My Forking Life

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Garlic Parmesan Wings

Quick and easy to make, these air fryer garlic parmesan wings are loaded with flavor! Perfectly crispy on the outside with juicy and tender meat, these seasoned wings are hard to say no to!

Chicken wings in a garlic parmesan sauce served on a plate.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

If wings are a must for your game day appetizers, you have got to try this garlic parmesan recipe! Serve them up with your favorite dips for one crowd pleasing dish that everyone will love during the half-time show!

I'm not sure when I became such a fan of garlic parmesan wings but if I see them on a menu, I'm ordering them. I mean who doesn't love that delicious taste of garlic and butter? Add parmesan cheese to the mix and you have got a winner.

For this recipe, I use my air fryer to cook the chicken wings. I coated the wings in cornstarch for an extra crunchy flavor, but feel free to skip that step if you are short on time.

Simple to prep, these wings are bursting with savory flavor, they really couldn't be simpler to make!

Be sure to try my Cauliflower Wings and Seasoned Air Fryer Turkey Wings too!

Garlic parm wings served on a white plate.

How to make garlic parmesan chicken wings

  • Pat dry chicken wings with a paper towel. Place in a large bowl and season with garlic powder, onion powder, and salt. Stir to combine.
  • Place cornstarch in a bowl. Then place chicken wings in the cornstarch mixture, coating all sides of the chicken and shaking off any excess cornstarch. Place the chicken wings in the air fryer basket.
  • Chicken wings being seasoned.
  • Wings tossed in cornstarch.
  • Uncooked wings in the air fryer basket.
  • Close the basket and cook chicken wings at 390 degrees Fahrenheit for 25-30 minutes, turning and rotating chicken about every 10 minutes.
  • Once the chicken is done cooking, place chicken pieces in a bowl. Set aside and make the sauce.
  • Add the sauce ingredients into a small saucepan over medium-low heat and whisk until combined and butter has melted. Remove from heat and pour over wings. Toss to coat all the wings. Remove and serve.
  • Cooked wings in the air fryer basket.
  • Garrlic parmesan sauce mixed together.
  • Chicken wings tossed in the garlic parmesan sauce.

Can you make wings ahead of time?

Wings are always best when served hot and fresh, this will be when the meat is most juicy and the skins are perfectly crispy. The great thing about the air fryer is that it does reheat food really well, so if you do have leftovers, reheat them at 390F for 3 to 5 minutes till heated back through. Air frying them at a high heat will get them nice and crispy again.

I would also suggest making the wings without the sauce if making ahead. When ready to serve, reheat the wings and then add the sauce.

Can you use frozen wings?

You can cook wings from frozen in the air fryer, it just takes a little longer, but for best results. Check out my frozen air fryer wings blog post for the best tips.

Can you oven bake wings?

I love using my air fryer to cook up wings, it takes less time and they always come out perfectly crispy. If you don't have an air fryer, you can cook the wings on a lined baking sheet in the oven at 425F for about 45 to 50 minutes, until the wings are heated through. Both methods are healthier than deep frying for sure.

Close up of garlic parmesan chicken wings.

Recipe Notes and Tips

  • Adding the cornstarch to your wings will give them an extra crunchy texture. You can omit the cornstarch if preferred, or use flour or baking powder.
  • Pat the wings dry before seasoning, this will help them crisp up nicely.
  • Turn the wings every 10 minutes during cooking so that they get browned all over.
  • It's best to cook these garlic parmesan wings in a single layer, so cook in batches if you are serving more.

More Chicken Wing Recipes

Chicken wings in a garlic parmesan sauce served on a plate.
Print Recipe
5 from 1 vote

Garlic Parmesan Wings

Quick and easy to make, these air fryer garlic parmesan wings are loaded with flavor! Perfectly crispy on the outside with juicy and tender meat, these seasoned wings are hard to say no to!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: air fried garlic parm wings, chicken wings with parmesan, crispy parmesan wings
Servings: 4 servings
Calories: 498kcal
Author: Tanya Harris

Ingredients

Wings

  • 2 pounds chicken wings
  • ¾ cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt

Sauce

  • ¼ cup unsalted butter
  • 6 garlic cloves minced
  • 4 Tablespoons grated parmesan
  • 1 Tablespoon chopped parsley

Instructions

Chicken Wings

  • Pat dry chicken wings with a paper towel. Place in a large bowl and season with garlic powder, onion powder, and salt. Stir to combine.
  • Place cornstarch in a bowl. Place chicken wings in the cornstarch mixture, coating all sides of the chicken and shaking off any excess cornstarch. Place the chicken wings in the air fryer basket.
  • Close the basket and cook chicken wings at 390 degrees Fahrenheit for 25-30 minutes, turning and rotating chicken about every 10 minutes.
  • Once the chicken is done cooking, place chicken pieces in a bowl. Set aside and make the sauce.

Sauce

  • Add the sauce ingredients into a small saucepan over medium-low heat and whisk until combined and butter has melted. Remove from heat and pour over wings. Toss to coat all the wings. Remove and serve.

Notes

Adding the cornstarch to your wings will give them an extra crunchy texture. You can omit the cornstarch if preferred.

Nutrition

Calories: 498kcal | Carbohydrates: 25g | Protein: 25g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 462mg | Potassium: 239mg | Fiber: 1g | Sugar: 1g | Vitamin A: 662IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 2mg

by 4 Comments

Easy Oven Baked Salmon (Perfectly Flaky in 15 Minutes)

Get a tasty and healthy family dinner on the table quickly with this easy oven-baked salmon recipe. Simply seasoned, this salmon is quick to prep and cook and is ready to serve in 20 minutes. This is a great go-to recipe after a long day!

Overhead shot of salmon fillets served on a white plate with green beans.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

When I need a quick and easy weeknight dinner, fish is often my go-to because it cooks so quickly. This easy oven-baked salmon recipe is no different!

Salmon takes just minutes to prep, making it a great option for hands-off cooking. With its short cooking time, you can spend minimal time in the kitchen. Cooking salmon in the oven results in delicious and flaky fish.

Be sure to try my Oven-Baked Fish and my Air Fryer Salmon Patties, too!

A fork cutting a baked salmon fillet.

A Quick Glance at the Ingredients

  • Salmon - Use center-cut fillets; Atlantic, sockeye, or king salmon all work well, depending on your preference for richness.
  • Oil - A drizzle of olive oil helps the salmon roast evenly and stay moist.
  • Salt and Pepper - Classic seasoning that enhances the salmon’s natural flavor; you can also use salmon seasoning for a more enhanced flavor.

How to oven bake salmon

Step 1: Preheat the oven to 425°F and prepare a sheet pan by lining it with foil paper.

Step 2: Pat the salmon dry and rub the oil over the flesh side of the salmon. Season the salmon with salt and pepper.

Patting salmon fillets dry.
Seasoning salmon fillets.

Step 3: Place salmon, skin-side down, on the prepared baking sheet and bake in the preheated oven for about 12-15 minutes. (4-6 minutes per ½ inch salmon). Bake until salmon is cooked through. Serve and enjoy.

Salmon fillets on a lined baking sheet with slices of lemon.
Oven baked salmon fillets on a lined baking tray.

Why oven-bake salmon?

Oven baking is a great hands-off method for cooking salmon; pop it in the oven, set a timer, and it's ready to serve. The clean-up is a breeze, too, as you just have to throw the foil away.

I do also love to cook it in the air fryer, be sure to check out my air fryer salmon recipe for another quick and easy method.

Can you bake salmon from frozen?

I always prefer to use fresh, defrosted fish rather than frozen. When fish freezes it tends to hold on to a lot of water which can make the fish mushy rather than flakey, however, it is more convenient.

If using frozen salmon, thaw the fillets fully in the fridge overnight. As with fresh, pat them dry with kitchen paper before seasoning, this is especially important when using frozen as you don't want it to be waterlogged.

How to know salmon is done?

Salmon is done when it flakes easily with a fork. You could also check the doneness of the salmon by using a quick read thermometer. I prefer to cook my salmon to medium doneness, which is about 120 - 125 degrees Fahrenheit and results in moist, tender, and flaky salmon.

Take note of carry-over cooking when baking salmon. Once your salmon is removed from the oven, allow it to rest for about 5 minutes. The temperature will continue to rise a few degrees.

What is the best Salmon to Bake?

There are many types of salmon you could buy, but farmed Atlantic, Alaskan, or sockeye salmon is what I usually have access to. All cuts of salmon can be roasted following the method below.

If using sockeye salmon, lower the cooking time as sockeye salmon is leaner and thinner and tends to dry out quickly.

What do you serve it with?

This easy oven-baked salmon is great to serve with salads, vegetables, grains, and potato sides for a filling meal. Try it with:

Two salmon fillets served with green beans and a lemon wedge.

Tanya's Recipe Notes and Tips

  • You can use skin-on or skin-off fillets for this recipe. I prefer to use skin on as it tends to be cheaper and the flesh easily seprates from the skin after cooking.
  • Line your baking sheet with foil or parchment. This will mean your fish won't stick to the baking sheet and the clean up will be extra easy.
  • Pat the salmon dry before seasoning. This helps to remove excess water that can cause the fish to be soft and mushy.
  • The salmon is cooked when it is pink and opaque in color. It should easily flake with a fork.
Close up of a fork cutting a piece of salmon.

Even More Fish Recipes

We love fish in our house, here are a few of our favorites.

  • Jamaican Escovitch Fish - A Caribbean classic that we love. Whole fish is covered in a peppery vinegar sauce. It's amazing.
  • Air Fryer Whole Fish - a great way to cook a whole fish fast.
  • Jerk Salmon - Similar to this method, we coat the fish in jerk marinade and broil it in the oven.

I hope you love this baked salmon recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

Two salmon fillets on a plate with green beans. One fillet cut in half.
Print Recipe
5 from 2 votes

Easy Oven Baked Salmon Recipe

Get a tasty and healthy family dinner on the table quickly with this easy oven baked salmon recipe. Simply seasoned, this salmon is quick to prep and cook and is ready to serve in less than 20 minutes. This is a great go to recipe after a long day!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main Course
Cuisine: American
Keyword: baked salmon fillet, how to bake salmon, simple salmon recipe
Servings: 6 servings
Calories: 167kcal
Author: Tanya Harris

Ingredients

  • 1.5 lbs salmon
  • 1-2 teaspoons olive oil
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 425F and prepare a sheet pan by lining it with foil paper.
  • Pat the salmon dry and rub the oil over the flesh side of the salmon. Season the salmon with salt and pepper.
  • Place salmon, skin-side down, on the prepared baking sheet and bake in the preheated oven for about 12-15 minutes. (4-6 minutes per ½ inch salmon).
  • Bake until salmon is cooked through.

Notes

  • You can use skin on or skin off fillets for this recipe.
  • Line you baking sheet with foil or parchment. This will mean your fish won't stick to the baking sheet and the clean up will be extra easy.
  • Pat the salmon dry before seasoning. This helps to remove excess water that can cause the fish to be soft and mushy.
  • The salmon is cooked when it is pink and opaque in color. It should easily flake with a fork.

Nutrition

Calories: 167kcal | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 55mg | Potassium: 556mg | Vitamin A: 45IU | Calcium: 14mg | Iron: 1mg

by 7 Comments

How to Bake Bacon In The Oven

Learn how to bake bacon in the oven for an easy and mess free breakfast. This oven method is hassle-free and the clean up is a breeze! Get the most perfect crispy bacon with zero effort!

Oven baked bacon served with scrambled eggs and toast.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I mean, who doesn't love some crispy bacon for a delicious breakfast, I know I do! However, I'm not totally in love with cooking it on the stovetop with fat splashing everywhere!

I have been baking bacon in the oven for years now, and it is absolutely my go to method. The cooking time is totally hands off and cleaning up afterwards is a breeze as well.

Oven baked bacon is so full proof too, I get perfect results every single time and it's easy to cook to your exact liking. Seriously, once you do this you will never go back!

Be sure to try my Million Dollar Bacon and Crispy Air Fryer Bacon too!

Eight strips of bacon on a baking sheet ready to serve.

How to Bake Bacon In The Oven

  • You can make this recipe with thick cut bacon or regular.
Thick cut and regular cut bacon.
  • Preheat the oven to 375 degrees Fahrenheit.
  • Line a baking sheet with parchment paper or foil.
  • Lay bacon flat on the lined sheet pan side-by-side, careful to not overlap the bacon. You can also choose to use a sheet pan with a rack.
Strips of bacon on a lined baking sheet before being cooked.
  • Once the oven is preheated, place bacon in the oven on the middle rack until the bacon is desired doneness. This will take anywhere from 10-25 minutes. (Regular/thinner cut bacon - 10-15 minutes. Thick cut bacon - 20-25 minutes).
  • Once done, remove bacon from the oven and remove to a wire rack or plate. Remove excess grease by blotting the bacon with a paper towel. The bacon will be crispy after this step.
Strips of oven baked crispy bacon on a baking sheet.

Is oven baking bacon healthier than frying?

Yes, it can be. If you choose to bake the bacon on a rack, excess grease will drain off the elevated bacon onto the baking sheet below.

I choose to bake my bacon directly on a lined sheet pan and blot any excess grease. I also love that the clean-up is so straightforward, just line your sheet with parchment and foil to catch the fat, then throw it away. It couldn't be easier!

🥓 Rack or No Rack? Which Method is Better?

It’s totally up to you! Cooking bacon on a rack allows the fat to drip away, giving you crispier, evenly-cooked bacon. But if you prefer a bit of chewiness, cooking it directly on a foil-lined baking sheet works just fine — and cleanup’s a breeze!

How long should bacon be cooked in the oven?

Depending on what thickness of bacon you use, it takes anywhere between 10 and 25 minutes to get perfectly cooked bacon. Make sure that the oven is fully preheated so that it crisps up nicely.

Can you cook bacon ahead of time?

Cooked bacon is great for breakfast meal prep! Once cooked and crispy, let it cool fully before transferring to an airtight container. It will keep well in the fridge for up to 4 days. You can east it straight out of the fridge or reheat in the oven at 360F for a few minutes to warm it back up.

Can you freeze cooked bacon?

Freezing is a great option if you can't get through all of the bacon! Freeze the cooked strips individually on a baking sheet till solid, then transfer to a bag or container. It will keep frozen for up to 6 months. Thaw it in the fridge before reheating or cook from frozen in the microwave for 15 seconds.

Strips of bacon in a storage conatiner.

Recipe Notes and Tips

  • The length of cooking time will depend on the cut of the bacon and the size. Make sure to start checking your bacon before the time allotted.
  • Place the strips of bacon in a single layer on the baking sheet, it shouldn't be overlapping, if it is, it won't get crispy all over.
  • Do line your baking sheet with parchment or foil. This will make the clean up really quick and easy.

More Cooking Guides

Eight strips of bacon on a baking sheet ready to serve.
Print Recipe
4.25 from 4 votes

How to Bake Bacon In The Oven

Learn how to bake bacon in the oven for an easy and mess free breakfast. This oven method is hassle-free and the clean up is a breeze! Get the most perfect crispy bacon with zero effort!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: easy oven bacon, how long to cook bacon in the oven, oven baked bacon
Servings: 4 servings
Calories: 183kcal
Author: Tanya Harris

Ingredients

  • 8 strips of bacon

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Line a baking sheet with parchment paper or foil.
  • Lay bacon flat on the lined sheet pan side-by-side, careful to not overlap the bacon.
  • Once the oven is preheated, place bacon in the oven on the middle rack until the bacon is desired doneness. This will take anywhere from 10-25 minutes.
    - Regular/thinner cut bacon - 10-15 minutes.
    - Thick cut bacon - 20-25 minutes
  • Once done, remove bacon from the oven and remove to a wire rack or plate. Remove excess grease by blotting the bacon with a paper towel. The bacon will be crispy after this step.

Notes

  • The length of cooking time will depend on the cut of the bacon and the size. Make sure to start checking your bacon before the time allotted.
  • Place the strips of bacon in a single layer on the baking sheet, it shouldn't be overlapping, if it is, it won't get crispy all over.
  • Do line your baking sheet with parchment or foil. This will make the clean up really quick and easy.

Nutrition

Calories: 183kcal | Carbohydrates: 1g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 291mg | Potassium: 87mg | Vitamin A: 16IU | Calcium: 2mg | Iron: 1mg

by 6 Comments

Easy Chicken Chili

This Chicken Chili Recipe is full of flavor and the perfect bowl of comfort! Made with flavorful spices and broth, this easy chili recipe is perfect for busy weeknights or lazy weekends. 

overhead photo of chicken chili recipe

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

It’s gotten a little chilly outside so it’s time for all things chili. Well, truth be told, I can have chili all times of the year, but when it’s getting a little chilly, it’s time for some chili. Ha!

I’ve shared a few chili recipes here, like this Instant Pot turkey chili and my traditional chili made with ground beef. But this Chicken chili is on another level. Made with fresh peppers and onions and a delicious spice combination, it’s a dish your whole family will love. 

I opted for the stovetop for this recipe and use leftover shredded chicken breast to make this recipe quicker and easier. It’s ready from start to finish in less than 40 minutes. The most work you’ll need to do is chop up some peppers, onions, and garlic. 

How to make Chicken Chili

First, you will want to mis en place all your ingredients. Doing this makes the recipe come together so quickly. 

ingredients for chicken chili on sheetpan

Next, place 1 can of the navy beans (with the liquid from the can) in a food processor and process until smooth. Set aside.

whole navy beans in food processor
processed beans inside of food processor

Heat oil in a large heavy-bottom pot over medium-high heat. Add chopped onions, poblano peppers, and jalapeño peppers and sauté for about 5 minutes, until softened. Then add the chopped garlic and sauté for an additional minute. 

sauteéing onions and peppers in large pot

Add chili powder, cumin, and dried oregano, and sauté for an additional 30 seconds to toast the spices. 

satueéd peppers and onions inside of large pot

Pour in the chicken broth, lime juice, beans (the whole ones and the processed ones), and bring to simmer for about 20 minutes. 

Add shredded chicken and continue to simmer for an additional 3-4 minutes until heated through. 

simmering chili in pot
chicken added to the simmering chili

Serve with desired toppings. Enjoy. 

avocado and cilantro on top of chili

How to thicken chicken chili?

This chili as written is loaded with peppers, onions, and chicken, but there is still a good amount of broth to balance it out. If you still want it thicker, you can use certain thickeners, like cornstarch, to thicken the chili. 

To drain the beans or not drain the beans?

You’ll notice for this recipe, I do not drain the beans. The main purpose of draining beans before adding to chili is to reduce the amount of salt and sodium. For this recipe and its use of Navy beans, I chose to use the liquid in the can. If you would like to reduce the amount of sodium, you can purchase low sodium beans or drain the beans and an additional ½ cup of chicken broth. 

What can I top this chicken chili with?

Cilantro and sour cream are my favorites! Stirring in a spoonful of sour cream in this chili will lighten up the color, making it white chicken chili. You could also try adding chopped avocado, tortilla strips or chips, and cheddar cheese. 

hand holding bowl of chicken chili to eat

Where to find Leftover Chicken

I like to make a batch of chicken breast to use throughout the week in recipes just like this. I like to boil my chicken breast or make my chicken breast in the air fryer or oven. You could also use the chicken from a rotisserie chicken. 

Notes

  • This chicken chili will last in your fridge for 3-4 days and can be frozen for up to 4 months. Leftovers are absolutely delicious. 
  • If you aren’t a fan of any spice, feel free to leave the jalapeño peppers out. 
  • Navy beans can be subbed with other beans like pinto, Cannellini, and Great Northern beans. 
  • If you don’t have a food processor, simply mash the beans before adding them to the soup. 

I hope you love this chicken chili as much as we do. Looking similar bowls of comfort? Try these out:

overhead photo of chicken chili recipe
Print Recipe
4.75 from 8 votes

Easy Chicken Chili

This Chicken Chili Recipe is full of flavor and the perfect bowl of comfort! Made with flavorful spices and broth, this easy chili recipe is perfect for busy weeknights or lazy weekends.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: chicken chili, white chicken chili
Servings: 4 people
Calories: 284kcal
Author: Tanya Harris

Ingredients

  • 2 15.5 oz canned navy beans undrained and separated
  • 2 Tablespoons olive oil
  • 1 yellow onion chopped
  • 2 poblano peppers chopped
  • 2 jalapeño peppers seeds and membrane removed, chopped
  • 4 garlic cloves chopped
  • 2 teaspoons chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregano
  • 3 cups chicken broth
  • 2 Tablespoons lime juice
  • 3 cups cooked shredded chicken
  • Salt and pepper to taste
  • Cilantro and sour cream for serving or other desired toppings

Instructions

  • Place 1 can of the navy beans in a food processor and process until smooth. Set aside.
  • Heat oil in a large heavy-bottom pot over medium-high. Add onions, poblano peppers, and jalapeño peppers and saute for about 5 minutes, until softened. Add garlic and saute for an additional minute.
  • Add chili powder, cumin, dried oregano, and saute for an additional 30 seconds to toast the spices.
  • Pour in chicken broth, lime juice, beans (the whole ones and the processed ones), and bring to simmer for about 20 minutes.
  • Add shredded chicken and continue to simmer for an additional 3-4 minutes until heated through. Salt and pepper to taste.
  • Serve with desired toppings. Enjoy.

Notes

  • This chicken chili will last in your fridge for 3-4 days and can be frozen for up to 4 months.
  • Leftovers are absolutely delicious.
  • If you aren’t a fan of any spice, feel free to leave the jalapeño peppers out. Navy beans can be subbed with other beans like pinto, Cannellini, and Great Northern beans.
  • If you don’t have a food processor, simply mash the beans before adding them to the soup.

Nutrition

Calories: 284kcal | Carbohydrates: 9g | Protein: 28g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 79mg | Sodium: 755mg | Potassium: 600mg | Fiber: 2g | Sugar: 3g | Vitamin A: 658IU | Vitamin C: 74mg | Calcium: 59mg | Iron: 3mg

by 2 Comments

How to Boil Chicken Breast

Boiled chicken breasts are great to have on hand for adding to all kinds of recipes. Learn how to boil chicken breast easily and make flavorful chicken that you can shred, slice, or dice to add to any recipe or meal. 

cooked chicken breast on white plate sliced and shredded with parsley on the side

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I’m always looking for ways to make cooking at home a little easier and having boiled chicken in my recipe repertoire has been a game-changer. Chicken breast, the more lean part of the chicken, can be tricky when it comes to cooking. But boiling it is a great way of having flavorful chicken that can be repurposed into all kinds of meals, like chicken salad.   

Boiling chicken isn’t anything new, especially if you’ve made chicken broth or soup before using raw chicken. But boiling the chicken breast may seem foreign to most home cooks, especially when roasting it or pan-frying it is usually the first choice. However, if you’re looking for an easy method for cooking chicken that you want to add to other dishes, this one is it.

Ingredients Needed:

chicken broth and raw chicken breast before cooking

Chicken Breast - Either bone-in with skin on or boneless chicken works. I usually opt for boneless as it’s what I usually have on hand, but bone-in works as well and provides more flavor.  

Liquid: Water or broth are my desired choices here. If I’m boiling boneless chicken breast, I always use broth as boneless breasts don’t have much flavor on their own. If using bone-in chicken breast with skin on, I use water as there is flavor in the fat and bones. 

Optional Seasonings: Not a requirement, but adding certain fresh herbs or acids like lemon and vinegar provide additional seasoning to the breast.

How to Boil Chicken Breast

Gather your ingredients. You’ll need a large pot (I use a 3.5 qt heavy bottom pot), chicken breast, and enough liquid to cover the chicken by about 1-2 inches. If using any additional herbs and seasonings, add them at this time as well. 

Bring this to a boil over medium-high heat. 

chicken breast boiling in chicken broth

As soon as the liquid begins to boil, reduce the heat to medium-low and cover the pot. Allow it to simmer for about 10-12 minutes, until the chicken is cooked through. Do note that bone-in chicken breast will take a little longer to cook, about 15-18 minutes. 

Check the temperature of the chicken by removing the breast from the liquid with tongs and checking with a quick read thermometer. The chicken is done once it reaches a temperature of 165 degrees Fahrenheit.

temperature checking chicken breast with yellow thermometer

Remove the chicken breast from the stove, turn off the heat, and allow to cool on a cutting board for about 10 minutes. Then slice, shred, or dice. 

  • whole boiled chicken breast on wooden board
  • cooked chicken breast on white plate sliced and shredded with parsley on the side

Use in your favorite recipes and enjoy. 

How long will this chicken breast last

This chicken will last in your fridge for 3-4 days in your fridge and in the freezer for 4-6 months. 

What happens if I overcook the chicken?

It happens. I found that if I cook my chicken to about 170 degrees Fahrenheit, it's still a pretty good piece of chicken. Anything over that and it's really stringy and dry. If this happens, I suggest finely chopping the breast to use in other recipes.

How to Shred Chicken Breast

Prior to shredding chicken breast, you'll want to give it a chance to cool a little. Then you can use your hands, a pair of forks or meat claws to shred the chicken. My go-to for shredding meat is meat claws. They make shredding the chicken easy and they ensure nicely shredded pieces throughout.

shredded chicken breast in bowl with shredding claws

You could also place the chicken breast in a bowl and use a hand mixer or a stand mixer to shred the chicken. This method is great but watch closely as your chicken can turn to mush if you shred it for too long.

Boiling vs Poaching

Boiling chicken breasts and poaching them are not the same. Boiling, by definition, requires the liquid to get to a temperature of 212 degrees Fahrenheit. We do this before we reduce the temperature and cover and cook the breast.

Poaching, by definition, is cooking foods submerged in liquids at a lower temperature, of 158 degrees Fahrenheit to 185 degrees Fahrenheit. Poaching is a great way to cook chicken breast, it just takes a little longer.

How to Use Boiled Chicken

This method of chicken is perfect for adding to other flavorful recipes. Here are a few ideas to get you started:

Additional Notes on Boiled Chicken

  • You could discard the broth after cooking the breast or consider straining it, to remove any foam or herb leaves, and using it to cook your favorite grain.
  • If using bone-in skin on breast, you'll need to cook it a few minutes longer.
  • How long your chicken takes to cook will depend on the size of the chicken breast.
cooked chicken breast on white plate sliced and shredded with parsley on the side
Print Recipe
5 from 2 votes

How to Boil Chicken Breast

Boiled chicken breasts are great to have on hand for adding to all kinds of recipes. Learn how to boil chicken breast easily and make flavorful chicken that you can shred, slice, or dice to add to any recipe or meal. 
Prep Time10 minutes
Cook Time10 minutes
Rising Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: boiled chicken breast, how to boil chicken breast
Servings: 12
Calories: 86kcal
Author: Tanya Harris

Equipment

Ingredients

  • 4 12 oz chicken breast
  • 4 cups chicken broth or water enough to cover chicken brost 1-2 inches.
  • additional seasonings optional

Instructions

  • Add chicken breast, broth, and any additional seasonings in a large pot over medium-high heat and bring to a boil.  
  • As soon as the liquid begins to boil, reduce the heat to medium-low and cover the pot. Allow it to simmer for about 10-12 minutes, until the chicken is cooked through. Do note that bone-in chicken breast will take a little longer to cook, about 15-18 minutes. 
  • Check the temperature of the chicken by removing the breast from the liquid with tongs and checking with a quick read thermometer. The chicken is done once it reaches a temperature of 165 degrees Fahrenheit.

Notes

  • You could discard the broth after cooking the breast or consider straining it, to remove any foam or herb leaves, and using it to cook your favorite grain.
  • If using bone-in skin-on breast, you'll need to cook it a few minutes longer, about 15-18 minutes.
  • How long your chicken takes to cook will depend on the size of the chicken breast.

Nutrition

Calories: 86kcal | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 87mg | Potassium: 279mg | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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Air Fryer Frozen Hamburgers

Learn how to cook frozen hamburgers quickly and easily in the air fryer for a simple but tasty meal the whole family will enjoy. Cooked in less than 20 minutes, serve them up with all of your favorite toppings.

A cooked hamburger pattu on a bun topped with pickles.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Cooking frozen burgers in the air fryer has become one of my go-to methods - so quick and easy, totally effortless and the results are deliciously juicy. Frozen hamburgers are something I like to have on hand, for days when I need a quick lunch or dinner.

When you have no idea of what to serve for dinner and don't want to spend hours in the kitchen after a busy day, this is a great way to get a meal on the table that you know that everyone will love.

Load them up with all of your favorite toppings and get something delicious in hungry mouths in a matter of minutes.

Be sure to try my Air Fryer Turkey Burgers too!

Close up of a hamburger in a bun with toppings.

How to cook air fryer frozen hamburgers

Preheat air fryer to 360 degrees Fahrenheit.

Once preheated, place frozen hamburger patties into air fryer basket in a single layer, making sure they don’t overlap.

Two frozen hamburger patties in the air fryer basket.

Cook on 360F for 6-8 minutes. Flip and cook for an additional 6-8 minutes on the other side.

Serve with any desired topping and enjoy.

Two cooked hamburger patties in an air fryer basket.

How do you separate frozen burgers easily?

We've all been there, you're frozen burgers are well and truly stuck together and you can not separate them! Please do not try and use a sharp knife to cut them apart. Instead, rest a blunt butter knife between the burgers, and tap lightly with a mallet. The burgers will come apart easily with this method.

Three frozen hamburgers separated with parchment.
Frozen hamburger patties on a chopping board next to a knife and a mallet.
Hitting frozen burgers with a mallet.
The frozen patties being seperated.

Do you have to thaw the burgers?

For the best results, use hamburger patties straight from the freezer. You can cook raw homemade burgers in the air fryer, but the timings will change. Store-bought frozen patties are always best cooked from their frozen state, no matter what method you are using.

What do you serve with them?

Once cooked, serve your burgers in your favorite buns with toppings and sauces like lettuce, red onion, pickles, ketchup, and mustard. Serve them alongside these favorite sides:

A burger patty sitting on a bun with lettuce, red onion and pickles.

Recipe Notes and Tips

  • Cook hamburgers until they reach an internal temperature of 165F. Use a quick read thermometer to test the temperature.
  • The hamburgers should be cooked from frozen. If you’re having trouble separating the burgers, use a butter knife and a mallet to softly tap between the burgers. They will easily separate.
  • Frozen hamburgers are known to leak a little burger goop while cooking. Simply wipe that off before serving.

More Air Fryer Recipes

Watch this video tutorial and see how I make these frozen burgers in the air fryer from start to finish. 

A cooked hamburger pattu on a bun topped with pickles.
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5 from 1 vote

Air Fryer Frozen Hamburgers

Learn how to cook frozen hamburgers quickly and easily in the air fryer for a simple but tasty meal the whole family will enjoy. Cooked in less than 10 minutes, serve them up with all of your favorite toppings.
Prep Time2 minutes
Cook Time12 minutes
Total Time14 minutes
Course: Main Course
Cuisine: American
Keyword: air fried frozen burgers, frozen hamburgers air fryer recipe, how to cook burgers in an air fryer
Servings: 2 burgers
Calories: 350kcal
Author: Tanya Harris

Ingredients

  • 2 frozen hamburger patties
  • 2 hamburger buns
  • Desired toppings

Instructions

  • Preheat air fryer to 360 degrees Fahrenheit.
  • Once preheated, place frozen hamburger patties into air fryer basket in a single layer, making sure they don’t overlap.
  • Cook on 360F for 6-8 minutes. Flip and cook for an additional 6-8 minutes on the other side.
  • Serve with any desired topping and enjoy.

Video

Notes

  • Cook hamburgers until they reach an internal temperature of 165F. Use a quick read thermometer to test the temperature.
  • The hamburgers should be cooked from frozen. If you’re having trouble separating the burgers, use a butter knife and a mallet to softly tap between the burgers. They will easily separate.
  • Frozen hamburgers are known to leak a little burger goop while cooking. Simply wipe that off before serving.

Nutrition

Calories: 350kcal | Carbohydrates: 22g | Protein: 21g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 299mg | Potassium: 359mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 4mg

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Creamy Champagne Chicken

Get fancy in the easiest possible way! This creamy champagne chicken recipe is simple and easy to make all in one skillet and is so perfectly delicious! It's a great option for date night, dinner party, or special occasion, and it's ready to serve in 40 minutes.

Cooked chicken and sauce in a skillet.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

If you are looking for a tasty way to fancy up your chicken dinners, then look no further than this delicious champagne chicken recipe! This recipe is perfect for celebrations, like the start of a New Year. Anytime I get a chance to pop open a bottle of champagne, I'm down for it.

In this recipe, chicken breasts are smothered in a rich and creamy champagne sauce with mushrooms, spinach, sundried tomatoes, and parmesan for a wonderful rich and flavorful dish.

Chicken in white wine is a classic French dish, but you can always improve on a classic, and by swapping the wine you are on to a real winner! Plus, it's a great excuse to treat yourself to a bottle of champagne!

Simple to make, all in one skillet on the stovetop, this is the perfect dish for when you want to impress!

Be sure to try my Garlic Parmesan Spatchcock Chicken and Chicken and Green Bean Stir Fry too!

Cooked champagne chicken in a skillet on a worktop.

How to make champagne chicken

  • Gather your ingredients.
Ingredients to make the recipe.
  • Combine all-purpose flour, kosher salt, paprika, and black pepper in a shallow bowl.
  • Place chicken breast filets in flour mixture and coat both sides, shaking off any excess. Set aside.
  • Heat oil in a large skillet over medium- high heat. Add the floured chicken breast to the skillet and cook for about 5-7 minutes per side, until cooked through. Admire how beautiful that pan fried chicken is and then transfer the chicken to a plate and set aside.
Chicken breasts coated with seasoned flour.
Browned chicken breasts in a skillet.
  • Add mushrooms to the skillet and sauté until softened, about 5 minutes. Pour the champagne into the skillet and use a wooden spoon to scrape up any brown bits. Reduce heat to medium and allow to simmer for 10 minutes, until the chapagne has reduced and looks a little syrupy.
  • Add heavy cream and red pepper flakes and bring to a simmer and allow to simmer for 3 minutes. Stir in the parmesan cheese, spinach, and sundried tomatoes. Simmer for an additional 1-2 minutes and allow the spinach to wilt. Add the chicken breast back to the skillet and cover it with the sauce.
Cooked mushrooms in a skillet.
cream and champagne added to the skillet.
Close up of sliced mushrooms on the chicken breast.

What is the best champagne to use?

I recommend using Brut Champagne in this recipe. It's not as sweet and combines well with the other flavors of this sauce. I'd also stick with an economical choice. Don't buy the most expensive bottle just to throw it in a heavy cream sauce, unless you really want to.

What can you use instead of champagne?

The champagne is what makes this chicken skillet recipe extra special, so where possible, it's best to stick to that. You can use other sparkling wines like Prosecco or Cava, and sparkling white wine like a sauvignon blanc will work nicely and can be more budget friendly. This recipe can also be made without alcohol if you prefer, it will still be tasty. Simply swap the champagne for chicken or vegetable stock.

Can you use old champagne?

I like to pop the champagne to use in this recipe, then enjoy the rest of the bottle with dinner, so it's a great option for date night. You can use leftover opened champagne that's maybe sat covered in the fridge for 3 to 4 days, but I wouldn't recommend older than that as the taste can start to change.

What do you serve it with?

This creamy champagne chicken is great served over rice, pasta, or even some delicious mashed potatoes. You can serve it alongside some roasted or steamed veggies too. Try it with:

Recipe Notes and Tips

  • This champagne chicken is best enjoyed as soon as it's made, but leftovers will keep well in the fridge for 3 to 4 days. Reheat in the oven, covered with foil at 360F til warmed through.
  • I like to make this recipe with chicken breast, but thighs can also be used. You could also try other proteins, like shrimp or tofu.
  • The chicken breasts should be of a similar thickness so that the cook through evenly. Pound them flatter if needed.
  • Heavy cream produces the richest flavor and creamiest texture. You can use half and half if you want to cut down on calories and fat.
  • Ensure that the chicken is fully cooked through. It should register at 165F with an instant read thermometer once it is cooked.
Close up of sliced mushrooms on the chicken breast.

More Chicken Recipes

Watch me Make this Champagne Chicken from Start to Finish

Cooked chicken and sauce in a skillet.
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4.70 from 10 votes

Creamy Champagne Chicken

Get fancy in the easiest possible way! This creamy champagne chicken recipe is simple and easy to make all in one skillet and is so perfectly delicious! It's a great option for date night, dinner party or special occasion, and it's ready to serve in 40 minutes.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: champagne chicken breast, chicken in champagne, creamy champagne sauce for chicken
Servings: 4 servings
Calories: 507kcal
Author: Tanya Harris

Ingredients

  • ¼ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 4 boneless and skinless chicken breast filets patted dry (each filet should be even thickness or pound them to even thickness)
  • 4 Tablespoons olive oil
  • 8 ounces white button mushrooms sliced
  • 1 cup champagne
  • ¾ cup heavy cream
  • ½ teaspoon red pepper flakes
  • ¼ cup parmesan cheese grated
  • 2 cups spinach
  • ¼ cup sliced sundried tomatoes

Instructions

  • Combine all-purpose flour, kosher salt, paprika, and black pepper in a shallow bowl.
  • Place chicken breast filets in flour mixture and coat both sides, shaking off any excess. Set aside.
  • Heat oil in a large skillet over medium- high heat. Add the floured chicken breast to the skillet and cook for about 5-7 minutes per side, until cooked through. Transfer to a plate and set aside.
  • Add mushrooms to the skillet and sauté until softened, about 5 minutes. Pour the champagne into the skillet and use a wooden spoon to scrape up any brown bits. Reduce heat to medium and allow to simmer for 10 minutes.
  • Add heavy cream and red pepper flakes and bring to a simmer and allow to simmer for 3 minutes. Stir in the parmesan cheese, spinach, and sundried tomatoes. Simmer for an additional 1-2 minutes and allow the spinach to wilt. Add the chicken breast back to the skillet and cover it with the sauce.

Nutrition

Calories: 507kcal | Carbohydrates: 11g | Protein: 30g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 853mg | Potassium: 801mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2467IU | Vitamin C: 7mg | Calcium: 135mg | Iron: 2mg

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Eggnog Bread Pudding with Bourbon Sauce

Rich indulgent and delicious, this eggnog bread pudding is a real treat! Simple to make, this boozy dessert is drizzled in a bourbon sauce for one tasty bite. Guaranteed everyone will want a second helping!

Eggnog bread pudding served on a white plate.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

A traditional bread pudding is such a hearty and comforting dessert, and this boozy variation is perfect for the holiday season! Sweetbread puddings have always had my heart and I love them with all kinds of flavors. This eggnog version made with bourbon is for adults. But for alcohol-free versions, I suggest my Instant Pot Bread Pudding.

So simple and easy to make before it gets baked in the oven, this is a great low-effort maximum impact dessert. This bread pudding is also covered in a delicious bourbon sauce, because I feel in my heart that all bread puddings should be covered in delicious sauce.

The combination of thick challah bread, eggnog, and a little bourbon make the perfect combo of taste and texture. This is tasty, filling, comforting, and perfectly boozy!

Be sure to try my Rice Pudding too!

A piece of eggnog bread pudding served on a plate.

How to make eggnog bread pudding

Bread Pudding

  • Gather your ingredients.
Ingredients to make the recipe.
  • Add the eggs in a large bowl and whisk until lightly beaten. Then add eggnog, granulated sugar, melted butter, and bourbon to the bowl and whisk until combined.
  • Add bread and raisins to the large bowl and stir until all the bread and raisins are covered with the eggnog mixture. Cover the bowl and set it aside and allow to sit for 1 hour or place it in the refrigerator for up to 8 hours.
  • When ready to bake, preheat the oven to 350 degrees Fahrenheit. Grease an 8x8 baking dish (or 2 qt dish) and pour the bread mixture into it.
  • Bake the bread pudding in the preheated oven for about 40-45 minutes, until the custard is set and the top is golden. Remove from the oven and set aside to cool. Meanwhile, prepare the bourbon sauce to pour on top.
Custard mixture whisked together.
Challah bread soaking in the custard.
Eggnog bread pudding before being baked.
Baked eggnog bread pudding ready to serve.

How to make the Homemade Bourbon Sauce

  • Gather your ingredients. You'll need granulated sugar, butter, eggnog, and bourbon for this sauce.
Ingredients to make the bourbon sauce

Melt butter in a small saucepan over medium-low heat. Whisk in granulated sugar, eggnog, bourbon, and salt and stir over low heat until warmed through, about 3 minutes. Pour the sauce over the bread pudding. Serve and enjoy.

The bourbon sauce in a pot.
Bourbon sauce being poured over the bread pudding.

What's the best bread to use?

You can make bread pudding with most types of bread, though I love to make it with challah bread which has a rich flavor and spongy texture which soaks up the eggnog custard. Brioche has a similar flavor and also works very well. It's best to use slightly stale bread rather than fresh so that it soaks up the egg mix well.

Can you make it ahead of time?

You can make up the bread pudding up to a day ahead of time and keep it covered in the fridge till you are ready to bake it. Baked pudding will keep well in the fridge for 1 to 2 days and can be reheated in the oven at 360F, with the top covered with foil, to serve.

What do you serve it with?

This eggnog bread pudding is best served with the delicious bourbon syrup, it takes minutes to make and is perfectly rich and syrupy. Go all out and serve the warm dessert with some whipped cream or a scoop of ice cream too!

A slice of bread pudding served next to a glass of eggnog.

Recipe Notes and Tips

  • If using a firmer bread, like sour dough, it's best to leave it to soak for more than the one hour minimum.
  • For best results, use stale bread (or at least day old).
  • If you only have fresh bread, you can warm it in the oven on a very low heat (don't toast it) to dry it out quickly.
  • I love raisins in my eggnog bread pudding, but you can use other dried fruits, or even some chocolate chips. You could also just leave them out.
  • Try to stick with 6 cups of bread, give or take. Too much bread will make a dry bread pudding.

More Dessert Recipes

Eggnog bread pudding served on a white plate.
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4.67 from 3 votes

Eggnog Bread Pudding with Bourbon Sauce

Rich indulgent and delicious, this eggnog bread pudding is a real treat! Simple to make, this boozy dessert is drizzled in a bourbon sauce for one tasty bite. Guaranteed everyone will want a second helping!
Prep Time10 minutes
Cook Time40 minutes
Chilling time1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: bread pudding with eggnog, eggnog dessert recipe, how to make bread pudding
Servings: 6 servings
Calories: 620kcal
Author: Tanya Harris

Ingredients

Bread Pudding

  • 1 loaf challah bread cut or torn into large 1 inch pieces about 6 cups
  • 2 large eggs
  • 2 ½ cups full fat eggnog
  • ½ cup granulated sugar
  • 2 Tablespoon butter melted
  • 2 teaspoon bourbon
  • ½ cup raisins

Bourbon Sauce

  • ¼ cup ½ stick unsalted butter
  • ½ cup white granulated sugar
  • 3 tablespoons eggnog
  • 2 tablespoons bourbon
  • Pinch of salt

Instructions

Bread Pudding Instructions

  • Add eggs in a large bowl and whisk until lightly beaten. Add eggnog, granulated sugar, melted butter, and bourbon to the bowl and whisk until combined.
  • Add bread and raisins to the large bowl and stir until all the bread and raisins are covered with the eggnog mixture. Cover the bowl and set it aside and allow to sit for 1 hour or place it in the refrigerator for up to 8 hours.
  • When ready to bake, preheat the oven to 350 degrees Fahrenheit. Grease an 8x8 baking dish (or 2 qt dish) and pour the bread mixture into it.
  • Bake the bread pudding in the preheated oven for about 40-45 minutes, until the custard is set and the top is golden. Remove from the oven and set aside to cool. Meanwhile, prepare the bourbon sauce to pour on top.

Bourbon Sauce Instructions

  • Melt butter in a small saucepan over medium-low heat. Whisk in granulated sugar, eggnog, bourbon, and salt and stir over low heat until warmed through, about 3 minutes. Pour the sauce over the bread pudding. Serve and enjoy.

Notes

  • If using a firmer bread, like sour dough, it's best to leave it to soak for more than the one hour minimum.
  • For best results, use stale bread (or at least day old).
  • If you only have fresh bread, you can warm it in the oven on a very low heat (don't toast it) to dry it out quickly.
  • I love raisins in my eggnog bread pudding, but you can use other dried fruits, or even some chocolate chips.

Nutrition

Calories: 620kcal | Carbohydrates: 89g | Protein: 15g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 474mg | Potassium: 406mg | Fiber: 3g | Sugar: 45g | Vitamin A: 825IU | Vitamin C: 2mg | Calcium: 233mg | Iron: 3mg

by 7 Comments

Southern Style Macaroni Salad Recipe

This crowd-pleasing Southern-style macaroni salad recipe is a true family favorite! Macaroni pasta is tossed in a creamy mayonnaise sauce with crunchy veggies, crispy bacon, and boiled eggs for one delicious side dish.

A spoon in a bowl of creamy macaroni salad.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

When it comes to side dishes, you can't go wrong with a macaroni salad, and this Southern-style recipe is one of my all-time favorites!

It's not one I grew up with, but one I've had so many times since moving to the Carolinas. It seemed like every potluck I attended had some pasta salad. After trying so many over the years, I've landed on this version as my go-to macaroni pasta salad.

For this recipe, you need a creamy, delicious mayo-based sauce. You'll also usually find hard-boiled eggs in this type of salad, similar to the Southern potato salad, but you can omit them if you prefer. I added bacon for a salty flavor and a diced sweet apple to balance the dish. Apples in the macaroni salad? Trust me, it's an excellent addition.

Close up of the macaroni salad.

Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Elbow macaroni
  • Sauce ingredients: Mayonnaise, yellow mustard, apple cider vinegar, honey, dill relish
  • Mix-ins: sweet onion, red bell pepper, bacon, cheddar cheese, apples, boiled eggs

How to make Southern-style macaroni salad

Step 1: Prepare the elbow macaroni as indicated on the box, drain it, and set it aside to cool.

Step 2: In a large bowl, add mayonnaise, yellow mustard, apple cider vinegar, honey, and dill relish. Stir until thoroughly combined.

Stirring the salad dressing together in a bowl.

Step 3: Add onion, red bell pepper, celery, cheddar cheese, apple, bacon, elbow macaroni, and egg (if using) to the large bowl. Stir until thoroughly combined, ensuring all the macaroni noodles are evenly coated with the mayonnaise dressing.

Step 4: Salt and pepper to taste. Serve and enjoy.

Southern macaroni pasta salad served in a white bowl.

How long does it keep?

This is a great make-ahead dish; once you have tossed everything together in the dressing, cover it and refrigerate it. It will keep well for 3 to 4 days. Because it contains mayo, it shouldn't be kept at room temperature for more than 2 hours.

Can you use other types of pasta?

Elbow macaroni is perfect for this dish, but other shorter pasta can be used in a pinch. Penne, bow tie, or fusilli all make great substitutions or use your favorite GF pasta for a gluten-free recipe. Just make sure you stick with 8 oz pf pasta. Too much pasta will make your dish dry.

What do you serve it with?

This Southern-style macaroni salad is great to serve alongside, meat, seafood, and chicken dishes. Try it with:

Overhead shot of Southern style macaroni salad in a white bowl with a spoon.

Tanya's Recipe Notes and Tips

  • Cook the pasta al dente. If you overcook it, it can become too soft and mushy.
  • Let the pasta cool before tossing it in the dressing. If the mayonnaise is added to hot pasta, it can separate.
  • If you are in a hurry, you can run the cooked pasta under a cold tap to cool it quickly.
  • Store covered in the fridge for 3 to 4 days.

More Salad Recipes

A spoon in a bowl of creamy macaroni salad.
Print Recipe
4.72 from 7 votes

Southern Style Macaroni Salad Recipe

This crowd pleasing Southern style macaroni recipe is a true family favorite! Macaroni pasta is tossed in a creamy mayonnaise sauce with crunchy veggies, crispy bacon and boiled eggs for one delicious side dish.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: creamy macaroni salad, macaroni pasta salad, macaroni salad with bacon
Servings: 8 servings
Calories: 439kcal
Author: Tanya Harris

Ingredients

  • 8 oz uncooked elbow macaroni noodles
  • 1 cup of mayonnaise
  • 2 tablespoons yellow mustard
  • 1 Tablespoon of apple cider vinegar
  • 1 Tablespoon of honey
  • 2 Tablespoons dill relish
  • ¾ cup of chopped sweet onion
  • ½ cup of chopped red bell pepper
  • ⅓ cup of chopped celery
  • ½ cup of shredded cheddar cheese
  • ½ cup of diced green golden delicious apple
  • 6 strips of bacon cooked and chopped
  • 2 hard boiled eggs chopped (optional)
  • Salt and pepper to taste

Instructions

  • Prepare elbow macaroni as indicated on the box, drain, and set aside to cool.
  • In a large bowl, add mayonnaise, yellow mustard, apple cider vinegar, honey, and dill relish. Stir until fully combined.
  • Add onion, red bell pepper, celery, cheddar cheese, apple, bacon, elbow macaroni, and egg (if using) to the large bowl. Stir until fully combined and all the macaroni noodles are coated with the mayonnaise dressing.
  • Salt and pepper to taste. Serve and enjoy.

Notes

  • Cook the pasta al dente. If you overcook it, it can become too soft and mushy.
  • Let the pasta cool before tossing it in the dressing. If the mayonnaise is added to hot pasta it can separate.
  • If you are on a hurry, you can run the cooked pasta under a cold tap to cool it quickly.
  • Store covered in the fridge for 3 to 4 days.

Nutrition

Calories: 439kcal | Carbohydrates: 28g | Protein: 10g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 440mg | Potassium: 191mg | Fiber: 2g | Sugar: 6g | Vitamin A: 484IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 1mg

by 6 Comments

Blackeye Peas Recipe (Vegan)

Made from scratch and perfectly seasoned, this easy blackeye peas recipe is a healthy and meat-free option that the whole family will love. Get stovetop directions as well as quicker Instant Pot directions too.

Blackeye peas served in a bowl next to a side dish of rice.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Blackeye peas are a traditional Southern soul food that is typically enjoyed on New Year's Day to bring prosperity for the year. But honestly, I eat them all year round because they are so good!

This version of blackeye peas is made with dried beans and cooked in the water the dried beans have soaked in. You could also use broth instead if that's your thing, but properly cooking and seasoning the water the beans have soaked in provides an equally delicious dish.

I opted to make this dish meatless and I'm so glad I did, it's equally delicious without it. This vegan recipe is easy to make and the cooking time is totally hands-off. Seasoned with herbs and made with fresh veggies, this healthy dish is too good not to make!

Be sure to try my Homemade Baked Beans and Jamaican Instant Pot Rice and Beans too!

Cooked blackeye peas and vegetables in a Dutch oven.

How to make this blackeye peas recipe

  • Gather your ingredients. You can soak your beans overnight or quick soak the beans for them to cook a bit faster. I prefer to quick soak the beans.
Ingredients to make the recipe.
  • To quick soak: Rinse and sort through blackeye peas. Cover black eyed peas with water in a large pot. Bring to rapid boil over high heat and boil for about 2 minutes. Turn off heat and remove the pot from the heat. Cover and let sit for 1 hour.
Blackeye peas soaking in a pot.
  • When ready to cook, add chopped red bell pepper, thyme, Cajun seasoning, red pepper flakes, celery salt, chopped garlic cloves, and chopped green onions to the peas and the soaking lid and stir to combine. Place the bay leaves on top and place the pot over medium heat. Bring to a simmer and then cover the pot. Cook covered for 20-45 minutes, stirring occasionally, until the beans are tender. Remove from heat, remove the bay leaves and thyme stems. Serve enjoy.
  • Diced vegetables on a chopping board.
  • Vegetables and seasonings added to the pot of blackeye peas.
  • The blackeye peas in a pot after cooking ready to serve.

Can you make this recipe in an Instant Pot?

Soaking and cooking dried beans from scratch does require a bit of time, though that time is totally hands-off. If time isn't on your side, you can quickly cook this recipe in a pressure cooker like an Instant Pot and they are ready to serve in a fraction of the time.

Add all ingredients to the pressure cooker. Cook on high pressure for 17 minutes. Once pressure cooking time is up, allow the pressure cooker to naturally release for 10 minutes, then quick release any remaining pressure. Remove the bay leaves and thyme stems before serving.

  • blackeye peas in pressure cooker before cooking
  • blackeye peas on spoon over pressure cooker

Can you use canned blackeye peas?

For the best flavors and textures, I highly recommend using dried peas for the best results. For ease and convenience, you can use canned beans. Add them with the liquid in the can to a pot, along with the rest of the ingredients, plus a cup or two of water. Simmer for 20 minutes.

What do you serve them with?

I love to serve these vegan blackeye peas with a side of white rice for a hearty, filling, and delicious meal, and they'd be great served with my kale rice. They are great to serve up with collard greens or other veggie side dishes.

Blackeye peas served on a plate with rice.

Recipe Notes and Tips

  • I cook my blackeye peas in the soaking liquid. You can discard the soaking liquid and cook in fresh water or broth instead.
  • You could also soak your beans overnight. Soaking is not required but it will allow your beans to cook faster.
  • Blackeye peas that have been soaked can cook in as little as 20 minutes. Cook them until they are tender. Overcooking them will make them mushy.
  • This blackeye peas recipe will keep well, covered in the fridge for up to 5 days. It can be reheated on the stovetop.
Close up of the cooked beans in a white bowl.

More Southern Recipes

Blackeye peas served in a bowl next to a side dish of rice.
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4.67 from 3 votes

Blackeye Peas Recipe (Vegan)

Made from scratch and perfectly seasoned, this easy blackeye peas recipe is a healthy and meat-free option that the whole family will love. Get stovetop directions as well as quicker Instant Pot ones too.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Keyword: black eye peas from scratch, how to cook dried black eye peas, seasoned black eye peas
Servings: 4 servings
Calories: 213kcal
Author: Tanya Harris

Ingredients

  • ½ lb dried blackeye peas about 1 ¼ cup
  • 4 cups water*
  • 1 medium red bell pepper chopped (about 1 cup)
  • 3 sprigs thyme
  • 1 Tablespoon Cajun Seasoning
  • ½ teaspoon red pepper flakes
  • ½ teaspoon celery salt
  • 3 garlic cloves chopped
  • 3 Green onions chopped
  • 2 bay leaves
  • Salt and pepper to taste

Instructions

Stove top Instructions

  • To quick soak: Rinse and sort through blackeye peas. Cover black eyed peas with water in a large pot. Bring to rapid boil over high heat and boil for about 2 minutes. Turn off heat and remove the pot from the heat. Cover and let sit for 1 hour.
  • When ready to cook, add red bell pepper, thyme, Cajun seasoning, red pepper flakes, celery salt, garlic cloves, and green onions to the peas and the soaking lid and stir to combine. Place the bay leaves on top and place the pot over medium heat. Bring to a simmer and then cover the pot. Cook covered for 20-45 minutes, stirring occasionally, until the beans are tender. Remove from heat and remove the bay leaves and thyme stems before serving.

Pressure Cooker Instructions:

  • Add all ingredients to the pressure cooker. Cook on high pressure for 17 minutes. Once pressure cooking time is up, allow the pressure cooker to natural release for 10 minutes, then quick release any remaining pressure.

Notes

  • I cook my blackeye peas in the soaking liquid. You can discard the soaking liquid and cook in fresh water or broth instead.
  • You could also soak your beans overnight.
  • This blackeye peas recipe will keep well, covered in the fridge for up to 5 days. It can be reheated on the stovetop.

Nutrition

Calories: 213kcal | Carbohydrates: 39g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 327mg | Potassium: 777mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2025IU | Vitamin C: 42mg | Calcium: 91mg | Iron: 6mg