Category: Fast Dinner Ideas

Tarragon Chicken

This tarragon chicken recipe is a one skillet wonder! The juicy chicken breasts are bathed in a velvety cream sauce…

This tarragon chicken recipe is a one skillet wonder! The juicy chicken breasts are bathed in a velvety cream sauce infused with fresh tarragon and garlic. If you’re like our family, you’ll be licking the skillet clean!

Tarragon Chicken

Why we love this recipe

Here’s a chicken dinner we guarantee everyone will go crazy over: tarragon chicken! As cookbook authors who’ve been writing recipes for over a decade, Alex and I have found a secret weapon for making recipes taste over-the-top delicious: fresh tarragon! We’ve been growing it in our herb garden and it adds a fresh undertone that makes each bite absolutely irresistible.

The juicy chicken cutlets swim in a velvety cream sauce infused with fresh tarragon and garlic, and it will make you want to lick the skillet clean! Even better, it takes just 25 minutes to whip up. Our house goes crazy over it!

Ingredient notes for tarragon chicken

This chicken tarragon recipe has simple ingredients that come together for big flavor! We’re currently experimenting with dairy-free recipes for one of our children, so we’ve added some dairy-free swaps as well.

  • Chicken breast: Buy organic chicken if at all possible. Look for boneless skinless chicken breasts, or cutlets if possible. If you can’t find cutlets, you can butterfly them by slicing them in half horizontally.
  • Olive oil: Olive oil is our cooking oil of choice, and it infuses delicious flavor into the seared chicken.
  • Spices: A custom blend of garlic powder, onion powder, salt and pepper is all you need.
  • Fresh tarragon: The fresh herb makes all the difference; you can find fresh tarragon in the herb section at your local grocery. While you can substitute dried, the flavor won’t be nearly as good (use 1 ½ teaspoons dried tarragon).
  • Garlic: Fresh garlic is key for the flavor; do not use jarred garlic. Garlic powder could work as a substitute; try 1 teaspoon garlic powder.
  • Butter, heavy cream, and milk: These dairy products form a rich and creamy sauce. For dairy-free, this recipe should work with vegan butter, cashew cream, and oat milk.
  • Flour: Flour is used as a thickener to make a sort of roux with the butter, a French tradition for making a sauce. You can substitute cornstarch for gluten-free (see notes below).

What is tarragon, anyway?

Tarragon is an herb with a distinctive licorice-like flavor. It has slender, dark green leaves and small, greenish-yellow flowers. Tarragon is often used in French cooking, though it’s native to Central Asia and Siberia. It pairs well with chicken, fish, and eggs, and it’s a key ingredient in classic sauces like béarnaise and tartare.

Swapping out the flour

This recipe uses flour as a thickener in the cream sauce. For a gluten-free recipe, substitute half the quantity with cornstarch. If using cornstarch, mix it in a small bowl with ½ tablespoon water and add it with the cream and milk.

Note on serving size

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

Ways to serve tarragon chicken

Chicken tarragon becomes a meal quickly with a grain and a vegetable, or add a crisp green salad! Here are a few easy ideas for how to make it into a meal:

Storing leftovers & make ahead info

We’ve found that chicken tarragon is best enjoyed fresh the day of making. However, you can cook the chicken and sauce ahead of time and store them separately in the refrigerator, and it still tastes great! Reheat them gently on the stovetop when ready to serve.

More chicken dinners

Looking for more fun chicken dinner ideas? This healthy protein always goes over well in our house as an easy dinner. Here are a few of our top fan favorites:

Dietary notes

This tarragon chicken recipe is gluten-free with cornstarch. For dairy-free, use vegan butter, cashew cream, and oat milk (see the recipe below).

Frequently asked questions

Can I use boneless, skinless chicken thighs instead of breasts?

Yes, you can definitely use chicken thighs. Just adjust the cooking time accordingly as they may take a bit longer to cook through

What can I use if I don’t have heavy cream?

You can try using half-and-half or whole milk, but the sauce will not be as thick and rich. You can also try substituting cashew cream for dairy-free.

How do I know when the chicken is cooked through?

The internal temperature of the chicken should reach 165°F (74°C). You can use a meat thermometer to check.

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Tarragon Chicken

Tarragon Chicken

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

This tarragon chicken recipe is a one skillet wonder! The juicy chicken breasts are bathed in a velvety cream sauce infused with fresh tarragon and garlic. If you’re like our family, you’ll be licking the skillet 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
  • 2 tablespoons olive oil
  • 1 tablespoon butter (or vegan butter)
  • 1 ½ tablespoons minced fresh tarragon (see Notes)
  • 4 garlic cloves, minced
  • 1 tablespoon flour (or ½ tablespoon cornstarch for gluten-free*)
  • ¾ cup heavy cream (or cashew cream, for dairy-free)
  • ¼ cup 2% milk (or oat milk)

Instructions

  1. Prepare the chicken: Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally into 4 thin cutlets (skip this step if you bought cutlets). Sprinkle the chicken on both sides with the salt, pepper, garlic powder, and onion powder.
  2. Cook the chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned and fully cooked (internal temperature should reach 165°F). Remove the chicken to a plate.
  3. Make the sauce: In the same pan, melt the butter over low heat. Add the tarragon and minced garlic and cook for 30 seconds until fragrant. Stir in the flour until foamy, another 30 seconds. Add the cream and milk and increase to medium. Simmer for 2 to 3 minutes, stirring and scraping the pan, until the sauce thickens slightly.
  4. Finish the dish: Return the chicken to the pan, warming each side for about 1 minute in the sauce. Serve immediately, with the sauce spooned over the chicken. Garnish with finely chopped tarragon. Leftovers store up to 3 days refrigerated; reheat gently in a skillet.

Notes

If using cornstarch, mix it in a small bowl with ½ tablespoon water and add it with the cream and milk.

You can substitute dried tarragon, but the flavor won’t be nearly as good. Use 1 ½ teaspoons dried tarragon.

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

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Chicken
  • Diet: Gluten Free

Old Bay Shrimp

Hold onto your hats—here’s quite possibly one of the fastest easy shrimp recipes around! This Old Bay shrimp takes less…

Hold onto your hats—here’s quite possibly one of the fastest easy shrimp recipes around! This Old Bay shrimp takes less than 10 minutes and results in juicy, perfectly seasoned shrimp. Add rice or pasta for a quick meal!

Old Bay Shrimp

What we love about this recipe

When it comes to easy dinner ideas, there’s not much quicker and easier than shrimp. So might we present our new favorite fast shrimp recipe: Old Bay shrimp! Old Bay seasoning and shrimp are meant for each other, and this recipe takes 10 minutes to whip up juicy, restaurant-style sauteed shrimp.

As two cookbook authors and parents, Alex and I are constantly looking for fun dinner ideas. This one fits the bill exactly—it’s our perfect meld of fast, filling, and super flavorful! Add rice, orzo, a green salad, or a quick vegetable like broccoli, green beans or asparagus to make it a meal.

Ingredient notes for Old Bay shrimp

As with any simple recipe, the quality comes down to the quality of ingredients. Luckily for you, this recipe requires only a handful of them! Here’s what you’ll need:

  • Medium shrimp: Deveined shrimp are best, either shelled or tail on. We prefer tail on for the look (just serve with a bowl for discarded tails). You can use any size, but we like medium, which are usually labeled 41 to 50 count. Use either fresh or frozen; we find fresh shrimp is slightly better—and if you can, buy wild caught.
  • Old Bay seasoning: This seasoning blend is easy to find in most American grocery stores. There’s nothing like the real thing! If you can’t find it, you can make homemade Old Bay seasoning, but it’s not quite the same.
  • Olive oil: Olive oil is a healthy cooking oil that infuses flavor into the shrimp.
  • Salt and lemon wedges: Lemon juice lifts the flavors and adds a citrus zing. It’s not required, but it tastes best with lemon!
Old Bay

What’s Old Bay and what’s in it?

Old Bay is an American seasoning blend that’s often used to season seafood, often in shrimp boils and chowders. It was invented in Maryland and is sold by the brand McCormick. It’s gotten pretty popular and you’ll see it in anything from fries to corn on the cob. The main ingredients in Old Bay are paprika, celery salt, and black pepper, but it’s a secret recipe so no one knows exactly what’s in it!

Making it a meal

This Old Bay shrimp is so simple, you can whip it up in just 10 minutes! With a dinner this quick and easy, it’s nice to have fast and easy sides to pair. Here’s what we’d recommend:

Old Bay shrimp in skillet

Storing leftovers

Old Bay shrimp is best served the day it is made. You can store leftovers up to 3 days refrigerated. However, Alex and I are not huge fans of next day shrimp (just our personal preference), so we find it’s best within a day or so. You can also turn leftovers into something new, like Shrimp Salad.

More shrimp recipes

Looking for more favorite shrimp recipes? Try our Tuscan Shrimp in a creamy sauce with sun-dried tomatoes, or our fan-favorite Sauteed Shrimp. Or mix up Shrimp Fajitas, Shrimp Linguine, Honey Garlic Shrimp or Cajun Shrimp.

Dietary notes

This Old Bay shrimp recipe is gluten-free and pescatarian.

Frequently asked questions

Can I add other seasonings to the shrimp?

Yes, you can add other seasonings to complement the Old Bay flavor. Some popular additions include garlic powder, onion powder, cayenne pepper, or lemon zest.

Is Old Bay Shrimp spicy?

Old Bay seasoning has a mild to medium level of spice. If you’re sensitive to spice, you can start with a smaller amount of seasoning and adjust it to your taste.

Can I bake or grill Old Bay Shrimp instead of pan-frying it?

You can bake or grill Old Bay Shrimp for a slightly different flavor profile. Baked shrimp is an easy hands-off option, while grilled shrimp has a smoky char.

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Old Bay Shrimp

Old Bay Shrimp

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Description

Hold onto your hats—here’s quite possibly the fastest easy shrimp recipes around! This Old Bay shrimp takes less than 10 minutes and results in juicy, perfectly seasoned shrimp. Add rice or pasta for a quick meal!

Ingredients

  • 1 pound medium shrimp, deveined (tail on or peeled)
  • 1/4 to 1/2 teaspoon kosher salt
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons olive oil
  • Lemon wedges, for garnish
  • 1 tablespoon finely minced parsley, for garnish

Instructions

  1. In a medium bowl, mix the shrimp with the salt and Old Bay.
  2. In a large skillet, heat the olive oil on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
  3. Spritz with juice of the lemon wedges and serve immediately. Sprinkle more at the end, to taste.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Chicken Caesar Wrap

Here’s a fun twist on the classic: make it into a portable wrap! This chicken Caesar wrap is great for…

Here’s a fun twist on the classic: make it into a portable wrap! This chicken Caesar wrap is great for lunch ideas or easy dinners, with savory chicken, crisp romaine, and a creamy dressing. Plus, you can change up the protein to fit many diets!

Chicken Caesar Wrap

Why we love this recipe

As two cookbook authors you might think we have fancy tastes. But au contraire—Alex and I just love good food! That means everything from chicken Caesar salad to a 3-star Michelin restaurant. We’re always looking for lunch recipes and easy dinner ideas, and this one caught our imagination.

This chicken Caesar wrap is so much fun, taking the classic Caesar salad and stuffing it into a pita with crunchy veggies and croutons. The star here is the homemade seared chicken, which tastes incredible with savory spices and Parmesan cheese. We love making our favorite Caesar dressing when we have time—but it’s customizable to work with purchased chicken or dressing, and works with different proteins like chickpeas, tofu, and salmon too!

Ingredient notes for a chicken Caesar wrap

This chicken Caesar wrap comes together simply. It’s quicker with purchased chicken and dressing, but it tastes miles better with homemade. You can swap in components based on how much time you have to prep!

  • Chicken breast (or cutlets): Buy boneless skinless chicken breast, organic if at all possible. If the chicken is not sold in cutlets, butterfly the chicken before cooking. You can also use purchased cooked chicken.
  • Seasonings: Use garlic powder, onion powder, smoked paprika, and grated Parmesan cheese to season the chicken. Substitute regular paprika or omit the Parmesan cheese if desired, but they both add quite a bit of savory nuance to the flavor.
  • Croutons: We like using purchased croutons for a Caesar wrap to make prep faster!
  • Romaine hearts: Romaine lettuce is the classic leafy green for Caesar salad: its crunch and sweet flavor make the wrap.
  • Tomatoes: We like adding cherry tomatoes for another flavor pop and a bit of color inside the wrap.
  • Caesar dressing: Our homemade Caesar dressing recipe is next-level. You’ll need mayonnaise, Greek yogurt (optional), garlic, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce or anchovy paste, salt, and pepper. Or, you can buy dressing in a pinch!
  • Burrito size tortillas: Make sure the tortillas are at least 10-inch; smaller tortillas do not work.

Tips for making the wrap

Here are a few more tips for making a chicken Caesar wrap at home:

  • Decide what components you have time for. The pan seared chicken takes about 5 minutes to prep and 10 minutes to cook. The dressing takes about 10 minutes to mix up. Use purchased components as needed!
  • Use these instructions for rolling the wrap. Place in the filling into the center of a tortilla with a 1-inch border. Make a burrito style-wrap by folding in each side of the tortilla, then rolling it up from the bottom. Slice the wrap in half diagonally.
  • Try not to overstuff. The quantities in the recipe below provide just enough filling for a 10-inch burrito, but if you find it is overflowing feel free to remove some filling.
Pan seared chicken.

Step 1: Pan sear the chicken.

Caesar Dressing in bowl with spoon.

Step 2: While the chicken rests, mix up the dressing.

Roll up the wrap.

Step 3: Mix the filling ingredients together, then roll up the wrap.

Variations: change up the protein

This chicken Caesar wrap can be made many different ways with varying proteins! This makes it easy as a meal for eaters of different diets. Here are a few ideas:

Storing leftovers

Wraps are tricky because they can become soggy over time. So, this chicken Caesar wrap is best eaten immediately.

If you’re making it ahead for as a cold lunch idea or dinner, you can wrap it up in parchment or wax paper for storage and refrigerate until serving for a few hours. But keep in mind, it does become soggy over time. (Do not wrap in plastic, or the wrap becomes very soggy.)

More Caesar salad ideas

There are so many variations on a good Caesar salad! Some of our favorite ideas are our classic chicken Caesar salad, kale Caesar salad, salmon Caesar salad, and vegan Caesar salad. Did you know there’s also a Caesar drink?

Dietary notes

For vegan and vegetarian, use canned chickpeas, baked tofu or breaded tofu, and vegan Caesar dressing. For gluten-free, use a gluten-free wrap.

Frequently asked questions

Can I use a different type of lettuce?

Romaine is traditional and we recommend it if at all possible. But you could try kale, spinach, or a spring mix for a variation.

How do I keep the wrap from getting soggy?

Some ideas are to lightly toast the tortilla, and make sure the lettuce is dry. You can also add a layer of hummus or avocado to create a barrier.

How long will the wraps keep in the fridge?

They are best eaten fresh or the day of making.

What can I serve with the wraps?

They go well with a side salad, fruit, or chips.

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Chicken Caesar Wrap

Chicken Caesar Wrap

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  • Author: Alex Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 1
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Description

Here’s a fun twist on the classic: make it into a portable wrap! This chicken Caesar wrap is great for lunch ideas or easy dinners, with savory chicken, crisp romaine, and a creamy dressing. Plus, you can change up the protein to fit many diets!

Ingredients

For the chicken (or substitute cooked chicken / makes 3 cups chopped; see Notes)

  • 2 boneless skinless chicken breasts (about 1 to 1 1/2 pounds, organic if possible), butterflied or cutlets
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 2 tablespoons grated Parmesan cheese
  • Freshly ground black pepper
  • 3 tablespoons olive oil

For each chicken Caesar wrap

  • 1 burrito size tortilla (at least 10-inch; smaller tortillas do not work)
  • ½ cup chopped chicken
  • 1 cup chopped romaine lettuce (washed and dried thoroughly)
  • 2 to 3 tablespoons Caesar Dressing, to taste (homemade or purchased)
  • 2 cherry tomatoes (⅛ cup), minced and drained
  • ¼ cup croutons
  • 1 tablespoon shredded or grated Parmesan cheese
  • Fresh ground pepper

Instructions

  1. Cook the chicken (see Notes): Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied; see How to Butterfly a Chicken Breast). Sprinkle the chicken on both sides with the kosher salt. Add up to ¼ teaspoon additional salt to ensure chicken is fully seasoned. In a small bowl, garlic powder, onion powder, smoked paprika, grated Parmesan cheese and a few grinds of black pepper. Sprinkle both sides of the chicken with the mixture. Heat the olive oil in a large nonstick or cast iron skillet and over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides (cook in batches as necessary). When the internal temperature is 165°F, or the center is no longer pink, remove to a platter and rest 5 minutes before slicing into strips or pieces.
  2. Make the dressing: Make the Caesar dressing (or use purchased).
  3. Make the wrap: For each wrap, place 1 serving of the cooked chicken in a bowl with the romaine, Caesar dressing, cherry tomatoes, croutons, and Parmesan cheese.
  4. Place in the filling into the center of a tortilla with a 1-inch border. Make a burrito style-wrap by folding in each side of the tortilla, then rolling it up from the bottom. Slice the wrap in half diagonally.
  5. Eat immediately. If desired, you can wrap it up in parchment or wax paper for storage and refrigerate until serving for a few hours, but it does become soggy over time. (Do not wrap in plastic, or the wrap becomes soggy.)

Notes

For the chicken, you can substitute purchased chicken or use Grilled Chicken, Pan Seared Chicken, or Baked Chicken Breast.

You can also substitute other types of protein: these seasoned canned chickpeas, baked tofu, canned or seared salmon, or sauteed shrimp.

*Prep time and cook time vary based on whether you use purchased cooked chicken and Caesar dressing.

For vegan and vegetarian, use canned chickpeas, baked tofu or breaded tofu, and vegan Caesar dressing. For gluten-free, use a gluten-free wrap.

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

Tuscan Shrimp

This flavorful Tuscan shrimp recipe impresses everyone—the perfect easy dinner! We also call it “Marry Me Shrimp”, a meld of…

This flavorful Tuscan shrimp recipe impresses everyone—the perfect easy dinner! We also call it “Marry Me Shrimp”, a meld of juicy shellfish with sun-dried tomatoes, spinach, and a creamy garlic sauce. Serve with pasta, rice, or veggies for a fun meal!

Tuscan Shrimp

Why we love this recipe

Maybe you’ve heard of Tuscan chicken—what about Tuscan shrimp? This rock solid meal idea stars a protein cooked in a creamy sauce with sun-dried tomatoes and spinach. While chicken is a popular way to serve it, we love making it with shrimp as a seafood option!

The juicy shrimp shines in the creamy, lemony sauce, surrounded by tangy capers and chewy sun-dried tomatoes. It’s so quick and simple to whip up, and pleases any shrimp lover—hands down! We love serving it with rice to keep it as a gluten-free dinner idea, but you can also serve with pasta or sauteed veggies to round out the meal. As two cookbook authors, we’re always looking to make reliable easy dinner ideas: and this one is a big winner in our house.

“We made the Tuscan Shrimp tonight and it was most delicious!  The sauce had so much rich flavor, we used half and half and whole milk. The jammy strips of sun dried tomatoes were a really yummy surprise. The recipe was thorough and easy to follow. Another incredibly delicious recipe from A Couple Cooks!” -Renata

Ingredient notes for Tuscan shrimp

We like to call this Tuscan shrimp recipe “Marry Me Shrimp,” because if you make it for someone they just might offer a marriage proposal! But in all seriousness, it’s similar to the recipe “Marry Me Chicken”, which also features a creamy sauce with sun dried tomatoes. Here’s what you’ll need for this recipe and a few notes on whether substitutions work:

  • Medium shrimp: Use deveined medium shrimp for this recipe (they may be labeled 41 to 50 count), either shelled or tail on. Use either fresh or frozen; we find fresh shrimp is slightly better—and if you can, buy wild caught.
  • Olive oil and salted butter: A combination of olive oil and butter makes a rich, flavorful sauce.
  • Fresh garlic: Fresh garlic is required for the best flavor; do not substitute jarred garlic. If necessary, substitute ½ teaspoon garlic powder.
  • Sun dried tomatoes: The bright flavor of sun dried tomatoes makes the dish! We do not suggest using a sun dried tomato substitute here.
  • Capers: Capers add a salty, briny pop—use them if at all possible. If you don’t have them, add a few more pinches of salt.
  • Heavy cream and milk: We like using a combination of heavy cream and milk, but you can also use half and half. The richness of the cream makes the body of the sauce, so we don’t recommend using only milk.
Tuscan shrimp recipe in skillet

Ways to serve Tuscan shrimp

There are many ways to serve Tuscan shrimp—which makes it a very versatile recipe for serving! Here are a few ideas for making it into a quick and easy dinner idea:

Tip for serving with pasta

If you’d like to serve this Tuscan shrimp as a dish where the pasta is mixed into the sauce, here’s what to do.

  • Add 8 ounces pasta cooked al dente along with ¼ cup of reserved pasta water into the pan of shrimp once they are cooked.
  • Gently mix through the sauce until combined.

Storing leftovers

This Tuscan shrimp recipe is best served the day it is made. You can store leftovers up to 3 days refrigerated. However, Alex and I are not huge fans of next day shrimp (just our personal preference), so we find it’s best within a day or so. Reheat gently on the stovetop before serving.

More shrimp recipes

This Tuscan shrimp is one of our new favorite shrimp recipes—of which we have loads! A few more family favorites are Shrimp Fajitas, Garlic Shrimp Pasta, Shrimp Primavera, Sauteed Shrimp, or Grilled Shrimp. We also love Shrimp Linguine and these Famous Shrimp and Grits.

Dietary notes

This Tuscan shrimp recipe is gluten-free and pescatarian.

Frequently asked questions

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, just make sure to thaw them completely before cooking. Pat them dry with paper towels to remove excess moisture.

How do I know when the shrimp is cooked?

Shrimp cooks quickly, so keep a close eye on it. It’s done when it turns pink and opaque throughout. Overcooked shrimp will be tough and rubbery.

What can I serve with Tuscan shrimp?

This dish pairs well with a variety of sides. Try serving it over pasta, rice, or mashed potatoes. You could also serve it with crusty bread to soak up the delicious sauce.

Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can measure out the sauce and vegetable ingredients ahead of time and store them separately in the refrigerator. Cook the shrimp just before serving to ensure it stays tender and juicy.

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Tuscan Shrimp

Tuscan Shrimp

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

This flavorful Tuscan shrimp recipe impresses everyone—the perfect easy dinner! We also call it “Marry Me Shrimp”, a meld of juicy shellfish with sun-dried tomatoes, spinach, and a creamy garlic sauce. Serve with pasta, rice, or veggies for a fun meal!

Ingredients

  • 1 1/2 pounds medium shrimp, tail on (wild caught if possible)
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 2 cloves garlic, finely minced
  • ¼ cup julienne cut sun dried tomatoes
  • 2 tablespoons capers, drained
  • ¾ cup heavy cream (or half and half)
  • ¼ cup milk of choice
  • 2 cups baby spinach, loosely packed
  • Grated Parmesan cheese, for serving
  • 2 lemon wedges, for serving

Instructions

  1. Pat the shrimp dry with a paper towel. Place it in a bowl and mix with ¾ teaspoon of the salt, garlic powder, onion powder, oregano, and a few grinds of black pepper.
  2. Add the olive oil to a large skillet and heat over medium heat. In a large skillet, heat the olive oil on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and nearly cooked through, turning them with tongs (they will become fully cooked when adding back to the sauce at the end). Remove to a plate. 
  3. Place the pan over low heat and melt the butter. Then add the minced 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.
  4. Add the spinach and cook until wilted, about 1 minute, then return the shrimp to the pan and warm it for about 1 minute, spooning the sauce over the shrimp. Serve topped with the sauce and grated Parmesan cheese.
  5. If serving with pasta: add in 8 ounces pasta cooked al dente along with ¼ cup of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined. Serve immediately. Leftovers store for up to 1 day refrigerated.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Gluten Free

Tarragon Chicken Salad

This tarragon chicken salad recipe is perfect for lunch or an easy dinner. Savory chicken, crisp veggies, and a creamy…

This tarragon chicken salad recipe is perfect for lunch or an easy dinner. Savory chicken, crisp veggies, and a creamy dressing with the herbaceous pop of tarragon make a uniquely delicious sandwich or spread. It’s a family favorite over here!

Tarragon chicken salad

We have a secret: we’re obsessed with tarragon. Not everyone knows this herb, but in our opinion: you should! Tarragon adds a subtle anise essence to salads, soups, and sandwiches that is absolutely irresistible!

It’s perfect in this chicken salad, melding with the creamy dressing, crunchy veggies and savory chicken. Adding the fresh herb makes people say, “Whoa, what’s in this?” and immediately take another bite. That’s what we did, anyway! It’s perfect on a sandwich, wrap, croissant, with crackers, or as part of a green salad as a fun lunch or dinner idea. We made this with garden tarragon but it’s easy to find at the store!

Ingredient notes for tarragon chicken salad

Tarragon chicken salad hinges on one thing: fresh tarragon! Of course, you can substitute dried if desired, but it’s best with the real thing. Here are a few notes about the ingredients:

  • Shredded chicken: Cook and shred your own chicken using boneless, skinless chicken breasts, or you can substitute 3 cups purchased shredded chicken. If using purchased chicken, it may have salt added, so adjust the salt quantity in the salad by starting with less.
  • Fresh tarragon: The fresh tarragon steals the show! If you’d like, substitute 1 teaspoon dried tarragon.
  • Celery and red onion: These crunchy vegetables are essential in any egg salad, tuna salad, chickpea salad, or chicken salad.
  • Dill pickles: Dill pickle adds the sweet tangy crunch that’s irresistible. If desired, substitute capers and add a pinch of sugar.
  • Greek yogurt and mayonnaise: This is our innovation for a flavorful yet creamy salad is adding in Greek yogurt, which adds a freshness and a tang to the flavor. For dairy-free, use more mayonnaise.
  • Dijon mustard and white wine vinegar: These final flavors add just the right zip to the flavors.
Tarragon chicken salad

What is tarragon, anyway?

Tarragon is an herb with a distinctive licorice-like flavor. It has slender, dark green leaves and small, greenish-yellow flowers. Tarragon is often used in French cooking, though it’s native to Central Asia and Siberia. It pairs well with chicken, fish, and eggs, and it’s a key ingredient in classic sauces like béarnaise and tartare.

Ways to serve tarragon chicken salad

This tarragon chicken salad recipe is ultra versatile—it works as an easy lunch or dinner and you can serve it in a variety of ways. Chicken salad is not just for sandwiches! Here are a few ways to serve it:

  • Sandwich: Slather it onto no knead bread or homemade bread and garnish with lettuce, microgreens or sprouts.
  • Wrap: Roll it up in a tortilla or spinach wrap.
  • Lettuce wrap: Serve it rolled up into butter lettuce leaves as a gluten-free alternative.
  • Crackers: Serve with crackers or gluten-free crackers for a quick lunch.
  • Croissants: Serve it on a croissant for a fancier dinner, or a brunch, bridal shower, or baby shower option.
  • In an avocado: Stuff tarragon chicken salad into half of an avocado as a gluten-free lunch idea.
  • Over greens: Or, make it into a green salad by serving it on lettuce with sliced tomatoes and other vegetables.

More chicken recipes

Want more classic chicken recipes? We love this baked chicken breast or pan seared chicken breast. For salads, a good chicken Caesar salad, grilled chicken salad, or chicken pasta salad are delicious. Or go for chicken thighs with peaches!

Dietary notes

This tarragon chicken salad recipe is gluten-free. For dairy-free, use all mayonnaise in place of the Greek yogurt.

Frequently asked questions

How long does tarragon chicken salad last in the refrigerator?

Stored in an airtight container, tarragon chicken salad will keep in the refrigerator for up to 3-4 days.

Can I freeze tarragon chicken salad?

It’s not recommended to freeze tarragon chicken salad as the mayonnaise-based dressing may separate and become watery upon thawing, affecting the texture.

Can I substitute the chicken with another protein?

Absolutely! You can easily swap the chicken for cooked turkey, canned tuna, or even drained and rinsed chickpeas for a vegetarian option.

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Tarragon chicken salad

Tarragon Chicken Salad

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

This tarragon chicken salad recipe is perfect for lunch or an easy dinner. Savory chicken, crisp veggies, and a creamy dressing with the herbaceous pop of tarragon make a uniquely delicious sandwich or spread. It’s a family favorite over here!

Ingredients

  • 1 pound shredded chicken, cooked and cooled (2 boneless skinless breasts, or substitute 3 cups shredded chicken; see Notes)
  • 1 ½ tablespoons finely chopped fresh tarragon (see Notes)
  • 2 celery stalks, diced
  • ¼ cup minced red onion
  • ¼ cup chopped dill pickle
  • ⅓ cup Greek yogurt (or 2 tablespoons additional mayonnaise, plus more to taste)
  • ½ cup mayonnaise
  • ½ tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar 
  • ½ teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper

Instructions

  1. Make the shredded chicken: If the chicken is not already butterflied, place your hand over the top of each breast and use a sharp knife to carefully slice it horizontally. Unfold the breast like a book, then cut along the fold to separate the two halves. Add 6 cups water to saucepan and stir in 2 teaspoons salt. Bring to a boil and add the chicken. Boil until the internal temperature is 160°F or the center is no longer pink, about 7 to 10 minutes. Remove to a plate and allow it to rest for 5 minutes. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds.
  2. Make the salad: While the chicken cooks, chop the vegetables. Mix all ingredients together in a bowl. Store refrigerated for up to 4 days.

Notes

If using purchased chicken, it may have salt added, so adjust the salt quantity in the salad by starting with less.

Fresh tarragon is absolutely worth seeking out for this recipe. You can substitute 1 teaspoon dried tarragon if desired.

For dairy-free, use mayonnaise in place of the Greek yogurt and adjust to taste. 

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

Chicken Caesar Salad

This chicken Caesar salad recipe is a total winner—for lunch or dinner! We’ll show you how to create this classic…

This chicken Caesar salad recipe is a total winner—for lunch or dinner! We’ll show you how to create this classic salad at home, complete with a creamy Caesar dressing, homemade croutons, and juicy pan seared chicken.

Chicken Caesar Salad

Why we love this recipe

Want the best ever chicken Caesar salad? Make it homemade! There’s something about a classic Caesar salad that always appeals to Alex and me, even if it’s basic. Topping it with a protein is one of our top ways to make a satisfying lunch or dinner.

As cookbook authors, we’ve researched and tested to create the very best way to make chicken Caesar salad at home! Strips of seasoned and Parmesan-coated pan seared chicken breast sit atop a salad with homemade creamy, zingy Caesar dressing. Top with the a shower of more Parmesan and the crunch of garlicky homemade croutons and you’ll be amazed! To simplify, you can swap in a few purchased elements into this formula, too.

Ingredients notes for chicken Caesar salad

The best chicken Caesar salad recipe is made with pan seared chicken, homemade dressing, and homemade croutons. However, if you only have time for one or two homemade items, that’s ok! Here’s what you’ll need:

  • Chicken breast (or cutlets): Buy boneless skinless chicken breast, organic if at all possible. If the chicken is not sold in cutlets, butterfly the chicken.
  • Seasonings: Garlic powder, onion powder, smoked paprika, and grated Parmesan cheese make up the seasonings for the pan seared chicken. You can substitute regular paprika or omit the Parmesan cheese if desired, though they both add quite a bit of savory nuance to the flavor.
  • Croutons: Homemade croutons are best, with bread torn into pieces. This helps it to catch dressing in its nooks and crannies, making an even tastier Caesar salad!
  • Romaine hearts: Romaine lettuce is the classic leafy green for Caesar salad: its crunch and sweet flavor are irreplaceable, in our opinion. However, one classic substitution is using kale to make a Kale Caesar Salad.
  • Parmesan cheese shreds or shavings: Either Parmesan shreds or shavings work to provide a texture contrast to the other salad ingredients.
  • Caesar dressing: You can use purchased or homemade dressing, but this recipe for Caesar dressing recipe really is next-level. You’ll need mayonnaise, Greek yogurt (optional), garlic, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce or anchovy paste, salt, and pepper.
Chicken Caesar Salad.

For the Caesar dressing

It’s worth mixing up a batch of homemade Caesar dressing here: the fresh, zingy flavor really does make a salad that tastes so much better than purchased bags. Here are a few tips:

  • Our recipe has two version: one with mayonnaise, and a variation with both mayo and Greek yogurt. We usually make this version because it’s a little lighter and has a nice tang to the flavor.
  • If desired, you can omit the anchovy paste. It adds that classic Caesar flavor, but it’s not required. Worcestershire sauce works as a substitute, but it still tastes great without it!
  • If you don’t have time to make the dressing, substitute your favorite purchased brand.

Tips for this chicken Caesar salad recipe

Here are a few more tips for making this chicken Caesar salad at home:

  • Purchase quality chicken. In some commercially raised chickens, the breast muscle becomes harder and denser than normal, resulting in a mushy texture when cooked. Purchase the highest quality chicken breast you can find, organic if possible.
  • Cook the chicken to an internal temperature of 165°F when measured with a food thermometer. Avoid overcooking the chicken, which can dry it out.
  • Allow the chicken to rest for 5 minutes before serving. This ensures maximum juiciness.
  • Swap in a purchased component or two for ease. You can use purchased dressing, chicken, or croutons, but we suggest making at least one or two of the components homemade for the best flavor.
Pan seared chicken.

Step 1: Pan sear the chicken.

Caesar Dressing in bowl with spoon.

Step 2: While the chicken rests, mix up the dressing.

Chicken Caesar salad with dressing and croutons.

Step 3: Assemble the salad.

Variations: change up the protein

There are so many ways to change up the classic Caesar salad to fit your mood or serve multiple eaters at once! Here are a few ideas:

Salmon caesar saladSalmon Caesar SaladSauteed shrimp in pan.Sauteed ShrimpCanned chickpeasCanned ChickpeasKale recipesKale Caesar Saladgrilled caesar saladGrilled Caesar Salad

Storing leftovers

Leftover chicken stores refrigerated for up to 4 days. Leftover Caesar dressing stores up to 1 week. Store homemade croutons in a sealed container at room temperature for up to 2 weeks. Store all components separately, adding dressing immediately before serving.

Dietary notes

This chicken Caesar salad recipe is gluten-free with croutons omitted or gluten-free croutons. The recipe is vegan and dairy-free with Vegan Caesar Dressing.

Chicken caesar salad components: dressing, chicken, and salad.

More easy dinner ideas

Chicken Caesar salad is one of our top easy dinner ideas for busy weeknights. A few more chicken dinners we love: try Parmesan Crusted Chicken, Chicken Nuggets, Chicken Tacos or Baked Chicken Thighs. Or go for a Burrata Sandwich, Fajita Salad or Lentil Sloppy Joes!

Frequently asked questions

Can I use a different type of lettuce?

Romaine lettuce is traditional, but you can experiment with other types like kale for a variation (try Kale Caesar Salad).

Can I make the dressing ahead of time?

Absolutely! The dressing can be made up to a week in advance and stored in the refrigerator.

Can I grill the chicken instead of pan-searing it?

Yes, grilling the chicken adds a smoky flavor and is a great option during the summer months. Go to Grilled Chicken.

What can I substitute for anchovies in the dressing?

If you don’t have anchovies or prefer not to use them, Worcestershire sauce can provide a similar savory depth.

Can I add other ingredients to this salad?

Feel free to customize your salad! Popular additions include avocado, cherry tomatoes, hard boiled eggs, or even a sprinkle of bacon bits.

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Chicken Caesar Salad

Chicken Caesar Salad

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

This chicken Caesar salad recipe is a total winner—for lunch or dinner! We’ll show you how to create this classic salad at home, complete with a creamy Caesar dressing, homemade croutons, and juicy pan seared chicken.

Ingredients

For the chicken (see Notes)

  • 2 boneless skinless chicken breasts (about 1 to 1 1/2 pounds, organic if possible), butterflied or cutlets
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 2 tablespoons grated Parmesan cheese
  • Freshly ground black pepper
  • 3 tablespoons olive oil

For the salad

  • 2 cups Homemade Croutons (with bread torn into pieces; omit or use GF croutons for gluten-free)
  • 3 romaine hearts (or 1 large head romaine)
  • ½ cup shredded Parmesan cheese (or a mix of shredded and shaved)
  • 1 recipe Caesar Dressing

Instructions

  1. If making croutons, make Homemade Croutons (or make them in advance).
  2. Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied; see How to Butterfly a Chicken Breast). Sprinkle the chicken on both sides with the kosher salt. Add up to ¼ teaspoon additional salt to ensure chicken is fully seasoned.
  3. In a small bowl, garlic powder, onion powder, smoked paprika, grated Parmesan cheese and a few grinds of black pepper.
  4. Heat the olive oil in a large nonstick or cast iron skillet and over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides (cook in batches as necessary). When the internal temperature is 165°F, or the center is no longer pink, remove to a platter and rest 5 minutes before slicing into strips or pieces.
  5. Whisk together the Caesar dressing ingredients in a bowl. Store leftovers refrigerated in a covered jar for up to 1 week.
  6. Tear the romaine leaves into pieces (or chop them). Immediately before serving, toss with the dressing. Top each salad with croutons, Parmesan cheese, and chicken. Leftover chicken stores refrigerated for up to 4 days and leftover dressing stores up to 1 week (add dressing immediately before serving). 

Notes

If desired, you can substitute Grilled Chicken, Pan Seared Chicken, or Baked Chicken Breast.

Anchovy paste really does add that classic Caesar to the Caesar dressing, but Worcestershire sauce works too (or a Worcestershire substitute). If all you can find is whole anchovy fillets, blend 2 anchovy fillets to make 1 teaspoon anchovy paste. Keep in mind that anchovy paste has added vinegar and spices and is milder in flavor.

Add different proteins to this salad to make it work for different diets, like Canned Chickpeas, Baked Salmon, or Sauteed Shrimp. For vegan, use Vegan Caesar Dressing.

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

Classic Tomato Sandwich

The classic tomato sandwich is all about the glory of juicy, ripe tomatoes! Here’s our guide for how to whip…

The classic tomato sandwich is all about the glory of juicy, ripe tomatoes! Here’s our guide for how to whip up the perfect combination of juicy tomatoes, crusty bread, and mayonnaise for a sandwich that’s nostalgic and satisfying.

Tomato Sandwich

Why we love this recipe

What is summer without a great tomato sandwich? If you’ve got your hands on some juicy ripe tomatoes, this is what to make. The combination of golden toasty bread, savory tomatoes, and flavorful mayonnaise is truly one of the simplest and best ways to enjoy this seasonal ingredient.

Alex and I both grew up eating tomato sandwiches in the summer. My grandfather always ate a variation: tomato peanut butter sandwiches (which I still haven’t tried!). Here is our master method for how to make the best tomato sandwich recipe, stepping it up with an optional herb aioli that takes it over the top! It’s our favorite fast summer dinner idea.

Ingredients for a classic tomato sandwich

The classic tomato sandwich is nothing fancy. But like any recipe, it’s all about quality of ingredients! Here’s what you’ll need:

  • Sourdough bread: Best quality bread makes the best tomato sandwich. A classic choice is white bread, but we like something with a little more texture: sourdough bread or a crusty artisan bread like no knead bread or focaccia bread. You can also use a quality sandwich loaf.
  • Tomatoes: Use only the best ripe tomatoes. Multi-colored heirloom tomatoes add a nice touch!
  • Mayonnaise: For a classic tomato sandwich, plain mayonnaise works. Or, use our herb aioli to step it up.
  • Salt and pepper: It’s important to season the tomatoes before making the sandwich.

Step it up with basil or tarragon aioli

This tomato sandwich is delicious on its own, but it’s even better with an herb aioli! Aioli is a sauce that comes from the South of France and Spain, also known as allioli or aïoli. In the US since the 1990’s, it’s become common to call any flavored mayonnaise aioli.

You can make a simple herb aioli by mincing garlic and either basil or tarragon, then mixing with mayonnaise and a hint of vinegar and mustard. We love the tarragon aioli version, but it’s also great with basil aioli!

Tarragon Aioli

Tips for a great tomato sandwich

There are a few tips to take your tomato sandwich from good to great! Here are a few tips:

  • Toast the bread first. Toasting the bread in a skillet with olive oil helps to season the bread and make a crunchy, contrasting texture. This is essential, in our opinion! (Otherwise, the bread is a little too squishy.)
  • Use the herb mayo (aioli). Making tarragon aioli or basil aioli really steps up this sandwich! It’s not required, but it adds a good amount of herbaceous flavor.
  • Liberally season the tomatoes. Always season the tomatoes with salt and pepper before adding them to a tomato sandwich.

Also, remember to always eat a tomato sandwich with a napkin! They’re pretty messy—intentionally!

Variations and additions

Personally we love adding to our tomato sandwiches to give them a little more texture! Here are a few ways to mix up this sandwich:

Storing leftovers

A tomato sandwich is best eaten immediately after making, since the liquid in the tomatoes causes the bread to become soggy. The tarragon aioli lasts up to 2 weeks refrigerated.

More tomato recipes

When it’s tomato season, make all the tasty tomato recipes! Our favorite ways to use tomatoes are in a classic Caprese salad or Greek salad. A tomato pie or tomato galette are also fun ways to use these seasonal ingredients.

Dietary notes

This tomato sandwich recipe is vegetarian and dairy-free. For vegan, use purchased vegan mayonnaise (cashew cream also works as a spread). For gluten-free, use gluten-free bread.

Frequently asked questions

What type of tomatoes are best for a tomato sandwich?

Heirloom tomatoes, beefsteak tomatoes, or any ripe, juicy tomato variety will work. Look for tomatoes that are fragrant, plump, and yield slightly to gentle pressure.

Should I toast the bread?

Toasting the bread is optional but recommended. It adds a subtle crunch and helps prevent the bread from getting soggy from the tomato juices.

How do I store leftover tomato slices?

Store any leftover tomato slices in an airtight container in the refrigerator for up to a day or two.

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Tomato Sandwich

Tomato Sandwich

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 sandwiches
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Description

The classic tomato sandwich is all about the glory of juicy, ripe tomatoes! Here’s our guide for how to whip up the perfect combination of juicy tomatoes, crusty bread, and flavorful mayonnaise for a sandwich that’s nostalgic and satisfying.

Ingredients

For the tomato sandwich

  • 4 slices sourdough bread
  • 2 large slicing tomatoes
  • ½ cup mayonnaise (or herb aioli; see below)
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil, for toasting

For the basil or tarragon aioli (optional)

  • 2 tablespoons finely chopped basil or 1 ½ tablespoons finely chopped tarragon
  • 1 small garlic clove
  • ½ teaspoon white wine vinegar or lemon juice
  • ½ teaspoon yellow mustard (optional)
  • ½ cup high quality mayonnaise (vegan if desired)

Instructions

  1. Make the aioli (optional): Mince the garlic as finely as possible, then use the side of your knife blade to mash and grind it into a paste. Whisk together the garlic and herbs with the white wine vinegar, yellow mustard, and mayonnaise. (Stores refrigerated for 2 weeks.)
  2. Toast the sourdough bread: Add a drizzle of olive oil to a cast iron pan or skillet over medium heat. Add the sourdough bread slices, interior side facing down. Toast for 1 to 2 minutes until golden brown.
  3. Prepare the tomatoes: Slice the tomatoes into ¼-inch thick rounds. Sprinkle both sides of the tomato slices with a pinch of kosher salt and freshly ground black pepper.
  4. Assemble the sandwich: Spread mayonnaise generously on one side of each toasted bread slice. Layer the tomato slices evenly on two of the bread slices, ensuring they cover the bread completely. Top with the remaining slices of bread, mayonnaise side down.
  5. Serve: Cut the sandwiches in half and serve immediately. This sandwich is best enjoyed fresh to savor the juicy tomatoes and crispy bread (don’t mind the mess!).
  • Category: Main dish
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegetarian

Baked Chicken Breast

We’ve cracked the code to perfectly flavorful and juicy oven baked chicken breast! Our foolproof method uses simple tricks and…

We’ve cracked the code to perfectly flavorful and juicy oven baked chicken breast! Our foolproof method uses simple tricks and a delicious seasoning blend. Say hello to a chicken dinner you’ll want to make again and again!

Baked Chicken Breast

Why we love this recipe

There’s nothing like a rockstar chicken recipe to headline dinner, and have we got one that’s worth raving about. Presenting, our best oven baked chicken breast recipe! As cookbook authors and recipe experts, Alex and I have tested this recipe over and over to get it just right for you. Luckily, it’s turned into one of our go-to chicken dinners we make on a weeknight!

The chicken breast comes out so juicy and perfectly seasoned with our favorite simple seasoning blend. Alex and I both grew up eating baked chicken recipes, and this is our spin on the classic. Just like our pan seared chicken breast and baked chicken thighs, it has become a go-to method in our house. Bookmark it and let us know what you think!

“This recipe is probably the easiest chicken recipe I have ever made. The seasoning mix was very tasty and gave the chicken a lot of flavor, especially the smoked paprika! The chicken breasts also came out very juicy and tender. It was a very easy and flavorful dinner: I will no doubt make this again and have already added it to the recipes I save!” -Annika

Ingredients for oven baked chicken breast

Here are the ingredients you’ll need for oven baked chicken breast:

  • Chicken breast: Look for boneless skinless chicken breast, and buy organic chicken if at all possible. If you’ve made our other chicken recipes, you might expect to butterfly the chicken or buy it in cutlets. But for baked chicken, we’ve found it’s best with pounded whole breasts.
  • Olive oil: Olive oil is our cooking oil of choice for chicken, but you can use any neutral oil or even melted butter.
  • Spices: A custom blend of garlic powder, onion powder, smoked paprika, and dried oregano infuse major savory flavor to the chicken breasts.
Baked chicken breast ingredients

Tips for baked chicken breast

There are a few tips for making the best juicy, well-seasoned oven baked chicken. In fact, in testing this recipe we had some unfortunate un-delicious chicken fails. We make the mistakes so you don’t have to! Here’s what to know about baked chicken:

  • Purchase quality chicken. In some commercially raised chickens, the breast muscle becomes harder and denser than normal, resulting in a mushy texture when cooked. Purchase the highest quality chicken breast you can find, organic if possible.
  • Pound the chicken to an even thickness. Pounding the chicken is essential for helping it to cook through evenly.
  • Cook the chicken to an internal temperature of 165°F when measured with a food thermometer. Avoid overcooking the chicken, which can dry it out.
  • Add enough salt. This is an issue we see a lot with many cooks. While you don’t want to oversalt, you’ll need enough for the flavor to shine! This recipe calls for 2 teaspoons salt for 2 pounds chicken breasts.
  • Allow the chicken to rest for 5 minutes before serving. This ensures maximum juiciness.

How to avoid “woody” chicken breast

In testing this recipe, we had a problem with baked chicken breast that came out with a mushy texture. It was not the type of chicken we normally buy, and after some research we found was due to the quality of chicken.

“Woody” chicken breast is a condition that affects commercially raised chickens where the breast muscle becomes harder and denser than normal. Even with proper cooking, woody chicken breasts can have an unappealing, mushy texture. To avoid this issue, try to purchase as quality of breast as possible.

Oven baked chicken recipe on platter with dried oregano

Troubleshooting baked chicken breast

Here are a few other common problems you might encounter when making baked chicken breast:

  • Overcooking: Chicken breast is lean and cooks quickly. Overcooking the chicken dries the meat out and causes the protein fibers to contract and toughen, which can lead to a mushy texture. Cook the chicken to an internal temperature of 165°F (74°C), then remove it from the heat source immediately when it reaches that temperature.
  • Freezing and thawing: Repeated freezing and thawing of chicken can damage its cell structure, causing moisture loss and potentially affecting the texture.
  • Spoilage: In the early stages of going bad, chicken can become a bit mushy before developing a noticeable off-odor. Always check your chicken before cooking. A slimy texture or strong smell means it’s spoiled and needs to be tossed out.

Storing leftovers

Leftover cooked chicken stores for 3 to 4 days refrigerated. It’s best eaten immediately after cooking, but it works made ahead too. Reheat it in a skillet on the stovetop for a minute or two over medium heat before serving.

How to serve it

This baked chicken breast is one of our top easy dinner ideas because it’s just that simple! (Us, in real life: “What’s for dinner? Let’s make that baked chicken again.”) Here are a few simple sides dishes for chicken that don’t require an oven and bowl meal ideas:

A few more chicken dinners

There are so many great chicken dinners, and this baked chicken is in our hall of fame! Here are a few more of our favorites:

Dietary notes

This baked chicken recipe is gluten-free and dairy-free.

Frequently asked questions

What temperature and how long should I bake chicken breast?

The ideal baking temperature for boneless, skinless chicken breast is typically around 425°F (220C). The cooking time will vary depending on the thickness of the chicken, but it usually takes about 20 minutes.

Do I need to flip the chicken while baking?

No, it’s not necessary to flip the chicken while baking. Baking it on one side allows the top to brown and develop a flavorful crust.

What are some easy seasoning ideas for baked chicken?

There are countless ways to season baked chicken! You can use a pre-made spice blend, create your own with herbs and spices like paprika, garlic powder, onion powder, and cumin, or marinate the chicken in your favorite sauce or dressing. You can also try this baked Greek Chicken recipe.

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Baked Chicken Breast

Baked Chicken Breast

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

  • 4 boneless, skinless chicken breasts (about 8 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 2 teaspoons kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 425°F (220C). Move a rack to the upper third for the oven. 
  2. Pat the chicken breasts dry, then lightly pound the thick end of each piece of chicken with a kitchen mallet or rolling pin until the chicken breast is roughly the same thickness all the way across.
  3. Place the chicken breasts on a rimmed baking sheet and brush both sides with olive oil. 
  4. In a small bowl, stir together the garlic powder, onion powder, smoked paprika, kosher salt and black pepper. Sprinkle the seasoning all over both sides of the chicken. If you have time, rest up to 30 minutes before baking for maximum flavor.
  5. Place the baking dish in the oven and bake for 18 to 22 minutes, until the chicken is lightly browned and the internal temperature reaches 165°F (74°C) when measured with a food thermometer.
  6. Remove from the oven and allow the chicken to rest 5 minutes before serving to ensure juiciness. Slice into pieces and serve. Leftovers last 3 to 4 days refrigerated.
  • Category: Main dish
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free

Burrata Sandwich

This burrata sandwich is the sandwich of your dreams! Sink your teeth into this creamy, rich cheese paired with fresh…

This burrata sandwich is the sandwich of your dreams! Sink your teeth into this creamy, rich cheese paired with fresh basil, ripe tomatoes, and a smoky sundried tomato aioli on ciabatta bread. It’s a no cook meal that will impress anyone!

Burrata Sandwich

Why we love this recipe

Burrata cheese is one of Alex and my top taste treats of all time. Fresh mozzarella cheese with an ooey gooey center: what could be better? (Literally.) So here’s a next-level sandwich we designed around our favorite Italian ingredient.

This sandwich has got rich and creamy burrata cheese paired with a sweet ripe tomato, spicy pepperoncini, peppery arugula and basil. Slather the ciabatta bread with smoky sundried tomato aioli and add a drizzle of honey and wow. The contrast of flavors and textures makes us swoon on every bite! It’s the perfect summer dinner idea for meals al fresco with a glass of rosé.

Ingredients for this burrata sandwich

There are many ways to make a burrata sandwich, like pairing this creamy cheese with grilled vegetables or tomato confit. For our version, we like to keep it simple and no cook! Pair the cheese with simple, quality ingredients and flavor and texture contrasts to make the cheese shine. Here’s what we used:

  • Burrata cheese: Burrata is an Italian fresh mozzarella cheese filled with cream and cheese shreds. Tear it into pieces when adding it to a sandwich.
  • Ciabatta bread: You can use any type of artisan bread for this sandwich. Ciabatta works well, but you could also use no knead bread, sourdough bread, or focaccia bread.
  • Smoky sun dried tomato aioli: This homemade sundried tomato aioli takes the sandwich to a next level, made with mayo, sundried tomatoes, and smoked paprika.
  • Basil and arugula: Fresh basil and arugula add herbaceous, peppery notes. If you can’t find one or the other, you can omit. Sometimes we like dressing the arugula with a hint of olive oil and salt.
  • Honey: Honey adds a sweet element that adds intrigue to the flavors.
  • Ripe tomato: A ripe tomato is key for bringing this sandwich together.
  • Pepperoncini: Jarred pepperoncini add a tangy, spicy element to this sandwich that we think is essential. As a substitute, try chopped olives or tapenade.
Burrata Sandwich Ingredients

Where to find burrata?

Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft, creamy center and a delicate mozzarella shell. You can typically find it in the specialty cheese section of most grocery stores or at Italian markets.

Variations: more sandwich spread ideas

We love this burrata sandwich with our homemade smoky sun dried tomato aioli. But it also works with many other types of spreads. Here are a few ideas:

  • Aioli: Any type of aioli works well here. Try garlic aioli, basil aioli, or our favorite pesto aioli or truffle aioli.
  • Mayonnaise: To simplify, use any type of high quality mayonnaise.
  • Tapenade: The classic French olive tapenade spread of chopped olives also adds great flavor.
  • Olive salad: This olive salad recipe is traditionally used on a muffaletta sandwich, but it works well here.
Burrata Sandwich with hands.

Storing leftovers

This burrata sandwich is best freshly made. The sun dried tomato aioli can be made up to 5 days in advance and refrigerated.

You can store leftover bread, aioli, and vegetables separately in containers in the refrigerator, but make sure to eat any leftover burrata cheese within 1 day.

More burrata recipes

There are so many great ways to use this Italian cheese! Some of our favorite burrata recipes are a peach burrata salad, a simple salad with ripe fruit, burrata pasta, a deliciously creamy dinner, and burrata pizza, an over-the-top pizza night sensation.

Dietary notes

This burrata sandwich recipe is vegetarian. For gluten-free, use gluten-free bread.

Frequently asked questions

What can I substitute for burrata?

If you can’t find burrata, fresh mozzarella is a good substitute. You could also use a combination of fresh mozzarella and ricotta cheese for a similar creamy texture.

Can I use different herbs?

Absolutely! Experiment with different herbs like mint, thyme, tarragon, or chives to create your own unique flavor combinations.

How do I store leftover sandwich ingredients?

Store leftover bread, aioli, and vegetables separately in airtight containers in the refrigerator. The burrata should be consumed the same day for optimal freshness.

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Burrata Sandwich with hands.

Burrata Sandwich

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 sandwiches
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Description

This burrata sandwich is the sandwich of your dreams! Sink your teeth into this creamy, rich cheese paired with fresh basil, ripe tomatoes, and a smoky sundried tomato aioli on ciabatta bread. It’s a delicious no cook meal!

Ingredients

  • 1 large ciabatta bread (12 inches long) or 2 small rolls (6 inches long)
  • 1 ball burrata cheese
  • ½ cup mayonnaise
  • ¼ cup chopped sundried tomatoes
  • 1 teaspoon smoked paprika
  • 2 pinches smoked salt (or salt)
  • 1 large handful basil
  • 1 large handful arugula
  • Honey
  • 1 large ripe tomato, sliced
  • 1 handful jarred pepperoncini

Instructions

  1. Cut bread into a 6-inch wide piece (making 2 sandwiches), then slice each in half. Add 1 tablespoon olive oil to a cast iron pan or skillet over medium heat and add the ciabatta bread, interior side facing down. Toast for 1 to 2 minutes. Sprinkle with salt.
  2. To make the sundried tomato aioli, stir together the mayonnaise, chopped sundried tomatoes, smoked paprika, and smoked salt.
  3. To build the sandwich, for each sandwich spread both cut sides of the bread with the aioli. Add pepperoncini, then tomato slices (topped with a pinch of salt or smoked salt), torn burrata cheese, a drizzle of honey, basil leaves, 1 handful of arugula, and the other piece of bread. This sandwich is best freshly made. Aioli can be made up to 5 days in advance and refrigerated.
  • Category: Main dish
  • Method: No cook
  • Cuisine: Sandwich
  • Diet: Vegetarian

Linguine Pasta with Garlic & Herbs

Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor a…

Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor a luscious cream sauce that perfectly coats the pasta. Serve it as a side dish, or stir in cooked protein to turn it into a main!

Linguine Recipe

Why we love this recipe

Here’s a pasta recipe that’s endlessly customizable—and don’t you want to dive right into that bowl? This linguine pasta is a burst of flavor: garlic, Parmesan cheese, fresh basil and chives, and a hint of cream make a luscious sauce that makes you melt into each bite.

Alex and I created this linguine recipe to work for a variety of occasions. It’s great for summer with the fresh herbs: you can even add sliced cherry tomatoes for a vegetarian main dish, or chunks of pan seared chicken or sauteed shrimp. Or, it’s a great side dish for grilled salmon or veggie kabobs. This one’s a favorite of our kiddos too. (Because white sauce pasta? Yum.)

Ingredient notes for linguine pasta

Linguine is quick and simple, and this recipe comes together in under 30 minutes. Like any Italian recipe, it’s all about quality of the ingredients! Here are some tips on ingredients and substitutions:

  • Linguine: Linguine is a long pasta shape similar to fettuccine, but thinner and elliptical shaped instead of flat. It works well with vegetables and creamy sauces, just like fettuccine. (We like it even better than fettuccine because it’s lighter!)
  • Fresh garlic: Don’t make this pasta sauce without the fresh garlic: it’s a must for that aromatic flavor.
  • Fresh herbs: Fresh herbs are another must here. We used basil and chives, but it’s also great with oregano, tarragon, thyme, and fresh dill.
  • Lemon zest: Lemon zest also infuses a big amount of citrus flavor.
  • Milk, cream, Parmesan, Pecorino, and Italian seasoning: This simple mixture makes the base of the sauce. Pecorino cheese is an aged cheese similar to Parmesan, but the bold, salty flavor enhances the sauce even more. We think it’s essential if you can find it!
Linguine Pasta

Ways to make it a main dish

This linguine pasta is simple as is, and works as a side dish to grilled chicken, grilled fish, grilled shrimp, and more. Or, you can do the following to make a main dish pasta:

Shrimp Linguine

Shrimp linguine is a great way to serve this pasta as a main dish

Other pasta shapes

If you love this recipe and don’t have linguine on hand, you can use other long pasta shapes like spaghetti or bucatini. Short pasta shapes work as well with the sauce flavoring, like orecchiette, penne, cavatappi, or gemelli.

Storing leftovers

This linguine recipe tastes best freshly made: the sauce tastes the best and creamiest right out of the pan. We don’t recommend making this recipe ahead, though you can portion out the sauce ingredients and mince the garlic in advance, storing refrigerated until cooking.

Leftovers last refrigerated for up to 3 days. If you can, save some of the pasta water and add it when reheating to make the sauce creamy again.

More pasta recipes

Love pasta recipes? Here are some favorites:

Dietary notes

This linguine pasta recipe is vegetarian. For gluten-free, use gluten-free linguine.

Frequently asked questions

What herbs work best for this dish?

You can experiment with basil, parsley, chives, oregano, thyme, or a combination of your favorite herbs.

Can I make this dish ahead of time?

It’s best to enjoy this pasta dish freshly made for the most vibrant flavors. For make ahead prep, you can portion out the sauce ingredients and mince the garlic in advance, storing refrigerated until cooking.

Can I freeze the leftovers?

It’s not recommended to freeze the cooked pasta: this dish is best freshly made.

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Linguine Recipe

Linguine with Garlic & Herbs

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No reviews

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

Description

Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor the luscious cream sauce that perfectly coats the pasta. Serve it as a side dish, or stir in cooked protein to turn it into a main!

Ingredients

  • 8 ounces linguine
  • 2 tablespoons salted butter
  • 4 garlic cloves, finely minced
  • Zest from 1 lemon (about 1 teaspoon)
  • 1 cup 2% milk
  • ¼ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 tablespoons grated Pecorino (optional but recommended)
  • ½ tablespoon all-purpose flour
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon kosher salt
  • Fresh ground pepper, to taste
  • ¼ cup chopped herbs (basil and chives, or parsley)
  • Optional add-ins: sliced cherry tomatoes, span seared chicken, sauteed shrimp

Instructions

  1. Start a large pot of generously salted water to a boil. Add the linguine pasta and boil until al dente (check a few minutes before the package instructions indicate and taste to assess doneness). Before draining, reserve about ½ cup pasta water. Then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready. 
  2. In a very large skillet, heat the butter over medium heat. Add the minced garlic and lemon zest and stir briefly. Add the milk, heavy cream, Parmesan cheese, Pecorino cheese, Italian seasoning, and ¾ teaspoon kosher salt and cook for about 2 minutes until the cheese has melted. In a small bowl, mix the flour with 1 tablespoon water. Pour it into the pan with the sauce, then stir at a simmer for 1 to 2 minutes until it thickens.  
  3. Taste and add one more pinch of salt. Enjoy immediately (tastes best freshly made). Leftovers last refrigerated for up to 3 days. If you can, save some of the pasta water and add it when reheating to make the sauce creamy again.
  • Category: Main or side dish
  • Method: Stovetop
  • Cuisine: Italian inspired
  • Diet: Vegetarian