45+ EASY One Pot Meals - Tastes Better From Scratch

Black Pepper Chicken

Lauren Allen — Sun, 19 Jan 2025 12:47:07 +0000

This simple Black Pepper Chicken recipe has crispy chicken tossed in a homemade sauce with sautéed bell pepper, celery, and onion served on a bed of rice. It’s flavorful, comforting, and ready in less than 30 minutes!

Ridiculously good Black Pepper Chicken

The number of times I’ve made this in the last few months is…to many to count (and my family never got sick of it, which isn’t always the case when recipe testing!) It’s ridiculously good, with minimal effort required!

The chicken has the perfect crisp (without deep-frying), and a black pepper sauce with just the right amount of punch. I love that it’s a meal-in-one, with rice, veggies and protein, and it’s easy enough for any busy weeknight. I marinate the chicken, make the sauce and chop veggies, all in the morning, so that dinner-time is a breeze. So delicious and flavorful, and the leftovers are great too (lunch meal-prep, anyone?).

Want more 30-minute meals? Try Tuscan Chicken Pasta, Pastalaya, Hibachi Chicken, Pimento Cheese BLT, or Taco Soup!

How to make Black Pepper Chicken:

Marinate Chicken: Add chopped chicken to a bowl with soy sauce, oyster sauce, black pepper, and salt and set aside. Add cornstarch to a large bowl or resealable plastic bag and set aside.

Make Sauce by stirring sauce ingredients in a bowl.

Sauté Chicken: Remove chicken pieces from marinade and add to bowl or bag with cornstarch, tossing well to coat. Heat oil in a large skillet or wok over medium-high heat. Once hot, add ½ of the chicken pieces, spacing them out, so they can get golden and crisp on the outsides, flipping once, about 5 minutes, or just until cooked through. Remove chicken to a plate, reserving the oil in the pan. Repeat with remaining chicken, adding more oil if needed.

Sauté Veggies and Combine: Pour a tiny bit more oil in the pan if needed, then add onion, celery and bell pepper. Cook, tossing occasionally, over medium-high heat for a few minutes, until tender. Pour in sauce then simmer until it begins to slightly thicken. Add chicken and stir to coat. Serve Chinese black pepper chicken over hot cooked rice.

Make Ahead and Storage Instructions:

To Make Ahead: Marinate the chicken up to a day in advance, stored in the fridge. Mix sauce ingredients and chop veggies ahead of time.

To Store: Store leftover pepper chicken in an airtight container in the fridge for 3-5 days, depending on freshness of chicken used.

More Asian-Inspired Dishes:

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Black Pepper Chicken

This simple Black Pepper Chicken recipe has crispy chicken tossed in a homemade sauce with sautéed bell pepper, celery, and onion on a bed of rice. It's flavorful, comforting, and ready in less than 30 minutes!

Course Main Course

Cuisine Chinese

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 526kcal

Author Lauren Allen

Cost 13

Ingredients

Chicken Marinade:

1 ½ lbs boneless skinless chicken breasts , cut into bite-size pieces (680 grams)
2 Tablespoons low-sodium soy sauce
2 teaspoons oyster sauce
1 ½ teaspoons fresh cracked black pepper
1 teaspoon salt
1/2 cup cornstarch (65 grams)
1/3 cup vegetable oil (80ml)

Sauce:

1 ½ Tablespoons oyster sauce
3 Tablespoons low-sodium soy sauce
1 1/2 cups chicken stock , low sodium (360ml)
3-4 garlic cloves , minced
1 1/2 Tablespoons freshly grated ginger
1 1/2 teaspoon fresh cracked black pepper
3 Tablespoons granulated sugar
1 1/2 teaspoons cornstarch

Stir Fry:

1 medium white onion , chopped into bite-size pieces
2 ribs celery , chopped
1 red bell pepper , large, chopped into bite-size pieces

Serving:

5-6 cups hot cooked white rice (850-1000grams)

US Customary – Metric

Instructions

Marinate Chicken: Add chicken pieces to a bowl with 2 Tablespoons soy sauce, 2 teaspoons oyster sauce, 1 ½ teaspoons black pepper, and 1 teaspoon salt. Set aside. Add ½ cup cornstarch to a large bowl or resealable plastic bag and set aside.
Make Sauce: Mix sauce ingredients together and stir to combine.
Coat chicken in cornstarch: Remove chicken pieces from marinade and add to bowl or bag with cornstarch, tossing well to coat.
Sauté Chicken: Heat oil in a large skillet or wok over medium-high heat. Once hot, add ½ of the chicken pieces, spacing them out, so they can get golden and crisp on the outsides, flipping once, about 5 minutes, or until cooked through. Remove chicken to a plate, reserving the oil in the pan. Repeat with remaining chicken. Add more oil if needed.
Sauté Veggies: Pour a tiny bit more oil to the pan if needed and add onion, celery and bell pepper. Cook, tossing occasionally, over medium-high heat for a few minutes, until tender.
Finish: Add sauce and simmer until it begins to slightly thicken. Add chicken and stir to coat.
Serve over hot cooked rice.

Notes

Serving Size: 1 cup rice, and about 1 ¼ cups black pepper chicken.

Make Ahead Instructions: Marinate the chicken up to a day in advance, stored in the fridge. Mix sauce ingredients and chop veggies ahead of time.

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Chicken Enchilada Soup

Lauren Allen — Wed, 18 Dec 2024 12:00:00 +0000

Our Chicken Enchilada Soup recipe is full of healthy and bold flavors, loaded with veggies and protein. You can make it on the stovetop, in the slow cooker, or even the instant pot.

You should absolutely make this Chicken Enchilada Soup

And let me tell you why: it’s that magic soup that every age and palate likes, plus its healthy, while still falling into a “comfort food” category. It’s one of my favorite slow cooker recipes to prep early in the day and it’s ready by dinner, but it can also be thrown together quickly on the stove. We often serve it with a cheese crisp on the side (open-face tortilla broiled with shredded cheese on top).

And if you love soup recipes, make sure to try Chicken and Wild Rice Soup, Clam Chowder, Taco Soup, Chicken Tortilla Soup, or Creamy Zuppa Toscana!

How to make Enchilada Soup:

Sauté Veggies: Add a little more oil, if needed, and sauté the veggies. If using skin-on chicken thighs, brown the skin really well before adding to the soup.

Add chicken broth, spices, and diced tomatoes. Add chicken and corn tortillas. Cover and cook on medium-low for about 12-15 minutes, or until the chicken is cooked through (165 degrees F). Remove chicken from broth and shred it. Ladle soup broth into a blender and blend until smooth.

Serve: Return soup broth back to the pot, add shredded chicken, green chiles, and black beans. Garnish with a scoop of sour cream, sprinkle of shredded cheese, chopped cilantro, avocado and green onion, if desired.

Storage and Freezing Instructions:

Store leftovers chicken enchilada soup in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or in the microwave.

Freeze in a freezer safe container or bag for up to 3 months. Thaw completely overnight in the refrigerator then reheat on the stove or in the microwave until warm.

Recipe Variations:

Loaded Enchilada Soup: Feel free to stir in some cooked rice, shredded cheese, sautéed vegetables, or corn to make it more hearty.
Slow Cooker Chicken Enchilada Soup: Sauté veggies as instructed. Add to slow cooker with broth, spices, diced tomato, corn tortillas and chicken. Cover and cook on low for 5-6 hours. Remove chicken and shred. Blend soup broth, then return to slow cooker. Add the shredded chicken, green chiles and black beans.
Instant Pot Chicken Enchilada Soup

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Chicken Enchilada Soup

Our easy Chicken Enchilada Soup recipe is bold and flavorful and can be made on the stove or in a slow cooker, for a healthy soup everyone loves.

Course Main Course, Soup

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 243kcal

Author Lauren Allen

Cost 11

Equipment

Blender

Ingredients

2 Tablespoons olive oil
1 medium onion , chopped
5-6 cloves garlic , chopped
2 carrots , peeled and chopped
2 ribs celery , chopped
1 bell pepper , chopped
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon Dried oregano
3/4 teaspoon paprika
6 cups low-sodium chicken broth
14.5 ounce can diced tomatoes
2-3 chicken breasts , or 4-5 skinless chicken thighs (bone-in or boneless)
5-6 6 inch yellow corn tortillas
salt and freshly ground black pepper , to taste
15 oz can black beans
4 oz can diced green chiles
1/2 cup heavy whipping cream

Toppings:

sour cream , for topping
shredded cheddar or pepper jack cheese , for topping
fresh cilantro , for topping
green onion , chopped for topping
avocado , chopped

US Customary – Metric

Instructions

Saute veggies: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, carrots, celery, and bell pepper and sauté for several minutes until tender.
Add chili powder, cumin, coriander, oregano, and paprika. Stir to combine. Add chicken broth and diced tomatoes. cook for 5 minutes.
Add chicken and corn tortillas and cook for about 15 minutes, or until chicken is cooked through. Remove chicken to a plate, shred the meat and remove any bones.
Blend: Ladle soup into a blender, in batches, and blend until smooth.
Finish: Return broth to the soup pot and stir in shredded chicken, black beans, and green chiles. Stir in cream. Season to taste with salt and pepper.
Serve topped with sour cream, cheese, avocado, cilantro and green onions, if desired.

Video

Notes

Servings size is about 1 ¾ cup.

Chicken: I prefer chicken thighs when cooking this soup in the slow cooker, because thighs don’t dry out as easily.

Slow Cooker Chicken Enchilada Soup: Sauté veggies as instructed. Add to slow cooker with broth, spices, diced tomato, corn tortillas and chicken. Cover and cook on low for 5-6 hours. Remove chicken and shred. Blend soup broth, then return to slow cooker. Add the shredded chicken, green chiles and black beans.

Storing Instructions: store leftover chicken enchilada soup in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or in the microwave.

Freezing Instructions: Add to a freezer safe container or bag and freeze for up to 3 months. Thaw completely overnight in the refrigerator then reheat on the stove or in the microwave until warm.

Loaded Enchilada Soup: Feel free to stir in some cooked rice, shredded cheese, sautéed vegetables, or corn to make it heartier.

Instant Pot Chicken Enchilada Soup

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I originally shared this recipe November 2014. Updated September 2018, November 2021 and December 2024.

Recipe originally adapted from Our Best Bites. I omit the jalapeño, use raw chicken and add black beans and green chiles.

Slow Cooker Pot Roast

Lauren Allen — Sat, 07 Dec 2024 13:00:00 +0000

Our delicious Slow Cooker Pot Roast recipe is so tender, cooked in a gravy sauce with carrots and potatoes, for an easy one-pot meal.

Slow Cooker Pot Roast easy enough for a weeknight.

Really though, this slow cooker roast beef only takes 15 minutes to prep and the crockpot does the work (or refer to my notes to make it in the oven or instant pot). This is my Mother-in-Law’s recipe, and she used canned soups (which are convenient), but I’ve linked to my recipes for homemade cream of chicken soup and onion soup mix, to make this slow cooker pot roast completely from scratch, if you have time!

It’s the most cozy meal with added carrots, potatoes, and other veggies, or serve over a bed of mashed potatoes, and our favorite homemade rolls on the side.

And if you love slow cooker recipes try my Beef Stew, Slow Cooker Chicken Tacos, Beef Noodle Soup, or Slow Cooker Ribs!

How to make Slow Cooker Roast:

Sear Beef: Season roast generously with salt and pepper on all sides. In a large skillet over medium-high heat, heat oil until hot then sear the meat until it’s browned on all sides. Transfer roast to a slow cooker (or dutch oven or instant pot).

Sauce: In a bowl, combine cream of soup mixture (or my homemade cream of soup recipe) and dry onion soup (here’s my homemade onion soup mix). Pour over the chuck roast.

Cook: Cover slow cooker and cook on LOW for 8-10 hours. If you want to add potatoes and carrots or other veggies, add them 1.5-2 hours before the timer is up.

Alternate Pot Roast Cooking Methods:

Instant Pot Pot Roast: Slice the roast in half then season generously on all sides with salt and pepper. Sear roast on all sides on the sauté setting, until browned. Deglaze the pot with 1 cup beef broth. Pour sauce over roast. Secure lid and cook on high pressure for 60-80 minutes or until tender (depending on size of roast). Natural release for 15 minutes.
Oven Baked Pot Roast: Sear roast in dutch oven pot. Add 2 ½ cups beef broth. Pour sauce on top. Cover and bake at 350°F for 4 hours, or until meat is tender.

Make Ahead and Freezing Instructions:

To Make Ahead: You can prep this easy pot roast recipe (but not cook it) 1-2 days in advance, depending on the freshness of your meat. Assemble everything in the pot then cover and refrigerate until ready to cook.

To Freeze: Transfer any leftover pot roast to a freezer safe container or bag and place in the freezer for up to 2 months. Let thaw in the refrigerator overnight before reheating.

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Slow Cooker Pot Roast

Our easy Slow Cooker Pot Roast recipe is the best, with tender roast beef in gravy, with vegetables. It only takes 15 minutes to prep.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 607kcal

Author Lauren Allen

Cost 24

Equipment

Slow Cooker

Ingredients

4-5 pounds beef chuck roast , prime or choice grade
salt and freshly ground black pepper
3 Tablespoons oil , vegetable or canola oil
1 envelope dry onion soup mix , or use my homemade dry onion soup mix
2 cans cream of soup (mushroom or chicken) , or make a double batch of my homemade cream of chicken soup recipe

Optional add-ins:

carrots, red or yukon gold potatoes, pearl onions, mushrooms, parsnips, celery.

US Customary – Metric

Instructions

Prep and Sear Meat: Season meat with salt and pepper, generously, on all sides. Heat a large skillet over medium-high heat. Once the skillet is hot, add the oil. Once the oil is hot, add the meat. Sear on medium-high heat for a few minutes on each side, until all sides are well browned.
Add to slow cooker: Lightly grease a slow cooker with non-stick cooking spray. Place meat in the bottom of the slow cooker.
Mix sauce: Stir together the cream of soup mixture and dry onion soup seasoning in a bowl. Pour mixture over the meat in the slow cooker.
Slow Cook: Cover and cook on LOW for 8-10 hours. Check to see if the roast is done by poking it with a fork; it should shred easily. If it's tough, cook longer.
If adding veggies, add them 1.5 – 2 hours before the timer is up.

Video

Notes

Canned Soup: I highly recommend my homemade canned cream of chicken soup recipe (double it) and my homemade dry onion soup mix! They are both quick and easy, healthier and will taste better.

Adding Veggies: Add carrot chunks, mushrooms, potatoes (baby gold or red), and white pearl onions the last 1.5-2 hours of cooking. Or, you can serve this yummy pot roast on top of a bed of mashed potatoes.

Make Ahead Instructions: You can prep this whole recipe (but not cook it) 1-2 days in advance, depending on the freshness of your meat. Assemble everything in the pot then cover and refrigerate until ready to cook.

Freezing Instructions: Transfer any leftover pot roast to a freezer safe container or bag and place in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.

Instant Pot Pot Roast: Slice the roast in half then season generously on all sides with salt and pepper. Sear roast on all sides on the sauté setting, until browned. Deglaze the pot with 1 cup beef broth. Pour sauce over roast. Secure lid and cook on high pressure for 60-80 minutes or until tender (depending on size of roast). Natural release for 15 minutes.

Oven Baked Pot Roast: Sear roast in dutch oven pot. Add 2 ½ cups beef broth. Pour sauce on top. Cover and bake at 350°F for 4 hours, or until meat is tender.

Nutrition

I originally shared this recipe December 2017. Updated September 2021 and December 2024.

Instant Pot Pasta and Meatballs

Lauren Allen — Mon, 14 Oct 2024 11:00:00 +0000

Instant Pot Pasta and Meatballs is one of my favorite busy weeknight dinners. Just add all the uncooked ingredients to the pot, press a button, and let the Instant pot do the work.

Instant Pot recipes are so convenient! Try Beef Gyros, Instant Pot Mashed Potatoes, Instant Pot Spaghetti, Instant Pot Short Ribs, or Instant Pot Meatloaf!

Every busy family needs this Instant Pot Pasta and Meatballs recipe.

This recipe has saved me more than once, and made me look like the most put together Mom in the world, when I’m actually just trying not to drop every ball I’m juggling. It doesn’t get easier than adding uncooked pasta, frozen meatballs, tomato sauce and spices to a pot, and voila, dinner is ready at the press of a button. It still has an elevated edge to it, with a homemade sauce, rather than jarred, and you could use from-scratch frozen cooked meatballs, too.

If you’re new to the Instant Pot, here are my tips for how to use your Instant Pot, and all of my Instant Pot recipes.

How to make Instant Pot Pasta with Meatballs:

Layer Ingredients: Add frozen meatballs to Instant pot and add uncooked pasta on top. Add water, followed by crushed tomatoes, seasonings, and tomato sauce. Make sure the sauce is covering all of the noodles.

Cook: Cook on manual, high pressure, for half of the cook time it instructs on the box of pasta. Quick release to release pressure. Serve instant pot pasta with grated parmesan cheese and some breadsticks or garlic knots on the side.

Recipe Variations:

Homemade Meatballs: prepare homemade meatball, but to cook, use the instant pot, on sauté setting, brown them lightly on all sides, in a little oil. You don’t need to cook them all the way through. Continue with recipes steps as instructed, adding uncooked pasta, sauces, spices and water on top, and cooking at high pressure.
Spicy: use crushed fire roasted tomatoes instead of the crushed tomatoes, and add a dash of crushed red pepper flakes to the sauce.
Veggies: Stir in fresh spinach at the end.

More Recipes with Meatballs:

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Instant Pot Pasta and Meatballs

Instant Pot Pasta and Meatballs is one of my favorite busy weeknight dinners! Dump uncooked pasta, meatballs, and a simple sauce ingredients to the Instant Pot then minutes later dinner is on the table! This is a family meal staple everyone needs!

Course Main Course

Cuisine American, Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 547kcal

Author Lauren Allen

Equipment

instant pot

Ingredients

2 pounds frozen cooked meatballs*
1 pound penne pasta
3 cups water
24 oz can crushed tomatoes
8 oz can tomato sauce
1 1/2 teaspoons Italian seasonings
½ teaspoon garlic powder
1/2 teaspoon granulated sugar
1 teaspoon dried minced onion
3 Tablespoons fresh basil leaves , chopped (or 2 tsp. dried)
1 Tablespoon red wine vinegar
salt and pepper
freshly grated parmesan cheese , for topping
fresh chopped parsley , for garnish
crushed red pepper flakes , optional for garnish

Instructions

DISCLAIMER: I developed and tested this recipe using my 6-QUART INSTANT POT DUO. If you’re using a larger IP or a newer brand you may need to add more liquid so that you don’t get a burn notice. (The new IP are much more sensitive). Refer to this article for more information on adapting recipes for your instant pot.
Layer ingredients in Instant Pot: Spray the bottom of the instant pot with nonstick cooking spray. Add frozen meatballs, then dry pasta, spreading into an even layer. Pour water over pasta. Add crushed tomatoes, seasonings and tomato sauce and gently tomato sauce and seasonings. Smooth the sauce to completely cover the noodles.
Cook on High Pressure (Manual) for 4-5 minutes (half the cook time listed on the box of pasta).
Do a controlled quick release when timer beeps. Stir. Allow to cool for 5-10 minutes before serving. Serve with fresh grated parmesan on top, and extra chopped fresh basil, if desired.

Video

Notes

Homemade Meatballs: prepare homemade meatball, but to cook, use the instant pot, on sauté setting, brown them lightly on all sides, in a little oil. You don’t need to cook them all the way through. Continue with recipes steps as instructed, adding uncooked pasta, sauces, spices and water on top, and cooking at high pressure.

Spicy: use crushed fire roasted tomatoes instead of the crushed tomatoes, and add a dash of crushed red pepper flakes to the sauce.

Veggies: Stir in fresh spinach at the end of cooking.

Nutrition

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I originally shared this recipe February 2019. Updated August 2022 and October 2024.

American Goulash (Beefaroni)

Lauren Allen — Wed, 11 Sep 2024 11:00:00 +0000

Our delicious American Goulash recipe has ground beef and elbow pasta cooked in a flavorful, cheesy, red sauce. It’s made all in one pan and is picky-eater approved!

Want more pasta dishes? Try Tuscan Chicken Pasta, Manicotti, Boursin Pasta, and Pastalaya!

American Goulash they’ll devour (even picky eaters!).

Whether you call it American Goulash or Beefaroni, you have to admit, this pasta dish a totally comfort classic! It’s made all in one pan in about 30 minutes, making it a winner for busy weeknights. I’ve also included instructions to make goulash in the instant pot or slow cooker.

How to make American Goulash (Beefaroni):

Make Sauce: Sauté onion in pan then add garlic. Add ground beef and season with salt and pepper. Cook, using a meat chopper or spatula to crumble it to small pieces. Add dry spices and cook for 1-2 minutes. Pour in tomato sauce, tomato paste, sugar, Worcestershire, and 1 ½ cups beef broth. Simmer on low for 15-20 minutes.

Cook Pasta: Add the additional ¾ cup broth and uncooked pasta. Cook until pasta is tender then stir in the cheese, allowing it to melt.

Freezing Instructions:

To Freeze: Allow to cool completely then place in a freezer safe container and freeze for up to 2 months. Thaw completely in the fridge, then add a splash of broth when reheating, if needed.

Recipe Variations:

Instant Pot: Push setting on Instant Pot to sauté then cook ground beef and onion. Drain grease, add spices, then cook for 1 minute. Turn off Instant Pot then stir in tomato sauce, paste, sugar, Worcestershire, and 1 ½ cups beef broth (don’t add any extra broth). Dump in macaroni noodles, stir, then close lid and seal and set to high pressure for 4 minutes. Do a quick release, stir, and add cheese.
Crock Pot: Cook onion and ground beef in a pan on the stove then add spices and cook for 2 minutes. Stir in tomato sauce, paste, sugar, Worcestershire, and 1 cup of beef broth. Cook on high for 2 hours or on low for 4 hours. Cook pasta separately according to package instructions, then stir in the cooked noodles and cheese, stirring until melted.

More One Pot Meals:

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American Goulash (Beefaroni)

Delicious American Goulash made with ground beef and elbow pasta in a flavorful and cheesy red sauce. It's made all in one pan and is picky-eater approved!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 400kcal

Author Lauren Allen

Cost $12

Equipment

Meat Chopper

Ingredients

1 Tablespoon olive oil
1 large onion , finely diced
3 cloves garlic , minced
1 lb lean ground beef or turkey
salt and pepper to taste
1 Tablespoon dried parsley
2 teaspoons dried basil
1 teaspoon EACH garlic powder, and paprika
1/2 teaspoon EACH dried oregano and chili powder
pinch crushed red pepper flakes
6 oz tomato paste
15 oz tomato sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon granulated sugar
2 1/2 cups low-sodium beef broth , divided
1 ½ cups elbow noodles (8 oz) , uncooked
1 cup freshly grated cheddar cheese

US Customary – Metric

Instructions

Sauté onions and cook beef: Heat a large skillet with sides, over medium heat. Add oil. Once hot, add onion and saute for several minutes into tender and translucent. Add garlic and cook for 30 seconds. Push onion to the side and add ground beef and season well with salt and pepper. Cook until browned, crumbling it into very small pieces as it cooks. Add all dry spices and cook for 1-2 minutes.
Finish sauce: Stir in the tomato paste, tomato sauce, sugar, Worcestershire and 1 ½ cups beef broth. Simmer on low for 15-20 minutes. Taste and add additional seasonings, if needed.
Add pasta: Stir in additional ¾ cup broth and uncooked pasta. Cook until pasta is tender. Stir in freshly grated cheese and allow to melt. Serve immediately.

Video

Notes

To Freeze: Allow to cool completely then place in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before heating. Add a splash of additional broth when reheating, if needed.

Instant Pot Beefaroni: Cook onion and ground beef on sauté setting in Instant Pot. Drain grease and add dry spices and cook for 1 minute. Turn off Instant Pot and stir in tomato paste, tomato sauce, sugar, Worcestershire and 1 ½ cups beef broth (don’t add any additional beef broth). Pour in macaroni noodles, stir, and place lid on seal and set to high pressure for 4 minutes. Do a quick release when finished, stir, and add grated cheese.

Crock Pot Beefaroni: Cook onion and ground beef on stove. Add dry spices and cook for 2 minutes. Stir in tomato paste, tomato sauce, sugar, Worcestershire and 1 cup beef broth and cook on high for 2 hours or on low for 4 hours. Cook pasta separately. Add cooked noodles and grated cheese, and stir until cheese has melted.

Nutrition

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I originally shared this recipe August 2021. Updated September 2024.

Garlic Chicken

Lauren Allen — Fri, 16 Aug 2024 11:00:00 +0000

Our 40 cloves Garlic Chicken recipe is a flavorful and delicious French dish all made in a single pan! I get so many compliments for this tender chicken and delicious sauce.

I love traditional French recipes so much, like French Onion Soup and Croque Madame. Or Disneyland’s inspired Monte Cristo Sandwich.

I put 40 cloves of garlic in my chicken…and you will too!

This is my favorite French dish to make from home; Poulet aux Quarante Gousses d’Ail or chicken with 40 cloves of garlic (aside from Crepes, which we make weekly). I use chicken thighs instead of a traditional whole chicken because it’s simpler but you can use chicken breasts or a whole young chicken, cut into pieces, skin-on. This is an EASY, fancy one-pan meal, great for a busy night where you want something delicious, but no so much clean-up. We serve garlic chicken with French Green Beans, Crusty Bread, and a salad.

How to make Garlic Chicken (Poulet aux Quarante Gousses d’Ail):

Boil Garlic: Bring 2 cups of water to a boil then separate the garlic cloves and add them to the water. Boil for 1 minute, drain water, and peel garlic.

Brown Chicken and Cook: Sprinkle salt and pepper on both sides of chicken then add to a very hot pan with butter and oil. Cook until the skin is golden brown. Spread the garlic cloves around chicken and add thyme and bay leaf. Cover and cook over medium low for 15-20 minutes, or until chicken is cooked.

Make Sauce: Place chicken on a plate and cover to keep warm. Pour wine into skillet then cook until liquid has been reduced by half. Whisk cornstarch into chicken stock then add to pan, cooking until sauce has slightly thickened. Add remaining 2 Tablespoons of butter then taste sauce and add more salt and pepper if needed.

Serve: Remove chicken to a serving platter and pour sauce over chicken. Spread the sweet cooked garlic cloves on top of a baguette or piece of crusty bread.

Serve With:

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40 Clove Garlic Chicken

Our Garlic Chicken recipe is so easy to make, all in one pan, and is a flavorful and delicious French dish that's beautiful enough to serve company.

Course Main Course

Cuisine French

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 585kcal

Author Lauren Allen

Ingredients

4 Tablespoons butter , divided
1 Tablespoon vegetable oil
6 or 8 chicken thighs*
salt and pepper
3 heads garlic
6 sprigs fresh thyme , or ½ tsp, dried
1 bay leaf
1/2 cup white wine*
2 cups chicken stock
3 1/2 teaspoons cornstarch
1 Crusty bread baguette, for serving

US Customary – Metric

Instructions

Boil garlic: Add 2 cups of water to a saucepan and bring to a boil. Separate garlic cloves (you don’t need to peel them) and add to the water. Cook for 1 minute, then drain and peel garlic.
Prep chicken: Pat the chicken pieces dry with paper towels and season well with salt and pepper on both sides. Heat a very large deep (preferably cast iron) pan or skillet over medium heat. Add 2 Tablespoons butter and oil until hot.
Sear chicken: Add chicken, skin side down and cook for 5 minutes, until the skin is golden brown. Flip and cook on the other side for 3 minutes.
Add garlic cloves around the chicken and add thyme and bay leaf.
Cook: Cover the skillet and cook over med-low heat for 15-20 minutes or until the chicken is cooked through and the juices run clear when pierced with a fork. Transfer the chicken and garlic to a platter and cover with foil to keep warm. Discard the bay leaf.
Sauce: Turn the skillet heat to medium-high and add the wine. Cook until the liquid has reduced by half, about 5 minutes. Whisk the cornstarch into the chicken stock and add to the pan. Cook until the sauce has slightly thickened, 2-3 minutes. Taste and season with additional salt and pepper, or herbs, as needed. Remove from heat and stir in remaining 2 Tablespoons of butter. Place the chicken on a serving platter and pour sauce over the chicken.
Serve with French green beans and a toasted baguette for spreading the cooked garlic cloves on.

Video

Notes

Chicken: could also use a whole chicken, cut into pieces, or chicken breasts

Wine: the white wine adds a great depth of flavor (and the alcohol mostly cooks out). If you’re not comfortable cooking with alcohol you can leave it out.

Nutrition

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I originally shared this recipe January 2020. Updated August 2024.