Everyday Homemade

menu icon
subscribe
search icon

Blog

Pesto Without Pine Nuts (Walnut Pesto)

This Pesto Without Pine Nuts recipe is made with walnuts instead of pine nuts for an easy, convenient, and inexpensive pesto sauce you can enjoy all summer long. Ready in just 10 minutes and made with only 7 ingredients, you'll love the pop of flavor this basil walnut pesto adds to all of your favorite dishes. Nut-free options are included in the recipe card.

Basil walnut pesto in a small glass bowl next to a head of garlic and a few basil leaves.

Pesto is a classic Italian sauce made with fresh basil, garlic, parmesan cheese, olive oil, and pine nuts.

However, pine nuts can be an expensive and hard-to-find ingredient. Additionally, those with nut allergies may have to look for alternatives to traditional pine nut pesto.

But, the good news is that it is possible to make a delicious pesto without pine nuts.

In this post, we'll explore some alternative ingredients for pine nuts in pesto and provide you with a step-by-step guide on how to make pesto without pine nuts.

So, whether you just want to switch things up or you're looking for a homemade nut-free pesto option, this guide will give you all the tips and tricks you need to make a flavorful basil walnut pesto.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

What is Pesto?

Pesto is a delicious Italian sauce that's made by blending together fresh basil, garlic, pine nuts, olive oil, and parmesan cheese. It tastes amazing on just about everything, including bread, pasta, pizza, meat, and seafood.

You can buy pesto from the store, but making it yourself is even better! It's really simple and lets you customize it exactly how you want it.

What Can I Substitute For Pine Nuts In Pesto?

Whether you ran out of pine nuts, can't find them at the store, or just want to make a nut-free pesto, there are a variety of substitutions for pine nuts in pesto. Here are a few of my favorites:

  • Walnuts- The substitution this pesto recipe without pine nuts uses, and the substitution I use most often is walnuts. Walnuts have a similar texture and flavor as pine nuts so they make a fantastic substitute.
  • Almonds- Another nut substitute that works well in pesto. Almonds are slightly harder textured and sweeter flavored compared to pine nuts. However, they still make a lovely pesto sauce.
  • Sunflower Seeds- For nut-free pesto, sunflower seeds are a great option. They have a similar texture and flavor as pine nuts and are often less expensive.
  • Pumpkin Seeds- Another nut-free option, pumpkin seeds have a slightly earthy flavor that works well in pesto.
  • Cashews- Cashews have a creamy texture that can give pesto a unique flavor. However, they are typically more expensive than other nut substitutes.
A bowl of homemade basil walnut pesto sauce.

Why You'll Love This Recipe

  • No Pine Nuts- Traditional pesto is made with pine nuts, but they can be expensive and hard to find. Walnuts are a great pine nut substitute in basil pesto.
  • Homemade- Making pesto at home only takes a few minutes and it's way tastier than the jarred pesto you buy at the store. And if you have extra basil in your garden this summer, making pesto is a perfect way to use it up!
  • Ready in 10 Minutes- This recipe requires no cooking. Just toss all of the ingredients in a food processor or blender and you're on your way to an easy, homemade walnut pesto sauce.
  • Customizable- I kept this pesto without pine nuts recipe simple, but it can easily be customized to fit your taste preferences. Add some sun-dried tomatoes, roasted garlic, or spinach for a twist on classic pesto.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Basil- You need fresh basil leaves to make pesto. For this recipe, you should aim for around 2 cups fresh basil leaves that are loosely packed, or roughly 2-3 ounces by weight
  • Parmesan Cheese- To achieve the best flavor, I recommend grating fresh parmesan cheese from a block instead of using pre-grated cheese.
  • Walnuts- When making pesto, I usually opt for walnuts as they're cheaper and more commonly available compared to pine nuts.
  • Garlic- To prevent large chunks of garlic in your pesto, make sure to mince the garlic cloves before adding them to the food processor.
  • Extra Virgin Olive Oil- Extra virgin olive oil is the ideal oil to use when making homemade pesto.

๐ŸŒฑ Sustainability Tip: Regardless of whether you have an outdoor garden or just a sunny windowsill in your kitchen, growing your own basil is easy. By doing so, you can reduce your carbon footprint since it lessens the distance your food needs to travel.

The ingredients to make pesto without pine nuts. Each ingredient is labeled with text. They include basil, olive oil, garlic, parmesan, walnuts, salt, and pepper.

Substitutions and Variations

Here are a few ways you can try customizing this basil pesto without pine nuts recipe to fit your diet and taste preferences.

Substitutions

  • Basil- Consider replacing some or all of the basil with alternative leafy greens, such as spinach, kale, arugula, parsley, beet greens, or carrot tops.
  • Parmesan Cheese- You can substitute the parmesan cheese with pecorino romano cheese, asiago cheese, or nutritional yeast. Another option is to skip the cheese entirely and add a handful of extra walnuts instead.
  • Walnuts- Experiment with other nuts and seeds like raw pumpkin seeds, sunflower seeds, pistachios, or almonds. You can also make a nut and seed-free pesto by excluding them altogether.
  • Garlic- Substitute the fresh garlic with ยฝ teaspoon of garlic powder. Another option is to use garlic-infused olive oil instead of regular olive oil and fresh garlic.
  • Extra Virgin Olive Oil- While extra virgin olive oil is the preferred oil for pesto, in a pinch, you can substitute it with light olive oil, avocado oil, sunflower oil, walnut oil, or canola oil.

Variations

  • Nut-Free- If you want to make a nut-free pesto recipe, replace the walnuts with an extra ยผ cup of grated parmesan cheese.
  • Dairy-Free- For a dairy-free pesto, use more walnuts, vegan parmesan cheese, or nutritional yeast in place of the traditional parmesan cheese.
  • Gluten-Free- Basil walnut pesto is naturally gluten-free.
  • Sun-Dried Tomato- To add a rich and tangy flavor to your pesto, try mixing in some sun-dried tomatoes.
  • Roasted Garlic- Toss in a few cloves of roasted garlic for a richer, more complex garlic flavor.
  • Spicy- To give your walnut pesto a spicy kick, add a few shakes of red pepper flakes.

Try it toasted! Toasting the walnuts before adding them to the pesto will add extra flavor to the sauce.

A bowl of basil pesto without pine nuts next to a head of garlic and a few basil leaves.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Food Processor- Using a food processor to make homemade pesto makes it so quick and easy. While I personally use and love my KitchenAid 7-Cup Food Processor, you can also use a smaller food processor or even a blender to make this recipe.

How to Make Basil Walnut Pesto

Here is how to make this homemade pesto without pine nuts recipe.

Step 1: Pulse ingredients in food processor. Add the basil leaves, parmesan cheese, walnuts, garlic, kosher salt, and black pepper to the bowl of a food processor. Pulse a few times until all of the ingredients are coarsely chopped, scraping down the sides as necessary.

Basil leaves, grated parmesan, chopped walnuts, and garlic in the bowl of a food processor.
Before
Chopped pesto, parmesan cheese, walnuts, and garlic in the bowl of a food processor.
After

Step 2: Add olive oil. With the food processor running on low speed, slowly drizzle in the olive oil until the pesto sauce is creamy and emulsified. Be careful not to over-mix the pesto or it may taste slightly bitter. Serve immediately or refrigerate for up to one week.

Homemade basil pesto in the bowl of a food processor.

Tips for Success

  • Use fresh ingredients. Fresh basil leaves, freshly grated parmesan cheese, fresh garlic, and high-quality extra virgin olive oil are essential for a delicious basil walnut pesto.
  • Add the olive oil gradually. Add the olive oil to the food processor gradually and process on low until well combined. This will ensure an emulsified, creamy texture and prevent over-mixing.
  • Don't over-mix the pesto. Homemade basil walnut pesto should have a creamy texture with some roughness to it. Be careful not to over-blend the pesto, as this can cause bitterness.
  • Adjust for consistency. If the pesto is too thick, add more olive oil. If it's too thin, add more nuts or cheese.

How to Use Pesto Without Pine Nuts

Some of my favorite dishes to add this creamy pesto sauce to include pesto butter salmon and pesto rigatoni.

Other tasty ways to use this basil walnut pesto include:

Pesto rigatoni served with a fillet of salmon with pesto butter.
Salmon with Pesto Butter served with Pesto Rigatoni

Storage

How to Store

  • Refrigerator- Store leftover pesto in an airtight container in the refrigerator for 5-7 days.
  • Freezer- Freeze pesto in a freezer-safe plastic bag or container for up to 6 months. Try freezing the pesto in ice cube trays before transferring it to a bag for easier portioning.

Make Ahead

Prepare the pesto and store it in the refrigerator for up to one week before using it. Alternatively, store homemade no pine nut pesto in the freezer for up to 6 months.

A bowl of basil walnut pesto.

Frequently Asked Questions

What is pesto sauce made of?

Pesto is typically made with basil, pine nuts, garlic, parmesan cheese, olive oil, salt, and pepper. For this pesto without pine nuts recipe, I use walnuts in the pesto because they're less expensive and easier to find than pine nuts.

Should basil be washed before making pesto?

Yes, quickly rinse your basil leaves under cold, running water before adding them to your pesto. Then, pat them dry and add them to the bowl of the food processor. Washing basil leaves ensures no dirt or bugs end up in your homemade pesto sauce.

Why is my pesto bitter?

There may be a few reasons why your pesto turned out bitter. Over-mixing the pesto sauce in the food processor can sometimes lead to a bitter taste. Alternatively, olive oil or walnuts that are past their prime may have a rancid, bitter flavor.

Can I eat pesto if I have a tree nut allergy?

I always recommend consulting your doctor before eating any food you may be allergic to. However, you can use sunflower seeds and pumpkin seeds as tree nut-free substitutes for pine nuts in pesto.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Pesto Recipes

๐Ÿ“– Recipe

Pesto without pine nuts in a small glass bowl.
Print Pin Save

Pesto Without Pine Nuts

This Pesto Without Pine Nuts recipe is made with walnuts instead of pine nuts for an easy, convenient, and inexpensive pesto sauce you can enjoy all summer long. Ready in just 10 minutes and made with only 7 ingredients, you'll love the pop of flavor this basil walnut pesto adds to all of your favorite dishes.
Course Condiment, Sauces
Cuisine Italian
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 16 tablespoons
Calories 86kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cup fresh basil leaves loosely packed
  • ยฝ cup parmesan cheese freshly grated
  • ยผ cup walnuts chopped (see notes for nut-free options)*
  • 2 cloves garlic minced
  • ยผ teaspoon kosher salt
  • ยผ teaspoon black pepper
  • ยฝ cup extra virgin olive oil

Instructions

  • Add the basil leaves, parmesan cheese, walnuts, garlic, kosher salt, and black pepper to the bowl of a food processor. Pulse a few times until all of the ingredients are coarsely chopped, scraping down the sides as necessary.
  • With the food processor running on low speed, slowly drizzle in the olive oil until the pesto sauce is creamy and emulsified. Be careful not to over-mix the pesto or it may taste slightly bitter. Serve immediately or refrigerate for up to one week.

Notes

  • Nut-Free Options: Substitute walnuts with a ยผ cup of sunflower seeds, pumpkin seeds, or extra parmesan cheese.
  • Quick Tip: If the pesto is too thick, add more olive oil. If it's too thin, add more nuts or cheese.
  • Storage: Store leftover pesto in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.

Nutrition

Serving: 1tablespoon | Calories: 86kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5.5g | Cholesterol: 3mg | Sodium: 74mg | Potassium: 25mg | Calcium: 35mg | Iron: 0.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Pesto Butter (5 Minutes!)

This Pesto Butter recipe is easy to make and requires just two ingredients - fresh basil pesto and creamy butter. In just 5 minutes, you can create a delicious flavored butter that pairs perfectly with a wide variety of dishes.

A glass jar filled with basil pesto butter.

There's nothing quite like the joy of making homemade pesto butter when summer rolls around and my garden is bursting with fresh basil!

Whether you're growing your own basil or not, you absolutely need to try this pesto-flavored butter recipe. It pairs perfectly with grilled meats, seafood, and vegetables.

And the best part? This recipe is incredibly easy to make and requires only two ingredients.

Simply mix some softened butter and basil pesto together in a mixing bowl, and voila! You have a delicious and versatile butter that will take your summer dishes to the next level.

So, keep reading to learn everything you need to know about making your own pesto butter at home.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Delicious on Everything- Pesto-flavored butter makes everything taste better. I love using it on pasta, bread, meats, seafood, and vegetables.
  • Ready in 5 Minutes- Just mix the butter and pesto together and you're ready to enjoy!
  • Only 2 Ingredients- This easy compound butter recipe is a simple combination of butter and basil pesto. For the best flavor, use fresh pesto instead of jarred pesto.
  • Perfect for Summer- It doesn't get more summer-inspired than fresh basil pesto. Use this easy pesto butter on all of your favorite grilled foods including chicken , steak, seafood, vegetables, and more.
  • Customizable- Add roasted garlic, lemon zest, sun-dried tomatoes, or red pepper flakes for even more flavor.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Basil Pesto- Basil pesto is a breeze to make. I highly recommend making your own homemade pesto for this recipe, but you can also use store-bought pesto if preferred.
  • Unsalted Butter- It's essential that the butter is soft enough to blend easily with the pesto. I prefer to use unsalted butter, as it allows me to have better control over the seasoning when adding this pesto butter to any dish. Looking for a fun kitchen activity? Try making homemade butter in a mason jar, then turn it into pesto butter!

๐ŸŒฑ Sustainability Tip: Growing your own basil at home is not only convenient but also environmentally friendly! Having fresh herbs readily available helps reduce your carbon footprint by reducing the distance your food travels.

The ingredients to make pesto butter. Each ingredient is labeled with text and includes butter and pesto.

Substitutions and Variations

Here are a few ways you can try customizing this pesto butter recipe to fit your diet and taste preferences.

Substitutions

  • Basil Pesto- For a twist on the classic recipe, try making your homemade pesto with arugula, spinach, kale, or any other type of leafy green you enjoy.
  • Unsalted Butter- Substitute the butter for margarine or vegan butter, if preferred.

Variations

  • Dairy-Free- For a dairy-free pesto, you can substitute parmesan cheese with extra walnuts, vegan parmesan cheese, or nutritional yeast. To replace the butter, use dairy-free options such as margarine or vegan butter substitutes.
  • Nut-Free- To make nut-free pesto, simply swap out the pine nuts with an additional ยผ cup of grated parmesan cheese.
  • Roasted Garlic- Take the garlic flavor up a notch by adding some roasted garlic.
  • Spicy- A few shakes of red pepper flakes would give this simple pesto butter recipe a spicy kick.
  • Lemony- Grate some lemon zest into the pesto butter for a pop of citrusy flavor.
  • Sun-Dried Tomato- Add a few sun-dried tomatoes to your basil pesto for a savory, slightly tangy twist.
A knife of pesto butter resting against a glass jar filled with pesto butter.

How to Make Homemade Pesto Butter

Here is how to make pesto-flavored compound butter.

Step 1: Add ingredients to a mixing bowl. Add the softened butter and basil pesto to a small mixing bowl.

Butter and pesto in a glass mixing bowl.

Step 2: Mix together butter and pesto. Using a fork or a small rubber spatula, mix together the butter and pesto until well combined.

Butter and pesto being mashed with a fork in a glass mixing bowl.
Pesto butter in a small mixing bowl.

Step 3: Store the pesto butter. Transfer the butter to a glass jar with a lid to store. Alternatively, transfer the butter to a piece of plastic wrap and roll it into a log shape. Store in the refrigerator for up to one month.

A small mason jar filled with pesto butter.

Tips for Success

  • Use fresh ingredients. Since this dish is made with just two ingredients, it's important to use the freshest, highest-quality ingredients possible. I highly recommend making your own basil pesto with fresh basil leaves.
  • Soften the butter. Make sure your butter is softened to room temperature before mixing it with the pesto. This will make it easier to blend the two ingredients together.
  • Mix well. You want the pesto flavor to be evenly distributed throughout the butter.
  • Chill before serving. Depending on how you're using the pesto butter, chilling it for at least 30 minutes will help it firm up and hold its shape better.
  • Get creative. Pesto-flavored butter can easily be customized and used in a variety of different dishes. Don't be afraid to experiment!

Making a lot of pesto butter? Use a food processor to make the job even easier! Just toss all of the ingredients into a food processor or blender and mix until well combined.

How to Use Pesto Butter

Basil butter pairs well with just about any meat, seafood, or vegetable. One of my favorite ways to use this pesto butter is in this Basil Pesto Butter Salmon recipe.

It's also fantastic with pasta and tastes delicious in this Pesto Rigatoni recipe - perfect for Meatless Monday!

Other creative ways to use pesto-flavored butter include:

  • As a spread for bread, garlic bread, or crackers (try making a pesto butter board!)
  • Mixed with roasted, sautรฉed, or grilled vegetables
  • Melted onto a baked potato
  • As a sauce for grilled steak, chicken, pork, or fish
  • Toss with popcorn for a savory snack
  • Spread it on your favorite sandwich or burger in place of mayonnaise
Pesto butter salmon on a white plate.
Pesto Butter Salmon served with Pesto Rigatoni

Storage

How to Store

  • Refrigerator- Store compound butter in an airtight container in the refrigerator for 3-4 weeks.
  • Freezer- For longer storage, freeze the butter for up to 3 months.

Make Ahead

Prepare the basil pesto and store it in the refrigerator for up to one week before mixing it with butter. Alternatively, store homemade pesto in the freezer for up to 3 months.

Pesto butter in a glass jar on a white cloth napkin.

Frequently Asked Questions

What is pesto butter made of?

This basil pesto butter recipe combines unsalted butter and homemade basil pesto, resulting in a flavor-packed spread that effortlessly enhances the taste of meats, seafood, pasta, and vegetables.

Is butter with pesto healthy?

Enjoying basil pesto butter in moderation can be a healthy choice. This butter is high in fat, including heart-healthy fats derived from olive oil and nuts.

What does pesto taste like?

Pesto is a flavorful, herbaceous sauce. It's garlicky with a hint of grassiness from the basil and olive oil. The nuts and parmesan cheese give pesto sauce a salty, nutty flavor that pairs well with a variety of savory dishes.

What do you eat pesto with?

Pesto pairs well with just about anything you can imagine! And you can use pesto-flavored butter almost anywhere you would use regular butter. Try it on chicken, steak, seafood, eggs, pasta, bread, sandwiches, and vegetables.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Pesto Recipes

๐Ÿ“– Recipe

A glass jar filled with basil pesto butter.
Print Pin Save

Pesto Butter

This Pesto Butter recipe is easy to make and requires just two ingredients - fresh basil pesto and creamy butter. In just 5 minutes, you can create a delicious flavored butter that pairs perfectly with a wide variety of dishes.
Course Condiment, Seasonings
Cuisine American, Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings (about 1 ยฝ tablespoons per serving)
Calories 131kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • Add the softened butter and basil pesto to a small mixing bowl.
  • Using a fork or a small rubber spatula, mix together the butter and pesto until well combined.
  • Transfer the butter to a glass jar with a lid to store. Alternatively, transfer the butter to a piece of plastic wrap and roll it into a log shape. Store in the refrigerator for up to one month.

Notes

  • Storage: Store pesto butter in an airtight container or plastic wrap for up to one month in the refrigerator or up to 3 months in the freezer.
  • Make Ahead: Homemade basil pesto can be prepared up to one week in advance.

Nutrition

Serving: 1serving | Calories: 131kcal | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 81mg | Potassium: 19mg | Calcium: 16mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Pan-Seared Salmon With Pesto Butter

This Salmon with Pesto Butter is pan-seared to perfection and topped with homemade pesto butter for a flavorful and easy seafood dinner that everyone will devour. With just 7 simple ingredients, this quick salmon recipe is ready in only 20 minutes, making it the perfect option for a delicious meal any night of the week. Gluten-free, low carb friendly.

A plate of salmon with pesto butter and pesto rigatoni.

When summer comes and my garden is overflowing with basil, I love making homemade basil pesto sauce. Within minutes, I can make a large batch of fresh pesto that can be used on meats, seafood, pasta, pizza, and vegetables.

One of my favorite ways to use basil pesto is to turn it into pesto butter. Pesto butter is simply butter that has been mixed with pesto, creating a delicious and savory spread.

The combination of tender, flaky salmon with the rich, savory flavor of pesto butter is a match made in heaven. It's a simple, yet flavorful seafood dish that's easy to make and ready in just 20 minutes.

So, whether you're a seafood lover or just looking for a new way to use up some garden-fresh basil, this salmon with pesto butter recipe is sure to become a new favorite in your dinner rotation.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Homemade Pesto Butter- Pesto butter sounds fancy, but it's super easy to make. Just mix together a little softened butter and some homemade pesto, and you have yourself the most flavorful butter you'll ever try.
  • Ready in 20 Minutes- This salmon dish only takes a few minutes to make, but tastes like it took all day.
  • Only 7 Ingredients- Just salmon, pesto, butter, olive oil, lemon, salt, and pepper.
  • Healthy- Salmon is a great source of omega-3 fatty acids and pesto is full of healthy fats, vitamins, and minerals.
  • Perfect for Summer- It doesn't get more summer-inspired than seafood and fresh basil pesto.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Salmon- Cut a whole salmon fillet into 4-ounce pieces. I remove the salmon skin because I prefer it like that, but feel free to leave it on if you enjoy it.
  • Basil Pesto- Pesto is so quick and easy to make. I highly recommend making homemade pesto for this recipe, but you can use store-bought as well.
  • Unsalted Butter- Using unsalted butter allows you to control the seasoning better. The butter should be soft enough to mix with the pesto.
  • Lemon Juice- A pop of acidity balances the savory, buttery flavors in the rest of the dish.
  • Olive Oil- Use light olive oil to sear the salmon because it has a higher smoke point than extra virgin olive oil and butter.

๐ŸŒฑ Sustainability Tip: Growing basil at home is a convenient way to have fresh herbs on hand, and it also helps to reduce your carbon footprint by minimizing the distance your food travels.

The ingredients to make salmon with pesto butter. Each ingredient is labeled with text. They include salmon, pesto, butter, olive oil, lemon juice, salt, and pepper.

Substitutions and Variations

Here are a few ways you can try customizing this salmon with pesto butter recipe to fit your diet and taste preferences.

Substitutions

  • Salmon- This recipe also works with other types of fish, shellfish, chicken, and even vegetables.
  • Basil Pesto- Pesto can be made out of a variety of leafy greens. Try making this recipe with arugula pesto, spinach pesto, kale pesto, or any other type of pesto you like.
  • Unsalted Butter- Swap the butter for margarine or vegan butter, if preferred.
  • Lemon Juice- Substitute the lemon juice for lemon zest, orange juice, or lime juice. Or leave the lemon out altogether.
  • Olive Oil- Any neutral-flavored, high-heat oil can be used in place of olive oil. Try avocado oil, sunflower oil, or canola oil.
Pesto butter salmon on a white plate.

Variations

  • Nut-Free- Add an extra ยผ cup of grated parmesan cheese in place of the walnuts to make nut-free pesto.
  • Dairy-Free- Use extra walnuts, vegan parmesan cheese, or nutritional yeast for a dairy-free pesto. Then, use dairy-free butter or margarine in place of the butter.
  • Gluten-Free- This recipe is naturally gluten-free. Be sure to serve with a gluten-free side to ensure you're enjoying a fully gluten-free meal.
  • Spicy- A few shakes of red pepper flakes would give this simple salmon with pesto butter recipe a spicy kick.

How to Make Salmon with Pesto Butter

Here is how to make this pan-seared salmon with pesto butter recipe.

Step 1: Make the pesto butter. Add the pesto and softened butter to a small mixing bowl. Mix together with a fork until well combined. Set aside.

Pesto butter in a small mixing bowl.

Step 2: Sear the salmon. Heat olive oil in a skillet over medium heat. Season the salmon fillets on both sides with kosher salt and black pepper. Sear the salmon for 4-5 minutes on one side or until a golden brown crust forms. If the salmon is sticking to your skillet, give it a few more minutes to crust over. In a pinch, add a few tablespoons of water to the skillet to help release the salmon before flipping.

Two raw salmon fillets seasoned with salt and pepper on a white plate.
Seared salmon in a stainless steel skillet.

Step 3: Top salmon with pesto butter. Flip the salmon fillets over and spread about one tablespoon of the pesto butter evenly on top of each fillet. Reduce the heat to medium-low and cook for an additional 3-5 minutes or until the salmon is flaky and fully cooked through. The amount of time it takes will depend on the thickness of your salmon fillets.

Salmon coated with pesto butter cooking in a stainless steel skillet.

Step 4: Drizzle with lemon juice. Transfer the salmon from the skillet to a serving platter and drizzle with any butter remaining in the pan. Squeeze fresh lemon juice over each fillet and serve immediately.

Salmon with pesto butter on a white plate next to a lemon half.

Tips for Success

  • Use fresh ingredients. Fresh salmon and homemade pesto are the ingredients that really make this dish shine. For the best flavor, use the fresh version of both.
  • Sear the salmon until golden brown. The golden-brown crust that forms when pan-searing salmon sears adds so much flavor. Don't be tempted to flip the salmon too soon.
  • Add a splash of water to help with sticking. If your salmon seems to be sticking to the skillet no matter how long you wait, add a tablespoon of water to the skillet to help release it. Just be careful because the water will likely sizzle a bit in the pan.
  • Cook until flaky. Salmon is cooked through when it reaches an internal temperature of 145ยฐF. Another way to check salmon for doneness is to press gently on the top of the salmon to see if it is beginning to flake.
  • Drizzle with pan butter. Don't let that delicious pan butter go to waste! Drizzle it on top of your salmon fillets for extra richness and flavor.

What to Serve With Salmon With Pesto Butter

A few of my favorite dishes to serve with this pesto salmon recipe include rigatoni with pesto sauce and sourdough mac and cheese.

Pesto rigatoni served with a fillet of salmon with pesto butter.
Pesto Butter Salmon served with Pesto Rigatoni

Storage and Reheating

How to Store

  • Refrigerator- Store leftover salmon with pesto butter in an airtight container in the refrigerator for 3-4 days.
  • Freezer- Cooked salmon can be stored in the freezer for up to 3 months. To freeze, allow the salmon to cool completely before wrapping tightly in plastic wrap and place inside a freezer-safe bag or container.

How to Reheat

  • Stovetop- Add a thin layer of water to a skillet and bring it to a simmer over low heat. Add the salmon fillets to the skillet and cover it with a lid. Allow the salmon to steam for about 5 minutes or until fully warmed through.
  • Oven- Preheat the oven to 275ยฐF and place salmon fillets on a rimmed baking sheet. Cover the salmon loosely with aluminum foil and heat for 15 minutes or until fully warmed through.
  • Microwave- Place the salmon on a microwave-safe dish and add a teaspoon of water to the bottom of the plate. Cover the salmon loosely with a damp paper towel and heat on HIGH in 30-second intervals until the salmon is steaming hot.

Make Ahead

Prepare the basil pesto butter and store it in the refrigerator for up to one month before making salmon with pesto butter. Alternatively, store homemade pesto butter in the freezer for up to 3 months.

Pesto butter salmon on a white dinner plate with pesto rigatoni pasta.

Frequently Asked Questions

What is pesto butter made of?

Pesto butter is a mix of unsalted butter and homemade basil pesto. It's a quick and easy way to add tons of flavor to meat, seafood, pasta, and vegetables.

What enhances the flavor of salmon?

The best way to ensure your salmon tastes delicious is to season it properly. A little salt and acidity go a long way to balance the richness of salmon. A variety of ingredients enhance the flavor of salmon, including lemon, garlic, herbs like dill or parsley, and sauces like teriyaki or pesto.

Is basil pesto butter healthy?

Basil pesto butter is healthy when enjoyed in moderation. Pesto butter is high in fat, including heart-healthy fats found in olive oil and nuts. Basil is also a good source of vitamins and minerals.

Can I make salmon with pesto butter in the oven?

Yes, salmon with pesto butter can be baked in the oven. To make baked salmon with pesto butter, cook salmon fillets topped with pesto butter on a parchment-lined baking sheet for 12-15 minutes in an oven preheated to 425ยฐF.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Seafood Recipes

๐Ÿ“– Recipe

Salmon with pesto butter being served with pesto rigatoni pasta.
Print Pin Save
5 from 2 votes

Salmon with Pesto Butter

This Salmon with Pesto Butter is pan-seared to perfection and topped with homemade pesto butter for a flavorful and easy seafood dinner that everyone will devour. With just 7 simple ingredients, this quick salmon recipe is ready in only 20 minutes, making it the perfect option for a delicious meal any night of the week.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 fillets
Calories 429kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Pesto Butter

For the Salmon

  • 2 tablespoons light olive oil
  • 4 4-ounce fillets salmon skin removed
  • 1 teaspoon kosher salt
  • ยฝ teaspoon black pepper
  • Juice from ยฝ of a lemon

Instructions

Make the Pesto Butter

  • Add the pesto and softened butter to a small mixing bowl. Mix together with a fork until well combined. Set aside.
    4 tablespoons unsalted butter, 2 tablespoons basil pesto

Make the Salmon

  • Heat olive oil in a skillet over medium heat. Season the salmon fillets on both sides with salt and pepper. Sear the salmon for 4-5 minutes on one side or until a golden brown crust forms. If the salmon is sticking to your skillet, give it a few more minutes to crust over. In a pinch, add a few tablespoons of water to the skillet to help release the salmon before flipping.
    2 tablespoons light olive oil, 4 4-ounce fillets salmon, 1 teaspoon kosher salt, ยฝ teaspoon black pepper
  • Flip the salmon fillets over and spread about one tablespoon of the pesto butter evenly on top of each fillet. Reduce the heat to medium-low and cook for an additional 3-5 minutes or until the salmon is flaky and fully cooked through. The amount of time it takes will depend on the thickness of your salmon fillets.
  • Transfer the salmon from the skillet to a serving platter and drizzle with any butter remaining in the pan. Squeeze fresh lemon juice over each fillet and serve immediately.
    Juice from ยฝ of a lemon

Notes

  • Quick Tip: Salmon is cooked through when it reaches an internal temperature of 145ยฐF. Another way to check salmon for doneness is to press gently on the salmon to see if it's beginning to flake.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
  • Make Ahead: Pesto butter can be prepared and stored in the refrigerator up to one month in advance.

Nutrition

Serving: 1fillet | Calories: 429kcal | Carbohydrates: 1g | Protein: 24g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 428mg | Potassium: 444mg | Vitamin C: 7mg | Calcium: 29mg | Iron: 0.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Homemade Pesto Rigatoni (20 Minutes!)

Pesto Rigatoni is perfect for a quick and easy weeknight dinner. Just toss some rigatoni pasta with homemade basil pesto sauce, and enjoy this flavorful pasta dish on its own or paired with your favorite protein and vegetables. It takes just 20 minutes to make!

A white plate filled with pesto rigatoni.

During the summer, when my garden is overflowing with basil, you can be sure I'm making lots and lots of homemade pesto. In just a few minutes, I can whip up a large batch of fresh pesto to use immediately or freeze and save for later.

Homemade pesto is one of those ingredients that immediately takes a dish from 'bland and boring' to 'the best thing I've ever eaten' with very little effort. And this pasta dish is no exception.

To make this easy pesto rigatoni, you simply make homemade basil pesto and toss it with tube-shaped rigatoni pasta. It's perfect for a quick weeknight meal when you only have 30 minutes to get dinner on the table.

Keep it simple by serving this dish as-is or pair it with your favorite protein and vegetables for a more satisfying meal.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Rigatoni Pasta- A large, tube-shaped pasta with ridges, rigatoni is perfect for holding onto lots of pesto sauce. My rigatoni pasta took about 14 minutes to cook to an al dente texture.
  • Basil- Fresh basil leaves are a must for pesto. About 2 cups of loosely packed basil leaves (or about 2-3 ounces by weight) are perfect for this recipe.
  • Parmesan Cheese- Grate your own fresh parmesan cheese from a block for the best flavor.
  • Walnuts- I typically use walnuts in pesto because they're less expensive than pine nuts and I'm more likely to have them on hand. Of course, feel free to use pine nuts if you prefer.
  • Garlic- Mince the garlic cloves before adding them to the food processor so you don't end up with large garlic chunks in your pesto.
  • Extra Virgin Olive Oil- The best oil to use for homemade pesto.
The ingredients to make pesto rigatoni. Each ingredient is labeled with text and includes rigatoni, olive oil, basil, parmesan, walnuts, garlic, salt, and pepper.

Tips for Success

  • Use fresh ingredients. Pesto is all about fresh flavors. Use fresh basil, freshly grated parmesan cheese, and fresh garlic for the best-tasting pesto.
  • Don't over-mix the pesto. Homemade pesto should be creamy with a slightly rough texture. Over-blending the pesto may result in a bitter sauce that doesn't cling well to the rigatoni.
  • Cook the pasta al dente. Overcooking the pasta results in a mushy, unappealing texture. Since we cook the pasta for a minute or two after draining, it's important to cook it just to al dente.
  • Reserve some pasta water. The starches in reserved pasta water help the pesto sauce thoroughly coat and stick to the rigatoni.

How to Make Pesto Rigatoni

Here is how to make this homemade pesto rigatoni recipe.

Step 1: Make the pesto. Add the basil leaves, parmesan cheese, walnuts, garlic, kosher salt, and black pepper to the bowl of a food processor. Pulse a few times until all of the ingredients are coarsely chopped, scraping down the sides as necessary. Then, with the food processor on low speed, slowly drizzle in the olive oil until the pesto sauce is creamy and emulsified. Set aside.

Chopped pesto, parmesan cheese, walnuts, and garlic in the bowl of a food processor.
Homemade basil pesto in the bowl of a food processor.

Step 2: Cook the pasta. Fill a large stockpot with water and one tablespoon of kosher salt. Cook the rigatoni to al dente according to package instructions. Reserve ยฝ cup of starchy pasta water before draining the pasta completely. Return the cooked pasta to the stockpot.

Cooked rigatoni in a stockpot.

Step 3: Toss the pasta with pesto sauce. Pour the reserved pasta water over the cooked pasta and set the stockpot over low heat. Add the pesto and stir until all of the pasta is coated with pesto sauce and no water remains at the bottom of the pot. Remove from heat and serve.

Reserved starchy pasta water being poured over cooked rigatoni in a stockpot.
Rigatoni tossed with pesto in a stockpot.

How to Store

  • Refrigerator- Store leftovers in an airtight container in the refrigerator for 3-5 days. The pesto can be stored separately from the pasta for up to one week in the refrigerator.
  • Freezer- While it may not be as delicious as fresh pesto rigatoni, you can freeze leftover pasta. Allow the pasta to cool completely before storing it in a freezer-safe container for up to 3 months. Homemade pesto can be frozen for up to 6 months.
Pesto rigatoni on a white plate garnished with parmesan cheese.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Pesto Recipes

๐Ÿ“– Recipe

A plate of pesto rigatoni garnished with parmesan cheese and basil.
Print Pin Save
5 from 2 votes

Pesto Rigatoni

Pesto Rigatoni is perfect for a quick and easy weeknight dinner. Just toss some rigatoni pasta with homemade basil pesto sauce, and enjoy this flavorful pasta dish on its own or paired with your favorite protein and vegetables. It takes just 20 minutes to make!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 510kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Pesto

  • 2 cups basil leaves loosely packed
  • ยฝ cup parmesan cheese freshly grated
  • ยผ cup walnuts chopped
  • 2 cloves garlic minced
  • ยผ teaspoon kosher salt
  • ยผ teaspoon black pepper
  • ยฝ cup extra virgin olive oil

For the Pesto Rigatoni

  • 1 tablespoon kosher salt
  • 16 ounces dry rigatoni pasta
  • ยฝ cup reserved pasta water

Instructions

Make the Pesto

  • Add the basil leaves, parmesan cheese, walnuts, garlic, kosher salt, and black pepper to the bowl of a food processor. Pulse a few times until all of the ingredients are coarsely chopped, scraping down the sides as necessary. Then, with the food processor on low speed, slowly drizzle in the olive oil until the pesto sauce is creamy and emulsified. Set aside.
    2 cups basil leaves, ยฝ cup parmesan cheese, ยผ cup walnuts, 2 cloves garlic, ยผ teaspoon kosher salt, ยผ teaspoon black pepper, ยฝ cup extra virgin olive oil

Make the Pesto Rigatoni

  • Fill a large stockpot with water and one tablespoon of kosher salt. Cook the rigatoni to al dente according to package instructions. Reserve ยฝ cup of starchy pasta water before draining the pasta completely. Return the cooked pasta to the stockpot.
    1 tablespoon kosher salt, 16 ounces dry rigatoni pasta
  • Pour the reserved pasta water over the cooked pasta and set the stockpot over low heat. Add the pesto and stir until all of the pasta is coated with pesto sauce and no water remains at the bottom of the pot. Remove from heat and serve immediately.
    ยฝ cup reserved pasta water

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  • Make Ahead: Homemade pesto can be made ahead and stored in the refrigerator for up to one week.

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 58g | Protein: 13g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 7mg | Sodium: 245mg | Potassium: 66mg | Fiber: 3g | Sugar: 3g | Vitamin C: 2mg | Calcium: 92mg | Iron: 3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Easy 4-Ingredient Guacamole Recipe

This Easy 4-Ingredient Guacamole recipe is the perfect dip to bring to all of your summer parties this year. It's made simply with avocado, onion, lime juice, and salt and is ready to serve in only 10 minutes.

A white bowl filled with 4-ingredient guacamole.

Summer is a time for fresh, flavorful ingredients. And every year like clockwork, as soon as I can feel the warmer weather in the air, I start craving guacamole.

Made with a handful of simple ingredients, this 4-ingredient guacamole is the best guacamole recipe ever. It's easy to whip up in just 10 minutes, leaving you with plenty of time to enjoy the sunshine with your friends and family.

Whether you're hosting a backyard BBQ or bringing a dish to a potluck, this guacamole is sure to be a hit.

So, grab your avocados, limes, onion, and salt, and let's get mashing!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Healthy- Full of good fats, fiber, vitamins, and minerals, guacamole is one healthy snack you can happily indulge in. Plus, it's naturally gluten-free, dairy-free, low-carb, and vegan.
  • Only 4 Ingredients- This 4-ingredient guacamole recipe is a basic guacamole recipe that is delicious as-is or can be customized with your favorite guacamole mix-ins.
  • Ready in 10 Minutes- It doesn't get any quicker than this! Just some cutting, mashing, and mixing, and you're good to go.
  • Easily Doubles for a Crowd- Making guacamole for a party and don't want to run out? This 4-ingredient guacamole recipe can be doubled (or tripled) for a crowd.
  • Perfect for Summer Parties- Whenever I'm at a summer cookout, the first dip to go is always the guacamole. Served with plenty of tortilla chips, it's everyone's favorite party dip.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Avocados- My favorite avocados for guacamole are hass avocados. A ripe avocado should be firm, but yield to pressure when gently squeezed.
  • Lime Juice- Freshly squeezed lime juice is best for flavor. The acidity of lime juice plays well with the other flavors in guacamole.
  • White Onion- The best onion for guacamole is sweet white onion. The flavor is sweet and oniony without being overwhelming.
  • Kosher Salt- I prefer to use kosher salt because the coarse grain seasons food gently and evenly.

๐ŸŒฑ Sustainability Tip: Save onion peels and ends in the freezer and use them to make chicken stock.

The ingredients to make 4-ingredient guacamole. Each ingredient is labeled with text. They include avocados, white onion, lime, and kosher salt.

How to Ripen Avocados

Want to make guacamole, but can't find ripe avocados anywhere? Here are a few tips for speeding up the process of ripening avocados:

  • Store in a brown paper bag. Placing the avocados in a brown paper bag at room temperature can speed up the ripening process by a few days. An unripe avocado typically ripens in about 2 to 5 days in a brown paper bag.
  • Add an apple. Placing an apple inside of a brown paper bag with an avocado can ripen the avocado in as little as one day. The more fruit you add, the quicker the avocados will ripen.
  • Store in the refrigerator once ripe. If you find yourself with ripe avocados, but no time to use them, store them in the refrigerator. They will keep for at least 2 days.

Substitutions and Variations

Here are a few ways you can try customizing this 4-ingredient guacamole recipe to fit your diet and taste preferences.

Substitutions

  • Lime Juice- Substitute lime juice for lemon juice, apple cider vinegar, white vinegar, or orange juice.
  • White Onion- Swap white onion for sweet onion, red onion, yellow onion, shallots, green onion, or garlic. Alternatively, use ยฝ tablespoon of onion powder in place of fresh onion.
  • Kosher Salt- Replace kosher salt with sea salt, table salt, or pink Himalayan salt.
A bowl of guacamole garnished with cilantro.

Variations

  • Vegetables- Add diced tomatoes, jalapeรฑo, bell pepper, cucumber, corn, black beans, and garlic.
  • Herbs- Fresh cilantro, parsley, and chives are wonderful guacamole mix-ins.
  • Seasonings- Cumin, chili powder, coriander, smoked paprika, garlic powder, onion powder, and cayenne pepper give guacamole a boost of flavor.
  • Salsa- Stir in salsa or fresh pico de gallo for a dip duo that can't be beat.
  • Fruit- Try adding mango, strawberries, pineapple, or pomegranate for a fruity twist.
  • bacon- Crumbled bacon on top of guacamole takes it to the next level.
  • Spicy- Add minced jalapeรฑo, cayenne pepper, or hot sauce for a spicy kick.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Potato Masher- I find the easiest way to mash avocados is with a potato masher. Of course, you can mash them with a fork, but if you happen to have a potato masher, it makes quick work of this easy guacamole recipe.

How to Make 4-Ingredient Guacamole

Here is how to make this simple guacamole recipe.

Step 1: Mash the avocados. Scoop all of the avocado flesh into a large mixing bowl. Using a fork or a potato masher, mash the avocados until smooth and creamy with a few large chunks remaining.

Avocados being scooped out into a glass mixing bowl.

Step 2: Add seasonings. Squeeze in the lime juice and stir well to combine. Then, mix in the diced onion and kosher salt. Serve immediately or refrigerate for up to 24 hours.

Quick Tip: If storing in the refrigerator, press plastic wrap directly onto the surface of the guacamole to prevent it from browning.

A lime being squeezed into a bowl of mashed avocado.
A teaspoon of salt being sprinkled into a bowl of guacamole.
A glass bowl of 4-ingredient guacamole.

Tips for Success

  • Choose the right avocados. A ripe avocado should give slightly when squeezed, but not so much that your fingers can break the skin.
  • Don't over-mix. Guacamole should have some chunks remaining. Over-mixing may result in a mushy, overly smooth texture.
  • Adjust salt and lime juice to taste. Two key ingredients in guacamole are salt and acid (lime juice). Taste the guacamole as you make it to ensure both of these flavors are balanced.
  • Customize. This 4-ingredient guacamole recipe is a good start, but feel free to get creative and add other ingredients. Cilantro, jalapeรฑo, and diced tomatoes are delicious additions.
  • Chill before serving. Giving the guacamole some time to chill in the refrigerator before serving allows the flavors to meld together.

What to Serve With 4-Ingredient Guacamole

The most classic and popular pairing for guacamole is, of course, tortilla chips. Try making homemade tortilla chips out of these Sourdough Tortillas. Other dippable choices include Sourdough Crackers, pita chips, pretzels, and fresh vegetables.

Guacamole also pairs well with Mexican dishes. I love serving guacamole alongside Chipotle Chicken Tacos, Beef Fajita Tacos, Tequila Lime Shrimp Tacos, and Honey Chipotle Shrimp Tacos. It's also delicious on quesadillas, burritos, burrito bowls, enchiladas, nachos, and more.

A bowl of guacamole next to homemade tortillas.

How to Use Up Leftover Guacamole

There are a handful of creative ways to use up leftover 4-ingredient guacamole that go beyond tacos and nachos. Here are a few ideas:

  • Spread it on toast
  • Turn it into a creamy salad dressing
  • Top your burgers and sandwiches with it
  • Serve it with scrambled eggs for breakfast
  • Use it as a baked potato topping

Storage

  • Room Temperature- If you're serving guacamole at a party, just remember to think about how long it will be sitting out. Like most foods, guacamole is safe to leave out at room temperature for up to 2 hours.
  • Refrigerator- Leftover guacamole can be stored in an airtight container in the refrigerator for up to 3 days. Guacamole will usually turn brown on the surface, but is still good to eat.
  • Freezer- While you can technically freeze guacamole for up to 4 months, the texture of the creamy dip will likely change once thawed. If you do opt to freeze it, I recommend using it in another dish rather than as a dip on its own.

Can Guacamole Be Made Ahead?

Yes, guacamole can be made up to 24 hours in advance. However, the closer you can prepare the guacamole to the time you plan to serve it, the better. Although, I do recommend chilling the guacamole for at least 30 minutes in the refrigerator prior to serving to allow the flavors to blend together.

A white bowl filled with 4-ingredient guacamole.

Frequently Asked Questions

What is traditional guacamole made of?

Traditional guacamole is typically made of avocado, onion, cilantro, fresh lime juice, and kosher salt. Other common ingredients include diced tomatoes and jalapeรฑo.

How do you make guacamole taste better?

The key to the best-tasting guacamole is all about balancing salt and acid. Start by adding the amount of lime juice and kosher salt called for in the recipe, taste the guacamole, and adjust from there.

What kind of onion is best for guacamole?

Sweet white onion is the best onion for guacamole because it has a sweeter, more mild onion flavor. Red onion and yellow onion tend to be too strong and can overwhelm the other flavors in a guacamole dip.

Is it okay to eat guacamole after it turns brown?

Yes, guacamole is safe to eat even after the surface begins to turn brown. Typically, guacamole can be stored in an airtight container in the refrigerator for up to 3 days.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Dip Recipes

๐Ÿ“– Recipe

A bowl of 4-ingredient guacamole garnished with cilantro.
Print Pin Save
5 from 1 vote

4-Ingredient Guacamole

This Easy 4-Ingredient Guacamole recipe is the perfect dip to bring to all of your summer parties this year. It's made simply with avocado, onion, lime juice, and salt and is ready to serve in only 10 minutes.
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 120kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 4 ripe avocados
  • 2 limes juiced
  • ยฝ large white onion finely diced
  • 1 teaspoon kosher salt

Instructions

  • Scoop all of the avocado flesh into a large mixing bowl. Using a fork or a potato masher, mash the avocados until smooth and creamy with a few large chunks remaining.
  • Squeeze in the lime juice and stir well to combine. Then, mix in the diced onion and kosher salt. Serve immediately or refrigerate for up to 24 hours. If storing in the refrigerator, press plastic wrap directly onto the surface of the guacamole to prevent it from browning.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The guacamole may turn brown on the surface, but it is still safe to eat.
  • Adjust salt and lime juice to taste. Two key ingredients in guacamole are salt and acid (lime juice). Taste the guacamole as you make it to ensure both of these flavors are balanced.
  • Chill before serving. Giving the guacamole some time to chill in the refrigerator before serving allows the flavors to meld together.
  • Customize. This 4-ingredient guacamole recipe is a good start, but feel free to get creative and add other ingredients. Cilantro, jalapeรฑo, and diced tomatoes are delicious additions.

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 8g | Protein: 1.5g | Fat: 10.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.5g | Sodium: 146mg | Potassium: 371mg | Fiber: 5g | Sugar: 1g | Vitamin C: 10mg | Calcium: 12.5mg | Iron: 0.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Shredded Chipotle Chicken Tacos (One-Skillet Recipe!)

These Chipotle Chicken Tacos are made with braised chicken thighs and chipotle peppers for a spicy, smoky, and tender chicken taco that is jam-packed with flavor. Made entirely in one skillet, this easy chipotle chicken taco recipe is perfect for your next taco night. Serve on warm tortillas with your favorite taco toppings.

Four chipotle chicken tacos on a white plate.

I love going all out on taco night. Homemade tortillas, fresh guacamole, salsa, and plenty of lime margaritas to go around.

And these shredded chipotle chicken tacos are hands down my favorite taco night recipe. They're easy to make, super flavorful, and pair well with all of your favorite taco toppings.

Inspired by a dish known as chicken tinga, these chicken chipotle tacos feature shredded chicken thighs cooked to tender, juicy perfection in a chipotle-flavored braising liquid. And the best part? They're made entirely in one pan for quick and easy cleanup!

So, if you're looking for a new taco recipe to enjoy this summer, give this chipotle chicken taco recipe a try!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • One-Pan- The chicken is seared and braised all in one skillet for quick and easy cleanup after dinner.
  • Flavorful- Smoky, spicy, and delicious, these shredded chicken tacos with chipotle sauce really pack a punch in the flavor department.
  • Customizable- Chipotle chicken pairs well with an endless variety of taco toppings.
  • Perfect for Taco Night- This recipe can easily be scaled up for a crowd.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Chicken Thighs- I prefer chicken thighs over chicken breasts because they have a little more flavor and stay moist longer.
  • Chipotle Peppers- Canned chipotle chiles are smoked jalapeรฑos that are typically found packed into a can with adobo sauce. Use 1 to 2 whole chipotle peppers, depending on your heat tolerance.
  • Tortillas- I always use homemade sourdough discard tortillas with any taco recipe I make at home. Keeping a batch stored in my freezer makes dinner prep even easier!
  • Onion- Thinly slice the onion into strips so it blends in well with the shredded chicken.
  • Garlic- One clove of finely minced garlic rounds out the flavor of the braising liquid.
  • Ketchup- Balances the heat of the chipotle peppers with a little sweetness.
  • Chicken Stock- Used as a flavorful braising liquid.
  • Olive Oil- Opt for light olive oil instead of extra virgin olive oil. Light olive oil has a higher smoke point, which is helpful when searing chicken.
  • Seasonings- A simple blend of smoked paprika, salt, and pepper pairs well with the flavor of chipotle peppers.

๐ŸŒฑ Sustainability Tip: Bone-in chicken thighs are usually less expensive than boneless chicken thighs and are easy to debone yourself. Then, you can use the bone to make homemade chicken stock.

The ingredients to make chipotle chicken tacos. Each ingredient is labeled with text. They include chipotles, tortillas, garlic, smoked paprika, chicken thighs, onion, olive oil, ketchup, chicken stock, salt, and pepper.

Substitutions and Variations

Here are a few ways you can try customizing this chipotle chicken taco recipe to fit your diet and taste preferences.

Substitutions

  • Chicken Thighs- I've also made this recipe with chicken breasts and it works well.
  • Chipotle Peppers- Swap chipotle peppers for diced bell pepper for a mild version of this dish.
  • Tortillas- Use flour tortillas, corn tortillas, low-carb tortillas, or serve the shredded chipotle chicken over rice instead.
  • Onion- Replace the fresh onion with ยฝ to 1 tablespoon of onion powder.
  • Garlic- Swap one clove of garlic for ยผ teaspoon of garlic powder.
  • Ketchup- Substitute ketchup for adobo sauce or tomato paste.
  • Chicken Stock- Use chicken broth, vegetable broth, or water in place of the chicken stock.
  • Olive Oil- Any high-heat, neutral-flavored oil can be used in this recipe. Try avocado oil, sunflower oil, or canola oil.
  • Seasonings- Chili powder, cayenne pepper, cumin, and other Mexican spices can be added to or swapped for the smoked paprika.
Chipotle chicken tacos on a white plate.

Variations

  • Gluten-Free- Look for a brand of chipotle peppers in adobo sauce that is labeled gluten-free. Some brands use flour in their sauce so, check each label carefully.
  • Beer-Braised- Swap the chicken stock for your favorite beer to make beer-braised chipotle chicken tacos. I've done this in the past and it's delicious!
  • Honey- Add a tablespoon of honey to the braising liquid to make honey chipotle chicken tacos.
  • Extra Spicy- For an extra kick, swap the ketchup for some of the adobo sauce the chipotle peppers were packed in.
  • Mild- Only use one chipotle pepper or leave them out entirely and use diced bell pepper instead.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

How to Make Chipotle Chicken Tacos

Here is how to make these one-skillet chipotle chicken tacos.

Step 1: Season and sear the chicken. Heat oil in a large, deep cast iron skillet or stainless steel skillet over medium heat. Season both sides of the chicken thighs with salt, pepper, and smoked paprika and add them to the hot skillet. Sear the chicken for 4-5 minutes on each side. Transfer chicken thighs to a plate.

Seasoned chicken thighs searing in a cast iron pot.
Seared chicken thighs in a cast iron pot.

Step 2: Sautรฉ the onions. Add the onions to the skillet and cook until softened and beginning to brown. Then, stir in the garlic, chipotle peppers, and ketchup and sautรฉ for an additional 1-2 minutes.

Onions and chipotle peppers sautรฉing in a cast iron skillet.

Step 3: Braise the chicken. Pour in the chicken stock, scraping the bottom of the pan to remove any fond that built up. Add the chicken and its juices back to the skillet. Spread the chicken thighs out evenly in the skillet and cover it with a lid. Braise for 45-60 minutes or until the chicken is very tender.

The chicken thighs and onions braising in a chipotle-flavored braising liquid.

Step 4: Shred the chicken. Remove the chicken to a plate and shred it with two forks. Add the shredded chicken back to the skillet and continue simmering until most of the liquid has evaporated. Serve on tortillas with guacamole, salsa, cheese, and any other toppings you like!

Shredded chipotle chicken thighs before the cooking liquid is reduced.
Before reducing the braising liquid
Shredded chipotle chicken taco filling in a cast iron pot.
After reducing the braising liquid

Tips for Success

  • Use a pot with a lid. Make sure the skillet or pot you're using has a tight-fitting lid. The lid traps in steam, which is essential for braising.
  • Sear the chicken well. Getting a good sear on the chicken thighs helps build flavor in the dish.
  • Don't stress if your chicken sticks. Chicken thighs are stickier than chicken breasts. Don't worry if a few pieces are left clinging to the skillet after searing. They'll unstick when you add the chicken stock.
  • Warm the tortillas. Warm tortillas in the microwave or in a skillet before serving.

What to Serve With Chipotle Chicken Tacos

I always serve these easy chipotle chicken tacos on my homemade sourdough discard tortillas with guacamole, and tomato salsa. Shredded lettuce, cabbage slaw, shredded cheese, and sour cream also make delicious taco toppings.

Pair these shredded chipotle chicken tacos with cilantro lime rice, sautรฉed sweet potatoes, sourdough cornbread, or roasted Brussels sprouts for a well-rounded meal.

Shredded chipotle chicken and guacamole on a flour tortilla.

Storage and Reheating

How to Store

  • Refrigerator- Store leftover shredded chipotle chicken in an airtight container in the refrigerator for up to 4 days.
  • Freezer- According to the USDA, cooked chicken can be stored in the freezer for up to 4 months for best quality.

How to Reheat

If frozen, allow the shredded chicken to thaw in the refrigerator overnight.

  • Stovetop- Add a few tablespoons of water or chicken stock to a small saucepan or skillet and bring to a simmer over medium-low heat. Add the shredded chicken and heat, stirring occasionally, for 2-3 minutes or until warmed through.
  • Oven- Preheat the oven to 350ยฐF. Spread the chicken out into a thin layer on a rimmed baking sheet or in a casserole dish. Drizzle with a small amount of water and cover with aluminum. Heat the chicken for 5-7 minutes or until fully warmed through.
  • Microwave- Add the chicken to a microwave-safe bowl along with a small amount of water. Cover the dish with a damp paper towel and microwave on HIGH for 30 seconds or until hot.

Make Ahead

The filling for these shredded chipotle chicken tacos can be made up to 2 days in advance and stored in the refrigerator until ready to serve. Then, reheat the chicken in a skillet with a splash of chicken stock before serving.

Five shredded chipotle chicken tacos on a white plate.

Frequently Asked Questions

What are chipotle tacos made of?

These shredded chipotle chicken tacos are made with tender chicken thighs, chipotle peppers in adobo sauce, onion, garlic, and chicken stock for the best chipotle chicken tacos ever.

What chicken is best for shredding?

Chicken thighs are the best chicken for shredding. They contain more fat and connective tissue than chicken breasts, which helps them retain moisture and shred very easily when braised.

What to put in a chipotle taco?

Chipotle chicken tacos pair well with an endless variety of toppings. My favorites include guacamole, pico de gallo, sour cream, shredded cheddar cheese, and cabbage slaw.

Can I make this recipe in a slow cooker or instant pot?

I haven't tried making this recipe in a slow cooker or instant pot, but I don't see any reason why it wouldn't work. I recommend searing the chicken before adding it to the slow cooker for more flavor.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Taco Recipes

๐Ÿ“– Recipe

Four chipotle chicken tacos on a white plate.
Print Pin Save

Chipotle Chicken Tacos

These Chipotle Chicken Tacos are made with braised chicken thighs and chipotle peppers for a spicy, smoky, and tender chicken taco that is jam-packed with flavor. Made entirely in one skillet, this easy chipotle chicken taco recipe is perfect for your next taco night. Serve on warm tortillas with your favorite taco toppings.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 tacos
Calories 230kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 tablespoons light olive oil
  • 1 ยฝ pounds boneless, skinless chicken thighs
  • ยฝ tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • ยฝ teaspoon black pepper
  • ยฝ large white onion thinly sliced
  • 1 clove garlic minced
  • 1-2 chipotle peppers in adobo sauce minced
  • 1 tablespoon ketchup
  • 1 cup chicken stock
  • 8 small flour tortillas for serving

Instructions

  • Heat oil in a large, deep cast iron skillet or stainless steel skillet over medium heat. Season both sides of the chicken thighs with salt, pepper, and smoked paprika and add them to the hot skillet. Sear the chicken for 4-5 minutes on each side. Transfer chicken thighs to a plate.
    2 tablespoons light olive oil, 1 ยฝ pounds boneless, skinless chicken thighs, ยฝ tablespoon smoked paprika, 1 teaspoon kosher salt, ยฝ teaspoon black pepper
  • Add the onions to the skillet and cook until softened and beginning to brown. Then, stir in the garlic, chipotle peppers, and ketchup and sautรฉ for an additional 1-2 minutes.
    ยฝ large white onion, 1 clove garlic, 1-2 chipotle peppers in adobo sauce, 1 tablespoon ketchup
  • Pour in the chicken stock, scraping the bottom of the pan to remove any fond that built up. Add the chicken and its juices back to the skillet. Spread the chicken thighs out evenly in the skillet and cover it with a lid. Braise over low heat for 45-60 minutes or until the chicken is very tender.
    1 cup chicken stock
  • Remove the chicken to a plate and shred it with two forks. Add the shredded chicken back to the skillet and continue simmering until most of the liquid has evaporated. Serve on flour tortillas with guacamole, salsa, cheese, and any other toppings you like!
    8 small flour tortillas

Notes

  • Quick Tip:ย Make sure the skillet or pot you're using has a tight-fitting lid. The lid traps in steam, which is essential for braising.
  • Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator or up to 4 months.

Nutrition

Serving: 1taco | Calories: 230kcal | Carbohydrates: 19g | Protein: 16.5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4.5g | Cholesterol: 76mg | Sodium: 552mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Discard Tortillas (5 Ingredients!)

These Sourdough Discard Tortillas are soft, fluffy, and flavorful - perfect for taco night! With just 5 ingredients and no kneading, they're ready in just about an hour and are make ahead-friendly.

A stack of sourdough discard tortillas on a white cloth.

These sourdough tortillas were one of the first recipes I fell in love with when I started using sourdough discard. I made them nearly every week - for tacos, quesadillas, or just to share with friends.

Theyโ€™re soft, pliable, and buttery, with a slight tang from the sourdough. As they cook, they puff up and develop crispy, charred spots, making them so much more flavorful than anything store-bought.

The best part? Theyโ€™re incredibly easy to make - no special skills or equipment needed! Plus, theyโ€™re make-ahead friendly, perfect for busy days or warm summer nights when you want something simple and delicious.

As a sourdough food blogger, I love sharing fun, practical ways to use your sourdough starter, and these tortillas are one of my absolute favorites.

I hope you love them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Sourdough Discard- You can use either active sourdough starter or unfed discard - both work great!
  • All-Purpose Flour- This gives the tortillas that perfect soft, chewy texture. If youโ€™d like to swap in some whole wheat flour, just add a little extra water (a tablespoon at a time) until the dough comes together and feels tacky, but not too sticky.
  • Butter- I like using butter for the flavor, but you can swap it for olive oil, shortening, lard, or even bacon fat. Just make sure the butter is softened so it mixes in easily.
  • Kosher Salt- Enhances the flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If youโ€™re using Mortonโ€™s or table salt, measure by weight or use about half as much.
  • Water- Just a small amount of cool or room temperature water helps bring the dough together.
The ingredients to make sourdough discard tortillas. Each ingredient is labeled with text. They include all-purpose flour, kosher salt, sourdough discard, water, and butter.

Best Pans for Cooking Tortillas

A cast iron skillet is ideal because it holds heat well and gives tortillas a nice char. A stainless steel skillet also works, but you may need to adjust the heat a little more often.

Avoid non-stick pans, as high heat can damage their coating.

Tips for Success

  • Measure ingredients by weight. A food scale is your best friend here - especially for flour. Itโ€™s super easy to measure too much, which may result in dry tortillas.
  • Roll the tortillas out thin. You should almost be able to see the counter through the dough - this helps them puff up and cook quickly.
  • Stay ahead of the rolling. Pre-roll some tortillas or get a friend to help because they cook fast - about 60 seconds each!
  • Don't use too much flour. Excess flour will burn in the hot skillet, giving your tortillas a burnt flavor and creating a smoky kitchen.
  • A hot skillet is key. A hot skillet helps the tortillas puff and char. A little smoke is normal, so turn on a vent or crack a window before you start.
  • Use multiple pans. If you have more than one skillet, why not heat them all up to make the cooking process go even faster?

How to Make Sourdough Discard Tortillas

Here is how to make flour tortillas with sourdough discard.

Step 1: Cut the butter into the flour. In a large mixing bowl, whisk together the flour and salt. Add the softened butter and use your fingertips to work it into the flour until the mixture looks like coarse sand and holds together slightly when pressed.

Butter cut into flour in a glass mixing bowl.
A mixture of flour, salt, and butter pressed together in a hand.

Step 2: Add sourdough discard and water. Add sourdough discard and water to the bowl. Mix and knead lightly until a soft, slightly sticky dough forms.

Sourdough discard tortilla dough in a glass mixing bowl.

Step 3: Divide and rest dough. Divide the dough into 6 or 12 equal-sized pieces. Roll each piece into a ball, cover, and allow them to rest at room temperature for about 20 minutes or up to 2 hours. For a longer ferment, refrigerate for up to 2 days.

Sourdough tortilla dough balls on a parchment-lined baking sheet.

Step 4: Roll out tortillas. On a lightly floured surface, roll each dough ball into a thin tortilla - you should almost be able to see the counter through it. Since tortillas cook quickly, itโ€™s best to roll out most (or all) before you start cooking.

Rolled out sourdough discard tortillas.

Step 5: Cook the tortillas. Heat a dry cast iron or stainless steel skillet over medium heat until very hot. Add a tortilla and cook for about 30 seconds or until bubbles form on the surface. Flip and cook for another 30 seconds.

Note: The first few tortillas are usually paler and don't puff up quite as nicely. This happens when the skillet isn't quite up to the right temperature yet. Cook a few and adjust the temperature of your burner accordingly.

A puffed-up sourdough tortilla cooking in a cast iron skillet.

Step 6: Serve and enjoy. Repeat with the remaining tortillas, stacking them on a plate and covering lightly with a clean tea towel to keep them warm and soft. Serve warm with your favorite taco, burrito, or quesadilla fillings. Enjoy!

A stack of sourdough discard tortillas in a storage container.

How to Store

  • Room Temperature- Store cooled tortillas in an airtight container or plastic bag for up to 5 days.
  • Freezer- Freeze cooked tortillas in a freezer-safe bag or container for up to 3 months. Place parchment or wax paper between them to prevent sticking.
  • Make Ahead- Refrigerate tortilla dough balls in an airtight container for up to 2 days or freeze for up to 3 months. To freeze, place them on a baking tray until solid, then transfer to a freezer-safe container.

Serving Suggestions

These sourdough discard tortillas are perfect for all kinds of tacos - think fajita beef, chipotle chicken, BBQ pulled chicken, tequila lime shrimp, or honey chipotle shrimp.

You can also turn them into sourdough tortilla chips and scoop up some homemade guacamole and fresh salsa (better yet, pile on the toppings for loaded nachos!).

Chicken tacos on homemade sourdough discard tortillas.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

Itโ€™s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, youโ€™ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Discard Recipes

๐Ÿ“– Recipe

A pile of sourdough discard tortillas on a white cloth.
Print Pin Save
5 from 3 votes

Sourdough Discard Tortillas

These Sourdough Discard Tortillas are soft, fluffy, and flavorful - perfect for taco night! With just 5 ingredients and no kneading, they're ready in just about an hour and are make ahead-friendly.
Course Bread, Flatbread
Cuisine Mexican
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 6-inch tortillas
Calories 106kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ยพ cups (210 grams) all-purpose flour
  • 2 ยฝ teaspoons (7 grams) kosher salt
  • 3 tablespoons (42 grams) unsalted butter softened
  • 7 tablespoons (100 grams) water
  • ยฝ cup (113 grams) sourdough starter discard fed or unfed

Instructions

  • In a large mixing bowl, whisk together the flour and salt. Add the softened butter and use your fingertips to work it into the flour until the mixture looks like coarse sand and holds together slightly when pressed.
    1 ยพ cups (210 grams) all-purpose flour, 3 tablespoons (42 grams) unsalted butter, 2 ยฝ teaspoons (7 grams) kosher salt
  • Add the sourdough discard and water to the bowl. Mix and knead lightly until a soft, slightly sticky dough forms.
    7 tablespoons (100 grams) water, ยฝ cup (113 grams) sourdough starter discard
  • Divide the dough into 6 or 12 equal-sized pieces. Roll each piece into a ball, cover, and allow them to rest at room temperature for about 20 minutes or up to 2 hours. For a longer ferment, refrigerate for up to 2 days.
  • On a lightly floured surface, roll each dough ball into a thin tortilla - you should almost be able to see the counter through it. Since tortillas cook quickly, itโ€™s best to roll out most (or all) before you start cooking.
  • Heat a dry cast iron or stainless steel skillet over medium heat until very hot. Add a tortilla and cook for about 30 seconds or until bubbles form on the surface. Flip and cook for another 30 seconds.
  • Note: The first few tortillas are usually paler and don't puff up quite as nicely. This happens when the skillet isn't quite up to the right temperature yet. Cook a few and adjust the temperature of your burner accordingly.
  • Repeat with the remaining tortillas, stacking them on a plate and covering lightly with a clean tea towel to keep them warm and soft.
  • Serve warm with your favorite taco, burrito, or quesadilla fillings. Enjoy!

Notes

  • A hot skillet is key.ย Use a hot skillet to help the tortillas puff and char. If it smokes, turn on your vent or open a window.
  • Measure ingredients by weight. For best results, measure each ingredient using a food scale. In particular, flour is easy to over-measure, which leaves you with dry tortillas.
  • Have multiple skillets? Heat up several skillets to make the cooking process go even faster.
  • Storage: Store leftovers in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
  • Make Ahead: Refrigerate dough balls for up to 2 days or freeze for up to 3 months.

Nutrition

Serving: 1small tortilla | Calories: 106kcal | Carbohydrates: 17g | Protein: 2.5g | Fat: 3g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 234mg | Potassium: 24mg | Fiber: 0.5g | Calcium: 4mg | Iron: 1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

How to Make Sourdough Starter from Scratch (Small Batch)

Learning how to make sourdough starter from scratch is easier than you might think. And itโ€™s the first step to making delicious homemade sourdough bread! This small, low-waste starter uses minimal flour, so you donโ€™t end up with a lot of discard.

Two mason jars of bubbly sourdough starter with text overlay that reads "Small-batch sourdough starter for beginners. How to Make Sourdough Starter. Turn simple ingredients into tangy bread."

A sourdough starter is a living mix of flour and water that captures wild yeast and bacteria from the environment. This tiny culture is what makes sourdough bread rise naturally and gives it that signature tangy flavor.

Once your starter is active, you can use it for a variety of homemade baked goods - from crusty loaves to pancakes, muffins, and even pizza dough. You can also reduce waste by using whatโ€™s leftover in sourdough discard recipes.

Iโ€™ve been baking sourdough for years, and I love how a simple starter can transform everyday ingredients into something truly special.

It might seem intimidating at first, but with a little patience and consistency, anyone can make a strong, bubbly starter at home. And once yours is ready, youโ€™ll be able to try simple recipes like classic sourdough bread and see your starter in action.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients

  • Whole wheat flourโ€“ Helps jumpstart fermentation because it naturally contains more wild yeast and bacteria. You donโ€™t need much; even a small amount can give your starter a boost.
  • Bread flourโ€“ Provides structure and food for the yeast as your starter grows. You can use all-purpose flour if thatโ€™s what you have on hand.
  • Warm water (80โ€“90ยฐF)โ€“ Helps the yeast and bacteria wake up and start working. Too cold, and fermentation slows; too hot, and you risk harming them.

Tools

  • Glass jarโ€“ A clear jar makes it easy to watch your starter bubble and rise.
  • Kitchen scaleโ€“ Accurate measurements are key for a healthy, consistent starter.
  • Rubber spatulaโ€“ Perfect for scraping down the sides and mixing thoroughly.
  • Chopstick or spoonโ€“ Great for mixing. Chopsticks in particular do a great job of getting into the corners of the jar.
  • Thermometer (optional)โ€“ Handy for checking your water temperature.

Tips for Success

  • Use filtered waterโ€“ Chlorine in tap water can slow down or harm the yeast and bacteria in your starter.
  • Choose unbleached flourโ€“ Bleached flour may contain chemicals that affect the good microbes your starter needs.
  • Keep the jar lightly coveredโ€“ Your starter needs to breathe as it ferments. Cover loosely to prevent drying out but allow gas to escape.
  • Maintain a consistent temperatureโ€“ Store your starter in the warmest spot in your kitchen for predictable results.
  • Avoid direct sunlightโ€“ The UV rays from the sun can harm the yeast and bacteria in your starter.

How to Make Sourdough Starter from Scratch

Making a sourdough starter from scratch is easier than you might think. Follow along with these step-by-step instructions and photos.

Day 1: Make the Starter

Mix 5 grams whole wheat flour + 5 grams warm water in a glass jar. Make sure no dry flour remains. Cover loosely and leave at room temperature (70โ€“80ยฐF) for 24 hours.

Whole wheat flour in a small glass jar.
Whole wheat flour and water mixed together in a small glass jar.

Day 2: Feed Without Discarding

Without discarding, add 5 grams whole wheat flour + 5 grams bread flour + 10 grams warm water. Stir well, cover, and leave at room temperature for 24 hours.

Sourdough starter mixed with warm water in a small glass jar.
Bread flour and whole wheat flour on top of sourdough starter and water before being mixed in.
Sourdough starter in a small glass jar.

Day 3: Discard and Feed

You should have about 30 grams of starter now. Discard all but 5 grams.

Feed with 5 grams whole wheat flour + 5 grams bread flour + 10 grams warm water. Stir well and cover.

Day 3 may show a surge of bubbles that slows around day 5โ€”this is normal as your starterโ€™s yeast and bacteria balance out.

Five grams of sourdough starter in a small glass jar after the rest has been discarded.
Flour, water, and starter in a small glass jar before being mixed.
Sourdough starter in a small glass jar after being fed.

Day 4โ€“6: Continue Feeding

The next several days of feedings are going to be the exact same.

Discard all but 5 grams of starter. Feed with 10 grams whole wheat flour + 5 grams bread flour + 15 grams warm water. Stir, cover, and leave at room temperature.

Day 7: Evaluate

By day 7, your starter should be bubbly and double in size 6โ€“12 hours after feeding, depending on the temperature of your kitchen. If it isnโ€™t there yet, keep feeding it the same way youโ€™ve been for the past few days until itโ€™s active.

A blue rubber band around a small jar of sourdough starter after being fed.
A jar of starter after rising. A blue rubber band around the jar indicates how much the starter has risen.
The top of a bubbly sourdough starter in a small jar.

How to Tell If Your Starter Is Ready

Hereโ€™s how to tell when your sourdough starter is bubbly, strong, and good to go.

  • Bubbles- Lots of bubbles = active starter
  • Size- Should double in ~6-12 hours
  • Doming- Slight doming on top
  • Aroma- Pleasantly yeasty and mildly sour
  • Float Test- Drop a small piece in waterโ€”if it floats, itโ€™s ready

What is Sourdough Discard?

Sourdough discard is the portion of your starter thatโ€™s removed before each feeding.

While itโ€™s called โ€œdiscard,โ€ it doesnโ€™t actually have to go to waste. Once your starter is established, this unfed portion can be used in a variety of recipes.

We discard part of the starter to keep it healthy and manageable. Without removing some, the starter would grow exponentially, which isnโ€™t practical if youโ€™re not baking every day.

Itโ€™s important to note that discard from the first 7 days of your starter isnโ€™t ready for baking. During this time, the yeast and bacteria are still developing, and the mix may contain microbes that arenโ€™t ideal for eating.

Thatโ€™s why my small-batch starter method uses only a tiny amount of flour to produce minimal discard.

Troubleshooting Your Sourdough Starter

Getting a sourdough starter going can be tricky. I know from experience! But with a few adjustments, you can turn a sluggish starter into a happy, bubbly one.

  • Use Whole Grains- Adding whole wheat or rye flour can make your starter more active and healthy.
  • Feed More- If your starter isnโ€™t rising well on a 1:1:1 ratio, try 1:3:3 (starter:flour:water) to give the yeast more food.
  • Keep It Warm- Store your starter around 70โ€“80ยฐF (21โ€“26ยฐC) for best results.
  • Avoid the Fridge- When building strength, keep your starter on the counter. Cold slows it down.

Understanding Feeding Ratios

Feeding ratios determine how much flour and water (the โ€œfoodโ€) you give your sourdough starter. They help you control how active your starter is and how often you need to feed it.

For example, if you have 10 grams of starter, adding 10 grams of flour and 10 grams of water creates a 1:1:1 feeding ratioโ€”equal parts starter, flour, and water by weight. This is the minimum ratio you should use to keep your starter healthy.

The ratio you choose depends on how often you want to feed your starter. Generally, giving your starter more food means you can feed it less frequently. Personally, I feed my starter at a 1:3:3 ratio every 24 hours, which keeps it strong and predictable.

Hereโ€™s a chart showing what different feeding ratios look like in actual amounts, starting with 10 grams of starter:

Feeding RatioStarterFlourWaterTotal Starter
1:1:110 grams10 grams10 grams30 grams
1:2:210 grams20 grams20 grams50 grams
1:3:310 grams30 grams30 grams70 grams
1:4:410 grams40 grams40 grams90 grams
1:5:510 grams50 grams50 grams110 grams

*Note that the amounts shown in this chart are based on starting with 10 grams of sourdough starter. You can adjust the amounts based on the size of your starter.

How Much Starter Do You Really Need?

You donโ€™t need to keep a lot of starter if youโ€™re not baking every day.

A small amount is enough. You can always grow more when youโ€™re ready to bake. This saves flour and keeps your starter healthy.

For example, on non-baking days, I feed just 5 grams of starter with a 1:3:3 feeding ratio (about 35 grams total). When Iโ€™m ready to bake, I feed 25 grams of starter at the same ratio to get 175 grams of active starter to work with.

An active, bubbly sourdough starter in a glass jar.

Maintaining Your Sourdough Starter

Once your starter is active, regular feeding is key to keeping it strong and healthy. How often and how much you feed depends on how you plan to store it and how often you bake.

Feeding Routine:

  1. Keep a small portion of starter (about 5 grams or whatever you need if you plan on baking).
  2. Add warm water and stir.
  3. Feed with a mix of bread and whole wheat flour, stirring until smooth.
  4. Cover loosely and store at room temperature.

Storage Options

  • Room Temperature- Best if you bake multiple times a week. Feed about every 24 hours.
  • Refrigerator- Ideal if you bake a few times a month. Feed every 7โ€“10 days. Pull out 2โ€“3 days before baking and feed regularly to reactivate.
  • Freezer- Use only for mature starters (3+ months old). Can last up to 12 months.

Tips & Notes

  • The gray liquid that sometimes forms on top is called hooch. Itโ€™s normal and safe; stir it back in or pour it off.
  • Keep your starter at a consistent, warm temperature (70โ€“80ยฐF).
  • If your starter smells musty or shows mold, discard it and start fresh.
A small loaf of sourdough bread cut in half to see the crumb.

Conclusion

Making your own sourdough starter from scratch might take a little patience, but the reward is huge.

Sure, you could buy a starter, but thereโ€™s nothing quite like nurturing your own and watching it come to life. Once itโ€™s bubbly and strong, every loaf, cracker, or pizza dough feels that much more special.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Recipes

๐Ÿ“– Recipe

A bubbly, active sourdough starter in a small glass jar.
Print Pin Save
5 from 1 vote

How to Make Sourdough Starter

Learning how to make sourdough starter from scratch is easier than you might think. And itโ€™s the first step to making delicious homemade sourdough bread! This small, low-waste starter uses minimal flour, so you donโ€™t end up with a lot of discard.
Course Bread
Cuisine American
Prep Time 7 days
Cook Time 0 minutes
Total Time 7 days
Servings 1 sourdough starter
Calories 52kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 55 grams whole wheat flour
  • 30 grams unbleached bread flour
  • 85 grams warm water 80-90ยฐF

Instructions

  • Day 1: Mix together 5 grams of whole wheat flour and 5 grams of warm water in a small glass jar, making sure no dry flour remains. Cover loosely with a lid, cloth, or plastic wrap and store at room temperature for 24 hours.
  • Day 2: Without discarding, add 5 grams of whole wheat flour, 5 grams of bread flour, and 10 grams of warm water to the jar. Stir until well combined and store covered at room temperature for 24 hours.
  • Day 3: Discard all except 5 grams of starter. Add 5 grams of whole wheat flour, 5 grams of bread flour, and 10 grams of warm water to the remaining starter and stir well to combine. Store covered at room temperature for 24 hours.
  • Days 4-7: Discard all except 5 grams of starter. Add 10 grams of whole wheat flour, 5 grams of bread flour, and 15 grams of warm water to the remaining starter. Stir well to combine, cover, and store at room temperature for 24 hours.
  • Maintenance: By day 7, your starter should be very bubbly and doubling in volume roughly 6-8 hours after feeding when stored around 75โ„‰. If not, continue feeding 5 grams of starter with 10 grams of whole wheat flour, 5 grams of bread flour, and 15 grams of warm water until your starter is active and bubbly.
    When you're ready to bake bread, you can increase the amount of starter by keeping and feeding 25 grams of starter with 75 grams of flour (a blend of 50 grams whole wheat flour and 25 grams bread flour) and 75 grams of warm water, which will give you about 175 grams of active starter to work with. Just don't forget to keep a small amount to feed again!
  • Storage: If you bake often, store your starter at room temperature and feed it every 24 hours. If not, you may consider storing your starter in the refrigerator and only feeding it every 7-10 days. If you store it in the refrigerator, you will need to feed it for a day or two before baking with it to make sure it is nice and active.

Notes

  • Avoid chlorinated water: Chlorine can slow down your starter and make it harder for your bread to rise
  • Use unbleached flour: Bleached flour has fewer natural microbes, making it harder for your starter to get going.
  • Keep a consistent temperature: Store your starter in a warm spot for predictable results.
  • Avoid direct sunlight: Sunlight can damage the yeast and bacteria in your starter.

Nutrition

Serving: 1sourdough starter | Calories: 52kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Potassium: 41mg | Fiber: 1g | Calcium: 4mg | Iron: 0.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Cast Iron Asparagus (Sautรฉed Asparagus With Garlic and Lemon)

This Cast Iron Asparagus is the perfect vegetable side dish for all of your seasonal spring meals. Ready in just 15 minutes and made with only 9 ingredients, this healthy sautรฉed asparagus is seasoned well with butter, garlic, lemon, and red pepper flakes. Gluten-free, low-carb friendly.

A small white plate of cast iron asparagus.

If boiled, bland, and boring is how you'd describe your vegetable game, fear not! I'm here to show you how quick and simple it is to jazz up your vegetable side dishes and take them from 'meh' to 'wow!'

Often, vegetables are an afterthought at the dinner table. We spend all of our time making sure the main dish is seasoned to perfection, then feel uninspired when it comes to the veggies.

But, I think vegetables should be just as jam-packed with flavor as the rest of the meal. And this cast iron skillet asparagus is no exception.

Seasoned generously with both fresh garlic and garlic powder, lemon zest, red pepper flakes, and butter, this easy asparagus recipe is the perfect companion for all of your springtime meals. And the best part? It's ready in just 15 minutes!

So, grab some fresh asparagus at the market, maybe open a bottle of wine, and let's get cooking!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Ready in 15 Minutes- Asparagus is one of my favorite vegetables because it's easy to cut and cooks super quickly. In just a few minutes, you'll have the perfect spring vegetable side dish ready for dinner.
  • Only 9 Ingredients- Most ingredients are pantry staples, making this lemon garlic asparagus recipe easy to whip up any night of the week.
  • Perfect for Spring- Every spring season, I look forward to taking advantage of all the fresh and flavorful asparagus at the grocery store.
  • Healthy- Full of fiber, vitamins, and minerals, cast iron asparagus is a side dish you can feel good about serving to your family.
  • Flavorful- Buttery, garlicky, lemony, and with just a hint of spice, this sautรฉed asparagus is well-seasoned and delicious.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Asparagus- Look for bright green, firm, and uniform asparagus stalks. I prefer to cut the asparagus into 3-inch pieces for easier sautรฉing and eating.
  • Garlic- This recipe uses both fresh garlic and garlic powder for extra flavor. Use either grated or minced garlic so it cooks quickly in the butter.
  • Lemon Zest- Just a small amount of lemon zest brightens this dish up with a pop of fresh citrus flavor.
  • Olive Oil- The asparagus is cooked first in olive oil so we can get it nice and caramelized. I use light olive oil instead of extra virgin olive oil because it has a higher smoke point.
  • Butter- A little butter is added at the end for flavor.
  • Garlic Powder- Gives the asparagus an extra garlicky flavor.
  • Red Pepper Flakes- Adds a little bit of heat and the flavor pairs well with lemon and garlic.
  • Kosher Salt- Season to taste.
  • Black Pepper- Use freshly ground black pepper for the best flavor.

๐ŸŒฑ Sustainability Tip: Reduce food waste by saving the asparagus ends, lemon pieces, and garlic skins to make homemade vegetable broth or chicken stock.

The ingredients to make cast iron asparagus. Each ingredient is labeled with text. They include asparagus, garlic, garlic powder, red pepper flakes, butter, lemon zest, pepper, olive oil, and kosher salt.

How to Tell If Asparagus Is Bad

Asparagus is a tender vegetable that goes bad rather quickly. If you're unsure, look for these telltale signs that your asparagus has gone bad.

  • Check the Tips- The tips of asparagus are the most tender part of the vegetable. And therefore, the tip is usually the first part to go bad. Asparagus tips that are mushy, slimy, dark, and smelly indicate the vegetable is past its prime.
  • Mold- Visible mold is an obvious indicator that your asparagus should be tossed.
  • Smell- Fresh asparagus should smell slightly grassy and earthy. If it smells rotten, rancid, or sour, it has likely gone bad.
  • Texture- Asparagus should be firm and crisp. Limp, rubbery, or mushy asparagus should be discarded.

Substitutions and Variations

Here are a few ways you can try customizing this sautรฉed cast iron asparagus recipe to fit your diet and taste preferences.

Substitutions

  • Asparagus- Swap fresh asparagus for frozen asparagus if preferred. Keep in mind that frozen asparagus may take a few minutes longer to cook.
  • Garlic- Use an additional ยฝ teaspoon of garlic powder in place of fresh garlic cloves.
  • Lemon Zest- Squeeze lemon juice over the asparagus instead of using lemon zest for a less intense lemon flavor.
  • Olive Oil- Substitute the olive oil with any high-heat, neutral-flavored cooking oil.
  • Butter- Replace butter with margarine or dairy-free butter if preferred.
  • Seasonings- Season this pan-roasted asparagus any way you'd like. Add herbs, onion powder, cayenne pepper, chili powder, etc. Get creative!
Sautรฉed asparagus seasoned with lemon and garlic on a white plate.

Variations

  • Cheesy- Sprinkle some grated parmesan cheese over the asparagus after it finishes cooking for a cheesy flavor.
  • Herbs- Add fresh or dried herbs for a bright, herbaceous flavor.
  • bacon- Crumbled bacon elevates the texture and flavor of the dish.
  • Slivered Almonds- Toasted almonds add a crunchy texture and nutty flavor that pairs well with asparagus.
  • Glazed- Drizzle a little honey, maple syrup, or balsamic vinegar reduction over the pan-seared asparagus with garlic for a hint of sweetness.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Cast Iron Skillet- A well-seasoned cast iron skillet is a great tool for cooking asparagus to perfection. Because it's naturally non-stick, the asparagus won't stick to the pan or become mushy. Plus, cast iron's ability to retain heat evenly allows us to achieve beautifully charred asparagus without overcooking it.

How to Make Cast Iron Asparagus

Here is how to make lemon garlic asparagus in a cast iron skillet.

Step 1: Sautรฉ the asparagus. Heat olive oil in a well-seasoned cast iron skillet over medium heat. Add the asparagus to the skillet. Cook, stirring occasionally, until tender and lightly browned, about 5-7 minutes.

Raw asparagus in a cast iron skillet.
Asparagus pieces cooking in a cast iron skillet.

Step 2: Season the asparagus. Add butter, garlic, lemon zest, and seasonings to the skillet. Sautรฉ for an additional 30-60 seconds and remove from heat. Serve immediately.

Pan fried asparagus seasoned with garlic in a cast iron skillet.

Tips for Success

  • Choose the right asparagus. Look for fresh asparagus spears that are bright green, firm, and uniform in thickness.
  • Preheat the skillet. Allow the cast iron pan enough time to fully heat up before adding the asparagus.
  • Don't overcook the asparagus. Asparagus quickly goes from perfectly tender to mushy when overcooked.
  • Serve immediately. Cast iron asparagus is best when hot and freshly cooked.

What to Serve With Cast Iron Asparagus

Sautรฉed cast iron asparagus is a fantastic vegetable side dish that pairs well with just about any spring meal. I love serving sautรฉed garlic asparagus with whole oven-roasted chicken and baked potatoes.

Here are a few other recipes to serve with pan-fried asparagus:

Cast iron skillet asparagus on a small white plate.

How to Use Up Leftover Cast Iron Asparagus

Sautรฉed asparagus with garlic and lemon is easy to repurpose into a variety of other dishes.

Asparagus pairs particularly well with eggs and is delicious in a quiche or frittata. Another option is purรฉeing the cooked asparagus into soup, like in this Broccoli Asparagus Soup recipe.

Alternatively, cast iron asparagus can be used on top of a fresh salad or in a vegetable sandwich for a fun and healthy lunch. Finally, top a homemade pizza with some pan-fried asparagus or mix it into your favorite pasta dish or stir-fry recipe.

Storage and Reheating

How to Store

  • Refrigerator- Store leftover cast iron asparagus in an airtight container in the refrigerator for 3-5 days.
  • Freezer- For longer storage, freeze leftover sautรฉed asparagus in a freezer-safe container for up to 3 months.

๐Ÿ’ก Did You Know? To keep your asparagus fresher for longer, all you need to do is store it upright in the fridge in a little bit of water. This can help it last up to a whole week!

How to Reheat

  • Oven- Preheat the oven to 350ยบF. Toss the leftover asparagus with a little bit of olive oil if it seems dry and spread it evenly on a baking sheet. Roast the asparagus for 5-10 minutes or until fully warmed through.
  • Stovetop- Add a small amount of oil or butter to a skillet over medium-low heat. Add the leftover cast iron asparagus and pan fry for 4-5 minutes or until heated through.
  • Microwave- Spread leftover pan-fried out evenly on a microwave-safe dish. Cover with a damp paper towel and heat on HIGH in 30-second intervals until hot.
  • Air Fryer- Preheat the air fryer to 375ยบF. Arrange the leftover sautรฉed asparagus in the air fryer basket in a single layer and cook for 2-3 minutes, shaking the basket halfway through.
Cast iron asparagus seasoned with lemon and garlic on a white plate.

Frequently Asked Questions

Why shouldn't you snap the ends off of asparagus?

Sometimes recipes recommend holding an asparagus spear on each end and snapping it in half. Supposedly, wherever the asparagus snaps is where the woody end starts. However, this isn't exactly true. For less waste, I recommend using a knife to trim the ends where they start to fade to white.

Should asparagus be soaked before cooking?

No, there is no need to soak asparagus before sautรฉing it. Simply give it a quick rinse and pat it dry before cooking.

What is the best way to cook and eat asparagus?

Sautรฉing asparagus in a cast iron skillet is one of the best ways to cook and eat asparagus. Not only is it flavorful and delicious, but there are fewer nutrients lost using this cooking method.

How do you cook asparagus so it doesn't get soggy?

Asparagus is a tender vegetable that overcooks quickly if you're not careful. If your asparagus turned out soggy or mushy, try cooking it for a minute or two less next time. Also, removing it from the heat quickly ensures it doesn't continue cooking in the pan.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Asparagus Recipes

๐Ÿ“– Recipe

Cast iron asparagus on a small white plate.
Print Pin Save

Cast Iron Asparagus

This Cast Iron Asparagus is the perfect vegetable side dish for all of your seasonal spring meals. Ready in just 15 minutes and made with only 9 ingredients, this healthy sautรฉed asparagus is seasoned well with butter, garlic, lemon, and red pepper flakes.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings
Calories 90kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 bunch asparagus ends trimmed, cut into 3-inch pieces
  • ยฝ tablespoon unsalted butter
  • 2 cloves garlic minced or grated
  • Zest from ยฝ of a lemon
  • ยฝ teaspoon garlic powder
  • ยฝ teaspoon kosher salt
  • ยฝ teaspoon black pepper
  • ยผ teaspoon red pepper flakes

Instructions

  • Heat olive oil in a well-seasoned cast iron skillet over medium heat. Add the asparagus to the skillet. Cook, stirring occasionally, until tender and lightly browned, about 5-7 minutes.
    1 tablespoon olive oil, 1 bunch asparagus
  • Add butter, garlic, lemon zest, and seasonings to the skillet. Sautรฉ for an additional 30-60 seconds and remove from heat. Serve immediately.
    ยฝ tablespoon unsalted butter, 2 cloves garlic, Zest from ยฝ of a lemon, ยฝ teaspoon garlic powder, ยฝ teaspoon kosher salt, ยฝ teaspoon black pepper, ยผ teaspoon red pepper flakes

Notes

  • Storage: Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  • Make Ahead: Cut the asparagus up to 3 days before cooking and store it in the refrigerator.

Nutrition

Serving: 1serving | Calories: 90kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6.5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 191mg | Potassium: 293mg | Fiber: 3g | Sugar: 2.5g | Vitamin C: 9mg | Calcium: 40mg | Iron: 3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Creamy Broccoli Asparagus Soup (10 Ingredients!)

This Broccoli Asparagus Soup is creamy, cozy, springtime comfort food in a bowl. Made with only 10 ingredients and ready in just 30 minutes, you'll love how quickly and easily this seasonal soup comes together. Serve it as a side dish with your favorite protein or as a main dish with a piece of crusty bread.

A bowl of broccoli asparagus soup drizzled with cream.

Spring is just around the corner, and with it comes a bunch of fresh spring vegetables to cook with. From flavorful asparagus to tender peas and leafy greens, the abundance of fresh vegetables is one of my favorite parts of the spring season.

Cooking and eating seasonally is a great way to enjoy a variety of fresh produce. It keeps things new and exciting every season. Plus, it's an excellent way to support your local farmers and reduce your carbon footprint.

This broccoli asparagus soup is made with fresh broccoli and asparagus, along with russet potatoes, onions, and garlic for texture and flavor. The flavor reminds me of a lightened-up broccoli cheddar soup.

So, if you're looking for a way to add more fresh and seasonal produce to your diet, this broccoli and asparagus soup recipe is a fantastic place to start. It's perfect for a chilly spring evening.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Ready in 30 Minutes- Just chop, simmer, and blend. This homemade cream of broccoli and asparagus soup couldn't be quicker or easier to make!
  • Only 10 Ingredients- Made with fresh vegetables and a few pantry staples, this simple soup recipe is flavorful without the fuss.
  • Creamy- The starchy potatoes and heavy cream create a thick, rich, and deliciously creamy soup.
  • Perfect for Spring- Broccoli asparagus soup is like springtime in a bowl. Like all vegetables, broccoli and asparagus taste best when they're in season. So, celebrate while you can!
  • Make-Ahead Friendly- This creamy soup reheats well and can be made up to 2 days in advance. Perfect for planning!
  • Gluten-Free- This healthy broccoli asparagus soup is thickened with potatoes and is naturally gluten-free.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Broccoli- One large head of broccoli is equal to about 5 cups of roughly chopped broccoli florets.
  • Asparagus- Look for asparagus spears that are long and thin. If the asparagus spears are too thick, they may make your soup stringy. You'll want to chop them into approximately 2-inch pieces.
  • Russet Potato- Russet potatoes are starchy, which is perfect for purรฉeing into rich and creamy soups.
  • Onion- Adds a wonderful savory flavor that complements the rest of the vegetables.
  • Garlic- For a delicious garlic flavor.
  • Chicken Stock- Always use homemade chicken stock whenever possible for the richest flavor. Otherwise, opt for high-quality, low-sodium chicken stock.
  • Butter- Sautรฉing the vegetables in butter adds a rich and buttery flavor to the soup.
  • Heavy Cream- Just a touch of heavy cream gives this asparagus broccoli soup a velvety texture.
  • Kosher Salt- For flavor. The amount of salt you add will depend on your taste preference and the amount of salt in your chicken stock. Always add salt in increments and taste for seasoning.
  • Black Pepper- Use freshly ground black pepper for the best flavor.
The ingredients to make asparagus broccoli soup. Each ingredient is labeled with text. They include cream, chicken stock, salt, pepper, garlic, onion, butter, potato, asparagus, and broccoli.

Substitutions and Variations

Here are a few ways you can try customizing this broccoli asparagus soup recipe to fit your diet and taste preferences.

Substitutions

  • Broccoli- Swap fresh broccoli for frozen broccoli if preferred. Cauliflower can also be used in place of the broccoli.
  • Asparagus- Try fresh peas in place of the asparagus. Or leave the asparagus out and use all broccoli.
  • Russet Potato- Yukon Gold potatoes, red potatoes, or baby potatoes can be substituted for russet potatoes.
  • Onion- Replace fresh onion with one tablespoon of onion powder. Leeks, shallots, and green onions also make great onion substitutes.
  • Garlic- Use one teaspoon of garlic powder in place of fresh garlic cloves.
  • Chicken Stock- Swap chicken stock for vegetable broth for a vegetarian option.
  • Butter- Use any fat you typically cook with. Olive oil, bacon fat, or tallow are all excellent choices.
  • Heavy Cream- Substitute heavy cream with half and half, full-fat coconut milk, or whole milk.
A white soup bowl filled with asparagus and broccoli soup.

Variations

  • Dairy-Free- Swap the butter for olive oil and the heavy cream for full-fat coconut milk.
  • Vegan- To make vegan broccoli asparagus soup, replace the butter with olive oil, the heavy cream with coconut milk, and the chicken stock with vegetable stock.
  • Low-Carb- Substitute the russet potato for cauliflower for a low-carb version of this broccoli asparagus potato soup. Keep in mind, the soup won't be as thick if you make this swap.
  • Cheesy- Add a little shredded cheddar cheese, grated parmesan cheese, or crumbled goat cheese to make it extra creamy and cheesy.
  • Spicy- A few shakes of red pepper flakes or cayenne pepper powder can bring a little heat to this soup. Or add diced jalapeรฑo with the rest of the sautรฉed vegetables.
  • Lemony- Grate some lemon zest over the finished soup or add a squeeze of fresh lemon juice for a pop of bright citrus flavor.

How to Make Broccoli Asparagus Soup

Here is how to make creamy broccoli asparagus soup.

Step 1: Sautรฉ the vegetables. Melt butter in a large pot over medium heat. Add the broccoli, asparagus, onion, garlic, kosher salt, and ground black pepper to the pot. Cook for 5-7 minutes or until the vegetables are softened and beginning to brown.

Broccoli, asparagus, onion, and garlic sautรฉing in a stainless steel stockpot.

Step 2: Cook the potatoes. Pour in the chicken stock and add the diced potatoes. Stir well and bring to a boil. Reduce heat to low and simmer for 10-15 minutes or until the potatoes are fork-tender.

Potatoes, broccoli, asparagus, and other vegetables simmering in chicken stock.

Step 3: Purรฉe the soup. Remove the pot from the heat. Use an immersion blender or regular blender to purรฉe the soup to a smooth and creamy consistency. If the soup seems thin, continue simmering until it reaches your desired thickness. Keep in mind that it will thicken up as it cools.

The purรฉed broccoli and asparagus soup in a stainless steel pot.

Step 4: Add heavy cream. Pour in the heavy cream and stir until well combined. Serve with crusty bread or croutons if desired.

Heavy cream being added to the purรฉed soup.

Tips for Success

  • Cut the vegetables small. Chop the vegetables small so they cook quickly and evenly. Smaller vegetables are also easier to blend.
  • Use an immersion blender. The easiest way to make purรฉed soup is with an immersion blender.
  • Or purรฉe in batches with a regular blender. If you don't have an immersion blender, carefully transfer soup into a regular blender and purรฉe it in batches.
  • Add more liquid to thin. If the soup is too thick after purรฉeing, add an extra splash of chicken stock, vegetable stock, or water.
  • Simmer to thicken. On the other hand, if your soup seems too thin, continue simmering it until it reaches your desired consistency.
  • Serve with fun toppings. Top your asparagus broccoli soup with homemade croutons, pesto, or grated parmesan cheese.

What to Serve With Broccoli Asparagus Soup

Broccoli asparagus soup is light and simple, yet hearty and satisfying at the same time.

I love dipping Crusty Sourdough Bread in this soup for lunch, especially this Jalapeรฑo Cheddar Sourdough Bread. It's also delicious paired with a light and flavorful salad like this strawberry spinach salad.

When it comes to dinner, this asparagus broccoli soup recipe makes the perfect side dish for a Simple Oven-Roasted Chicken or this Cast Iron Skillet Chicken Breast.

A bowlful of broccoli asparagus soup.

Storage and Reheating

How to Store

  • Refrigerator- Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezer- For longer storage, broccoli asparagus soup can be stored in the freezer. Place individual or family-sized portions of leftover soup in freezer-safe containers and freeze for 3-6 months.

How to Reheat

  • Stovetop- Pour soup into a saucepan and set it over low heat. Heat the soup, stirring occasionally, until it just begins to simmer. Remove from heat and serve immediately.
  • Microwave- Place a serving of soup in a microwave-safe bowl. Heat on HIGH in 30-second intervals, stirring between each, until the soup is fully warmed through.

Make Ahead

Get a head start on preparation by chopping the broccoli, asparagus, onion, and garlic up to 3 days in advance. I don't recommend cutting the potatoes ahead of time because they'll turn brown.

Alternatively, prepare the entire dish and store it in the refrigerator for up to 2 days before serving. Then, simply reheat it on the stovetop.

Broccoli asparagus soup drizzled with cream in a white soup bowl next to a white cloth napkin.

Frequently Asked Questions

Is broccoli asparagus soup healthy?

Yes! Broccoli asparagus soup is jam-packed with fiber, vitamins, and minerals.

How do you thicken broccoli soup?

This broccoli asparagus soup is made with russet potato, which thickens the soup naturally thanks to the starch in the potato. If your soup is too thin after purรฉeing, simply allow it to simmer on the stovetop until it reaches your desired consistency.

Why is my asparagus soup stringy?

If your asparagus and broccoli soup turned out stringy, it may be because the asparagus spears were too thick or woody. This sometimes happens when asparagus is purchased out of season.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Soup Recipes

๐Ÿ“– Recipe

A bowl of creamy broccoli asparagus soup drizzled with cream.
Print Pin Save

Broccoli Asparagus Soup

This Broccoli Asparagus Soup is creamy, cozy, springtime comfort food in a bowl. Made with only 10 ingredients and ready in just 30 minutes, you'll love how quickly and easily this seasonal soup comes together. Serve it as a side dish with your favorite protein or as a main dish with a piece of crusty bread.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 298kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large head (about 5 cups) broccoli florets chopped
  • 1 bunch asparagus chopped
  • ยฝ large yellow onion diced
  • 4 cloves garlic minced
  • ยฝ-1 tablespoon kosher salt adjust to taste (see notes below)
  • 1 teaspoon black pepper
  • 4 cups chicken stock preferably homemade
  • 1 large russet potato peeled and diced into 1-inch cubes
  • ยฝ cup heavy cream

Instructions

  • Melt butter in a large pot over medium heat. Add the broccoli, asparagus, onion, garlic, kosher salt, and ground black pepper to the pot. Cook for 5-7 minutes or until the vegetables are softened and beginning to brown.
    2 tablespoons unsalted butter, 1 large head (about 5 cups) broccoli florets, 1 bunch asparagus, ยฝ large yellow onion, 4 cloves garlic, ยฝ-1 tablespoon kosher salt, 1 teaspoon black pepper
  • Pour in theย chicken stockย and add the diced potatoes. Stir well and bring to a boil. Reduce heat to low and simmer for 10-15 minutes or until the potatoes are fork-tender.
    4 cups chicken stock, 1 large russet potato
  • Remove the pot from the heat. Use an immersion blender or regular blender to purรฉe the soup to a smooth and creamy consistency. If the soup seems thin, continue simmering until it reaches your desired thickness. Keep in mind that it will thicken up as it cools.
  • Pour in the heavy cream and stir until well combined. Serve with crusty bread or croutons if desired.
    ยฝ cup heavy cream

Notes

  • Note: The amount of salt you need to add will depend on your taste preference as well as how salty the broth or stock you use is.
  • Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 6 months.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 32g | Protein: 10g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 1033mg | Potassium: 1040mg | Fiber: 7g | Sugar: 6g | Vitamin C: 115mg | Calcium: 133mg | Iron: 3.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sautรฉed Sweet Potatoes With Garlic

These Sautรฉed Sweet Potatoes are well-seasoned with lots of garlic, easy to make, and ready in just 30 minutes. A healthy and delicious vegetable side dish, these flavorful pan-fried sweet potatoes are made with only 8 ingredients and are perfect for a quick weeknight dinner.

A small white plate of sautรฉed sweet potatoes.

Whenever I make dinner, I often use different cooking methods to make the meal come together more quickly.

For instance, if I'm using my oven to cook a whole roasted chicken and a sheet pan of Brussels sprouts, then I can easily prepare my other side dishes on the stovetop.

These sautรฉed sweet potatoes are the perfect side dish to make when your oven is otherwise occupied. They're quick, easy, and perfectly seasoned. And they pair well with a variety of meats, vegetables, and other sides.

I love sautรฉing sweet potatoes in a cast iron skillet because it's naturally non-stick, cooks evenly, and caramelizes them really well. But, you can also use a Teflon-free non-stick skillet if you prefer.

So, if you want to learn how to sautรฉ sweet potatoes on the stove, keep reading for all of my best tips and tricks.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Sweet Potatoes- Peel and dice into ยฝ-inch cubes for quick, even cooking. You can also use diced pumpkin, butternut squash, acorn squash, or carrots with this method, though the cooking time may vary.
  • Garlic- Fresh minced garlic adds bold flavor, but you can swap it for an extra ยฝ teaspoon of garlic powder or skip it entirely. Garlic-infused olive oil also works great for sautรฉing the sweet potatoes.
  • Olive Oil- Any high-heat, neutral oil works, but I usually use olive oil. If you prefer butter, mix it with a bit of oil to keep it from burning.
  • Seasonings- I love using a mix of smoked paprika, garlic powder, onion powder, salt, and black pepper, as the smoked paprika complements sweet potatoes perfectly. Feel free to swap in any seasoning blend you prefer!
  • Water- A small amount of water creates steam to help the potatoes cook through without burning. You can also use vegetable broth, chicken stock, or turkey stock for added flavor.
The ingredients to make sautรฉed sweet potatoes on a butcher block countertop. Each ingredient is labeled with text. They include sweet potato, seasonings, olive oil, and garlic.

Tips for Success

  • Cut the sweet potatoes into small, uniform pieces. Cutting the sweet potatoes into uniform ยฝ-inch cubes ensures they cook quickly and evenly.
  • Choose the right type of skillet. Use a well-seasoned cast iron skillet or a Teflon-free non-stick skillet to ensure the cooked sweet potatoes do not stick to your pan.
  • Use enough oil. Don't shy away from using enough oil to coat the bottom of the skillet. The oil prevents the sweet potatoes from sticking and helps them brown.
  • Don't overcrowd the skillet. Use a large skillet so you can spread the cubed sweet potatoes out into an even layer. Overcrowding the pan may prevent the sweet potatoes from cooking evenly.
  • Resist the urge to stir too much. We want to brown and caramelize the sweet potatoes to give them lots of flavor.

How to Make Sautรฉed Sweet Potatoes

Here is how to make these sautรฉed sweet potatoes with garlic.

Step 1: Sautรฉ sweet potatoes. Heat olive oil over medium heat in a well-seasoned cast iron skillet or non-stick skillet. Once hot, add sweet potatoes to the skillet, spreading them out into a single layer. Cover the skillet with a lid, reduce the heat to medium-low, and cook for 5-7 minutes. Stir the sweet potato and pour the water into the skillet. Quickly cover again with the lid and cook for an additional 5-7 minutes or until the potatoes are soft and tender.

Cubed sweet potatoes in a cast iron skillet.
Browned sweet potatoes cooking in a cast iron skillet.

Step 2: Season sweet potatoes. Sprinkle the seasonings evenly over the sweet potato, stirring to coat. Add the minced garlic and sautรฉ for an additional 1-2 minutes. Remove the skillet from the heat and serve.

Cooked sweet potatoes in a cast iron skillet with seasonings sprinkled over the top of them.
Sautรฉed sweet potatoes in a cast iron skillet.

How to Store

Store leftovers in an airtight container in the refrigerator for 3-5 days.

You can freeze cooked sweet potatoes for up to a year for longer storage. However, for the best quality, try to use them within 3 months. Thaw overnight in the fridge or use the microwave before reheating.

What to Serve With Sautรฉed Sweet Potatoes

Sautรฉed sweet potatoes are a versatile side dish that pairs well with many main courses and other sides. My favorites include lemon-garlic roasted chicken, pan-seared chicken breast, and sourdough baked macaroni and cheese.

Sautรฉed sweet potatoes on a small white plate. There is a fork sticking out of the potatoes out of focus in the background.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Vegetable Side Dishes

๐Ÿ“– Recipe

A small white plate of sautรฉed sweet potatoes.
Print Pin Save

Sautรฉed Sweet Potatoes

These Sautรฉed Sweet Potatoes are well-seasoned with lots of garlic, easy to make, and ready in just 30 minutes. A healthy and delicious vegetable side dish, these flavorful pan-fried sweet potatoes are made with only 8 ingredients and are perfect for a quick weeknight dinner.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 152kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 tablespoons light olive oil
  • 2 large sweet potatoes peeled and cut into ยฝ-inch cubes
  • ยผ cup water
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ยฝ teaspoon garlic powder
  • ยฝ teaspoon onion powder
  • ยผ teaspoon black pepper
  • 2 cloves garlic minced

Instructions

  • Heat olive oil over medium heat in a well-seasoned cast iron skillet or non-stick skillet. Once hot, add sweet potatoes to the skillet, spreading them out into a single layer. Cover the skillet with a lid, reduce the heat to medium-low, and cook for 5-7 minutes. Stir the sweet potato and pour the water into the skillet. Quickly cover again with the lid and cook for an additional 5-7 minutes or until the potatoes are soft and tender.
    2 tablespoons light olive oil, 2 large sweet potatoes, ยผ cup water
  • Sprinkle the seasonings evenly over the sweet potato, stirring to coat. Add the minced garlic and sautรฉ for an additional 1-2 minutes. Remove the skillet from the heat and serve.
    1 teaspoon kosher salt, 1 teaspoon smoked paprika, ยฝ teaspoon garlic powder, ยฝ teaspoon onion powder, ยผ teaspoon black pepper, 2 cloves garlic

Notes

  • Quick Tip: Use a well-seasoned cast iron skillet or a Teflon-free non-stick skillet to ensure the cooked sweet potato does not stick to your pan.
  • Storage: Store leftover sautรฉed sweet potatoes in an airtight container in the refrigerator for up to 5 days or in the freezer for up to one year.
  • Make Ahead: Peel and cutย raw sweet potatoes into cubes and store them in an airtight container in the refrigerator with ice water for up to 4 daysย before cooking.

Nutrition

Serving: 1serving | Calories: 152kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 337mg | Potassium: 359mg | Fiber: 3g | Sugar: 4g | Vitamin C: 3mg | Calcium: 35mg | Iron: 0.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Ground Turkey Shepherd's Pie in a Cast Iron Skillet

This Ground Turkey Shepherd's Pie is made in a cast iron skillet with tender ground turkey, flavorful vegetables, and fresh herbs for the best tasting shepherd's pie you'll ever try.

A cast iron skillet filled with ground turkey shepherd's pie. A single slice of the dish is missing from the skillet and is on a small white plate to the left.

Cozy, comforting, and classic, shepherd's pie is one of my favorite home-cooked meals.

While traditionally made with lamb, this ground turkey shepherd's pie is a delicious twist on the classic dish. The rich and hearty meat filling is topped with creamy mashed potatoes for a satisfying dinner that can't be beat.

I love making this dish in my cast iron skillet for easy cleanup. Plus, the cast iron skillet makes for an impressive presentation if you're serving it to family and friends on St. Patrick's Day.

So, whether you're looking for a family-friendly meal or a cozy dish to enjoy on a chilly winter evening, this ground turkey shepherd's pie is sure to hit the spot.

>> Need more ideas for your St. Patrick's Day feast? Try this Dutch Oven Corned Beef and Cabbage, Sourdough Irish Soda Bread, or Sourdough Rye Bread.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Made from Scratch- A perfectly seasoned filling of fresh vegetables, herbs, and lean ground turkey, topped with creamy homemade mashed potatoes. Comfort food at its finest.
  • Flavorful- This mouthwatering shepherd's pie with ground turkey will have you coming back for seconds (and maybe even thirds!).
  • Easy Cleanup- Cooking the filling in a cast iron skillet and then baking the whole dish in the same skillet makes for easy cleanup and allows for a seamless transition from stovetop to oven.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Ground Turkey- I used 93% lean ground turkey as I find it has the best balance between flavor, texture, and leanness.
  • Russet Potatoes- Starchy potatoes like russets are the best potato for mashed potatoes.
  • Vegetables- A mixture of onion, carrots, corn, and peas. I typically use fresh peas and corn while they're in season and frozen peas and corn when they're not.
  • Herbs- Fresh thyme and rosemary really add something special to this dish.
  • Garlic- A few cloves of garlic are cooked with the potatoes to make garlic mashed potatoes. And a few more cloves are added to the filling for flavor.
  • Butter- Used in both the mashed potatoes and the filling, butter gives this dish such a rich and delicious flavor.
  • Half and Half- I like to use half and half in my mashed potatoes because it's creamy without being too heavy.
  • Chicken Stock- Homemade chicken stock is best, but low-sodium chicken stock from the store works as well.
  • Flour- Just a tablespoon of flour helps the filling thicken up and hold together better after baking.
  • Tomato Paste- Adds a savory umami flavor to the filling without an overwhelming tomato flavor.
  • Soy Sauce- For seasoning and umami flavor.
The ingredients to make ground turkey shepherd's pie on a butcher block countertop. Each ingredient is labeled with text. They include tomato paste, soy sauce, half and half, chicken stock, peas, corn, rosemary, thyme, carrots, flour, butter, ground turkey, potatoes, onion, garlic, salt, and pepper.

Substitutions and Variations

Here are a few ways you can try customizing this ground turkey shepherd's pie recipe to fit your diet and taste preferences.

Substitutions

  • Ground Turkey- Substitute ground turkey for ground lamb, beef, or pork.
  • Russet Potatoes- Swap russet potatoes for Yukon gold potatoes, red potatoes, mashed sweet potatoes, or even mashed cauliflower for a low-carb option.
  • Vegetables- Use frozen mixed vegetables or leftover vegetables in place of fresh vegetables if preferred.
  • Herbs- Replace 1 teaspoon of chopped fresh rosemary with ยฝ teaspoon of dried rosemary. And replace 2 teaspoons of fresh thyme leaves with 1 teaspoon of dried thyme leaves.
  • Garlic- Substitute each clove of garlic with ยผ teaspoon of garlic powder.
  • Butter- In the mashed potatoes, swap the butter for cream cheese, olive oil, sour cream, or Greek yogurt. For the filling, butter can be replaced with olive oil or any other neutral-flavored cooking oil.
  • Half and Half- Skim milk, whole milk, heavy cream, or even chicken stock can be used in place of half and half.
  • Chicken Stock- Replace chicken stock with chicken broth, vegetable broth, beef broth, turkey stock, or water.
  • Flour- Swap the flour for ยฝ tablespoon of cornstarch or mash a few of the cooked potato cubes into the filling to act as a thickener.
  • Tomato Paste- Substitute tomato paste for ketchup, tomato sauce, or tomato puree. Alternatively, leave the tomato paste out entirely.
  • Soy Sauce- Use Worcestershire sauce, tamari, or liquid aminos in place of soy sauce.

๐ŸŒฑ Sustainability Tip: Ground turkey shepherd's pie is a great way to use leftover mashed potatoes and vegetables and reduce food waste.

Variations

  • Gluten-Free- Use tamari or liquid aminos in place of soy sauce and swap all-purpose flour for cornstarch to make this dish gluten-free.
  • Dairy-Free- Swap the butter for olive oil or dairy-free butter and the half and half with dairy-free milk.
  • Low-Carb- Make cauliflower mashed potatoes by substituting some or all of the russet potato for cauliflower.
  • Mexican-Style- Swap the peas and carrots for black beans and jalapeรฑos. And the fresh herbs for chili powder, cumin, and cayenne pepper.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Cast Iron Skillet- I used my 10-inch cast iron skillet to cook the filling and to bake this shepherd's pie with turkey. It works really well and makes for a beautiful presentation. However, feel free to use a baking dish or casserole dish if you don't have a cast iron skillet.
A cast iron skillet of ground turkey shepherd's pie with a slice removed.

How to Make Ground Turkey Shepherd's Pie

Here is how to make shepherd's pie with ground turkey.

Step 1: Cook the potatoes. Preheat the oven to 400ยฐF. Add diced potatoes and crushed garlic cloves to a pot and cover them with cold water. Bring the water to a boil over medium-high heat and boil the potatoes for 10 minutes or until they're fork tender. Remove from heat and drain completely.

Cooked diced potatoes in a stainless steel pot.

Step 2: Make the mashed potato topping. Transfer the drained potatoes and garlic back into the cooking pot and add butter, salt, and pepper. Mash until smooth using a potato masher or fork. Stir in half and half until well combined. Set aside.

Mashed potatoes in a stainless steel pot being mixed by a wooden spoon.

Step 3: Sautรฉ the vegetables. Melt butter in a cast iron skillet over medium heat. Add the diced onion, carrot, peas, and corn and cook, stirring occasionally, for 5-7 minutes or until softened and beginning to brown. Add the garlic, herbs, salt, and pepper and cook for an additional 1-2 minutes.

Carrots, peas, corn, onion, garlic, and herbs sautรฉed in a cast iron skillet.

Step 4: Brown the turkey. Push the vegetables aside in the skillet and add the ground turkey. Cook the turkey, breaking it up with a wooden spoon, until most of the liquid has evaporated and the turkey is no longer pink.

Ground turkey and vegetables being cooked together in a cast iron skillet.

Step 5: Finish the filling. Add the flour, tomato paste, and soy sauce to the ground turkey mixture and stir well to combine. Pour in the chicken stock and simmer until slightly thickened. Remove the skillet from the heat. If using a casserole dish, transfer the filling to the casserole dish.

Flour sprinkled on top of the cooked ground turkey and vegetables.
The finished ground turkey shepherd's pie filling in a cast iron skillet. There is a wooden spoon sticking out of the skillet to the left.

Step 6: Top with potatoes and bake. Dump the mashed potatoes on top of the filling and use a fork to spread them out evenly. Bake for 25-30 minutes or until the filling is bubbly and the mashed potatoes are golden-brown. Cool for 15 minutes before serving.

Mashed potatoes spread on top of the ground turkey filling in a cast iron skillet.
Baked ground turkey shepherd's pie in a cast iron skillet.

Tips for Success

  • Use ground turkey with at least 7% fat. Extra-lean ground turkey tends to be too dry and chewy when cooked.
  • Use a deep skillet or baking dish. Before you begin, make sure your cast iron skillet is deep enough for both layers. Otherwise, use a 9-inch by 13-inch baking dish.
  • Place a baking sheet underneath. If you're worried about the shepherd's pie bubbling over into your oven, place the cast iron skillet or casserole dish on a baking tray to catch any spills.
  • Let it rest. For shepherd's pie that holds together well, it's important to let it rest for 15 minutes after baking.

What to Serve With Ground Turkey Shepherd's Pie

Ground turkey shepherd's pie is a hearty and satisfying dish that pairs well with a variety of sides. Here are some of my favorites:

A slice of ground turkey shepherd's pie on a small white plate.

Storage and Reheating

How to Store

  • Refrigerator- Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • Freezer- Leftover shepherd's pie freezes well and will maintain best quality for up to 6 months in the freezer.

๐ŸงŠ Quick Tip: Freeze leftover shepherd's pie in individual portion sizes for easier and more convenient reheating.

How to Reheat

If your leftover ground turkey cottage pie is frozen, I recommend thawing it overnight in the refrigerator before reheating.

  • Oven- Preheat oven to 350ยฐF. Place individual portions of leftover shepherd's pie on a baking sheet and cover tightly with aluminum foil. Bake for 10 minutes or until fully warmed through.
  • Microwave- Place an individual portion of ground turkey shepherd's pie on a microwave-safe plate. Microwave on HIGH for one minute. Stir and continue microwaving in 30-second intervals until fully heated.
  • Air Fryer- Preheat air fryer to 350ยฐF. Place an individual portion of leftover shepherd's pie on a piece of aluminum foil or parchment paper. Transfer the shepherd's pie on the aluminum foil to the air fryer basket. Heat for 4-5 minutes or until fully warmed through.

Make Ahead

Shepherd's pie can easily be made up to 2 days in advance and reheated in the oven for a freshly cooked flavor.

For the best results, prepare both the mashed potatoes and the filling and store them separately in the refrigerator. Then, assemble just before baking. Bake at 400ยฐF for 35-40 minutes.

Alternatively, assemble the whole dish and store it in the refrigerator until ready to bake.

A cast iron skillet filled with ground turkey shepherd's pie. A single slice of the dish is missing from the skillet and is on a small white plate to the left.

Frequently Asked Questions

Why is my shepherd's pie soupy?

If your shepherd's pie is soupy when you cut into it, you may not have reduced and thickened the filling enough. If you were light on the flour, next time add a little more to see if that helps.

How do you keep shepherd's pie from falling apart?

Since shepherd's pie doesn't have a bottom crust, it can be hard to keep the filling from falling apart. To hold the filling together better, allow the pie to rest for 15 minutes after baking, and make sure your filling is sufficiently thickened before baking.

What's the point of baking shepherd's pie?

Baking shepherd's pie helps the ingredients hold together better, creates more tender meat, and makes the mashed potato topping lightly crispy and golden brown.

What is traditional shepherd's pie made of?

Traditional shepherd's pie is made with ground lamb or mutton.

What is the difference between shepherd's pie and cottage pie?

The biggest difference between shepherd's pie and cottage pie is the meat used in the filling. Shepherd's pie is traditionally made with ground lamb while cottage pie is usually made with ground beef.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Turkey Recipes

๐Ÿ“– Recipe

A cast iron skillet filled with ground turkey shepherd's pie. A single slice of the dish is missing from the skillet and is on a small white plate to the left.
Print Pin Save

Ground Turkey Shepherd's Pie

This Ground Turkey Shepherd's Pie is made in a cast iron skillet with tender ground turkey, flavorful vegetables, and fresh herbs for the best tasting shepherd's pie you'll ever try.
Course Main Course
Cuisine American, English, Irish
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
Calories 494kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Mashed Potato Topping

  • 2 large russet potatoes peeled and diced into 1-inch cubes
  • 2 cloves garlic crushed and roughly chopped
  • 4 tablespoons unsalted butter
  • 1 ยฝ teaspoons kosher salt
  • 1 teaspoon black pepper
  • ยฝ cup half and half

For the Ground Turkey Shepherd's Pie

  • 2 tablespoons unsalted butter
  • ยฝ large yellow onion diced
  • 2 large carrots diced
  • 1 cup sweet corn fresh or frozen
  • ยฝ cup green peas fresh or frozen
  • 3 cloves garlic minced
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon fresh rosemary chopped
  • ยฝ teaspoon kosher salt
  • ยฝ teaspoon black pepper
  • 1 ยผ pounds ground turkey 93% lean
  • 1 tablespoon all-purpose flour
  • 1 tablespoon tomato paste
  • 1 teaspoon low-sodium soy sauce
  • ยฝ cup chicken stock preferably homemade

Instructions

Make the Mashed Potato Topping

  • Preheat the oven to 400ยฐF. Add diced potatoes and crushed garlic cloves to a pot and cover them with cold water. Bring the water to a boil over medium-high heat and boil the potatoes for 10 minutes or until they're fork tender. Remove from heat and drain completely.
    2 large russet potatoes, 2 cloves garlic
  • Transfer the drained potatoes and garlic back into the cooking pot and add butter, salt, and pepper. Mash until smooth using a potato masher or fork. Stir in half and half until well combined. Set aside.
    4 tablespoons unsalted butter, 1 ยฝ teaspoons kosher salt, 1 teaspoon black pepper, ยฝ cup half and half

Make the Ground Turkey Shepherd's Pie

  • Melt butter in a cast iron skillet over medium heat. Add the diced onion, carrot, peas, and corn and cook, stirring occasionally, for 5-7 minutes or until softened and beginning to brown. Add the garlic, herbs, salt, and pepper and cook for an additional 1-2 minutes.
    2 tablespoons unsalted butter, ยฝ large yellow onion, 2 large carrots, 1 cup sweet corn, ยฝ cup green peas, 3 cloves garlic, 2 teaspoons fresh thyme leaves, 1 teaspoon fresh rosemary, ยฝ teaspoon kosher salt, ยฝ teaspoon black pepper
  • Push the vegetables aside in the skillet and add the ground turkey. Cook the turkey, breaking it up with a wooden spoon, until most of the liquid has evaporated and the turkey is no longer pink.
    1 ยผ pounds ground turkey
  • Add the flour, tomato paste, and soy sauce to the ground turkey mixture and stir well to combine. Pour in the chicken stock and simmer until slightly thickened. Remove the skillet from the heat. If using a casserole dish, transfer the filling to the casserole dish.
    1 tablespoon all-purpose flour, 1 tablespoon tomato paste, 1 teaspoon low-sodium soy sauce, ยฝ cup chicken stock
  • Dump the mashed potatoes on top of the filling and use a fork to spread them out evenly. Bake for 25-30 minutes or until the filling is bubbly and the mashed potatoes are golden-brown. Cool for 15 minutes before serving.

Notes

  • Quick Tip: If you're worried about the shepherd's pie bubbling over into your oven, place the cast iron skillet or casserole dish on a baking tray to catch any spills.
  • Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator or up to 3 months in the freezer.
  • Make Ahead: Assemble the shepherd's pie and store it in the refrigerator for up to 2 days before baking. Then, bake for 10-15 minutes longer than the recipe cook time.

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 37g | Protein: 32g | Fat: 25.5g | Saturated Fat: 11.5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 136mg | Sodium: 568mg | Potassium: 1077mg | Fiber: 4g | Sugar: 5g | Vitamin C: 14mg | Calcium: 96mg | Iron: 3.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Easy Jalapeรฑo Cheddar Sourdough Bread with Fresh Jalapeรฑos

This Jalapeรฑo Cheddar Sourdough Bread recipe is an easy, beginner-friendly loaf loaded with melty cheddar and fresh jalapeรฑos. Spicy, cheesy, and tangy, it's perfect for sandwiches or toast.

A sliced loaf of jalapeรฑo cheddar sourdough bread on a wooden cutting board.

I canโ€™t believe my blog is turning four this year. Time seriously flies!

To celebrate, Iโ€™m spending a lot of 2026 revisiting some of my older posts and giving them a little refresh. So, when a friend recently asked me to make her jalapeรฑo cheddar sourdough bread, it felt like the perfect opportunity to update this post.

This jalapeรฑo cheddar sourdough was actually the first inclusion recipe I ever added to the blog. And honestly, itโ€™s still one of my favorite flavors.

Minced fresh jalapeรฑos and shredded cheddar folded into tangy sourdough make a melty, cheesy, spicy loaf thatโ€™s justโ€ฆ chefโ€™s-kiss good. Itโ€™s amazing with a bit of butter and salt, and it makes a delicious sandwich bread too.

Iโ€™ve tweaked the recipe and instructions slightly to match the way I bake now. I also updated some of the step-by-step photos.

I hope you give it a try and love it as much as I do! And if you love jalapeรฑo, check out my jalapeรฑo popper sourdough bread recipe.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Sourdough Starter- I use an active starter for this recipe. You can use discard thatโ€™s 1โ€“2 days old, but the dough may take longer to rise.
  • Jalapeรฑos- Fresh jalapeรฑos give the best flavor. Leave the seeds in or remove them depending on your preferred heat. Well-drained, patted-dry pickled jalapeรฑos also work.
  • Cheddar Cheese- Yellow cheddar stands out best, but white cheddar works too. You can also swap in Monterey Jack, Gouda, or another melty cheese.
  • Bread Flour- Bread flour has more gluten, giving a chewier texture and better rise. You can use all-purpose flour or a mix with whole wheat, but the loaf may turn out a bit denser or less chewy.
  • Water- This dough is 75% hydration. Adjust water to make the dough more or less wet depending on your comfort level. Use warm water to encourage fermentation.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 g per teaspoon). For Mortonโ€™s or table salt, use about half, or weigh for accuracy.
The ingredients to make jalapeรฑo cheddar sourdough bread. Each ingredient is labeled with text. They include cheddar, bread flour, sourdough starter, salt, jalapeรฑo, and water.

Tips for Success

  • Use an active starter. Make sure your sourdough starter is bubbly and healthy before using it. You can use discard thatโ€™s 1โ€“2 days old, but the dough may rise more slowly.
  • Weigh your ingredients. Measuring by weight instead of volume gives more consistent results.
  • Shred your own cheese. Freshly shredded cheese melts better, tastes fresher, and has fewer additives.
  • Watch the dough, not the clock. Look for signs like doubling in size and surface bubbles to know when itโ€™s ready.
  • Use a straight-sided container. Mark the starting level to easily see when the dough has doubled.
  • Cool completely. Let the bread rest at least two hours before slicing to avoid a gummy texture.

How to Make Jalapeรฑo Cheddar Sourdough Bread

Follow these step-by-step instructions with photos to bake a delicious loaf of jalapeรฑo cheddar sourdough. For full details, check out the recipe card below.

Step 1: Feed sourdough starter. Feed your sourdough starter 6โ€“12 hours before baking so it's active and bubbly.

An active sourdough starter in a glass mason jar.

Step 2: Mix the dough. Whisk the water and starter, then add the flour and salt. Mix until a shaggy dough forms. Cover and let rest for 20 minutes.

Active sourdough starter and water whisked together in a stainless steel bowl.
Sourdough bread dough mixed together in a stainless steel bowl.

Step 3: Stretch and folds + add mix-ins. Over the next hour, complete four sets of stretch and folds, resting 15 minutes between each set. During the first set, gradually fold in the diced jalapeรฑos and shredded cheddar.

Fresh jalapeรฑos and shredded cheddar cheese being folded into sourdough bread dough.
Two hands stretching and folding diced jalapeรฑos and shredded cheddar cheese into sourdough bread dough.

Step 4: Bulk fermentation. Cover and let the dough rise at room temperature until doubled, bubbly, and slightly jiggly. This usually takes 4โ€“12 hours depending on your kitchen temperature.

Jalapeรฑo cheddar sourdough bread dough in a straight sided container before bulk fermenting.
Jalapeรฑo cheddar sourdough bread dough in a straight sided container after bulk fermenting.

Step 5: Shape. Gently shape the dough into a round by folding the edges toward the center, flipping it seam-side down, and using your hands to round it on the counter.

Two hands stretching jalapeรฑo cheddar sourdough bread dough into a rectangle on a floured counter.
Jalapeรฑo cheddar sourdough bread dough being shaped on a floured counter.
Jalapeรฑo cheddar sourdough bread dough being shaped into a round boule on a floured counter.

Step 6: Cold proof. Place the dough seam-side up in a well-floured proofing basket. Cover and refrigerate overnight for 12โ€“16 hours.

Jalapeรฑo cheddar sourdough bread dough in an oval proofing basket before cold proofing overnight.
Jalapeรฑo cheddar sourdough bread dough in an oval proofing basket after cold proofing overnight.

Step 7: Bake. Bake in a preheated Dutch oven at 450ยฐF for 40 minutes, then uncover and bake 5-10 more minutes. Let the bread cool completely before slicing.

Jalapeรฑo cheddar sourdough bread dough being scored on a piece of parchment paper.
A baked loaf of jalapeรฑo cheddar sourdough bread on a wire cooling rack.

Baker's Timeline

Use this sample timeline to help plan your jalapeรฑo cheddar sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00โ€“8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30โ€“9:30 AM: Perform stretch and folds, adding the jalapeรฑos and cheddar during the first set.
  • 9:30 AMโ€“5:30 PM (varies): Bulk fermentation (until doubled in size).
  • 5:30โ€“6:00 PM: Shape the dough.
  • 6:00 PMโ€“6:00 AM (Next Day): Cold proof in the fridge overnight.
  • 6:00โ€“6:45 AM: Bake at 450ยฐF.
  • 6:45โ€“8:45 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Focus on visual cues, like when the dough has doubled in size, rather than the clock.

How to Store

Jalapeรฑo cheddar sourdough bread is best enjoyed within the first 24 hours of baking, but it will keep in an airtight container or bread box at room temperature for up to 3 days. Freeze any leftovers for up to 3 months.

Avoid refrigerating the bread, as it can cause it to go stale more quickly.

Serving Suggestions

Jalapeรฑo cheddar sourdough is great on its own, especially toasted with butter or cream cheese. It also works really well for breakfast. Try it as a bacon, egg, and cheese sandwich or as the base for avocado toast. For lunch, use it for sandwiches like turkey, grilled cheese, BLTs, or BBQ pulled chicken.

A loaf of jalapeรฑo cheddar sourdough bread cut in half to show the crumb texture and filling.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

Itโ€™s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, youโ€™ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

๐Ÿ“– Recipe

A sliced loaf of jalapeรฑo cheddar sourdough bread on a wooden cutting board.
Print Pin Save
5 from 2 votes

Jalapeรฑo Cheddar Sourdough Bread

This Jalapeรฑo Cheddar Sourdough Bread recipe is an easy, beginner-friendly loaf loaded with melty cheddar and fresh jalapeรฑos. Spicy, cheesy, and tangy, it's perfect for sandwiches or toast.
Course Bread
Cuisine American
Prep Time 1 day 12 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 14 hours 45 minutes
Servings 12 slices
Calories 205kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ยฝ cups (360 grams) warm water 80-90ยฐF
  • ยฝ cup (100 grams) active sourdough starter or discard that's only 1-2 days old
  • 4 cups (480 grams) bread flour
  • 3 ยฝ teaspoons (10 grams) Diamond Crystal Kosher Salt use 1 ยพ teaspoons if using Morton's or table salt or measure by weight
  • 1-2 fresh jalapeรฑos minced
  • 2 cups (226 grams) cheddar cheese shredded
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6โ€“12 hours before mixing the dough. It should be active, bubbly, and roughly doubled in size when youโ€™re ready to bake.
  • In a large bowl, whisk together the warm water and active starter. Add the bread flour and kosher salt. Mix until no dry flour remains and a shaggy dough forms. Cover the bowl and let the dough rest for 20 minutes.
    1 ยฝ cups (360 grams) warm water, 4 cups (480 grams) bread flour, ยฝ cup (100 grams) active sourdough starter, 3 ยฝ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • After resting, begin the stretch and folds. Sprinkle about one quarter of the diced jalapeรฑos and shredded cheddar over the dough. Lightly wet your hand, grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees, add another quarter of the jalapeรฑos and cheese, and repeat. Continue rotating and folding until all of the jalapeรฑos and cheese have been added, for a total of four folds. Flip the dough so the folds are on the bottom. Cover and let rest for 15 minutes. Repeat the stretch and folds every 15 minutes until you have completed a total of four sets of stretch and folds.
    1-2 fresh jalapeรฑos, 2 cups (226 grams) cheddar cheese
  • Cover the dough and allow it to rise at room temperature until it has doubled in size, looks puffy, and has bubbles on the surface. This can take anywhere from 4 to 12 hours depending on room temperature. The dough is ready when it jiggles slightly when the bowl is shaken. Using a straight-sided container can help make it easier to tell when bulk fermentation is complete.
  • Turn the dough out onto a lightly floured surface and gently stretch it into a rough rectangle. Starting with one of the short sides, stretch it slightly and fold it toward the center. Repeat with the opposite short side. Next, stretch one long side slightly and fold it toward the center, then repeat with the opposite long side. Flip the dough over so the seam is facing down. Using your hands or a bench scraper, gently shape the dough into a round by tucking the edges underneath and rotating it to create surface tension.
  • Generously dust a proofing basket with rice flour. Transfer the dough to the basket with the seam facing up, pinching the seam closed if needed. Cover and refrigerate for 12โ€“16 hours.
    Rice flour
  • Place a lidded Dutch oven in the oven and preheat to 450ยฐF. Once the oven reaches temperature, allow the Dutch oven to heat for an additional 30 minutes.
  • Turn the chilled dough out onto a bread sling or parchment paper and score the top as desired. Carefully place 2 ice cubes into the hot Dutch oven for steam, then transfer the dough inside and immediately cover with the lid.
    2 ice cubes
  • Bake at 450ยฐF for 40 minutes with the lid on. Remove the lid and bake for an additional 5โ€“10 minutes, until the crust reaches your desired color.
  • Transfer the bread to a wire rack and let cool for at least 2โ€“4 hours before slicing.

Notes

  • Storage: Store in an airtight container at room temperature for up to 3 days or for freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 205kcal | Carbohydrates: 34g | Protein: 7.5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 396mg | Potassium: 62mg | Fiber: 1g | Vitamin C: 4mg | Calcium: 74mg | Iron: 2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Soft & Fluffy Sourdough Hoagie Rolls

These Sourdough Hoagie Rolls are soft and fluffy with a beautifully golden brown, crusty exterior. Made with sourdough starter and malt powder, they're perfect for homemade subs and sandwiches.

A turkey and cheese sandwich made on a sourdough hoagie roll. There is a stack of additional sourdough hoagie rolls out of focus in the background.

I first posted this sourdough hoagie roll recipe over a year ago when I was still fairly new to sourdough. I tested it about six times, adjusting and improving it until I thought it was just right. But deep down, I knew it wasn't perfect.

The rolls always ended up too dense, especially once they cooled, making sandwich fillings squish out when you bit into them. Also, the crust wasn't as crispy or browned as I wanted it to be.

Since then, I've been coming back to this recipe now and then, trying to make the ideal sourdough sandwich roll like you'd find at a sub shop. I think I've tested this recipe more than any other recipe on my blog.

After some searching, I stumbled upon a special ingredient that finally, finally helped me achieve the perfect sourdough sub roll I was looking for.

That ingredient? Diastatic malt powder.

Diastatic malt powder is a natural ingredient made from malted barley. It aids fermentation and browning, resulting in softer, well-risen bread with a crustier, more golden brown exterior.

If you're unsure about getting a special ingredient just for sandwich rolls, don't worry! Malt powder lasts a while and can be used in a variety of sourdough recipes, like bagels, pizza dough, and more. Trust me, it's worth it.

So, keep reading to learn everything I know about making the tastiest, softest sourdough hoagie rolls ever.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Starter- You want to use a 100% hydration active sourdough starter in this recipe.
  • Bread Flour- The extra protein in bread flour creates a nice gluten structure for chewy rolls that rise beautifully in the oven.
  • Diastatic Malt Powder- My secret ingredient for sourdough hoagie rolls that rise beautifully, brown nicely, and stay soft even after cooling.
  • Milk- Adds hydration, sweetness, and a bit of fat for soft and fluffy rolls.
  • Honey- Just a touch of honey adds a little sweetness and balances the flavor of these sandwich rolls.
  • Olive Oil- Fat adds flavor and creates soft rolls that are perfect for sandwiches.
  • Kosher Salt- Enhances flavor.
  • Cornmeal- Baking the rolls on cornmeal gives them that classic sub shop feel.
The ingredients to make sourdough hoagie rolls. Each ingredient is labeled with text. They include sourdough starter, milk, bread flour, diastatic malt powder, olive oil, honey, kosher salt, egg white, and cornmeal.

How to Make Sourdough Hoagie Rolls

Here is how to make hoagie rolls with sourdough starter.

1. Mix

In a stand mixer bowl, whisk together the milk, sourdough starter, olive oil, honey, and diastatic malt powder. Add the flour and kosher salt. Mix using the dough hook on low speed until a rough dough forms.

The wet ingredients whisked together in a stand mixer bowl.
A shaggy dough in the bowl of a stand mixer.

2. Knead

Increase mixer speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. You can check if enough gluten has developed by using the windowpane test.

Sourdough hoagie roll dough on a dough hook in a stand mixer.

3. Bulk Fermentation

Form the dough into a ball and place it in a greased bowl. Cover and let it rise for 6-8 hours or until doubled in size. The amount of time it takes will vary depending on the temperature of your kitchen and the strength of your starter.

A ball of sourdough hoagie roll dough in a glass bowl.
Sourdough hoagie roll dough in a glass bowl after bulk fermentation.

4. Divide

Turn the fermented dough out onto a lightly floured surface. Divide it into 4 equal pieces (about 174 grams each).

5. Shape

Shape each piece of dough into a 10-inch log by pulling it into a flattened rectangle about 10 inches long and a few inches wide. Starting from one long side, tightly roll the dough into a cylinder shape. Pinch the ends and edges of the dough to seal it and form a neat log shape.

A piece of dough pressed out into a rectangle.

6. Proof

Place the rolls seam-side-down on a baking sheet lined with parchment paper and sprinkled with cornmeal. Cover and let them rise for 2-3 hours or until noticeably puffy.

Four sourdough hoagie rolls on a parchment-lined baking sheet before proofing.
Four sourdough hoagie rolls on a parchment-lined baking sheet after proofing.

7. Egg Wash and Score

Preheat the oven to 375ยฐF and place a baking sheet or skillet on the bottom rack. Brush the rolls with egg wash and score them deeply along the length. Sprinkle the tops with additional cornmeal if desired.

8. Bake

Just before baking, add ice cubes to the preheated pan or skillet. Bake the rolls for 20-25 minutes until golden brown. Transfer the rolls to a wire rack to cool completely before serving.

Four baked sourdough hoagie rolls on a parchment-lined baking sheet.

Tips for Success

  • Measure your ingredients by weight in grams rather than using volume measurements (cups) for the most accurate results.
  • Knead until the dough passes the windowpane test. Whether you're kneading by hand or using a stand mixer, the goal is to build enough gluten for the sub rolls to rise properly.
  • Choose the warmest spot in your kitchen for bulk fermentation. Options include near the stovetop, on top of the refrigerator, or in the oven with the light on - just avoid direct sunlight.
  • Check if your dough is ready instead of just timing it. The warmth of your kitchen and the strength of your starter affect how long it takes. It should double in size and have small fermentation bubbles on top.
  • Tightly roll the dough when shaping to create surface tension, which helps the rolls rise upwards during baking.

Storage

Store rolls in an airtight container or plastic bag at room temperature for up to 2 days, or freeze for up to 3 months.

Serving Suggestions

These sourdough hoagie rolls are perfect for summer sandwiches like a sourdough turkey sandwich, BLT, Italian or meatball subs, lobster rolls, or grilled sausage with peppers and onions.

A turkey and cheese sub made on a sourdough hoagie roll. There are a few more hoagie rolls in the background behind it.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Recipes

๐Ÿ“– Recipe

A turkey and cheese sandwich made on a sourdough hoagie roll. There is a stack of additional sourdough hoagie rolls out of focus in the background.
Print Pin Save
5 from 1 vote

Sourdough Hoagie Rolls

These Sourdough Hoagie Rolls are soft and fluffy with a beautifully golden brown, crusty exterior. Made with sourdough starter and malt powder, they're perfect for homemade subs and sandwiches.
Course Bread, Sandwich
Cuisine American
Prep Time 10 hours 30 minutes
Cook Time 20 minutes
Total Time 10 hours 50 minutes
Servings 4 10-inch rolls
Calories 441kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • ยพ cup + 3 tablespoons (220 grams) 1% milk
  • 6 tablespoons (80 grams) active sourdough starter
  • 1 tablespoon + 1 teaspoon (20 grams) extra virgin olive oil
  • ยฝ tablespoon (10 grams) honey
  • 4 teaspoons (8 grams) diastatic malt powder
  • 3 cups (360 grams) bread flour
  • 2 ยฝ teaspoons (8 grams) kosher salt
  • Coarse cornmeal for sprinkling
  • 1 large egg white + 1 tablespoon water whisked together for the egg wash
  • Ice cubes for steam during baking

Instructions

  • In a stand mixer bowl, whisk together the milk, sourdough starter, olive oil, honey, and diastatic malt powder. Add the flour and kosher salt. Mix using the dough hook on low speed until a rough dough forms.
    ยพ cup + 3 tablespoons (220 grams) 1% milk, 6 tablespoons (80 grams) active sourdough starter, 1 tablespoon + 1 teaspoon (20 grams) extra virgin olive oil, ยฝ tablespoon (10 grams) honey, 4 teaspoons (8 grams) diastatic malt powder, 3 cups (360 grams) bread flour, 2 ยฝ teaspoons (8 grams) kosher salt
  • Increase mixer speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. You can check if enough gluten has developed by using the windowpane test. If kneading by hand, expect it to take about twice as long.
  • Form the dough into a ball and place it in a greased bowl. Cover and let it rise for 6-8 hours or until doubled in size. The amount of time it takes will vary depending on the temperature of your kitchen and the strength of your starter.
  • Turn the fermented dough out onto a lightly floured surface. Divide it into 4 equal pieces (about 174 grams each).
  • Shape each piece of dough into a 10-inch log by pulling it into a flattened rectangle about 10 inches long and a few inches wide. Starting from one long side, tightly roll the dough into a cylinder shape. Pinch the ends and edges of the dough to seal it and form a neat log shape.
  • Place the rolls seam-side-down on a baking sheet lined with parchment paper and sprinkled with cornmeal. Cover and let them rise for 2-3 hours or until noticeably puffy.
    Coarse cornmeal
  • Preheat the oven to 375ยฐF and place a baking sheet or skillet on the bottom rack. Brush the rolls with egg wash and score them deeply along the length. Sprinkle the tops with additional cornmeal if desired.
    1 large egg white + 1 tablespoon water
  • Just before baking, add ice cubes to the preheated pan or skillet to create steam. Bake the rolls for 20-25 minutes until golden brown.
    Ice cubes
  • Transfer to a wire rack to cool completely before serving.
  • Store in an airtight container for up to 2 days, or freeze for up to 3 months.

Video

Notes

  • Quick Note: This recipe was written and tested using weight measurements (grams) - all volume measurements are approximate. For the most accurate results, use a food scale to weigh all ingredients.
  • The Windowpane Test: To check if your dough has developed enough gluten, stretch a small piece of the dough as thin as you can. You should be able to stretch it thin enough that you can see light through it without tearing it.
  • Storage: Store rolls in an airtight container or plastic bag at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Serving: 1roll | Calories: 441kcal | Carbohydrates: 79g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 827mg | Potassium: 184mg | Fiber: 2.5g | Sugar: 6g | Calcium: 84mg | Iron: 4.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Mushroom Pizza

This Mushroom Pizza is hearty, satisfying, and easy to make. With homemade dough, sautรฉed mushrooms, mozzarella, and tomato sauce, itโ€™s the perfect veggie pizza for pizza night.

Mushroom pizza cut into 8 slices on a piece of parchment paper.

This mushroom pizza is definitely our go-to on pizza night. My fiancรฉ and I are huge mushroom fans. And honestly, a simple mushroom pizza just canโ€™t be beat - especially when I make it on my sourdough discard or sourdough whole wheat pizza dough.

When I make it at home, I sautรฉ the mushrooms in a little olive oil and seasoning to crisp them up and bring out their flavor. This also helps cook off the moisture, so they wonโ€™t make the pizza soggy in the oven.

Itโ€™s super easy, too. Once the pizza stone is preheated, it only takes about 30 minutes to make. Plus, you can customize it with any toppings you like - feta or goat cheese, spinach, or even pepperoni.

I hope you give this recipe a try and enjoy it as much as we do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Mushrooms- I usually go for button or baby bella mushrooms, depending on whatโ€™s available. Feel free to use your favorite variety or mix them up.
  • Pizza Dough- Homemade dough is best, but store-bought works too. If you need a good recipe, check out my sourdough discard pizza dough or whole wheat sourdough pizza dough recipe.
  • Tomato Sauce- I love using my homemade marinara sauce for pizza because it tastes so much fresher. But if you prefer jarred sauce, feel free to use your favorite!
  • Mozzarella Cheese- For the best melt and flavor, buy a block of low-moisture mozzarella and shred it yourself.
  • Olive Oil- Just a little olive oil is needed to cook the mushrooms.
  • Seasonings- Garlic powder, salt, and black pepper enhance the flavor of the mushrooms. Feel free to customize with your favorite herbs or spices, like oregano, thyme, or red pepper flakes, to suit your taste.
The ingredients to make mushroom pizza on a butcher block countertop. Each ingredient is labeled with text. They include tomato sauce, seasonings, mushrooms, mozzarella cheese, oil, and pizza dough.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Pizza Stone- A good pizza stone is a game-changer for making pizza at home. The stone gets super hot when preheated in a 550ยฐF oven, which leads to a crispy pizza crust. I love my Pampered Chef Pizza Stone.
  • Pizza Peel- Pizza peels are incredibly helpful for transferring your homemade pizza to the oven. I use a bamboo pizza peel, but metal ones work great too.

Tips for Success

  • Use homemade ingredients. Making your own dough and tomato sauce makes a big difference in the flavor and quality of your pizza.
  • Slice mushrooms thin. Thinner slices release their liquid faster and cook more evenly.
  • Skip the rolling pin. Stretch the dough by hand to keep those air bubbles for a fluffier crust.
  • Grate your own cheese. Freshly grated cheese melts and tastes better. Plus, itโ€™s often cheaper than pre-shredded.
  • Bake right away. Pop the pizza in the oven as soon as itโ€™s assembled to avoid soggy dough.
  • No pizza stone? Use an upside-down baking sheet instead. Preheat it to 550ยฐF like a pizza stone for a crispy crust.

How to Make Mushroom Pizza

Here is how to make mushroom pizza on a pizza stone.

Step 1: Preheat the pizza stone. Preheat the oven to 550ยฐF with a pizza stone set on the middle rack. Allow the pizza stone to preheat in the oven for an additional 30 minutes after the oven has reached its temperature.

Step 2: Cook the mushrooms. Heat oil in a large skillet over medium heat. Add the sliced mushrooms and sprinkle them with kosher salt. Cook for 5-8 minutes or until all of the liquid has evaporated. Season with black pepper and garlic powder and set aside.

Cooked sliced mushrooms in a cast iron skillet.

Step 3: Stretch the dough. Stretch the pizza dough into a 14-inch round and place it on a lightly floured sheet of parchment paper. Place the parchment paper onto a pizza peel or the back of a baking sheet for easy transfer to the hot pizza stone.

Sourdough discard pizza dough stretched out on a parchment-lined pizza peel. The stretched dough is surrounded by bowls of ingredients such as cooked mushrooms, shredded mozzarella cheese, and tomato sauce.

Step 4: Add the toppings. Spread the pizza sauce evenly over the surface of the dough, leaving about ยฝ-inch of space around the border for the pizza crust. Then, sprinkle the mozzarella cheese evenly over the top of the tomato sauce. Make sure you spread the cheese all the way out toward the edge of the dough, completely covering the tomato sauce. Finally, evenly distribute the cooked mushrooms on top of the pizza.

Tomato sauce on top of a stretched out pizza dough on a pizza peel.
An assembled mushroom pizza on a pizza peel ready to be baked.

Step 5. Cook the pizza. Carefully slide the pizza with the parchment paper off of the peel and onto the pizza stone in the oven. Try to do this quickly to allow as little heat to escape as possible. Cook for 8-10 minutes or until the cheese is bubbly and the crust has turned golden brown. Transfer the pizza to a cooling rack and allow it to cool for 5 minutes before cutting it into slices. Serve immediately.

Mushroom pizza on a piece of parchment paper on a pizza stone inside of a hot oven.
A cooked mushroom pizza on a wire rack.

Serving Suggestions

Pair your mushroom pizza with a spinach Caprese salad, Caesar salad, roasted balsamic Brussels sprouts, or sautรฉed green beans for a light, veggie-packed side.

For something heartier, serve it with sourdough garlic bread, breadsticks, garlic knots, or bruschetta.

How to Store

Store leftover mushroom pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza in the oven at 350ยฐF for about 8-10 minutes.

For longer storage, wrap the pizza tightly in plastic wrap or foil and place it in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight, then reheat in the oven for the best results.

Slices of mushroom pizza on a piece of parchment paper.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

Itโ€™s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, youโ€™ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Pizza Recipes

๐Ÿ“– Recipe

Mushroom pizza cut into 8 slices on a piece of parchment paper.
Print Pin Save

Mushroom Pizza

This Mushroom Pizza is hearty, satisfying, and easy to make. With homemade dough, sautรฉed mushrooms, mozzarella, and tomato sauce, itโ€™s the perfect veggie pizza for pizza night.
Course Main Course
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 15 minutes
Preheat Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 273kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces button mushrooms about 3 cups sliced
  • ยผ teaspoon salt
  • ยผ teaspoon black pepper
  • ยผ teaspoon garlic powder
  • 1 16-ounce sourdough pizza dough or whole wheat pizza dough
  • ยฝ cup tomato sauce
  • 8 ounces (about 2 ยฝ cups) low-moisture mozzarella cheese shredded

Instructions

  • Preheat the oven to 550ยฐF with a pizza stone set on the middle rack. Allow the pizza stone to preheat in the oven for an additional 30 minutes after the oven has reached its temperature.
  • Heat oil in a large skillet over medium heat. Add the sliced mushrooms and sprinkle them with kosher salt. Cook for 5-7 minutes or until all of the liquid has evaporated. Season with black pepper and garlic powder and set aside.
    1 tablespoon olive oil, 8 ounces button mushrooms, ยผ teaspoon salt, ยผ teaspoon black pepper, ยผ teaspoon garlic powder
  • Stretch the pizza dough into a 14-inch round and place it on a lightly floured sheet of parchment paper. Place the parchment paper onto a pizza peel or the back of a baking sheet for easy transfer to the hot pizza stone.
    1 16-ounce sourdough pizza dough
  • Spread the pizza sauce evenly over the surface of the dough, leaving about ยฝ-inch of space around the border for the pizza crust. Then, sprinkle the mozzarella cheese evenly over the top of the tomato sauce. Make sure you spread the cheese all the way out toward the edge of the dough, completely covering the tomato sauce. Finally, evenly distribute the cooked mushrooms on top of the pizza.
    ยฝ cup tomato sauce, 8 ounces (about 2 ยฝ cups) low-moisture mozzarella cheese
  • Carefully slide the pizza with the parchment paper off of the peel and onto the pizza stone in the oven. Try to do this quickly to allow as little heat to escape as possible. Cook for 8-10 minutes or until the cheese is bubbly and the crust has turned golden brown. Transfer the pizza to a cooling rack and allow it to cool for 5 minutes before cutting it into slices. Serve immediately.

Notes

  • No Pizza Stone at Home? Use an upside-down baking sheet instead. Place the baking sheet upside down on the oven rack and preheat it to 550ยฐF just like you would with a pizza stone.
  • Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3ย  days or freeze for up to 3 months.
  • Make Ahead: Each component can be prepared in advance for easy assembly.
    • Pizza Dough: Make pizza dough ahead and refrigerate for up to 5 days or freeze for up to 3 months.
    • Tomato Sauce: Prepare tomato sauce in advance and store it in the refrigerator for up to 5 days. Alternatively, freeze in half-cup portions for pizza for up to 6 months.
    • Mozzarella Cheese: Shred up to 5 days in advance.
    • Mushrooms: Cook mushrooms up to 7 days ahead.

Nutrition

Serving: 1slice | Calories: 273kcal | Carbohydrates: 36g | Protein: 13g | Fat: 8.5g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 534mg | Potassium: 86mg | Fiber: 2g | Sugar: 2g | Vitamin A: -2IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 2.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Can You Freeze Sourdough Bread? A Complete Guide

Can you freeze sourdough bread? Whether you're trying to save a fresh loaf from turning stale or you're baking a large batch to save time, freezing sourdough bread is a great way to extend its shelf life. In this article, we'll cover how to freeze sourdough bread, plus tips for thawing, refreshing, and using up a stale loaf.

Slices of sourdough bread on a cutting board. Text on top of the image reads "Can you freeze sourdough bread? A complete guide to freezing homemade sourdough bread."

Baking sourdough bread at home is a labor of love that requires patience and lots of practice. If you've spent the time and effort making the perfect loaf of sourdough bread, you want to ensure it stays fresh for as long as possible.

That's where freezing comes in.

Freezing sourdough bread helps preserve its freshness and flavor. It also allows you to make sourdough loaves in batches, rather than one at a time, which saves you time and effort.

In this post, we'll discuss the steps for freezing sourdough bread, as well as tips for defrosting and refreshing it to ensure that it maintains its quality and flavor.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

A Quick Overview of Freezing Sourdough Bread

Before I jump into a detailed how-to post about freezing sourdough bread, here is a quick step-by-step guide to help you get started:

  1. Allow the bread to cool completely.
  2. Slice the loaf of bread (if applicable).
  3. Flash-freeze the slices of bread on a parchment-lined baking tray (if applicable).
  4. Wrap the whole loaf or individual slices in plastic wrap or beeswax wrap.
  5. Place the wrapped bread inside a freezer-safe plastic bag or container.
  6. Label and date the bag.
  7. Store in the freezer for up to 3 months.

My Favorite Sourdough Bread Recipe

A loaf of Dutch oven sourdough bread on a wooden bread peel.
Dutch Oven Sourdough Bread

How to Store Sourdough Bread

Homemade sourdough bread can be stored anywhere from a couple of days at room temperature to several months in the freezer. Here is everything you need to know about storing a loaf of sourdough bread.

Room Temperature

Sourdough bread is at peak freshness and is best enjoyed within the first 24 hours after baking. After 24 hours, you'll want to store it in a bread bag or plastic bag to prevent it from drying out.

Whole loaves of sourdough will remain good at room temperature for up to 4 days when wrapped in plastic wrap, beeswax wrap, or stored in a plastic bag. Sourdough bread that has been sliced will remain fresh at room temperature for up to 3 days. Wrap individual slices tightly in plastic wrap or beeswax wrap for best results.

Refrigerator

Sourdough bread and refrigerators are not friends and I recommend against storing sourdough bread in the refrigerator.

Why? The cold, dry air in a refrigerator quickly dries out sourdough bread, turning it hard and stale. If you must store sourdough bread in your refrigerator, you'll probably want to plan on using it for something like breadcrumbs or croutons after a few days.

Freezer

Freezing sourdough bread is my favorite storage method because the freezer preserves the freshness and flavor of sourdough bread quite well.

Both whole loaves and sliced loaves can be stored in the freezer for up to 3 months. However, I prefer freezing sliced sourdough bread because it's easier to grab what I need.

To freeze, allow the bread to cool completely. Then, slice it up and place the slices inside a freezer-safe plastic bag. You can wrap the individual slices in plastic wrap or beeswax wrap for extra protection, but I often skip this step. Finally, label and date the bag and place it in the freezer. So easy!

Can You Freeze Sourdough Bread?

Yes, you absolutely can (and should) freeze sourdough bread. Freezing sourdough bread is a fantastic way to save leftovers you won't be able to eat within a few days or to get all of your bread baking done in one day.

Benefits of Freezing Sourdough Bread

Why freeze sourdough bread? Here are a few of the many benefits of freezing homemade sourdough bread.

  • Extended Shelf Life- Sourdough bread typically has a shorter shelf life than store-bought bread due to its lack of preservatives. By freezing sourdough, you can extend its shelf life and enjoy it for longer.
  • Make Ahead- If you're a planner like I am, you'll likely want to bake several loaves of bread at once and freeze them for later.
  • Save Time- Making a loaf of sourdough bread from scratch is a time-consuming process. Using the freezer to preserve your sourdough bread means you can bake a month's worth of bread in one day.
  • Reduce Food Waste- How many times have you gone to grab a slice of bread only to find it covered in mold? Freezing sourdough bread before it goes bad is a great way to prevent food waste.
  • Convenient- Being able to toast a slice of freshly baked sourdough bread whenever the mood strikes is one of the best parts about storing sourdough bread in the freezer.

How to Freeze Sourdough Bread

One of the best things about freezing sourdough bread, especially if done at peak freshness, is that it tastes just as good as when it was first made. But, for your sourdough bread to maintain optimum quality, there are some important factors to keep in mind before sticking it in the freezer.

The number one enemy of sourdough bread in the freezer is air. Cold, dry air can lead to freezer burn, which is something we don't want to happen to our deliciously fresh homemade bread.

Follow these steps to prevent freezer burn and to maintain the optimum quality of your sourdough bread in the freezer.

Freezing a Whole Loaf

Step 1: Cool completely. Allow the bread to cool completely. Typically this will take at least 2 hours or up to 4 hours, depending on the size of the loaf.

Step 2: Wrap. Wrap the whole sourdough loaf in plastic wrap, aluminum foil, or beeswax wrap. Do not use parchment paper or wax paper as it does not create a tight enough seal around the bread.

Step 3: Double-Wrap. Place the wrapped loaf inside a freezer-safe plastic bag or storage container. Alternatively, wrap the loaf in a second layer of plastic wrap or aluminum foil.

Step 4: Label and date. Label the outside of the bag with the type of bread, the date it was frozen, and the best-by date.

Step 5: Freeze. Place the freezer-ready loaf in the freezer for up to 3 months.

A loaf of cooked sourdough bread inside a parchment-lined Dutch oven.

Freezing a Sliced Loaf

Step 1: Cool completely. Allow the bread to cool completely. Typically this will take at least 2 hours or up to 4 hours, depending on the size of the loaf.

Step 2: Slice. Once completely cooled, slice the loaf of bread into the desired number of slices.

Step 3: Flash freeze (optional). Lay the individual slices of bread on a parchment-lined baking sheet in a single, even layer (you can stack layers between pieces of parchment paper). Place the baking sheet in the freezer for about an hour to flash freeze the bread. This helps prevent them from sticking together. Alternatively, you can wrap the individual slices in plastic wrap or beeswax wrap to prevent them from sticking.

Step 4: Wrap. Wrap the slices together in plastic wrap, aluminum foil, or beeswax wrap. Do not use parchment paper or wax paper as it does not create a tight enough seal around the bread. Note: If you individually wrapped your slices in the previous step, you can skip to step 5.

Step 5: Double-Wrap. Place the wrapped slices together inside a freezer-safe plastic bag or storage container. Alternatively, wrap the slices in a second layer of plastic wrap or aluminum foil.

Step 6: Label and date. Label the outside of the bag with the type of bread, the date it was frozen, and the best-by date.

Step 7: Freeze. Freeze sliced sourdough bread in the freezer for up to 3 months.

Two slices of sourdough bread on a wooden bread peel.

How Long Does Sourdough Bread Last in the Freezer?

Sourdough bread will remain safe to eat in the freezer for quite a long time. However, after about 3 months, the quality of the bread begins to noticeably degrade and it may start to become freezer-burnt.

For optimum quality, only store as much sourdough bread as you and your family will be able to eat within a 3-month period.

Tips for Freezing Sourdough Bread

  • Cool Completely- Sourdough bread should only be stored after cooling completely. Wrapping warm sourdough bread leads to steam inside the bag. Steam creates ice crystals in the freezer, which can cause freezer burn and degradation in quality.
  • Slice It Up- I always recommend freezing food in individual portions. Freezing the bread in slices helps reduce waste because you're only heating up what you can eat in one sitting.
  • Freeze Quickly- If you know you won't eat the whole loaf of bread within a couple of days, it's best to freeze the sourdough bread when it's at peak freshness.
  • Double Wrap- When it comes to freezing food, air is the enemy. Double wrapping your sourdough bread limits the amount of cold air it is exposed to, which helps prevent freezer burn.
  • Don't Forget the Date- Always label and date anything you freeze. Labeling helps you remember what the food is, when it was stored, and when you need to finish eating it by.

How to Defrost Sourdough Bread

Whether you froze your sourdough bread in slices or as a whole loaf, the best way to thaw it is in the freezer bag at room temperature. Thawing sourdough bread can take anywhere from a couple of hours up to overnight depending on the size.

Can You Toast Frozen Sourdough Bread?

Yes, I toast slices of frozen sourdough bread in my toaster or toaster oven quite often with great success. The bread does take a bit longer to toast since it needs to defrost first.

A loaf of Dutch oven sourdough bread cut in half on a wooden bread peel.

How to Refresh Whole Loaves of Sourdough Bread

Follow these tips to successfully refresh your frozen sourdough bread and enjoy it as if it were freshly baked.

  • Defrost- Remove the loaf from the freezer the night before. Leave it to defrost at room temperature inside the bag or plastic wrap.
  • Spritz With Water- Preheat the oven to 375ยฐF (190ยฐC). Spritz all sides of the loaf with cold water. Don't overly saturate the bread, but do ensure it is lightly wet. The light coating of water turns to steam in the oven, helping to create a crispy crust.
  • Bake the Bread- Place the loaf directly on the oven rack and bake for 10-15 minutes or until the crust is nice and crispy.
  • Cool- Allow the bread to cool for at least one hour before slicing.

Can You Refreeze Sourdough Bread?

Yes, you can refreeze sourdough bread after thawing. However, the more you thaw and refreeze sourdough, the more the quality of the bread degrades.

Because of this, I recommend freezing slices of sourdough bread instead of a whole loaf. Then, you're able to thaw the amount of bread you plan to eat right away and keep the rest frozen.

How to Tell if Sourdough Bread Has Gone Bad

Like all foods, sourdough bread has a limited shelf life and can go bad if not stored properly. If you notice any of these signs, it's best to err on the side of caution and throw the bread away.

  • Mold- One of the most obvious signs your bread has gone bad is visible mold.
  • Smell- If your sourdough bread smells musty, it's likely a sign that there's mold you may not be able to see. Sourdough should smell mildly sour, sweet, and pleasant.
  • Texture- Give the loaf a good squeeze and you'll know right away if it's become too stale and dry to enjoy fresh. If there's no mold, you can repurpose stale sourdough bread into breadcrumbs or croutons.
  • Taste- Bread that tastes moldy, overly sour, rancid, or just "off" is likely past its prime.
  • Freezer-Burn- If your bread was improperly stored in the freezer, it may end up with freezer-burn. Freezer-burnt bread will be covered in ice crystals. While technically safe to eat, the flavor and texture of freezer-burnt bread are not very good.

How to Use Stale Sourdough Bread

If you've somehow ended up with stale sourdough bread, don't worry! There are plenty of ways to make use of stale bread. Here are a few ideas:

Homemade fresh breadcrumbs in a clear glass bowl.

Frequently Asked Questions

What is the shelf life of sourdough bread?

When stored properly, the shelf life of sourdough bread is about 4-5 days at room temperature. Beyond that, your bread will likely become noticeably stale.

What is the best way to store sourdough bread to keep it fresh?

After the first 24 hours, the best way to store sourdough bread is in the freezer. Freezing the bread at its peak freshness is the best way to keep it fresh for as long as possible.

Can I store sourdough bread in a Ziplock bag?

Yes, sourdough bread can be stored in a Ziplock bag once it has completely cooled. Bread stored in a plastic storage bag will stay good for about 4 days at room temperature or 3 months in the freezer. If freezing, make sure you use a plastic bag meant for the freezer.

How long does sourdough bread last in the fridge?

Sourdough bread should never be stored in the refrigerator. The cold, dry air quickly turns bread stale, which is the opposite of what we want when storing our fresh loaves of sourdough.

Can I freeze other sourdough recipes?

Yes! Most types of sourdough sandwich bread and other sourdough recipes freeze very well. I also store these Sourdough Sandwich Rolls, Sourdough Wheat Crackers, this Sourdough Naan Bread, and this Sourdough Irish Soda Bread in the freezer with great success.

Can you freeze sourdough dough?

While I haven't personally tried it, you can freeze sourdough bread dough. Based on my research, it appears the best results come from freezing the dough after shaping and before proofing.

Can you freeze sourdough starter?

Yes, sourdough starter can be frozen for up to 12 months. Freezing sourdough starter is a great way to ensure you'll always have a backup in case something happens to your primary starter.

Conclusion

As you can see, freezing sourdough bread is a fantastic way to preserve its freshness and flavor. However, it's important to take steps to ensure the bread maintains its quality and flavor after freezing.

And remember, always check your bread for signs of spoilage before eating it. When in doubt, throw it out.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Recipes

Dutch Oven Corned Beef and Cabbage (New England Boiled Dinner)

This Dutch Oven Corned Beef and Cabbage recipe is the best method for cooking your St. Patrickโ€™s Day feast. Corned beef brisket is simmered for hours, resulting in fall-apart tender meat that pairs beautifully with the boiled vegetables. Serve with Irish soda bread and horseradish for a comforting meal that celebrates the Irish holiday.

Slices of corned beef, cabbage, carrots, and potatoes on a white dinner plate.

While many people think of corned beef and cabbage as an Irish dish, itโ€™s actually believed to have originated in New England with Irish immigrants. Being from New England myself, having corned beef on St. Patrickโ€™s Day has been a yearly tradition since I was a kid.

I've experimented with various methods of making this classic New England boiled dinner - from stovetop to crock pot and even broiling. But using the Dutch oven has become my favorite method for making corned beef, and it's what I stick with every year now.

This one-pot corned beef and cabbage recipe is practically fool-proof, resulting in fall-apart tender meat and soft, flavorful vegetables. The best part? You only need five ingredients!

Today, Iโ€™m walking you through how to make the best Dutch oven corned beef and cabbage, including which ingredients to use, tips for success, and how to choose the perfect corned beef for your family.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

How to Choose the Perfect Corned Beef

Corned beef is a beef brisket that has been cured in a salt solution. Traditionally, curing meat in salt was used as a preservation method before refrigeration. The word "corned" comes from the large size of the salt grains used during the curing process.

Gray vs Red Corned Beef

When buying corned beef at the grocery store, you might notice some look more pink or red and others are grayer in color. And you wouldn't be alone in wondering what the difference is.

Both gray and red corned beef are salt-brined. The difference comes down to the type of salt used during the brining process.

Gray corned beef, typically found in New England, is cured in a saltwater brining solution over several weeks. On the other hand, red corned beef is brined using sodium nitrate. Sodium nitrate, a preservative often found in cured meats like bacon and sausage, is pink and gives the meat a pink or red color.

Flat-Cut vs Point-Cut Corned Beef

Another decision you must make when selecting your corned beef is whether you want flat-cut corned beef or point-cut corned beef.

Just like brisket, corned beef comes in two different cuts. Flat-cut is generally leaner and has more meat overall. However, point-cut corned beef has more flavor thanks to its higher fat content.

Overall, I prefer flat-cut corned beef because I want more meat and I'm not the biggest fan of the fatty portion of brisket. But, the decision is a matter of personal preference so choose what works best for you and your family.

Dutch oven corned beef and cabbage on a large white dinner plate.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Corned Beef- Select your desired brisket cut, either the point or flat, and choose between the red or gray brining solution. Your options may be limited based on what's currently available at your local grocery store. For an alternative to corned beef, try beef brisket, ham, or sausages.
  • Spice Packet- Corned beef typically comes with a seasoning packet that contains a blend of spices such as mustard seeds, peppercorns, and bay leaves. If not, you can make one using these same spices. Red pepper flakes also make a wonderful addition.
  • Cabbage- This recipe calls for half of a head of green cabbage. Save the remaining half to prepare other dishes later in the week, such as stir-fries, soup, coleslaw, sauerkraut, or cabbage rolls. Kale makes a good substitute for cabbage in this recipe.
  • Carrots- Cooked carrots balance the dish with a hint of sweetness. Opt for whole carrots for the best flavor and texture. Swap carrots for parsnips, turnips, or butternut squash if preferred.
  • Potatoes- While Yukon Gold potatoes are recommended for their creamy texture, feel free to use any variety of potato you like. You can also leave the skin on or peel the potatoes according to your preference.
  • Onion- An onion adds depth of flavor to the dish and complements the other ingredients. If you're not a fan of onion, you can swap it out for leeks or garlic, or simply omit it altogether.
  • Water- Make sure to use enough water to fully cover the corned beef. Alternatively, you can substitute with dark beer such as Guinness, chicken stock, or beef broth for added flavor.
The ingredients to make Dutch oven corned beef and cabbage on a butcher block countertop. Each ingredient is labeled with text. Ingredients include corned beef, water, onion, carrots, cabbage, and potatoes.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Dutch Oven- Corned beef must be cooked slowly to make it fall apart tender. A cast iron Dutch oven is the perfect pot for low and slow cooking due to its ability to retain and disperse heat evenly. You'll want to use at least a 6-quart Dutch oven for this recipe.

How to Make Dutch Oven Corned Beef and Cabbage

Here is how to make corned beef and cabbage in a Dutch oven.

Step 1: Prepare the corned beef. Preheat your oven to 300ยฐF. Rinse the corned beef under cold running water, then place it in a large Dutch oven. Sprinkle the corned beef seasoning over the corned beef, and pour in the water until the meat is fully submerged.

Corned beef being rinsed under running water in a red colander.
Corned beef, water, and spices in a large Dutch oven.

Step 2: Braise the corned beef. Bring the water to a boil over medium-high heat on the stove, skimming off any foam that rises to the surface. Once boiling, cover the Dutch oven with the lid and transfer it to the preheated oven. Let the corned beef cook for about 3 ยฝ hours or until it's very tender.

A black slotted spoon scooping foam from a boiling pot of corned beef.
Skimming foam from the top of the simmering water.

Step 3: Prepare the vegetables. While the corned beef is cooking, prepare your vegetables by cutting the cabbage, carrots, potatoes, and onion into large, equal-sized chunks.

Green cabbage cut into large chunks on a bamboo cutting board.
Peeled carrots cut into large chunks on a bamboo cutting board.
Quartered Yukon Gold potatoes on a bamboo cutting board.
An onion cut into large chunks on a bamboo cutting board.

Step 4: Boil the vegetables. When the corned beef is tender, carefully remove it from the pot and place it on a cutting board or rimmed baking sheet. Tent it with foil to keep it warm. Add the vegetables to the cooking liquid in the Dutch oven and bring it to a boil over medium-high heat. Reduce the heat to low and let the vegetables simmer, uncovered, for about 20 minutes or until they're fork-tender.

Boiled corned beef on a rimmed baking sheet covered with aluminum foil.
Raw vegetables in a pot of cooking water.

Step 5: Plate and serve. Slice the corned beef across the grain and transfer it to a serving platter. Use a slotted spoon to transfer the cooked vegetables to the same platter. Ladle some of the cooking liquid over the meat and vegetables for extra flavor. Serve with mustard, horseradish, and Irish soda bread.

Sliced corned beef on a rimmed baking sheet.
A large white dinner plate of Dutch oven corned beef and cabbage.

Tips for Success

  • Plan to buy about ยฝ pound of corned beef per person. As a general guideline, a 3-pound corned beef should be sufficient to serve 5-6 people.
  • Time it right. Making this easy Dutch oven corned beef recipe takes around 4 hours in total. So, figure out when you want to eat, then count back to when you should start cooking.
  • Rinse the corned beef. Rinse the corned beef under cold running water before cooking to remove excess saltiness from the brine.
  • Cut the vegetables into uniform pieces for even cooking. Boil them whole or in large chunks. Aim for roughly equal sizes to ensure even cooking.
  • Let the corned beef rest. Once the corned beef finishes cooking, allow it to rest for at least 15-20 minutes before slicing. This will help the meat retain its juices and ensure that it is tender and flavorful.

What to Serve With Dutch Oven Corned Beef and Cabbage

Corned beef and cabbage is commonly served with Irish soda bread or rye bread, horseradish sauce, and mustard. 

For something different, you can also serve it alongside roasted veggies like maple balsamic Brussels sprouts or roasted carrots and green beans.

A small piece of Sourdough Irish soda bread on a dinner plate with corned beef and cabbage.

Storage and Leftovers

How to Store

Store leftover corned beef in the refrigerator for up to 4 days. 

For longer-term storage, place the cooled corned beef in a freezer-safe container or freezer bag, removing as much air as possible. Store it in the freezer for up to 2-3 months.

What to do With Leftover Corned Beef

Use leftover corned beef to make delicious corned beef hash. You can also enjoy it in sandwiches with rye bread, or add it to soups and salads for extra flavor.

Boiled dinner served on a large white dinner plate.

Frequently Asked Questions

What is the best method for cooking corned beef?

For the best results, cook corned beef low and slow. Dutch ovens are great for this because they hold heat evenly, ensuring moist, juicy, and tender corned beef.

Is it better to boil or bake corned beef?

In a traditional New England boiled dinner, boiling the corned beef for hours yields fall-apart tender meat. Baking corned beef, on the other hand, gives the meat a crispy, flavorful crust. The decision ultimately depends on personal preference.

How can I make corned beef and cabbage less salty?

To make corned beef less salty, rinse it under cold water and soak it in a bowl of cold water for 1-2 hours before cooking. You can also skip using the cooking liquid for boiling vegetables or as a broth to reduce sodium.

Can I make corned beef and cabbage in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Cook the corned beef on low for 8-10 hours or on high for 4-6 hours, adding the vegetables halfway through and the cabbage during the last hour of cooking.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Dinner Ideas

๐Ÿ“– Recipe

Dutch oven corned beef and cabbage on a white dinner plate.
Print Pin Save
5 from 2 votes

Dutch Oven Corned Beef and Cabbage

This Dutch Oven Corned Beef and Cabbage recipe is the best method for cooking your St. Patrickโ€™s Day feast. Corned beef brisket is simmered for hours, resulting in fall-apart tender meat that pairs beautifully with the boiled vegetables. Serve with Irish soda bread and horseradish for a comforting meal that celebrates the Irish holiday.
Course Main Course
Cuisine American, Irish
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 460kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 3 pound corned beef (red or gray) with spice packet
  • 16 cups cold water
  • ยฝ head green cabbage cut into 8 large chunks
  • 5 whole carrots peeled and cut into 3 to 4-inch chunks
  • 3 large Yukon Gold potatoes scrubbed and quartered (peel if desired)
  • 1 large yellow onion trimmed, peeled, and cut into 8 large chunks

Instructions

  • Preheat your oven to 300ยฐF. Rinse the corned beef under cold running water, then place it in a large Dutch oven. Sprinkle the corned beef seasoning over the corned beef, and pour in the water until the meat is fully submerged.
    3 pound corned beef (red or gray), 16 cups cold water
  • Bring the water to a boil over medium-high heat on the stove, skimming off any foam that rises to the surface. Once boiling, cover the Dutch oven with the lid and transfer it to the preheated oven. Let the corned beef cook for about 3 ยฝ hours or until it's very tender.
  • While the corned beef is cooking, prepare your vegetables by cutting the cabbage, carrots, potatoes, and onion into large, equal-sized chunks.
    ยฝ head green cabbage, 5 whole carrots, 3 large Yukon Gold potatoes, 1 large yellow onion
  • When the corned beef is tender, carefully remove it from the pot and place it on a cutting board or rimmed baking sheet. Tent it with foil to keep it warm. Add the vegetables to the cooking liquid in the Dutch oven and bring it to a boil over medium-high heat. Reduce the heat to low and let the vegetables simmer, uncovered, for about 20 minutes or until they're fork-tender.
  • Slice the corned beef across the grain and transfer it to a serving platter. Use a slotted spoon to transfer the cooked vegetables to the same platter. Ladle some of the cooking liquid over the meat and vegetables for extra flavor. Serve with mustard, horseradish, and Irish soda bread.

Notes

  • Quick Tip: You'll need about ยฝ pound of corned beef per person.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 460kcal | Carbohydrates: 26g | Protein: 37g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 2g | Cholesterol: 132mg | Sodium: 2278mg | Potassium: 796mg | Fiber: 6.5g | Sugar: 7g | Vitamin C: 54mg | Calcium: 96mg | Iron: 6.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

How to Make Chicken Bone Broth (Stovetop Method)

Knowing how to make chicken bone broth is a skill every home cook should have. This simple stovetop method only requires a few ingredients, along with a bit of time and patience. Perfect for making ahead and freezing, this versatile pantry staple can be used in a wide variety of recipes.

Three Ball mason jars filled with chicken bone broth.

If you're looking for a way to take your favorite dishes to the next level, look no further than homemade chicken bone broth.

Homemade chicken bone broth is packed with rich and savory flavors you won't find in store-bought chicken stock. Plus, it's an easy and cost-effective way to reduce food waste and make the most of your chicken bones and scraps.

Making chicken bone broth on the stovetop is a simple process that requires just a few ingredients and a bit of patience. And the results are well worth the effort. You'll be left with a delicious homemade broth that is perfect for making soups, stews, sauces, and much more.

So, if you're ready to learn how to make the best chicken bone broth from scratch, keep reading for all of my best tips and tricks.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

What is Chicken Bone Broth?

Chicken bone broth is chicken broth made by simmering chicken bones in water for at least 12 hours. Many recipes, including this one, also contain ingredients like vegetables, herbs, and salt.

Chicken Bone Broth Benefits

Because chicken bone broth is simmered for a long period of time, we're able to extract lots of vitamins, minerals, and collagen from the chicken bones.

And while the amount of each nutrient in bone broth will vary depending on the ingredients used, in general, bone broth is rich in calcium, magnesium, potassium, phosphorous, vitamin K, vitamin A, and a variety of amino acids.

The high nutritional value of bone broth is thought to be beneficial for our gut as well as our joints, immune function, and sleep.

What is the Difference Between Bone Broth and Stock?

Chicken bone broth and chicken stock are very similar. Both are made from chicken bones simmered in water. And both may contain other ingredients like aromatics, herbs, and spices.

The difference comes down to how long each one is cooked. Chicken stock can be made in about 4-6 hours. On the other hand, chicken bone broth is usually simmered for at least 12-24 hours. The extended cooking time of chicken bone broth allows us to extract more nutrients from the bones.

Why Quality Ingredients Are Important

Quality matters when it comes to the ingredients we use in our chicken bone broth.

Ingredients can only provide what they have to offer in the first place. Many factors affect the nutrients in the food we eat - from the chicken's diet to the soil each vegetable is grown in. Choosing the highest quality ingredients possible will yield a higher quality chicken bone broth.

If possible, I recommend growing your own vegetables or visiting a local farmers' market. Additionally, sourcing pasture-raised chicken locally can provide you with higher-quality chicken bones.

A bowl of chicken bone broth in a white bowl with a silver spoon sticking out. The broth is garnished with parsley.

Why You'll Love This Recipe

  • Versatile- Chicken stock is the base of so many easy recipes. From chicken noodle soup to risotto, homemade chicken stock will never go to waste.
  • Flexible- Don't have time to make chicken stock the same day you made roasted chicken? Don't fret! Simply freeze the bones in a freezer-safe bag until you're ready to use them.
  • Easy to Make- Chicken stock is a "set it and forget it" type of recipe. While you do need to plan to be home all day as it simmers on the stove, it's mostly hands-off.
  • Healthy- Making chicken stock at home is great because you control the ingredients. Plus, the long and slow cook time means you're extracting all kinds of amazing nutrients out of the chicken bones. Something store-bought chicken stock often lacks.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Chicken Bones- Use any leftover chicken bones you have. Rotisserie chicken bones, whole roasted chicken bones, chicken wings, split chicken breasts, and chicken feet are all great options. If using raw bones, I recommend roasting for better flavor.
  • Water- Use filtered water for the best flavor.
  • Apple Cider Vinegar- Adding a small amount of acid helps extract nutrients from the chicken bones. Apple cider vinegar does not add a noticeable flavor to the stock.
  • Aromatics- I typically use onion, garlic, carrots, and celery to flavor my chicken stock.
  • Herbs- For this recipe, I only added a bay leaf. However, rosemary, thyme, and sage taste delicious in chicken stock as well.
  • Kosher Salt- A small amount of kosher salt or sea salt enhances the flavor of the broth.
The ingredients to make chicken bone broth. Each ingredient is labeled with text. They include water, carrots, celery, garlic, onion, apple cider vinegar, bay leaf, salt, and chicken bones.

Where Do I Get Bones for Chicken Bone Broth?

Whenever you make a recipe that calls for bone-in chicken, such as my lemon garlic roasted chicken, save the bones! You can either make chicken stock right away or save the bones in the freezer to make it later.

Other options include store-bought rotisserie chicken bones, buying bones from a local butcher, or asking friends and family to save leftover chicken bones for you.

Always remove as much of the chicken meat as you can from the bones before using them to make chicken stock. Then, use the meat to make chicken soup, chicken lasagna, or chicken pot pie.

๐Ÿ— Quick Tip: If using raw bones, roasted them on a rimmed baking sheet in a 400หšF oven for 20 minutes before adding them to your stockpot. This will enhance the overall flavor of the chicken stock.

Substitutions and Variations

Here are a few ways you can try customizing this chicken stock recipe to fit your diet and taste preferences.

Substitutions

  • Chicken Bones- This recipe can be used to make turkey bone broth or beef bone broth. You can also use any combination of bones you prefer.
  • Apple Cider Vinegar- Substitute apple cider vinegar for white vinegar or lemon juice.
  • Aromatics- Use any aromatic vegetables you like or leave them out entirely. I love using onion, carrots, celery, garlic, leeks, cabbage, mushrooms, and broccoli or cauliflower stems.
  • Herbs- Try using bay leaves, thyme, rosemary, sage, parsley, or marjoram.
  • Kosher Salt- Swap for sea salt, Himalayan salt, or table salt.
A white bowl filled with chicken bone broth garnished with fresh parsley.

Variations

  • Herbed- Add a variety of herbs such as thyme, rosemary, and sage.
  • Lemon- Throw in a few halved lemons for a citrusy flavor.
  • Mushroom- For a deeper umami flavor, add some dried cremini or shiitake mushrooms.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Large Stockpot- While not special or fancy, are large stockpot is key for making your own bone broth. I recommend using at least a 10-quart stockpot.
  • Fine Mesh Sieve or Cheesecloth- Once the broth has finished cooking, you'll need something to strain it. A fine mesh sieve, cheesecloth, or even a clean lint-free kitchen towel can be used.

How to Make Chicken Bone Broth

Here is how to make chicken bone broth on the stove.

Step 1: Add all ingredients to the pot. Add the chicken bones, vegetables, bay leaf, vinegar, and kosher salt to a large stock pot. Pour in the water, making sure that everything is well-covered.

A large stock pot filled with chicken bones and vegetables. A white tablespoonful of apple cider vinegar is being held above the pot.
Water being poured into a large stock pot filled with chicken bones and vegetables.

Step 2: Simmer the stock. Bring the water to a boil over medium-high heat, then reduce the heat to low so that the stock simmers gently. Skim off any foam that rises to the top as necessary. Cover and allow the stock to gently simmer for 12-14 hours.

A large stock pot filled with chicken bones, vegetables, and water.
The finished chicken bone broth in a large stock pot before being strained.

Step 3: Strain and store. Strain the chicken stock into a large bowl or container using a fine mesh sieve or cheesecloth. You can use the broth immediately or portion it out and store it in the refrigerator or freezer. If you want to reduce the fat, refrigerate the broth overnight, then use a slotted spoon to scoop the solid fat off the top.

A fine mesh sieve being used to strain the chicken bones and vegetables from the chicken stock.
Two large food storage containers filled with finished chicken stock.

How to Strain Chicken Bone Broth

Chicken stock is easy to make, but straining it can be a little intimidating. Handling a large, heavy pot filled with hot liquid may seem overwhelming if this is your first time making chicken broth, but I promise it's easier than you think.

First, make sure you have a bowl or container large enough to hold at least 12 cups of chicken stock. If you don't, you'll have to strain in batches.

Then, determine how you plan to strain your stock. A fine mesh sieve placed directly inside the bowl works well. Alternatively, placing a colander lined with cheesecloth (or a clean tea towel) inside the bowl also works.

Now, all you have to do is pour the entire contents of the pot into your strainer. Then, lift the strainer up out of the bowl completely to ensure you strain all of the liquid out. And that's it! Easy, right?

If the pot is too heavy for you to lift, ask for assistance from a family member. If that's not an option, use a ladle to scoop the contents of the pot out and into the strainer instead.

Tips for Success

  • Save scraps. I always have a "scrap bag" in my freezer. I save chicken bones, turkey bones, vegetable peels, vegetable ends, and garlic and onion skins. Then, when my bag fills up, I'll make a batch of stock on a day that is convenient for me.
  • Plan ahead. While chicken stock is mostly hands-off and easy to make, it does require you to be home all day. Pick a rainy day or another day that you can be home for the 12 hours needed to make a batch of chicken bone broth.
  • Make a double batch. If you have a large enough stock pot, I always recommend making a double batch and freezing it. If you're going to spend a day making chicken stock, you might as well make the most of it.

How to Use Chicken Bone Broth

Chicken bone broth is highly nutritious and versatile. Sipping it as a warm pick-me-up on a chilly winter day can help you feel your best.

But, chicken stock can also be used in a variety of recipes. Here are a few ideas:

A finished dutch oven chicken pot pie. The pie crust is golden brown with small cuts in the center for ventilation.
Dutch Oven Chicken Pot Pie

Storage and Reheating

How to Store

  • Refrigerator- Store chicken stock in an airtight container in the refrigerator for 3-4 days. After that, it's best to portion it into smaller containers and freeze it.
  • Freezer- I love having homemade bone broth in my freezer. I recommend portioning your chicken stock into 2-4 cup portions and freezing it for up to 3 months for the best quality.
  • Canning- If you own a pressure canner, this chicken bone broth recipe can be canned. Pressure canning chicken stock will make it shelf stable for up to one year.

How to Reheat

  • Stovetop- Pour chicken stock into a saucepan and set it over medium heat. Heat until steaming and just about to simmer.
  • Microwave- Place leftover chicken bone broth in a microwave-safe bowl or cup. Heat on HIGH in one-minute intervals, stirring between each, until piping hot.

Make Ahead

I love making large batches of chicken stock and stashing it away for future recipes. If I'm going to spend all day at home while it simmers away, I want it to be worth my while.

Chicken stock can be made ahead and stored in the freezer for 3-6 months. Alternatively, if you have a pressure canner at home, canning chicken bone broth will make it shelf stable for up to one year.

๐Ÿ’ก Quick Tip: Freeze bone broth in ice cube trays for smaller portions that are great for adding to homemade sauces.

Chicken bone broth in a white bowl with a silver spoon sticking out.

Frequently Asked Questions

Is chicken bone broth or beef bone broth better?

Both chicken bone broth and beef bone broth are rich in vitamins, minerals, and amino acids. Which is better is a matter of taste preference, the types of recipes you make, and which bones are more readily available to you.

What bones are best for chicken bone broth?

Bones with a lot of cartilage are best for making bone broth. Chicken feet, chicken wings, chicken backs, and whole chickens make great chicken bone broth.

How long should you boil bones for broth?

For bone broth rich in collagen, you'll want to simmer the bones for at least 12 hours. Some recipes call for simmering the bones for as long as 48 hours, but I've personally never tried that.

Why add apple cider vinegar to bone broth?

While not a necessity, adding a splash of apple cider vinegar to your chicken stock may help draw more vitamins, minerals, and collagen out of the bones.

Should bone broth simmer covered or uncovered?

Since bone broth is simmered over a long period of time, leaving the lid on prevents too much evaporation from occurring. However, we do want some reduction of the liquid in our chicken stock. So, if your lid is particularly tight fitting, I recommend leaving it slightly askew on top of the stockpot.

What is the ratio of bones to water for making chicken stock?

Use 1-2 pounds of bones for every gallon of water.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

Recipes Using Chicken Bone Broth

๐Ÿ“– Recipe

Three Ball mason jars filled with chicken bone broth.
Print Pin Save

How to Make Chicken Bone Broth

Knowing how to make chicken bone broth is a skill every home cook should have. This simple stovetop method only requires a few ingredients, along with a bit of time and patience. Perfect for making ahead and freezing, this versatile pantry staple can be used in a wide variety of recipes.
Course Broth, Stock
Cuisine American
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings 12 cups
Calories 40kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 pounds chicken bones about 2 whole chickens
  • 1 large onion quartered
  • 3 large carrots cut into large chunks
  • 3 ribs celery cut into large chunks
  • 5 cloves garlic crushed
  • 1 bay leaf
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 20 cups water

Instructions

  • Add the chicken bones, vegetables, bay leaf, vinegar, and kosher salt to a large stock pot. Pour in the water, making sure that everything is well-covered.
  • Bring the water to a boil over medium-high heat, then reduce the heat to low so that the stock simmers gently. Skim off any foam that rises to the top as necessary. Cover and allow the stock to gently simmer for 12-14 hours.
  • Strain the chicken stock into a large bowl or container using a fine mesh sieve or cheesecloth. You can use the broth immediately or portion it out and store it in the refrigerator or freezer. If you want to reduce the fat, refrigerate the broth overnight, then use a slotted spoon to scoop the solid fat off the top.

Notes

  • Quick Tip: I always have a "scrap bag" in my freezer. I save chicken bones, turkey bones, vegetable peels, vegetable ends, and garlic and onion skins. Then, when my bag fills up, I'll make a batch of stock on a day that is convenient for me.
  • Storage: Store chicken stock in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months (for best quality). I recommend freezing in 2-4 cup portions.

Nutrition

Serving: 1cup | Calories: 40kcal | Protein: 8g | Fat: 1g | Saturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 1mg | Sodium: 221mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Beginner-Friendly Sourdough Bread Recipe (Dutch Oven Method)

Make your first loaf of sourdough bread without the stress! This easy recipe is perfect for beginnersโ€”simple steps, low hydration, and baked in a Dutch oven for a delicious, crusty loaf every time.

A round loaf of Dutch oven sourdough bread.

Recipe updated January 21, 2026: Recipe and instructions have been slightly tweaked to better reflect my beginner-friendly method.

Thereโ€™s nothing quite like a crusty, rustic loaf of sourdough. With its tangy flavor and chewy texture, itโ€™s easy to see why itโ€™s a favorite among bread bakers.

But letโ€™s be honest... baking sourdough at home can feel intimidating. It took me years to finally bake a loaf I was proud of!

No worries, my friend! This easy sourdough bread recipe is perfect for beginners. Iโ€™ve simplified it to the essentialsโ€”no autolyse, no preshapingโ€”so you can build confidence while baking a delicious loaf.

The lower-hydration dough is easy to handle, and baking it in a Dutch oven gives you beautiful oven spring and a golden, crusty crust. With a strong, healthy starter, this recipe is almost foolproof.

If youโ€™re curious about bakerโ€™s math, hydration, and how it affects your bread, Iโ€™ve included some helpful notes below. Otherwise, feel free to skip straight to the recipe.

And once youโ€™ve mastered this beginner-friendly loaf, you might want to try my faster, same-day or high-protein version!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Understanding Baker's Percentages

Before we dive into making a loaf of sourdough bread, it's important to understand baker's percentages. For me, learning about baker's percentages was a game-changer for my sourdough bread baking.

Baker's percentages (or baker's math) are used to develop bread recipes.

These percentages compare the amount of each ingredient in the recipe as it relates to the amount of flour. The flour is always set at 100%.

Baker's Percentages Formula: (weight of ingredient [in grams]/weight of flour [in grams]) X 100 = baker's percentage

A loaf of Dutch oven sourdough bread cut in half on a wooden bread peel.

Example Formula Using Baker's Percentages

A basic loaf of sourdough bread is made using only flour, water, starter, and salt.

Typically, sourdough bread formulas use 20% starter, 2% salt, and anywhere from 60-100% water. The amount of water in the recipe is often referred to as the hydration level of the dough (more on that later).

Here is a table showing the breakdown of baker's percentages for a basic loaf of sourdough bread.

IngredientAmountPercentage
Flour500 grams100%
Water325 grams65%
Starter100 grams20%
Salt10 grams2%

Understanding Hydration Level

As previously mentioned, the amount of water in the dough is often referred to as the hydration level. Sourdough bread recipes can range anywhere from 60-100% hydration or more.

Since this recipe calls for 330 grams of water and 480 grams of flour, the dough is a "69% hydration dough."

The hydration level of the dough is important because it affects the final texture of your bread.

Lower hydration doughs generally have a more closed crumb while higher hydration doughs have a more open and airy crumb.

Hydration level also affects how easy it is to work with your dough.

The higher the hydration, the stickier and more difficult it is to work with the dough. If you're new to sourdough, I recommend starting on the lower end and working your way up to higher-hydration doughs.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Starter- Make sure your starter is strong and bubbly before using it. If youโ€™re using discard, opt for some thatโ€™s less than 3 days old. The dough may take a little longer to rise. If your starter is sluggish, try feeding it some whole wheat flour.
  • Bread Flour- Preferred for its higher protein, but unbleached all-purpose works too.
  • Water- This recipe makes a 69% hydration dough. If youโ€™d like an easier-to-handle dough, you can reduce the water to 300โ€ฏg (1 ยผ cups) for about 63% hydration. Use warm, non-chlorinated water to help the fermentation process along.
  • Kosher Salt- I use Diamond Crystal (2.8 g per tsp). If using Mortonโ€™s or table salt, halve the volume or measure by weight.
The ingredients to make sourdough bread. Each ingredient is labeled with text. They include bread flour, active sourdough starter, warm water, and salt.

Equipment Notes

  • Dutch Oven- A 6-quart cast iron Dutch oven holds heat and traps steam for a better rise and crust.
  • Kitchen Scale- Essential for accurate measurements and consistent sourdough results.
  • Banneton Basket- Supports the dough during proofing and gives a classic shape.
  • Bench Scraper- Makes shaping dough and cleaning the counter easier.
  • Lame- Used for easily and precisely scoring dough.
  • Straight-Sided Container- Optional, but highly recommended. Helps track dough rise during bulk fermentation.

Tips for Success

  • Use an active starter. Your starter should be bubbly and active before mixing the dough.
  • Weigh ingredients. Measuring by weight gives more consistent results than cups.
  • Find a warm spot. Let your starter and dough rise in the warmest spot in your kitchen, out of direct sunlight.
  • Keep hands wet. A little water prevents sticking during stretch and folds and shaping.
  • Watch the dough. Look for signs of readiness instead of following a strict timeline.
  • Preheat the Dutch oven. Heat it in a 450ยฐF oven for at least 45 minutes before baking.

How to Make Sourdough Bread

Follow these simple steps (with pictures!) to bake your own loaf of sourdough bread. More detailed instructions can be found in the recipe card below.

Step 1: Feed sourdough starter. Feed your starter 6โ€“12 hours before mixing, until bubbly, active, and doubled in size.

A very bubbly and active whole wheat sourdough starter in a glass mason jar.

Step 2: Mix the dough. Mix warm water and starter, then add flour and salt. Knead until no dry flour remains. Cover and rest for 20 minutes.

Sourdough starter and water being whisked together in a stainless steel bowl.
A hand mixing sourdough bread dough together in a stainless steel bowl.

Step 3: Stretch and folds. Perform 4 sets of stretch and folds, resting 15 minutes between each set.

Two hands stretching dough upwards out of a stainless steel bowl.
Two hands folding dough over itself in a stainless steel bowl.
A stretched and folded sourdough bread dough in a stainless steel bowl.

Step 4: Bulk fermentation. Let the dough rise at room temperature until doubled and bubbly, 4โ€“12 hours depending on temperature.

Sourdough bread dough in a straight-sided container before bulk fermentation.
Sourdough bread dough in a straight-sided container after bulk fermentation.

Step 5: Shape. Gently shape the dough into a round (or oval if using an oval basket), creating surface tension.

Two hands folding sourdough bread dough over itself on a floured counter.
Two hands shaping sourdough bread dough into a ball on a floured counter.
A shaped dough ball of sourdough bread dough.

Step 6: Cold proof. Place the dough seam-side up in a floured proofing basket. Cover and refrigerate for 12โ€“16 hours.

The dough proofing in a banneton proofing basket.
The dough after proofing and cold retarding in the refrigerator overnight.

Step 7: Bake. Preheat the oven to 450ยฐF with a lidded Dutch oven inside for 1 hour. Turn the dough out, score, and transfer to the hot Dutch oven. Add 2 ice cubes, cover, and bake 40 minutes. Uncover and bake 5โ€“10 minutes more. Cool on a wire rack for at least 2 hours before slicing.

A scored sourdough bread dough on a bread sling.
A baked loaf of sourdough bread in a Dutch oven.

Baker's Timeline

Use this sample timeline to help plan out your homemade sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00โ€“9:00 AM: Mix the dough. Rest 20 minutes.
  • 9:00โ€“10:00 AM: Do stretch and folds.
  • 10:00 AMโ€“6:00 PM (varies): Bulk fermentation (until doubled in size).
  • 6:00โ€“6:30 PM: Shape the dough.
  • 6:30 PMโ€“6:30 AM (Next Day): Cold proof in the fridge overnight.
  • 6:30โ€“7:15 AM: Bake at 450ยฐF.
  • 7:15โ€“9:15 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cuesโ€”like when your dough has doubled in sizeโ€”rather than the clock.

Adding Mix-ins

Typically, mix-ins are added during the stretch and fold or shaping phase. How much you use depends on the ingredient and your preference.

Popular mix-in ideas:

๐Ÿ’ก Tip: Mix-ins can affect hydration and rise, so you may need to slightly adjust the water.

A loaf of homemade sourdough bread.

How to Store

Because homemade sourdough doesnโ€™t contain preservatives, itโ€™s best enjoyed within the first 24-48 hours after baking.

An uncut loaf can be stored at room temperature for up to 3 days. Once sliced, keep it in an airtight container for up to 3 days, then freeze any remaining bread for up to 3 months.

Skip the refrigerator as cold, dry air causes sourdough to stale quickly.

Two slices of sourdough bread on a wooden bread peel.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

๐Ÿ“– Recipe

A round loaf of Dutch oven sourdough bread.
Print Pin Save
5 from 3 votes

Basic Sourdough Bread

Make your first loaf of sourdough bread without the stress! This easy recipe is perfect for beginnersโ€”simple steps, low hydration, and baked in a Dutch oven for a delicious, crusty loaf every time.
Course Bread
Cuisine American
Prep Time 1 day 4 hours
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 1 day 6 hours 45 minutes
Servings 12 slices
Calories 162kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • Feed your sourdough starter 6โ€“12 hours before mixing the dough, until itโ€™s bubbly, active, and has doubled in size.
  • In a large bowl, whisk together the warm water and active starter. Add the bread flour and salt. Mix with your hands until no dry flour remains and a shaggy dough forms. Cover the bowl and let the dough rest for 20 minutes.
    480 grams (4 cups) bread flour, 100 grams (ยฝ cup) active sourdough starter, 10 grams (3 ยฝ teaspoons) Diamond Crystal Kosher Salt, 330 grams (1 โ…“ cups) warm water
  • Lightly wet your hand to prevent sticking. Grab one side of the dough, gently stretch it upward, and fold it over the center. Rotate the bowl 90ยฐ and repeat. Continue until all four sides have been folded. Cover and rest for 15 minutes. Repeat this process for a total of 4 sets of stretch and folds, resting 15 minutes between each set.
  • Cover the dough and let it rise at room temperature until it doubles in size and you see bubbles on the surface and along the sides of the dough. This can take 4โ€“12 hours, depending on your kitchen temperature. A straight-sided container can help you track when the dough has doubled.
  • Turn the dough out onto a lightly floured surface. Gently stretch it into a rectangle. Fold one short side toward the center, then fold the opposite short side over it. Next, pull one long side up slightly and fold it toward the center. Repeat with the other long side. Flip the dough seam-side down. Using your hands or a bench scraper, gently tuck the edges underneath while rotating the dough to create surface tension and form a round loaf.If shaping for an oval basket, gently elongate the dough slightly by pulling it towards yourself with the bench scraper.
  • Generously dust your proofing basket with rice flour. Place the dough seam-side up, pinching the seam closed if needed. Cover and transfer the dough to the refrigerator. Let it cold ferment for 12โ€“16 hours. This step improves flavor and helps the dough hold its shape.
    Rice flour
  • About 1 hour before baking, place a lidded Dutch oven in your oven and preheat to 450ยฐF.
  • Remove the dough from the refrigerator and turn it out onto parchment paper or a bread sling. Score the dough about ยฝ-inch deep along one side using a lame or sharp knife.
  • Carefully remove the hot Dutch oven from the oven. Drop 2 ice cubes inside to create steam, then quickly transfer the dough into the Dutch oven. Cover immediately with the lid. Bake covered for 40 minutes. Remove the lid and bake uncovered for 5โ€“10 minutes, until the crust reaches your desired level of browning.
    2 ice cubes
  • Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool for at least 2 hours before slicing.

Notes

  • Recipe updated January 21, 2026: Recipe and instructions have been slightly tweaked to better reflect my beginner-friendly method.
  • Note: Sourdough baking is flexibleโ€”factors like temperature and starter strength affect timing. Watch your starter and dough, not the clock, and see the blog post for step-by-step images.
  • Storage: Store bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 162kcal | Carbohydrates: 32.5g | Protein: 6g | Sodium: 335mg | Potassium: 44mg | Fiber: 0.5g | Iron: 0.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Cast Iron Skillet Chicken Breast

This Cast Iron Skillet Chicken Breast is perfect for a quick and healthy weeknight dinner. Ready in just 20 minutes, it's a simple, delicious, and satisfying main dish that you can easily pair with your favorite starch and vegetable sides. Naturally gluten-free.

Two seasoned and cooked chicken breasts in a cast iron skillet. A whole onion, two garlic cloves, and a few sprigs of parsley are in the pan with the chicken.

Cooking a delicious and satisfying dinner at home doesn't have to be complicated.

With just a few simple ingredients and a seasoned cast iron skillet, you can create a meal that is both easy and full of flavor.

Cast iron skillets are ideal for cooking chicken as they heat evenly and retain heat well, resulting in a crispy, golden brown exterior, and juicy, tender meat.

This cast iron skillet chicken breast recipe is perfect for those who want a delicious and healthy meal that's quick and easy to make. In this recipe, boneless skinless chicken breasts are pounded thin, then lightly seasoned with a flavorful homemade spice rub.

So grab your cast iron skillet and let's get cooking!

>> Make it a meal! Pair this seared chicken breast with these Maple Balsamic Brussels Sprouts and a Baked Potato.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Boneless Chicken Breast- The secret to tender, juicy, evenly-cooked chicken breast is pounding it thin with a meat mallet. Not only does this tenderize the meat, but it also helps it cook quickly and evenly.
  • Canola Oil- Or any other oil with a high smoke point. Using oil with a high smoke point prevents to oil from burning and filling your kitchen with smoke.
  • Seasonings- A blend of garlic powder, onion powder, smoked paprika, oregano, black pepper, and salt makes for a flavorful chicken seasoning.
The ingredients to make cast iron skillet chicken breast in a cast iron skillet. Each ingredient is labeled with text. They include chicken breast, seasoning blend, and canola oil.

Tips for Success

  • Pound the chicken. Trust me - don't skip this step! It's the difference between tender, juicy chicken breast that cooks through evenly in 10 minutes and dry, tough chicken breast that overcooks in some spots while remaining raw in others.
  • Don't overcrowd the pan. If your pan is small, I recommend cooking the chicken in batches to avoid overlapping. You want all parts of the chicken breast to be touching the pan for that perfect sear.
  • Allow the chicken to rest after cooking. Give the chicken breast a few minutes to rest after cooking. Resting allows the juices to redistribute and leads to juicier chicken breasts.
  • Switch it up! In the mood for different flavors? Don't be afraid to get creative and switch up the seasoning blend.

How Do You Cook Chicken In A Cast Iron Skillet Without Sticking?

If your chicken is sticking to the pan, don't fret! Chicken breast may stick to a cast iron pan for a few reasons. Here are some of the most common ones:

  • Needs longer to cook. Sometimes the chicken just needs a little longer to cook. As chicken sears, it initially sticks to the skillet. But, as it continues to cook, it begins to develop a tasty, golden brown crust (a.k.a. the Maillard reaction). This crust makes it easier to release the chicken from the skillet.
  • Increase burner temperature. Cooking chicken at too low of a temperature means it will take longer to develop a good crust.
  • Not enough fat. Don't be afraid to use enough fat. It's necessary to prevent the chicken from sticking to the pan and burning. And not all of the fat will end up on the chicken anyways.
  • Use a clean, well-seasoned skillet. If you're like me, your cast iron skillet gets used a lot. Properly maintaining your cast iron skillet goes a long way to ensuring your food turns out exactly how you want it.

How to Make Cast Iron Skillet Chicken Breast

Here is how to make chicken breast in a cast iron skillet.

Step 1: Prepare the chicken. Trim any excess fat from each chicken breast and cut them in half lengthwise. Lay the chicken breasts flat on the cutting board and cover them with plastic wrap. Using a meat mallet, pound the chicken breast to ยผ-inch thickness.

Two chicken breasts pounded thin on an orange cutting board.

Step 2: Season the chicken. Add all of the spices and herbs to a small mixing bowl. Toss to combine, then sprinkle each chicken breast evenly with the seasoning mixture.

A blend of spices and herbs in a small glass bowl.
Two seasoned raw chicken breasts on an orange cutting board.

Step 3: Preheat the skillet. Heat oil in a large cast iron skillet over medium heat. Once the oil is hot, carefully add the chicken breasts to the skillet. If your pan is on the smaller side, you may have to cook the chicken in batches to prevent overcrowding.

Two chicken breasts cooking in a cast iron skillet.

Step 4: Sear the chicken breasts. Sear for 4-5 minutes on one side. Flip and sear for an additional 4-5 minutes on the other side. The chicken is fully cooked through when the internal temperature reaches 165ยฐF on a meat thermometer. Remove the chicken from the skillet and allow it to rest for 5-10 minutes before slicing.

Two chicken breasts after being flipped in a cast iron skillet.
Two seared chicken breasts resting on a gray plate.

How to Store

  • Refrigerator- Store leftover chicken in an airtight container in the refrigerator for 3-4 days.
  • Freezer- Chicken freezes well when stored properly. Place leftover chicken inside of a freezer-safe plastic bag or container and store it in the freezer for up to 4 months.
A cast iron skillet chicken breast on a white plate with steamed broccoli and roasted potatoes.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Chicken Recipes

๐Ÿ“– Recipe

Two seared chicken breasts in a cast iron skillet. A whole onion, two garlic cloves, and some parsley are in the skillet with the chicken.
Print Pin Save

Cast Iron Skillet Chicken Breast

This Cast Iron Skillet Chicken Breast is perfect for a quick and healthy weeknight dinner. Ready in just 20 minutes, it's a simple, delicious, and satisfying main dish that you can easily pair with your favorite starch and vegetable sides.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 336kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ยฝ-2 pounds boneless, skinless chicken breast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ยฝ teaspoon smoked paprika
  • ยฝ teaspoon kosher salt
  • ยฝ teaspoon black pepper
  • ยผ teaspoon dried oregano
  • 2 tablespoons canola oil

Instructions

  • Trim any excess fat from each chicken breast and cut them in half lengthwise. Lay the chicken breasts flat on the cutting board and cover them with plastic wrap. Using a meat mallet, pound the chicken breast to ยผ-inch thickness.
    1 ยฝ-2 pounds boneless, skinless chicken breast
  • Add all of the spices and herbs to a small mixing bowl. Toss to combine, then sprinkle each chicken breast evenly with the seasoning mixture.
    1 teaspoon garlic powder, 1 teaspoon onion powder, ยฝ teaspoon smoked paprika, ยฝ teaspoon kosher salt, ยฝ teaspoon black pepper, ยผ teaspoon dried oregano
  • Heat oil in a large cast iron skillet over medium heat. Once the oil is hot, carefully add the chicken breasts to the skillet. If your pan is on the smaller side, you may have to cook the chicken in batches to prevent overcrowding.
    2 tablespoons canola oil
  • Sear for 4-5 minutes on one side. Flip and sear for an additional 4-5 minutes on the other side. The chicken is fully cooked through when it reaches an internal temperature of 165ยฐF on a meat thermometer. Remove the chicken from the skillet and allow it to rest for 5-10 minutes before slicing.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.
  • Make Ahead: Prepare the spice blend up to 6 months in advance.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 1g | Protein: 51g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 164mg | Sodium: 342mg | Potassium: 771mg | Calcium: 16mg | Iron: 1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sautรฉed Butternut Squash (How to Pan Fry Butternut Squash)

This Sautรฉed Butternut Squash is caramelized to perfection on the stovetop, then lightly seasoned with garlic, salt, and pepper. Made in only 25 minutes with just 5 ingredients, this quick and easy vegetable side dish recipe is ideal for a busy weeknight dinner.

A pile of sautรฉed butternut squash on a small white plate.

Butternut squash is one of my favorite ingredients to use in fall and winter recipes. It's simple, versatile, and hearty enough to stand on its own.

With its sweet, nutty flavor and tender texture, this simple sautรฉed butternut squash is a dish that will quickly become a staple in your kitchen. Whether you're serving it as a side dish on Thanksgiving or adding it to your favorite recipes throughout the week, sautรฉed butternut squash with garlic is an easy and delicious way to enjoy this seasonal ingredient.

I chose to keep the seasonings to a minimum in this recipe to allow the natural sweetness of the squash to shine. However, this tasty winter squash pairs well with a lot of flavors. Feel free to use this recipe as a template and get creative.

So, if you're ready to learn how to sautรฉ butternut squash on the stovetop, keep reading to learn everything you need to know to make this simple side dish recipe.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Butternut Squash- I recommend cubing a whole butternut squash at home. Itโ€™s fresher, tastier, and cheaper than pre-cubed options. Look for squash with matte tan skin and no green or dark spots. It should feel firm; if itโ€™s squishy or has soft spots, itโ€™s past its prime.
  • Olive Oil- Use light olive oil or another cooking oil with a high smoke point, such as canola oil, avocado oil, or sunflower oil. You can also use butter if preferred.
  • Garlic Powder- Gives the squash a wonderful garlic flavor that pairs well with other savory dishes.
  • Kosher Salt- Balances the sweetness of the butternut squash and adds flavor.
  • Black Pepper- Adds flavor and a mild heat.
The ingredients to make sautรฉed butternut squash. Each ingredient is labeled with text. They include cubed butternut squash, olive oil, garlic powder, kosher salt, and black pepper.

Tips for Success

  • Cube your own butternut squash. Taking a few extra minutes to cube your own squash is worth it! Pre-cubed squash is often pricier, and freshly cut squash has more flavor and nutrients.
  • Use the right type of skillet. Since cooked butternut squash is soft and can stick, a well-seasoned cast iron skillet is ideal. If you donโ€™t have one, a Teflon-free non-stick skillet works too.
  • Let the squash caramelize. Resist the urge to stir too often! Let the squash sear for 5-7 minutes before moving it to get that nice caramelization
  • Mix up the seasonings. While I kept this recipe is simple, butternut squash is incredibly versatile. Try adding smoked paprika, rosemary, thyme, or onion powder for some extra flavor.

How to Peel and Cut Butternut Squash

Step 1: Remove the ends. Using a sharp chef's knife, remove about a ยฝ-inch from both ends of the squash.

Step 2: Peel the squash. Secure the squash with one hand and use a sharp vegetable peeler in the other hand to remove the skin. Long strokes down the length of the squash typically work best.

Step 3: Cut the squash in half. Stand the squash upright on a cutting board. The squash should feel securely planted. Cut it in half lengthwise using a sharp chef's knife. If you're having trouble getting the knife through, very carefully use a meat mallet or similar tool to gently tap the knife through the squash.

Step 4: Remove the seeds. Use an ice cream scoop or metal spoon to remove the seeds and scrape out the stringy bits.

Step 5: Cut the squash into slices. Lay each half of the butternut squash cut side down on the cutting board. Going from top to bottom, cut the squash into ยฝ-inch slices.

Step 6: Dice the squash. Once all of the butternut squash is sliced, cut each slice into ยฝ-inch cubes.

A step-by-step collage of six images showing how to peel and cut butternut squash.

How to Make Sautรฉed Butternut Squash

Here is how to sautรฉ butternut squash on the stovetop.

Step 1: Cook the squash. Heat olive oil over medium heat in a well-seasoned cast iron skillet or non-stick skillet. Add the cubed butternut squash to the skillet, spreading it out into a single layer. Cover the skillet with a lid and cook butternut squash for 5-7 minutes. The part of the squash touching the skillet should be nicely browned and caramelized. Stir the squash and reduce the heat to medium-low. Place the lid back on the skillet and cook for an additional 5 minutes or until the squash is soft and tender.

Raw, cubed butternut squash in a cast iron skillet.
Butternut squash cooking in a cast iron skillet with a lid on top to trap in steam.
Browned butternut squash cubes cooking in a cast iron skillet.

Step 2: Season the squash. Sprinkle the garlic powder, salt, and pepper evenly over the squash, stirring to ensure all of the squash is well-seasoned. Remove the skillet from the heat and serve.

Pan-fried butternut squash in a cast iron skillet with seasonings sprinkled over it.
Seasoned and sautรฉed butternut squash cubes in a cast iron skillet.

Serving Suggestions

Serve this sautรฉed butternut squash with my braised turkey breast or whole roasted chicken for a hearty meal. It also pairs great with pan-seared chicken breast, macaroni and cheese, or roasted maple balsamic Brussels sprouts.

Sautรฉed butternut squash in a cast iron skillet.

How to Store

Leftover sautรฉed butternut squash can be stored in an airtight container in the refrigerator for 3-5 days.

For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating in a skillet or the microwave.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Vegetable Recipes

๐Ÿ“– Recipe

A pile of sautรฉed butternut squash on a small white plate.
Print Pin Save

Sautรฉed Butternut Squash

This Sautรฉed Butternut Squash is caramelized to perfection on the stovetop, then lightly seasoned with garlic, salt, and pepper. Made in only 25 minutes with just 5 ingredients, this quick and easy vegetable side dish recipe is ideal for a busy weeknight dinner.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 3 servings
Calories 164kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ยฝ-2 pound whole butternut squash (approx. 3 cups cubed) peeled and cut into ยฝ to ยพ-inch cubes
  • 2 tablespoons light olive oil
  • ยฝ teaspoon garlic powder
  • ยฝ teaspoon kosher salt
  • ยผ teaspoon black pepper

Instructions

  • Heat olive oil over medium heat in a well-seasoned cast iron skillet or non-stick skillet. Add the cubed butternut squash to the skillet, spreading it out into a single layer. Cover the skillet with a lid and cook for 5-7 minutes. Stir the squash and reduce the heat to medium-low. Place the lid back on the skillet and cook for an additional 5 minutes or until the squash is soft and tender.
  • Sprinkle the garlic powder, salt, and pepper evenly over the squash, stirring to ensure all of the squash is well-seasoned. Remove the skillet from the heat and serve.

Notes

  • Quick Tip: Use a well-seasoned cast iron skillet or a Teflon-free non-stick skillet to ensure the cooked butternut squash does not stick to your pan.
  • Storage: Store leftover cooked butternut squash in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  • Make Ahead: Butternut squash can be cubed and stored raw in the refrigerator for up to 7 days.

Nutrition

Serving: 1serving | Calories: 164kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.5g | Sodium: 329mg | Potassium: 591mg | Fiber: 6.5g | Sugar: 4g | Vitamin C: 31mg | Calcium: 85mg | Iron: 1.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Teriyaki Udon Noodles (15 Minutes!)

These Teriyaki Udon Noodles are perfect for a quick and easy weeknight dinner. Made with udon noodles and a simple homemade teriyaki sauce, this flavorful side dish is made with just 7 ingredients and only takes 15 minutes to throw together. Serve with your favorite protein and stir-fried vegetables for a well-balanced meal. Vegan-friendly.

A small white plate with a pile of teriyaki udon noodles. The noodles are garnished with sesame seeds and chopped scallions. There is a pair of black chopsticks resting on the left side of the plate.

Is there anything better than a big plate of chewy and delicious udon noodles? In my opinion, udon noodles are Japanese comfort food at its finest.

This flavorful vegetarian side dish is super easy to make at home, coming together in just 15 minutes. Plus, this recipe only uses 7 ingredients, some of which are likely pantry staples. And best of all, everything comes together in one pot. It couldn't be easier!

Pair these teriyaki noodles with tofu, chicken, or shrimp and some vegetables for the perfect weeknight meal.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Udon Noodles- Find them at your local Asian market or in the "Asian" section of the grocery store. Udon noodles come in a variety of different package sizes. I chose to use 10 ounces of noodles, but you can make more or less depending on your needs.
  • Soy Sauce- The base of the teriyaki sauce. Soy sauce is salty and gives the teriyaki sauce a bold umami flavor. I prefer to use low-sodium soy sauce.
  • Brown Sugar- Just 2 tablespoons of brown sugar is all we need to make this teriyaki sauce perfectly sweet.
  • Apple Cider Vinegar- Provides acidity to balance out the salty and sweet flavors in the sauce.
  • Sesame Oil- I love the flavor of toasted sesame oil. Just a little bit gives the sauce a subtle nutty flavor.
  • Garlic- Two cloves of freshly grated garlic give the teriyaki sauce a pungent garlic flavor.
  • Ginger- Just a pinch of ground ginger adds a bit of warmth.
The ingredients to make teriyaki udon noodles. Each ingredient is labeled with text. They include soy sauce, apple cider vinegar, ginger, udon noodles, sesame oil, garlic, and brown sugar.

Tips for Success

  • Undercook the noodles. Cooking the udon noodles for a minute or two less than instructed on the package ensures they don't overcook in the teriyaki sauce.
  • Use oil to prevent sticking. If the udon noodles seem to be sticking together after you finish cooking them, toss them with a small amount of sesame oil.
  • Toss continuously. While the udon noodles are cooking in the teriyaki sauce, it's important to toss them continuously so they don't stick to the pan.
  • Make teriyaki sauce ahead. The teriyaki sauce ingredients can be mixed up to a week in advance and stored in an airtight container in the refrigerator.

How to Make Teriyaki Udon Noodles

Here is how to make udon noodles with teriyaki sauce.

Step 1: Cook the udon noodles. Cook the udon noodles for 1-2 minutes less than the recommended time on the package instructions. For the brand of udon noodles I used, this was approximately 7 minutes. Drain the noodles and set aside.

Cooked udon noodles draining in a red colander.

Step 2: Make the teriyaki sauce. While the noodles are cooking, whisk together the remaining ingredients in a small mixing bowl. Then, after draining the udon noodles, place the same pot back onto the stovetop over medium-low heat. Pour in the teriyaki sauce mixture and bring it to a gentle simmer.

Simmering teriyaki sauce in a stainless steel pot.

Step 3: Toss the udon noodles with teriyaki sauce. Add the cooked udon noodles to the simmering teriyaki sauce. Toss the noodles continuously to prevent sticking until the sauce has thickened and clings to the noodles. Remove from heat and serve immediately. Garnish with sesame seeds and chopped green onions, if desired.

Cooked udon noodles coated in teriyaki sauce in a stainless steel pot.

Storage and Reheating

How to Store

  • Refrigerator- Store leftover teriyaki udon noodles in an airtight container in the refrigerator for up to 5 days.
  • Freezer- I don't recommend freezing cooked udon noodles as this will likely change their texture, making them unpleasant to eat.
A bowl of sesame garlic tofu served with udon noodles and steamed broccoli. There is a pair of black chopsticks resting on the bowl. Out of focus to the left is an additional plate of noodles.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Side Dish Recipes

๐Ÿ“– Recipe

A small white plate with a pile of teriyaki udon noodles. The noodles are garnished with sesame seeds and chopped scallions. There is a pair of black chopsticks resting on the left side of the plate.
Print Pin Save

Teriyaki Udon Noodles

These Teriyaki Udon Noodles are perfect for a quick and easy weeknight dinner. Made with udon noodles and a simple homemade teriyaki sauce, this flavorful side dish is made with just 7 ingredients and only takes 15 minutes to throw together. Serve with your favorite protein and stir-fried vegetables for a well-balanced meal.
Course Side Dish
Cuisine Japanese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 291kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 10 ounces udon noodles
  • ยผ cup low-sodium soy sauce
  • ยฝ cup water
  • 2 tablespoons brown sugar packed
  • 1 tablespoon apple cider vinegar
  • ยฝ tablespoon sesame oil
  • 2 cloves garlic grated
  • ยผ teaspoon ground ginger

Instructions

  • Cook the udon noodles for 1-2 minutes less than the recommended time on the package instructions. For the brand of udon noodles I used, this was approximately 7 minutes. Drain the noodles and set aside.
  • While the noodles are cooking, whisk together the remaining ingredients in a small mixing bowl. Then, after draining the udon noodles, place the same pot back onto the stovetop over medium-low heat. Pour in the teriyaki sauce mixture and bring it to a gentle simmer.
  • Add the cooked udon noodles to the simmering teriyaki sauce. Toss the noodles continuously to prevent sticking until the sauce has thickened and clings to the noodles. Remove from heat and serve immediately. Garnish with sesame seeds and chopped green onions, if desired.

Notes

  • Storage: Store leftover teriyaki udon noodles in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1serving | Calories: 291kcal | Carbohydrates: 60g | Protein: 8g | Fat: 2.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1076mg | Potassium: 75mg | Fiber: 1.5g | Sugar: 7g | Vitamin C: 0.5mg | Calcium: 13.5mg | Iron: 0.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

How to Reheat Calzone (6 Methods Tested)

Wondering how to reheat calzone? I've tested 6 different methods so you can choose which one is right for you. This article discusses how to properly store, freeze, and reheat calzone.

A whole calzone on a wooden pizza peel. Text overlaid on the image reads "How to Reheat Calzone: 6 Tested Methods for Reheating Calzone."

It's always a fun week when you can make and eat a bunch of calzone for research purposes.

Of course, I technically knew how to reheat a calzone. But, I wanted to determine the best method for reheating calzone. And what better way to do that than a side-by-side comparison?

In preparation for this experiment, I made a couple of spinach and cheese calzones. Then, I cut them up and stored them in my refrigerator for 24 hours or so. I also froze a piece of calzone so I could test reheating it from frozen in the oven.

In the end, I decided that the oven is the best method for reheating a calzone. However, the other methods also have their pros and cons. So, if you're trying to determine the best way to reheat your leftover calzone, keep reading to learn everything you need to know.

>> Need a tasty homemade calzone recipe? Give my Pepperoni Sourdough Calzone recipe a try!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

What is the Best Way to Reheat Calzone?

Calzone makes great leftovers and is easy to reheat. Crispiness, freshness, convenience, and time are all factors to consider when choosing which method is best to reheat your calzone.

After testing several reheating methods, I believe that the oven is the best way to reheat calzone.

Reheating calzone in the oven leads to a cheesy, fresh-tasting, crispy calzone in just a few minutes. Plus, it's an easy way to reheat a large amount of leftover calzone. Additionally, you can reheat calzone directly from frozen in the oven.

Four pieces of reheated calzone on a large white plate. There is text labeling the method used to reheat each piece of calzone. They include air fryer, skillet, oven, and microwave.
A piece of reheated calzone on a small white plate. Text labeling the piece of calzone says "grill."

How to Reheat Calzone

Here are 6 tested methods for reheating leftover calzone.

Oven

The oven was by far my favorite method for reheating calzone. Not only did the crust get super crispy, but the inside was beautifully melted and evenly warmed through. In my opinion, the oven-reheated calzone tasted better than the day it was made.

Additionally, the oven is the best method for reheating frozen calzone. Reheating a calzone from frozen in the oven only takes about 10 minutes longer than a refrigerated calzone.

All things considered, the oven is my go-to method for reheating leftover calzone.

Pros:Cons:
Evenly warmed throughTakes longer than other methods
Melted interiorNot energy-efficient for smaller quantities
Crispy exterior
Good for large quantities
Can reheat from frozen
A piece of leftover calzone on an aluminum foil-lined baking sheet.

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Line a baking sheet with aluminum foil or parchment paper.
  3. Evenly distribute the calzone pieces on the prepared baking sheet.
  4. Fridge: Warm calzone pieces for 8-10 minutes.
  5. Freezer: Warm calzone pieces for 18-20 minutes.

Toaster Oven

If you don't want to heat up your whole oven for one or two pieces of calzone, a toaster oven is a great option. Similar to the oven method, the toaster oven results in a crispy crust and evenly melted interior.

Pros:Cons:
Evenly warmed throughCrust can burn quickly
Melted cheeseNot good for larger quantities
Crispy exterior
Good for smaller quantities

Instructions

  1. Preheat the toaster oven to 350 degrees Fahrenheit.
  2. Line the toaster oven tray with aluminum foil.
  3. Heat for 8-10 minutes or until fully warmed through.

Quick Tip: If the crust is beginning to burn before the interior is warmed through, cover the calzone with a piece of aluminum foil.

Skillet

Using the stovetop to reheat calzone was one of my least favorite methods.

While the outer crust warmed through and crisped up nicely, the interior stayed cold. I found it tricky to fully warm through the center of the calzone before the exterior began to overcook.

Steaming the calzone with a little water seemed to help melt the cheese. But overall, I was not impressed with this method and probably wouldn't use it unless necessary.

Pros:Cons:
Crispy exteriorInterior is hard to warm through
Energy-efficientBread can end up soggy if too much water is used
Good for reheating a few pieces of calzone at a time
A piece of leftover calzone in a cast iron skillet.

Instructions

  1. Heat one teaspoon of olive oil or butter in a seasoned cast iron skillet or non-stick skillet over medium heat.
  2. Place the pieces of calzone in a single layer in the frying pan and cover with a lid.
  3. Cook the calzone for 2 minutes, then flip and cook for an additional 2 minutes.
  4. Add ยฝ to 1 tablespoon of water to the skillet and quickly re-cover it with the lid to create steam. Allow the calzone to cook until the middle is fully warmed through.

Microwave

If you're really short on time or have no other options, the microwave can be used to reheat calzone in a pinch.

However, I will say that this method results in a far inferior calzone than any of the other methods. The crust was soft and became chewy after cooling off a bit. And while the interior was warmed through, the cheese had melted out onto the plate in the microwave.

But, if you're in a rush and only need to reheat one or two pieces of calzone, the microwave is an okay choice.

Pros:Cons:
Quick and convenientSoft and soggy
Good for small quantitiesChewy crust
May lose some cheese if it oozes out
A piece of leftover calzone on a white plate with a damp paper towel covering most of it.

Instructions

  1. Place a piece of leftover calzone on a microwave-safe dish.
  2. Cover the calzone with a damp paper towel.
  3. Microwave on half-power (50%) for 45-60 seconds.
  4. If not fully warmed through, continue microwaving on half-power in 30-second intervals.

Air Fryer

I love using my air fryer as a quick and convenient way to reheat leftovers when I don't want to heat up my oven. If you have an air fryer, you might already be aware of its ability to bring life back to leftovers. And calzone is no different.

Reheating calzone in the air fryer gives it a crispy, slightly chewy crust with a warm, melted interior. You can reheat several pieces of calzone at a time in the air fryer and it only takes a few minutes.

The air fryer method was my second favorite after the oven. It's quick, convenient, and does a good job of getting the crust nice and crispy. So, if you have an air fryer, definitely give this method a try.

Pros:Cons:
QuickSlightly chewy crust
Energy-efficientNot good for large quantities
Crispy crust
Warm, evenly melted interior
Good for reheating a few pieces
A piece of leftover calzone in the air fryer.

Instructions

  1. Place calzone pieces in the air fryer basket in a single layer.
  2. Turn the air fryer on and set it to 350 degrees Fahrenheit.
  3. Heat the calzone for 4-5 minutes or until fully warmed through.

Gas Grill

While not your typical method for reheating leftovers, a gas grill is another great option for reheating calzone. I would consider using a gas grill to reheat calzone if you're already cooking other food on the grill or if you're experiencing a power outage.

A gas grill reheats calzone similarly to an oven. The crust gets super crispy and the interior reheats evenly. I used the top rack of my grill to avoid placing the calzone directly over the flame.

Pros:Cons:
Crispy crustTemperature of the grill needs to be monitored
Melted, evenly warmed through interiorNot convenient in the winter or if you're not already using the grill
Good for large quantities
Perfect if you're already using the grill or experiencing a power outage
A piece of leftover calzone on a piece of aluminum foil on the top rack of a gas grill.

Instructions

  1. Preheat your grill over high heat until it reaches 450-500 degrees Fahrenheit. This is to account for heat loss when you open the lid.
  2. Place the calzone onto a piece of aluminum foil and put it on the top rack of the grill.
  3. Quickly close the lid and turn the burners to medium-low. You want the grill to maintain a temperature between 400-425 degrees Fahrenheit.
  4. Heat calzone for 8-10 minutes or until fully heated throughout.

Note: I tested this method when it was 35 degrees Fahrenheit outside. Your grill may run hotter and reheat the calzone more quickly if it's warmer outside.

How Long Does Calzone Last?

Calzones are an excellent make-ahead meal. They make great grab-and-go lunches or quick and easy weeknight dinners. How long a calzone lasts depends on how it's stored.

Since many calzone recipes contain cheese, leftover calzone will typically only last for a few days in the refrigerator. For longer storage, calzone can be kept in the freezer.

How to Store Leftover Calzone

Here is how to properly store leftover calzone.

  • Room Temperature- If serving calzone at a party, keep in mind that it can only be left at room temperature for a maximum of 2 hours. Properly storing leftovers prevents the growth of harmful bacteria that can make you sick.
  • Refrigerator- Wrap leftover calzone tightly in plastic wrap or store it in an airtight container for up to 4 days in the refrigerator.
  • Freezer- Store leftover calzone in a freezer-safe plastic bag or container in the freezer for 1 to 2 months.

Can You Freeze Calzone?

Yes, storing calzone in the freezer is a great way to save leftovers that you won't be able to eat within a few days. When I make calzones, I often make an extra one to store in the freezer for nights I don't feel like cooking.

Follow these steps to properly freeze your leftover calzone:

  1. Allow the calzone to cool completely.
  2. Cut the calzone into individual or family-sized portions.
  3. Wrap the pieces of calzone tightly in plastic wrap.
  4. Store the wrapped calzone in a freezer bag or container, or double-wrap it in aluminum foil.
  5. Label and date the calzone.
  6. Store it in the freezer for up to 2 months.
A piece of calzone wrapped in plastic wrap and aluminum foil. Written on the aluminum foil is "spinach calzone 12/27/22."

How to Thaw Calzone

If you plan on enjoying your leftover calzone later in the week, it's best to plan ahead and thaw it in the refrigerator. Thawing calzone in the refrigerator is as simple as transferring it from the freezer to the refrigerator approximately 24 hours before you want to eat it.

However, if you're forgetful or just need a last-minute dinner, you can thaw and reheat frozen calzone in the oven just as easily. It takes about 20 minutes in a 400 degree Fahrenheit oven to fully reheat a calzone directly from the freezer.

Frequently Asked Questions

Can you reheat calzone the next day?

Yes, absolutely! In fact, I prefer my calzone reheated in the oven the next day. It's so crispy and delicious. Calzone can safely be stored in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Do you eat calzones hot or cold?

Calzones are typically enjoyed hot or warm with a dipping sauce. However, leftover calzone, just like leftover pizza, can be enjoyed cold in front of the refrigerator at 1 A.M.

How do you keep calzones from getting soggy?

The best way to prevent calzones from getting soggy is to reheat them in the oven, in the air fryer, or on the grill. Calzones reheated in the microwave or in a skillet are more likely to end up soggy.

What to serve with calzone?

Calzones are rich and filling so I like to pair them with a light side dish, such as a leafy green salad, roasted vegetables, steamed vegetables, or a brothy soup. Garlic bread, fries, onion rings, pasta, and meatballs are also tasty side dishes to serve with a calzone.

Conclusion

As you can see, there are many options to consider when reheating your leftover calzone. The best method will depend on how many pieces of calzone you want to reheat, how much time you have, and your preference for a crispy exterior and well-melted interior.

Overall, I prefer the oven for reheating my leftover calzone with the air fryer being a close second. And I recommend only using the microwave as a last resort.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

Roasted Maple Balsamic Brussels Sprouts

These Maple Balsamic Brussels Sprouts are crispy, delicious, and coated with a sweet and tangy maple balsamic glaze. Made with only 8 ingredients and ready in just 30 minutes, this healthy side dish recipe is perfect for an easy weeknight dinner.

Maple balsamic brussels sprouts on a white plate.

Brussels sprouts are certainly making a comeback. Long gone are the days of boiled, overcooked sprouts. Crispy roasted Brussels sprouts are now found on nearly every restaurant menu.

But, dining out can get expensive. Especially these days. So, how do you make restaurant-quality Brussels sprouts at home?

Well, with this maple balsamic Brussels sprouts recipe, of course!

Crispy, caramelized, savory, sweet, tangy... I could go on and on describing how amazingly delicious these maple balsamic roasted Brussels sprouts are.

Whether you need an easy vegetable side dish for a holiday dinner or just a quick weeknight meal, these Brussels sprouts fit the bill. They cook up in under 30 minutes and are made with only 8 ingredients, including salt and pepper. So simple!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Brussels Sprouts- Fresh, whole Brussels sprouts with tight heads work best. Just trim the stems and quarter them before tossing in oil and seasonings. If you only have frozen Brussels sprouts, you can use those, but theyโ€™ll take about 30-40 minutes to roast.
  • Olive Oil- Olive oil helps the Brussels sprouts get nice and crispy in the oven. I usually go with olive oil, but any neutral-flavored oil will work.
  • Garlic Powder- Adds flavor to the roasted Brussels sprouts. I don't recommend using fresh garlic as it's likely to burn at such a high oven temperature.
  • Balsamic Vinegar- With its rich, dark, and slightly sweet flavor, balsamic vinegar adds a bright, tangy kick to the glaze. If you prefer, you can skip making your own and use store-bought balsamic glaze instead.
  • Maple Syrup- Maple syrup adds sweetness and helps the glaze thicken as it reduces. You can swap it for an equal amount of granulated sugar, brown sugar, or honey if desired.
  • Soy Sauce- Soy sauce adds a savory, umami flavor that balances the sweet and tangy glaze. For a gluten-free option, you can use tamari or coconut aminos. You can also leave it out, and the maple balsamic glaze will still taste great.

๐ŸŒฑ Sustainability Tip: Brussels sprouts are best throughout the fall and winter when they're considered "in season." Try growing them in your garden or look for them at your local farmers' market for the freshest-tasting sprouts.

The ingredients to make maple balsamic brussels sprouts on a butcher block counter. Each ingredient has text stating what it is. The ingredients include olive oil, brussels sprouts, balsamic vinegar, maple syrup, garlic powder, soy sauce, salt, and pepper.

Tips for Success

  • Keep the loose Brussels sprout leaves. When cutting the Brussels sprouts, some of the outer leaves might fall off. I recommend roasting them along with your quartered Brussels sprouts for some extra crunch.
  • Cut the Brussels sprouts uniformly. Try to cut the Brussels sprouts so that they end up roughly the same size. This will help them cook through evenly.
  • Use a spoon. In order to tell if the balsamic maple glaze is ready, dip a metal spoon into it. If the glaze coats the back of the spoon, you're good to go.
  • Make the glaze ahead. If you're pressed for time, you can prepare the maple balsamic glaze up to 2 weeks ahead. Just store it in the refrigerator in an airtight container.

How to Make Maple Balsamic Brussels Sprouts

Here is how to make roasted Brussels sprouts with maple balsamic glaze.

Step 1: Roast the Brussels sprouts. Preheat the oven to 425ยฐF. Place the quartered Brussels sprouts on a rimmed baking sheet and drizzle with olive oil. Season the Brussels sprouts with garlic powder, kosher salt, and black pepper and stir until well-coated. Bake for 15-20 minutes or until crispy, browned, and tender.

A baking sheet with raw brussels sprouts.
Roasted brussels sprouts on a rimmed baking sheet.

Step 2: Make the maple balsamic glaze. While the Brussels sprouts are roasting, whisk together the balsamic vinegar, maple syrup, and soy sauce in a small saucepan over medium heat. Bring the glaze to a gentle simmer. Simmer, whisking frequently, until the glaze has reduced by about half and is thick enough to easily coat the back of a metal spoon.

Maple balsamic glaze simmering in a stainless steel saucepan.
A metal spoon holding up some maple balsamic glaze over a small glass bowl.

Step 3: Toss the Brussels sprouts with the glaze. When the Brussels sprouts are done, add them to a large mixing bowl. Pour the balsamic glaze over the Brussels sprouts and stir until well-coated. Serve immediately.

Roasted brussels sprouts tossed with maple balsamic glaze in a glass mixing bowl.

What to Serve with Maple Balsamic Brussels Sprouts

These balsamic maple roasted Brussels sprouts make a delicious side dish for a variety of meals. Some of my favorite pairings include oven-braised turkey breast, whole roasted chicken, braised beef with mushroom gravy, seared pesto salmon, and baked sourdough macaroni and cheese.

How to Store

Store leftovers in an airtight container in the refrigerator for 3-5 days.

For longer storage, freeze leftovers in a freezer-safe bag or container labeled with the date. Theyโ€™ll keep for up to 3 months. To reheat, thaw in the refrigerator overnight or use the microwave. Reheat as desired.

Roasted brussels sprouts with maple balsamic glaze one a white plate.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Brussels Sprouts Recipes

๐Ÿ“– Recipe

Maple balsamic brussels sprouts on a white plate.
Print Pin Save
5 from 2 votes

Maple Balsamic Brussels Sprouts

These Maple Balsamic Brussels Sprouts are crispy, delicious, and coated with a sweet and tangy maple balsamic glaze. Made with only 8 ingredients and ready in just 30 minutes, this healthy side dish recipe is perfect for an easy weeknight dinner.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 147kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 pound (about 4-5 cups) Brussels sprouts quartered, stems removed
  • 2 tablespoons olive oil
  • ยฝ teaspoon garlic powder
  • ยผ teaspoon kosher salt
  • ยผ teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons low-sodium soy sauce

Instructions

  • Preheat the oven to 425ยฐF. Place the quartered Brussels sprouts on a rimmed baking sheet and drizzle with olive oil. Season the Brussels sprouts with garlic powder, kosher salt, and black pepper and stir until well-coated. Bake for 15-20 minutes or until crispy, browned, and tender.
    1 pound (about 4-5 cups) Brussels sprouts, 2 tablespoons olive oil, ยฝ teaspoon garlic powder, ยผ teaspoon kosher salt, ยผ teaspoon black pepper
  • While the Brussels sprouts are roasting, whisk together the balsamic vinegar, maple syrup, and soy sauce in a small saucepan over medium heat. Bring the glaze to a gentle simmer. Simmer, whisking frequently, until the glaze has reduced by about half and is thick enough to easily coat the back of a metal spoon.
    2 tablespoons balsamic vinegar, 2 tablespoons maple syrup, 2 tablespoons low-sodium soy sauce
  • When the Brussels sprouts are done, add them to a large mixing bowl. Pour the balsamic glaze over the Brussels sprouts and stir until well-coated. Serve immediately.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 438mg | Potassium: 485mg | Fiber: 4.5g | Sugar: 10.5g | Vitamin C: 96mg | Calcium: 63mg | Iron: 2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Easy No Bake Peanut Butter Fudge (5 Ingredients!)

This No Bake Peanut Butter Fudge is a peanut butter lover's dream dessert. It's smooth, creamy, and oh-so-perfectly peanut buttery. Made with only 5 ingredients and ready to chill in just 10 minutes, you'll be amazed at how quickly and easily this fudge comes together. A large-batch recipe ideal for holiday parties or Christmas gifts.

A stack of 4 pieces of no bake peanut butter fudge wrapped in parchment paper and string next to a plate of more fudge.

If you're a peanut butter lover, you are going to LOVE this easy peanut butter fudge recipe. The smooth and creamy texture combined with the rich, nutty flavor tastes just like the filling of a peanut butter cup. It's. SO. GOOD.

I love making this old-fashioned peanut butter fudge around the holidays. Since it makes such a large batch, I often give it away to friends and family as a gift. It's also the perfect dessert for a holiday party.

The best part about this no bake fudge is how quick and easy it is to make. You only need 5 pantry ingredients and about 10 minutes. It's the perfect recipe for someone who isn't a fan of baking.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • No Bake- No worrying about candy thermometers, sugar crystallization, or getting the temperature of the fudge just right. Simply melt and mix all of the ingredients together and chill.
  • Only 5 Ingredients- An easy fudge recipe made with only 5 simple ingredients. Most of which are pantry staples that you likely already have on hand.
  • Ready in 10 Minutes- This peanut butter fudge recipe only requires about 10 minutes of active time. So quick and easy to make!
  • Big Batch- Makes 64 pieces of perfectly sweetened, creamy peanut butter fudge.
  • Great for Holidays- I love giving this no bake peanut butter fudge as a holiday gift or bringing it to a Christmas party.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Natural Peanut Butter- Use smooth, natural peanut butter made with just peanuts and salt. Don't use crunchy peanut butter, as it may make the fudge too crumbly. Teddie All Natural Peanut Butter is my go-to brand.
  • Butter- I use unsalted butter since the peanut butter already has salt in it.
  • Powdered Sugar- Thickens and sweetens the peanut butter fudge. Sifting the powdered sugar prevents lumps or streaks in the final product.
  • Brown Sugar- Creates a smoother fudge and adds a rich, caramelized sweetness.
  • Vanilla Extract- Adds a hint of vanilla and enhances the peanut butter flavor.
The ingredients to make no bake peanut butter fudge. Each ingredient is labeled with text stating what it is. They include natural peanut butter, vanilla extract brown sugar, powdered sugar, and butter.

Substitutions and Variations

Here are a few ways you can try customizing this no bake peanut butter fudge recipe to fit your diet and taste preferences.

Substitutions

  • Natural Peanut Butter- You can use regular peanut butter in place of natural peanut butter if preferred. While I haven't tested these myself, you can also try swapping the peanut butter for almond butter, cashew butter, or sunflower seed butter.
  • Butter- Swap regular butter for plant-based butter or margarine.
  • Powdered Sugar- If you find yourself without powdered sugar on your baking shelf, don't fret! Try making it at home by combining 1 cup of granulated sugar with 1 tablespoon of cornstarch in a high-powered blender.
  • Brown Sugar- Granulated sugar can be used in place of brown sugar.
  • Vanilla Extract- Get creative with different types of food extracts. Try coconut, maple, or rum extract instead of vanilla.
Squares of no bake peanut butter fudge piled on a small white plate.

Variations

  • Chocolate Dipped- This no bake peanut butter fudge is similar in texture and flavor to Reese's Peanut Butter Cup filling. So, why not dip it in chocolate? Milk chocolate, dark chocolate, and white chocolate would all be delicious.
  • Chocolate Chips- Alternatively, sprinkle and press chocolate chips into the top of the fudge.
  • Chopped Peanuts- Press some chopped peanuts into the top of the fudge before chilling for a bit of crunch. Walnuts, pistachios, and other nuts or seeds can be used as well.
  • Salted- Sprinkling a bit of sea salt on top of this peanut butter fudge helps balance the sweetness. If you're a fan of salty and sweet desserts, I highly recommend this.

How to Make No Bake Peanut Butter Fudge

Here is how to make this easy peanut butter fudge recipe.

Step 1: Melt the butter, peanut butter, and brown sugar together. Spray an 8-inch by 11-inch or a square 8-inch pan with cooking spray and set aside. Melt the butter in a small saucepan over low heat. Once melted, add the peanut butter, brown sugar, and vanilla extract. Whisk thoroughly until well combined and the brown sugar has dissolved.

Butter, peanut butter, vanilla extract, and brown sugar melted together in a stainless steel pot.

Step 2: Finish the fudge batter and chill. Thoroughly mix in the powdered sugar until no streaks remain. Spread the fudge mixture into the prepared baking dish and press it down using an offset spatula or clean measuring cup until it's smooth and even. Cover with plastic wrap and chill for 2-3 hours before slicing into 1-inch squares.

The peanut butter fudge mixture in a stainless steel pot with a rubber spatula sticking out.
No bake peanut butter fudge pressed into a glass casserole dish.

Microwave Instructions

Cube the butter and heat in a microwave-safe bowl in 30-second intervals until melted. Whisk in the brown sugar until fully dissolved. Then, stir in the peanut butter and vanilla extract until smooth and creamy.

Follow the remaining steps of the recipe as instructed in the recipe card.

Tips for Success

  • Use a kitchen scale. The most accurate way to measure ingredients, especially ingredients like powdered sugar, is to use a food scale. Measuring the powdered sugar using a scale will prevent you from ending up with fudge that is too dense.
  • Sift the powdered sugar. Use a mesh sieve or flour sifter to sift the powdered sugar before mixing it with the rest of the ingredients. Sifting the powdered sugar removes any lumps that could end up in the fudge.
  • Try a hand mixer. If the fudge is too hard to stir after adding the powdered sugar, try using a hand mixer.
  • Make a half batch. I tested this 5-ingredient peanut butter fudge as a small-batch recipe as well and it worked beautifully. If you don't need 64 squares of fudge, just cut the recipe in half and you're good to go.
A white plate filled with no bake peanut butter fudge.

How to Store

While this fudge recipe does contain dairy, it also has plenty of sugar, which acts as a preservative. This means we can easily store our fudge at room temperature, in the refrigerator, or in the freezer.

  • Room Temperature- Place the fudge in an airtight container with parchment paper or wax paper in between each layer. Store it at room temperature for 1-2 weeks.
  • Refrigerator- For longer storage, keep the peanut butter fudge in an airtight container in the refrigerator for up to 3 weeks. However, this may result in drier, more crumbly fudge.
  • Freezer- Luckily, fudge is super easy to freeze. Simply wrap the fudge tightly in plastic wrap, then again in aluminum foil. Place the wrapped fudge in a freezer-safe plastic bag and store for up to 3 months. Thaw before serving.

Make Ahead

Fudge makes such a lovely homemade Christmas gift because it can easily be made a couple of weeks in advance. Thanks to the sugar, this peanut butter fudge is stable at room temperature for up to 2 weeks when stored in an airtight container.

Squares of no bake peanut butter fudge on a small white plate.

Frequently Asked Questions

Can I use regular peanut butter instead of natural peanut butter?

Yes, if you only have regular peanut butter at home, feel free to use it. Regular peanut butter makes a slightly smoother, creamier fudge compared to natural peanut butter. However, I prefer natural peanut butter because it doesn't contain hydrogenated oils.

Can you freeze no bake peanut butter fudge?

Yes, peanut butter fudge freezes quite well and can be stored in the freezer for up to 3 months. To freeze, wrap the fudge tightly in plastic wrap with a sheet of parchment paper between each layer. Then, wrap it again in aluminum foil and store it in a freezer-safe storage bag.

What causes peanut butter fudge to be grainy?

If the brown sugar isn't melted completely, you could end up with grainy fudge. Whisk the brown sugar into the butter and peanut butter and let it dissolve for a few minutes before adding the powdered sugar.

Can I make a double batch or half batch?

Certainly! This recipe can easily be doubled or cut in half. Just consider the size of your pan and think about how thick you want your fudge to be.

What is the secret to good fudge?

In an old-fashioned fudge recipe, the secret to good fudge is all about the temperature. However, in this no bake fudge recipe, we don't have to worry about that. The secret to this fudge is completely melting the brown sugar and mixing all of the ingredients together thoroughly.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Peanut Butter Recipes

๐Ÿ“– Recipe

A stack of 4 pieces of no bake peanut butter fudge wrapped in parchment paper with a bow. There is a plate with more fudge on it in the background.
Print Pin Save

No Bake Peanut Butter Fudge

This No Bake Peanut Butter Fudge is a peanut butter lover's dream dessert. It's smooth, creamy, and oh-so-perfectly peanut buttery. Made with only 5 ingredients and ready to chill in just 10 minutes, you'll be amazed at how quickly and easily this fudge comes together. A large-batch recipe ideal for holiday parties or Christmas gifts.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings 64 1-inch squares
Calories 96kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • Cooking spray
  • 1 cup (2 sticks) unsalted butter
  • 1 ยฝ cups (384 grams) natural smooth peanut butter
  • 1 cup (192 grams) brown sugar packed
  • 2 teaspoons vanilla extract
  • 3 ยฝ cups (420 grams) powdered sugar sifted

Instructions

  • Spray an 8" square pan or an 8"x11" baking dish with cooking spray and set aside. Melt the butter in a small saucepan over low heat. Once melted, add the peanut butter, brown sugar, and vanilla extract. Whisk thoroughly until well combined and the brown sugar has dissolved.
    Cooking spray, 1 cup (2 sticks) unsalted butter, 1 ยฝ cups (384 grams) natural smooth peanut butter, 1 cup (192 grams) brown sugar, 2 teaspoons vanilla extract
  • Thoroughly mix in the powdered sugar until no streaks remain. Spread the fudge mixture into the prepared baking dish and press it down using an offset spatula or clean measuring cup until it's smooth and even. Cover with plastic wrap and chill for 2-3 hours before slicing into 1-inch squares.
    3 ยฝ cups (420 grams) powdered sugar

Notes

  • Microwave Instructions: Cube the butter and heat in a microwave-safe bowl in 30-second intervals until melted. Whisk in the brown sugar until fully dissolved. Then, stir in the peanut butter and vanilla extract until smooth and creamy. Follow the remaining steps in the recipe card.
  • Storage: Store in an airtight container at room temperature for up to 2 weeks, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.
  • Make Ahead: This recipe can be made ahead and stored at room temperature up to 2 weeks in advance.
  • Half-Batch: To make a half batch, cut the recipe in half and make as directed. Use a loaf pan if you want thicker pieces of fudge.

Nutrition

Serving: 1one-inch square | Calories: 96kcal | Carbohydrates: 10g | Protein: 1.5g | Fat: 6g | Saturated Fat: 2.5g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 25mg | Potassium: 43mg | Fiber: 0.5g | Sugar: 9g | Calcium: 7mg | Iron: 0.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Italian-Style Stuffed Peppers (Without Tomato Sauce)

These Italian-Style Stuffed Peppers Without Tomato Sauce are healthy, satisfying, and jam-packed with flavor. Made with roasted red pepper purรฉe, this dish is loaded with lean ground beef, vegetables, and rice. Serve them with a side salad or roasted veggies for a well-balanced and easy weeknight dinner.

Two stuffed peppers without tomato sauce on a small white plate. The casserole dish of stuffed peppers is out of focus in the background.

I love making stuffed peppers for dinner. They're meaty, cheesy, and full of flavor. Plus, they're good for you too! What's not to love?

Classic stuffed pepper recipes often use tomato sauce, tomato soup, or tomato paste in the filling. But, what happens if you don't like or can't eat tomatoes?

Well, you make these stuffed peppers without tomato sauce, of course.

These homemade stuffed peppers are made using roasted red pepper purรฉe in place of tomato sauce. For this recipe, I wanted to make an Italian-style stuffed pepper similar to the ones I grew up with. The ground beef and rice filling is seasoned with Italian herbs, garlic, and onion for a rich, hearty, and delicious comfort food meal.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Can You Make Stuffed Peppers Without Tomato Sauce?

Yes, of course! There are many different ways to make stuffed peppers, including without tomato sauce.

For this recipe, I wanted to create something similar to the Italian-style stuffed pepper that I grew up with. So, I swapped the traditional tomato sauce for a quick and easy homemade roasted red pepper sauce. And it turned out perfect!

A casserole dish filled with stuffed peppers without tomato sauce.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Bell Peppers- Look for bell peppers that are uniformly shaped. Additionally, each bell pepper you choose should be similar in size to ensure they cook evenly. I like to use a combination of green, yellow, and red bell peppers, which makes for a pretty finished dish.
  • Ground Beef- Since we don't drain the ground beef in this recipe, I like to use 93% lean to keep the overall fat content down.
  • Rice- Pre-cooked white rice is best. Even better if it's leftover from another recipe.
  • Onion- Finely diced onion adds flavor and moisture to our pepper filling.
  • Garlic- Fresh garlic adds a nice kick of flavor to the meat mixture that pairs well with the other flavors.
  • Roasted Red Peppers- Our tomato sauce substitute. Purรฉed roasted red peppers have a similar consistency and flavor profile to tomato sauce.
  • Olive Oil- My favorite cooking oil for Italian-style dishes.
  • Seasonings- A blend of Italian seasoning, garlic powder, onion powder, and red pepper flakes gives these stuffed peppers their Italian flavor.
  • Parmesan Cheese- Freshly grated parmesan cheese is best. Melted on top, parmesan cheese adds a salty, nutty note to the dish.
The ingredients to make stuffed peppers without tomato sauce. Each ingredient is labeled with text stating what it is. They include bell peppers, olive oil, onion, garlic, roasted red peppers, ground beef, rice, seasonings, and parmesan cheese.

Tips for Success

  • Buy peppers with uniform size and shape. Lopsided peppers should be avoided as they're harder to stuff. When at the grocery store, look for peppers that are symmetrical. Additionally, each pepper you choose should be about the same size so that they cook evenly.
  • Use leftover rice. I love using leftovers from one dish to make another. When meal planning, I often try to make recipes that use similar ingredients. Make another rice dish the same week you make these stuffed peppers for easier meal prep.
  • Shred your own parmesan cheese. Freshly grated parmesan cheese has more flavor, melts better, and tastes fresher. It's also cheaper.

How to Make Stuffed Peppers

Here is how to make these beef and rice stuffed peppers without tomato sauce.

Step 1: Par-bake the bell peppers. Preheat the oven to 375ยฐF. Prepare the bell peppers by removing the tops, inner membranes, and seeds. Reserve the tops for dicing. Cut each bell pepper in half lengthwise and place them cut side up in a 9"x13" baking dish. Par-bake the peppers in the oven for 25 minutes.

Raw bell peppers being cut on a bamboo cutting board.
Par-baked bell pepper halves in a baking dish.

Step 2: Make the roasted red pepper sauce. While the peppers are baking, drain the jar of roasted red peppers and add them to a food processor or blender along with ยฝ cup of water. Blend until a smooth sauce forms. Set aside.

Roasted red peppers in a small glass bowl with water.
Purรฉed roasted red peppers.

Step 3: Sautรฉ the vegetables and ground beef. Heat the olive oil in a large skillet over medium heat. Sautรฉ the diced bell pepper tops, onion, and garlic for 5-7 minutes or until softened and beginning to brown. Add the ground beef to the skillet, breaking it up into small pieces with a wooden spoon, and cook until it is no longer pink.

Diced bell pepper, onion, garlic, and ground beef sautรฉing in a stainless steel skillet.

Step 4: Finish making the filling. Season the ground beef mixture with Italian seasoning, garlic powder, onion powder, kosher salt, black pepper, and red pepper flakes, stirring until everything is well coated. Mix in the cooked rice. Pour the roasted red pepper sauce into the skillet and reduce the heat to low. Simmer until thickened.

The ground beef and rice mixture in a stainless steel skillet with a wooden spoon sticking out.

Step 5: Fill peppers and bake. Generously fill each bell pepper half with the ground beef mixture. Sprinkle the top of each filled bell pepper with parmesan cheese. Cover the baking dish with aluminum foil and bake for 15 minutes. Then, uncover and bake for an additional 10 minutes.

Stuffed bell peppers covered with parmesan cheese before being baked.
Baked stuffed peppers in a casserole dish.

How to Store

  • Refrigerator- Store leftovers in an airtight container in the refrigerator for 3-5 days.
  • Freezer- Allow the peppers to cool completely before storing them in the freezer. To freeze, wrap each individual stuffed pepper tightly in plastic wrap, then store them inside a freezer-safe storage bag for up to 6 months. Let the peppers thaw in the refrigerator overnight before reheating.
Two stuffed pepper halves on a small white plate next to a casserole dish.

Frequently Asked Questions

Do you need to boil peppers before stuffing them?

Since the oven is already being used, I prefer to par-bake the bell peppers instead of boiling them. I do recommend pre-cooking the bell peppers so that they cook more evenly and don't turn out too crunchy.

Should stuffed peppers be covered when cooking?

Cover the stuffed peppers for the first 15 minutes of cooking to ensure the bell pepper fully cooks through and the stuffing doesn't dry out.

Can I make these stuffed peppers ahead of time?

Yes! These Italian stuffed peppers without tomato sauce can be made up to 3 days ahead of time. For best results, reheat the dish in a 350ยฐF oven for 20 minutes.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Easy Dinner Ideas

๐Ÿ“– Recipe

Two stuffed peppers without tomato sauce on a small white plate.
Print Pin Save
5 from 4 votes

Stuffed Peppers Without Tomato Sauce

These Italian-Style Stuffed Peppers Without Tomato Sauce are healthy, satisfying, and jam-packed with flavor. Made with roasted red pepper purรฉe, this dish is loaded with lean ground beef, vegetables, and rice. Serve them with a side salad or roasted veggies for a well-balanced and easy weeknight dinner.
Course Main Course
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 bell pepper halves
Calories 228kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 4 large bell peppers any color
  • 7 ounce jar roasted red peppers drained
  • ยฝ cup water
  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 1 pound ground beef 93% lean
  • ยฝ tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ยฝ teaspoon kosher salt
  • ยฝ teaspoon black pepper
  • ยผ teaspoon red pepper flakes
  • 1 cup cooked white rice
  • ยฝ cup grated parmesan cheese

Instructions

  • Preheat the oven to 375ยฐF. Prepare the bell peppers by removing the tops, inner membranes, and seeds. Reserve the tops for dicing. Cut each bell pepper in half lengthwise and place them cut side up in a 9"x13" baking dish. Par-bake the peppers in the oven for 25 minutes.
    4 large bell peppers
  • While the peppers are baking, drain the jar of roasted red peppers and add them to a food processor or blender along with ยฝ cup of water. Blend until a smooth sauce forms. Set aside.
    7 ounce jar roasted red peppers, ยฝ cup water
  • Heat the olive oil in a large skillet over medium heat. Sautรฉ the diced bell pepper tops, onion, and garlic for 5-7 minutes or until softened and beginning to brown. Add the ground beef to the skillet, breaking it up into small pieces with a wooden spoon, and cook until it is no longer pink.
    2 tablespoons olive oil, 1 small yellow onion, 4 cloves garlic, 1 pound ground beef
  • Season the ground beef mixture with Italian seasoning, garlic powder, onion powder, kosher salt, black pepper, and red pepper flakes, stirring until everything is well coated. Mix in the cooked rice. Pour the roasted red pepper sauce into the skillet and reduce the heat to low. Simmer until thickened.
    ยฝ tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, ยฝ teaspoon kosher salt, ยฝ teaspoon black pepper, ยผ teaspoon red pepper flakes, 1 cup cooked white rice
  • Generously fill each bell pepper half with the ground beef mixture. Sprinkle the top of each filled bell pepper with parmesan cheese. Cover the baking dish with aluminum foil and bake for 15 minutes. Then, uncover and bake for and additional 10 minutes.
    ยฝ cup grated parmesan cheese

Notes

  • Quick Tip: Peppers should have a uniform size and shape for best results.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Nutrition

Serving: 1half bell pepper | Calories: 228kcal | Carbohydrates: 15g | Protein: 19g | Fat: 10g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 331mg | Potassium: 406mg | Fiber: 2.5g | Sugar: 5g | Vitamin C: 119mg | Calcium: 86mg | Iron: 2.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Juicy Air Fryer Turkey Burgers (No Breadcrumbs)

These Air Fryer Turkey Burgers are so flavorful, juicy, and moist. Ready in less than 20 minutes, they're perfect for a quick and easy weeknight dinner. With endless toppings to choose from, everyone in your family will love digging into these healthy turkey burgers on burger night. Egg-free, dairy-free, and low-carb friendly.

An air fryer turkey burger on a bun topped with cheese, tomato, red onion, and lettuce.

Raise your hand if you've ever experienced a dry, tough, and flavorless turkey burger! I certainly have.

Turkey burgers are notorious for being boring, dry, and not nearly as good as regular ground beef burgers. But, I'm here to change that with these easy air fryer turkey burgers.

To keep these burgers moist and juicy, I add a few helpful ingredients. I also leave out typical binding ingredients like breadcrumbs and eggs. In my experience, these ingredients make the turkey patties easier to handle, but they make for a dryer, tougher turkey burger.

Another trick is to cook your turkey burgers to a perfect 165ยฐF in the center. A meat thermometer is the best way to do that.

So, if you're ready to experience an actually delicious turkey burger, keep reading to learn exactly how to make these homemade turkey burgers in the air fryer.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Juicy & Flavorful- Adding grated onion keeps these turkey burgers from drying out in the air fryer.
  • Easy to Make- Just mix up the burger mixture, shape it into patties, and cook. Easy peasy!
  • Ready in 20 Minutes- In less than 20 minutes, you can have deliciously juicy turkey burgers on the dinner table.
  • Versatile- These turkey burgers pair well with an endless variety of toppings and side dishes.
  • No Breadcrumbs- Typically used for binding, breadcrumbs make turkey burgers too dense for my taste. The burger mixture for these turkey burgers is a little loose, but it's worth dealing with for a moist and juicy result.
  • Egg-Free- Another binding ingredient that I leave out, which makes this recipe egg-free and perfect for anyone with an egg allergy.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Ground Turkey- I use 93% lean ground turkey. I find that anything leaner is too dry. The recipe calls for 1 ยผ pounds because that's how it is often sold in grocery stores in my area. If you can only find one-pound packages, that works too.
  • Onion- Grating the onion releases its juices, which keeps our turkey burgers moist. If you don't have a grater, you can finely mince the onion with a knife and cutting board.
  • Ketchup- Adds flavor, moisture, and a little sweetness.
  • Soy Sauce- For moisture, salt, and a hint of umami flavor. I prefer to use low-sodium. If you use regular soy sauce, leave out the kosher salt.
  • Dijon Mustard- Adds a bit of moisture and a tangy flavor.
  • Seasonings- I kept it simple with a combination of garlic powder, onion powder, salt, and black pepper.
The ingredients to make air fryer turkey burgers on a butcher block countertop. Each ingredient is labeled with text describing what it is. The ingredients include ground turkey, ketchup, soy sauce, onion, dijon mustard, spices, and buns.

Substitutions and Variations

Here are a few ways you can try customizing this air fryer turkey burger recipe to fit your diet and taste preferences.

Substitutions

  • Ground Turkey- Try this recipe with 85% lean ground turkey, if preferred. Or use ground chicken to make air fryer chicken burgers.
  • Onion- Swap the grated raw onion for caramelized onion, roasted eggplant, or roasted red peppers for a more intense flavor.
  • Ketchup- Tomato paste, purรฉed roasted red peppers, or hot sauce can be used.
  • Soy Sauce- Use tamari, liquid aminos, or coconut aminos for gluten-free alternatives. Teriyaki sauce, while thicker and sweeter than soy sauce, would also taste delicious.
  • Dijon Mustard- Yellow mustard, brown mustard, or hot mustard can all be swapped for dijon mustard.
  • Seasonings- Feel free to get creative here. Try adding Italian seasoning, oregano, chives, curry powder, chili powder, or cayenne pepper.
An air fryer turkey burger topped with cheese, lettuce, tomato, and red onion on a hamburger roll.

Variations

  • Gluten-Free- For gluten-free air fryer turkey burgers, swap the soy sauce for tamari or liquid aminos. And, of course, serve on gluten-free buns.
  • Buffalo- Swap the ketchup and mustard for Frank's RedHot Sauce and add a few shakes of cayenne pepper for a spicy version of this turkey burger.
  • Teriyaki- Replace the soy sauce, ketchup, and mustard with teriyaki sauce. Swap the grated yellow onion for some minced scallions.
  • Italian-Style- Opt for tomato paste or marinara sauce in place of the ketchup and mustard. Then, add a little Italian seasoning. Dice up some fresh mozzarella cheese and fresh basil for extra deliciousness.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Air Fryer- This recipe was made using a basket-style air fryer. I have not tested this in a toaster oven-style air fryer. However, I believe it would work about the same. Keep in mind, the burgers may cook slightly differently in a toaster oven-style air fryer or may take a few minutes longer to cook.

How to Make Air Fryer Turkey Burgers

Here is how to make these juicy turkey burgers in the air fryer.

Step 1: Make the turkey burger mixture. Preheat the air fryer to 375ยฐF for 5 minutes. While the air fryer is preheating, thoroughly mix the ground turkey, grated onion, ketchup, soy sauce, dijon mustard, and seasonings in a large mixing bowl. Shape the burger mixture into 4 equal-sized, ยฝ-inch thick patties. The mixture will be a little soft and loose - that's okay.

The mixed turkey burger mixture in a glass mixing bowl.
Two shaped turkey patties on a large white plate.

Step 2: Air fry the turkey burgers. Spray the air fryer basket with cooking spray and place the patties inside the basket in a single layer (if your basket is small, you may have to work in batches). Cook for 7 minutes on one side, then flip and cook for an additional 4-6 minutes on the other side. The turkey burgers are done when they reach an internal temperature of 165ยฐF on a meat thermometer. Serve on a sesame seed bun or potato roll with your favorite burger toppings.

A single raw turkey burger patty in an air fryer basket.
A single cooked turkey burger in an air fryer basket.

Tips for Success

  • Make the patties as uniform as possible. For turkey burgers that cook through at the same time, make sure your patties are uniform in size and shape.
  • Dent the patties. If your turkey burger patties are turning into turkey burger balls in the air fryer, try making a good-sized dent in the middle of each patty before cooking.
  • Work in batches (if necessary). You want the turkey burgers to be in a single layer in your air fryer basket. For me, that means I can only cook two burgers at a time.
  • Use a meat thermometer. An instant read thermometer is the best way to tell if your turkey burgers are cooked through. If you don't have one, cut into one of the burgers and watch for the juices to run clear.
  • Leave the air fryer off to melt the cheese. The first time I melted cheese on an air fryer burger, I turned the air fryer on and the cheese went flying everywhere. To melt cheese on a burger, simply place a slice on top of each burger and close the basket. The residual heat will do the rest.

What to Serve with Air Fryer Turkey Burgers?

  • Leafy Greens (Romaine, Iceberg, Green Leaf, Bibb, Spinach, or Arugula)
  • Onions (Red, Yellow, White, Shallots, Scallions)
  • Tomatoes
  • Avocado
  • Pickles (Cucumber, Onion, Jalapeรฑo, Banana Peppers)
  • Condiments (Mayonnaise, Aioli, Ketchup, Mustard, BBQ Sauce, Relish, Ranch Dressing, Tzatziki, Horseradish, Balsamic Glaze)
  • Cheese (Cheddar, American, Muenster, Swiss, Mozzarella, Feta, Goat Cheese)
  • Bacon
  • Caramelized or Fried Onions
  • Fried Egg
An air fryer turkey burger topped with cheese, lettuce, tomato, and red onion slices. The burger is on a bun on a plate with the top of the bun removed.

Storage and Reheating

How to Store

  • Refrigerator- According to the USDA, cooked turkey can be stored in an airtight container in the refrigerator for 3-4 days.
  • Freezer- Cooked turkey burgers can be stored in a freezer-safe plastic bag in the freezer for up to 2 months. To freeze, place the burgers on a baking sheet in the freezer until firm. Then, wrap each individual burger tightly in plastic wrap and place them inside a freezer-safe plastic bag.

How to Reheat

If you know you'll have leftovers, it's best to store your turkey burgers without any toppings. The following reheating instructions are for the turkey burger patties only.

  • Oven/Toaster Oven- Preheat the oven to 350ยฐF. Place a baking sheet on the lower oven rack to catch any drippings. Then, place the turkey burgers directly on the top oven rack. Cook for 3 minutes on one side. Flip and cook for an additional 2-3 minutes or until fully warmed through.
  • Stovetop- Heat a cast iron skillet or non-stick skillet on the stovetop over medium heat. Place the leftover turkey burgers in the skillet, then drizzle a few tablespoons of water into the skillet. Cover with a lid and heat for about 5 minutes.
  • Air Fryer- Place your leftover burgers in the basket of an air fryer. Set the air fryer to 325ยฐF and cook for 3-4 minutes or until fully heated through.
  • Microwave- In a pinch, the microwave can be used to reheat turkey burgers. Place a single turkey burger on a microwave-safe plate. Drizzle a teaspoon of water onto the plate and cover the dish with a microwave lid or another plate. Microwave on half power (50%) for one minute. Flip the burger over and reheat in 30-second intervals until warmed through.

Make Ahead

Looking to get a head start on weeknight dinner preparation? Luckily, turkey burger patties can be made up to 24 hours before cooking and stored in the refrigerator.

To Freeze Uncooked Turkey Burgers: Make the turkey burger patties and place them on a parchment-lined baking sheet. Flash freeze them for about 45-60 minutes or until firm to the touch. Wrap the individual patties tightly in plastic wrap, then store them all in a freezer-safe plastic bag for up to 2 months. Cook frozen turkey burgers in the air fryer or thaw them overnight in the refrigerator.

An air fryer turkey burger with two bites taken out of it.

Frequently Asked Questions

How long do you cook turkey burgers in the air fryer?

It depends. The temperature of the air fryer and how thick you make your patties make a difference. For this recipe, the air fryer is set to 375ยฐF. The turkey burgers, when formed into ยฝ-inch thick patties, cook for about 11-13 minutes.

How can I tell when the turkey burgers are done?

The most accurate way to know when your turkey burgers are done is to use an instant read meat thermometer. The center of the turkey burgers should be 165 degrees Fahrenheit when cooked through. If you don't have a meat thermometer, cut into one of the turkey burgers to see if the juices run clear.

How do I keep my turkey burgers from shrinking in the air fryer?

Air fryers are notorious for shrinking burgers. The quick blast of heat from the air fryer causes the proteins in the burger to seize up, turning your beautiful patties into hockey pucks. To help prevent this, make your burger patties thin and press a sizable dent into the center with your fingers.

How do you melt cheese on these turkey burgers?

To melt cheese on top of an air fryer turkey cheeseburger, you'll want to turn the air fryer off. After the burgers have finished cooking, leave them inside the air fryer basket and place a slice of cheese on each one. Then, close the basket and let the residual heat melt the cheese.

How long does it take to air fry a frozen turkey burger?

Cooking frozen turkey patties will take a few extra minutes. Cook the burger for 10 minutes on one side, then flip and cook for an additional 6-8 minutes or until the burger is fully heated through.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Easy Dinner Ideas

๐Ÿ“– Recipe

An air fryer turkey burger topped with cheese and vegetables on a small white plate.
Print Pin Save

Air Fryer Turkey Burgers

These Air Fryer Turkey Burgers are so flavorful, juicy, and moist. Ready in less than 20 minutes, they're perfect for a quick and easy weeknight dinner. With endless toppings to choose from, everyone in your family will love digging into these healthy turkey burgers on burger night.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 burgers
Calories 320kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ยผ pounds ground turkey 93% lean
  • ยผ large yellow onion grated or finely minced
  • 2 tablespoons ketchup
  • 1 tablespoon low-sodium soy sauce
  • ยฝ tablespoon dijon mustard
  • ยฝ teaspoon garlic powder
  • ยฝ teaspoon onion powder
  • ยผ teaspoon kosher salt
  • ยผ teaspoon black pepper
  • Cooking spray
  • Buns and toppings for serving optional

Instructions

  • Preheat the air fryer to 375ยฐF for 5 minutes. While the air fryer is preheating, thoroughly mix the ground turkey, grated onion, ketchup, soy sauce, dijon mustard, and seasonings in a large mixing bowl. Shape the burger mixture into 4 equal-sized, ยฝ-inch thick patties. The mixture will be a little soft and loose - that's okay.
    1 ยผ pounds ground turkey, ยผ large yellow onion, 2 tablespoons ketchup, 1 tablespoon low-sodium soy sauce, ยฝ tablespoon dijon mustard, ยฝ teaspoon garlic powder, ยฝ teaspoon onion powder, ยผ teaspoon kosher salt, ยผ teaspoon black pepper
  • Spray the air fryer basket with cooking spray and place the patties inside the basket in a single layer (if your basket is small, you may have to work in batches). Cook for 7 minutes on one side, then flip and cook for an additional 4-6 minutes on the other side. The turkey burgers are done when they reach an internal temperature of 165ยฐF on a meat thermometer. Serve on a sesame seed bun or potato roll with your favorite burger toppings.
    Cooking spray

Notes

  • Important Note: This recipe was made using a basket-style air fryer. I have not tested this in a toaster oven-style air fryer. However, I believe it would work the same or may take a few minutes longer to cook.
  • Quick Tip: If your turkey burger patties are turning into turkey burger balls in the air fryer, try making a good-sized dent in the middle of each patty before cooking.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
  • Make Ahead: Shape patties and store them in the refrigerator for up to 24 hours before cooking.
  • To Freeze Uncooked Turkey Burgers: Make the turkey burger patties and place them on a parchment-lined baking sheet. Flash freeze them for about 45-60 minutes or until firm to the touch. Wrap the individual patties tightly in plastic wrap, then store them all in a freezer-safe plastic bag for up to 2 months. Cook frozen turkey burgers in the air fryer or thaw them overnight in the refrigerator.

Nutrition

Serving: 1burger (without bun and toppings) | Calories: 320kcal | Carbohydrates: 4g | Protein: 39g | Fat: 16.5g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5.5g | Cholesterol: 147mg | Sodium: 505mg | Potassium: 493mg | Fiber: 0.5g | Sugar: 2g | Vitamin C: 1mg | Calcium: 52mg | Iron: 2.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Braised Dutch Oven Steak with Mushroom Gravy

Dutch Oven Steak with Mushroom Gravy is an easy, one-pot recipe made with only 10 ingredients. Rich, hearty, and satisfying, each step builds upon the last, leading to juicy, fork-tender beef and flavorful mushroom gravy. It's sure to become a new family favorite dinner recipe.

A plate of dutch oven steak with mashed potatoes and green beans.

When it comes to comfort food, it doesn't get much more comforting than braised beef. Served over creamy mashed potatoes with a side of veggies? Now that's the ultimate cozy weeknight dinner.

For this recipe, I use a chuck roast that I cut into large pieces. These large pieces have more surface area for searing and they braise more quickly than a whole roast. If you've ever had braised steak tips and gravy, this recipe is similar.

I love this dutch oven steak recipe because it's so flavorful and the beef gets so tender in the dutch oven. Plus, the savory beef and mushroom gravy really makes this dish shine. It's the perfect dinner for a chilly fall or winter evening.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Tender Beef- Slow-braised beef that is so tender, you don't even need a knife. Cooking steak in a dutch oven is the best way to achieve juicy, fork-tender beef.
  • Savory Mushroom Gravy- Gravy made with braised mushrooms and beef drippings is seriously delicious. According to my fiancรฉ, he'd eat it even without the beef!
  • One-Pot Meal- Everything comes together in one pot, so this dish is super easy to make. And even easier to clean up.
  • Only 10 Ingredients- Including the water, salt, and pepper.
  • Layers of Flavor- Each step of this recipe adds a layer of flavor that results in a super tasty, hearty, and delicious meal.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Chuck Roast- A chuck roast is marbled with fat, rich in connective tissue, and ideal for braising. I used a 2-pound chuck roast that I cut into 1 ยฝ-inch cubes. Cutting the roast into pieces gives us more surface area for browning and helps the beef braise more quickly.
  • Mushrooms- I used white button mushrooms that I cut into thin slices. The flavor of mushrooms pairs beautifully with the beef and makes a delicious gravy.
  • Onion- Finely diced yellow onion adds flavor to the overall dish.
  • Garlic- Fresh garlic is best. I minced mine, but you can also cut it into slices if you prefer.
  • Thyme- Just a little fresh thyme adds an earthy, herbaceous flavor to the dish.
  • Flour- All-purpose flour is used to make the roux for the gravy. You want to add enough flour to make a paste-like mixture with the beef fat.
  • Olive Oil- Used for searing the beef, which adds flavor to the final dish.
The ingredients to make dutch oven steak. Each ingredient is labeled with text stating what it is. They include thyme, water, mushrooms, garlic, onion, chuck roast, olive oil, salt, pepper, and flour.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Dutch Oven- My 6-quart enameled cast iron dutch oven is my favorite pot to cook just about anything in, especially dutch oven steak recipes. Dutch ovens cook food gently and evenly thanks to their ability to retain heat and moisture. Theyโ€™re the perfect vessel for braising beef. I love my Lodge 6-Quart Enameled Dutch Oven.

Step by Step Instructions

Here is how to make this slow-braised dutch oven steak with mushroom gravy recipe.

Step 1: Sear the beef. Position the oven rack in the lower third part of the oven and preheat the oven to 325ยฐF. Heat the olive oil over medium-high heat in a large dutch oven. Season the beef generously with kosher salt and black pepper and sear for 4-5 minutes on both sides, working in batches if necessary. Remove the beef from the pot.

Two images side by side. The first shows steak searing in a dutch oven. The second shows the browned beef on a plate.

Step 2: Sautรฉ the aromatics. Reduce the heat to medium and add the mushrooms, onion, garlic, and fresh thyme to the pot. Sautรฉ the vegetables for about 5-7 minutes or until softened and beginning to brown.

Mushrooms, onions, garlic, and thyme being sautรฉed.

Step 3: Braise the beef. Add the beef and any juices back into the dutch oven along with ยผ cup of water. Scrape down the sides of the pot to prevent any of the vegetables from burning. Cover the dutch oven with the lid and place it inside the preheated oven. Cook for 1 ยผ to 1 ยฝ hours.

Seared steak tips on top of sautรฉed mushrooms in a large pot.

Step 4: Make the roux. Carefully remove the beef from the pot. Bring the beef drippings and vegetables to a simmer over medium-low heat. Once simmering, sprinkle in the flour to make a roux. Cook the roux, whisking occasionally, for 2-3 minutes. The roux should have a wet sand or paste-like consistency.

Two images side by side. The first shows braised mushrooms with raw flour sprinkled on top. The second shows the mushrooms coated in roux.

Step 5: Finish the gravy. Slowly drizzle in 1 cup of water, whisking continuously to prevent lumps from forming. Simmer until thickened. Taste for seasoning and add any additional salt and pepper as needed. Add the beef back into the pot and stir to coat.

Two images side by side. The first one shows mushroom gravy being whisked in the dutch oven. The second one shows the steak tips added back into the pot with the mushroom gravy.

Tips for Success

  • Don't overcrowd the pot. When searing the beef, work in batches if you must. Overcrowding the pot will steam the beef instead of browning it. And since this dish gets a lot of its flavor from browning the beef, it's important to do it right.
  • Leave the lid on the pot. I know it's tempting to check how the dish is doing, but I urge you to leave the lid on for the entire time the dish is cooking in the oven. Removing the lid from the dutch oven interferes with the moist cooking environment we need for perfectly braised beef.
  • Don't worry about some burnt bits. Once the beef is done braising, you may notice a couple of burnt vegetables clinging to the side of the dutch oven. That's perfectly okay. A few bits of burnt vegetables are normal and add flavor and depth to the gravy.
  • Make sides while the beef is braising. The hardest part of this recipe is waiting for the beef to slowly braise in the oven for an hour and a half. Take that time to make any side dishes you plan on serving with your meal.

Substitutions and Variations

Here are a few ways you can try customizing this dutch oven steak dinner to fit your diet and taste preferences.

Substitutions

  • Chuck Roast- Stew beef, pot roast, bottom round roast, oven round steak, short ribs, or brisket can all be used in place of the chuck roast. Basically, any cut of beef with lots of connective tissue and some fat will work well for braising.
  • Mushrooms- Cremini mushrooms or portobello mushrooms can also be used. Not a fan of mushrooms? Opt for a combination of carrots, celery, and onion instead.
  • Onion- Shallots or red onion would make the best substitute for yellow onion in this recipe. However, you can also try swapping the onion for celery or fennel. Otherwise, 3 tablespoons of dried onion flakes or 1 tablespoon of onion powder can be used in a pinch.
  • Garlic- Swap the fresh garlic for 1 teaspoon of garlic powder. Alternatively, use garlic-infused olive oil in place of both the garlic and olive oil.
  • Thyme- Replace the fresh thyme with ยฝ teaspoon of dried thyme leaves.
  • Flour- Gluten-free all-purpose flour can be used in place of regular flour. To thicken the gravy with cornstarch, add the water first and bring it to a gentle simmer. Then, make a cornstarch slurry by mixing 1 tablespoon of cornstarch into 1 tablespoon of water. Slowly whisk the cornstarch slurry into the simmering water and cook until thickened.
  • Water- Since the beef and mushrooms are so flavorful, I used water to make the gravy. But, feel free to use beef stock or chicken stock if preferred.
  • Olive Oil- Any neutral-flavored, high-heat oil can work in this recipe. Try canola oil, sunflower oil, avocado oil, or vegetable oil.
A serving of dutch oven steak tips on a pile of mashed potatoes.

Variations

  • Gluten-Free- Replace the all-purpose flour with gluten-free all-purpose flour. Or follow the instructions in the "Substitutions" section above to thicken the gravy with a cornstarch slurry.
  • Vegetables- Add carrots, celery, parsnip, or fennel for additional flavor.
  • Wine-Braised- For an extra-luxurious meal, swap the ยผ cup of water used for braising the beef with ยผ cup of red wine instead.
  • Balsamic Vinegar- Add a splash of balsamic vinegar to the gravy for an acidic tang that cuts through some of the richness.

What to Serve with Dutch Oven Steak Tips

A dinner plate filled with braised dutch oven steak and mushrooms, mashed potatoes, and green beans.

Storage and Reheating

How to Store

  • Refrigerator- Store leftovers in an airtight container and eat within 3-4 days.
  • Freezer- For the best flavor and quality, store leftover dutch oven steak in a freezer-safe plastic bag or container and freeze for up to 3 months.

How to Reheat

  • Oven- Preheat the oven to 350ยฐF. Place leftovers in a casserole dish, adding a tablespoon or two of water if they seem dry. Cover the dish tightly with aluminum foil. Reheat for 15-20 minutes or until fully warmed through.
  • Stovetop- Place leftovers in a small saucepan over medium-low heat. Add a splash of water to loosen, if necessary, and bring to a simmer. Cover the pot with a lid and simmer for 10-15 minutes, stirring occasionally.
  • Microwave- Place a single serving of leftovers on a microwave-safe dish and cover it with a lid or another dish. Heat on half power (50%) for 2 minutes. Stir, then heat on high in 30-second intervals until fully warmed through.

Make Ahead

Braised dutch oven steak can be made a day or two ahead of time for a quick and easy weeknight meal.

To make this dish ahead: Cook the beef through the braising step. Then, allow the dish to cool and store the whole dutch oven in the refrigerator. When you want to make the gravy and serve, bring the pot back up to temperature and follow steps 4 and 5 as instructed in the recipe card.

To get a head start on preparation, cut up the vegetables and cube the beef a day or two before cooking.

Dutch oven steak with mushroom gravy being served with mashed potatoes and green beans.

Frequently Asked Questions

Is an enameled cast iron dutch oven good for steak?

Yes! An enameled cast iron dutch oven makes perfect steak because it is non-stick, distributes heat evenly, and retains heat well. Whether you're searing, braising, or stewing your steaks, you can't go wrong with an enameled cast iron dutch oven.

Can meat be seared in a dutch oven?

Absolutely. Dutch ovens are one of the best pots for searing steak or any other type of meat. Just like a cast iron skillet, a dutch oven is exceptional at retaining and evenly dispersing heat as it cooks.

How do I make this recipe without a Dutch oven?

A high-quality, oven-safe stainless steel pot and lid can be used instead of a dutch oven. If you don't have an oven-safe pot, you can also make this dish entirely on the stovetop. However, you may need to add a bit more liquid and cook the meat for longer to achieve the same tender results.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Dutch Oven Recipes

๐Ÿ“– Recipe

Dutch oven steak served with mashed potatoes and green beans.
Print Pin Save
5 from 3 votes

Dutch Oven Steak

Dutch Oven Steak with Mushroom Gravy is an easy, one-pot recipe made with only 10 ingredients. Rich, hearty, and satisfying, each step builds upon the last, leading to juicy, fork-tender beef and flavorful mushroom gravy. It's sure to become a new family favorite dinner recipe.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 servings
Calories 473kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • ยผ cup olive oil
  • 2 pounds chuck roast excess fat trimmed, cut into 1 ยฝ-inch cubes
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 8 ounces button mushrooms sliced thin
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • ยฝ tablespoon fresh thyme leaves removed from stem
  • ยผ cup + 1 cup water divided
  • 2 tablespoons all-purpose flour
  • Additional salt and pepper to taste

Instructions

  • Position the oven rack in the lower third part of the oven and preheat the oven to 325ยฐF. Heat the olive oil over medium-high heat in a large dutch oven. Season the beef generously with kosher salt and black pepper and sear for 4-5 minutes on both sides, working in batches if necessary. Remove the beef from the pot.
    ยผ cup olive oil, 2 pounds chuck roast, 1 teaspoon kosher salt, 1 teaspoon black pepper
  • Reduce the heat to medium and add the mushrooms, onion, garlic, and fresh thyme to the pot. Sautรฉ the vegetables for about 5-7 minutes or until softened and beginning to brown.
    8 ounces button mushrooms, 1 large yellow onion, 4 cloves garlic, ยฝ tablespoon fresh thyme leaves
  • Add the beef and any juices back into the dutch oven along with ยผ cup of water. Scrape down the sides of the pot to prevent any of the vegetables from burning. Cover the dutch oven with the lid and place it inside the preheated oven. Cook for 1 ยผ to 1 ยฝ hours.
    ยผ cup + 1 cup water
  • Carefully remove the beef from the pot. Bring the beef drippings and vegetables to a simmer over medium-low heat. Once simmering, sprinkle in the flour to make a roux. Cook the roux, whisking occasionally, for 2-3 minutes. The roux should have a wet sand or paste-like consistency.
    2 tablespoons all-purpose flour
  • Slowly drizzle in 1 cup of water, whisking continuously to prevent lumps from forming. Simmer until thickened. Taste for seasoning and add any additional salt and pepper as needed. Add the beef back into the pot and stir to coat.
    Additional salt and pepper, ยผ cup + 1 cup water

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
  • Make Ahead: Cook the beef through the braising step. Then, allow the dish to cool and store the whole dutch oven in the refrigerator. When you want to make the gravy and serve, bring the pot back up to temperature and follow steps 4 and 5 as instructed in the recipe card.

Nutrition

Serving: 1serving | Calories: 473kcal | Carbohydrates: 7g | Protein: 31g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 141mg | Sodium: 417mg | Potassium: 612mg | Fiber: 1g | Sugar: 2g | Vitamin C: 4mg | Calcium: 41mg | Iron: 3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Creamy White Garlic Parmesan Pizza

This Garlic Parmesan Pizza is so creamy, cheesy, and garlicky. Made with a homemade parmesan garlic pizza sauce and topped with plenty of mozzarella cheese, you'll love how quickly and easily it comes together. Perfect for an easy weeknight dinner or pizza party.

A garlic parmesan pizza cut into 8 slices on a wooden pizza peel.

I absolutely love making pizza at home - itโ€™s such a fun and delicious way to get creative in the kitchen.

One of my all-time favorites is this garlic parmesan white pizza. It's rich, creamy, and packed with garlicky goodness, making it the perfect base for toppings like fresh spinach, mushrooms, or crispy bacon.

And when paired with my sourdough discard pizza crust (or whole wheat sourdough crust for a healthier twist), you've got one of the best homemade pizzas ever.

Ready in just 30 minutes, this garlic parmesan pizza is perfect for a quick weeknight dinner. To make it even easier, you can freeze my sourdough pizza dough in advance and simply thaw and bake when you're ready.

I hope you give this recipe a try and enjoy it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Pizza Dough- You can try my sourdough discard pizza dough, whole wheat sourdough pizza dough, or grab a fresh dough ball from the store.
  • Mozzarella Cheese- I recommend using a block of part-skim, low-moisture mozzarella cheese that you grate yourself at home. Freshly shredded mozzarella melts better than the pre-shredded stuff in the bag.
  • Parmesan Cheese- Similarly, you'll want to grate your own parmesan cheese for this recipe. Not only does it blend more easily into the sauce, but it also tastes fresher and is more flavorful.
  • Roux- A mixture of butter and flour in equal parts helps thicken the parmesan garlic pizza sauce. Cooking the roux for a few minutes before adding the milk gives the sauce a richer flavor.
  • Milk- I used 2% milk for the sauce in this recipe.
  • Garlic- You can't have parmesan garlic sauce without garlic. I prefer to use fresh garlic, which I cook for a few minutes in butter to help release its flavor.
  • Basil- Add basil after the pizza is done cooking for a pop of herby freshness.
The ingredients to make garlic parmesan pizza. They're labeled with text stating what each one is. They include mozzarella cheese, pizza dough, parmesan cheese, basil, garlic, flour, butter, milk, Italian seasoning, salt, and pepper.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Pizza Stone- A large pizza stone is a game-changer for making pizza at home. The stone gets ripping hot when preheated in a 550ยฐF oven, which leads to a crispy pizza crust. I love my Pampered Chef Pizza Stone.
  • Pizza Peel- A good pizza peel is super helpful for building and transferring your homemade pizza to the oven. I use a bamboo pizza peel, but metal ones work great too.

Tips for Success

  • Get your oven as hot. Donโ€™t be afraid of high temps! A hot oven is key to achieving a crispy crust.
  • Use homemade pizza dough. Fresh dough tastes better and is easier to work with. Try my sourdough discard pizza dough or whole wheat sourdough pizza dough. Don't have a sourdough starter? Try making one using my small-batch method.
  • Grate your own cheese. Freshly grated cheese melts and tastes better, and is often less expensive than pre-shredded.
  • Transfer with a baking sheet. No pizza peel? Use the back of a baking sheet to slide your pizza onto the stone.
  • Don't have a pizza stone? Use an upside-down baking sheet, preheated to 550ยฐF, as a substitute.
  • Make ahead. Prepare the dough and sauce a few days in advance to save time on pizza night.

How to Make Garlic Parmesan Pizza

Here is how to make this parmesan garlic pizza recipe.

Preheat the Pizza Stone

Step 1: Prepare the oven. Place your pizza stone on a rack inside the lower third of the oven while the oven is still cold. Preheat the oven to 550ยฐF (or as high as your oven will go). Once the oven has reached temperature, allow the pizza stone to preheat for an additional 30 minutes or so.

Note: Don't have a pizza stone? See the "Notes" section of the recipe card below for tips on how to use a baking sheet instead.

Make the Parmesan Garlic Sauce

Step 2: Make the roux. Melt butter in a small saucepan over medium-low heat. Add the minced garlic and sautรฉ for 2 minutes. Whisk in the flour and cook until the roux just begins to turn golden brown, about 2-3 minutes.

The garlic roux being cooked in a saucepan.

Step 3: Finish the parmesan garlic sauce. Slowly pour in the milk, whisking continuously to prevent any lumps from forming. Bring the mixture to a gentle simmer and cook for an additional 5 minutes or until thickened. Remove from heat and stir in the parmesan cheese. Mix vigorously until the cheese has fully melted into the sauce. Season with kosher salt and black pepper and set aside to cool slightly.

Note: The recipe makes approximately ยพ cup of garlic parmesan sauce. If you prefer a pizza that's light on the sauce, just use less.

The finished parmesan garlic sauce in a small glass bowl. There is a spoon holding up some of the sauce to show how thick it is.

Make the Garlic Parmesan Pizza

Step 4: Stretch the pizza dough. Stretch the pizza dough to the desired size and place it on a lightly floured sheet of parchment paper. Place the parchment paper on a pizza peel or on the back of a baking sheet for easy transfer to the hot pizza stone.

Quick Tip: Don't use a rolling pin to stretch out your pizza dough. Doing it by hand keeps the gluten relaxed and prevents the dough from completely deflating.

Step 5: Assemble the pizza. Spread a ยฝ to ยพ cup of the parmesan garlic sauce all over the pizza dough, leaving about a ยฝ-inch border for the crust. Evenly sprinkle the shredded mozzarella cheese over the sauce. Season with Italian seasoning.

A stretched pizza dough covered with white sauce on a piece of parchment paper on a pizza peel.
The fully assembled pizza on a pizza peel.

Step 6: Bake the pizza. Carefully slide the pizza with the parchment paper off of the peel and onto the pizza stone in the oven. Try to do this quickly to allow as little heat to escape as possible. Bake the pizza for approximately 8-10 minutes or until all of the cheese is bubbling and beginning to turn golden brown.

Step 7: Allow the pizza to rest. Using oven mitts, lift the pizza stone out of the oven and slide the pizza off onto a cooling rack. Garnish with fresh basil. Allow the pizza to rest for about 10 minutes prior to slicing.

A freshly-baked garlic parmesan pizza.

Serving Suggestions

For a light side, pair this garlic parmesan white pizza with a refreshing spinach Caprese salad. If youโ€™re in the mood for something more filling, sourdough garlic bread, breadsticks, or garlic knots make a perfect match.

You could also pair it with vegetable sides like roasted maple balsamic Brussels sprouts or sautรฉed green beans.

A slice of garlic parmesan pizza on a small white plate next to a portion of kale salad.

How to Store

Store leftover garlic parmesan pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza in the oven at 350ยฐF for about 8-10 minutes, or until the crust is crispy and the cheese is bubbly.

For longer storage, wrap the pizza tightly in plastic wrap or foil, then place it in a freezer-safe bag and freeze for up to 2 months. Thaw in the fridge overnight, then reheat in the oven for the best results.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

Itโ€™s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, youโ€™ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Pizza Recipes

๐Ÿ“– Recipe

A garlic parmesan pizza cut into 8 slices on a pizza peel.
Print Pin Save
5 from 1 vote

Garlic Parmesan Pizza

This Garlic Parmesan Pizza is so creamy, cheesy, and garlicky. Made with a homemade parmesan garlic pizza sauce and topped with plenty of mozzarella cheese, you'll love how quickly and easily it comes together. Perfect for an easy weeknight dinner or pizza party.
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Preheat Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 253kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Garlic Parmesan Sauce

  • 1 tablespoon unsalted butter
  • 2 cloves garlic finely minced
  • 1 tablespoon all-purpose flour
  • ยพ cup 2% milk
  • ยฝ cup grated parmesan cheese
  • ยผ teaspoon kosher salt
  • ยผ teaspoon black pepper

For the Garlic Parmesan Pizza

  • 1 large sourdough pizza dough or whole wheat pizza dough
  • 8 ounces (approximately 2 ยฝ cups) shredded mozzarella cheese low-moisture, part-skim
  • ยฝ teaspoon Italian seasoning
  • ยผ cup fresh basil leaves chiffonade (thinly sliced)

Instructions

Preheat the Pizza Stone

  • Place your pizza stone on a rack inside the lower third of the oven while the oven is still cold. Preheat the oven to 550ยฐF (or as high as your oven will go). Once the oven has reached temperature, allow the pizza stone to preheat for an additional 30 minutes or so.

For the Parmesan Garlic Sauce

  • Melt butter in a small saucepan over medium-low heat. Add the minced garlic and sautรฉ for 2 minutes. Whisk in the flour and cook until the roux just begins to turn golden brown, about 2-3 minutes.
    1 tablespoon unsalted butter, 2 cloves garlic, 1 tablespoon all-purpose flour
  • Slowly pour in the milk, whisking continuously to prevent any lumps from forming. Bring the mixture to a gentle simmer and cook for an additional 5 minutes or until thickened. Remove from heat and stir in the parmesan cheese. Mix vigorously until the cheese has fully melted into the sauce. Season with kosher salt and black pepper and set aside to cool slightly.
    ยพ cup 2% milk, ยผ teaspoon kosher salt, ยผ teaspoon black pepper, ยฝ cup grated parmesan cheese

For the Parmesan Garlic Pizza

  • Stretch the pizza dough to the desired size and place it on a lightly floured sheet of parchment paper. Place the parchment paper on a pizza peel or on the back of a baking sheet for easy transfer to the hot pizza stone.
    1 large sourdough pizza dough
  • Spread a ยฝ to ยพ cup of the parmesan garlic sauce all over the pizza dough, leaving about a ยฝ-inch border for the crust. Evenly sprinkle the shredded mozzarella cheese over the sauce. Season with Italian seasoning.
    8 ounces (approximately 2 ยฝ cups) shredded mozzarella cheese, ยฝ teaspoon Italian seasoning
  • Carefully slide the pizza with the parchment paper off of the peel and onto the pizza stone in the oven. Try to do this quickly to allow as little heat to escape as possible. Bake the pizza for approximately 8-10 minutes or until all of the cheese is bubbling and beginning to turn golden brown.
  • Using oven mitts, lift the pizza stone out of the oven and slide the pizza off onto a cooling rack. Garnish with fresh basil. Allow the pizza to rest for about 10 minutes prior to slicing.
    ยผ cup fresh basil leaves

Notes

  • Don't have a pizza stone? No problem! You can use an upside-down baking sheet in a similar way you would a stone. Just place the baking sheet upside down on the oven rack and preheat it to 550ยฐF. Then, use a pizza peel or another baking sheet to slide the assembled pizza onto the hot baking sheet.
  • Note:ย The recipe makes approximately ยพ cup of garlic parmesan sauce. If you prefer a pizza thatโ€™s light on the sauce, just use less.
  • Storage: Store leftover pizza in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition

Serving: 1slice | Calories: 253kcal | Carbohydrates: 29g | Protein: 13g | Fat: 10g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 29mg | Sodium: 762mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.5mg | Calcium: 290mg | Iron: 1.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

How to Make the Perfect Baked Potato (Without Foil)

Can you bake potatoes without foil? Yes, you can (and should)! Making a baked potato without foil leads to spuds that have crispy, well-seasoned skin and gorgeously soft and fluffy insides. Serve with butter, sour cream, and chives for a simple side dish that pairs well with any weeknight meal.

A baked potato cut open on a small white plate. The potato is garnished with a pat of butter and chives.

If you grew up thinking a properly cooked baked potato must be wrapped in aluminum foil, I'm here to set the record straight.

In reality, a foil baked potato is far inferior to a baked potato without foil. When cooked in aluminum foil, the potato actually steams instead of bakes. And steaming results in soggy skin and a moister, less fluffy interior.

For a truly perfect baked potato, we're going to brush the skin with a little olive oil and season it generously with kosher salt. Then, we bake it directly on the oven rack for a crispy exterior all the way around.

Made with only 3 ingredients, this easy baked potato recipe is the perfect side dish for a quick and easy weeknight dinner.

Today, Iโ€™m walking you through how to make the best baked potato without foil, including which ingredients to use, tips that guarantee it turns out right the first time, and some of my favorite ways to repurpose this simple side dish.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

What is the Best Potato for Baking?

When it comes to baked potatoes, not all spuds are created equal.

Russet potatoes are the best type of potato for baking. They're full of starch, which gives them a fluffy texture when baked. And their skin gets perfectly crispy in the oven.

When choosing your russet potatoes for baking, look for ones that are evenly colored and blemish-free. Potatoes with a green hue or sprouting eyes should be avoided. These discolored potatoes are called "light-struck" potatoes. They contain higher levels of solanine, a chemical compound that can be toxic to humans when eaten in large amounts.

Also, give the potatoes a squeeze at the grocery store. They should be firm with no soft spots or wrinkles.

Why You'll Love This Recipe

  • Easy Prep- Just scrub, poke, and season your way to baked potato perfection.
  • Only 3 Ingredients- Get fancy if you fancy, but a basic baked potato only needs a little olive oil and salt.
  • No Equipment Needed- Baking potatoes directly on the oven rack means no equipment to clean up.
  • Crispy Skin- The oil-coated potato skin crisps up beautifully in the oven.
  • Fluffy Inside- Aluminum foil traps steam. By not wrapping the potatoes in foil, steam can escape, leading to a fluffier baked potato.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Russet Potatoes- Large and starchy, russet potatoes are the classic baking potato. Choose potatoes that are roughly the same size for even cooking.
  • Olive Oil- Coat the whole potato in olive oil to help the skin get deliciously crispy in the oven.
  • Kosher Salt- Use coarse kosher salt or sea salt for perfectly seasoned baked potatoes.

๐ŸŒฑ Sustainability Tip: Try growing your own potatoes in a container! It's surprisingly easy, tastes better, and reduces environmental pollution associated with food transportation.

The ingredients to make baked potatoes without foil on a wooden counter. Each ingredient is labeled with text stating what it is. They include russet potatoes, olive oil, and kosher salt.

Substitutions and Variations

Here are a few ways you can customize these baked potatoes without foil to fit your diet and taste preferences.

Substitutions

  • Russet Potatoes- For a classic baked potato without foil, russets are an absolute must. However, you can bake other types of potatoes if you prefer. Try Yukon Gold or red bliss potatoes for a creamier, less fluffy baked potato.
  • Olive Oil- Any high-heat oil with a relatively neutral flavor can work well. Swap the olive oil for avocado oil, walnut oil, canola oil, sunflower oil, or vegetable oil.
  • Kosher Salt- I use kosher salt because I always have it on hand. But, you can use any type of coarse, flaky salt.
A baked potato cut in half on a small white plate. The potato is seasoned with chives and a pat of butter.

Variations

  • Black Pepper- Add a little freshly ground black pepper to the outside of your potato for a delicious salt and pepper baked potato.
  • Herbed- Mix dried herbs in with your coarse salt for an herbed baked potato. Try Italian seasoning, oregano, chives, or thyme.
  • Smoky- Season the baked potato skin with a little smoked paprika and cumin for a smoky variation.
  • Garlic- A little garlic powder mixed in with the salt really gives these baked potatoes a flavor boost.

How to Make a Baked Potato Without Foil

Here is how to make perfect baked potatoes without foil.

Step 1: Scrub the potatoes clean. Preheat the oven to 425ยฐF and position the oven rack in the middle position. Using a potato scrubber, clean the skin of each potato under cool, running water. Pat them dry with a paper towel and prick several holes in the potato using a fork.

Step 2: Season the potatoes. Brush the potatoes with olive oil and sprinkle with kosher salt, being sure to coat all of the skin.

Two raw russet potatoes seasoned with olive oil and salt on a light blue plate.

Step 3: Bake the potatoes. Place the potatoes directly on the oven rack, leaving a bit of space between each one. Bake potatoes for 45-60 minutes or until they are easily pierced with a knife. Cut the potatoes open and serve with your favorite toppings.

Two russet potatoes baking in the oven.
Two baked potatoes on a gray plate.

Baked Potato Without Foil (Video)

Tips for Success

  • Make sure the potatoes are all similar sizes. Choosing potatoes that are similar in size and shape will ensure they're all cooked through around the same time.
  • Use a baking sheet to keep your oven clean. Place a baking sheet on the oven rack below your baked potatoes. The baking sheet will catch any potato drippings while still allowing them to cook directly on the oven rack.
  • Massage the potato before cutting it open. Giving the potato a quick massage before cutting it open helps mash the insides up. Then, when you cut it open, it will be extra fluffy and ready for a pat of butter.

What to Serve with Baked Potatoes

Baked potatoes are a versatile side dish, perfect for both special occasions and easy weeknight dinners.

You can pair these classic baked potatoes with your favorite protein for a balanced meal. A few tasty options include roasted chicken, grilled chicken, pan-seared chicken, grilled steak tips, braised beef, and turkey breast.

If youโ€™re a seafood lover, serve these baked potatoes alongside your favorite seafood dishes. They pair wonderfully with grilled shrimp skewers and seared pesto salmon.

For a comforting meal, pair your baked potato with a cozy soup or stew. Try classic chili, turkey pumpkin chili, chicken noodle soup, or broccoli asparagus soup for a hearty option.

Topping Ideas

  • Butter & Sour Cream- A pat of butter and a dollop of sour cream are classic baked potato toppings. You can also use Greek yogurt or try a flavored butter, like pesto butter.
  • Cheese- Grated cheddar, parmesan, or even crumbled cheeses like feta and blue cheese are delicious on a baked potato. 
  • Chives or Scallions- Chopped chives or green onions add a fresh, oniony flavor.
  • Bacon- Crumbled bacon pairs well with cheese and sour cream.
  • Chili- Top your baked potato with hearty chili for a filling meal.
  • Baked Beans- Top your baked potato with tangy BBQ baked beans for a summer-inspired flavor.
  • Vegetables- Consider topping your baked potato with your favorite vegetables like broccoli, peas, or corn for a healthier option.
  • Salsa & Guacamole- Add a Mexican-inspired twist with fresh tomato salsa and creamy guacamole.
  • Pesto- A spoonful of pesto adds a burst of herby, garlicky flavor.
A baked potato topped with butter and chives.

Storage and Reheating

How to Store

  • Refrigerator- According to the USDA, cooked potatoes that have been properly refrigerated are safe to eat for 3-4 days. Allow the potatoes to cool before storing them in an airtight container in the refrigerator.
  • Freezer- Cool any leftover baked potatoes completely before wrapping them tightly in aluminum foil. Then, place them in a freezer-safe plastic bag or container and freeze them for up to 8 months.

How to Reheat

  • Oven- Preheat the oven to 350ยฐF. Take the leftover baked potatoes out of the refrigerator and allow them to come to room temperature. Then, bake them directly on the oven rack for 15-20 minutes or until fully heated through.
  • Stovetop- Add a tablespoon of olive oil or butter to a skillet and warm over medium-low heat. Cut the potatoes in half lengthwise and place them cut-side down in the skillet. Cover the skillet with a lid. Reheat the potatoes for 3-4 minutes or until fully warmed through and crispy.
  • Microwave- Cut a leftover baked potato in half and add a pat of butter for moisture. Microwave the potato on half power (50%) for 3-4 minutes or until heated through.
  • Air Fryer- Preheat the air fryer to 350ยฐF for 2-3 minutes. Then, place the baked potatoes in a single layer in the air fryer basket, being careful not to overcrowd them. Reheat for 4-8 minutes or until warmed through.

Make Ahead

Baked potatoes are great for meal prepping because you can make a bunch of them without a lot of extra effort. Make baked potatoes up to 3 days ahead of time. Then, reheat them in the oven for the freshest taste.

A whole baked potato on a small white plate.

Frequently Asked Questions

Do baked potatoes cook faster with or without foil?

Contrary to popular belief, wrapping potatoes in aluminum foil does not make them cook faster. In fact, a wrapped potato may take slightly longer since the aluminum foil has to heat up first.

Should you poke holes in potatoes before baking?

Yes, it's always a good idea to poke a few holes in your potatoes before baking. The holes allow steam to escape so the potato doesn't explode in the oven. It also gives the potato a fluffier interior.

How long to bake a potato at 425ยฐF?

It varies. Russet potatoes baked at 425ยฐF can take anywhere from 45-60 minutes depending on the size. I find that large russet potatoes take about 60 minutes to bake.

Can you overcook a baked potato?

Yes, an overcooked potato will be hard, dry, and difficult to eat. A perfectly baked potato will register around 210ยฐF in the center using a meat thermometer.

Can I make baked potatoes in the microwave?

Yes, if you're short on time, microwaving potatoes is a possibility. But, the skin will not be crispy and the insides will not be as fluffy as a regular baked potato. To microwave, scrub the potatoes clean and poke holes in the skin. Microwave on high for 5 minutes per side for a total of 10 minutes.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Side Dish Recipes

๐Ÿ“– Recipe

An open baked potato with a pat of butter and chives.
Print Pin Save
5 from 1 vote

Baked Potatoes Without Foil

Think you need aluminum foil to make the perfect baked potato? Think again! Making a baked potato without foil leads to spuds that have crispy, well-seasoned skin and gorgeously soft and fluffy insides. Serve with butter, sour cream, and chives for a simple side dish that goes well with any weeknight meal.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 baked potatoes
Calories 314kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt

Instructions

  • Preheat the oven to 425ยฐF and position the oven rack in the middle position. Using a potato scrubber, clean the skin of each potato under cool, running water. Pat them dry with a paper towel and prick several holes in the potato using a fork.
    4 large russet potatoes
  • Brush the potatoes with olive oil and sprinkle with kosher salt, being sure to coat all of the skin.
    1 tablespoon olive oil, 1 teaspoon kosher salt
  • Place the potatoes directly on the oven rack, leaving a bit of space between each one. Bake potatoes for 45-60 minutes or until they are easily pierced with a knife. Cut the potatoes open and serve with your favorite toppings.

Notes

  • Quick Tip: Choose potatoes that are roughly the same size for even baking.
  • Storage: Keep leftover baked potatoes in an airtight container in the refrigerator for up to 4 days or freeze them for up to 8 months.

Nutrition

Serving: 1baked potato | Calories: 314kcal | Carbohydrates: 64g | Protein: 8g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Sodium: 522mg | Potassium: 1645mg | Fiber: 7g | Sugar: 3g | Vitamin C: 25mg | Calcium: 54mg | Iron: 3.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Spinach Caprese Salad

This Spinach Caprese Salad is fresh and vibrant with the most delicious homemade balsamic vinaigrette dressing. Ready in just 15 minutes, this easy salad recipe requires minimal prep work. Pair it with your favorite grilled protein or Italian dishes for a satisfying meal.

A small white plate of spinach Caprese salad with a jar of homemade balsamic vinaigrette in the background.

Being part Italian, nothing is more comforting than a home-cooked Italian meal. Especially around the holidays, I love making big batches of tomato sauce, meatballs, and lasagna to share with family and friends.

However, I used to struggle to figure out what to serve alongside these rich and hearty dishes. It needed to be something light and refreshing but with enough flavor to hold its own.

Thatโ€™s why I created this spinach Caprese salad. 

Made with homemade balsamic vinaigrette, itโ€™s the perfect side dish for those hearty Italian meals. Plus, it only takes 15 minutes to toss together!

Today, Iโ€™m walking you through how to make the best spinach Caprese salad, including which ingredients to use, tips for success, and some of my favorite dishes to serve with this easy salad recipe.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Fresh & Vibrant Flavors- The combination of baby spinach, cherry tomatoes, fresh basil, and balsamic vinaigrette creates a salad with bold, fresh flavors.
  • Ready in 15 Minutes- Even with homemade dressing, you can have this easy spinach Caprese salad ready in just 15 minutes.
  • Easy to Make- This simple salad is made with just a few ingredients and requires minimal chopping.
  • Versatile- Serve this salad as a side dish, light lunch, dinner, or as an appetizer. It pairs well with Italian dishes like lasagna, meatballs, and fettuccine alfredo.
  • Homemade Dressing- A game-changer for making the most delicious salads. And the balsamic vinaigrette in this recipe strikes the perfect balance between tangy and sweet.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Baby Spinach- I love using fresh baby spinach leaves for salad because there's no need to chop them before adding them to your salad bowl.
  • Cherry Tomatoes- I like to cut the cherry tomatoes in half but you can also leave them whole for easier prep.
  • Mini Mozzarella Balls- You can find mini fresh mozzarella balls in the specialty cheese section of your grocery store. I prefer to use mozzarella pearls, but ciliegine also works well.
  • Fresh Basil- Chiffonade the fresh basil leaves just before serving to preserve its fresh aroma and vibrant color.
  • Red Onion- Finely diced red onion adds a mild onion flavor, crunch, and a pop of color.
  • Balsamic Vinegar- A sweet, rich vinegar that is commonly served with Caprese salad.
  • Extra Virgin Olive Oil- A high-quality extra virgin olive oil is the perfect base for a good balsamic vinaigrette dressing.
  • Dijon Mustard- Adds a subtle tanginess and emulsifies the dressing, giving it a creamy texture.
  • Honey- A touch of sweetness balances out the acidity of the balsamic vinaigrette.
  • Garlic- Adds tons of flavor to this Italian spinach Caprese salad. Grating or finely mincing the garlic is best for an even distribution of flavor.

๐ŸŒฑ Sustainability Tip: Try growing your own spinach, basil, and tomatoes at home for the freshest-tasting salad thatโ€™s also better for the environment.

The ingredients to make spinach caprese salad. Each ingredient is labeled with text stating what it is. They include olive oil, basil, red onion, cherry tomatoes, salt, pepper, garlic, balsamic vinegar, spinach, dijon mustard, honey, and fresh mozzarella.

Substitutions and Variations

Here are a few ways to customize this spinach Caprese salad recipe to fit your diet and taste preferences.

Substitutions

  • Baby Spinach- Swap baby spinach for chopped kale, arugula, or romaine lettuce.
  • Cherry Tomatoes- Substitute cherry tomatoes with grape tomatoes, diced Roma or heirloom tomatoes, or sun-dried tomatoes.
  • Mini Mozzarella Balls- If you can't find mini mozzarella balls, you can cut up regular fresh mozzarella cheese instead. Goat cheese, parmesan cheese, or feta cheese also work well.
  • Fresh Basil- Swap fresh basil for other fresh herbs such as parsley, mint, or oregano. I do not recommend using dried basil in this recipe.
  • Red Onion- Replace diced red onion with minced shallots or green onion for a milder onion flavor.
  • Balsamic Vinaigrette- Substitute homemade balsamic vinaigrette with store-bought balsamic dressing if preferred. Basil balsamic vinaigrette, red wine vinaigrette, and Italian dressing can also be used.
A small bowl filled with spinach caprese salad next to a white cloth napkin.

Variations

  • Protein- Adding grilled chicken, pan-seared chicken breast, steak tips, or pesto salmon makes this salad a more satisfying meal.
  • Bacon- For a savory twist, crumble crispy bacon over the salad.
  • Farro- Toss in cooked farro for a wholesome, grain salad.
  • Pine Nuts- Sprinkle toasted pine nuts for an extra crunch and nutty flavor.
  • Additional Toppings- Add croutons, diced avocado, olives, grilled or roasted vegetables, strawberries, grapefruit, or orange to your salad for even more flavor.

How to Make Spinach Caprese Salad

Here is how to make Caprese salad with spinach.

Step 1: Prepare the balsamic vinaigrette. In a small mixing bowl, whisk together the balsamic vinegar, dijon mustard, honey, grated garlic, salt, and pepper. Set the bowl on a towel to prevent it from moving. Slowly drizzle in the olive oil while whisking continuously to emulsify. Set aside.

A small glass bowl filled with homemade balsamic vinaigrette dressing.

Step 2: Assemble the salad. In a large salad bowl, combine the baby spinach leaves, halved cherry tomatoes, mini mozzarella balls, chopped basil leaves, and diced red onion.

A large wooden salad bowl with baby spinach, cherry tomatoes, mozzarella cheese, basil, and diced red onion in it.

Step 3: Dress the salad. Pour the prepared balsamic vinaigrette over the salad ingredients. Toss the salad until everything is evenly coated with the dressing.

Step 4: Season and serve. Season the salad with additional salt and pepper to taste. Serve immediately and enjoy!

A plateful of spinach Caprese salad with a fork sticking out to the right.

Tips for Success

Make this spinach Caprese salad recipe successfully the first time using these helpful kitchen tips.

  • Use fresh, high-quality ingredients. This salad is all about fresh, bold flavors. Use the freshest produce and the highest-quality ingredients you can find.
  • Drain the mozzarella balls. If using mini mozzarella balls packed in water, make sure to drain them well. Excess moisture can dilute the dressing and affect the texture of the salad.
  • Dress just before serving. Spinach is a tender, delicate leafy green that wilts quickly once coated in dressing. For the freshest salad, toss with dressing just before serving.
  • Serve the dressing on the side. If serving this salad at a party, consider leaving the balsamic vinaigrette in a bowl on the side to avoid soggy salad.
  • Prepare the dressing ahead. The balsamic vinaigrette can be made up to 2 weeks ahead of time. Not only is this convenient but it also gives the flavors time to melt together.

What to Serve with Spinach Caprese Salad

From comforting Italian dishes to grilled summer mains, this Caprese spinach salad makes a light and refreshing side dish for just about any meal.

Around the holidays, I like to serve it with all of my favorite Italian dishes. It pairs well with meatballs, fettuccine alfredo, bolognese, pesto pasta, and so much more.

This simple spinach Caprese salad also makes a light and refreshing side dish for grilled proteins. Try it with grilled chicken breast, steak tips, or shrimp.

Spinach Caprese salad on a small white plate. There is a glass jar filled with homemade balsamic vinaigrette out of focus in the background.

How to Store

If the salad is already dressed, store it in an airtight container in the refrigerator for up to 24 hours. After about a day, the spinach becomes too wilted to be enjoyable.

For an undressed salad, store it in an airtight container in the refrigerator for about 2-3 days. Keep the spinach, tomatoes, mozzarella, basil, and red onion separate to maintain their textures.

Store leftover balsamic vinaigrette dressing in an airtight container in the refrigerator for up to 2 weeks. Before using the vinaigrette, let it come to room temperature briefly and give it a good shake to re-emulsify any separated ingredients.

Make Ahead

Prepare the balsamic vinaigrette dressing up to 2 weeks ahead. This has the added benefit of letting the flavors meld for a more flavorful dressing.

Additionally, you can halve the cherry tomatoes 2-3 days before, and chop the onion up to 5 days in advance.

A small white salad bowl filled with spinach caprese salad.

Frequently Asked Questions

What is Caprese salad made of?

A traditional Caprese salad recipe is typically made of fresh tomatoes, mozzarella cheese, fresh basil, olive oil, balsamic vinegar, salt, and pepper.

Can spinach Caprese salad be made ahead?

While you can prepare some components, like the dressing, in advance, I recommended dressing the salad just before serving to prevent sogginess.

My dressing is too tangy. How can I balance the flavors?

Add a bit more honey to the dressing to balance out the tanginess. Taste and adjust until you achieve the desired flavor.

How long does fresh mozzarella last?

Once opened, fresh mozzarella cheese will keep in the refrigerator for up to 3 days.

How do I chiffonade basil?

To chiffonade basil, stack the leaves, roll them tightly, and slice thinly. This technique creates thin, ribbon-like strips.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Salad Recipes

๐Ÿ“– Recipe

A small white plate of spinach Caprese salad.
Print Pin Save

Spinach Caprese Salad

This Spinach Caprese Salad is fresh and vibrant with the most delicious homemade balsamic vinaigrette dressing. Ready in just 15 minutes, this easy salad recipe requires minimal prep work. Pair it with your favorite grilled protein or Italian dishes for a satisfying meal.
Course Salad, Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 267kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Balsamic Vinaigrette

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic grated or finely minced
  • โ…› teaspoon kosher salt
  • โ…› teaspoon black pepper
  • 3 tablespoons extra virgin olive oil

For the Spinach Caprese Salad

  • 5 ounces (approx. 5 cups) baby spinach
  • 10 ounces (approx. 2 cups) cherry tomatoes halved
  • 8 ounces mini mozzarella balls drained if necessary
  • ยฝ cup fresh basil chiffonade (thinly sliced) or chopped
  • ยผ cup red onion finely diced

Instructions

  • In a small mixing bowl, whisk together the balsamic vinegar, dijon mustard, honey, grated garlic, salt, and pepper. Set the bowl on a towel to prevent it from moving. Slowly drizzle in the olive oil while whisking continuously to emulsify. Set aside.
    3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon dijon mustard, 1 teaspoon honey, 1 clove garlic, โ…› teaspoon kosher salt, โ…› teaspoon black pepper
  • In a large salad bowl, combine the baby spinach leaves, halved cherry tomatoes, mini mozzarella balls, chopped basil leaves, and diced red onion.
    5 ounces (approx. 5 cups) baby spinach, 10 ounces (approx. 2 cups) cherry tomatoes, 8 ounces mini mozzarella balls, ยฝ cup fresh basil, ยผ cup red onion
  • Pour the prepared balsamic vinaigrette over the salad ingredients. Toss the salad until everything is evenly coated with the dressing.
  • Season the salad with additional salt and pepper to taste. Serve immediately and enjoy!

Notes

  • Quick Tip: Dress the salad just before serving to avoid soggy spinach.
  • Storage: Store any leftover dressed salad in the refrigerator for up to 24 hours. Undressed salad can be stored for up to 3 days.
  • Make Ahead: Prepare the balsamic vinaigrette up to 2 weeks ahead.

Nutrition

Serving: 1serving | Calories: 267kcal | Carbohydrates: 8g | Protein: 12g | Fat: 20.5g | Saturated Fat: 7.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.5g | Cholesterol: 40mg | Sodium: 213mg | Potassium: 407mg | Fiber: 2g | Sugar: 4.5g | Vitamin C: 22mg | Calcium: 357mg | Iron: 1.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Bread Stuffing

This Sourdough Bread Stuffing is perfectly moist and buttery with a classic herbed flavor. Make ahead-friendly, this easy side dish recipe is one youโ€™ll want on your Thanksgiving table year after year.

A white bowl filled with sourdough stuffing. The stuffing is garnished with two leaves of fresh sage.

What's your favorite side dish on Thanksgiving? Mine is homemade bread stuffing.

Ever since I started making my own sourdough bread a few years ago, I've been perfecting this sourdough stuffing recipe. Itโ€™s rich and buttery with a hint of sourdough tang and flavored simply with herbs and aromatics. Itโ€™s a holiday staple at my house.

Whether you use homemade sourdough or a store-bought loaf, this sourdough bread stuffing is easy to make. Plus, you can prepare it up to a day in advance, making it a convenient addition to your Thanksgiving plans.

I hope you enjoy it as much as my family does!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Bread- You can use my classic sourdough bread, sourdough sandwich bread, or purchase a fresh loaf from a local bakery. You'll need about a one-pound loaf of sourdough bread for this recipe.
  • Butter- Butter provides richness, moisture, and flavor to the stuffing. Try making your own butter using a mason jar.
  • Vegetables- Finely dice the onion, celery, and garlic so they're about the same size or smaller than the bread cubes. This helps them blend more easily into the stuffing.
  • Herbs- Fresh sage leaves and thyme add an earthy, herbaceous flavor to this classic sage stuffing.
  • Chicken Stock- Opt for homemade chicken stock, turkey stock, or a high-quality store-bought stock for the best flavor.
  • Eggs- Eggs bind the stuffing mixture together and give it a fluffy texture.
  • Kosher Salt- I always recommend using kosher salt because it doesnโ€™t contain sugar or anti-caking agents like table salt often does.
  • Black Pepper- Use freshly ground black pepper for the best flavor.
The ingredients to make sourdough stuffing on a butcher block countertop. Each ingredient is labeled with text stating what it is. The ingredients include garlic, thyme, onion, celery, sage, butter, salt, pepper, eggs, sourdough bread, and chicken stock.

Tips for Success

  • Use stale bread. Day-old bread or stale bread will dry more quickly than fresh bread. If possible, make or purchase your bread at least one day before preparing your stuffing.
  • Tear the bread. Instead of dicing the bread into ยฝ-inch cubes, try cutting it into slices and tearing them into small pieces.
  • Plan ahead. Dry the sourdough bread up to 5 days in advance to save time on the day you plan to make the stuffing.
  • Make ahead. This sourdough stuffing recipe can be prepared and stored in the refrigerator for up to 24 hours before baking.

How to Make Sourdough Bread Stuffing

Here is how to make homemade stuffing with sourdough bread.

Step 1: Dry bread. Preheat the oven to 225ยฐF. Divide the sourdough bread cubes evenly between two rimmed baking sheets. Dry the bread in the oven for approximately 30 minutes until they are crisp and have the texture of day-old bread. Set aside in a large mixing bowl.

Dried bread cubes on a rimmed baking sheet.

Step 2: Prepare baking dish. Once the bread cubes are dried, increase the oven temperature to 375ยฐF. Generously butter a 9โ€x 13โ€ baking dish and set it aside.

Step 3: Sautรฉ aromatics. In a large skillet over medium heat, melt 6 tablespoons of butter. Add the diced onion, celery, garlic, sage, thyme, salt, and pepper to the skillet. Sautรฉ for 5-7 minutes or until the vegetables are softened and just starting to caramelize. Transfer the vegetables to the large bowl with the dried bread cubes. Mix thoroughly.

Onion, celery, garlic, and herbs being sautรฉed in butter in a large stainless-steel skillet. There is a wooden spoon sticking out of the skillet to the left.

Step 4: Mix stuffing. In a small mixing bowl, whisk together the eggs and chicken stock. Pour the egg mixture evenly over the bread cubes and vegetables, stirring well to combine. Allow the stuffing mixture to rest for a few minutes after combining to ensure the bread absorbs the liquid. Spread the stuffing mixture evenly in the buttered baking dish and cover it with aluminum foil.

Eggs and chicken stock being whisked together in a clear glass mixing bowl.
The finished stuffing mixture in a blue mixing bowl.

Step 5: Bake stuffing. Bake the stuffing covered for 25 minutes. Remove the aluminum foil and bake for an additional 15 minutes or until the top of the stuffing is golden brown and crispy. To check for doneness, the internal temperature of the stuffing should reach at least 165ยฐF.

Sourdough stuffing spread in a buttered baking dish before being cooked.
Cooked sourdough stuffing in a clear glass baking dish.

How to Cook Stuffing in a Turkey

Want to cook this sourdough stuffing inside your Thanksgiving turkey instead? Here are a few things to keep in mind to ensure your stuffing is both safe to eat and absolutely delicious.

  • Bring to room temperature. Both the turkey and stuffing should be brought to room temperature before stuffing.
  • Roast immediately. Donโ€™t stuff the turkey cavity until youโ€™re ready to roast it. Allowing the stuffing to sit inside the cavity can lead to contamination.
  • Pack loosely. Pack the cavity loosely with stuffing so it can fully heat through by the time the turkey has finished cooking.
  • Truss the turkey. Truss the turkey with kitchen twine to help hold the stuffing in place and ensure even cooking.
  • Use a thermometer. Use a meat thermometer to ensure the center of the stuffing reaches an internal temperature of 165ยฐF. 
  • Plan for longer cooking time. Add the extra weight of the stuffing to determine the total cooking time. A stuffed turkey takes longer to cook than an unstuffed one.

๐Ÿฆƒ Looking for more Thanksgiving menu ideas? Check out my recipes for Dutch oven turkey breast, sourdough gravy, cranberry jam, and sourdough dinner rolls.

Sourdough stuffing topped with gravy on a plate of turkey dinner.

How to Store

Store leftover sourdough bread stuffing in an airtight container in the refrigerator for 3-4 days.

For longer storage, allow the stuffing to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Thanksgiving Side Dishes

๐Ÿ“– Recipe

A white bowl filled with sourdough stuffing. The stuffing is garnished with two leaves of fresh sage.
Print Pin Save

Sourdough Bread Stuffing

This Sourdough Bread Stuffing is perfectly moist and buttery with a classic herbed flavor. Make ahead-friendly, this easy side dish recipe is one youโ€™ll want on your Thanksgiving table year after year.
Course Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 12 servings
Calories 178kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 16-ounce loaf sourdough bread or sourdough sandwich bread, cut into ยฝ-1 inch cubes
  • 6 tablespoons unsalted butter plus more for baking dish
  • 1 large yellow onion diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 2 tablespoons fresh sage minced
  • 1 tablespoon fresh thyme leaves removed from stem
  • ยฝ teaspoon kosher salt
  • ยผ teaspoon black pepper
  • 2 ยฝ cups chicken stock
  • 2 large eggs

Instructions

  • Preheat the oven to 225ยฐF. Divide the sourdough bread cubes evenly between two rimmed baking sheets. Dry the bread in the oven for approximately 30 minutes until they are crisp and have the texture of day-old bread. Set aside in a large mixing bowl.
    1 16-ounce loaf sourdough bread
  • Once the bread cubes are dry, increase the oven temperature to 375ยฐF. Generously butter a 9โ€x 13โ€ baking dish and set it aside.
  • In a large skillet over medium heat, melt 6 tablespoons of butter. Add the diced onion, celery, garlic, sage, thyme, salt, and pepper to the skillet. Sautรฉ for 5-7 minutes or until the vegetables are softened and just starting to caramelize. Transfer the vegetables to the large bowl with the dried bread cubes. Mix thoroughly.
    6 tablespoons unsalted butter, 1 large yellow onion, 2 celery stalks, 4 cloves garlic, 2 tablespoons fresh sage, 1 tablespoon fresh thyme leaves, ยฝ teaspoon kosher salt, ยผ teaspoon black pepper
  • In a small mixing bowl, whisk together the eggs and chicken stock. Pour the egg mixture evenly over the bread cubes and vegetables, stirring well to combine. Allow the stuffing mixture to rest for a few minutes after combining to ensure the bread absorbs the liquid. Spread the stuffing mixture evenly in the buttered baking dish and cover it with aluminum foil.
    2 ยฝ cups chicken stock, 2 large eggs
  • Bake the stuffing covered for 25 minutes. Remove the aluminum foil and bake for an additional 15 minutes or until the top of the stuffing is golden brown and crispy. To check for doneness, the internal temperature of the stuffing should reach at least 165ยฐF.

Notes

How to Cook Stuffing in a Turkey
  • Bring to room temperature. Both the turkey and stuffing should be brought to room temperature before stuffing.
  • Roast immediately. Donโ€™t stuff the turkey cavity until youโ€™re ready to roast it. Allowing the stuffing to sit inside the cavity can lead to contamination.
  • Pack loosely. Pack the cavity loosely with stuffing so it can fully heat through by the time the turkey has finished cooking.
  • Truss the turkey. Truss the turkey with kitchen twine to help hold the stuffing in place and ensure even cooking.
  • Use a thermometer. Use a meat thermometer to ensure the center of the stuffing reaches an internal temperature of 165ยฐF.
  • Plan for longer cooking time. Add the extra weight of the stuffing to determine the total cooking time. A stuffed turkey takes longer to cook than an unstuffed one.
ย 
Storage: Store leftover stuffing in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 178kcal | Carbohydrates: 22g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 46mg | Sodium: 434mg | Potassium: 130mg | Fiber: 1g | Sugar: 2.5g | Vitamin C: 2mg | Calcium: 36mg | Iron: 1.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Oven Roasted Green Beans and Carrots

These Roasted Green Beans and Carrots are so simple and easy to make. Seasoned with fresh garlic, rosemary, thyme, and olive oil, this easy vegetable side dish is perfect for the holidays or for a quick and easy weeknight meal.

Roasted green beans and carrots on a small white plate.

A quick, easy, and healthy vegetable side dish - what's not to love?

I know vegetables may not be the most exciting food in the world, but these delicious oven-roasted green beans and carrots are here to change your mind. Seasoned with fresh garlic and herbs, then roasted to caramelized perfection, this simple side dish is ideal for an easy weeknight dinner or for even for the holidays.

Plus, this dish comes together in just 30 minutes and is naturally gluten-free, dairy-free, and vegan. It can't get any better than that.

>> Make it a meal! Try pairing this roasted vegetable side dish with Oven-Braised Turkey Breast, Sourdough Stuffing, and Cranberry Jam.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Easy to Make- If you can cut a few vegetables and toss them with a little seasoning, then you can make this recipe! Prepare the vegetables ahead of time to make things even easier.
  • Simple, Fresh Ingredients- Nothing tastes better than fresh vegetables and herbs. Seasoning this dish with fresh garlic, rosemary, and thyme elevates it to the next level.
  • Ready in 30 Minutes- This roasted vegetable side dish comes together so quickly. Just a few minutes of prep work, 20 minutes in the oven, and you're good to go.
  • Healthy- This dish is packed with heart-healthy fiber and fat thanks to the vegetables and olive oil.
  • Perfect Holiday Side Dish- Do you get tired of having the same old vegetable side dishes at Thanksgiving, Christmas, or Hanukkah? Try something a little different this year with these roast green beans and carrots.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Green Beans- You'lI need about 12 ounces fresh green beans. Trim the ends off (if not already done for you), but leave the green beans whole.
  • Carrots- Peel carrots and cut them into carrot sticks so that they match the size of the green beans as much as possible. Cutting the carrots and green beans uniformly means they'll cook through at the same time.
  • Garlic- Minced fresh garlic coats the vegetables and becomes caramelized during the roasting process.
  • Fresh Herbs- Rosemary and thyme are hearty enough to stand up to the heat of the oven. Both herbs are quintessential holiday flavors.
  • Olive Oil- Healthy and flavorful, olive oil is high-heat friendly, which is perfect for roasting vegetables.
The ingredients to make roasted green beans and carrots on a butcher block countertop. Each ingredient is labeled with text stating what it is. They include carrots, green beans, garlic, thyme, rosemary, olive oil, salt, and pepper.

Substitutions and Variations

One of the great things about this roasted green beans and carrots recipe is that it's naturally gluten-free, dairy-free, and vegan. So, it's the perfect allergen-friendly side dish to share with all of your family and friends.

Here are a few other ways you can customize this fabulous vegetable side dish to fit your diet and taste preferences.

Substitutions

  • Green Beans- Frozen green beans can be used instead of fresh - no need to thaw before roasting. Depending on the size of your frozen green beans, they may take more or less time than their fresh counterpart. Keep an eye on them in the oven to ensure they don't burn.
  • Carrots- Likewise, you can use frozen carrots or baby carrots in place of whole carrots. Again, just keep in mind the cook time with various sizes and shapes.
  • Garlic- Use 1 teaspoon of garlic powder in place of fresh garlic cloves.
  • Herbs- Swap the fresh herbs for ยฝ teaspoon each of dried rosemary and dried thyme leaves.
  • Olive Oil- Any high-heat, neutral-flavored oil can be used in this recipe.
A pile of roasted green beans and carrots on a small white plate.

Variations

  • Additional Vegetables- Try adding red bell peppers, red onion, zucchini, eggplant, tomatoes, or potatoes to the mix.
  • Spicy- Add a pinch of red pepper flakes or cayenne pepper to give this dish a little kick. Alternatively, drizzle the roasted vegetables with a bit of hot honey after cooking.
  • Sweet- Love a good sweet and salty dish? Drizzle a little honey or balsamic glaze over the green beans and carrots when they've finished roasting.
  • Parmesan- One of my favorite ways to dress up roasted veggies is by sprinkling a little grated parmesan cheese on top.
  • Lemon Zest- Mix the vegetables with a bit of fresh lemon zest after they're done roasting to give them a fresh, citrusy flavor.
  • Toasted Nuts- Toasted almond slivers or pine nuts would give this dish a lovely crunch.

How to Make Roasted Green Beans and Carrots

Here is how to roast green beans and carrots in the oven.

Step 1: Season the vegetables. Preheat oven to 425ยฐF. Place the prepared carrots and green beans in a large mixing bowl. Drizzle with olive oil and toss to coat. Add the garlic, rosemary, thyme, salt, and pepper, and mix well.

Prepared carrots and green beans in a glass mixing bowl.
Raw green beans and carrots drizzled with olive oil, herbs, and spices in a glass mixing bowl.

Step 2: Roast the vegetables. Spread the vegetables evenly on a rimmed baking sheet. Roast for 20-25 minutes, stirring halfway through. The vegetables should be tender and just beginning to caramelize. Serve immediately.

Carrots and green beans spread in an even layer on a rimmed baking sheet.
Roasted green beans and carrots on a rimmed baking sheet.

Tips for Success

  • Cut carrots uniformly. When preparing the vegetables, you'll want to pay extra attention to how you cut the carrots. Try not to cut them too much thicker than the green beans. And aim to make them approximately the same length. This way, they'll cook in about the same amount of time as the green beans.
  • Don't overcrowd the pan. You want the vegetables to get nice and crispy. If they're too close together on the sheet pan, they'll end up steaming instead of roasting.
  • Prepare ahead. Cut the vegetables and herbs up to 5 days ahead of time to get a jump start on making this roasted carrots and green beans recipe.

What to Serve with Roasted Green Beans and Carrots

These roasted green beans and carrots are a delicious side dish that can be paired with just about any main entrรฉe. Here are a few of my favorites for you to try.

Roasted green beans and carrots as a side dish on a plate of turkey dinner.

Storage and Reheating

How to Store

  • Refrigerator- Cooled and stored properly in an airtight container, leftover cooked vegetables can be safely kept in the refrigerator for 3-5 days.
  • Freezer- If you're not going to eat all of the roasted green beans and carrots within a few days, it's best to store them in the freezer to extend their shelf life. Cool the vegetables completely, then place them inside a freezer-safe container or plastic bag. Frozen roasted vegetables will keep in the freezer for up to 6 months.

How to Reheat

  • Oven- Preheat the oven to 425ยบF. Toss the leftover vegetables with a little bit of olive oil if they seem dry and spread them evenly on a large baking sheet. Roast the vegetables for 5 minutes or until fully warmed through.
  • Stovetop- Heat a teaspoon or two of olive oil in a skillet over medium heat. Add the roasted vegetables and sautรฉ for 4-5 minutes or until warmed through.
  • Microwave- Line a microwave-safe dish with paper towels and spread the vegetables out evenly onto the plate. Microwave the vegetables on high in 30-second intervals until hot.
  • Air Fryer- Preheat the air fryer to 375ยบF. Arrange the vegetables in the air fryer basket in a single layer and cook for 2-3 minutes, shaking the basket halfway through.

Make Ahead

While this dish is quick and easy without any pre-planning, you can make it even quicker by preparing the vegetables and herbs up to 5 days before roasting.

Then, when you're ready to cook the vegetables, just toss them all together and roast for 20 minutes.

Roasted green beans and carrots on a large white plate. Out of focus in the background is stuffing and gravy.

Frequently Asked Questions

What flavors go well with green beans and carrots?

Garlic, thyme, and rosemary pair beautifully with green beans and carrots. If you want to enhance the sweetness of the carrots, drizzle the finished dish with a little honey or a balsamic glaze. A bit of citrus zest would also be delicious.

Which oil is best for roasting vegetables?

I prefer olive oil because of its high smoke point and I enjoy the flavor. Avocado oil, canola oil, vegetable oil, and grapeseed oil can also be used.

Can I make this recipe in the air fryer?

Of course. To make this recipe in the air fryer, toss the vegetables with the seasonings and oil. Then, spread them in an even layer in the air fryer basket. Roast at 400ยฐF for approximately 10 minutes, shaking the basket halfway through.

Can I make this dish ahead of time?

Yes! You can prepare ahead by chopping the vegetables, garlic, and herbs up to 5 days before making this dish. If you want to cook the dish ahead of time, use one of the reheating methods in the section "How to Reheat" above.

What temperature is best for roasting vegetables?

Roasting vegetables at a higher heat allows them to get crispy on the outside while becoming tender on the inside. I typically roast most types of vegetables at 425ยฐF.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Vegetable Side Dish Recipes

๐Ÿ“– Recipe

Roasted green beans and carrots on a small white plate.
Print Pin Save
5 from 2 votes

Roasted Green Beans and Carrots

These Roasted Green Beans and Carrots are so simple and easy to make. Seasoned with fresh garlic, rosemary, thyme, and olive oil, this easy vegetable side dish is perfect for the holidays or for a quick and easy weeknight meal.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 121kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 12 ounces green beans ends trimmed
  • 4 large carrots peeled and cut into approximately ยฝ-inch by 4-inch strips
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh thyme leaves
  • ยฝ teaspoon kosher salt
  • ยฝ teaspoon black pepper

Instructions

  • Preheat the oven to 425ยฐF. Place the prepared carrots and green beans in a large mixing bowl. Drizzle with olive oil and toss to coat. Add the garlic, rosemary, thyme, salt, and pepper, and mix well.
    12 ounces green beans, 4 large carrots, 2 tablespoons olive oil, 4 cloves garlic, 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme leaves, ยฝ teaspoon kosher salt, ยฝ teaspoon black pepper
  • Spread the vegetables evenly on a rimmed baking sheet. Roast for 20-25 minutes, stirring halfway through. The vegetables should be tender and beginning to caramelize. Serve immediately.

Notes

  • Quick Tip: Cut the carrots uniformly and as close to the size of the green beans as possible so everything cooks evenly.
  • Storage: Leftovers can be kept in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.
  • Make Ahead: The vegetables can be prepared and stored in the refrigerator up to 5 days in advance.

Nutrition

Serving: 1serving | Calories: 121kcal | Carbohydrates: 14g | Protein: 2.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 296mg | Potassium: 428mg | Fiber: 4.5g | Sugar: 6g | Vitamin C: 16mg | Calcium: 63mg | Iron: 1.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Dutch Oven Turkey Breast with Gravy

This Dutch Oven Turkey Breast is unbelievably tender, juicy, and flavorful. Easy to make with just a few ingredients, both the turkey breast and gravy come together in one pot. Itโ€™s the perfect recipe for a small Thanksgiving gathering or a hearty weeknight meal.

Slices of dutch oven turkey breast smothered in gravy on a dinner plate with stuffing and vegetables.

Thereโ€™s a reason why Thanksgiving is my favorite holiday - I love a good turkey dinner! 

In fact, I love it so much that I make turkey several times a year. But, since itโ€™s just my fiancรฉ and I at home, roasting a whole turkey isnโ€™t always practical.

Thatโ€™s why I created this Dutch oven turkey breast recipe. 

Made with bone-in turkey breast, this recipe is perfect for the two of us with some leftovers, or for a small holiday gathering. It also has all of the flavor of roasted turkey breast but with a guaranteed moist and tender result from braising. 

And the best part? Both the turkey and gravy are made in one pot, so itโ€™s easy to clean up!

Today, Iโ€™m walking you through how to make the best Dutch oven turkey breast, including which ingredients to use, tips that guarantee it turns out right the first time, and some of my favorite side dishes to serve with this hearty, one-pot meal.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Turkey Breast- Opt for a fresh or frozen turkey breast thatโ€™s been thawed for the best flavor and texture. My 6-quart Dutch oven comfortably fits a 5-pound bone-in turkey breast. Swap bone-in turkey breast for boneless turkey breast, split chicken breasts, or a whole chicken. Adjust cooking time accordingly.
  • Vegetables- Finely dice the onion, carrot, celery, and garlic so they cook down and meld into the gravy.
  • Herbs- Fresh thyme and bay leaf both impart a subtle, earthy note to the dish. Remove the bay leaf before serving as itโ€™s not meant to be eaten.
  • Olive Oil- Use olive oil or another cooking oil with a high smoke point for searing the turkey breast. Avocado oil, sunflower oil, or canola oil can be used in place of olive oil. To use butter, mix 2 tablespoons with 2 tablespoons of high-heat oil to prevent burning.
  • Flour- All-purpose flour is used to make the roux, which thickens the gravy.
  • Chicken Stock- Chicken stock, chicken broth, or water can be used to make the gravy. If you use water, you may just need to add a little extra salt at the end. You can also swap chicken stock for turkey stock or vegetable stock.
  • Kosher Salt- Opt for kosher salt as it does not contain added ingredients like sugar and anti-caking agents like table salt often does.
  • Black Pepper- Use freshly cracked black pepper for the best flavor.

๐ŸŒฑ Sustainability Tip: Don't toss those bones! Use them to make turkey stock for soup or gravy. If you're tight on time, freeze them for a rainy day.

The ingredients to make dutch oven turkey breast on a butcher block countertop. Each ingredient is labeled with text stating what it is. They include turkey breast, bay leaf, thyme, carrot, celery, onion, chicken stock, garlic, olive oil, flour, salt, and pepper.

Tips for Success

  • Use the right size Dutch oven. For a 5-pound turkey breast, a 6-quart enameled Dutch oven works well. If yours is smaller, opt for a smaller turkey breast or cut it into pieces.
  • Sear the turkey well. Browning the skin develops flavor in the meat and drippings, which are then used to make delicious gravy.
  • Be careful when moving the turkey breast. Use tongs and a wooden spoon to carefully maneuver the turkey in the pot while searing.
  • Prioritize the meat over the skin. Remember that crispy skin isn't the main focus of this recipe and that it may soften after braising. Tender and juicy turkey meat is what weโ€™re after here.
  • Don't strain the drippings. The caramelized vegetables add tons of flavor to the gravy and are so soft that you'll barely even notice them.
  • Season to taste. Taste the gravy before serving and make any necessary seasoning adjustments.

How to Make Dutch Oven Turkey Breast

Here is how to cook a turkey breast in a Dutch oven.

Braise the Turkey Breast

Step 1: Prepare the turkey breast. Preheat oven to 300ยฐF. Remove the giblets and pop-up thermometer from the turkey breast and trim away any excess skin if present. Thoroughly pat the turkey breast dry. Season with salt and pepper.

A raw turkey breast seasoned with kosher salt and black pepper on an orange cutting board.

Step 2: Sear the turkey breast. Heat the olive oil in a large Dutch oven over medium heat. Carefully place the turkey in the pot, breast side down. Add diced vegetables and herbs to the pot around the turkey. Sear the turkey on all sides, about 3-5 minutes per side, for a total of 15 minutes. Use a pair of tongs and a wooden spoon to maneuver it, as turkey breast can be slightly challenging to handle.

A raw seasoned turkey breast and vegetables just starting to sear in a large dutch oven.
A turkey breast searing in a large dutch oven with vegetables and other aromatics.

Step 3: Braise the turkey breast. Once the turkey is seared on all sides and a fond has formed at the bottom, carefully flip it so the breast side is up. Place the lid on the Dutch oven and transfer it to the preheated oven. Cook for 1 ยผ to 1 ยฝ hours, or until the internal temperature reaches 165ยฐF on a meat thermometer. 

Step 4: Rest the turkey. Remove the turkey from the pot and let it rest on a cutting board for 15-20 minutes while you prepare the gravy. Tent with foil to retain heat and moisture.

A braised turkey breast that has been cooked inside of a dutch oven.

Make the Turkey Gravy

Step 5: Reduce the drippings. Remove the bay leaf, then return the Dutch oven to the stovetop over medium heat. Reduce the liquid for approximately 10 minutes or until it thickens, leaving mostly fat drippings and vegetables. Sprinkle flour over the reduced drippings and stir to form a roux.

Reduced turkey and vegetable drippings inside of a large dutch oven.
Reduced turkey and vegetable drippings.
A roux consisting of turkey drippings, vegetables, olive oil, and flour being cooked in a dutch oven.
Flour added to make a roux.

Step 6: Make the gravy. Reduce the heat to low and cook the roux for 3-5 minutes before slowly whisking in the chicken stock. Continue to whisk to prevent lumps, bringing the gravy to a gentle simmer. Simmer for 2-3 minutes, or until thickened to a spoon-coating consistency. Taste for seasoning and adjust if needed.

Turkey and vegetable gravy being whisked in a large dutch oven.

Step 7: Carve and serve. Carve the turkey breast by running a knife along the breastbone to remove the meat. Remove the skin, slice, and serve with gravy. Enjoy!

Sliced turkey breast meat on a cutting board.

How to Store

You can store cooked turkey in an airtight container in the refrigerator for 3-4 days.

If you want to keep it longer, remove the meat from the bones and place it in a freezer-safe container or plastic bag. The turkey will stay good in the freezer for up to 3 months. Just thaw it overnight in the refrigerator before reheating.

What to Serve with Dutch Oven Turkey Breast

Dutch oven turkey breast is perfect for a small Thanksgiving, and it pairs wonderfully with classic sides like herbed sourdough stuffing, cranberry jam, macaroni and cheese, pumpkin pasta, maple roasted Brussels sprouts, and sautรฉed butternut squash.

As a sourdough lover, you canโ€™t go wrong with options like sourdough cornbread, buttermilk biscuits, breadsticks, dinner rolls, garlic bread, garlic knots, or a classic sourdough loaf.

A large white plate filled with dutch oven turkey breast and gravy, stuffing, cranberry sauce, and roasted green beans and carrots.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Dutch Oven Recipes

๐Ÿ“– Recipe

Slices of dutch oven turkey breast smothered in gravy. On the plate next to the turkey is stuffing and green beans.
Print Pin Save
5 from 1 vote

Dutch Oven Turkey Breast

This Dutch Oven Turkey Breast is unbelievably tender, juicy, and flavorful. Easy to make with just a few ingredients, both the turkey breast and gravy come together in one pot. Itโ€™s the perfect recipe for a small Thanksgiving gathering or a hearty weeknight meal.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 5 servings
Calories 318kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 5 pound bone-in turkey breast fresh or thawed from frozen
  • 1 teaspoon kosher salt
  • ยฝ teaspoon black pepper
  • ยผ cup olive oil
  • ยฝ large yellow onion finely diced
  • 1 carrot peeled and finely diced
  • 1 celery stalk finely diced
  • 4 cloves garlic minced
  • ยฝ teaspoon dried thyme leaves
  • 1 bay leaf
  • ยผ cup all-purpose flour
  • 2 cups chicken stock
  • Additional kosher salt to taste

Instructions

  • Preheat oven to 300ยฐF. Remove the giblets and pop-up thermometer from the turkey breast and trim away any excess skin if present. Thoroughly pat the turkey breast dry. Season with salt and pepper.
    5 pound bone-in turkey breast, 1 teaspoon kosher salt, ยฝ teaspoon black pepper
  • Heat the olive oil in a large Dutch oven over medium heat. Carefully place the turkey in the pot, breast side down. Add diced vegetables and herbs to the pot around the turkey. Sear the turkey on all sides, about 3-5 minutes per side, for a total of 15 minutes. Use a pair of tongs and a wooden spoon to maneuver it, as turkey breast can be slightly challenging to handle.
    ยผ cup olive oil, ยฝ large yellow onion, 1 carrot, 1 celery stalk, 4 cloves garlic, ยฝ teaspoon dried thyme leaves, 1 bay leaf
  • Once the turkey is seared on all sides and a fond has formed at the bottom, carefully flip it so the breast side is up. Place the lid on the Dutch oven and transfer it to the preheated oven. Cook for 1 ยผ to 1 ยฝ hours, or until the internal temperature reaches 165ยฐF on a meat thermometer.
  • Remove the turkey from the pot and let it rest on a cutting board for 15-20 minutes while you prepare the gravy. Tent with foil to retain heat and moisture.
  • Remove the bay leaf, then return the Dutch oven to the stovetop over medium heat. Reduce the liquid for approximately 10 minutes or until it thickens, leaving mostly fat drippings and vegetables. Sprinkle flour over the reduced drippings and stir to form a roux.
    ยผ cup all-purpose flour
  • Reduce the heat to low and cook the roux for 3-5 minutes before slowly whisking in the chicken stock. Continue to whisk to prevent lumps, bringing the gravy to a gentle simmer. Simmer for 2-3 minutes, or until thickened to a spoon-coating consistency. Taste for seasoning and adjust if needed.
    2 cups chicken stock, Additional kosher salt
  • Carve the turkey breast by running a knife along the breastbone to remove the meat. Remove the skin, slice, and serve with gravy. Enjoy!

Video

Notes

  • Note: This recipe makes about 4-6 servings of turkey breast and 2 ยฝ to 3 cups of gravy.
  • Quick Tip: A 6-quart or larger Dutch oven is ideal for a 5-pound turkey breast.
  • Storage: Store leftover cooked turkey in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 9g | Protein: 39g | Fat: 13.5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8.5g | Cholesterol: 95mg | Sodium: 727mg | Potassium: 459mg | Fiber: 1g | Sugar: 1.5g | Vitamin C: 3.5mg | Calcium: 33mg | Iron: 1.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Greek Yogurt Buffalo Chicken Dip

This Greek Yogurt Buffalo Chicken Dip is spicy, creamy, and cheesy with an authentic buffalo flavor. Made with Greek yogurt, this easy game-day appetizer recipe has more protein and less fat than classic buffalo dip. Plus, itโ€™s ready in just 30 minutes!

A cast iron skillet filled with healthy buffalo chicken dip. The dip is topped with extra hot sauce and green onions.

When the craving for buffalo chicken dip strikes, this is my go-to version. While I love eating classic buffalo dip, a healthier version that preserves all the flavor with less fat and more protein is a game-changer. 

In this Greek yogurt buffalo chicken dip recipe, I trade out ranch dressing for 2% Greek yogurt and a homemade blend of ranch-inspired seasonings. Additionally, regular cream cheese is replaced with lighter neufchรขtel cheese. 

The best part? This healthy buffalo chicken dip has the same authentic flavor and creamy texture you love. Itโ€™s perfect for game-day parties during football season, especially with the Super Bowl just around the corner in February!

Today, Iโ€™m walking you through how to make the best Greek yogurt buffalo chicken dip, including which ingredients to use, tips for success, and some creative ways to repurpose this easy appetizer recipe.

Can't get enough buffalo? Check out my buffalo chicken flatbread pizza recipe!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredient & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Shredded Chicken- Whether it's from a rotisserie chicken, roasted chicken, or any other cooked chicken, using leftovers makes this recipe simple and easy. 
  • Cayenne Pepper Sauce- Frank's RedHot Sauce is my go-to buffalo chicken dip sauce.
  • Greek Yogurt- A healthier alternative to ranch dressing, Greek yogurt adds creaminess and tanginess. You can use low-fat or full-fat Greek yogurt.
  • Neufchรขtel Cheese- A lighter alternative to cream cheese with โ…“ less fat.
  • Shredded Cheddar Cheese- For better melting and flavor, opt for grating the cheddar cheese yourself instead of buying pre-shredded cheese.
  • Seasonings- I use a mix of garlic powder, onion powder, dried parsley, dried dill, dried chives, kosher salt, and black pepper to give the dip a ranch-like flavor without ranch dressing. You can also use a ranch seasoning packet.
The ingredients needed to make Greek yogurt buffalo chicken dip. Each ingredient is labeled with text. They include shredded chicken, Greek yogurt, neufchรขtel cheese, seasonings, shredded cheddar cheese, and cayenne pepper hot sauce.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

  • Cast Iron Skillet- I prefer baking this Greek yogurt buffalo dip in a 10-inch cast iron skillet because it heats the dip evenly and makes for a visually appealing presentation when served.
  • Baking Dish- If you donโ€™t have a cast iron skillet, an 8x8-inch baking dish works well and is the perfect size for this dip.

Tips for Success

  • Use room temperature ingredients. Allow the Greek yogurt and neufchรขtel cheese to come to room temperature for easier mixing
  • Use leftover shredded chicken. Save time by using leftover chicken. Rotisserie chicken or leftovers from a previous meal work well.
  • Donโ€™t use pre-shredded cheese. Opt for a block of cheddar and shred it yourself for better melting and a fresher taste. Pre-shredded cheese may have anti-caking agents that affect its melting quality.
  • Adjust to taste. Tolerance for spicy foods can vary so, adjust the amount of hot sauce to suit your personal preference.
  • Allow cooling time before serving. Let the dip cool for a few minutes before serving to allow it to set slightly and make it easier to handle.

How to Make Greek Yogurt Buffalo Chicken Dip

Here is how to make healthy buffalo chicken dip with Greek yogurt.

Step 1: Prepare the dip base. Preheat oven to 350ยฐF. In a large mixing bowl, combine the Greek yogurt, neufchรขtel cheese, hot sauce, dried herbs, and seasonings. Mix until smooth.

Step 2: Add the chicken. Add the shredded chicken and ยฝ cup of shredded cheddar cheese to the bowl. Stir well until the chicken is evenly coated.

The neufchรขtel cheese, Greek yogurt, hot sauce, and seasonings mixed together in a glass mixing bowl with a rubber spatula sticking out to the left.
A glass mixing bowl filled with Greek yogurt buffalo chicken dip.

Step 3: Transfer to baking dish. Pour the mixture into an ungreased cast-iron skillet or baking dish. Sprinkle the remaining ยฝ cup of shredded cheddar cheese on top.

Step 4: Bake the dip. Bake in the preheated oven for 20-25 minutes or until the dip is bubbling and the cheese is golden brown. Allow it to cool for a few minutes before serving.

Step 5: Serve and enjoy. Top with a few shakes of hot sauce and chopped green onions, if desired. Serve with tortilla chips, celery sticks, or your favorite dippables. Enjoy!

Greek yogurt buffalo chicken dip in a cast iron skillet prior to baking.
Cooked Greek yogurt buffalo chicken dip in a cast iron skillet.

Slow Cooker Instructions

To make this dip in a slow cooker, itโ€™s best to double the recipe to prevent the dip from drying out or burning. 

Instructions: Combine Greek yogurt, neufchรขtel cheese, hot sauce, garlic powder, shredded chicken, seasonings, and half of the shredded cheddar cheese in a slow cooker. Set on low and cook for 2-3 hours, stirring occasionally. Thirty minutes before serving, sprinkle the remaining 1 cup of shredded cheddar cheese on top and cover to melt.

Serving Suggestions

Pair this Greek yogurt buffalo chicken dip with your favorite dippers, such as tortilla chips, crackers, soft pretzels, vegetable sticks, sourdough bread, or naan.

Or, for a fun twist, try serving the dip in a homemade sourdough bread bowl.

How to Store

  • Room Temperature- If serving this Greek yogurt buffalo chicken dip at a party, keep in mind that it can only be kept at room temperature for a maximum of 2 hours.
  • Refrigerator- Store leftover buffalo chicken dip in an airtight container in the refrigerator for 3-4 days.
  • Freezer- You can also freeze leftover buffalo chicken dip. Transfer the dip to a freezer-safe container and freeze for up to 3 months.
A large silver spoon scooping some buffalo chicken dip out of a cast iron skillet.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

Itโ€™s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, youโ€™ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Dip Recipes

๐Ÿ“– Recipe

A skillet filled with Greek yogurt buffalo chicken dip garnished with green onions and hot sauce.
Print Pin Save

Greek Yogurt Buffalo Chicken Dip

This Greek Yogurt Buffalo Chicken Dip is spicy, creamy, and cheesy with an authentic buffalo flavor. Made with Greek yogurt, this easy game-day appetizer recipe has more protein and less fat than classic buffalo dip. Plus, itโ€™s ready in just 30 minutes!
Course Appetizer, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 206kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • ยพ cup low-fat, plain Greek yogurt
  • 8 ounces neufchรขtel cheese (โ…“ less fat cream cheese)
  • ยฝ cup Frank's RedHot Sauce or preferred hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ยฝ teaspoon dried parsley
  • ยฝ teaspoon dried dill
  • ยฝ teaspoon dried chives
  • ยผ teaspoon kosher salt
  • ยผ teaspoon black pepper
  • 2 cups cooked shredded chicken
  • 1 cup shredded cheddar cheese divided
  • Chopped green onion and additional hot sauce for topping optional

Instructions

  • Preheat oven to 350ยฐF. In a large mixing bowl, combine the Greek yogurt, neufchรขtel cheese, hot sauce, dried herbs, and seasonings. Mix until smooth.
    ยพ cup low-fat, plain Greek yogurt, 8 ounces neufchรขtel cheese (โ…“ less fat cream cheese), ยฝ cup Frank's RedHot Sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, ยฝ teaspoon dried parsley, ยฝ teaspoon dried dill, ยฝ teaspoon dried chives, ยผ teaspoon kosher salt, ยผ teaspoon black pepper
  • Add the shredded chicken and ยฝ cup of shredded cheddar cheese to the bowl. Stir well until the chicken is evenly coated.
    1 cup shredded cheddar cheese, 2 cups cooked shredded chicken
  • Pour the mixture into an ungreased cast-iron skillet or baking dish. Sprinkle the remaining ยฝ cup of shredded cheddar cheese on top.
    1 cup shredded cheddar cheese
  • Bake in the preheated oven for 20-25 minutes or until the dip is bubbling and the cheese is golden brown. Allow it to cool for a few minutes before serving.
  • Top with a few shakes of hot sauce and chopped green onions, if desired. Serve with tortilla chips, celery sticks, or your favorite dippables. Enjoy!
    Chopped green onion and additional hot sauce for topping

Notes

Slow Cooker Instructions: To make this dip in a slow cooker, itโ€™s best to double the recipe to prevent the dip from drying out or burning. Combine Greek yogurt, neufchรขtel cheese, hot sauce, garlic powder, shredded chicken, seasonings, and half of the shredded cheddar cheese in a slow cooker. Set on low and cook for 2-3 hours, stirring occasionally. Thirty minutes before serving, sprinkle the remaining 1 cup of shredded cheddar cheese on top and cover to melt.
Make Ahead:ย Prepare the buffalo chicken dip mixture up to 3 days ahead and store it in the refrigerator before baking.
Storage: Store leftover buffalo chicken dip in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 3g | Protein: 19g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.5g | Cholesterol: 67mg | Sodium: 851mg | Potassium: 188mg | Sugar: 2g | Calcium: 171mg | Iron: 0.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

How to Reheat Cornbread (6 Best Methods)

Wondering how to reheat cornbread without drying it out? There's not much better than a piece of warm, freshly-baked cornbread drizzled with melted butter. Leftover cornbread is easily brought back to life using one of these 6 simple methods.

A piece of cornbread on a white plate. There is a fork laying on the plate with a bite of cornbread on it. Text overlaid on the image reads "How to Reheat Cornbread; 6 Best Methods for Reheating Cornbread."

Cornbread is a type of quick bread with a light, crumbly texture. It can be sweet or savory and is often enjoyed as a side dish with chili, baked beans, or hearty stews.

There's nothing better than a fluffy, warm piece of cornbread or a corn muffin smeared with butter. But, how can you reheat cornbread to recreate that freshly-baked taste and texture?

I found the oven yielded the best results, but the microwave was quick, convenient, and produced a surprisingly moist piece of cornbread. All methods have their pros and cons - you can't really go wrong with any of them.

So, if you've found yourself with leftovers of this tasty side dish, keep reading to learn how to reheat cornbread so that it stays moist and delicious.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Can You Reheat Cornbread?

Yes, cornbread is very easy to reheat. Keep in mind that the fresher the cornbread is, the better it will be after reheating.

To keep your cornbread as fresh as possible, I suggest freezing any extra cornbread you don't plan on eating within a day or two. Then, just defrost and reheat your cornbread using one of the following methods.

How to Reheat Cornbread (Without Drying It)

There are several convenient ways to reheat cornbread. The one you choose will depend on how much time you have and how much cornbread you plan on reheating.

Oven/Toaster Oven

Preheat the oven or toaster oven to 350 degrees Fahrenheit.

Wrap individual slices of cornbread in aluminum foil and place them directly on the oven rack. Alternatively, place the slices or a whole loaf of cornbread on a baking sheet and cover tightly with aluminum foil. You can dot the cornbread with butter or spritz it with a bit of water to help moisten the bread if it seems stale or dry.

Bake the cornbread for 10 minutes or until warmed through. If frozen, you may need to bake for an additional 5-10 minutes.

The oven was my favorite method for reheating cornbread. It left the cornbread moist on the inside and lightly crispy on the outside. Additionally, this method is hands-off and fantastic for reheating a whole loaf of cornbread - perfect for a crowd!

A piece of cornbread wrapped in aluminum foil in an oven.

Stovetop (Skillet)

Melt a tablespoon of butter in a cast iron skillet over medium-low heat. Place individual slices of cornbread in a single layer in the skillet.

Cook on one side for 3-4 minutes or until the cornbread is golden brown and toasted. Flip and cook on the other side for an additional 1-2 minutes.

I like this method because it gives the cornbread a deliciously buttery and crispy exterior while leaving the inside soft and moist. It is, however, a bit more work than some of the other methods.

Two slices of cornbread being grilled in a cast iron skillet.

Microwave

Place a single serving of cornbread on a microwave-safe dish. Wrap the cornbread in a damp paper towel and microwave on half-power (50%) for 45 to 60 seconds or until fully warmed through.

If your cornbread is frozen, you may need to microwave it for an additional 30-60 seconds.

Quick, convenient, and a solid option for reheating individual pieces of corn bread. The moist paper towel helped keep the cornbread supremely moist as well. I was surprised by how much I liked the cornbread reheated in the microwave.

A piece of cornbread on a plate wrapped in a moist paper towel.

Air Fryer

Wrap individual slices of cornbread in aluminum foil and place them inside the basket of an air fryer. Spritz the cornbread with a small amount of water or top it with a pat of butter, if desired.

Set the air fryer to 350 degrees Fahrenheit or select the reheat setting. Reheat the cornbread for 4-5 minutes or until fully warmed through.

Using the air fryer was quick and easy, but was not my favorite method. Overall, the cornbread seemed a bit dryer than the other methods.

A piece of cornbread wrapped in aluminum foil in an air fryer basket.

Toaster

Place slices of cornbread in the toaster and toast for 2-3 minutes.

Easy, but messy and slightly drying. Cornbread is delicate and mine wanted to fall apart as I was taking it out of the toaster.

Two slices of cornbread in a toaster.

Instant Pot

While I haven't tried this method myself (I sadly don't have an Instant Pot), many people swear by reheating bread in their Instant Pot.

For this method, you should wrap individual slices of cornbread in aluminum foil. Then, place them inside the Instant Pot and set it to "keep warm." Check the cornbread after 5-10 minutes to see if it is fully warmed through.

How to Store Cornbread

As a relatively moist quick bread made with eggs and dairy, cornbread doesn't last long if not stored properly. And depending on the temperature and humidity of your home, that shelf life may be even shorter.

Here is everything you should know about storing cornbread.

Room Temperature

Allow the cornbread to cool completely before storing it in an airtight container for up to 3 days at room temperature.

If your home is especially warm and humid, I donโ€™t recommend storing it for longer than one day at room temperature.

Refrigerator

Store cornbread in an airtight container in the refrigerator for up to one week.

While storing cornbread in the refrigerator can extend its shelf life by a few days, the cool and dry environment of the refrigerator will stale cornbread more quickly. I do not recommend storing cornbread in the refrigerator.

Freezer

Freezing cornbread is the best way to extend its shelf life without drying it out. In fact, I recommend freezing any cornbread you're not going to eat within a day or two right away.

Cornbread stored in the freezer will maintain optimal quality for up to 3 months. It will be safe to eat beyond that time, but the quality may start to become affected.

To freeze cornbread, wrap individual slices or a whole loaf tightly in plastic wrap. Then, place the wrapped cornbread inside another freezer-safe plastic bag or container. Label and date the cornbread before storing it in the freezer.

Two pieces of cornbread wrapped in plastic wrap next to a cast iron skillet with more cornbread inside.

How to Thaw and Reheat Frozen Cornbread

Before reheating frozen cornbread, I recommend thawing it first. You can thaw it in the refrigerator overnight or on the counter for an hour or so. Then, follow one of the reheating methods mentioned above.

In a pinch, however, you can use the oven, toaster oven, and microwave to reheat frozen cornbread straight from the freezer.

What to Serve with Cornbread

How to Use Up Leftover Cornbread

  • Cornbread Dressing or Cornbread Stuffing
  • Croutons
  • Breadcrumbs
  • French Toast
  • Cornbread Breakfast Quiche
  • Cornbread Pudding
  • Mexican Cornbread Casserole
  • Fritters
  • Panzanella
A slice of brown butter cornbread with a pat of butter on top of it is sitting on a small white plate. The red cast iron skillet with the remaining cornbread is out of focus in the background.

Frequently Asked Questions

How long is cornbread good for?

Cornbread will stay good at room temperature for 1-2 days. For longer storage, you can freeze cornbread for up to 3 months.

Can cornbread be frozen?

Yes, cornbread can be frozen. If you don't plan to eat the cornbread within a day or two, I recommend storing it in the freezer to keep it as fresh as possible.

Can you serve cornbread cold?

Technically you can serve cornbread cold. However, cold cornbread, especially straight from the refrigerator, will likely be stale, dry, and crumbly. For the best flavor and texture, reheating cornbread is a must.

How to fix dry or stale cornbread?

If your cornbread is very dry or stale, use the stovetop or oven method to reheat it with a little butter. You can also drizzle butter over it after the reheating process. Otherwise, try repurposing your cornbread into stuffing, croutons, or a casserole.

Conclusion

As you can see, there are many options when it comes to reheating cornbread. Finding the one that works best for you is key. While the oven leaves you with cornbread that feels freshly baked, the microwave is convenient and surprisingly good at keeping the cornbread moist.

So, why not whip up a batch of cornbread and do a fun little reheating experiment yourself?

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

Roasted Pumpkin Soup (Without Cream)

This Pumpkin Soup is made without cream for a quick and easy weeknight dinner. Pair it with crusty sourdough bread, croutons, or pumpkin seeds for a cozy fall meal.

A whole roasted pumpkin filled with pumpkin soup on a small white plate. The soup is topped with roasted pumpkin seeds.

Rich, creamy, and classic - it doesn't get much more fall comfort food than a big bowl of velvety pumpkin soup. And while many traditional pumpkin soup recipes use heavy cream, I liked the idea of creating a lighter, healthier pumpkin soup without cream for this recipe.

This simple pumpkin soup relies on the natural creaminess of the roasted pumpkin puree. Homemade pumpkin puree is blended with onion, garlic, vegetable broth, spices, maple syrup, and brown sugar for a soup that is both savory, sweet, and just as creamy as its classic counterpart.

Curling up with a cozy, comforting bowl of this oh-so satisfying soup season favorite is sure to warm your soul. Try it as a nourishing and flavorful Thanksgiving side dish or appetizer.

>> Can't get enough pumpkin? Try these Sourdough Pumpkin Oatmeal Cookies or Sourdough Pumpkin Muffins.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sugar Pumpkins- Smaller than your regular carving pumpkin, sugar pumpkins are a sweet variety of fresh pumpkin that is perfect for roasting and turning into pumpkin soup, pumpkin pie, and all other kinds of pumpkin treats. They usually start popping up at grocery stores and farmers' markets sometime in August.
  • Aromatics- Finely chopped onions and minced garlic bring a savory layer to this pumpkin soup that plays nicely with the sweetness of the pumpkin.
  • Warm Spices- I love pumpkin soup that combines sweet, savory, and spicy elements for a well-balanced flavor. For this pumpkin soup without cream, I used cinnamon, nutmeg, and cayenne pepper to give it a little kick.
  • Vegetable Broth- A combination of vegetable broth and water makes up the liquid base of this dairy-free pumpkin soup.
  • Sweeteners- I like to use a combination of brown sugar and maple syrup to give this soup a touch of sweetness.
The ingredients to make pumpkin soup without cream. There is text over each ingredient, stating what it is. The ingredients include vegetable broth, water, onion, seasonings, garlic, olive oil, maple syrup, brown sugar, pumpkin puree."

Tips for Success

  • Make the Pumpkin Puree Ahead- Homemade pumpkin puree will last in the refrigerator for up to 1 week. So, try making the pumpkin puree over the weekend. Then, you'll have it ready to go for a quick and easy weeknight dinner.
  • Don't Use Carving Pumpkins- While edible, large carving pumpkins don't have much flavor. Look for sugar pumpkins at your grocery store or farmers' market.
  • Simmer for Desired Consistency- Getting pumpkin soup to the right consistency isn't always an exact science. Depending on the pumpkin, your homemade pumpkin puree could be a little watery or a little dry. If you find your pumpkin soup is on the thinner side, don't fret. Just keep simmering until it reaches your desired thickness.
  • Use the Pumpkin Seeds as a Topping- Don't throw out those pumpkin seeds! They make the perfect crunchy pumpkin soup topping. I love this guide on how to roast pumpkin seeds.
  • Serve it in a Roasted Pumpkin Bowl- To make roasted pumpkin bowls, simply remove the tops of a few small sugar pumpkins as if you were going to carve them. Then, scoop out the stringy fibers and seeds, brush the inside of the pumpkins (and their tops) with a little olive oil, and roast at 400ยฐF for 25-30 minutes or until the flesh is easily pierced with a fork.

How to Make Pumpkin Soup Without Cream

Here is how to make this creamy roasted pumpkin soup.

Step 1: Roast the pumpkins. Preheat the oven to 400ยฐF and line a rimmed baking sheet with parchment paper. Cut the top off of the pumpkins, then cut them in half. Remove the seeds and stringy pieces before brushing the pumpkin flesh with olive oil. Season with kosher salt and freshly ground black pepper and roast, flesh side down, for 35-40 minutes or until the flesh can easily be pierced with a knife.

A parchment-lined baking sheet with two halves of a sugar pumpkin before being roasted.
A roasted sugar pumpkin on a parchment-lined baking sheet.

Step 2: Puree the roasted pumpkin. Allow the pumpkin to cool for 10 minutes, then remove the skin (it should peel off easily). Place the roasted pumpkin in the bowl of a food processor or blender or use an immersion blender to puree the cooked pumpkin. Set aside.

A glass bowl filled with homemade roasted pumpkin puree.

Step 3: Sautรฉ the aromatics and spices. In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onions and garlic and sautรฉ until softened and just beginning to brown, about 5 minutes. Sprinkle in the kosher salt, black pepper, cinnamon, nutmeg, and cayenne pepper, and cook for an additional 1-2 minutes.

Onion, garlic, cinnamon, nutmeg, salt, black pepper, and cayenne pepper being sautรฉed in olive oil in a large Dutch oven.

Step 4: Blend the soup together and simmer. Reduce the heat to low and pour the vegetable broth and water into the pot, scraping the bottom to remove any fond build-up. Bring to a simmer, then add the roasted pumpkin puree. Use an immersion blender to blend the soup to a smooth, creamy consistency. Alternatively, you can (carefully) ladle the soup into a blender in batches to blend. Simmer for approximately 10 minutes, then remove from heat. Stir in the brown sugar and maple syrup.

Step 5: Serve. Serve in a roasted pumpkin or sourdough bread bowl and top with roasted pumpkin seeds, a drizzle of cream, or sourdough croutons.

Vegetable broth and pumpkin puree in a large Dutch oven before being blended.
A large Dutch oven filled with simmering pumpkin soup.

How to Store

  • Refrigerator- Store leftover pumpkin soup in an airtight container in the refrigerator for 3-4 days.
  • Freezer- For longer storage, place the pumpkin soup in a freezer-safe container and freeze for up to 6 months.
A roasted pumpkin bowl filled with pumpkin soup. The soup is topped with roasted pumpkin seeds. You can see the top of the pumpkin bowl out of focus in the background.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Soup Recipes

๐Ÿ“– Recipe

A roasted pumpkin bowl filled with pumpkin soup. The pumpkin bowl is sitting on a small white plate and the soup is topped with roasted pumpkin seeds.
Print Pin Save

Pumpkin Soup Without Cream

This Pumpkin Soup is made without cream for a quick and easy weeknight dinner. Pair it with crusty sourdough bread, croutons, or pumpkin seeds for a cozy fall meal.
Course Main Course, Side Dish, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 164kcal
Author Ashley Petrie, RDN, LDN

Equipment

  • Baking sheet
  • Immersion blender, blender, or food processor
  • Large dutch oven or stockpot

Ingredients

For the Roasted Pumpkin Puree

  • 2 medium sugar pumpkins
  • 1 ยฝ tablespoons olive oil
  • ยผ teaspoon kosher salt
  • ยผ teaspoon black pepper

For the Pumpkin Soup

  • 2 tablespoons olive oil
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • ยฝ teaspoon kosher salt
  • ยฝ teaspoon black pepper
  • ยผ teaspoon cinnamon
  • โ…› teaspoon nutmeg
  • โ…› teaspoon cayenne pepper
  • 4 cups vegetable stock
  • 2 cups water
  • 1 tablespoon brown sugar
  • 1 tablespoon pure maple syrup

Instructions

For the Roasted Pumpkin Puree

  • Preheat the oven to 400ยฐF and line a rimmed baking sheet with parchment paper. Cut the top off of the pumpkins, then cut them in half. Remove the seeds and stringy pieces before brushing the pumpkin flesh with olive oil. Season with kosher salt and freshly ground black pepper and roast, flesh side down, for 35-40 minutes or until the flesh can easily be pierced with a knife.
    2 medium sugar pumpkins, 1 ยฝ tablespoons olive oil, ยผ teaspoon kosher salt, ยผ teaspoon black pepper
  • Allow the pumpkin to cool for 10 minutes, then remove the skin (it should peel off easily). Place the roasted pumpkin in the bowl of a food processor or blender or use an immersion blender to puree the cooked pumpkin. Set aside.

For the Pumpkin Soup

  • In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onions and garlic and sautรฉ until softened and just beginning to brown, about 5 minutes. Sprinkle in the kosher salt, black pepper, cinnamon, nutmeg, and cayenne pepper, and cook for an additional 1-2 minutes.
    2 tablespoons olive oil, 1 large yellow onion, 3 cloves garlic, ยฝ teaspoon kosher salt, ยฝ teaspoon black pepper, ยผ teaspoon cinnamon, โ…› teaspoon nutmeg, โ…› teaspoon cayenne pepper
  • Reduce the heat to low and pour the vegetable broth and water into the pot, scraping the bottom to remove any fond build-up. Bring to a simmer, then add the roasted pumpkin puree. Use an immersion blender to blend the soup to a smooth, creamy consistency. Alternatively, you can (carefully) ladle the soup into a blender in batches to blend. Simmer for approximately 10 minutes, then remove from heat. Stir in the brown sugar and maple syrup. Serve with roasted pumpkin seeds, fresh thyme leaves, or a drizzle of coconut milk.
    4 cups vegetable stock, 2 cups water, 1 tablespoon brown sugar, 1 tablespoon pure maple syrup

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.

Nutrition

Serving: 1serving | Calories: 164kcal | Carbohydrates: 23g | Protein: 2.5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 625mg | Potassium: 661mg | Fiber: 3.5g | Sugar: 12g | Vitamin C: 15mg | Calcium: 55mg | Iron: 1.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Mediterranean Ancient Grain Salad

This Ancient Grain Salad is fresh and flavorful with a Mediterranean twist. Made with quinoa, farro, and chickpeas, this healthy salad recipe is ready in just 30 minutes. Itโ€™s perfect for a light lunch or an easy side dish.

A bowl of ancient grain salad.

When I was earning my undergraduate degree in nutrition, grain salads were a staple in my meal prep rotation. Not only are they good for you, but theyโ€™re also easy to make, store well, and are highly customizable.

This Mediterranean-inspired version is one of my favorite grain salad recipes. 

Made with nutty whole grains, crunchy vegetables, and a tangy homemade vinaigrette dressing, this recipe is my go-to summer salad and healthy, packable lunch.

Today, Iโ€™m walking you through how to make the best ancient grain salad, including which ingredients to use, tips that guarantee it turns out right the first time, and some of my favorite dishes to serve with this healthy side dish.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Farro- Chewy and nutty in flavor, this recipe makes use of pearled farro due to its shorter cooking time.
  • Quinoa- Quinoa has a shorter cook time than farro, which is why itโ€™s added to the cooking pot a few minutes after the farro.
  • Chickpeas- Drain and rinse the chickpeas before adding them to the salad to remove excess liquid, sodium, and starch.
  • Feta- Crumbled feta cheese adds a creamy, salty, and slightly tangy flavor to the dish.
  • Vegetables- A combination of cucumbers, tomatoes, red onion, Kalamata olives, and parsley is used to give this salad recipe a Mediterranean flavor.
  • Red Wine Vinegar- Tangy and slightly fruity, red wine vinegar acts as the base for the red wine vinaigrette.
  • Extra Virgin Olive Oil- A classic oil for salad dressing, extra virgin olive oil pairs well with the other flavors in this recipe.
  • Dijon Mustard- Dijon mustard emulsifies the vinaigrette and adds a subtle tanginess.
  • Garlic- Grating or finely mincing the garlic prevents large, overpowering bites.
  • Italian Seasoning- A blend of dried herbs, such as oregano, basil, and thyme are common in Mediterranean cuisine.

๐ŸŒฑ Sustainability Tip: Try growing your own cucumbers, tomatoes, and parsley for the freshest flavor and to reduce the environmental impacts of food transportation.

The ingredients to make ancient grain salad. The ingredients are labeled with text stating what each ingredient is. The ingredients include red wine vinegar, olive oil, chickpeas, cucumber, cherry tomatoes, quinoa, farro, parsley, feta cheese, olives, red onion, salt, garlic, dijon mustard, pepper, and Italian seasoning.

Tips for Success

  • Rinse grains thoroughly. Rinsing the grains removes any bitter coating or debris that may be present.
  • Monitor cooking times. Keep a close eye on the grains while they're cooking to ensure they don't dry out. Cooking times may vary depending on the brand and type of grains used.
  • Multitask. While the grains are cooking, prepare the vegetables and vinaigrette to save time.
  • Deseed vegetables. Removing the seeds from the cucumber and tomatoes prevents excess moisture in the salad.
  • Allow grains to cool. Let the grains cool for a few minutes before adding them to the vegetables to prevent wilting of the fresh ingredients.
  • Toss together gently. Mix the salad ingredients together gently to avoid crushing or mushing them too much.

How to Make Ancient Grain Salad

Here is how to make this Mediterranean ancient grain salad.

Step 1: Cook the grains. Rinse the quinoa and farro separately under cool running water. In a small saucepan, combine 2 cups of water and the farro. Bring to a simmer over low heat. Cover and cook for about 10 minutes. Add the quinoa to the same pot. Cover and continue simmering for another 15-20 minutes, or until all liquid is absorbed. Keep an eye on it to prevent it from drying out. Cooking times may vary, so refer to the package instructions.

A stainless steel pot with cooked farro and quinoa inside.

Step 2: Dice the vegetables. While the grains are cooking, dice the cucumber, tomatoes, red onion, parsley, and olives. Add them to a large bowl along with the chickpeas and feta cheese.

Step 3: Make the red wine vinaigrette. In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, Italian seasoning, kosher salt, and black pepper.

A clear glass bowl filled with diced cucumber, cherry tomatoes, red onion, olives, and parsley.
A small glass bowl with the ingredients to make red wine vinaigrette dressing.

Step 4: Assemble the salad. Once the quinoa and farro have finished cooking and cooled for a few minutes, add them to the mixing bowl with the chopped vegetables, chickpeas, and feta cheese. Pour the prepared vinaigrette over the mixture and stir well to combine. Enjoy the salad warm or refrigerate to serve chilled.

A clear glass bowl filled with ancient grain salad.

How to Store

  • Refrigerator- Store leftovers in an airtight container in the refrigerator for 4-5 days. 
  • Freezer- Freezing this ancient grain salad is not recommended as some of the ingredients do not freeze well.
A bowl of Mediterranean ancient grain salad.

Frequently Asked Questions

Are ancient grains good for you?

Yes! Ancient grains are full of fiber, plant-based protein, vitamins, and minerals. Theyโ€™re an excellent choice because theyโ€™ll keep you feeling full and satisfied long after eating them.

Are ancient grains gluten-free?

Not all ancient grains are gluten-free. While quinoa is gluten-free, it's important to note that farro is a type of wheat and does contain gluten.

Can I use different grains in this salad?

Absolutely! Feel free to substitute quinoa or farro with other ancient grains like barley, freekeh, or even wild rice.

Can I use pre-cooked or microwavable grains to save time?

Yes, you can use pre-cooked or microwavable quinoa or farro to speed up the process. Adjust the recipe accordingly.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Salad Recipes

๐Ÿ“– Recipe

A white bowl filled with Mediterranean ancient grain salad.
Print Pin Save
5 from 1 vote

Ancient Grain Salad

This Ancient Grain Salad is fresh and flavorful with a Mediterranean twist. Made with quinoa, farro, and chickpeas, this healthy salad recipe is ready in just 30 minutes. Itโ€™s perfect for a light lunch or an easy side dish.
Course Main Course, Side Dish
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 354kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Ancient Grain Salad

  • ยฝ cup (dry) quinoa rinsed
  • ยฝ cup (dry) pearled farro rinsed
  • 1 whole cucumber peeled, deseeded, and diced
  • 1 cup cherry tomatoes quartered and deseeded
  • ยผ large red onion finely diced
  • ยฝ cup Kalamata olives pitted and halved
  • ยฝ cup fresh parsley finely chopped
  • 1 15-ounce can chickpeas drained and rinsed
  • ยฝ cup crumbled feta cheese

For the Red Wine Vinaigrette

  • 2 tablespoons red wine vinegar
  • ยผ cup extra virgin olive oil
  • ยฝ teaspoon dijon mustard
  • ยฝ clove garlic grated or finely minced
  • ยฝ teaspoon Italian seasoning
  • ยผ teaspoon kosher salt
  • ยผ teaspoon black pepper

Instructions

  • Rinse the quinoa and farro separately under cool running water. In a small saucepan, combine 2 cups of water and the farro. Bring to a simmer over low heat. Cover and cook for about 10 minutes. Add the quinoa to the same pot. Cover and continue simmering for another 15-20 minutes, or until all liquid is absorbed. Keep an eye on it to prevent it from drying out. Cooking times may vary, so refer to the package instructions.
    ยฝ cup (dry) quinoa, ยฝ cup (dry) pearled farro
  • While the grains are cooking, dice the cucumber, tomatoes, red onion, parsley, and olives. Add them to a large bowl along with the chickpeas and feta cheese.
    1 whole cucumber, 1 cup cherry tomatoes, ยผ large red onion, ยฝ cup Kalamata olives, ยฝ cup fresh parsley, 1 15-ounce can chickpeas, ยฝ cup crumbled feta cheese
  • In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, Italian seasoning, kosher salt, and black pepper.
    2 tablespoons red wine vinegar, ยผ cup extra virgin olive oil, ยฝ teaspoon dijon mustard, ยฝ clove garlic, ยฝ teaspoon Italian seasoning, ยผ teaspoon kosher salt, ยผ teaspoon black pepper
  • Once the quinoa and farro have finished cooking and cooled for a few minutes, add them to the mixing bowl with the chopped vegetables, chickpeas, and feta cheese. Pour the prepared vinaigrette over the mixture and stir well to combine. Enjoy the salad warm or refrigerate to serve chilled.

Notes

  • Quick Tip: Keep a close eye on the grains while they're cooking to ensure they don't dry out. Cooking times may vary depending on the brand and type of grains used.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Make Ahead: This salad is ideal for making ahead and makes a wonderful lunch.

Nutrition

Serving: 1serving | Calories: 354kcal | Carbohydrates: 36g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 555mg | Potassium: 437mg | Fiber: 6g | Sugar: 4g | Vitamin C: 13mg | Calcium: 71mg | Iron: 2.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Creamy Chicken and Broccoli Lasagna

This Creamy Chicken and Broccoli Lasagna is made entirely from scratch with fresh lasagna noodles, a lightened-up homemade alfredo sauce, and plenty of tender chicken and broccoli. Packed with flavor, this hearty homestyle meal is perfect for a fun weekend dinner project or even for a holiday party. Pair it with some garlic bread or a side salad for the ultimate comfort food meal.

Chicken and broccoli lasagna in a clear glass baking dish. A piece of lasagna has been removed and is on a small white plate to the left of the baking dish.

Chicken and broccoli alfredo turned into a rich and creamy homemade lasagna? Yes, please!

Homemade pasta noodles come together with tender chicken, fresh broccoli, and a creamy, lightened-up alfredo sauce to make this deliciously flavorful chicken and broccoli lasagna recipe.

From start to finish, you can have this impressive, scratch-made chicken broccoli alfredo lasagna ready in just about 2 hours. Better yet, this recipe is make-ahead friendly. Just prepare all of the layers ahead of time and assemble the lasagna when ready to bake.

You and your family will love digging into this cozy comfort food dinner on a chilly fall or winter evening.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Scratch-Made- Nothing is more satisfying and delicious than a meal made entirely from scratch. Fresh pasta, creamy homemade alfredo sauce, and tender broccoli come together to make this dish extra special.
  • Lightened-Up- Alfredo sauce is typically made using heavy cream. I wanted this chicken broccoli lasagna to feel a little lighter so I made the sauce using chicken broth and 1% milk instead.
  • Make-Ahead Friendly- Planning to make this recipe for a weeknight meal or for a dinner party? Each part of this dish can be made up to 2 days ahead of time. Make the pasta dough, the alfredo sauce, and the broccoli-chicken mixture a few days ahead of time and store in the refrigerator until you're ready to assemble and bake.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Fresh Lasagna Noodles- Homemade pasta immediately elevates a dish in a way that not many other ingredients do. The best part about using fresh pasta is that there's no need to cook it before baking. Make the pasta dough up to 2 days ahead of time and store it in the refrigerator until ready to assemble.
  • Shredded Chicken- I like to use roasted split chicken breasts for this recipe. Typically, I'll make chicken for dinner the night before and then use the leftover cooked chicken to make this chicken and broccoli lasagne the next day. You can also use rotisserie chicken, poached chicken breast, or leftovers from a whole roasted chicken.
  • Broccoli- For the best flavor and texture, fresh broccoli is a must, in my opinion. Sautรฉing it first with garlic ensures it tastes delicious and cooks through in the oven.
  • Roux- Since we're not using heavy cream, a roux is used to help thicken the lightened-up alfredo sauce. I add garlic to the roux to add even more flavor to this lasagna. You want to cook the roux until the flour begins to turn golden brown.
  • Milk- I like to use 1% milk.
  • Chicken Broth- Instead of using all dairy, I like to use some chicken broth to help lighten up the alfredo sauce.
  • Parmesan Cheese- An important ingredient in alfredo sauce is grated parmesan cheese. It adds flavor and helps thicken the sauce. Freshly grated cheese is always best.
  • Mozzarella Cheese- Use low-moisture, part-skim mozzarella cheese that you grate yourself for best results. You'll need 8 ounces or approximately 2 ยฝ cups mozzarella cheese.
The ingredients to make chicken and broccoli lasagna. The ingredients are labeled with text stating what each one is. They include chicken broth, milk, olive oil, mozzarella, broccoli, garlic, shredded chicken, butter, flour, eggs, and parmesan.

Substitutions and Variations

Here are a few ways you can customize this creamy chicken and broccoli lasagna to fit your diet and taste preferences.

Substitutions

  • Lasagna Noodles- Don't have time to make fresh pasta? No worries! Use oven-ready (no boil) lasagna noodles or traditional lasagna noodles that you cook before assembling.
  • Broccoli- Try zucchini, cauliflower, spinach, or kale in place of the broccoli. You can also use frozen broccoli instead of fresh if preferred. I still recommend cooking the frozen broccoli with garlic and olive oil for the best flavor and texture.
  • Chicken- Ground chicken or turkey can be swapped for shredded chicken. Try using white beans, chickpeas, tofu, or artichoke hearts for a vegetarian version.
  • 1% Milk- If you don't mind a little extra fat, heavy cream is traditional in alfredo sauce. Otherwise, swap the 1% milk for skim milk, half and half, dairy-free milk, or additional chicken broth.
  • Chicken Broth- Use vegetable broth for a vegetarian-friendly version of this recipe. Alternatively, you can use more milk or cream in place of the chicken broth for an extra creamy sauce.
  • Mozzarella Cheese- Try provolone cheese, ricotta cheese, or white cheddar cheese in place of the mozzarella.
  • Parmesan Cheese- Asiago cheese or pecorino romano cheese can be swapped for parmesan cheese.
Two pieces of chicken and broccoli lasagna garnished with fresh parsley on a small white plate.

Variations

  • Vegetarian- Replace the chicken with white beans, tofu, or artichoke hearts and swap out the chicken broth for vegetable broth.
  • Gluten-Free- Use your favorite gluten-free lasagna noodles such as these Jovial Gluten-Free Lasagna Noodles. For the roux, replace the all-purpose flour with an all-purpose or one-to-one gluten-free flour. And don't forget to double check all ingredient labels to ensure each ingredient is gluten-free.
  • Bacon- Cook up some bacon, crumble it, and mix it in with the broccoli-chicken mixture. Even better, make the roux using bacon fat instead of butter. Yum!
  • Fresh Herbs- Try adding fresh chopped parsley, basil, and oregano to the broccoli-chicken mixture for a boost of fresh flavor.
  • Spicy- Add red pepper flakes to the broccoli-chicken mixture or sprinkle some in between each layer.

How to Make Chicken and Broccoli Lasagna

Here is how to make this lightened-up chicken and broccoli lasagna.

Make the Pasta Dough

Step 1: Create the flour nest. Preheat the oven to 375ยฐF. Make a mound with the flour in a large mixing bowl or on a clean work surface. Then, using a cup or your hands, create a nest in the center of the flour. Add the eggs, egg yolk, olive oil, and kosher salt to the center of the nest.

Step 2: Make the pasta dough. Using a fork, gently whisk the eggs together in the center of the well, keeping the flour walls intact as best you can. Continue whisking, slowly incorporating some of the flour into the egg mixture, until a thick batter begins to form. At this point, you can use your hands to incorporate the remaining flour.

Step 3: Knead the pasta dough. Knead the dough for approximately 10 minutes or until a smooth and elastic dough ball forms. The dough will be very sticky at first, then it will feel very dry and shaggy. It might not feel like it will come together, but after kneading, all of the flour will be incorporated into a cohesive dough. Wrap the pasta dough tightly in plastic wrap and allow it to rest for 30 minutes at room temperature while you make the rest of the lasagna.

A grid showing the steps to make the fresh pasta dough. The first image is a flour well with raw eggs inside the center. The second image shows a thick batter in the middle of the well. The next step shows a thicker pasta dough with some raw flour still around it. The final picture shows a smooth dough ball.

Make the Broccoli-Chicken Mixture

Step 1: Cook the broccoli. Heat olive oil over medium-low heat in a large skillet. Add the broccoli, garlic, and kosher salt to the skillet and cook the broccoli until just beginning to soften and brown, about 3-5 minutes. Scrape the broccoli into a mixing bowl and add the shredded chicken. Stir to combine and set aside.

Chopped fresh broccoli and garlic being sautรฉed in a stainless steel skillet.
Cooked broccoli and garlic in a small glass bowl with shredded cooked chicken.

Make the Alfredo Sauce

Step 1: Make the roux. Melt the butter over medium-low heat in the same skillet you used to cook the broccoli. Once melted, add the flour and garlic and whisk together to combine. Cook the roux, whisking continuously, until golden brown and fragrant, about 5 minutes.

A browning roux being whisked in a stainless steel skillet.

Step 2: Thicken the sauce. Slowly pour in the chicken broth, whisking continuously to prevent lumps. Once the chicken broth has thickened slightly, whisk in the milk. Add the kosher salt, black pepper, and nutmeg, and bring the sauce to a gentle simmer. Allow the sauce to simmer until thickened, about 5 minutes.

Step 3: Whisk in the parmesan cheese. Remove the sauce from the heat and stir in the parmesan cheese until melted. Set aside.

Parmesan cheese sitting on top of a creamy alfredo sauce before being whisked in.

Make the Lasagna Noodles

Step 1: Roll out the pasta dough. Dust the pasta dough lightly with flour and cut into 6 equal parts. Working with one piece at a time, roll the pasta into lasagna sheets using either a pasta machine or a rolling pin. Each piece of pasta dough will yield two lasagna noodles. Keep the rest of the dough covered with plastic wrap to prevent it from drying out. I like to roll my lasagna noodles out as I'm assembling the lasagna.

Fresh pasta dough dusted with flour and cut into 6 equal pieces on a piece of plastic wrap.
  • If Using a Pasta Machine: Run each piece of pasta dough through the widest setting (usually zero [0]) four times, folding the dough into thirds (like a letter) before each pass-through. Then, run the dough through subsequently smaller settings until you reach setting number five (5). You should be able to just see the outline of your hand if you hold it under the sheet of pasta. Keep dusting the dough lightly with flour as needed to prevent sticking. Cut each sheet in half to make two lasagna noodles.
  • If Using a Rolling Pin: Lightly dust a work surface with flour and roll each piece of pasta dough out into an approximately 3-inch wide by 20-inch long rectangle. The sheet of pasta should be thin enough to just see the outline of your hand if you hold it underneath it. Cut each sheet in half to make two lasagna noodles.

Make the Lasagna

Step 1: Assemble the lasagna. Spread ยฝ cup of alfredo sauce on the bottom of a 9-inch by 13-inch baking dish. Add a layer of lasagna noodles, overlapping them slightly. I usually do three noodles down the length of the pan, then one noodle across the bottom (see image below). Then, add ยฝ of the broccoli-chicken mixture on top of the noodles, followed by โ…“ of the shredded mozzarella cheese. Top with โ…“ of the remaining alfredo sauce. Repeat the layers once more. Then, add a final layer of lasagna noodles, which should be topped with the remaining alfredo sauce and the remaining cheese.

A layer of fresh lasagna noodles on top of alfredo sauce in a clear glass baking dish.
Broccoli, chicken, and shredded mozzarella cheese on top of fresh lasagna noodles in a casserole dish.

Step 2: Bake the lasagna. Cover the baking dish with aluminum foil and bake at 375ยฐF for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the cheese on top is bubbly and golden brown. Allow the lasagna to rest for approximately 20 minutes before serving.

Chicken and broccoli lasagna assembled in a clear glass baking dish before being baked.

Tips for Success

  • Make ahead. I love this recipe because of how easy it is to make all of the components ahead of time. The pasta dough, the alfredo sauce, and the broccoli-chicken mixture can be prepared up to 2 days ahead of time and stored in the refrigerator until you're ready to assemble the lasagna.
  • Use freshly grated cheese. Grating your own cheese from the block is essential for the freshest flavor and the creamiest texture. Often, pre-shredded cheese is coated in anti-caking agents, which prevents the cheese from melting as well as freshly shredded cheese does.
  • Let the pasta dough rest. It's important to allow the pasta dough to rest for at least 30 minutes after you finish kneading it. Resting the dough gives the flour time to fully hydrate and the gluten time to relax. If you make the pasta dough first, it should be well-rested by the time you finish preparing the other layers.

What to Serve with Chicken and Broccoli Lasagna

A clear glass baking dish filled with chicken and broccoli lasagna cut into 8 pieces. One of the pieces has been removed.

Storage and Reheating

How to Store

  • Refrigerator- Cover leftover chicken and broccoli alfredo lasagna tightly with plastic wrap or store in an airtight container and keep in the refrigerator for 3-5 days.
  • Freezer- Wrap individual pieces of cooled lasagna tightly in plastic wrap, then wrap them again in aluminum foil. Store the wrapped pieces of lasagna in a freezer-safe bag in the freezer for up to 3 months.

How to Reheat

If reheating frozen lasagna, it's best to allow it to defrost overnight in the refrigerator. Then, allow the lasagna to come to room temperature for about 30 minutes before reheating.

  • Oven or Toaster Oven- Preheat the oven to 350ยฐF or the toaster oven to 325ยฐF and place the leftover lasagna in a baking dish. Cover the baking dish with aluminum foil and reheat the lasagna for approximately 30 minutes or until heated through. If the lasagna seems dry before reheating, sprinkle a few teaspoons of water over it.
  • Microwave- Place an individual slice of lasagna on a microwave-safe plate and cover with a damp paper towel. Reheat on half-power for 2 minutes. Then, heat on high in 30-second intervals until fully warmed through.
  • Air Fryer- Preheat the air fryer to 375ยฐF. Place a slice of lasagna on a piece of aluminum foil inside of the air fryer basket and cover with another piece of aluminum foil. Reheat for 5-10 minutes or until the lasagna is warmed through.
Two pieces of chicken broccoli alfredo lasagna on a small white plate.

Frequently Asked Questions

Is broccoli chicken lasagna healthy?

In this version, I've lightened up the alfredo sauce by using chicken broth and 1% milk instead of heavy cream. The best part about this chicken and broccoli lasagna is that it's a complete and balanced meal all on its own.

How many layers should be in a lasagna?

Lasagna is typically three or four layers of pasta. For this chicken and broccoli lasagna, I used three layers of noodles with two layers of broccoli and chicken in between. As long as you use the correct size pan, you can really make lasagna using as many layers as you'd like.

Should I boil the lasagna noodles before baking?

Since we're using fresh pasta in this recipe, there's no need to boil the pasta before adding it to the lasagna. The pasta will cook up perfectly as it bakes in the oven. If you opt for traditional, dry lasagna noodles, you will need to boil them before assembling the lasagna.

Do I bake lasagna covered or uncovered?

This chicken and broccoli lasagna should be baked covered for the first 30 minutes. Then, uncover the lasagna and bake for an additional 15 minutes to allow the cheese on top to get crispy and golden brown.

Can I put this lasagna together and bake it the next day?

Yes, you can assemble the lasagna up to 24 hours ahead of time and keep it in the refrigerator until ready to bake. If using fresh pasta noodles, boiling them before assembling for storage is necessary to prevent them from turning mushy. When baking straight from the refrigerator, you'll need to bake the lasagna for an additional 15 minutes.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Italian-Inspired Recipes

๐Ÿ“– Recipe

A baking dish filled with chicken and broccoli lasagna. One piece of lasagna is sitting on a small white plate to the left of the baking dish.
Print Pin Save
5 from 2 votes

Chicken and Broccoli Lasagna

This Creamy Chicken and Broccoli Lasagna is made entirely from scratch with fresh lasagna noodles, a lightened-up homemade alfredo sauce, and plenty of tender chicken and broccoli. Packed with flavor, this hearty homestyle meal is perfect for a fun weekend dinner or even for a holiday party. Pair it with some garlic bread or a side salad for the ultimate comfort food meal.
Course Main Course
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Rest Time 20 minutes
Total Time 1 hour 55 minutes
Servings 8 servings
Calories 459kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Pasta

  • 2 cups (240 grams) all-purpose flour
  • 3 large eggs
  • 1 egg yolk
  • ยฝ tablespoon olive oil
  • ยฝ teaspoon kosher salt

For the Broccoli-Chicken Mixture

  • 1 tablespoon olive oil
  • 3 cups broccoli chopped
  • 3 cloves garlic minced
  • ยผ teaspoon kosher salt
  • 2 cups shredded cooked chicken

For the Alfredo Sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cloves garlic minced
  • 1 ยฝ cups chicken broth
  • 1 ยฝ cups 1% milk
  • ยผ teaspoon kosher salt
  • ยผ teaspoon black pepper
  • โ…› teaspoon nutmeg
  • 1 cup parmesan cheese grated

For the Lasagna

  • 8 ounces (about 2 ยฝ cups) mozzarella cheese shredded

Instructions

For the Pasta

  • Preheat the oven to 375ยฐF. Make a mound with the flour in a large mixing bowl or on a clean work surface. Then, using a cup or your hands, create a nest in the center of the flour. Add the eggs, egg yolk, olive oil, and kosher salt to the center of the nest.
    2 cups (240 grams) all-purpose flour, 3 large eggs, 1 egg yolk, ยฝ tablespoon olive oil, ยฝ teaspoon kosher salt
  • Using a fork, gently whisk the eggs together in the center of the well, keeping the flour walls intact as best you can. Continue whisking, slowly incorporating some of the flour into the egg mixture, until a thick batter begins to form. At this point, you can use your hands to incorporate the remaining flour.
  • Knead the dough for approximately 10 minutes or until a smooth and elastic dough ball forms. The dough will be very sticky at first, then it will feel very dry and shaggy. It might not feel like it will come together, but after kneading, all of the flour will be incorporated into a cohesive dough. Wrap the pasta dough tightly in plastic wrap and allow it to rest for 30 minutes at room temperature while you make the rest of the lasagna.

For the Broccoli-Chicken Mixture

  • Heat olive oil over medium-low heat in a large skillet. Add the broccoli, garlic, and kosher salt to the skillet and cook the broccoli until just beginning to soften and brown, about 3-5 minutes. Scrape the broccoli into a mixing bowl and add the shredded chicken. Stir to combine and set aside.
    1 tablespoon olive oil, 3 cups broccoli, 3 cloves garlic, ยผ teaspoon kosher salt, 2 cups shredded cooked chicken

For the Alfredo Sauce

  • Melt the butter over medium-low heat in the same skillet you used to cook the broccoli. Once melted, add the flour and garlic and whisk together to combine. Cook the roux, whisking continuously, until golden brown and fragrant, about 5 minutes.
    4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 2 cloves garlic
  • Slowly pour in the chicken broth, whisking continuously to prevent lumps. Once the chicken broth has thickened slightly, whisk in the milk. Add the kosher salt, black pepper, and nutmeg, and bring the sauce to a gentle simmer. Allow the sauce to simmer until thickened, about 5 minutes.
    1 ยฝ cups chicken broth, 1 ยฝ cups 1% milk, ยผ teaspoon kosher salt, ยผ teaspoon black pepper, โ…› teaspoon nutmeg
  • Remove the sauce from the heat and stir in the parmesan cheese until melted. Set aside.
    1 cup parmesan cheese

For the Lasagna

  • Dust the pasta dough lightly with flour and cut into 6 equal parts. Working with one piece at a time, roll the pasta into lasagna sheets using either a pasta machine or a rolling pin. Each piece of pasta dough will yield two lasagna noodles. Keep the rest of the dough covered with plastic wrap to prevent it from drying out. I like to roll my lasagna noodles out as I'm assembling the lasagna.
  • If Using a Pasta Machine: Run each piece of pasta dough through the widest setting (usually zero [0]) four times, folding the dough into thirds (like a letter) before each pass-through. Then, run the dough through subsequently smaller settings until you reach setting number five (5). You should be able to just see the outline of your hand if you hold it under the sheet of pasta. Keep dusting the dough lightly with flour as needed to prevent sticking. Cut each sheet in half to make two lasagna noodles.
  • If Using a Rolling Pin: Lightly dust a work surface with flour and roll each piece of pasta dough out into an approximately 3-inch wide by 20-inch long rectangle. The sheet of pasta should be thin enough to just see the outline of your hand if you hold it underneath it. Cut each sheet in half to make two lasagna noodles.
  • Spread ยฝ cup of alfredo sauce on the bottom of a 9-inch by 13-inch baking dish. Add a layer of lasagna noodles, overlapping them slightly. I usually do three noodles down the length of the pan, then one noodle across the bottom. Then, add ยฝ of the broccoli-chicken mixture on top of the noodles, followed by โ…“ of the shredded mozzarella cheese. Top with โ…“ of the remaining alfredo sauce. Repeat the layers once more. Then, add a final layer of lasagna noodles, which should be topped with the remaining alfredo sauce and mozzarella cheese.
    8 ounces (about 2 ยฝ cups) mozzarella cheese
  • Cover the baking dish with aluminum foil and bake at 375ยฐF for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the cheese on top is bubbly and golden brown. Allow the lasagna to rest for approximately 20 minutes before serving.

Notes

  • Storage: Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1servings | Calories: 459kcal | Carbohydrates: 36g | Protein: 30g | Fat: 21g | Saturated Fat: 10.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 169mg | Sodium: 764mg | Potassium: 423mg | Fiber: 2g | Sugar: 4g | Vitamin C: 31mg | Calcium: 407mg | Iron: 2.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Red Curry Lentils With Sweet Potatoes and Spinach

Red Curry Lentils with Sweet Potatoes and Spinach is a flavorful, warmly spiced vegetarian dish that is perfect for a quick and easy weeknight dinner. Made with red lentils, sweet potato, and fresh baby spinach, this healthy and delicious dish is jam-packed with nutrition.

A bowl of white rice and red curry lentils with sweet potatoes and spinach. There is a fork sticking out of the bowl to the right.

A healthy, veggie-packed twist on traditional Indian dal, this red curry lentils with sweet potatoes and spinach recipe is a hearty, satisfying comfort food meal that's perfect for warming your belly on a chilly fall or winter evening.

Red lentils are one of my favorite plant-based proteins to use for vegetarian and vegan meals. They're mild in flavor and they cook down into a thick, creamy, sauce-like consistency. Add a little coconut milk and an aromatic blend of spices and you have yourself a flavorful main dish even meat eaters will love.

This recipe has been a staple in my house for many years. When I was in college, I would often make a big batch of red curry lentils to eat all week long. It's healthy, cheap, and satisfying - everything a college student needs.

Now, I make it every few weeks or so when the weather turns cool. It's one of my favorites and I hope it will be one of yours, too!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Why You'll Love This Recipe

  • Flavorful & Satisfying- Rich and hearty, this red lentil curry with vegetables is super flavorful thanks to the red curry paste and warm, earthy spices like garam masala, turmeric, and ginger. Plus, it's filling enough to keep you satisfied long after lunch or dinner.
  • Healthy- Chock full of fiber, plant protein, and lots of vitamins and minerals, this vegan curry dish is both heart-healthy and gut-friendly.
  • Hearty Meatless Meal- This is one vegetarian dish that won't leave you hungry for more next time you do Meatless Monday. Whether you follow a vegetarian or vegan diet, or you just like to eat meatless on occasion, this recipe is perfect.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Red Lentils- These reddish-orange little legumes are one of my favorite pantry staples. They cook quickly, making them ideal for quick, easy, and healthy dinners.
  • Sweet Potato- I recommend dicing the sweet potato into small, ยฝ-inch cubes to ensure they're cooked through by the time the rest of the dish is finished cooking.
  • Spinach- Roughly chopping the spinach helps it blend into the curry better. Spinach only needs a few minutes to wilt and cook down into the rest of the dish.
  • Diced Tomatoes- Tomatoes are an acidic ingredient that are used to balance the richness of the rest of the dish. Just one 14.5-ounce can of diced tomatoes makes a wonderfully balanced curry sauce.
  • Red Curry Paste- One of my favorite ingredients. Thai red curry paste can typically be found in the Asian section of the grocery store. It is made from red chili peppers, garlic, ginger, lemongrass, shallot, coriander, and lime.
  • Coconut Milk- Creamy, rich, and just slightly coconut-flavored, a touch of full-fat coconut milk is all these red curry lentils need to add the luscious, velvety texture we're after.
  • Spices- I use a blend of curry powder, garam masala, ginger, turmeric, and cayenne pepper to create a warm, earthy flavor that is beautifully flavorful and aromatic.
  • Sugar- Just a small amount of sugar brings balance to this savory curry dish.
The ingredients to make red lentil and sweet potato curry laid out on a butcher block countertop. Each ingredient is labeled with text. The ingredients include red lentils, spinach, garlic, onion, sweet potato, coconut milk, olive oil, diced tomatoes, red curry paste, cilantro, spices, sugar, and salt.

Step by Step Instructions

Here is how to make red curry lentils with sweet potatoes and spinach.

Step 1: Sautรฉ the onion and sweet potato. Heat 2 tablespoons olive oil over medium-high heat in a large, deep skillet or saucepan. Add the onion, sweet potato, and salt and cook until the onion begins to soften and brown, about 5-7 minutes.

This creates the first layer of flavor in our curry dish and helps the sweet potato begin to cook.

Diced sweet potato and onion being sautรฉed in a stainless steel skillet.

Step 2: Cook the aromatics and spices. Add the garlic, ginger, red curry paste, spices, and sugar to the skillet. Cook, stirring frequently, until the spices begin to brown and become very fragrant, about 2-3 minutes.

Cooking the spices and aromatics in the oil releases their flavor. The spices may stick to the bottom of the pot - this is a good thing.

Browned sweet potato and onion coated with red curry paste and other spices in a stainless steel skillet.

Step 3: Simmer the lentils. Pour in the diced tomatoes, scraping the bottom of the pan to remove any fond. Add the red lentils and water into the skillet and stir well to combine. Bring the lentils to a simmer, then reduce the heat to low. Cook covered, stirring occasionally, until the sweet potatoes are tender and the lentils are fully cooked, about 20 minutes.

Red lentils break down as they cook, turning "mushy," creating a thick, hearty, stew-like curry.

Red lentils, sweet potatoes, and diced tomatoes being cooked in a deep stainless steel skillet. There is a wooden spoon sticking out of the pot to the left.

Step 4: Finish cooking and serve. Stir in the coconut milk, spinach, and cilantro. Simmer for an additional 5 minutes or until the spinach has wilted and the lentil mixture has thickened to a desirable consistency. Serve over rice or with warm naan bread.

You should be able to easily pierce the sweet potatoes with a fork.

Finished red curry lentils with sweet potatoes and spinach in a stainless steel skillet. There is a wooden spoon sticking out of the pot to the left.

Tips and Tricks

  • Cut the sweet potato into equal-sized cubes. In order for the sweet potatoes to cook evenly, it's important to cut them into similar-sized cubes. Additionally, make sure you cut them small enough (about ยฝ-inch) so that they can cook through in time for the rest of the dish to be done.
  • Mise en place. A French culinary term that means "putting in place." Red curry lentils with sweet potatoes and spinach is a dish that comes together pretty quickly. In order to make cooking this dish stress-free, I recommend preparing and measuring out all of your ingredients ahead of time.
  • Watch the lentils. As lentils cook, they absorb water and release starch. Keep an eye on them as they cook, stirring occasionally, to prevent them from drying out too quickly and sticking to the bottom of your pot.
A bowl of red curry lentils with spinach and sweet potato served with rice and garnished with cilantro. There is a fork sticking out of the bowl to the left.

Substitutions and Variations

Red lentil curry with sweet potato and spinach fits well into many diets. The dish is naturally gluten-free, dairy-free, and vegan. However, there are still times when ingredient substitutions are necessary. So, here are a few ways you can customize this dish to fit your diet and taste preferences.

Substitutions

  • Red Lentils- Yellow lentils are a great substitute for red lentils because they turn "mushy," similar to red lentils. However, they may take a little longer to cook. Another substitute is green or brown lentils. But, these will most certainly take longer to cook and hold their shape better than red lentils.
  • Sweet Potato- Butternut squash, pumpkin, yams, russet potatoes, or carrots would all make great substitutes for sweet potato.
  • Spinach- Frozen chopped spinach can be used in place of fresh spinach. Additionally, kale, Swiss chard, or beet greens are similar to spinach and would work well in this dish.
  • Red Curry Paste- While the flavor and richness of red curry paste is hard to substitute, there are a few ways to achieve a similar flavor profile. Try using 2 additional teaspoons of curry powder in place of the 2 tablespoons of red curry paste. On the other hand, an equal amount of yellow curry paste or green curry paste can be used.
  • Diced Tomatoes- For a smoother sauce, use tomato purรฉe or crushed tomatoes. For a chunkier curry, stewed or whole tomatoes can be used and broken up with a wooden spoon.
  • Garam Masala- Swap garam masala for an equal amount of curry powder.
  • Garlic- Use ยฝ teaspoon of garlic powder in place of the fresh garlic cloves.
  • Ginger- A tablespoon of minced or grated fresh ginger root can be substituted for ground ginger.
  • Olive Oil- Any neutral-flavored oil, butter, or ghee can be used instead of olive oil.

Variations

  • Extra Spicy- Add red pepper flakes, minced jalapeรฑo, or additional cayenne pepper to increase the heat.
  • Extra Protein- Cube up a block of tofu for an extra boost of protein. If you don't follow a vegan or vegetarian diet, you can add shredded chicken or white fish if you'd like.
  • Gluten-Free- While this red curry lentil dish is naturally gluten-free, I always recommend checking labels to ensure there is no possibility of cross-contamination.

What to Serve With Red Curry Lentils

Red lentil curry with sweet potatoes and spinach can be enjoyed as a meal all on its own or served with starches, proteins, or vegetables. Here are a few of my favorite side dishes and toppings to serve with this hearty dish.

Side Dishes

  • Basmati or Jasmine Rice
  • Brown Rice, Quinoa, or Farro
  • Warm Naan Bread or Chapati
  • Cauliflower Rice
  • Roasted Cauliflower
  • Sautรฉed Spinach or Kale
  • Roasted Tomatoes
  • Leafy Green Salad
A forkful of red curry lentils with sweet potatoes and spinach being held over a bowl.

Toppings

  • Fresh Cilantro
  • Sliced Fresh Jalapeรฑo
  • Lime Juice
  • Chopped Peanuts or Cashews
  • Toasted Unsweetened Coconut Flakes or Slivered Almonds

Storage and Reheating

This red curry lentils with sweet potatoes and spinach dish is one of my absolute favorite freezer-friendly meals. I ate this weekly in college, often making a large batch to store in the freezer for those extra busy weeks.

How to Store

  • Refrigerator- Sweet potato and lentil curry can be kept in the refrigerator for up to 5 days, making it perfect for meal prepping and eating throughout the week.
  • Freezer- If you won't finish the leftovers within a few days, freezing is always an option. Red lentil and sweet potato curry freezes fabulously, which is helpful for those nights you're just too busy to cook. Store leftovers in a freezer-safe container for 3-6 months.

How to Reheat

If your red lentil curry is frozen, it's best to thaw it in the refrigerator for 24-48 hours (depending on the portion size) before reheating.

  • Stovetop- Heat the red curry lentils in a saucepan over medium-low heat, stirring occasionally, until steaming hot. If the dish seems too thick, add 1 to 2 tablespoons of water or coconut milk to loosen it up.
  • Microwave- For convenience, the microwave can also be used to reheat this curry dish. Place an individual portion in a microwave-safe bowl and heat on high for approximately 2 minutes, stirring halfway through.
A bowl of red lentil curry and rice garnished with cilantro.

Frequently Asked Questions

Is red curry lentils with sweet potatoes and spinach healthy?

Yes, this dish is rich in fiber, plant protein, and iron, all of which are good for heart health. It's a well-balanced vegetarian meal that will leave you feeling happy and satisfied.

Are red lentils gluten-free?

Red lentils are a legume and are a naturally gluten-free food.

Do you need to soak red lentils before cooking them?

Nope, no need to soak red lentils. Unlike some other legumes, red lentils are small enough to fully cook and break down without pre-soaking. Just rinse and sort them to remove any debris and you're good to go.

Can other types of lentils be used in this recipe?

Certainly. Yellow lentils are the best substitute since they break down in a similar manner to red lentils. However, green and brown lentils can also be used, keeping in mind that this will increase the cook time.

Can I make this recipe in a slow cooker or Instant Pot?

I don't recommend making this recipe in a slow cooker since sautรฉing the aromatics and spices is an important step in building the flavors of this curry. You can make this recipe in an Instant Pot since they do have a sautรฉ setting. However, I have never tested this myself.

More Vegetarian Recipes

๐Ÿ“– Recipe

A white bowl filled with red curry lentils with sweet potatoes and spinach.
Print Pin Save

Red Curry Lentils with Sweet Potatoes and Spinach

Red Curry Lentils with Sweet Potatoes and Spinach is a flavorful, warmly spiced vegetarian dish that is perfect for a quick and easy weeknight dinner. Made with red lentils, sweet potato, and fresh baby spinach, this healthy and delicious dish is jam-packed with nutrition.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 291kcal
Author Ashley Petrie, RDN, LDN

Ingredients

  • 2 tablespoon olive oil
  • ยฝ large yellow onion diced
  • 1 medium sweet potato peeled and cut into ยฝ-inch cubes
  • ยฝ teaspoon kosher salt
  • 2 cloves garlic minced
  • ยผ teaspoon ground ginger
  • 2 tablespoons red curry paste
  • ยฝ tablespoon garam masala
  • 1 teaspoon curry powder
  • ยฝ teaspoon turmeric powder
  • 1 teaspoon granulated sugar
  • ยผ teaspoon cayenne pepper powder or to taste
  • 1 14.5-ounce can diced tomatoes
  • 1 ยฝ cup red lentils rinsed and picked over
  • 4 cups water
  • ยฝ cup coconut milk
  • 2 cups baby spinach leaves roughly chopped
  • 2 tablespoons fresh cilantro chopped

Instructions

  • Heat 2 tablespoons olive oil over medium-high heat in a large, deep skillet or saucepan. Add the onion, sweet potato, and salt and cook until the onion begins to soften and brown, about 5-7 minutes.
    2 tablespoon olive oil, ยฝ large yellow onion, 1 medium sweet potato, ยฝ teaspoon kosher salt
  • Add the garlic, ginger, red curry paste, spices, and sugar to the skillet. Cook, stirring frequently, until the spices begin to brown and become very fragrant, about 2-3 minutes.
    2 cloves garlic, ยผ teaspoon ground ginger, 2 tablespoons red curry paste, ยฝ tablespoon garam masala, 1 teaspoon curry powder, ยฝ teaspoon turmeric powder, 1 teaspoon granulated sugar, ยผ teaspoon cayenne pepper powder
  • Pour in the diced tomatoes, scraping the bottom of the pan to remove any fond. Add the red lentils and water into the skillet and stir well to combine. Bring the lentils to a simmer, then reduce the heat to low. Cook covered, stirring occasionally, until the sweet potatoes are tender and the lentils are fully cooked, about 20 minutes.
    1 14.5-ounce can diced tomatoes, 1 ยฝ cup red lentils, 4 cups water
  • Stir in the coconut milk, spinach, and cilantro. Simmer for an additional 5 minutes or until the spinach has wilted and the lentil mixture has thickened to a desirable consistency. Serve over rice or with warm naan bread.
    ยฝ cup coconut milk, 2 cups baby spinach leaves, 2 tablespoons fresh cilantro

Notes

  • Store leftovers in the refrigerator for up to 5 days or in the freezer for 3-6 months.

Nutrition

Serving: 1serving | Calories: 291kcal | Carbohydrates: 42g | Protein: 15g | Fat: 8.5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Sodium: 521mg | Potassium: 598mg | Fiber: 8g | Sugar: 5g | Vitamin C: 6mg | Calcium: 45mg | Iron: 4.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.