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…

This chicken bacon ranch casserole is the kind of dinner you make when you want something quick and easy that is cozy, filling, and guaranteed to be a hit. It’s creamy, cheesy, and packed with shredded chicken, crispy bacon, pasta, and just the right amount of ranch flavor.

It’s easy enough for a weeknight, comforting enough for a Sunday dinner, and flexible enough to make ahead which is exactly what we want from a good casserole.

Ingredients You’ll Need

This chicken bacon ranch pasta bake is a hearty dinner recipe everyone will love! Here is everything you’ll need:

• Butter: Forms the base of the sauce and adds richness while helping create a smooth, creamy texture.
• Garlic: Adds savory depth and aromatic flavor that enhances the cream sauce without overpowering it.
• Flour: Thickens the sauce, creating a creamy, cohesive base that coats the pasta and chicken evenly.
• Heavy Cream: Provides richness and body, giving the casserole its signature creamy, comforting texture.
• Chipotle Lime Ranch: Adds tangy ranch flavor with a subtle smoky kick, balancing the richness of the cheese and cream.
• Salt and Pepper: Enhance and balance all the flavors, ensuring the dish doesn’t taste flat.
• Chicken: Adds hearty protein and makes the casserole filling and satisfying.
• Small Shells Pasta: Holds onto the creamy sauce thanks to its shape, delivering flavor in every bite.
• Mozzarella Cheese: Melts smoothly and creates that stretchy, gooey texture everyone loves.
• Cheddar Cheese: Adds sharp, bold flavor that balances the creaminess of the sauce.
• Bacon: Brings smoky, salty crunch that contrasts perfectly with the creamy casserole.
• Parsley: Adds a fresh pop of color and a light herbal finish to balance the richness.

How to Make Chicken Bacon Ranch Casserole

This is a layered casserole with four main components: the ranch cream sauce, the shredded cheese, the chicken, and the pasta. Here’s how to make this easy chicken casserole: 

1. Make the Sauce: Prepare the ranch cream sauce (detailed instructions on how to make a cream sauce in the section below). 
2. Cook the Pasta: Meanwhile, cook the pasta according to package instructions. 
3. Assemble the Casserole: Butter a 9×13-inch casserole dish and assemble the chicken ranch casserole. 
4. Bake: Bake the ranch chicken casserole until the cheese is melted and bubbling around the edges. 

read more: Looking for easy casserole recipes? Try our Baked Pork Chops and Rice Casserole next!

How to Make a Cream Sauce

We get a lot of readers writing in saying that they feel overwhelmed with the idea of making a cream sauce. But don’t worry, we’ll help you out! Cream sauce is one of the easiest things you can learn to make. Once you know the basics, you can create anything you want. 

Start off with a little butter (olive oil is ok if you absolutely must, but butter is best), then add in your flavorings. Garlic is a must for this chicken ranch casserole, and you can go as light or as heavy as you want. Onions are another great addition and if you’re keeping it a white sauce, throw in a dash or two of nutmeg. Sounds crazy, but it really enriches the sauce.

Alright, whisk everything together and add in an equal amount of flour. So, if you used 2 tablespoons of butter go ahead and start with 1 ½-2 tablespoons of flour and whisk for 30-60 seconds. This will cook out the flour taste. 

Immediately add your liquid while continuously whisking. This is a great chance to bust out your ranch dressing — we used chili lime flavor and it is awesome, but there’s also classic and cucumber basil if you want to try something less spicy. 

Chicken Casserole FAQs

Variations and Add-Ins

This is a fairly flexible recipe. You can use any shredded cheese you have on hand, substitute shredded turkey for the chicken, use turkey bacon instead of regular bacon, and so forth. This is one of those awesome clean out the fridge recipes! 

Can I Make This Ahead of Time?

This is a great make ahead recipe! Make and assemble everything as instructed, then cover with aluminum foil or plastic wrap and store it in the fridge. It will keep for up to 2 days. Then bake it as written in the instruction.

Storing and Reheating

Leftovers should be stored in an airtight container in the refrigerator. They will keep for 4-5 days.

Reheat individual portions in the microwave or multiple servings in the oven preheated to 300 degrees F for 15-20 minutes.

This cheesy chicken bacon ranch casserole is rich, comforting, and always disappears fast. Whether you’re feeding a family, bringing dinner to a friend, or stocking the freezer, this is one of those dependable recipes you’ll come back to again and again.

More Cozy Casserole Recipes to Try:

• Busy Day Casserole
• Cream Cheese Chicken and Rice Casserole
• Ground Beef and Potato Casserole
• Teriyaki Chicken Casserole
• Easy Pizza Casserole

Watch How This Recipe is Made…

When we need a fast dinner that everyone will actually eat, this Instant Pot ground beef recipe is always the answer. It turns simple pantry ingredients—ground beef, rice, beans, salsa—into hearty burrito bowls that taste like takeout but cost way less.

The best part? Besides being done in about 10 minutes, everything cooks right in the Instant Pot for minimal dishes and maximum flavor. Add your favorite toppings and let everyone customize their bowl for a weeknight meal that’s equal parts easy and satisfying.

Family dinner ideas that are quick and easy are something that I am always on the hunt for! The flavor of this is fantastic but my very favorite part, aside from the fact that you can add in or substitute anything you want, it’s done in 10 minutes! Do you hear that?! DINNER IN TEN MINUTES!

Quick and Easy Dinners

Life is so busy especially with three kids who are all in completely different stages of life. We are constantly on the go. We need meals that are healthy, quick, and kid friendly. Some of our favorites are 20 Minute Cheesy Pesto Pasta, 20 Minute Cherry Tomato Basil Angel Hair Pasta, 15 Minute Chicken Stir Fry, 15 Minute Pesto Pasta, and 15 Minute Beef Stir Fry.

These Instant Pot Quick and Easy Ground Beef Burrito Bowls are being added to that list. They are so flavorful and my kids love them! They can put whatever toppings they want on their own bowl. It not only allows them to be creative in the kitchen, but they are also more likely to eat something they have helped cook.

Ingredients for Ground Beef Burrito Bowls

I always like to include a quick list of ingredients so our readers can get a glimpse of everything they will need ahead of time.

• Ground Beef: Provides rich flavor and hearty protein; the slightly higher fat content adds juiciness and prevents the beef from drying out during pressure cooking.
• Olive Oil: Helps sauté the onions and brown the beef evenly while adding a touch of richness to the base of the bowls.
• Onion: Builds savory depth and sweetness that enhances the taco seasoning and balances the spices.
• Taco Seasoning: Layers in bold, Tex-Mex flavor with chili powder, cumin, and aromatics—instantly giving the dish that classic burrito bowl taste.
• Rice: Cooks directly in the broth to absorb flavor while adding bulk and heartiness—turning this into a complete meal, not just a topping.
• Black Beans: Add creamy texture, plant-based protein, and extra fiber to make the bowls more filling and nutritionally balanced.
• Tomatoes with Diced Green Chiles: Bring smoky depth, mild heat, and acidity that brighten the dish and prevent it from tasting heavy or one-note.
• Frozen Corn: Adds pops of sweetness and color while contrasting the textures of the beef and rice.
• Beef Broth: Infuses the rice with savory flavor as it cooks and keeps the beef mixture moist without watering it down.
• Colby Jack Cheese: Melts smoothly over the hot bowl, adding creamy richness and tying all the flavors together with just the right amount of indulgence.

How Do I Make Instant Pot Ground Beef Burrito Bowls?

1. Cook the Ground Beef: Put your instant pot in “sauté” mode and brown your ground beef.
   • What Kind of Ground Beef Should I Use? Before you ask, we prefer to use 85/15 ground beef. It has just enough fat to have a deep, delicious flavor but not so much that your dish is greasy.
2. Sauté: After ground beef has been browned, add the taco seasoning and diced onions with some olive oil and sauté them until the onions start to soften and the ground beef is cooked through. Then add some olive oil and the uncooked rice.
   • PRO TIP: We have found that sauteing the rice for a minute or two gives it such a great flavor.
3. Cook: Add the last four ingredients (black beans, canned tomatoes, corn and beef broth) and give everything a good stir with a wooden spoon. Put the lid on your instant pot, lock it and set it to “manual” high pressure for 7 minutes.

read more: Looking for ground beef dinner ideas? Try our Cheesy Ground Beef Casserole, too!

If you are new to the instant pot or you want a concise list of the cook times for all your basic foods, check out our Instant Pot Cheat Sheet!

What Toppings Should I Put on My Burrito Bowl?

You can dish up bowls for everyone and let everyone put the toppings on that they want. It’s like choose your own burrito bowl adventure! We like to sort of make a burrito bowl bar with all the toppings out so everyone can personalize their bowl. The kids go crazy for this! Here are some of our favorite toppings:

• cheese
• tomatoes or pico de gallo
• sour cream
• avocado
• sliced jalapenos (fresh or pickled)
• chopped fresh cilantro
• sliced olives
• tortilla strips
• lime wedges
• creamy cilantro lime dressing

Burrito Bowls FAQs

Storing and Reheating

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

We don’t usually end up with many leftovers of this recipe, but I tend to reheat individual servings in the microwave. They make a great lunch the next day!

If your weeknights are as packed as ours, keep this Instant Pot ground beef recipe in your back pocket. It’s budget-friendly, customizable, and great for meal prep lunches or taco night leftovers. Don’t forget to bookmark or pin the recipe so you can whip up these burrito bowls anytime your dinner plans fall apart—we won’t tell.

We recommend topping it with some of our Restaurant Style Salsa too!

More Quick and Easy Dinner Ideas:

• Smothered Honey Lime Chicken Burritos
• Chicken Stir Fry
• Cilantro Lime Chicken Burrito Bowl
• Sizzling Italian Spaghetti
• 20 Minute Tomato Basil Angel Hair Pasta
• Shortcut Chicken Parmesan
• 10 Minute Garlic Butter Chicken

How to Make Quick and Easy Instant Pot Burrito Bowls

This easy teriyaki chicken recipe is one of those recipes I keep in my back pocket for busy nights when I want something comforting but don’t want to think too hard about dinner. It’s sweet, savory, glossy, and comes together quickly with simple pantry ingredients. No store-bought sauce here!

If takeout teriyaki is your usual go-to, this homemade version is going to surprise you. It’s faster than delivery, easy to customize, and one of those meals everyone at the table is happy to see.

The Best Teriyaki Chicken Recipe

Cade loves sushi. Like, loves it. I think it is horrid. Wait, I know, you all love it too, but I just can’t jump on that bandwagon. I kind of want to, but at this point I’m just trying to find ways to survive. For example, I adore Cade and because he loves sushi I love going out with him for it.

The only stinky part is that then I sit there with nothing to eat, so I generally try to get a teriyaki chicken bowl or something similar. I loved an easy teriyaki chicken bowl growing up and remember how I told you about our teriyaki chicken quesadillas? Yeah, pretty much delicious. So why have I never posted such an easy and delicious recipe?!

I think the real secret to teriyaki chicken, other than a good sauce, is actually the meat you use. Everyone goes for breast meat, which is awesome and leaner, but it’s all about them thighs! Chicken thighs are more moist and work so well with the teriyaki sauce.

In fact, maybe I should ask if they could make a teriyaki chicken sushi roll!!! GENIUS! Oh, wait, except I don’t love the seaweed. Dagnabit! See! I’ve tried to like the stuff. Any recommendations on what kind I should try that would be better for me to ease into? And in the meantime, bust out our easy teriyaki chicken bowl for the fam!

Teriyaki Chicken Ingredients 

The best part of this teriyaki chicken recipe is, without a doubt, the homemade chicken teriyaki sauce. Here’s everything you’ll need:

• Water: Thins the sauce to the right consistency and helps balance the salty-sweet flavors so the teriyaki doesn’t become too intense.
• Soy Sauce: Provides the savory, salty backbone of the sauce and delivers classic umami flavor essential to teriyaki.
• Garlic: Adds aromatic depth and savory warmth, giving the sauce that rich, homemade flavor.
• Brown Sugar: Contributes sweetness while also helping the sauce caramelize slightly as it cooks, creating a glossy finish.
• Honey: Adds a smoother, more rounded sweetness and helps the sauce cling beautifully to the chicken.
• Ground Ginger: Brings gentle warmth and subtle spice that balances the sweetness and enhances the overall depth of flavor.
• Cornstarch: Thickens the sauce as it cooks, creating that signature glossy, restaurant-style teriyaki coating.
• Chicken Thighs: Stay tender and juicy during cooking and absorb the sauce well, making them ideal for a flavorful teriyaki dish.
• Salt and Pepper: Enhance and balance the overall flavor of the chicken without overpowering the sauce.
• Sesame Seeds and Green Onions: Add texture, freshness, and a finishing touch — the sesame seeds bring a light nutty crunch, while green onions add brightness and color.

How to Make Teriyaki Chicken

This truly is such a simple teriyaki chicken recipe. All you have to do is whisk together the chicken teriyaki sauce, grill the chicken, and serve! Here are the step-by-step instructions:

1. Make the Sauce: Add all the sauce ingredients to a saucepan and stir. Bring to a boil.
2. Thicken the Sauce: Whisk the water and cornstarch together then slowly whisk into the sauce cooking at a soft boil for 1-3 minutes or until thick. Set aside.
3. Grill the Chicken: Heat a grill or grill pan over medium-high heat. Season the chicken on both sides with salt and pepper. Place on the grill and cook for 3-4 minutes on each side.
   • NOTE: The safe internal temperature for chicken thighs is 165°F. Use a meat thermometer to make sure it is done.
4. Rest: Remove the chicken from the grill and let it rest for 2 minutes then cut into slices.
5. Serve: Put the chicken on a bed of rice and serve over rice with the teriyaki sauce drizzled over the top. Garnish with sesame seeds and green onions.

FAQs

What to Serve with Teriyaki Chicken

Nine times out of ten, we serve teriyaki chicken with rice. It’s timeless, classic and so delicious! It also goes great with noodles or even just steamed veggies in a teriyaki chicken bowl with veggies.

Some other good ideas are sautéed garlic snap peas, roasted broccoli or Asian cucumber salad.

Storing, Freezing and Reheating

Leftovers should be stored in the refrigerator and will keep for 4-5 days. I prefer to store the chicken with the sauce but you can store them separately if you want.

This also freezes extremely well. I like to use our food saver to freeze the chicken and teriyaki sauce together. They will keep in the freezer for up to 3 months.

To reheat, let the frozen chicken thaw completely and then reheat it on the stovetop in a skillet.

Stop buying your teriyaki sauce at the grocery store! It is so simple to make at home with this teriyaki chicken recipe. It is the best of the best!

This easy teriyaki chicken is proof that weeknight dinners don’t have to be complicated to be delicious. With tender chicken, a simple homemade sauce, and endless ways to serve it, this is a recipe you’ll make again and again.

More TERIYAKI Recipes:

• Teriyaki Salmon Bowls
• Teriyaki Chicken Quesadilla
• Air Fryer Teriyaki Chicken Wings
• Teriyaki Chicken Casserole
• Teriyaki Veggie Bowl
• Teriyaki Chicken Pasta Salad

This quick and easy 15-minute chicken stir-fry is one of those weeknight dinners that never lets you down. Tender chicken, crisp-tender vegetables, and a simple savory sauce come together fast. It’s flexible, forgiving, and perfect for using whatever vegetables you have on hand.

Whether you’re cooking for a busy family or just need something fast and reliable, this stir-fry is a favorite.

Creating This Quick Dinner Recipe

I used to think I had quick dinner recipes down, but with three kids needing to be in three different places by 4:30 PM, I’ve had to up my game. On one of those crazy days, Cade called from the store asking if I needed anything, and I quickly told him I needed a super-fast dinner idea before the girls had dance. He came home with Yakisoba noodles and a variety of stir-fry veggies.

He chopped up the broccolini and peppers while I opened bags of matchstick carrots, pre-sliced mushrooms, and baby bok choy. In just two minutes, we were ready to cook. You could even grab a pre-packaged stir-fry veggie mix to save even more time.

To top it off, we mixed together a simple sauce and grabbed a package of pre-cubed chicken from the meat department. It costs a bit more, but on a night like that, convenience was key.

Ingredients You’ll Need 

For this quick and easy dinner recipe, you’ll need: 

• Cooking Oil: High-heat oil (like canola or peanut oil) for quickly searing the chicken and vegetables without burning.
• Chicken Breasts: A lean protein that cooks quickly and soaks up all the delicious stir-fry flavors.
• Salt and Pepper: Basic seasoning that enhances the natural flavor of the chicken.
• Broccolini Florets: Adds crunch, color, and a mild bitterness that balances the savory sauce.
• Matchstick Carrots: Bring natural sweetness and texture while cooking quickly in the pan.
• Red Bell Peppers: Add bright color, subtle sweetness, and crisp-tender bite.
• Cremini Mushrooms: Contribute savory, umami flavor and soak up the sauce.
• Baby Bok Choy: Adds freshness and light crunch, with tender leaves that wilt perfectly.
• Yakisoba Noodles: Hearty, chewy noodles that make the stir-fry filling and cook in minutes.

We opted to make a quick homemade stir-fry sauce as well, which uses: 

• Soy Sauce: The salty, umami base of the sauce that flavors the entire dish.
• Vegetable Broth (or Chicken Broth): Adds depth and keeps the sauce from being too salty.
• Honey or Brown Sugar: A touch of sweetness to balance the salt and spice.
• Ground Ginger: Warm, slightly spicy flavor that brightens the sauce.
• Garlic Cloves: Fresh, aromatic, and a must for any stir-fry.
• Cornstarch: Thickens the sauce so it clings beautifully to the noodles and chicken.

Variations

In the spirit of super-easy recipes, feel free to adjust the sauce and chicken stir-fry ingredients as needed. We constantly change up our stir-fry vegetables depending on what’s in the fridge — you’ve gotta do what you’ve gotta do when the kids need to be out the door soon! 

Some other options could be baby corn, green beans, water chestnuts, snap peas, asparagus, etc. You can also dial up the heat by adding a squeeze of sriracha to the sauce.

How to Make Chicken Stir-Fry Fast

This easy stir-fry recipe is the definition of a quick and easy recipe.

1. Heat: Warm a large skillet, cast iron pan, or wok over medium-high heat with a little oil.
2. Cook: Add bite-sized chicken pieces, season with salt and pepper, reduce heat to medium, and cook, stirring occasionally, until cooked through, about 4 minutes. Transfer the chicken to a plate.
3. Sauté: Add a bit more oil to the pan and toss in your vegetables. Sauté until they’re crisp-tender.
4. Prep: While the veggies cook, run your noodles under hot water to separate them.
5. Whisk: In a small bowl, whisk together all the ingredients for the homemade stir-fry sauce.
6. Combine: Return the cooked chicken to the pan, then add the noodles and stir-fry sauce.
7. Toss: Stir everything together until evenly coated in sauce and heated through.
8. Garnish: Finish with chopped scallions and sesame seeds, or enjoy it as-is!

Chicken Stir-Fry FAQs

Storing and Reheating Chicken Stir-Fry

If you wind up with leftovers of this quick dinner idea, they should be stored in the fridge. They will keep for up to 4-5 days.

I recommend reheating it in a skillet with a little oil and a splash of stock or water. Avoid the microwave for leftovers, as the stir-fry noodles become rubbery when reheated that way. 

This is the best chicken stir fry if you want a quick and easy meal that the whole family will love. It is loaded with fresh vegetables, chunks of juicy chicken, and noodles all tossed in simple stir-fry sauce.

More Asian Recipes: 

• Asian Steak Marinade
• Chicken Lettuce Wraps
• Korean Asian Braised Short Ribs
• Teriyaki Chicken Casserole
• Thai Peanut Steak Salad
• Quick and Easy Cashew Chicken
• Thai Peanut Sauce Noodles with Chicken

Watch How to Make 15-Minute Chicken Stir Fry

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…

This is the best lemon orzo recipe with parmesan and peas! It is about to become your new weeknight hero! Bright, zesty, and oh-so-easy. With tender orzo, fresh peas, tangy lemon, and delicious parmesan, this quick and flavorful dinner comes together in no time and tastes like a million bucks.

Perfect for busy nights when you want something fresh and totally fuss-free.

There’s truly nothing better than fresh garden produce. I didn’t understand this as a child and I don’t know that many people have experienced true farm to table even today. Mom and Dad would harvest the garden with all of us kids at the end of summer, but for me it was the excitement of fresh corn, homemade raspberry jam, and making boats to float in our mudroom sink made out of hollowed out cucumbers, while Mom and Dad were anxious to cut open a juicy tomato, sprinkle it with a little salt and savor every bite. 

I’m not kidding. I did not get that. I still don’t eat a tomato like an apple. Do you?

I have gained such an appreciation for food that you’ve labored over. It’s a fact: fresh picked tastes better. As winter melts away, we’re all about bright, fresh flavors like this quick and easy lemon orzo with Parmesan and peas.

Why I Love Orzo

Orzo may look like a grain, but it’s actually a rice-shaped pasta that’s perfect as a main with ham, as a side, or in soups and salads. This recipe brings all the freshness of garden produce to your table, even if it’s just the start of the season.

Although orzo can be cooked like rice and has similar nutritional information, it cooks up in about half the time. This is the number one reason why I love cooking with orzo. Well, that and the fact that I like the shape. And it tastes really good, especially when you toast it first. Okay, there are a lot of reasons why I love orzo.

Ingredients For This Lemon Orzo Recipe

This lemon orzo recipe with Parmesan and peas is a one-pan wonder that’s about to become your new favorite comfort food! Quick, easy, and packed with bright, fresh flavors, it’s a recipe you’ll love keeping the ingredients on hand in your pantry for those busy weeknights. Here’s what you’ll need:

• Orzo: A small rice-shaped pasta that cooks quickly and creates a creamy, comforting base.
• Olive Oil: Used to sauté and add rich flavor to the orzo.
• Chicken Broth: A healthy splash of broth adds depth and keeps the orzo tender and flavorful as it cooks.
• Fresh Thyme: Brings a light, earthy herb flavor that pairs perfectly with lemon.
• Fresh Lemon: Both the zest and juice are used for bright, fresh citrus flavor.
• Peas: Add a pop of sweetness and color.
• Parmesan Cheese: Melts into the orzo for a salty, savory finish. Be sure to buy good-quality Parmesan cheese! This is such a simple recipe, so the quality of your ingredients matter!
• Salt: Enhances all the flavors in the dish.
• Black Pepper: Adds a subtle bite and warmth.

Substitutions and Fun Additions

This lemon orzo recipe with Parmesan and peas is super versatile, so feel free to mix it up to suit your tastes! Add extra vegetables like carrots, green beans, red bell pepper, broccoli, asparagus, mushrooms, kale, spinach, or even red onions and shallots.

Swap the chicken broth for vegetable broth to make it vegetarian, or toss in some chicken shrimp, or another protein to make it a heartier main dish.

For extra flavor, try adding feta cheese, fresh herbs like parsley, basil, or oregano, white beans like chickpeas or Great Northern, a pat of butter or a splash of heavy cream, red pepper flakes, or even a drizzle of basil pesto. Customize to your heart’s content.

How to Make This Lemon Orzo Recipe

The basic steps for this lemon orzo recipe are similar to the tips we shared above. To make this easy dinner, you must do the following:

1. Toast: Heat olive oil in a skillet and toast the orzo until lightly golden and fragrant.
2. Build: Stir in the garlic and fresh thyme, then pour in the chicken broth.
3. Simmer: Let the orzo gently simmer until the liquid is absorbed and the pasta is tender.
4. Brighten: Stir in the lemon zest, lemon juice, and peas, cooking just until the peas are vibrant and warmed through.
5. Finish: Add the parmesan cheese, salt, and black pepper, stirring until creamy and well combined.

Storing and Reheating Leftovers For This Lemon Orzo Recipe

This Lemon Orzo Recipe will keep in an airtight container in the fridge for up to a week. When reheating, you can warm it in a skillet with a splash of water or chicken broth to keep the pasta from drying out or getting gummy. You can also microwave single servings, stirring occasionally, until warmed through, keeping the orzo al dente.

Leftovers are also delicious cold, tossed into a green salad for a nutty, chewy texture. Since the orzo soaks up lemon juice and seasoning over time, you may want to taste and add a little extra lemon, salt, or pepper before serving to refresh the flavors.

Sometimes a good side dish is the hardest part of the meal. Let us come to the rescue with this light and bright lemon orzo pasta with peas and parmesan! It is quick and easy and the whole family will love it!

Looking for More Delicious ORZO RECIPES?

• Ham Lemon Orzo with Parmesan and Peas
• Zupas Copycat Tomato Basil Orzo Soup
• Lemon Orzo Pasta Salad
• All our Pasta Recipes here!

Watch How This Recipe is Made…

There are dozens of copycat PF Chang’s lettuce wraps recipes, but this is the best chicken lettuce wrap recipe out there! Don’t skip the crunchy rice noodles, they’re the secret weapon that takes these wraps from good to crave-worthy. Juicy ground chicken, savory garlic and ginger, and a simple, bold sauce! Yummm!

Years ago, we were all about the lettuce wraps at PF Chang’s and naturally decided we needed to make them at home. Our first go at it was loaded with all kinds of Asian-inspired extras like hoisin sauce, oyster sauce, shredded carrots, mushrooms, and chopped water chestnuts. Delicious? Absolutely. A true copycat? Not even close.

The more we ate them and dug into what PF Chang’s actually uses, the more we realized the magic is in the simplicity. Just a handful of ingredients and no veggies at all. So we stripped things way back, ditched the extras, and landed on a version that’s simple, bold, and much closer to the real deal. Sometimes less really is more, especially when lettuce wraps are involved.

Ingredients for Asian Chicken Lettuce Wraps Recipe

I used to be so intimidated when it came to Asian recipes because the ingredients list can be so long and slightly overwhelming, not to mention hard to find and items you only use once in a blue moon. Well, this is NOT a recipe like that! Here is what you will need:

• Rice Noodles: Don’t skip these. They fry up quickly and add an irresistible crunch to the lettuce wraps that really makes the dish.
• Oil: Vegetable oil or canola oil both work great for cooking the chicken and noodles evenly.
• Ground Chicken: See section below for possible substitutes, but you can keep these lettuce wraps super healthy by using lean ground chicken.
• Vegetable Oil + Sesame Oil: This combo creates the perfect flavor base. Sesame oil is essential for that classic Asian-inspired taste.
• Garlic: Adds bold, savory flavor to the filling.
• Green Onions: Bring freshness and a mild onion bite.
• Soy Sauce: Low sodium is best so you can control the salt level. Feel free to substitute for coconut aminos for a gluten-free option!
• Fresh Ginger: Fresh is strongly recommended for the best flavor, though dried can work in a pinch.
• Iceberg or Butter Lettuce: Both hold up well for wraps and stay crisp without tearing. You could also use romaine hearts though they can be hard to wrap around the filling.

The measurements for all the ingredients can be found in the recipe card at the end of the post.

Protein Substitutes

We’ve found that it’s far easier and faster to use ground chicken because you can use your meat chopper and leave it in minced sized pieces versus the hassle of chopping up chicken thighs. However, that being said, chicken thighs do offer more flavor so it’s up to you.

You could also chop up chicken breasts into little bits before cooking or use ground beef, pork, or even tofu as substitutes as well.

How to Make Lettuce Wraps

Ready to bring restaurant-quality flavor straight to your kitchen? This chicken lettuce wraps recipe is quick, easy, and bursting with bold Asian-inspired taste.

1. Fry: Heat oil in a small saucepan over medium heat until hot, then add a small handful of rice noodles. They will puff and fry instantly, so flip once, remove right away, and set aside on a napkin-lined plate.
2. Brown: Heat a large skillet over medium-high heat. Add the vegetable and sesame oils, then add the ground chicken and cook, stirring and crumbling, until nearly cooked through.
3. Flavor: Add the garlic, ginger, green onions, and soy sauce. Stir well and cook just until fragrant, then remove from heat.
4. Assemble: Spoon the chicken mixture into crisp lettuce leaves and top with the fried rice noodles. Add sweet chili sauce or sriracha if you like a little heat, then serve and enjoy.

What to Eat with This Lettuce Wraps Recipe

This lettuce wraps recipe is great for an appetizer or for a light dinner, but you can also use it as a side dish for a heartier meal. They would go great with Asian sticky ribs, Korean braised short ribs, or shrimp noodles.

You could also treat the lettuce wraps as the main course and accompany them with our delicious Asian cucumber salad, ham fried rice, sticky rice, or even cauliflower rice for a low carb option.

Make Ahead and Storage Instructions

The chicken filling for this lettuce wraps recipe can be made 2–3 days ahead of time, making them perfect for easy prep. Store leftovers in an airtight container in the fridge for up to 5 days and reheat on the stovetop or in the microwave before serving. For best results, wait to spoon the filling into the lettuce leaves until just before eating so they stay crisp and fresh.

This recipe also freezes beautifully. Let the cooked chicken filling cool completely, then freeze in a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stovetop before serving with fresh lettuce cups.

It’s time to make this delicious chicken lettuce wrap recipe from PF Chang’s right in your own kitchen! These are simple but so bold in flavor!

More Easy Asian Recipes: 

• Asian Steak Marinade
• 15-Minute Chicken Stir Fry
• Simple Asian Shrimp Noodles
• Asian Chicken Skewers with Honey Garlic Sauce
• Pork Dumplings

Watch How This Recipe Is Made…

Save this recipe for easy baked boneless skinless chicken thighs for when you need a quick weeknight dinner! They’re incredibly juicy, packed with flavor, and require almost no prep. All you need is a quick dry rub, a hot oven, and less than 35 minutes of cooking time.

Chicken thighs are affordable, full of flavor, foolproof, and always end up juicy! And this recipe is so versatile, it can be served with just about anything!

Ingredients for Baked Chicken Thighs

• Chicken Thighs: A naturally juicy, tender cut of chicken that stays flavorful even when baked. They’re the star protein and hold seasoning beautifully.
• Olive Oil: Helps the seasoning stick, promotes browning, and keeps the chicken moist while baking.
• Kosher Salt: Enhances all the flavors and helps tenderize the chicken as it cooks.
• Smoked Paprika: Adds warm, smoky depth and helps create a beautiful golden color on the thighs.
• Ground Mustard: Gives subtle tang and brightness, balancing the richness of the chicken.
• Garlic Powder: Adds savory, aromatic flavor that deepens as the chicken bakes.
• Onion Powder: Brings mild sweetness and umami, rounding out the overall seasoning blend.
• Ground Cumin: Adds a hint of earthiness and warmth for a fuller, more complex flavor profile.
• Italian Seasoning: Provides herbiness and freshness from a blend of oregano, basil, thyme, and rosemary.
• Red Onion: Cooks down into sweet, caramelized pieces that flavor the pan drippings and pair perfectly with the seasoned chicken.

How to Make Baked Chicken Thighs in the Oven

1. Prep: Preheat the oven 475 degrees F and rub the chicken on all sides with olive oil. Drizzle a teaspoon of oil in an 8×8″ baking dish. Sprinkle half of the onions into the baking pan.
2. Make Dry Rub: In a small bowl, mix the seasonings together and then rub all over the chicken.
3. Bake: Place in the chicken in a single layer in the pan and top with the remaining onions. Roast for 5 minutes then turn down to 350℉ and bake for 20-25 minutes.
4. Broil: Turn the heat to broil and allow to cook until the onions start to char and the tops of the chicken brown and bubble (about 2-3 minutes).
5. Rest: Remove from the oven and tent with aluminum foil for at least 5 minutes on longer. Serve with onions and juices.

Baked Chicken Thighs FAQs

How Long Should Chicken Thighs Bake?

Baking time for chicken thighs is going to depend on the size of the chicken thighs. It can range anywhere from 25-50 minutes. The key is to keep your eye on the internal temperature of the chicken. Chicken thighs are safe to eat when they reach an internal temperature of 165 degrees F. I think to pull them out of the oven around 160 degrees and then they finish cooking while they rest. I’ll link to our favorite meat thermometer below.

What to Serve with Boneless Skinless Chicken Thighs

Generally I like to serve these chicken thighs with some sort of carb side dish (baked potatoes, mashed potatoes, roasted sweet potatoes, mac and cheese, potato rolls, etc.) and a vegetable (grilled asparagus, spinach salad, slow cooker carrots, corn on the cob, etc.). Those are just a few ideas. The side dish in these photos is our ranch green beans. This chicken recipe can seriously go with just about anything so here’s a link to all our side dishes! It also goes great on top of a salad or tossed with some pasta.

Storing and Reheating

Leftovers should be stored in the refrigerator in an airtight container. It will keep for 4-5 days.

This chicken also freezes really well. Once the chicken has cooled completely, place it in an airtight container. It will keep in the freezer for up to 3 months. Let it thaw in the refrigerator overnight and reheat according the instructions below.

Reheating chicken can be a little tricky. It tends to dry out, especially if you use a microwave. I prefer to reheat it in a covered skillet over medium heat on the stovetop or in the oven in a baking dish covered with foil (350 degrees F for 10-15 minutes). Add 1/4 cup or so of water or chicken broth before reheating. The steam will keep the chicken from drying out.

Everyone should have a tried and true recipe for baking boneless skinless chicken thighs. This is that recipe! It’s quick and easy and puts a smile on everyone’s face! This is the kind of reliable recipe you’ll come back to again and again. Pair it with your favorite sides, use it for meal prep, or add it to salads, bowls, and pasta — it works with everything and always turns out delicious.

More Juicy Chicken Thigh Recipes:

• Smoked Chicken Thighs
• Jerusalem Herb Chicken Thighs
• Maple Mustard Grilled Chicken Thighs
• Slow Cooker Garlic Chicken Thighs
• Bourbon Chicken

Watch This Video…

These delicious Greek Chicken Meatballs are full of so much flavor, and more importantly, they are so moist! They are so easy to make with ground chicken, feta and a secret to moisture, zucchini! No dry meatballs here!

These are perfect for a quick weeknight dinner. Serve the meatballs with a generous scoop of homemade tzatziki , pearl couscous and fresh tomatoes!

Why You’ll Love This Greek Chicken Meatball Recipe

Family-friendly Mediterranean recipe

Quick and easy for weeknights – less than 30 minutes!

Light but still flavorful

High in protein, low in carbs

Makes a great main dish or a fun appetizer

Ingredients for Greek Chicken Meatballs

• Milk: Adds moisture and helps soften the breadcrumbs so the meatballs stay tender instead of dense.
• Italian Breadcrumbs: Bind the mixture together and give the meatballs structure while soaking up flavor from the seasonings.
• Ground Chicken: The base protein—lean, mild, and perfect for carrying all those fresh Greek flavors.
• Feta: Adds creamy, salty pops of flavor and helps keep the meatballs moist.
• Zucchini: Grated zucchini sneaks in extra moisture (so the chicken doesn’t dry out) plus a little hidden veggie goodness.
• Lemon: Both juice and zest brighten the flavors, balancing the richness of the chicken and feta with fresh, citrusy notes.
• Egg: Acts as the “glue” to bind everything together so the meatballs hold their shape.
• Garlic: Adds savory depth and that classic Mediterranean flavor.
• Salt: Enhances all the other flavors so the meatballs don’t taste bland.
• Fresh Mixed Herbs (dill, mint, parsley): Bring freshness and authentic Greek flavor—each herb layers in something unique.
• Black Pepper: Adds gentle heat and balance to the savory flavors.
• Olive Oil: Helps the meatballs get golden brown on the outside.

How to Make Greek Chicken Meatballs

1. Soak the Breadcrumbs: Combine the milk and breadcrumbs in a bowl and let them sit for a few minutes.
2. Combine: Add all the rest of the ingredients and stir to combine thoroughly.
3. Form: Use a cookie scoop to form meatballs that are similar in size. Coat your hands in a little olive oil and then roll the meatballs in your hands.
4. Bake: Cook in the air fryer preheated to 400℉ for 11 minutes or in the oven on a baking sheet (also at 400℉) for 12-15 minutes.

What to Serve with Greek Chicken Meatballs

We love to eat these meatballs with halved grape tomatoes, tzatziki and lemon parmesan orzo (or pearl couscous). It would also be great with some warm unleavened bread, pitas or homemade naan. For these photos, I made a simple pickled cucumber and red onion salad which was a delicious pairing!

Storing and Freezing Greek Chicken Meatballs

Store leftovers in an airtight container in the refrigerator. They will keep for 4-5 days. They are best reheated in the oven so they keep that golden exterior. Reheat at 350 degrees F for 10-15 minutes until heated through.

These meatballs also freeze extremely well. Bake as directed and let them cool completely. Store them in a freezer safe container or ziploc bag. They will keep for up to 3 months.

These Mediterranean chicken meatballs are full of Greek-inspired flavor—garlic, lemon, dill, and mint! Serve with cucumber salad and tzatziki for a simple, wholesome dinner the whole family will devour.

Watch How These Chicken Meatballs are Made…

More Healthy Mediterranean Recipes You’ll Love…

• Greek Chicken Tostadas
• Unleavened Bread
• Citrus Greek Chicken
• Chicken Gyros
• Fresh Tabbouleh
• Homemade Hummus