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These bacon wrapped smokies are the perfect sweet and salty appetizer that everyone will devour! Little smokie sausages are wrapped in crispy bacon and caramelized in a brown sugar spice blend. They are sure to be a favorite at your next party!

Bacon has a way of making anything taste better! I especially love to serve appetizers wrapped in bacon because it’s always the first to go. Take this bacon wrapped shrimp, these bacon wrapped chestnuts, or my bacon wrapped brussels sprouts to your next party!

Bacon Wrapped Little Smokies

Who would’ve thought that wrapping miniature cocktail sausages in bacon and coating them in a brown sugar spice blend would be a match made in heaven? The bacon crisps up as it bakes, and the sugar melts and caramelizes. Every bite of this easy appetizer is both sweet, salty, and irresistible!

Little smokie sausages make the perfect appetizer! They pack so much flavor and they are delicious any way you serve them. Make my little smokies recipe in the crockpot or try my pigs in a blanket. They are always a hit wherever I serve them. You can never go wrong with an easy and tasty appetizer!

Ingredients For Bacon Wrapped Smokies

It only takes 5 ingredients to make this crowd-pleasing appetizer! They disappear SO fast that you may want to double or triple the recipe. Follow the exact measurements below on the recipe card.

Bacon: Cut the bacon slices into thirds for easy rolling. It’s the perfect size for each little smokie.

Little Smokies: These are also known as cocktail sausages or mini hot dogs.

Brown Sugar: The added sweetness to the salty bacon is perfection!

Chili Powder: Chili powder complements all the flavors and gives this appetizer a little kick.

Smoked Paprika: Adds depth to the flavors!

How to Make Bacon Wrapped Smokies

These bacon wrapped smokies are a quick and easy appetizer to assemble. You’re going to love how simple the recipe is. It’s the perfect last-minute party food. Everyone will be asking you for the recipe before the night is over!

Preheat the Oven: Preheat oven to 375 degrees Fahrenheit.

Slice and Wrap: Slice your bacon strips into thirds. Wrap each strip around a little smokie then place in a baking dish.

Mix Sugar and Spices/ Sprinkle on Top: In a small bowl, add the sugar, chili powder, and smoked paprika. Mix to combine and sprinkle generously over the top of the bacon wrapped smokies.

Bake: Bake in the preheated oven for 30-40 minutes. The bacon will be crisp and the brown sugar will caramelize.

Serve: Enjoy warm with toothpicks for serving!

All your favorite taco fixings stuffed inside soft, tender sweet potatoes. This is a hearty, delicious dinner the whole family will love! It’s meaty, cheesy, and extremely satisfying.

Stuffed vegetables are the best. They’re low-carb, kid-friendly, and so tasty! If you love these stuffed sweet potatoes, here are a few more recipes to try next: stuffed poblano peppers, sausage stuffed mushrooms, and stuffed pepper soup for a delicious, deconstructed version of the dish.

Stuffed Sweet Potatoes Recipe

These Mexican stuffed sweet potatoes are the best thing to happen to dinnertime! Imagine tender, roasted sweet potatoes with a mix of seasoned ground beef, juicy corn, and hearty black beans nestled inside. The whole thing gets topped with melty pepper jack cheese for an irresistibly gooey finish.

Each bite has the best texture and flavor, from the sweet potato’s creamy interior to the savory filling’s punchy spices. Plus, it’s surprisingly easy to throw together for a hearty weeknight meal! Trust me, you’re going to want to whip up a batch of these beauties – your taste buds and stomach will thank you!

Ingredients You’ll Need

You can customize these Mexican stuffed sweet potatoes to your heart’s content. So get creative, have fun, and most importantly, enjoy every delicious bite! Exact measurements are in the recipe card below.

Sweet Potatoes: Their naturally sweet flesh gets perfectly tender in the oven, creating a creamy base for the savory filling. Plus, they’re packed with tons of fiber. Choose medium-sized ones for even baking, and don’t be shy with the pokes – they help the steam escape and prevent exploding potatoes!

Olive Oil: A drizzle of this adds richness and helps the sweet potatoes roast to golden perfection.

Ground Beef: Lean ground beef is the main protein here, but feel free to switch it out! Ground turkey or chicken can also be swapped in for something lighter.

Yellow Onion & Garlic: Add savory goodness to the stuffed sweet potatoes.

Taco Seasoning: This blend infuses the filling with classic Mexican flavors like chili powder, cumin, and oregano. Use your favorite prepackaged brand or make your own blend!

Fire-Roasted Corn & Black Beans: Add the best texture and also some extra fiber to keep things healthy!

Cilantro: Chopped for a fresh garnish.

Pepper Jack Cheese: This spicy, melty cheese is the crowning glory of our stuffed sweet potatoes. Its creamy texture and subtle heat are pure magic. Monterey Jack or even a good cheddar can also work in a pinch, but you’ll miss that kick!

How to Make Stuffed Sweet Potatoes

An easy, hearty dinner the whole family will go crazy over. Roast those sweet potatoes until they’re nice and tender, and then load them up with your favorite toppings!

Preheat Oven, Prepare Sweet Potatoes: Preheat your oven to 400 degrees Fahrenheit. Then line a baking sheet with foil. Thoroughly wash the sweet potatoes and then poke them all over with a fork. Brush each sweet potato with some olive oil and then sprinkle with salt.

Bake: Bake the potatoes on the prepared pan for 45 minutes to 1 hour. They should be fork tender. This may take longer depending on the size of the potatoes. Remove the potatoes from the oven, leaving the oven on, and allow them to cool until they can be handled.

Prepare Filling: While the potatoes are baking make the filling. In a large skillet over medium high heat, drizzle 1 tablespoon of olive oil in the pan and cook the ground beef and onions until the ground beef is completely browned, then drain off any excess oil.

Cook Veggies: To the skillet add the garlic, taco seasoning, corn, and black beans. Saute everything together until it is mixed together well and heated through. Add the cilantro, toss to incorporate and then remove from heat.

Add Filling: Once the sweet potatoes are cool enough to be handled, cut a slit in each one lengthwise. Using a fork, fluff the insides somewhat and open the potatoes up. Fill each one with the filling and top them all with the pepper jack cheese.

Bake Again: Bake your stuffed sweet potatoes until the cheese is melted and browning and the stuffing is warmed through.

Enjoy: Garnish the stuffed sweet potatoes with additional cilantro, serve with sour cream and limes and enjoy!!

Farinata is a thin Italian chickpea flatbread made with chickpea flour and seasoned with salt and herbs. Commonly found in the streets of Italy, you can make this easy appetizer at home with a few simple ingredients.

A great way to shake up dinner time is to add an easy appetizer or side dish! Some fan favorites include antipasto salad, easy cheesy garlic bread, and this whipped feta dip.

What is Farinata?

Farinata in the Italian language means, “made of flour.” This Farinata recipe uses chickpea flour, water, olive oil, salt, and herbs. Simple ingredients that make a gluten-free, lactose-free, and vegan-friendly appetizer. The thin unleavened batter is baked in a round cast iron skillet and creates crispy edges with a tender center. Farinata is also called socca and is often referred to as a flatbread, pancake, or crepe. It doesn’t require any yeast but results in a very tasty outcome!

I love no-yeast bread recipes because they are so quick and easy to make. They usually don’t need much attention and come together in a pinch. There are so many reasons to make bread at home. A few of my favorite no-yeast recipes are this butter beer bread, this amazing soda bread, and this simple no-yeast flatbread.

Ingredients Needed

With just a few simple ingredients, you can make this an appetizer or side dish to any meal! It’s also gluten-free if any of your guests have restrictions. Follow the exact measurements below on the recipe card.

Chickpea Flour: Store-bought chickpea flour makes this recipe easy.

Warm Water: Helps to absorb the chickpea flour.

Extra Virgin Olive Oil: Prevents sticking in the pan and with the batter.

Salt: I love to use Kosher salt or coarse salt in this recipe. Sometimes a sprinkle of black pepper is also delicious.

Fresh Rosemary: Traditional Farinata doesn’t have rosemary or herbs, but the added flavor is delicious! Just a little goes a long way and feel free to use any herbs you like. Add an extra sprinkling on top!

Farinata Recipe

Making the batter for this Farinata recipe is quick and easy! Allow time for the water to absorb into the chickpea flour then it bakes up perfectly. Follow the exact instructions below for the best success.

Preheat Oven and Skillet: Preheat the oven to 475 degrees Fahrenheit and place a 10-inch cast iron skillet in the oven to preheat at the same time.

Make and Rest the Batter: In a medium bowl, whisk the water into the chickpea flour until combined. Add in 1 ½ tablespoons olive oil, salt, and rosemary then whisk until smooth. Set aside for 25-30 minutes to allow the flour to absorb the water.

Brush the Skillet with Oil: When you have a very hot oven and the batter has had time to rest, carefully remove the hot pan from the oven. Brush it with the remaining ½ tablespoon of olive oil.

Bake: Pour the batter into the hot pan and put it back in the oven. Bake for 17-20 minutes, until the edges are toasted and the center is fully baked. It’s better to overbake it and have it be crispier than to underbake it and have it too soft.

Cool and Slice: Let it cool before slicing and serving.

Delicious Ranger Cookies (also called Cowboy Cookies) have slightly crisp edges with soft and chewy centers, and the most wonderful texture. They are filled with hearty oats, crunchy cornflakes, shredded coconut and chocolate chips. You will be blown away by how amazing these cookies taste!

In my opinion, the best dessert is a batch of homemade cookies. We love cookie recipes that use unique ingredients to result in irresistible textures and flavors. Here are a few other extra special options to try out when you’re craving a sweet treat! You’ll definitely want to make these Gooey S’mores Cookies, these white chocolate Oreo cookies, or my classic chocolate chip cookies. You’ll love them all!

What are Ranger Cookies?

If you’ve never tried ranger cookies, you’re in for a real treat! In this recipe, our everyday oatmeal chocolate chip cookie is taken to the next level with some incredible add-ins. Aside from the milk chocolate chips, we’re mixing in cornflake cereal and shredded sweetened coconut. So, if you’re into trying something new, but still want a classic cookie, these are the way to go! 

Not only are ranger cookies irresistible, but they fit any occasion! These are great for holiday cookie tins, the perfect after-school snack, a game day treat, or for whipping up on a lazy weekend when you’re craving something sweet. Whatever you do, make a double batch! These are so crowd pleasing, they won’t last long!

Ingredients Needed

There’s a new favorite cookie in the house! This ranger cookie recipe is a fabulous spin on classic chocolate chip cookies. They’re made with simple baking ingredients that you probably already have in your kitchen. Follow the recipe card below for exact measurements.

Rolled Oats: Provides a wonderful chewy, hearty texture.

Flour: Use all-purpose flour to ensure a tender crumb.

Baking Essentials: A combination of baking soda and baking powder helps these rise and bake properly.

Salt: Enhances and brings together all of the flavors.

Butter: Use unsalted butter to control the amount of salt in the recipe. Also, be sure your butter is softened to room temperature, so that it combines properly with the sugars.

Brown Sugar: Dark or light brown sugar is used in combination with granulated sugar for a moist cookie with rich flavor.

Granulated Sugar: Adds just the right amount of sweetness.

Egg: Helps to bind the ingredients.

Vanilla Extract: Adds subtle sweetness and extra flavor.

Cornflake Cereal: You will love the delicious crunchy contrast to the softness of the cookie.

Coconut: Obsessed with adding shredded sweetened coconut to cookies for an addicting flavor and texture.

Chocolate Chips: We typically add milk chocolate chips, but semi-sweet chocolate chips or even dark chocolate chips would work.

How to Make Ranger Cookies

Ranger cookies are just as easy to make as your average chocolate chip cookie. Just be sure to plan ahead and chill the dough for a thicker, chewier and overall more incredible cookie!

Break Up the Oats: Add the oats to a blender or food processor and pulse 3-4 times to break up the oats but not grind them to flour.

Mix Dry Ingredients: In a medium bowl, whisk together the blended oats, flour, baking soda, baking powder, and salt. Then set aside.

Mix Wet Ingredients: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla and beat until just combined.

Combine Dry and Wet Ingredients: Add the dry ingredients to the wet and mix until combined. Stir in the cereal, coconut, and chocolate chips by hand.

Chill: Cover the bowl and chill in the fridge for 30-45 minutes. About 15 minutes before removing the dough from the fridge, preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

Scoop Dough Balls: Use a large cookie scoop to scoop roughly 3 tablespoons of dough onto the cookie sheets, leaving 2 inches between them.

Bake: Place in the oven and bake for 10-12 minutes, until the edges are just starting to turn golden brown. The centers of the cookies will look quite underbaked, but they will continue to cook as they cool.

Cool: Let the cookies cool on the baking sheet for 2 minutes before transferring to a cooling rack to finish cooling.

This vegetable pizza is packed with amazing garden-fresh flavor! Vibrant bell peppers are combined with crunchy broccoli florets and fresh dill on a creamy ranch base, all on top of a buttery crescent dough crust.

If you’re looking for more delicious ways to get your daily dose of vegetables, try these recipes: vegetable detox soup, vegetable stir fry, or air fryer vegetables!

Crescent Dough Vegetable Pizza

So, you’re craving pizza, but the usual suspects got you feeling meh? Ditch the takeout and whip up this tasty veggie pizza instead. It’s fresh-picked flavor in every bite. You’ve got juicy bell peppers, crisp broccoli florets, and chopped dill all on top of a ranch and cream cheese mixture which is to die for.

And the crust? Another place where crescent rolls shine! These buttery crescents cradle the vegetables perfectly and bring the whole dish together. Seriously, this pizza’s so good, you won’t miss that greasy takeout. So grab some fresh herbs and your favorite veggies – this recipe’s begging to be devoured.

Ingredient List

It only takes a handful of simple ingredients to put this tasty dish together. Customize it to your liking and then serve it as a light and flavorful lunch, dinner, or party appetizer!

Crescent Dough: A simple shortcut to a golden, buttery crust. No kneading needed, just press those triangles together and then let the oven do its magic.

Cream Cheese & Sour Cream: Dreamy duo for a tangy, herb-infused base. Soften the cream cheese first for smooth spreading, and feel free to swap in Greek yogurt for a lighter touch.

Ranch Dressing Powder: Instant flavor bomb! Skip the packet and mix your own with dried herbs and spices for a more personal touch.

Garlic Powder & Dill: Flavor boosters for your vegetable pizza. Garlic adds savory flavor, while dill keeps things fresh and light.

Veggies: Pick your favorites! Bell peppers in any color add sweetness and crunch, broccoli brings a delightful bite, and carrots add the perfect crunch. Feeling adventurous? Throw in zucchini, artichoke hearts, or even thinly sliced mushrooms. You can also just use whatever leftover veggies you have in the fridge. Vegetable pizza is great for leftovers and so delicious!

How to Make Vegetable Pizza

Vegetable pizza is the perfect easy lunch or dinner to make when you’re craving something fresh and light. It’s so tasty, has great texture, and comes together in a pinch.

Preheat Oven, Prepare Pan: Preheat oven to 375 degrees Fahrenheit. Spray a large baking sheet with non-stick cooking spray or line with parchment paper.

Add Crust: Unroll the crescent rolls and press them into the prepared pan to from a crust. Pinch and press the seams together. Crescent roll sheets work best for this vegetable pizza recipe!

Bake: Bake the crust according to the package instructions until golden brown. Allow the crust to cool before assembling the pizza.

Cream Cheese Spread: In a medium bowl, combine the softened cream cheese, sour cream, ranch dressing powder, garlic powder, and dill. Then mix using an electric hand mixer. Blend until smooth.

Add to Crust With Toppings: Spread the cream cheese mixture over the cooled crust. Top with the chopped vegetables. The flavors meld together best if you allow the pizza to chill before serving.

Serve: Cut into squares or triangle shapes. Garnish vegetable pizza with fresh dill and enjoy!

Pork loin chops flattened until thin and tender, coated in panko crumbs and fried to crispy, golden brown perfection. So delicious, this pork katsu is a comfort dish great for lunch or dinner any day of the week!

If you’re looking for more tasty recipes inspired by Japanese cuisine, I’ve got you covered! Try this yakitori chicken, teriyaki chicken, or some stir-fried udon noodles!

Pork Katsu (Japanese Pork Cutlet)

Pork katsu, also called tonkatsu or katsuretsu in Japan or donkatsu in Korea, is one of my favorite Asian comfort food dishes. So golden and crispy, but nice and tender on the inside. It’s a variation of the German pork schnitzel, with a coating that’s a little bit thicker and more crispy. What also makes pork katsu so good is the katsu sauce it’s served with. It’s like a sweet and savory Asian barbecue sauce and complements the golden, crunchy goodness of the katsu so well.

This pork katsu recipe is definitely picky eater-approved. My kids couldn’t get enough! Good thing it’s easy to batter and fry, and only requires a few simple ingredients. You can even make some fresh katsu sauce with just a few pantry staples. Cook up some fresh white rice and add a fried egg to create a pork katsu bowl, (also known as katsudon) and enjoy!

Ingredient List

Serve some shredded cabbage alongside your pork katsu and cook up white rice to complete the meal. And remember, the katsu sauce is what ties everything together, so pour it on thick! Note: all measurements are in the recipe card at the end of the post.

Boneless, Skinless Pork Loin Chops: These are the canvas for the pork katsu. Trim off any extra fat, then pound them thin for even cooking and maximum crunch.

Salt & Pepper: Simple seasonings to add flavor to the flour mixture.

All-Purpose Flour: Helps the egg stick and forms the base for our crispy panko breading.

Eggs: These bind the flour and crumbs, creating a smooth, even coating.

Panko Breadcrumbs: Coarse and airy, they fry up light and golden. It’s what makes pork katsu so good.

Katsu Sauce: A must-make! Tonkatsu sauce is a mix of ketchup, Worcestershire, sugar, and umami-packed oyster sauce. It ties everything together with a burst of flavor.

Oil for Frying: Choose a neutral oil, like canola or vegetable, and keep it sizzling hot for that perfect crispy crust.

Let’s Make Pork Katsu!

Get that oil nice and hot, because it’s time to make some crispy pork cutlets that the whole family will love. Mine can’t get enough of this amazing Japanese dish!

Breading Station: Whisk together the flour, salt and pepper and place it into one flat dish. Remove 1 tablespoon of the flour and whisk it into the eggs, pour the egg mixture into another flat dish. In a third flat dish, place the panko breadcrumbs.

Tenderize: Cut slits into the edges of each pork loin, to keep them from curling up as they cook. Use a meat tenderizer and flatten them until they are about 1 inch thick.

Coat: Dredge each pork loin in the flour, next coat them in the eggs, allowing any excess eggs to drip off before coating in the panko. Coat the pork thoroughly in bread crumbs and then set aside.

Heat Oil: Heat about an inch of oil in a large skillet over medium high heat, the oil should sizzle when a toothpick is inserted into it.

Fry: Place the breaded pork into the hot oil and fry the pork for about 5-6 minutes on each side. The pork should be a golden brown and be cooked through.

Cool: Remove the fried pork from the oil and place it on a paper towel lined plate or cooling rack to let any excess oil run off.

Sauce Mixture: Make the katsu sauce by whisking together the ketchup, Worcestershire sauce, sugar, oyster sauce, garlic powder, and onion powder in a small bowl.

Serve: Pour the katsu sauce over the tonkatsu and serve on a bed of cabbage or rice and enjoy!

These thick indulgent oatmeal fudge bars left me speechless! Creamy homemade fudge sandwiched between two oatmeal cookie layers. You will love the texture of the oatmeal bars that pairs perfectly with the rich chocolate fudge.

Cookie bars are the way to go when it comes to serving a dessert. Bring them to parties or make a quick batch for the week. I love that you can cut them to any size that fits your needs. Some blog favorites are these cherry pie bars, Neiman Marcus bars, and my new favorite, congo bars.

Oatmeal Fudge Bars

Oatmeal fudge bars are a thick and decadent cookie bar filled with rich fudge in the middle. The oatmeal cookie layers are buttery, sweet, and full of oats and it’s used as both the base and top layer of the bars. Then there’s the homemade fudge layer in the middle. Chocolate chips and sweetened condensed milk create a gooey chocolatey fudge. Every bite is unforgettably delicious!

Any dessert that uses oats and chocolate somehow creates the best treats! The texture from the oats is a match made in heaven with sweet chocolate. These bars remind me of my oatmeal chocolate chip bars and my favorite oatmeal cookies. But if you’re really wanting a chocolatey treat full of oats, make these no-bake cookies! They are incredible!

Ingredients You’ll Need To Make Them

These oatmeal fudge bars use all of your standard baking ingredients. Just make sure to have the sweetened condensed milk on hand for the fudge layer. Plan ahead so you can whip up a delicious batch of these yummy bars. Everyone who tastes them will thank you! Check out the recipe card below for exact measurements.

Unsalted Butter: I used unsalted butter for these cookies. Let it sit out and come to room temperature before you use it so that it mixes in nicely with no lumps.

Granulated Sugar: This is what makes these cookies perfectly sweet!

Brown Sugar: You can use dark or light brown sugar.

Large Eggs: I always use large eggs when I am baking. Let your eggs come to room temperature (with your butter) before mixing them in.

Vanilla Extract: Adding a splash of vanilla is always a good idea!

Quick Oats: Quick oats work perfectly in this recipe. See my tips below for using rolled oats.

Flour: I used all-purpose flour for these bars.

Salt: Enhances the sweetness of the bars.

Baking Soda: This helps the oatmeal cookie base spread.

Fudge Layer

Sweetened Condensed Milk: Helps create the perfect fudge layer.

Semi-Sweet Chocolate Chips: Use milk chocolate chips if you prefer but I love semi-sweet in this recipe.

Salt: To enhance the sweet chocolate flavor.

Vanilla: Adds more flavor to the fudge.

Oatmeal Fudge Bars Recipe

Oatmeal fudge bars have been loved by so many! Even Starbucks put them on their menu for a short time and people couldn’t get enough of them. Myself included! If Starbucks loved these enough to create them, then I knew I had to do the same! And you are going to love the results because this oatmeal fudge bar recipe is hands down the BEST!

Oatmeal Bar Layer

Preheat Oven/ Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13-inch pan with pan spray and, if desired, line with parchment paper leaving a 1-2 inch overhang on either side for easy removal from the pan.

Cream the Butter and Sugars: Add 1 cup of the butter and both sugars to a stand mixer fitted with the paddle attachment or use a hand mixer. Beat them together until light and fluffy, about 3-4 minutes on high speed. Scrape down the sides and bottom of the bowl as needed.

Add Eggs and Vanilla: Add the eggs and vanilla then mix until combined.

Combine the Dry and Wet Ingredients: In a separate large bowl, whisk together the oats, flour, salt, and baking soda. Then, add the dry ingredients to the wet ingredients and mix just until fully combined.

Press the Dough Into the Pan: Press ⅔-¾ of the mixture into the bottom of your prepared pan and set aside.

Fudge Layer

Melt the Fudge Ingredients: Prepare the fudge by adding the sweetened condensed milk, chocolate chips, salt, vanilla, and the remaining ½ cup of butter to a medium bowl. Heat in the microwave in 45-second intervals at 50% power. Stir between intervals until the chocolate fully melts and the mixture smooths.

Pour the Fudge on the Bars: Pour the fudge over the dough in the pan.

Top With Remaining Dough: Crumble the remaining dough into pieces and scatter evenly across the top of the fudge. You can leave gaps and holes, but try to make it so each bar will have an even amount of cookie on top.

Bake: Place the pan in the oven and bake for 25-30 minutes, until the edges just barely begin to brown. Let the bars cool completely before lifting them from the pan to cut.

Knowing how to make caramelized onions is one of the best kitchen skills for a home chef to learn! Onions, salted butter and water is all you need to have the most rich, sweet and savory ingredient to bring complex flavor to everything from pizza and pasta to burgers and fajitas.

Caramelized onions are beyond delicious and can amp up the flavor of so many dishes! They help make the best appetizer in this caramelized onion and bacon dip! They’re also incredible in onion gravy, this French onion tart and, of course, French onion soup!

Caramelizing Onions

When you learn how to caramelize onions, you’ve learned how to make magic in the kitchen! Thinly sliced onions are sautéed in a pan over a long period of time, which releases the natural sugars in the onions. The end result is a unique, intensely, deep, rich, perfectly sweet flavor that will elevate any dish! They’re so good, we even love to eat them right out of the pan!

In addition to being totally delicious, onions are super healthy and contain many vitamins, minerals, calcium, iron, potassium, and antioxidants. You only need a good pan, onions, butter, water and some time to whip these up. Follow our step-by-step instructions, and you’ll have some amazing caramelized onions in just about an hour. I promise, these are well worth the wait! 

Ingredients Needed

Just 3 ingredients is all you need to have the most delicious complement to your entrees! After one bite of these onions, you’ll be wanting to add them to almost everything! You can find exact measurements in the recipe card at the bottom of the post.

Onions: I have found that caramelizing yellow sweet onions offer the best sweet and savory flavor.

Salted Butter: Some recipes call for sautéing the onions in oil rather than butter, and while that will work, butter provides extra richness that takes these to the next level.

Water: Deglaze with water as often as necessary to keep the onions from burning or sticking to the pan.

How to Caramelize Onions

Caramelizing onions to rich golden-brown perfection is a lot easier than you’d think. They definitely require some cooking time but it’s a fairly hands-off process, just some required stirring occasionally. Your stovetop does most of the work!

Prep: Peel off the outer layer of the onions, cut the onions in half, then slice them thinly.

Melt Butter: Heat the butter in a large skillet over medium heat.

Start Sautéing: Add the onions and sauté for 5 minutes or until they start to soften.

Continue Cooking: Add the water, reduce the heat to medium-low, and cook for 50 to 60 minutes, stirring every few minutes. Cook until the onions are very soft, golden brown, and caramelized. Be patient, this takes time! Cooking time depends on the size of your onions and the temperature. Slow and low is best.

Add Water: If the onions start to stick to the bottom of the pan, reduce the heat to low and add more water. Stir continuously to prevent burning.

Serve: Enjoy as a topping or in various recipes!

Bursting with savory sausage, tender mushrooms, soft bread pieces, and melty cheddar, this breakfast strata is packed with so much delicious flavor and texture. It will leave you wanting seconds (and maybe even thirds).

Creamy Boursin Chicken is a rich and decadent one-pan dish that is ready in just about 30 minutes! Pan-fried, seasoned chicken is smothered in a delicious sauce made with cream, parmesan cheese and Boursin cheese. Serve over mashed potatoes for an incredible dinner and major crowd-pleaser!

If you love this restaurant-quality dish, you’re sure to enjoy these other amazing creamy chicken recipes! Try this creamy Tuscan garlic chicken, creamy chicken marsala and oh-so flavorful creamy garlic parmesan mushroom chicken next.

What is Boursin Chicken?

With the first bite of this Boursin Chicken, my family was obsessed! This recipe is so easy to make, yet it tastes like something from a restaurant. Once the chicken is seasoned and seared in a pan, whip together an irresistible sauce with butter, minced shallot, broth, heavy cream, parmesan and Boursin cheese. Add the chicken back to the pan, then serve over mashed potatoes to soak up all that wonderful sauce. So good!

If you’ve never cooked with Boursin cheese, now’s the time to start. It really elevates a simple chicken skillet into an incredible dinner! Boursin cheese is a soft, creamy cheese available in a variety of flavors, with a texture somewhat similar to cream cheese. We used the original flavor for this recipe, but the Garlic and Herbs Boursin cheese would be delicious, too! Add this recipe to your weeknight menu very soon. You’re going to love it!

Ingredients Needed

Most of the ingredients needed to make this Boursin chicken recipe are basics that you probably already have on hand. They come together with little effort to create one of our best chicken recipes! Check out the recipe card at the bottom of the post for all of the exact measurements.

Olive Oil: For cooking the chicken.

Chicken: You’ll need 4 boneless skinless chicken breasts. Cut or lightly pound them into thinner pieces so they cook evenly.

Garlic Powder: Adds a lovely, savory garlic flavor to the chicken and sauce.

Italian Seasoning: Make your own dried Italian seasoning to add a blend of delicious herbs.

Salt & Pepper: To intensify and bring all of the flavors together.

Butter: For cooking the shallot and adding richness to the cream sauce.

Shallot: Milder and sweeter than regular yellow or white onions, minced shallot works great in this recipe not to overwhelm the other flavors.

Chicken Broth: Adds flavor to the sauce and also ensures the consistency is just right.

Heavy Cream: The slightly sweet and creamy base of the sauce.

Parmesan Cheese: Use freshly grated cheese from a block, if possible, to give the sauce the best smooth texture.

Boursin Cheese: Makes the sauce perfectly rich, creamy and flavorful. You’re going to love this addition for making cream sauce!

Herbs: For added freshness and color, garnish the finished dish with fresh parsley and thyme.

How to Make Boursin Chicken

This is a great meal to make whether it’s a busy weeknight or you’re serving guests. It’s one that’s so easy to make, yet is sure to impress. The taste is absolutely incredible, you will want to add it to your normal menu rotation!

Prep Chicken: Cut or lightly pound the chicken breasts into thinner pieces so they cook evenly. Season both sides of the breasts with the garlic powder, Italian seasonings, and salt and pepper.

Cook Chicken: Add the olive oil to a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6 minutes on each side or until cooked through and no longer pink. Transfer the chicken to a plate, then set aside.

Sauté the Scallions: Returning to the skillet, add the butter and scallions and sauté until softened.

Start the Cream Sauce: Add the chicken broth and the Boursin cheese to the skillet. Stir and melt the cheese until you have a creamy sauce.

Finish the Sauce: Pour in the heavy cream and parmesan cheese. Whisk and allow the sauce to heat through and thicken. This will take about 5 minutes.

Add the Chicken to the Sauce: Add the chicken back into the skillet and let it warm through for a couple of minutes.

Serve: Season with salt & pepper if needed and serve over mashed potatoes.