It’s prepped and on the table in 20 minutes!

This simple and delicious Neapolitan Italian dish is popular all over Naples (and Rome) but it’s a cinch to make at home with basic pantry staples. Trust us, you’re going to be hooked!

What is Aglio Olio Sauce made of? Its main ingredients are simple ingredients: Aglio (garlic) and Olio (oil) are the foundations of this recipe.

The traditional pasta is a basic spaghetti noodle. The secret to its deliciousness is using the hot pasta water in the sauce, which is combined with the hot olive oil. The added starch in the water creates an emulsion for a silky sauce.

Get ready to peel some garlic!

Ingredients

For the exact quantities and full recipe see the recipe card below.

• Spaghetti – Dried pasta works best for this recipe and while spaghetti is traditional you can use fettuccine or linguine
• Extra Virgin Olive Oil – we recommend using your best extra-virgin olive oil for this recipe because olive oil is the star of the show here!
• Garlic – we LOVE a lot of garlic so we use 10-12 cloves of garlic. If that seems like a lot for your taste it’s okay to cut back to 6-8 cloves
• Crushed Red Pepper Flakes – traditionally, in Italy, they use fresh peperoncini (red chile peppers) for spaghetti aglio e olio, but they can be hard to find in the U.S., so we’ve substituted red pepper flakes. Add more or less depending on your desired spice level
• Sea Salt and Black Pepper – the pasta water needs a generous seasoning of salt (a must for a tasty finished sauce), and we’ll use it in the sauce too. You can substitute kosher salt, as well
• OPTIONAL, Fresh Lemon Juice – just a small amount but it really brightens up this dish so we highly recommend it
• OPTIONAL, but recommended – Grated Parmesan Cheese and Fresh Parsley – neither are traditional, or required, but…cheese…need we say more?

How to make easy Pasta Aglio e Olio

This dish comes together quickly so have all the ingredients prepped and ready before the cooking starts. We’ll make the sauce while the pasta is boiling.

• COOK THE PASTA: Bring a large pot of salted water to a boil. Be sure to salt the water generously (trust us, don’t skip this step!). Add the pasta to the boiling water and cook for about 8-10 minutes or until al dente (do not drain).
• PREP: Peel and thinly slice the garlic cloves (use 8-12 depending on your personal taste, we use 10). Roughly chop the parsley leaves and grate the Parmesan. Set aside.
• MAKE THE SAUCE: While the pasta cooks you will make the garlic oil by heating the olive oil over medium-low in a large sauté pan or heavy-bottomed large skillet.
• Once oil is heated add the sliced garlic cloves and cook them for 3-4 minutes, or until they are lightly golden. It’s IMPORTANT to stir constantly during this time to ensure they don’t burn or overcook, so don’t walk away. You’re going to babysit them, but trust us, it’s the best smell and it’s worth it!
• Add red pepper flakes, 1 teaspoon salt, and 1 teaspoon pepper to the garlic and cook another 30-45 seconds, stirring constantly.
• ADD THE PASTA: Using tongs remove the al dente cooked pasta from the pot and add directly to the sauté pan. Turn up to medium heat.
• Stir to completely coat the pasta with the oil and garlic and then add 1/2 cup of the hot starchy pasta water to the pan. Toss everything together and cook slightly to create a silky sauce.
• If needed, add up to 1/4 cup more of hot reserved pasta water to get the consistency you need.
• FINISHING THE DISH AND GARNISH: Turn off the heat, and if desired, add the lemon juice, grated Parmesan, and chopped parsley. Taste the pasta to see if any additional salt, pepper, or red pepper flakes are needed.
• Serve piping hot in shallow bowls.

Storage and Leftovers

Have leftovers? Lucky you! This traditional Italian pasta dish easily reheats.

• Store in an airtight container in the refrigerator for up to 3 days.
• Gently reheat again before serving.

Chefs Tips

• Use grated cheese rather than shredded because it will blend better
• Generously salt the pasta water. It is essential to the flavor of the finished dish!
• Be sure the garlic is cooked just until golden but not browned. Depending on your individual stove top and sauté pan this can take anywhere between 3-6 minutes.

Additions and Substitution Ideas

• Add 2 finely chopped anchovies to the cooked garlic for an umami flavor bomb!
• Any cooked protein can be added for a complete meal. We love garlic shrimp or shredded chicken
• Boost your nutrients with added veggies, such as cherry tomatoes, oven-dried tomatoes, sliced zucchini, sliced mushrooms, cooked broccoli, kale, or arugula. (Just toss them into the hot oil before the pasta so they cook lightly)
• If you prefer the texture of chopped garlic, instead of sliced, that works too. We’ve had success using smashed garlic cloves, as well
• Use lemon zest along with the lemon juice for added flavor and brightness

Your Sommelier suggestions for wine pairings

When pairing this Spaghetti Aglio e Olio recipe it’s best to keep in mind the spicy nature of this dish and match it with a dry wine. You could also consider your side dishes when pairing. Here are our favorite varietals.

• WHITE VARIETALS: Pinot Grigio or Sauvignon Blanc
• RED VARIETALS: Zinfandel or an Italian Primitivo

What to serve with Pasta Aglio e Olio

This classic pasta dish is like a blank slate but it’s slightly rich, so we like to keep our sides simple. Our favorite pairings:

• Grilled Vegetables, Oven Roasted Brussel Sprouts or Asparagus
• Our sunny Tricolore Salad with Oranges, a fresh arugula salad with the world’s best Lemon Vinaigrette, or fresh Citrus Salad

Other great easy Main Dishes and easy Pasta Recipes to try

• Homemade Marinara Sauce – perfect over any pasta
• Pesto Gnocchi – full of fresh herb flavor
• Garlic Mushroom Pasta – great as a meatless option for dinner
• Classic Bolognese Sauce – easy to make in the Instant Pot or on the stovetop

Print

Pasta Aglio e Olio

Easy Pasta Aglio e Olio (garlic spaghetti) is a weeknight-friendly recipe with garlic, red pepper flakes, and spaghetti that is ready in 20 minutes.

Course Dinner

Cuisine Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 686kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

• 16 ounces dried spaghetti
• 4 ounces extra virgin olive oil
• 8 -10 cloves garlic peeled and cut into thin slivers
• 1 teaspoon crushed red pepper flakes (add more or less to taste)
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Optional, but recommended:

• ½ cup Parmesan, grated
• ⅓ cup Flat leaf Italian parsley, roughly chopped
• 1 Tablespoon lemon juice, freshly squeezed

Instructions

• Bring a large pot of very generously salted water to a boil.
• Peel and thinly slice garlic cloves. Roughly chop parsley. Squeeze lemon juice. Set aside.
• Once water is boiling add the spaghetti and cook until al dente, 8-10 minutes.
• While pasta is boiling heat olive oil in a large saute pan or heavy-bottomed skillet over medium-low heat. Add garlic slices, stir frequently to prevent any burning, and cook for about 3-4 minutes, until the garlic turns golden in color.
• Stir in red pepper flakes, sea salt, and black pepper and cook for 30-45 seconds, stirring continuously.
• Using tongs, add cooked pasta to the garlic oil mixture, stir to coat completely.

  Turn the heat up to medium and add 1/2 cup of the hot pasta water to the pan. Toss to coat and stir until the sauce becomes silky. Add a little more pasta water if needed.
• Turn off the heat and stir in the optional lemon juice, parsley, and Parmesan, if desired. Toss again to coat.

  Check seasonings and add more red pepper flakes, salt, or pepper if needed.
• Serve hot in shallow bowls with extra grated Parmesan, if desired.

Notes

• Nutritional information does not include optional Parmesan, parsley, and lemon juice.
• Store leftovers in the refrigerator in an airtight container for up to 3 days and gently reheat to serve.
• We use 10-12 cloves of garlic, but you can use as few as 8, to suit your taste.
• The traditional Italian version is made without cheese and with fresh red peperoncini instead of red pepper flakes, so feel free to substitute these sliced peppers if they are available in your area.
• If preferred, use smashed or chopped garlic cloves.

Nutrition

Serving: 1serving | Calories: 686kcal | Carbohydrates: 88g | Protein: 15g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 601mg | Potassium: 325mg | Fiber: 4g | Sugar: 3g | Vitamin A: 573IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 2mg

This dish looks fancy but it’s a simple recipe to prepare!

Pair these delicious mussels with plenty of rustic toasted garlic bread for dipping in the delicious white wine garlic sauce. It’s the ideal dinner but also makes a great appetizer.

Ingredients Needed

Plan on 1 pound of mussels per person, for a main course, or 1/2 pound per person for an appetizer portion. See the exact quantities in the recipe card below. 

• Mussels – we used 4 pounds for this mussels recipe. See below for choosing the best mussels and how to clean them
• Olive Oil – we chose extra virgin olive oil
• Shallots and Garlic Cloves – Both of these aromatic add traditional flavors
• Salt, Black Pepper, Italian Seasoning, Red Pepper Flakes – we use sea salt
• Dry White Wine – such as Sauvignon Blanc, Pinot Grigio, or a crisp Chardonnay. This is the primary steaming liquid for white wine mussels so pick one you would actually drink, as well.
• Vegetable Stock or Chicken Stock – both work well for additional cooking liquid
• Butter – unsalted is best, but it’s okay to use salted if that’s all you have on hand
• Fresh Parsley – be sure to use flat-leaf fresh parsley for a great pop of color and freshness
• Rustic Bread – crusty bread with garlic, for dunking, is a must for getting every last drop of all the garlicky white wine broth!

Make the Garlic Bread First

• Preheat the oven to 375˚F. 
• Prep the garlic bread by brushing with olive oil and topping with chopped garlic.
• Cook bread while steaming the mussels so that everything is ready to serve at the same time.

How to make Steamed Mussels in White Wine Sauce

Prep the mussels and other ingredients

• Clean and scrub the mussels under very cold water in a colander and drain.
• If any mussels are open tap the open shells lightly and if they do not close discard them. See below for more details about choosing and cleaning mussels. 
• Chop the shallots, garlic, and parsley leaves. Cube the 3 tbsp of butter.

Cook the Mussels

• In a deep large pot or Dutch oven (with a lid), heat 2 Tablespoons of olive oil over medium heat until it is shimmering.
• Add the chopped shallots, and sauté for 1 minute, stirring to coat.
• Sprinkle in salt, pepper, Italian seasoning, red pepper flakes, and garlic. Cook for 2 more minutes, until garlic is golden, stirring to prevent burning.
• Add the cleaned mussels and stir gently to coat in the garlic mixture.
• Pour in the broth and white wine, stir again to coat, and then cover with a lid.

• Steam for 5-7 minutes on medium-high heat. Check to make sure the mussels have popped open, and if needed cover and cook another 1-2 minutes.
• Turn heat to medium and scoop mussels out with a slotted spoon, evenly dividing them into 4 wide bowls for serving.
• Stir parsley and butter into the broth. Cook for about 2 minutes to melt butter
• Pour or ladle sauce evenly over the bowls.
• Remove bread from the oven and serve a slice alongside each bowl.
• The other serving option is leaving them in the large pan and serving at the table, or putting all of the mussels in a large bowl for the whole table.

Choosing and Cleaning Mussels

There is so much to love about mussels. They are quick-cooking, versatile, readily available, and one of the least expensive seafood. Also, they are simply delicious!

Grocery Store Bought:

• When buying mussels look for shells that are wet, shiny, and clean, and smell like the sea. The shells should be closed, and not chipped. A good fishmonger should pick over the shells to be sure they are closed. 
• Mussels are best stored in mesh bags. If they are in a plastic bag be sure to open it once home so the mussels can “breathe” and store them in the refrigerator for up to 24-hours. Cover with a damp paper towel.
• Most mussels sold at the market are farm-raised mussels and have been cleaned and debearded, but you should always rinse them in cold water to remove any remaining sand or debris. 
• If the shell is open tap it lightly with your fingernail, if the hinge of the shell closes it is still alive and okay to use. Otherwise, discard it. If in doubt, always toss it out.
• If they need to be debearded (the fibers from around the shell) simply tug the fibers with your thumb and forefinger and discard them.

Fresh Mussels (Wild Mussels):

• If you are lucky enough to get fresh live mussels you’ll need to soak them in very cold water before using them. Peak season is October through March. Wild mussels are sandy and still bearded!
• If any of the mussel shells are open tap lightly, if the hinge of the shells closes it is still alive. Otherwise, discard open mussels because they are dead and should never be eaten.
• Place mussels gently in a bowl of cold water for 20 minutes. This will help the bivalves filter out some of their sand. Scrape off any barnacles with a firm brush and remove the beard.
• Place cleaned mussels in a bowl of fresh cool water for an additional 10 minutes and then give them a final rinse before cooking.
• For further info check out this detailed step-by-step from Global Seafoods

Leftovers and Storage

• REFRIGERATOR: Store leftovers in an airtight container for one day. Gently reheat.

What is Moules Marinières?

• This is it! The French name translates to “mussels fishermen style” and is popular in the Northern regions of France (and in Belgium). 
• This preparation is traditionally mussels steamed with a dry white wine and aromatics, such as onion, shallots, and garlic. Parsley is usually part of the dish as well.

Variations

• Keep it Pescatarian – use vegetable broth (instead of chicken broth) to keep this easy recipe meat-free
• Add french fries for dunking for a moules frites version
• Creamy Mussels – to make a white wine cream sauce whisk in 1 cup of heavy cream with the butter before serving, or try coconut cream
• Mussels over Pasta – Serving these delicious mussels over pasta makes this a full dinner. Boil 3/4 pound of your favorite spaghetti or linguine. Add the mussels sauce into the pan and stir until the pasta is well coated. Transfer to serving bowls and top with the steamed mussels
• Lemon Juice – a squeeze of lemon juice or sprinkling of lemon zest at the end of cooking is always a good idea with seafood recipes

Your Sommelier Recommends

A simple and smart pairing is to use the wine varietal used in making the dish.

• For these savory mussels, a beautiful pairing could include a Sauvignon Blanc, an unoaked Chardonnay, a crisp Chablis, or a Chenin Blanc.
• Looking for an old-world French wine? You can’t miss with a Pouilly-Fuissé or a Sancerre.

Looking for other simple savory seafood ideas?

• Steamed Clams with Garlic Butter and Wine are similar and a simple weeknight dinner
• Miso Glazed Seabass (or use cod) has a delicate flavor but is easy to make
• Step-by-step for Perfect Pan Seared Scallops
• Sheet Pan Asian Salmon with Asparagus ready in just 30-minutes on one pan

Print

Mussels in White Wine Sauce

Steamed Mussels in White Wine Sauce (Moules Marinières), and crusty garlic bread, are ready in 20 minutes. Add fries for Moules Frites.

Course Appetizer, Dinner, Main Course

Cuisine American, Belgium, French

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 412kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Equipment

• 1 Large Pot or Dutch Oven with lid

Ingredients

For Mussels

• 2 Tablespoons olive oil
• 4 Tablespoons shallots, roughly chopped
• 4 Tablespoons garlic cloves, chopped
• 1 generous pinch sea salt
• 1 generous pinch black pepper, freshly ground
• 1 teaspoon dried Italian seasonings
• ½ teaspoon red pepper flakes
• 4 pounds mussels, scrubbed
• 8 ounces dry white wine, such as Sauvignon Blanc, Chardonnay, or Chablis
• 4 ounces vegetable broth or chicken broth
• 3 Tablespoons butter, cut into pieces
• ¼ cup flat leaf parsley leaves, coarsely chopped

Garlic Bread

• 4 slices thick rustic bread
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon garlic, chopped (or 1 tsp garlic powder)

Instructions

Garlic Bread:

• Preheat oven to 375℉.
• Brush the olive oil on the bread slices and spread with garlic.

  Transfer to a baking sheet and bake for 10 minutes while preparing the mussels. Bread should be toasted and crusty.

Mussels:

• Clean and scrub mussels under very cold running water. If any mussels are open tap them lightly and if they do not close discard them.
• In a large, deep pot, heat 2 Tablespoons of olive oil over medium heat until hot and shimmering.
• Add shallots and sauté for one minute, stirring constantly. Sprinkle in salt, pepper, garlic, Italian seasoning, and red pepper flakes. Cook for about 2 more minutes, until garlic is golden, stirring to prevent burning.
• Add the cleaned mussels, stir gently to coat in the garlic mixture and pour in the broth and white wine, stir again to coat, and then cover the pan.

  Steam the mussels for about 5-7 minutes over medium-high heat, or until they open up. Check to make sure the mussels have popped open, and if needed cover and cook another 1-2 minutes.

  Turn the heat down to medium.
• Using a slotted spoon transfer the mussels into 4 serving bowls. Always discard any mussels that don't open.
• Add the butter and chopped parsley to the broth and cook for 2 minutes, stirring to combine, until the butter is completely melted.
• Spoon the broth over the mussels into each of the four bowls.
• Remove the garlic bread from the oven and serve alongside the mussels.

Notes

• VARIATION: If you want creamy mussels whisk in 1 cup of cream along with the butter.
• Always discard mussels that don’t open after cooking. 
• Store leftovers for 1 day in the refrigerator.

Nutrition

Calories: 412kcal | Carbohydrates: 16g | Protein: 29g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 885mg | Potassium: 886mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1093IU | Vitamin C: 27mg | Calcium: 101mg | Iron: 10mg

If you grew up in the Midwest, like I did, chances are you had a version of this traditional pot roast for almost every Sunday dinner.

It’s easy to see why: it’s a scrumptious complete meal for the whole family, practically fail-proof, and made with inexpensive ingredients.

This is a Dutch oven pot roast but it’s also adaptable to the crock pot using the same step-by-step instructions in our popular slow cooker Guinness Irish Pot Roast recipe

Ingredients Needed

Don’t be put off by the long list because it’s mostly simple ingredients that you probably already have on hand or can get at any grocery store. See the recipe card below for exact quantities.

• Beef Roast – for the best results we use a marbled boneless beef chuck roast. However, top-round roast, or rump roast will also work for this dish
• Flour – dredging the meat in flour helps develop a great crust
• Olive Oil and Butter – for searing the meat and obtaining a golden crust that seals in the juices before the low and slow cooking time
• Onions – we recommend yellow or white onions. Pearl onions are a great choice too.
• Carrots – use baby carrots or cut larger ones into 2″ pieces
• Potatoes – baby yellow or red potatoes are ideal because they don’t need to be peeled. Cut in half if they are on the bigger side. Yukon golds work well too. Be sure to use a waxy potato. (Russets are not recommended for this dish because they will fall apart during the extended cooking)
• Mushrooms – optional, but they add lots of flavor. We use baby Bellas
• Garlic – we love the subtle flavor whole garlic cloves bring during cooking. In a pinch, use garlic powder.
• Tomato Paste – helps intensify the flavors and develop the rich sauce
• Worcestershire Sauce – always an umami bomb and adds to the rich flavor
• Red Wine – Dry red wine is best, such as Merlot, Chianti, Cabernet Sauvignon, or Pinot Noir. Or use additional beef broth if you want a non-alcoholic substitute.
• Beef Broth or Beef Stock – this is the braising liquid so choose a good quality brand
• Herbs – fresh rosemary or fresh thyme work best. You could also add bay leaves. Dried herbs can be used instead of fresh.
• Salt and Black Pepper – for seasoning the meat before cooking

How to make the perfect Pot Roast (oven method)

• Preheat the oven to 275˚F and make sure the oven rack is in the lower third of the oven.
• Chop the onions
• Dry the beef roast with a paper towel. Combine flour, salt, and pepper on a shallow plate and dredge the roast on all sides.
• Heat the olive oil and butter in a large Dutch Oven (or other heavy-duty high-sided pan) over high heat. You want a very hot pan but not smoking.
• Add the dredged roast and sear for about 3 minutes on each side, until the meat is golden brown. These extra steps help seal in the juices during the slow cooking method as well as develop an extra depth of flavor in the bits at the bottom of the pan.
• Remove the seared meat and place it on a plate
• Reduce to medium high heat and add the onions. Saute for about 2 minutes.

• Add the wine, cooking, and scraping the bottom of the pan with a flat wooden spoon to scrape up the brown bits on the bottom (SO much flavor in those bits!). Reduce the liquid by about half.
• Add the beef broth, tomato paste, Worcestershire sauce, garlic cloves, and rosemary sprigs. Stir to combine
• Add the seared meat and any accumulated juices, back to the Dutch oven
• Cover and place in the oven for 90 minutes

Finishing the pot roast

• While the pot roast cooks cut the carrots, potatoes, and optional mushrooms
• Check the meat after 90 minutes. It should be starting to become fork-tender
• Add the carrots and potatoes to the pot, stirring lightly to submerge and combine
• Cover the pan and return to the oven
• At the 3-hour mark mix in the mushrooms and continue cooking until the roast reaches an internal temperature of 200˚F
• The meat should shred very easily and be falling apart. The potatoes should be easily pieced with a fork. If not, return to the oven and continue cooking
• Remove from the oven and discard the rosemary branches

How to serve a traditional pot roast

• Serve directly from the pan into shallow serving bowls, lading some of everything, plus a small amount of pan juices
• Remove everything to a large platter for a family-style ultimate comfort food dinner
• Pair with a light green salad and lemon vinaigrette and easy no yeast homemade Irish Soda Bread

How to make Pot Roast Gravy

If you want to serve this flavorful sauce as a rich gravy (yum!) it’s really simple!

• Remove everything from the pan, and put on a platter, except the braising liquids. Bring liquid to a simmer on the stovetop.
• In a small bowl make a cornstarch slurry, which is just 3 Tablespoons of cold water and 3 Tablespoons of cornstarch mixed together until smooth.
• If you don’t have cornstarch you can use all-purpose flour.
• Whisk the slurry into the hot braising juices and simmer about 3-5 minutes or until thickened. Simmer longer for a thicker gravy.
• Add everything back to the pan or just serve spoonfuls of the gravy over the meat and vegetables.

How long to cook a Pot Roast

• For this recipe, we used a 4-pound well-marbled chuck roast. Cooking times will vary based on the cut and the size of the roast and each individual oven.

• The most important part is to cook the roast low and slow. The long cook time allows the heat to break down the tough connective tissues.
• Pot Roast becomes fork tender at an internal temperature of about 195˚F. However, we think it becomes even better if you let it cook to 205˚F when it really is falling-apart tender.
• Here is a general guide:

3 lb roast cooks for about 3-3.5 hours

4 lb roast cooks for about 3.5-4 hours

5 lb roast cooks for about 4-4.5 hours

Storage for Leftovers

• REFRIGERATOR: store in an airtight container in the refrigerator for up to 3 days and reheated either in the oven or on the stovetop (or microwave)
• FREEZER: let cool and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Other family meal ideas

• Slow Cooker Irish Pot Roast
• Slow Cooker Ribs
• Instant Pot Greek Lemon Chicken Soup
• Sheet Pan Asian Salmon and Asparagus
• Garlic Shrimp with Roasted Tomatoes

Print

Classic Pot Roast

Easy melt in your mouth Pot Roast is comfort food at its finest. A one-pan meal packed with beef, potatoes, carrots, and lots of savory flavors.

Course Dinner, Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 4 hours hours

Servings 8

Calories 572kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Equipment

• 1 Dutch oven pan with lid

Ingredients

• 4 lbs chuck roast boneless, trimmed of excess fat
• ¼ cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 Tablespoon olive oil
• 1 Tablespoon butter
• 1 large onion cuts into chunks
• 1 cup dry red wine
• 2 cups beef broth
• 2 Tablespoon tomato paste
• 2 Tablespoon Worcestershire sauce
• 3 sprigs fresh rosemary or 6 fresh thyme, or 1 teaspoon dried herbs
• 5 cloves garlic, peeled or 1 TBSP garlic powder
• 4 medium carrots, peeled, and chopped into 2-inch pieces, or 8 ounces baby carrots
• 1 pound baby gold potatoes, whole or halved or large Yukon golds cut into cubes
• ½ pound mushrooms, optional, cut in half or quarters

Instructions

• Preheat oven to 275℉
• Dry the chuck roast with a paper towel. On a shallow plate combine the flour, salt, and black pepper. Dredge the chuck roast on all sides into the flour mixture.
• In a large Dutch oven, heat the olive oil and butter on high heat (not smoking). Sear all sides of the chuck roast until browned, approximately 3-4 minutes per side. Transfer the beef to a plate.
• Reduce to medium-high heat. Add onions and saute for 2 minutes. Add wine, and deglaze the pan by scraping the brown bits on the bottom of the pan with a flat wooden spoon. Cook to reduce the wine by half.
• Add broth, tomato paste, Worcestershire sauce, rosemary, and garlic cloves. Stir to combine. Add the seared meat, and its accumulated juices, back to the pan.
• Cover and put in the oven for 90 minutes.
• Remove the pot from the oven. The beef should be beginning to become fork tender.

  Add the carrots and potatoes, stirring lightly, to combine and coat in liquid. Cover pot and return to the oven
• At the 3-hour mark add the mushrooms, if using, and return to the oven.
• Cook until the pot roast is easily shredded and the potatoes are fork-tender.

  3 lb roast cooks for about 3-3.5 hours

  4 lb roast cooks for about 3.5-4 hours

  5 lb roast cooks for about 4-4.5 hours

  Cooking times can vary based on the type of roast and each oven.

  Chuck roast should be cooked to an internal temperature of 195℉ – 205℉ to be fall-apart tender. If the meat is not falling apart, it needs to be cooked longer.
• See Notes below for how to make optional Pot Roast Gravy

Notes

To Make Pot Roast Gravy:

• • • Remove everything from the pan, and put on a platter, except the braising liquids. Bring liquid to a simmer on the stovetop.
  • • In a small bowl make a cornstarch slurry of 3 Tablespoons of cold water and 3 Tablespoons of cornstarch mixed until smooth.
  • • If you don’t have cornstarch you can use all-purpose flour.
  • • Whisk the slurry into the hot braising juices and simmer until thickened.

Nutrition

Calories: 572kcal | Carbohydrates: 21g | Protein: 47g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 160mg | Sodium: 768mg | Potassium: 1292mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5205IU | Vitamin C: 16mg | Calcium: 73mg | Iron: 6mg

This is one of our regular go-to family dinners because it comes out perfect every time! The marinade and quick cooking method, on the grill, on the stovetop, or in the oven, keep this pork tenderloin moist and flavorful.

It’s great as a “make-ahead” dinner because you can marinate it and then cook it later. Pair it with a cool Asian Coleslaw, Grilled Vegetables, Oven Roasted Potatoes, white rice, roasted Brussels Sprouts, or Rice Pilaf and you’ve got dinner!

Ingredients Needed

MARINADE SAUCE INGREDIENTS:

• Hoison Sauce – this thick gorgeous sauce is sweet and salty, and a staple in Asian foods. We use hoisin sauce instead of brown sugar.
• Rice Vinegar – the acid in vinegar helps relax the fibers in meat
• Soy Sauce – substitute tamari for a gluten-free sauce, or use light soy sauce
• Dijon-style Mustard – any brand will work and we love the intense flavor it adds
• Fresh Ginger – or substitute ginger powder
• Fresh Garlic Cloves – or use garlic powder
• Chili Paste – add more or less to suit your individual taste, but we love the added punch this paste gives to the finished Asian sauce. Red pepper flakes make a good substitute.

OPTIONAL GARNISH:

• Toasted Sesame Seeds – if you don’t have the toasted version just toast them yourself in a dry pan over medium heat for about 2 minutes
• Scallion – (aka green onions) we like to use the white part and some of the green part, sliced on the bias, for a great pop of color

PORK:

• Pork Tenderloins – generally they are sold in packs of 2, so this marinade is enough for two 1.5-pound tenderloins (make sure you are using pork tenderloins, not a pork loin). Be sure to trim off the excess fat and, if needed, the silverskin

How to prepare Asian Pork Tenderloin

This simple recipe delivers big flavor in just a few easy steps thanks to the simple Asian pork tenderloin marinade.

• Make the Asian Marinade – whisk all of the marinade ingredients in a medium saucepan. Heat on medium-low, stirring occasionally, for 10 minutes. The sauce should thicken slightly and intensify in flavor. Remove the sauce from the heat, give it a good stir, and let marinade cool to room temperature.
• Reserve 4-5 Tablespoons to use for basting the pork while it’s grilling.
• Slice the scallion and set aside for garnish
• Make-Ahead Tip: You can make the sauce up to one week ahead of time and store it in the refrigerator until ready to use.

• Trim the Tenderloins – Most packages are sold with 2 tenderloins per package. Remove and rinse the tenderloins, then pat dry with paper towels.
• If needed, trim any excess fat and remove the tough silver skin.
• Marinate the Pork – Add to a shallow dish or a gallon-sized ziptop freezer bag
• Pour cooled marinade over the top of the pork and let it marinate for 30 minutes in the refrigerator.
• NOTE: If not cooking right away, seal tightly in an airtight container, and refrigerate for up to 2 days, or freeze for up to 3 months.

Cooking Pork Tenderloin

There are 3 ways to cook this amazingly easy pork. Our favorite is the grilling method because it imparts an extra bit of smoky flavor. Whichever cooking method you choose it is best to remove the marinated pork from the refrigerator 30 minutes before heating to ensure even cooking.

GRILLING and STOVE TOP GRILLING:

• Preheat the grill or grill pan to medium-high heat. If using a stovetop grill pan it is helpful to brush it with a small amount of sesame oil before cooking to prevent sticking.
• Remove from the pork marinade and place the tenderloins on the hot grill.
• Flip about every 7 minutes and baste with some of the reserved marinade each time you turn it.
• Pork is done when an instant-read thermometer, inserted into the center, reaches 145˚-150˚ F. This generally takes 18-22 minutes but cooking time can vary based on your grill. Tenderloin should be golden brown and seared but still slightly pink on the inside.

BAKING:

• Preheat the oven to 400˚F. Line a baking sheet with aluminum foil or parchment paper.
• Remove pork from the marinade and place on the prepared sheet pan.
• Bake in a preheated oven for about 20 minutes, turn the pork over at the ten-minute mark, and baste it every 5 minutes with reserved sauce.
• Pork is done when it reaches an internal temperature of 145˚-150˚ F.

For all methods:

• Remove pork from the heat at an internal temperature of 145˚-150˚ F on a meat thermometer and place on a cutting board. Cover loosely with foil and allow the pork to rest for 5 minutes to allow the juices to redistribute. Don’t skip the resting step because this will give you the juiciest results.
• Slice into pork medallions. Sprinkle sesame seeds and scallions over the sliced pork before serving.

Make Ahead

This dish is the ultimate make-ahead! Every part can be prepped in advance, making it an easy meal.

• Make the marinade up to one week ahead and store it in the refrigerator until ready to use.
• Marinate the pork for a minimum of 30 minutes, but up to 2 days, in advance.
• Each pork tenderloin will feed 3-4 people so if you have a smaller group then make one and freeze one for later.

Freezer Option

• Place pork in an airtight container, or zip-top freezer bag, and pour in marinade to coat. Freeze for up to 3 months. Allow to thaw in the refrigerator before cooking and then proceed as directed above.

Storing Leftovers

• Allow the cooked pork to cool
• Place in an airtight container for up to 3 days in the refrigerator or up to 2 months in the freezer
• Reheat in the oven, at 350˚F, covered with foil, for about 10 minutes.

Best Cooking Temperature for Pork

• Pork is a lean meat so to ensure you have juicy Asian pork tenderloin we recommend removing it from the grill or oven at 145˚-150˚Farenheit
• The very best way to check is to use an instant-read thermometer inserted into the thickest part of the pork.
• For a great visual guide check out this cooking guide from Pork.org

Love Pork? Try these pork favorites

• This Pork Loin with Garlic and Herbs is simple and flavorful!
• Juicy and authentic Carnitas are ideal on their own but great for tacos, burritos, and nachos.
• Grilled Chili Lime Pork Tenderloin has a tangy and citrusy flavor.

Print

Asian Pork Tenderloin

Easy Asian Pork Tenderloin is marinated in simple ingredients, and then grilled to perfection, making it ideal for any weeknight dinner.

Course Dinner, Main Course

Cuisine American, Asian

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Marinade time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 -8 servings

Calories 58kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

• 2 (1.5 pound) pork tenderloins trimmed of fat and silverskin

Marinade

• 4 ounces Hoison sauce
• 2 ounces rice vinegar
• 1 ounces soy sauce (low sodium recommended)
• 1 Tablespoons Dijon style mustard
• 1 teaspoons fresh ginger peeled and finely minced (or ½ teaspoon ground ginger)
• 1 teaspoon garlic minced (or ½ teaspoon garlic powder)
• ½ teaspoon chili paste (or red pepper flakes)

Garnish (optional)

• 1 Tablespoon toasted sesame seeds
• 1 scallion, sliced into rounds sliced on the bias, white and green part

Instructions

Marinade:

• Combine all of the ingredients for the marinade in a medium saucepan and heat on medium-low for about 10 minutes (do not boil) until the sauce begins to thicken a little.

  Remove from heat and cool to room temperature. Reserve 4 Tablespoons for basting the pork while its cooking.

  Make-ahead Tip: Prepare marinade, cool, and store it in the refrigerator for up to one week.

Marinating the Pork:

• Rinse, pat dry, trim the pork of excess fat, and remove the silver skin.

  Add the pork to a gallon-size freezer bag, or a shallow glass dish, and cover with the cooled marinade.

  Allow the pork to marinate for 30 minutes in the refrigerator.

  If not cooking right away, seal tightly, and refrigerate for up to 2 days, or freeze for up to 3 months. If frozen thaw before cooking.

Cooking / Grilling:

• Stovetop:

  Heat a grill pan to medium. Once the pan is hot add the marinated tenderloin.

  Grill:

  Heat the grill to medium-high and add the tenderloins.

  Bake:

  Preheat the oven to 400℉. Line a baking sheet with foil or parchment paper.

  Bake for 18-20 minutes, turning after 10 minutes and basting. Pork is done when it reaches an internal temperature of 145˚-150˚ F.

  Discard the remaining marinade.
• Cook for about 7 minutes and flip the meat over. Baste with some of the reserved marinade.

  Continue cooking, and turning every 6-7 minutes, for about 18-22 minutes, or until the pork reaches an internal temperature of 145-150℉, basting each time you turn the pork.
• Remove from the heat, place on a cutting board, and loosely tent with foil for 5 minutes to allow the juices to reabsorb.
• Slice pork into medallions, sprinkle with sesame seeds and scallions, and serve.

Notes

Easy Meal Prep Idea:

• Marinate both tenderloins and freeze them separately. Each tenderloin will serve 3-4 people.
• Once ready to cook, defrost overnight in the refrigerator before cooking.
• Cut the marinade recipe in half if you have just one pork tenderloin to marinate.

Nutrition

Serving: 1slice | Calories: 58kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 599mg | Potassium: 54mg | Fiber: 1g | Sugar: 5g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

These tender ribs are fall off the bone tender and everything you want in an easy and delicious dinner for the whole family

Baby back ribs are coated in a spicy rib rub, covered in rich and tangy barbecue sauce, then slow-cooked to perfection. We are big fans of Oven Baked Ribs and Smoked Ribs but the beauty of this method is that it’s a simple recipe for any time of the year

Slow cooking ribs in the crock pot is perfect for weeknights. Meat becomes melt in your mouth tender after cooking in a slow cooker. We rely on slow cooker recipes, such as our Slow Cooker Pulled Chicken and Irish Pot Roast, because it makes life so easy.

Prep the ribs quickly in the morning (or even the night before), let them cook low and slow all day, and enjoy a delicious dinner.

Ingredients Needed for Slow Cooker Ribs

(See the recipe card below for the exact quantities)

Ribs – One rack of ribs. Our favorite is baby back ribs, but feel free to pick your favorite kind of ribs because any type, such as pork spare ribs, St. Louis style ribs, or beef ribs, will work for crockpot ribs. 

Barbecue Sauce – Make our 15-minute Homemade BBQ Sauce or use your favorite grocery store brand

Dry Rib Rub – we use our favorite homemade Dry Rub for Ribs recipe blend, which includes dark brown sugar, paprika, chili powder, garlic powder, onion powder, oregano, cumin, salt, and black pepper. You can also keep it simple and use just salt and pepper.

How to Make Slow Cooker BBQ Ribs

Prep:

• Blend the spice rub mixture in a small bowl and set aside. 
• Prepare the ribs by patting them dry with a paper towel. Trim excess fat.
• Turn the ribs over and remove the thin membrane from the back of the ribs (see photos and the How-To below).
• Rub the ribs all over with the rib rub, including the sides of the ribs. Make sure they are well coated.

• Cut the rack in half and place them in the slow cooker.
• If using a large crockpot you can stand the ribs up on their side and wrap them around the inside of the slow cooker bowl. If you are using a smaller slow cooker you can cut the racks into 4 pieces instead of 2 to make sure they fit in the pot.

• Pour your favorite BBQ Sauce all over the ribs, making sure they are coated all over.

Cook:

• Cover the slow cooker with the lid.
• For baby back ribs cook for 6-7 hours on low, or about 3 ½ hours on high, until the ribs are tender. Other types of ribs may have a longer cooking time. Cooking them on low will result in the most tender ribs.
• Ribs are ready when they reach an internal temperature of 190˚- 200˚F, and they are falling off and pulling away from the bone.
• Preheat the oven broiler. Line a baking sheet with aluminum foil.
• Remove the ribs from the slow cooker and place them on the prepared baking sheet.
• Spoon or brush some of the sauce from the crock pot over the ribs.

• Broil for about 5 minutes until the sauce on the ribs starts to caramelize.
• Remove from the broiler. Place on a cutting board and let cool for 5 minutes. 
• Cut the racks into individual riblets.
• If desired, brush some more of the leftover sauce from the slow cooker onto the ribs and serve.

How to Store

These make a great make-ahead meal which saves you a lot of time.

Once cooked and cooled the ribs can be stored in an airtight container or freezer bag in the refrigerator for 3-4 days or can be frozen for up to 3 months.

How to Reheat Ribs

• Preheat the oven to 250˚F 
• Place the ribs in an oven-safe baking dish. Brush with BBQ sauce and cover tightly with foil. Bake for 15-20 minutes. 
• If frozen bake for about 30 minutes. No need to thaw.

Variation Ideas

• Instead of traditional BBQ sauce substitute an Asian based BBQ sauce
• Use a simple salt and pepper rub in place of our Dry Rub mixture
• Want your ribs spicier? Try adding a pinch of cayenne pepper to the rib rub mixture
• Love a smoky flavor? Use smoked paprika and chipotle chile powder
• If you have a large slow cooker you can easily cook 2 racks of ribs instead of 1

How to Remove the Membrane from Ribs

Ribs come with a thin white membrane that runs along the back side of the rack. It can become tough and chewy when cooked so it’s best to remove it. This also allows the seasonings and BBQ sauce to fully flavor the meat.

To remove it run a knife under the membrane in one spot to loosen it, then grasp it and pull it off in a sheet. Use a paper towel if needed to get a better grip on the membrane. ​​The membrane should come off in one or two whole pieces but you may need to remove it in smaller pieces. Discard the membrane once removed.

What to Serve with Crock Pot Ribs

These ribs are so versatile and here are some of our favorite side dishes to serve alongside them.

• Baked Beans
• Asian Coleslaw with Peanut Dressing
• Grilled Vegetables or Grilled Corn on the Cob
• Black Bean and Corn Salad (aka Cowboy Caviar)
• Rice Pilaf or Oven Roasted Potatoes

Print

Slow Cooker Baby Back Ribs (with BBQ Sauce)

These fall-off-the-bone Slow Cooker Ribs are mouthwateringly delicious and easy. Cooked low and slow until tender and slathered in BBQ sauce.

Course BBQ, Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours 15 minutes minutes

Total Time 6 hours hours 30 minutes minutes

Servings 8 servings

Calories 466kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Equipment

• 1 Slow Cooker

Ingredients

• 4 pounds baby back ribs (1 large rack)
• 2 cups BBQ sauce, homemade or store-bought

Dry Rib Rub

• 2 Tablespoons dark brown sugar
• 1 Tablespoon paprika
• 1 Tablespoon chili powder
• 1 Tablespoon garlic powder
• 1 Tablespoon onion powder
• 2 teaspoons black pepper, freshly ground
• 2 teaspoons Kosher salt (or 1 teaspoon regular salt)
• ½ teaspoon dried oregano
• ¼ teaspoon cumin

Instructions

• Blend together the spice rub mixture and set aside.
• Prepare the ribs by patting them dry with a paper towel and removing the membrane.
• Coat the ribs all over with prepared spice rub mixture.

  Cut the rack in half.
• Add the rib racks to the slow cooker. Pour half of the BBQ sauce on top to coat and then flip the racks over and pour in the remaining BBQ sauce on the ribs.

  If your crock pot is large enough, you can stand the ribs on their side and wrap them around the inside of the crock pot.
• Cover the slow cooker with the lid.

  Cook the ribs for about 6 hours on low or 3½ hours on high

  The ribs are ready when the internal temperature is 190-200℉ and they are beginning to fall off the bone.

  If possible use an instant read thermometer. The ribs should be pulling away from the bone and easy to shred.
• Preheat the oven broiler to high and line a baking sheet with foil.
• Remove the ribs from the crockpot and lay them on the prepared baking sheet. Spoon some of the sauce from the slow cooker on top of the ribs.
• Broil for 5 minutes or until the sauce is beginning to caramelize.

  Remove from the oven, place on a cutting board, let cool for 5 minutes, and slice the ribs into individual riblets.

  Serve with additional sauce if desired.

Notes

Variation Ideas:

• Instead of traditional BBQ sauce substitute an Asian based BBQ sauce
• Use a simple salt and pepper rub in place of our dry rub mixture
• Want your ribs spicier? Try adding a pinch of cayenne pepper to the rib rub mixture
• Love a smoky flavor? Use smoked paprika and chipotle chile powder
• If you have a large slow cooker you can easily cook 2 racks of ribs instead of 1 rack

Try our Easy Homemade BBQ Sauce 

Nutrition

Calories: 466kcal | Carbohydrates: 35g | Protein: 28g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 1461mg | Potassium: 575mg | Fiber: 1g | Sugar: 27g | Vitamin A: 530IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg

These chops are juicy, tender, and lightly spicy thanks to a flavorful seasoning mix using common seasonings

15 minutes and no more dry pork chops ~ Hurray!

Ready to get started? Just click the “jump to recipe” button below or keep reading for more tips and ideas. This post may contain affiliate links. Please see our affiliate disclosure for more details. We only recommend products we love and use.

In addition, these air fryer pork chops have no breading which makes them a protein bomb!

Ingredients Needed:

• 2 Bone-in Pork Chops – each chop should weigh 7-8 ounces, and measure about 1.5 inches thick. We prefer to use pork chops with a small bone because they tend to be juicier than boneless pork chops. Our top choice is “rib eye chops” which have a curved rib bone (see more below about choosing pork chops)
• Olive Oil – any oil will work but we like the flavor of olive oil
• Paprika – you could also use smoked paprika if you like the smoky flavor
• Kosher or Sea Salt – any type of salt will work but we prefer flaky Kosher salt, or sea salt because it enhances the flavor of food rather than making it taste salty, and it sticks well to meat
• Garlic Powder and Onion Powder – if you need to use garlic salt or onion salt then delete the Kosher salt
• Black Pepper – freshly ground pepper is always best

You can also substitute our popular Dry Rub for Ribs if you want a spicier pork chop.

How to make Air Fryer Pork Chops (bone in):

This recipe is super simple. The important part is the timing when cooking in the air fryer. The high heat and quick cooking time makes the air fryer ideal for pork chops.

NOTE: Our air fryer fits 2 bone-in pork chops perfectly so we cook 2 at a time. If your air fryer is larger you can cook 4 at a time by simply doubling this recipe. Our chops were at room temperature (65˚F) when we started cooking.

• Set the air fryer to 400˚F and preheat it for 5 minutes while preparing the chops.
• Combine the seasoning ingredients together in a small bowl (paprika, kosher salt, garlic powder, onion powder, and pepper).
• Pat the pork chops dry and coat them with olive oil on both sides and on the edges.

• Generously coat the pork chops, including the sides, with the seasoning blend. Pat the seasonings on to make sure they stick and that the chops are well coated.

• Remove the air fryer basket and spray generously with non-stick spray, or add an air fryer parchment liner to the basket, which makes for much easier cleanup.
• NOTE: If using parchment paper do not add it until you are ready to add the food because the air in an air fryer will cause the parchment to fly around and and can cause the paper to burn. Use parchment with holes in it (we buy them this way) or cut a few holes in yours. This is necessary for proper air circulation.

• Place the chops in the air fryer basket side by side, and cook for 7-9 minutes, flipping halfway through.
• Remove when the pork chops reach an internal temperature of 140˚F. Pork chops will continue to cook slightly while resting.

• Let rest, uncovered, for 3-5 minutes, or until the pork chops reach an internal temperature of 145˚F.

How long to cook pork chops in the air fryer:

• Cooking times will always vary based on the model of your air fryer and the size of your pork chops.

• We highly recommend using an instant-read digital cooking thermometer for the most accurate results. They are an inexpensive, but highly valuable, kitchen tool.

• Cook pork chops until they reach 140˚F, remove, and let rest for a few minutes until the internal temperature reaches 145˚F (3-5 minutes)

Checking doneness without a thermometer

If you don’t have a thermometer there a two good ways to check for doneness.

• Prick the pork chops with a fork and check to see if the juices run clear
• Press the top of the chop with your fingertip (or tongs). The pork should feel firm but spring back to shape with clear juices

Slicing and serving:

These chops can be served whole, or sliced on the bias, and served along with their bone. We love to serve them with Lemon Vinaigrette mixed greens and easy oven Roasted Asparagus for a quick weeknight dinner. If pairing with wine we suggest a buttery Chardonnay, a light Pinot Noir, or a crisp Rosé.

Choosing pork chops for the air fryer:

Pork chops are a lean, mild-flavored, and ultra-versatile cut of meat. They lend themselves to so many flavor combinations but can also overcook quickly and become dry. For that reason, it’s important to consider which cut of chops is best for each cooking method.

For the juiciest air fryer pork chops we like bone-in pork chops. They have so much flavor, thanks to a little fat around the bone. The Ribeye Pork Chop is our top choice. They contain some rib and back bone in them which keeps them juicy.

Learn more about cuts of pork chops from the pork.org website.

A few things to keep in mind:

• Boneless pork chops – cook faster and are ultra lean
• Bone-in pork chops – fuller flavor but slightly higher in calories

Looking for other pork recipes?

• This Pork Loin Roast with garlic and herbs is simple but so flavorful
• Juicy and authentic Carnitas are also ideal for the air fryer. Great for tacos, burritos and nachos.
• Grilled Chili Lime Pork Tenderloin has a tangy and citrusy flavor.

Print

Air Fryer Pork Chops

Air Fryer Pork Chop recipe that is simply seasoned and ready in less than 15 minutes. Juicy and tender with a lightly spicy seasoning mix.

Course Dinner, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Resting time 3 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 219kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Equipment

• Air Fryer

Ingredients

• 2 8 ounce pork chops bone-in, 1.5" thick, rib eye cut
• 1 Tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon salt (preferably kosher salt)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper, freshly ground

Instructions

• Preheat the air fryer to 400℉ for 5 minutes.
• Pat the pork chops dry, place on a plate, and coat all over with the olive oil.
• In a small bowl combine all the seasonings (paprika, salt, garlic powder, onion powder, and pepper) and mix well to blend.
• Generously coat the pork chops, including the sides, with the seasoning blend.
• Spray the air fryer basket with non-stick spray or line it with a parchment air fryer liner.
• Place the pork chops in the air fryer basket side by side, and cook for 7-8 minutes, flipping halfway through cooking.

  Remove when the internal temperature is 140℉.

  Let the pork chops rest, uncovered, for 3-4 minutes until they reach an internal temperature of 145℉.

Notes

No meat thermometer? Use one of these tests:

• Prick with a fork and check that the juices run clear
• Press the top of the meat with your fingertip (or tongs). The pork should feel firm but spring back to shape with clear juices

This recipe was tested with an 8-ounce, 1.5 inch thick, rib eye cut, bone-in pork chop. (Rib eye cut has a curved bone in it). Boneless pork chops cook faster than bone-in chops.

Cook time is based on room-temperature meat (65˚F). If chops are colder you may need more time to reach 140˚F

Nutrition

Serving: 1chop | Calories: 219kcal | Carbohydrates: 1g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 630mg | Potassium: 383mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

It’s an easy one-pan staple with just a few basic ingredients

Our version is quick because there’s no need to peel the tomatoes. Just do some quick chopping and you’re ready to get cooking!

This sauce is a basic version and there are plenty of ways to personalize it to suit your tastes. Marinara sauce works perfectly as a base for most Italian recipes such as pasta or pizza sauce, in lasagna, cannelloni, or manicotti, or with eggplant and chicken parmesan.

Ready to get started? Just click on our “JUMP TO RECIPE” button just below. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love ♥️ and use.

MARINARA SAUCE ON SPAGHETTI

Ingredients for Marinara Sauce with Fresh Tomatoes:

What is classic Marinara made of?

This simple and rustic one-pan Marinara Sauce recipe uses 5 basic healthy ingredients (plus salt and pepper). See our printable recipe card at the bottom for the exact quantities.

• Tomatoes – Use fresh vine ripe tomatoes if possible. Choose a variety, if desired, which can include plum, Roma, vine-ripened, and cherry tomatoes. (If you prefer to use canned tomatoes use three 28-ounce cans of whole or crushed San Marzano tomatoes for best results). Read here for more about tomato varieties.
• Olive Oil – Use your best olive oil
• Basil – Fresh basil is so flavorful in this sauce and our first choice
• Oregano – Fresh is best, but dried works fine too
• Garlic – Use fresh cloves (garlic powder can be used in a pinch)
• Salt and Pepper – Taste the sauce at the end and add more if needed

How to make 30-Minute Marinara:

• Remove stems and hard cores and chop tomatoes into chunks. If using cherry tomatoes in addition to large tomatoes just leave them whole because they will soften and burst while cooking
• Pluck oregano and basil leaves from their stems
• Peel the garlic cloves. We cook ours whole but you can also roughly chop them before adding them to the pan to get a little bigger garlic flavor
• Add the olive oil to a large Dutch oven or sauté pan
• Heat oil over medium heat until shimmery, add salt and garlic cloves, and cook for 1 minute
• Add tomatoes, basil, oregano, and pepper to the pan and stir to combine everything

• Continue cooking over medium heat, stirring frequently and pressing gently on tomatoes with a large heat-proof spoon to help them release their juices.
• The sauce should be lightly bubbly while the tomatoes and garlic begin to soften.
• After cooking for about 30 minutes, remove the pan from the heat.

Blending the sauce:

• The sauce is now ready to be blended. We prefer using an immersion blender but you can also blend the sauce in a regular blender.
• IMMERSION BLENDER: If using a Dutch oven you can blend directly in the pan. If using a skillet move the sauce into a deep bowl before using an immersion blender.
• COUNTER TOP BLENDER: If using a regular blender be very careful because hot liquids expand. We recommend blending in two batches and always placing a kitchen towel over the lid for extra safety.
• The time spent blending depends on how smooth or textured you’d like the sauce. (We like ours more textured)
• Optional Step: Strain the sauce if you want it smooth or if you’ve chosen not to blend it. If you don’t blend it there will be a substantial amount of tomato skins to strain and discard. (see more below about straining the sauce).
• Test for seasonings and add more if desired.
• Cool the sauce completely if not using it right away and before storing.
• We like to store ours in glass jars which makes thawing and reheating easy.

Straining the sauce:

If you want a super smooth marinara sauce then strain the sauce through a mesh strainer into a large bowl. From there you can decide if you want to add more seasonings and then let the sauce cool.

What is the difference between Marinara Sauce and Spaghetti Sauce (or pasta sauce)?

They are very similar but here are a few key differences:

• Marinara sauce is thinner and simpler with just a few key ingredients (like ours) and a relatively short cooking time (30 minutes).
• Homemade tomato pasta sauce (spaghetti sauce) is thicker with a longer cooking time, to give it a heartier end result, and often includes tomato paste.
• Pasta sauce often includes the addition of lots of Italian spices, giving it a more complex flavor, and cooked ground meats like turkey, beef, or Italian sausage. Marinara sauce does not typically include meat.

Substitutions and additional ingredient ideas:

• If fresh tomatoes are out of season substitute canned whole peeled tomatoes or crushed tomatoes. One 28-ounce can equals about 6-7 tomatoes. Use the same process as above (cut whole tomatoes in chunks before adding them to the pan)
• Add thyme instead of oregano – or use all dried herbs. Remember that dried herbs are stronger than fresh. A good ratio is: 1 Tablespoon fresh = 1 teaspoon dried herbs
• Add onions or shallots (finely diced) along with the garlic
• If the tomatoes are too tart add 1 Tablespoon of sugar or honey during cooking
• Add a splash of balsamic vinegar for a richer flavor
• Want it a little spicy? Add a pinch of red pepper flakes with the garlic

How to store and reheat Marinara Sauce:

• REFRIGERATOR – Allow sauce to cool completely and store in an airtight container in the fridge for up to 5 days.
• FREEZER – Store the sauce in the freezer for up to 3 months in an airtight container or in glass jars (our first choice). When you are ready to use it, remove it from the freezer and allow it to thaw completely. Once thawed out, stir well.
• REHEATING – Place sauce in a pan and simmer over medium heat for about 5 minutes before serving.

Ideas for serving with Marinara Sauce

We love to use this marinara sauce recipe as a pasta sauce, on top of spaghetti, along with an easy light salad and warm bread. Here are some of our favorite pairings:

• Fresh Citrus Salad
• Brussels Sprout Salad with Apples and Pomegranate Seeds
• 4 Ingredient Beer Bread (or rolls)
• No yeast Irish Soda Bread with Flavored Butters
• Light and Fluffy Baking Powder Biscuits

Print

Homemade Marinara Sauce

30-minute Homemade Marinara Sauce with Fresh Tomatoes (or use canned) is easy to make and the perfect savory sauce for pasta, or as a base sauce for other heartier sauces.

Course Main Course, sauces

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 124kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Equipment

• Large Dutch oven or sauté pan
• Immersion blender or countertop blender

Ingredients

• 2 Tablespoons olive oil
• 5 pounds tomatoes, (Roma's, plum, vine-ripe, cherry tomatoes, San Marzano) stem removed and cut into rough chunks
• 4 cloves garlic peeled
• 1 Tablespoon coarse or kosher salt
• 10 fresh basil leaves (or 1 Tbsp dried basil)
• 2 sprigs fresh oregano (or 1/2 tsp dried oregano)
• 1 teaspoon black pepper

Optional ingredients

• 1 Tablespoon balsamic vinegar (optional, to add richer flavor)
• 1 Tablespoon sugar or honey (optional, to sweeten)

Instructions

• Remove stems and hard cores and chop tomatoes into chunks. If using cherry tomatoes, remove stem and leave them whole.

  Peel garlic. Pluck basil and oregano from their stems.
• Add the olive oil to a large Dutch oven pan or sauté pan
• Heat oil over medium heat until it shimmers. Add garlic and salt and cook for one minute
• Add tomatoes, basil, oregano, and pepper to the pan and stir to combine everything.

  Continue cooking, stirring occasionally and pressing gently on tomatoes to encourage them to release their juices. The sauce should be bubbly and the tomatoes and garlic will soften. Cook for about 30 minutes and remove from the heat.

Blending the sauce

• IMMERSION BLENDER METHOD: If using a Dutch oven you can blend with an immersion blender directly in the pan. If using a saute pan you will need to move into a deep bowl.

  COUNTER TOP BLENDER: If using a regular blender be very careful because hot liquids expand. We recommend blending in two batches and always placing a kitchen towel over the lid for extra safety.
• Blend until you have the texture you like. If you want a super smooth sauce you can strain the sauce through a mesh strainer, pushing on the solids, and then discard the solids.
• Taste the sauce and see if it needs additional salt and pepper, or any additional seasoning (such as basil or oregano).

  If the sauce needs sweetening add 1 Tablespoon sugar or honey. If desired, add 1 Tablespoon balsamic vinegar to give sauce a richer flavor.
• Cool the sauce completely if not using it immediately.

Notes

• Use a variety of tomatoes if possible, including Roma’s, cherry tomatoes, heirloom tomatoes, San Marzano, and vine-ripened
• If you prefer to use canned tomatoes use three 28-ounce cans of whole or crushed San Marzano tomatoes for best results.

Storage and Reheating:

• • REFRIGERATOR – Allow sauce to cool completely and store in an airtight container in the fridge for up to 5 days.

• • FREEZER – Store the sauce in the freezer for up to 3 months in an airtight container or glass jars (our first choice). When you are ready to use it, remove it from the freezer and allow it to thaw completely. Once thawed give the sauce a stir.

• • REHEATING – Place sauce in a pan and simmer over medium heat for about 5 minutes before serving.

Nutrition

Calories: 124kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1183mg | Potassium: 918mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3192IU | Vitamin C: 53mg | Calcium: 51mg | Iron: 1mg

Turn this zesty chicken into a sandwich by piling it high on a bun and topping it with our Asian Coleslaw for a cool twist

The magic of the slow cooker is that you can prep everything in the morning and have dinner ready without much hassle. Win-win, right? This one takes just 15 minutes of prep time!

There are only 5 basic ingredients for this crockpot BBQ chicken recipe and you probably have them in your refrigerator and pantry right now.

This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love and use.

Ingredients for Pulled Chicken:

• BBQ Sauce – pick your favorite brand or make our 15-minute Homemade BBQ Sauce
• Garlic Cloves – we use 3 cloves but add a few more if you love garlic
• Cumin – this spice has an earthy flavor and is a great flavor boost
• Chili Powder – this is where the kick of spice comes in but you can tone it down by adding a little less if desired
• Chicken Breasts – 2 pounds of boneless and skinless breasts

If making Pulled Chicken Sandwiches or Pulled Chicken Sliders add:

• 6 large or 12 slider buns
• Asian Coleslaw with Peanut Dressing

How to make Slow Cooker Pulled Chicken:

This recipe is super simple with just a few steps:

• Whisk all of the sauce ingredients together in a bowl
• Place whole skinless, boneless chicken breasts in the slow cooker
• Pour the BBQ Sauce mixture over the chicken and make sure it is well-covered

• Put the cover on the slow cooker
• If you have all day you can cook the chicken on low for about 8 hours, but if time is an issue it can be cooked on high for 4 hours

• Once the chicken is finished cooking (165˚F recommended), and tender, take it out of the slow cooker and shred it on a cutting board using two forks to pull it apart

• Return the shredded chicken back to the slow cooker, mix it thoroughly with the sauce, and heat for another 15 minutes. If needed, add more BBQ sauce.
• Serve as is or as sandwiches or sliders

Different ways to use Slow Cooker Pulled Chicken:

My favorite way to eat this chicken is to create a pulled chicken slider or sandwich topped with our cool Asian Coleslaw.

To make:

• Start with a bun that is sturdy enough to hold both the chicken and the slaw. I like a poppy seed, sesame seed, or an onion bun, but whole wheat works well too.
• Top the shredded chicken with about 1/3 cup of Asian Coleslaw. The flavors really meld well together.

Other Variation Ideas:

• If you don’t want to use a bun you could also wrap this amazing chicken up in a big piece of sturdy lettuce for a tasty chicken lettuce wrap
• Put it right on your plate and top it with any coleslaw!
• Use the chicken as the protein base in a rice bowl
• Make a burrito or use the mix in tacos or nachos

Storing leftover Pulled Chicken:

FREEZER: Pulled chicken freezes very well which makes it great for meal prep. Be sure to let it cool completely, then separate it into serving sizes that work for you, and store tightly sealed in the freezer for up to 3 months.

REFRIGERATOR: Store in a sealed container for up to 3 days

Suggestions for beverage pairing:

• Our Spicy Mango Margarita or refreshing Paloma Cocktail are both great matches
• Asian beer is a great accompaniment for a pulled chicken sandwich
• Light to medium-bodied Chenin Blanc or Rose is a good contrast to the sweet and salty flavors in the BBQ sauce

Other easy main dishes to try:

• Asian Baked Chicken
• Sheet Pan Salmon
• Skirt Steak with Mustard Sauce
• Garlic Shrimp with Roasted Tomatoes

Perfect side dishes to pair with pulled chicken

• Refreshing Citrus Salad is a light side
• Try our zesty Black Bean and Corn Salad
• An easy Grilled Caesar Salad adds a smoky touch to dinner
• Grilled Corn with Sweet Chili Sauce adds a spicy touch to match the chicken

Read more about making the perfect Shredded Chicken, which is a great technique to have on hand!

Print

Slow Cooker Pulled Chicken

Slow Cooker Pulled Chicken with just 5 ingredients is savory and sweet and the perfect weeknight dinner. Makes a great pulled pork sandwich when topped with cool Asian Coleslaw.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Calories 263kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Equipment

• Slow Cooker or Crock Pot

Ingredients

• 1 cup BBQ sauce
• 3 garlic cloves, minced
• 1 -2 Tablespoon chili powder (depending on the spice level wanted)
• 2 teaspoon ground cumin
• 2 pounds chicken breasts, boneless and skinless
• 1 cup water

Optional for Sandwich:

• 6 large buns, such as poppy seed, onion or sesame seed
• 2 cups Asian coleslaw, See recipe link below

Instructions

Prepare Sauce:

• In medium bowl, whisk BBQ sauce, garlic, cumin, chili powder and water.

Slow Cooker Directions:

• In a 4-6 quart slow cooker add whole chicken breasts and cover with BBQ mixture.
• Cover and cook on high for 4 hours or on low for 8 hours, or until chicken is very tender.

  (chicken pieces should be cooked to an internal temperature of 165℉)
• Transfer the cooked chicken to a cutting board.

  Shred the chicken by pulling it apart with 2 forks and then add the chicken back into the slow cooker, stirring to combine with the sauce, and cook for an additional 15 minutes.

  Keep warm until ready to serve.

To Make Sandwiches

• Prepare your favorite Asian slaw or use our recipe for Asian Coleslaw with Peanut Dressing
• Serve shredded chicken on buns and top with about 1/3 cup slaw.

Notes

Try our Asian Coleslaw with Peanut Dressing recipe

Variations:

• Use boneless pork instead of chicken
• Use small rolls, such as Hawaiian Rolls, to make 12 sliders

Note: nutrition info is for pulled chicken only (not bun and slaw)

Try our 15-minute Easy Homemade BBQ Sauce

Nutrition

Calories: 263kcal | Carbohydrates: 21g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 690mg | Potassium: 714mg | Fiber: 1g | Sugar: 16g | Vitamin A: 556IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg

This amazing easy recipe is also called “Chicken Enchiladas Casserole”

These step-by-step instructions are a great way to make flavor-packed Green Chicken Enchiladas, this means you’ll have dinner on the table in no time. Add a side dish of Spanish Rice and a refreshing Paloma for a complete Mexican food meal.

Ready to get started? Just click on our “jump to recipe” button below to go straight to the recipe card. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love ♥️ and use.

Ingredients for Green Chicken Enchiladas

• Shredded Chicken – follow our quick step by step instructions on Making shredded chicken, we like to start with chicken breast.
• Corn Tortillas – we use a 7-inch size
• Shredded Cheddar Cheese – we like sharp cheddar for its tangy flavor
• Shredded Monterey Jack Cheese – or spice it up with pepper jack cheese
• Fresh Cilantro – not a fan? skip it or substitute flat-leaf parsley
• Chicken Broth
• Our homemade Salsa Verde – packed with herbs and spices this sauce gives these traditional enchiladas their signature color and flavor

How to make Green Chicken Enchiladas with homemade Salsa Verde

We made our Chicken enchiladas a simple recipe with limited ingredients. Follow this step-by-step for deliciously spicy salsa verde chicken enchiladas.

First Step

• Preheat oven to 350˚degrees F.
• Prepare our Salsa Verde Recipe and make Shredded Chicken. Set aside. Both of these steps can be done the day before and refrigerated until ready to use.
• Combine filling ingredients: Add shredded chicken, 1/2 of the cheddar cheese, 1/2 of the Monterey Jack cheese, and 1/2 of the chopped cilantro, to a medium mixing bowl and toss together. Set aside.

Second Step

• In a medium skillet add 1 cup of the salsa verde recipe with the chicken broth and mix to combine. Warm salsa over low heat, then turn off heat before dipping tortillas.
• Warm the tortillas by wrapping in a damp towel or damp paper towel and heat for 30 seconds in the microwave until they are soft, pliable, and easy to roll.
• Dip each tortilla into the warm green salsa mixture until coated on each side.

• Pour a light layer of salsa to coat the bottom of a 9″ x 13″ baking dish – about 2 Tablespoons.

• For each tortilla add 3-4 Tablespoons of chicken mixture.
• Gently roll each tortilla up and place seam side down in the prepared baking dish. Repeat with the remaining tortillas.

• FYI: a 9″ x 13″ casserole dish will hold 8 rolled tortillas.
• Pour the homemade enchilada sauce over the top of the enchiladas.
• Sprinkle with the remaining cheddar and Jack cheeses.

Final Step – Baking

• Bake, uncovered, in the preheated oven at 350˚F for 30 minutes. (See bullet point below for less browning). Now for the best part, since the chicken has been already cooked the enchiladas just need to be baked until all the filling ingredients and remaining cheese become wonderfully bubbly and gooey!
• If you prefer your enchiladas not as brown on the top and prefer them more bubbly and gooey, then cover them with foil for the first 10-15 minutes of baking and then uncover them for the last 15 minutes.
• Remove the pan from the oven and garnish with the remaining chopped cilantro.
• Let rest for about 10 minutes, and serve. We also like to serve our enchiladas topped with a bit of pico de gallo and a dollop of sour cream.

What is the difference between Salsa Verde and Green Enchilada sauce?

Let’s clear up the difference between salsa and sauce. Salsa is the Spanish term for “sauce”. It has also come to mean the same thing in English. So, verde sauce is the same as salsa verde.

The difference between a traditional red enchilada sauce and a salsa verde sauce is that salsa verde is made and served raw and red sauce is cooked.

Salsa verde is blended together and served uncooked, and it is only cooked when added to a cooked recipe such as this enchilada recipe.

Traditional red enchilada sauce is cooked and includes a liquid, such as water or broth. Both styles have delicious flavors and make the most fabulous enchiladas.

Mildly spicy Salsa Verde is the perfect dipping sauce

Is green enchilada sauce hotter than a red sauce?

The main difference between the two sauces is simply the ingredients. Red sauce is made from red chilis or chili powders. Green, or verde, sauce is made from green chilis, tomatillos, and jalapenos. Green sauces have a higher heat range or tend to be the “hot sauce” of the two.

In our Green Chicken Enchiladas recipe the heat and the spice come from the salsa verde.

How to store enchiladas before, and after, you bake them:

Refrigerator:

One of the best parts of making homemade enchiladas is they can be made the day before, refrigerated, and baked the next day.

Baked enchiladas can be refrigerated for up to 3 to 4 days in an airtight container and gently rewarmed in the oven or microwave.

Freezer:

You can freeze the prepared enchiladas uncooked to bake at a later time. Fully cool and place in a sealed container before freezing. You can also freeze cooked and cooled enchiladas to rewarm later.

Here are a few traditional Mexican dish recipes we love

We are crazy for Mexican-based dishes and here are some of our faves!

• Spanish Rice – the perfect side dish!
• Chicken Tortilla Soup – also uses shredded chicken!
• Chili Verde Recipe – slow-cooked tender pieces of pork and a zesty green sauce
• Chili Colorado Recipe – mildly fiery beef chunk in dark red sauce
• Carne Asada Recipe – an easy marinated and quickly grilled beef dinner
• Pork Carnitas Recipe – herbs and citrus give this shredded pork its big flavor
• Grab a cool Paloma cocktail or a sweet Spicy Mango Margarita to complete your dinner!

Print

Green Chicken Enchiladas

Green Chicken Enchiladas are delicious and zesty. They are perfectly easy with our step-by-step instructions. Great to make ahead too.

Course Main Course

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour

Servings 8 tortillas

Calories 311kcal

Author Jayne Harter ~ The Art of Food and Wine

Equipment

• 1 9" x 13" baking dish

Ingredients

• 2 ½ cup cooked chicken breasts, shredded
• 8 Corn tortillas 7-inch round
• 2 cups Cheddar Cheese shredded
• 2 cups Jack Cheese shredded
• 2 ½ cups Salsa Verde sauce
• ½ cup Chicken Broth
• ½ cup Cilantro leaves, chopped for garnish

Instructions

• Preheat oven to 350℉
• Prepare salsa verde and shredded chicken. Set aside. (see links below for both recipes)

  These can be prepared the day before and refrigerated until ready to use.
• Add filling ingredients to a medium-sized bowl: shredded chicken, 1/2 of the cheddar cheese, 1/2 of the Monterey Jack cheese, and 1/2 of the chopped Cilantro. Toss together and set aside.
• In a medium skillet add one cup of the salsa verde with the chicken broth and mix together. Heat on low.
• Warm the tortillas by wrapping in a damp towel and heating for 30 seconds in the microwave until they are soft, pliable, and easy to roll.

  Coat the bottom of a 9" x 13" baking dish with 2 Tablespoons of salsa verde.
• For each tortilla add about 3-4 Tablespoons of chicken/cheese filling.

  Gently roll each tortilla up and place seam side down in the prepared pan. Repeat with the remaining tortillas.
• Baking dish will hold 8 finished tortillas.

  Pour remaining salsa verde over the prepared enchiladas, and sprinkle with the remaining cheddar and Jack cheese.
• Bake, uncovered, at 350℉ for 30 minutes.

  If you would like your enchiladas to not brown as much you can cover them with foil for the first 15 minutes and then uncover them for the last 15 minutes.
• Remove from the oven and garnish with the remaining chopped cilantro.

  Let rest for 10 minutes and serve.

Notes

• Our easy Salsa Verde recipe
• Check out How to Make and Shred Chicken 

• FYI: A 9″x 13″ pan will hold 8 rolled tortillas
• Baked enchiladas can be refrigerated for up to 3 to 4 days in a sealed container and gently rewarmed in the oven or microwave.
• You can freeze the prepared enchiladas uncooked to bake at a later time. Fully cool and place in a sealed container before freezing.
• You can also freeze a pan of cooked and cooled enchiladas to rewarm later.

Nutrition

Serving: 666grams | Calories: 311kcal | Carbohydrates: 17g | Protein: 15g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 874mg | Potassium: 242mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1010IU | Vitamin C: 3mg | Calcium: 432mg | Iron: 1mg

Learning how to make tender shredded chicken could not be easier! Below you’ll find our simple step-by-step instructions for making the best shredded chicken.

Shredded or pulled chicken can be used in a variety of delicious ways from salads to tacos to enchiladas, pasta dishes and much more.

Ready to get started? Just click on our ” Jump to Recipe” button below to go straight to the recipe card. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love ♥️ and use.

Ingredients needed for this easy recipe:

• Fresh Chicken Breast – Boneless skinless chicken breasts are the best choice for best results. You can also use skinless chicken thighs, we prefer skinless and boneless chicken thighs.
• Chicken Broth or Chicken stock – This keeps the tender chicken super moist and infuses extra flavor
• Salt or Sea salt – Just a pinch makes a big flavor difference in the end results
• Pepper – We used black pepper but you could use white pepper if the recipe you’re making the cheese for is a purely white dish
• Olive Oil – For sautéing the chicken

What is the easiest way to make shredded chicken?

The process of making shredded or pulled chicken is quite simple and straightforward. Once you find out how easy it is you’ll never need to buy store-bought rotisserie chicken again.

Our tried and true method is to give the chicken breasts a light sauté and then gently poach them

Follow the step-by-step guide below and you will have delicious chicken that you can use in a variety of recipes in no time. Note: This method does not include any added herbs or flavoring so it can be used for any dish.

Step-by-step: How to make shredded chicken

Our lightly sautéed and poaching method makes for a flavorful moist finished chicken breast that is easy to shred.

• Heat one Tablespoon of olive oil into a high-rimmed sauté pan over medium heat.
• Add chicken breasts. Sprinkle the top with salt and pepper.
• Sauté for about 2 minutes on each side until they are very lightly browned. Sautéing the breasts adds flavor, but be careful not to overcook the beast meat the goal is to keep the outer skin moist.
• Slowly pour in room-temperature chicken broth. Cover the chicken with a lid and poach.
• Bring liquid to a simmer (but do not boil).
• Reduce heat to medium-low, cover the pan with a lid, and poach chicken until the internal temperature of the chicken reaches 165˚F.
• Timing will vary depending on the size and thickness of your chicken breast meat. Poaching can take anywhere from 5 to 10 minutes for each side.
• We flip the breasts mid-way through the cooking to make sure they are evenly poached. If possible use a meat thermometer to ensure the meat is thoroughly cooked.
• Remove breasts from the pan and shred them using one of the methods below.

Can you save the cooking liquid?

• YES! Strain the cooking liquid and reserve it in case you want to add some moisture back into the chicken later. If not using right away, cool and refrigerate or freeze.

What is the easiest way to shred chicken?

There are 3 basic ways to easily shred chicken. All of these methods work well but if you are using bone-in chicken then use method #1

1. Use Two Forks – Place chicken on a cutting board, while the meat is still warm, use 2 forks to separate the chicken along the grain and continue pulling at the chicken until shredded. It’s easiest if you use one fork to anchor the chicken and the other one to pull. The fork method is our favorite method because you have a lot of control over the size of your pieces. Want to get really fancy? Try a pair of meat shredder claws which makes this fast work!
2. Hand Mixer or Stand Mixer – Place chicken pieces into the bowl. On the a low speed place the blades directly onto the chicken and mix for about 15 seconds, or until the chicken is shredded. (If using a stand mixer – we like Kitchen Aid – use the paddle attachment blade and be sure the tilt-head is locked down to avoid the blade bouncing up). This is a great method if you have a large amount of chicken to shred because it’s a fast and easy way and results in nice bite-size pieces.
3. Food Processor or Blender – This method is similar to the mixer method but works even faster so be sure to simply use the pulse option until you get desired shredded size.

OPTION 1: 2 Forks

OPTION 2: Mixer method

What’s the difference between pulled chicken and shredded chicken?

Both of these terms – shredded and pulled – are correct and they can be used interchangeably. The chicken meat is cooked until tender then “shredded” or “pulled” along the grain of the meat until you get the size of shreds desired. The size of the final shred can vary based on how you will be using it in your chicken recipe.

This versatile method to cook chicken is the basis for many popular chicken dishes. Try it for tacos, nachos, salads, enchiladas, burritos, casseroles, sandwiches, soups, and even pizza.

Recipes with Shredded Chicken:

The uses for this style of chicken are endless but here are a few of our favorite recipes that incorporate shredded chicken:

• Chicken Tortilla Soup – cooking the chicken ahead of time is a great way to save time on this recipe
• Greek Lemon Chicken Soup – want to do it all in the instant pot? Try this instead.
• Chicken Pot Pie – the perfect way to use this method!
• Slower Cooker Pulled Chicken Sandwiches – this is an all-in-one method so great if you need to “set it and forget it”

Other ideas for using pulled chicken:

This recipe is the basic method but you can easily add seasonings to ramp up the flavor once you have it shredded.

• We LOVE adding our Homemade Taco Seasonings Blend to this chicken for any type of taco or nacho recipe
• Drizzle in some Sweet Chili Sauce and add it to your favorite Asian-style salad or on top of Asian Coleslaw
• Flavor it up with our Easy Pesto Sauce and add on top of your favorite pasta!

FAQ’s:

How much will this recipe make?

• 1 pound of cooked, boneless chicken breasts will make about 2 ½ cups of shredded chicken.

Can I make shredded chicken in a slow cooker?

Yes! This is a great way to make it and a real timesaver for meal prep. Keep in mind you won’t have the browned bits on the surface like you do with the traditional sauté/poach method.

• Simply add the chicken, chicken broth, salt, and pepper to the slow cooker, cover, and cook

• It takes about 3 hours on high or 5 hours on low to fully cook the chicken.
• Each crockpot or slow cooker will vary so use your best judgment.
• After cooking just shred as instructed above.

How to store:

This chicken is perfect for make-ahead meal planning, so consider making a big batch. When reheating you may want to add a touch of water or broth.

• Refrigerator – Cool and store tightly sealed in an airtight container or ziplock bag for up to 3-4 days.

• Freezer – Let cool completely, shred, seal, and freeze for up to 3 months (seasoned or unseasoned).

Print

How to Make Shredded Chicken

Learn how to make shredded chicken that is so versatile that you can use it in many different recipes. Perfect for salads, tacos, and more.

Course How to, Main Course

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 5 servings

Calories 36kcal

Author Jayne Harter ~ The Art of Food and Wine

Ingredients

• 1 pound Chicken breasts, boneless, skinless
• 4 cups Chicken broth, room temperature
• 1 dash Salt
• 1 dash Pepper
• 1 Tablespoon Olive oil

Instructions

• Heat one Tablespoon of olive oil into a high-rimmed sauté pan over medium heat.
• Add chicken breasts. Sprinkle the top with salt and pepper.
• Sauté for about 2 minutes on each side until they are very lightly browned. Sautéing the breasts adds flavor, but be careful not to overcook them because the goal is to keep the outer skin moist.
• Slowly pour in room-temperature chicken broth. The chicken should be covered with liquid.
• Bring liquid to a simmer (but do not boil).
• Reduce heat to medium-low, cover the pan with a lid, and poach chicken until the interior temperature reaches 165˚F.
• Timing will vary depending on the size and thickness of your chicken breasts. Poaching can take anywhere from 5 to 10 minutes for each side.
• We flip the breasts mid-way through the cooking to make sure they are evenly poached. If possible use a meat thermometer to ensure the meat is thoroughly cooked.
• Remove breasts from the pan and shred while warm, using one of the following methods:

  1. Use Two Forks – While the meat is still warm, use 2 forks to separate the chicken along the grain and continue pulling at the chicken until shredded. It’s easiest if you use one fork to anchor the chicken and the other one to pull. This is our favorite method because you have a lot of control over the size of your pieces.

  2. Hand Mixer or Stand Mixer – Place chicken pieces into the bowl. On the lowest speed place the blades directly onto the chicken and mix for about 15 seconds, or until the chicken is shredded. (If using a stand mixer – we like Kitchen Aid – use the paddle blade and be sure the tilt-head is locked down to avoid the blade bouncing up). This is a great method if you have a large amount of chicken to shred because it’s fast and easy!

  3. Food Processor or Blender – This method is similar to the mixer method but works even faster so be sure to simply use the pulse option until you get desired shredded size.

Notes

This chicken is perfect for make-ahead meal planning, so consider making a double batch.

• • Refrigerator – Cool and store tightly sealed for up to 3 days

• • Freezer – Let cool completely, seal, and freeze for up to 3 months (seasoned or unseasoned)
• SLOW COOKER/ CROCKPOT Instructions:
• To make chicken in a slow cooker or crockpot simply omit the sauté step and add everything to the slow cooker. Cover and cook for about 5 hours on low or 3 hours on high setting.

Nutrition

Calories: 36kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 698mg | Potassium: 35mg | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 0.002mg | Calcium: 8mg | Iron: 0.1mg