This post may contain affiliate links. Please see our privacy policy for details. These cheeseburger sliders are easy to make, great for sharing, make-ahead friendly, and a crowd-favorite. Whip these up in less than 30 min! why you’ll love cheeseburger sliders What are cheeseburger sliders? Cheeseburger sliders are essentially mini hamburgers baked together in a […]]]>This post may contain affiliate links. Please see our privacy policy for details.
These cheeseburger sliders are easy to make, great for sharing, make-ahead friendly, and a crowd-favorite. Whip these up in less than 30 min!
why you’ll love cheeseburger sliders
- Great for a crowd. Whether it’s a casual dinner with friends and family, game day, or a speedy weeknight dinner, these sliders are easy to share and perfect for feeding a big crowd. It also makes for the best kind of finger food!
- Less work, less mess. You can bake an entire tray of sliders in less than 30 minutes, browning the ground beef all at once instead of forming and grilling individual patties.
- Make ahead of time. This is a convenient recipe to make ahead of time, cooking the ground beef mixture 1 day in advance, and cutting down prep time even further for those busy weeknights.
- Budget-friendly. These sliders are incredibly budget-friendly, stretching affordable ingredients, such as ground beef and pull-apart dinner rolls, to feed a large group.
What are cheeseburger sliders?
Cheeseburger sliders are essentially mini hamburgers baked together in a large batch using pull-apart dinner rolls, such as Hawaiian rolls. They are popular for entertaining (as finger food or a game day appetizer) and quick make-ahead weeknight dinners.
Key Ingredients
Dinner rolls
King’s Hawaiian or Trader Joe’s Sweet Pull Apart Aloha Rolls (both excellent options as their sweet flavors complement the savory meat so well)
Ground beef
Lean ground beef (90/1o or 85/15) or ground turkey
Onion
Finely diced yellow onion (added after the meat is crumbled for a little more bite and texture)
Seasonings
Worcestershire sauce, salt, and pepper
Cheese
Shredded cheddar cheese
Pickles
Dill pickle chips or bread & butter chips (for a sweeter flavor)
Sesame seeds
For texture and a classic burger look
Sauce
Burger sauce (mayonnaise, ketchup, dill pickle relish, and Dijon mustard) for serving
How to make cheeseburger sliders
- Make the burger sauce. Combine the mayonnaise, ketchup, dill pickle relish, and Dijon. This can be made 3-5 days in advance and stored in an airtight container in the fridge. The longer it sits, the better, really letting the flavors come together.
- Crumble the beef. Add the ground beef to a large cast iron skillet with some oil and crumble until the meat is fully browned, draining off any excess fat and grease, if needed. Then stir in the onion and Worcestershire sauce until the onions are tender.
- Prep the baking dish. Preheat the oven to 350°F and coat a baking dish with nonstick spray.
- Assemble the sliders.
- Place the bottom half of the dinner rolls, cut-side up, in the greased baking dish.
- Sprinkle with half the cheese.
- Top with the beef mixture in an even layer, pressing down lightly.
- Sprinkle with chopped dill pickle chips and remaining cheese.
- Place the top half of the dinner rolls, cut-side down, on top.
- Brush the tops with the egg white and sprinkle with sesame seeds.
- Bake. Bake until golden brown and toasted, about 12-14 minutes.
- Serve. Let stand 5 minutes and serve warm with burger sauce.
variations and substitutions
- Ground turkey: substitute the lean ground beef for ground turkey
- Caramelized onions: substitute the sautéed onions (with the ground beef) for caramelized onions instead, layering on top of the ground beef when assembling
- Bacon: add diced crispy bacon on top of the ground beef when assembling
- Pepper Jack cheese: swap out the cheddar cheese for Pepper Jack for a spicy kick, or mix with Monterey Jack for milder flavors
- Dipping sauces: serve with burger sauce, BBQ sauce, garlic aioli, honey mustard, or Ranch
More ground beef recipes
Tools For This Recipe
Cheeseburger Sliders: Frequently Asked Questions
Use lean ground beef (90/10) to prevent soggy buns and to avoid excess grease in the pan.
Yes! The ground beef mixture can be cooked 1 day in advance and stored in an airtight container in the fridge, whereas the burger sauce can be made 3-5 days in advance and also stored in an airtight container in the fridge.
Plan for 1-2 sliders per person as a party appetizer and about 3 sliders per person as a main dish.
Store leftovers in an airtight container in the fridge for 3-4 days, reheating in the oven at 350°F until warmed through.
Cheeseburger Sliders
Equipment
Ingredients
- 1 tablespoon vegetable oil
- ¾ lb lean ground beef or ground turkey
- ¼ cup finely diced yellow onion
- 2 teaspoons Worcestershire sauce
- Kosher salt and freshly ground black pepper to taste
- 1 (12-count) package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls halved lengthwise
- 6 ounces shredded sharp cheddar cheese about 1 1/2 cups, divided
- ½ cup chopped dill pickle chips
- 1 egg white beaten
- 1 ½ teaspoons sesame seeds
- Burger sauce
Instructions
- Preheat oven to 350 degrees F.
- Heat vegetable oil in a large cast iron skillet over medium heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Add onion and Worcestershire sauce. Cook, stirring occasionally, until tender, about 2-3 minutes; season with salt and pepper, to taste.
- Lightly oil a baking dish or coat with nonstick spray. Place bottom half of dinner rolls onto the prepared baking dish and sprinkle with half the cheese, about 3/4 cup.
- Top with ground beef in an even layer, pressing lightly. Sprinkle with pickles and remaining cheese.
- Place top half of dinner rolls, cut-side down, on top. Brush tops of dinner rolls with egg white; sprinkle with sesame seeds.
- Place into oven and bake until golden brown and the cheese has melted, about 12-14 minutes. Let stand 5 minutes.
- Serve warm with burger sauce.
Notes
- Use 90/10. Using 90/10 ground beef will avoid overly greasy sliders (and the bottom buns from becoming soggy). You can also skip the hassle of draining the meat.
- Avoid overcooking the beef. Lean beef can dry out faster. Stir in a moisture booster (such as Worcestershire) and avoid overcooking the beef to keep the sliders juicy and tender.
- Keep the rolls connected. Slice the rolls horizontally to create a top layer and a bottom layer. The connected rolls will allow for easy layering, an even bake, and compact and neat sliders for serving.
- Build a cheese barrier. Add half the cheese on the bottom buns before adding the ground beef to stop any moisture from the meat.
- Reheat in the oven. Leftover sliders can be soggy when reheated in the microwave. For best results with leftovers, reheat in the oven at 350°F until warmed through.
Cheap, easy, and affordable dinner ideas for the whole family. These budget-friendly dinners are budget-friendly without sacrificing flavor! Making dinner for the whole family does not have to break the bank. These recipes are quick, easy, and maximize flavor with affordable ingredients and pantry staples while repurposing leftovers (like rotisserie chicken) to stretch your budget. […]]]>
Cheap, easy, and affordable dinner ideas for the whole family. These budget-friendly dinners are budget-friendly without sacrificing flavor!
Making dinner for the whole family does not have to break the bank. These recipes are quick, easy, and maximize flavor with affordable ingredients and pantry staples while repurposing leftovers (like rotisserie chicken) to stretch your budget. From homemade hamburger helper to the coziest chili, you’ll be able to plan affordable family-friendly meals for the entire week!
1
Creamy Beef and Shells
This is a go to recipe for my family. My son asks for it on a regular basis! It’s super quick and easy, and the flavors are delicious. Sometimes I add 1/2 tsp less italian seasoing, but that’s just my preference. Thanks for sharing this.
-Melissa
2
Slow Cooker Pork Carnitas
This is delicious topped with chopped cilantro, slivers of red onion, sour cream, and lots of squeezed lime juice on top. This has become my family’s go to recipe a few times a month.
-RB
3
Instant Pot Cheeseburger Mac and Cheese
My husband and I LOVE this dish. It tastes exactly like Hamburger Helper but way fresher and unprocessed. Also SO easy. Definitely a favorite of ours.
-Libby
4
The Best Instant Pot Chili
This is one of our go-to dinner recipes. We have served it for others too and always get great compliments and people asking for the recipe. It’s a pretty giving recipe too but always turns out soooo good. And leftovers are delicious!
-Elisabeth
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Quick Ramen Noodle Stir Fry
One of my favorites. Double the sauce, stir fry some veggies, cook some noodles, mix all together. It’s the best noodle dish. We love it.
-Lori
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Tuna Noodle Casserole
Super delicious and comforting too. I love this recipe. Top notch!
-Abby
7
Weeknight Chicken Enchiladas
We followed this recipe exactly and it was delicious! All four kids liked it which is a super win in our household! Will definitely add this into our dinner rotation!
-Lani
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Korean Beef Bowl
Today will be the 4th time I make this dish. My extremely picky teenager, who insisted the first day I made it that he’d HATE the little bit I gave him, asks for me to make it weekly now.
-Michele
9
Easy Chicken Quesadillas
These quesadillas turned out fantastic! I had some leftover grilled chicken and used a mix of habanero and aged cheddar cheeses for an extra kick. The instructions were straightforward, and the result was both quick and delicious. I paired them with a fresh salsa and a dollop of sour cream.
-Loaded Cafe
10
Stuffed Pepper Soup
This soup is amazing! I made a double batch and shared with my family. It was a big hit.
-Susan
11
One Pot Beef Stroganoff
This was amazing! Different than my usual stroganoff recipe, but just as delicious – and I love that it’s a one pot recipe! Can’t wait to eat the leftovers for lunch today! Thank you for another fabulous recipe!
-Shannon
12
Easy Taco Soup
I made this and it turned out fantastic! I used Trader Joe’s roasted corn (frozen). This is definitely on repeat! Leftovers are great for work lunch.
-Joanie
13
Homemade Gnocchi
I’ve tested out a few different homemade gnocchi recipes and this one is by far the absolute best! I always get a bit worried and think the potatoes are too dry but the gnocchi turn out perfect every single time!
-Brittany
14
Easiest Lasagna Ever
This was an easy recipe and tasted GREAT! I made one for dinner and one for the freezer. Thank you for the recipe!
-Kimberlea
15
Instant Pot Chicken Stock
Makes a very flavorful, clear stock and could not be easier. Yet another reason to love my Instant Pot!
-Ann
16
Spaghetti Carbonara
Absolutely delicious and something my kids ask for again and again. As a bonus, it takes no time at all to make. It’s one of my favorites.
-Megan
17
Red Beans and Rice
I’ve made this no less than 10 times. Sometimes I follow the recipe exactly and other times I’m a little more generous with the veggies. It’s “Damn Delicious” every time, my family loves it, and just the small hit of Franks Redhot sauce complements the flavors beautifully. Thank you for such a simple and nutritious recipe, it’s a favorite of ours.
-Holliday
18
Easy Lo Mein
So good and customizable! I used spaghetti noodles because it was what I had. I will never buy frozen boxes of Lo Mein again. It was a hit with the family!
-Nikki
19
Slow Cooker Chicken Tortilla Soup
Excellent, just like all the other recipes I’ve tried of yours. I did not have a sweet onion within 25 miles of me in Montana, so I used a yellow one. Came out fantastic!!
-Troy
20
Taco Salad
This is the best taco salad recipe I’ve seen so far. I made this for my wife last weekend and we had a good night. Thanks for this recipe!
-Jayvee
21
Slow Cooker Olive Garden Pasta e Fagioli
Addictive!!! I’ve made this soup 3 times now in 3 months. It feeds a crowd, it’s so easy to put together, and excellent for a casual dinner with family and friends. When I’m not eating it, I’m dreaming about eating it.
-Susan
22
Chicken Enchilada Skillet
I made this for lunch today and my hubby and I both LOVED IT! My hubby asked if this was another “Damn” recipe and I told him yes and she hasn’t failed us yet!! Everything we’ve tried, we’ve loved. Thank you for another great recipe!!
-Elizabeth
23
Chicken Divan
Delicious! Used chicken thighs, doubled the recipe, and cooked in a 9×13 casserole. Turned out perfect and glad I made extra, everyone went back for seconds! Definitely recommend making.
-Brenda
24
Slow Cooker Honey Sesame Chicken
Very good, 5 stars as usual! My 2 year old just devoured it and my hubby said it’s a keeper! All of your recipes are nothing short of amazing!!!
-Alicia
25
Slow Cooker Pot Roast
This is the absolute best pot roast I’ve ever had. I am glad to replace our family recipe using packaged onion soup mix with wine and fresh herbs. Thank you for this recipe! It is damn delicious!
-Rachel
26
One Pot Pasta
One of my family’s all time favorite meals and it’s so easy to make. The flavors are fantastic! I would definitely serve this for company as well.
-Kristy
27
Aglio e Olio
I used panko crumbs, roasted garlic, and a Tuscan herb blend in mine. It turned out so delicious! I loved the flavor and crunch, and it was so simple. Great recipe!!
-Susan
28
Crispy Baked Chicken Tacos
As everyone else mentioned, these are great. The whole family loved them! I used olive oil because that’s what I had. My only advice is to make extra because they’re going to go fast!
-Jackie
29
Slow Cooker Tortellini Soup
It’s chilly in Boston today and will be even chillier tonight by dinner. This is my go to: 100% for the slow cooker. Set it and forget it. On the stove you need to keep a watchful eye but the slow cooker just makes for a ‘keep the home fires burning’ warmth. I recommend!
-Susann
30
Chicken Fried Rice
Best chicken fried rice I’ve ever made. Used soy sauce instead of salt to season the chicken. Everything else exactly as written. Delish! Thank you!!!!
-Suzanne
31
Homemade Sloppy Joes
Best sloppy joes. It didn’t need the brown sugar but if you like a sweeter version, it could be added. Served for a family dinner – ages 14 to 76. They are now a family favorite.
-Marcia
This post may contain affiliate links. Please see our privacy policy for details. This air fryer chicken is simply no-fuss, no nonsense, yielding golden brown, juicy, moist, ultra-tender, flavorful chicken in just 15 min! Why you’ll love this air fryer chicken What is air fryer chicken? This is a method of cooking chicken in a […]]]>This post may contain affiliate links. Please see our privacy policy for details.
This air fryer chicken is simply no-fuss, no nonsense, yielding golden brown, juicy, moist, ultra-tender, flavorful chicken in just 15 min!
Featured Comment
Why you’ll love this air fryer chicken
- Fool-proof recipe. This recipe will consistently yield restaurant-quality, ultra-juicy, tender meat! And the higher fat content of the chicken thighs will make them incredibly forgiving to dry out if overcooked.
- Less mess. Say goodbye to greasy oil splatters in your kitchen! The air fryer method is so much cleaner than stovetop searing. And it keeps your kitchen nice and cool during the hot summer months by bypassing the oven.
- Hands-off. This is a completely no-fuss, hands-off recipe. Simply season the chicken, drop them in the air fryer basket, set the timer and flip halfway.
- Saves time. The air fryer will preheat in minutes, cooking the chicken through in roughly 14 minutes.
What is air fryer chicken?
This is a method of cooking chicken in a countertop convection appliance, using rapidly circulating hot air to mimic the effects of deep frying. The key benefits of an air fryer include a quick preheat (in a matter of minutes), a faster cook time than traditional ovens, less oil used throughout, and contained messes and splatters within the basket.
key Ingredients
- Brown sugar: this is the secret ingredient for superior caramelization, yielding a sticky-sweet-savory crust
- Smoked paprika: rather than a lengthy marinade, the smoked paprika is paired with dried thyme for that instant smoky, BBQ flavor, yielding a beautiful dark red crust on the chicken
- Cornstarch: this takes the place of all-purpose flour, providing a thinner, crispy, golden-brown coating for the chicken (also naturally gluten-free)
- Avocado oil spray: avocado oil can withstand high heat and has a completely neutral flavor, perfect to use as a light mist just before air frying
How to make chicken in the air fryer
- Prep the chicken. Pat the chicken completely dry using paper towels.
- Make the spice rub. Combine the brown sugar, paprika, thyme, salt, and pepper (or use your favorite spice rub).
- Season the chicken. Coat the chicken thoroughly with the spice rub, then sprinkle with cornstarch. Arrange the chicken in a single layer in the air fryer basket, then spray with avocado oil spray.
- Air fry the chicken. Cook the chicken in a preheated air fryer until golden brown and cooked through (165°F), flipping at the halfway mark.
- Let rest and serve. Remove the chicken from the air fryer and let it rest at least 5 minutes before carving and serving.
Pro tip
Use your favorite seasoning mix.
The seasoning blend of smoked paprika and dried thyme in this recipe will pair well with any side, but feel free to substitute your favorite seasoning blend or BBQ rub.
Tools For This Recipe
What to serve with air fryer chicken
Air Fryer Chicken: Frequently Asked Questions
Despite the name, the air fryer does not fry the chicken. Instead it mimics the crispy results of deep-frying but only uses a fraction of the oil by circulating hot air rapidly inside a small cooking chamber.
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken. Chicken breasts will also take less time to cook through, about 10-13 minutes depending on the size and thickness of the chicken.
Always add a light spray coating on the chicken before air frying, use a meat thermometer inserted into the thickest part of the chicken (removing at 165°F) and always let it rest for at least 5 minutes prior to serving.
Yes! Always preheat the air fryer prior to cooking the chicken to ensure a golden brown crust on the outside. It will take about 3-5 minutes. But if you plan to skip the preheat, add 1-3 minutes to the cook time.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Air Fryer Chicken
Equipment
Ingredients
- 2 teaspoons brown sugar
- ¾ teaspoon smoked paprika
- ½ teaspoon dried thyme
- Kosher salt and freshly ground black pepper to taste
- 4 boneless, skinless chicken thighs
- 3 tablespoons cornstarch
- Avocado oil spray for spraying
Instructions
- In a small bowl, combine brown sugar, paprika, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Pat the chicken dry with paper towels; season with the spice rub and sprinkle with cornstarch in an even layer, shaking off any excess.
- Preheat the air fryer to 400 degrees F. Place chicken in a single layer in the air fryer basket, working in batches, if needed. Spray with avocado oil spray.
- Air fry, flipping halfway, until cooked through and golden brown, reaching an internal temperature of 165 degrees F, about 14 minutes.
- Serve immediately.
Video
Notes
- Dry it off. Pat the chicken dry with paper towels, removing as much surface moisture as possible. This will help achieve that perfectly crispy exterior (rather than steaming the chicken!).
- Avoid overcrowding the air fryer basket. Arrange the chicken thighs in a single layer, allowing for some space between the pieces for air to circulate properly and efficiently. Cook in batches if needed.
- Add a light spray of oil before air frying. Apply a light coating of olive or avocado oil spray to achieve that golden brown crust. Avoid commercial cooking sprays such as Pam (contains lecithin) that can damage and strip the nonstick coating of the air fryer basket.
- Flip halfway. Flip the chicken thighs halfway through cooking. This will ensure that the chicken will cook and brown evenly on all sides.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Let your meat rest. Let the chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
This post may contain affiliate links. Please see our privacy policy for details. Baked honey BBQ chicken bites! Saucy, sticky, and finger-licking good. Perfect for entertaining, game day or a quick weeknight-friendly meal! Why you’ll love these honey BBQ chicken bites Key ingredients for the chicken Chicken Use boneless, skinless, chicken breasts, tenderloins or thighs, […]]]>This post may contain affiliate links. Please see our privacy policy for details.
Baked honey BBQ chicken bites! Saucy, sticky, and finger-licking good. Perfect for entertaining, game day or a quick weeknight-friendly meal!
Why you’ll love these honey BBQ chicken bites
- The irresistible sticky glaze. The combination of the sweet, smoky, tangy, honey BBQ glaze is just a guaranteed hit for both kids and grown-ups. Indeed, it’s really all about the finger-licking sauce.
- Great for all occasions. Whether it’s tailgating season served with carrot and celery sticks or a quick dinner for the family, these chicken bites deliver every single time.
- Maximum crispiness. With the help of the cornflake crumbs along with cooking the honey BBQ sauce separately, we’re talking maximum crunchy, crispy goodness, all baked from start to finish.
Key ingredients for the chicken
Chicken
Use boneless, skinless, chicken breasts, tenderloins or thighs, cut into 1-inch chunks.
BBQ seasoning
Choose your favorite brand of BBQ seasoning. I love Yellowstone Cowboy BBQ seasoning.
Buttermilk and egg
These two ingredients will ultimately create the wet coating for the chicken, helping the cornflake crumbs adhere without falling off. The buttermilk will also tenderize the chicken while adding a rich, tangy flavor.
Cornflakes
Using cornflake crumbs is an excellent way to achieve that deep-fried crunch without actually frying the chicken. They also hold up incredibly well in the oven!
Vegetable oil
Use a neutral oil to avoid altering the flavor profile (for example – canola, avocado, or vegetable oil can all be used here).
All-purpose flour
The flour serves as a primer, absorbing all of the surface moisture and allowing the buttermilk-egg mixture to successfully adhere to the chicken without sliding off. Without the flour, the final crust can fall off during the baking process.
Key ingredients for the honey bbq sauce
BBQ sauce
Choose your favorite store-bought BBQ sauce here (Stubb’s is one of my personal favorites). If you prefer a sweeter BBQ sauce, skip the honey.
Honey
Use a mild, neutral honey to balance the tangy, smoky BBQ sauce.
Apple cider vinegar
This will add a tangy, bright kick to cut through the sweetness. White vinegar can be used as well.
Hot sauce (optional)
Tabasco, Frank’s, or Sriracha are all excellent options.
How to make honey BBQ chicken bites
- Prep the baking sheet. Coat a cooling rack with nonstick spray and place it inside a baking sheet. Pro tip: line the baking sheet with foil first for easier clean up.
- Season the chicken. Cut the chicken into uniform 1-inch chunks and season with BBQ seasoning, salt and pepper.
- Crush the cornflakes. Place the cornflakes in a gallon Ziploc bag and crush (using a rolling pin or meat mallet) until the crumbs resemble coarse breadcrumbs. Pour the crumbs into a shallow bowl, stirring in the vegetable oil until evenly coated.
- Set up a coating station. Line up 3 shallow bowls in this order – (1) flour, (2) buttermilk mixture, and (3) cornflakes mixture.
- Coat the chicken. Working one piece at a time, dredge the chicken in flour, shaking off any excess, dip into the buttermilk mixture, then press firmly into the cornflakes mixture.
- Bake. Arrange the chicken in a single layer onto the baking sheet, generously spraying and coating with cooking oil (olive oil or avocado oil). Bake until golden and crispy.
- Make the honey BBQ sauce. Combine the BBQ sauce, honey, apple cider vinegar, and hot sauce in a small saucepan over medium heat. This can also be microwaved until warmed through, about 1 minute.
- Sauce the chicken. Combine half of the warm honey BBQ sauce with the cooked chicken, gently tossing to combine until the chicken is thoroughly coated and glossed.
- Serve. Serve warm with the remaining sauce on the side.
PRO TIP
Use a wire rack.
The wire rack is one of the best kept secrets for baking chicken. This helps elevate the chicken pieces, allowing for better air circulation, resulting in even cooking and a more consistent golden brown crispy, crunchy coating.
How to serve honey bbq chicken bites
- Appetizer: Arrange the chicken bites on a platter with carrot and celery sticks alongside various dipping sauces such as ranch or blue cheese dip.
- Entree: Serve with classic cookout sides such as corn, potato salad, coleslaw, and baked beans.
- Salad: Dice the chicken into bite-sized pieces for a BBQ-style chopped salad.
- Sandwich: Transform this into a quick, easy sandwich, adding 3-4 chicken bites to a hot dog bun or burger bun.
More favorited chicken recipes
Tools For This Recipe
Honey BBQ Chicken Bites: Frequently Asked Questions
Chicken breasts, tenderloins, or thighs are all excellent options here.
I personally love to use Yellowstone Cowboy BBQ seasoning for its sweet, savory, and smoky flavors.
A quick and easy buttermilk substitute is creating your own buttermilk with whole milk and something acidic, such as lemon juice or distilled white vinegar. Add 1 tablespoon acid (lemon juice or vinegar) to 1 cup milk, letting it stand for 5-10 minutes.
Cornflake crumbs can easily be made in a food processor or by adding cornflakes to a gallon Ziploc bag and using a rolling pin to crush the cornflakes until the crumbs have reached an even consistency.
I love Stubb’s Original BBQ Sauce – it’s not a very sweet BBQ sauce, so it works very well in this recipe but if you have a sweeter BBQ sauce you prefer, I recommend skipping the honey.
Yes! Reheat in an air fryer at 400°F in a single layer for 2-4 minutes, flipping halfway and reaching an internal temperature of 165°F.
Store leftovers in an airtight container in the fridge for 2-3 days.
Honey BBQ Chicken Bites
Equipment
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs cut into 1-inch chunks
- 1 tablespoon BBQ seasoning
- Kosher salt and freshly ground black pepper to taste
- 1 cup buttermilk
- 1 large egg
- 6 cups cornflakes lightly crushed
- 3 tablespoons vegetable oil
- ¾ cup all-purpose flour
For the honey BBQ sauce
- 1 cup BBQ sauce
- 2 tablespoons honey
- ½ teaspoon apple cider vinegar
- ¼ teaspoon hot sauce optional
Instructions
- Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
- In a large bowl, combine chicken, BBQ seasoning, 1/2 teaspoon salt and 1/2teaspoon pepper.
- In a medium bowl, whisk together buttermilk and egg.
- In a large bowl, combine cornflake crumbs and vegetable oil; season with salt and pepper, to taste.
- Working one at a time, dredge chicken in flour, dip into buttermilk mixture, then dredge in cornflakes mixture, pressing to coat.
- Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
- Place into oven and bake until crisp and cooked through, about 15-18 minutes.
- In a large bowl, gently combine chicken and 1/2 the honey BBQ sauce.
- Serve immediately with the remaining honey BBQ sauce.
For the honey BBQ sauce
- In a small saucepan over medium heat, combine BBQ sauce, honey, apple cider vinegar and hot sauce, if using, until warmed through, about 2-3 minutes.
Video
Notes
- Use white or dark meat. For example, chicken breast, thighs and tenderloins will all work very well here. Always cut the chicken into uniform and equal 1-inch pieces to ensure even cooking throughout.
- Cornflake crumbs are key. Cornflake crumbs are not only easy to make but also give the chicken bites a far more crispy, crunchy and flavorful crust than traditional breadcrumbs.
- Crush the cornflakes properly. Place the cornflakes in a gallon Ziploc bag and crush (using a rolling pin, if desired) the cornflakes until they resemble coarse breadcrumbs for texture – avoid large, whole flakes.
- Set up a breading station. Set up a shallow bowl of flour, a bowl of the buttermilk mixture and finally a bowl of the crushed cornflakes mixture.
- Don’t skip the cooling rack. This will elevate the chicken pieces, allowing for even cooking and maximum crispness.
- Simmer for longer. For a thicker honey BBQ sauce, simmer on low heat until reduced by half, about 10-15 minutes. For a quicker heat, microwave until warmed through, about 1 minute.
- Toss just before serving. Toss the chicken bites with the warm honey BBQ sauce right before serving to maintain maximum crispness.
- Serve the leftover sauce with the chicken. Serve the remaining sauce right alongside the chicken, giving the saucy folks a chance for additional dipping.
From kabobs to BBQ classics and seasonal veggies, these easy grilling recipes are perfect for quick weeknight dinners or summer cookouts! Elevate your backyard cookout with some of our tried and true favorites! Whip up a batch of BBQ pineapple chicken kabobs, carne asada tacos or even some grilled zucchini for a quick, smoky side […]]]>
From kabobs to BBQ classics and seasonal veggies, these easy grilling recipes are perfect for quick weeknight dinners or summer cookouts!
Elevate your backyard cookout with some of our tried and true favorites! Whip up a batch of BBQ pineapple chicken kabobs, carne asada tacos or even some grilled zucchini for a quick, smoky side dish.
1
Grilled BBQ Chicken
Seriously the easiest, most delicious marinade ever!! Thanks for coming through with this recipe. It was a hit at our pool party!
-Jackie C.
2
Rosemary Chicken and Peach Salad
Wow! Made this salad tonight! We especially liked the chicken marinade. The perfect summer salad.
-Kae
3
Carne Asada
This was so easy and so good! Made a black bean and corn salad to go with it. Perfect healthy meal!
-Angela
4
Grilled Honey Mustard Chicken Tenders
Made this tonight exactly as posted – so delicious! I feel like a lot of chicken start to seem similar but NOT this one. Very different and unique flavors that tasted amazing. Not overpowering with mustard, just enough. The rosemary added an awesome flavor.
-Renee
5
Grilled Garlic Herb Zucchini
This was absolutely delicious! The zucchini was cooked perfectly and not mushy and the herb dressing was out of this world!! My daughter, who says zucchini is her least favorite veggie, loved it! Can’t wait to make it again!
-Mimi
6
Chicken Satay with Peanut Sauce
Holy moly, this was so good! My husband devoured it and went back for seconds. Actually, I went back for more too!
-Jennifer
7
Grilled Chicken Kabobs
This recipe was a breeze! It came together quickly and had great flavor. Looking forward to the leftovers tonight. I served it with some tumeric rice and I’m thinking tonight over some fresh pitas to mix it up. 5/5!
-LME
8
Thai Chicken Thighs
SO DELICIOUS!! I hardly ever leave reviews, but I had to in this case. Marinated appx 5-6 hours and grilled. I forgot to zest my lime, but it was seriously still SO flavorful!! Thank you for sharing this fabulous recipe!!
-Tina
9
Grilled Steak Salad with Balsamic Vinaigrette
We have made this salad several times for friends to rave reviews! Thank you for introducing us to flank steak. It is a new favorite!
-Debi
10
BBQ Chicken Breasts
OMG! Another winner, I made this for dinner tonight and this is going in my fav folder! Absolutely delish!!! Plan on shredding the leftovers and adding leftover sauce and making sandwiches tomorrow for lunch with some homemade fries!!
-Rachael
11
Grilled Corn with Cilantro Lime Butter
Best corn I’ve ever had!!! I’m not a great cook and I couldn’t mess this up! Thanks for the amazing recipe that I will be using over and over again. It’s a great way for me to use that fresh cilantro from my garden too!
-CBT
12
Peanut Chicken Kabobs
Chungah, may I just say this recipe hits it out of the ballpark? So delicious with the peanut butter dip (of course, I am a fam of PB). All of your recipes I have tried have consistently a been great. I can’t say that for other food web sites. It is clear you take extra care to make meals delicious.
-Robin
13
Strawberry Spinach Salad
The best salad I’ve ever had! Make this almost weekly now, sometimes substituting shrimp or steak instead of chicken to mix it up. Thank you for this recipe!
-Christine
14
Maple Rosemary Grilled Chicken
This was fantastic! I marinated boneless chicken breasts the day of, and they were so flavorful and moist! I will use this marinade again and again.
-Dina
15
Shrimp Boil Kabobs
I made these on the 4th of July, and making them again tomorrow because they were SO delicious! Easy recipe to follow.
-Missy
16
Tuscan Lemon Chicken
Very nice! The marinade is wonderful and gave the chicken such great flavor. It was too cold to grill out, so I used a cast iron pan for browning, and finished in the oven. Delish!
-Lori
17
Rainbow Vegetable Kabobs
OMG!!! I made this for camping over the weekend! Prepped everything before hand and assembled at the campfire. THIS WAS SOOOOO AMAZING!!!! That marinade was to die for!!! I combined this with the Greek Chicken Kabobs over the open fire pit for a quick, complete, satisfying and easy clean up meal! THANK YOU for such a delicious recipe!!!
-Rick
18
Grilled Chicken Cobb Salad
Loved this! Didn’t get to marinate the chicken as instructed (just basted the chicken as I was grilling them), but they still ended up being pretty tasty.
-Chrissie
19
BBQ Pineapple Chicken Kabobs
These were outstanding! My husband and I loved these kabobs. The marinade is so easy yet so delicious!! Fantastic recipe as usual. I have tried a lot of your recipes and they all have been darn delicious for sure!
-Anna
20
Easy Chicken Shawarma
Absolutely kickass flavor! I vacuum sealed the marinade around the chicken for several hours. Grilled as directed. Wow!!! Delicious!! Not one scrap left. We ate it all!
-Kat
21
Chicken Pesto Kabobs
Made these the other day and WOW! I wasn’t surprised because your recipes have never failed to impress! What I loved was how the quality of the dish was just like what you would get at a restaurant! It was soooo good and we greatly enjoyed it!
-Jennifer
22
Asian Chicken Salad
This salad was bursting with so much flavor! I have a family of 6 and kept everything separate so each of us could add in what we like. I enjoyed it all! Especially the dressing.
-Richelle
23
Easy Grilled Vegetables
The first time I saw this recipe it went on my “to make ASAP” list. This recipe is a winner. The basil garlic sauce is fabulous and the ingredients are in perfect balance. This recipe goes in my “keeper file”. I will be sharing your recipe with many friends.
-Mariann
24
Pineapple Chicken Thighs
What a terrific meal to let marinate and enjoy when we had time to get the grill going This recipe was an outstanding reminder of how tasty chicken thighs are, especially with the added pineapple juciness. The ginger is a great addition, too.
-Iowadawn
25
Grilled Garlic Butter Shrimp
This dish was a HUGE hit at my BBQ. My family are foodies and focus on the food (and beverages!) at a party. Everyone, even my college nephews and girlfriends, were in love with these kabobs.
-Danielle
26
Grilled Flank Steak and Vegetables
This is really good. Everyone in the family enjoyed it. Great flavor and easy.
-Lisa
27
Honey Mustard Chicken Salad
The PERFECT summer dinner! The only change I made is I added some fresh mint in with the romaine. Everything was exactly the same, and it was excellent.
-Erin
28
Honey Garlic Asian Chicken Kabobs
These skewers were the hit of the bbq. So easy to make. My guests were asking for seconds. The flavor was outstanding.
-Phil
29
Easy Grilled Chicken
This was a great marinade! I was only able to marinate my chicken for 1.5 hours and it was still incredibly flavorful. Keeper.
-Beth
30
Greek Chicken Kabobs
I’ve made this so many times. My picky 14 year old requests it!!! SO GOOD.
-Mel
This post may contain affiliate links. Please see our privacy policy for details. 30 min dinner! Juiciest chicken with a rich, ultra-creamy sun-dried tomato Parmesan cream sauce. So good it will prompt a marriage proposal! Why you’ll love this marry me chicken recipe What is marry me chicken? “Marry Me Chicken” is a viral chicken […]]]>This post may contain affiliate links. Please see our privacy policy for details.
30 min dinner! Juiciest chicken with a rich, ultra-creamy sun-dried tomato Parmesan cream sauce. So good it will prompt a marriage proposal!
Featured Comment
Why you’ll love this marry me chicken recipe
- So much flavor. Marry me chicken includes a velvety, dreamy sun-dried tomato parmesan cream sauce spooned over the juiciest, golden-brown pan-seared chicken.
- Speedy comfort food. The entire dish comes together in just 30 minutes – it’s warm, it’s cozy, and it’s restaurant-quality, best served with all the crusty bread to sop up all the saucy bits!
- Perfect for all occasions. Marry me chicken is perfect for a quick weeknight family meal, a romantic night for two, or for weekend company for a crowd-pleasing dinner with minimal effort.
What is marry me chicken?
“Marry Me Chicken” is a viral chicken dish that was so good, it initiated a marriage proposal, quickly becoming the ultimate go-to romantic dinner. The dish typically consists of pan-seared chicken with a rich, cream sauce made with:
- Chicken stock
- Heavy cream
- Sun-dried tomatoes
- Parmesan
- Basil
Is marry me chicken and tuscan chicken the same thing?
These two dishes are actually very similar, including a rich sun-dried tomato cream sauce, but they also have a few key differences.
- Heat. Marry Me Chicken includes red pepper flakes for a kick of heat.
- Basil. Tuscan Chicken typically includes spinach, whereas Marry Me Chicken omits the greens and adds basil instead.
How to make marry me chicken
- Prep the chicken. Season the chicken with salt and pepper. If using chicken breasts, pound the chicken to 1/2-inch thickness.
- Cook the chicken. Sear the chicken until a nice golden-brown crust forms, letting it cook undisturbed for 4-5 minutes per side. Cook until the chicken reaches an internal temperature of 165°F. Set aside.
- Cook the aromatics. Cook the tomato paste, garlic, oregano, thyme, and red pepper flakes until fragrant.
- Add the flour. Stir in the flour until browned – this will serve as a premium thickening agent for the cream sauce. Cooking the flour also eliminates that raw flour taste.
- Deglaze the pan. Stir in the wine, deglazing the pan by scraping up all of the browned bits stuck to the bottom of the Dutch oven. Chicken stock can be substituted for the wine.
- Make the sauce. Add the chicken stock, heavy cream, and sun-dried tomatoes. Heavy cream will result in that luxurious creaminess whereas half-and-half (or whole milk) will be lighter but watery.
- Simmer. Simmer until slightly thickened, adding additional stock if the mixture is too thick.
- Add the finishing touches. Add the Parmesan, basil and cooked chicken.
- Serve. Garnish with parsley and serve over pasta, mashed potatoes or rice with crusty bread.
How to serve marry me chicken
Serve with a starchy base to soak up all the richness and creaminess of the sauce.
- Pasta: Spaghetti, fettuccine, rigatoni, penne, or even cheese tortellini
- Potatoes: mashed potatoes, smashed potatoes, or potato wedges
- Grains: white rice, brown rice, or orzo to soak up the sauce
- Bread: crusty bread, garlic knots, or dinner rolls
More favorited creamy chicken recipes
Tools For This Recipe
Marry Me Chicken: Frequently Asked Questions
The chicken dish is just so good, it will prompt anyone who eats it to propose!
Yes, chicken breasts can absolutely be used here, but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken (and are much more forgiving when overcooked!). If using chicken breasts, gently pound the chicken to 1/2-inch thickness for even cooking without drying out.
Heavy cream is the gold standard due to its high fat content, yielding that luxurious, rich, and velvety texture. Half-and-half can certainly be used but may result in a thin sauce.
Heavy cream will thicken as it simmers. If the sauce is too thin, let it simmer for longer until the desired consistency is reached. If the sauce is too thick, add a splash of chicken stock.
This can be served with anything that can soak up the sauce – pasta, mashed potatoes, rice, and crusty bread are all solid options.
Leftovers can be stored in an airtight container in the fridge for 3-4 days, reheating in the oven in a baking dish with a splash of stock or water (covered in foil) at 325°F until warmed through, about 15-20 minutes.
Freezing is not recommended as cream sauces tend to separate and become grainy when thawed.
Marry Me Chicken
Equipment
Ingredients
- 1 ½ lb boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil divided
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- ⅓ cup white wine
- 1 cup chicken stock
- ½ cup heavy cream
- ½ cup julienned sun-dried tomatoes chopped
- ¼ cup freshly grated Parmesan
- 8 chopped fresh basil leaves
Instructions
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat olive oil in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
- Stir in tomato paste, garlic, oregano, thyme and red pepper flakes until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
- Stir in chicken stock, heavy cream and sun-dried tomatoes; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened and flavors have blended, about 5 minutes. If the mixture is too thick, add more stock as needed.
- Stir in Parmesan and basil. Return chicken to the Dutch oven.
- Serve warm.
Video
Notes
- Tomato paste adds so much flavor. Tomato paste is a key ingredient in Marry Me Chicken, adding body and richness in small amounts without adding too much liquid to the dish. Opt for tomato paste in a tube, using up only what you need at a time without having to open up a whole can.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Deglaze with wine. This is key to scraping up all the browned, caramelized bits stuck to the bottom of the pan (called fond) after searing the chicken. This is where all the flavor is!
- Use heavy cream. Half-and-half (or whole milk) can be used, if needed, but heavy cream will yield the ultimate level of creaminess, whereas lower-fat dairy products (half-and-half or milk) will be a little more watery and prone to curdling.
- Use dry-packed sun-dried tomatoes. These will be soft and brightly colored without being overly greasy (also great for snacking!).
- Freshly grated Parmesan goes a long way. Pre-shredded cheese contains anti-caking agents that can make the sauce gritty. Grate fresh Parmesan (using a microplane) for a smooth, velvety consistency.
- Let it simmer and reduce. Let the sauce simmer gently until it coats the back of a spoon.
This post may contain affiliate links. Please see our privacy policy for details. 30 minute chicken quesadillas with onions and bell peppers using leftover rotisserie chicken (huge time-saver!). So quick, so easy, so good! Why you’ll love chicken fajita quesadillas what is the best cheese to use for quesadillas? Always opt for a cheese with […]]]>This post may contain affiliate links. Please see our privacy policy for details.
30 minute chicken quesadillas with onions and bell peppers using leftover rotisserie chicken (huge time-saver!). So quick, so easy, so good!
Why you’ll love chicken fajita quesadillas
- Weeknight family-favorite. This is just one of those weeknight miracle dinners, coming together in just 30 minutes start to finish. Not to mention, a guaranteed crowd-favorite for both kids and grown-ups, adding in all your favorite toppings.
- Repurposes leftover chicken. Using leftover rotisserie chicken or cooked chicken (without tasting like actual leftovers) is a huge time-saver here, substantially cutting down on prep and cook time.
- Freezer-friendly. Yes, chicken quesadillas are freezer-friendly, keeping in the freezer for at least 2 months.
- Flexible, versatile, forgiving recipe. This recipe can easily be tweaked and adapted as needed, swapping out the chicken for shrimp, beef, pork, or even refried beans!
what is the best cheese to use for quesadillas?
Always opt for a cheese with easy melting capabilities.
- Cheddar (more robust flavor)
- Monterey jack (mild cheese)
- Pepper jack (provides a subtle kick of heat)
- Oaxaca (soft and creamy)
- Chihuahua cheese (mild, buttery flavor)
How to make Chicken Fajita Quesadillas
- Cook the onion and bell peppers. Cook until tender and lightly charred in a large cast iron skillet. Stir in the garlic, chili powder, cumin, salt, and pepper.
- Combine the cheeses. Toss the sharp cheddar cheese, pepper jack cheese, and cilantro until well combined.
- Cook the quesadillas using the half moon method. Add 1 tortilla to the skillet, sprinkling with the cheese mixture, chicken, and bell pepper mixture on one half of the tortilla. Cook until the cheeses melt, folding in half.
- Keep warm. Keep the quesadillas warm in a low oven (200°F) up to 20 minutes while the rest of the quesadillas are being cooked.
- Serve. Let the quesadillas rest 1-2 minutes before serving warm with toppings.
PRO TIP
Leave a small border.
Leave a small 1/4 or 1/2-inch border around the edge of the quesadilla – this will help prevent the filling from spilling out, sealing much better and keeping the filling contained for a crisp, golden brown quesadilla.
What to serve with chicken fajita quesadillas
Tools For This Recipe
Chicken Fajita Quesadillas: Frequently Asked Questions
Instead of fighting to flip a two-tortilla quesadilla, place the filling on one half of a single tortilla, folding the empty half over to create a half moon shape.
Absolutely! The quesadillas can be baked on a baking sheet at 425°F for 10-15 minutes (brushing the tops with oil or butter for maximum crispness) until the tortillas are golden brown and cheeses have melted.
Guacamole, pico de gallo, diced avocado, sour cream, cilantro, and lime wedges are all classic options. Serve with Mexican rice for a heartier meal.
Leftovers can be stored in an airtight container in the fridge for 3-4 days, reheating in the microwave, oven, or air fryer. For a quick reheat, the microwave is best, whereas the air fryer will be more suitable to achieve that favorited light exterior crispness.
Yes! Let the quesadillas cool completely, wrapping individually in plastic wrap. Place on a baking sheet in a single layer, freezing for 1 hour until solid. Transfer to an airtight, resealable freezer bag. Label, date, and freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven or air fryer until warmed through.
Chicken Fajita Quesadillas
Equipment
Ingredients
- 2 tablespoons vegetable oil divided
- ½ medium sweet onion cut into strips
- 1 medium red bell pepper cut into strips
- 1 medium green bell pepper cut into strips
- 2 cloves garlic minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Kosher salt and freshly ground black pepper to taste
- 6 ounces shredded sharp cheddar cheese
- 6 ounces shredded pepper jack cheese
- ⅓ cup chopped fresh cilantro leaves
- 6 (8-inch) flour tortillas
- 2 cups leftover shredded rotisserie chicken warmed
For serving
- 1 cup guacamole
- 1 cup pico de gallo
- ¼ cup sour cream
Instructions
- Preheat oven to 200 degrees F.
- Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium high heat. Add onion and bell peppers, and cook, stirring occasionally, until tender and lightly charred, about 4-5 minutes.
- Stir in garlic, chili powder and cumin until fragrant, about 1 minute; season with salt and pepper, to taste. Set aside.
- In a medium bowl, combine cheeses and cilantro.
- Heat 1 teaspoon vegetable oil in the skillet over medium low heat. Working one at a time, add 1 tortilla to the skillet and sprinkle with 1/3 cup cheese mixture in an even layer.
- Top with 1/3 cup chicken and some of the bell pepper mixture on half of the tortilla.
- Cook until the cheeses have melted and the underside is golden brown, about 3-4 minutes; gently fold in half, pressing lightly. Keep warm in oven up to 20 minutes. Repeat with remaining vegetable oil and tortillas to make 6 quesadillas.
- Serve warm with desired toppings.
Video
Notes
- Make them mini. Use smaller flour tortillas to make them bite-sized, perfect to serve as a party appetizer or after school snack.
- Use flour tortillas. While corn tortillas can certainly be used, flour tortillas is generally preferred for flexibility and ease of handling without splitting.
- Pre-cooked or leftover chicken is a huge time saver. Using pre-cooked chicken will cut down on prep time even further, making this dinner a perfect candidate for those busy, hectic weeknights.
- Do not overstuff. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill. Always spread the filling over half the quesadilla – this will ensure easy folding (think half moon shape) and handling without spillage.
- Freshly grated cheese goes a long way. Pre-packaged shredded cheese contains anti-caking agents that can hinder their ability to melt smoothly. Freshly grated cheese is best, melting more smoothly and evenly, and creating a far superior ooey gooey quesadilla filling.
- Coat the pan. Start with 1 tsp oil in the pan. Adding too much oil will result in soggy, greasy quesadillas.
- Kick up the heat. Add jalapeno slices or your favorite hot sauce for a kick of heat.
- Keep warm in a low oven. The quesadillas can be transferred to a baking sheet and kept warm in a low oven at 200°F while additional quesadillas are cooked or until you are ready to serve.
- Reheat in the oven or air fryer. For best results with leftovers, reheat in the oven at 350°F until warmed through, about 5-8 minutes, or in the air fryer at 350°F until warmed though and crisp, about 10 minutes, flipping halfway.
This post may contain affiliate links. Please see our privacy policy for details. This lemon butter fish is so tender, so juicy, and so flaky! With a lemon-garlic sauce that will knock your socks off! Made in just 20 min! Why you’ll love this lemon butter fish recipe key ingredients in lemon butter fish Butter […]]]>This post may contain affiliate links. Please see our privacy policy for details.
This lemon butter fish is so tender, so juicy, and so flaky! With a lemon-garlic sauce that will knock your socks off! Made in just 20 min!
Featured Comment
Why you’ll love this lemon butter fish recipe
- Comes together lightning fast. We’re talking 20 minutes start to finish! Prep time is kept to a minimum along with a very short ingredient list.
- Restaurant-quality dish. Fine dining just got so easy (and so much cheaper!). This lemon butter fish tastes as if it’s been cooked in a 5-star restaurant, and it will be one of those recipes you’ll keep coming back to again and again.
- Flexible recipe. This recipe works with so many different types of white fish, and can be tweaked and adapted to what you have on hand (throwing in any leftover herbs right into the butter sauce!), making it suitable and budget-friendly for the entire family.
key ingredients in lemon butter fish
Butter
Use good quality salted butter (we love Kerrygold in this recipe). If salted butter is unavailable, use unsalted butter, adding salt, to taste.
Garlic
1 clove is used here but additional garlic cloves can be added for extra garlicky flavor goodness.
Lemon
You’ll need 1 lemon for zest, juice and lemon wedges for serving.
Parsley
This adds vibrant color and flavor, but can be omitted if needed.
White fish
Orange roughy, snapper, sole, or rock fish fillets are all great options – they are mild, firm, and flaky white fish varieties and can be cooked in minutes.
All-purpose flour
A thin, light coating of flour on the fish fillets will help create a textured, browned crust when pan-seared.
Vegetable oil
Vegetable oil is a neutral oil with a high smoke point, ideal for achieving that favorited golden brown crust on the fish.
How to make lemon butter fish
- Make the butter sauce. Melt the butter over medium heat until the foam has subsided, watching carefully so it does not burn – it will be very golden brown in color. Stir in all the enhancements – garlic, lemon, and parsley (or any other herbs and seasonings you have on hand).
- Prep the fish. Pat the fish dry for any excess moisture before seasoning the fish with salt + pepper and coating lightly in all-purpose flour, shaking off any excess flour.
- Pan-fry the fish. Pan-sear the fish in a neutral oil (ex. vegetable oil) for that beautiful golden brown crust.
- Add finishing touches. Finish by spooning and drizzling the lemon butter sauce just before serving.
- Serve. Let the fish rest for 3-5 minutes before serving warm with crusty bread and a simple side salad.
Pro tips for the lemon butter sauce
- Use cold butter. The slow melting process will help create that creamy buttery sauce, rather than a greasy puddle of melted butter.
- Lower the heat. Never let the butter come to a boil or the fat will separate and the sauce will break.
- Keep it moving. Stir frequently and constantly, keeping the butter sauce moving to force the melted butter and lemon juice to emulsify.
- A splash of wine will do wonders. Add a little bit of depth by adding a splash of white wine to the sauce.
- Add to taste. The sauce will be rich! Add a little at a time, to taste, without overpowering the fish.
What to serve with lemon butter fish
Tools For This Recipe
Lemon Butter Fish: Frequently Asked Questions
Firm white fish such as orange roughy, snapper, sole, or rock fish fillets are ideal, as they can hold up very well in the lemon butter sauce.
Absolutely! Just be sure to thaw the fish prior to using, ideally in the fridge overnight for a consistent thaw.
Yes! You’ll want to use a neutral oil with a high smoke point such as vegetable oil or avocado oil.
The fish is ready when it turns opaque (no longer translucent) and flakes easily with a fork.
This dish pairs very well with rice, broccoli, potatoes, and carrots.
Leftovers can be stored in an airtight container in the fridge for 1-2 days.
Lemon Butter Fish
Equipment
Ingredients
- ½ cup cold salted butter sliced
- 1 clove garlic minced
- 1 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 1 ¼ pounds orange roughy, snapper, sole, or rock fish fillets
- Kosher salt and freshly ground black pepper to taste
- ½ cup all-purpose flour
- 4 tablespoons vegetable oil
- 4 wedges lemon
Instructions
- Melt butter in a medium saucepan over medium heat, stirring frequently until melted and foam has subsided, about 3-4 minutes. Stir in garlic until fragrant, about 30 seconds.
- Remove from heat; stir in lemon zest, lemon juice and parsley. Set aside.
- Season fish with salt and pepper; to taste. Dredge fish in flour until evenly coated, shaking off excess flour.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium high heat. Working in batches, add fish to the skillet in a single layer and cook until golden brown and cooked through, about 2-4 minutes per side.
- Serve immediately, drizzled with butter and garnished with lemon wedges, if desired.
Video
Notes
- Salted butter goes a long way. Kerrygold salted butter will work very well here (along with any other European style butter) due to its higher fat content (82% vs 80% for standard butter), providing a richer, creamier, smoother emulsification for your butter sauce.
- Pat dry. Pat the fish completely dry with paper towels to remove any surface moisture (moisture equals steam), allowing for a better sear and achieving a crispy, golden-brown crust.
- Use a neutral oil. Skip the olive oil and use a neutral-flavored oil with a high smoke point such as vegetable oil or peanut oil for pan-frying the fish, yielding a crispy exterior without burning the fish.
- Mix it up. Add additional garlic cloves or any other herbs on hand (basil, thyme, dill or rosemary), or even a teaspoon of Italian seasoning.
- Cook in batches. Work in batches to properly pan-fry the fish for that favorited golden brown crust. An overcrowded pan will steam the fish instead.
- Use fresh lemons. Fresh lemon juice is ideal here for its bright, vibrant, strong flavors, cutting through the richness of the butter, whereas bottled lemon juice may have a muted, flat taste.
- Add a splash of white wine. If you happen to have an open bottle of wine, add a splash of wine to the sauce. It will cut through the richness and further balance the flavors, transforming the lemon butter sauce into restaurant-quality goodness. Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay are all solid options.
- Let it rest. Let the fish rest for 5 minutes before serving, allowing the juices to redistribute.
Appetizers, sides, mains, desserts, cocktails and more – all of the crowd favorite recipes you need for Memorial Day or your next cookout! Summer, we’ve missed you! It’s finally that time of year where we dust off the grill for all the backyard get togethers, family cookouts and barbecues. We have sides, mains, salads, drinks, […]]]>
Appetizers, sides, mains, desserts, cocktails and more – all of the crowd favorite recipes you need for Memorial Day or your next cookout!
Summer, we’ve missed you! It’s finally that time of year where we dust off the grill for all the backyard get togethers, family cookouts and barbecues. We have sides, mains, salads, drinks, desserts – all of the things – to get cooking and keep everyone full and happy this summer season.
1
Maple Rosemary Grilled Chicken
Oh, the marinade!! The grilled chicken was SO good. Used the same marinade for grilled shrimp which were amazing!
-Penny
2
Easy Instant Pot BBQ Ribs
This is an AMAZING recipe. The rub just made the ribs! Served it for company (a couple) and the hubby loved the ribs so much he bought an Instant Pot for his wife that week!
-Ann
3
Chicken Satay with Peanut Sauce
Holy moly, this was so good! My husband devoured it and went back for seconds. Actually, I went back for more too!
-Jennifer
4
Rosemary Chicken and Peach Salad
Wow! Made this salad tonight! We especially liked the chicken marinade. The perfect summer salad.
-Kae
5
Homemade Hamburger Buns
OMG, these were seriously damn delicious! I made them because I wanted to make brisket sandwiches with my leftover brisket and had no buns. I have to say, that I won’t buy buns again. These buns were soft, but they held up to all of the bbq sauce better than any bun I have ever had!
-Tammy
6
Creamy Broccoli Salad
I agreed to make a broccoli salad for a family potluck and then realized I didn’t have a recipe. Luckily, I found this one. This salad was so delicious; it got rave reviews from my family (all foodies). Everyone wanted the recipe.
-Colleen
7
Honey Garlic Asian Chicken Kabobs
Absolutely delicious, even my picky eater said “I could have eaten all of them”.
-Nicky
8
MEXICAN CORN DIP
This is delicious! I ate most of it before I served it as a side dish. So good!!!!
-Leslie
9
Shrimp Boil
We made this for the 4th. Followed exactly as written. Everyone loved it . Will make again soon!
-Jill B
10
BBQ Pineapple Chicken Kabobs
These were outstanding! My husband and I loved these kabobs. The marinade is so easy yet so delicious!! Fantastic recipe as usual.
-Anna
11
CREAMY CHORIZO QUESO DIP
I love ALL of the recipes on Damn Delicious, but this creamy chorizo queso is really damn delicious. It is so flavorful and fun. I made it as an appetizer before burgers and brats with the family. Soon the burgers and brats were forgotten and we were wanting to take a bath in the queso dip.
-KK
12
Grilled BBQ Chicken
Seriously the easiest, most delicious marinade ever!! Thanks for coming through with this recipe. It was a hit at our pool party!
-Jackie
13
Parmesan Zucchini and Corn
One of my favorite vegetable side dishes. So easy to make, and it’s a breeze to improvise with other additions – onions, jalapeños, even tomatoes. My husband loves it too, so since he’s a picky veggie eater, this is a winner.
-Christine
14
Easy Grilled Chicken
This was a great marinade! I was only able to marinate my chicken for 1.5 hours and it was still incredibly flavorful. Keeper.
-Beth
15
Nectarine Upside-Down Cake
I’ve always been terrified to attempt an upside down anything. Thank you for this. First try and it came out stunning (and yummy)!
-Elizabeth
16
Easy Grilled Vegetables
The first time I saw this recipe it went on my “to make ASAP” list. This recipe is a winner. The basil garlic sauce is fabulous and the ingredients are in perfect balance. This recipe goes in my “keeper file”. I will be sharing your recipe with many friends.
-Mariann
17
HAM AND SWISS SLIDERS
Very quick, very very tasty, the butter Dijon relish makes it. Made exactly as is. Printed to keep. Perfect football food or anytime food really.
-Kim
18
Grilled Honey Mustard Chicken Tenders
Made this tonight exactly as posted – so delicious! I feel like a lot of chicken start to seem similar but NOT this one. Very different and unique flavors that tasted amazing. Not overpowering with mustard, just enough. The rosemary added an awesome flavor.
-Renee
19
Grilled Steak Salad with Balsamic Vinaigrette
We have made this salad several times for friends to rave reviews! Thank you for introducing us to flank steak. It is a new favorite!
-Debi
20
Grilled Teriyaki Chicken
I wanted a grilled protein to pair with sesame noodles and this was perfection!! Made it exactly as the recipe said to and my husband and I agreed this will be in our regular rotation from now on!
-Erin
21
Grilled Greek Chicken Salad
My favorite way to make chicken. The rub is divine! Had with warmed pita and hummus. We occasionally sub the dressing with a balsamic vinaigrette which is also delicious. It is always a major hit!
-Nicole
22
HOT SPINACH AND ARTICHOKE DIP
Made this as an app for our family Christmas party and it was a hit! I’ll be adding this to all events moving forward.
-Tresha King
23
Grilled Garlic Herb Zucchini
This was absolutely delicious! The zucchini was cooked perfectly and not mushy and the herb dressing was out of this world!! My daughter, who says zucchini is her least favorite veggie, loved it! Can’t wait to make it again!
-Mimi
24
Sesame Chicken Kabobs
This was excellent! I only had enough time to let it marinate for 2 hours and it was still super flavorful. There were no leftovers. Made with rice and a Japanese cucumber salad. Perfect summer meal.
-Holly
25
Frozen Peach Bellini
So very easy and delicious! I used the frozen peaches that I put up last year. Perfect drink for a hot day and for a brunch.
-Barbara
26
Baked Chili Cheese Dogs
My family loved this! Yummy!
-Sharon
27
Carne Asada
This marinade is so delicious! I also use it on chicken for “pollo asada” too because it’s sometimes too expensive or hard to find good beef cuts here. Definitely my go to marinade recipe for burritos and tacos with grilled or seared meats.
-Jenny
28
LOADED SMASHED POTATOES
Kids pleaser for sure! On repeat in our house! I’ve shared the recipe with friends and they all love it too.
-Marilyn
29
BBQ Chicken Salad
This was amazing! I have ordered out in the past but this is so easy and delicious! I charred my corn a bit just to add a bit more flavor but this is definitely on our repeat list!
-Anne
30
Easy Chicken Shawarma
Made it for a friend and it was super delicious. The chicken was so tender that you could cut it with a fork. I like the recipe so much that I am serving it to another friend.
-Dolores
31
The Best Potato Salad Ever
Delicious. Creamy. Make ahead. Easy to assemble and transport. Traditional and trendy. Perfect for the fourth.
-Nancy
32
Restaurant Style Salsa
Totally right about better than store-bought. My kids loved it and suggested that we always make this kind from now on. Quick and easy.
-Erin
33
Chicken Pesto Kabobs
Made these the other day and WOW! I wasn’t surprised because your recipes have never failed to impress! What I loved was how the quality of the dish was just like what you would get at a restaurant! It was soooo good and we greatly enjoyed it!
-Jennifer
34
Boiled Corn on the Cob
This was absolutely delicious. We normally grill or smoke corn. But this has become my new favorite way to cook corn on the cob. It was so simple and delicous. I’d give this recipe 10 stars if I could!
-Erin
35
Strawberry Spinach Salad
The best salad I’ve ever had! Make this almost weekly now, sometimes substituting shrimp or steak instead of chicken to mix it up.
-Christine
36
Rainbow Vegetable Kabobs
OMG!!! I made this for camping over the weekend! Prepped everything before hand and assembled at the campfire. THIS WAS SOOOOO AMAZING!!!! That marinade was to die for!!! I combined this with the Greek Chicken Kabobs over the open fire pit for a quick, complete, satisfying and easy clean up meal!
-Rick
37
Greek Chicken Gyros
This recipe is so good! I make a deconstructed version for my young kids and they love it too. We add feta cheese. This meal reminds me of my favorite Greek restaurant in my hometown, which we rarely get to have anymore. This recipe is a winner!
-Taylor
38
Slow Cooker Spinach and Artichoke Dip
Made this for a holiday event and it was delicious. Prepped all the ingredients the day before so it was super easy and convenient.
-Debbie
39
Carne Asada Nachos
A highly requested meal in my house! We make it nearly 1x a month.
-M
40
Instant Pot BBQ Pulled Pork
Was an absolute hit for a little 4th of July get-together with my mom and my husband! Easy and delicious! We have so much leftover, we’ll be eating it for days, lol!
-Emma
This post may contain affiliate links. Please see our privacy policy for details. Your new go-to side salad! Pairs well with everything, rounding out any meal. Includes homemade croutons (yes, please!) and an easy dressing! why you’ll love this easy, simple side salad Key ingredients in a simple side salad Croutons Homemade garlic croutons can […]]]>This post may contain affiliate links. Please see our privacy policy for details.
Your new go-to side salad! Pairs well with everything, rounding out any meal. Includes homemade croutons (yes, please!) and an easy dressing!
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why you’ll love this easy, simple side salad
- Goes with everything. This is just one of those side salads that is so easy to whip up, packed with maximum flavor, and will go well with anything and everything (from chicken to pizzas to sandwiches to your favorite soups), balancing out protein-heavy mains with refreshing, crisp, veggie-loaded goodness.
- Recipe includes an all-purpose dressing. With just 5-ingredients, this simple all-purpose vinaigrette will be your go-to dressing for all your salads!
- Also works as an entree. Dress it up, dress it down! Add in your desired protein (ex. grilled chicken or baked salmon) to transform this into an easy main dish.
- Clean-out-the-fridge salad. This is a great time to add in any leftover vegetables and pantry staples such as avocado, olives, celery, bell peppers, banana peppers, fruits or anything else left in the fridge.
- The croutons are the best part. The homemade croutons are so crunchy, so garlicky and just so lovely. It’s truly the best part about this side salad – so good, it’ll outshine the main entree at dinnertime.
Key ingredients in a simple side salad
Croutons
Homemade garlic croutons can be made with ciabatta, sourdough, or baguette, baked until crisp and golden brown.
All-purpose vinaigrette
This 5-minute dressing requires just a handful of pantry staples – extra virgin olive oil (EVOO), red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt and pepper.
Greens
Use leafy, hearty greens such as romaine or pre-packaged spring mix.
Tomatoes
Cherry and grape tomatoes are best for salads as they are smaller and bite-sized. Always use tomatoes that are firm to the touch to avoid a mushy, soggy salad.
Cucumbers
Persian cucumbers have an extra crunch, and are small, sweet and firm with minimal seeds (and don’t require peeling). English cucumbers can also be used.
Carrot
Use a box grater or food processor to shred or grate carrots.
Onion
Raw red onions are ideal in salads for their crisp, mild flavors.
Nuts
Add a bit of crunch to your salad with almonds, pecans or walnuts. Toasted nuts will add even more robust flavors.
Parmesan cheese
This recipe utilizes freshly grated Parmesan cheese, but feta, gorgonzola, pecorino, cheddar, mozzarella or goat cheese are all great alternatives.
How to make a simple side salad
- Make the croutons. Using stale, sturdy, day-old leftover bread (such as ciabatta, baguette or sourdough), bake the bread cubes in olive oil-parsely-garlicky goodness until golden. Avoid overcrowding the sheet pan for a crispy finish.
- Make the dressing. Toss all the dressing ingredients together, storing in the fridge up to 1 week in advance. Always shake well before adding to the salad.
- Assemble the salad. Combine everything together, adding only half the dressing to start, and adding more, to taste, if needed.
- Serve. Serve immediately (preferably within 2 hours) with any main to elevate your dinner – chicken, shrimp, steak, pork, pasta – all of the things.
Variations
Protein
Turn a salad into a meal by adding protein such as chicken, shrimp, steak, eggs, or tofu.
Grains
Add grains (such as quinoa, farro, couscous, wheat berries or brown rice) for a heartier, more filling salad.
Fruit
Berries, citrus, stone fruits and apples can be added for sweetness and texture.
Candied pecans
Swap out the almonds for candied pecans.
what to serve with a simple side salad
- Weeknight Lemon Chicken Breasts
- How to Cook a Ribeye Steak
- Broccoli Cheddar Soup
- Instant Pot Chicken Alfredo
- One Pot Garlic Butter Shrimp and Orzo
Tools For This Recipe
Simple Side Salad: Frequently Asked Questions
Romaine lettuce is most preferred (it’s crisp, hearty and holds up well to various dressings), but iceberg and spring mix are also solid options here.
Extra virgin olive oil is a key ingredient in salad dressings over regular olive oil. It is the highest quality oil, unrefined and cold-pressed, and offers the most flavor. Regular olive oil is more processed and bland, ideal for high heat cooking.
Yes! The dressing can be made 1 week in advance and stored in an airtight container (such as a mason jar) and placed in the fridge, letting it come to room temperature for about 15 minutes and shaking well before using.
Wash and dry the greens thoroughly first, then add the dressing just before serving.
Homemade croutons can keep for at least 1 week, stored in an airtight container (to maintain their crunch) in a cool, dry place.
Simple Side Salad
Equipment
Ingredients
For the croutons
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh parsley leaves
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper to taste
- 4 cups ciabatta, baguette or sourdough bread cubes
For the all-purpose dressing
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- ¾ teaspoon dried oregano
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper to taste
For the salad
- 1 head romaine lettuce roughly chopped
- 1 cup halved cherry tomatoes
- 2 Persian cucumbers sliced
- 1 carrot grated
- ¼ small onion thinly sliced
- ⅓ cup sliced toasted almonds
- ⅓ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper to taste
Instructions
For the croutons
- Preheat the oven to 400 degrees F.
- In a small bowl, whisk together olive oil, parsley and garlic powder; season with salt and pepper, to taste.
- Spread bread cubes in a single layer on a baking sheet. Stir in olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside.
For the all-purpose dressing
- In a medium bowl, whisk olive oil, vinegar, Dijon, oregano and garlic powder; season with salt and pepper, to taste.
For the salad
- To assemble the salad, place romaine in a large bowl; top with tomatoes, cucumbers, carrot, onion, almonds, Parmesan and croutons. Pour half the dressing on top of the salad and gently toss to combine. Serve with remaining dressing, if desired.
Video
Notes
- Romaine lettuce is best. Romaine is a hearty, crisp, durable green, holding up very well to dressings. If romaine lettuce is not available, use iceberg lettuce or spring mix.
- Homemade croutons go a long way. Homemade croutons are so much easier to make than you think, allowing you to repurpose stale, leftover bread, and tasting so much better than store-bought croutons. They can also keep for at least 1 week when stored properly!
- Use a good quality sheet pan. A durable sheet pan is ideal when making the homemade croutons – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Prep ahead of time. Save time by making the dressing up to 1 week in advance, and prepping and dicing the vegetables 1-2 days prior and storing them in airtight containers in the fridge.
- A bag mix is a speedy shortcut. Bagged salad mix is pre-washed, pre-chopped greens, conveniently cutting down prep time even further.
- Cut in uniform size. Cut all of the salad ingredients in similar size pieces for a consistent bite.
- Use extra virgin olive oil. High quality extra virgin olive oil is ideal for salad dressings for maximum flavor.
- Toss everything just before serving. Prevent soggy greens! Toss in the dressing just before serving, within 5-10 minutes, to maintain a crisp texture, seasoning lightly with salt and pepper, to taste.
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