Love lasagna, but not the work it takes to make it? Today’s recipe is for you. There is a reason Giana de Laurentiis’s sheet pan layerless lasagna went viral, and I’m excited to share my take on it. This sheet pan lasagna recipe is simpler and far less messy than traditional lasagna, while still delivering those irresistible crispy edges and rich, hearty center that every lasagna lover (myself included) craves. This is a family-friendly meal ideal for busy weeknights!

SHEET PAN LASAGNA

Ground beef and a garlicky, herb-seasoned marinara sauce bring the hearty protein, while the creamy ricotta mixed with wilted spinach balances out the layers. Topped with mozzarella and Parmesan, this sheet pan lasagna comes out of the oven with golden, crispy edges and a rich, comforting center.

Are you drooling yet?

If you love classic lasagna this recipe is your dream dinner. Be sure to save this recipe and let me know in the comments how it turns out!

Find my expert tips on how to make homemade sheet pan lasagna from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Sheet Pan Lasagna:

• Quick & Easy-To-Make: Breaking the noodles and baking everything together saves time without sacrificing flavor, making it an ideal dinner for busy nights or feeding a crowd.
• No-Fuss Lasagna Recipe: This sheet pan lasagna skips the layering and baking in multiple dishes, making cleanup a breeze while still delivering all the comforting flavors of traditional lasagna.
• Cheesy Goodness: Creamy ricotta, melted mozzarella, and nutty Parmesan create a gooey, cheesy center with golden, crispy edges that every lasagna lover craves.
• Hearty & Filling: Ground beef and marinara sauce provide savory, robust flavor, perfectly balanced by tender noodles and sautéed spinach.
• Customizable Pasta: Add vegetables, swap in sausage for a spicier flavor, or use your favorite marinara for a personalized sheet pan lasagna.

Ingredients

• 16 ounces lasagna noodles
• 2 cups baby spinach leaves
• 2 cups ricotta cheese
• Salt and pepper, to taste
• ½ Tablespoon extra-virgin olive oil
• 1 pound lean ground beef
• 1 small yellow onion, diced
• 1 Tablespoon minced garlic
• 4 cups marinara/ spaghetti sauce
• 1 Tablespoon Italian seasonings
• 2 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese

Instructions

Break the 16 ounces of lasagna noodles into roughly 2-inch pieces. Cook them according to the package directions until al dente, then drain and set aside.

Meanwhile, heat the oven to 350°F and coat a 12×17-inch sheet pan with nonstick cooking spray.

Place the spinach in a medium skillet and sauté over medium heat. After about 2 to 3 minutes, it will wilt and reduce in volume. Remove from heat.

In a medium mixing bowl, combine the ricotta cheese with the cooked spinach. Season with salt and pepper as desired, then set aside.

Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, cooking until beef is fully browned. Stir in the garlic. Cook and stir for another minute. Drain any excess fat, then add the marinara sauce.
Season the sauce with Italian seasoning, along with salt and pepper, to taste.

Add the drained, cooked noodles to the meat sauce and gently mix until evenly coated.

To Assemble

Transfer the meat and noodle mixture to the prepared sheet pan and spread it into an even layer.

Spoon dollops of the ricotta mixture evenly over the top.

Finish by sprinkling the mozzarella and the Parmesan cheeses evenly over the top.

Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned.

Let the lasagna rest for a few minutes before serving. Enjoy!

Servings

Serves 8

Storage and Reheating

Store leftover lasagna in an airtight container and place in the fridge for up to 3 days. To reheat, warm in a 350°F oven for 15 minutes until heated through, or microwave individual portions in 30 second intervals. For the best texture, reheat uncovered in the oven to preserve the cheesy, slightly crispy edges, and ensure the internal temperature reaches 165°F before serving. Can be frozen for up to 2 months.

Holly’s Tips for The Best Sheet Pan Lasagna:

• Break Up The Lasagna Noodles: Breaking the noodles into 2-inch pieces helps them cook quickly and absorb the sauce evenly.
• Al Dente Cooking: Slightly undercook the noodles. They will finish cooking in the oven, preventing them from becoming mushy.
• Use A Variety Of Cheeses: Combining ricotta, mozzarella, and Parmesan delivers creamy, gooey layers with golden, crispy edges.
• Don’t Overcrowd the Sheet Pan: Spreading the noodles, meat sauce, and cheese evenly ensures even baking and prevents soggy spots.
• Add Sauce Generously: The noodles soak up the marinara, so don’t skimp—this keeps the lasagna moist and flavorful.
• Let It Cool Before Serving: Allowing the sheet pan lasagna to rest for at least 5 minutes after baking helps the layers set and makes slicing easier.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Easy Skillet Lasagna and Bowtie Skillet Lasagna next.

Wanting something different? White Chicken and Spinach Lasagna and Mexican Lasagna are both unique takes on the classic.

Can’t get enough of lasagna? Make these highly-rated recipes: Slow Cooker Lasagna Soup, Cream Cheese Lasagna, and Cheesy Lasagna Roll Ups.

Have you made this Sheet Pan Lasagna recipe? ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SheetPanLasagna #LifeInTheLofthouse

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Sheet Pan Lasagna

Enjoy all the flavors of classic lasagna with easy Sheet Pan Lasagna! This cheesy and hearty, one-pan meal is perfect for busy weeknights.

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 16 ounces lasagna noodles
• 2 cups baby spinach leaves
• 2 cups ricotta cheese
• salt and pepper to taste
• ½ Tablespoon extra-virgin olive oil
• 1 pound ground beef
• 1 small yellow onion diced
• 1 Tablespoon minced garlic
• 4 cups marinara/spaghetti sauce
• 1 Tablespoon Italian seasonings
• 2 cups shredded mozzarella cheese
• ¾ cup grated Parmesan cheese

Instructions

• Break the 16 ounces of lasagna noodles into roughly 2-inch pieces. Cook them according to the package directions until al dente, then drain and set aside.
• Meanwhile, heat the oven to 350°F and coat a 12×17-inch sheet pan with nonstick cooking spray.
• Place the spinach in a medium skillet and sauté over medium heat. After about 2 to 3 minutes, it will wilt and reduce in volume. Remove from heat.
• In a medium mixing bowl, combine the ricotta cheese with the cooked spinach. Season with salt and pepper as desired, then set aside.
• Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, cooking until beef is fully browned. Stir in the garlic. Cook for another minute. Drain any excess fat, then add the marinara sauce. Season the sauce with Italian seasoning, along with salt and pepper, to taste.
• Add the cooked noodles to the meat sauce and gently mix until evenly coated.

To Assemble

• Transfer the meat and noodle mixture to the prepared sheet pan and spread it into an even layer.
• Spoon dollops of the ricotta mixture evenly over the top.
• Finish by sprinkling the mozzarella and the Parmesan cheeses evenly over the top.
• Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned.
• Let the lasagna rest for a few minutes before serving. Enjoy!

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Skip the drive-thru and enjoy your favorite Crunchwrap Supreme (Copycat) right at home with this easy recipe. Ready in under 40 minutes, it’s a quick, satisfying meal that’s perfect for busy weeknights and families. Fully customizable, it’s ideal for picky eaters or anyone who loves piling their plate with layers of cheesy, savory Mexican flavors. Your Taco Tuesday just got a serious upgrade!

COPYCAT CRUNCHWRAP SUPREME

Inspired by the classic Taco Bell favorite, this homemade version is loaded with seasoned ground beef, nacho cheese, sour cream, and all the crunchy layers you love, wrapped in a warm flour tortilla.

The best part? This recipe is completely customizable. Make it lighter, load it up with extras, or swap in your favorite Mexican-inspired fillings. Perfect for Taco Tuesday, game day, meal prep, or anytime you’re craving that Crunchwrap fix, this recipe lets you enjoy all the fast-food flavor right from your own kitchen without the drive-thru. Save it, make it, and enjoy! 

Find my expert tips on how to make the Copycat Crunchwrap Supreme recipe from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Copycat Taco Bell Crunchwrap Supreme Recipe:

• Homemade Convenience: Skip the drive-thru! Enjoy all the flavors of the Crunchwrap Supreme in the comfort of your own home.
• Quick & Weeknight-Friendly: Ready in under 40 minutes, this recipe is perfect for busy weeknights. It’s also meal-prep friendly!
• Fully Customizable: Layer it with your favorite toppings like lettuce, tomatoes, cheese, sour cream, or swap ingredients to make it dairy-free or gluten-free.
• Perfect Crunch Every Time: The combination of a soft flour tortilla and a crispy tostada or corn tortilla creates the signature crunch you love.
• A Unique Twist on Taco Tuesday: Everyone can assemble their own, making it a fun meal for families, taco nights, or even self-serve taco bars.

Ingredients

• 1 ½ pounds lean ground beef
• 1 small yellow onion, chopped
• 1 packet taco seasoning
• 1/2 cup water
• 1 teaspoon minced garlic
• 1 jar nacho cheese or Queso cheese dip
• 6 extra large flour tortillas
• 6 tostada shells
• 1 cup sour cream
• 2 cups shredded lettuce
• 1 tomato, diced
• 1 cup shredded Mexican cheese blend
• cooking spray

Instructions

In a large skillet, over medium-high heat, cook and crumble ground beef and onion until beef is no longer pink. Drain grease. Stir in the taco seasoning mix, water, and minced garlic. Continue to cook until it starts to boil. Reduce the heat to low and let it simmer for 5 minutes.

Warm the nacho cheese sauce or Queso cheese in a microwave-safe bowl. Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.

Lay one flour tortilla on a flat surface. Spread a heaping 1/2 cup of taco meat onto the center of the tortilla. Drizzle a couple of Tablespoons of nacho cheese over the meat. Top meat with one tostada shell. Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato, and shredded Mexican cheese.

To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings.

Repeat with all remaining tortillas, beef, tostadas, and fillings. You’ll have 6 crunch wraps total.

Spray a large, non-stick skillet with cooking spray. Heat over medium to medium-low heat. Place one crunch wrap seam-side down onto the skillet. Cook for 1 to 2 minutes, or until golden-brown. Carefully, flip over and cook the other side until golden-brown. Repeat the process with all crunch wraps. Serve immediately.

Servings

Yields: 6 Crunchwrap Supremes.

Storage and Reheating

Let the copycat crunchwrap supremes cool completely, then wrap them individually or place them in an airtight container. Keep them in the refrigerator for up to 2 days. To reheat, warm in a skillet over medium heat for a few minutes on each side until golden and heated through, or microwave for 1–2 minutes. To achieve that iconic crunch, pop them in a 350°F oven for 5 to 10 minutes to make them extra crispy.

Holly’s Tips for The Best Taco Bell Copycat Crunchwrap Supreme:

• Warm Your Tortillas: Microwaving flour tortillas for 20 seconds makes them more pliable, so folding is easier and less likely to tear.
• Even Layers: Spread ingredients evenly in the center to make folding the tortilla easier and prevent fillings from spilling out.
• Customize Your Crunchwrap Fillings: Swap ingredients or adjust quantities. Add black beans, sautéed peppers, or avocado to make it your own. Dip it in my Homemade Salsa for an extra burst of flavor!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Copycat Cafe Rio Chicken next.

Looking for more copycat recipes from your favorite restaurant chains? Start here: IHOP Pancakes (Copycat), Chick-fil-A Chicken Sandwich (Copycat), Chow Mein (Panda Express Copycat), and Panda Express Copycat Beijing Beef.

Have you made this Crunchwrap Supreme Copycat recipe?  ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #TacoBellCopycatRecipes #MexicanRecipes #LifeInTheLofthouse

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Copycat Crunchwrap Supreme

Copycat Crunchwrap Supremes are stuffed with beefy, cheesy goodness and toasted until irresistibly crunchy!

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Life in the Lofthouse

Ingredients

• 1 ½ pounds lean ground beef
• 1 small yellow onion chopped
• 1 packet taco seasoning
• 1/2 cup water
• 1 teaspoon minced garlic
• 1 jar nacho cheese or Queso cheese dip
• 6 extra large flour tortillas
• 6 tostada shells
• 1 cup sour cream
• 2 cups shredded lettuce
• 1 large tomato diced
• 1 cup shredded Mexican cheese blend
• cooking spray

Instructions

• In a large skillet, over medium-high heat, cook and crumble ground beef and onion, until beef is no longer pink. Drain grease. Stir in the taco seasoning mix, water and minced garlic. Continue to cook until it starts to boil. Reduce heat to low and let simmer for 5 minutes.
• Warm the nacho cheese sauce or queso cheese in a microwave-safe bowl. Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.
• Lay one flour tortilla on a flat surface. Spread a heaping 1/2 cup of taco meat onto the center of the tortilla. Drizzle a couple Tablespoons of nacho cheese over the meat. Top meat with one tostada shell. Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato and shredded Mexican cheese.
• To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings.
• Repeat with all remaining tortillas, beef, tostadas and fillings. You'll have 6 crunch wraps total.
• Spray a large, non-stick skillet with cooking spray. Heat over medium heat to medium-low heat. Place one crunchwrap seam-side down onto the skillet. Cook for 1 to 2 minutes, or until golden-brown. Carefully, flip over and cook other side until golden-brown. Repeat process with all crunch wraps. Serve immediately.

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Ready for the ultimate family-friendly snack? These Easy Stuffed Pizza Rolls are perfect for weeknight dinners, game day appetizers, or party snacks. These delicious and easy pizza-stuffed garlic rolls are freezer-friendly, reheatable, and endlessly versatile, making them an ideal recipe to keep on hand throughout the year. They combine soft, fluffy pizza dough with gooey melted cheese and your favorite iconic pizza toppings. What really takes this recipe to the next level is the homemade pizza dough, which I break down for you below!

STUFFED PIZZA ROLLS

While refrigerated, pre-made dough works fine when you’re in a pinch, nothing beats the golden crust and rich flavor of fresh out-of-the-oven pizza dough. Learn how to make it from scratch using my go-to recipe: The Best Pizza Dough. Using simple ingredients like warm water, honey, vegetable oil, instant yeast, salt, and all-purpose flour, you can make homemade pizza dough that’s soft, chewy, and full of flavor. 

These pizza-stuffed rolls are filled with gooey mozzarella and your favorite pizza toppings, making them completely customizable and versatile. The rolls are then brushed with olive oil and sprinkled with garlic, Italian seasoning, and Parmesan, giving them a golden and flavorful crust that’s just as droolworthy as your favorite takeout pizza.

This pizza roll recipe is easy and fun to make, too! After cutting the dough into squares, you fill each one, pull the corners over to seal the filling inside, and bake until golden brown. The result is a batch of bite-sized pizza rolls perfect for family nights, parties, or any celebration. Serve them warm with pizza sauce, ranch, or your favorite dipping sauce, and watch them disappear fast!

Find my expert tips on how to make stuffed pizza rolls below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Stuffed Pizza Rolls Recipe:

• Cheesy Goodness: Each roll is packed with melted, gooey mozzarella for that perfect bite.
• Customizable Pizza Fillings: Add your favorite pizza toppings, like pepperoni, ham, veggies, and pineapple, to mimic that iconic takeout pizza experience and taste.
• Versatile Snack: Delicious with pizza sauce, ranch, or your favorite dipping sauce.
• Perfect for Any Occasion: Great for weeknight dinners, game-day snacks, or party appetizers.
• Make-Ahead Friendly: Can be prepared ahead, stored in the fridge, or frozen for later.

Ingredients

Homemade Pizza Dough

• 3/4 cup warm water (100 to 105 degrees F.)
• 3/4 tablespoon honey (or granulated sugar)
• 3/4 tablespoon vegetable oil
• 3/4 tablespoon instant yeast
• 3/4 teaspoon salt
• 1 3/4 cups all-purpose flour

OR Use 12 ounces pre-made pizza dough

Pizza Roll Filling

• 8 ounces of Mozzarella cheese, cut into small cubes
• Pizza toppings of your choice: pepperoni, ham, veggies, pineapple, etc.
• 1 Tablespoon Olive oil
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Italian Seasoning
• 2 Tablespoons grated Parmesan Cheese
• Pizza Sauce and/or Ranch dressing for dipping

Instructions

For The Pizza Dough

Preheat oven to 400 degrees F. Grease a 9-inch deep-dish pie plate or 9×9-inch square baking dish. Set aside.

In the bowl of an electric stand mixer, fitted with the dough hook, mix the warm water, honey, oil, yeast, and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. (The dough should be soft and smooth.) Knead the dough for 3 minutes in a stand mixer.

Cover the dough with a kitchen towel and allow it to rest for 10 minutes. Once rested, roll the dough out onto a lightly floured surface into a 14×12-inch rectangle. Cut into 16 squares.

For The Pizza Roll Filling

Take each square and fill it with the cheese and any other toppings you desire. (I did pepperonis, ham and pineapple tidbits.) Be careful not to overfill. Eyeball this.

Next, take each four corners of the dough and pull over the filling. Pinch together to seal, and then place the ball, seam side down, into the glass dish. Repeat with all the other squares.

Once all stuffed rolls are placed in the dish, brush with olive oil and sprinkle evenly with the garlic powder, Italian seasoning, and Parmesan cheese.

Bake for 15 minutes or until golden brown. Remove from oven and let cool 5 minutes before eating. Enjoy by dipping into pizza sauce, ranch dressing, or whatever your heart desires!

Servings

Yields: 16 Stuffed Pizza Rolls. Serves 3 to 4.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat in the oven at 375°F for 8 to 10 minutes or microwave 30 to 40 seconds.

Holly’s Tips for the Best Stuffed Pizza Rolls Recipe:

• Room Temperature Ingredients Matter: Make sure your water is warm (around 100°F) but not hot, and let other ingredients come to room temperature to help the yeast activate evenly and create a soft, airy crust for the pizza dough.
• Don’t Over-Flour The Dough: Stick to the recommended amount of flour. Adding too much can make the dough dense and tough; aim for a slightly sticky but manageable dough for a light, tender crust.
• Don’t Overfill: Use a moderate amount of cheese and toppings to prevent the dough from bursting during baking. A little goes a long way!
• Endless Filling Combinations: Fill pizza rolls with classic cheese and pepperoni, cooked meats like sausage or chicken, veggies, Margherita ingredients, BBQ or buffalo chicken, Hawaiian toppings, breakfast fillings, or creative mixes like spinach & feta or taco-inspired flavors.
• Seal The Edges: Pinch the corners tightly and press the seams slightly against the bottom of the dish to keep the filling inside while baking.
• Enhance With Your Favorite Italian Flavors: Brush the rolls with olive oil and evenly sprinkle garlic, Italian herbs, and Parmesan for a deliciously seasoned, golden-brown finish.

Frequently Asked Questions:

Similar Recipes

Don’t forget to save The Best Pizza Dough used in this recipe!

Craving something similar? Try my Pepperoni Roll Ups and Supreme Pizza Crescent Ring.

Looking for another easy party appetizer? This Warm Pizza Dip never disappoints.

In the mood for something with extra crunch? My viral Pizza Toast features sourdough bread baked with mozzarella cheese, fresh tomatoes, and a rich pizza sauce.

Have you made this Stuffed Pizza Rolls recipe? ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #StuffedPizzaRolls #PizzaRolls #LifeInTheLofthouse

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Stuffed Pizza Rolls

Bake Stuffed Pizza Rolls with all your favorite pizza toppings, mozzarella cheese, and homemade pizza dough. Perfect for dipping and sharing!

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Author Holly

Ingredients

Pizza Dough

• 3/4 cup warm water (100 to 105 degrees F.)
• 3/4 Tablespoon honey
• 3/4 Tablespoon vegetable oil
• 3/4 Tablespoon instant yeast
• 3/4 teaspoon salt
• 1 ¾ cups all-purpose flour

Filling

• 8 ounces mozzarella cheese cut into small cubes
• Pizza toppings of your choice: pepperoni, ham, veggies, pineapple, etc.
• 1 Tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 2 Tablespoons grated Parmesan cheese
• Pizza Sauce and/or Ranch dressing for dipping

Instructions

• Preheat oven to 400 degrees F. Grease a 9-inch deep-dish pie plate or 9×9-inch square baking dish. Set aside.

Pizza Dough

• In the bowl of an electric stand mixer, fitted with the dough hook, mix the warm water, honey, oil, yeast, and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. (The dough should be soft and smooth.) Knead the dough for 3 minutes in a stand mixer.
• Cover the dough with a kitchen towel and allow it to rest for 10 minutes. Once rested, roll the dough out onto a lightly floured surface into a 14×12-inch rectangle. Cut into 16 squares.

Filling

• Take each square and fill it with the cheese and any other toppings you desire. (I did pepperoni, ham and pineapple tidbits.) Be careful not to overfill. Eyeball this.
• Next, take each four corners of dough and pull over filling. Pinch together to seal, and then place the ball, seam side down into the glass dish. Repeat with all the other squares.
• Once all stuffed rolls are placed in dish, brush the tops with olive oil and sprinkle evenly with the garlic powder, Italian seasoning and Parmesan cheese.
• Bake for 15 minutes or until golden brown. Remove from oven and let cool 5 minutes before eating. Enjoy by dipping in pizza sauce, ranch dressing or whatever your heart desires. Enjoy!

Notes

Yields: 16 stuffed pizza rolls.

*The homemade dough can be replaced with store bought, premade pizza dough. 12 ounces of dough will be needed for this recipe. 

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If you’re like me and love a classic chicken caesar salad from time to time, you’ll love this comforting baked version. This Easy Baked Caesar Chicken entrée is the ideal weeknight meal. It’s simple to make, family-friendly, and made with ingredients you likely already have on hand. For a tasty, hassle-free baked chicken breast meal, this recipe is a must-bake!

BAKED CAESAR CHICKEN

What makes this baked caesar chicken with provolone cheese truly phenomenal is the creamy caesar dressing. Use your favorite store-bought dressing for convenience or make your own. The salad dressing adds a rich, tangy, and light garlicky depth, while the provolone cheese melts over the chicken, lending a mild, buttery, and slightly smoky creaminess. Topped with crushed Caesar-style croutons, each bite gains a satisfying crunch and a toasted, savory finish that complements the tender, flavorful chicken. Not only will your kitchen will smell incredible, this delicious dish comes together in just over 30 minutes!

Find all my expert tips on how to make homemade baked caesar chicken from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Quick & Easy Baked Caesar Chicken Recipe:

• Simple Weeknight Meal: Ready in just over 30 minutes using only six ingredients, perfect for busy weeknights. Make it for lunch or dinner!
• Classic Twist On A Family Favorite: Enjoy all the delicious taste of a chicken Caesar salad in a warm, comforting baked dish.
• Juicy, Tender Chicken Breasts: Boneless, skinless chicken breasts stay perfectly moist thanks to the creamy Caesar dressing.
• Crispy & Cheesy: Crushed Caesar-style croutons create a satisfying crunchy topping that complements the creamy, cheesy chicken.
• Versatile & Convenient: Reheats well for leftovers, meal prep, and is an easy dinner solution for family dinners.

Ingredients

• 2 lbs. boneless, skinless chicken breasts (pounded to an even thickness)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup creamy Caesar dressing
• 8 slices provolone cheese
• 1 cup Caesar-style croutons

Instructions

Preheat the oven to 375 degrees F. Grease a 9×13-inch baking dish.

Arrange the chicken breasts in a single layer in the prepared baking dish. Season evenly with salt and pepper.

Spread the creamy Caesar dressing evenly over all the chicken breasts. Top the chicken with sliced provolone, covering each piece completely.

Crush the croutons into crumbs in a large Ziplock bag. Sprinkle the crouton crumbs evenly over the cheese.

Bake on the center rack for 25 to 30 minutes, or until the chicken is cooked through and the topping is golden brown. *If the crumb topping begins to brown too quickly, loosely tent the dish with foil for the remaining bake time. (The chicken is finished cooking when the internal temperature reaches 165°F.)

Servings

Serves 4.

Storage and Reheating

Place leftover baked Caesar chicken thighs in an airtight container and refrigerate covered for up to 3 days. Store in the freezer tightly covered for up to 1 month. Thaw overnight in the fridge before reheating. Reheat, uncovered, in the oven at 350°F until warmed through. For best texture, add the fresh crushed croutons during the last few minutes of reheating.

This recipe is meal-prep friendly, making the leftovers incredibly versatile for chicken wraps, pizza, and more!

Holly’s Tips for The Best Baked Caesar Chicken:

• Evenly Pound Chicken Breasts: For consistent cooking, pound the boneless, skinless chicken breasts to an even thickness before baking.
• Caesar Dressing Hack: Use your favorite store-bought Caesar dressing for convenience or make a homemade version for extra flavor depth.
• Crunchy Topping: Crushed Caesar-style croutons add a golden, crispy finish; crush them finely for even coverage.
• Eye The Bake Time: Bake at 375°F for 25–30 minutes, but if the topping browns too quickly, tent with foil to prevent burning.
• Make It Your Own: Swap out the provolone for a different cheese, mix in different cheeses, or try alternative crouton varieties to create your own version.

Frequently Asked Questions:

Similar Recipes

Craving something similar? This Chicken Caesar Salad Garlic Bread is just as delicious.

Can’t get enough of chicken caesar recipes? Make Chicken Caesar Pasta Salad, Chicken Caesar Sandwiches, Southwest Chicken Caesar Wraps, and Crock Pot Chicken Caesar Wraps next!

Have you made this Easy Baked Caesar Chicken recipe? 🍗

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BakedCaesarChicken #LifeInTheLofthouse

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Easy Baked Caesar Chicken

Easy Baked Caesar Chicken made with just 6 ingredients—juicy, creamy, cheesy, and ready in just over 30 minutes!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 2 lbs. boneless, skinless chicken breasts (pounded to an even thickness)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup creamy Caesar dressing
• 8 slices provolone cheese
• 1 cup Caesar-style croutons

Instructions

• Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish.
• Arrange the chicken breasts in a single layer in a large baking dish. Season evenly with salt and pepper.
• Spread the creamy Caesar dressing evenly over all the chicken breasts. Top the chicken with sliced provolone, covering each piece completely.
• Crush the croutons into crumbs in a large Ziplock bag. Sprinkle the crouton crumbs evenly over the cheese.
• Bake on the center rack for 25 to 30 minutes, or until the chicken is cooked through and the topping is golden brown. *If the crumb topping begins to brown too quickly, loosely tent the dish with foil for the remaining bake time. (The chicken is finished cooking when the internal temperature reaches 165°F.)

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Looking for an easy weeknight meal that is warm, comforting, and delicious? This Slow Cooker Broccoli Cheese and Potato Soup is a hit! My family loves this one, and it makes the best kind of leftovers. With some prep time, this easy slow cooker broccoli cheese and soup recipe simmers all day into a delicious dinner. It’s a set-it-and-forget-it dish that fits perfectly into busy schedules, making it ideal for family-friendly dinners, chilly evenings, or anyone craving a simple broccoli cheese soup that practically cooks itself.

SLOW COOKER BROCCOLI CHEESE AND POTATO SOUP

Every ingredient in this cheesy and creamy potato soup, from the buttery sautéed onions and garlic to the tender russet potatoes, blends into a delicious base. Shredded carrots bring a touch of sweetness, while the paprika and ground mustard layer in savory spices. The heavy cream and cheddar cheese melt for that signature cheesy broccoli soup flavor everyone loves, and the freshly steamed broccoli florets make each bowl hearty and nutritious. Finish it with toppings like crispy bacon, shredded cheddar, green onions, or sour cream, and you have yourself the best soup recipe that’s perfect for any weeknight.

Find all my expert tips on how to make homemade slow cooker broccoli cheese and potato soup below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Slow Cooker Broccoli Cheese and Potato Soup Recipe:

• Classic & Comforting Soup Recipe: Made with russet potatoes, cheddar cheese, and heavy cream for the perfect silky, cheesy texture everyone craves.
• Set It & Forget It: The slow cooker does all the work! Just sauté, combine, and let it simmer until the potatoes are melt-in-your-mouth tender.
• Nutritious Flavors: Loaded with broccoli, carrots, onions, and potatoes for a wholesome, hearty soup both kids and adults will love. The mild cheddar flavor and creamy base make it a hit with even the pickiest eaters.
• Meal-Prep Friendly: Makes a generous batch and reheats beautifully for quick lunches and easy weeknight dinners.
• Budget-Friendly: Uses simple, affordable staples you likely already have in your kitchen to create the best kind of weeknight meal for fall and winter nights.

Ingredients

• 4 Tablespoons salted butter
• 1 small whited onion, diced
• 3 cloves garlic, minced
• 6 cups diced Russet potatoes
• 1 container (32 ounces) chicken broth
• 2 cups shredded carrots
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 cups freshly steamed broccoli florets

Optional Toppings

• Shredded cheddar cheese
• Crumbled bacon pieces
• Sliced green onion
• Sour cream

Instructions

Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent. Add the garlic and the diced potatoes. Stir and cook until garlic is fragrant, about 20 seconds.

Carefully, pour the mixture into a large (7-quart) slow cooker. Add the chicken broth, carrots, salt, pepper, paprika, and ground mustard. Stir and then cover the slow cooker with the lid. Cook on low heat for 6 hours OR on high heat for 3 hours. (The potatoes should be fork-tender when cooking time is up.)

Use an immersion blender and blend the soup until smooth. (You can also keep it chunky if you’d prefer.) Pour in the heavy cream, shredded cheddar cheese, and the steamed broccoli florets. Stir to combine. Cover with the lid and allow to heat for another 20 minutes.

Pour soup in individual bowls and serve warm with desired toppings. Enjoy!

Servings

Yields: 8 (1-cup) servings.

Storage and Reheating

Allow the leftover broccoli cheese and potato soup to cool before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months, leaving space for expansion. To reheat, warm a portion on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30 to 60 second intervals until heated through. If the soup has thickened, add a splash of chicken broth, milk, or water to reach your desired consistency.

Holly’s Tips for The Best Slow Cooker Broccoli Cheese and Potato Soup:

• Use Russet Potatoes: Russet potatoes will create the best creamy base to make this broccoli cheese and potato soup from scratch.
• Sauté Onions & Garlic First: Slightly cooking the onions and garlic before adding them to the slow cooker boosts flavor, making this slow cooker soup extra savory.
• Blend OR Keep It Chunky: For a silky, velvety texture, use an immersion blender, or leave it chunky for a hearty, more rustic, comforting soup.
• Add Broccoli At The End: Stir in freshly steamed broccoli florets after cooking to preserve their bright color and tender-crisp texture.
• Customize To Your Taste: Adjust the amount of cheddar cheese or heavy cream to make the soup richer and cheesier, perfect for an easy weeknight dinner.
• Add More Vegetables: Add carrots, cauliflower, or peas during the slow cooking process to make this vegetable-packed comfort soup even healthier.
• Store & Reheat Properly: Cool completely before refrigerating or freezing. Reheat gently with a splash of broth or milk to keep this slow cooker broccoli cheese soup creamy and flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Slow Cooker Broccoli Cheese Soup and classic Broccoli Cheese Soup.

Looking for more slow-cooker soup recipes? You can’t go wrong with Slow Cooker Chicken Taco Soup, Slow Cooker Lasagna Soup, and Slow Cooker Bacon Cheeseburger Soup!

Have you made this Slow Cooker Broccoli Cheese and Potato Soup recipe? 🥦

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SlowCookerSoupRecipes #LifeInTheLofthouse

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Slow Cooker Broccoli Cheese and Potato Soup

Enjoy this Slow Cooker Broccoli, Cheese, and Potato Soup made with russet potatoes, fresh broccoli, and melted cheese for an easy meal!

Servings 8 (1-cup) servings

Ingredients

• 4 Tablespoons salted butter
• 1 small white onion, chopped
• 3 cloves garlic, minced
• 6 cups diced Russet potatoes
• 1 container (32 ounces) chicken broth
• 2 cups shredded carrots
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 cups freshly steamed broccoli florets

Optional Toppings

• Shredded cheddar cheese
• Crumbled bacon pieces
• Sliced green onion
• Sour cream

Instructions

• Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent. Add the garlic and the diced potatoes. Stir and cook until garlic is fragrant, about 20 seconds.
• Carefully, pour the mixture into a large (7-quart) slow cooker. Add the chicken broth, carrots, salt, pepper, paprika, and ground mustard. Stir and then cover the slow cooker with the lid. Cook on low heat for 6 hours OR on high heat for 3 hours. (The potatoes should be fork-tender when cooking time is up.)
• Use an immersion blender and blend the soup until smooth. (You can also keep it chunky if you’d prefer.) Pour in the heavy cream, shredded cheddar cheese, and the steamed broccoli florets. Stir to combine. Cover with the lid and allow to heat for another 20 minutes.
• Pour soup in individual bowls and serve warm with desired toppings. Enjoy!

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It was a little difficult to take a good picture of this Stuffed French Bread, but I HAD to share the recipe. It was so delicious! A cheesy and flavorful ground beef mixture piled inside French bread. Holy moly, so good! It’s even better if you use my homemade French bread recipe!

STUFFED FRENCH BREAD

Another reason I love this comforting stuffed bread so much is that it’s one of those easy 30-minute meals. Perfect for those tired, stressful, I-don’t-feel-like-cooking nights. 🙂 The beef mixture requires a skillet prep of around 20 minutes, then you pop it in the oven for another 10 or so. After that, you’re on your way to a crispy on the outside, soft on the inside, delicious hot sandwich!

Ingredients

• 1 loaf French bread
• 1 pound lean ground beef
• 2 Tablespoons dried minced onion
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1 can (10 ounces) cream of celery soup
• 2 Tablespoons milk
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1 1/2 cups freshly grated cheddar cheese
• 1/2 Tablespoon freshly chopped parsley (optional)

Instructions

Preheat the oven to 350 degrees F.

Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and minced garlic to skillet. Cook a few minutes until the celery is tender. Next, add the soup, milk, Worcestershire sauce, salt and pepper. Stir and cook mixture until heated through; about 5 minutes or so.

Meanwhile, slice the French bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece and tear into small pieces. Add these bread pieces to the beef mixture in the skillet. Stir to combine.

Set the two halves of French bread onto a large baking sheet. Set aside.

Pour the warm beef and bread mixture into the center of one half of the French bread. Spread out evenly. Top the mixture evenly with the shredded cheese. Top with the other half of the bread.

Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

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Stuffed French Bread

French bread stuffed with a cheesy and flavorful hamburger mixture. Slice into pieces and serve like sandwiches!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Holly

Ingredients

• 1 loaf French bread
• 1 pound lean ground beef
• 2 Tablespoons dried minced onion (or freshly diced white onion)
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1 can (10 ounces) cream of celery soup (or cream of mushroom or chicken soup)
• 2 Tablespoons milk
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon each of salt and pepper
• 1 ½ cups freshly grated cheddar cheese
• 1/2 Tablespoon chopped parsley optional

Instructions

• Preheat oven to 350° F.
• Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and minced garlic to skillet. Cook a few minutes until the celery is tender. Next, add the soup, milk, Worcestershire sauce, salt and pepper. Stir and cook mixture until heated through; about 5 minutes or so.
• Meanwhile, slice the French bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece and tear into small pieces. Add these bread pieces to the beef mixture in the skillet. Stir to combine.

  Set the two halves of french bread onto a large baking sheet. Set aside.
• Pour the warm beef and bread mixture into the center of one half of the French bread. Spread out evenly. Top the mixture evenly with the shredded cheese. Top with the other half of the bread.
• Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

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Today, I’m sharing the best fall and winter salad recipe that deserves a spot on your dinner table. This Honeycrisp Apple, Prosciutto, and Feta Salad is packed with the best flavors autumn has to offer. Amid a season of hearty dishes, this salad offers a refreshing and healthy dish that’s full of color, making it the perfect side dish that pairs beautifully with roasted meats, hearty soups, and holiday spreads. I truly can’t stop thinking about this salad, it’s that good!

Looking for more fall salad recipes? Start here! This recipe has been adapted from Half Baked Harvest’s Autumn Harvest Salad. 🍎

HONEYCRISP APPLE, PROSCIUTTO, and FETA SALAD

What makes this salad truly great? It’s all about highlighting seasonal ingredients, and this recipe does just that. The crunch of pecans and pumpkin seeds pairs perfectly with the sweetness of Honeycrisp apples, tangy pomegranate, and creamy feta. Coated in a homemade apple cider maple vinaigrette, every bite is sweet, savory, and slightly tart. Honestly, it’s so tasty, it might disappear before you even sit down to eat.

Find all my expert tips on how to make honeycrisp apple, prosciutto, and feta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected! ❤️

Why You’ll Love This Honeycrisp Apple, Prosciutto, and Feta Salad:

• Sweet & Crispy: The honeycrisp apples add a refreshing, naturally sweet crunch as do the toasted fresh pecans and pumpkin seeds.
• Savory & Rich: The crispy prosciutto and crumbled feta bring depth and flavor.
• Seasonal Flavors: The apple vinaigrette ties everything together with subtle fall spice.
• Make-Ahead Friendly: Toast the nuts and prosciutto in advance, and store the vinaigrette in the fridge up to a week.
• Versatile Salad: A perfect side for Thanksgiving and Christmas dinners, or enjoy it as a light main dish any day of the week.

Ingredients

Salad Base

• 1/2 cup chopped pecans (I used maple-glazed pecans)
• 2 Tablespoons pumpkin seeds
• 3 Tablespoons maple syrup
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• pinch of flaky sea salt
• 4 ounces thinly sliced prosciutto
• 3 cups arugula
• 3 cups romaine lettuce
• 2 Honeycrisp apples, thinly sliced
• arils from 1 pomegranate
• 1/2 cup crumbled feta cheese

Apple Vinaigrette

• 1/3 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 Tablespoon Dijon mustard
• 2 teaspoons maple syrup
• 1 Tablespoon fresh thyme leaves
• 2 teaspoons chopped fresh sage
• kosher salt and black pepper

Instructions

For The Salad Base

Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.

On the prepared baking sheet, mix the pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Spread everything out evenly in a single layer. Arrange the prosciutto slices flat around the nut mixture. Place the sheet in the oven and bake for 10 minutes, or until the nuts are golden and the prosciutto turns crispy. Keep a close eye on them to prevent burning. Once done, sprinkle the nuts with sea salt.

While that’s baking, add the arugula, romaine lettuce, sliced apples, and pomegranate arils to a large salad bowl.

For the Apple Vinaigrette

Combine all the dressing ingredients in a jar with a lid or in a small bowl. Shake well to blend (or whisk if using a bowl), then taste and adjust seasoning as desired.

Drizzle the vinaigrette over the salad and toss everything together. Finish by topping with the toasted nuts, crispy prosciutto, and crumbled feta. Serve and enjoy!

Servings

Serves 4 to 6.

Storage

This salad is best enjoyed the same day it’s made to keep the greens crisp and produce fresh. If you need to store leftovers, place the salad in an airtight container in the fridge for up to 2 days. To maintain the best texture and flavor, store the toasted nuts, crispy prosciutto, and feta separately, and add them just before serving. Give the salad a toss before enjoying.

Holly’s Tips for The Best Honeycrisp Apple, Prosciutto, and Feta Salad:

• Quality Produce Matters: Firm Honeycrisp apples are ideal for crunch; slice just before serving or toss with a little lemon juice to prevent browning.
• Toast Carefully: Watch the pecans, pumpkin seeds, and prosciutto while baking. They should be golden and crispy, not burnt.
• Season To Taste: Add extra maple syrup, Dijon mustard, or salt and pepper to the homemade vinaigrette if needed.
• Serve Immediately After Tossing: Toss the greens gently with the vinaigrette right before serving to keep the lettuce crisp and the flavors vibrant.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Autumn Chopped Salad next.

Looking for another fall salad? My Harvest Cobb Salad features sweet potatoes, apples, pecans, cranberries, and seasonal turkey, all balanced by a rich maple vinaigrette.

In the mood for something different? My Italian Sub Salad contains slices of turkey, salami, provolone cheese, and classic sandwich toppings tossed in Italian vinaigrette.

Searching for a party-ready dish? My Tri Color Pasta Salad is filled with rotini pasta, fresh veggies, and Parmesan cheese, all tossed in a creamy Caesar dressing with basil pesto.

Wanting something more hearty? BLT Pasta Salad combines bow tie pasta, crispy bacon, fresh lettuce, and juicy tomatoes over a bed of greens, all tossed in a creamy ranch dressing.

Have you made this Honeycrisp Apple, Prosciutto, and Feta Salad recipe? 🥗
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FallSaladRecipes #AppleProsciuttoFetaSalad #LifeInTheLofthouse

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Honeycrisp Apple, Prosciutto, and Feta Salad

This Honeycrisp Apple, Prosciutto, and Feta Salad is the ultimate fall and winter salad with seasonal ingredients and apple vinaigrette.

Ingredients

Salad Base

• 1/2 cup chopped pecans (I used maple-glazed pecans)
• 2 Tablespoons pumpkin speeds
• 3 Tablespoons maple syrup
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• flaky sea salt
• 4 ounces thinly sliced prosciutto
• 3 cups arugula
• 3 cups romaine lettuce
• 2 Honeycrisp apples thinly sliced
• arils from 1 pomegranate
• 1/2 cup crumbled feta cheese

Apple Vinaigrette

• ⅓ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 Tablespoon dijon mustard
• 1 Tablespoon apple butter (optional)
• 2 teaspoons maple syrup
• 1 Tablespoon fresh thyme leaves
• 2 teaspoons chopped fresh sage
• kosher salt and black pepper

Instructions

For The Salad Base

• Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.
• On the prepared baking sheet, mix the chopped pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Spread everything out evenly in a single layer. Arrange the prosciutto slices flat around the nut mixture. Place the sheet in the oven and bake for 10 minutes, or until the nuts are golden and the prosciutto turns crispy. Keep a close eye on them to prevent burning. Once done, sprinkle the nuts with sea salt.
• While the nuts are baking, add the arugula, romaine lettuce, sliced apples, and pomegranate arils to a large salad bowl.

For the Apple Vinaigrette

• Combine all the dressing ingredients in a jar with a lid or in a small bowl. Shake well to blend (or whisk if using a bowl), then taste and adjust seasoning as desired.
• Drizzle the vinaigrette over the salad and toss everything together. Finish by topping with the toasted nuts, crispy prosciutto, and crumbled feta. Serve and enjoy!

Notes

Serves 4 to 6 

Recipe adapted from: Half Baked Harvest.

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Looking for an easy one-pan dinner recipe? Comfort food just got an upgrade with this Creamy Chicken and Gnocchi! It’s ideal for an easy weeknight dinner or anytime you’re craving comfort food. This flavorful recipe comes together in under 30 minutes and delivers a complete, satisfying meal. It’s simple to follow, and if you’re craving restaurant-quality gnocchi, this homemade version is what you need! 

In the mood for pasta? Find more chicken pasta recipes here. Please note this recipe has been adapted from Little Sunny Kitchen.

CREAMY CHICKEN AND GNOCCHI

This creamy gnocchi and chicken recipe has all the warm and bold flavors that scream comfort food in a skillet. The juicy chicken, seasoned with Italian herbs and seared to golden perfection, brings a savory base that’s both simple and satisfying. The homemade sauce is a velvety blend of butter, garlic, and chicken stock, enriched with heavy cream for that silky texture. As the gnocchi simmers, it soaks up all that goodness, becoming tender pillows coated in creamy flavor. Every bite is a mix of tender chicken, pillowy gnocchi, smoky-creamy sauce, and the sweetness of sundried tomatoes, finished with savory Parmesan cheese. Note: This recipe calls for shelf-stable and ready-to-eat gnocchi. Please do not use the frozen kind, as it won’t hold up well in this recipe!

Find more expert tips on how to make creamy chicken gnocchi below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love Creamy Chicken and Gnocchi:

• Easy Weeknight Meal: This dinner recipe is ready in under 30 minutes, making it perfect for busy weeknights when you still want a warm and satisfying meal.
• All-in-One Dinner: Protein, carbs, and veggies all cook together in one skillet. Minimal dishes, maximum flavor.
• Restaurant-Quality Flavor At Home: Creamy garlic-Parmesan sauce with smoky paprika and tangy sun-dried tomatoes tastes like something you’d order at your favorite Italian spot.
• Comfort Food Upgrade: Pillowy gnocchi simmer in a rich, velvety sauce that clings to every bite, while fresh spinach keeps it light and balanced.
• Customizable: Swap in kale for spinach, use rotisserie chicken to save time, or try spicy sausage for a little kick.

Ingredients

• 1 Tablespoon olive oil
• 1-pound boneless, skinless chicken breasts, cut into ¾-inch pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons salted butter
• 1 teaspoon minced garlic
• 1 cup unsalted chicken stock
• 1 cup heavy whipping cream
• 1 package (16 ounces) potato gnocchi (Note: please only use shelf-stable, and ready-to-eat gnocchi. Skip the frozen kind as it won’t hold up well for this recipe!)
• 1 teaspoon smoked paprika
• ⅓ cup sundried tomatoes, chopped
• ½ cup grated Parmesan cheese
• 1 ½ cups baby spinach leaves

Instructions

Heat the oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces, then season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, or until the chicken is golden brown and cooked through. (The internal temperature of chicken needs to reach 165°F) Transfer the chicken to a plate. Cover and set aside.

In the same skillet, melt the butter. Add the garlic and cook for about 20 seconds, or until fragrant.

Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned pieces stuck to the bottom of the skillet—this will add extra flavor to your sauce.

Stir in the heavy cream, then add the gnocchi. Let the mixture simmer for about 5 minutes, until the sauce slightly thickens, and the gnocchi become tender.

Reduce the heat to medium-low. Stir in the smoked paprika, sun-dried tomatoes, and Parmesan cheese until everything is well combined.

Add the spinach and stir until it wilts into the sauce. If the sauce feels too thick, add a little water to loosen it up.

Return the cooked chicken to the skillet. Stir to coat it in the sauce, then remove the pan from the heat. Serve immediately and enjoy!

Servings

Serves 4

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, stir in a splash of water or milk to help loosen the cream sauce. Also, it’s important to note that this recipe is not freezer-friendly.

Holly’s Tips for the best Creamy Chicken and Gnocchi:

• Use Ready-To-Eat-Gnocchi Only: Make sure to use shelf-stable, ready-to-eat gnocchi. This makes all the difference. Don’t skip this important step!
• Substitute The Chicken: If you’re looking for a shortcut or are short on time, you can use shredded rotisserie chicken.
• Adjust To Your Taste: If a lighter sauce is preferred,  you can swap the heavy cream with half-and-half.
• Grated Cheese Is Best: Grate your own Parmesan cheese for the creamiest sauce. It melts much better than pre-shredded cheese. You’ll thank me later!
• Serve It Warm: Serve this gnocchi dish warm, and pair it with garlic bread or a fresh green salad. My Cheesy Garlic Bread and Spinach Salad are great places to start!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my delicious Chicken Ranch Pasta Bake next.

Looking for something different? This Chicken Fajita Pasta brings comfort to the table with a Tex-Mex kick. 

Searching for something to sip on for sweater weather? My Chicken Gnocchi Soup and Slow Cooker Creamy Chicken Noodle Soup are perfect for fall and soup season.

Looking for something more hearty? Cheeseburger Gnocchi knocks it out of the park every time with soft potato dumplings, seasoned ground beef, tomatoes, green chiles, and cheese.

Have you made this Creamy Chicken and Gnocchi recipe? 🥘

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CreamyChickenGnocchi #OnePanDinners #LifeInTheLofthouse

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Creamy Chicken and Gnocchi

Meet your new obsession: One-Pan Creamy Chicken and Gnocchi, featuring tender chicken, sun-dried tomatoes, spinach, and a rich Parmesan cream sauce!

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 1 Tablespoon olive oil
• 1 pound boneless, skinless chicken breasts cut into ¾-inch pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons salted butter
• 1 teaspoon minced garlic
• 1 cup unsalted chicken stock
• 1 cup heavy whipping cream
• 1 package (16 ounces) potato gnocchi *see note
• 1 teaspoon smoked paprika
• ⅓ cup sundried tomatoes chopped
• ½ cup grated Parmesan cheese
• 1 ½ cup baby spinach leaves

Instructions

• Heat the oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces, then season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, or until the chicken is golden brown and cooked through. (The internal temperature of chicken needs to reach 165°F) Transfer the chicken to a plate. Cover and set aside.
• In the same skillet, melt the butter. Add the garlic and cook for about 20 seconds, or until fragrant.
• Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned pieces stuck to the bottom of the skillet—this will add extra flavor to your sauce.
• Stir in the heavy cream, then add the gnocchi. Let the mixture simmer for about 5 minutes, until the sauce slightly thickens, and the gnocchi become tender.
• Reduce the heat to medium-low. Stir in the smoked paprika, sun-dried tomatoes, and Parmesan cheese until everything is well combined.
• Add the spinach and stir until it wilts into the sauce. If the sauce feels too thick, add a little water to loosen it up.
• Return the cooked chicken to the skillet. Stir to coat it in the sauce, then remove the pan from the heat. Serve immediately and enjoy!

Notes

Only use shelf-stable, ready-to-eat gnocchi. Skip the frozen kind, as it won’t hold up well for this recipe.

This recipe was adapted from: Little Sunny Kitchen.

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One of my favorite cuisines is Mexican food. Set some Homemade Salsa and Warm Bean Dip with tortilla chips in front of me, and I’m one happy girl! Today, I’m excited to share a delicious Mexican dish with you that will blow your mind (and your taste buds!). These Ground Beef Enchiladas are SO good, you will want to finish the whole dish in one sitting. If you’re a fan of my Cream Cheese Beef Enchiladas, then you will love this beef enchilada recipe just as much, if not even more!

In the mood for more Mexican-inspired cuisine? Explore more top-loved recipes here. Don’t forget to snack on my Mexican Layer Dip and Crock Pot Queso Blanco Dip while you cook!

GROUND BEEF ENCHILADAS

Traditional beef enchiladas are known for their classic combination of spices, melted cheeses, and ground beef, but what makes this recipe irresistible is the homemade enchilada sauce. 🙌🏽 Made from scratch with olive oil, flour, chicken stock, and tomato sauce, it’s rich, flavorful, and perfectly balanced. This red enchilada sauce tastes far better than any canned or store-bought sauce. That’s how confident I am with it! It will change the way you crave enchiladas.

Topped with freshly-grated Monterey Jack Cheese and a sprinkle of fresh cilantro, this is the kind of recipe that takes classic beef enchiladas to the next level. Serve it with my Mexican Rice, pinto or black beans, a fresh side salad (like my Doritos Taco Salad), or guacamole for a complete meal. Make sure you save this recipe for later, so you can easily come back to it and share it with your family and friends, too! 

Find my expert tips on how to make ground beef enchiladas below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Ground Beef Enchiladas Recipe:

• Easy-To-Make: The instructions and ingredients may look lengthy at first glance, but don’t be fooled. This enchilada recipe is easier than it looks! 
• Homemade Sauce: The rich enchilada sauce made from scratch with warm spices like cumin, paprika, and oregano takes these Mexican enchiladas to the next level.
• Hearty & Filling: Packed with seasoned ground beef, green chilies, and melty Monterey Jack cheese, they’re the ultimate comfort food.
• Family-Friendly Dinner: Mild enough for kids but flavorful enough for adults, with the option to adjust the cayenne for more or less heat.
• Customizable: Swap beef for shredded chicken, use corn tortillas for a traditional twist, or load them up with extra veggies for a lighter option.

Ingredients

Spice Mix

• 1 teaspoon onion powder
• 1 teaspoon garlic powder 
• 1 Tablespoon cumin powder
• 1 Tablespoon paprika
• 1/2 Tablespoon dried oregano

Enchilada Sauce

• 2 Tablespoons olive oil
• 3 Tablespoons all-purpose flour 
• 2 cups unsalted chicken stock
• 1 1/2 cups canned tomato sauce
• 1/4 teaspoon salt
• ½ teaspoon pepper

Ground Beef

• 1 Tablespoon olive oil
• 1 teaspoon minced garlic
• 1 small white onion, finely chopped
• 1 can (4 ounces) diced green chilies
• 2 pounds 85% lean ground beef 

Enchiladas

• 8 large flour tortillas (Burrito-size) *see note
• 2 cups freshly grated Monterey Jack cheese
• Cilantro, optional

Instructions

Mix the Spice Mix ingredients together in a small bowl. Set aside.

Enchilada Sauce

In a large saucepan, heat the oil over medium heat. Stir in the flour to form a paste and cook for 1 minute, stirring constantly.

Whisk in ½ cup of chicken stock immediately; it will quickly form a thick, smooth paste.

Add the remaining chicken stock, tomato sauce, salt, pepper, and 2 Tablespoons of the Spice Mix. Whisk to combine.

Increase the heat to medium-high and cook for 3 to 5 minutes, whisking frequently, until the sauce thickens. Remove from heat and set aside.

Ground Beef

Preheat the oven to 350°F

Heat oil in a large skillet over medium-high heat. Add the garlic and onion and cook for 2 minutes. Stir in the diced green chilies and ground beef, breaking it up as it cooks. Add the remaining Spice Mix and cook for another 2 minutes, until the beef is fully browned.

Pour in about ¼ cup of the prepared Enchilada Sauce, cook for a few more minutes, then remove from heat.

Enchiladas

Spread a little Enchilada Sauce on the bottom of a 9×13-inch baking dish.

Place the beef filling along the lower third of each tortilla, roll them up, and place seam-side down in the dish. Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle evenly with cheese.

Bake covered for 10 minutes, then uncovered for another 10 minutes. Serve warm with your favorite toppings and enjoy!

Note:

You can use corn tortillas if you want more authentic ground beef enchiladas. You’ll need 14 to 16 corn tortillas.

Servings

Yields: 8 enchiladas (Serves 4 to 8).

Storage and Reheating

Store the leftover enchiladas in an airtight container in the refrigerator for up to 3 days, or assemble unbaked enchiladas and freeze for up to 2 months. To reheat, bake covered at 350°F for 25 minutes if refrigerated, or 45 to 50 minutes from frozen, uncovering for the last 10 minutes. Individual portions can also be reheated in the microwave in 45 second intervals until heated through.

Holly’s Tips for The Best Ground Beef Enchiladas:

• The Beef Matters: For the juiciest and most flavorful enchiladas, use 85/15 ground beef (85% lean, 15% fat). Leaner options can dry out during cooking.
• Soften The Tortillas: Softening the tortillas in a hot skillet or wrapping them in a damp towel in the microwave makes them easier to roll and less likely to tear.
• Use Freshly-Grated Cheese: Use a melty cheese blend like cheddar, Monterey Jack, or a Mexican blend. My favorite is Monterey Jack! Avoid pre-packed cheese for the best results.
• Garnish: Fresh toppings like cilantro, diced onions, sour cream, or avocado slices elevate the dish visually and flavor-wise.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Cream Cheese Beef Enchiladas next!

Looking for a healthier dish? My Skinny Beef Enchiladas cut calories without cutting taste.

Want more veggies on your plate? My Beef Enchilada Zucchini Boats are a fresh, low-carb take on the classic.

In the mood for something different? My Beef Enchilada Lasagna Rolls pack delicious enchilada flavors into cheesy rolled-up lasagna noodles, covered in your favorite sauce.

Not a big fan of ground beef? My Honey Lime Chicken Enchiladas combine tender, honey-lime–marinated chicken with creamy green sauce for an easy and satisfying family-friendly dinner.

Have you made this Easy Ground Beef Enchiladas recipe? 🍽️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #GroundBeefEnchiladas #MexicanRecipes #LifeInTheLofthouse

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Ground Beef Enchiladas

Enjoy Easy Ground Beef Enchiladas with homemade enchilada sauce for a delicious weeknight dinner!

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 8 enchiladas

Ingredients

Spice Mix

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 Tablespoon cumin powder
• 1 Tablespoon paprika
• 1/2 Tablespoon dried oregano

Enchilada Sauce

• 2 Tablespoons olive oil
• 3 Tablespoons all-purpose flour
• 2 cups chicken stock
• 1 ½ cups canned tomato sauce
• ¼ teaspoon salt
• ½ teaspoon pepper

Ground Beef

• 1 Tablespoon olive oil
• 1 teaspoon minced garlic
• 1 small white onion finely chopped
• 1 can (4 ounces) diced green chilies
• 2 pounds 85% lean ground beef

Enchiladas

• 8 large flour tortillas (Burrito-size) Note: You can always use corn tortillas if you want more authentic ground beef enchiladas. You’ll need 14 to 16 corn tortillas.
• 2 cups freshly grated Monterey Jack cheese
• Cilantro, optional

Instructions

• Mix the Spice Mix ingredients together in a small bowl. Set aside.

Enchilada Sauce

• In a large saucepan, heat the oil over medium heat. Stir in the flour to form a paste and cook for 1 minute, stirring constantly.
• Whisk in ½ cup of chicken stock immediately; it will quickly form a thick, smooth paste.
• Add the remaining chicken stock, tomato sauce, salt, pepper, and 2 Tablespoons of the Spice Mix. Whisk to combine.
• Increase the heat to medium-high and cook for 3 to 5 minutes, whisking frequently, until the sauce thickens. Remove from heat and set aside.

Ground Beef

• Preheat the oven to 350°F.
• Heat oil in a large skillet over medium-high heat. Add the garlic and onion and cook for 2 minutes. Stir in the diced green chilies and ground beef, breaking it up as it cooks. Add the remaining Spice Mix and cook for another 2 minutes, until the beef is fully browned.
• Pour in about ¼ cup of the prepared Enchilada Sauce, cook for 2 more minutes, then remove from heat.

Enchiladas

• Spread a little Enchilada Sauce on the bottom of a 9×13-inch baking dish.
• Place the beef filling along the lower third of each tortilla, roll them up, and place seam-side down in the dish. Repeat with the remaining tortillas and filling.
• Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle evenly with cheese. Bake covered for 10 minutes, then uncovered for another 10 minutes. Serve warm with your favorite toppings and enjoy!

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Craving creamy chicken Alfredo AND cheesy garlic bread? This recipe brings them together for the ultimate comfort food! This Creamy Chicken Alfredo Garlic Bread features tender, seasoned chicken topped with a rich and velvety Alfredo sauce, smothered in gooey Mozzarella cheese, all baked on golden French bread. In under 40 minutes, you can enjoy a cozy weeknight meal that combines classic comfort flavors with minimal effort, delivering creamy, cheesy, and perfectly crunchy goodness in every bite.

CREAMY CHICKEN ALFREDO GARLIC BREAD

This chicken Alfredo garlic bread is a comforting blend of creamy and savory flavors. The chicken, seasoned with salt, pepper, and paprika, creates a golden, caramelized exterior with subtle warmth from the paprika. The homemade Alfredo sauce comes together easily with butter, garlic, heavy cream, and freshly grated Parmesan cheese, creating a silky, nutty, and indulgent coating for both the chicken and bread. Soft French bread, spread with garlic butter and baked with gooey mozzarella, adds a satisfying crunch and cheesy layer (my favorite part!). Together, the dish balances all of the elements for a rich, comforting, and flavorful meal. 

Find my expert tips on how to make chicken Alfredo garlic bread even more cheesy and delicious below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Creamy Chicken Alfredo Garlic Bread Recipe:

• Ultimate Comfort Food: Quick, easy, and gets even faster each time you make it—the perfect busy weeknight dinner solution.
• Well-Rounded Meal: Combines protein, carbs, and fats for a satisfying and balanced dinner.
• Layers of Flavor: Every bite delivers creamy, savory, and cheesy goodness the whole family will love.
• Seasoned Chicken: Golden-brown on the outside, perfectly seasoned, and succulent on the inside.
• Creamy Alfredo Sauce: Rich, buttery, and garlicky— just like your favorite pasta restaurant, only homemade and even more indulgent.
• Homemade French Bread: Garlic-buttered and baked to perfection, adding a melt-in-your-mouth base with a hint of crunch.

Ingredients

Chicken

• 1 teaspoon kosher salt, divided
• ¾ teaspoon black pepper, divided
• ¼ teaspoon paprika
• 1-pound boneless skinless chicken breast, cut in 1-inch pieces
• 1 Tablespoon olive oil

Alfredo Sauce

• 2 Tablespoons salted butter
• 2 teaspoons minced garlic
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese

Garlic Bread

• 1 loaf of French bread
• 4 Tablespoons salted butter, softened
• 2 teaspoons minced garlic
• ½ Tablespoon parsley
• 2 cups freshly grated Mozzarella cheese

Instructions

Season The Chicken

In a small bowl, combine 3/4 teaspoon salt, ¼ teaspoon pepper, and paprika. Season both sides of the chicken evenly with the mixture.

Cook The Chicken

Heat a large skillet over medium heat. Once hot, add the olive oil. Add the seasoned chicken and cook until the surface is browned, about 6 minutes. Stir and continue to cook until the internal temperature reaches 165 degrees F. Transfer the cooked chicken to a clean plate and cover to keep warm. Remove any burnt pieces from the pan to make the Alfredo sauce.

Alfredo Sauce

Heat the skillet used to cook the chicken over medium-low heat. Add butter. Once melted, add garlic and sauté until fragrant, 30 seconds. Do not brown the butter or garlic.

Add the heavy cream, ½ teaspoon salt, and ½ teaspoon pepper, and stir to combine. Bring the cream to a simmer over medium heat. Cook, frequently stirring, scraping the sides and bottom to make sure the cream does not curdle. Reduce the sauce to about 1 cup. This will take around 8 minutes. It should be lightly thickened, coating a spoon. Turn off the heat and stir in the freshly grated Parmesan cheese until fully incorporated. Season with the remaining salt and pepper.

Garlic Bread

Meanwhile, preheat the oven to 400 degrees F. Cut the French bread loaf in half lengthwise. Place the two pieces, cut side up, onto a large baking sheet.

Mix the softened butter, garlic and parsley together in a small bowl. Spread both top halves of the bread with this garlic butter. Place the bread in the oven and bake for 6 minutes.

Carefully remove the oven. Spread a thick layer of the Alfredo sauce over the tops of the breads. Sprinkle the tops with 1 cup of Mozzarella cheese on each half. Top the cheese evenly with the seasoned cooked chicken. Top the chicken with another layer of Alfredo sauce.

Place the pan back in the oven and bake for another 12 minutes, or until hot and bubbly. Slice and serve warm. Enjoy!

Servings

Serves 6.

Storage and Reheating

Store chicken Alfredo with garlic bread leftovers in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the uncooked garlic bread for up to 2 months, then thaw before baking. To reheat, bake in a 350°F oven for 10 to 15 minutes until hot and bubbly, or microwave individual portions for 1 to 2 minutes. Using the oven helps keep the bread crispy and the Alfredo sauce creamy.

Holly’s Tips for The Best Chicken Alfredo Garlic Bread:

• Don’t Overcook The Chicken: Cook until it reaches 165°F internal temperature. It will continue to cook slightly in the oven with the Alfredo sauce.
• Simmer The Alfredo: Keep the heat low and stir frequently to prevent the cream from curdling. Remove from heat before adding Parmesan for a silky, smooth sauce.
• Freshly Grated Cheese Is Key: Use freshly grated Mozzarella and Parmesan for the best melt, flavor, and texture. Pre-shredded cheese is coated in starch and won’t melt as smoothly.
• Toast The Garlic Bread First: Baking the bread 6 minutes before adding toppings ensures a crisp, golden base that doesn’t get soggy under the sauce. This is very important and makes such a big difference! 
• Layer Strategically: Spread some Alfredo sauce on the bread first, then cheese, chicken, and a final layer of sauce to maximize flavor in every bite.
• Customize Toppings: Add a sprinkle of red pepper flakes or a dash of nutmeg in the Alfredo for extra flavor.
• Serve Warm: This dish is best enjoyed hot and bubbly straight from the oven to keep the bread crisp and the cheese gooey.

Frequently Asked Questions:

Similar Recipes

Looking for something simpler? My Cheesy Garlic Bread comes together in no time with just four ingredients.

Want to try a twist on classic garlic bread? Gorgonzola Garlic Bread is French bread baked with garlic, butter, and melted Gorgonzola cheese.

Searching for something to serve at a party? These Mini Garlic Monkey Breads are cheesy, garlicky, and perfect for both kids and grown-ups.

Want more delicious chicken-and-bread combos? Check out my highly-rated Chicken Caprese Garlic Bread or Chicken Caesar Salad Garlic Bread recipes.

Have you made this Creamy Chicken Alfredo Garlic Bread recipe? ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenAlfredoGarlicBread #GarlicBread #LifeInTheLofthouse

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Creamy Chicken Alfredo Garlic Bread

Layers of seasoned chicken, rich homemade Parmesan Alfredo, and gooey mozzarella are baked on top of buttery, golden garlic bread. It's cheesy, cozy, and absolutely irresistible!

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Servings 6

Ingredients

Chicken

• 1 teaspoon kosher salt divided
• ¾ teaspoon black pepper divided
• ¼ teaspoon paprika
• 1 pound boneless skinless chicken breast cut into 1-inch pieces
• 1 Tablespoon olive oil

Alfredo Sauce

• 2 Tablespoons salted butter
• 2 teaspoons minced garlic
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese

Garlic Bread

• 1 loaf of French bread
• 4 Tablespoons salted butter softened
• 2 teaspoons minced garlic
• ½ Tablespoon parsley
• 2 cups freshly grated Mozzarella cheese

Instructions

Season the Chicken

• In a small bowl, combine 3/4 teaspoon salt, ¼ teaspoon pepper, and paprika. Season both sides of the chicken evenly with the mixture.

Cook the Chicken

• Heat a large skillet over medium heat. Once hot, add the olive oil. Add the seasoned chicken and cook until the surface is browned, about 6 minutes. Stir and continue to cook until the internal temperature reaches 165 degrees F. Transfer the cooked chicken to a clean plate and cover to keep warm. Remove any burnt pieces from the pan to make the Alfredo sauce.

Alfredo Sauce

• Heat the skillet used to cook the chicken over medium-low heat. Add butter. Once melted, add garlic and sauté until fragrant, 30 seconds. Do not brown the butter or garlic.
• Add the heavy cream, ½ teaspoon salt, and ½ teaspoon pepper, and stir to combine. Bring the cream to a simmer over medium-low heat. Cook, frequently stirring, scraping the sides and bottom to make sure the cream does not curdle. Reduce the sauce to about 1 cup. This takes around 8 minutes or so. It should be lightly thickened, coating a spoon. Turn off the heat and stir in the freshly grated Parmesan cheese until fully incorporated. Season with the remaining salt and pepper.

Garlic Bread

• Meanwhile, preheat the oven to 400 degrees F. Cut the French bread loaf in half lengthwise. Place the two pieces, cut side up, onto a large baking sheet.
• Mix the softened butter, garlic and parsley together in a small bowl. Spread both top halves of the bread with this garlic butter. Place the bread in the oven and bake for 6 minutes.
• Carefully remove the oven. Spread a thick layer of the Alfredo sauce over the tops of the breads. Sprinkle the tops with 1 cup of Mozzarella cheese on each half. Top the cheese evenly with the seasoned cooked chicken. Top the chicken with another layer of Alfredo sauce.
• Place the pan back in the oven and bake for another 12 minutes, or until hot and bubbly. Slice and serve warm. Enjoy!

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Why settle for chicken parmesan or meatloaf when you can enjoy the best of both? This week I have a dish that will quickly become a new favorite dinner in your household: Mini Chicken Parmesan Meatloaves. Made with ground chicken, Italian seasoning, marinara, and two kinds of cheese, this mini meatloaf recipe is a recipe you’ll want to keep on hand for when you’re craving Italian takeout. Only this version is healthier and just as delicious.

MINI CHICKEN PARMESAN MEATLOAVES

Traditional meatloaf recipes are known for being hearty and filling, but these mini meatloaves offer a lighter, more balanced take on the classic chicken parmesan. Made with lean ground chicken, each meatloaf is packed with protein and low in saturated fats while still delivering big on flavor. Seasoned with Italian herbs and topped with savory marinara, mozzarella, and Parmesan, these mini meatloaves deliver just the right amount of cheesy goodness and comfort without going overboard. Their individual size makes them ideal for portion control, easy leftovers, and convenient meal prep. Pair them with roasted veggies or a crisp salad for a well-balanced, wholesome meal that’s easy to throw together. The best part? The leftovers taste even better the next day after soaking up all the juices overnight! 

Find my expert tips on how to make these bite-sized meatloaves even more irresistible below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on  Instagram or Facebook. Let’s stay connected. Seeing your recreations always makes my day! ❤️

Why You’ll Love These Mini Chicken Parmesan Meatloaves:

• Easy-To-Make: Ideal for busy weeknights when you want something quick and satisfying.
• Offers Variety: Protein-packed dinner with classic Italian aromas and flavors.
• Meal-Prep Approved: Reheats easily without losing its original flavor, and texture.
• Perfectly Portioned: These mini loaves keep servings simple, mess-free, and macro-friendly.

Ingredients

• 2 lbs. ground chicken
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup marinara or spaghetti sauce
• 1 ½ cups freshly grated mozzarella cheese
• freshly chopped parsley, for garnish (optional)

Instructions

Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.

In a large bowl, combine the ground chicken, Parmesan cheese, flour, eggs, minced garlic, Italian seasoning, salt and pepper. Mix until just combined. Don’t over mix.

Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves, spaced a few inches apart, on the prepared baking sheet.

Bake in the preheated oven for 25 minutes. Remove from the oven. Spread a spoonful of marinara over each meatloaf, then sprinkle with 2 Tablespoons of freshly grated mozzarella cheese over the tops.

Place back in the oven and bake for an additional 5 minutes to allow the cheese to melt. (Meatloaves are done when the internal temperature reaches 165°F.) Top each meatloaf with a sprinkle of fresh parsley, if desired. Serve warm and enjoy!

Servings

Yields: 8 miniature meatloaves.

Storage and Reheating

Store leftover meatloaves in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, warm individual meatloaves in the microwave for 1 to 2 minutes. I like to add a spoonful of marinara to the top to keep the meatloaf moist for the best leftovers!

Holly’s Tips for the Perfect Mini Chicken Parmesan Meatloaves:

• Use Quality Ingredients: For the best flavor, always use freshly grated Parmesan and mozzarella cheeses instead of pre-shredded varieties. Source quality Marinara sauce or make your own at home.
• Shape Loaves Evenly: Divide the mixture into equal portions and shape the loaves uniformly to ensure even cooking. This helps all the meatloaves finish baking at the same time.
• Finishing Touches: Brush the tops of the meatloaves with a thin layer of marinara sauce before adding the mozzarella cheese to keep it moist as it bakes to delicious perfection.
• Rest Before Serving: Allow the meatloaves to rest for 5 minutes after baking. This allows the juices to redistribute and makes slicing easier without falling apart.
• Customize Your Seasonings: Add fresh herbs like basil or rosemary for extra aroma, or a pinch of red pepper flakes for a subtle kick.

Frequently Asked Questions:

Similar Recipes

Looking for more meatloaf-inspired recipes? Dig into my delicious Meatloaf Cups.

In the mood for Italian? My Chicken Parmesan Stuffed Meatballs are always a hit.

Craving a quick, comforting dish? Mini BBQ Cheddar Meatloaves never disappoint!

Searching for a hearty dinner? My Chicken Parmesan Bake is rich, savory, and perfect for feeding a crowd.

Ready to fire up the grill? These Garlic Parmesan Chicken Kebabs are a delicious dinner favorite that can be enjoyed year-round.

Have you made these Mini Chicken Parmesan Meatloaves recipe? 🍗

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenParmesan #ChickenParmesanMeatloaves #LifeInTheLofthouse

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Mini Chicken Parmesan Meatloaves

Mini meatloaves meet classic Chicken Parm! Juicy, cheesy, and smothered in marinara—your new favorite cozy dinner.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8 meatloaves

Ingredients

• 2 lbs. ground chicken
• ¾ cup freshly grated Parmesan cheese
• ½ cup all-purpose flour
• 2 large eggs
• 2 cloves garlic minced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup marinara sauce
• 1 ½ cups freshly grated mozzarella cheese
• freshly chopped parsley for garnish (optional)

Instructions

• Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
• In a large bowl, combine the ground chicken, Parmesan cheese, flour, eggs, minced garlic, Italian seasoning, salt and pepper. Mix until just combined. Be careful not to over mix.
• Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves, spaced a few inches apart, on the prepared baking sheet.
• Bake in the preheated oven for 25 minutes. Remove from the oven. Spread a spoonful of marinara over each meatloaf, then sprinkle with 2 Tablespoons of freshly grated mozzarella cheese over the tops.
• Place back in the oven and bake for an additional 5 minutes to allow the cheese to melt. (Meatloaves are done when the internal temperature reaches 165°F.) Top each meatloaf with a sprinkle of fresh parsley, if desired. Serve warm and enjoy!

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We’ve all heard of sub in a tub (check out my Italian Sub Salad!), but have you ever tried a burger in a bowl? If you haven’t, these Cheeseburger Bowls with Copycat Big Mac Sauce will become your next hyper-fixation! These all-in-one burger bowls are easy and customizable; they can be made as light and wholesome, or as hearty as your favorite fast food burger, minus the bun and excess calories. These easy bowls are loaded with flavor and protein. They’re ideal for a quick summer dinner or meal prep. But my favorite part is how every bite is coated with my homemade, creamy Big Mac-style sauce, bringing that classic burger-and-fries flavor we all know and love.

Craving more craveworthy cheeseburger recipes? Check out these top favorites: Grilled Cheeseburger Wraps, The Best Ever Cheeseburgers, and Utah Fry Sauce. Keep scrolling for more burger recipes under Similar Recipes below the recipe card!

CHEESEBURGER BOWLS WITH COPYCAT BIG MAC SAUCE

These Cheeseburger Bowls are a healthy twist on a fast food classic made with real, simple ingredients right at home. Nothing tastes better than homemade burgers! The base of the bowl starts with seasoned lean ground beef cooked with diced onion, Worcestershire sauce, and garlic powder for that juicy, savory burger taste. The real magic comes from the copycat Big Mac sauce, a creamy blend of mayo, ketchup, dill relish, mustard, minced onion, paprika, and garlic powder. Together, they create that bold, nostalgic flavor to every bite.

Each bowl is topped with crisp romaine lettuce, sharp cheddar cheese, cherry tomatoes, dill pickles, and optional red onion for extra crunch. To finish it off, serve with a side of sweet potato fries, French fries, or potato wedges to turn this bun-less burger into a satisfying, restaurant-style meal.

Find my expert tips on how to make these homemade cheeseburger bowls even better below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love These Cheeseburger Bowls:

• Quick & Easy: Ready in no time, making it perfect for stress-free weeknight dinners when you’re short on time.
• Copycat Big Mac Sauce: This sauce is creamy, tangy, and truly pulls the whole bowl together.
• Customizable Toppings: Load up your burger bowl with your favorites like shredded cheese, pickles, tomatoes, and fries or potato wedges.
• Meal-Prep Approved: Plan ahead and build bowls for quick lunches and dinners.
• Family-Friendly: Everyone can build their own bowl just the way they like it.

Ingredients

Copycat Big Mac Sauce

• 1 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup dill pickle relish
• 2 Tablespoons finely minced white onion (or dried minced onion)
• 1 Tablespoon yellow mustard
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

Burger

• ½ cup white onion, diced
• 1 lb. lean ground beef
• Salt and pepper, to taste
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder

Toppings

• Chopped romaine lettuce
• Freshly grated cheddar cheese (or your favorite cheese)
• Sliced cherry tomatoes
• Sliced dill pickles
• Cooked potato wedges or French fries (freshly made or frozen)
• Sliced red onion (optional)

Instructions

For the Big Mac Sauce:

In a medium-size bowl, whisk together the mayo, ketchup, dill pickle relish, minced onion, mustard, paprika, and garlic powder until combined. Cover the bowl and place in the fridge while you prepare the rest of the bowls.

For the Burger:

In a large skillet, add the diced onion and ground beef. Cook and crumble beef over medium heat until cooked through. Drain any grease. Reduce the heat to low. Season cooked beef with salt, pepper, Worcestershire sauce, and garlic powder. Stir and continue to cook for 5 more minutes.

Divide the cooked burger and toppings evenly among 4 medium-sized bowls. Drizzle the tops with Big Mac sauce and enjoy!

Servings

Serves 4

Storage and Reheating

Store leftovers for up to 3 days. I highly recommend you keep the cooked beef separate from the veggies and wait to add them until just before serving to keep them fresh and crisp.

Holly’s Tips For The Best Cheeseburger Bowls:

• Layer For Best Texture: Start with a base of warm ground beef, then layer the lettuce and toppings. Finish with a generous drizzle of sauce so every bite is packed with flavor and texture.
• Let The Sauce Chill: For the best flavor, let the Big Mac sauce sit in the fridge for at least 30 minutes before serving. This gives the ingredients time to meld and enhances that classic tangy taste.
• Meal-Prep Friendly: Get a head start by prepping all your ingredients in advance. Make the Big Mac sauce, chop the toppings, and cook the ground beef. Store each component in separate airtight containers and assemble fresh when it’s time to eat!
• Customize To Your Taste: Make it your own! Load up your bowl with your favorite burger toppings! Anything goes.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my easy, guilt-free Cheeseburger Lettuce Wraps.

Missing that classic bun? Fire up the grill and try The Best Ever Cheeseburgers. 

Longing for those iconic fast-food chain flavors? Don’t miss my In-N-Out Cheeseburgers.

Looking for a quick one-pan dinner? Look no further than my delicious Cheeseburger Gnocchi.

Looking for a hearty comfort food with all the iconic flavors of a cheeseburger? Warm up with my Slow Cooker Bacon Cheeseburger Soup.

Have you made this Cheeseburger Bowls With Copycat Big Mac Sauce recipe? 🍔

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CheeseburgerBowls #BigMacSauce #HealthyCheeseburgerBowls #BurgerInABowl #LifeInTheLofthouse

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Cheeseburger Bowls with Copycat Big Mac Sauce

Cheeseburger Bowls are piled high with fresh toppings and drizzled with creamy Big Mac–style sauce. All the juicy cheeseburger goodness—no bun required!

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

Copycat Big Mac Sauce

• 1 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup dill pickle relish
• 2 Tablespoons finely minced white onion (or dried minced onion)
• 1 Tablespoon yellow mustard
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

Burger

• ½ cup diced white onion
• 1 lb. lean ground beef
• salt and pepper to taste
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder

Toppings

• Chopped romaine lettuce
• Freshly grated cheddar cheese (or your favorite cheese)
• Sliced cherry tomatoes
• Sliced dill pickles
• Cooked potato wedges or French fries
• Sliced red onion (optional)

Instructions

For The Big Mac Sauce:

• In a medium-size bowl, whisk together the mayo, ketchup, dill pickle relish, minced onion, mustard, paprika, and garlic powder until combined. Cover the bowl and place in the fridge while you prepare the rest of the bowls.

For The Burger:

• In a large skillet, add the diced onion and ground beef. Cook and crumble beef over medium heat until cooked through. Drain any grease. Reduce the heat to low. Season cooked beef with salt, pepper, Worcestershire sauce, and garlic powder. Stir and continue to cook for 5 more minutes.
• Divide the cooked burger and toppings evenly among 4 medium-sized bowls. Drizzle the tops with Big Mac sauce and enjoy!

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Puff Pastry Breakfast Tart will kickstart any day off right! 🍽️ It’s light, flaky, and filled with essential proteins to fuel the body first thing in the morning. This buttery pastry is filled with your favorite cheeses and eggs, and fresh chives to create a satisfying start to the day! They say breakfast is the most essential meal of the day and this one will make you not want to skip breakfast.

This recipe is as versatile as it is delicious. Whether the family is looking for something hearty and filling, this puff pastry tart provides the perfect blank canvas. Made with just a handful of simple ingredients, it resembles a creation from your favorite local bakery. Served warm from the oven, it offers a satisfying breakfast that is sure to impress.

PUFF PASTRY BREAKFAST TART

As a busy mom, I’m always looking for new recipes for me and my kids that are fast and easy. I recently fell in love with this pastry and I just knew I had to share it with all of you. Think of this recipe as the perfect toss up between your favorite flaky croissant and savory quiche. It almost reminds me of a homemade nostalgic Hot Pocket but even better. I’m a sucker for pastries that have a crispy, golden crust with a soft and warm center – and this one will literally melt into your mouth.

I think this would be the perfect breakfast solution for kids running out the door on the way to school, or to serve to guests for a weekend brunch. You can make multiple of these breakfast tarts on Sundays to meal prep for the week ahead. We love a recipe that works smarter, not harder. They are so easy to reheat too. Keep reading for my tips and tricks when it comes to perfecting your Puff Pastry Breakfast Tart!

Ingredients

• 1 sheet puff pastry
• 4 large eggs
• salt and pepper, to taste
• 1 1/2 cups shredded cheese (Colby-Jack, cheddar, or pepper-Jack, etc.)
• 2 to 4 slices cooked bacon or precooked bacon
• fresh chives, chopped

Instructions

1. Place the oven rack in the middle of the oven. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.

2. Thaw the puff pastry sheet according to package directions. Roll the thawed puff pastry out into a 10 x 10 inch square. Carefully lift it and place it on the prepared baking sheet.

3. Fold one edge of the pastry over ½ inch and then fold it over again another ½ inch to create a tight border. Repeat with the other edges to create a border.

4. Crack eggs over the puff pastry, evenly spreading them out within the border. Dip a pastry brush in the egg whites of the eggs on the puff pastry and brush the edges of the border. (Be sure that all the corners are pinned down.)

5. Season the top of the eggs well with salt and pepper. Sprinkle the shredded cheese evenly over the eggs. Dice the bacon into ½ inch pieces. Sprinkle it over the cheese.

6. Bake for 18 minutes or until the pastry edges are golden and puffy. Carefully remove from the oven and top with the chopped chives. Cut into squares and serve warm. Enjoy!

Servings

This recipe makes 4 servings in total, but it’s easy to double if you’re serving a larger group or meal prepping for the week ahead.

Storing and Reheating

Store leftovers tightly covered in the fridge for up to 3 days. For longer storage, freeze the puff pastry and consume within 3 months. Always use an airtight glass container to ensure freshness. 

For reheating, microwave on a microwave-safe plate for 30 seconds or until heated through. For extra moisture, add a damp paper towel over the pastry before microwaving to prevent the crust from drying out.

Holly’s Tips for the Perfect Puff Pastry Breakfast Tart:

1. Always Use The Best Quality Ingredients Available: My family and I use Grade AA Pasture-Raised or Free-Range eggs for the best quality taste and experience.
2. Dough Guidance: If you’re unsure which dough to choose, I recommend using Pillsbury, Pepperidge Farm, or Sweet Loren’s. No matter which one you pick, just be sure to follow the package instructions to ensure your tart is baked to crisp perfection.
3. Cheese It Your Way: If you want a more sharp and tangy flavor, opt for classic cheddar. If you want a more mild and nutty flavor, Swiss cheese is best. If you want a more creamy and smooth core, reach for cream cheese or cottage cheese. Either way, you can’t go wrong with cheese here! 🧀
4. For Maximum Flakiness: Keep the puff pastry cold before baking! Cold dough and a hot oven creates perfect flaky layers. If it warms up while assembling, chill it for 10 minutes before baking. So yummy, you’ll thank me later!
5. Make It Your Own: Add bacon, sausage, chorizo, diced ham, sautéed vegetables, and more to customize your puff pastry. Not a fan of chives? No problem. Substitute with herbs like parsley, green onions, basil, or rosemary for a similar taste and effect.

Similar Recipes

Looking for something similar? These Breakfast Sliders are packed with protein and flavor!

Craving something bite-sized and savory? These Egg Muffins make the perfect on-the-go breakfast for the whole family.

Looking for something more filling? This Breakfast Bake contains sausage, green bell peppers, and cheese over a flaky crescent roll crust. Yum!

My Sausage Egg and Feta Hash is perfect for breakfast, brunch or dinner. Simple and satisfying!

Looking for something with more protein? Look no further than my Bacon Egg and Cheese Croissant Bake. 

Have you made this Puff Pastry Breakfast Tart recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PuffPastry #BreakfastTart #PastryRecipes #PuffPastryBreakfastTarts #BrunchRecipes #GrabAndGoBreakfast #LifeInTheLofthouse

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Puff Pastry Breakfast Tart

Buttery, flaky, and loaded with protein—this Puff Pastry Breakfast Tart will become your go-to for brunch, holidays, and mornings you're craving something extra delicious!

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Servings 4

Ingredients

• 1 sheet puff pastry
• 4 large eggs
• salt and pepper to taste
• 1 ½ cups freshly grated cheese (I use Colby-Jack)
• 2 to 4 slices cooked bacon
• fresh chives chopped

Instructions

• Place the oven rack in the middle of the oven. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
• Thaw the puff pastry sheet according to package directions. Roll the thawed puff pastry out into a 10×10-inch square. Carefully lift it and place it on the prepared baking sheet.
• Fold one edge of the puff pastry over ½ inch and then fold it over again another ½ inch to create a tight border. Repeat with the other edges to create a border.
• Crack eggs over the puff pastry, evenly spreading them out within the border. Dip a pastry brush in the egg whites of the eggs on the puff pastry and brush the edges of the border. (Be sure that all the corners are pinned down.)
• Season the top of the eggs well with salt and pepper. Sprinkle the shredded cheese evenly over the eggs. Dice the bacon into ½ inch pieces. Sprinkle it over the cheese.
• Bake for 18 minutes or until the pastry edges are golden and puffy. Carefully remove from the oven and top with the chopped chives. Cut into squares and serve warm. Enjoy!

Notes

*It is normal for the pastry to puff up really big in the oven. It will deflate when you remove it. 

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I’m always on the hunt for new Mexican recipes to try, so I’m thrilled to share this recipe! These irresistible Baked Chicken Tacos are the ultimate easy taco recipe for busy weeknights. They are loaded with flavor, a great recipe to add to your Taco Tuesday rotation, and perfect for feeding a hungry family with plenty of leftovers.

My favorite part of this recipe? The crisp and crunch in every bite! It’s what truly makes this oven baked taco recipe stand out from others. I love a recipe that is easy to follow and keeps prep simple, allowing me to spend less time in the kitchen and more time with my family. If you’re a busy mom looking for a quick and tasty weeknight meal, this recipe is for you! Be sure to save this recipe for later because you’ll be coming back to it for every Taco Tuesday.

Looking for more Mexican recipes or inspiration? Find more recipes here with everything from burritos to salads to fried ice cream and more! 

BAKED CHICKEN TACOS

The foundation of every delicious taco starts with its base. For the best results, try my highly-rated Honey Lime Chicken (check out my Honey Lime Chicken Enchiladas too!) or Mexican Shredded Chicken (a versatile recipe perfect for tacos, burritos, wraps, enchiladas, and salads!). Both of these protein recipes are packed with flavor and extremely easy to make. If you prefer plant-based or healthier meat alternatives, try black beans, chickpeas, or lentils. Keep an eye on the oven as these tend to bake quicker. Next are all the fun toppings: grated or shredded Colby Jack and Pepper Jack cheeses are my favorite cheese to use, but Monterey Jack, Mexican cheese blends, or crumbly Cotija are all delicious choices too! 

Keep scrolling to find the best taco bar toppings, variations, and expert tips below! Don’t forget to tag me in your baked chicken tacos recipe creations on Instagram and Facebook @lifeinthelofthouse. Can’t wait to see what you make!

Why You’ll Love Baked Chicken Tacos:

• Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
• Family-Friendly: Mild enough and street taco sized for kids but customizable with your favorite toppings.
• Healthier and less messy: Baked instead of fried for a cleaner, better-for-you meal.
• Great for Leftovers: Yields plenty of leftovers that are easy to store and perfect for enjoying later as lunch or dinner.

Ingredients

• 1 lb. cooked, seasoned shredded chicken
• 1 1/2 cups freshly grated Colby-Jack cheese
• 1 1/2 cups freshly grated Pepper-Jack cheese
• 20 street taco corn tortillas
• Olive oil OR olive oil cooking spray

Toppings

• Salsa
• Diced tomato
• Guacamole
• Sour cream
• Cilantro

Instructions

Heat oven to 425 degrees F. Line two large baking sheets with parchment paper.

Place the tortillas flat on the prepared baking sheets. Brush both sides of the tortillas with a little olive oil.

Add two tablespoons of seasoned, shredded chicken down the center of each tortilla and top with two heaping tablespoons of grated cheese.

Bake tacos for 2 minutes or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.

Bake for another 12 to 14 minutes or until the corn tortillas are crispy on the outside.
Serve with toppings and enjoy!

Servings

This recipe makes about 20 small tacos.

Storage and Reheating

Allow tacos to cool then store in an airtight glass container in the refrigerator for up to 2 days. Store the chicken filling and taco shells separately, if possible, to avoid soggy tacos.

To reheat, microwave the tacos for a softer texture, or use an air fryer to bring back their crispy crunch.

Holly’s Tips for the Perfect Baked Chicken Tacos:

• Plan ahead! This recipe calls for pre-cooked chicken.
• Use my Honey Lime Chicken or Mexican Shredded Chicken recipes for the chicken filling! Both are packed with flavor and easy to make.
• You can also use regular-sized corn tortillas for this recipe. I personally like using the street taco size but the larger tortillas work great too!

More Tips: Make these mini chicken tacos your own with topping variations! Some of our family favorites include:

• Corn
• Diced green chiles
• Diced red onion
• Black or refried beans
• Sliced green onion

Frequently Asked Questions:

Similar Recipes

Loving oven baked tacos? My Oven Baked Soft Tacos are a classic favorite filled with seasoned ground beef and tucked into soft taco shells. 

Prefer chicken over beef? These Chicken Street Tacos are another great classic taco alternative.

Craving something with a tangy twist? Devour these Chicken Ranch Tacos for a simple, savory chicken-filled taco option with creamy ranch dressing.

Looking for something more authentic? My mouthwatering Mexican Street Tacos with tender, marinated steak are topped off with fresh cilantro and red onion just like your favorite taco truck.

In the mood for something more hearty? Double Decker Tacos bring serious comfort: a warm flour tortilla and layer of refried beans wrapped around a crunchy beef taco with all your highly-rated toppings.

Have you made this Baked Chicken Tacos recipe? 🌮
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BakedChickenTacos #TacoTuesday #LifeInTheLofthouse

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Baked Chicken Tacos

Baked Chicken Tacos are made with seasoned shredded chicken, freshly grated cheese, and street taco corn tortillas. Crispy, cheesy, and craveworthy!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 20 small tacos

Ingredients

Ingredients

• 1 lb. cooked, seasoned shredded chicken
• 1 ½ cups freshly grated Colby-jack cheese
• 1 ½ cups freshly grated Pepper-Jack cheese
• 20 street taco corn tortillas
• Olive oil OR Olive oil cooking spray

Toppings

• Salsa
• Diced tomato
• Guacamole
• Sour cream
• Cilantro

Instructions

Instructions

• Heat oven to 425 degrees F. Line two large baking sheets with parchment paper. Place the tortillas flat on the prepared baking sheets. Brush both sides of the tortillas with a little olive oil.
• Add two tablespoons of shredded chicken down the center of each tortilla and top with two heaping tablespoons of grated cheese.
• Bake tacos for 2 minutes or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco. Bake for another 12 to 14 minutes or until the corn tortillas are crispy on the outside. Serve with toppings and enjoy!

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Pizza Toast has been trending ever since Hailey Bieber shared her version on TikTok, inspiring chefs and food bloggers everywhere to put their own spin on the trend. Today, I’m sharing my delicious twist on Pizza Toast with crispy sourdough, Roma tomatoes, melted mozzarella, Parmesan, and fresh basil. If I had to use three words to describe this recipe, it would be crispy, simple, and satisfying. It hits the spot when you’re craving pizza without the mess and fuss. While this recipe slightly differs from the viral version, it’s packed with flavor in every bite. This easy recipe is a must-try snack or dinner that’s just as tasty and delicious as it sounds! Pizza toast is also endlessly versatile. From classic pepperoni to vegan or gluten-free options, you can tailor it to almost any diet or craving.

VIRAL PIZZA TOAST

Homemade pizza toast is simple to make with just a few basic ingredients. Sourdough bread crisps up beautifully. Artisan bread works great too. Add your favorite pizza sauce, cheese (you can’t go wrong with mozzarella and Parmesan!), and finish with a sprinkle of basil, salt, and pepper. That’s all you need!

For this recipe, we’re using the oven to bake the pizza toast, but the air fryer is a great option too for an extra crispy finish. Keep scrolling for my top tips on how to make the best pizza toast! Don’t forget to share your creations with me on Instagram and Facebook @lifeinthelofthouse. 

Why You’ll Love Pizza Toast:

• Quick & Easy: Ready in minutes with no need to prep dough or wait for delivery.
• Customizable: Use your favorite bread, sauce, and toppings—whatever you have on hand works!
• Family-Friendly: Kids love it, and adults can easily elevate it with gourmet toppings.
• Perfect Anytime: Great as a snack, lunch, or even a fun dinner when you’re short on time.

Ingredients

• 4 large slices of sourdough bread OR Artisan bread
• 1 Tablespoon extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 2 Roma tomatoes, sliced thin
• 8 slices whole fat mozzarella cheese
• 1/2 cup pizza sauce
• ¼ cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• 6 fresh basil leaves, chiffonade

Baking Instructions

Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or grease with olive oil spray. Set aside.

Add 1/2 Tablespoon of olive oil to a large skillet. Heat over medium heat. When oil is hot, place two slices of bread in the skillet. Toast each side for around 2 minutes, or until golden-brown. Then place on the prepared baking sheet. Repeat with the remaining olive oil and bread. 

Divide and spread the minced garlic all over one side of the 4 toasted bread slices. Pat the slices of mozzarella cheese with a paper towel to remove any excess moisture before placing onto the toast. Place 2 slices of mozzarella cheese on the side of toast with the garlic. Then add 2 slices of tomato over the cheese. Season the tops of the tomatoes lightly with salt and pepper. Bake for 10 minutes or until the cheese is melted.

Carefully remove from the oven. Add 2 Tablespoons of pizza sauce over the tomatoes on the toasts. Top the pizza sauce with 1 Tablespoon of Parmesan cheese per toast. Top each with a sprinkle of fresh basil. Place back in the oven for 5 minutes or until golden. Watch closely so it doesn’t burn. Remove from the oven and top with more basil, if desired. Serve and enjoy!

Holly’s Tip: It’s very important to toast the bread in the skillet before adding the pizza sauce and toppings. It helps lock in that crunch and keeps the base from getting too soggy! 

Servings

Serves 2 to 4.

Storage

Store any leftovers covered in the fridge and reheat within 2 days. Best to reheat in the air fryer or oven for regain crispiness.

🍕 Holly’s Tips for the Perfect Pizza Toast:

• Be sure to thoroughly squeeze out any excess water from the mozzarella to avoid a soggy toast.
• Add your favorite toppings—classic options include pepperoni, olives, bell peppers, and mushrooms. Don’t hesitate to mix and match to discover new flavor combinations!
• Keep an eye on the toppings as they bake to prevent burning. Once the cheese is melted and the mozzarella or parmesan is golden and crispy, take them out of the oven.

Frequently Asked Questions:

What’s the best bread to use for pizza toast?

Artisan bread, sourdough, or a hearty country loaf all make great bases. You can even switch it up with English muffins or bagels!

What are some pizza toast topping ideas?

Pepperoni slices, Salami, diced ham, sautéed mushrooms, sweet diced pineapple, crunchy bell peppers, and/or pitted olives. Mix and match these toppings to create the ultimate pizza toast!

How can I make pizza toast more healthy?

Load up on the veggies, and go light on cheese and processed meats for a well-balanced meal. To make the pizza toast vegan, use dairy-free alternatives with veggies and/or plant-based meats.

Similar Recipes

Craving something similar? Garlic Cheese Bread is a tasty side or stand-alone dish. 

In the mood for another pizza-inspired snack? Stuffed Pizza Rolls are fast and kid-approved.

Have a game day or party coming up? My Warm Pizza Dip will have guests coming back for seconds and thirds.

Craving something more tropical? These Mini Hawaiian Pizzas are topped with all the sweet and savory island toppings everyone loves.

Looking for something more hearty and filling? Amazing Pizza-Stuffed Pasta Shells are just as easy and irresistible as they sound.

Have you made this viral Pizza Toast recipe? 🍕
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ViralPizzaToast #PizzaToast #HomemadePizzaToast #LifeInTheLofthouse

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Pizza Toast

Crispy sourdough, melty cheese, fresh toppings — this Pizza Toast is easy, cheesy, and totally crave-worthy!

Ingredients

• 4 large slices of sourdough bread or Artisan bread
• 1 Tablespoon extra-virgin olive oil divided
• 2 cloves garlic minced
• 2 Roma tomatoes sliced thin
• 8 slices whole fat mozzarella cheese
• ¼ cup freshly grated Parmesan cheese
• salt and pepper to taste
• 6 fresh basil leaves chiffonade

Instructions

Baking Instructions

• Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or grease with olive oil spray. Set aside.
• Add 1/2 Tablespoon of olive oil to a large skillet. Heat over medium heat. When oil is hot, place two slices of bread in the skillet. Toast each side for around 2 minutes, or until golden-brown. Then place on the prepared baking sheet. Repeat with the remaining olive oil and bread.
• Divide and spread the minced garlic all over one side of the 4 toasted bread slices. Pat the slices of mozzarella cheese with a paper towel to remove any excess moisture before placing onto the toast. Place 2 slices of mozzarella cheese on the side of toast with the garlic. Then add 2 slices of tomato over the cheese. Season the tops of the tomatoes lightly with salt and pepper. Bake for 10 minutes or until the cheese is melted.
• Carefully remove from the oven. Add 2 Tablespoons of pizza sauce over the tomatoes on each toast. Top the sauce with 1 Tablespoon of Parmesan cheese per toast. Top each with a sprinkle of fresh basil. Place back in the oven for 5 minutes or until golden. *Watch closely so it doesn’t burn. Remove from the oven and top with more basil, if desired. Serve and enjoy!

Notes

Serves 2 to 4 

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The Best Ever Cheeseburgers live up to their name with every juicy bite. From the sizzle of the beef patty, to the rich melt of cheese and toasted bun, nothing beats a classic American cheeseburger!

In my home, cheeseburgers aren’t just for summer, they’re a year-round favorite! I love burger recipes because they’re not only delicious, but they’re a great weeknight dinner that is hearty and fast. Cheeseburgers are also fun to serve at gatherings, game nights, or Saturday cookouts. They are the ultimate comfort food because most everyone loves them, and this recipe delivers every time. All that’s needed is quality ingredients, a little bit of time, and a lot of love!

Keep scrolling for my best tips and tricks + an internal temperature burger guide!

THE BEST EVER CHEESEBURGERS

What makes these cheeseburgers “the best ever”? It all starts with essential ingredients, as well as the iconic Utah Fry Sauce.

Using high-quality beef, seasoned and cooked right to let the flavor shine through is so important. Then comes the cheese– melted to perfection, complimenting the beef. A toasted brioche bun adds just the right amount of crunch and warmth. Pile it high with your favorite toppings like crisp lettuce, ripe tomato, pickles, red onion, and a swipe of burger (fry) sauce. The result is always the same: total satisfaction!

If you’re from Utah like I am, you already know fry sauce is a local favorite and for good reason! Whether you slather it on a juicy burger or use it as a dipping sauce for fries, this versatile sauce hits all the right notes. It’s easy to whip up with a few key ingredients: mayo, ketchup, dill pickle juice, and the right touch of spice. It adds a creamy, tangy, and slightly smoky kick that takes cheeseburgers to the next level.

Holly’s Top Tip: An 80/20 blend of lean beef to fat is ideal for cheeseburgers, offering enough fat to keep the patties juicy and flavorful without becoming too greasy.

For a little leaner option, 85/15 ground beef can be used, but going leaner than that often results in burgers that are dry and dense.

Ingredients for The Best Ever Cheeseburgers

Burger (Fry) Sauce

• 1/2 cup mayonnaise
• 1/3 cup ketchup
• 1 Tablespoon dill pickle juice
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Cheeseburgers

• 2 pounds ground beef, 20% fat
• Kosher salt and freshly ground black pepper, to taste
• 2 Tablespoon salted butter, divided
• 6 slices cheddar cheese

Toppings

• Brioche hamburger buns
• Green leaf lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle hamburger chips

Instructions For the Burger (Fry) Sauce

Place the mayo and ketchup in a medium-size bowl. Whisk to combine. Add the dill pickle juice, Worcestershire sauce, paprika, and cayenne pepper. Whisk again to combine well. Cover bowl and place in fridge while you prepare the cheeseburgers.

For the Cheeseburgers

Gently form the ground beef into six 1-inch-thick patties. Place the patties on a large platter and season generously with salt and pepper, on each side.

Melt 1 Tablespoon of the butter, in a large cast iron skillet, over medium-high heat. Place only 3 of the patties in the skillet and cook until lightly charred or until desired doneness, about 4-6 minutes per side. Top with cheese and allow to melt. (You can place these patties in a 200-degree F. oven to keep warm, while the other patties cook.)

Repeat the cooking process in the skillet with remaining patties and cheese. Serve cheeseburgers on toasted brioche hamburger buns with burger sauce and desired toppings. Enjoy!

Storing and Reheating

For best results, store the patties, buns, and toppings separately. Place patties in an airtight container. Store in the fridge and consume within 2 days to retain its freshness. To freeze hamburger patties, place in a freezer-safe bag (preferably vacummed-sealed) and freeze for up to 3 months.

Holly’s Tips for the Perfect Cheeseburgers:

Whether you’re using a cast-iron skillet, griddle or grill, these tips will help you get perfect results every time:

• Don’t Overcook: Overcooked burgers will dry out. Use a digital thermometer to cook to your preferred doneness—refer to the temperature guide below.

• Hands Off: Avoid pressing the burgers while they cook; it forces out the juices. Also, resist flipping them repeatedly. Let them cook fully on one side before flipping once to finish.

• Cook Time: Typically, 3–4 minutes per side, depending on the thickness and desired doneness.

Burger Internal Temperatures Guide

Many people unintentionally overcook their burgers. Use this quick guide to achieve your preferred level of doneness:

• 120°F – Rare: Bright red center, cool and very soft; essentially raw.
• 130°F – Medium-Rare: Warm, red-pink center; juicy and tender.
• 140°F – Medium: Slightly pink center; balanced juiciness.
• 150°F – Medium-Well: Mostly gray with a hint of pink; noticeably drier.
• 160°F – Well-Done: Fully cooked through; little to no moisture.

Serving Suggestions

This recipe makes 6 mouthwatering cheeseburgers, perfect for a family meal or gathering with friends. Simply double or triple the recipe to serve more!

Similar Recipes

Craving another iconic bite? Try my crowd-pleasing Cheeseburger Sliders.

In the mood for a fast-food favorite? Everyone loves In-N-Out Cheeseburgers.

Need the perfect party appetizer? My Western Cheeseburger Sliders are always a hit.

Want a lighter option? My Grilled Cheeseburger Wraps hit the spot, but easy on the calories.

Looking for something extra hearty? Serve Chili Cheeseburgers as the ultimate comfort food at your next gathering or party.

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The Best Ever Cheeseburgers

Sink your teeth into The Best Ever Cheeseburgers—juicy, cheesy, and packed with flavor!

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

Burger (Fry) Sauce

• 1/2 cup mayonnaise
• 1/3 cup ketchup
• 1 Tablespoon dill pickle juice
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Cheeseburgers

• 2 pounds ground beef, 20% fat
• Kosher salt and freshly ground black pepper to taste
• 2 Tablespoons salted butter divided
• 6 slices cheddar cheese (or your favorite cheese)

Toppings

• 6 Brioche hamburger buns
• Green leaf lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle hamburger chips

Instructions

Burger (Fry) Sauce

• Place the mayo and ketchup in a medium-size bowl. Whisk to combine. Add the dill pickle juice, Worcestershire sauce, paprika, and cayenne pepper. Whisk again to combine well. Cover bowl and place in fridge while you prepare the cheeseburgers.

For the Cheeseburgers

• Gently form the ground beef into six 1-inch-thick patties. Place the patties on a large platter and season generously with salt and pepper, on each side.
• Melt 1 Tablespoon of the butter, in a large cast iron skillet, over medium-high heat. Place only 3 of the patties in the skillet and cook until lightly charred or until desired doneness, about 4 minutes per side. Top with cheese and allow to melt. (You can place these patties in a 200-degree F. oven to keep warm, while the other patties cook.)
• Repeat the cooking process in the skillet with remaining patties and cheese. Serve cheeseburgers on toasted brioche hamburger buns with burger sauce and desired toppings. Enjoy!

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