Skillet Recipes & Ideas - The Recipe Critic https://therecipecritic.com/skillet-recipes/ Tried and True Recipes for Families | Food Blog Thu, 02 Apr 2026 16:00:44 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Skillet Recipes & Ideas - The Recipe Critic https://therecipecritic.com/skillet-recipes/ 32 32 53477294 Brown Sugar Garlic Chicken Thighs https://therecipecritic.com/brown-sugar-garlic-chicken-thighs/ https://therecipecritic.com/brown-sugar-garlic-chicken-thighs/#comments Thu, 09 Apr 2026 12:00:00 +0000 https://therecipecritic.com/?p=336555 One pan, a handful of ingredients, and dinner is done! These brown sugar garlic chicken thighs are sticky, caramelized, and…]]>

One pan, a handful of ingredients, and dinner is done! These brown sugar garlic chicken thighs are sticky, caramelized, and loaded with sweet and savory flavor that tastes like you spent way more time in the kitchen than you actually did!

Brown sugar garlic chicken thighs cooking in a pan with a wooden spatula.

Why This One Never Disappoints

  • One Pan, Easy Cleanup: Everything comes together in one skillet, no extra pots, no messy dishes, just a super easy meal!
  • Big Flavor With Minimal Effort: Just a few pantry ingredients come together to make a rich, sticky, flavorful sauce. Heaven!
  • Pairs Well With Everything: This chicken goes with just about any side you can think of! Serve it over steamed rice, mashed potatoes, or egg noodles to soak up that amazing sauce. Or keep it light with steamed asparagus and/or a simple salad.

Brown Sugar Garlic Chicken Thighs Ingredients

Overhead shot of labeled ingredients.
  • Soy Sauce: Use low sodium soy sauce if you want to keep the dish from getting too salty.
  • Bone-In Chicken Thighs: If using bone in, skin on thighs, sear skin-side down for 5 to 6 minutes until crisp. Flip, add the sauce, and bake for 35 to 40 minutes, until the chicken reaches 165°F.

How to Make Brown Sugar Chicken Thighs

I love this recipe because you can easily multitask while it cooks. Make the sauce while the chicken is on the stove, and once it goes into the oven, you have plenty of time to finish up any sides.

  1. Sear: Preheat the oven to 375ºF. Heat a large skillet over medium-high heat, then add the olive oil and chicken thighs. Cook for 3 minutes, then flip and cook for an additional 2 minutes.
  2. Make the Sauce: Meanwhile, whisk the brown sugar, soy sauce, garlic, cayenne, and pepper together in a small bowl.
  3. Bake: Pour the sauce over the chicken, then transfer the skillet to the oven. Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165ºF. Baste the chicken with the brown sugar sauce every 8-10 minutes or so.
Chicken thighs browning in a pan.
Sauce ingredients whisked together in a bowl.
Chicken thighs cooking in a pan in the sauce.

Alyssa’s Pro Tip

Thicker Sauce: The chicken releases lots of liquid as it bakes, which can thin the sauce. For a thicker sauce, remove the chicken and simmer the sauce for 3 to 4 minutes, then return the chicken to coat.

Print

Brown Sugar Garlic Chicken Thighs

Sweet, savory, and ready in one pan, these brown sugar garlic chicken thighs are a weeknight dinner game changer!
Course Dinner, entree, Main Course, main dish
Cuisine American, Asian American
Keyword brown sugar chicken, brown sugar garlic chicken, brown sugar garlic chicken recipe, brown sugar garlic chicken thighs, brown sugar garlic chicken thighs recipe, garlic brown sugar chicken
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 249kcal
Author Alyssa Rivers

Equipment

  • 1 12 or 14-inch oven-safe skillet

Ingredients

  • 6-8 boneless skinless chicken thighs about 2-2.5 pounds
  • 2 teaspoons olive oil
  • ⅔ cup packed brown sugar
  • ⅓ cup soy sauce
  • 1 tablespoon minced garlic about 3-4 cloves
  • ¼ teaspoon cayenne pepper more or less to taste
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Heat a large skillet over medium-high heat, then add 2 teaspoons olive oil and 6-8 boneless skinless chicken thighs. Cook for 3 minutes, then flip and cook for an additional 2 minutes.
  • Meanwhile, whisk ⅔ cup packed brown sugar, ⅓ cup soy sauce, 1 tablespoon minced garlic, ¼ teaspoon cayenne pepper, and ¼ teaspoon ground black pepper together in a small bowl.
  • Pour the sauce over the chicken, then transfer the skillet to the oven.
  • Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Baste the chicken with the brown sugar sauce every 8-10 minutes or so.

Notes

Leftover, Reheating, & Make Ahead Instructions
  • Fridge: Store in an airtight container in the fridge up to 7 days.
  • Reheat: Reheat in 30 second intervals or at 350 until heated through.
  • Freezer: Freeze before or after cooking up to 3 months. For uncooked, combine the sauce and chicken in a freezer bag. For cooked, cool completely before freezing. Thaw before reheating.
  • Make Ahead: Marinate up to 24 hours ahead. Sear over medium heat since it browns faster, then add marinade and finish as directed.

Nutrition

Calories: 249kcal | Carbohydrates: 25g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 828mg | Potassium: 345mg | Fiber: 0.2g | Sugar: 24g | Vitamin A: 62IU | Vitamin C: 0.5mg | Calcium: 36mg | Iron: 1mg
Plated brown sugar chicken thighs next to a bed of rice.

More Easy One-Pan Chicken Recipes

Overhead shot of brown sugar chicken thighs in a skillet.
]]> https://therecipecritic.com/brown-sugar-garlic-chicken-thighs/feed/ 1 336555 Chicken Diane https://therecipecritic.com/chicken-diane/ https://therecipecritic.com/chicken-diane/#respond Wed, 08 Apr 2026 12:00:00 +0000 https://therecipecritic.com/?p=335122 This chicken Diane takes everything you love about steak Diane and turns it into an easy chicken dinner. One skillet,…]]>

This chicken Diane takes everything you love about steak Diane and turns it into an easy chicken dinner. One skillet, a rich creamy mushroom sauce, and tons of flavor in every bite!

Plated chicken Diane with mashed potatoes.

Why This Is a Must-Try Dinner

  • Rich, Restaurant-Style Sauce: The creamy mushroom and brandy sauce is loaded with bold, savory flavor from Dijon, Worcestershire, and garlic. It tastes like something straight off a restaurant menu!
  • One Skillet Dinner: Everything cooks in the same pan, which means easy cleanup and all those delicious browned bits getting worked into the sauce.
  • Perfect for Serving Any Way: Spoon that creamy sauce over mashed potatoes, rice, pasta, or serve with crusty bread to soak up every last drop.

Chicken Diane Ingredients

Overhead shot of labeled ingredients.
  • Even Cooking: Pound chicken to an even thickness so it cooks evenly and in less time.
  • Brandy Substitutes: Use white wine, apple juice, or extra chicken broth in place of brandy or cognac.
  • Chicken Swap: Try boneless chicken thighs instead of breasts for a juicier result. Cook time may vary.
  • Option to Flambé: Experts only!* Add the brandy or cognac to the pan off the heat, then return the pan to the heat, tilting it away from you. Use a long lighter to ignite; the flames will rise and burn off in 20–30 seconds.

How to Make Chicken Diane

I love putting my own spin on classic recipes, like swapping chicken for steak in this dish, or adding mushrooms to the sauce for extra heartiness. This is one of those dinners that always gets compliments, and I can’t help but make extra sauce to spoon over everything.

  1. Prep Chicken: Pound chicken breasts to an even thickness, about ½ inch thickness, then season with salt and pepper.
  2. Sear: Heat olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-6 minutes per side, until cooked through and golden brown. Remove the chicken to a plate and set aside.
  3. Sauté: To the same skillet, add butter, minced shallot, minced garlic, and sliced mushrooms. Cook for 3-4 minutes, until the mushrooms begin to soften.
  4. Start the Sauce: Add cognac or brandy to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet. Stir in chicken broth and bring to a boil. Cook until thickened, about 2 minutes.
  5. Simmer: Reduce the heat and whisk in heavy cream, lemon juice, Dijon mustard, and Worcestershire sauce. Let the sauce simmer for 2-3 minutes, until slightly thickened.
  6. Combine: Add the chicken Diane back to the skillet, spoon the sauce over it, and heat it through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley, and serve.
Chicken pounded and seasoned with salt and pepper.
Chicken breasts cooking in a skillet.
Shallots, mushrooms, and garlic added to a skillet!
Brandy or cognac added to the mushroom mixture.
Cream, lemon, dijon and Worcestershire sauce added to the sauce.
Cooked chicken added back to the skillet.

Kitchen Tools For This Recipe

  • Grill Lighter: Long lighter for safely flambéing brandy or cognac.
  • Large Skillet: Big enough for 4 chicken breasts with space to sear.
  • Meat Mallet: Pound chicken evenly and tenderize (or use a rolling pin/heavy pan).
Print

Chicken Diane

Chicken Diane is tender, pan-seared chicken in a rich, buttery Dijon cream sauce that’s quick, easy, and packed with bold flavor.
Course Dinner, main dish
Cuisine French American
Keyword chicken breast diane recipe, chicken diane, chicken diane recipe, creamy chicken diane
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 562kcal
Author Alyssa Rivers

Ingredients

  • 4 chicken breasts boneless and skinless
  • salt and pepper to season
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 finely minced shallot
  • 2 teaspoons minced garlic about 2 teaspoons
  • 2 cups sliced mushrooms
  • ½ cup brandy or cognac
  • 1 cup chicken broth
  • ¾ cups heavy cream
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • fresh parsley for garnish

Instructions

  • Pound 4 chicken breasts to an even thickness, about ½ inch thick. Season with salt and pepper.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-6 minutes per side, until cooked through and golden brown. Remove the chicken to a plate and set aside.
  • To the same skillet, add 1 tablespoon butter, 1 finely minced shallot, 2 teaspoons minced garlic, and 2 cups sliced mushrooms. Cook for 3-4 minutes, until the mushrooms begin to soften.
  • Add ½ cup brandy or cognac to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet.
  • Stir in 1 cup chicken broth and bring to a boil. Cook until thickened, about 2 minutes.
  • Reduce the heat and whisk in ¾ cups heavy cream, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, and 2 teaspoons Worcestershire sauce. Let the sauce simmer for 2-3 minutes, until slightly thickened.
  • Add the chicken back to the skillet, spoon the sauce over the chicken, and heat through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley, and serve.

Notes

Storage Tips
  • Fridge: Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
  • Freezer: Not recommended.
  • Make Ahead: Cook the chicken and sauce ahead of time and store separately. Reheat gently on the stovetop, adding a splash of broth if needed.

Nutrition

Calories: 562kcal | Carbohydrates: 6g | Protein: 52g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 204mg | Sodium: 599mg | Potassium: 1108mg | Fiber: 1g | Sugar: 4g | Vitamin A: 818IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 2mg
Pan of chicken Diane, in a creamy mushroom sauce.

More Easy Chicken Skillet Recipes

]]> https://therecipecritic.com/chicken-diane/feed/ 0 335122 Lemon Butter Chicken https://therecipecritic.com/lemon-butter-chicken/ https://therecipecritic.com/lemon-butter-chicken/#comments Sun, 29 Mar 2026 12:00:00 +0000 https://therecipecritic.com/?p=332326 This lemon butter chicken is about to become your new weeknight secret weapon. One skillet, simple ingredients, and less than…]]>

This lemon butter chicken is about to become your new weeknight secret weapon. One skillet, simple ingredients, and less than 30 minutes to the most golden, saucy, creamy chicken you’ve ever made.

Plated lemon butter chicken garnished with lemon slices with a side of green beans.

Why Everyone Goes Back for Seconds

  • Crispy, golden, and impossibly tender: Dredging the chicken in flour before searing gives you that gorgeous golden brown crust while keeping the inside juicy and perfectly cooked every time.
  • That Sauce Though! Buttery, garlicky, creamy, and bright with lemon, this sauce is so good you’ll want to soak up every last drop with a piece of crusty bread.
  • Endlessly versatile: Serve it over pasta, rice, or mashed potatoes, or keep it simple with a side of broccoli or green beans.

Lemon Butter Chicken Ingredients

Overhead shot of labeled lemon butter chicken ingredients.
  • Chicken: Keep your chicken breasts thin so they cook evenly. If yours are thick, slice them in half horizontally before seasoning. 
  • Pat Dry: Before seasoning and dredging in flour, pat the chicken dry. This helps it develop a golden crust in the pan. 
  • Heavy Cream: Want a lighter sauce? Feel free to leave out the heavy cream. The sauce will be a little thinner but still delicious. 
  • Add Greens: Stir a handful of chopped spinach into the sauce at the end for a pop of color and a little extra nutrition.

How to Make Lemon Butter Chicken

This lemon butter chicken recipe makes it look like you put in a lot more effort than you actually did. Get your ingredients prepped and ready to go before you start, because once the chicken hits the pan, it comes together in a flash!

  1. Dredge: Season chicken breasts with salt and lemon pepper. Dredge the chicken in all-purpose flour, shaking off the excess.
  2. Cook Chicken: Heat a large skillet with olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.
  3. Lemon Butter Sauce: To the same skillet, add butter and minced garlic and let cook until the garlic is fragrant, about 1 minute. Stir in chicken broth, heavy cream, grated Parmesan, lemon juice, and lemon zest.
  4. Combine & Serve: Bring the sauce to a simmer and let it cook for 2-3 minutes. Add the lemon chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season the lemon-butter chicken with salt and pepper, if needed, then garnish with lemon slices and fresh parsley.
Chicken breast coated in flour in a dish.
Chicken breasts cooking in a skillet.
Lemon butter chicken sauce in a skillet.
Chicken breasts added to the sauce in the skillet.

Alyssa’s Pro Tip

Don’t wipe out the pan! Those golden bits from the chicken add incredible flavor. The sauce cooks right over them, making it richer and more delicious.

Print

Lemon Butter Chicken

This lemon butter chicken is ready in less than 30 minutes and delivers golden, pan-seared chicken in a rich, creamy sauce.
Course Dinner, main dish
Cuisine American
Keyword lemon butter chicken, lemon butter chicken recipe, onepan lemon butter chicken, skillet lemon butter chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 432kcal
Author Alyssa Rivers

Ingredients

  • 4 thinly sliced boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon lemon pepper
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 2 teaspoons minced garlic about 2 cloves
  • ½ cup chicken broth
  • ¼ cup heavy cream
  • ¼ cup grated parmesan
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • lemon slices for garnish
  • fresh chopped parsley for garnish

Instructions

  • Season 4 thinly sliced boneless skinless chicken breasts with 1 teaspoon salt and ½ teaspoon lemon pepper. Dredge the chicken in ½ cup all-purpose flour shaking off the excess.
  • Heat a large skillet with 2 tablespoons olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.
  • To the same skillet, add 4 tablespoons butter and 2 teaspoons minced garlic and let cook until the garlic is fragrant, about 1 minute. Stir in ½ cup chicken broth, ¼ cup heavy cream, ¼ cup grated parmesan, 3 tablespoons lemon juice, and 1 teaspoon lemon zest.
  • Bring the sauce to a simmer and let it cook for 2-3 minutes. Add the chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season with more salt and pepper if needed, garnish with lemon slices and fresh chopped parsley.

Notes

Storing and Reheating Leftovers
  • Fridge: Store in an airtight container in the refrigerator for up to 5 days.
  • Reheating: Reheat leftovers on the stovetop until heated through.
  • Freezer: Freezing is not recommended for this recipe as the sauce and coating do not hold up well once thawed.
  • Make Ahead: This dish comes together so fast that it’s best made fresh.

Nutrition

Calories: 432kcal | Carbohydrates: 15g | Protein: 28g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 1026mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 1mg
Lemon butter chicken in a skillet with slices of lemon and fresh parsley.

More Quick & Easy Chicken Recipes

Quick and easy doesn’t have to mean boring, and these recipes are proof. Here are a few more weeknight chicken favorites you are going to love!

]]> https://therecipecritic.com/lemon-butter-chicken/feed/ 2 332326 Pretzel Crusted Chicken https://therecipecritic.com/pretzel-crusted-chicken/ https://therecipecritic.com/pretzel-crusted-chicken/#respond Sat, 14 Mar 2026 12:00:00 +0000 https://therecipecritic.com/?p=333519 This pretzel crusted chicken takes crispy chicken to the next level. The crunchy pretzel coating adds incredible flavor and texture,…]]>

This pretzel crusted chicken takes crispy chicken to the next level. The crunchy pretzel coating adds incredible flavor and texture, making every bite extra delicious.

Plated pretzel crusted chicken with a side of honey mustard sauce.

Why This Recipe Hits the Spot

  • The Crunch is Unreal: Crushed pretzels create an extra crispy, golden coating that perfectly contrasts the juicy chicken inside.
  • Big Flavor, Simple Ingredients: Just a handful of pantry spices and pretzels turn plain chicken into a dinner the whole family will love.
  • So Many Ways to Serve It: Dip it in honey mustard, slice it for salads, pile it on a sandwich, or serve it with fries or cheesy baked asparagus.

Pretzel Crusted Chicken Ingredients

Overhead shot of labeled ingredients.
  • Serve with dipping sauce: This pretzel chicken pairs perfectly with my homemade ranch dressing, BBQ sauce, or mustard BBQ sauce.
  • Use chicken tenders instead: Swap the chicken breasts for chicken tenders for easier prep and faster cooking.
  • Flavored Pretzels: You can swap what flavor of pretzel you use. You could try honey mustard, parmesan garlic, or even dill pickle!
  • Crushing Pretzels: If you don’t have a food processor, you can place your pretzels in a ziplock bag and crush them with a rolling pin.

How to Make Pretzel Crusted Chicken

The secret to crispy, golden pretzel crusted chicken is a thorough coating at every step. Be sure the pretzels fully cover the chicken so the crust stays sturdy and doesn’t fall apart as it cooks.

  1. Prep Chicken: Cut 2 chicken breasts in half lengthwise, so you end up with 4 pieces. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound it to an even ¼-inch thickness.
  2. Pulse Pretzels: Place pretzels in a food processor and pulse until they are coarsely ground. Place the pretzel crumbs into a shallow dish.
  3. Dredging Station: To a shallow dish, add flour, garlic powder, onion powder, paprika, salt, and black pepper. Stir to combine. In a separate shallow dish, whisk together eggs and Dijon mustard.
  4. Coat the Chicken: Dredge the cutlets, starting with the flour mixture. Coat them evenly. Next, dip the cutlets in the egg mixture, letting the excess egg drip back into the dish. Last, coat the chicken in the crushed pretzels, pressing the crumbs into the chicken to ensure they are evenly coated.
  5. Fry: Heat enough oil in a large skillet over medium heat. Heat the oil to 325-350ºF. You want the oil hot, but not so hot that it burns the pretzels before the chicken is cooked all the way through. Add 2 of the chicken cutlets, and cook for 3-4 minutes per side, until they are golden brown and crispy.
  6. Let Cool & Serve: Set cooked pretzel crusted chicken aside on a wire rack to drain the excess oil. Repeat with the remaining cutlets. Serve with honey mustard sauce.
Chicken cut thin and then pounded with a meat mallet in between plastic wrap.
Pretzels in a food processor being crushed for the outer coating.
Coating station set up with flour, egg, and pretzel mixtures in separate containers.
Chicken in each breading station container.
Pretzel crusted chicken coated and frying in a skillet.
Cooked chicken on a cooling rack.

Oven & Air Fryer Instructions

If you aren’t a fan of frying in oil, you can bake or air fry the chicken!

  • In the Oven:
    1. Prep: Follow steps 1-4, then place the chicken on a lined baking sheet.
    2. Bake: Bake at 425ºF for 15-20 minutes, or until the internal temperature reaches 165ºF.
  • In the Air Fryer:
    1. Prep: Preheat the air fryer to 400ºF for 5 minutes.
    2. Spray: Coat the air fryer basket with cooking spray. Add the chicken in an even layer, then lightly coat it with cooking spray.
    3. Air Fry: Cook for 4 minutes, flip over. Spray with additional cooking spray, then cook for an additional 4 minutes.
Print

Pretzel Crusted Chicken

Tender chicken coated in crushed pretzels and baked until golden and crispy for the ultimate crunchy weeknight dinner.
Course Dinner, main dish
Cuisine American
Keyword honey mustard pretzel chicken, pretzel chicken, pretzel crusted chicken, pretzel crusted chicken recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 4 servings
Calories 604kcal
Author Alyssa Rivers

Ingredients

  • 2 boneless skinless chicken breasts
  • 3 cups salted pretzels
  • ⅓ cup flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 eggs
  • 1 tablespoon Dijon mustard
  • 1 ½ cups oil for frying

Instructions

  • Cut 2 boneless skinless chicken breasts in half lengthwise, so you end up with 4 pieces. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound to an even ¼-inch thickness.
  • Place 3 cups salted pretzels in a food processor and pulse until they are coarsely ground. Place into a shallow dish.
  • To a shallow dish, add ⅓ cup flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine.
  • Whisk together 2 eggs and 1 tablespoon Dijon mustard, and place in a shallow dish.
  • Dredge the cutlets, starting with the flour mixture. Coat them evenly. Next, dip the cutlets in the egg mixture, letting the excess egg drip off the chicken and back into the dish. Last, coat the chicken in the crushed pretzels, pressing the crumbs into the chicken to ensure they are evenly coated.
  • Heat 1 ½ cups oil in a large skillet over medium heat. Heat the oil to 325-350 degrees. You want the oil hot, but not so hot that it burns the pretzels before the chicken is cooked all the way through. Add 2 of the chicken cutlets, and cook for 3-4 minutes per side, until they are golden brown and crispy. Set aside on a wire rack to drain the excess oil. Repeat with the remaining cutlets. Serve with honey mustard sauce.

Video

Notes

Storage & Reheating Instructions
  • In the Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • To Reheat: Reheat in the oven at 400°F for about 15 minutes, or in the air fryer at 375°F for about 5 minutes. Flip halfway so both sides get nice and toasty.
  • In the Freezer: I don’t recommend freezing this one, as the pretzels would become soggy.

    Nutrition

    Calories: 604kcal | Carbohydrates: 58g | Protein: 23g | Fat: 33g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 551mg | Potassium: 529mg | Fiber: 5g | Sugar: 0.2g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg
    Close up shot of the pretzel crusted chicken on the cooling rack.

    More Crispy Chicken Favorites

    Looking for even more crunchy, golden chicken recipes? You’re in the right place!

    ]]>     https://therecipecritic.com/pretzel-crusted-chicken/feed/ 0 333519     Cajun Spaghetti (Louisiana Spaghetti) https://therecipecritic.com/cajun-spaghetti/ https://therecipecritic.com/cajun-spaghetti/#comments Mon, 09 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=330909 This Cajun spaghetti is comforting like classic spaghetti but delivers a flavor packed Cajun kick with sausage and a creamy sauce. You’ll…]]>

    This Cajun spaghetti is comforting like classic spaghetti but delivers a flavor packed Cajun kick with sausage and a creamy sauce. You’ll have a super flavorful dinner your whole family will love in no time!

    Plate of Cajun spaghetti with a fork.

    Why You’ll Want This in Your Weekly Rotation

    • Easy But NOT Boring You’re not doing anything complicated, but the flavors are more fun than regular spaghetti. Great for a midweek dinner.
    • Family Friendly It’s creamy and familiar enough that picky eaters don’t complain, but something a little new and exciting!
    • Great Leftovers This pasta is so good the next day! It’s perfect for busy weeks, so you have a hot lunch waiting for you!

    Cajun Spaghetti Ingredients

    Overhead shot of labeled Cajun Spaghetti ingredients.
    • Sausage: You can swap the sausage for chicken, or shrimp, or leave it out altogether!
    • Vegetables: You can add more veggies, such as wilted spinach or sauteed mushrooms, or whatever you like!
    • Adjust the Spice: If you like extra spice, add some cayenne pepper or a few dashes of your favorite hot sauce. Or, if you like it more mild, swap the sausage out for smoked or Kielbasa sausage.

    How to Make Cajun Spaghetti

    I like making this pasta around Mardi Gras because it has that amazing Southern flavor! Not only is it delicious, but it’s so easy to put together, and the ingredients are pretty basic.

    1. Cook Pasta: Bring a large pot of water to a rolling boil. Then cook the spaghetti noodles as directed on the package. Drain and set aside. (Save some pasta water to thin the sauce later if needed.)
    2. Brown Sausage: Add sausage to a large skillet over medium high heat and cook for 3-4 minutes. Flip halfway through until browned on both sides. Remove from the pan and reserve.
    3. Cook Veggies: In the same skillet, heat olive oil over medium heat for 30 seconds. Then add diced red bell peppers and diced shallot. Cook for 2-3 minutes, until softened, then add minced garlic and cook for an additional 30 seconds.
    4. Combine: Stir in the tomato paste, Cajun seasoning, and flour, then slowly whisk in chicken broth.
    5. Whisk: Whisk in the heavy cream. Bring to a simmer and cook until it begins to thicken, about 5 minutes.
    6. Add: Whisk in Parmesan cheese until fully melted. Add the cooked spaghetti and browned sausage to the skillet, then toss to coat. Taste and season with salt and ground black pepper before serving your Cajun Spaghetti.
    Spaghetti noodles cooking in boiling water.
    Sausage browning in a pan.
    Veggies cooking in a pan.
    Seasoning and chicken broth added to the veggies.
    Someone whisking in the heavy cream.
    Someone whisking in the cheese

    Alyssa’s Pro Tip

    Sauce not thick enough? It likely needs to simmer a little longer. But remember, once you turn off the heat, it will continue to thicken.

    Print

    Cajun Sausage Spaghetti

    A creamy Cajun spaghetti made with smoky sausage and a lightly spiced sauce. Easy to make, filling, and perfect for busy nights!
    Course Dinner, entree, Main Course, main dish
    Cuisine American, cajun, creole, louisiana, Southern
    Keyword cajun alfredo sauce, cajun pasta, cajun recipes, Cajun Spaghetti, Cajun Spaghetti recipe, cheesy cajun spaghetti, creamy cajun spaghetti, creole recipes, Louisiana Spaghetti, southern spaghetti
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 8 servings
    Calories 682kcal
    Author Alyssa Rivers

    Ingredients

    • 16 ounces spaghetti noodles
    • 1 pound sliced Andouille sausage ¼-inch thick slices
    • 2 tablespoons olive oil
    • 1 cup diced red bell pepper about 1 medium bell pepper
    • ⅓ cup diced shallot
    • 3 teaspoons minced garlic about 3 cloves
    • 3 tablespoons tomato paste
    • 1 tablespoon Cajun seasoning
    • 2 teaspoons all-purpose flour
    • 1 ½ cups chicken broth
    • 1 ½ cups heavy cream
    • 1 ½ cup grated Parmesan cheese
    • salt to taste
    • ground black pepper to taste

    Instructions

    • Bring a large pot of water to a rolling boil and cook 16 ounces spaghetti noodles as directed on the package. Drain and set aside.
    • Add 1 pound sliced Andouille sausage to a large skillet over medium-high heat and cook for 3-4 minutes, flipping halfway through until browned on both sides. Remove from the pan and reserve.
    • In the same skillet, heat 2 tablespoons olive oil over medium heat for 30 seconds or so before adding 1 cup diced red bell pepper and ⅓ cup diced shallot. Cook for 2-3 minutes, until softened, then add 3 teaspoons minced garlic and cook for an additional 30 seconds.
    • Stir in 3 tablespoons tomato paste, 1 tablespoon Cajun seasoning, and 2 teaspoons all-purpose flour, then slowly whisk in 1 ½ cups chicken broth and 1 ½ cups heavy cream. Bring to a simmer and cook until it begins to thicken, about 5 minutes.
    • Whisk in 1 ½ cup grated Parmesan cheese.
    • Add the cooked spaghetti and browned sausage to the skillet and toss to coat. Taste and season with salt and ground black pepper before serving.

    Video

    Notes

    Storage & Reheating Instructions
    • Fridge: Store leftovers in an airtight container for up to 5 days.
    • Reheating: Microwave in 30-second increments, stirring between each. Add a tablespoon or two of reserved pasta water if needed to bring the sauce back together.
    • Freezer: Not recommended.
    • Make ahead: Best served fresh.

    Nutrition

    Calories: 682kcal | Carbohydrates: 52g | Protein: 26g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 1019mg | Potassium: 563mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1948IU | Vitamin C: 27mg | Calcium: 225mg | Iron: 2mg
    Skillet of cajun spaghetti all cooked and ready to serve.

    More Craveable Cajun Dishes

    ]]>     https://therecipecritic.com/cajun-spaghetti/feed/ 1 330909     Chicken Schnitzel https://therecipecritic.com/chicken-schnitzel/ https://therecipecritic.com/chicken-schnitzel/#comments Sun, 08 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=331671 You guys are obsessed with my Pork Schnitzel, so I knew I had to make a chicken version! Thin-pounded, lightly…]]>

    You guys are obsessed with my Pork Schnitzel, so I knew I had to make a chicken version! Thin-pounded, lightly seasoned chicken is fried to golden crisp perfection!

    Chicken schnitzel cooked and plated next to some green beans and lemon wedge.

    Why This Schnitzel Belongs on Your Dinner Table

    • Crunch That Wows: Every bite delivers a delicious golden crust that cracks delightfully in your mouth, giving you that irresistible first crunch.
    • Versatile Pairing: Tender, juicy chicken that’s a blank canvas for your favorite sides. My family loves it served alongside creamy mashed potatoes, roasted veggies, buttered noodles, or a crisp, fresh salad.
    • Kid-Approved: Even picky eaters can’t resist this tasty, golden-crisp chicken, making it a go-to dinner everyone will ask for again and again.

    Chicken Schnitzel Ingredients

    Overhead shot of labeled chicken schnitzel ingredients.
    • Chicken: Pound the chicken to a uniform thickness of about ¼ inch. This will help it cook evenly.
    • Frying: Fry at the right temp. Too hot, the breading will burn. Too cold, the schnitzel will be greasy. Aim for 350ºF.

    How to Make the Best Chicken Schnitzel

    This crispy chicken schnitzel can be on your dinner table in just 25 minutes! While it’s frying to golden perfection, you can roast some asparagus or pop green beans in the air fryer for a quick, fresh side. Follow my easy step-by-step instructions.

    1. Prep: Cut 2 chicken breasts evenly in half lengthwise, then place between two sheets of plastic wrap and use the flat side of a meat mallet to pound to ¼-inch even thickness.
    2. Season: Season the flattened cutlets with salt, pepper, and garlic powder.
    3. Dredging Station: In 3 separate shallow dishes, place flour, eggs beaten with Dijon mustard, and panko bread crumbs.
    4. Dredge: Evenly coat the cutlets in the flour, then dip them in the eggs, allowing any excess to drip back into the bowl. Lastly, coat them completely with panko breadcrumbs.
    5. Fry: Heat oil in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.
    6. Serve: Remove the cooked chicken from the oil, then place on a wire rack to allow any excess oil to drain off. Repeat this process in batches with the remaining cutlets. Sprinkle the hot chicken schnitzel with coarse salt and serve with fresh lemon wedges if desired.
    Chicken breasts cut in half and placed between plastic wrap and smashed with a meat mallet.
    Flattened chicken breasts seasoned.
    Three separate dishes with flour in one, egg mixture in another and breadcrumbs in another.
    Chicken breasts in each container.
    Cooking in a skillet.
    Cooked chicken on a wire rack.

    Alyssa’s Pro Tips

    • Dredging: Use one hand for the dry ingredients, and the other for the egg. This prevents breadcrumbs from clumping on your fingers.
    • Breading: After breading, press the bread crumbs into the chicken and let it rest for 10–15 minutes before frying. This helps the breading adhere better, reducing the risk of it falling off in the pan.

    Alternate Cooking Methods

    • Air Fryer:
      1. Preheat the air fryer to 400ºF.
      2. Place the breaded chicken in the basket of the air fryer, then spritz the top with cooking spray.
      3. Air fry for 5-6 minutes. Flip the chicken over, then spritz the other side with cooking spray, and cook for an additional 4-6 minutes.
    • Oven:
      1. Preheat oven to 400°F.
      2. Place the breaded chicken on a lined baking sheet, then bake for 25-30 minutes, flipping halfway through.
    Print

    Chicken Schnitzel

    A crispy, golden chicken schnitzel with a light, crunchy coating, pan fried until perfectly tender and served hot for an easy, classic dinner.
    Course Main Course
    Cuisine American, German
    Keyword breaded chicken, chicken schnitzel, chicken schnitzel recipe, easy chicken schnitzel
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 4 servings
    Calories 396kcal
    Author Alyssa Rivers

    Ingredients

    • 2 boneless, skinless chicken breasts
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 1 teaspoon garlic powder
    • ½ cup flour
    • 2 eggs beaten
    • 1 teaspoon Dijon mustard
    • 1 ¼ cups panko bread crumbs
    • ⅓ cup oil for frying

    Instructions

    • Cut 2 boneless, skinless chicken breasts evenly in half lengthwise. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound to an even ¼-inch thickness.
    • Season the flattened cutlets with 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon garlic powder.
    • In 3 separate shallow dishes, place ½ cup flour, 2 eggs beaten with 1 teaspoon Dijon mustard, and 1 ¼ cups panko bread crumbs.
    • Dredge the cutlets in the flour, coating evenly. Next, coat them in the eggs, allowing any excess egg to drip back into the bowl from the cutlets. Lastly, coat them completely in the panko bread crumbs.
    • Heat ⅓ cup oil in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.
    • Remove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.
    • Sprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.

    Video

    Notes

    Make Ahead & Storage Instructions
    • In the Refrigerator: Store leftovers in an airtight container for up to 3 days.
    • To Reheat: I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375°F. Flip halfway so both sides get nice and toasty.
    • Freezer: Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
    • Make Ahead: Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.

    Nutrition

    Calories: 396kcal | Carbohydrates: 26g | Protein: 19g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 830mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
    Platter with chicken schnitzel on it.

    More Crunchy Chicken Recipes You’ll Love

    If you’re looking for more delicious crispy chicken recipes, like my pretzel crusted chicken, I’ve got you covered!

    ]]>     https://therecipecritic.com/chicken-schnitzel/feed/ 2 331671     Amazing Pepper Steak Stir Fry https://therecipecritic.com/pepper-steak-recipe/ https://therecipecritic.com/pepper-steak-recipe/#comments Thu, 05 Feb 2026 01:00:00 +0000 https://therecipecritic.com/?p=42930 Trust me on this one. If you want the most tender pepper steak you’ve ever made at home, this recipe…]]>

    Trust me on this one. If you want the most tender pepper steak you’ve ever made at home, this recipe is it. It’s fast, saucy, and I give you just enough tips to make it work on a busy night!

    Plated serving of pepper steak over a bed of white rice.

    Read This Before You Order Takeout

    • It actually turns out tender! No chewy steak, no wondering what went wrong. My pepper steak recipe just works.
    • It’s fast enough for a weeknight! Simple ingredients and straightforward steps, and it tastes just like take-out, maybe even better!
    • The sauce is so good! The kind you want extra rice for because you’re definitely not letting it go to waste.

    Pepper Steak Ingredients

    Overhead shot of labeled pepper steak ingredients.
    • Steak: You don’t have to use flank steak; you could use sirloin, round, or skirt steak.
    • Bell Pepper: Use your favorite color of bell peppers or add some of your favorite vegetables.
    Overhead shot of labeled sauce ingredients.

    How to Make Pepper Steak Stir-Fry

    This simple pepper steak recipe is sure to become part of your dinner rotation. You get good protein, veggies, and this dish is ready in 30 minutes! I like serving it with rice and some garlic edamame!

    1. Cook Peppers: In a medium-sized skillet or wok over medium-high heat, add oil. Add red bell pepper and green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
    2. Cook Steak: Turn the heat to high and add sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
    3. Make Sauce: In a small bowl, whisk minced garlic, brown sugar, soy sauce, sesame oil, ground ginger, and cornstarch.
    4. Combine: Add the cooked peppers back to the skillet, then pour in the sauce mixture. Continue to cook for 1-2 minutes until the sauce starts to thicken. Garnish with green onions, if desired, then serve pepper steak over rice. 
    Wok with green and red bell peppers cooking.
    Strips of steak cooking in a wok.
    Sauce ingredients being whisked together in a bowl.
    Steak, peppers, and sauce all cooking in a wok.

    Alyssa’s Pro Tip

    Slicing the Steak: Always slice the meat against the grain for tender steak. If it’s hard to cut, I suggest freezing it for 1-2 hours before slicing.

    Print

    Pepper Steak

    An easy pepper steak made with tender beef, crisp peppers, and a savory sauce you’ll want over everything.
    Course Main Course
    Cuisine Chinese
    Keyword pepper steak, pepper steak stir fry, pepper steak stir fry recipe, steak stir fry
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 4 servings
    Calories 407kcal
    Author Alyssa Rivers

    Ingredients

    Peppers and Steak

    • 2 tablespoons vegetable oil
    • 1 chopped red bell pepper cut into 1 inch cubes or strips
    • 1 chopped green bell pepper cut into 1 inch cubes or strips
    • 1 ½ pounds sliced flank steak sliced in strips against the grain

    Sauce

    • 3 cloves minced garlic
    • ¼ cup packed brown sugar packed
    • ½ cup soy sauce low-sodium
    • 2 teaspoons sesame oil
    • 1 teaspoon ground ginger
    • 1 tablespoon cornstarch

    Instructions

    • In a medium-sized skillet or wok over medium-high heat, add 2 tablespoons vegetable oil. Add 1 chopped red bell pepper and 1 chopped green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
    • Turn the heat to high and add 1 ½ pounds sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
    • In a small bowl, whisk 3 cloves minced garlic, ¼ cup packed brown sugar , ½ cup soy sauce , 2 teaspoons sesame oil , 1 teaspoon ground ginger, and 1 tablespoon cornstarch.
    • Add the cooked peppers back to the skillet, then pour in the sauce. Continue to cook for 1-2 minutes until the sauce starts to thicken. Serve over rice. 

    Video

    Notes

    Storage & Reheating Instructions
    • Refrigerator: Store leftovers in an airtight container for up to 5 days.
    • Reheating: Reheat in the microwave or on the stovetop until heated through.
    • Freezer: Freeze leftovers in a freezer-safe airtight container for up to 3 months.

    Nutrition

    Calories: 407kcal | Carbohydrates: 21g | Protein: 40g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 102mg | Sodium: 1717mg | Potassium: 790mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1042IU | Vitamin C: 63mg | Calcium: 63mg | Iron: 4mg
    Overhead shot of pepper steak completely cooked and in the wok garnished with green onions.

    Sides to Go with Your Pepper Steak

    ]]>     https://therecipecritic.com/pepper-steak-recipe/feed/ 91 42930     30 Minute Cream Cheese Chicken https://therecipecritic.com/cream-cheese-chicken/ https://therecipecritic.com/cream-cheese-chicken/#respond Mon, 02 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=330563 I’m excited for you guys to try this cream cheese chicken. It’s an easy one-pan dinner with a rich, creamy…]]>

    I’m excited for you guys to try this cream cheese chicken. It’s an easy one-pan dinner with a rich, creamy sauce that delivers pure comfort food vibes. It’s quick to make, easy to clean up, and perfect for cozying up on a busy night.

    Cream cheese chicken in the pan.

    Why This Belongs in Your Dinner Rotation

    • Simple ingredients: Nothing fancy here, just pantry staples you probably already have, which makes this an easy dinner to throw together anytime.
    • Easy to serve: Spoon it over rice, mashed potatoes, pasta, or add a veggie on the side. Just use whatever is easy.
    • Delicious Sauce: Just looking at the ingredients lets you know this sauce tastes incredible!

    Cream Cheese Chicken Ingredients

    Overhead shot of labeled ingredients.
    • Cream Cheese: Use room temperature cream cheese, cut into cubes, so it melts easily and creates a smooth sauce.
    • Chicken Broth: If you prefer a thinner sauce, whisk in an additional splash of chicken broth until you reach the desired consistency.

    How to Make Easy Cream Cheese Chicken

    Ok, you know those nights when you don’t have a plan for dinner? This is what you make! It’s ready in 30 minutes, uses pantry staples, and everyone in your family will like this creamy chicken recipe.

    1. Prep Chicken: Cut the chicken breasts in half lengthwise, to about 1 inch thick. Season both sides of the chicken with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium heat. Cook the chicken for 7-8 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
    2. Base of the Sauce: In the same skillet, add unsalted butter, then melt. Add minced garlic and cook for 30 seconds. Then add chicken broth to the pan, stir, and scrape the bottom to loosen any bits.
    3. Cream Cheese Sauce: Bring the broth to a simmer, then whisk in the cream cheese until melted. Then, whisk in Dijon mustard, Italian seasoning, and Parmesan cheese. Simmer for 2 minutes, or until the sauce starts to thicken.
    4. Coat and Serve: Return the chicken to the pan and coat it with the sauce. Season with additional salt and pepper, if needed, then serve cream cheese chicken over potatoes or rice!
    Chicken cooking in a skillet.
    Melted butter, minced garlic, and chicken broth added to the skillet.
    Cream cheese, Dijon, seasonings, and parmesan cheese added to the sauce.
    Cooked chicken added to the sauce.

    Alyssa’s Pro Tip

    Flavor Boost: Experiment with using flavored cream cheese, like garlic and herb or chive and onion! Boursin cheese would also be a delicious alternative!

    Print

    Cream Cheese Chicken

    This easy one-pan cream cheese chicken features tender chicken and a rich, creamy sauce, perfect for cozy weeknight dinners.
    Course Dinner
    Cuisine American
    Keyword Cream Cheese chicken, easy cream cheese chicken recipe, one pan cream cheese chicken
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 Servings
    Calories 311kcal
    Author Alyssa Rivers

    Ingredients

    • 1 ½ pounds boneless skinless chicken breasts, sliced thin lengthwise
    • salt and pepper to taste
    • 1 tablespoon olive oil
    • 1 tablespoon unsalted butter
    • 2 cloves minced garlic
    • 1 cup chicken broth
    • 1 (8-ounce) package room temperature cream cheese cubed
    • 1 teaspoon Dijon mustard
    • 1 teaspoon Italian seasoning
    • ½ cup grated parmesan cheese

    Instructions

    • Cut 1 ½ pounds boneless skinless chicken breasts, in half lengthwise to about 1 inch in thickness. Season both sides of the chicken with salt and pepper.
    • In a large skillet, heat 1 tablespoon olive oil over medium heat. Cook the chicken 7-8 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the skillet and set aside.
    • To the skillet, add 1 tablespoon unsalted butter and melt. Add 2 cloves minced garlic and cook for 30 seconds. Add 1 cup chicken broth to the pan and scrape the bottom of the pan to loosen any bits.
    • Bring the broth to a simmer and add 1 (8-ounce) package room temperature cream cheese. Whisk to melt the cream cheese.
    • Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, and ½ cup grated parmesan cheese. Simmer for 2 minutes, or until the sauce starts to thicken.
    • Return the chicken to the pan and coat it with the sauce. Season with additional salt and pepper, if needed, then serve over potatoes or rice!

    Notes

    Storage Instructions
    • In the Refrigerator: Store leftover cream cheese chicken in an airtight container for up to 5 days.
    • Freezer: Do not freeze- cream cheese doesn’t freeze well.

    Nutrition

    Calories: 311kcal | Carbohydrates: 3g | Protein: 40g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 649mg | Potassium: 678mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 261IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 1mg
    Plated cream cheese chicken with mashed potatoes and green beans.

    More One Pan Dinners You Need to Try

    ]]>     https://therecipecritic.com/cream-cheese-chicken/feed/ 0 330563     Louisiana Shrimp Dip https://therecipecritic.com/louisiana-shrimp-dip/ https://therecipecritic.com/louisiana-shrimp-dip/#comments Wed, 21 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=328567 My Louisiana shrimp dip is rich, savory, and full of flavor without feeling heavy. You can serve it warm or…]]>

    My Louisiana shrimp dip is rich, savory, and full of flavor without feeling heavy. You can serve it warm or cold. It has the perfect creamy texture, and all those bold Louisiana flavors really come together.

    This Is How You Do Shrimp Dip

    • Balanced Louisiana flavor: Cajun or Creole seasoning, lemon juice, and Worcestershire add a little tang without overpowering the shrimp.
    • Sweetness: Shallots keep the dip mild and slightly sweet, which lets the shrimp shine.
    • Perfect Texture: Butter is my secret ingredient for the best, creamy, spreadable texture.

    Louisiana Shrimp Dip Ingredients

    • Seasoning: You can use Creole or Cajun seasoning, depending on what you have on hand and which one you prefer.
    • Like it spicy? Add a few teaspoons of your favorite hot sauce, or ¼-½ teaspoon cayenne pepper.
    • Bell Pepper: You can use red, yellow, or orange bell peppers to avoid the bitterness of green ones.
    • Shrimp Size: I like to use smaller shrimp for this recipe, either small or medium, but you can use whichever size shrimp you prefer.

    How to Make Louisiana Shrimp Dip

    Dips just make me happy. And the flavors in this Louisiana shrimp dip are so satisfying. Make this dip for your next get together or game day for an easy, delicious appetizer.

    1. Cook Veggies: Preheat the oven to 375°F. Then heat an 8″ or 10″ oven safe skillet over medium heat and add the butter. Once melted, add shallot and red bell pepper, then cook for 3-4 minutes, until softened.
    2. Cook Shrimp: Add shrimp, Cajun seasoning, and minced garlic to the skillet and cook for 2 minutes, until the shrimp are pink and cooked through. Remove to a plate or bowl and reserve.
    3. Make Sauce: Add cream cheese, sour cream, fresh lemon juice, and Worcestershire sauce to the skillet. Stir and cool until the cream cheese is fully melted and bubbling around the edges. Turn off the heat.
    4. Combine: Add the shrimp mixture back to the skillet and stir until evenly incorporated into the cream cheese mixture. Season with salt and ground black pepper to taste.
    5. Bake: Transfer the skillet to the oven, then bake for 10-15 minutes. Bake until the top is lightly golden brown and bubbling around the edges.
    6. Serve: Garnish with sliced green onions, then serve the Louisiana Shrimp Dip immediately.

    Alyssa’s Pro Tip

    Print

    Louisiana Shrimp Dip

    Creamy Louisiana shrimp dip with buttery shrimp, Cajun seasoning, and a bright hit of lemon and Worcestershire.
    Course Appetizer, dip
    Cuisine American, cajun, creole, louisiana, Southern
    Keyword 5 minute million dollar dip recipe, appetizer dip, cajun shrimp dip, fat tuesday recipes, hot dip recipe, hot shrimp dip, Louisiana Shrimp Dip, Louisiana Shrimp Dip recipe, mardi gras, mardi gras recipes, super bowl recipes
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 8 servings
    Calories 240kcal
    Author Alyssa Rivers

    Equipment

    • 1 oven-safe 8 or 10-inch skillet

    Ingredients

    • ¼ cup salted butter
    • ½ cup minced shallot about 1 large shallot
    • 1 cup diced red bell pepper about 1 bell pepper
    • 1 pound chopped small raw shrimp peeled and deveined
    • 1 tablespoon minced garlic about 3 large cloves
    • 1 tablespoon Cajun seasoning or Creole seasoning
    • 8 ounces softened cream cheese
    • ½ cup sour cream
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons Worcestershire sauce
    • salt to taste
    • ground black pepper to taste
    • sliced green onions for garnish

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit.
    • Heat an 8 or 10-inch oven-safe skillet over medium heat and add ¼ cup salted butter. Once melted, add ½ cup minced shallot and 1 cup diced red bell pepper. Cook for 3-4 minutes, until softened.
    • Add 1 pound chopped small raw shrimp, 1 tablespoon Cajun seasoning, and 1 tablespoon minced garlic to the skillet and cook for 2 minutes, until the shrimp is pink and cooked through. Remove to a plate or bowl and reserve.
    • Add 8 ounces softened cream cheese, ½ cup sour cream, 2 tablespoons fresh lemon juice, and 2 teaspoons Worcestershire sauce to the skillet. Stir and cook until the cream cheese is fully melted and bubbling around the edges. Turn off the heat.
    • Add the shrimp mixture back to the skillet and stir until evenly incorporated into the cream cheese mixture. Season with salt and ground black pepper to taste.
    • Transfer the skillet to the oven and bake for 10-15 minutes, until the top is lightly golden brown and bubbling around the edges.
    • Garnish with sliced green onions and serve immediately.

    Notes

    Storage, Reheating & Make Ahead Instructions
    • Fridge: This dip is best fresh, since reheated shrimp can turn rubbery. If needed, store leftovers in an airtight container for up to 3 days.
    • Reheat: Reheat in a 375°F oven for 10–15 minutes, until heated through. Avoid the microwave.
    • Freezer: Not recommended.
    • Make Ahead: Prepare the dip without the shrimp and refrigerate for up to 24 hours. Just before serving, warm the dip, cook the shrimp, and stir them in.

    Nutrition

    Calories: 240kcal | Carbohydrates: 8g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 483mg | Potassium: 250mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1766IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 1mg

    More Delicious Seafood Dips

    ]]>     https://therecipecritic.com/louisiana-shrimp-dip/feed/ 1 328567     Fried Cabbage https://therecipecritic.com/fried-cabbage/ https://therecipecritic.com/fried-cabbage/#comments Sun, 04 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=326841 You don’t need fancy ingredients to make something great, and this fried cabbage proves that! Bacon, cabbage, a little seasoning,…]]>

    You don’t need fancy ingredients to make something great, and this fried cabbage proves that! Bacon, cabbage, a little seasoning, and a hot skillet. That’s it. And it works every single time.

    Overhead shot of fried cabbage in the skillet with a wooden spoon.

    Proof Cabbage Deserves the Spotlight

    • Bacon Makes it Better: Crispy bacon and a little reserved bacon grease add rich, savory flavor that turns tender cabbage into something SO good.
    • Quick and Weeknight-Friendly: From start to finish, this recipe is ready in about 25 minutes, making it great for busy dinners or last-minute sides.
    • Pairs With Everything: This fried cabbage tastes wonderful with pork chops, sausage and potato skillet, roasted chicken, or just about any comfort food main you’re serving.

    Fried Cabbage Ingredients

    Overhead shot of labeled ingredients.
    • Cabbage: Chop the cabbage into bite-sized pieces.
    • Bacon: Frying the bacon first adds flavor to the cabbage!
    • Granulated Sugar: A hint of sugar helps to balance the flavors and cut through any bitterness from the cabbage.
    • Want a Little Heat? Add some red pepper flakes!

    How to Make Fried Cabbage

    This recipe comes together fast with just a few basic steps. Everything cooks in one skillet, making prep and cleanup nice and simple. I love using cabbage because it is cheap and naturally high in fiber. For another one-pan cabbage dish, make my Tuscan Melting Cabbage next.

    1. Cook the Bacon: In a large skillet, add the diced bacon and cook until fried and crispy, about 7-8 minutes. Remove the bacon from the skillet and set it aside. Drain off most of the bacon grease, but leave about 2 tablespoons in the skillet to cook the onion and cabbage.
    2. Cook the Onion and Cabbage: Add the sliced onion and cabbage to the skillet. Cook and stir until the onion and cabbage are tender, about 8 minutes.
    3. Season: Add granulated sugar, kosher salt, and black pepper, then cook for 2 minutes.
    4. Serve: Add the cooked bacon back to the skillet, stir to combine, then serve the fried cabbage warm and enjoy!
    Bacon pieces cooking in a skillet.
    Cut up cabbage in a skillet.
    Seasonings added to the cabbage cooking in a skillet.
    Bacon added back to the skillet withe the cooked cabbage.

    Alyssa’s Pro Tip

    Don’t Overcrowd the Pan! Cook the cabbage in a wide pan with enough space, so it softens and lightly browns instead of steaming.

    Print

    Southern Fried Cabbage

    This one-pan fried cabbage is rich, savory, and slightly sweet. The bacon adds depth, the cabbage cooks down tender, and it’s ready in under 30 minutes.
    Course Side Dish
    Cuisine American
    Keyword bacon fried cabbage, fried cabbage, fried cabbage recipe, southern fried cabbage
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 6 servings
    Calories 174kcal
    Author Alyssa Rivers

    Ingredients

    • 6 slices diced thick-cut bacon
    • ½ medium sliced yellow onion
    • 6 cups chopped green cabbage
    • 1 teaspoon granulated sugar
    • ½ teaspoon kosher salt or more to taste
    • ¼ teaspoon freshly ground black pepper or more to taste

    Instructions

    • In a large skillet, add 6 slices diced thick-cut bacon and cook until fried and crispy, about 7-8 minutes. Remove the bacon from the skillet and set it aside. Remove most of the bacon grease from the skillet, but leave 2 tablespoons of bacon grease to cook the onion and cabbage.
    • Add ½ medium sliced yellow onion and 6 cups chopped green cabbage to the skillet. Cook and stir until the onion and cabbage are tender, about 8 minutes.
    • Season with 1 teaspoon granulated sugar, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper, and cook for 2 minutes.
    • Add the cooked bacon back to the skillet and stir to combine. Serve warm and enjoy!

    Notes

    Storage & Reheating Instructions
    • In the Refrigerator: Store any cooled leftovers in an airtight container. They will keep for up to 4 days in the fridge.
    • Reheating: To keep your cabbage from becoming soggy, I recommend reheating it over the stove on medium heat until warmed through.

    Nutrition

    Calories: 174kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 24mg | Sodium: 445mg | Potassium: 205mg | Fiber: 2g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 1mg
    Close up shot of fried cabbage cooked and ready to serve.

    More Cabbage Recipes

    Cabbage is one of those veggies that goes a long way. It’s cheap, easy to cook, and works in so many meals! Here are a few more cabbage recipes to try next.

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