Craving a simple weeknight dinner that’s packed with flavor? This Baked Teriyaki Glazed Chicken puts a healthy spin on a classic favorite. Baking the chicken in a homemade teriyaki glaze keeps it tender and juicy, while infusing every bite with that restaurant-worthy flavor. Skipping the fryer also makes it lower in fat and calories, so it’s a lighter option the whole family can enjoy. It’s a weeknight dinner win and a great choice for even the most picky eaters. My kids always clean their plates when I make this one!

BAKED TERIYAKI GLAZED CHICKEN

The oven-baked teriyaki chicken uses simple ingredients like soy sauce, apple cider vinegar, garlic, sugar, and a touch of cornstarch to create a thick, glossy glaze that clings to the chicken. The chicken breasts are baked in two stages: first with half of the sauce, then with the remaining half. The result is tender, juicy chicken in a mouthwatering glaze that beats takeout any day of the week. This method is an easy, fuss-free cooking process that delivers a restaurant-worthy meal straight from your oven every single time. Served alongside rice and vegetables, it’s both satisfying, healthy, and protein-packed.

Find my expert tips on how to make homemade baked teriyaki-glazed chicken 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 Baked Teriyaki Glazed Chicken Recipe:

• Easy Weeknight Win: The simple ingredients and straightforward steps make this recipe doable on busy nights.
• Sweet & Savory: The homemade teriyaki glaze adds a rich and tangy finish to the juicy chicken.
• Healthy Family Meal: A well- balanced dinner with rice and vegetables that keeps nutrition in check.
• Meal-Prep-Friendly: This chicken reheats well and keeps in the fridge for 3 days. Store any leftover sauce separately for maximum flavor when reheating.

Ingredients

• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 1/3 cup sugar
• 1/2 cup low-sodium soy sauce
• 1/4 cup apple cider vinegar
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breasts
• freshly sliced green onions, optional

Instructions

Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray. Set aside.

In a small saucepan, over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, and pepper. Stir the mixture and bring to a boil. Reduce heat to medium-low and let simmer, stirring constantly, until mixture thickens and bubbles; about 10 minutes or so. Once the sauce thickens, remove from the heat and let stand for 5 minutes.

Place chicken breasts in the prepared baking dish. Pour half of the sauce evenly over the chicken. Place the dish in the oven and bake for 20 minutes.

Pour the remaining sauce over the chicken and bake 15 more minutes or until the chicken is thoroughly cooked. (Internal temperature of chicken needs to be 165 degrees F.)

Remove from oven and let stand 5 minutes before serving. Serve with rice and veggies. Enjoy!

Servings

Serves 4

Storage and Reheating 

Allow baked teriyaki chicken to cool, then place the chicken and any leftover sauce in an airtight container and refrigerate for up to 3 days.

To reheat, warm the chicken in the oven at 350°F for 10–15 minutes or in the microwave in 30-60 second intervals, adding a little of the reserved sauce to keep it moist. To freeze, allow the chicken and sauce to cool completely, then place them in an airtight, freezer-safe container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven at 350°F for 15 to 20 minutes or in the microwave, adding extra sauce if needed.

Holly’s Tips for The Best Baked Teriyaki Glazed Chicken:

• Use High-Quality Chicken Breasts: Boneless, skinless chicken breasts cook quickly and evenly in the oven. If your breasts are thick, pound them to an even thickness to prevent undercooked centers.
• Make the Teriyaki Glaze Ahead of Time: Prepare the sauce on the stovetop first by combining soy sauce, sugar, garlic, apple cider vinegar, cornstarch, and black pepper. Let it thicken before adding it to the chicken for a richer, glossier sauce.
• Bake In Stages: Pour half the sauce over the chicken before the first 20-minute bake, then pour the remaining sauce halfway through. This double-glazing method keeps the chicken juicy while building layers of sweet-savory flavor.
• Customize The Glaze: For extra depth, add a teaspoon of grated ginger, a splash of sesame oil, or a sprinkle of sesame seeds and sliced green onions just before serving.
• Serve Warm: After letting the chicken sit for 5 minutes, serve warm over steamed rice and sautéed or roasted vegetables to balance the sweet teriyaki glaze with a fresh, nutritional side.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my delicious Slow Cooker Teriyaki Chicken!

Wanting something different? Make this Grilled Huli Huli Chicken next.

Looking for more teriyaki-inspired dinners? Make these highly-rated recipes: Teriyaki Chicken Casserole, Teriyaki Chicken Kebabs, and Teriyaki Chicken Pasta Salad.

Have you made this Baked Teriyaki Glazed Chicken recipe? 🍗

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

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Baked Teriyaki Glazed Chicken

Sticky, sweet, and perfectly savory—this Baked Teriyaki Glazed Chicken is an easy weeknight win! Juicy chicken is coated in a rich teriyaki glaze and baked to caramelized perfection!

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Author Holly

Ingredients

• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 1/3 cup sugar
• 1/2 cup low-sodium soy sauce
• 1/4 cup apple cider vinegar
• 2 cloves garlic minced
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breasts
• freshly sliced green onions optional

Instructions

• Preheat oven to 375 degrees F. Spray a 9×13 inch baking dish with cooking spray. Set aside.
• In a small saucepan, over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic and pepper. Stir mixture and bring to a boil. Reduce heat to medium-low and let simmer, stirring constantly, until mixture thickens and bubbles; about 10 minutes or so. Once sauce thickens remove from heat and let stand for 5 minutes.
• Place chicken breasts in the prepared baking dish. Pour half of the sauce evenly over the chicken. Place dish in oven and bake for 20 minutes. Pour the remaining sauce over the chicken and bake 15 more minutes or until chicken is thoroughly cooked. (Internal temperature of chicken needs to be 165 degrees F.)
• Remove from oven and let stand 5 minutes before serving. Serve with rice and veggies. Enjoy!

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Growing up, we always had a honey-glazed ham for Christmas and special occasions, so it’s my pleasure to recreate that tradition, and share this delicious recipe with you today. This Copycat Honey Baked Ham is perfectly sweet and savory, with tender slices and crispy, caramelized edges. This recipe is a must-make recipe for holidays, family dinners, or a delicious alternative to turkey at Thanksgiving.

COPYCAT HONEY BAKED HAM

Making a copycat honey baked ham recipe at home has never been easier. With just a fully cooked spiral ham and a few pantry staples for the glaze, you can achieve a tender, delicious honey ham without special equipment. The process involves warming the ham, brushing on a homemade sweet honey glaze, and finishing under the broiler for that signature crispy edge. Even beginners can pull off a restaurant-quality ham with this recipe. Don’t forget to save this recipe now so you have it ready for your next party or family gathering!

Find my expert tips on how to make a copycat honey baked ham 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 Honey Baked Ham Recipe:

• Sweet & Savory: This homemade copycat ham delivers tender, juicy slices with a golden, caramelized crust that rivals any store-bought honey-baked ham every time.
• Approachable Recipe: This ham recipe is quick to prepare, irresistibly delicious, and sure to impress everyone at the table.
• Classic Main Course: This ham is great for holidays, large family gatherings, and Thanksgiving dinner.

Ingredients

Ham

• 1 fully cooked spiral-sliced ham, 8 to 10 pounds
• 1 cup orange juice (or pineapple juice)

Glaze

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 tablespoon apple cider vinegar

Instructions

For The Ham

Preheat the oven to 325°F. Remove all the plastic and plastic insert from the ham. Set the spiral ham cut side down in a roasting pan or large baking dish.

Pour the orange juice into the bottom of the pan to help keep the ham moist. Loosely tent the pan with foil and bake for 10 minutes per pound, until the ham is heated through—about 1 hour and 20 minutes for an 8-pound ham.

For The Glaze

While the ham is in the oven, prepare the glaze. In a small saucepan, combine the granulated sugar, brown sugar, honey, mustard, cinnamon, nutmeg, cloves, and apple cider vinegar. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble. Let it simmer for 2–3 minutes, until slightly thick and shiny.

Once the ham is warmed through, remove it from the oven and increase the temperature to 425°F. Brush half of the glaze generously over the ham, making sure it gets down between the slices. Return the ham to the oven uncovered and bake for 10 minutes, until the glaze caramelizes.

For that classic Honey Baked–style, brush the ham with the remaining glaze and switch the oven to broil. Broil for 2 minutes, keeping a close eye on it so the sugar doesn’t burn. For extra caramelization, sprinkle a bit of additional brown sugar over the top before broiling.

Remove the ham from the oven and allow it to rest for 5 minutes. Serve and enjoy!

Servings

Serves 10.

Storage and Reheating

Store the leftover honey-baked ham, let it cool slightly, then place slices in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. To reheat, cover the ham with foil, add a splash of orange or pineapple juice to keep it moist, and warm in a 275-300°F oven until heated through. Avoid microwaving if possible, as it can dry out the ham.

Holly’s Tips for The Best Copycat Honey Baked Ham:

• Select The Right Ham: Choose a high-quality, fully cooked spiral-sliced ham, 8–10 pounds, for the best texture and flavor. Spiral-sliced hams make glazing easier and provide that signature honey-baked ham presentation.
• Juice Matters: Use fresh orange juice for a bright citrus flavor or pineapple juice for a sweeter, tropical twist. Pouring it into the pan prevents the ham from drying out during baking.
• Glaze Like a Pro: Make sure the glaze is warm and smooth before brushing it on the ham. Applying half the glaze before baking and the rest before broiling.
• Don’t Skip The Broil: Broiling for 2 minutes gives the ham that signature crispy, crunchy crust. Keep a close eye to prevent burning, and optionally sprinkle extra brown sugar for a deeper caramel finish.
• Make It Your Own: Add a teaspoon of ground ginger or a splash of bourbon to the glaze for extra warmth.

Similar Recipes

Craving something similar? Make my Slow Cooker Honey Glazed Ham.

Looking for an easy appetizer? Try these Baked Ham and Cheese Roll Ups.

Wanting something different? This Crock Pot Pineapple-Ginger Glazed Ham adds a tropical flavor, perfect for spring holidays and warm weather.

Searching for more ham dishes? Try these highly-rated recipes: Crock Pot Maple Brown Sugar Ham, Slow Cooker Scalloped Potatoes and Ham Alfredo, and Ham and Cheese Tortellini.

Have you made this Copycat Honey Baked Ham recipe? 🍽️

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

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Copycat Honey Baked Ham

This recipe features a sweet, caramelized glaze with a crisp coating and juicy, tender ham slices—perfect for holidays or special dinners!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 10

Ingredients

Ham

• 1 fully cooked spiral-sliced ham 8–10 pounds
• 1 cup orange juice (or pineapple juice)

Glaze

• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ¼ cup honey
• 1 Tablespoon Dijon mustard
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 Tablespoon apple cider vinegar

Instructions

For The Ham

• Preheat the oven to 325°F. Remove all of the plastic and plastic insert from ham. Set the spiral ham cut side down in a roasting pan or large baking dish.
• Pour the orange juice into the bottom of the pan to help keep the ham moist. Loosely tent the pan with foil and bake for 10 minutes per pound, until the ham is heated through—about 1 hour and 20 minutes for an 8-pound ham.

For The Glaze

• While the ham is in the oven, prepare the glaze. In a small saucepan, combine the granulated sugar, brown sugar, honey, mustard, cinnamon, nutmeg, cloves, and apple cider vinegar. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble. Let it simmer for 2 to 3 minutes, until slightly thickened and shiny.
• Once the ham is warmed through, remove it from the oven and increase the temperature to 425°F. Brush half of the glaze generously over the ham, making sure it gets down between the slices. Return the ham to the oven uncovered and bake for 10 minutes, until the glaze caramelizes.
• For that classic Honey Baked–style crunch, brush the ham with the remaining glaze and switch the oven to broil. Broil for 2 minutes, keeping a close eye on it so the sugar doesn’t burn. For extra caramelization, sprinkle a bit of additional brown sugar over the top before broiling.
• Remove the ham from the oven and allow it to rest for 5 minutes. Serve and enjoy!

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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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I’ve seen countless versions of this viral One-Pan Dumplings recipe all over Instagram, and after testing it myself, I can confirm the hype is real. This easy dumpling bake starts with refrigerated or frozen dumplings, nestled into a creamy coconut, garlic, and red curry sauce and baked until bubbly and irresistible. Bold, comforting, and packed with flavor, this Asian-inspired dumpling dinner comes together effortlessly in one pan—and is anything but bland!

EASY ONE-PAN DUMPLINGS

This one-pan dinner is ready in just 30 minutes thanks to convenient premade dumplings and an incredible red curry sauce made with only 5 ingredients. Prepared AND baked together in one pan, this homemade dumpling bake is finished with fresh toppings like green onions, chili oil crunch, cilantro, and sesame seeds. This quick dumpling bake has quickly become a family favorite and is perfect for a fast weeknight dinner.

It’s also easy to customize it according to your needs if you have any vegan or vegetarian eaters in your family. You can use vegetable-based dumplings and the coconut curry sauce is already plant-based. This bake requires minimal prep and cleanup. If you’re looking for an easy one-pan meal that delivers big flavor, this dumpling recipe is a must-try.

Find all my expert tips on how to make one-pan dumplings 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 One-Pan Dumplings Recipe:

• Ready In Under 30 Minutes: This weeknight dinner hero is ready in under 30 minutes with minimal prep and just one baking dish.
• Authentic Asian Cuisine: Dumplings are baked in a creamy coconut curry sauce with red curry, garlic, ginger, and soy sauce, soaking up bold, savory flavors.
• Delicious Toppings: Green onions, cilantro, sesame seeds, and chili crunch add freshness, texture, and a spicy kick.
• One-Pan Convenience: No frying or multiple pots; everything cooks together for easy cleanup.
• Make-Ahead Friendly: Assemble ahead of time and bake when ready for an easy weeknight dinner or meal prep for busy weeknights.

Ingredients

Sauce

• 1 can (13.5 ounces) coconut milk
• 2 Tablespoons red curry paste
• 2 cloves garlic, minced
• ¼ cup low-sodium soy sauce
• ¼ teaspoon ground ginger

Dumplings

• 1 bag (16 ounces) refrigerated or frozen dumplings (use your favorite kind)

Garnish

• sliced green onion
• chili oil crunch/crisp
• cilantro
• sesame seeds

Instructions

Preheat the oven to 375 degrees F.

For The Sauce

Pour the coconut milk, red curry paste, minced garlic, soy sauce, and ground ginger into a 9×13-inch baking dish. Whisk to combine.

For The Dumplings

Place the dumplings evenly over the sauce. Spoon some of the sauce on top of the dumplings. Bake in the preheated oven, uncovered, for 15 to 20 minutes (if using frozen dumplings you may need to extend the baking time). Bake until golden and the sauce is bubbly.

Carefully remove from the oven and top with sliced green onion, chili crunch, cilantro, and sesame seeds. Serve warm and enjoy!

Servings

Serves 4.

Storage and Reheating

These are best eaten the same day. If you have leftover dumplings, store in an airtight container in the refrigerator for up to 1 day only. To reheat, warm in the oven at 375°F for 10 minutes covered with foil, or microwave in a dish covered loosely in 30 second intervals until hot. For extra moisture, add a splash of leftover sauce.

Holly’s Tips For The Best Easy One-Pan Dumplings:

• Use Your Favorite Dumplings: Pork, chicken, shrimp, or veggie dumplings all work in this amazing dish.
• Evenly Distribute The Sauce: Whisk the coconut curry sauce thoroughly and spoon some over each dumpling to ensure they bake evenly and stay flavorful.
• Watch The Bake Time: Bake at 375°F for 15 to 20 minutes, or until the dumplings are golden and the sauce is bubbly; adjust cooking time depending on your oven or dumpling size. If using frozen dumplings, you may need to extend the baking time by a few minutes.
• Add Fresh Garnishes: Top the dumplings with green onions, cilantro, sesame seeds, and chili crunch to enhance texture, add freshness, and boost flavor.
• Heat: Add more red curry paste or extra chili crunch for heat, or reduce the curry paste for a milder flavor.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Creamy Chicken and Gnocchi next!

Looking for more asian-inspired cuisine? Try these Chicken Egg Rolls, Asian Pasta Salad, Sweet Fire Chicken, Szechuan Chicken, and more here.

Have you made this Easy One-Pan Dumplings recipe? 🥟

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

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Easy One-Pan Dumplings

Easy One-Pan Dumplings baked in a creamy coconut red curry sauce. This viral, Asian-inspired dumpling dinner is delicious, comforting, and effortless!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

Sauce

• 1 can (13.5 ounces) coconut milk
• 2 Tablespoons red curry paste
• 2 cloves garlic minced
• ¼ cup low-sodium soy sauce
• ¼ teaspoon ground ginger

Dumplings

• 1 bag (16 ounces) refrigerated or frozen dumplings (use your favorite kind)

Garnish (Optional)

• sliced green onion
• chili oil crunch
• cilantro
• sesame seeds

Instructions

• Preheat the oven to 375 degrees F.

For The Sauce

• Pour the coconut milk, red curry paste, minced garlic, soy sauce, and ground ginger into a 9×13-inch baking dish. Whisk to combine.

For The Dumplings

• Place the dumplings evenly over the sauce. Spoon some of the sauce on top of the dumplings. Bake in the preheated oven, uncovered, for 15 to 20 minutes, or until golden and the sauce is bubbly. (If using frozen dumplings, you may need to extend the baking time by a few minutes.)

Garnish

• Carefully remove from the oven and top with sliced green onion, chili crunch, cilantro, and sesame seeds. Serve warm and enjoy!

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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 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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Looking for an easy dinner recipe? These Crispy Chicken Tenders with Homemade Honey Butter Sauce are so flavorful and cooked to perfection. Just like your favorite restaurant-style chicken, they’re perfectly succulent coated in crispy panko breadcrumbs and a sweet and savory honey butter sauce. Serve them alongside fluffy rice, creamy mashed potatoes, or golden french fries for a hearty, protein-packed meal that’s perfect for busy weeknights.

CRISPY CHICKEN TENDERS WITH HOMEMADE HONEY BUTTER SAUCE

The magic of these honey butter chicken tenders lies in the decadent honey butter that coats every bite. This sauce combines rich, buttery sweetness with honey, the savory depth of soy sauce, and an aromatic punch of fresh garlic. Lightly thickened with cornstarch, it clings perfectly to the chicken. The crispy panko-coated chicken adds a satisfying crunch to the juicy interior of the chicken, balanced with a sweet and savory glaze. This quick chicken recipe is packed with comforting flavors, making it a family favorite meal you’ll crave year-round, especially on chilly fall nights.

Find my expert tips on how to make honey butter chicken tenders even more tasty 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 Crispy Chicken Tenders with Homemade Honey Butter Sauce:

• Quick & Easy-To-Prepare: Ready in around 30 minutes, this honey butter chicken tenders recipe is perfect for weeknight dinners, quick lunches, or protein-fueled meal prep.
• Perfectly Tender & Juicy: The air fryer cooks the chicken to perfection, locking in moisture for a tender bite every time.
• Sweet & Savory: The homemade honey butter sauce balances rich, buttery notes with a touch of honey sweetness and garlicky depth. Pure comfort on a plate.
• Crispy Outside, Soft Inside: The panko coating gives a light, golden crunch that complements the juicy chicken inside.

Ingredients

Chicken Tenders

• 1 1/4 pounds boneless chicken tenderloins
• ½ cup all-purpose flour
• 1 ½ teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1 1/4 cups panko breadcrumbs

Honey Butter Sauce

• 1/4 cup low-sodium soy sauce
• 1/3 cup honey
• 4 garlic cloves, minced
• ⅓ cup water
• 1 teaspoon cornstarch
• 4 Tablespoons salted butter
• Olive oil spray

Instructions

For The Chicken Tenders

On a large plate, add flour, garlic powder, salt, and black pepper and mix well. In a separate large plate, crack and beat the eggs. Lastly, add panko breadcrumbs and a pinch of salt to another separate plate.

Coat the chicken tenders evenly in the flour mixture, then dip into the beaten eggs, then press the chicken in the panko breadcrumbs until well coated. Repeat with the remaining chicken tenders.

Preheat the air fryer to 400 degrees F OR preheat the oven to 425 degrees F. If using the air fryer, cook in two batches to avoid overcrowding. If using the oven, place all of the chicken tenders on a parchment paper lined baking sheet.

Spray the tops of the chicken tenders generously with olive oil spray. Flip the chicken and spray with more oil until well coated all over. Air fry for 10 to 12 mins or until internal temperature reaches 165 degrees F. OR bake in the preheated oven for 15 to 18 minutes or until internal temperature reaches 165 degrees F.

For The Honey Butter Sauce

Meanwhile, make the honey butter sauce by combining the soy sauce, honey, garlic, water, and cornstarch in a bowl. Set aside until the chicken is almost done cooking.

In a large skillet, add butter and allow it to melt. Add the honey butter sauce mixture and cook for 2 minutes or until thickened. Add one to two cooked chicken tenders at time to the pan and coat evenly in sauce. Repeat with all chicken tenders. Serve immediately and enjoy!

Servings

Serves: 2 to 3

Storage and Reheating

Let the chicken cool completely before storing in an airtight container in the fridge for up to 3 days. Store any leftover honey butter sauce separately in the refrigerator for up to one week.

To reheat, warm the chicken in the oven at 350°F for 10 minutes, or in the microwave for 1 to 2 minutes. You can also reheat in the air fryer at 350°F for 3 to 5 minutes for a crispier exterior. Reheat the sauce separately and drizzle it over the chicken just before serving to keep it perfectly flavorful.

Holly’s Tips for the Best Honey Butter Chicken Tenders:

• Don’t Overcrowd The Air Fryer: Cook the chicken in two batches so each piece gets crispy on all sides and cooks evenly.
• Patience With Coating: Press the panko crumbs firmly onto the chicken to ensure a golden, crunchy crust that stays in place.
• Control Your Heat: Air fry at 400°F and watch carefully—too high and the coating can brown before the chicken is cooked through.
• Make The Sauce Last: Prepare the honey butter sauce while the chicken cooks, so it’s hot, glossy, and perfect for coating immediately.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Give my delicious Honey Garlic Chicken Bites a try!

In the mood for something different? Air Fryer Steak Bites feature juicy morsels of sirloin steak bursting with paprika, garlic, and Worcestershire sauce.

Looking for more chicken air fryer recipes? Start with my Air Fryer Ranch Chicken or Air Fryer Garlic Parmesan Chicken, both great options for easy weeknight dinners.

Craving something extra crispy? This Crispy Onion Chicken is packed full of flavor from the creamy honey mustard and crispy fried onions on top of a bed of skinless chicken breasts.

Have you made this Honey Butter Chicken Tenders recipe? ❤️

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

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Crispy Honey Butter Chicken Tenders

Crispy, golden chicken tenders + sweet honey butter sauce = comfort food magic! Ready in about 30 minutes— weeknight dinner just got way more delicious.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Ingredients

Chicken Tenders

• 1 ¼ pounds boneless chicken tenderloins
• ½ cup all-purpose flour
• 1 ½ teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs beaten
• 1 ¼ cup panko breadcrumbs
• Olive oil spray

Honey Butter Sauce

• ¼ cup low-sodium soy sauce
• ⅓ cup honey
• 4 garlic cloves minced
• ⅓ cup water
• 1 teaspoon corn starch
• 4 Tablespoons salted butter

Instructions

For The Chicken Tenders

• On a large plate, add flour, garlic powder, salt, and black pepper and mix well. In a separate large plate, crack and beat the eggs. Lastly, add panko breadcrumbs and a pinch of salt to another separate plate.
• Coat the chicken tenders evenly in the flour mixture, then dip into the beaten eggs, then press the chicken in the panko breadcrumbs until well coated. Repeat with the remaining chicken tenders.
• Preheat the air fryer to 400 degrees F OR preheat the oven to 425 degrees F. If using the air fryer, cook in two batches to avoid overcrowding. If using the oven, place all of the chicken tenders on a parchment paper lined baking sheet.
• Spray the tops of the chicken tenders generously with olive oil spray. Flip the chicken and spray with more oil until well coated all over. Air fry for 10 to 12 mins or until internal temperature reaches 165 degrees F.

  OR bake in the preheated oven for 15 to 18 minutes or until internal temperature reaches 165 degrees F.

For The Honey Butter Sauce

• Meanwhile, make the honey butter sauce by combining soy sauce, honey, garlic, water, and cornstarch in a bowl. Set aside until the chicken is almost done cooking.
• In a large skillet, add butter and allow it to melt. Add the honey butter sauce mixture and cook for 2 minutes or until thickened. Add one to two cooked chicken tenders at time to the pan and coat evenly in sauce. Repeat with all chicken tenders. Serve immediately and enjoy!

Notes

Serves 2 to 3 

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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? ❤️

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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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If you’re craving takeout, this Panda Express Copycat Beijing Beef is your new go-to! Crispy, golden-brown slices of skirt steak get coated in a sticky sweet, and slightly spicy sauce that hugs every bite. Toss in sautéed onions and red bell peppers for a pop of color and crunch, with garlic adding that irresistible aromatic punch. It’s like having Panda Express Beijing Beef in your very own kitchen, but way easier, fresher, and more satisfying to make with all simple ingredients.

Looking for a complimentary side dish? This beef recipe pairs well with my Panda Express Copycat Chow Mein! You can also serve it with my amazing Chicken Egg Rolls.

PANDA EXPRESS COPYCAT BEIJING BEEF

Beijing Beef is loved for its crispy, tender beef coated in a sweet, tangy, and slightly spicy sauce. It’s one of their most popular protein choices because of that perfect balance of flavors and textures—crispy edges, juicy meat, and fresh vegetables tossed in a crave-worthy sauce. This homemade version captures that taste with thinly sliced skirt or flank steak, marinated in egg and a touch of cornstarch for a tender, crispy finish.

The sauce combines hoisin sauce, soy sauce, ketchup, sweet chili sauce, oyster sauce, sugar, apple cider vinegar, and crushed red pepper flakes for a mouthwatering blend. Caramelized onions and crisp red bell peppers add natural sweetness and crunch, while garlic provides aromatic depth. Each bite is packed with rich, sticky, restaurant-style Beijing Beef that you’ll want to make again and again!

Find my expert tips on how to make this Beijing Beef recipe even more 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 Panda Express Copycat Beijing Beef Recipe:

• Perfect For Weeknights OR Entertaining: Bold flavors, tender beef, and vibrant vegetables make this copycat recipe perfect for family meals or sharing with friends. This versatile dish is a crowd-pleaser!
• Restaurant-Style Quality Flavor At Home: This copycat recipe captures the classic Panda Express Beijing Beef experience without leaving your kitchen.
• Crispy, Tender Flank Steak: Thinly sliced beef is marinated in egg and a touch of cornstarch, then fried to golden perfection, giving you the perfect balance of crispy edges and juicy interior.
• Customizable To Your Taste: Adjust the sweetness, tanginess, or spice to suit your preference, making it just how you like it.

Ingredients

Beijing Beef

• 1 pound skirt steak (or flank steak)
• 1 large egg, beaten
• 1/4 cup cornstarch, divided
• 1 cup vegetable oil
• 1 small yellow onion, sliced
• 1 large red bell pepper, cut into 1-inch pieces
• 3 cloves garlic, minced

Beijing Sauce

• 1/2 cup water
• 1/4 cup granulated sugar
• 3 Tablespoons ketchup
• 6 Tablespoons hoisin sauce
• 1 Tablespoon low-sodium soy sauce
• 2 teaspoons oyster sauce
• 4 teaspoons sweet chili sauce
• 1 teaspoon crushed red pepper flakes
• 2 Tablespoons apple cider vinegar

Instructions

For The Beijing Beef

Cut the skirt steak against the grain into thin ¼ inch slices.
In a medium-sized bowl, add the sliced beef, egg, and 1 teaspoon of the cornstarch. Allow to marinate for 30 minutes or up to an hour.

For the Beijing Sauce

In a small bowl, whisk together the water, sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers, and apple cider vinegar. Set aside.

After the beef has finished marinating, add the remaining cornstarch to the bowl. Toss the beef again to coat.

Heat the oil in a medium-sized skillet over medium-high heat. Once oil is hot, fry the beef in small batches for 2 to 3 minutes or until golden-brown. Place the fried beef slices on a large paper towel-lined plate. Cover to keep warm while you finish frying the rest of the beef in batches.

Heat a separate large skillet on medium-high heat and use two tablespoons of the oil you just fried the beef in. Add the onion and bell pepper to the skillet. Cook for 2 to 3 minutes, until it just starts to caramelize on the edges.

Add the garlic to skillet in and continue to cook a few more seconds until fragrant.
Remove the veggies and place them with the beef on the plate.

Add the Beijing Sauce to the same skillet and cook on high until it thickens, about 3 to 5 minutes. Add the beef and vegetables to the sauce and toss to combine. Serve immediately and enjoy!

Servings

Serves 4.

Storage and Reheating

Let your homemade Beijing Beef cool completely, then store in an airtight container in the fridge for 3 days.

To reheat, toss it in a skillet over medium heat with a splash of oil until warmed through, or microwave in 1-minute intervals, stirring in between. For the crispiest results, reheating on the stovetop is best to keep the beef crispy.

Holly’s Time-Saving Tips for the Best Beijing Beef ⏰

This recipe may look long on paper with its multiple steps, but don’t let that scare you off. If you’re short on time or just want to simplify, here are a few special shortcuts to get dinner on the table faster:

• Use Pre-Sliced Beef: Pick up pre-sliced (unseasoned) fajita beef from the butcher. The slices won’t be quite as thin as recommended, but it’s a great time-saver in a pinch.
• Make It Ahead: Make the Beijing Beef Sauce a day or two ahead and store it in the fridge. Most of the prep time comes from mixing the sauce ingredients.
• Skip The Egg Batter: Coat the beef in cornstarch only. It won’t have as much crust, but it will still turn out wonderfully crispy and flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my sweet meets spicy Sweet Fire Chicken.

Not in the mood for something spicy? My Crock Pot Beef and Broccoli is just as satisfying and filling, minus the spice.

Craving a healthier takeout option? My Szechuan Chicken features tender chicken, fresh veggies, and linguine noodles, all tossed in a flavorful teriyaki sauce.

Craving more restaurant-style flavors at home? Try my Low Fat Orange Chicken and Baked Sweet and Sour Chicken with Fried Rice—all inspired by Panda Express favorites.

Have you made this Copycat Beijing Beef recipe? ❤️

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

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Panda Express Copycat Beijing Beef

Make your favorite Panda Express Copycat Beijing Beef at home with this easy-to-follow recipe. Crispy bites of beef tossed in a homemade sweet and slightly spicy sauce!

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Servings 4

Ingredients

Beijing Beef

• 1 pound skirt steak or flank steak
• 1 large egg beaten
• ¼ cup cornstarch divided
• 1 cup vegetable oil
• 1 small yellow onion sliced
• 1 large red bell pepper cut into 1-inch pieces
• 3 cloves garlic minced

Beijing Sauce

• ½ cup water
• ¼ cup granulated sugar
• 3 Tablespoons ketchup
• 6 Tablespoons hoisin sauce
• 1 Tablespoon low-sodium soy sauce
• 2 teaspoons oyster sauce
• 4 teaspoons sweet chili sauce
• 1 teaspoon crushed red pepper flakes
• 2 Tablespoons apple cider vinegar

Instructions

Beijing Beef

• Cut the flank steak against the grain into thin ¼ inch slices. In a medium-sized bowl, add the beef, egg, and 1 teaspoon of the cornstarch. Allow to marinate for 30 minutes or up to an hour.

Beijing Sauce

• In a small bowl, whisk together the water, sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar. Set aside.
• After the beef has finished marinating, add the remaining cornstarch to the bowl. Toss the beef again to coat.
• Heat the oil in a medium-sized skillet over medium-high heat. Once oil is hot, fry the beef in small batches for 2 to 3 minutes or until golden-brown. Place the fried beef slices on a large paper towel-lined plate. Cover to keep warm while you finish frying the rest of the beef in batches.
• Heat a separate large skillet on medium-high heat and use two tablespoons of the oil you just fried the beef in. Add the onion and bell pepper to skillet. Cook for 2 to 3 minutes, until it just starts to caramelize on the edges. Add the garlic to skillet in and continue to cook a few more seconds until fragrant. Remove the veggies and place them with the beef on the plate.
• Add the Beijing Sauce to the same skillet and cook on medium-high heat until it thickens, about 3 to 5 minutes. Add the beef and vegetables into the sauce and toss to combine. Serve immediately and enjoy!

Recipe adapted from: Dinner Then Dessert’s Panda Express Beijing Beef (Copycat)

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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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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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Last summer, amidst the bustling waves and tropical breeze of Maui, we embarked on an unforgettable journey with our kids and my sister. From the azure shores to the lush landscapes, every moment was beautiful and adventurous. Yet, it was the food that truly captivated our senses and tantalized our taste buds with the vibrant flavors of Hawaiian cuisine. While this year’s summer plans may have veered off course, we refuse to let go of the memories that continue to linger. I decided to bring a taste of Hawaii to our dinner table with this Hawaiian Style Garlic Shrimp. Bursting with the buttery richness of garlic and the essence of the Pacific, each bite transported us back to those carefree days by the ocean!

HAWAIIAN STYLE GARLIC SHRIMP

Crafted with simplicity and infused with the spirit of aloha, this recipe for Hawaiian Style Garlic Shrimp captures the essence of Hawaiian cuisine in every succulent bite. At the heart of this dish lies the star ingredient – large, tender, shrimp a true treasure of the sea. Combined with a medley of aromatic garlic, zesty lemon juice, and a hint of Hawaiian sea salt, each shrimp becomes a canvas for the vibrant flavors of the islands.

As the shrimp simmer in a luscious blend of olive oil and butter, the kitchen is filled with an irresistible aroma. It’s a culinary symphony that unfolds effortlessly, promising a taste of paradise with every savory mouthful. As we gather around the dinner table, savoring each bite we are reminded of the simple joys of home-cooked meals shared with loved ones. While we may not be lounging on the beaches of Maui or exploring the hidden gems of the islands, we find comfort with the good food and cherished memories! So, here’s to recreating a taste of paradise wherever life may take us – one delicious dish at a time. Aloha!

INGREDIENTS

• 1-pound uncooked jumbo shrimp
• 5 Tablespoons olive oil, divided
• 4 Tablespoons salted butter, divided
• 3 cloves garlic minced
• Juice from half of a large lemon
• 1/2 teaspoon coarse Hawaiian sea salt (or regular coarse sea salt)
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

COOKING INSTRUCTIONS

In a large skillet, over medium-low heat, add 4 Tablespoons olive oil and 2 Tablespoons butter. Let warm and stir until butter melts. Add garlic and sauté for 1 minute until fragrant and caramelizes slightly.

Add lemon juice, sea salt, pepper and paprika to the skillet. Stir. Then add remaining oil and butter. Stir and continue to slowly cook for 2 minutes or so. Carefully, add shrimp to the skillet.

Cook shrimp in sauce for only 2 minutes, on each side, or until shrimp turns an orange/pink color. (Shrimp cooks very fast. Once you see that orange color on each side it is ready!) Serve over rice and pour sauce over the top. Enjoy!

THE PERFECTLY COOKED SHRIMP

The art of cooking perfectly tender and flavorful shrimp lies at the heart of this recipe’s appeal, making it an accessible delight for cooks of all skill levels. To begin, the process is simplified to its core, requiring only a handful of ingredients and minimal preparation time. As the skillet comes to life with the sizzle of garlic sautéed in a luscious blend of olive oil and butter, the kitchen is filled with an irresistible aroma that sets the stage for culinary magic. With a gentle splash of lemon juice, a sprinkle of sea salt, and a dash of paprika, the sauce begins to bloom with layers of flavor, infusing every shrimp with the essence of the islands.

As the shrimp are delicately nestled into the skillet, they become enveloped in the rich, buttery sauce, absorbing its savory essence and transforming into tender morsels of perfection. In just a few short minutes, the shrimp take on a vibrant orange-pink hue, signaling that they are ready to be savored.

20 MINUTE WONDER

In just 20 short minutes, you can transport your taste buds to the shores of Hawaii with this quick and easy recipe! With its simple yet flavorful ingredients and straightforward cooking method, this dish is perfect for busy weeknights when you’re craving something delicious but short on time.

SERVING SUGGESTIONS

To elevate this culinary masterpiece to its full potential, consider serving it over a bed of fluffy rice. A sprinkle of fresh cilantro or a wedge of lemon adds a touch of brightness and even more flavor. For a complete meal, pair the shrimp with a side of steamed broccoli or a crisp salad, adding a great contrast to the rich and savory flavors of the dish. Whether enjoyed as a cozy dinner for two or shared with family and friends, this dish is a celebration of flavor, evoking memories of afternoons spent in the warm Hawaiian sun.

MAKE IT YOUR OWN

While this recipe pays homage to the traditional flavors of Hawaiian cuisine, it also offers endless opportunities for personalization and adaptation. For those seeking a vegetarian option, consider substituting the shrimp with tofu or a medley of colorful vegetables, such as bell peppers and snap peas. Similarly, adventurous cooks may choose to experiment with additional ingredients, such as a dash of chili flakes or a splash of soy sauce, to add an extra kick of flavor. With its versatility and simplicity, this recipe serves as a blank canvas for culinary creativity, inviting you to tailor it to your taste preferences and culinary aspirations!

ENJOY THIS RECIPE? HERE ARE A FEW MORE SHRIMP SENSATIONS!

Shrimp Taco Bites – Enjoy your favorite seafood taco all in one bite! These are tiny in size, and they are huge in flavor. You’ll want another one, and another one!

Shrimp Tortellini Alfredo – This creamy pasta is so desirable! Rich homemade alfredo sauce that is mixed with tender noodles, and succulent shrimp.

Sheet Pan Shrimp Fajitas – This sizzling dish is perfect to feed the family and more! Tender vegetables and bite sized shrimp ready for warm tortillas.

Honey Lime Shrimp – These sweet and zesty shrimps are so delicious and versatile! You can put them on salads, wraps, tacos, burritos, or over rice.

Have you made this Hawaiian Style Garlic Shrimp recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HawaiianStyleGarlicShrimp #HawaiianShrimp #LifeInTheLofthouse

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Hawaiian Style Garlic Shrimp

Succulent shrimp sautéed with fresh garlic, lemon juice, paprika and Hawaiian sea salt. Quick, flavorful, and full of island vibes—ready in minutes!

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 4

Author Holly

Ingredients

• 1 pound large uncooked shrimp
• 5 Tablespoons olive oil divided
• 4 Tablespoons salted butter divided
• 3 cloves garlic minced
• juice from half of a large lemon
• 1/2 teaspoon coarse Hawaiian sea salt (or regular coarse sea salt)
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

• In a large skillet, over medium-low heat, add 4 Tablespoons olive oil and 2 Tablespoons butter. Let warm and stir until butter melts. Add garlic and saute for 1 minute until fragrant and caramelizes slightly.
• Add lemon juice, sea salt, pepper and paprika to skillet. Stir. Then add remaining oil and butter. Stir and continue to slowly cook for 2 minutes or so. Carefully, add shrimp to skillet.
• Cook shrimp in sauce for only 2 minutes, on each side, or until shrimp turns an orange/pink color. (Shrimp cooks very fast. Once you see that orange color on each side it is ready!)
• Serve shrimp over rice and pour sauce over the top. Enjoy!

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Recipe adapted from: The Recipe Critic

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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My Creamy Rotel Pasta recipe is the weeknight dinner you didn’t know you needed—but once you try it, it’ll earn a spot in your regular rotation. This dish packs a punch of zesty flavor, thanks to the signature kick of Rotel—these iconic diced tomatoes with green chilies have long been a pantry staple in my home.

Combined with tender pasta, a rich and creamy cheese sauce, and just the right amount of spice, this dish delivers all the comfort of a classic meal with a Tex-Mex twist. It’s quick to make, incredibly satisfying, and perfect for feeding a hungry family or spicing up your usual dinner routine.

CREAMY ROTEL PASTA

Rotel Pasta is the kind of dish that turns a simple weeknight dinner into something unforgettable. Hearty and full of flavor, this creamy Tex-Mex pasta features seasoned ground beef as the base, adding heartiness to every bite. What makes it truly special is the creamy, spicy sauce that clings to the pasta—bringing all the ingredients together in a way that is ultra delicious. It’s a fast meal that tastes like it took all day but comes together in just 30 minutes!

The ground beef is browned to perfection, then simmered with beef broth, heavy whipping cream, cream cheese, and a splash of Worcestershire sauce for a luxuriously creamy finish. A bold blend of chili powder, paprika, ground cumin, and black pepper adds layers of smoky depth. The result is a spicy, creamy pasta dish packed with flavor and perfect for feeding the whole family.

Ingredients

• 1 pound penne pasta
• 1 pound lean ground beef
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cans (10-ounces, each) Rotel (diced tomatoes with green chilies)
• 1 cup beef broth
• 2/3 cup heavy whipping cream
• 5 ounces cream cheese
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 2 cups freshly grated mild cheddar cheese
• Freshly chopped cilantro, for garnish (optional)
• Sliced jalapeno (optional)

How to Make Creamy Rotel Pasta

Cook the penne pasta until al dente, in a large pot of salted water according to the package directions. Drain water and set aside.

Meanwhile, add the ground beef and diced onion to a large, deep skillet OR large pot. Cook and crumble the ground beef, over medium-high heat, until no longer pink and the onion is soft; about 8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Stir in the drained Rotel tomatoes, beef broth, heavy whipping cream, cream cheese, Worcestershire sauce, chili powder, paprika, ground cumin, salt and pepper.

Mix together the cornstarch and water until combined then pour into the sauce.

Bring the mixture to a simmer then reduce heat to medium-low. Continue to stir mixture until the cream cheese is melted and the sauce thickens; about 10 minutes or so. Now, stir in the shredded cheddar cheese until melted.

Add the cooked penne pasta to the skillet and toss until everything is fully coated in sauce. Serve warm with garnishes of fresh cilantro and slices of jalapeno, if desired. Enjoy!

Storing and Reheating

Stores well in a covered glass container in the fridge for up to 3 days. Reheat on the stovetop or in a microwave-safe dish. Reheat in 30-second intervals, stirring in between. Feel free to add a little liquid (milk or broth) if the pasta is too dry.

⭐️ Holly’s Tips for the Perfect Rotel Pasta:

1. Choose your cheese wisely: While any freshly grated cheese will melt into the sauce, selecting the right kind can elevate the flavor. Pepper Jack adds a spicy kick that pairs beautifully with the chilies, while mild or sharp cheddar enhances the creamy, tangy tomato base. For an ultra-smooth texture, consider mixing in some mozzarella or Monterey Jack.

2. Pick your pasta shape with purpose: This recipe calls for penne, but you can easily swap in other short pasta shapes like rotini, farfalle, or elbow macaroni. Just be sure to cook your pasta al dente—firmer pasta holds up better in the creamy sauce and provides a satisfying bite.

3. Brighten it up with toppings: Just before serving, add a finishing touch to balance the richness. Try a sprinkle of freshly chopped cilantro or green onions for freshness, or a squeeze of lime juice for a hint of acidity that cuts through the creaminess and adds a Tex-Mex flair.

Bonus Tip – Make it your own: Feel free to customize the spice level. Add a dash of hot sauce, crushed red pepper flakes, or extra chilies if you love heat. For a milder version, stick with mild Rotel and a neutral cheese blend.

Servings

This recipe serves up to six but can be easily doubled for large parties or crowds.

Similar Recipes

Looking for something similar? Try my Chicken Fajita Pasta.

Looking for something with extra heat? Try my Spicy Parmesan Chicken Pasta.

Not a big on spicy food? My Chicken Ranch Pasta Bake is the perfect place to start.

Are you a fan of Tex Mex? Add my Taco Salad to your list of recipes to try next!

In the mood for something else? My King Ranch Mac and Cheese will become your new favorite comfort food.

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Creamy Rotel Pasta

Whip up this flavorful 30-minute dinner featuring ground beef, Rotel tomatoes, and melted cheese. Easy, bold, and perfect for busy weeknights!

Prep Time 30 minutes minutes

Servings 6

Ingredients

• 1 pound penne pasta
• 1 pound lean ground beef
• 1 small yellow onion diced
• 3 cloves garlic minced
• 2 cans (10 ounces, each) Rotel (diced tomatoes with green chilies)
• 1 cup beef broth
• 2/3 cup heavy whipping cream
• 5 ounces cream cheese
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 2 cups freshly grated cheddar cheese (or any preferred cheese)
• Freshly chopped cilantro for garnish (optional)

Instructions

• Cook the penne pasta until al dente, in a large pot of salted boiling water according to the package directions. Drain water and set aside.
• Meanwhile, add the ground beef and diced onion to a large, deep skillet OR large pot. Cook and crumble the ground beef, over medium-high heat, until no longer pink and the onion is soft; about 8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
• Stir in the undrained Rotel tomatoes, beef broth, heavy whipping cream, cream cheese, Worcestershire sauce, chili powder, paprika, ground cumin, salt and pepper.
• Mix together the cornstarch and water until combined then pour into the sauce.
• Bring the mixture to a simmer then reduce heat to medium-low. Continue to stir mixture until the cream cheese is melted and the sauce thickens; about 10 minutes or so. Now, stir in the shredded cheddar cheese until melted.
• Add the cooked penne pasta to the skillet and toss until everything is fully coated in sauce. Serve warm with garnishes of fresh cilantro and slices of jalapeno, if desired. Enjoy!

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I originally published this recipe in 2011 and have since added new photos, updated the recipe, and added more helpful information.

I remember the first time I made Chicken Cordon Bleu. It was an epic failure. Kale and I had only been married a few months. One night we planned to have some friends over for dinner, and I thought making Chicken Cordon Bleu would be a great dish to impress with! It involved pounding the chicken, which I had never done, and rolling the chicken, and blah blah blah. Yeah, it didn’t turn out so well. At all. It was lacking in flavor and looked silly. I was so embarrassed!

EASY CHICKEN CORDON BLEU

Now looking back at that disastrous dinner, I wished I would’ve had this recipe for Easy Chicken Cordon Bleu! It is so delicious and could not be any easier to prepare. There are no loops you need to jump through. All you do is cut the chicken breasts lengthwise to form thinner cutlets then layer the ham and Swiss cheese right on top. Sprinkle on some fresh breadcrumbs and pop them in the oven. So easy and so good!

What really makes this chicken so outstanding is the Parmesan-Dijon Cream Sauce to spoon over the top! It is super delicious. This chicken will be a permanent dish in our dinner rotation. A big thank you goes out to Mel from  Mel’s Kitchen Cafe for such an awesome recipe!

INGREDIENTS

• 1 cup fresh breadcrumbs
• 2 Tablespoons salted butter, melted
• 3 large boneless, skinless chicken breasts, cut in half lengthwise to form 2 thinner cutlets. (You will have 6 thin chicken breast cutlets total)
• Salt and pepper, to taste
• 12 slices honey ham
• 12 slices thinly sliced Swiss cheese

PARMESAN-DIJON CREAM SAUCE

• 2 Tablespoons salted butter
• 2 Tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon chicken bouillon granules
• 1 Tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup finely grated Parmesan cheese

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the breadcrumbs and melted butter. Set aside.

Lay the 6 chicken breast cutlets in a single layer in the baking dish. Layer each chicken breast with two slices of ham, overlapping so they cover the entire breast. Lay two slices of Swiss cheese overlapping to cover the ham. Repeat with all chicken breasts, ham slices, and Swiss cheese. Sprinkle the breadcrumbs evenly over the tops of all the chicken.

Bake uncovered for 30 to 35 minutes, or until the chicken is cooked through, cheese is bubbling, and breadcrumbs are golden brown.

PARMESAN-DIJON CREAM SAUCE

Prepare the sauce while the chicken bakes. In a medium saucepan, over medium heat, melt the 2 Tablespoons of butter. Stir in the flour, whisking constantly. Cook for about 1 minute. Slowly pour in the milk, still whisking constantly. Stir in the chicken bouillon granules. Continue to whisk constantly until the mixture begins to simmer and thicken, about 3 to 5 minutes.

Once the sauce has thickened, turn the heat down to low and stir in the Dijon mustard, Worcestershire sauce, and Parmesan cheese. Stir until the cheese melts. Keep the sauce warm until chicken is finished cooking. Serve each chicken cordon bleu with warm Parmesan-Dijon sauce. Enjoy!

SERVINGS

This recipe is designed to comfortably serve six people, making it a great choice for family dinners or small gatherings. Each serving is generous, ensuring that each portion is fully satisfying with chicken, ham, Swiss cheese, and that scrumptious sauce!

VARIATIONS

• Cheese: Swiss cheese is the classic choice, but you can use your favorite cheese here! Using a cheese you like, will ensure this tastes extra fabulous!
• Breadcrumbs: fresh white breadcrumbs are what we prefer. If you like more of a crunch you can use crushed Cornflakes instead. Panko and crushed ritz crackers would work just as great!
• Sauce: The Parmesan-Dijon sauce is a game-changer, but you can also eat the chicken without it!

LEFTOVERS

This dinner also makes great leftovers. (That is if you have any to spare once your family has cleaned their plates.) Simply store any extra in an airtight container in the refrigerator for up to two days. When you’re ready to reheat, you can do so in the microwave or bake in the oven on a baking sheet.

ENJOY THIS RECIPE? HERE ARE MORE CHICKEN FAVORITES!

Ranch Chicken – juicy, tender chicken breasts covered in a crispy golden coating of cornflakes, Parmesan cheese, and zesty ranch flavoring

One Pan Brown Sugar Italian Chicken and Veggies – this sweet and unique dinner is packed with protein, vegetables, and your kids are going to love it!

Sheet Pan Chicken Fajitas – all your favorite fajita ingredients are cooked together in one spot to save you on dishes, and cooking preparation.

Sweet and Sour Chicken – this popular Asian dish, just got a whole lot tastier and healthier. Breaded pieces of chicken tossed in a sweet and sour sauce.

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Easy Chicken Cordon Bleu

Chicken cutlets topped with honey ham, Swiss cheese and fresh breadcrumbs. The Parmesan-Dijon cream sauce makes this chicken incredibly delicious!

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Author Holly

Ingredients

• 1 cup fresh breadcrumbs
• 2 Tablespoons salted butter melted
• 3 large boneless, skinless chicken breasts, cut in half lengthwise to form 2 thinner cutlets (you will have 6 chicken breast cutlets in total)
• salt and pepper to taste
• 12 slices honey ham
• 12 slices thinly sliced Swiss cheese

Parmesan-Dijon Cream Sauce

• 2 Tablespoons salted butter
• 2 Tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon chicken bouillon granules
• 1 Tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup finely grated Parmesan Cheese

Instructions

• Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with cooking spray. Set aside.
• In a medium bowl, combine the breadcrumbs and melted butter. Set aside.
• Lay the 6 chicken breast cutlets in a single layer in the baking dish. Top each chicken breast with two slices of ham, overlapping so they cover the entire breast. Lay two slices of Swiss cheese overlapping to cover the ham. Repeat with all chicken breasts, ham slices, and Swiss cheese. Sprinkle the breadcrumbs evenly over the tops of all the chicken.
• Bake uncovered for 30 to 35 minutes, or until the chicken is cooked through, cheese is bubbling, and breadcrumbs are golden brown.

Parmesan-Dijon Cream Sauce

• Prepare the sauce while the chicken bakes. In a medium saucepan, over medium heat, melt the 2 Tablespoons of butter. Stir in the flour, whisking constantly. Cook for about 1 minute. Slowly pour in the milk, still whisking constantly. Stir in the chicken bouillon granules. Continue to whisk constantly until the mixture begins to simmer and thicken, about 3 to 5 minutes.
• Once the sauce has thickened, turn the heat down to low and stir in the Dijon mustard, Worcestershire sauce, and Parmesan cheese. Stir until the cheese melts. Keep the sauce warm until chicken is finished cooking. Serve each chicken cordon bleu with warm Parmesan-Dijon sauce. Enjoy!

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