Garlic Butter Skillet Pork Bites & Green Beans is the kind of quick, flavorful dinner that makes you feel like a weeknight hero. Made with juicy, pan-seared pork bites and vibrant green beans tossed in a lemon garlic butter sauce, this one-skillet recipe is easy to throw together and is ready in under 30 minutes!

From Canned Veggies to Skillet Magic

Green beans were a staple in my house growing up, but with five kids and a mom from a farm in Idaho who was taught to save and preserve everything, our green beans were 99% canned by mom. They were tender and so flavorful, but that meant fresh green beans took me a little time to warm up to with all of that crunchy texture!

The Trick That Changed Everything

As an adult, I’ve discovered that the secret to really good green beans is in the prep work. Blanching them in hot water until they’re vibrant green, tossing them straight into an ice bath to stop the cooking, and finally sautéing in a cast iron skillet for depth of flavor has been life-altering.

Can We All Agree Pork Is Better with Crispy Edges?

We love searing pork bites until the edges are crispy and caramelized. It takes the flavor up a notch – but that’s not even the best part. This healthy 30 minute meal finishes with a lemon garlic butter sauce that has us eating straight from the pan. And those green beans? They’ve never been this exciting.

What to Serve It With

This dish is perfect served with Creamy Mashed Potatoes, The Softest Homemade Dinner Rolls, or a crisp, fresh Salad de Maison to round it all out.

Ingredients for Garlic Butter Skillet Pork Bites & Green Beans

Simple, pantry-friendly ingredients come together for a flavorful, low-carb dinner that cooks in one cast iron skillet.

• Pork Chops: Boneless and cut into 1-inch pieces. Loin or bone-in chops work too, just adjust cook time.
• BBQ Rub: My Homemade BBQ Rub is perfect here. Make a batch to have quick seasoning without extra prep.
• Olive Oil: For searing the pork. Use avocado oil if you prefer.
• Butter: Builds the base of the garlic lemon sauce.
• Garlic: Fresh cloves that are minced adds a sharp, rich flavor.
• Lemon (Zest + Juice): Brightens and balances the sauce.
• Chicken Broth: Deglazes the skillet and adds moisture.
• Green Beans: Blanched and sautéed for tender-crisp texture.
• Red Pepper Flakes: Optional heat.
• Fresh Parsley: For a fresh finish.

How to Make Garlic Butter Skillet Pork Bites & Green Beans

Simple ingredients, simple steps, big flavor – just how weeknight dinners should be.

1. Season the Pork: Coat chopped boneless pork chops with BBQ rub.
2. Sear the Pork: Heat oil in a cast iron skillet over medium-high heat. Brown pork in batches, 2-3 minutes per side. Set aside.
3. Melt the Butter: Lower heat to medium and melt butter in the pan.
4. Add Garlic: Stir in garlic and cook 30 seconds until fragrant.
5. Deglaze: Pour in lemon juice, zest, and chicken broth, scraping up bits from the bottom.
6. Add Green Beans: Toss in blanched green beans and cook 3-4 minutes, stirring often.
7. Finish the Dish: Return pork to the pan and stir everything to coat in sauce.
8. Serve: Sprinkle with parsley and red pepper flakes, if using.
   • TIP: Pork is done when it hits 145°F inside, checked with a meat thermometer.

Storing and Freezing Garlic Butter Skillet Pork Bites & Green Beans

Got leftovers? You’re set for an easy lunch.

Store in an airtight container in the fridge for up to 3 days.

Freeze cooked pork and green beans for up to 2 months. We use our FoodSaver to keep things fresh.

Reheat in a skillet over medium heat with a splash of broth to keep the pork tender.

FAQs About Garlicky One‑Pan Pork & Green Beans

Variations and Substitutions

• Replace chicken broth with vegetable broth or even a splash of white wine.
• Add a spoonful of Dijon mustard to the butter sauce for extra tang.
• Toss in mushrooms, zucchini, or cherry tomatoes with the green beans.
• For a creamy twist, finish with a splash of heavy cream or a little grated Parmesan.
• No fresh parsley? Use chives, thyme, or skip it altogether.

Ready in just 30 minutes or less this easy, deliciously low carb and healthy pork recipe is the best new addition to our quick and easy recipe index!

More Pork Recipes to Try:

• Apple Chutney Tender Pork Chops
• Slow Cooker Pork Carnitas
• Apple Cider Braised Pork
• Rosemary Orange Glazed Roasted Pork Loin
• Instant Pot Country Style Ribs
• Sunday Dinner Juicy Stuffed Pork Chops

Watch How this Skillet Pork Bites Recipe is Made…

There’s nothing quite like a big pot of Charro Bean Soup simmering away on the stove. It smells divine! It’s one of those recipes that feels rustic and homey, but it’s also packed with so much flavor that it always surprises people.

With tender pinto beans, smoky bacon, spicy chorizo, and fresh veggies, this soup is hearty enough to be a main dish yet cozy enough to serve as a side dish to your favorite Mexican meals.

What is Charro Bean Soup?

In Mexico, charro beans are known as frijoles charros or cowboy beans, a traditional cowboy-style dish that’s been loved for generations. It consists of pinto beans slowly cooked with different meats (ham, chorizo and bacon) in a rich flavorful broth with peppers, onions and tomatoes.

Last year when I was figuring out the best charro beans recipe, I had the thought that if I added a little more broth and a few more ingredients, charro beans could be made into a bold, hearty soup. AND Charro Bean Soup was born! We are obsessed! It’s total Mexican comfort food!

Charro Beans vs. Borracho Beans

Many people have questions about the difference between charro beans and borracho beans because they are so similar. The short answer is beer. Ha! “Borracho beans” “drunken beans” included beer in the liquid that the beans get simmered in. That’s really the only difference. The beer gives the beans a deeper, more malty flavor, but both are made with smoky meats, pinto beans, vegetables and seasonings.

Ingredients for Charro Bean Soup

For the Beans

• Dried Pinto Beans: The base of the dish—hearty, creamy beans that provide protein, fiber, and body to the soup. Cooking them from dry gives a richer, more authentic flavor and texture compared to canned beans.
• Yellow Onion: Adds natural sweetness and depth to the cooking liquid. It builds a flavor base for the beans as they simmer.
• Garlic: Infuses the beans with a subtle, savory flavor that enhances the broth and ties in with the traditional Mexican flavor profile.
• Bay Leaves: Give a subtle earthy, herbal note that rounds out the flavor and makes the beans taste more complex.
• Kosher Salt: Seasons the beans from the inside out as they cook, enhancing their natural flavor.
• Dried Mexican Oregano: Distinct from Italian oregano, it has a slightly citrusy, earthy flavor that pairs beautifully with Mexican spices and beans. It’s traditional and really deepens authenticity.
• Water: The cooking medium that softens the beans and carries all the aromatics. Using water instead of broth at this stage lets the beans shine without overpowering them too early.

For the Soup

• Proteins: Bacon, Ham and Chorizo
• Vegetables and Aromatics: Yellow Onion, Jalapeño, Garlic, Fire Roasted Tomatoes, Chipotle Pepper in Adobo Sauce and Cilantro
• Seasonings: Better Than Bouillon, Smoked Paprika, Ground Cumin and Kosher Salt

How to Make Charro Bean Soup

Prepare the Beans

1. Rinse: Run the beans under water to remove dirt and drain them.
2. Cook: Add all the ingredients for cooking the beans to a large pot or Dutch oven and bring it to a boil, then reduce to low, add a lid and simmer until soft and tender.
   • NOTE: Check the beans regularly and add more water as needed. Keep things flexible on cooking time, sometimes it takes longer to cook the beans.
3. Drain and Save: Drain the beans but SAVE THE COOKING LIQUID for later. Discard the bay leaves.

Make the Soup

1. Cook: Use the same pot, add the bacon and cook until crispy. Add the ham, chorizo, onions, jalapeño and chipotle pepper and cook until the onions are translucent.
2. Combine: Add in the rest of the ingredients including the cooked beans and 3 cups of the cooking liquid, then bring to a boil, reduce heat and let it simmer for 15 minutes.
3. Serve: Season with salt as needed then top with chopped cilantro. Serve with desired toppings.

Cooking Methods

Slow Cooker

Yes, Mexican charro beans soup is a great slow cooker recipe! You can skip cooking the beans first because they will cook in the crockpot. Still rinse them though! Cook the bacon, chorizo, onion, jalapeno and garlic in a pan on the stovetop first. Then add everything to the slow cooker including 5-6 cups of water to the slow cooker.

Cook on low for 8-10 hours or on high for 4-5 hours. Season to taste with salt and pepper before serving.

Instant Pot

Mexican bean soup also works well in the Instant Pot! First, set the IP to “Sauté” and add the bacon and chorizo. Once they are both cooked through, remove from the pot and leave the grease in the pot. Add the onions, jalapenos and garlic and cook until the onions are tender. Add the bacon and chorizo as well as all the rest of the ingredients to the pot along with 7 cups of water.

Secure the lid with the vent sealed and cook on high pressure for 30 minutes. Allow a natural release of the valve before you remove the lid. From start to finish, it will probably take a little over an hour to be completed. Season to taste with salt and pepper as needed.

FAQs

This easy Charro Bean Soup (frijoles charros) is the ultimate one-pot recipe—hearty beans, smoky meats, and a flavorful broth make it perfect for busy weeknights or Sunday dinners.

More Soup Recipes to Try…

• Chicken Tortilla Soup
• Beef Barley Soup
• Tomato Basil Soup
• Taco Stew
• Lasagna Soup

This sheet pan honey garlic kielbasa recipe is one of those dinners that makes weeknights feel easier. Everything bakes together on one pan — smoky kielbasa, tender vegetables, and a simple honey garlic sauce that turns sweet and savory in the oven.

It’s the kind of meal you can toss together quickly, pop in the oven, and walk away from while it cooks. Minimal prep, minimal cleanup, and a dinner everyone loves.

A Healthy One Pan Dinner That Actually Fills You Up

We’re always on the hunt for healthy one pan dinners! We want meals that feel balanced, satisfying, and don’t leave us rummaging through the pantry an hour later. That’s exactly why we love this one pan honey garlic kielbasa and vegetables.

The mix of sweet potatoes and regular potatoes makes this meal hearty enough to truly fill you up, while the broccoli adds freshness and color. More color on your plate isn’t just good for nutrients, it also helps your brain register the meal as satisfying, so you actually feel done when dinner’s over.

Why a Sheet Pan Works Best for This Kielbasa Recipe

• Even roasting: Spreading everything out on a sheet pan allows the kielbasa and vegetables to roast instead of steam, giving you better browning and caramelization.
• Perfect texture balance: The potatoes become tender, the broccoli gets lightly crisp, and the kielbasa browns beautifully — all at the same time.
• Hands-off cooking: Once everything is on the pan and in the oven, there’s very little to manage. No stirring, no babysitting.
• Big flavor, easy cleanup: The honey garlic sauce melts and coats the sausage as it bakes, creating big flavor without extra dishes.

Ingredients You’ll Need

We wanted to keep this sheet pan sausage dinner as simple as possible, so we used all pantry staples to whip up this quick meal.

• Pork Kielbasa: Provides smoky, savory flavor and hearty protein. Because it’s already cooked, it browns beautifully in the oven while soaking up the honey garlic sauce.
• Sweet Potato: Adds natural sweetness and a tender, slightly caramelized texture that balances the savory kielbasa and garlic sauce.
• Other Potatoes: Create a hearty, filling base for the meal. They roast up golden and fluffy inside, soaking in the flavors from the sauce.
• Broccoli: Adds freshness, color, and a slightly crisp texture. Broccoli balances the richness of the sausage and sweet sauce.
• Olive Oil: Helps everything roast evenly, prevents sticking, and encourages browning on both the vegetables and kielbasa.
• Salt and Pepper: Enhances the natural flavors of the vegetables and sausage and ensures everything is well-seasoned before roasting.
• Unsalted Butter: Adds richness and depth, helping the sauce melt into a smooth, flavorful glaze as it bakes.
• Honey: Provides natural sweetness and helps the sauce caramelize slightly in the oven.
• Brown Sugar: Deepens the sweetness and adds a hint of molasses flavor, creating a more complex sweet-savory balance.
• Garlic: Delivers bold, aromatic flavor that defines the sauce and pairs perfectly with the smoky kielbasa.
• Dijon Mustard: Adds tang and subtle sharpness, cutting through the sweetness and keeping the sauce from tasting flat.
• Dried Basil: Brings a light herbal note that adds freshness and rounds out the sauce.
• Dried Oregano: Adds savory depth and a slightly earthy flavor that complements both the garlic and sausage.

What is Kielbasa?

Kielbasa is a Polish sausage that’s usually flavored with garlic. It’s either hot or cold smoked, though today you’ll find it most often hot smoked. The meat is usually cured and then has garlic and spices added to it.

How to Make Sheet Pan Kielbasa

Cooking kielbasa on a sheet pan is as easy as it gets. Here are the basic steps to mastering this recipe: 

1. Make the Sauce: Whisk together the honey garlic sauce in a bowl. 
2. Roast the Potatoes: Oil the sheet pan and spread out the chopped potatoes in a single layer. Toss with more olive oil, salt, and pepper.
3. Roast the Kielbasa: Add the sliced kielbasa to the sheet pan and brush with all but 2 tablespoons of sauce.
4. Cook the Broccoli: Bake for 20 minutes, then add broccoli to the sheet pan and bake for another 5 to 10 minutes.
5. Serve: Brush the kielbasa with the remaining sauce just before serving. Enjoy! 

Can I Use Different Veggies in This Sheet Pan Recipe?

Absolutely! You definitely don’t have to use the same veggies we did, we just loved how the Polish kielbasa sausage paired with the root vegetables. However, you could use asparagus, carrots, onions, brussel sprouts, or any other veggies you have on hand. 

Can I Double This Kielbasa Recipe?

Have more mouths to feed? You can definitely double this recipe, but you’ll want to split the ingredients between two sheet pans and rotate them in the oven halfway through baking. If you try to cram the ingredients onto one sheet pan, you’ll overcrowd the pan and the veggies will steam instead of roast.  

What to Serve with Kielbasa Sheet Pan Dinner

We serve this kielbasa recipe with a side salad just to freshen things up even more. Grains like rice and quinoa also pair nicely with this sheet pan dinner. But this truly is so filling on its own — and what’s the point in a one-pan dinner if you’re going to do even more work?

Storing, Reheating and Make Ahead

This sheet pan recipe is best the day it’s made, but leftovers keep in the fridge for up to 5 days. Be sure to store it in an airtight container.

To reheat it, I like to use the oven so the kielbasa gets a little crispy and caramelized again. Reheat in a 350℉ oven in a single layer on a sheet pan for 10-15 minutes. If you’re in a hurry, a quick zap in the microwave works just fine too!

You can cut the kielbasa and broccoli ahead of time and prep the sauce. You can make the sauce up to 2 or 3 days ahead of time. Just store it in the fridge until ready to use. Then when it’s time for dinner, just cube the potatoes and sweet potatoes and toss everything on the sheet pan.

If you love easy dinners with big flavor, this sheet pan honey garlic kielbasa deserves a spot in your rotation. It’s simple, flexible, and perfect for busy nights when you want something comforting without extra work. Be sure to watch the video below!

More ONE-PAN RECIPES: 

• 30 Minute Chicken Stir Fry
• One-Pan Creamy Lemon Garlic Chicken
• One-Skillet Ground Beef Enchilada Casserole
• Kid-Approved One-Skillet Chicken Fajitas 
• One-Skillet Cheddar Broccoli Rice with Kielbasa
• Healthy Sausage Kale Quinoa Skillet

Watch How Easy it is to Make this Sheet Pan Recipe…

A one-skillet dinner that’s healthy, easy AND flavorful?! That’s right, this cheesy chicken, sweet potato and kale skillet meal is nutritious and delicious, just the way a busy weeknight meal should be!

Easily one of my go-to meals lately, my savory chicken and sweet potato recipe is packed with kale, veggies and protein.

There’s a lot of talk about perimenopause lately, so I wanted to create a dish that is not only perfect for busy families, but also something to help support those feeling like they might be entering perimenopause in their 30s and 40s. Heck, it’s a great recipe for menopause too! I love how healthy and balanced this meal is!

Ingredients for Healthy Chicken and Sweet Potato Skillet

• Chicken Breasts: Main protein; provides heartiness, structure, and a mild flavor that carries the spices.
• Salt and Pepper: Core seasonings; salt enhances natural flavors, while pepper adds gentle heat and balance.
• Smoked Paprika: Adds smoky depth and warmth without spiciness, complementing the bacon and sweet potatoes.
• Red Pepper Flakes: Brings a touch of heat to brighten the dish and balance the sweetness of the potato.
• Bacon: Adds savory richness, smokiness, and a crisp texture that contrasts with tender chicken and vegetables.
• Olive Oil: Used for sautéing; carries flavors, prevents sticking, and adds a subtle fruitiness.
• Garlic: Infuses the skillet with aromatic depth, boosting the savory base of the dish.
• Sweet Potato: Adds natural sweetness, creaminess, and substance, balancing the spice and savory flavors.
• Chicken Broth: Keeps the skillet moist, helps cook the sweet potatoes, and builds a flavorful base.
• Kale: Provides a slightly bitter, earthy contrast, plus color, texture, and nutrients.
• Lemon: Adds brightness and acidity at the end, cutting through richness and making flavors pop.
• Parmesan: Adds a salty, nutty finish that melts into the skillet for extra umami and richness.

How to Make Chicken Kale Skillet

1. Prep the Chicken: Cut the chicken into bite sized pieces and season with all the seasonings.
2. Cook the Bacon: Cook the chopped bacon in a cast iron skillet over medium heat. Remove to a plate.
3. Cook the Chicken: Add the chicken to the skillet and cook through. Remove to a plate.
4. Sauté: Add the garlic and sweet potatoes to the same skillet with some olive oil and sauté for about 5 minutes. Then add the chicken broth. Add a lid to the skillet and let it cook until the sweet potatoes are tender.
5. Finish the Dish: Add the kale and stir until wilted and then season with salt, pepper and red pepper flakes. Return the chicken and bacon to the skillet and stir everything to combine.
6. Garnish: Squeeze some fresh lemon juice over the top and sprinkle with parmesan cheese. Serve immediately!

Storing and Reheating

• To store: Store leftover sweet potato chicken skillet in an airtight container the fridge for up to 4 days. It makes a great lunch!
• To reheat: Reheat the leftovers in the microwave or a skillet over medium heat until warmed through.
• To freeze: Freeze leftovers in a freezer-safe bag or container for up to 3 months.

This healthy and filling chicken and sweet potato one skillet wonder is perfect for when you need dinner on the table in less than 30 minutes using just one pan. It’s perfect for a busy weeknight!

More One Skillet Meals to Try…

• Ground Beef Enchilada Casserole
• Taco Ground Beef Sweet Potato Skillet
• Chicken Fajitas
• Honey Mustard Bacon Chicken Skillet
• Cheesy French Onion Chicken Skillet

Watch How to Make This One Skillet Recipe…

If you’ve ever wondered how restaurants get their roast chicken so juicy and full of flavor, the secret is simple — it’s all in the brine! This brined Roasted Chicken and Potatoes is one of those meals that makes you slow down and savor every bite.

The kids voted this was the best chicken and potatoes I’ve ever made and it was one pan and so dang easy.

The overnight brine infuses the meat with moisture and a subtle, herby flavor, while the garlic butter under the skin keeps every bite tender and golden. Add in roasted Yukon Gold potatoes that crisp up in the chicken drippings, and you’ve got a family dinner that is pure comfort food — with hardly any effort.

Why Brining Makes the Juiciest Chicken

The short answer is science! First, the salt in the brine breaks down the tight protein strands in chicken (or any poultry) which makes the structure more open to holding liquid molecules so it can retain more moisture.

When the chicken is submerged in the brine, the chicken soaks up the brine making it more juicy and more flavorful. The additional flavor in the brine like the lemon, fresh herbs and garlic all soak into the chicken so it’s flavored from the inside out!

Ingredients You’ll Need

For the Brine

• Water: The base that helps distribute the salt and flavors evenly.
• Kosher Salt: Draws moisture in and out of the chicken, resulting in juicy, seasoned meat.
• Honey: Adds a subtle sweetness and helps with browning during roasting.
• Peppercorns: Infuse mild spice and depth into the brine.
• Lemons: Brighten the flavor and help tenderize the meat.
• Bay Leaves: Add an earthy, aromatic note.
• Parsley & Thyme: Fresh herbs that lend light, savory flavor.
• Garlic: Deepens the flavor and complements the herbs beautifully.

For the Chicken

• Whole Chicken: The star of the recipe — roasting the entire bird keeps it juicy, flavorful, and beautifully golden while naturally basting the potatoes as it roasts.
• Kosher Salt: Enhances flavor, draws out moisture for crisp skin, and seasons both the chicken and potatoes evenly.
• Butter: Adds richness and helps the skin turn golden and crispy while keeping the meat tender and moist.
• Garlic: Brings depth and savory aroma to the butter mixture and infuses flavor into the chicken and potatoes.
• Fresh Thyme: Adds bright, earthy notes that complement the chicken’s richness and balance the buttery flavor.
• Lemon: Infuses the meat with a fresh citrus aroma, helps tenderize the chicken, and adds brightness to the pan juices.
• Red Onion: Adds sweetness and moisture to the roasting pan, enhancing flavor and preventing dryness.
• Yukon Gold Potatoes: Perfectly soak up the drippings from the chicken — soft and buttery inside with crisp, golden edges.
• Olive Oil: Prevents sticking, promotes browning, and adds a layer of richness to both the chicken and potatoes.

How to Make Lemon Butter Roasted Chicken

1. Dissolve: Mix the water, salt and honey in a large pot over medium heat and stir until the salt is dissolved. Remove from the heat and let the water cool.
2. Brine: Add the remaining ingredients to the pot, then add the chicken to the brine solution and let it brine in the fridge overnight.
3. Prep the Chicken: Remove the chicken from the brine and pat it dry. Sprinkle with salt and place in the fridge uncovered for a day.
4. Preheat: Place a cast iron skillet in the over and heat the oven to 425℉.
5. Make the Garlic Butter: Add the butter, garlic, thyme and lemon zest to a small bowl and combine thoroughly.
6. Rub: Lift the chicken skin and rub the garlic butter all over the chicken under the skin and on top of the skin.
7. Assemble the Dish: Pull the skillet from the oven and drizzle it with olive oil. Place the chicken in the pan (breast side up) and place the potatoes around it. Drizzle everything with olive oil and sprinkle the potatoes with kosher salt.
8. Roast: Place the pan back in the oven and roast for 1 hour. Rotate the pan halfway through the cook time.
   • NOTE: You want an internal temperature of 165 degrees F in the thickest part of the thigh.
9. Serve: Slice the chicken and serve with the potatoes and the pan juices.

What to Serve with Brined Roast Chicken

You will already have those golden, melt-in-your-mouth potatoes on the side, so let’s add some veggies and a yummy bread! Some of our favorite vegetable side dishes to go with roasted chicken and potatoes are broccoli salad, strawberry spinach salad, or air fryer smashed broccoli.

For a tasty bread recipe, we love our potato rolls, unleavened bread, or homemade Hawaiian rolls.

Roasted Chicken FAQs

Storing and Reheating Leftovers

Leftover roasted chicken should be stored in an airtight container in the refrigerator.
It will keep for 3-4 days in the refrigerator.

To reheat roasted chicken, place it in an oven safe dish and reheat in a 350 degree oven for about 25 minutes. You can also reheat in a microwave for 2-5 minutes. 

Leftovers can also be frozen. Place the cooled chicken in ziploc freezer bags and press out as much air as possible before sealing the bag. It will keep in the freezer for up to 4 months.

I have walked you through each step for making a perfectly roasted whole chicken, and when that beautiful golden chicken comes out of the oven, it will be impossible not to feel a little proud. The aroma alone will have everyone drifting into the kitchen asking, “Is it ready yet?”

This Brined Roasted Whole Chicken with Crispy Potatoes is the kind of meal that brings everyone to the table. The brine does all the work for you, keeping every bite juicy and flavorful, while the potatoes soak up all that buttery, lemony goodness. Whether it’s Sunday dinner or a special night in, this is one of those recipes you’ll come back to again and again — simple, classic, and full of love.

More Chicken Recipes You’ll Love

• Smoked Whole Chicken
• Homemade Chicken Pot Pie
• Roasted Chicken Thighs
• Sticky Mexican Chicken
• Smoked Chicken Thighs
• 15 Minute Chicken Stir Fry

Check Out This Video to See How it’s Made…

This indulgent Creamy Garlic Parmesan Broccoli and Cauliflower with Bacon makes the most amazing side dish. It’s a one skillet recipe filled with tender cauliflower and vibrant broccoli simmering in a creamy garlic sauce topped off with gooey cheese and crispy bacon! I can’t wait for dinner!

Upgrade your vegetable game with this delicious and easy recipe for creamy garlic parmesan broccoli and cauliflower topped with crispy bacon. Perfect for an easy side dish or even as a meal on its own.

Ingredients for Creamy Garlic Parmesan Broccoli and Cauliflower

There is so much flavor and creaminess packed into this dish, it almost seems like you aren’t even eating vegetables! Haha! Not that eating vegetables is bad! I love vegetables! But load them up with bacon and garlic and all sorts of cheese and even my picky kiddos eat them! Here is everything you need:

• Bacon: I found thick bacon worked the best, but it adds a lot of grease so make sure you follow the recipe and remove some before adding the butter.
• Butter: I prefer unsalted so that I can control the saltiness a little more.
• Onions: Regular yellow onion is great.
• Broccoli and Cauliflower Florets: The stars of the dish!
• Garlic: adds flavor
• Kosher Salt: adds flavor
• Aleppo Pepper: Aleppo Pepper is a must on top. That tiny fleck of sweet heat takes this dish to a whole new level. It’s not spicy, but it adds that wonderful flavor like a spice would.
• Heavy Cream: adds all the rich creaminess to the sauce
• Lemon Juice: adds a pop of freshness that takes this dish to a new level
• Mozzarella Cheese and Parmesan Cheese: We tried other cheeses like monterey jack and cheddar but the flavor was off with the garlic.

How to Make Creamy Broccoli and Cauliflower

Let’s walk through each step of making this indulgent vegetables dish…

1. Cook: Fry the bacon until crispy in an oven safe pan over medium heat. Once cooked, remove the bacon from the pan to a plate lined with paper towels. Drain most of the bacon grease.
2. Preheat: start the broiler
3. Sauté: Melt the butter in the skillet and add the onions. Cook it until transparent stirring occasionally.
4. Add: Place the broccoli, cauliflower and garlic and season with salt and pepper and toss everything together. Cook until the broccoli is bright green and fork tender.
5. Simmer: Pour the cream in and then reduce the heat to medium low and let it summer until the sauce thickens.
   • NOTE: If the sauce doesn’t thicken, add a teaspoon of 2 of Sure Gel and it will thicken right up.
6. Squeeze: Squeeze in some fresh lemon juice and stir to combine.
7. Broil: Sprinkle both cheeses all over the top and place the skillet into the oven. Broil it until the cheese is bubbling and golden.
8. Garnish: Top the whole dish will the bacon and a pinch of aleppo pepper.

Keep scrolling down the end of the post for the complete recipe in the recipe card.

Can I Substitute Another Vegetable for Cauliflower?

Yes! You could use all broccoli, green beans or brussels sprouts would be amazing!! If you’re a brussel sprout fan, try our creamy garlic parmesan brussel sprouts and broccoli.

Can I Freeze the Creamy Cauliflower and Broccoli?

Yes!! Let it cool completely and I prefer to freeze the bacon separate so it stays crisp. Creams don’t reheat exactly the same, but it’s still delicious!

Idea for Leftovers

Turn it into soup!

Got leftovers? Turn this dish into a broccoli and cauliflower soup! Just add it to a pot that has our base from our broccoli soup!

Why You Will Love This Recipe

• Flavor: The flavors of bacon, cream, parmesan and garlic all coating those delicious vegetables is just out of this world!
  • PRO TIP: If you want to change the flavor up a little, try roasting the broccoli and cauliflower first in the oven before tossing it in to sauté it.
• Quick: This side dish is ready in less than 30 minutes!
• Texture: The contrasting textures of the crispy bacon, tender vegetables with the creamy sauce is so amazing!
• Simple: The ingredients are few and easy to find! The steps are easy to follow and fail proof.
• Low Carb: With only 4 grams of carbs, this is great low carb side dish option.
• One Pan: Every part of this recipe is done in the one pan. No extra dishes to clean!

Storing and Reheating

Leftovers should be stored in the refrigerator in an airtight container. They will keep for up to 5 days.

Reheat this dish on the stove top over medium heat until heated through. Add a little more cream and buttermilk to keep it from drying out.

Indulge in this delicious and savory dish featuring creamy garlic parmesan broccoli and cauliflower topped with crispy bacon. Perfect for a satisfying and flavorful meal.

More Vegetable Side Dishes:

• Lemon Roasted Carrots and Parsnips
• Tomato Cucumber Salad
• Shredded Brussel Sprouts Salad
• Creamy Cheesy Broccoli Bake
• Southern English Pea Salad
• Roasted Vegetables

Our 30-minute one-pan Greek Chicken and Lemon Rice dinner is packed with so much flavor you’ll be shocked by how easy it is! This healthy Mediterranean recipe uses lemon rice, chicken, spinach, grape tomatoes, feta cheese, and classic Greek spices. It’s an easy, one-skillet chicken and rice recipe that is healthy, gluten-free, high-protein, a great source of fiber, and can be easily made dairy-free.

My family said that this One Pan Greek Chicken and Lemon Rice is the best chicken and rice recipe they’ve ever had, and we hope you love it too!

Ingredients for Greek Chicken and Rice

Here’s what you’ll need to make this flavorful Greek Chicken and Rice dish. Most of these ingredients are pantry or fridge staples, making it easy to pull together any night of the week.

Greek Chicken Thighs

• Chicken Thighs: Juicy, flavorful dark meat that stays tender and moist during cooking.
• Dried Oregano: A staple Mediterranean herb with earthy, slightly peppery notes.
• Dried Thyme: Adds a warm, woodsy flavor that complements the other herbs.
• Paprika: Brings a subtle smokiness and beautiful color to the dish.
• Garlic Powder: A quick way to add mellow, savory garlic flavor throughout.
• Kosher Salt: Enhances the natural flavors of the chicken and rice.
• Red Pepper Flakes: Adds a subtle kick of heat to balance the lemon and herbs.

Greek Lemon Rice

• Olive Oil: Used to sauté and add richness to the rice and toppings.
• Grape Tomatoes: Sweet, juicy bursts of flavor that roast beautifully.
• Garlic: Freshly minced for bold, aromatic depth in the rice.
• Dried Oregano: Infuses the rice with classic Greek flavor.
• Turmeric: Gives the rice a warm, golden hue and mild, earthy taste.
• Salt: Seasoning to bring out all the other flavors in the rice.
• Spinach: Adds color, nutrients, and a soft, leafy texture.
• Sun-Dried Tomatoes: Chewy, tangy, and sweet! With a concentrated tomato flavor.
• Lemon Zest: Lifts the entire dish with a bright flavor.
• Lemon Juice: Adds tang and freshness to balance the savory elements.
• Cooked Rice: A hearty, neutral base that soaks up all the flavorful add-ins.

Feta Topping

• Feta Cheese: Creamy and salty, it adds a rich contrast to the warm rice.
• Extra Virgin Olive Oil: Adds smoothness and depth.
• Lemon Juice: Provides brightness and cuts through the richness of the cheese.
• Fresh Oregano: An aromatic enhancement for the Mediterranean profile.
• Fresh Dill: Adds a pop of freshness!
• Fresh Parsley: Clean tasting, it balances the bolder herbs.
• Kalamata Olives: Briny and robust, they add a savory Mediterranean bite.
• Black Pepper: Finishes the topping with a bit of complexity.

How To Make 30-Minute Greek Chicken and Rice

This one-skillet Greek Chicken and Rice comes together in just 30 minutes with simple steps and bold Mediterranean flavors. Here’s how to make it from start to finish! It is quick, fresh, and full of flavor.

Chicken

1. Season: Coat the chicken thighs with all the spices.
2. Sear: Add to a hot skillet with olive oil, skin-side down, then lower the heat and cook until golden.
3. Flip: Turn the chicken and cook until fully done and cooked through.
4. Rest: Transfer the chicken to a plate and set aside.

Rice

1. Sauté: Cook tomatoes, garlic, oregano, and salt in the same pan until the tomatoes soften.
2. Stir: Add spinach, rice, sun-dried tomatoes, lemon zest, lemon juice, and more tomatoes. Drizzle in oil if dry.

Finish

1. Mix: In a bowl, combine feta, olive oil, lemon juice, herbs, and olives.
2. Combine: Stir half of the feta mixture into the rice.
3. Slice: Cut the rested chicken and arrange it on top of the rice. Cover briefly to warm through.
4. Top: Finish with the remaining feta mixture and a sprinkle of fresh herbs.

This is a very easy recipe, so don’t be overwhelmed that it has three parts!

Little Extras That Make a Big Difference

Looking to pack in even more flavor? Take inspiration from our Greek pasta salad by adding sliced onions, cured meats, or even sautéed zucchini! I also love to serve this with a dollop of tzatziki, fresh chopped cucumbers and red onion, or a warm piece of pita bread on the side!

FAQs For This Easy One-Skillet Greek Chicken and Rice Dish

Can I make this recipe with chicken breasts? 

Yes, you can! Thighs cook longer so the time may be different, just be aware of that.

Can you make this Greek chicken dish in advance? 

You definitely can! It is a great option to meal prep for the week. It stays well in the fridge for up to 5 days and you can reheat it in the microwave, stovetop or oven.

I don’t love olives, what else can I use?

Cade agrees, which is such a bummer. Tomatoes, roasted red peppers (jarred or fresh) and capers would be great substitutions! Ok fine, you can also just omit the olives.

Is this dish good for kids?

My kids LOVE this recipe! They tend to pick out the olives like Cade, but one day I know they will eat them.

This Greek Chicken Skillet is everything I love in a weeknight dinner! Flavorful, fresh, and surprisingly simple. It’s a one-pan wonder!

Adapted from Julia’s Album

Other One Pan Meals You’ll Love

• One Pan Honey Turmeric Chicken with Asparagus and Zucchini
• One Pan Pollo a la Crema [+Video]
• One Pan 10-Minute Sticky Mexican Chicken [+Video]
• One Pan Creamy Lemon Garlic Chicken
• One Pan Simple Asian Shrimp Noodles

Watch How This Greek Chicken Recipe is Made…

This One Pan Mexican Chicken Skillet with Zucchini is an easy dinner ready in under 30 minutes! It’s made with simple ingredients: chicken, seasonings from the pantry, beans, zucchini, yellow squash, cheese and all the Mexican toppings! Easy weeknight chicken dinner, here I come!

If you’re looking for more tried and true Mexican recipes with chicken you’ll love this 10 Minute Sticky Mexican Chicken,  Mexican Chicken Burrito Bowl, or this Cheesy Chicken Tortilla Soup.

Why You’ll Love this Mexican Chicken Skillet

Even though this recipe is super simple, Mexican chicken skillet with zucchini is still a recipe you’ll be throwing into your regular dinner rotation because it’s:

• Easy. Can you chop and sit? You can make this chicken skillet! (And you can also handle this tasty Ground Beef Enchilada Skillet.)
• Healthy. Veggies, lean protein, whole grains…the gang is all here.
• Tex-Mex Inspired.  Like Cafe Rio Chicken and Chopped Tex Mex Salad, these flavors are easy to love, especially for kids!
• Adaptable. This recipe is a cinch to make your own. Try different veggies, beans, no beans, meats etc and make it the way your family likes it! 

Basically, if you want a simple, healthy, delicious meal that’s ready ASAP, Mexican chicken skillet is for you! 

One Pan Mexican Chicken Skillet with Zucchini

I have “skeeter syndrome”. I know, it 100% sounds made up. Basically everyone gets mosquito bites and hates the itch, but I have the blessing of being extra, EXTRA allergic.

We sat outside talking to some friends for a quick 15 minutes and I came in with 9 mosquito bites that by the next day were each the size of a tennis ball.

Taco Tuesday Idea

We love Taco Tuesday as a family, so the last time I sprung this chicken recipe on my family for a new Taco Tuesday idea you’d think I broke hearts across the table! Even with baseball arms I needed to get something quick and easy and Mexican inspired on the table.

And guess what, even without the tortillas, they loved it!! Like, asked-for-seconds, loved it! And we’ve been making it again, and again, and again ever since. Hello, one pot meals are pretty much gold am I right?. Mexican side dish recipes to go with the meal are even better.

The Ingredients

• Chicken. I always keep a few chicken breasts and thighs in my freezer for quick one-pan recipes like this easy Mexican chicken.
• Pinto Beans. Adds fiber and protein!
• Zucchini and Squash. Who wants to worry about a side, this is a one-pot-wonder!
• Spices. You can’t have a Mexican dish without flavor.
• Tomatoes. I like to throw in tomatoes which lighten things up.
• Cheese. No explanation needed.
• Toppings. Always add all the toppings like avocado and lime juice!

How to Make One Pan Mexican Chicken Skillet with Zucchini

1. Brown the Chicken and Seasonings. (Adding seasonings to a hot pan “blooms” the flavor even more.) Remove from pan.
2. Saute zucchini and onions.
3. Toast the garlic and season with salt and pepper.
4. Assemble everything back in the pan along with the pinto beans and chicken broth. It’s almost time to eat!
5. Sprinkle the top with cheese and place under a broiler or add a lid on top to melt the cheese.
6. Garnish according to tastes with cilantro, avocado and more!

Storage Tips

• To Store. Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To Reheat. Reheat in the microwave or on the stovetop with a splash of chicken stock or water to keep it from drying out. Add a little squeeze of lime to help freshen it up.
• To Freeze. Place leftovers in an airtight freezer-safe storage container in the freezer for up to 2 months. Let thaw overnight in the refrigerator then reheat.

Watch How this Recipe is Made…

This Easy Pesto Asparagus Quinoa Recipe is a fresh, vibrant dish packed with creamy pesto, tender asparagus, fluffy quinoa, and melty cheese — all baked to bubbly perfection. It’s a wholesome, one-pan wonder that’s bursting with flavor and ready in no time!

This one skillet pesto asparagus quinoa recipe is one of our favorite healthy dinners that takes hardly any work on your part. Vibrant basil pesto is the perfect addition to take simple quinoa to spectacularly delicious! We are using vegetable broth to cook the quinoa too which makes this a scrumptious vegetarian recipe!

Casseroles have always done well here at Oh Sweet Basil! They are family friendly and usually easy on the budget. We will forever loooove our teriyaki chicken casserole and of course, my mom’s busy day casserole. But this asparagus pesto quinoa casserole is probably our most healthy casserole, so everyone needs to try it!

What is Quinoa?

Quinoa is a flowering plant with edible seeds. Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.

It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Quinoa is often used as an alternative for grains such as rice. In fact, we transformed our popular cilantro lime rice into cilantro lime quinoa. It’s fabulous!

What is Needed to Make Pesto Quinoa with Asparagus?

You only need one skillet and a few simple ingredients to make this easy weeknight dinner recipe! Here is everything you’ll need:

• Olive Oil: Helps cook the asparagus and tomatoes.
• Asparagus: Trim the spears and chop them into 1-2″ pieces.
• Sea Salt: Amplifies the flavor of the dish.
• Grape Tomatoes: Cherry tomatoes also work great.
• Sun-Dried Tomatoes: Adds extra flavor to the dish.
• Quinoa: Any type of quinoa works great in this recipe. We used white quinoa this time.
• Vegetable Broth: Adds more flavor than just using water. It can be substituted with chicken broth if desired.
• Pesto: You can make your own from scratch or buy a bottle at the grocery store.
• Mozzarella Cheese: I prefer to buy a block and grate it myself so the best gooey meltiness.
• Basil Leaves: Adds a pop of freshness.
• Lemon: Adds acidity.

The measurements needed of each ingredient can be found in the recipe card at the end of the post.

Is Asparagus a Weed?

Asparagus is a perennial flowering plant. Its young shoots are used as a spring vegetable. It is often found growing wild along ditch banks. So I guess it could be considered a weed, but it’s the best dang weed I’ve ever eaten. Ok, this just got weird! I just LOVE asparagus!

Is Asparagus Good For You?

Asparagus is loaded with nutrients. It is a good source of fiber, folate, vitamins A, C, E and K.

It also contains a mineral that helps control blood sugar.

How to Make Asparagus Pesto Quinoa

There are two main steps for making this easy quinoa casserole…a little sauteing on the stovetop and then some baking time in the oven. From start to finish, you’ll have dinner on the table in under an hour! Here are the steps:

1. Prep: Preheat the oven to 375℉. Heat a tablespoon of olive oil in a cast iron skillet over medium-high heat.
2. Sauté: Add the asparagus to the pan and cook until tender. Season with sea salt then remove to a plate. Add a little more olive oil and add the grape tomatoes and sun-dried tomatoes and sauté for a few minutes.
3. Combine: Add the quinoa and stir to combine then add the vegetable broth and pesto and mix everything together. Bring everything to a boil then add a lid and place in the oven.
4. Bake: Allow the casserole to bake for 30 minutes. Change the oven to broil.
5. Broil: Remove the lid, sprinkle with cheese and let it broil for a few minutes to melt the cheese.
6. Garnish: Add the basil leaves to the top and squeeze some fresh lime juice over the top and serve immediately.

The complete recipe card can be found at the end of this post where the recipe can also be printed or saved.

Substitutions and Variations

Depending on the time of year, you can add seasonal vegetables like zucchini, cauliflower, peas, corn, bell peppers, etc. Add them in with the asparagus and sauté until tender.

If you are looking for even more protein, add a grilled chicken breast, some salmon, shrimp or steak.

Why You Will Love This Recipe

Flavor: Between the pesto, tomatoes, and asparagus, this casserole is loaded with bold flavor.

Texture: Cooked quinoa is light, fluffy and slightly chewy combined with the crispy asparagus and melty cheese, you touch on all the textures.

Healthy: One serving of this quinoa recipe will give you 9 grams of protein, 5 grams of fiber, just 31 grams of carbohydrates and many other important vitamins and nutrients.

Easy: I mentioned this earlier but all you need is a little bit of sauteing time and the rest of the work is done in the oven.

Meal Prep: This recipe stores extremely well and reheats even better. The flavors just get better with time so this recipe is perfect for meal prepping healthy meals throughout the week.

Meatless: I like to try and have at least one meal per week be meatless, and this vegetarian recipe is one of our favorites! It’s so hearty and satisfying.

Storing and Reheating

Casserole leftovers should be stored in the refrigerator in an airtight container. They will keep for 3-5 days. Leftovers can be reheated in the microwave or in the oven. I prefer reheating in the oven if I have the time. Place in an oven-safe dish and reheat in an oven preheated to 350 degrees F. It will take around 15 minutes to heat through.

This one skillet pesto asparagus quinoa dish is a delicious and easy vegetarian meal that can be whipped up in no time. With protein-packed quinoa and flavorful pesto sauce, it’s a healthy and filling option for any day of the week.

More Healthy Quinoa Recipes:

• Sausage Kale Quinoa Skillet
• Mediterranean Quinoa Bowl
• Fall Chicken Stew
• Aussie Bites Copycat
• Vegan Burrito Bowls
• Cilantro Lime Quinoa
• Chocolate Blueberry Quinoa Bark

Watch How This Asparagus Pesto Quinoa is Made…

This delicious and nutritious ground beef and sweet potato skillet meal is perfect for busy weeknights. With only one pan to clean up, it’s a quick and easy dinner option the whole family will love!

Ingredients for Taco Ground Beef and Sweet Potato Skillet

I am always looking for quick dinner recipes that have lean protein and complex carbohydrates so that everyone is fully satisfied and energized. It has quickly become a regular on our dinner rotation. Here is everything you’ll need:

• Olive Oil
• Lean Ground Beef
• Yellow Onion
• Taco Seasoning
• Cornstarch
• Garlic
• Sweet Potatoes
• Kosher Salt
• Ground Black Pepper
• Fire Roasted Diced Tomatoes
• Diced Green Chiles
• Water
• Lime
• Mexican Cheese Shreds
• Cilantro

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Taco Ground Beef and Sweet Potato Skillet

This ground beef recipe is made all in one pan, and it’s so easy! Here are the steps:

1. Brown the Ground Beef: Heat olive oil in a large skillet over medium high heat and then add the ground beef and onion. Cook until the meat is mostly browned and the onion is tender.
2. Season the Meat: Add half of the taco seasoning and cornstarch. Use a meat chopper to break up the beef and use a wooden spoon to stir. When the beef is almost completely cooked, add the garlic and cook for another minute. Then remove the beef and onions to a plate.
3. Cook the Sweet Potatoes: Add a little more oil to the skillet and add the diced sweet potatoes. Season with the remaining taco seasoning and some salt and pepper. Cook until they start to brown, stirring occasionally for about 10 minutes.
4. Combine: Add the ground beef and onions to the skillet, then add the fire roasted tomatoes, green chiles, water and lime juice and stir everything together. Cover the pan with a lid and let everything simmer for 10 minutes or until the sweet potatoes are fork tender.
5. Add the Toppings: Top with the shredded cheese. Add the lid back for a minute so the cheese melts. Then add the cilantro.

The recipe card below contains all the instructions in full detail so keep scrolling to see everything in one place.

What to Serve with Taco Sweet Potato Skillet

This sweet potato hash is really an all-in-one type of dish if you want to keep dinner simple. If you want to add a side dish or two, some great options would be our Spanish rice recipe, Mexican roasted zucchini or just simple veggies like sauteed peas or roasted broccoli.

You can also use the taco ground beef and sweet potato recipe as filling for tacos or burritos or as a topping for a rice bowl!

Toppings for Sweet Potato Taco Skillet

I’m not going to deny it, but my favorite part of tacos is all the toppings! The toppings just add so much flavor and texture. Love, love, love! If you want to add some garnish to this skillet dish, some great options would be:

• Pico de Gallo
• Pinto Beans
• Guacamole
• Salsa Verde
• Black Beans
• Restaurant Style Salsa
• Lime Wedges
• Black Olives
• Sour Cream or Mexican Crema

Can I Use Ground Turkey?

Yes, if you want to go even more lean on this recipe, ground turkey or ground chicken will both work great!

Allergy Friendly

Make sure that your taco seasoning is gluten-free and this recipe is allergy friendly. It’s naturally gluten free and dairy free (skip the cheese on top).

Is This Dinner Healthy?

One serving of this dinner recipe will give you 22 grams of protein and 4 grams fiber with less than 300 calories and 23 grams of carbs. That checks all the boxes for me when I look for a healthy dinner recipe.

Make Ahead Meal

This makes a great make ahead, meal prep or freezer meal. Follow the instructions exactly as written but don’t add the cheese on top. Let everything cool completely and then add to a freezer-safe container. It will keep in the freezer for up to 3 months.

Storing and Reheating

Leftovers should be stored in an airtight container in the fridge. They will keep for 4-5 days. Leftovers can also be stored in the freezer (see section above). However, if you have added cheese, I would not recommend freezing it. The melted cheese will not thaw well.

When you are ready to reheat it, use the microwave or warm it up in a skillet on the stove top. If I’m warming up a single serving for myself for lunch the next day, I’ll just zap it really quickly in the microwave. If I’m warming up leftovers for the whole fam, then I’ll use the stovetop.

This easy and flavorful ground beef and sweet potato skillet recipe is packed with protein, fiber, and essential nutrients. Perfect for a quick and nutritious weeknight meal. It’s a 30 minute meal that the whole family will love!

More One Pan Meals:

• One Pan Honey Garlic Kielbasa
• One Pan Asian Shrimp and Noodles
• Sheet Pan Chicken Stir Fry
• One Skillet Ground Beef Enchilada Casserole