vanilla. Add the beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.
  • Dollop the oats over the peaches. Dice the remaining 4 tablespoons of butter and sprinkle over the top. Garnish with peach slices.
  • Bake until it is golden brown and crispy, about 45 minutes. Cool for 15 minutes. Enjoy as is or serve with a little cream!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 508kcal | Carbohydrates: 61g | Protein: 9g | Fat: 27g | Sodium: 179mg | Fiber: 6g
Overhead shot of Peach Baked Oatmeal in a white bowl with cream in it with a spoon lifting a portion out of it.

How to Make Peach baked Oatmeal – Step by Step Photos

Set a rack in the middle of your oven and preheat it to 375°F. Drain the 2 (15oz) cans of peaches, reserving the juices. Add the drained peaches to a 13 x 9 baking dish, reserving six slices for garnish. Add 1/4 cup brown sugar to the peaches. Dice 1/2 stick of butter and sprinkle it over the peaches. Finish with 1/4 teaspoon of vanilla.

Add 3 cups of old-fashioned or rolled oats to a large bowl. Add 1/4 teaspoon cinnamon and the remaining 1/4 cup brown sugar and mix well.

Mix 1 cup of peach juice with the 1/2 cup of heavy cream and the remaining 1/4 teaspoon of vanilla. Add the 2 beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.

Overhead shot of raw Peach Baked Oatmeal in a white baking dish.

Dollop the oats over the peaches. Dice the remaining 4 tablespoons of butter and sprinkle over the top. Garnish with peach slices.

Overhead shot of Peach Baked Oatmeal in a white baking dish.

Bake until it is golden brown and crispy, about 45 minutes. Cool for 15 minutes before serving! (If you can wait for that long. I’ve yet to accomplish this feat. But I don’t mind eating peach-flavored lava. You do you.) I like to serve it with a little cream in a bowl that I refill over and over and over again. Enjoy!

Side shot of Peach Baked Oatmeal in a white bowl with cream being poured into it.

More Baked Oatmeal Recipes

The post Peach Baked Oatmeal appeared first on Budget Bytes.

Beef And Tomato Rice Bowl

This budget-friendly, easy Beef Tomato Rice Bowl is lip-smackingly good, endlessly adaptable, and perfect for a quick weeknight dinner!

The post Beef And Tomato Rice Bowl appeared first on Budget Bytes.

This budget-friendly, easy Beef and Tomato Rice Bowl is lip-smackingly good, endlessly adaptable, and perfect for a quick weeknight dinner! What’s not to love about buttery rice, unctuous ground beef, tangy tomatoes, and earthy garbanzo beans? Ready in thirty, I bet you have everything you need to make this incredibly tasty and super-filling meal in your pantry right now!

Overhead shot of Beef and Tomato Rice Bowl with fork in it.

Ingredients For Beef And Tomato Rice Bowl

What I love the most about this Beef and Tomato Rice Bowl recipe is how ridiculously versatile it is. But before we get into variations, let’s go over the ingredients you’re going to need:

  • Ground Beef – adds flavor and bulk to the mixture. You can substitute ground beef with plant-based ground beef or minced mushrooms.
  • Onion and Garlic – these aromatics help build depth and add flavor. Use 1 tablespoon of onion powder or 3 tablespoons of dried onion flakes as a substitute for the fresh onion. To substitute the fresh garlic, use a 1/2 teaspoon of granulated garlic.
  • Diced Tomatoes – add acidity that helps cut through the fattiness of the beef and increases the bulk. You can substitute the diced tomatoes with equal parts fresh tomatoes, crushed tomatoes, or tomato sauce. However, depending on your substitution, the texture of the beef mixture will change.
  • Chickpeas – add earthiness and increase bulk. Substitute with your favorite canned bean, just make sure they are drained. If you want to use dry beans, you will need to rehydrate them first and cook through.
  • Oregano, Cumin, and Red Pepper Flakes – all add flavor. Substitute with 3/4 teaspoon of your favorite spice blend.
  • Rice – We used Jasmine rice, but feel free to use whatever rice you have on hand. You can also serve the beef mixture over cauliflower rice, mashed potatoes, or over a bed of wilted greens.

Variations

  1. For a vegan version of this dish, use your favorite plant-based ground beef alternative and substitute the chicken broth with veggie broth. Use soy sauce instead of Worcestershire sauce.
  2. To add bulk and increase servings, consider adding diced carrots or potatoes, chopped spinach or kale, or sliced mushrooms or zucchini to the beef mixture.
  3. Skip the rice and serve the beef mixture over Riced Cauliflower, Mashed Potatoes, or Roasted Vegetables.
  4. Serve the dish with some of your favorite toppings like shredded cheddar cheese, a dollop of sour cream, or a side of sliced avocado.

How To Store Leftovers

You can store Beef and Tomato Rice Bowl leftovers in an air-tight container for up to four days in the fridge. They will keep up to four months in the freezer. If freezing, cover the surface with plastic wrap or parchment before sealing the container, which prevents freezer burn. If meal prepping, refrigerating, or freezing, add the beef mixture to the container first and then top it with the rice. This will prevent the rice from absorbing all of the sauce. You can reheat leftovers in a microwave. Cook in 30-second increments until the beef mixture is steaming.

Side shot of Beef and Tomato Rice Bowl.
Overhead shot of Beef and Tomato Rice Bowl with fork in it.
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Beef and Tomato Rice Bowl

This budget-friendly, easy Beef Tomato Rice Bowl is lip-smackingly good, endlessly adaptable, and perfect for a quick weeknight dinner!
Course Dinner, Lunch
Cuisine American
Total Cost ($7.78 recipe / $1.95 serving)
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 bowls
Calories

Ingredients

  • 2 Tbsp cooking oil $0.08
  • 1/2 lb ground beef $4.00
  • 1 3/4 tsp salt, divided $0.05
  • 1 yellow onion, diced $0.42
  • 2 cloves garlic, minced $0.10
  • 1/2 tsp oregano $0.05
  • 1/4 tsp ground cumin $0.03
  • 1 tsp Worcestershire sauce $0.03
  • 1 can diced tomatoes, 15 oz $1.00
  • 1/2 cup chicken broth $0.08
  • 1 can chickpeas, 15 oz, drained $0.79
  • 2 cups rice $0.85
  • 3 cups water $0.00
  • 2 Tbsp salted butter $0.28
  • 1 pinch red pepper flakes $0.02

Instructions

  • Set a deep stainless steel skillet over medium-high heat and add the cooking oil. Once the oil has warmed, add the ground beef and sprinkle it with a 1/2 teaspoon salt. Once the beef has browned, remove it from the pan and set aside. Keep about 2 tablespoons of rendered fat in the pan.
  • Add the diced onion to the pan and cook until translucent, about 2 minutes. Add the minced garlic to the pan and cook until fragrant, about 1 minute.
  • Add the beef back to the pan with oregano, ground cumin, and Worcestershire sauce. Top the meat with the diced tomatoes and their juices. Stir to combine.
  • Add the chicken broth and drained chickpeas to the beef mixture. Sprinkle with 1/4 teaspoon salt and stir to combine. Cover the pan and cook until the chickpeas soften, about 20 minutes.
  • While the beef mixture cooks, add the rice to a rice cooker, alonf with the water, salted butter, and remaining 1 teaspoon of salt.
  • When the beef and tomato mixture finishes cooking, sprinkle with red pepper flakes. Divide the rice into four bowls and top with the beef mixture.

See how we calculate recipe costs here.

Overhead shot of Beef and Tomato Rice Bowl with fork in it.

How to Make Beef and Tomato Rice Bowl – Step by Step Photos

Overhead shot of ground beef browning in silver sauté pan.
Set a deep stainless steel skillet over medium-high heat and add 2 tablespoons of cooking oil. Once the oil has warmed, add the 1/2 pound of ground beef and sprinkle it with a 1/2 teaspoon salt. As the beef browns, use a wooden spoon to break up large chunks into smaller pieces. Once the beef has browned, remove it from the pan and set aside. Keep about 2 tablespoons of rendered fat in the pan.
Overhead shot of onions cooking in ground beef fat in silver sauté pan.

Add the diced onion to the pan and cook until translucent, about 2 minutes. Next, add the 2 minced cloves of garlic to the pan and cook until fragrant, about 1 minute.

Overhead shot of beef and tomatoes added to onions in silver sauté pan.

Add the beef back to the pan along with 1/2 teaspoon of oregano, 1/4 teaspoon of ground cumin, and 1 teaspoon of Worcestershire sauce. Then top the meat with one 15-ounce can of diced tomatoes and their juices. Stir to combine.

Overhead shot of garbanzo beans added to ground beef mixture in sauté pan.

Add 1/2 cup of chicken broth and one 15-ounce can of drained chickpeas to the beef mixture. Then sprinkle with 1/4 teaspoon salt and stir to combine. Cover the pan and cook until the chickpeas have softened, about 20 minutes.

Overhead shot of cooked rice in a rice maker.

While the beef mixture cooks, add 2 cups of rice to a rice cooker, along with 3 cups of water, 2 tablespoons of salted butter, and 1 teaspoon of salt. Cover and cook. If you don’t own a rice cooker, check out our blog post on How To Cook Rice.

Overhead shot of hand sprinkling red pepper flakes into finished ground beef, tomato, and garbanzo bean mixture.

When the beef and tomato mixture is finished cooking, sprinkle with a pinch of red pepper flakes, or more to taste. Then, divide the rice into four bowls and top with the beef mixture. Finally, sit back and enjoy this hearty meal you’ve made with very minimal effort!

More Easy Rice Bowls

The post Beef And Tomato Rice Bowl appeared first on Budget Bytes.

Creamy Chicken And Orzo Skillet

When you think you don’t have time to cook, try this easy and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in one pan!

The post Creamy Chicken And Orzo Skillet appeared first on Budget Bytes.

When you’re having one of those days when you think you don’t have time to cook anything, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! It’s hearty, rich, comforting, and a perfect dinner for when you want to do anything but spend time in the kitchen. Bonus: it cooks in one pan! Can you ask for anything more?

Overhead shot of Creamy Chicken and Orzo in a silver skillet.

What is Orzo?

Orzo is a tiny football-shaped pasta that looks like rice but cooks much faster. Like rice, it soaks up all the water it’s cooked in, so you don’t have to worry about draining. That makes it an excellent choice for a speedy one-pan meal.

What You’ll Need

You are just a few spices and a handful of ingredients away from an incredible dinner! Here’s what you’ll need to make this Creamy Chicken And Orzo Skillet.

  • Seasoning Blend– We’re making our own with paprika, oregano, thyme, garlic powder, onion powder, and pepper. In a pinch, you can also use a heaping tablespoon of your favorite seasoning blend, though you should steer clear of anything super salty.
  • Boneless Chicken Thighs– These cook much faster than bone-in chicken thighs and their juices help flavor the orzo.
  • Yellow Onion– Adds depth and a subtle sweetness to the dish.
  • Garlic– Also adds depth and lends a slight nuttiness when cooked.
  • Orzo– This pasta cooks quickly and adds bulk. If you don’t have access to orzo, substitute it with a quick-cooking pasta like ditalini or pearl couscous. You can also use rice, but you’ll have to adjust the cooking time so it has enough time to cook.
  • Vegetable Broth– You need a liquid to cook the orzo and this broth does the trick without overpowering the dish. You can substitute it with water or chicken broth.
  • Cream– Creates a velvety, creamy sauce.
  • Butter– Helps pull the sauce together.
  • Parmesan– Adds depth and a touch of saltiness to the sauce. It also helps give it texture.

What Can You Serve With Creamy Chicken And Orzo?

This creamy Chicken and Orzo Skillet pairs well with a fresh side salad or roasted veggies. Some great options include:

How To Store Leftovers

The orzo will absorb much of the creamy sauce it’s cooked in, but the leftovers are still tasty. Store in the fridge for 3 to 4 days in an airtight container. However, do this within two hours of cooking the dish. Chicken left at room temperature any longer than that can contain enough harmful bacteria to give you food poisoning. You can also freeze leftovers for up to 2 months in an airtight container. Thaw in the fridge overnight and reheat on a stovetop or in the microwave until the chicken is steaming.

Close up shot of Creamy Chicken And Orzo.
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Creamy Chicken And Orzo Skillet

When you think you don't have time to cook, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in onepan!
Course Dinner
Cuisine American
Total Cost ($7.18 recipe / $1.80 serving)
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 779kcal

Ingredients

  • 1 tsp paprika $0.10
  • 1 tsp dried oregano $0.10
  • 1 tsp dried thyme $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1.25 lbs boneless chicken thighs (4-5 thighs) $4.23
  • 2 Tbsp cooking oil $0.08
  • 1 yellow onion, diced $0.32
  • 2 cloves garlic, minced $0.11
  • 1 1/2 cups orzo $0.32
  • 1 1/2 cups vegetable broth $0.23
  • 1/2 cup heavy cream $0.71
  • 2 Tbsp salted butter $0.30
  • 1/4 cup parmesan $0.44

Instructions

  • Add the paprika, dried oregano, dried thyme, garlic powder, onion powder, salt, and pepper to a small bowl. Mix until combined.
  • Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
  • Heat a large deep skillet over medium and add the cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan.
  • Turn the heat down to low, and add the onion and garlic. Saute until the onions are translucent, about 3 minutes.
  • Add the orzo and chicken broth to the skillet and stir well to help dissolve the crispy browned bits from the bottom of the pan. Return the chicken to the pan and nestle it down into the orzo.
  • Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed.
  • After about 15 minutes, the orzo should be tender and most of the broth absorbed, but there will still be a little sauce in the skillet. Remove the chicken from the skillet.
  • Add the cream and the butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.
  • Add the Parmesan and stir to combine.
  • Finally, return the chicken to the skillet. If desired, garnish with parsley.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 779kcal | Carbohydrates: 49g | Protein: 34g | Fat: 50g | Sodium: 911mg | Fiber: 3g

How to Make Creamy Chicken And Orzo Skillet – Step by Step Photos

Add 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a small bowl. Mix until combined.

Blot the 1.25 pounds of chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.

Heat a large deep skillet over medium. Once hot, add 2 tablespoons of cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan and place it on a clean plate. The chicken will finish cooking when simmered with the orzo.

Turn the heat down to low and add the diced onion and 2 cloves of minced garlic to the skillet. Saute until the onions are translucent, about 3 minutes.

Add the 1/2 cup orzo and the 1 1/2 cups of chicken broth to the skillet and stir well to help dissolve the crispy browned bits from the bottom of the pan. Then return the chicken to the pan and nestle it down into the orzo.

Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed. If at any point it stops simmering, increase the heat slightly until it starts to simmer again.

After about 15 minutes, the orzo should be tender and most of the broth absorbed, but there will still be a little sauce in the skillet. Remove the chicken from the skillet.

Then add the 1/2 cup of cream and the 2 tablespoons of butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.

Next, add the 1/4 cup parmesan and stir to combine.

Finally, return the chicken to the skillet. If you’d like, garnish with chopped Italian parsley and serve. Pair with a side salad or roasted veggies for an incredibly filling meal! Wasn’t that easy?

The post Creamy Chicken And Orzo Skillet appeared first on Budget Bytes.

Blistered Green Bean Rice Bowl

This easy and tasty blistered green bean rice bowl with spicy chili crisp and saucy soft-boiled egg is the perfect meal for a hectic week.

The post Blistered Green Bean Rice Bowl appeared first on Budget Bytes.

This easy and tasty blistered green bean rice bowl with spicy chili crisp and saucy soft-boiled egg is the perfect meal for a hectic week. It comes together effortlessly in about thirty minutes and it’s an absolute breeze to meal prep. Plus the combination of blistered green beans and smoky chili crisp is so good, you’ll end up craving it!

What You’ll Need

The beauty of this blistered green bean rice bowl recipe is that you can substitute any ingredient with what you have on hand. You’re literally a half hour away from what’s sure to become one of your favorite weeknight meals!

  • Chili Crisp– this oil-based Chinese condiment is brimming with spicy and crunchy ingredients like fried garlic, scallions, Sichuan peppercorns, and chiles. A few teaspoons add texture and smoky heat, but more importantly, make the blandest ingredients lip-smackingly good. Substitute it with your favorite hot sauce.
  • Rice – Any kind of rice will do, just make sure to adjust the liquid ratio and cook time. You can substitute the rice with your favorite whole grain or cauliflower rice. Just follow the cooking directions on the package.
  • Green Beans – are a perfect vehicle for chili crisp and add texture and a wallop of nutrition. Substitute green beans with asparagus, broccoli, cauliflower, or chickpeas. If you don’t mind losing out on texture, substitute the green beans with wilted kale, spinach, sliced peppers, or mushrooms.
  • Cooking Oil– Oil helps flavor green beans by blistering them quickly and creating char. Use your favorite cooking oil, but steer clear of olive oil and butter; you need a fat that can withstand high heat without burning. 
  • Eggs – Feel free to make the egg however you prefer but keep in mind that a soft-boiled egg’s yolk helps create a sauce. Check out our tutorial on How To Make Perfect Soft-Boiled Eggs. If you want to hard-boil the egg or skip it altogether, add a little butter to the rice to prevent a dry bite.

How To Meal Prep Blistered Green Bean Rice Bowls

Blistered green bean rice bowls meal prep beautifully because there are just a few ingredients and only a handful of steps. This recipe is for two servings, so if you want to make enough for the week, double or triple it. Simply portion the rice in an airtight container, top it with green beans, add the egg, and then season with chili crisp.

How To Store Leftovers

You can refrigerate leftovers for up to two days in an airtight container. To reheat, sprinkle the rice with 1/4 teaspoon of water, and microwave it until steaming. Though the rice and green beans both freeze well, I don’t recommend freezing soft-boiled eggs.

How To Cook Rice

Cooking rice is ridiculously easy if you keep these 5 tips in mind:

Know the type of rice you’re cooking. The ratio of rice to liquid changes with the kind of rice you use, as does the time it cooks. The below ratios make for a toothier, looser grain. If you prefer softer rice, increase the liquid by a half cup.

  • Short Grain Rice: 1 cup rice  1 cup liquid – cook 18 minutes
  • Medium & Long Grain Rice: 1 cup rice – 1 1/3 cups liquid – cook 15 minutes
  • Brown rice: Boil it like pasta (in lots of water until al dente ) for 30 minutes, strain all of the water out, cover the pot, and let the rice rest in it for 10 minutes

Wash the rice. Cleaning the grains under cool running water until the water runs clear eliminates the starches that give you a gloppy result.

Bring the water to a boil before you add it to the rice. It keeps your timing on point.

Low and slow is the way. When the rice comes to a boil, lower the heat. Making rice at a boil makes the grains burst, leaving you with a starchy mess.

Keep it covered. Lifting the lid releases steam, increasing cooking time and ruining the texture. Once the rice is done, rest it for 10 minutes before uncovering it.

Blistered green bean rice bowl with a black fork in it.
Blistered green bean rice bowl.
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Blistered Green Bean Rice Bowl

This easy and tasty blistered green bean rice bowl with spicy chili crisp and saucy soft-boiled egg is the perfect meal for a hectic week.
Course Dinner, Lunch
Cuisine American, Asian
Total Cost ($3.42 recipe / $1.71 serving)
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 2 bowls
Calories 665kcal

Ingredients

  • 1 1/3 cup water $0.00
  • 1 cup long grain rice, rinsed until the water runs clear $0.30
  • 2 Tbsp salted butter $0.30
  • 2 Tbsp cooking oil $0.08
  • 8 oz fresh green beans, trimmed, rinsed, and dried $1.99
  • 1/4 tsp salt $0.01
  • 1/8 tsp black pepper $0.01
  • 2 eggs $0.53
  • 2 tsp chili crisp $0.20

Instructions

  • In a small heavy-bottomed pot set over medium high heat, bring the water to a boil. Then add the rice and the butter.
  • Once the water returns to a boil and steam vents begin to appear on the surface of the rice, cover the pot and reduce the heat to medium-low. Do not uncover the rice as it simmers.
  • While the rice cooks, soft boil two eggs in a small pot. Bring an inch of water to a boil, add the eggs straight from the fridge, lower the heat, cover the pot, and simmer the eggs for 6 minutes. Remove the eggs from the hot water and run them under cold water to stop them from cooking any further.
  • Set a large skillet over medium-high heat. Add the oil and then the green beans. Sprinkle salt and pepper over the green beans, give the beans a few good stirs, then let them brown on one side without moving, about 4 to 5 minutes. Once browned remove them from the heat, and set aside.
  • When the rice is done, take it off the heat and let it sit, covered, for ten additional minutes. Then uncover it and fluff it.
  • To serve, divide the rice between two bowls. Top each mound of rice with half the blistered green beans and half the chili crisp. Peel the eggs, slice them down the middle lengthwise, and garnish each bowl with an egg. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 665kcal | Carbohydrates: 83g | Protein: 14g | Fat: 30g | Sodium: 530mg | Fiber: 4g

How to Make Blistered Green Bean Rice Bowl- Step by Step Photos

In a small heavy-bottomed pot set over medium-high heat, bring the 1 1/3 cups of water to a boil. Then add 1 cup of rice and 2 tablespoons of butter.

Once the water returns to a boil and steam vents begin to appear on the surface of the rice, cover the pot and reduce the heat to medium-low. Cook for fifteen minutes. Do not uncover the rice as it simmers.

While the rice cooks, soft boil two eggs in a small pot. Bring an inch of water to a boil, add the eggs straight from the fridge, lower the heat, cover the pot, and simmer the eggs for 6 minutes. Remove the eggs from the hot water and run them under cold water to stop them from cooking any further.

Set a large skillet over medium-high heat. Add the 2 tablespoons of oil and 8 ounces of green beans. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over the green beans, give the beans a few good stirs, then let them brown on one side for about 4 to 5 minutes without moving them. Once browned, remove them from the heat, and set aside.

Overhead shot of rice in a pot.

When the rice is done, take it off the heat and let it sit, covered, for ten additional minutes. Then uncover it and fluff it.

To serve, divide the rice between two bowls. Top each mound of rice with half of the blistered green beans and chili crisp. Peel the eggs, slice them down the middle lengthwise, and garnish each bowl with an egg. Dig in!

More Easy Rice Bowls

The post Blistered Green Bean Rice Bowl appeared first on Budget Bytes.

Veggie Pot Pie

Creamy, savory, hearty, flaky, crispy- this Veggie Pot Pie is All. Of. The. Things! You can even make this veggie pot pie recipe vegan.

The post Veggie Pot Pie appeared first on Budget Bytes.

If you want your whole family clamoring around the dinner table with a dish everyone will love, this Veggie Pot Pie is All. Of. The. Things! Creamy, savory, hearty, crispy- you can even make this Veggie Pot Pie recipe vegan! It’s all cooked in a velvety sauce and encased in a flaky, buttery pie crust. Are you ready to make the ultimate comfort food? (Say yes!!!)

What Is Veggie Pot Pie?

A pot pie is just like a regular pie, except it’s usually savory and made in a creamy sauce. Pot pies can be made with a bottom and top crust or just a top crust. This pot pie recipe is a mix of colorful vegetables drenched in a savory gravy and cooked in a deliciously flakey double crust. Feel free to use just a top crust if you prefer it that way. I’m a crust person, so the more, the better!

What You’ll Need

For The Filling
  • Butter and Flour– with their powers combined, you’ll make a roux, and that blend of fat and flour will thicken your sauce.
  • Milk and Vegetable Broth– this is the base of your creamy sauce. You can substitute the milk with plant-based milk if you want to keep this bad boy dairy free. Alternatively, if you want to add more depth, try using chicken broth.
  • Mushrooms, Onions, Potatoes, and Mixed Veggies– these are the stars of your veggie filling. To minimize chopping, I use frozen mixed veggies. But any combination of veggies you have on hand will work. Just make sure to chop everything the same size and par-cook root veggies in the broth first.
  • Rosemary, Thyme, Bay Leaf, and Sage– add flavor and depth to the sauce. You can substitute them with your favorite spice blend.
  • Soy Sauce– adds umami, AKA savoriness, which anything vegetable-based will need loads of. You can also use a teaspoon of any Miso you have on hand or Worcestershire Sauce.
For The Crust
  • Double Pie Crust– encases everything in a buttery dream and adds incredible texture. You can use a store-bought crust, but I use my 3-Ingredient Pie Crust. You can also use puff pastry, but par-bake it before filling.
  • Egg– the white seals the bottom crust, so it doesn’t absorb liquid, and the yolk lacquers the top crust, giving you a golden finish. If you want to skip the egg, par-bake the bottom crust and use milk, cream, or plant-based milk to lacquer the top crust.

Make It Vegan

You can tweak this recipe to create an outstanding Vegan Pot Pie! Sub the butter with vegan butter or oil. Opt for a store-bought vegan pie crust, or make my Easy 3-Ingredient Pie Crust with Vegan Butter or Vegetable Shortening. Sub the milk with any plant-based milk. As far as the egg wash is concerned, you can brush your pie crust with water, aquafaba, or plant-based milk. Par-bake the bottom crust before filling.

Prevent A Soggy Bottom Crust

Brushing the bottom crust with egg white helps create a barrier that prevents the dreaded soggy bottom. You should also preheat the oven with a sheet pan in it. When you place the pie on it, the heat from the sheet pan melts the fat in the bottom pastry, creating a layer that prevents liquid from permeating the pie. You can also place an overturned cast iron skillet in your sheet pan and preheat them both. Bake your pie on the bottom of the overturned skillet. Cast iron holds heat and helps crisp up that bottom crust.

How To Store The Leftovers

You can store leftovers in an airtight container in the fridge for up to 4 days, though reheating is easier if you just store them in the pie plate and cover them tightly with foil. You can freeze a veggie pot pie for up to 2 months, tightly wrapped in plastic, then foil, and kept in an airtight container. Cover the top crust with foil to prevent burning, and reheat in a 350ºF oven until it has warmed throughout.

Side shot of a slice of veggie pot pie being removed from the pie dish.
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Veggie Pot Pie

If you want your whole family clamoring around the dinner table with a dish everyone will love, this Veggie Pot Pie is All. Of. The. Things! Creamy, savory, hearty, crispy- you can even make this recipe vegan!
Course Brunch, Dinner, Lunch
Cuisine American
Total Cost ($9.61 recipe / $1.20 serving)
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 281kcal

Ingredients

  • 1 3-Ingredient Pie Crust* $2.34
  • 7 Tbsp salted butter, divided $1.12
  • 1 yellow onion, small dice (about 1 cup) $0.41
  • 2 garlic cloves, minced (about 1 teaspoon) $0.24
  • 4 Tbsp flour $0.04
  • 1 cup veggie broth $0.13
  • 1/2 cup whole milk $0.13
  • 3/4 tsp salt $0.05
  • 1 bay leaf $0.15
  • 1/4 tsp ground rosemary $0.03
  • 1/4 tsp dried thyme $0.03
  • 1/4 tsp rubbed sage $0.03
  • 1/4 tsp black pepper $0.02
  • 1 tsp soy sauce $0.02
  • 1 Yukon gold potato, small dice* (about 1 cup) $0.27
  • 1 pint baby bellas, small dice $2.89
  • 12 oz frozen mixed vegetables $1.25
  • 1 egg, separated $0.46

Instructions

  • Grease a pie pan with 1 tablespoon of butter. If you're using store-bought dough, place the bottom crust in the pie pan. If you made 3-Ingredient Pie Crust, cut 1/3 of the dough off to be used as the top crust, wrap it in plastic, and refrigerate until you're ready to use it later.
  • Dust your work surface with flour and roll out the bigger 2/3 piece of dough into a circle that is 16 inches in diameter and about 1/4 inch thick. Line the pie pan with it.
  • Beat the egg white until frothy, then brush the bottom crust with it. Let the crust rest in the fridge.
  • Place a rack in the center of your oven along with a sheet pan and preheat it to 350ºF. Place a deep skillet over medium heat and add 5 tablespoons of salted butter to the pan. Once the butter foams, swish it around the pan until it turns an amber color and smells of hazelnuts.
  • Add the diced onions to the brown butter. Cook until the onions are translucent, about 5 minutes. Add the garlic, and cook for one minute. Sprinkle the flour over the onions and garlic in the skillet and continue to cook and stir for two minutes more.
  • To the pan, add veggie broth, milk, and salt. Whisk to combine and dissolve any flour off the bottom of the skillet. Then add the bay leaf, rosemary, thyme, sage, pepper, and soy sauce. Whisk occasionally as the liquid simmers and thickens.
  • Add the pint of diced mushrooms and the diced potato to the pan. Stir to combine and cook until the gravy has thickened more and reduced some, about 5 minutes.
  • Remove the skillet from the heat. Finally, add the frozen mixed vegetables and allow them to cool the ingredients in the pan.
  • Take the pie pan out of the fridge, prick the bottom crust a few times with a fork, and add the cooled filling to the pie pan. Dice the last tablespoon of butter and sprinkle it over the filling.
  • Roll the smaller piece of dough into a circle, about 10 inches wide and 1/4 inch thick. Cover the pie with it.
  • Beat the egg yolk. Trace a bit of yolk along the top edge of the bottom and top crusts. Fold the bottom crust over the top crust and crimp the edges shut. Cut vents into your top crust. Brush egg yolk in a light layer over the top crust.
  • Bake for 45 to 50 minutes, or until the pie dough is golden and flaky. Allow the Veggie Pot Pie to cool for ten minutes before serving.

See how we calculate recipe costs here.

Notes

*You can also use a store-bought double crust or puff pastry. 
*To prevent the diced potato from turning gray, place it in salted water and cover it with a wet paper towel, so it stays submerged. Drain before using in the recipe.

Nutrition

Serving: 1slice | Calories: 281kcal | Carbohydrates: 28g | Protein: 7g | Fat: 17g | Sodium: 465mg | Fiber: 4g

How to Make Veggie Pot Pie – Step by Step Photos

Grease a pie pan with 1 tablespoon of butter. If you’re using store-bought dough, place the bottom crust in the pie pan. If you are making 3-Ingredient Pie Crust, roll it into a large disc about 6 inches wide and two inches thick. Then cut 1/3 of it off to use as the top crust later on. Wrap it in plastic, and refrigerate.

Dust your work surface with flour and roll out the bigger 2/3 piece into a circle that is 16 inches in diameter and about 1/4 inch thick. Drape it over the pie pan and press down gently, gently pushing it into the bottom crease and sides of the pan.

Beat the egg white til frothy and then brush the bottom crust with it. Let the crust rest in the fridge.

Place a rack in the center of your oven along with a sheet pan and preheat it to 350ºF. Place a deep skillet over medium heat, add 5 tablespoons of salted butter to the pan, and brown it. The butter will melt, then foam, and finally, the solids will separate from the fat and turn a golden brown. The air will smell of hazelnuts.

Add the diced onion to the brown butter. Cook until translucent, about 5 minutes. Then add the 2 minced cloves of garlic and cook for 1 minute, until fragrant. Finally, sprinkle 4 tablespoons of flour over the onions and garlic in the skillet and continue to cook and stir for 2 minutes more.

Add 1 cup of veggie stock, 1/2 cup of milk, and 3/4 teaspoon salt. Then whisk to combine and dissolve any flour off the bottom of the skillet. Finally, add the bay leaf, 1/4 teaspoon rosemary, 1/4 teaspoon thyme, 1/4 teaspoon sage, 1/4 teaspoon black pepper, and 1 teaspoon soy sauce. Whisk occasionally as the liquid comes up to a simmer and thickens into gravy.

Next, add the pint of diced mushrooms and the diced potato to the pan. Stir to combine and cook until the gravy has thickened more and reduced some, about 5 minutes. You want to cook the potatoes a touch, to ensure they cook fully in the oven.

Next, remove the skillet from the heat. Finally, add the 12 ounces of frozen mixed vegetables to the filling, where they will quickly cool the other ingredients in the pan. Your filling is done!

Next, take the pie pan out of the fridge, prick the bottom crust a few times with a fork, and add the cooled filling to the pie pan. Then dice the last tablespoon of butter and sprinkle it over the filling.

Roll the smaller piece of dough into a circle, about 10 inches wide and 1/4 inch thick. Cover the pie with it.

Beat the egg yolk. Then trace a bit of yolk along the top edge of the bottom and top crusts. Fold the bottom crust over the top crust and crimp the edges shut. Cut vents into your top crust. Finally, brush the egg yolk in a light layer over the entire top crust.

Bake for 45 to 50 minutes, or until the pie dough is golden and flaky. Allow the Veggie Pot Pie to cool for ten minutes before serving. I gobbled up three slices of this in one sitting! I hope you do the same!

Other Great Savory Pie Recipes

The post Veggie Pot Pie appeared first on Budget Bytes.

Chocolate Chip Cookies

This chocolate chip cookie recipe is so good you’ll fall in love at first bite. The chocolate chip cookies are chewy with crispy edges.

The post Chocolate Chip Cookies appeared first on Budget Bytes.

This chocolate chip cookie recipe is so good you’ll fall in love at first bite. The cookies have a hint of salt, so they don’t come off too sweet. They’re chewy with slightly crispy edges. They have deeply developed flavors with nutty notes of brown butter. They truly are exceptional. The best part? You don’t need fancy ingredients, just a few tricks.

Overhead shot of chocolate chip cookies on a sheet pan with one of the cookies torn in half.

How To Make A Better Chocolate Chip Cookie

Here are my Top 5 Tips to slay the chocolate chip cookie game:

  1. Brown your butter. This one step adds a deep, nutty flavor that takes the humble chocolate chip cookie to a whole new level.
  2. Sift your flour. Humidity and packaging affect the volume of flour. If you don’t use a scale, get a correct measurement by sifting it first.
  3. Use granulated sugar and brown sugar. Granulated sugar adds color and crispness, while brown sugar makes the dough moist and chewy.
  4. Rest your dough. Chilling the dough uncovered helps create a dough with concentrated flavors, a firm texture with less spread, and deeper browns.
  5. Use an oven thermometer. Most ovens can be off by up to 50°. A cheap thermometer can be the difference between a cookie win and a big, fat fail.
Overhead shot of a chocolate chip cookie on a black rubber spatula in the foreground with a sheet pan of chocolate chip cookies in the background.

How To Cool Chocolate Chip Cookies

Never remove cookies from a sheet pan right out of the oven. They are still very soft and are likely to break. Instead, leave them on the sheet pan for five or so minutes and then use a spatula to place them on a cooling rack.

How To Store Chocolate Chip Cookies

Cookies should be cold to the touch before storing. Placing a warm cookie in an air-tight container will make it mushy, and you worked too hard for that. Once cooled, place them in an air-tight container lined with a paper towel. Separate layers with wax paper to prevent them from sticking together. Top the final layer of cookies with plastic wrap to reduce exposure to air. They will last at room temperature for 2 to 3 days. Refrigerating baked cookies will dry them out. Instead, for longer storage, freeze them for up to 3 months.

Can You Freeze THIS Cookie Dough?

Absolutely! Portion the dough with a small cookie scoop or in 2 tablespoon-sized cookie dough balls. Freeze them on a sheet pan with a bit of separation so they don’t stick together. Once they are frozen solid, add the dough balls to a freezer-safe bag and remove as much air as possible. If using a container, top each layer of dough balls with plastic wrap to prevent exposure to air.

Overhead shot of chocolate chip cookies on a plate with a glass of milk next to it.
Overhead shot of chocolate chip cookies on a sheet pan with one of the cookies torn in half.
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Chocolate Chip Cookies

This chocolate chip cookie recipe is so good you'll fall in love at first bite. The cookies are chewy with slightly crispy edges. They have deeply developed flavors with nutty notes of salted brown butter.
Course Dessert
Cuisine American
Total Cost ($4.58 recipe / $0.25 serving)
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings 18 cookies
Calories 204kcal

Ingredients

  • 12 Tbsp salted butter* $1.50
  • 1/2 cup brown sugar* $0.22
  • 1/4 cup granulated white sugar* $0.08
  • 1 tsp vanilla extract $0.57
  • 2 eggs $0.42
  • 1 1/2 cups all-purpose flour $0.18
  • 1/2 tsp baking soda $0.03
  • 1 cup semi-sweet chocolate chips $1.58

Instructions

  • In a light-colored, heavy-bottomed pan, melt the butter over medium heat until the solids separate and turn golden brown.
  • Place the brown butter in a large bowl to cool for a few minutes. When it is no longer steaming hot, set the bowl in the fridge or freezer until it hardens.
  • Once the butter has hardened,break it apart and add the brown and white sugar to the bowl.
  • Use a hand mixer (or elbow grease) to cream the butter and the sugars on low speed until incorporated.
  • Add the vanilla extract and one egg to the bowl. Mix on low speed until incorporated. Scrape down the sides of the bowl and add the second egg. Mix on low speed until combined, and scrape down the bowl again.
  • In a separate bowl, combine the all-purpose flour and baking soda.
  • Pour half of the flour mixture into the creamed butter mixture and mix on low speed until it barely comes together. Next, scrape down the sides of the bowl, add in the remaining flour, and mix on low speed until a dough forms.
  • Scrape down the sides of the bowl and add the chocolate chips. Mix until the chocolate chips are interspersed evenly throughout the dough.
  • Roll 2-tablespoon portions of dough into balls and place them 2 inches apart on a sheet pan lined with parchment paper. Chill the dough in your refrigerator, uncovered, for at least an hour, but preferably overnight.
  • When ready to bake, place a rack in the middle of your oven and preheat it to 350°F. Press the chilled cookie dough balls down with two fingers.
  • Bake the cookies for 4 minutes. Rotate the sheet pan, front to back. Bake for an additional 4 minutes, until the edges are a light golden brown. Let the cookies cool on the sheet pan for at least 5 minutes before taking them off and cooling them on a rack.

See how we calculate recipe costs here.

Notes

*If using unsalted butter, add 1/2 teaspoon of finely ground salt (like fine sea salt) or 1 teaspoon of coarsely ground salt (like kosher salt) to the butter.
*Use either light brown or dark brown sugars. Dark brown will give your cookies a touch more spread and chew.
* If you prefer a crispy cookie, omit the brown sugar and use 3/4 cups total of granulated white. The cookies will rise more and spread less.

Nutrition

Serving: 1cookie | Calories: 204kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Sodium: 100mg | Fiber: 1g
Overhead shot of chocolate chip cookies on a sheet pan with one of the cookies torn in half.

How to Make Chocolate Chip Cookies – Step by Step Photos

Overhead shot of butter browning in a silver pan.

In a light-colored, heavy-bottomed pan, melt the 12 tablespoons (1 1/2 sticks) of butter over medium heat. When it starts to foam, the milk solids will separate from the water in little specks. Continue to cook the solids until they have turned golden brown. The air will smell of hazelnuts.

Overhead shot of chilled brown butter in a silver bowl.

Once the butter has been browned, immediately remove it from the heat and place it in a bowl to cool for a few minutes. Once it is no longer steaming hot, set the bowl in the fridge or freezer until the brown butter cools to a softened butter consistency.

Overhead shot of brown and granulated sugar with chilled brown butter in a silver bowl.

Once the butter has cooled and solidified into a mousse-like consistency, add the 1/2 cup of brown sugar and the 1/4 cup of granulated white sugar to the bowl.

Overhead shot of creamed sugar in a silver bowl with hand beaters settled on the rim..

Use a hand mixer (or elbow grease) to cream the butter and the sugars on low speed until incorporated.

Overhead shot of eggs and vanilla in silver bowl with hand beaters settled on the rim..

Add the teaspoon of vanilla extract and one egg to the bowl. Mix on low speed until incorporated. Scrape down the sides of the bowl and add the second egg. Mix on low speed until combined, and scrape down the bowl again.

Overhead shot of dry ingredients in a white bowl.

In a separate bowl, combine the 1 1/2 cups of all-purpose flour and 1/2 teaspoon of baking soda.

Pour half of the flour mixture into the creamed butter mixture and mix on low speed until it barely comes together. Next, scrape down the sides of the bowl and add in the remaining flour. Continue to mix on low speed until the dough barely comes together. Do not over-mix, as this will give you a tough cookie.

Overhead shot of chocolate chips being mixed into cookie dough with a red and white rubber spatula in a silver bowl.

Scrape down the sides of the bowl and add 1 cup of chocolate chips. Mix until the chocolate chips are interspersed evenly throughout the dough.

Overhead shot of cookie dough balls on a sheet pan lined with parchment paper.

Roll 2-tablespoon portions of dough into balls and place them 2 inches apart on a sheet pan lined with parchment paper. Chill the dough in your refrigerator, uncovered, for at least an hour, but preferably overnight.

Overhead shot of two fingers pressing down on refrigerated balls of cookie dough on a lined sheet pan.

When ready to bake, place a rack in the middle of your oven and preheat it to 350°F. Press the chilled cookie dough balls down with two fingers.

Overhead shot of of baked chocolate chip cookies.

Bake the cookies for 4 minutes. Rotate the sheet pan, front to back. Bake for an additional 4 minutes, until the edges are a light golden brown. Let the cookies cool on the sheet pan for at least 5 minutes before taking them off and cooling them on a rack.

Overhead shot of chocolate chip cookies on a sheet pan.

The post Chocolate Chip Cookies appeared first on Budget Bytes.

Sweet Potato Casserole

Greater than the sum of its parts, this buttery sweet potato casserole is a breeze to put together and will be the star of your dinner table!

The post Sweet Potato Casserole appeared first on Budget Bytes.

If there was ever a dish greater than the sum of its parts, it’s this buttery sweet potato casserole. It’s a total breeze to put together and will be the star of your dinner table! If you’re unfamiliar with sweet potato casserole, it’s traditionally a southern dish served for holidays or special occasions.

Overhead shot of sweet potato casserole in a white casserole dish with a silver serving spoon scooping out a bit of it.

How To Pick Sweet Potatoes

When selecting sweet potatoes, go for small to medium-sized ones, which tend to be less starchy, have tender skin, and have more pronounced flavors. Also, make sure they are firm and have smooth skin without any cracks or soft spots, all signs that they aren’t old. (Ugh. That reads like a sentence you’d find in some sexist 50’s handbook for How To Pick A Wife.)

How To Store Sweet Potatoes

To keep your sweet potatoes from sprouting and keep them fresh longer, store them in a cool, dry, dark cabinet. Don’t store them next to onions, which tend to release moisture into the air. Also, keep them out of cabinets that are close to your stove, which creates a hot environment in surrounding spaces while in use.

Overhead shot of a sweet potato casserole in a white casserole dish with a silver serving spoon above it holding a spoonful of casserole.

What’s The Best Topping For Sweet Potato Casserole?

Beth and I are split on the best topping for sweet potato casserole. She is camp pecan streusel (it has superior flavor and texture). I am camp marshmallow (it’s easier and costs less). This recipe is for a marshmallow topping, but I’m not leaving you stranded if you prefer pecans. You can use the following recipe to create a pecan streusel:

  1. In a medium bowl, mix 1/2 cup of brown sugar and 1/2 cup of flour. 
  2. Cut in 4 tablespoons of diced butter with a pastry cutter or two butter knives until the mixture transforms into crumbles the size of peas. 
  3. Stir in 1/2 cup of chopped pecans.
  4. Sprinkle topping over sweet potato mixture and bake until golden.

Should I Boil Or Roast Potatoes FOR Sweet Potato Casserole?


I peel, dice, and boil sweet potatoes for my sweet potato casserole. For the Thanksgiving holiday, most ovens will be working overtime, so the more you can do on the stovetop, the better. But if you REALLY want to go all out, wrap the sweet potatoes in aluminum and roast them whole at low heat (about 250°F) until they are fork tender, which caramelizes the sugars for ridiculously deep flavors.

Overhead shot of a sweet potato casserole in a white casserole dish with a few scoops taken out of it.

Can I Make Sweet Potato Casserole Ahead Of Time?

You can absolutely make sweet potato casserole ahead of time. Just leave the toppings for when you are ready to bake, as freezing or refrigerating them for extended periods will change their texture. You can refrigerate the casserole with a sheet of plastic directly on the surface of the sweet potato mash for up to five days. The plastic helps prevent a skin from forming and stops condensation from seeping into the dish.

You can freeze a sweet potato casserole for up to 3 months. Line your casserole dish with enough aluminum foil to extend six inches on each side of the dish. Add the sweet potato filling and cover with the aluminum overhang. Freeze the casserole in the dish. Once it has solidified, unfold the aluminum and use it to lift the frozen casserole out of the dish. Wrap it in the aluminum again and then in a second layer of plastic. Then store in a freezer-safe container. Thaw it in your refrigerator overnight before topping it with marshmallows or pecan streusel and baking it.

How To Store Leftover Casserole

First things first- according to the FDA if the casserole has been out at room temperature for more than two hours, you should throw it out. I’m just the messenger, so please direct all complaints to the FDA. Leftovers are best frozen in single servings in freezer-safe containers. Thaw them out in your fridge overnight. You should only thaw them once.

Overhead shot of sweet potato casserole topped with marshmallows in a white casserole dish.
Overhead shot of sweet potato casserole topped with marshmallows in a white casserole dish.
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Sweet Potato Casserole

Greater than the sum of its parts, this buttery sweet potato casserole is a breeze to put together and will be the star of your dinner table!
Course Dessert, Side Dish
Cuisine American
Total Cost ($5.94 recipe / $0.74 serving)
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings
Calories 372kcal

Equipment

  • 8×8" Casserole Dish

Ingredients

  • 4 lbs sweet potatoes $3.96
  • 1/2 cup brown sugar $0.23
  • 4 Tbsp salted butter $0.38
  • 1/3 cup heavy cream $0.55
  • 1/2 tsp salt $0.01
  • 1/2 tsp vanilla extract $0.29
  • 1 pinch nutmeg $0.01
  • 1/4 tsp cinnamon $0.01
  • 2 cups mini marshmallows $0.50

Instructions

  • Place a rack in the middle of your oven and preheat it to 350ºF. Grease a three-quart casserole dish with butter. Set a large pot of water over high heat. Peel and dice sweet potatoes. Add them to the water once it begins to boil.
  • When the sweet potatoes are fork-tender, drain them, and add them to a large bowl. Mash them until they are smooth.
  • To a medium-sized heavy bottom pan set over medium heat add brown sugar and salted butter. Whisk until a caramel forms.
  • Add the cream and whisk to incorporate.
  • Add the salt, vanilla, nutmeg, and cinnamon to the caramel and whisk to incorporate.
  • Add the mash to the greased casserole dish and smooth the top with a spatula.
  • Top the casserole with 2 cups mini marshmallows, more or less to your liking.*
  • Bake the casserole at 350ºF until the marshmallows are golden, about 20 minutes.

See how we calculate recipe costs here.

Notes

*If you are opting for pecan streusel, top it with that instead. If you want to use both, start with the pecans and finish with the marshmallows.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 70g | Protein: 4g | Fat: 9g | Sodium: 332mg | Fiber: 7g
Overhead shot of sweet potato casserole in a white casserole dish with a silver serving spoon scooping out a bit of it.

How to Make Sweet Potato Casserole – Step by Step Photos

Overhead shot of a pot with boiled sweet potatoes in it with a serving spoon holding a few cubes of sweet potato above it.

Place a rack in the middle of your oven and preheat it to 350ºF. Grease a three-quart casserole dish with butter. Set a large pot of water over high heat. Peel and dice four pounds of sweet potatoes. Add them to the water once it begins to boil.

Overhead shot of sweet potatoes being mashed in a white bowl.

When the sweet potatoes are fork-tender, drain them, and add them to a large bowl. Mash them until they are smooth.

Overhead shot of brown sugar and butter in a silver pan.

To a medium-sized heavy bottom pan set over medium heat add 1/2 cup of brown sugar and 4 tablespoons of salted butter. Whisk until a caramel forms.

Overhead shot of cream v=being poured into a silver pan with caramel and a whisk in it.
When the brown sugar has completely dissolved into the butter and a caramel has formed, add the 1/3 cup of heavy cream. Whisk to incorporate.
Overhead shot of a spoonful of cinnamon being added to caramel in a silver pan with a whisk in it.

Add 1/2 teaspoon salt, 1/2 teaspoon vanilla, a pinch of nutmeg, and 1/4 teaspoon cinnamon to the caramel and whisk to incorporate.

Overhead shot of caramel being poured out of a pot into sweet potato mash.

Add the caramel to the sweet potato mash and mix thoroughly.

Overhead shot of a rubber spatula smoothing sweet potato casserole in a white casserole dish.

Add the mash to the greased casserole dish and smooth the top with a spatula.

Overhead shot of a silver cup measure pouring a cup of marshmallows into a sweet potato casserole with marshmallows already on top of it.

Top the casserole with 2 cups mini marshmallows, more or less to your liking. If you are opting for pecan streusel, top it with it instead. If you want to use both, start with the pecans and finish with the marshmallows.

Overhead shot of sweet potato casserole in a white casserole dish with a silver serving spoon scooping out a bit of it.

Bake the casserole at 350ºF until the marshmallows are golden, about 20 minutes. Allow the casserole to cool for a few minutes before serving. Enjoy!

Overhead shot of sweet potato casserole topped with marshmallows in a white casserole dish.

The post Sweet Potato Casserole appeared first on Budget Bytes.

Roasted Chicken

This roasted chicken recipe gives you crispy skin bathed in butter and meat that’s softly scented with lemon, garlic, and rosemary. There are also unctuous potatoes and carrots that cook in chicken jus. It’s a must try!

The post Roasted Chicken appeared first on Budget Bytes.

There’s nothing quite like this roasted chicken recipe. It gives you crispy skin bathed in butter and meat softly scented with lemon, garlic, and rosemary. There are unctuous potatoes and carrots that cook in chicken jus. It perfumes your entire household. And you can transform a single bird into meals that last for days on end. It truly is perfection.

How To Perfectly Roast Chicken

For the uninitiated, roasting a whole chicken can be intimidating. But it’s easier than you think. You just need to know a few tricks, and luckily you’ve got a friend that has them all up her sleeve. Ahem. It all comes down to is drying your chicken, using salt correctly, introducing fat to keep the breast meat moist, and using the cavity as a vehicle for flavor.

To make the best roasted chicken, use these four tricks:

  • Dry your chicken well for extra crispy skin
  • Use a dry brine to keep meat tender and infuse flavor
  • Coat with herb butter for a deliciously golden brown crispy skin
  • Stuff the cavity with aromatics to make every bite flavorful

Why Should I Dry Chicken?

The first trick to perfectly roasting a chicken is thoroughly drying your bird. I know it sounds counterintuitive. Why would you take juices off a chicken you want to be juicy? Because it gives you the crispiest skin ever. It’s so crucial that some chefs go as far as drying their chicken with a hair dryer. You don’t have to go that far, but don’t skip this step. It sets you up beautifully for a dry brine.

What Is A Dry Brine?

Dry brining is the act of salting chicken (or any other meat) and letting it sit uncovered while the salt draws out the juices. The chicken then reabsorbs the now salted juices, which tenderize the meat and add deep flavors all the way to the bone. This is far superior to just salting the skin on the outside, which leaves you with a bland bird. You can dry brine for as little as an hour, but if you want real magic, dry brine your chicken overnight. Leave it uncovered in your fridge, on the bottom shelf, for at least 8 hours. Then it’s ready for a butter bath.

Why Do People Put Butter On Their Chicken?

You add fat to the chicken breast to keep it moist and then you spread it on the skin to crisp it. The best and tastiest way to do that is to rub your chicken down with softened butter. (Unless you save your bacon fat, in which case, you should definitely use that!). As the butter melts, it bastes the notoriously dry breast meat, which keeps it juicy while adding a huge wallop of flavor. It will also give you deeply golden, crispy skin. Now all you have to do is to level up your flavor game by stuffing the chicken cavity with aromatics.

Why Should I Stuff Chicken?

Leaving the chicken’s cavity empty is a missed opportunity to add flavor. Stuff the cavity with aromatics, like garlic and lemon. If you have fresh rosemary, put a sprig in there as well. (If you don’t, that’s OK. You can add dried rosemary to your butter.) As the chicken cooks, the garlic, lemon, and rosemary release their essences and perfume your entire bird, from the inside out. It will take your chicken over the top, which is exactly where you want it.

What Temperature Do I Cook Chicken To?

Your chicken is done cooking when a thermometer inserted into the breast reads 160°F. Make sure not to touch the bone, which skews the results. You also need to insert the thermometer into the thickest part of the thigh (again without touching the bone), where it should read 170°F. This is about 50 to 60 minutes for a five-pound bird at 425°F.

Remember the magic of carry-over cooking. The chicken will continue to rise at least five to ten degrees in temperature when it is out of the oven. Taking it out when the breast reads 160°F and the thigh reads 170°F will get you to the perfect temperature for chicken: 165°F to 170°F for the breast and 175°F to 180°F for the thighs. Leaving it any longer will leave you with a well done bird, which might work for the dark meat, but the white meat will be sawdust.

If you don’t have a thermometer, cut into the joint between the thigh and the body. If the juices run clear, you are good to go. If they run red or pinkish, pop your chicken back in the oven for a few more minutes.

Should I Baste Chicken?

I know, I know. Every time you see someone cooking chicken on a TV show or commercial, there’s always a scene where they have the oven door wide open as they gingerly baste their chicken in its juices. Don’t believe the hype. (Said in my best Flavor Flav.) You don’t have to baste chicken to get juicy results. That’s what the dry brine was for—leaving the oven door open to baste lets all of the heat escape and ruins the roast.

How To Roast A Chicken Without A Roasting Pan

A roasting pan with a rack is ideal because you want enough space between the vegetables and the chicken for air to circulate around the chicken, to crisp it and cook it evenly. If you don’t own a roasting pan, you have loads of other choices. Use a cast iron skillet and nestle the bird on top of the veg. The skin on the back won’t be crispy, but it will still be delicious. In fact, you can roast in almost any low-walled oven-safe dish. For example, use a pie pan or a brownie tin. All that matters is that the sides of the pan don’t block the sides of the chicken. They need to be exposed to develop color and get crispy.

Don’t Waste The Drippings

You’ve now set the foundation for a perfectly roasted bird. But why stop there? As that chicken roasts and that butter melts, all of the drippings fall to the bottom of the pan. This is precisely why you fill the pan with carrots, onions, and potatoes. They soak up all that incredible juice and transform into intensely flavored, unctious bites.

That’s it! With those simple tricks, you will have created intensely flavorful bites with perfectly crispy skin every time. And you can keep enjoying that chicken for days. Pull any leftover meat and use it in casseroles, burritos, or soups. Simmer the bones and create chicken stock. Or eat it cold out of the container as you cry uncontrollably while watching the last episode of From Scratch on Netflix. (Have you seen it?!?!?! We. Must. Discuss.)

Overhead shot of whole roasted chicken and roasted vegetables on a white platter..
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Roasted Chicken

This roasted chicken recipe gives you crispy skin bathed in butter and meat that's softly scented with lemon, garlic, and rosemary. There are also unctuous potatoes and carrots that cook in chicken jus. It's a must try!
Course Dinner, Lunch
Cuisine American
Total Cost $11.45 recipe / $1.15 serving
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 15 minutes
Servings 10 cups
Calories 291kcal

Ingredients

  • 1 whole chicken, 5 lbs $6.62
  • 5 tsp kosher salt or coarse sea salt $0.20
  • 8 Tbsp salted butter, softened $1.20
  • 1 Tbsp dry rosemary $0.30
  • 2 russet potatoes $0.98
  • 1 onion $0.49
  • 3 carrots $0.75
  • 1 lemon $0.51
  • 1 head of garlic $0.40

Instructions

  • Place a rack in the center of your oven and preheat it to 425°F. Remove the chicken from its packaging.
  • Remove the innards.
  • Dry the chicken thoroughly inside and out with paper towels.
  • Dry brine the chicken by rubbing salt on it, inside and out. Use 1 teaspoon of kosher salt or coarse sea salt per pound of meat. Or 1/2 teaspoon of fine sea salt or iodized salt per pound of meat. Let it rest uncovered in your fridge for at least an hour but preferably overnight.
  • Chop the vegetables. Quarter an onion, slice the carrots, and quarter the potatoes. Add them to a roasting pan.
  • Add the dried rosemary to the softened butter and mix thoroughly.
  • Place the chicken on a rack over the vegetables and pat it dry again. Cover the chicken inside and out with butter. Work your way under the skin on the breast and add butter there too.
  • Quarter a lemon and slice through the top of a bulb of garlic.
  • Add the garlic and the lemon into the cavity of the chicken.
  • Roast your chicken at 425°F until a meat thermometer inserted into the breast reads 160°F and inserted into the thigh it reads 170°F. Remove the chicken from the pan and place it on a serving platter. Let it rest for at least ten minutes before carving it.
  • Stir the vegetables in the bottom of the pan to cover them with the chicken jus. Serve with slices of roasted chicken.
  • Pull any leftover meat off the bones and store it in an air-tight container. Reserve the bones for chicken stock. Simply add them to a freezer-safe container and freeze them until you are ready to use them. Use the pulled chicken for other recipes.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 11g | Protein: 16g | Fat: 21g | Sodium: 334mg | Fiber: 1g

How to Roast a Chicken – Step by Step Photos

Place a rack in the center of your oven and preheat it to 425°F. Remove the chicken from its packaging.

Remove the innards. Reserve them for chicken stock.

Dry the chicken thoroughly inside and out with paper towels.

Dry brine the chicken by rubbing salt on it, inside and out. Use 1 teaspoon of kosher salt or coarse sea salt per pound of meat. Or 1/2 teaspoon of fine sea salt or iodized salt per pound of meat. Let it rest uncovered in your fridge for at least an hour but preferably overnight.

When the chicken has brined for an hour, chop the vegetables. Quarter an onion, slice the carrots, and quarter the potatoes. Add them to a roasting pan.
Add the dried rosemary to the softened butter and mix thoroughly.
Overhead shot of chicken being rubbed down in butter.

Place the chicken on a rack over the vegetables and pat it dry again. Cover the chicken inside and out with butter. Work your way under the skin on the breast and add butter there too.

Quarter a lemon and slice through the equator of a bulb of garlic.

Add the garlic and the lemon into the cavity of the chicken.

Roast your chicken at 425°F until a meat thermometer inserted into the breast reads 160°F and inserted into the thigh it reads 170°F. Remove the chicken from the pan and place it on a serving platter. Let it rest for at least ten minutes before carving it.

Stir the vegetables in the bottom of the pan to cover them with the chicken jus.

Pull any leftover meat off the bones and store it in an air-tight container. Reserve the bones for chicken stock. Simply add them to a freezer-safe container and freeze them until you are ready to use them. Use the pulled chicken for other recipes.

The post Roasted Chicken appeared first on Budget Bytes.