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One Pot Creamy Garlic Pasta Recipe (Ready in 20 Minutes!)

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Creamy garlic pasta on a rustic wooden table.

Introduction

My name’s Ava, and if you’ve stumbled upon my kitchen, you’re probably here for one thing—the kind of recipes that make people pause mid-bite and say, “Wow.” I grew up in a small town in Oregon, where the smell of fresh bread and roasted vegetables often drifted out of my mother’s kitchen window. Cooking wasn’t just something we did to eat—it was how we connected. I was the kid who would rather stir a pot of chili than go ride my bike, and by the time I was twelve, I could whip up a pie from scratch that made my grandmother proud.

These days, I’m 34 and living in Seattle, where my kitchen has become my favorite corner of the world. I believe the best recipes aren’t always the fanciest—they’re the ones that feel like a familiar gesture, the ones you make over and over because they just work. And let me tell you, this One Pot Creamy Garlic Pasta recipe? It just works. It’s one of those dishes that comes together so quickly, it feels almost like magic. Perfect for those evenings when you’re short on time but still craving something truly satisfying.

I remember the first time I made a similar dish, I was a college student, perpetually broke and perpetually hungry. I experimented with different ingredients until I landed on this streamlined version. It’s quick, it’s easy, and it uses ingredients you probably already have in your pantry. It’s become a staple in my repertoire, and I’m thrilled to share it with you.

Table of Contents

Why This Recipe Works

  • Minimal Cleanup: Everything cooks in one pot, which means fewer dishes to wash! Hallelujah!
  • Ready in 20 Minutes: From start to finish, this pasta dish is on the table in just 20 minutes. Perfect for busy weeknights.
  • Customizable: Easily adapt the recipe to your liking with different types of pasta, cheeses, or added vegetables and proteins.

Ingredients You’ll Need

  • 8 oz pasta (spaghetti, linguine, or penne)
  • 1 tablespoon butter or olive oil
  • 4 cloves garlic (minced)
  • 2 cups milk (whole preferred, or use any you have)
  • 1 cup water (or as needed to just cover the pasta)
  • ¾ cup freshly grated Parmesan cheese
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • Optional: 2 tablespoons cream cheese or sour cream (for extra creaminess)
  • Optional: garnish Chopped parsley or basil
Close up of garlic pasta with herbs.

Step-by-Step Instructions

  1. Combine Ingredients: In a large pot or Dutch oven, combine the pasta, butter (or olive oil), minced garlic, milk, water, Parmesan cheese, salt, pepper, and Italian seasoning.
  2. Cook the Pasta: Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the pasta from sticking to the bottom of the pot.
  3. Simmer: Once boiling, reduce the heat to medium-low, and simmer uncovered, stirring frequently, until the pasta is cooked through and the sauce has thickened. This should take about 15-20 minutes. If the sauce becomes too thick before the pasta is done, add a little more water. If you like a bit more complexity in your pasta, consider trying this creamy tomato garlic pasta.
  4. Add Creaminess (Optional): If desired, stir in the cream cheese or sour cream for extra creaminess.
  5. Adjust Seasoning: Taste and adjust the seasoning as needed. Add more salt, pepper, or Parmesan cheese to your liking.
  6. Serve: Garnish with chopped parsley or basil, if desired. Serve immediately and enjoy!

Pro Tips

  • Use Freshly Grated Parmesan: Freshly grated Parmesan cheese melts more smoothly and adds a better flavor than pre-shredded cheese.
  • Don’t Overcook the Pasta: Keep a close eye on the pasta while it simmers. Overcooked pasta will become mushy. Aim for al dente!
  • Stir Frequently: Stirring frequently is essential to prevent the pasta from sticking and to ensure even cooking.
  • Adjust Liquid as Needed: Every stove is different, so you may need to adjust the amount of water you add. If the sauce is too thick, add a little more water. If it’s too thin, continue to simmer until it thickens to your desired consistency. For another delicious option, try this garlic butter pasta.

Variations & Substitutions

This recipe is incredibly versatile, and there are countless ways to customize it to your liking. Here are a few ideas:

  • Pasta: Feel free to use any type of pasta you have on hand. Penne, rotini, and farfalle all work well. You can even use whole wheat pasta for a healthier option.
  • Cheese: Experiment with different types of cheese. Asiago, Pecorino Romano, or even a blend of cheeses would be delicious.
  • Vegetables: Add vegetables like spinach, mushrooms, or sun-dried tomatoes for added flavor and nutrients. Simply stir them in during the last few minutes of cooking.
  • Protein: Add cooked chicken, shrimp, or sausage to make it a more substantial meal. This creamy garlic chicken recipe can be a great source of inspiration!
  • Spice: Add a pinch of red pepper flakes for a little heat.
  • Herbs: Fresh herbs like oregano, thyme, or rosemary would also be a great addition.
  • Dairy-Free: For a dairy-free version, use plant-based milk and nutritional yeast instead of Parmesan cheese.

FAQ

Can I use low-fat milk?
While you can use low-fat milk, the sauce will be richer and creamier with whole milk. If using low-fat milk, you may want to add a tablespoon of butter or olive oil for added richness.
Can I make this recipe ahead of time?
This recipe is best served immediately. However, if you need to make it ahead of time, store it in an airtight container in the refrigerator. When reheating, you may need to add a little milk or water to loosen the sauce.
Can I freeze this pasta?
Freezing is not recommended, as the sauce may separate and the pasta may become mushy upon thawing.
What if my pasta is sticking to the bottom of the pot?
Make sure you are stirring the pasta frequently, especially during the first few minutes of cooking. If it continues to stick, add a little more water.

Final Thoughts

So there you have it – a One Pot Creamy Garlic Pasta recipe that’s ready in just 20 minutes! It’s a simple, satisfying meal that’s perfect for busy weeknights or any time you need a quick and easy dinner. I hope you give it a try and make it your own! If you’re looking for another pasta dish with a creamy garlic sauce, check out this cheesy garlic sauce recipe!

What are you waiting for? Grab your pot, gather your ingredients, and let’s get cooking!

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One Pot Creamy Garlic Pasta (Just 20 Minutes!)

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 350
This one-pot creamy garlic pasta is a quick and easy meal that's ready in just 20 minutes! It's perfect for a weeknight dinner and requires minimal cleanup.

Ingredients

Pasta

  • 8 oz pasta (spaghetti, linguine, or penne)

Base

  • 1 tablespoon butter or olive oil
  • 4 cloves garlic (minced)
  • 2 cups milk (whole preferred, or use any you have)
  • 1 cup water (or as needed to just cover the pasta)

Seasoning

  • 0.75 cup freshly grated Parmesan cheese
  • 0.5 teaspoon salt (or to taste)
  • 0.25 teaspoon black pepper
  • 1 teaspoon Italian seasoning

Optional

  • 2 tablespoons cream cheese or sour cream (for extra creaminess)

garnish

  • Chopped parsley or basil

Notes

For a richer flavor, use whole milk and freshly grated Parmesan cheese.
Calories: 350kcal
Cost: $8
Course: dinner
Cuisine: Italian
Keyword: pasta

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Chicken Pasta

Garlic Parmesan Chicken and Pasta: A Creamy Delight

By
Creamy garlic parmesan chicken and pasta dish on a wooden table.

Introduction

My name’s Ava, and if you’ve stumbled upon my kitchen, you’re probably here for one thing—the kind of recipes that make people pause mid-bite and say, “Wow.” I grew up in a small town in Oregon, where the smell of fresh bread and roasted vegetables often drifted out of my mother’s kitchen window. Cooking wasn’t just something we did to eat—it was how we marked occasions, offered support, and built connections. I was the kid who would rather stir a pot of chili than go ride my bike, and by the time I was twelve, I could whip up a pie from scratch that made my grandmother proud.

These days, I’m 34 and living in Seattle, where my kitchen has become my favorite corner of the world. I believe the best recipes aren’t always the fanciest—they’re the ones that feel like a dependable friend, the ones you make over and over because they just work. Sure, I’ve had my share of flops (ask me about the infamous triple-layer cake that collapsed right before a dinner party), but I’ve learned that every ‘oops’ moment is just an invitation to try again—this time with a little more patience and maybe a pinch more salt. Today, I’m excited to share a recipe that’s become a weeknight staple in my home: Garlic Parmesan Chicken and Pasta. It’s simple, satisfying, and guaranteed to be a crowd-pleaser.

This Garlic Parmesan Chicken and Pasta recipe is one of those dishes that just hits the spot. It’s creamy, cheesy, and packed with garlic flavor, all while being surprisingly easy to make. It’s the perfect solution for a busy weeknight when you want something delicious but don’t have hours to spend in the kitchen. The combination of tender chicken, perfectly cooked pasta, and a rich, flavorful sauce is simply irresistible. Plus, it’s versatile! Feel free to customize it with your favorite veggies or herbs to make it your own. Whether you’re cooking for your family, impressing friends, or just treating yourself, this recipe is sure to become a new favorite.

Table of Contents

Why This Recipe Works

  • Quick & Easy: This recipe comes together in under 30 minutes, making it perfect for busy weeknights. The steps are straightforward and don’t require any fancy cooking skills.
  • Flavorful: The combination of garlic, parmesan, and Italian seasoning creates a rich and savory flavor profile that’s hard to resist. The creamy sauce coats every strand of pasta and piece of chicken, ensuring each bite is bursting with flavor.
  • Versatile: You can easily customize this dish to suit your tastes and dietary needs. Swap out the pasta, add your favorite vegetables, or use a different type of cheese. The possibilities are endless!

Ingredients You’ll Need

  • 1 tbsp avocado oil (or olive oil)
  • 1 lb boneless, skinless chicken breast (butterflied or beaten down to about ½” thickness)
  • 1 tbsp Italian seasoning
  • ½ tsp paprika
  • Salt & pepper (to taste)
  • 1 tbsp avocado oil (or olive oil)
  • 1 tbsp unsalted butter
  • ½ jumbo yellow onion (diced (1 cup))
  • 4-6 large cloves garlic (minced)
  • 8 oz dry penne pasta ((normal, gluten free or protein pasta))
  • 2 cups chicken broth
  • 1 cup finely grated parmesan cheese (*)
  • ½ cup heavy cream
  • 2 tbsp chopped parsley
Overhead shot of a plate of garlic parmesan chicken pasta with a blurred kitchen backdrop.

Step-by-Step Instructions

  1. Season the Chicken: In a small bowl, mix together the Italian seasoning, paprika, salt, and pepper. Pat the chicken dry with paper towels and then rub both sides with the seasoning mixture. Ensure the chicken is evenly coated for maximum flavor.
  2. Cook the Chicken: Bring a large pan to medium heat. Once hot, add 1 tablespoon of avocado oil. Then, add the seasoned chicken and cook for 3-5 minutes per side, until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure the chicken is fully cooked. Remove the chicken from the pan and set it aside to rest on a cutting board.
  3. Sauté Onion and Garlic: Reduce heat to medium-low and add the remaining 1 tablespoon of avocado oil and 1 tablespoon of unsalted butter to the pan. Add the diced onion and season it with a pinch of salt. Cook, stirring occasionally, for about 3 minutes, or until the onion begins to soften and become translucent. Add the minced garlic, stir, and cook for 1 minute longer, until fragrant. Be careful not to burn the garlic, as it can become bitter.
  4. Cook the Pasta: Deglaze the pan with 2 cups of chicken broth, scraping up all the browned bits stuck to the bottom. These browned bits add a lot of flavor to the sauce. Allow the broth to come to a light boil. Then, add the dry penne pasta and stir to make sure that the pasta is submerged in the broth.
  5. Simmer: Cover the pan and cook for 10-12 minutes, or until the pasta is al dente and has absorbed most of the chicken broth. Stir occasionally to prevent the pasta from sticking to the bottom of the pan. If the pasta is absorbing too much liquid too quickly, reduce the heat slightly.
  6. Add Cheese and Cream: Turn off the heat and add in 1 cup of finely grated parmesan cheese and ½ cup of heavy cream. Stir until the parmesan is melted and the sauce is creamy and slightly thickened. Taste and adjust the seasoning with salt and pepper as needed. The parmesan cheese will help thicken the sauce, so don’t add too much at once.
  7. Combine and Serve: Slice the cooked chicken into strips or cubes and add it into the pan along with the pasta. Toss to combine, ensuring the chicken is coated in the creamy sauce. Garnish with 2 tablespoons of chopped fresh parsley. Serve immediately and enjoy!

Pro Tips

  • Don’t Overcook the Chicken: Overcooked chicken can be dry and tough. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C), and remove it from the pan immediately once it’s cooked through. Letting it rest before slicing helps retain its juices.
  • Grate Your Own Parmesan: Pre-shredded parmesan cheese often contains cellulose, which can prevent it from melting smoothly into the sauce. Grating your own parmesan ensures a creamy, flavorful sauce.
  • Adjust the Sauce Consistency: If the sauce is too thick, add a splash of chicken broth or heavy cream to thin it out. If it’s too thin, simmer it for a few minutes longer, uncovered, to allow it to reduce and thicken.
  • Season Generously: Don’t be afraid to season the chicken and sauce generously with salt and pepper. Taste as you go and adjust the seasoning to your liking. The salt helps to bring out the flavors of the other ingredients.

Variations & Substitutions

  • Pasta: Feel free to use any type of pasta you like in this recipe. Penne, rotini, farfalle, and fettuccine all work well. For a lower-carb option, try using zucchini noodles or spaghetti squash.
  • Chicken: You can substitute the chicken breast with chicken thighs for a richer flavor. Alternatively, you can use shrimp or sausage for a different protein option. If you’re vegetarian, try adding sautéed mushrooms or tofu instead.
  • Cheese: If you don’t have parmesan cheese on hand, you can use asiago or romano cheese instead. For a creamier sauce, try adding a tablespoon of cream cheese or mascarpone.
  • Vegetables: Add your favorite vegetables to this dish for extra flavor and nutrients. Some great options include spinach, broccoli, bell peppers, and sun-dried tomatoes. Sauté the vegetables along with the onion and garlic before adding the chicken broth and pasta.
  • Spice: Add a pinch of red pepper flakes to the sauce for a little heat. You can also use a dash of hot sauce or a sprinkle of cayenne pepper.
  • Herbs: Experiment with different herbs to customize the flavor of this dish. Fresh basil, oregano, and thyme all work well. Add the herbs towards the end of cooking to preserve their flavor. Consider this creamy garlic chicken recipe for more herby inspiration. Also check out these cheesy garlic chicken wraps!

FAQ

  1. Can I make this recipe ahead of time?

    Yes, you can make this recipe ahead of time, but the pasta may absorb some of the sauce as it sits. To prevent this, cook the pasta al dente and add a splash of chicken broth or heavy cream when reheating. Store the pasta and chicken separately in the refrigerator for up to 3 days.

  2. Can I freeze this recipe?

    Freezing this recipe is not recommended, as the sauce may separate and the pasta may become mushy when thawed. If you do freeze it, use a freezer-safe container and thaw it in the refrigerator overnight. Reheat gently on the stovetop, adding a little chicken broth or heavy cream to restore the sauce’s consistency.

  3. Can I use milk instead of heavy cream?

    Yes, you can use milk instead of heavy cream, but the sauce will be thinner and less rich. For a creamier sauce, use half-and-half or whole milk. You can also add a tablespoon of cornstarch to the milk to help thicken the sauce. Or, for a dish with even more flavor, consider this Tuscan chicken pasta recipe!

  4. What can I serve with this pasta?

    This pasta is delicious on its own, but it also pairs well with a variety of side dishes. Some great options include a simple green salad, garlic bread, or roasted vegetables. For a more substantial meal, serve it with grilled asparagus or steamed broccoli. You might even like Marry Me Chicken for a similar flavor profile.

Final Thoughts

I hope you give this Garlic Parmesan Chicken and Pasta recipe a try! It’s a simple, satisfying, and flavorful dish that’s perfect for any night of the week. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a new favorite. So gather your ingredients, put on some music, and let’s get cooking! I have no doubt you will enjoy the process and the end result.

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Garlic Parmesan Chicken and Pasta

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650
A creamy and flavorful pasta dish featuring tender chicken and a rich garlic parmesan sauce. This recipe is quick, easy, and perfect for a weeknight meal.

Ingredients

Chicken

  • 1 tbsp avocado oil (or olive oil)
  • 1 lb boneless, skinless chicken breast (butterflied or beaten down to about ½" thickness)
  • 1 tbsp italian seasoning
  • 0.5 tsp paprika
  • salt & pepper (to taste)

Pasta

  • 1 tbsp avocado oil (or olive oil)
  • 1 tbsp unsalted butter
  • 0.5 jumbo yellow onion (diced (1 cup))
  • 4-6 large cloves garlic (minced)
  • 8 oz dry penne pasta ((normal, gluten free or protein pasta))
  • 2 cups chicken broth
  • 1 cup finely grated parmesan cheese (*)
  • 0.5 cup heavy cream
  • 2 tbsp chopped parsley

Instructions 

  • Mix italian seasoning, paprika, salt & pepper. Pat chicken dry and rub with seasoning.
  • Add avocado oil to a pan over medium heat. Cook chicken for 3-5 minutes per side, until 165F. Remove and set aside.
  • Reduce heat, add more avocado oil and butter. Add onion and salt. Cook for 3 minutes until tender. Add garlic, stir, and cook for 1 minute.
  • Deglaze the pan with chicken broth, scraping up browned bits. Bring to a light boil, then add pasta and stir.
  • Cover and cook for 10 minutes or until pasta is al-dente.
  • Turn off heat, add parmesan, heavy cream, and parsley. Stir until parmesan is melted and sauce is thickened. Adjust salt and pepper.
  • Slice chicken into strips and add to the pan with pasta. Toss to combine. Serve and enjoy!

Notes

For a richer flavor, use bone-in, skin-on chicken thighs. Adjust cooking time accordingly.
Calories: 650kcal
Cost: $18
Course: Main Course
Cuisine: Italian
Keyword: Chicken

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Cajun Recipes

Creamy Cajun Shrimp Pasta Recipe: Easy Weeknight Dinner

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Creamy Cajun shrimp pasta on a wooden table.

Creamy Cajun Shrimp Pasta Recipe: Easy Weeknight Dinner

This creamy Cajun shrimp pasta recipe is the perfect weeknight dinner! Spicy, flavorful, and ready in under 30 minutes. Get the recipe now!

My name’s Ava, and if you’ve stumbled upon my kitchen, you’re probably here for one thing—the kind of recipes that make people pause mid-bite and say, ‘Wow.’ I grew up in a small town in Oregon, where the smell of fresh bread and roasted vegetables often drifted out of my mother’s kitchen window. Cooking wasn’t just something we did to eat—it was how we marked important occasions, offered support, and built relationships. I was the kid who would rather stir a pot of chili than go ride my bike, and by the time I was twelve, I could whip up a pie from scratch that made my grandmother proud.

These days, I’m 34 and living in Seattle, where my kitchen has become my favorite corner of the world. I believe the best recipes aren’t always the fanciest—they’re the ones that feel like a familiar embrace, the ones you make over and over because they just work. Sure, I’ve had my share of flops (ask me about the infamous triple-layer cake that collapsed right before a dinner party), but I’ve learned that every ‘oops’ moment is just an invitation to try again—this time with a little more patience and maybe a pinch more salt.

And that’s exactly how this Creamy Cajun Shrimp Pasta came to be. It’s a dish that’s quick enough for a weeknight, but impressive enough for company. It’s got a little kick, a lot of flavor, and that creamy sauce that just coats every strand of pasta perfectly. Let’s get started!

Table of Contents

Why This Recipe Works

  • Quick & Easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights.
  • Flavorful: The combination of Cajun seasoning, garlic, and Parmesan cheese creates a rich, complex flavor profile.
  • Versatile: You can easily customize this recipe to your liking by adding different vegetables, proteins, or spices. You might even like creamy cajun pasta instead of shrimp!

Ingredients You’ll Need

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper (any color)
  • 1/4 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 pound pasta (such as fettuccine or linguine)
  • Salt and pepper to taste
Cajun shrimp and pasta dish with herb garnish.

Step-by-Step Instructions

  1. Cook the Pasta: Cook pasta according to package directions. Drain and set aside. Reserve about 1/2 cup of the pasta water—you might need it later to adjust the sauce consistency.
  2. Season the Shrimp: In a bowl, toss shrimp with Cajun seasoning, salt, and pepper. Make sure the shrimp is evenly coated for maximum flavor.
  3. Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Don’t overcrowd the pan; cook in batches if necessary. Overcooked shrimp will be rubbery, so keep a close eye on it. Remove shrimp from skillet and set aside.
  4. Sauté Aromatics: Add garlic, onion, and bell pepper to the skillet and cook until softened, about 5 minutes. Stir frequently to prevent burning. The goal is to get them tender and slightly translucent.
  5. Deglaze the Pan: Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. This adds a ton of flavor to the sauce. Let the broth simmer for a minute or two to reduce slightly.
  6. Make the Sauce: Stir in heavy cream and Parmesan cheese. Bring to a simmer and cook until sauce has thickened slightly, about 2-3 minutes. Be careful not to boil the cream, as it can separate. If the sauce gets too thick, add a splash of pasta water to thin it out.
  7. Combine Everything: Add cooked pasta and shrimp to the skillet and toss to coat. Make sure every strand of pasta is coated in that delicious Cajun cream sauce.
  8. Garnish and Serve: Stir in parsley. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of Cajun seasoning, if desired.

Pro Tips

  • Don’t Overcook the Shrimp: As mentioned earlier, overcooked shrimp is rubbery and not very appetizing. Cook it just until it turns pink and opaque.
  • Adjust the Spice Level: If you’re sensitive to spice, use a mild Cajun seasoning or reduce the amount. If you like it hot, add a pinch of cayenne pepper or a dash of hot sauce.
  • Use Fresh Ingredients: Fresh garlic, onion, and bell pepper will give you the best flavor. If you don’t have fresh parsley, you can use dried, but fresh is always better.
  • Reserve Pasta Water: This is a pro tip for any pasta dish! The starchy water helps to bind the sauce to the pasta and creates a creamier texture.

Variations & Substitutions

One of the best things about this creamy Cajun shrimp pasta recipe is how easily you can adapt it to your preferences and what you have on hand. Here are a few ideas:

  • Protein: Don’t have shrimp? No problem! Chicken, sausage (especially Andouille), or even tofu would work well in this dish. Adjust the cooking time accordingly. Or, you could try another cajun dish!
  • Vegetables: Feel free to add other vegetables like mushrooms, spinach, or sun-dried tomatoes. Sauté them along with the onion and bell pepper.
  • Pasta: While fettuccine and linguine are classic choices, you can use any pasta you like. Penne, rotini, or even spaghetti would all be delicious.
  • Dairy-Free: To make this recipe dairy-free, use coconut cream or cashew cream instead of heavy cream. You can also use nutritional yeast in place of Parmesan cheese.
  • Spicier: If you want to kick up the heat, add a chopped jalapeño pepper along with the onion and bell pepper, or add a pinch of cayenne pepper to the Cajun seasoning.
  • Creamy Chicken Pasta: For a variation, consider creamy chicken pasta instead.
  • One-Pan Cajun: If you want less cleanup, consider trying a one-pan cajun dish.

FAQ

Can I make this recipe ahead of time?
While this dish is best served immediately, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat the sauce and add the cooked pasta and shrimp just before serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The sauce may thicken upon refrigeration, so add a splash of milk or broth to thin it out when reheating.
Can I freeze this recipe?
I don’t recommend freezing this recipe, as the cream sauce may separate and become grainy when thawed. The pasta may also become mushy.
What if I don’t have Cajun seasoning?
You can make your own Cajun seasoning by combining paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and pepper. There are many recipes online for homemade Cajun seasoning.

Final Thoughts

There you have it—a creamy, spicy, and utterly irresistible Cajun Shrimp Pasta that’s ready in minutes! This recipe is a testament to the fact that you don’t need hours in the kitchen to create something truly special. So, gather your ingredients, put on some music, and get ready to make a dish that will have everyone asking for seconds. I can’t wait to hear what you think – give it a try and let me know in the comments below!

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Cajun Shrimp Pasta

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650
Spicy and creamy Cajun Shrimp Pasta is a quick and easy weeknight dinner. This dish combines succulent shrimp with a flavorful Cajun-spiced cream sauce, perfect for satisfying your cravings.

Ingredients

Shrimp

  • 1 pound large shrimp (peeled and deveined)
  • 1 tablespoon Cajun seasoning

Sauce

  • 1 tablespoon olive oil
  • 4 cloves garlic (minced)
  • 1/2 cup onion (chopped)
  • 1/2 cup bell pepper (chopped (any color))
  • 1/4 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese (grated)
  • 1/4 cup fresh parsley (chopped)

Pasta

  • 1 pound pasta (such as fettuccine or linguine)

Other

  • Salt and pepper (to taste)

Instructions 

  • Cook pasta according to package directions. Drain and set aside.
  • Toss shrimp with Cajun seasoning, salt, and pepper.
  • Heat olive oil in a skillet. Add shrimp and cook until pink. Remove and set aside.
  • Add garlic, onion, and bell pepper to the skillet and cook until softened.
  • Pour in chicken broth and scrape up any browned bits.
  • Stir in heavy cream and Parmesan cheese. Simmer until thickened.
  • Add cooked pasta and shrimp to the skillet and toss to coat.
  • Stir in parsley. Serve immediately.

Notes

Adjust the amount of Cajun seasoning to control the spiciness of the dish.
Calories: 650kcal
Cost: $20
Course: Main Course
Cuisine: Cajun
Keyword: pasta, shrimp

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Chicken Recipes

Delicious Peri Peri Chicken and Rice Recipe

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Introduction

My name’s Ava, and if you’ve stumbled upon my kitchen, you’re probably here for one thing—the kind of recipes that make people pause mid-bite and say, ‘Wow.’ I grew up in a small town in Oregon, where the smell of fresh bread and roasted vegetables often drifted out of my mother’s kitchen window. Cooking wasn’t just something we did to eat—it was how we celebrated, comforted, and connected. I was the kid who would rather stir a pot of chili than go ride my bike, and by the time I was twelve, I could whip up a pie from scratch that made my grandmother proud.

These days, I’m 34 and living in Seattle, where my kitchen has become my favorite corner of the world. I believe the best recipes aren’t always the fanciest—they’re the ones that feel like a acquaintance, the ones you make over and over because they just work. Sure, I’ve had my share of flops (ask me about the infamous triple-layer cake that collapsed right before a dinner party), but I’ve learned that every ‘oops’ moment is just an invitation to try again—this time with a little more patience and maybe a pinch more salt.

Today, I’m thrilled to share a recipe that’s become a regular in my dinner rotation: Peri Peri Chicken and Rice. This dish packs a flavorful punch, balancing spice with savory notes in a way that’s utterly irresistible. It’s also surprisingly simple to make, perfect for those busy weeknights when you crave something exciting but don’t have hours to spend in the kitchen. Get ready to transport your taste buds to a world of flavor with this easy-to-follow recipe!

Table of Contents

Why This Recipe Works

  • Bold Flavor Profile: The Peri Peri marinade is a powerhouse of flavor, combining spicy chilies, zesty citrus, and aromatic herbs to create a truly unforgettable taste experience.
  • Simple and Efficient: This recipe streamlines the cooking process, allowing you to prepare a restaurant-quality meal with minimal effort and time. It’s perfect for busy weeknights.
  • Versatile and Customizable: The recipe is easily adaptable to your personal preferences. Adjust the spice level, swap out vegetables, or use different cuts of chicken to create your own unique version.

Ingredients You’ll Need

  • 1 kg Chicken Thighs
  • 1 medium onion, roughly chopped
  • 4 bird’s eye chillies, 2 mild red chillies, roughly chopped
  • 1 tablespoon lime or lemon zest
  • 1 whole lime or lemon, peeled
  • 5 garlic cloves, peeled
  • 1 tablespoon salt
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 1/4 cup white vinegar
  • 1/3 cup oil
  • 2 1/2 cups rice
  • 1 small onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 3 tablespoons oil

Step-by-Step Instructions

  1. Prepare the Peri Peri Marinade: In a blender, combine the roughly chopped medium onion, bird’s eye chillies, mild red chillies, lime or lemon zest, peeled lime or lemon, garlic cloves, salt, smoked paprika, dried oregano, thyme, tomato paste, brown sugar, white vinegar, and 1/3 cup of oil.
  2. Blend the Marinade: Blend all the ingredients until you achieve a smooth paste. This may take a minute or two, depending on your blender. Make sure there are no large chunks remaining.
  3. Marinate the Chicken: Place the chicken thighs in a large bowl. Pour the prepared Peri Peri marinade over the chicken.
  4. Coat the Chicken Evenly: Use your hands or a spatula to ensure that each chicken thigh is thoroughly coated with the marinade. Massage the marinade into the chicken for the best flavor penetration.
  5. Refrigerate: Cover the bowl with plastic wrap or a lid. Let the chicken marinate in the refrigerator for at least 2 hours, or preferably overnight for a more intense flavor. The longer it marinates, the better!
  6. Preheat Oven: Preheat your oven to 180°C (350°F).
  7. Prepare Baking Tray: Line a baking tray with foil and place a wire rack on top. This will allow the chicken to cook evenly and the skin to crisp up nicely.
  8. Arrange Chicken: Arrange the marinated chicken thighs on the wire rack, ensuring they are skin-side up. Reserve a portion of the marinade for basting later.
  9. Bake the Chicken: Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 74°C (165°F). Baste the chicken with the reserved marinade every 10-15 minutes during the last half of the cooking time.
  10. Prepare the Rice: While the chicken is baking, prepare the rice. In a medium saucepan, heat 3 tablespoons of oil over medium heat. Add the diced small onion and sauté until softened, about 5 minutes.
  11. Add Bell Peppers: Add the diced red and green bell peppers to the saucepan and sauté for another 3-5 minutes, until slightly softened.
  12. Cook the Rice: Add the rice to the saucepan and stir to coat it with the oil and vegetables. Pour in the appropriate amount of water or broth according to the rice package instructions. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
  13. Rest and Fluff: Once the rice is cooked, remove it from the heat and let it rest, covered, for 5-10 minutes. Then, fluff it with a fork before serving.
  14. Serve: Serve the Peri Peri Chicken hot over a bed of the prepared rice. Garnish with fresh herbs, if desired.

Pro Tips

  • Marinate for Maximum Flavor: While 2 hours of marinating is good, overnight marinating will infuse the chicken with an incredible depth of flavor. Don’t skip this step if you have the time!
  • Don’t Overcrowd the Pan: When baking the chicken, make sure the thighs aren’t too close together on the wire rack. Overcrowding can steam the chicken instead of roasting it, resulting in less crispy skin.
  • Use a Meat Thermometer: The best way to ensure your chicken is cooked perfectly is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 74°C (165°F).
  • Consider using a slow cooker chicken and rice recipe for an alternate cooking option.

Variations & Substitutions

  • Chicken Options: Feel free to use chicken breasts, drumsticks, or a whole chicken cut into pieces instead of chicken thighs. Adjust the cooking time accordingly.
  • Spice Level: Adjust the number of bird’s eye chilies to control the spiciness of the marinade. For a milder flavor, remove the seeds from the chilies before blending.
  • Vegetarian Option: Substitute the chicken with firm tofu or halloumi cheese for a vegetarian-friendly version. Marinate the tofu or halloumi and then grill or bake until golden brown.
  • Rice Variations: Experiment with different types of rice, such as brown rice, basmati rice, or jasmine rice. You can also add other vegetables to the rice, such as peas, carrots, or corn.
  • For an even spicier dish, explore other options like this spicy chicken and rice recipe.
  • If you’re looking for another great chicken recipe, consider trying Bhuna Chicken for a rich and flavorful experience.
  • For a rich and creamy dish, this creamy cajun chicken rice is also a great option.

FAQ

Can I make the Peri Peri marinade in advance?
Yes, you can prepare the Peri Peri marinade up to 3 days in advance. Store it in an airtight container in the refrigerator. This is a great way to save time on busy weeknights.
How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more intense the flavor will be.
Can I grill the chicken instead of baking it?
Yes, you can grill the chicken instead of baking it. Preheat your grill to medium-high heat and grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 74°C (165°F).
What can I serve with Peri Peri Chicken and Rice?
Peri Peri Chicken and Rice pairs well with a variety of side dishes, such as a fresh salad, grilled vegetables, or roasted potatoes. You can also serve it with a side of naan bread or pita bread for dipping.

Final Thoughts

So, there you have it—a ridiculously flavorful Peri Peri Chicken and Rice recipe that’s sure to become a new staple in your kitchen! I truly believe that cooking should be an experience. The vibrant spices, the zesty citrus, and the perfectly cooked chicken create a dish that’s both satisfying and exciting. Don’t just take my word for it, though—gather your ingredients, follow the steps, and prepare to be amazed. I can’t wait to hear what you think!

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PERI PERI CHICKEN AND RICE

Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 6 people
Calories 450
A flavorful and spicy Peri Peri Chicken and Rice dish that's perfect for a satisfying meal. Marinated chicken thighs baked to perfection served over a bed of fluffy rice infused with the same vibrant Peri Peri flavors.

Ingredients

Chicken Marinade

  • 1 kg Chicken Thighs
  • 1 medium onion (roughly chopped)
  • 4 bird's eye chillies
  • 2 mild red chillies (roughly chopped)
  • 1 tablespoon lime or lemon zest
  • 1 whole lime or lemon (peeled)
  • 5 garlic cloves (peeled)
  • 1 tablespoon salt
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 1/4 cup white vinegar
  • 1/3 cup oil

Rice

  • 2 1/2 cups rice
  • 1 small onion (diced)
  • 1/2 red bell pepper (diced)
  • 1/2 green bell pepper (diced)
  • 3 tablespoons oil
  • 1 tablespoon chicken seasoning

Instructions 

  • Blend all marinade ingredients until smooth.
  • Marinate chicken thighs for at least 2 hours, or overnight.
  • Preheat oven to 180c. Arrange chicken skin-side down on a wire rack over a foil-lined baking tray. Reserve marinade.
  • Bake for 40-45 minutes, flipping halfway through.
  • Rinse rice, soak for 30 minutes, then drain.
  • Sauté diced onion and bell peppers in oil.
  • Add rice and reserved marinade, then add water and seasoning. Bring to a boil, then simmer covered for 15-20 minutes.
  • Let rice sit covered for a few minutes, then fluff.
  • Serve chicken over rice, drizzled with reserved marinade. Add lemon juice before serving.

Notes

For extra flavor, marinate the chicken overnight. Adjust the amount of chillies to your spice preference.
Calories: 450kcal
Cost: $18
Course: Main Course
Cuisine: Portuguese
Keyword: Chicken

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Steak Recipes

Garlic Butter Steak and Potatoes: Easy One-Pan Recipe

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Steak and potatoes on a white plate, wood table, natural light.

Introduction

My name’s Ava, and if you’ve stumbled upon my kitchen, you’re probably here for one thing—the kind of recipes that make people pause mid-bite and say, ‘Wow.’ I grew up in a small town in Oregon, where the smell of fresh bread and roasted vegetables often drifted out of my mother’s kitchen window. Cooking wasn’t just something we did to eat—it was how we marked milestones, offered support, and stayed connected. I was the kid who would rather stir a pot of chili than go ride my bike, and by the time I was twelve, I could whip up a pie from scratch that made my grandmother proud.

These days, I’m 34 and living in Seattle, where my kitchen has become my favorite corner of the world. I believe the best recipes aren’t always the fanciest—they’re the ones that feel like a familiar friend, the ones you make over and over because they just work. Sure, I’ve had my share of flops (ask me about the infamous triple-layer cake that collapsed right before a dinner party), but I’ve learned that every ‘oops’ moment is just an invitation to try again—this time with a little more patience and maybe a pinch more salt.

Today, I’m excited to share a recipe that’s both incredibly simple and unbelievably satisfying: Garlic Butter Steak and Potatoes. This one-pan meal is perfect for a weeknight dinner when you want something special without spending hours in the kitchen. The steak is tender and flavorful, the potatoes are perfectly roasted, and the garlic butter sauce brings it all together in a symphony of taste. Let’s get cooking!

Table of Contents

Why This Recipe Works

  • One-Pan Simplicity: Everything cooks together in a single pan, minimizing cleanup and maximizing flavor infusion.
  • Flavor Explosion: The garlic butter sauce is rich, savory, and utterly irresistible, coating both the steak and potatoes in deliciousness.
  • Customizable: You can easily adapt this recipe to your preferences, using different cuts of steak, types of potatoes, or adding your favorite herbs and spices.

Ingredients You’ll Need

  • Steak: 1.5 lbs (Ribeye, New York Strip, or Sirloin), about 1-inch thick
  • Baby Potatoes: 1.5 lbs, halved or quartered if large
  • Butter: 4 tbsp, divided
  • Garlic: 4 cloves, minced
  • Olive Oil: 2 tbsp
  • Fresh Parsley: 1 tbsp, chopped
  • Dried Thyme: 1 tsp
  • Paprika: 1/2 tsp
  • Salt and Black Pepper: To taste
One-pan garlic butter steak and potatoes with visible herbs and cooking ingredients.

Step-by-Step Instructions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). While the oven heats, wash and halve (or quarter if large) the baby potatoes.
  2. Season the Potatoes: In a large bowl, toss the potatoes with 1 tbsp of olive oil, salt, pepper, paprika, and dried thyme. Ensure the potatoes are evenly coated with the seasoning.
  3. Roast the Potatoes: Spread the seasoned potatoes in a single layer on a large, oven-safe skillet or baking sheet. Roast for 20-25 minutes, or until they are tender and slightly browned.
  4. Prepare the Steak: While the potatoes are roasting, pat the steak dry with paper towels. This helps to achieve a better sear. Season the steak generously on both sides with salt and pepper. Don’t be shy with the seasoning!
  5. Sear the Steak: Remove the potatoes from the oven, carefully pushing them to one side of the skillet to make room for the steak. Add the remaining 1 tbsp of olive oil and 2 tbsp of butter to the skillet over medium-high heat.
  6. Create the Garlic Butter: Once the butter is melted and the skillet is hot, sear the steak for 2-3 minutes per side, until a golden-brown crust forms. Add the minced garlic and the remaining 2 tbsp of butter to the skillet. As the butter melts, spoon the garlic butter over the steak, ensuring it’s well coated. The aroma at this stage is simply divine! If you are looking for another way to enjoy garlic butter potatoes, check out this garlic butter potatoes recipe.
  7. Oven Finish: Transfer the skillet back to the oven. Cook for another 5-7 minutes for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure the steak reaches your preferred internal temperature. For medium-rare, aim for 130-135°F (54-57°C).
  8. Rest and Slice: Remove the steak from the skillet and place it on a cutting board. Let it rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  9. Combine and Serve: While the steak is resting, add the chopped fresh parsley to the potatoes and toss to combine. Slice the steak and serve it over the roasted garlic butter potatoes. Drizzle any remaining garlic butter sauce from the skillet over the steak and potatoes for an extra burst of flavor.

Pro Tips

  • Use a Hot Skillet: Ensure your skillet is properly heated before searing the steak. A hot skillet is essential for achieving a good sear and developing that delicious crust.
  • Don’t Overcrowd the Pan: When roasting the potatoes, make sure they are spread out in a single layer. Overcrowding the pan will cause the potatoes to steam instead of roast, resulting in a less crispy texture.
  • Rest the Steak: Resting the steak after cooking is crucial for retaining its juices and tenderness. Don’t skip this step!
  • Adjust Cooking Time: Cooking times may vary depending on the thickness of your steak and the size of your potatoes. Use a meat thermometer to ensure the steak is cooked to your desired doneness, and check the potatoes for tenderness with a fork.

Variations & Substitutions

Want to mix things up a bit? Here are some ideas for variations and substitutions:

  • Steak: Feel free to use other cuts of steak, such as filet mignon or flank steak. Keep in mind that cooking times may need to be adjusted accordingly. For a quick and easy alternative, you might also enjoy this easy beef potato skillet.
  • Potatoes: You can substitute baby potatoes with Yukon gold potatoes, red potatoes, or even sweet potatoes. Just make sure to cut them into similar sizes for even cooking.
  • Herbs: Experiment with different herbs, such as rosemary, oregano, or chives. Fresh herbs will add a brighter flavor, but dried herbs work well too.
  • Spices: Add a pinch of red pepper flakes for a little heat, or a dash of smoked paprika for a smoky flavor.
  • Vegetables: Add other vegetables to the pan, such as bell peppers, onions, or mushrooms. Toss them with the potatoes before roasting. If you enjoy cooking steak and veggies together, you might also like these sheet pan steak fajitas.
  • Dairy-Free: Use olive oil or a plant-based butter substitute instead of dairy butter.

FAQ

Can I prepare this dish ahead of time?
While this dish is best served fresh, you can prep some of the ingredients ahead of time. You can wash and cut the potatoes, mince the garlic, and chop the parsley. Store them separately in airtight containers in the refrigerator. You can also season the steak ahead of time and store it in the refrigerator until ready to cook.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. The steak may be slightly less tender after reheating, but it will still be delicious.
Can I use frozen potatoes?
While fresh potatoes are recommended for the best texture and flavor, you can use frozen potatoes in a pinch. Thaw them slightly before tossing them with the seasoning and roasting. Keep in mind that frozen potatoes may not get as crispy as fresh potatoes.
What internal temperature should the steak be for medium-rare?
For a medium-rare steak, the internal temperature should be between 130-135°F (54-57°C). Use a meat thermometer to ensure accurate results. Remember that the steak will continue to cook slightly as it rests. If you like creamy garlic potatoes, you might also enjoy this creamy garlic potatoes recipe.

Final Thoughts

I hope you enjoyed this Garlic Butter Steak and Potatoes recipe as much as I do! It’s a simple, satisfying, and flavorful meal that’s perfect for any occasion. Give it a try and let me know what you think in the comments below. Happy cooking!

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Garlic Butter Steak And Potatoes Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 650
This Garlic Butter Steak and Potatoes recipe is a delicious and easy meal perfect for a weeknight dinner. Tender steak and flavorful roasted potatoes are sure to satisfy!

Ingredients

Steak and Potatoes

  • 1.5 lbs steak (ribeye, New York strip, or sirloin)
  • 1.5 lbs baby potatoes (halved or quartered if large)

Garlic Butter

  • 4 tbsp butter (divided)
  • 4 cloves garlic (minced)
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley (chopped)
  • 1 tsp dried thyme
  • 0.5 tsp paprika
  • to taste Salt and black pepper

Instructions 

  • Preheat oven to 400°F (200°C).
  • Toss potatoes with olive oil, salt, pepper, paprika, and thyme. Spread on a baking sheet.
  • Roast potatoes for 20-25 minutes, until tender and browned.
  • Pat steak dry and season with salt and pepper.
  • Heat olive oil and butter in an oven-safe skillet over medium-high heat.
  • Sear steak for 2-3 minutes per side, until a golden crust forms.
  • Add minced garlic and remaining butter to the skillet. Spoon over steak.
  • Transfer skillet to the oven and cook for 5-7 minutes for medium-rare.
  • Remove steak and let it rest for 5-10 minutes before slicing.
  • Add parsley to the potatoes and toss.
  • Serve steak over potatoes, spooning garlic butter over the top.

Notes

For best results, use a cast iron skillet for searing and baking the steak.
Calories: 650kcal
Cost: $20
Course: Main Course
Cuisine: American
Keyword: Steak

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Garlic Parmesan Chicken And Potatoes Recipes

One-Pan Garlic Parmesan Chicken and Potatoes Skillet Recipe

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Garlic parmesan chicken and potatoes on a white plate.

Introduction

My name’s Ava, and if you’ve stumbled upon my kitchen, you’re probably here for one thing—the kind of recipes that make people pause mid-bite and say, “Wow.” I grew up in a small town in Oregon, where the smell of fresh bread and roasted vegetables often drifted out of my mother’s kitchen window. Cooking wasn’t just something we did to eat—it was how we marked special times, provided support, and created bonds. I was the kid who would rather stir a pot of chili than go ride my bike, and by the time I was twelve, I could whip up a pie from scratch that made my grandmother proud. These days, I’m 34 and living in Seattle, where my kitchen has become my favorite corner of the world. I believe the best recipes aren’t always the fanciest—they’re the ones that feel like a reliable friend, the ones you make over and over because they just work. Sure, I’ve had my share of flops (ask me about the infamous triple-layer cake that collapsed right before a dinner party), but I’ve learned that every ‘oops’ moment is just an invitation to try again—this time with a little more patience and maybe a pinch more salt. Today, I want to share a recipe that’s become a regular in my rotation: a One-Pan Garlic Parmesan Chicken and Potatoes Skillet. It’s simple, satisfying, and requires minimal cleanup – a weeknight win in my book! This dish combines tender chicken and perfectly cooked potatoes in a creamy, flavorful garlic parmesan sauce. It’s a meal that’s both easy to prepare and impressive enough to serve to guests. Let’s get cooking!

Table of Contents

Why This Recipe Works

This One-Pan Garlic Parmesan Chicken and Potatoes Skillet is a weeknight dinner champion for several reasons: * **One-Pan Wonder:** Everything cooks in a single skillet, minimizing cleanup. This means more time enjoying your meal and less time scrubbing dishes. Who doesn’t appreciate that? * **Flavor Explosion:** The combination of garlic, parmesan, and savory spices creates a truly irresistible flavor profile. The Buffalo Wild Wings Garlic Parmesan Sauce adds a unique tang that elevates the dish. * **Customizable:** This recipe is incredibly versatile. You can easily adjust the ingredients and seasonings to suit your preferences. Add different vegetables, swap out the cheese, or experiment with various sauces to create your own signature version.

Ingredients You’ll Need

Here’s what you’ll need to create this amazing one-pan meal: * 2 chicken breasts, cubed * 4–5 small/medium-sized potatoes, cubed * Olive oil (for tossing the potatoes) * Salt, pepper, garlic powder, paprika (for seasoning potatoes) * 2 tablespoons butter * ½ teaspoon each of salt and pepper (for seasoning chicken) * 1 teaspoon each of paprika, onion powder, and Italian seasoning * 2 tablespoons minced garlic * Buffalo Wild Wings Garlic Parmesan Sauce (as desired) * 1 cup shredded mozzarella cheese

Golden-brown chicken and potatoes skillet with fresh herbs.

Step-by-Step Instructions

Follow these simple steps to create a delicious and satisfying One-Pan Garlic Parmesan Chicken and Potatoes Skillet: 1. **Prepare the Potatoes:** Wash and cube the potatoes into bite-sized pieces. In a bowl, toss the potatoes with olive oil, salt, pepper, garlic powder, and paprika. Make sure the potatoes are evenly coated with the seasonings. The size of the potato cubes is important for even cooking – aim for roughly 1-inch pieces. 2. **Cook the Potatoes:** There are a couple of ways you can cook the potatoes. You can preheat your oven to 400°F (200°C) and roast the potatoes on a baking sheet for about 20-25 minutes, or until they are tender and slightly golden. Alternatively, for a quicker option, you can use an air fryer. Preheat your air fryer to 400°F (200°C) and cook the potatoes for about 15-20 minutes, shaking the basket occasionally to ensure even cooking. If you are looking for another potato recipe, you might also enjoy garlic butter potatoes. 3. **Season the Chicken:** While the potatoes are cooking, cube the chicken breasts into similar-sized pieces as the potatoes. In a separate bowl, season the chicken with salt, pepper, paprika, onion powder, and Italian seasoning. Ensure the chicken is evenly coated with the spices for maximum flavor. 4. **Cook the Chicken:** Melt the butter in a large skillet over medium-high heat. Add the seasoned chicken cubes to the skillet and cook until they are browned and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Avoid overcrowding the skillet; cook the chicken in batches if necessary to ensure even browning. If you love creamy garlic chicken, consider trying my creamy garlic chicken recipe for another delicious option. 5. **Add Garlic and Sauce:** Once the chicken is cooked, reduce the heat to medium and add the minced garlic to the skillet. Cook for about 1 minute until the garlic is fragrant, being careful not to burn it. Pour in the Buffalo Wild Wings Garlic Parmesan Sauce (or your preferred amount) and stir to coat the chicken evenly. Simmer for a few minutes to allow the flavors to meld together. 6. **Combine Potatoes and Chicken:** If you roasted the potatoes in the oven, add them directly to the skillet with the chicken and sauce. If you used an air fryer, add the air-fried potatoes to the skillet. Toss everything together gently to ensure the potatoes are well coated with the garlic parmesan sauce. For another take on skillet cooking, consider this beef and potato skillet. 7. **Melt the Cheese:** Sprinkle the shredded mozzarella cheese evenly over the top of the skillet. Cover the skillet with a lid and cook for a few minutes until the cheese is melted and bubbly. Alternatively, you can transfer the skillet to the oven under the broiler for a minute or two to melt the cheese. Watch carefully to prevent the cheese from burning. 8. **Serve:** Once the cheese is melted, remove the skillet from the heat and let it cool for a minute or two before serving. Garnish with fresh parsley or a sprinkle of parmesan cheese, if desired. Serve the One-Pan Garlic Parmesan Chicken and Potatoes Skillet hot and enjoy!

Pro Tips

Here are a few pro tips to help you achieve the best results with this recipe: * **Evenly Sized Potatoes:** Cut the potatoes into uniformly sized pieces to ensure they cook evenly. This will prevent some potatoes from being undercooked while others are overcooked. * **Don’t Overcrowd the Skillet:** When cooking the chicken, avoid overcrowding the skillet. Overcrowding can lower the temperature of the pan and result in steamed, rather than browned, chicken. Cook in batches if necessary. * **Adjust the Sauce to Your Taste:** The amount of Buffalo Wild Wings Garlic Parmesan Sauce you use can be adjusted to your preference. Start with a smaller amount and add more to achieve your desired level of flavor. You can also substitute with your favorite garlic parmesan sauce. * **Crispy Potatoes:** For extra crispy potatoes, consider parboiling them for a few minutes before roasting or air frying. This will help to soften the potatoes and allow them to crisp up more easily in the oven or air fryer.

Variations & Substitutions

This recipe is incredibly versatile, and there are numerous ways to customize it to your liking. Here are a few variations and substitutions to try: * **Vegetables:** Add other vegetables to the skillet, such as broccoli florets, bell peppers, onions, or mushrooms. Add them along with the potatoes or during the last few minutes of cooking to prevent them from becoming overcooked. * **Cheese:** Experiment with different types of cheese. Parmesan, provolone, or a blend of Italian cheeses would all work well in this recipe. * **Sauce:** If you’re not a fan of Buffalo Wild Wings Garlic Parmesan Sauce, you can substitute it with another garlic parmesan sauce or a creamy Alfredo sauce. You can also make your own homemade garlic parmesan sauce using butter, garlic, parmesan cheese, cream, and seasonings. If you enjoy creamy garlic potatoes, you might also like creamy garlic potatoes. * **Protein:** While this recipe calls for chicken breasts, you can easily substitute with chicken thighs for a richer flavor. You can also use shrimp or sausage as an alternative protein source. * **Spices:** Adjust the spices to your liking. Add a pinch of red pepper flakes for a little heat, or use different herbs such as thyme, rosemary, or oregano for a different flavor profile.

FAQ

Here are some frequently asked questions about this One-Pan Garlic Parmesan Chicken and Potatoes Skillet recipe: **Q: Can I use frozen potatoes for this recipe?** **A:** While fresh potatoes are recommended for the best texture and flavor, you can use frozen potatoes in a pinch. Thaw the potatoes slightly before tossing them with olive oil and seasonings to ensure they cook evenly. Keep in mind that frozen potatoes may release more moisture during cooking, so you may need to adjust the cooking time. **Q: How do I prevent the chicken from drying out?** **A:** To prevent the chicken from drying out, avoid overcooking it. Cook the chicken until it reaches an internal temperature of 165°F (74°C), and then remove it from the heat. Adding the garlic parmesan sauce and simmering for a few minutes will also help to keep the chicken moist and flavorful. **Q: Can I prepare this recipe ahead of time?** **A:** While this recipe is best served fresh, you can prepare some of the components ahead of time. You can chop the potatoes and chicken, season them, and store them in the refrigerator until you’re ready to cook. You can also make the garlic parmesan sauce ahead of time and store it in the refrigerator. When you’re ready to cook, simply follow the recipe instructions. **Q: What should I serve with this skillet?** **A:** This One-Pan Garlic Parmesan Chicken and Potatoes Skillet is a complete meal on its own, but you can serve it with a simple side salad or steamed vegetables for a more balanced meal. Crusty bread or garlic bread would also be great additions to soak up the delicious sauce.

Final Thoughts

This One-Pan Garlic Parmesan Chicken and Potatoes Skillet is more than just a recipe; it’s an invitation to create something truly special in your own kitchen. It’s about bringing people together, sharing flavors, and making memories that last. So, gather your ingredients, preheat your oven (or fire up that air fryer), and let’s create a meal that will have everyone asking for seconds. Give this recipe a try – you won’t regret it!

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Garlic Parmesan Chicken and Potatoes Skillet

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 450
This Garlic Parmesan Chicken and Potatoes Skillet is a delicious and easy one-pan meal. Tender chicken and crispy potatoes are coated in a flavorful garlic parmesan sauce and topped with melted mozzarella cheese.

Ingredients

Chicken and Potatoes

  • 2 chicken breasts (cubed)
  • 4-5 small/medium-sized potatoes (cubed)
  • Olive oil (for tossing the potatoes)
  • Salt (for seasoning potatoes)
  • pepper (for seasoning potatoes)
  • garlic powder (for seasoning potatoes)
  • paprika (for seasoning potatoes)
  • 2 tablespoons butter
  • ½ teaspoon salt (for seasoning chicken)
  • ½ teaspoon pepper (for seasoning chicken)
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons minced garlic
  • Buffalo Wild Wings Garlic Parmesan Sauce (as desired)
  • 1 cup shredded mozzarella cheese

Instructions 

  • Prepare the potatoes: Cube and toss with olive oil, salt, pepper, garlic powder, and paprika.
  • Cook the potatoes: Air fry at 400°F for 20 minutes, shaking occasionally.
  • Season the chicken: Cube and season with salt, pepper, paprika, onion powder, and Italian seasoning.
  • Cook the chicken: Sauté in butter until fully cooked (165°F).
  • Add garlic and sauce: Stir in garlic and Buffalo Wild Wings Garlic Parmesan Sauce; cook 1-2 minutes.
  • Combine potatoes and chicken: Add potatoes to the skillet and toss.
  • Melt the cheese: Sprinkle with mozzarella and melt under a lid or broiler.

Notes

For extra crispy potatoes, soak them in cold water for 30 minutes before cooking.
Calories: 450kcal
Cost: $18
Course: Main Course
Cuisine: American
Keyword: Chicken, Garlic Parmesan, potatoes

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Garlic Parmesan Chicken And Potatoes Recipes

Garlic Parmesan Chicken and Potatoes Skillet Recipe

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Introduction

My name’s Ava, and if you’ve stumbled upon my kitchen, you’re probably here for one thing—the kind of recipes that make people pause mid-bite and say, ‘Wow.’ I grew up in a small town in Oregon, where the smell of fresh bread and roasted vegetables often drifted out of my mother’s kitchen window. Cooking wasn’t just something we did to eat—it was how we marked special occasions, provided care, and connected. I was the kid who would rather stir a pot of chili than go ride my bike, and by the time I was twelve, I could whip up a pie from scratch that made my grandmother proud.

These days, I’m 34 and living in Seattle, where my kitchen has become my favorite corner of the world. I believe the best recipes aren’t always the fanciest—they’re the ones that feel like a familiar gesture, the ones you make over and over because they just work. Sure, I’ve had my share of flops (ask me about the infamous triple-layer cake that collapsed right before a dinner party), but I’ve learned that every ‘oops’ moment is just an invitation to try again—this time with a little more patience and maybe a pinch more salt.

And that’s why I’m so excited to share this Garlic Parmesan Chicken and Potatoes Skillet recipe with you today! It’s the kind of dish that’s perfect for a weeknight meal but impressive enough to serve to guests. It’s also a great way to use up any leftover potatoes you might have in the fridge. Ready to dive in?

Table of Contents

Why This Recipe Works

  • One-Pan Wonder: This one pan skillet recipe minimizes cleanup, making it perfect for busy weeknights. Everything cooks together in one skillet, from the potatoes to the chicken, soaking up all those amazing garlic parmesan flavors.
  • Flavor Explosion: The combination of savory garlic, rich parmesan, and juicy chicken is simply irresistible. The Buffalo Wild Wings Garlic Parmesan Sauce adds a tangy, slightly spicy kick that elevates the dish to another level. If you are looking for other flavor profiles, perhaps lemon garlic chicken might be the right recipe for you!
  • Customizable: Feel free to adjust the seasonings and sauce to your liking. Add more or less garlic, use a different type of cheese, or swap out the potatoes for another vegetable. This recipe is very forgiving and allows for plenty of creativity.

Ingredients You’ll Need

  • 2 chicken breasts, cubed
  • 4–5 small/medium-sized potatoes, cubed
  • Olive oil (for tossing the potatoes)
  • Salt, pepper, garlic powder, paprika (for seasoning potatoes)
  • 2 tablespoons butter
  • ½ teaspoon each of salt and pepper (for seasoning chicken)
  • 1 teaspoon each of paprika, onion powder, and Italian seasoning
  • 2 tablespoons minced garlic
  • Buffalo Wild Wings Garlic Parmesan Sauce (as desired)
  • 1 cup shredded mozzarella cheese

Step-by-Step Instructions

  1. Prepare the Potatoes: Begin by washing and cubing the potatoes into small, bite-sized pieces. The smaller the cubes, the faster they will cook. Place the cubed potatoes in a bowl and drizzle with olive oil. Season generously with salt, pepper, garlic powder, and paprika. Toss to ensure the potatoes are evenly coated with the oil and spices. This step is crucial for getting that perfect crispy exterior while keeping the inside tender.
  2. Pre-cook the Potatoes (Optional): For the best texture, you can pre-cook the potatoes. You have a few options here:
    • Air Fry: Preheat your air fryer to 400°F (200°C). Place the seasoned potatoes in the air fryer basket in a single layer. Cook for about 15-20 minutes, shaking the basket halfway through, until the potatoes are golden brown and slightly crispy.
    • Oven Roast: Preheat your oven to 400°F (200°C). Spread the seasoned potatoes on a baking sheet in a single layer. Roast for about 20-25 minutes, flipping halfway through, until the potatoes are tender and slightly browned.
    • Microwave: If you’re short on time, you can microwave the potatoes for about 5-7 minutes until they are partially cooked. This will help speed up the cooking process in the skillet.
  3. Season the Chicken: While the potatoes are pre-cooking (or if you’re skipping that step), prepare the chicken. Cut the chicken breasts into bite-sized cubes. In a separate bowl, season the chicken with salt, pepper, paprika, onion powder, and Italian seasoning. Mix well to ensure each piece of chicken is evenly coated with the spices.
  4. Cook the Chicken: In a large skillet (preferably oven-safe), melt the butter over medium-high heat. Add the seasoned chicken cubes to the skillet and cook until they are browned on all sides and cooked through. The internal temperature should reach 165°F (74°C). Be careful not to overcrowd the skillet; cook the chicken in batches if necessary to ensure even browning.
  5. Add Garlic and Sauce: Once the chicken is cooked, reduce the heat to medium and add the minced garlic to the skillet. Cook for about 1 minute, stirring constantly, until the garlic is fragrant but not burnt. Pour in the Buffalo Wild Wings Garlic Parmesan Sauce (or your preferred amount) and stir to coat the chicken evenly in the sauce.
  6. Combine Potatoes and Chicken: If you pre-cooked the potatoes, add them to the skillet with the chicken and sauce. Toss everything together gently to ensure the potatoes are well coated with the garlic parmesan sauce. If you didn’t pre-cook the potatoes, add them to the skillet at this stage and cook until they are tender, stirring occasionally. You may need to add a splash of chicken broth or water if the skillet becomes too dry.
  7. Melt the Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the skillet. You have two options for melting the cheese:
    • Stovetop: Cover the skillet with a lid and cook for a few minutes until the cheese is melted and bubbly.
    • Oven: If your skillet is oven-safe, transfer it to a preheated oven at 350°F (175°C) and bake for about 5-10 minutes, or until the cheese is melted and golden brown. You can also broil the skillet for a minute or two to get the cheese extra bubbly and slightly browned, but keep a close eye on it to prevent burning.
  8. Serve: Remove the skillet from the oven (or stovetop) and let it cool for a few minutes before serving. Garnish with fresh parsley or a sprinkle of parmesan cheese, if desired. Serve the Garlic Parmesan Chicken and Potatoes Skillet immediately and enjoy!

Pro Tips

  • Don’t Overcrowd the Skillet: When cooking the chicken, make sure not to overcrowd the skillet. Overcrowding will lower the temperature of the skillet and cause the chicken to steam instead of brown. Cook the chicken in batches if necessary to ensure each piece gets a nice sear.
  • Use an Oven-Safe Skillet: Using an oven-safe skillet makes melting the cheese much easier. If you don’t have an oven-safe skillet, you can transfer the chicken and potatoes to a baking dish before adding the cheese and baking in the oven.
  • Adjust the Sauce to Your Liking: The amount of Buffalo Wild Wings Garlic Parmesan Sauce you use is entirely up to your preference. Start with a smaller amount and add more until you reach your desired level of sauciness and flavor. You can also add a splash of cream or chicken broth to make the sauce extra creamy.
  • Pre-cook the Potatoes: Pre-cooking the potatoes ensures they are tender and slightly crispy.

Variations & Substitutions

Want to mix things up? Here are a few variations and substitutions you can try:

  • Different Protein: Substitute the chicken with shrimp, sausage, or tofu for a vegetarian option. Adjust the cooking time accordingly.
  • Veggies: Add other vegetables like broccoli, bell peppers, onions, or mushrooms to the skillet. Add them along with the potatoes or a few minutes before the chicken is done.
  • Cheese: Experiment with different types of cheese. Parmesan, provolone, or a blend of Italian cheeses would all work well.
  • Spice Level: Add a pinch of red pepper flakes to the chicken or sauce for a little heat.
  • Herbs: Fresh herbs like rosemary, thyme, or oregano can add a wonderful aroma and flavor to the dish. Sprinkle them over the skillet before baking.
  • Creamy version: For a richer sauce, stir in some heavy cream or cream cheese at the end of cooking. This will make the dish extra decadent and satisfying.

FAQ

Can I use frozen potatoes?
Yes, you can use frozen potatoes for this recipe. However, they may not get as crispy as fresh potatoes. Thaw them slightly before tossing them with olive oil and seasonings.
Can I make this ahead of time?
You can prepare the chicken and potatoes ahead of time and store them separately in the refrigerator. When you’re ready to cook, simply combine them in the skillet with the garlic parmesan sauce and cheese, then bake until heated through and the cheese is melted.
What if I don’t have Buffalo Wild Wings Garlic Parmesan Sauce?
No problem! You can use another brand of garlic parmesan sauce or make your own. Simply combine melted butter, minced garlic, grated parmesan cheese, and a splash of cream or chicken broth. Season with salt, pepper, and Italian seasoning to taste.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through.

Final Thoughts

This Garlic Parmesan Chicken and Potatoes Skillet is a winning recipe for so many reasons. It’s quick, easy, and packed with flavor. The creamy garlic parmesan sauce, combined with the juicy chicken and tender potatoes, is a combination that is sure to please. Plus, it’s a great way to get a complete and satisfying meal on the table with minimal effort. So, what are you waiting for? Give this garlic parmesan chicken and chicken and potato dinner a try tonight and let me know what you think in the comments below!

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Garlic Parmesan Chicken and Potatoes Skillet

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 450
This Garlic Parmesan Chicken and Potatoes Skillet is a delicious and easy one-pan meal. Tender chicken and crispy potatoes are coated in a flavorful garlic parmesan sauce and topped with melted mozzarella cheese.

Ingredients

Chicken and Potatoes

  • 2 chicken breasts (cubed)
  • 4-5 small/medium-sized potatoes (cubed)

Potatoes Seasoning

  • Olive oil (for tossing the potatoes)
  • Salt (for seasoning potatoes)
  • Pepper (for seasoning potatoes)
  • Garlic powder (for seasoning potatoes)
  • Paprika (for seasoning potatoes)

Chicken Seasoning

  • 2 tablespoons butter
  • ½ teaspoon salt (for seasoning chicken)
  • ½ teaspoon pepper (for seasoning chicken)
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning

Sauce and Cheese

  • 2 tablespoons minced garlic
  • as desired Buffalo Wild Wings Garlic Parmesan Sauce
  • 1 cup shredded mozzarella cheese

Instructions 

  • Prepare the potatoes: Cube potatoes and toss with olive oil, salt, pepper, garlic powder, and paprika.
  • Cook the potatoes: Air fry at 400°F for 20 minutes, shaking occasionally.
  • Season the chicken: Cube chicken and season with salt, pepper, paprika, onion powder, and Italian seasoning.
  • Cook the chicken: Heat butter in a skillet and cook chicken until fully cooked.
  • Add garlic and sauce: Stir in garlic and Buffalo Wild Wings Garlic Parmesan Sauce and cook for 1-2 minutes.
  • Combine potatoes and chicken: Add air-fried potatoes to the skillet and toss.
  • Melt the cheese: Sprinkle mozzarella cheese on top and melt under a lid or broiler.

Notes

For extra crispy potatoes, soak them in cold water for 30 minutes before air frying.
Calories: 450kcal
Cost: $18
Course: Main Course
Cuisine: American
Keyword: Chicken, Garlic Parmesan, potatoes

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Creamy Tomato Chicken Recipes

Creamy Tomato Chicken Breast Recipe: Easy & Delicious!

By

Introduction

My name’s Ava, and if you’ve stumbled upon my kitchen, you’re probably here for one thing—the kind of recipes that make people pause mid-bite and say, ‘Wow.’ I grew up in a small town in Oregon, where the smell of fresh bread and roasted vegetables often drifted out of my mother’s kitchen window. Cooking wasn’t just something we did to eat—it was how we marked occasions, supported each other, and created bonds. I was the kid who would rather stir a pot of chili than go ride my bike, and by the time I was twelve, I could whip up a pie from scratch that made my grandmother proud.

These days, I’m 34 and living in Seattle, where my kitchen has become my favorite corner of the world. I believe the best recipes aren’t always the fanciest—they’re the ones that feel like a familiar embrace, the ones you make over and over because they just work. And let me tell you, this Creamy Tomato Chicken Breast recipe works. I first made something similar years ago, riffing on a basic tomato sauce. Over time, I tweaked it, added cream for richness, and landed on the perfect combination of herbs and spices. It’s now a staple in my house, and I’m so excited to share it with you.

This recipe is all about simple ingredients and big flavor. It’s the kind of dish that’s perfect for a busy weeknight, but also impressive enough to serve to guests. And the best part? It comes together in under an hour. So, pull up a chair, grab a spatula, and let’s make some Creamy Tomato Chicken Breast!

Table of Contents

Why This Recipe Works

  • Quick and Easy: From prep to plate, this dish is ready in under an hour, making it ideal for busy weeknights.
  • Flavorful and Versatile: The creamy tomato sauce is packed with flavor and pairs perfectly with chicken. Plus, you can easily customize it to your liking with different herbs, spices, or vegetables.
  • Simple Ingredients: You probably already have most of the ingredients in your pantry and refrigerator. No need to make a special trip to the store!

Ingredients You’ll Need

  • Chicken Breast: Use boneless, skinless chicken breasts for this recipe. About 1.5 pounds (approximately 3 medium-sized breasts).
  • Olive Oil: For searing the chicken and sautéing the vegetables.
  • Salt: To taste, for seasoning the chicken and the sauce.
  • Garlic Powder: Adds a savory depth to the chicken.
  • Paprika: For a touch of color and smoky flavor on the chicken.
  • Oregano: A classic Italian herb that complements the tomato sauce.
  • Baby Potatoes: About 1 pound, sliced into ½ inch thick rounds.
  • Frying Oil: For roasting the potatoes.
  • Dried Rosemary: Adds a woodsy aroma to the potatoes.
  • Cherry Tomatoes: 400g, these provide a burst of sweetness and acidity to the sauce.
  • Garlic Bulb: A whole bulb, essential for infusing the sauce with intense garlic flavor.
  • Italian Seasoning: A blend of dried herbs that adds complexity to the sauce.
  • Red Pepper Flakes: ½ teaspoon, adjust to taste for a touch of heat.
  • Fresh Basil Leaves: Chopped, for garnish and a fresh, herbaceous note.
  • Heavy Cream: ¼ cup, to add richness and creaminess to the sauce.

Step-by-Step Instructions

  1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the sliced baby potatoes with the frying oil, salt, garlic powder, paprika, and dried rosemary. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until golden brown and tender.
  2. Sear the Chicken: While the potatoes are roasting, prepare the chicken. Pat the chicken breasts dry with paper towels and season them generously with salt, garlic powder, paprika, and oregano. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
  3. Make the Tomato Sauce: Add the remaining tablespoon of olive oil to the skillet. Slice the top off the garlic bulb, exposing the cloves. Place the garlic bulb cut-side down in the skillet and sauté for 2-3 minutes, or until fragrant and slightly softened. Add the cherry tomatoes, Italian seasoning, red pepper flakes, salt, and freshly ground black pepper to the skillet. Cook for 10-12 minutes, or until the tomatoes have burst and the sauce has thickened slightly.
  4. Add the Cream and Chicken: Stir in the heavy cream and bring the sauce to a simmer. Return the chicken breasts to the skillet and nestle them in the sauce. Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  5. Finish and Serve: Remove the skillet from the heat and stir in the chopped fresh basil leaves. Serve the Creamy Tomato Chicken Breast over the roasted potatoes, spooning the sauce over the chicken and potatoes. Garnish with extra fresh basil leaves, if desired.

Pro Tips

  • Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken is cooked through but still juicy.
  • Use High-Quality Tomatoes: The quality of the tomatoes will greatly impact the flavor of the sauce. Use ripe, flavorful cherry tomatoes for the best results.
  • Adjust the Seasoning: Taste the sauce as it simmers and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes to your liking.
  • Get the Garlic Right: Roasting the whole garlic bulb in the sauce adds a mellow roasted garlic flavor that is divine. Don’t skip this step! If you are short on time, you can substitute with 4-5 cloves of minced garlic, but the flavor won’t be quite the same.

Variations & Substitutions

  • Add Vegetables: Feel free to add other vegetables to the sauce, such as sliced bell peppers, onions, zucchini, or spinach. Add them to the skillet along with the cherry tomatoes and cook until softened.
  • Use Different Herbs: Experiment with different herbs, such as thyme, rosemary, or sage. Add them to the sauce along with the Italian seasoning. You can find a delicious garlic herb chicken recipe for more inspiration on herb pairings.
  • Make it Spicy: Add more red pepper flakes or a pinch of cayenne pepper to the sauce for extra heat.
  • Use a Different Protein: This recipe also works well with pork chops or shrimp. Adjust the cooking time accordingly. If you’re a fan of creamy sauces with chicken, you might enjoy another creamy chicken recipe, or even an easy garlic butter chicken variation.
  • Dairy-Free Option: Substitute the heavy cream with coconut cream or cashew cream for a dairy-free version.

FAQ

Can I use frozen chicken breasts?
Yes, but make sure to thaw them completely before cooking. Pat them dry with paper towels before searing to ensure they brown properly.
Can I make this recipe ahead of time?
Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, sear the chicken and add it to the sauce. Simmer until the chicken is cooked through.
What should I serve with this dish?
This Creamy Tomato Chicken Breast is delicious served over roasted potatoes, rice, pasta, or quinoa. You can also serve it with a side of steamed vegetables or a simple salad.
Can I use a different type of tomato?
While cherry tomatoes are recommended for their sweetness and texture, you can substitute with diced tomatoes or crushed tomatoes. If using diced or crushed tomatoes, you may need to adjust the cooking time to allow the sauce to thicken properly.

Final Thoughts

There you have it! Creamy Tomato Chicken Breast that’s easy enough for a weeknight, but special enough for company. With simple ingredients and a few easy steps, you can create a dish that’s packed with flavor and sure to please. It’s also worth exploring a garlic chicken recipe if you’re a garlic fan like me!

So, what are you waiting for? Grab your ingredients and get cooking! I can’t wait to hear how this recipe turns out for you. Be sure to leave a comment below and let me know what you think. Happy cooking!

Print

Creamy Tomato Chicken Breast

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
This Creamy Tomato Chicken Breast recipe is a simple and delicious meal perfect for a weeknight dinner. Tender chicken breasts are cooked in a rich and flavorful creamy tomato sauce.

Ingredients

Potatoes

  • Baby potatoes (sliced ½ inch thick)

Chicken

  • Chicken breast

Tomato Sauce

  • 400 g cherry tomatoes
  • 2 tbsp olive oil
  • A whole garlic bulb
  • 0.5 teaspoon red pepper flakes (adjust to taste)
  • 0.25 cup heavy cream

Seasoning

  • 0.25 cup frying oil
  • Salt (to taste)
  • Garlic powder
  • Paprika
  • 1 dried rosemary
  • 1 teaspoon Italian seasoning
  • Salt
  • Black pepper
  • Olive oil
  • Garlic powder
  • Paprika
  • Oregano

Notes

Serve with a side of pasta or rice for a complete meal.
Calories: 450kcal
Cost: $18
Course: Main Course
Cuisine: Italian
Keyword: Chicken

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Chicken Recipes

Peri Peri Chicken and Rice Recipe: Spicy & Flavorful!

By

Introduction

My name’s Ava, and if you’ve stumbled upon my kitchen, you’re probably here for one thing—the kind of recipes that make people pause mid-bite and say, ‘Wow.’ I grew up in a small town in Oregon, where the smell of fresh bread and roasted vegetables often drifted out of my mother’s kitchen window. Cooking wasn’t just something we did to eat—it was how we marked special times, found support, and stayed close. I was the kid who would rather stir a pot of chili than go ride my bike, and by the time I was twelve, I could whip up a pie from scratch that made my grandmother proud.

These days, I’m 34 and living in Seattle, where my kitchen has become my favorite corner of the world. I believe the best recipes aren’t always the fanciest—they’re the ones that feel like a reliable friend, the ones you make over and over because they just work. Sure, I’ve had my share of flops (ask me about the infamous triple-layer cake that collapsed right before a dinner party), but I’ve learned that every ‘oops’ moment is just an invitation to try again—this time with a little more patience and maybe a pinch more salt.

And speaking of trying again, I have a new recipe to share, and this one is a guaranteed success! Today, we’re diving headfirst into a culinary adventure with a dish that’s both fiery and deeply satisfying: Peri Peri Chicken and Rice. This isn’t just food; it’s an experience. The vibrant spices, the tender chicken, the fluffy rice – it’s a symphony of textures and tastes that will leave you craving more. If you’re searching for another easy chicken dish, you will not be disappointed!

Table of Contents

Why This Recipe Works

  • Bold Flavor: The homemade peri peri marinade is a flavor explosion, infusing the chicken with a spicy, tangy, and smoky depth that store-bought sauces simply can’t match.
  • One-Pan Wonder: Cooking the chicken and rice together streamlines the process, allowing the chicken juices to seep into the rice, creating a fragrant and flavorful side dish.
  • Customizable Heat: You control the spice level! Adjust the number of chili peppers to suit your preference, making it a family-friendly meal that everyone can enjoy.

Ingredients You’ll Need

For the Peri Peri Chicken:

  • 1 kg Chicken Thighs
  • 1 medium onion, roughly chopped
  • 4 bird’s eye chillies, 2 mild red chillies, roughly chopped
  • 1 tablespoon lime or lemon zest
  • 1 whole lime or lemon, peeled
  • 5 garlic cloves, peeled
  • 1 tablespoon salt
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 1/4 cup white vinegar
  • 1/3 cup oil

For the Rice:

  • 2 1/2 cups rice
  • 1 small onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 3 tablespoons oil
Spicy chicken and rice meal with fresh herbs.

Step-by-Step Instructions

  1. Make the Peri Peri Marinade: In a blender or food processor, combine the roughly chopped onion, bird’s eye chillies, mild red chillies, lime or lemon zest, peeled lime or lemon, peeled garlic cloves, salt, smoked paprika, dried oregano, thyme, tomato paste, brown sugar, white vinegar, and oil. Blend until you achieve a smooth paste.
  2. Marinate the Chicken: Place the chicken thighs in a large bowl. Pour the peri peri marinade over the chicken, ensuring each piece is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for the most intense flavor.
  3. Prepare the Rice Base: In a large, oven-safe pot or Dutch oven, heat the oil over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.
  4. Add the Rice: Stir in the rice and cook for another minute, allowing the grains to toast slightly. This will enhance the flavor of the rice.
  5. Arrange the Chicken: Nestle the marinated chicken thighs into the rice, distributing them evenly. Pour any remaining marinade over the chicken and rice.
  6. Add Water and Bake: Pour enough water over the rice to cover it by about 1 inch. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
  7. Rest and Fluff: Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the rice to finish steaming and prevents it from becoming sticky. Fluff the rice with a fork before serving.

Pro Tips

  • Marinate for Maximum Flavor: While 2 hours of marinating will impart a good flavor, marinating the chicken overnight (or even for 24 hours) will result in a much more intense and delicious peri peri experience.
  • Don’t Overcrowd the Pot: Ensure the chicken thighs are arranged in a single layer in the pot. Overcrowding can lead to uneven cooking and prevent the rice from cooking properly. If necessary, use a larger pot or bake in batches.
  • Check the Liquid Level: Keep an eye on the liquid level while the rice is cooking. If it seems to be drying out too quickly, add a little more water, a 1/4 cup at a time.
  • For some added flavor, you can try another great chicken recipe like homemade butter chicken.

Variations & Substitutions

  • Chicken: Feel free to use chicken breasts instead of thighs. Adjust the cooking time accordingly, as chicken breasts tend to cook faster. You can also try this recipe with bone-in, skin-on chicken pieces for extra richness.
  • Rice: While I prefer long-grain rice for this recipe, you can use other types of rice, such as basmati or jasmine. Keep in mind that different types of rice may require slightly different cooking times and amounts of liquid.
  • Vegetables: Add other vegetables to the rice for extra nutrients and flavor. Diced carrots, celery, or even frozen peas would work well.
  • Spice Level: Adjust the number of bird’s eye chillies to control the heat. For a milder flavor, remove the seeds from the chillies before blending them into the marinade.
  • For a similar chicken and rice dish, you could make cajun chicken and rice.

FAQ

Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables as directed, then transfer them to the slow cooker along with the rice, marinated chicken, and water. Cook on low for 4-6 hours, or until the chicken is cooked through and the rice is tender.

Can I freeze leftovers?
Yes, Peri Peri Chicken and Rice freezes well. Allow the dish to cool completely before transferring it to an airtight container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Can I grill the chicken instead of baking it with the rice?
Absolutely! Grill the marinated chicken over medium heat until cooked through, about 6-8 minutes per side. While the chicken is grilling, prepare the rice separately on the stovetop or in a rice cooker. Serve the grilled chicken over the cooked rice.

What can I serve with this dish?
Peri Peri Chicken and Rice is a complete meal on its own, but it also pairs well with a variety of sides. Consider serving it with a fresh salad, grilled vegetables, or some crusty bread for dipping in the flavorful sauce. Or you can try classic chicken and rice.

Final Thoughts

There you have it – a Peri Peri Chicken and Rice recipe that’s guaranteed to spice up your dinner routine! With its bold flavors, tender chicken, and fluffy rice, this dish is a true winner. So, gather your ingredients, put on your apron, and get ready to create a meal that will impress your family and friends. Don’t forget to check out another easy chicken dish if you’re looking for something different. Trust me, once you try this recipe, you’ll want to make it again and again!

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PERI PERI CHICKEN AND RICE

Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 6 people
Calories 450
A flavorful and spicy Peri Peri Chicken and Rice dish that's perfect for a satisfying meal. Marinated chicken thighs baked to perfection served over a bed of fluffy rice infused with the same vibrant Peri Peri flavors.

Ingredients

Chicken Marinade

  • 1 kg Chicken Thighs
  • 1 medium onion (roughly chopped)
  • 4 bird's eye chillies
  • 2 mild red chillies (roughly chopped)
  • 1 tablespoon lime or lemon zest
  • 1 whole lime or lemon (peeled)
  • 5 garlic cloves (peeled)
  • 1 tablespoon salt
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 1/4 cup white vinegar
  • 1/3 cup oil

Rice

  • 2 1/2 cups rice
  • 1 small onion (diced)
  • 1/2 red bell pepper (diced)
  • 1/2 green bell pepper (diced)
  • 3 tablespoons oil
  • 1 tablespoon chicken seasoning

Instructions 

  • Blend all marinade ingredients until smooth.
  • Marinate chicken thighs for at least 2 hours, or overnight.
  • Preheat oven to 180c. Arrange chicken skin-side down on a wire rack over a foil-lined baking tray. Reserve marinade.
  • Bake for 40-45 minutes, flipping halfway through.
  • Rinse rice, soak for 30 minutes, then drain.
  • Sauté diced onion and bell peppers in oil.
  • Add rice and reserved marinade, then add water and seasoning. Bring to a boil, then simmer covered for 15-20 minutes.
  • Let rice sit covered for a few minutes, then fluff.
  • Serve chicken over rice, drizzled with reserved marinade. Add lemon juice before serving.

Notes

For extra flavor, marinate the chicken overnight. Adjust the amount of chillies to your spice preference.
Calories: 450kcal
Cost: $18
Course: Main Course
Cuisine: Portuguese
Keyword: Chicken

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Beef And Potatoes Recipes

Easy Ground Beef and Potatoes Recipe: A Comfort Food Classic

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Introduction

My name’s Ava, and if you’ve stumbled upon my kitchen, you’re probably here for one thing—the kind of recipes that make people pause mid-bite and say, ‘Wow.’ I grew up in a small town in Oregon, where the smell of fresh bread and roasted vegetables often drifted out of my mother’s kitchen window. Cooking wasn’t just something we did to eat—it was how we marked special times, offered support, and stayed connected. I was the kid who would rather stir a pot of chili than go ride my bike, and by the time I was twelve, I could whip up a pie from scratch that made my grandmother proud.

These days, I’m 34 and living in Seattle, where my kitchen has become my favorite corner of the world. I believe the best recipes aren’t always the fanciest—they’re the ones that feel like a close friend, the ones you make over and over because they just work. Sure, I’ve had my share of flops (ask me about the infamous triple-layer cake that collapsed right before a dinner party), but I’ve learned that every ‘oops’ moment is just an invitation to try again—this time with a little more patience and maybe a pinch more salt.

Today, I’m excited to share one of those ‘just works’ recipes: Easy Ground Beef and Potatoes. It’s the kind of dish that brings back memories of family dinners and simpler times, but with a little Ava twist to make it extra special. Get ready for a hearty, flavorful, and incredibly satisfying meal that’s perfect for a weeknight or any time you need a little something substantial on the table.

Table of Contents

Why This Recipe Works

  • Simple and Accessible: This recipe uses readily available ingredients that you probably already have in your pantry. No need for a complicated shopping trip!
  • Quick and Easy: From prep to plate, this dish comes together in under an hour, making it perfect for busy weeknights.
  • Versatile and Adaptable: You can easily customize this recipe to suit your taste preferences and dietary needs. Swap out the vegetables, adjust the spices, or add a touch of creaminess – the possibilities are endless!

Ingredients You’ll Need

  • 2 tablespoons olive oil
  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1.5 lbs Yukon gold potatoes, peeled and cubed
  • 1 cup beef stock or water
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 –3 green onions, chopped
  • 1 tablespoon cumin, divided
  • 2 teaspoons paprika, divided
  • 2 teaspoons dried thyme, divided
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided

Step-by-Step Instructions

  1. Cook the Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef, season with half of the cumin, paprika, thyme, garlic powder, salt, and pepper. Cook until the beef is browned, breaking it apart with a spoon as it cooks. Once browned, transfer the beef to a plate and set aside.
  2. Cook the Potatoes: In the same skillet, add the cubed Yukon gold potatoes. Season with the remaining half of the cumin, paprika, thyme, garlic powder, salt, and pepper. Pour in the beef stock or water, cover the skillet, and cook for 8–10 minutes, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated. For a fun twist, try using garlic butter potatoes as a base for this recipe!
  3. Sauté Vegetables: Add the diced yellow onion and red bell pepper to the skillet with the potatoes. Sauté until the vegetables are softened, about 5-7 minutes. This step adds a fantastic layer of flavor and texture to the dish.
  4. Combine and Finish: Return the cooked ground beef to the skillet with the potatoes and vegetables. Stir in the Worcestershire sauce and Dijon mustard, mixing well to combine all the ingredients. Taste and adjust the seasoning as needed. This is where you can really make the recipe your own – add a pinch of red pepper flakes for some heat, or a splash of cream for extra richness. If you’re looking for something with a kick, you might enjoy this spicy ground beef recipe.
  5. Garnish and Serve: Sprinkle the chopped green onions over the top of the dish. Serve hot and enjoy! This dish is fantastic on its own, but it also pairs well with a simple side salad or some crusty bread for soaking up all those delicious juices.

Pro Tips

  • Don’t Overcrowd the Pan: When cooking the ground beef, make sure not to overcrowd the skillet. Cook it in batches if necessary, to ensure it browns evenly. Overcrowding can cause the beef to steam instead of brown, which will affect the flavor and texture.
  • Use Yukon Gold Potatoes: I highly recommend using Yukon gold potatoes for this recipe. They have a naturally buttery flavor and creamy texture that works wonderfully in this dish. However, if you don’t have Yukon golds on hand, you can substitute with red potatoes or russet potatoes.
  • Season Generously: Don’t be afraid to season generously! The spices are what really bring this dish to life, so make sure to taste and adjust as needed. A little extra paprika or cumin can go a long way. Consider making another ground beef and potatoes recipe for comparison!
  • Add a Touch of Creaminess: For an extra touch of richness, stir in a tablespoon or two of sour cream or heavy cream at the end of cooking. This will add a wonderful creaminess and depth of flavor to the dish. For a cheesy ground beef option, consider adding shredded cheddar or mozzarella cheese!

Variations & Substitutions

  • Vegetarian Option: Substitute the ground beef with plant-based ground meat or lentils for a vegetarian version. You can also add extra vegetables like mushrooms, carrots, or peas.
  • Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for some extra heat. You can also use spicy sausage instead of ground beef.
  • Add More Vegetables: Feel free to add other vegetables like carrots, celery, or corn. Get creative and use whatever you have on hand.
  • Different Potatoes: While Yukon gold potatoes are my favorite, you can also use red potatoes, russet potatoes, or even sweet potatoes.
  • Make it Cheesy: Stir in some shredded cheddar cheese, mozzarella cheese, or Monterey Jack cheese at the end of cooking for a cheesy version.

FAQ

Can I make this recipe ahead of time?
Yes, you can definitely make this recipe ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat it in a skillet or microwave until heated through.

Can I freeze this recipe?
Yes, this recipe freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2 months. When you’re ready to eat, thaw it overnight in the refrigerator and then reheat it in a skillet or microwave.

What can I serve with this dish?
This dish is fantastic on its own, but it also pairs well with a simple side salad, crusty bread, or steamed vegetables.

Can I use a different type of ground meat?
Absolutely! While this recipe calls for ground beef, you can easily substitute it with ground turkey, ground chicken, or even ground sausage. Just adjust the cooking time as needed to ensure the meat is fully cooked.

Final Thoughts

So, there you have it – my Easy Ground Beef and Potatoes recipe! I hope this becomes a staple in your kitchen, a dish you can rely on for a quick, satisfying, and memorable meal. Give it a try, and let me know what you think! I can’t wait to hear about your variations and personal touches. Happy cooking!

Print

Ground Beef and Potatoes

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 450
A hearty and comforting dish featuring seasoned ground beef and tender potatoes. Perfect for a simple weeknight meal.

Ingredients

Ingredients

  • 2 tablespoons olive oil
  • 1 lb lean ground beef
  • 1 medium yellow onion (diced)
  • 1 red bell pepper (diced)
  • 1.5 lbs Yukon gold potatoes (peeled and cubed)
  • 1 cup beef stock or water
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2–3 green onions (chopped)

Spices

  • 1 tablespoon cumin (divided)
  • 2 teaspoons paprika (divided)
  • 2 teaspoons dried thyme (divided)
  • 1 teaspoon garlic powder (divided)
  • 1 teaspoon salt (divided)
  • 0.5 teaspoon black pepper (divided)

Instructions 

  • Cook the Beef: Heat olive oil, add ground beef and half the spices. Cook until browned and set aside.
  • Cook the Potatoes: Add potatoes and remaining spices. Pour in beef stock, cover, and cook until tender.
  • Saute Vegetables: Add onion and red bell pepper. Saute until softened.
  • Combine and Finish: Return beef, stir in Worcestershire sauce and Dijon mustard. Adjust seasoning.
  • Garnish and Serve: Sprinkle with green onions and serve warm.

Notes

For a richer flavor, use beef broth instead of water. You can also add other vegetables like carrots or celery.
Calories: 450kcal
Cost: $12
Course: Main Course
Cuisine: American
Keyword: Beef

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